Cherry Pineapple SaladDark cherries and cream cheese make a really pretty layered salad. My sister-in-law often brings it to our family get-togethers on holidays and special occasions.
—LEONA LUECKING WEST BURLINGTON, IOWA
PREP: 20 MIN. + CHILLING MAKES: 12-16 SERVINGS
3 packages (3 ounces each) cherry gelatin
2⅓ cups boiling water
2 cans (16½ ounces each) pitted dark sweet cherries
1 can (20 ounces) pineapple tidbits
⅓ cup lemon juice
⅓ cup heavy whipping cream
⅓ cup mayonnaise
2 packages (3 ounces each) cream cheese, softened
Dash salt
½ cup coarsely chopped nuts
1. In a large bowl, dissolve gelatin in water. Drain and reserve enough cherry and pineapple juices to measure 2½ cups; add to gelatin with lemon juice. Set fruits aside.
2. Divide gelatin in half. Set aside one portion of gelatin at room temperature; chill the other portion until partially set. Fold pineapple into chilled gelatin; pour into a 13-in. x 9-in. dish. Chill until almost firm.
3. In a small bowl, beat the cream, mayonnaise, cream cheese and salt until light and fluffy. Spread over chilled gelatin layer. Refrigerate until firm. Chill reserved gelatin mixture until partially set. Fold in cherries and nuts; spread over cream cheese layer. Chill for at least 3 hours.
Creamy Broccoli with CashewsI got this recipe from a friend I went to elementary school with in the ’60s. The sour cream and honey sauce is different from most mayonnaise-based salads, and the cashews give it a nice crunch.
—KAREN ANN BLAND GOVE, KANSAS
PREP/TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS
9 cups fresh broccoli florets
¼ cup chopped onion
2 tablespoons butter
1 cup (8 ounces) sour cream
2 teaspoons honey
1 teaspoon cider vinegar
½ teaspoon salt
½ teaspoon paprika
½ cup coarsely chopped cashews
1. Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender.
2. Meanwhile, in a small skillet, saute onion in butter until tender. Remove from the heat; stir in the sour cream, honey, vinegar, salt and paprika.
3. Transfer broccoli to a serving bowl. Add sour cream mixture and toss to coat. Sprinkle with cashews.
Your holiday turkey will never turn out dry again if you reach for this recipe. Brining overnight and stuffing with apples result in juicy, tender meat.
—MICHAEL WILLIAMS SR. MORENO VALLEY, CALIFORNIA
PREP: 40 MIN. + MARINATING BAKE: 2¾ HOURS + STANDING MAKES: 14 SERVINGS
4 cartons (32 ounces each) vegetable broth
1 cup kosher salt
½ cup packed brown sugar
1 tablespoon whole peppercorns
1½ teaspoons whole allspice
1½ teaspoons minced fresh gingerroot
4 quarts cold water
2 turkey-size oven roasting bags
1 turkey (14 to 16 pounds)
1 cup water
1 medium apple, sliced
1 small onion, sliced
1 cinnamon stick (3 inches)
4 fresh rosemary sprigs
6 fresh sage leaves
1 tablespoon canola oil
½ teaspoon pepper
1. In stockpot, combine first six ingredients. Bring to boil. Cook and stir until salt and brown sugar dissolve. Remove from heat. Add cold water to cool brine to room temperature.
2. Place a turkey-size oven roasting bag inside a second roasting bag; add turkey. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 18-24 hours, turning occasionally.
3. In microwave-safe bowl, combine water, apple, onion and cinnamon. Microwave on high for 3-4 min. until tender; drain water.
4. Drain and discard brine. Rinse turkey under cold water; pat dry. Place cooked apple mixture, rosemary and sage in turkey cavity. Skewer turkey openings; tie drumsticks.
5. Place turkey breast side up on a rack in a roasting pan. Rub with oil and pepper. Bake, uncovered, at 325° for 2¾ to 3¼ hours or until a thermometer reads 180°. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving; discard apple mixture and herbs.
