Special Occassion Cookbook

The Special Occasion
Cookbook
The Special Recipes for Special Times
Ron Douglas
www.RecipeSecrets.net
The Special Occasion Cookbook
The Special Recipes for Special Times
By Ron Douglas
Copyright 2007, RecipeSecrets.net

All rights reserved
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Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY
LIMITS OF LIABILITY AND WARRANTY DISCLAIMER:
This book is a compilation of individual recipes collected from various public

sources. Verity Associates, LLC and RecipeSecrets.net are not sponsored,
endorsed, or affiliated with any recipe source. We disclaim using any copyright
or trademark for the individual recipes, however, the collection of recipes as
presented in this publication is Copyright 2007, RecipeSecrets.net.
Author and publisher make no warranty of any kind, expressed or implied,

regarding the information contained in this book, and shall not be liable in
any event for incidental or consequential damages in connection with, or
arising out of, the furnishing or usage of information contained herein. This
book is for information purposes only and should not be construed to be
medical, nutritional, or professional advice.
Contents
Appetizers 1
Artichoke Dip with Pretzels 2
Baked Santa Fe Dip 3
Provencale Tarts 5
Roquefort Popovers 6
Smoky Vegetable Pizzettas 8
Beverages 10
Holiday Mimosa 11
Hot Buttered Cider 12
Hot Buttered Rum 13
Hot Cranberry Toddy 14
Noel Nog 15
Breakfast 16
Christmas Morning Cinnamon Rolls 17
Ginger-Fruit Compote 19
Sausage-Cheese Strata 20
White Cheddar Truffle Eggs 22
Cookies 24
Cappuccino Crinkles 25
Christmas Tree Cutout Sugar Cookies 26
Gingerbread Cutouts 28
Sugar Cookie Snowmen 30
Desserts 32
Caramel-Apple Pudding Cake 33
Celebration Cake 35
Chocolate Pots de Creme 37
Chocolate Truffles 39
Creme Brulee 41
Pear Clafouti with Star Anise 42
Pistachio Cake with White Chocolate Buttercream 44
Plum Pudding 47
Raspberry-Chocolate Cake 49
Sweet Potato Pie 51
Main Dishes 53
Beef Rolled Rib Roast au Jus 54
Roasted Filet of Beef with Whole-Grain Mustard & Herb
Crust 55
Chicken with Port and Figs 57
Minnesota Wild Rice-Stuffed Chicken 59
Herb-Roasted Cornish Hens with Root Vegetables 61
Honey Glazed Ham 63
Roasted Pork, Fennel, and Onions 64
Deep-Fried Turkey 66
Herb-Butter-Roasted Turkey 68
Roast Turkey with Maple Herb Butter and Gravy 70
Roast Turkey With Tasty Chestnut Stuffing 72
Veal Roast with Herb Crust 74
Salads 76
Baby Greens Salad with Oranges and Olives 77
Citrus Salad 78
Favorite-Flavors Salad 79
Honey Pumpkin Salad with Sage Croutons 81
Sauces and Gravies 83
Cranberry and Apricot Chutney 84
Cranberry Sauce with Lime and Ginger 85
Guilt-Free Turkey Gravy 86
Pan Gravy 87
Savory Turkey Gravy 88
Side Dishes 89
Creamed Potatoes with Tomatoes 90
Creamy White Beans 91
Day Before Mashed Potatoes 92
Garlic Green Beans 93
Garlic Mashed Potatoes and Parsnips 94
Mushroom and Nut-Stuffed Onions 96
Roast Garlic Mashed Potatoes 98
Roasted Vegetables 99
Sage and Onion Mashed Potatoes 100
Stuffed Acorn Squash 101
Sweet Potato Casserole 102
Soups 103
Exotic Mushroom Soup 104
Triple-Corn Chowder 106
Stuffings 107
Basic Yankee Bread Stuffing 108
Cornbread Dressing 109
Green Onion and Cornbread Stuffing 110
Minnesota Wild Rice Dressing 111
Southwestern Jalapeno Cornbread Dressing 112
Appetizers
Artichoke Dip with Pretzels
Baked Santa Fe Dip
Provencale Tarts
Roquefort Popovers
Smoky Vegetable Pizzettas
1
Artichoke Dip with Pretzels
Surround this chunky dip with pretzels for Christmas
treats.
1 14-ounce can artichoke hearts, drained

and finely chopped
1 8-ounce container dairy sour cream
1/2 cup chunky blue cheese salad dressing
1/4 cup snipped chives or finely chopped
green onion tops
40 large pretzel rods, small pretzel
knots, and/or melba toast rounds
Stir together chopped artichoke hearts, sour cream, salad

dressing, and chives.
Place in serving bowl. Surround with pretzels and/or melba
toast rounds for dipping.
Makes about 2-1/2 cups (40, 1-tablespoon servings).
Serves 40
Nutrition Facts
Nutrition (per serving): 31.0 calories; 77% calories from
fat; 3.0g total fat; 4.0mg cholesterol; 56.0mg sodium; 1.0g
carbohydrates; 0.0g fiber; 1.0g protein.
Recipe Source
Source: Better Homes and Gardens. Copyright 2002. Meredith
Corp.
2
Baked Santa Fe Dip
The fresh tomato topping provides a cool contrast to the
spicy dip.
2 cups shredded cheddar cheese (8 ounces)

1 cup shredded Monterey Jack or
mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or
salad dressing
1 8-ounce can whole kernel corn, drained
(3/4 cup)
1 4-ounce can chopped green chili
peppers, drained
2 tsp finely chopped canned chipotle
chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4
cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet
pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or
baked tortilla wedges
Stir together cheeses, mayonnaise or salad dressing, corn,
chili peppers, chipotle chili peppers, and garlic powder in
a large mixing bowl. Spread mixture into a 9-inch quiche
dish, shallow 1-quart casserole, or 9-inch pie plate. Cover
and chill up to 24 hours. Combine tomato, green onion, and
cilantro. Cover and chill up to 24 hours.
To serve, bake cheese mixture in dish in a 350 degree oven
about 25 minutes or until heated through. Spoon tomato
mixture in the center. Serve with vegetable dippers and
tortilla chips. Makes 28 servings.
Serves 28
Preparation time: 20 minutes
Cooking time: 25 minutes
Ready in: 45 minutes
Nutrition Facts
fat; 5.0g total fat; 12.0mg cholesterol; 137.0mg sodium;
2.0g carbohydrates; 3.0g protein.
Recipe Source
3
Corp.
4
Provencale Tarts
For a fast, fancy edge, use a fluted pastry wheel to cut
the puff pastry for these elegant cheese first-course
appetizers.
1 17.3-ounce package frozen puff pastry

(1 sheet)
2/3 cup purchased tapenade
16 cherry tomatoes, quartered
1 8-ounce package crumbled feta cheese
Fresh herb sprigs (optional)
Thaw puff pastry according to package directions. Cut into

sixteen 2-1/2-inch squares. Place each square in a 2-1/2-
inch muffin cup. Place about 1 teaspoon of the tapenade on
each square. Top with two cherry tomato quarters and some
of the feta cheese.
Bake in a 425 degree F oven for 12 to 15 minutes or until
pastry is puffed and golden brown. Remove from muffin cups.
Garnish with fresh herb sprigs, if desired. Serve warm.
Makes 16 appetizer servings.
Serves 32
Nutrition Facts
6.0g carbohydrates; 0.0g fiber; 2.0g protein.
Recipe Source
Source: Better Homes and Gardens
5
Roquefort Popovers
Popovers and blue cheese are naturals in their own right
with beef, but when combined into one, the results are
incredible. This recipe is not complicated but it must be
made and served at the last minute to ensure the best
results. If you are not a fan of blue cheese, try using a
crumbly goat cheese in its place.
Vegetable oil, shortening, or lard for

the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs
Set the oven rack to its lowest position in the oven. Heat
the oven to 400 degrees F. Generously grease 12 popover
tins (preferably nonstick) with oil, shortening, or lard
(butter won't work).
In a small saucepan, warm the milk and cheese over medium-
low heat until the cheese is melted. Remove from the heat
and whisk in the salt and pepper. (You can also melt the
cheese in the milk in a glass measuring cup in the
microwave on low power for 1 min.)
Put the flour in a medium bowl. Whisk in the milk mixture
until just combined; it's fine if the batter is a bit
lumpy. Add the eggs one at a time to the batter, whisking
well after each addition. Pour the batter into the prepared
tins and bake on the lowest shelf for 20 min. at 400
degrees F. Don't open the oven, but reduce the temperature
to 350 degrees F and continue to bake another 15 min. until
the popovers are browned and fully puffed. Remove the
popovers from the oven and immediately take them out of the
tin to keep them from getting soggy. Poke each popover with
a knife to release steam. Serve immediately or reheat just
before serving.
6
Serves 6
Nutrition Facts
Recipe Source
Source: Fine Cooking - Issue No. 30
7
Smoky Vegetable Pizzettas
1 16-ounce loaf frozen bread dough
1 6- to 6-1/2-ounce jar marinated
artichoke hearts
12 thin wedges red onion
6 thin slices eggplant, cut in half
crosswise
2 cups shredded smoked Gouda cheese (8
ounces)
12 slices plum tomato
4 green onions, thinly sliced (1/2 cup)
1 Tbs snipped fresh rosemary
1 Tbs snipped fresh basil
Thaw bread according to package directions. Heat oven to

425 degrees F. Line a large baking sheet with foil; grease
foil. Set baking sheet aside.
Drain artichoke hearts, reserving marinade. Quarter
artichoke hearts (if necessary, cut larger pieces of
artichoke hearts in half to get total of 12 pieces); set
aside. Place red onion wedges and eggplant slices on foil-
lined baking sheet. Brush with some of the reserved
artichoke marinade (discard any remaining marinade). Bake
red onion and eggplant in oven for 10 minutes (do not
turn). Remove from oven; set aside.
Meanwhile, cut the thawed bread dough into 12 equal pieces;
form each piece into a ball. On a lightly floured surface,
flatten each ball and roll out to a 4-inch circle. Place
dough circles on lightly greased large cookie sheets. Prick
circles generously with fork.
Sprinkle 1 cup of the Gouda cheese evenly over dough
circles. Arrange one half-slice of eggplant, one red onion
wedge, one artichoke quarter, and one slice of tomato on
each dough circle. Sprinkle green onion and rosemary over
circles. Top circles with remaining Gouda cheese. Bake
about 10 minutes or until edges are lightly browned. Remove
from oven; sprinkle with snipped fresh basil. Makes 12
servings
Serves 12
Nutrition Facts
8
Recipe Source
Source: Better Homes and Gardens
9
Beverages
Holiday Mimosa
Hot Buttered Cider
Hot Buttered Rum
Hot Cranberry Toddy
Noel Nog
10
Holiday Mimosa
6 Tbs Grand Marnier or other orange-
flavored liqueur
2 Tbs granulated sugar
1 bottle chilled Champagne
1 cup fresh orange juice
Pour the Grand Marnier in a small bowl. Put the sugar in a
saucer. Dip the rims of Champagne glasses first in Grand
Marnier, then in the sugar to form a crust.
Fill each Champagne glass with three parts Champagne and 1
part orange juice.
Serves 6
Nutrition Facts
181.1mg potassium; 15.0g carbohydrates; 0.1g fiber; 7.7g
sugar; 0.4g protein.
Recipe Source
Author: Emeril Lagasse
11
Hot Buttered Cider
8 cups apple cider or apple juice
2 Tbs packed brown sugar
4 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
1 small lemon (peel only
2 Tbs butter
10 cinnamon sticks (optional)
Combine cider and brown sugar in a large saucepan. For a

spice bag, tie cinnamon, allspice, cloves, and lemon peel
in a 6-inch square of 100 percent cotton cheesecloth. Add
spice bag to cider mixture. Bring to boiling over medium-
high heat; reduce heat. Cover and simmer for 15 minutes.
Remove and discard spice bag.
Top each serving with 1/2 teaspoon butter and serve with a
cinnamon stick stirrer, if desired. Makes 10 to 12
servings.
Serves 10
Nutrition Facts
Recipe Source
Corp.
12
Hot Buttered Rum
1 cup Butter
1 cup Brown sugar
1/2 cup Sifted fruit sugar
1 tsp Ground nutmeg
1 tsp Ground cinnamon
2 cup Vanilla ice cream, softened
Rum
Boiling water
In a small mixing bowl, beat together butter, both sugars
and spices until well combined.
Beat in the ice cream.
Turn into a 4 cup freezer container. Seal and freeze.
To serve, spoon about 1/3 cup mix into a mug, add one
jigger of rum and 1/2 cup boiling water. Stir well.
Serves 4
Nutrition Facts
Recipe Source
Source: Holidays on the Net
13
Hot Cranberry Toddy
The rich scent of spices will fill the air if, after
cooking, you leave the saucepan uncovered for a minute or
two before transferring the drink to a carafe for serving.
1 48-ounce bottle cranberry juice (6

cups)
1/2 cup sugar
1/4 cup lemon juice
2 cups water
3 1-inch-long strips lemon peel
3 inches stick cinnamon
1 tsp whole cloves
1/3 cup bourbon, rum, or orange juice
Combine cranberry juice, sugar, lemon juice, and water in a

