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Hot Buttered Toddy
Ingredients:
1/4 cup bourbon or blended whiskey
2 tablespoons orange juice
1 teaspoon sugar
Hot water
Small pat of butter
Preparation:
In a heatproof mug rinsed with boiling water, combine the bourbon or whiskey, the orange juice, and the teaspoon sugar. Fill the mug with hot water, stirring constantly. Float the pat of butter on top.
Makes 1 drink. |
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Mom's Egg Nog |
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Ingredients:
2 cups Carnation powdered Milk
1/2 cup Sugar (or to taste)
9 Eggs (can add or minus 1 egg, for consistency
1 cup Water
10 Tbsp Rum or Brandy
Season to taste with Cinnamon & Nutmeg
Dash of ground cloves
Fill till 3/4 full with cubed ice
Preparation:
Combine all ingredients accept for ice, in blender and blend on Medium to high speed till mixed.
Add Ice and blend till thinly crushed, not watery.
If the mixture is
too thin, add additional powdered milk, till desired consistency.
Pour into chilled glasses and sprinkle with cinnamon, serve immediately.
Serves 4-6
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Turkey
Ingredients:
20-25 lb Butterball Turkey Turkey
4 cups melted butter for basting and injecting
butter injector
Preparation:
Thaw turkey
Prepare stuffing (see below)
Pack the turkey neck and body cavities TIGHTLY with the mixture
Lace the neck closed with a turkey tie
Pack additional stuffing around the ends of the pan and on top of the body cavity
Fill your butter injector with the 4 cups of melted butter and inject generously into the breast, thighs and other meaty areas of the turkey
Insert meat thermometer cover with aluminum foil
Cook at 250-350 degrees- depending on how rapidly you want the bird to cook, (the lower the better)
Cook until temperature reaches 180 degrees
Let stand for ten minutes
Remove stuffing and carve!
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Dad's FAMOUS Stuffing (shhh, don't tell anyone)!
Ingredients:
2- 14 oz. bags of "Home pride" or other Seasoned cubed stuffing mix
6 to 8 4- oz. cans sliced mushrooms
4 cans sliced black olives
2- 25 oz. packages of "Jimmy Dean" precooked pork sausage links
8 lbs chicken hearts (optional)
3 1/2 cups thinly sliced celery
4 cups wild or brown rice
4 cups melted butter for stuffing mix
6 cups turkey broth (see recipe below)
1 1/2 cups minced onions
Preparation:
Brown chicken hearts (not cooked throughout)
trim vessels from hearts and slice remainder into 1/4 slices
Lightly brown sausage and slice into 3/8" thick pieces
mix all ingredients (accept for butter and broth) together in large pan (preferably turkey-roasting pan) add butter and broth, (increase broth if needed for more moist stuffing mix)
Toss thoroughly, without mashing the cubed stuffing mix too much
Broth:
boil turkey neck (constantly adding water to maintain approximately 8 cups of broth) for 2 hours.
Add 1 tsp salt and pepper to water.
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Printable Version |
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Preparation:
Liberally coat your glass baking dish with Pam spray.
Heat sugar, butter, milk, marshmallow cream in heavy 3/4 quart sauce pan over medium heat until mixture boils, stirring constantly.
Boil and stir for 5 minutes Add chocolate chips stirring till melted, then add walnuts and vanilla extract.
Immediately spread into prepared dish and refrigerate over night.
Cut into 1" squares and serve
Makes 4 lbs
*Can also be frozen and thawed for later enjoyment. |
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Christmas Fudge
1- 1/2 C. Sugar
1/2 C. Butter/Margarine
2/3 C. evaporated milk (canned)
1- 1/2 C. Marshmallow Cream
3 C. Semi-sweet Chocolate Chips
1/2 tsp. Vanilla extract
2 C. Walnuts (coarsely chopped) |
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