Parmesan and artichokes make this stuffing stand out from the rest. It’s so good with turkey! But I also use it when I bake a chicken by halving the recipe.
—LORIE VERKUYL RIDGECREST, CALIFORNIA
PREP: 30 MIN. BAKE: 35 MIN. MAKES: 14 CUPS
1 loaf (1 pound) sourdough bread, cut into 1-inch cubes
½ pound sliced fresh mushrooms
2 celery ribs, chopped
1 medium onion, chopped
2 tablespoons butter
3 to 4 garlic cloves, minced
2 jars (6½ ounces each) marinated artichoke hearts, drained and chopped
½ cup grated Parmesan cheese
1 teaspoon poultry seasoning
1 egg
1 can (14½ ounces) chicken broth
1. Place bread cubes in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 15 minutes or until lightly browned.
2. In a large skillet, saute the mushrooms, celery and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the artichokes, cheese and poultry seasoning. Transfer to a large bowl; stir in bread cubes.
3. In a small bowl, whisk egg and broth until blended. Pour over bread mixture and mix well.
4. Transfer to a greased 3-qt. baking dish (dish will be full). Cover and bake at 350° for 30 minutes. Uncover; bake 5-15 minutes longer or until a thermometer reads 165°.
I use pecan Sandies to make a buttery, streusel-like topping. It browns nicely and gives the pie just the right amount of crunch.
—CAROLYN RUCH NEW LONDON, WISCONSIN
PREP: 15 MIN. BAKE: 50 MIN. + COOLING MAKES: 6-8 SERVINGS
1 can (21 ounces) apple pie filling
1 unbaked pastry shell (9 inches)
½ teaspoon ground cinnamon
4 tablespoons butter, divided
1½ to 2 cups crushed pecan shortbread cookies
1. Pour pie filling into pastry shell. Sprinkle with cinnamon and dot with 1 tablespoon butter. Melt remaining butter. Place cookie crumbs in a small bowl; stir in butter until coarse crumbs form. Sprinkle over filling. Cover edges of pastry loosely with foil.
2. Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack for at least 2 hours.
Chocolate Pumpkin BreadIt never hurts to have several loaves of pumpkin bread in the freezer to send home with friends and family. Use this as a go-to recipe and adjust the mix-ins to your liking.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. BAKE: 70 MIN. + COOLING MAKES: 2 LOAVES (16 SLICES EACH)
3⅓ cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
⅔ cup water
⅔ cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted
1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Make Ahead Note: Wrap cooled loaves in foil and freeze up to 3 months.
Brie with Apricot ToppingOne of our favorite quick appetizers is baked Brie. This one features a dried apricot topping, but don’t be shy when it comes to experimenting with other dried fruits, such as cherries or figs.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 25 MIN. MAKES: 6-8 SERVINGS
½ cup chopped dried apricots
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon balsamic vinegar
Dash salt
½ to 1 teaspoon minced fresh rosemary or ¼ teaspoon dried rosemary, crushed
1 round Brie cheese (8 ounces)
Assorted crackers
1. In a small saucepan, combine the apricots, brown sugar, water, vinegar and salt. Bring to a boil. Reduce heat to medium; cook and stir until slightly thickened. Remove from the heat; stir in rosemary.
2. Remove rind from top of cheese. Place in an ungreased ovenproof serving dish. Spread apricot mixture over cheese. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.
Pork with Gorgonzola SauceOur pick for a quick-fix alternative to turkey is pork. And instead of gravy, a tangy Gorgonzola cheese is melted into a creamy broth, giving this sauce a rich, unforgettable flavor.