4-quart saucepan or Dutch oven.
For spice bag, tie lemon peel, cinnamon, and cloves in a 6-
inch square of 100 percent cotton cheesecloth. Add spice
bag to saucepan. Bring just to boiling; reduce heat.
Simmer, covered, for 10 minutes. Discard spice bag. Add
bourbon, rum, or orange juice.
Transfer to a heatproof serving carafe or pot. Serve with a
lemon peel strip in each cup, if desired. Makes about 12
(6-ounce) servings.
Serves 12
Nutrition Facts
Recipe Source
Corp.
14
Noel Nog
10 large eggs
2 1/4 cups granulated sugar
2 cups half-and-half
2 cups heavy cream
1/4 tsp freshly grated nutmeg plus some
for garnish
1 tsp pure vanilla extract
1/4 cup bourbon
1/4 cup brandy
6 large egg whites
In a large, heavy-bottomed saucepan, beat together the eggs
and sugar. Stir in the half-and-half. Cook over medium-low
heat, stirring constantly, until the mixture is thick
enough to coat a metal spoon with a thin film and reaches
at least 160 degrees F. Remove from the heat. Stir in the
cream, nutmeg, vanilla, bourbon, and brandy. Cool, then
cover and refrigerate until ready to serve.
Just before serving, beat the egg whites in a large bowl
with an electric mixer on high speed until stiff peaks
form, then fold them into the eggnog. Serve cold in punch
cups and sprinkle with nutmeg.
Serves 8
Nutrition Facts
Recipe Source
Author: Emeril Lagasse
15
Breakfast
Christmas Morning Cinnamon Rolls
Ginger-Fruit Compote
Sausage-Cheese Strata
White Cheddar Truffle Eggs
16
Christmas Morning Cinnamon Rolls
During the 1920s when baking yeast breads was an everyday
occurrence, cinnamon rolls were a favored breakfast treat.
Today, cinnamon rolls are often reserved for special
occasions but they're still great anytime of the year.
3 1/2- 4 cup all-purpose flour

1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 tsp salt
1 large egg
2 Tbs butter, softened
3/4 cup packed brown sugar
2 tsp ground cinnamon
1/2 cup raisins
1/2 cup chopped nuts
4 tsp half-and-half or light cream
Combine 1-1/2 cups of the flour and yeast; set aside. In a

saucepan heat milk, 1/3 cup butter, sugar, and salt until
warm (120 F. to 130 degrees F) and butter is almost melted.
Add to flour mixture along with egg. Beat with an electric
mixer on low speed 30 seconds, scraping bowl. Beat on high
speed 3 minutes. Stir in as much of the remaining flour as
you can.
Turn dough out onto a lightly floured surface. Knead in
enough remaining flour to make a moderately soft dough that
is smooth and elastic (3 to 5 minutes total). Shape dough
into a ball. Place dough in a lightly greased bowl; turn
once. Cover and let rise in a warm place until double (1 to
1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Grease a 13x9x2-inch baking
pan; set aside. Roll dough into 18x10-inch rectangle.
Spread with softened butter. Combine brown sugar and
cinnamon; sprinkle onto dough. Sprinkle with raisins and
nuts. Tightly roll up into a spiral, starting from a long
side. Pinch seams to seal.
Cut dough crosswise into 12 even slices. Arrange slices,
cut sides down, in the prepared baking pan. Cover and let
rise until nearly double (about 30 to 40 minutes).
Brush rolls with half-and-half or light cream. Bake in a
350 degree F oven for 25 to 30 minutes or until golden.
17
Invert rolls onto a wire rack or serving platter. Cool
slightly. Makes 12 rolls.
Serves 12
Nutrition Facts
Recipe Source
Corp.
18
Ginger-Fruit Compote
Fruits such as oranges and apples were once cherished as
holiday gifts. Rekindle the memory of such simple joys with
this pleasing compote.
3/4 cup water

1/2 cup sugar
4 tsp lemon juice
1 Tbs snipped crystallized ginger
4 cups assorted fruit (such as sliced
kiwifruit, orange sections, chopped
apple, sliced banana, berries and/or
seedless red grapes)
For syrup, combine water, sugar, lemon juice, and ginger in

a small saucepan. Bring mixture to boiling; reduce heat.
Cover and simmer for 5 minutes. Transfer to a bowl. Cool.
Cover and chill up to 24 hours.
Place fruit in a large serving bowl. Pour syrup over fruit,
tossing gently to coat. Cover and chill up to 24 hours.
Makes 6 servings.
Serves 6
Nutrition Facts
Recipe Source
Corp.
19
Sausage-Cheese Strata
Prepare this family friendly strata when you are expecting
a crowd.
10 cups French bread cubes (1/2- to 3/4-

inch cubes)
12 oz cooked smoked sausage links, cut
into 3/4-inch pieces
1 4-ounce can sliced mushrooms, drained
1 cup chopped green sweet pepper
6 oz shredded sharp cheddar cheese (1-1/2
cups)
4 oz shredded Monterey Jack cheese (1
cup)
7 large beaten eggs
3 1/2 cups milk
2 Tbs snipped chives
1 Tbs snipped fresh oregano or 1 teaspoon
dried oregano, crushed
1/2 tsp salt
1/4 tsp pepper
Divide half of the bread cubes between 2 greased 2-quart
rectangular baking dishes. Top with sausage, mushrooms, and
sweet pepper. Sprinkle with cheeses. Place remaining bread
cubes on top.
Combine eggs, milk, chives, oregano, salt, and pepper in a
large mixing bowl. Pour half of the mixture over bread
mixture in each baking dish. Cover and refrigerate for 2 to
24 hours.
Bake in a 325 degree F oven, uncovered, for 40 to 45
minutes or until a knife inserted near centers comes out
clean. Let stand 10 minutes before serving. Makes 12
servings.
Serves 12
Nutrition Facts
Recipe Source
20
Corp.
21
White Cheddar Truffle Eggs
4 large baking potatoes (about 4
pounds), peeled and grated
3 tsp salt
1 1/4 tsp freshly ground white pepper
2 Tbs plus 2 teaspoons olive oil
3/4 cup vegetable oil
1 dozen large eggs
1 Tbs white truffle oil (optional)
3/4 cup half-and-half
1/4 cup chopped green onions (scallions),
green parts only
1 Tbs chopped fresh parsley leaves
1 Tbs unsalted butter
1/4 lb white cheddar cheese, grated
(about 1 1/2 cups)
Shaved or sliced black truffles for
garnish (optional)
Wrap the grated potatoes in a large clean towel and squeeze
out the excess starch. Get them as dry as possible. Unwrap
and put the potatoes in a large mixing bowl. Add 2
teaspoons of the salt, 1 teaspoon of the white pepper, and
the olive oil and toss to mix well. Form the mixture into
12 small cakes about 3 inches in diameter and 1 inch thick.
Heat the vegetable oil in a 10- or 12-inch nonstick skillet
over medium-high heat until it's hot but not smoking. Fry
the cakes, several at a time, until they are golden brown
and cooked through, about 4 minutes on each side. Drain on
paper towels and keep warm.
Pour off the oil and wipe the skillet clean. Set aside.
In a large mixing bowl, whisk the eggs until frothy, about
1 minute. Add the remaining teaspoon salt, the remaining
1/4 teaspoon white pepper, the truffle oil if using, half-
and-half, green onions, and parsley. Whisk to blend.
In the skillet, heat the butter over medium heat for 1
minute. Add the egg mixture. Using a wooden spoon, stir the
eggs and cook until the mixture sets slightly, but is still
soft, 7 to 8 minutes. Cook 2 to 3 minutes longer if firmer
eggs are desired. Add the cheese, stir gently for about 30
seconds, and remove from heat. Continue stirring the
mixture until the cheese melts completely.
To serve, top each potato cake with an equal portion off
the eggs. Garnish with shaved truffles if desired. Serve
warm.
22
Serves 12
Nutrition Facts
Recipe Source
Corp.
23
Cookies
Cappuccino Crinkles
Christmas Tree Cutout Sugar Cookies
Gingerbread Cutouts
Sugar Cookie Snowmen
24
Cappuccino Crinkles
A double rolling in granulated sugar makes these crackled
cookies extra sparkly.
1/3 cup butter (no substitutes), softened

1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tbs instant coffee granules
1 tsp baking soda
1 tsp ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
Heat oven to 350 degrees F. Beat butter in a large mixing

bowl with an electric mixer on medium to high speed for 30
seconds. Add the brown sugar, cocoa powder, coffee
granules, baking soda, and cinnamon. Beat until combined,
scraping sides of the bowl occasionally. Beat in egg whites
and yogurt until combined. Beat in as much of the flour as
you can with the mixer. Stir in remaining flour with a
wooden spoon.
Place granulated sugar in a small bowl. Drop dough by
heaping teaspoons into sugar and roll into balls. Roll
again in sugar. Place balls 2 inches apart on an ungreased
cookie sheet. Bake for 8 to 10 minutes or until edges are
firm. Transfer cookies to wire racks and cool. Makes about
32 cookies.
Serves 1
Nutrition Facts
Recipe Source
Corp.
25
Christmas Tree Cutout Sugar Cookies
Use as many colors of dough as you like--the decorating is
done on these cookies before they even go in the oven! For
a classic sugar cookie cutout, leave out the food coloring
and special decorations.
1/3 cup butter, softened

1/3 cup shortening
1 tsp baking powder
1/8 tsp salt
1 large egg
1 tsp vanilla
2 cups all-purpose flour
2- 3 assorted colors of paste food
coloring
In a medium mixing bowl beat butter and shortening with an

electric mixer on medium to high speed for 30 seconds. Add
granulated sugar, baking powder, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in egg
and vanilla until combined. Beat in as much of the flour as
you can with the mixer. Using a wooden spoon, stir in any
remaining flour.
Divide dough into portions, tinting each portion of dough
with a different color of food coloring. Knead coloring
into dough until well mixed. Cover and chill about 1 hour
or until dough is easy to handle.
On a lightly floured surface, roll a portion of the dough
at a time to 1/8-inch thickness. Using a 2-1/2-inch cookie
cutter, cut dough into desired shapes. (For 5-1/4-inch
cookies, roll dough to 1/4-inch thickness.) Place cutouts
on an ungreased cookie sheet. Refrigerate cutouts for 15
minutes. Using small cookie cutters, make smaller cutouts
and fill each opening with another color of dough.
Bake in a 375 degree F oven for 7 to 8 minutes for smaller
cookies or about 10 minutes for larger cookies or until
edges are firm and bottoms are very lightly browned. Cool
on cookie sheet for 1 minute. Transfer cookies to a wire
rack; cool. Makes about 48 (2-1/2-inch) cookies or 16 (5-
1/4-inch) cookies. (Nutrition facts are per 2-1/2-inch
cookie.)
26
Serves 1
Nutrition Facts
Recipe Source
Corp.
27
Gingerbread Cutouts
Ginger is just one of the spices in this timeless cutout
cookie recipe. Use your favorite cookie cutters to
personalize the cookies.
1/2 cup shortening

1/2 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 large egg
1 Tbs vinegar
In a mixing bowl beat shortening with an electric mixer on
medium to high speed 30 seconds. Add sugar, baking powder,
ginger, baking soda, cinnamon, and cloves. Beat until
combined, scraping bowl. Beat in the molasses, egg, and
vinegar until combined. Beat in as much of the flour as you
can with the mixer. Stir in remaining flour. Divide dough
in half. Cover and chill for 3 hours or until easy to
handle.
Grease a cookie sheet; set aside. On a lightly floured
surface, roll half of the dough at a time to 1/8 inch
thick. Using a 2-1/2-inch cookie cutter, cut into desired
shapes. Place 1 inch apart on the prepared cookie sheet.
Bake in a 375 degrees F oven for 5 to 6 minutes or until
edges are lightly browned. Cool on cookie sheet 1 minute.
Transfer cookies to a wire rack and let cool. If desired,
decorate cookies with icing and candies. Makes 36 to 48
cookies.
Serves 1
Nutrition Facts
Recipe Source
28
Corp.
29
Sugar Cookie Snowmen
These snowman cookies are fun for kids to shape and
decorate.
1 cup butter, softened

