Kathy's Recipe Korner
mom

 

smile(tested and liked by me)

Xmas Dinner

Pupus--Main--Sides--Desserts

Pupus

 

 

Sides

wreathBroccoli Casserole

wreath Christmas Clam Chowder

wreathChristmas Pasta Salad(photo)new

wreathCranberry Butter

wreath Green Bean Casserole smile

wreathMashed Potatoessmile

wreath Mashed Yellow Turnip with Crispy Shallots smile

wreath Richie's Corn Muffins smile

 

Entree

wreathCranberry-Pork Crown Roast

Desserts

wreathPecan Piesmile

wreathRhubarb Crumblesmile

 

 

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Christmas Pasta Salad(photo)

Kosher salt
2 heads broccoli (about 1 1/2 pounds), cut into florets
1 pound mezze rigatoni or other short tubular pasta
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups baby spinach
1/2 cup freshly grated Parmesan (about 1 ounce)
1/4 cup almonds
1/4 cup packed fresh basil leaves
Juice of 1 lemon (about 3 tablespoons)
2 tablespoons chopped fresh chives, plus more for serving
2 roasted red peppers, drained and sliced (about 1 1/2 cups)
1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
8 ounces small mozzarella balls (or pearls)
2 tablespoons white wine vinegar

Bring a large pot of generously salted water to a boil. Fill a large bowl with cold water. Drop the broccoli into the boiling water and cook until crisp-tender and bright green, about 2 minutes. Remove with a slotted spoon and plunge into the cold water to stop the cooking. Let sit until cool, then drain and set aside.

Return the water in the pot to a boil and cook the rigatoni according to the package directions for al dente. Drain in a colander and transfer to a large bowl. Toss the pasta with 2 tablespoons of the olive oil to coat evenly and refrigerate until cooled completely, about 10 minutes.

Meanwhile, add the remaining 1/3 cup olive oil to a blender with the spinach, Parmesan, almonds, basil, lemon juice, chives and 1/4 cup water and puree until completely smooth. Pour the pesto over top of the pasta and add the reserved broccoli, red peppers, sun-dried tomatoes, mozzarella, vinegar and 1 teaspoon salt. Toss gently until well combined. Transfer to a serving bowl and sprinkle with more chopped chives. Cover and refrigerate until ready to serve, up to 4 hours.

Source: Food Network

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candycane

Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Preheat the oven to 350° F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter.
Boil green beans in chicken broth for 10 minutes and drain.
Add the green beans, mushroom soup, onion rings, and *House Seasoning, to taste, to the onion mixture. Stir well.
Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
*House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. Source: Paula Deene, Food Network
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candycane

Cranberry Pork Crown Roast

5-6# pork crown roast(12-16 ribs)
1/2 c. cranberry juice cocktail
2 tbl. light corn syrup
2-18 ounce cans sweet potatoes
Cranberry-Apricot Sauce
Gravy


Place roast in shallow roasting pan, bone ends down.
Insert meat thermometer. Roast at 325°F. till thermometer reads 170°, 3-3 1/2 hours.
Meanwhile, combine cranerry juice and corn syrup, use to bast roast 4 times druing last hour of roasting.
Drain sweet potatoes; place in a 2-quart casserole.
Pour half cranberry/apricot sauce over potatoes; reserve reamaining sauce. Cover; bake along with roast during last 45 min. to serve roast, place on warm platter, reserving drippings.
Arrange potatoes in crown center and around roast.
Spoon hot reserved Cranberry-Apriocot Sauce over potatoes.
Slice between ribs allowing one rib per person.
Serve with Gravy.

Cranberry-Apricot Sauce:

In saucepan combine 1-8 ounce can whole cranberry sauce,
1/2 c. apricot preserves, 1/4 c. cranberry juice,
1/4 tsp. salt, and 1/4 tsp. cinnamon.
Bring to boiling.


Gravy:
Skim fat from reserved pan drippings; add enough water to make 2 cups.
In saucepan blend 1 tbl. cold water into 2 tbl. cornstarch.
Add meat drippings mixture. Cook and stir till thickened and bubbly.


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candycane

Pecan Pie

3 eggs, slightly beaten
1 c. Karo Syrup
1 c. sugar
2 tbl. marg., melted
1 tsp. vanilla
1 1/2 c. pecans
1 unbaked 9" pastry shell

In large bowl stir together first 5 ingredients until well blended.
Stir in nuts. Pour into pastry shell. Bake in 350°F for 50-55 min.
Cool.

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candycane

Richie's Corn Muffins

1 c. flour
1/4 c. sugar
1/4 tsp. salt
1/2 c. melted butter
3/4 c. yellow corn meal
1 egg, slightly beaten
1/2 tsp. baking soda
1 c. cheddar cheese
1 c. sour cream

Preheat oven 375°F.
Stir flour, corn meal, sugar, baking soda, salt, butter. In another bowl mix cheese, sour cream, egg.
Stir flour mixture into moist mixture. Don't over stir!
Place in 9x13" pan bake 25-30 min. or in cupcake pan bake 18-20 min. Should be golden brown.

