Halloween just passed, so Thanksgiving will be here before you know it. Here are some great recipes to help you plan your holiday feast. Enjoy.
ITALIAN CHICKEN ROLLS
4 boneless, skinless, chicken breast halves (1 pound)
2 slices mozzarella or provolone cheese, cut in half
4 thin slices pastrami, ham or turkey ham
1/3 cup Italian-style dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, finely chopped
1/4 cup skim milk
Grease an 8-by-8-by-2-inch baking dish. Place chicken pieces flat on cutting board and cover with plastic or waxed paper. Flatten each breast piece to a ½ to ¼-inch thickness by pounding with a meat mallet. Remove plastic or waxed paper. Place 1 piece cheese and 1 slice pastrami on each breast. Fold long sides of each chicken piece in over meat. Roll up chicken from short side; secure with toothpick. Mix bread crumbs, Parmesan cheese and parsley. Dip chicken breast rolls into milk; coat evenly with bread crumb mixture. Place seam sides down in baking dish. Heat oven to 350º and bake, uncovered, about 45 minutes or until golden brown.
MAPLE-GLAZED TURKEY BREAST
5-pound turkey breast (with bone and skin)
1/4 cup unsalted butter, melted
1/2 teaspoon each: salt and pepper
1/3 cup each: cranberry juice and maple syrup
1 teaspoon fresh lemon juice
Preheat oven to 350º. Place turkey breast on rack set in roasting pan; brush with 1 tablespoon butter. Sprinkle with salt and pepper. Bake for 50 minutes. Prepare glaze: In saucepan heat remaining butter, cranberry juice, maple syrup and lemon juice to boiling over medium-high heat. Lower heat and simmer slowly for 15 minutes, reducing glaze to 1/3 cup. Keep warm. Brush turkey with glaze; bake 30 minutes more. Brush turkey with glaze every 10 minutes and after removing from oven. Let turkey sit 10 minutes before carving. Yield: 10 servings.
1 stick butter
2 cups chopped onions
1 turkey liver, cut into small pieces
1/2 teaspoon nutmeg
salt and pepper to taste
12 day-old hard rolls, soaked 5 minutes in cold water and squeezed dry
2 eggs, slightly beaten
1/2 cup chopped parsley
Melt butter in large skillet over medium heat. Add onions; cook about 5 minutes or until lightly browned. Stir in liver, nutmeg, salt and pepper; cook 2 minutes longer. Tear rolls in small pieces. Add to onion mixture in skillet and cook over low heat, stirring occasionally, about 5 minutes until excess moisture evaporates. Remove from heat. Stir in eggs and parsley; blend well. Bake in a shallow 2-1/2-quart casserole in a 350º oven 20 minutes or until browned. Yield: 10 cups stuffing.
SWEET POTATOES AND PARSNIPS
1/2 stick butter
1-1/2 pounds sweet potatoes, peeled and cut in julienne trips
1-1/2 pounds parsnips, peeled and cut in julienne strips
Pinch of nutmeg
In a large skillet, bring about 1/2-inch water to a simmer. Add butter or margarine; heat until it melts. Add sweet potatoes and parsnips. Cover and cook over medium-high heat 2 minutes. Remove cover; cook about 2 minutes longer until tender. Sprinkle with nutmeg before serving. Yield: 8 servings.
1-1/4 cups (18 squares) graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/3 cup butter or margarine, melted
1 can vanilla frosting
1 cup sour cream
1 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 (8-ounce) container frozen whipped topping, thawed
Heat oven to 350º. Combine all crust ingredients in a small bowl; stir until blended. Reserve 2 tablespoon crumbs for topping. Press remaining crumbs over bottom and up sides of a 9- or 10-inch pie pan. Bake for 6 minutes; cool. Combine all filling ingredients, except whipped topping, in a large bowl. Beat 2 minutes at medium speed. Fold in 1 cup whipped topping; pour into cooled, prepared crust. Spread remaining whipped topping over filling; sprinkle with reserved 2 tablespoons crumbs. Refrigerate at least 4 to 5 hours before serving. Store in refrigerator. Yield: 8 servings.
MAPLE NUT SHORTBREAD COOKIES
1 cup unsalted butter, room temperature
1/2 cup maple syrup, room temperature
1/2 teaspoon salt
3 cups all-purpose flour
1/2 cup finely chopped nuts
Cream soft butter with electric mixer. When somewhat fluffy, gradually add the maple syrup. Add salt, then flour, 1/2 cup at a time. If the mixture starts to clump too much in the beaters, switch to a wooden spoon. Mix in nuts. Divide dough into quarters. Shape each quarter into a log about 2 inches in diameter and 4-1/2 inches long. Wrap each log in plastic wrap; chill 3 hours. Preheat oven to 300°. Cut each log of chilled dough crosswise into 1/4-inch thick slices. Place 1 inch apart on ungreased cookie sheets. Bake 20 minutes or until light golden. Remove to wire rack. Cool. Yield: 6 dozen.
ROASTED GARLIC POTATO SOUP
6 medium baking potatoes, peeled, cut into 1-inch pieces
2 tablespoons Olive oil
1/2 teaspoon black pepper
6 whole cloves garlic, peeled
1 medium onion, chopped
3 cups chicken broth
1 cup water
1 cup whole milk
Salt to taste
4-ounces Cheddar cheese, shredded
Preheat oven to 375º. Place cubed potatoes in roasting pan; drizzle with 1 tablespoon of oil and sprinkle with pepper. Stir to coat. Bake, uncovered 25 minutes. Stir and turn potatoes with large metal spoon and toss in whole garlic cloves. Bake 20 to 25 minutes or until potatoes are browned. Heat remaining oil in a 3-quart saucepan and add chopped onion; cook and stir 5 minutes. Set aside 1 cup roasted potatoes. Add remaining roasted potatoes and garlic to onion mixture in saucepan. Stir in broth and water. Bring just to boiling; lower heat and simmer, covered, for 20 minutes, or until potatoes are very tender. Spoon about half of potato mixture into blender or processor. Cover and blend until nearly smooth. Repeat with remaining mixture and return all to saucepan. Stir in 1 cup milk; season with salt to taste and heat thoroughly. Ladle into soup bowls and top each serving with some of the reserved roasted potatoes and shredded cheese. Yield: 6 main-dish servings.
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