Ingredients

• 1 Cup long-grain rice
• 1 Can (14-1/2 ounces) chicken broth
• 1/2 Cup white wine
• 2 Teaspoons dried parsley
• 1/2 Teaspoon each dried rosemary, thyme and sage
• 1 Bay leaf
• 1 BONE-IN TURKEY BREAST (5-6 pounds)
• Paprika
• 3 Cloves garlic

Directions

Preheat oven to 350.
In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.
Cover top of Dutch oven with foil and lid.
Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.
Allow to stand 10 to 15 minutes before serving.
To serve, carve turkey into slices and place on platter.
Spoon rice mixture into serving bowl.
Squeeze garlic from skins onto turkey and rice.

Ingredients

• 3 lb Fresh or frozen shrimp
• 1/2 c Salt
• 2 qt -water
• 4 lg Bunches curly endive
• 2 1/2 Foot high Styrofoam cone
• 1 - 12 x 12 x 1-inch Styrofoam Square
• 1 sm Box round toothpicks
• Cocktail Sauce

Directions

Thaw frozen shrimp.
Place shrimp in boiling salted water. Cover; simmer for about 15 minutes or until shrimp are pink and tender.
Drain.
Peel shrimp, leaving last section of shell. Remove sand veins; wash. Chill.
Separate and wash endive. Chill.
Place cone in center of Styrofoam square.
Cover base and cone with overlapping leaves of endive. Fasten endive to Styrofoam with toothpick halves. Start at the outside edge of base and work up. Cover fully with greens to resemble Christmas tree.
Attach shrimp to tree with toothpicks.
Provide Cocktail Sauce for dunking.

Ingredients

• 1 c Butter
• 1 c Brown sugar
• 1/2 c Sifted fruit sugar
• 1 t Ground nutmeg
• 1 t Ground cinnamon
• 2 c Vanilla ice cream, softened
• Rum
• Boiling water

Directions

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.

Ingredients

• 1 Package Neck, heart, gizzard from TURKEY giblets
• 1 Medium carrot thickly sliced
• 1 Medium onion thickly sliced
• 1 Medium celery rib thickly sliced
• 1/2 Teaspoon salt
• 1 TURKEY liver
• 3 Tablespoons fat from poultry drippings
• 3 Tablespoons all-purpose flour
• 1/2 Teaspoon salt, add pepper to taste

Directions

In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover.
Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer.
Strain broth into a large bowl; cover and reserve broth in the refrigerator.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture.
Pull cooked meat from the neck and discard bones.
Coarsely chop the neck meat and cooked giblets and stir into gravy.
Season with salt and pepper.
Cook and stir until gravy simmers and is slightly thick.
Provides 16 servings at 1/4 cup per portion.

Ingredients

• 1 1/2 c Espresso beans
• 3 c Boiling water
• 2 tb Sugar
• 1 Vanilla bean, split
• 4 c Milk
• 4 oz. bittersweet chocolate chopped
• Whipped cream - optional

Directions

In a coffee mill, finely grind the beans.
In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside.
Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan. Pour in the milk and scald over moderate heat, about 5 minutes.
Remove from heat, add chocolate and stir until melted. Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups.
In a blender, begin whipping half of the warm chocolate milk at low speed. Gradually increase the speed to high and blend until frothy, about 1 minute.
Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth.
Sprinkle the reserved cinnamon sugar on top.
Serve immediately with a dollop of whipped cream, if desired.

Ingredients

• 1 cup apple cider
• 1/2 cup water
• 1 (5 pound) uncooked ham half
• 12 whole cloves
• 1 cup firmly packed brown sugar
• 1 (21 ounce) can cherry pie filling
• 1/2 cup raisins
• 1/2 cup orange juice

Directions

Combine apple cider and water in a saucepan; bring to a boil. Set aside.

Remove skin from the ham. Place the ham, fat side up, on a cutting board; score fat in a diamond design, and stud with cloves. Place the ham in a shallow baking pan, fat side up; then coat top with brown sugar. Insert meat thermometer, making sure it does not touch fat or bone. Bake, uncovered, at 325 degrees F about 2 hours (22 to 25 minutes per pound) or until meat thermometer registers 160 degrees F, basting every 30 minutes with cider mixture.

Sauce: Combine remaining ingredients in a saucepan; bring to a boil. Serve sauce with sliced ham.

Yield: 10 servings

Ingredients

• 1 lb Cranberries
• 1 Orange; unpeeled
• 1 Orange; peeled
• 1 c Granulated sugar
• 2 tb Grand Marnier or cognac

Directions

PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.

Ingredients

• 2 cans smoke flavored almonds
• 1/4 tsp. Tabasco
• 6 c. Kellogg’s Crispex
• 1 c. Goldfish Parmesan crackers
• 1/4 c. butter
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. paprika
• 1/2 tsp. thyme
• 1/4 tsp. black pepper

Directions

Preheat oven to 250 degrees. In a large, shallow roasting pan, combine almonds, cereal, and Gold fish crackers. Melt butter and stir in seasonings. Pour over almond mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in an air-tight container. 9 cups.

Ingredients

• About 3lbs whole potatoes, peeled, boiled, and mashed with milk
• one stick margarine
• 2 stalks celery (chopped)
• one small onion (chopped)
• 3 slices of firm bread cut into cubes
• 2 large eggs

Directions

Melt one stick margarine in frying pan
Saute — 2 stalks celery (chopped) and one small onion (chopped) until soft and onion is golden. Do Not Brown
Add 3 slices of firm bread cut into cubes — mix in well (add more margarine if needed)
Continue sauteeing until bread is golden.
Beat 2 large eggs into mashed potatoes.
Mix in onions, celery, bread — blend well.
Place in casserole dish — dot with margarine and bake in 350′ oven until top is puffy and golden (about 1/2 hour if mixture is warm when goes into oven, about 1 hour if taken from fridge).

Goes great with turkey and ham.

Ingredients

• Melt 2/3 cup sugar in 1 1/2 cup water
• Add 1/2 cup orange juice 1/4 cup lemon juice 1 cup (or a little more) grape juice

Directions

Freeze- then beat with electric beater and then freeze again.