Turkey Tetrazzini

1 can sliced mushrooms
1/2 c. thinly sliced onions
1/4 c. margarine
1/4 c. flour
2 c.chicken broth (or turkey broth, if you saved some)
1 c. light cream
1 t. salt
1/4 t. pepper
1 8 oz pkg spaghetti, cooked and drained (wonderful if you have some broth to boil this in!)
3 c. diced turkey
1/2 c. shredded Monterrey jack or cheddar cheese

Lightly brown mushrooms and onions in margarine. Stir in flour and cook ’til bubbly. Stir in broth and cream. Add salt and pepper. Cook, stirring frequently until mixture boils. Pour the sauce over cooked spaghetti. Add turkey and mix well. Pour into 13X9″ baking dish and sprinkle cheese on top. Bake at 400 degrees for 20 minutes or until bubbly. This is a GREAT recipe for all that leftover turkey!  From my friend Melissa R.

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Baklava

2 c. sugar plus 2 t. sugar separated
1 1/2 c. water
juice of 1/2 lemon
2 T. honey
1 c. ground walnuts
4 t. cinnamon sugar (1 t. cinnamon plus 3 t. sugar)
1 – 16 oz. pkg. phyllo dough
1 c. unsalted butter, melted

Combine 2 c. sugar, 1 1/2 c. water, juice of 1/2 lemon and 2 T. honey in a medium saucepan on medium high heat. Boil for 10 minutes. Pour into glass measuring container and refrigerate.

Mix 1 c. ground walnuts, 2 t. cinnamon sugar and 2 t. sugar in a small bowl.

Reserve 6 sheets phyllo dough. In a 9X13 inch pyrex dish, layer 6 sheets of phyllo dough, brushing each sheet with butter. Sprinkle with walnut mixture. Layer next 6 sheets of phyllo dough, also brushing with butter. Alternate layers with walnut mixture. Top with remaining 6 layers. Cut into wedges, just 3/4 of the way through. Bake at 350 degrees for 30 minutes. Pour cold syrup over top. Chill overnight before serving.

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Quick Pumpkin Crunch

3 eggs
1 30 oz. can Libby’s pumpkin pie filling
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
2/3 c. evaporated milk
1 3/4 cups yellow cake mix
3/4 c. butter, melted
3/4 c. pecans
1 c. flaked coconut

Beat eggs in a large mixer, add pumpkin pie filling, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13×9″ baking dish. Sprinkle with cake mix. Drizzle with butter.

Sprinkle pecans and coconut on top and bake in pre-heated 325 degree oven for 1 hour.

From my dear friend, Melissa R.

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Chocolate Trifle

1 box chocolate fudge brownie mix (no icing)
1 box chocolate fudge pudding
1 container Cool Whip
1 bag Heath bars, crushed

Make brownies according to package.
Cool and cut into squares.
Make pudding according to package right before putting it together.
Thaw Cool Whip, if frozen.
Open bag of Heath bars.

Layer in a Trifle Dish:
Half of brownies
Half of pudding
Half of Whipped topping
Half of Heath bars
Then again layer the same.
Keep in refrigerator for 8 hours.

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Fruit Dip

2 bars cream cheese
1 c. sour cream
1/2 c. sugar
1/2 c. brown sugar
1/2 t. maple flavoring

Beat cream cheese until smooth. Add sour cream, sugar, brown sugar and maple flavoring and beat until smooth. Use for any kind of fresh fruit that you enjoy! From my sister-in-law Carol, which she made for her daughter, Shaina’s wedding. My Chris loved it!

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German Pancakes

This is from our dear friends Trace and Christine. We like to serve this on Sunday nights with sausage, scrambled eggs and juice. Yummy, cost-effective and fast!

1 stick butter
1 c. flour
1 c. milk
4 eggs
2 T. sugar
1/8 t. salt
5 T. favorite jelly or jam
1/4 c. powdered sugar

Melt butter in oven at 425 degrees in a large iron skillet (I use my Pampered Chef deep dish stone)–swish butter around to cover bottom. Be careful not to burn butter.

Mix flour, milk eggs, sugar and salt thoroughly. Pour into melted butter in pan and swish around a bit, so that mix is completely covering bottom.

Bake at 425 degrees for 12-15 minutes. Fun to watch with kids–turn on oven light and watch the hills and valleys form.

Take from oven and cool for 5 minutes. Move to large plate and spread jelly around top. Roll into a jelly-like roll. Sprinkle powdered sugar on top. Slice into servings and enjoy!

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Veal Scaloppine with Prosciutto and Sage

I remember when my Chris and I were young marrieds at Texas A&M.  I worked at a cooking store, which at the time was ironic, since I could only cook spaghetti, ramen noodles and oatmeal. Even so, I learned much while there–even took a food handlers’ class and got certified! Chris saw these cookbooks called “Look and Cook.”  They were richly illustrated step-by-step, which really made Chris want to cook.  So this recipe from the Look and Cook Meat Cookbook became a “special occasion” recipe he would make for us over the years. It is so good!