—TASTE OF HOME COOKING SCHOOL
PREP: 15 MIN. BAKE: 10 MIN. MAKES: 6 SERVINGS
¼ cup Dijon mustard
1 tablespoon olive oil
1 tablespoon dried thyme
2 pork tenderloins (¾ pound each)
Salt and pepper to taste
1 garlic clove, minced
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup heavy whipping cream
¼ cup dry white wine
¼ cup chicken broth
1 cup (4 ounces) crumbled Gorgonzola cheese
Additional Gorgonzola cheese crumbles, optional
1. In a small bowl, whisk the Dijon mustard, olive oil and thyme until blended; set aside. Sprinkle pork with salt and pepper. In a large nonstick skillet over high heat, brown pork on all sides, about 10 minutes.
2. Transfer pork to a foil-lined roasting pan that has been coated with cooking spray. Spread Dijon mustard mixture over all sides of pork. Bake at 425° for 10-20 minutes or until a thermometer reads 145°. Remove from oven and let stand 5 minutes.
3. Meanwhile, in a small saucepan, over medium heat, saute garlic in butter for 30 seconds. Stir in flour until well blended. Gradually whisk in the cream, wine and chicken broth. Bring to a boil; cook and stir for 1 minute or until thickened. Add cheese. Cook and stir until sauce is reduced to desired consistency, about 5 minutes.
4. Slice pork and transfer to serving plates. Spoon sauce over pork. Sprinkle pork with additional cheese if desired.
Honey-Thyme Butternut SquashInstead of potatoes, try whipping up mashed butternut squash with honey, butter and thyme. More than a festive Thanksgiving side, this 30-minute dish will be a new fall favorite for weeknight meals, too.
—BIANCA NOISEUX BRISTOL, CONNECTICUT
PREP/TOTAL TIME: 30 MIN. MAKES: 10 SERVINGS
1 large butternut squash (about 5 pounds), peeled and cubed
¼ cup butter, cubed
3 tablespoons half-and-half cream
2 tablespoons honey
2 teaspoons dried parsley flakes
½ teaspoon salt
⅛ teaspoon dried thyme
⅛ teaspoon coarsely ground pepper
1. In a large saucepan, bring 1 in. of water to a boil. Add squash; cover and cook for 10-15 minutes or until tender.
2. Drain. Mash squash with the remaining ingredients.
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper gives it a zippy flavor that’s not overpowering.
—JULI MEYERS HINESVILLE, GEORGIA
PREP: 30 MIN. BAKE: 40 MIN. MAKES: 14 SERVINGS
1 large acorn squash, peeled and cut into 1½-inch cubes
1 large rutabaga, peeled and cut into 1-inch cubes
1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes
3 large carrots, peeled and cut into 1½-inch pieces
1 medium parsnip, peeled and cut into 1-inch cubes
¼ cup grated Parmesan cheese
¼ cup canola oil
3 tablespoons minced fresh parsley
2 tablespoons paprika
2 teaspoons salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1. In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat.
2. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
I came up with this because my family loves macadamia nuts, and we think the sage-garlic butter rub gives the turkey a lovely taste.
—LEIMOMI LEAR WAKEFIELD, NEW HAMPSHIRE
PREP: 40 MIN. BAKE: 2¼ HOURS MAKES: 12 SERVINGS
2 boneless turkey breast halves (2 to 2½ pounds each)
¾ cup butter, softened, divided
4 garlic cloves, minced
1 tablespoon fresh sage or 1 teaspoon dried sage leaves
2 celery ribs, chopped
1 small onion, chopped
3 cups reduced-sodium chicken broth
½ cup chopped macadamia nuts, toasted
2 teaspoons poultry seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 package (12 ounces) unseasoned stuffing cubes
½ cup unsweetened pineapple juice
1 tablespoon olive oil
GRAVY
1¾ cups reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons unsweetened pineapple juice
1. Remove skin from the turkey breasts; set aside. Flatten turkey breasts to ⅜-in. thickness. Place breasts side by side so that they are overlapping slightly. Combine ½ cup butter, garlic and sage; rub over turkey.
2. In a large skillet, melt remaining butter. Add celery and onion; saute until tender. Add the broth, nuts and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in stuffing cubes.
