This dessert was traditionally called Caribbean Rum Cake after it was brought to the Caribbean Islands by English settlers in the mid-17th century. It has become a very popular Christmas treat.
1/2 lb margarine, room temperature
3 cups sugar
1 teaspoon butter flavoring
1 teaspoon lemon flavoring
3 cups flour
1/2 cup shortening
5 eggs
1 teaspoon coconut flavoring
1/2 teaspoon rum
1 cup buttermilk
Cream margarine, shortening sugar. Add eggs, 1 at a time.
Add flavorings and rum. Sift flour 3 times and add to mixture. Add buttermilk. Mix well and pour batter into greased and floured Bundt pan.
Bake at 350 degrees F for 75 to 90 minutes.
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Still have leftover turkey? Try this sensational creamy dish and that turkey won't go to waste! No leftovers? No worries, this casserole also works well with chicken.
1/4 cup butter or margarine
1 green pepper, chopped
1/2 cup finely chopped celery
1 small onion, chopped
3 cups diced cooked turkey
1- 16 oz. pkg. medium noodles of choice, cooked and drained
1/2 diced pimiento
2- 10 1/2 oz. cans condensed cream of mushroom soup, undiluted
2/3 cup dry white wine
1 cup dry bread crumbs
1 cup grated sharp Cheddar cheese
1/3 cup grated Parmesan cheese
In a skillet melt butter; saute green pepper, celery, and onion until tender. Fold in turkey, noodles, pimiento, mushroom soup, and wine. Pour mixture into a well greased 2 1/2-qt. casserole.
Mix bread crumbs, Cheddar, and Parmesan cheese. Sprinkle over casserole. Bake in preheated 350 degrees F oven for 35-40 minutes or until browned and bubbly.
Serves 6.
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This relish is the perfect accompaniment for your Thanksgiving and Christmas dinners.
1/2 cup sugar (or to taste)
1/2 cup water
2 cups (1/2 lb.) fresh cranberries
1/3 cup prepared mincemeat*
1/4 cup chopped pecans
1/4 cup candied orange peel
In medium saucepan, combine sugar and water; heat to boiling over medium heat. Add cranberries; reduce heat and cook just until skins pop, about 5 to 7 minutes. Remove from heat; let cool to room temperature.
Stir in mincemeat, orange peel and pecans; cover and refrigerate until serving time.
Makes about 2 1/4 cups.
*recipe below
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Mincemeat
A recipe for all of your holiday recipes using mincemeat.
3 pts. ground cooked meat
1 pt. molasses
1 pt. suet, chopped
2 tsp. cinnamon
5 pts. ground apples
1 pt. vinegar
2 tsp. nutmeg
2 pts. boiled cider
2 tsp. cloves
1 pt. raisins
Salt and black pepper (dash)
1 pt. currants
5 pts. sugar
Thin with fruit juice when making pies. Makes 6 quarts.
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This German style stuffing is a great alternative to traditional bread stuffing. If you still prefer your bread stuffing on Thanksgiving, make this sweet and tangy dressing as a side dish. Guaranteed to please your family and guests!
2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice
Sauté apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture. Stir egg in 1/3-cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired.
Will stuff a 15 to 20 pound turkey, or two large roasting chickens.
Makes 10 cups.
Recipe can be halved, but still use 1 egg.
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This pumpkin pie is a perfect ending to your traditional Thanksgiving dinner. Easy to make with a light and fluffy taste that your family will surely enjoy!
1 envelope unflavored gelatin
1 1/4 cup pumpkin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 egg yolks - beaten
2 egg whites
1/4 cup sugar
1/2 cup whipping cream - whipped
1 9" graham cracker crust
whipped cream for garnish
Combine gelatin, sugar, salt, cinnamon, allspice, ginger, and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set.
Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff. Fold into the pumpkin mixture with the whipped cream. Pour into pie crust and chill for one hour.
Decorate top with whipped cream rosettes.
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Thanksgiving is on its way and we have a wonderfully delicious side dish to compliment this year's turkey!
1 pound carrots, trimmed and peeled if necessary, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
Salt and freshly ground black pepper
1 tablespoon minced or grated peeled fresh ginger
1/3 cup freshly squeezed orange juice
1 teaspoon freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)
Combine all ingredients except garnish in a saucepan no more than 6 inches across. Bring to a boil, then cover and adjust heat so mixture simmers.
Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary.
Serve hot or within an hour or two, garnished with herbs, if you like.
Makes 4 servings.
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This soup is great with dry crusty bread and it freezes well. If you're in a hurry, you can use rinsed and drained canned beans and add them with the cabbage in Step 3.
1 cup dried white beans
1 cup dried kidney beans
1 cup dried cranberry beans
1 cup lentils
1 cup green split peas
1/2 lb. salt pork
8 cups water
2 T. olive oil
2 medium onions, chopped
3 garlic cloves, chopped
2 celery ribs, chopped
1- 14 oz. can Italian peeled tomatoes
1 small head of cabbage, preferably Savoy, shredded
pinch of hot pepper flakes
1 tsp. salt
1/2 tsp pepper
Rinse beans, lentils, and split peas and pick over. Place in a large pot. Add enough water to cover by at least 2". Bring to
a boil, remove from heat, and let stand 1 hour; drain.
Meanwhile, cook salt pork in a medium saucepan of boiling water 15 minutes; drain. Cut into 1/4" dice.
In a large pot, heat olive oil. Add beans, lentils, peas, and water. Bring to a boil over high heat. Reduce heat to low and simmer 1 1/2 hours, or until beans are just barely tender. Add tomatoes, cabbage, and hot pepper flakes. Simmer 20 minutes, or until cabbage is soft and beans are tender.
Season with salt and pepper.
Serves 10 to 12.
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This side dish is perfect for Thanksgiving...yummy and sweet!
4-5 fresh yams
Unsweetened apple juice
1 small can apple juice concentrate
Butter or margarine (optional)
Cinnamon, nutmeg, cloves (optional)
Peel and wash yams. Cut in chunks and put in large pan.
Fill with prepared unsweetened apple juice to cover the yams and bring to a boil. Cook until tender.
Mash the yams with the butter/margarine, spices and apple juice concentrate until desired consistency.
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This yummy chicken stew is best enjoyed with warm biscuits or french bread.
1 pound boneless skinless chicken breasts, cooked and cubed
1 can (14-1/2 ounces) Italian diced tomatoes , undrained
2 medium potatoes, peeled and cut into 1/2" cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4 oz. each) mushroom stems and pieces, drained
2 chicken bouillon cubes
2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 talbespoon cornstarch
2 cups cold water
In a 5-qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine the cornstarch and water until smooth. Stir into chicken mixture.
Cover and cook on low for 8-10 hours or until veggies are tender.
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