1 tsp vanilla extract
1/4 cup miniature semisweet chocolate
pieces
1 cup sifted powdered sugar
3-4 teaspoons milk
2-4 assorted colors of paste food
coloring
24 large gumdrops
1 package rolled fruit leather, cut into
3-inch-long-thin strips
Beat butter with an electric mixer on medium to high speed
for 30 seconds. Add granulated sugar, vanilla, and 1/4
teaspoon salt; beat until combined. Beat in as much of the
flour as you can with mixer. Stir in any remaining flour
with a wooden spoon.
For each snowman you,ll need to shape 3 balls of the dough
^ one 1-inch ball, one 3/4-inch ball, and one 1/2-inch
ball. Roll a portion of the dough between both hands ^ this
is a job that the kids can do. Use a ruler to measure the
size of dough balls.
Place 3 balls for each snowman, on cookie sheet, in
decreasing sizes with the edges just touching. Press the
balls together slightly but not enough that you change the
shape of the balls. Leave about 1-1/2 inches of space
between each snowman cookie.
Insert 2 miniature semisweet chocolate pieces in the
smallest ball for the eyes, 1 chocolate piece in the middle
ball for a button, and 2 chocolate pieces in the largest
ball for two more buttons. Line up the buttons in the
medium and large balls. Bake in a 325-degree F. oven for 18
to 20 minutes or until bottoms of cookies are very lightly
browned. Cool on cookie sheet for 1 minute. Transfer to
wire racks and cool completely.
To make the icing, stir together sifted powdered sugar and
enough milk to make an icing that is of piping consistency.
Divide the icing into 3 small bowls. Tint 1 portion pink.
This will be for the arms and the mouth. Tint another
portion green. This portion is used for the broom. Tint the
30
remaining portion orange; this will be for the nose. Place
each color in a small, heavy plastic bag. Snip off a corner
in the bag to make a small opening.
The hats are made out of gumdrops. Sprinkle the work
surface with a little granulated sugar. Flatten a large
gumdrop to a thin oval shape that is about 1-1/2x1 inches
with a rolling pin. You may also need to add a little sugar
to the surface of the gumdrop to keep it from sticking to
the rolling pin. With your fingers, shape the oval into a
cone and pinch the edges together. Roll up the bottom edge
of the cone to form a hat brim.
For each scarf, cut rolled fruit leather into 3-inch-long
thin strips. Carefully tie the strip around the snowman,s
neck. Attach the gumdrop hat to the head with a little
icing. Use the orange icing to add a carrot nose. Use the
pink icing to add a mouth, and arms to each cookie. Use the
green icing to add a broom to the side of the body.
Makes 24 cookies.
Make-Ahead Tip: Bake and cool cookies completely; do not
decorate. In an airtight or freezer container, arrange
cookies in a single layer; cover with a sheet of waxed
paper. Repeat layers, leaving enough air space to close
container easily. Seal, label and freeze up to 1 month.
Thaw and decorate as above.
Serves 24
Nutrition Facts
Recipe Source
Corp.
31
Desserts
Caramel-Apple Pudding Cake
Celebration Cake
Chocolate Pots de Creme
Chocolate Truffles
Creme Brulee
Pear Clafouti with Star Anise
Pistachio Cake with White Chocolate Buttercream
Plum Pudding
Raspberry-Chocolate Cake
Sweet Potato Pie
32
Caramel-Apple Pudding Cake
When you can not decide what kind of dessert to serve, this
double-delicious pudding cake will please everyone. Served
warm with a dollop of cinnamon ice-cream, it is perfection.
2 medium tart cooking apples, such as

Granny Smith or Jonathan, peeled, cored,
and thinly sliced (2 cups)
3 Tbs lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins
1 cup all-purpose flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbs butter (no substitutes), melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbs butter (no substitutes)
Preheat oven to 350 degrees F.
Grease a 2-quart square baking dish; arrange apple slices
in bottom of dish. Sprinkle with lemon juice, cinnamon, and
nutmeg. Top evenly with raisins; set aside.
Combine flour, brown sugar, baking powder, and baking soda
in a large bowl. Add milk, the 2 tablespoons melted butter,
and vanilla; mix well. Stir in nuts. Spread batter evenly
over apple mixture.
Combine caramel topping, water, and the 1 tablespoon butter
in a small saucepan; bring to boiling. Pour caramel mixture
over the batter in the baking dish.
Bake in the preheated oven for 35 minutes or until set in
center. Spoon warm individual servings into dessert dishes,
inverting each portion. Spoon caramel-apple mixture from
the pan over each portion. Makes 12 servings.
Serves 12
Nutrition Facts
33
Recipe Source
Corp.
34
Celebration Cake
A combination of cream, sour cream, and sugar whips into a
wonderfully fluffy frosting for this apple-and-carrot cake.
2 cups all-purpose flour

2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp apple pie spice
1/4 tsp salt
2 cups coarsely shredded carrot
1 cup coarsely shredded apple
3/4 cup cooking oil
4 large eggs
1/2 cup chopped nuts
1 cup whipping cream
1 8-ounce carton dairy sour cream
2 Tbs brown sugar
1 tsp vanilla
1/4 cup coarsely crushed purchased apple
chips
4- 5 whole purchased apple chips
(optional)
5-6 inch-long cinnamon sticks (optional)
Preheat convection oven to 325 degrees F or standard oven
to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch
round baking pans; set aside.
In a large mixing bowl combine flour, granulated sugar,
baking powder, baking soda, apple pie spice, and salt. Add
carrot, shredded apple, nuts, oil and eggs. Beat with an
electric mixer at low speed until combined. Beat 1 minute
at medium speed. Pour batter into prepared pans, spreading
evenly.
Bake cake layers in convection oven 25 minutes or bake in
standard oven 30 minutes or until a toothpick inserted near
the center comes out clean. Let cool in pans on a wire rack
for 10 minutes. Remove from pans and cool completely.
For frosting, in a food processor bowl place the whipping
cream, sour cream, brown sugar, and vanilla. Cover and
process for 2 to 2-1/2 minutes or until stiff peaks form,
stopping to scrape down sides every 30 seconds. (Or, place
ingredients in a large mixing bowl and beat with a hand
blender or electric mixer until stiff peaks form.)
To assemble cake, place 1 cake layer on a serving platter.
Spread about 3/4 cup frosting on top of the first cake
35
layer. Sprinkle the 1/4 cup crushed apple chips atop
frosting. Top with second cake layer; frost top and sides
of cake with remaining frosting. Decorate cake with whole
apple chips and cinnamon sticks, if desired. Makes 12
servings.
Serves 12
Nutrition Facts
Recipe Source
Corp.
36
Chocolate Pots de Creme
End a special-occasion dinner on a memorable note by
serving these little pots of cream.
1 cup half-and-half or light cream

1 4-ounce package sweet baking
chocolate, coarsely chopped
2 tsp sugar
3 large egg yolks, slightly beaten
1/2 tsp vanilla
1 recipe Caramelized Shards (optional)
(see below)
In a heavy small saucepan combine the half-and-half or

light cream, chocolate, and sugar. Cook and stir over
medium heat about 10 minutes or until mixture reaches a
full boil and thickens.
Gradually stir about half of the hot mixture into the
beaten egg yolks. Return all of the egg yolk mixture to the
saucepan. Cook and stir over low heat for 2 minutes. Remove
from heat; stir in vanilla. Pour chocolate mixture into 4
or 6 pots de creme cups or small dessert dishes. Cover and
chill for 2 to 24 hours. If desired, top with Caramelized
Shards.
Makes 4 to 6 servings. (Nutrition facts are without
shards.)
Caramelized Shards
Preheat oven to 350 degree F. Line a cookie sheet with
aluminum foil; coat foil with nonstick cooking spray.
Sprinkle 1 tablespoon slivered almonds onto prepared foil.
Bake in preheated oven 6 to 8 minutes or until lightly
toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch
skillet. Heat over medium-high heat until sugar begins to
melt, shaking skillet occasionally to heat sugar evenly. Do
not stir. When sugar begins to melt, reduce heat to low.
Cook for 2 minutes more or until sugar is melted and
lightly golden, stirring as needed with a wooden spoon.
Remove pan from heat. Stir in 1/2 teaspoon hot water.
Immediately pour over nuts on hot baking sheet. Let cool
for 1 minute. Using 2 forks, gently pull caramel as thinly
37
as possible, lifting up slightly as you pull. Let cool
thoroughly on foil. Break into pieces; store tightly
covered up to 3 days.
Serves 4
Nutrition Facts
Recipe Source
Corp.
38
Chocolate Truffles
These chocolates are so spectacular, your friends will
think you purchased them at the candy shop.
1 cup semisweet chocolate pieces (6

ounces)
1/3 cup butter (no substitutes)
1/4 cup milk
1 large beaten egg yolk
2 Tbs rum, brandy, kirsch, amaretto,
hazelnut liqueur, coffee liqueur, praline
liqueur, orange liqueur, or orange juice
1- 2 oz melted chocolate (optional)
48 purchased foil candy cups (optional)
1/2 cup finely chopped nuts, candy
sprinkles or coconut (optional)
1-2 oz melted white baking pieces
(optional)
In a microwave-safe 4-cup measure combine chocolate pieces,
butter, and milk. Microwave, uncovered, on 100 percent
power (high) for 1 to 2-1/2 minutes or until soft enough to
stir smooth, stirring once during cooking.
Gradually stir about half of the hot mixture into beaten
egg yolk. Return to the 4-cup measure. Microwave,
uncovered, about 1 minute or until bubbly, stirring after
every 30 seconds.
Stir in liquor, liqueur, or orange juice. Cover and chill
about 1 hour or until mixture is cool, evenly thick, and
smooth, stirring occasionally.
Beat chocolate mixture with an electric mixer on medium
speed about 2 minutes or until slightly fluffy and lighter
in color. Cover and chill about 15 minutes or until mixture
holds its shape.
Drop from a slightly rounded teaspoon measure onto a baking
sheet lined with waxed paper. Cover and chill about 30
minutes or until firm. If desired, dip in melted chocolate;
place in foil candy cups. Sprinkle with nuts, candy
sprinkles, or coconut, or drizzle with melted white baking
pieces. Or, instead of dipping, roll balls in nuts, candy
sprinkles, or coconut. Makes 48 pieces (about 3/4 pound).
Serves 1
Nutrition Facts
39
Recipe Source
Corp.
40
Creme Brulee
1 quart heavy cream
1 cup granulated sugar plus 8 teaspoons
raw sugar
1 vanilla bean, split and scraped (see
note)
8 large egg yolks
In a medium-size nonreactive saucepan, combine the cream,
1/2 cup of the granulated sugar, and the vanilla bean and
pulp over medium heat. Bring to a gentle boil, whisking to
dissolve the sugar.
In a small mixing bowl, whisk the egg yolks and the
remaining 1/2 cup of granulated sugar together. Whisk 1 cup
of the hot cream mixture into the egg yolk mixture until
smooth. Slowly pour this mixture into the hot cream
mixture, whisk for 2 minutes, and remove from the heat.
Strain the mixture through a fine-mesh sieve. Let cool
completely.
Preheat the oven to 300 degrees F.
Fill eight 6-ounce custard cups with equal portions of the
cream mixture. Place the cups in a deep baking dish large
enough to accommodate them comfortably without touching.
Fill the baking dish with enough water to come halfway up
the sides of the cups.
Bake in the lower third of the oven until lightly golden
brown and just set, about 45 minutes. Remove from the oven
and let cool. Cover and refrigerate for at least 4 hours or
up to 12 hours.
About 2 hours before serving, sprinkle 1 teaspoon of the
raw sugar on the top of each custard. One at a time, using
a kitchen blowtorch, approach the sugar with the torch at a
low angle until the inner blue flame is 1/4 inch above the
surface, and move the flame in a continuous motion over the
surface until the sugar has caramelized. Or, preheat the
broiler, sprinkle the sugar over the custards, and slide
the dishes under the broiler. Broil until the sugar
caramelizes, 2 to 3 minutes. Remove and allow the custards
to cool again. Refrigerate and serve chilled.
Serves 8
Recipe Source
Corp.
41
Pear Clafouti with Star Anise
If youve never tasted star anise, an Asian spice, you are
in for a treat. East meets West in this tasty French
clafouti. Cant find crme fraiche for the batter? Make
your own. Simply combine 1 cup of heavy cream with 1
tablespoon of buttermilk; let it sit at room temperature
overnight and voila! For added indulgence, make extra crme
fraiche, sweeten it with a little sugar and serve a dollop
on each serving.
1/2 vanilla bean, split lengthwise