4 boneless veal scaloppine (1 lb.)
4 thin slices prosciutto (2 1/2 oz.)
14 fresh sage leaves
1/4 c. butter
1/3 c. white wine
salt and pepper to taste

Using parchment paper, pound veal to a thickness of about 1/8″ with a rolling pin. Peel the parchment away and slice each veal into 3 pieces. Cut each slice of prosciutto into three pieces. Lay a sage leaf on each piece of veal and top with prosciutto.

Using the parchment paper, pound each combination to press together the meats. Peel off paper. You should end up with 12 combinations/ pieces of meat.

Heat butter in frying pan over medium heat. Cook each side of the meat-combo for 1-2 minutes. Transfer to casserole dish when done. When the meat is done, continue to keep the pan heated and add the white white. Stir to dissolve the pan juices for 3 minutes. Season to taste with salt and pepper.

Pour this over the meat-combo. Garnish with a couple more sage leaves.

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Mama Ora’s Fried Pies

This is THE dessert that my Chris loves to mention off-handedly at his mom and dad’s kitchen table.  It is like a match to a fuse…leading up to Chris’ dad mumbling about how he hasn’t had fried pies in forever and Chris’ mom looking at Chris, like “Now you have done it.”  Then within a day, the fried pies magically appear…well, with a lot of work by his mom.  Then all the brothers, sisters and their children begin circling in the kitchen, waiting to get the first one and tuck away another for later. It is such a funny family tradition to observe.  But these pies?  They really are very good!

3 c. flour
3 t. baking powder
1/2 t. salt
2 eggs
1 c. evaporated milk
1/2 c. shortening
12 oz. dried apricots (or apples, plums, pineapples, etc)
1 1/2 c. water (plus 3 T. for moistening edges)
1 T corn starch
2 c. sugar (plus 1/2 c. for sprinkling on the pies at the end)
1 stick butter
3 c. canola oil

In large mixing bowl, combine flour, baking powder and salt. Cut shortening into the size of peas. Beat eggs in a 2-cup Pyrex container and add milk to it. Pour in the center of the flour and mix until it forms a ball. Put in refrigerator until ready to use.

In a medium sauce pan, put in dried fruit and cover with water. Bring to a boil on medium high heat and cook slowly until tender. Mix 1 T. corn starch with 2 c. sugar. Add to fruit. Cook slowly on medium low heat until thick. Then stir in one 1 stick butter until it melts. Remove from heat.

Roll out flour pastry to about 1/4 inch thick and cut with a saucer or circle cutter (about 8 inches in diameter). Put about 3 tablespoons of fruit in the center of each pastry. Moisten edges with water and fold edges together to make a half-circle, mashing them together with the tine of a fork to completely seal all around.

Slip pie into hot oil (375 degrees) in large pot (or Fry Daddy). Turn the pie, when golden brown. Remove with a slotted spoon and place on a paper towel lined cookie sheet. Sprinkle each one evenly with sugar.

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Cajun Fried Turkey

There is nothing better than a crisp, hot piece of skin from this wonderful turkey.  We love to make this every few years.  It isn’t an every year kind of turkey for us, but it IS very, very good. I love when we get to partake of it.  You could say I am THANKFUL for it.

2 t. salt
1 T plus 2 t. cayenne, divided
10-12 lb turkey (fresh, not injected with butter or other seasonings)
4 T. unsalted butter, melted
3/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 T. minced garlic
2 T. ground pepper vinegar
1 T. plus 1 t. salt
1 t. black pepper
1/2 c. turkey (or chicken) broth
2 T. Worcestershire sauce
5 gallons peanut oil (can subst. vegetable oil)

Mix together 2 t. salt and 2 t. cayenne in a small bowl. Set aside this mixture to rub on turkey.

Combine melted butter with onions, celery, garlic, pepper vinegar, 1 T. salt, 1 T. cayenne, black pepper, broth, and Worcestershire sauce. Inject into turkey (with this). Rub salt/ cayenne mixture on the outside. Refrigerate overnight.

Fry the turkey, using a turkey fryer (like this), according to instructions and with the peanut oil. Heat oil to 400 degrees. Lower the turkey into the hot oil. Adjust the flame slightly down to maintain a temperature of 350 degrees. Oil should be hot enough to bubble during the frying, but not so hot that the turkey burns. Make sure that the turkey remains submerged or turn very carefully every 10-15 minutes. Let the turkey fry until the juices run clear–about 3 minutes per pound (about 35-45 minutes). The turkey will look very dark brown when it is done. Don’t be afraid that it has burned; this is the right color. Carefully remove the turkey and place breast side down on the platter with paper towels. Let drain about 5 minutes, turn over and drain and cool for 15 minutes more before slicing. From Bessie Gartman.

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