Tuesday, December 21, 2010

What are the three recipes that might go with your turkey?

Well, I had asked you about the three recipes that might go with your turkey or ham dinner for the holidays.

We talked about and I gave you the recipes for Cranberry Chutney two weeks ago and I asked you to try the Roasted Brussels Sprouts last week. I sure hope you did. I think you would have enjoyed them. What is the third recipe I thought would go well with your holiday meal? I had suggested Pineapple Souffle. It is easy to make and really adds a great taste to ham or turkey. So, I have included the recipe below. I hope you will try this and I hope you really enjoy it.

Pineapple Souffle

1 16 oz can pineapple, crushed and drained
4 eggs, beaten
1 cup sugar ( I use just a little less)
1 stick butter or margarine
4 slices white bread (cut off crust, break into pieces)

Cream butter and sugar
Add beaten eggs.
Then fold in pineapple
Put in casserole dish.
Bake covered at 350 degrees for 45 minutes
Uncover and bake another 15 minutes.
Serves 4-6

This recipe is easily doubled for more guest. I use it often for parties.

I hope these three recipes will give your holiday meal some new tastes. Enjoy and stop back real soon.

Tuesday, December 14, 2010

List of recipes for holiday turkey and ham

Do you remember the three items on the list of recipes for holiday turkey or ham?
The first was Cranberry Chutney and the recipes is underneath this blog.
The second--Roasted Brussels Sprouts. We are going to have the recipe right below.
The third will be December 21--Pineapple Souffle--check back then.

Now don't stick your nose up about Brussels Sprouts. When you roast them with oil and garlic they are really d-e-l-i-c-i-o-u-s. Just give them a try. Even my kids like them.

Are you ready.
Roasted Brussels Sprouts

1 1/2 pounds Brussels sprouts, trimmed and extra leaves removed.
2 Tablespoons roasted garlic in a jar (use more if you like garlic as much as I do)
3 Tablespoons olive oil
Another 3 Tablespoons of olive oil
1 1/2 teaspoons lime pepper or regular pepper

Preheat oven 400 degrees.
Place Brussels sprouts, 3 Tablespoons oil, garlic and pepper in a re-sealable plastic bad.
Coat Brussels by shaking the bag.
Coat baking sheet with 3 Tablespoons of olive oil.
Place coated Brussels sprouts on baking sheet in the center of the oven.
Roast for 5 minutes then turn them and roast another 5 minutes, turn and roast another 5 minutes.
The Brussels sprouts should be a dark brown roasted color. You may need to leave in for another 5 minutes and turn.
Serves 6-8

Well, I hope you like these as much as my family does. Stop back around December 21 and check out the last recipe on the list--Pineapple Souffle.
Happy Cooking.

Tuesday, December 7, 2010

Try something new with your holiday dinner!

Can you name three recipes that will go with your holiday turkey or ham that you haven't made in years past? Here are my picks:

1. Cranberry Chutney--check below for the recipe.
2. Roast Brussels Sprouts--check back on December 14, 2010 for the recipe
3. Pineapple Souffle--check back on December 21, 2010 for the recipe

Instead of the usual Cranberry sauce from a jar or cranberry mold, why not try something different and new. It's quick and easy and adds a lot of color to your table!

Cranberry Chutney

4 cups cranberries, fresh or frozen
3/4 cup brown sugar
1/2 cup raisins
1/2 cup chopped celery
1/2 cup chopped apples--I like Grannie Smith's best
1/2 cup chopped pears
1/2 cup water
1/4 cup chopped walnuts ( or use your favorite nuts)
2 Tablespoon minced candied ginger
2 Tablespoon lemon juice (fresh is best)
1/4 teaspoon ground cloves
1 teaspoon onion salt

Put all ingredients in a sauce pan and bring to a boil.
Stir continually so it does not stick.
Then reduce heat and simmer for 15 minutes
Keep refrigerated for up to 2 weeks.
Makes 4-6 half pints.

I hope you will enjoy this new and fun recipe for your holidays.
Stop back on December 14, 2010 and see how to cook Roasted Brussels Sprout.