3 large eggs
1/2 cup sugar
6 Tbs flour, plus more to dust pan
3/4 cup whipping cream, creme fraiche, or
plain yogurt
3/4 cup whole milk
3 star anise, ground in a coffee grinder
pinch salt
1 tsp butter
4 ripe pears, about 6 ounces each,
peeled
1 tsp pear eau du vie or brandy
(optional)
Confectioners' sugar
Preheat oven to 350 degrees F. Butter a 9 x 5 x 2-inch
gratin dish or a 10-inch round deep pie plate or porcelain
dish. Dust dish with flour. Scrape seeds from vanilla bean
into large bowl. Add eggs. Using electric mixer, beat until
frothy. Add sugar and beat until mixture thickens. Add
flour and beat until thick and smooth. Mix in cream, crme
frache, or yogurt, milk, anise, and salt. Set batter aside
while preparing the pears.
Cut the pears into sixths or eighths, remove the cores.
Layer pear slices attractively in the bottom of the
prepared dish. Sprinkle pears with eau du vie, if you like.
Pour the batter over, leaving just a little of the tops of
the pears peeking through.
Bake until the clafouti is nicely browned on top and a
knife inserted into it comes out clean, about 20 minutes.
Sift confectioners' sugar over clafouti and serve warm or
at room temperature.
Serves 4
Nutrition Facts
42
Recipe Source
Source: Jean-Georges
43
Pistachio Cake with White Chocolate
Buttercream
4 tsp baking powder
1/2 tsp baking soda
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards
(optional)
Preheat oven to 350 degrees F. Grease and lightly flour
three 8x1-1/2-inch round baking pans; set aside. Stir
together flour, baking powder, and baking soda; set aside.
Beat the 3/4 cup butter with an electric mixer on medium to
high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon
vanilla, and 1 teaspoon almond extract; beat until fluffy.
Alternately add flour mixture and buttermilk or sour milk,
beating on low to medium speed just until combined.
Thoroughly wash and dry beaters. In a medium mixing bowl,
beat egg whites until stiff peaks form (tips stand
straight). Gently fold beaten egg whites into batter. Fold
in the pistachio nuts and the orange peel. Pour batter into
prepared pans.
Bake in preheated oven 30 to 35 minutes or until a wooden
toothpick inserted near the center of each cake comes out
clean. Cool in pans on wire racks for 10 minutes. Remove
cakes from pans and cool thoroughly on wire racks.
Combine the 1/2 cup sugar and 2 tablespoons all-purpose
flour in a medium mixing bowl; add egg yolks. Beat mixture
with a wire whisk until combined; set aside. Heat the 1-1/2
cups milk in a heavy saucepan over medium heat just to
44
boiling. Remove from heat. Gradually beat hot milk into egg
mixture with the wire whisk; return entire mixture to
saucepan. Cook over medium heat until bubbly, whisking
constantly. Cook 2 minutes more. Remove from heat. Add
white baking bars, 1-1/2 teaspoons vanilla, and 1/2
teaspoon almond extract. Let stand for 1 minute; stir until
smooth. Transfer mixture to a bowl. Cover surface with
plastic wrap to prevent skin from forming; cool to room
temperature. Beat the 1 cup butter in a medium mixing bowl
on medium to high speed until fluffy. Add cooled baking bar
mixture, one-fourth at a time, beating on low speed after
each addition until combined. Spread between layers and
over cake.
If desired, pipe decorative lines along the edges and down
the sides of the cake, using a decorating bag fitted with a
star tip. Serve immediately or cover and store cake in the
refrigerator for up to 3 days. Let stand at room
temperature for 30 minutes before serving. Just before
serving, if desired, top with Caramelized Pistachio Shards.
Makes 12 servings.
Caramelized Pistachio Shards
Preheat oven to 350 degrees F. Line a cookie sheet with
aluminum foil; coat foil with nonstick cooking spray.
Sprinkle 1 tablespoon chopped pistachios onto prepared
foil. Bake in preheated oven 6 to 8 minutes or until
lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy
10-inch skillet. Heat over medium-high heat until sugar
begins to melt, shaking skillet occasionally to heat sugar
evenly. Do not stir. When sugar begins to melt, reduce heat
to low. Cook for 2 minutes more or until sugar is melted
and lightly golden, stirring as needed with a wooden spoon.
Remove pan from heat. Stir in 1/2 teaspoon hot water.
Immediately pour over nuts on hot baking sheet. Let cool
for 1 minute. Using two forks, gently pull caramel mixture
as thinly as possible, lifting slightly as you pull. Let
cool thoroughly on foil. Break into pieces; store tightly
covered.
Serves 12
Nutrition Facts
45
Recipe Source
Corp.
46
Plum Pudding
Plum pudding is a holiday staple. Baked in individual
molds, it becomes an elegant dessert. Jam packed with dried
currants, raisin, apricots, almonds and spices, the
puddings are flavorful enough on their own, but can be
dressed up with a swirl of whipped cream, a scoop of
vanilla ice cream or a pool of crme anglaise.
2 cups dried currants

3 cups raisins
1 cup chopped dried apricots
1 cup blanched, sliced almonds
1/2 cup dark rum or orange juice
1 lb (4 sticks) plus 2 tablespoons
unsalted butter, at room temperature
1 cup light or dark brown sugar
1/2 cup dark Karo syrup
8 eggs
1 Tbs ground cinnamon
1 Tbs ground allspice
Grated zest of 2 medium lemons
1 tsp salt
3 cups self-rising flour
Preheat the oven to 375 degrees F.
In a large mixing bowl, combine the currants, raisins,
apricots, and almonds. Stir in the rum or orange juice and
set aside.
In another large mixing bowl, beat together 1 pound of the
butter, the brown sugar, and the Karo syrup. Add the eggs,
cinnamon, allspice, and lemon zest and beat until well
mixed. Add the salt and flour and beat well. Add the
plumped fruit and mix together thoroughly.
Using the remaining 2 tablespoons of butter, lightly butter
sixteen 6-ounce pudding molds and one side of sixteen 3-
inch squares of parchment paper. Divide the mixture equally
among the molds. Bang each mold on the work surface to
settle the mixture. Top each pudding with a square of the
parchment paper, buttered side down.
Place the puddings in a large roasting pan, set the pan on
the middle rack of the oven, and add hot water to the pan
to reach halfway up the sides of the puddings. Bake for 1
hour, until a toothpick inserted in the center of a pudding
comes out clean. Remove from the molds and serve hot.
Serves 16
47
Nutrition Facts
Recipe Source
Source: Burt Wolf's Table
48
Raspberry-Chocolate Cake
Impress your friends and family with this 4-layer decadent
dessert at your next holiday gathering.

1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups sugar
2 large eggs
3 oz unsweetened chocolate, melted and
cooled
1 tsp vanilla
1 1/4 cups water
3 Tbs raspberry liqueur or framboise
(optional)
1/2 cup seedless raspberry jam
1 recipe Raspberry-Chocolate Frosting
1 cup fresh raspberries (optional)
Preheat oven to 350 degree F. Grease and lightly flour two
9x1-1/2-inch round baking pans; set aside. Stir together
flour, baking powder, baking soda, and salt in a mixing
bowl; set aside.
Beat butter in a large mixing bowl with an electric mixer
on medium to high speed for 30 seconds. Add sugar; beat
until well-mixed. Add eggs, one at a time, beating well
after each addition. Beat in chocolate and vanilla. Add the
dry mixture and the water alternately to beaten mixture,
beating on low speed after each addition, just until
combined. Pour batter into the prepared pans; spread
evenly.
Bake in the preheated oven for 30 to 35 minutes or until a
wooden toothpick inserted near centers comes out clean.
Cool cake layers in pans on wire racks for 10 minutes.
Remove cakes from pans. Cool cake layers thoroughly on
racks.
Place one cake layer, cut side up, on serving plate; spread
with half of the raspberry jam. Top with second cake layer,
cut side down. Spread with about 2/3 cup Raspberry-
Chocolate Frosting.
Place another cake layer, cut side up, on top of frosting;
spread with remaining jam. Top with last cake layer, cut
side down.
49
Frost top and sides with all but 3/4 cup of the remaining
frosting. Pipe remaining frosting on top of cake. If
desired, garnish with raspberries. Makes 14 servings.
Serves 14
Nutrition Facts
Recipe Source
Corp.
50
Sweet Potato Pie
Join the ranks of many southern families who make this
nicely spiced pie -- instead of pumpkin -- their holiday
dessert.
2 medium sweet potatoes (about 1 pound),

peeled and cubed
1/4 tsp salt
1/3 cup shortening
4-5 Tbs cold water
1/4 cup butter or margarine
3/4 - 1 cup packed brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
3 large eggs, slightly beaten
1 12-ounce can evaporated milk
1 cup whipped cream (optional)
1/8 tsp ground nutmeg (optional)
In a large covered saucepan cook sweet potatoes in boiling
water about 15 minutes or until tender.
Meanwhile, in a medium mixing bowl combine flour and salt.
Using a pastry blender cut in shortening until pieces are
pea-size. Sprinkle cold water, 1 tablespoon at a time, over
part of mixture. Gently toss with fork just until all dough
is moistened. Form dough into ball.
On a lightly floured surface roll dough from center to edge
into a 12-inch circle. Transfer pastry to a 10-inch deep-
dish pie plate. Trim pastry to 1/2 inch beyond edge of
plate. Fold under extra pastry; crimp edge as desired. Line
unpricked pastry shell with a double thickness of foil.
Bake in a 450 degree F oven for 8 minutes. Remove foil;
bake for 4 to 5 minutes more or until set and dry. Set
aside. Reduce oven temperature to 400 degrees F.
Drain potatoes. In a large bowl combine potatoes and
butter. Beat with electric mixer until smooth. Add sugar,
cinnamon, nutmeg, and the dash salt. Beat until combined.
Add eggs. Beat on low speed just until combined. Gradually
stir in evaporated milk.
Carefully pour filling into prepared pastry shell. Cover
edge of pie with foil. Bake in the 400 degree F oven for 10
minutes. Reduce heat to 350 degrees F and bake for 40 to 50
minutes more or until knife inserted in center comes out
clean. Cool on wire rack for 1 hour. Serve warm. (Or, cover
51
and refrigerate after 2 hours.) If desired, serve with
whipped cream sprinkled with ground nutmeg. Makes 8
servings.
Serves 8
Nutrition Facts
Recipe Source
Corp.
52
Main Dishes
Beef Rolled Rib Roast au Jus
Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust
Chicken with Port and Figs
Minnesota Wild Rice-Stuffed Chicken
Herb-Roasted Cornish Hens with Root Vegetables
Honey Glazed Ham
Roasted Pork, Fennel, and Onions
Deep-Fried Turkey
Herb-Butter-Roasted Turkey
Roast Turkey with Maple Herb Butter and Gravy
Roast Turkey With Tasty Chestnut Stuffing
Veal Roast with Herb Crust
53
Beef Rolled Rib Roast au Jus
Beef rib roast is traditionally served "au jus," a French
term meaning served in its own juices.
1 4-pound beef rib-eye roast

1/2 tsp salt (optional)
1/2 tsp pepper (optional)
Place meat, fat side up, on a rack in a shallow roasting

pan. Season roast with salt and pepper, if desired. Insert
a meat thermometer into the thickest portion of the meat.
Do not add water or other liquid; do not cover.
Roast in a 350 degree F oven for 1-1/2 to 2 hours for
medium rare or until meat thermometer registers 140 degree
F; or for 2 to 2-1/4 hours for medium or until meat
thermometer registers 155 degree F. Remove the roast from
the oven; cover with foil and let it stand 15 minutes. The
meat's temperature will rise 5 degrees during the time it
stands. Serve with Beef au Jus, if desired. Makes 12
servings.
Beef au Jus
After removing meat from the oven, spoon drippings from
pan; skim fat. Add 2 cups boiling water to pan, stirring
and scraping crusty browned bits off the bottom. Stir in
pan drippings. Cook and stir until bubbly. For a richer
flavor, stir in 2 teaspoons instant beef bouillon granules.
Season to taste.
Serves 12
Nutrition Facts
Recipe Source
Corp.
54
Roasted Filet of Beef with Whole-
Grain Mustard & Herb Crust
If ever there is a time of year to treat your family to a
whole beef tenderloin, Christmas is it. Don't be
intimidated by the size of the roast or the precise cooking
times. A fillet of beef is easy to cook as long as you have
a meat thermometer handy. Be sure to let the meat rest for
at least 15 minutes before slicing to allow the juices and
flavors to set.
1/4 cup whole-grain mustard

3 Tbs extra-virgin olive oil
1 Tbs dried savory, finely crumbled
1 Tbs dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb.
untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for sauting
Coarse salt
Freshly ground black pepper
In a small bowl, mix together the mustard, olive oil,

savory, and thyme.
Trim the meat of all excess fat and silverskin. Cut the
filet in half to make two equal pieces about 7 inches long.
Youll have one piece with the broad double-pieced butt
portion and a thinner piece that tapers to a small tip.
Tuck the tapered tip under and tie with twine to fashion
two equally thick roasts. Tie each roast at 2-inch
intervals.
Heat the oven to 450 degrees F. Heat a heavy-duty roasting
pan or large Dutch oven or skillet over medium-high heat.
Pour in enough vegetable oil to just cover the bottom of
the pan. Pat the filets dry, salt them generously, and lay
them in the pan; cook without disturbing them until the
bottoms are a rich brown. Turn the beef and sear the other
sides. It will take about 4 min. per side (there are three
or four sides per roast) to get a good sear.
When the filets are seared, transfer them to a cutting
board, brush them with the mustard and herb mix, and then
55
generously grind fresh pepper over them. Put a rack in the
roasting pan, lay the meat on the rack, and roast until the
internal temperature reaches 120 degrees F for medium rare,
about 20 min. (Check after 15 min.; roasting time will vary
depending on searing time.) Remove the filets from the oven
and let them rest in the warm spot for at least 15 min.
before slicing. Serve warm or at room temperature.
Serves 10
Nutrition Facts
Recipe Source
Source: Fine Cooking - Issue No. 30
56
Chicken with Port and Figs
Start fall off right with a scrumptious roasted chicken
supper. Top the chicken with a heavenly sauce made from
port wine, lemon zest, and dried figs, and you have turned
an everyday meal into an extraordinary one. Look for ruby
port; it is the lightest and fruitiest in flavor and will
lend the richest color to your sauce. Black mission figs,
with their purple-black color, will blend in perfectly; or
for a contrasting green variety, try Calimyrna figs.
8 dried figs, tough stems removed