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Thanksgiving Dinner

Pupus--Main--Sides--Desserts

Pupus

turkeyHerring in Sour Creamsmile
turkeyPumpkin Cheese Puff Ball (photo)new
turkeyThanksgiving Quesadillas(WW)
turkeyTurkey Cheese Ball (photo)

 

 

Sides

turkeyBaked Mashed Potatoes with Parmesan Cheese and Bread Crumbsnew
turkeyCaramelized Butternut Squashnew
turkeyCiabatta Stuffing with Chestnuts and Pancettanew
turkeyGrandma Marge's Christmas Saladsmile
turkey
Green Beans Almondine

turkeyMashed Potatoes
turkeyMonkey Breadsmile
turkeyPumpkin Cranberry Breadsmile
turkeySweet Potato Spoon Breadsmile
turkeyThe Best Sweet Potato Casserolenew
turkeyTurkey Dressingsmile
turkeyWhole Cranberry Saucesmile

Entrees

turkeyMy Favorite Turkey Brine
turkeyRoast Turkeysmile

 

Desserts

turkeyEvery Flavor Thanksgiving Pie Barssmilenew
turkeyPumpkin Piesmile
turkeySlide Cakesmile
turkeyThanksgiving Turkeyssmile(photo)





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Ciabatta Stuffing with Chestnuts and Pancetta

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preheat oven to 350°F.
Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer. Source: REE DRUMMOND

pilgrimline

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400°F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.


pilgrimline

The Best Sweet Potato Casserole

Filling:

1/2 stick (4 tablespoons) unsalted butter, melted, plus more for buttering the baking dish
3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
1/2 cup milk
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 large eggs

Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 stick (4 tablespoons) unsalted butter, melted
1/4 teaspoon kosher salt
3/4 cup chopped pecans

For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.

For the filling: Preheat the oven to 350°F. Butter a 2-quart baking dish.
Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.

For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.

pilgrimline

Caramelized Butternut Squash

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 400°F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

pilgrimline

 

My Favorite Turkey Brine

3 cups apple cider
2 cups brown sugar
1 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
4 sprigs rosemary, leaves stripped off
Peel of three large oranges, removed in large strips

1 turkey

Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

Source: Ree Drummond

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pilgrimline

Thanksgiving Turkeys(photo)

1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 chocolate sandwich cookies
6 mini peanut butter cups
6 malt balls
1 cup Red Frosting, recipe follows
6 chocolate sandwich cookies with top cookies removed

Red Frosting:
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole milk
Red food coloring, as needed

Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey's beard.
Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.

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pilgrimline

Turkey Cheese Ball (photo)

1 8 oz. package cream cheese
1 cup shredded cheddar (I shredded a chunk of cheddar cheese)
About 1/2 cup of chopped up mixed nuts
2 candy eyes (bought these at Stop and Shop
1 Slim Jim
pretzel sticks
1 round chocolate candy as in Whopper or Chocolate Pom poms for the head
1 candy corn
a few teaspoons of melted chocolate melts to adhere the eyes and "beak".

Soften cream cheese and cheddar cheese. Cream the cream cheese and add in the shredded cheddar. I do this all my hand but if you have a food processor it would probably go faster. I stir and "cream" until both cheeses are thoroughly mixed together. Then I pop this mixture into a piece of plastic wrap and form it into a ball. At this point it goes into the refrigerator for a few hours to firm it up.

Take it out of the fridge and roll in chopped nuts being careful to keep the nice round shape.

Place pretzels as in picture to make the nice full tail of the turkey. A bit of chocolate melt to glue the round chocolate candy to about a 4 or 5 inch piece of Slim Jim. It was a bit tricky to get this to stay in place and eventually I placed it in the freezer in order to harden it up faster. I glued on the eyes and "beak" candy corn and placed in the freezer for a few minutes. After inserting the "neck" Slim Jim into the cheese ball, I placed the entire thing on a plate and into the refrigerator for overnight. photo aapictures/foodimages/turkey-cheeseball

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pilgrimline

Herring in Sour Cream

One jar of herring in sour cream. Place chopped lettuce in fancy dish and spoon herring on top. Serve with a wedge of lemon.

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pilgrimline

Roast Turkey

Season turkey and stuff the day of roasting. Place turkey breast-side down in cooking bag or in roasting pan. Place onions on turkey, seal bag and roast according to the directions on package. After turkey looks pretty brown, turn right-side up for rest of cooking.

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pilgrim

Grandma Marge's Christmas Salad

1 Tbl. lemon juice
2 Tbl. sugar
1 Tbl. cornstarch
1 beaten egg
white grapes
marshmallows
crushed pineapple (drained, save)
walnuts
whipping cream

Cook until thick:
Pineapple juice, lemon juice, sugar, cornstarch and egg.
Cool. Add to fruit.

On serving day:
Whip cream until peaks form. Add cream and nuts. Keep refrigerated.

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pilgrim

Turkey Dressing

1 pkg. Pepperidge Farms Dressing
1 pound sausage (sweet or hot)
1 large onion
2 stalks celery
1 clove garlic
1 bell pepper
Fresh parsley
Salt and pepper
1 tsp. thyme
2 tbl. Worcestershire sauce
1/2 c. parmesan cheese
1 can chicken broth

In large fry pan, fry sausage until brown, adding onion, celery, and garlic.
Add dressing to pan and soak up oil. Transfer to large bowl.
Put in seasonings and add broth to moisten breading. Add hot water, if the one can of broth is not enough.

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pilgrim

Green Beans Almondine

2 lbs. frozen green beans. Cook approximately 15 min. Drain any water that settled. Add 1/2 stick of butter.
Sprinkle 1/2 cup of slithered almonds just before serving.

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pilgrim

Whole Cranberry Sauce

4 c. cranberries
2 c. sugar
1 to 2 c. water

Wash cranberries and place in large saucepan.
Stir in sugar and water. Boil until cranberries pop.


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pilgrim

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New Year's Day Buffet

new years Appetizers

new years Mimosa Fruit Salad

new years Glazed Ham

new years Hopping John (Traditional Good Luck Soup)

 

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Easter Dinner

eggAsparagus Au Gratin

eggCarrot Cake

eggCraisin Bread

egg Easter Nest Cookies

eggEaster Eggs

eggGlazed Ham

eggMini Cheesecake Baskets

eggScalloped Potatoes

eggScalloped Pineapplesmile

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