3. Spread stuffing mixture over turkey to within 1 in. of edges. Roll up jelly-roll style, rolling turkey away from you; arrange skin over top of roll. Tie with kitchen string at 2-in. intervals.
4. Place on a rack in a large roasting pan. Combine pineapple juice and olive oil; set aside.
5. Bake turkey at 325° for 2¼ to 2¾ hours or until a thermometer reads 170°, basting occasionally with pineapple juice mixture.
6. Remove meat to a serving platter and keep warm. For gravy, add broth to the pan, scraping to loosen browned bits. Pour into a small saucepan and bring to a boil. Combine cornstarch and pineapple juice until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Stock up on dried cranberries and rice—once you try this pilaf, you’ll want to make it again and again.
—CARMEL PATRONE LONGPORT, NEW JERSEY
PREP: 15 MIN. COOK: 25 MIN. MAKES: 4-5 SERVINGS
¾ cup chopped celery
½ cup chopped onion
2 tablespoons butter
1 tablespoon olive oil
1 cup uncooked long grain rice
2½ cups chicken broth
½ cup chopped fresh mushrooms
½ cup dried cranberries
½ teaspoon garlic powder
½ teaspoon curry powder
Salt and pepper to taste
2 tablespoons minced fresh parsley
3 tablespoons pine nuts, toasted
1. In a large saucepan, saute celery and onion in butter and oil until tender. Add rice; cook and stir for 5 minutes or until lightly browned.
2. Add the broth, mushrooms, cranberries, garlic powder, curry powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
3. Remove from the heat. Stir in parsley; sprinkle with pine nuts.
Even though I’m in my 80s, I still love to bake for our children, grandchildren and great-grandchildren. These hearty rolls are one of our favorites.
—HELEN DAVIS WATERBURY, VERMONT
PREP: 25 MIN. + RISING BAKE: 25 MIN. MAKES: 2 DOZEN
1 package (¼ ounce) active dry yeast
½ cup warm water (110° to 115°), divided
½ cup warm strong brewed coffee (110° to 115°)
½ cup old-fashioned oats
¼ cup sugar
¼ cup maple syrup
1 egg
3 tablespoons shortening
1 teaspoon salt
3 to 3½ cups bread flour
1 tablespoon butter, melted
1. In a large bowl, dissolve yeast in ¼ cup warm water. Add the coffee, oats, sugar, syrup, egg, shortening, salt, remaining water and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a floured surface; divide into four portions. Divide each portion into six pieces; shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 25-30 minutes or until golden brown. Brush rolls with butter. Remove from pan to a wire rack. Serve warm.
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. The recipe was given to me by a friend from South Africa. I made some adjustments to lighten it up and now it’s a family favorite.
—SHELLY SNYDER LAFAYETTE, COLORADO
PREP: 35 MIN. COOK: 30 MIN. MAKES: 8 SERVINGS
1 cup chopped onion
2 celery ribs, chopped
2 tablespoons butter
2 cans (14½ ounces each) reduced-sodium chicken broth
1 teaspoon sugar
1 bay leaf
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
1 butternut squash (2½ pounds), peeled and cubed
3 medium potatoes, peeled and cubed
1½ cups 1% milk
2 tablespoons sherry or additional reduced-sodium chicken broth
1. In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil).
top tip
Souped Up
When it comes to soup, don’t forget about the fixings. Think beyond crackers and croutons with spiced peanuts, slices of avocado or roasted red bell peppers.
Green Beans in Yellow Pepper ButterColorful, crunchy and buttery beans will be all the rage at your holiday table. For a variation, sprinkle pine nuts over the top before serving.