1 cup water
2/3 cup plus 1 tablespoon port
2 3-inch-long strips lemon zest
1 chicken (3 to 3 1/2 pounds), quartered
1 Tbs olive oil
Salt
Fresh-ground black pepper
1 Tbs butter, cut into four pieces
Heat the oven to 375 degrees F. Pierce each fig three or

four times with a paring knife. In a small stainless-steel
saucepan, combine the figs, water, the 2/3 cup port, and
the lemon zest. Bring to a boil and simmer, covered, until
tender, about 30 minutes. Discard the zest and reserve the
poaching liquid. Cut the figs in half.
Meanwhile, coat the chicken with the oil and arrange the
pieces, skin-side up, in a large roasting pan. Sprinkle the
chicken with the remaining 1 tablespoon port and season
with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each
piece of chicken with a piece of the butter. Cook until the
breasts are just done, about 30 minutes. Remove the breasts
and continue to cook the legs until done, about 5 minutes
longer. Remove the roasting pan from the oven; return the
breasts to the pan.
Heat the broiler. Broil the chicken until the skin is
golden brown, about 2 minutes. Transfer the chicken to a
plate.
Pour off the fat from the roasting pan. Set the pan over
moderate heat and add the fig-poaching liquid. Bring to a
57
boil, scraping the bottom of the pan to dislodge any brown
bits. Boil until reduced to approximately 1/4 cup, about 4
minutes. Add the figs, any accumulated juices from the
chicken, and a pinch each of salt and pepper. Spoon the
sauce over the chicken.
Serves 4
Nutrition Facts
Recipe Source
Source: Quick from Scratch - Chicken, Turkey, and Cornish
Hen
58
Minnesota Wild Rice-Stuffed Chicken
Team up this apple-glazed bird with a chicory and red onion
salad dressed with a blue cheese vinaigrette.
1 6-ounce package long grain and wild

rice mix
2 medium ooking apples (such as Granny
Smith or Jonathan), cored and chopped
8 oz sliced fresh mushrooms (3 cups)
1 cup shredded carrot
1/2 cup thinly sliced green onion
1/2 tsp pepper
1 5- to 6-pound whole roasting chicken
2-3 Tbs apple jelly, melted
1 medium apple, cut into wedges
(optional)
For stuffing, cook rice according to package directions,

except add apples, mushrooms, carrot, onion, and pepper to
rice before cooking.
Meanwhile, rinse chicken; pat dry with paper towels. Spoon
some of the stuffing loosely into the neck cavity. Pull the
neck skin to the back and fasten with a small skewer.
Lightly spoon the remaining stuffing into body cavity. Tuck
drumsticks under the band of skin that crosses the tail. If
there is no band, tie drumsticks to tail. Twist the wing
tips under the bird.
Place stuffed chicken, breast side up, on a rack in a
shallow roasting pan. Insert meat thermometer into the
center of one of the thigh muscles. The bulb should not
touch the bone. Roast, uncovered, in a 325 degree F. oven
for 1-3/4 to 2-1/2 hours or until meat thermometer
registers 180 degrees F. to 185 degrees F. At this time,
chicken is no longer pink and the drumsticks move easily in
their sockets. When the bird is two-thirds done, cut the
band of skin or string between the drumsticks so the thighs
will cook evenly. Brush chicken with melted jelly once or
twice during the last 10 minutes of roasting.
Remove chicken from oven and cover it with foil. Let stand
for 10 to 20 minutes before carving. Transfer the chicken
to a serving platter. Spoon the stuffing around the
chicken. Garnish with apple wedges, if desired. Makes 10
servings.
Serves 10
59
Nutrition Facts
Recipe Source
Corp.
60
Herb-Roasted Cornish Hens with Root
Vegetables
2 1- to 1-1/2- pounds Cornish game hens
4 medium carrots, peeled and cut into 2-
inch lengths
4 medium parsnips, peeled and cut into
2-inch lengths
2 small turnips, peeled and cut into
wedges
1 medium onion, cut into wedges
3 Tbs olive oil or cooking oil
1 clove garlic, minced
2 tsp dried rosemary, crushed
2 tsp dried oregano, crushed
1/2 tsp salt
Skewer neck skin of hens to back; tie legs to tail. Twist
wings under back. Place hens, breast up, on a rack in a
large shallow roasting pan. Place carrots, parsnips,
turnips, and onions around hens in pan. Combine oil,
garlic, rosemary, oregano, and salt; brush onto hens and
vegetables.
Roast, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2
hours or until hens are no longer pink and the drumsticks
move easily in their sockets.(Internal temperature should
be 180 degrees F with an instant-read thermometer.) During
roasting, turn vegetables occasionally. Transfer hens from
roasting pan to serving platter. Cover and keep warm.
Remove rack from roasting pan. Stir vegetables. Increase
oven temperature to 450 degrees F. Continue roasting
vegetables for 15 to 20 minutes more or until tender and
browned.
To serve, using a slotted spoon, spoon vegetables around
hens on platter. Makes 4 servings.
Serves 4
Nutrition Facts
Recipe Source
61
Corp.
62
Honey Glazed Ham
This ham tastes very much like the famous honey baked ham
but costs much less, and there's no need to fight the
crowds at holiday time. You can even buy the ham presliced
to make it easier and more like the original. It is very
good. (I do this while preparing the rest of the meal in
the kitchen so that I don't forget to baste!)
5 lbs ready-to-eat ham

1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in
foil lined pan.
In the top half of a double boiler, heat the corn syrup,
honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham, and bake for 1 hour and 15 minutes in
the preheated oven. Baste ham every 10 to 15 minutes with
the honey glaze. During the last 4 to 5 minutes of baking,
turn on broiler to caramelize the glaze. Remove from oven,
and let sit a few minutes before serving.
Serves 12
Nutrition Facts
Recipe Source
Source: AllRecipes.com
63
Roasted Pork, Fennel, and Onions
Great for big feasts! Olive oil can be substituted for
butter, if you'd rather eat olive oil than butter.
2 Tbs butter
1 cup fresh sage
1 1/2 Tbs whole black peppercorns
2 tsp cumin seeds
3 lbs fat-trimmed loin roast, rolled and
tied with bone
4 red onions, halved
3 bulbs fennel, untrimmed
2 Tbs olive oil
1 1/2 cups orange juice
1/2 cup chicken stock
1 Tbs balsamic vinegar
salt to taste
Melt butter in frying pan over medium high heat. Add 1/2
cup sage and stir until leaves are slightly darker green
and crisp, about 1 minute. Transfer with slotted spoon to
towels to drain. When leaves are cool, wrap in towels and
seal in plastic bag. Save butter.
Finely grind peppercorns and cumin in a spice grinder.
Rinse pork and pat dry; rub pepper mixture all over the
meat. Tuck remaining sage leaves equally under the strings
on the smooth (fattiest) side of the roast. Set the pork,
herb side up, on a rack in a 10x15-inch pan.
Cut onions in half crosswise; don't peel. Trim off feathery
fennel tops and reserve. Trim any bruises or dark spots
from fennel. Rinse, then slice each vertically to make 3 or
4 equal slices.
Pour 2 tablespoons olive oil into a 10x12x15-inch rimmed
pan and tilt to coat. Turn onions cut side down in pan.
Turn fennel slices in pan to coat with oil.
Put roast on middle rack in 400 degree F (205 degrees C)
oven. Drizzle fennel with 3/4 cup orange juice. Set
vegetables on rack beneath pork. Bake until fennel slices
are browned lightly on the bottom, about 35 minutes, then
turn slices. Continue to cook with onions until both
vegetables are browned on the bottom, about 20 minutes
longer. If drippings in the pan get dark enough to scorch,
pour a couple tablespoons of water onto them and tilt pan
to distribute moisture. Bake pork until thermometer
64
inserted in the center reaches 145 degrees F, about 45
minutes.
Transfer meat to large platter and keep warm; let stand at
least 10 minutes. Add 2 tablespoons water to vegetables and
tilt pan to distribute moisture; leave in pan and keep
warm.
Remove rack and discard fat, then add reserved butter,
remaining 3/4 cup orange juice, broth, and vinegar to roast
pan. Boil on high heat, stirring to release browned
drippings, until reduced to about 1/2 cup, about 10
minutes. Drain juices from pork into pan.
Arrange onions and fennel with pork. If desired, add some
of the feathery greens from fennel tops. Sprinkle with the
fried sage leaves. Slice roast and serve with vegetables
and sauce. Add salt to taste.
Serves 8
Nutrition Facts
Recipe Source
65
Deep-Fried Turkey
This is an awesome Cajun recipe. Deep-frying makes the
turkey crispy on the outside and super juicy on the inside
(even the white meat). It also leaves the heat outside! You
can deep-fry the turkey in either peanut or vegetable oil,
your choice. We use a 26 quart aluminum pot with a drain
basket.
3 gallons peanut oil for frying, or as

needed
1 (12 pound) whole turkey, neck and
giblets removed
1/4 cup Creole seasoning
1 white onion
In a large stockpot or turkey fryer, heat oil to 400
degrees F (200 degrees C). Be sure to leave room for the
turkey, or the oil will spill over. Layer a large platter
with food-safe paper bags.
Rinse turkey, and thoroughly pat dry with paper towels. Rub
Creole seasoning over turkey inside and out. Make sure the
hole at the neck is open at least 2 inches so the oil can
flow freely through the bird.
Place the whole onion and turkey in drain basket. The
turkey should be placed in basket neck end first. Slowly
lower basket into hot oil to completely cover turkey.
Maintain the temperature of the oil at 350 degrees F (175
degrees C), and cook turkey for 3 1/2 minutes per pound,
about 45 minutes.
Carefully remove basket from oil, and drain turkey. Insert
a meat thermometer into the thickest part of the thigh; the
internal temperature must be 180 degrees F (80 degrees C).
Finish draining turkey on the prepared platter.
For more information, see our Deep-Fried Turkey Tips.
Editor's Note:
We have determined the nutritional value of oil for frying
based on a retention value of 1% after cooking. The exact
amount may vary depending on cook time and temperature,
ingredient density, and the specific type of oil used.
Serves 16
Nutrition Facts
66
Recipe Source
67
Herb-Butter-Roasted Turkey
Surround the glorious baked bird with festive trimmings,
including herbs, baby squash, Seckel pears, crab apples,
quinces, and a sprinkling of pomegranate seeds.
1 14-pound turkey
1/2 tsp salt
1/4 tsp freshly ground black pepper
2-3 tablespoons snipped fresh thyme,
tarragon, marjoram, and/or rosemary
2 cloves garlic, minced
Preheat oven to 425 degrees F.

Remove giblets and neck from interior cavity of turkey;
reserve for gravy stock. Rinse bird; pat dry. Cut off wing
tips; reserve for gravy stock. Season cavity with salt and
pepper.
For Herb-Butter Seasoning, combine butter, the fresh herbs,
and garlic. Starting at the neck end of the turkey, loosen
the skin by sliding your fingers underneath it, being
careful not to tear it. Slide your hand as far as you can
toward the other end of the turkey, separating the skin
from the meat. Rub about two-thirds of the herb-butter
seasoning over the entire breast.
Spoon some of the stuffing into the neck cavity. Skewer
neck skin to back. Spoon more of the stuffing loosely into
the body cavity. (If you pack stuffing too tightly, it will
not get hot enough by the time the turkey is cooked.) Tuck
drumsticks under tail skin, or tie to tail. Transfer any
remaining stuffing to a 2-quart casserole; cover and chill
in the refrigerator.
Place turkey, breast side up, on a rack in a shallow
roasting pan. Insert a meat thermometer into the center of
one of the inside thigh muscles. The bulb should not touch
the bone.
Rub remaining herb-butter seasoning over the entire turkey.
Cover turkey loosely with foil. Roast in the preheated oven
for 20 minutes. Reduce temperature to 350 degrees F.
Continue roasting turkey for about 3-1/2 to 4 hours or
until thermometer registers 180 degrees F. Cut band of skin
between legs after 2-1/2 hours so the thighs will cook
evenly. Bake casserole of stuffing alongside turkey during
68
the last 40 minutes or roasting. During the last 30 minutes
of roasting, uncover turkey.
When done, remove turkey from oven; cover. Let turkey stand
20 minutes before carving. To serve, remove stuffing from
turkey; transfer to a serving bowl. Carve turkey and serve
warm. Makes 14 servings.
Serves 14
Nutrition Facts
Recipe Source
Corp.
69
Roast Turkey with Maple Herb Butter
and Gravy
This is the perfect turkey. The maple adds a sweet flavor
that is just divine. A family favorite! Substitute 2
teaspoons dried marjoram if fresh marjoram is not
available.
2 cups apple cider

