November 26: Chicken Rice Casserole

I have made a lot of casseroles in my life and probably have made this one more than any other. It is definitely a favorite. When we were moving from Boise to Spanish Fork 18 years ago and stayed with one of my best friends, Brenda, she made this for dinner. I am posting this recipe today because you can use leftover turkey in it also.

1 c cooked chicken / turkey pieces

1 can cream of chicken soup

1 can chopped water chestnuts

1 onion, chopped

½ tsp salt

2 c cooked rice

½ lb grated cheddar cheese

¾ c mayonnaise

1 tsp lemon juice

Combine all ingredients. Put in a 9x13 baking dish. Bake at 350 about 30 minutes or until heated through and cheese is bubbly.

This recipe freezes well too. If you want to freeze it, do so before you bake it.

November 25: Holiday Crescent Rolls

I have joined the world of reading cooking blogs and my favorite one is "jamiecooksitup.blogspot.com This crescent roll recipe comes from her blog. I tried them yesterday and they are delicious. This recipe makes 48 rolls and they were gobbled up. This recipe is a keeper.

2 c scalded milk (just put it in a bowl, and heat in the microwave for 2 min)

1 1/2 c warm water

2 TB yeast + a dash of sugar

1 TB salt

1/2 c sugar

1 stick butter, softened

3 eggs

10-12 c flour

1 stick butter, melted (for shaping dough)

1. Place the warm water, yeast and dash of sugar in the bottom of your mixer. Stir it around and let it sit for 5 minutes. It should start to rise and get all bubbly.

2. Add 3 cups of the flour and mix for 30 seconds. You want to add this much flour, before you add the scalded milk and eggs...the hot temperature of the milk would be too much for the yeast, and you don't want to "cook' your eggs.

3. Add the scalded milk, sugar, salt, softened butter (not the melted butter) and the eggs. Mix for 1 minute.

4. Add the flour 1 cup at a time, until the dough scrapes the side of your mixer clean.

5. Mix on high for 8 minutes. This much mixing really improves the texture and elasticity of the dough.

6. Let the dough rise, in the mixer for about 45 minutes, or until doubles in size.

7. Punch the dough down and divide it in 4 equal parts. Shape each part into a nice round ball and let them rise on the counter top. Spread a little of the melted butter on the counter top, before you set the dough on it. Let the dough set for 8 minutes. Letting dough rest for just a bit before it is shaped makes a huge difference when you are trying to shape it.

8. With a rolling pin, roll each ball into a nice round circle about 1/2-3/4 of an inch thick. Pour a bit of the butter in the center.

9.With a pizza cutter, cut the circle into 12 equal triangles. Start from the fat end and roll each triangle up. Place on a large, sprayed cookie sheet.

10.Place on cookie sheet in 3 rows, 8 rolls deep.

11. Let them rise double on kitchen counter. Do not let them get too tall. Once they start to touch each other, they have risen enough.

12. Bake in a preheated 350 degree oven for about 15 minutes or until they are golden brown.

13. When the rolls are still hot, brush them all over with more of the melted butter.

November 24: Thanksgiving Turkey

The year I was married, 1984, I went to my in laws for Thanksgiving. I was blown away by the turkey! It was the most moist and tender turkey I had ever eaten. When I learned of the cooking method I was amazed, I had never heard of cooking a turkey this way, and I am telling you, it is the best. I will not cook one any other way.

Preheat oven to 450. (This is not a typo, it is 450.) Stuff turkey, if desired. Make a tent all the way around a 12-20 lb turkey, making sure there are no unsealed areas. (This is an important step.) Place turkey on a baking sheet. Bake for 3 to 3 ½ hours. Add 1/2 hour if it is stuffed.Unfoil the last 15 minutes to let the turkey brown. Make sure the turkey timer has popped up to ensure it is thoroughly cooked.