—JUDIE WHITE FLORIEN, LOUISIANA
PREP/TOTAL TIME: 30 MIN. MAKES: 8 SERVINGS
2 medium sweet yellow peppers, divided
7 tablespoons butter, softened, divided
¼ cup pine nuts
1 tablespoon lemon juice
¼ teaspoon salt
⅛ teaspoon pepper
1½ pounds fresh green beans, trimmed
1. Finely chop one yellow pepper. In a small skillet, saute pepper in 1 tablespoon butter until tender. Set aside.
2. Place the pine nuts, lemon juice, salt, pepper and remaining butter in a food processor; cover and process until blended. Add cooked pepper; cover and process until blended. Set butter mixture aside.
3. Place beans in a large saucepan and cover with water. Cut remaining pepper into thin strips; add to beans. Bring to a boil. Cover and cook for 5-7 minutes or until crisp-tender; drain. Place vegetables in a large bowl; add butter mixture and toss to coat.
Sausage and sage add a gourmet taste to this stuffing, but I like the zesty addition of mayonnaise and mustard. This recipe serves two dozen people, perfect for large family or church gatherings.
—LORRAINE BRAUCKHOFF ZOLFO SPRINGS, FLORIDA
PREP: 35 MIN. BAKE: 45 MIN. MAKES: 24 SERVINGS
1 package (12 ounces) reduced-fat bulk pork sausage or breakfast turkey sausage links, casings removed
3 celery ribs, chopped
1 large onion, chopped
2 tablespoons reduced-fat mayonnaise
2 tablespoons prepared mustard
4 teaspoons rubbed sage
1 tablespoon poultry seasoning
2 loaves (16 ounces each) day-old white bread, cubed
1 loaf (16 ounces) day-old whole wheat bread, cubed
3 eggs, lightly beaten
2 cans (14½ ounces each) reduced-sodium chicken broth
1. In a large nonstick skillet coated with cooking spray, cook the sausage, celery and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the mayonnaise, mustard, sage and the poultry seasoning.
2. Place bread cubes in a large bowl; add sausage mixture. Combine eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 12-18 minutes longer or until a thermometer reads 165°.
Editor’s Note: If using this recipe to stuff poultry, replace the eggs with ¾ cup egg substitute. Bake until a meat thermometer reads 180° for poultry and 165° for stuffing. Allow ¾ cup stuffing per pound of turkey. Bake remaining stuffing as directed in the recipe.
Turkey takes center stage in this dish paired with several interesting flavors. Garlic, ginger and apricot enhance this traditional entree without loading on calories.
—JANET SPRUTE LEWISTON, IDAHO
PREP: 15 MIN. + MARINATING BAKE: 2 HOURS + STANDING MAKES: 12 SERVINGS
1 bone-in turkey breast (5 to 6 pounds)
2 garlic cloves, peeled and thinly sliced
1 tablespoon sliced fresh gingerroot
½ cup white wine or reduced-sodium chicken broth
⅓ cup reduced-sugar apricot preserves
1 tablespoon spicy brown mustard
2 teaspoons reduced-sodium soy sauce
1. With fingers, carefully loosen skin from turkey breast. With a sharp knife, cut ten 2-in.-long slits in meat under the skin; insert a garlic clove slice and a ginger slice into each slit.
2. Place turkey in a large bowl; pour ¼ cup wine under the skin. Secure skin to underside of breast with toothpicks. Pour remaining wine over turkey. Cover and refrigerate for 6 hours or overnight.
3. In a small bowl, combine the preserves, mustard and soy sauce; set aside. Drain and discard marinade; place turkey on a rack in a foil-lined roasting pan.
4. Bake at 325° for 2 to 2½ hours or until a thermometer reads 170°, basting with apricot mixture every 30 minutes (cover loosely with foil if turkey browns too quickly). Cover and let stand for 15 minutes before carving.
Fruit & Nut SaladMake salad fun. Bananas, peanuts and marshmallows give this dish a whimsical taste that will have everyone reaching for seconds. Kids, especially, will love this fruity combination.
—KAREN ANN BLAND GOVE, KANSAS
PREP/TOTAL TIME: 15 MIN. MAKES: 9 SERVINGS
4 medium firm bananas, sliced
1 medium green apple, chopped
1 medium red apple, chopped
½ cup miniature marshmallows
½ cup dried cranberries
1 carton (8 ounces) frozen whipped topping, thawed
½ cup dry roasted peanuts, coarsely chopped, divided
In a large bowl, gently stir the bananas, apples, marshmallows, cranberries and whipped topping. Fold in ¼ cup peanuts. Refrigerate until serving. Sprinkle with remaining peanuts just before serving.
During the winter we make brimming bowls of savory Chicken Wild Rice Soup. It has a lot of substance, and the men in my family especially love it.
—VIRGINIA MONTMARQUET RIVERSIDE, CALIFORNIA
PREP: 10 MIN. COOK: 40 MIN. MAKES: 14 SERVINGS (3½ QUARTS)
2 quarts chicken broth
½ pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
½ cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon dried thyme
¼ cup butter, cubed
¼ cup all-purpose flour
1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
½ cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken
1. In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. In a Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.
top tip
Perfect Portions
I like to make a big batch of soup, then freeze individual servings. I line bowls with plastic wrap, pour in soup and freeze. Once frozen, the soup can be popped out of the bowls and stored in large freezer bags. This also makes a nice gift for an ill friend or someone living alone.
—SHIRLEY P. REDMOND, WASHINGTON
I call this a gratin from heaven. Horseradish and nutmeg are my secret ingredients for giving it such a special flavor.
—JANICE ELDER CHARLOTTE, NORTH CAROLINA
PREP: 35 MIN. BAKE: 1½ HOURS MAKES: 15 SERVINGS
2 large onions, thinly sliced
2 tablespoons butter
1 cup half-and-half cream
1 cup canned pumpkin
1 tablespoon prepared horseradish
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon pepper
2¼ pounds potatoes, peeled and cut into ¼-inch slices
2 cups soft bread crumbs
8 ounces Gruyere or Swiss cheese, shredded
2 tablespoons chopped fresh sage
1. In a large skillet, cook onions in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently.
2. In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt and pepper. In a greased 13-in. x 9-in. baking pan, layer potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350° for 1¼ hours.
3. Increase temperature to 400°. In a large bowl, combine the bread crumbs, cheese and sage. Sprinkle over top. Bake, uncovered, 15-20 minutes longer or until golden brown.
Hazelnut and Pear SaladMy husband, daughter and I raise hazelnuts in the Willamette Valley—so this salad is a family favorite. Since pears and cherries are in an abundance in our area, too, I included them in the recipe.
—KAREN KIRSCH ST. PAUL, OREGON
PREP/TOTAL TIME: 25 MIN. MAKES: 6 SERVINGS
⅓ cup plus ½ cup chopped hazelnuts, toasted, divided
2 tablespoons plus ½ cup chopped red onion, divided
2 tablespoons water
4½ teaspoons balsamic vinegar
4½ teaspoons sugar
½ teaspoon salt
1 garlic clove, halved
⅛ teaspoon paprika
¼ cup olive oil
1 package (5 ounces) spring mix salad greens
1 medium pear, thinly sliced
½ cup crumbled Gorgonzola cheese
¼ cup dried cherries
1. For dressing, place ⅓ cup hazelnuts, 2 tablespoons onion, water, vinegar, sugar, salt, garlic and paprika in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream.
2. In a large bowl, combine salad greens and the remaining onion; add ½ cup dressing and toss to coat. Divide among six salad plates.
3. Top each salad with pear, cheese, cherries and remaining hazelnuts; drizzle with the remaining dressing.
My mother was looking through a cookbook when a clipping with this recipe fell to the floor. Mom, who’s 80, told me the recipe came from her mother. We cherish this heirloom recipe and hope others will too.