1/3 cup real maple syrup
2 1/2 Tbs chopped fresh thyme
2 Tbs chopped fresh marjoram
1 1/2 tsp grated lemon zest
3/4 cup butter, softened
salt and pepper to taste
12 lbs whole turkey, neck and giblets
reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
1/3 cup all-purpose flour
1 bay leaf
1/2 cup apple brandy
To prepare the maple herb butter, boil apple cider and
maple syrup in heavy large saucepan over medium-high heat
until reduced to 1/2 cup, about 20 minutes. Remove from
heat. Mix in 1 tablespoon thyme, half of marjoram, and
lemon zest. Whisk in butter until melted, and season with
salt and pepper. Cover, and refrigerate until cold, about 2
hours. (Can be prepared 2 days ahead. Keep refrigerated)
Preheat oven to 375 degrees F (190 degrees C). Position
rack in lower third of oven.
Rinse turkey, and pat dry with paper towels. Place turkey
on a rack set in a large roasting pan. Slide hand under
turkey breast skin to loosen. Rub 1/2 cup maple butter over
breast under skin. If stuffing turkey, loosely spoon
stuffing into main cavity. Rub 1/4 cup maple butter over
outside of turkey. Reserve remaining maple butter for
gravy. Tie legs together loosely to hold shape of turkey.
Arrange onion, celery, carrots and reserved turkey neck and
giblets around turkey in pan. Sprinkle vegetables with 1
tablespoon thyme and remaining marjoram. Pour 2 cups broth
into pan.
70
Roast turkey 30 minutes in the preheated oven. Reduce oven
temperature to 350 degrees F (175 degrees C). Cover entire
turkey loosely with heavy-duty foil, and roast until meat
thermometer inserted into thickest part of thigh registers
180 degrees F (85 degrees C), about 2 hours 25 minutes for
unstuffed turkey (2 hours 55 minutes for stuffed turkey).
Transfer turkey to platter. Tent turkey with aluminum foil
and let stand 30 minutes. Reserve mixture in pan for gravy.
For the gravy: strain pan juices into large measuring cup,
pressing on solids with back of spoon. Spoon fat from pan
juices. Add enough chicken broth to pan juices to measure 3
cups. Transfer liquid to heavy medium saucepan and bring to
boil. Mix 3 tablespoon reserved maple butter and 1/3 cup
flour in small bowl to form smooth paste. Whisk paste into
broth mixture. Add remaining thyme and bay leaf. Boil until
reduced to sauce consistency, whisking occasionally, about
10 minutes. Mix in apple brandy, if desired. Season gravy
to taste with salt and pepper. Brush turkey with any
remaining maple butter and serve with gravy.
Serves 12
Nutrition Facts
Recipe Source
71
Roast Turkey With Tasty Chestnut
Stuffing
Simple but seriously yummy.
2 lbs chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried savory
1 tsp dried rosemary
12 lbs whole turkey, neck and giblets
removed
salt and freshly ground black pepper to
taste
With a sharp knife cut a cross on the flat side of each
chestnut. Simmer, covered with water, in a saucepan for 5
minutes. Drain. While hot, remove the shells and inner
brown skins. Cover with fresh water. Boil for 20 to 30
minutes until tender. Drain. Chop coarsely.
To prepare the stuffing, melt the butter in a medium
saucepan over medium heat. Stir in onions and celery, and
cook until tender. Thoroughly mix in bread crumbs and
chestnuts. Season with thyme, marjoram, savory, and
rosemary.
Wash turkey with cold water, and pat dry. Rub salt and
pepper into body cavities. Loosely spoon stuffing into body
cavities. Close skin with skewers or kitchen twine, and tie
drumsticks together. Place turkey on a rack in a medium
roasting pan.
Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven,
until internal temperature of thigh reaches 180 degrees F
(80 degrees C) and stuffing reaches 165 degrees F (75
degrees C). A foil tent may be placed over the turkey
during the last half of roasting time to avoid over
browning. Remove from oven, place on platter, and allow the
turkey to stand for 20 minutes before carving.
Serves 10
72
Nutrition Facts
Recipe Source
73
Veal Roast with Herb Crust
A tasty mustard- and lemon-seasoned crust adorns this
succulent roast. You may need to order the meat from your
butcher ahead of time.
1 3-pound boneless veal leg round roast

1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream
Place meat on a rack in a shallow roasting pan. In a small

mixing bowl stir together bread crumbs, water, mustard,
lemon juice, basil, thyme, and pepper. Spread mixture over
surface of meat.
Insert meat thermometer. Roast meat in a 325 degree F. oven
for 2-1/2 to 3 hours or until thermometer registers 160
degrees F. (If crust begins to dry, cover meat loosely with
foil after 1-1/2 to 2 hours.) Transfer meat to a warm
platter; cover and keep warm.
For sauce, skim fat from pan drippings. In a small saucepan
stir beef broth into flour; add meat drippings. Cook and
stir until thickened and bubbly. Cook and stir for 1 minute
more. Stir in the sour cream; heat through, but do not
boil. Pass the sauce with meat. Makes 10 to 12 servings.
Serves 10
Nutrition Facts
Recipe Source
74
Corp.
75
Salads
Baby Greens Salad with Oranges and Olives
Citrus Salad
Favorite-Flavors Salad
Honey Pumpkin Salad with Sage Croutons
76
Baby Greens Salad with Oranges and
Olives
Add the blood orange sections just before serving. Over
mixing can cause their festive color to bleed into other
ingredients.
12 cups mesclun or other mild salad

greens
3 Tbs olive oil
2 Tbs blood orange juice or regular
orange juice
8 thin slices red onion, separated into
rings
2 cups blood orange and/or regular orange
sections (8 blood oranges or 6 regular
oranges)
2/3 cup mixed country olives or regular
kalamata olives
1/8 tsp salt
1/8 tsp pepper
Place greens in a large salad bowl. For dressing, whisk

together olive oil, orange juice, and vinegar in a small
mixing bowl. Pour dressing over greens, gently tossing to
mix.
Divide mixture among eight salad plates. Top with onion
rings, orange sections, and olives. Lightly sprinkle with
salt and pepper. Makes 8 servings.
Serves 8
Nutrition Facts
Recipe Source
Corp.
77
Citrus Salad
Nice for brunches, this lettuce and fruit salad has a
lightly sweetened mint-lemon vinaigrette.
1/4 cup olive oil

2 Tbs sugar
1 tsp finely shredded lemon peel
1 Tbs lemon juice
1/4 tsp salt
3 large oranges, peeled and sectioned
1 large pink grapefruit, peeled and
sectioned
1 medium green onion, sliced (2
tablespoons)
1 Tbs snipped fresh mint
4 cups shredded romaine lettuce (about 6
ounces)
For dressing, in a screw-top jar combine oil, sugar, lemon
peel, lemon juice, and salt. Cover and shake well.
In a medium bowl place orange and grapefruit sections,
onion, and mint. Pour dressing over and toss gently. Cover
and refrigerate 2 to 24 hours.
To serve, put romaine in a large salad bowl and top with
fruit mixture; toss lightly. Serve immediately. Makes 6 to
8 servings.
Serves 6
Nutrition Facts
Recipe Source
Corp.
78
Favorite-Flavors Salad
This meatless rendition of the famous Cobb salad is so
packed full of vegetables, nuts, and cheese that it is
practically a meal in itself! Feel free to substitute your
own favorite goodies: pecans for the walnuts, apples for
pears, or a sweet potato for a baking potato. The
possibilities are endlessly delicious.
Walnuts
1 cup walnut pieces
Potato
1 baking potato (about 1/2 pound),
peeled and cut into 3/4-inch pieces
Dressing
1/2 lb Roquefort cheese or other blue
cheese, crumbled
1/4 cup wine vinegar
3/4 tsp salt
1/4 tsp fresh-ground black pepper
1/2 cup mild oil, such as canola
Salad
1 head romaine lettuce (about 1-1/4
pounds), cut crosswise into 1/2-inch
strips (about 3 quarts)
2 bunches watercress (about 10 ounces in
all), tough stems removed, leaves chopped
(about 1 quart)
1 cup drained cocktail onions
1 avocado, preferably Hass, cut into
1/2-inch dice
1 pear, peeled, cored, and sliced
Walnuts
In a small frying pan, toast the nuts over moderately low
heat, stirring frequently, until golden brown, about 5
minutes. Or toast them in a 350 degrees F oven for 5 to 10
minutes.
Potato
Put the potato in a medium pot of salted water. Bring to a
boil and simmer until tender, about 10 minutes. Drain and
set aside.
Dressing
Meanwhile, in a large glass or stainless-steel bowl,
combine one third of the blue cheese with the vinegar,
79
salt, and pepper. Mix thoroughly and then gradually whisk
in the oil. Reserve 2 tablespoons of the dressing.
Salad
Add the romaine to the rest of the dressing and toss.
Transfer to a platter or salad bowl.Toss the watercress
with the reserved dressing. Arrange the remaining blue
cheese, the watercress, walnuts, potato, onions, avocado,
and pear slices on top of the lettuce.
Serves 4
Nutrition Facts
Recipe Source
Source: Quick from Scratch - Vegetable Main Dishes
80
Honey Pumpkin Salad with Sage
Croutons
This unusual salad is a wonderful starter to the meal.
Toasted bread slices are rubbed with sage and pumpkinseed
oil, then topped with vinegary apples, honey-roasted
pumpkin salad and finely chopped persimmons.
1 sugar pumpkin or butternut squash (1

1/2 pounds), peeled, seeded and cut into
1-inch dice
1/4 cup honey
2 Tbs unsalted butter, melted
Eight 1/2 inch-thick slices of country
bread
Roasted pumpkin seed oil, for brushing
5 sage leaves
1/4 cup pumpkin seeds
1 Granny Smith apple, halved, cored and
thinly sliced
2 Tbs apple cider vinegar
1 Fuyu persimmon, peeled and finely
chopped (optional)
Preheat the oven to 375 degrees F. In a bowl, toss the
pumpkin with the honey and the melted butter. Spread the
pumpkin on a rimmed baking sheet and roast for about 35
minutes, or just until tender; let cool.
Arrange the bread on a cookie sheet and bake in the oven
with the pumpkin for about 5 minutes, or until lightly
toasted. Brush the toasts generously with pumpkin seed oil
and rub with the sage leaves. Spread the pumpkin seeds in a
pie plate; toast in the oven for about 3 minutes, or until
fragrant.
In a bowl, toss the apple with 1/2 tablespoon of the
vinegar. In another bowl, toss the pumpkin with the
remaining 1 1/2 tablespoons of vinegar. Season both with
salt and pepper.
To Serve
Set a crouton on each plate and top with the apple slices.
Spoon the pumpkin salad and chopped persimmon over the
apple slices. Garnish with the toasted pumpkin seeds and
serve.
Serves 8
Nutrition Facts
81
Recipe Source
Source: Food & Wine Magazine
82
Sauces and Gravies
Cranberry and Apricot Chutney
Cranberry Sauce with Lime and Ginger
Guilt-Free Turkey Gravy
Pan Gravy
Savory Turkey Gravy
83
Cranberry and Apricot Chutney
1 1/4 cups granulated sugar
1/2 cup water
1 12-ounce package cranberries (3 cups)
3/4 cup snipped dried apricots
3 Tbs brown sugar
3 Tbs cider vinegar
1 Tbs minced fresh ginger
In a 3-quart heavy saucepan combine granulated sugar and

water. Cook and stir over medium-high heat until sugar is
dissolved. Bring to boiling without stirring.
Stir in cranberries, apricots, brown sugar, vinegar, and
ginger. Reduce heat. Simmer, uncovered, for 5 minutes or
until berries have popped and mixture starts to thicken,
stirring occasionally. Remove from heat and allow to cool.
Cover; refrigerate up to four days.
Bring to room temperature 30 minutes before serving. Makes
3-1/2 cups (fourteen 1/4-cup servings).
Serves 14
Nutrition Facts
Recipe Source
Corp.
84
Cranberry Sauce with Lime and Ginger
The perfect accompaniment to the holiday bird, this maple-
syrup-sweetened sauce cooks in less than 15 minutes and can
be made several days before the feast.
1/2 cup water

1/2 cup sugar
1/2 cup maple syrup
1 1/2 tsp finely shredded lime peel
2 Tbs lime juice
1 12-ounce package cranberries (3 cups)
1 tsp minced fresh ginger
Stir together water, sugar, maple syrup, lime peel, and

lime juice in a heavy, medium saucepan. Bring to boiling;
reduce heat. Simmer, uncovered, for 3 minutes or until
sugar has dissolved.
Add cranberries and continue to simmer, uncovered, for 5
minutes, stirring occasionally. Stir in ginger. Simmer,
uncovered, 6 minutes more or until berries have popped and
mixture starts to thicken, stirring occasionally.
Remove from heat and let cool. Makes about 2-1/3 cups
(fourteen 2-tablespoon servings).
Serves 14
Nutrition Facts
Recipe Source
Corp.
85
Guilt-Free Turkey Gravy
1/4 cup cornstarch
1/4 cup water
4 cups turkey broth and defatted pan
juices
salt
pepper
In a large saucepan, over medium heat, bring turkey broth
and pan juices to a boil.
Meanwhile, blend until smooth the cornstarch and water.
Whisking constantly, slowly add the cornstarch mixture and
continue stirring until the gravy is thickened.
Season to taste with salt and pepper.
Provides 16 servings at 1/4 cup per portion
Serves 16
Nutrition Facts
Recipe Source
86
Pan Gravy
1/4 cup pan drippings from roast turkey
1 1/2 cup chicken broth or water
After transferring roast turkey to a serving platter, pour

pan drippings into a large measuring cup. Skim and reserve
fat from drippings.
Pour 1/4 cup of the fat into a medium saucepan (discard
remaining fat). Stir in flour. Add enough broth or water to
remaining drippings in the measuring cup to equal 2 cups;
add all at once to flour mixture in saucepan. Cook and stir
over medium heat until thick and bubbly. Cook and stir for
1 minute more. Season to taste with salt and pepper. Makes
2 cups (8 to 10 servings).
Serves 8
Nutrition Facts
Recipe Source
Corp.
87
Savory Turkey Gravy
5 cups turkey stock
1 cup water
1 tsp poultry seasoning
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp celery salt
In a medium saucepan, bring the turkey stock to a boil. In
a small bowl, dissolve flour in water. Gradually whisk into
the turkey stock. Season with poultry seasoning, salt,
pepper, and celery salt. Bring to a boil, reduce heat, and
simmer for 8 to 10 minutes, or until thickened.
Serves 24
Nutrition Facts
Recipe Source
88
Side Dishes
Creamed Potatoes with Tomatoes
Creamy White Beans
Day Before Mashed Potatoes
Garlic Green Beans
Garlic Mashed Potatoes and Parsnips
Mushroom and Nut-Stuffed Onions
Roast Garlic Mashed Potatoes
Roasted Vegetables
Sage and Onion Mashed Potatoes
Stuffed Acorn Squash
Sweet Potato Casserole
89
Creamed Potatoes with Tomatoes
Mashed potatoes get a colorful makeover with the addition
of chopped plum tomatoes and thinly sliced scallions. If
you are making these ahead of time, hold off on stirring in
the tomatoes and scallions until you have reheated the
potatoes.
3 lbs Idaho potatoes