November 23: Sausage Stuffing

One November day while watching "Regis and Kathy Lee" they had a stuffing contest. Each of the key people on the show had their favorite stuffing recipe for the audience to sample and vote on. Kathy Lee's Sausage Stuffing won. I acquired the recipe and love it too! Best stuffing I have ever had.

½ c butter

2 loaves white bread (I use a good quality, hearty bread)

(or 1-1/2 lg pkg of stuffing cubes, not seasoned)

8 celery ribs, chopped

ground sage, to taste

1 lg onion, peeled and chopped

salt and pepper, to taste

2 lb pork sausage

chicken broth (I use more than 1 can, but less than 2)

If you are using the bread method to make bread cubes do the following. Toast all the white bread. A fast way of doing this is to lay the bread on a cookie sheet and broil until toasted on each side. Cool. Cut or tear the toasted bread into cubes. (Skip this step if you bought cubes.) In a large saucepan, heat the butter over medium-high heat. Cook the celery and onion for 10-15 minutes, or until the vegetables are softened. In a large skillet, cook the sausage over medium-high heat until cooked through. Drain the fat from the meat and discard. In a large bowl, combine the vegetable mixture, cooked sausage, and toasted bread cubes. Add a little chicken broth to moisten the stuffing slightly. Season with sage, salt and pepper. Use to stuff a turkey. Bake any leftover stuffing in a buttered baking dish or crock pot on low. (The crock pot method is a great one on Thanksgiving day because of limited on oven space.)

November 21: Sweet Potato Casserole

While working at Gold's Gym in Spanish Fork, a co worker, Lisa, shared this marvelous recipe with me. I make it every Thanksgiving. It is a requested item at our Thanksgiving feast.

3 c mashed yams or sweet potatoes

1/2 c sugar

1 tsp vanilla

1/3 c butter

2 beaten eggs

1/2 c canned milk

Beat together until fluffy. Pour in 9x13 pan.

Topping:

1 c brown sugar

1/2 c flour

1 c chopped pecans

1/3 c butter

Mix well.

Sprinkle on top of yams. Bake at 350 for 30-40 minutes.

November 20: Orange Freezer Rolls

I grew up in Salt Lake City, UT in the northwest corner of town in a small community called Rose Park. Great memories were made there along with great recipes. This recipe comes from the Rose Park 6th Ward cookbook.

This recipe is so wonderful. It has a light orange taste. I love it because you can make this recipe ahead, freeze and pull them out of the freezer at any future date. This makes Thanksgiving Day a whole lot easier and you will serve fresh homemade rolls.

½ c. water

2 T. yeast

½ c butter

½ c. sugar, rounded

1 ¼ c. milk

2 eggs, beaten

½ c. canned milk

1 tsp. salt

1/3 c. orange juice

2 tsp. grated orange rind

5 to 6 ½ c. flour

Dissolve yeast in water with a pinch of sugar. Mix milk, butter, salt, sugar, eggs, canned milk, orange juice, orange rind, and 2 cups flour, then add yeast. Slowly add the rest of the flour to form a soft dough. Let double once. Roll out; form crescent style rolls and place on greased cookie sheets. Place plastic wrap, then foil, over the pans. Freeze. When frozen, place rolls in freezer bags. Or skip the freezer step and let rolls rise until double. Bake.

To bake: Remove rolls from freezer 4 hours before baking time. Place on greased cookie sheet. Thaw and rise. Bake at 375 for 12 to 15 minutes. Makes 4 to 5 dozen.

November 19: Fresh Cranberry Relish

I better start posting some of my Thanksgiving dinner recipes. I have several favorite recipes that are staples on Thanksgiving day. The first one is served at my mother-in-law every year. It is so fresh and delicious. It would not be Thanksgiving without it.

1 12 oz pkg fresh cranberries

3/4-1 cup sugar

1 orange

Wash and slice orange into 8 wedges. Wash cranberries. Place half of the cranberries and half of the oranges wedges in a food processor. Pulse until evenly chopped. Transfer into bowl and repeat with the other half of the oranges and cranberries. Stir in sugar to taste.