—BRENDA LIZ PARKINSON PRINCE GEORGE, BRITISH COLUMBIA
PREP: 20 MIN. BAKE: 50 MIN. MAKES: 10 SERVINGS
1 pound bulk pork sausage
¾ cup each chopped celery, green pepper and onion
6 cups cubed day-old bread (½-inch cubes), crusts removed
1 can (8 ounces) sliced water chestnuts, drained and chopped
½ cup raisins
1 teaspoon salt
⅛ teaspoon pepper
2 eggs
½ cup chicken broth
1. In a large skillet, cook the sausage, celery, green pepper and onion over medium heat until meat is no longer pink; drain.
2. In a bowl, combine the bread cubes, water chestnuts, raisins, salt and pepper. Add sausage mixture and toss to coat. Whisk eggs and broth; pour over bread mixture and toss to coat.
3. Transfer to a greased shallow 2½-qt. baking dish. Cover and bake at 350° for 35 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 165°.
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. COOK: 20 MIN. MAKES: 3 DOZEN
36 small red potatoes (about 1½ pounds)
1 package (8 ounces) reduced-fat cream cheese, cubed
2 packages (3 ounces each) smoked salmon or lox
2 tablespoons chopped green onion
2 teaspoons dill weed
2 teaspoons lemon juice
⅛ teaspoon salt
⅛ teaspoon pepper
Fresh dill sprigs
1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 15-20 minutes or until tender.
2. Meanwhile, in a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
3. Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat. With a melon baller, scoop out a small amount of potato (discard or save for another use).
4. Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs.
Not a fan of turkey? Here’s a sure family-pleaser. I’ve been using this easy recipe for years. Marinating the chicken before roasting gives it a mild citrus tang and an attractive look.
—SAMUEL ONIZUK ELKTON, MARYLAND
PREP: 15 MIN. + MARINATING BAKE: 2¼ HOURS + STANDING MAKES: 8 SERVINGS
One 2-gallon resealable plastic bag
½ cup orange juice
⅓ cup olive oil
2 tablespoons butter, melted
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
6 garlic cloves, minced
1 tablespoon minced chives
1 tablespoon dried parsley flakes
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
½ teaspoon dried marjoram
½ teaspoon dried rosemary, crushed
¼ teaspoon dried tarragon
1 roasting chicken (6 to 7 pounds)
1. In the 2-gallon resealable plastic bag, combine the orange juice, oil, butter, vinegar, Worcestershire sauce, garlic, chives and seasonings. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.
2. Drain and discard marinade. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 2¼ to 2¾ hours or until a thermometer reads 180°. Cover loosely with foil if chicken browns too quickly. Cover and let stand for 15 minutes before carving.
Cauliflower with Buttered CrumbsAdd home-style flavor and interest to steamed cauliflower with a few ingredients you probably have in your kitchen.
—TASTE OF HOME TEST KITCHEN
PREP/TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS
1 large head cauliflower, broken into florets
⅓ cup butter, cubed
1 tablespoon lemon juice
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons minced fresh parsley
⅛ teaspoon salt
⅛ teaspoon pepper
1. Place 1 in. of water in a large saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
2. Meanwhile, in a small heavy saucepan, cook butter over medium heat for 5 minutes or until golden brown, stirring frequently. Remove from the heat; stir in lemon juice. In a small bowl, combine the bread crumbs, cheese, parsley, salt and pepper; stir in 3 tablespoons browned butter.
3. Drain cauliflower and place in a serving dish. Drizzle with the remaining browned butter; sprinkle with bread crumb mixture.
I like to make gravy with the drippings of this roast. It’s exceptional. And it’s perfect for serving with mashed potatoes.
—EVELYN GEBHARDT KASILOF, ALASKA
PREP: 10 MIN. BAKE: 1¾ HOURS + STANDING MAKES: 6-8 SERVINGS
1½ teaspoons lemon-pepper seasoning
1½ teaspoons paprika
¾ teaspoon garlic salt
½ teaspoon dried rosemary, crushed
¼ teaspoon cayenne pepper
1 beef ribeye roast (3 to 4 pounds)
1. In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan.
2. Bake, uncovered, at 350° for 1¾ to 2½ hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a warm serving platter. Let stand for 10 minutes before carving.