1 1/2 cups milk
1 cup heavy cream
4 scallions, thinly sliced
2 plum tomatoes, seeded and finely
chopped
salt
freshly ground white pepper
Preheat the oven to 350 degrees F. Bake the potatoes for
about 1 hour, or until tender.
In a large saucepan, warm the milk and heavy cream. Halve
the potatoes and scoop the flesh into the saucepan. Mash
over low heat until creamy. Stir in the scallions and
tomatoes and season with salt and pepper. Serve at once.
Serves 8
Nutrition Facts
Recipe Source
Source: Food & Wine Magazine
90
Creamy White Beans
These white beans scream comfort food! They are the perfect
accompaniment to almost any main dish. Soaking the beans
overnight and cooking them the next day gives the best
texture and taste to the dish, but canned white beans can
also be substituted for a last-minute version of this
decadent side dish. Before serving, stir in chopped fresh
herbs (rosemary would be good) for a savory twist.
1 cup dried white beans (cannellini

beans), soaked overnight in water to
cover, drained
1 medium onion, halved
1 garlic clove, peeled and smashed
2 sprigs thyme
coarse salt
freshly ground white pepper to taste
1/4 cup heavy cream
2 Tbs unsalted butter or herbed garlic
butter
In a medium saucepan, combine the drained beans, onion,

garlic, and thyme. Add enough cold water to cover by 2
inches. Bring to a boil over high heat. Reduce the heat to
medium-low and simmer for 20 minutes. Season with the salt
and continue cooking until the beans are just tender, about
15 minutes more, depending on the dryness of the beans.
Drain the beans, reserving 1/2 cup of the cooking liquid.
Return the beans and the reserved liquid to the saucepan.
Add the cream and bring to a simmer over medium heat. Cook
until slightly thickened, about 5 minutes. Stir in the
butter, and season with salt and pepper.
Serves 6
Nutrition Facts
Recipe Source
Source: Gotham Bar and Grill Cookbook
91
Day Before Mashed Potatoes
This recipe helps you plan ahead by allowing you to make
your mashed potatoes in advance!
9 potatoes, peeled and cubed

6 oz cream cheese
1 cup sour cream
2 tsp onion powder
1 tsp salt
1/4 tsp ground black pepper
2 Tbs butter
Bring a large pot of salted water to a boil. Drop in
potatoes, and cook until tender but still firm, about 15
minutes.
Transfer potatoes to a large bowl, and mash until smooth.
Mix in the cream cheese, sour cream, onion powder, salt,
pepper and butter. Cover, and refrigerate 8 hours, or
overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly
grease a medium baking dish.
Spread potato mixture into the prepared baking dish, and
bake in the preheated oven about 30 minutes.
Serves 8
Nutrition Facts
Recipe Source
92
Garlic Green Beans
Caramelized garlic and cheese! Is there anything better
with green beans? You'd better make plenty for everyone!
1 Tbs butter
3 Tbs olive oil
1 medium head garlic - peeled and sliced
2 (14.5 ounce) cans green beans, drained
1/4 cup grated Parmesan cheese
In a large skillet over medium heat, melt butter with olive
oil; add garlic, and cook until lightly browned, stirring
frequently. Stir in green beans, and season with salt and
pepper. Cook until beans are tender, about 10 minutes.
Remove from heat, and sprinkle with Parmesan cheese.
Serves 5
Nutrition Facts
Recipe Source
Source: AllRecipe.com
93
Garlic Mashed Potatoes and Parsnips
9 medium baking potatoes (3 pounds),
such as russet
1 1/2 lbs parsnips
1 bulb garlic, unpeeled
2 tsp olive oil
3/4 cup milk
1/2 cup butter (no substitutes)
3/4 tsp salt
1/8 tsp freshly ground pepper
Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook

in a Dutch oven or large saucepan in boiling salted water
until tender, about 25 to 30 minutes. Drain.
Meanwhile, preheat oven to 350 degrees F. Cut about 1/2
inch off tip of garlic head, and discard. Place garlic in a
custard cup. Drizzle with olive oil. Cover with foil and
bake in the preheated oven for 20 minutes or until tender
when pierced with the tip of a sharp knife. Let cool.
Squeeze garlic pulp out of peels. Mash with a fork, and set
aside.
Press the potatoes and parsnips through a potato ricer or
food mill (or mash with a potato masher), and return them
to the Dutch oven.
Heat milk and butter in a small saucepan just until
boiling. Stir into the potato mixture. Stir in mashed
garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper.
Heat through. Season to taste with additional salt and
pepper. Serve immediately. Makes 14 servings.
Serves 14
Nutrition Facts
Recipe Source
94
Corp.
95
Mushroom and Nut-Stuffed Onions
Large, round onions work best for stuffing. Apple in the
stuffing add sweetness; rice adds nuttiness too.
6 large sweet onions (such as Vidalia,

Walla Walla, or Maui)
1 tsp cooking oil
3/4 cup chopped mushrooms
1 small carrot, finely chopped
1/4 tsp pepper
2 Tbs margarine or butter
1/2 cup apple cider or apple juice
1 medium tart baking apple, cored and
finely chopped
1/2 cup cooked wild rice or long grain
rice
1/3 cup finely chopped hazelnuts
1/4 tsp salt
1 cup soft whole wheat bread crumbs
1 Tbs snipped fresh basil
1/3 cup apple cider
Cut a thin slice from the bottom and top of each onion,
leaving onion skins on. Scoop out onion centers, leaving
about 1/4-inch-thick shells. Finely chop enough of the
removed onion centers to measure 1/3 cup. Brush onions with
oil. For filling, in large skillet cook the 1/3 cup
reserved onion centers, mushrooms, carrot, and pepper in 1
tablespoon of the margarine for 5 minutes. Slowly add the
1/2 cup cider. Stir in apple, rice, nuts, and salt; cook
for 1 minute more. Remove from heat. Stir in 1/2 cup of the
bread crumbs and basil. Spoon filling into each onion
shell.
Arrange stuffed onions in a 2-quart rectangular baking
dish. Pour the 1/3 cup apple cider around stuffed onions.
Bake, covered, in 350 degree F oven about 40 minutes or
until onions are tender. Melt remaining margarine and stir
together with remaining bread crumbs; sprinkle over onions.
Bake, uncovered, for 5 to 15 minutes more or until onions
are tender. Remove outer skins before eating. Makes 6 side-
dish servings.
Serves 6
Nutrition Facts
96
Recipe Source
Corp.
97
Roast Garlic Mashed Potatoes
8 to 10 cloves garlic, peeled
1 cup olive oil
4 russet potatoes
2 Tbs butter
1/3 cup heavy cream
1/4 cup Asiago cheese, grated 2 tbsp.
Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste
Put the garlic and olive oil in a heavy saucepan over
lowest possible heat and simmer until soft; 30 to 40
minutes.
Drain off oil (reserve for marinades or vinaigrettes).
Pure garlic; set aside.
Meanwhile, prick potatoes with a fork and bake in a 400F
oven for 1 hour, or until soft. While still hot, peel and
mash, or pass through a potato ricer.
Melt butter in heavy cream; whisk in pured garlic.
Stir into potatoes.
Stir in cheeses and season with salt and pepper.
Spoon into a gratin dish.
Place in a 400F oven for 12 to 15 minutes or until browned
and bubbling.
Serves 14
Nutrition Facts
Recipe Source
98
Roasted Vegetables
A casserole dish of seasonal vegetables that is so easy to
prepare. It can be made a day ahead - just reheat before
serving. Lemon juice can be substituted for balsamic
vinegar, and you can use baking potatoes if you don't have
any Yukon Golds on hand.
1 small butternut squash, cubed

2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 Tbs chopped fresh thyme
2 Tbs chopped fresh rosemary
1/4 cup olive oil
salt and freshly ground black pepper
In a large bowl, combine the squash, red bell peppers,
sweet potato, and Yukon Gold potatoes. Separate the red
onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil,
vinegar, salt, and pepper. Toss with vegetables until they
are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring
every 10 minutes, or until vegetables are cooked through
and browned.
Serves 12
Nutrition Facts
Recipe Source
99
Sage and Onion Mashed Potatoes
6 medium baking potatoes, peeled and cut
into eighths
2 medium onions
1/2 cup water
6 Tbs olive oil or cooking oil
2 tsp snipped fresh sage or 1 teaspoon
ground sage
1 tsp salt
1/2 tsp pepper
1/2 cup buttermilk, dairy sour cream,
plain yogurt, or milk
In a greased 3-quart casserole, combine potatoes and

onions. In a 2-cup measure combine water, oil, sage, salt,
and pepper; drizzle over potatoes and onions.
Bake, uncovered, in a 450 degree F. oven for 40 to 50
minutes or until the vegetables are tender, stirring twice.
Transfer to a medium mixing bowl. Mash with a potato masher
or beat with an electric mixer on low speed. Gradually beat
in enough buttermilk, yogurt, sour cream, or milk to make
light and fluffy. Makes 10 side-dish servings.
Serves 10
Nutrition Facts
Recipe Source
Corp.
100
Stuffed Acorn Squash
2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp ginger
Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash
cavities.
Bake at 350F for 30 minutes or until squash is tender.
Serves 4
Nutrition Facts
Recipe Source
101
Sweet Potato Casserole
2 lbs sweet potatoes, boiled, peeled and
mashed
2 eggs, beaten 2 oz.
margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
Preheat oven to 350.
Combine all ingredients and mix well. Will be very soupy.
Bake at 350F for 1 hour.
Serves 8
Nutrition Facts
Recipe Source
102
Soups
Exotic Mushroom Soup
Triple-Corn Chowder
103
Exotic Mushroom Soup
There are many intriguing new varieties to try with flavors
subtle and intense. For this appetizer, we combined
shiitake, crimini and chanterelle mushrooms for a soup so
smooth and rich it doesn't need any added cream.
3 Tbs butter, divided (no substitutes)

1 cup chopped onions
1/4 cup chopped shallots
2 medium celery ribs, peeled and chopped
1 medium carrot, chopped
2 lbs assorted mushrooms (such as
shiitake, crimini, portobello or white
mushrooms), stems trimmed and sliced
1/4 cup white wine
1 tsp fresh thyme leaves or 1/2 teaspoon
dried thyme
3 14-ounce cans chicken broth
1/8 tsp salt
1/2 lb chanterelle or trumpet mushrooms,
stems trimmed and sliced
1/4 cup chopped fresh parsley
1/8 tsp freshly ground pepper
Melt 2 tablespoons butter in a large saucepan over medium
heat. Add onions, shallots, celery and carrot. Cook until
vegetables soften, 5 to 8 minutes. Stir in the 2 pounds
assorted mushrooms, the wine and thyme. Cook 10 to 15
minutes, until mushrooms soften and are lightly browned.
Stir in broth and 1/2 teaspoon salt. Bring to boil; reduce
heat and simmer until mushrooms are very soft, 35 to 40
minutes.
Puree one third of mushroom mixture in blender; transfer to
a bowl. Repeat with remaining mixture, then return to
saucepan and reheat.
Meanwhile, melt remaining 1 tablespoon butter in large
nonstick skillet over medium-high heat. Add chanterelles,
increase heat to high, and cook, stirring often, until
edges are golden brown, 8 to 10 minutes. Sprinkle with
salt.
Divide soup among 4 serving bowls. Sprinkle top of each
serving with parsley, pepper and chanterelles. Makes 4
servings.
Serves 4
104
Nutrition Facts
Recipe Source
Source: Ladies' Home Journal. Copyright 2002. Meredith
Corp.
105
Triple-Corn Chowder
A combination of frozen corn, cornmeal, and corn nuts add
an interesting texture to the pleasantly flavored soup.
1 cup loose-pack frozen whole kernel corn

