| Up to 6 pounds 7-15 pounds Over 16 pounds |
20-25 minutes per pound 15-20 minutes per pound 13-15 minutes per pound |
| If you have stuffed your bird add an additional 5 minutes per pound to the above chart. Your turkey should brown nicely during roasting. Allow it to sit for about 20 minutes before carving. | |
| 1/4 cup fat, separated from stock 1/4 cup flour |
2 cups reserved stock or pan drippings |
| Strain the juices from the roasted turkey. Pour off and reserve the fat. Heat the fat in a saucepan. Add the flour and stir until blended. Slowly stir in the 2 cups stock. Cook and stir the gravy until smooth, then simmer 5 minutes. Add chopped giblets if desired. Season to taste. Makes 2 cups gravy. | |
| 12 slices bread, cubed 1 stick margarine, melted 2 cans green beans 1 tablespoon onion flakes, if desired |
1 can cream of mushroom soup OR cream of celery soup, undiluted 1/2 soup can milk |
| Add melted margarine to 10" shallow pan. Spread half of bread cubes evenly on bottom of pan. Place green beans evenly over cubes. Add pepper and onion flakes, if desired. Mix cream soup with the milk, blending well. Pour over green beans. Top with remaining bread cubes. Bake at 350º for 30 minutes. Bread should be golden brown. | |
| 1 1/2 cups fresh broccoli, chopped OR 1 pkg thawed broccoli 1/2 cup grated cheese 1 tablespoon minced onion |
1 egg, well beaten 1 can cream of mushroom soup Or cream of celery soup, undiluted 1 slice bread, cubed |
| Mix all ingredients together and put into greased casserole dish. Sprinkle top with 2 tablespoons melted butter, then sprinkle with additional cheese. Bake at 350º for 45 minutes. | |
| 2 cups fresh or frozen corn 3 eggs 1/4 cup sugar 2 tablespoons flour |
1 cup milk 2 tablespoons butter 1 teaspoon salt dash of pepper |
| If using frozen corn, allow to thaw slightly. Combine all ingredients and mix in blender. Pour into greased 2 quart casserole dish. Bake at 350º for 45 minutes. Top should be a golden brown. Enjoy! | |
| 3 eggs 1 cup sugar |
2/3 cup pumpkin |
| Beat the eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin. | |
| 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 10x sugar |
1 teaspoon pumpkin pie spice 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup finely chopped nuts |
| Stir all ingredients together. Fold into pumpkin mixture. Line a greased and floured 15x10x1-inch pan with wax paper. Spread mixture onto paper. Top with chopped nuts. Bake at 375º for 15 minutes. Turn out onto tea towel sprinkled with 10x sugar. Starting at one narrow end, roll towel and cake together. Cool and then unroll carefully. | |
| 1 cup 10x sugar 1 8oz. pkg of cream cheese |
6 tablespoons softened butter or margarine 1 teaspoon vanilla |
| Combine all ingredients. Beat until smooth. Spread over unrolled cake. Roll cake carefully and chill at least one hour. Very good to freeze! | |
| 1 envelope unflavored gelatin | 1/4cup cold water |
| Soak gelatin in cold water. | |
| 2 cups pumpkin 3 eggs, whites separated 1/2 cup sugar |
1/2 cup milk 1/2 teaspoon salt 1 tablespoon cinnamon |
| Cook all ingredients together except egg whites. Add gelatin to hot mixture; mix well. Beat egg whites until stiff. add to pumpkin and gelatin mixture. Refrigerate. | |
| 24 graham crackers, crushed (2 packages) |
1/3 cup sugar 1/2 cup butter, melted |
| Mix together and press into 13x9 inch cake pan. | |
| 8 oz. cream cheese 2 eggs |
3/4 cup sugar |
| Beat all together. Spread over crumbs. Bake at 350º for 20 minutes. Cool crust. Spread cooled pumpkin mixture over crust and refrigerate for two hours. Serve with whipped topping | |
| 2 cups flour 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter or margarine |
1/2 cup heavy cream 1 egg 1 cup CRAISINS® Sweetened Dried Cranberries 2 teaspoons orange zest Sugar |
| Preheat oven to 425°. Grease a cookie sheet. Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas using a pastry blender. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch thick; cut into wedges. Place on cookie sheet. Sprinkle with sugar. Bake 12 minutes or until golden brown. Makes 8 scones. | |
| 2 1/2 cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 cup butter or margarine, softened 1/3 cup milk |
1/3 cup non-fat vanilla yogurt 1 egg 1 tablespoon vanilla extract 1 cup OCEAN SPRAY® Fresh or Frozen Cranberries, coarsely chopped 1 cup frozen raspberries 1 cup white chocolate chips or chunks |
| Preheat oven to 375°. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/3 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown. Makes 1 dozen scones. | |
| 1/2 cup vegetable oil 3-4 lb chicken, cut into 8 pieces 1 can whole-berry cranberry sauce,16 oz. 1 can frozen orange juice, 16 oz thawed |
2 tablespoons firmly packed brown sugar 1 1/2 teaspoons salt 1 teaspoon prepared mustard 1/2 teaspoon pepper |
| Preheat oven to 350º. In a large skillet, heat the oil over medium heat; add chicken and brown on all sides. Place chicken in a large baking dish or roasting pan. In a medium sized bowl, stir together the cranberry sauce, and orange juice. Add the brown sugar, salt, mustard and pepper; mix well. Pour cranberry sauce mixture over chicken. Bake for 35 to 45 minutes or until done and a fork can be inserted in the chicken with ease. Turn oven to broil and broil chicken for 5 minutes or until browned. | |
| 1/2 cup packed brown sugar 1/2 cup whole-berry cranberry sauce 2 lbs ground turkey 3/4 cup evaporated milk, 6 oz 2 tablespoons bottled steak sauce 2 tablespoons ketchup |
1 teaspoon prepared mustard 3/4 cup cracker crumbs 2 eggs salt and pepper to taste 1/2 teaspoon garlic powder 2 tablespoons minced onion |
| Preheat oven to 350º. Grease a 9-inch loaf pan. Sprinkle the brown sugar over the bottom of the pan. Carefully spread the cranberry sauce evenly over the sugar; set aside. In a large bowl, combine all the remaining ingredients; mix thoroughly. Shape mixture into loaf and set in pan on top of cranberry sauce. Pat down top of loaf until smooth and firm. Bake for 55-60 minutes or until done. Let set in pan for 5 minutes, then invert load onto a serving platter. Note: The sugar and cranberry sauce combine to make a wonderfully rich sweet-and-sour topping. Enjoy! | |