This is our all-time favorite! We love the nutty crunch against the smooth, gingery sweet potatoes underneath.
—DAWN RIGGESTAD NEW BERN, NORTH CAROLINA
PREP: 30 MIN. BAKE: 25 MIN. MAKES: 8 SERVINGS
3 pounds sweet potatoes (about 7 medium), peeled and quartered
⅔ cup sugar
½ cup 2% milk
⅓ cup butter, softened
1 tablespoon finely chopped crystallized ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
TOPPING
¾ cup cornflakes, lightly crushed
¼ cup packed brown sugar
¼ cup chopped pecans
¼ cup butter, melted
1. Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-18 minutes or until tender. Drain. Mash the sweet potatoes with the sugar, milk, butter, ginger, cinnamon and nutmeg.
2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through.
3. Combine the topping ingredients; sprinkle over potatoes. Bake, uncovered, for 5-10 minutes or until topping is lightly browned.
In Texas, you gotta go big on tasty combinations. These Lone Star State mashed potatoes get their flavor burst from sweet roasted garlic and caramelized onions.
—RICHARD MARKLE MIDLOTHIAN, TEXAS
PREP: 30 MIN. BAKE: 30 MIN. MAKES: 6 SERVINGS
1 whole garlic bulb
1 teaspoon plus 1 tablespoon olive oil, divided
1 medium white onion, chopped
4 medium potatoes, peeled and quartered
¼ cup butter, softened
¼ cup sour cream
¼ cup grated Parmesan cheese
¼ cup 2% milk
½ teaspoon salt
¼ teaspoon pepper
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1 teaspoon oil. Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened.
2. Meanwhile, in a large skillet over low heat, cook onion in remaining oil for 15-20 minutes or until golden brown, stirring occasionally. Transfer to a food processor. Cover and process until blended; set aside.
3. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Place potatoes in a large bowl. Squeeze softened garlic into bowl; add the butter, sour cream, cheese, milk, salt, pepper and onion. Beat until mashed.
Festive Cranberry DrinkWarm or cold? Take your choice of how to serve this colorful autumn beverage. It’s such a pretty color, and the spicy sweet-tart flavor is delightful with a Thanksgiving meal.
—DIXIE TERRY GOREVILLE, ILLINOIS
PREP: 25 MIN. COOK: 20 MIN. MAKES: 3 QUARTS
4 cups fresh or frozen cranberries
3 quarts water, divided
1¾ cups sugar
1 cup orange juice
⅔ cup lemon juice
½ cup red-hot candies
12 whole cloves
1. In a Dutch oven, combine cranberries and 1 qt. water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Strain through a fine strainer, pressing mixture with a spoon; discard skins. Return cranberry pulp and juice to the pan.
2. Stir in the sugar, juices, red-hots and remaining water. Place cloves on a double thickness of cheesecloth. Bring up corners of cloth and tie with kitchen string to form a bag; add to juice mixture. Bring to a boil; cook and stir until sugar and red-hots are dissolved.
3. Remove from the heat. Strain through a fine mesh sieve or cheesecloth. Discard spice bag. Serve drink warm or cold.
With a sweet, buttery, orangey coating, this is an easy way to get kids to eat carrots.
—MARILYN HASH ENUMCLAW, WASHINGTON
PREP/TOTAL TIME: 25 MIN. MAKES: 6 SERVINGS
2 pounds fresh carrots, sliced
2 tablespoons butter
¼ cup thawed orange juice concentrate
2 tablespoons brown sugar
2 tablespoons minced fresh parsley
1. Place 1 in. of water in saucepan; add carrots. Bring to boil. Reduce heat; cover and simmer for 7-9 minutes until crisp-tender. Drain.
2. Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.