1/4 cup chopped green or sweet red pepper
1/4 cup water
2 Tbs chopped onion
1 tsp instant chicken bouillon granules
1/8 tsp pepper
1 cup milk
2 Tbs yellow cornmeal
1/4 cup chopped sliced dried beef or
fully cooked ham
2 Tbs corn nuts or coarsely broken corn
chips (optional)
In a medium saucepan stir together the frozen corn, green

or sweet red pepper, water, onion, bouillon granules, and
pepper. Bring to boiling; reduce heat. Cover and simmer
about 5 minutes or until the corn is tender. Do not drain.
In a small mixing bowl stir together the milk and cornmeal.
Stir into saucepan. Cook and stir until thickened and
bubbly. Cook and stir for 1 minute more. Stir in the dried
beef or ham. Heat through.
To serve, ladle chowder into individual bowls. If desired,
garnish with corn nuts or chips. Makes 2 side-dish
servings.
Serves 2
Nutrition Facts
33.0g carbohydrates; 14.0g fiber.
Recipe Source
Corp.
106
Stuffings
Basic Yankee Bread Stuffing
Cornbread Dressing
Green Onion and Cornbread Stuffing
Minnesota Wild Rice Dressing
Southwestern Jalapeno Cornbread Dressing
107
Basic Yankee Bread Stuffing
Bread, pork and seasonings blend to create a perfect
filling for the holiday bird. Use more bread if needed to
create a stuffing that's moist, but not mushy.
1 lb ground pork sausage

1 Tbs butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread,
torn into small pieces
1 1/2 tsp sage seasoning mixture
2 eggs
1 cup chicken broth
Place pork sausage in a large, deep skillet. Cook over
medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place
the celery and onions in the saucepan, and slowly cook and
stir until tender.
In a large bowl, place the sausage, celery, onions, bread,
sage, salt and pepper.
Beat the eggs in small bowl and mix into the sausage
mixture.
Pour broth into the mixture. Use more broth if needed. The
stuffing should be moist, not mushy.
Serves 12
Nutrition Facts
Recipe Source
108
Cornbread Dressing
This is a flavorful variation on traditional cornbread
dressing. It's delicious even when cold. Try it in a
sandwich with leftover turkey!
1 (9x9 inch) pan cornbread

8 slices white bread, lightly toasted
2 Tbs butter
1 onion, chopped
1/2 lb portobello mushrooms, sliced
2 tsp granulated garlic
2 tsp ground black pepper
1 egg, beaten
1 cup white wine
1/2 cup chicken broth
In a heavy skillet over medium heat, melt the butter and
add onions and mushrooms. Saute until mushrooms release
liquid and onions soften.
Crumble cornbread and place in large bowl. Tear toast into
bite-sized pieces; add to cornbread.
Add mushrooms and onions, granulated garlic, pepper, egg
and white wine. Mix thoroughly; add enough broth to
moisten.
Makes enough to stuff a 12 to 14 pound turkey with about 4
to 5 cups left over. Place excess stuffing in a baking dish
and bake in a 325 degree F (165 degrees C) oven for 40
minutes.
Serves 10
Nutrition Facts
Recipe Source
109
Green Onion and Cornbread Stuffing
1 Can (10-1/2 ounces) condensed French
onion soup
1 Soup Can water
1/4 cup margarine
1 cup celery cut into 1/4-inch cubes
1 cup green onions thinly sliced
1-1/2 tsp poultry seasoning
2 Packages (8 ounces each) cornbread
stuffing mix
Vegetable cooking spray
In 5-quart saucepan combine soup, water, margarine, celery,
onions, and poultry seasoning. Bring to boil and remove
from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-
stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.
Serves 12
Nutrition Facts
Recipe Source
110
Minnesota Wild Rice Dressing
4 slices turkey bacon cut into 1-inch
pieces
1 cup onion chopped
1 cup celery chopped
1/2 lb mushrooms sliced
1 Package (4 ounces) wild rice cooked
according to package directions
2 cups bread crumbs
1/2 lb turkey breakfast sausage cooked
1 tsp dried oregano
1/2 tsp dried sage
Salt
Pepper
In medium-size skillet, over medium heat, saute bacon until
almost crisp. Add onion, celery and mushrooms; continue
cooking until vegetables are tender.
In large bowl combine bacon mixture, wild rice, bread
crumbs, sausage, oregano and sage. Season to taste with
salt and pepper if desired.
Spoon dressing into lightly greased 2-quart casserole dish.
Bake, covered, at 325 degrees F. 35 to 40 minutes.
Serves 12
Nutrition Facts
Recipe Source
111
Southwestern Jalapeno Cornbread
Dressing
4 cups cornbread crumbled
10 Slices dried bread cubed
1 lb mild italian turkey sausage
1-1/2 cups celery chopped
1 cup onion chopped
1-1/2 tsp salt
1 tsp poultry seasoning
1/4 cup Jalapeno peppers seeded and
chopped
2 eggs slightly beaten
1 cup turkey broth
In large bowl combine cornbread and bread cubes.
In large skillet, over medium-high heat, saute sausage,
celery and onion until sausage is no longer pink and
vegetables are tender; combine with cornbread mixture. Add
salt, poultry seasoning, jalapeno peppers, eggs and turkey
broth.
Spoon dressing into lightly greased 3-quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.
Serves 12
Nutrition Facts
Recipe Source
112
Index
cilantro.................. 3
A Citrus Salad............. 78
almond ...... 37, 44, 45, 47 coconut.................. 39
apple .. 12, 19, 33, 35, 36, corn............. 3, 63, 106
59, 68, 70, 71, 79, 81, Cornbread Dressing...... 109
96 cranberry........ 14, 84, 85
apricot ............. 47, 84 Cranberry and Apricot
artichoke ............. 2, 8 Chutney ................ 84
Artichoke Dip with Pretzels Cranberry Sauce with Lime
....................... 2 and Ginger ............. 85
avocado ............. 79, 80 Creamed Potatoes with
Tomatoes ............... 90
B Creamy White Beans....... 91
Creme Brulee............. 41
Baby Greens Salad with
Oranges and Olives .... 77
bacon .................. 111 D
Baked Santa Fe Dip ....... 3 Day Before Mashed Potatoes
banana .................. 19 ....................... 92
Basic Yankee Bread Stuffing Deep-Fried Turkey........ 66
..................... 108
bean ........ 41, 42, 91, 93 E
Beef Rolled Rib Roast au
eggplant.................. 8
Jus ................... 54
Exotic Mushroom Soup.... 104
C F
Cappuccino Crinkles ..... 25 Favorite-Flavors Salad... 79
Caramel-Apple Pudding Cake fennel............... 64, 65
...................... 33 fig...................... 57
carrot . 31, 35, 59, 61, 70,
96, 101, 104
Celebration Cake ........ 35
G
celery 70, 72, 88, 104, 108, Garlic Green Beans....... 93
110, 111, 112 Garlic Mashed Potatoes and
cherry ................... 5 Parsnips ............... 94
Chicken with Port and Figs ginger.. 19, 28, 84, 85, 101
...................... 57 Gingerbread Cutouts...... 28
chili .................... 3 Ginger-Fruit Compote..... 19
chives ............... 2, 20 grape.................... 19
Chocolate Pots de Creme . 37 grapefruit............... 78
Chocolate Truffles ...... 39 Green Onion and Cornbread
Christmas Morning Cinnamon Stuffing .............. 110
Rolls ................. 17 Guilt-Free Turkey Gravy.. 86
Christmas Tree Cutout Sugar
Cookies ............... 26
1
H parsnip.............. 61, 94
pea...................... 51
ham ................ 63, 106 peanut................... 66
hazelnut ............ 39, 96 pear......... 42, 68, 79, 80
Herb-Butter-Roasted Turkey Pear Clafouti with Star
...................... 68 Anise .................. 42
Herb-Roasted Cornish Hens pecan................ 33, 79
with Root Vegetables .. 61 pineapple............... 101
Holiday Mimosa .......... 11 pistachio............ 44, 45
honey ............... 63, 81 Pistachio Cake with White
Honey Glazed Ham ........ 63 Chocolate Buttercream .. 44
Honey Pumpkin Salad with plum.................. 8, 90
Sage Croutons ......... 81 Plum Pudding............. 47
Hot Buttered Cider ...... 12 pork............ 64, 65, 108
Hot Buttered Rum ........ 13 Provencale Tarts.......... 5
Hot Cranberry Toddy ..... 14 pumpkin.............. 51, 81
L R
lemon .. 12, 14, 19, 33, 47, raisin...... 17, 33, 47, 101
57, 70, 74, 78 Raspberry-Chocolate Cake. 49
lime .................... 85 ribs.................... 104
rice............ 59, 96, 111
M Roast Garlic Mashed
Minnesota Wild Rice Potatoes ............... 98
Dressing ............. 111 Roast Turkey with Maple
Minnesota Wild Rice-Stuffed Herb Butter and Gravy .. 70
Chicken ............... 59 Roast Turkey With Tasty
mushroom .. 20, 59, 96, 104, Chestnut Stuffing ...... 72
109, 111 Roasted Filet of Beef with
Mushroom and Nut-Stuffed Whole-Grain Mustard &
Onions ................ 96 Herb Crust ............. 55
mustard ............. 55, 74 Roasted Pork, Fennel, and
Onions ................. 64
N Roasted Vegetables....... 99
Roquefort Popovers........ 6
Noel Nog ................ 15
O S
Sage and Onion Mashed
olive .. 22, 55, 57, 61, 64,
Potatoes .............. 100
77, 78, 93, 94, 98, 99,
sausage... 20, 108, 111, 112
100
Sausage-Cheese Strata.... 20
orange . 11, 14, 19, 31, 39,
Savory Turkey Gravy...... 88
44, 47, 64, 65, 77, 78
shallot................. 104
Smoky Vegetable Pizzettas. 8
P Southwestern Jalapeno
Pan Gravy ............... 87 Cornbread Dressing .... 112
2
squash ..... 68, 81, 99, 101 V
Stuffed Acorn Squash ... 101
Sugar Cookie Snowmen .... 30 veal..................... 74
sweet potato 51, 79, 99, 102 Veal Roast with Herb Crust
Sweet Potato Casserole . 102 ....................... 74
Sweet Potato Pie ........ 51
W
T walnut................... 79
tomato ......... 3, 5, 8, 90 walnuts.......... 33, 79, 80
tortilla ................. 3 White Cheddar Truffle Eggs
Triple-Corn Chowder .... 106 ....................... 22
turkey . 66, 68, 69, 70, 71,
72, 86, 87, 88, 109, 111, Y
112 yogurt.......... 25, 42, 100
turnip .................. 61

Special Occassion Cookbook

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The Special Occasion

Copyright 2007, RecipeSecrets.net

Published and distributed by Verity Associates, LLC - Kew Gardens Hills NY

LIMITS OF LIABILITY AND WARRANTY DISCLAIMER:

This book is a compilation of individual recipes collected from various public

Author and publisher make no warranty of any kind, expressed or implied,

1 14-ounce can artichoke hearts, drained

Stir together chopped artichoke hearts, sour cream, salad

2 cups shredded cheddar cheese (8 ounces)

1 17.3-ounce package frozen puff pastry

Thaw puff pastry according to package directions. Cut into

Vegetable oil, shortening, or lard for

Thaw bread according to package directions. Heat oven to

Combine cider and brown sugar in a large saucepan. For a

1 48-ounce bottle cranberry juice (6

Combine cranberry juice, sugar, lemon juice, and water in a

3 1/2- 4 cup all-purpose flour

Combine 1-1/2 cups of the flour and yeast; set aside. In a

3/4 cup water

For syrup, combine water, sugar, lemon juice, and ginger in

10 cups French bread cubes (1/2- to 3/4-

1/3 cup butter (no substitutes), softened

Heat oven to 350 degrees F. Beat butter in a large mixing

1/3 cup butter, softened

In a medium mixing bowl beat butter and shortening with an

1/2 cup shortening

1 cup butter, softened

2 medium tart cooking apples, such as

2 cups all-purpose flour

1 cup half-and-half or light cream

In a heavy small saucepan combine the half-and-half or

1 cup semisweet chocolate pieces (6

1/2 vanilla bean, split lengthwise

2 cups dried currants

2 1/4 cups all-purpose flour

2 medium sweet potatoes (about 1 pound),

1 4-pound beef rib-eye roast

Place meat, fat side up, on a rack in a shallow roasting

1/4 cup whole-grain mustard

In a small bowl, mix together the mustard, olive oil,

8 dried figs, tough stems removed

Heat the oven to 375 degrees F. Pierce each fig three or

1 6-ounce package long grain and wild

For stuffing, cook rice according to package directions,

5 lbs ready-to-eat ham

Preheat oven to 325 degrees F (165 degrees C).

3 gallons peanut oil for frying, or as

Preheat oven to 425 degrees F.

2 cups apple cider

1 3-pound boneless veal leg round roast

Place meat on a rack in a shallow roasting pan. In a small

12 cups mesclun or other mild salad

Place greens in a large salad bowl. For dressing, whisk

1/4 cup olive oil

1 sugar pumpkin or butternut squash (1

In a 3-quart heavy saucepan combine granulated sugar and

1/2 cup water

Stir together water, sugar, maple syrup, lime peel, and

After transferring roast turkey to a serving platter, pour

3 lbs Idaho potatoes

1 cup dried white beans (cannellini

In a medium saucepan, combine the drained beans, onion,

9 potatoes, peeled and cubed

Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook