MARY'S HOMESTEAD

HOLIDAY MENU

ROAST TURKEY,  CRANBERRY RELISH, JEROLDINE'S GREEN BEANS, NANA'S ITALIAN SPINACH DRESSING, BUTTERNUT SQUASH SOUP, GLAZED CARROTS, MASHED POTATOES SERVED WITH PAN GRAVY, BLUEBERRY MUFFINS AND SOUR DOUGH BISCUITS, 

HOLIDAY DESSERTS

PUMPKIN PIE,  CHOCOLATE PIE ( VERY OLD FARM RECIPE)

MILK/ CHILDREN,  COFFEE/TEA/ ADULTS 

JEROLDINE'S  GREEN BEANS

ONE 15 oz can of French-Cut green beans, 2 tablespoons slivered almonds, one tablespoon butter, one tablespoon lemon juice

Cut the green beans into 1-inch pieces, Cook green beans for 10-15 minutes, Drain, keep warm,

Meanwhile, in a small saucepan cook and stir the almonds in the melted butter over medium heat until golden. Remove from the heat: stir in the lemon juice. Stir the almond mixture into the beans.

    NANA'S       ITALIAN  SPINACH  DRESSING

This is for a 13-15 pound turkey.


2   (15  oz ) cans of spinach, drained of all juices, 3 pounds of lean ground beef,   1 1/2 pounds of ground veal,  1/2 pounds of Italian sausage , 2 eggs,    enough Italian cheese or bread crumbs to mix the dressing together,  salt and pepper to taste.

Stir fry  the lean  beef, veal and sausage  until browned and tender, drain the meat mixture of all the fat, mix in a medium sized  bowl the spinach, eggs and Italian cheese or  bread crumbs.   Mix with your hands  until it holds together, and add salt and pepper to taste. This dressing is for a 20 to 22 pound turkey.

VARIATION: I often roast a smaller turkey and use 1/2 of the ingredients. This is a dressing that everyone loves and mostly men really love it.

BUTTERNUT SQUASH SOUP

3 tablespoons olive oil, 2 tablespoons vinegar, 2 butternut squashes,( about 3 pounds), halved and seeded,  1 large Granny Smith apple, peeled, halved and cored,  2 yellow onions, quartered, 6 cups chicken stock, 1/4 teaspoon grated nutmeg, salt and freshly ground pepper, 1/2 cup milk, 1 tablespoon butter, 1/4 cup chopped fresh sage.

Preheat the oven to 450 f. Line a baking sheet with aluminum foil.

In a small bowl, stir together the oil and the vinegar. Brush the cut sides of the squash, the apple halves, and the onions with the oil mixture. Place the squash and the apple halves, cut side down, and the onions on the prepared baking sheet.  Bake, turning the fruit and the vegetables twice, until tender and browned, about 30 minutes for the apple and 40-50 minutes for the vegetables. Transfer to a cutting borard and let cool.  Scoop out the flesh from the squash halves, discarding the peel.  Coarsely chop the apple and onions.

Transfer the squash flesh and the onions, and the apple to a large saucepan and add the stock  and nutmeg. Bring to a boil over medium high heat and then reduce the heat to medium. Bring to a boil over high heat and reduce the heat to medium. Simmer until very tender ,about 20 minutes. Remove from the heat and let cool. In a blender puree the soup in batches until smooth. Return the soup, stir in the milk, season to taste with salt and pepper and heat through over medium heat.

Just before serving , melt the butter in a small frying pan over medium heat. Add the sage and saute until the butter browns lightly and the sage is crisp.
Ladle the soup into bowls , and garnish with the sage butter. Serves 8

ROAST TURKEY

Fill the turkey with the Italian Stuffing.

Rinse the inside of the turkey, pat dry with paper towels. Spoon the stuffing, if using, into the neck and the body cavities. Pull the neck skin to the back; fasten with a skewer. Tuck the ends of the drumsticks under the band of the skin across the tail.  If there is no band of skin , tie the drumsticks to the tail.

Place the turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. IF DESIRED INSERT A MEAT THERMOMETER. IT SHOULD NOT TOUCH THE SKIN. Cover the turkey with foil.

Place the turkey in a 325 F. oven. Roast for the time the directions on the package call for. During the last 45 minutes of roasting ,  Roast until the thermometer registers 180 F. and the center of the stuffing is 165 F.

Remove turkey from the oven. Let stand for 15-20 minutes before carving.

PAN GRAVY

Pan drippings from roasted turkey, 1/4 cup all-purpose flour, chicken broth

After roasting, transfer the turkey to a serving plater. Pour the pan drippings into a large measuring cup. Pour 1/4 cup of the fat into a medium saucepan. Stir in the flour and add enogh broth to the remaining drippings in the measuring cup to equal 2 cups; add the broth mixture  all at once to the flour mixture in the saucepan.  Cook and  stir over medium heat until thickened. Cook and stir for one minute. Season to taste with salt and pepper.

Serve with MASHED POTATOES

http://www.maryshomestead.com/id91.html

SOUR DOUGH BISCUITS

http://www.maryshomestead.com/id77.html

BLUEBERRY MUFFINS

http://www.maryshomestead.com/id111.html


DESSERTS FOR DINNER

CHRISTMAS HOLIDAY RECIPES

CHRISTMAS COOKIES

GRANDMA BUCKLEY'S SUGAR COOKIES

1 C sugar, 1 C shortening, 2 eggs, 3 1/2 Cups flour, 1 C sour cream and add 1 tsp soda to the sour cream, 1 tsp nutmeg, 1 tsp vanilla, 1 tsp baking powder,

Cream butter, sugar and eggs, beat until fluffy, add sour cream and soda mixture. Add flour sifted with baking powder, nutmeg, pinch of salt. Add vanilla and beat until well mixed. Chill in refridgerator. Roll out thin. Sprinkle with sugar and bake 375 oven. Chill the dough over night. Roll out a small portion at a time and roll out thin. Sprinkle top with colored sugar. Bake in a 375 F oven.  Frost with Christmas colored Frosting.

KRIS KINGLES

1/2 C shortening, 1/4 C sugar, 1 beaten egg yolk, 1  tsp grated orange peel,  1 tsp lemon juice, 1 C sifted cake flour, 1 slightly beaten egg white, 1/2 C chopped nuts, candied cherries. 

Cream shortening, sugar, add egg yolk, orange and lemon peel, & juices. Beat thoroughly, form into small balls. Dip in egg white and roll in nuts. Place on a greased cookie sheet and press half cherry in center. Bake in 375 F oven. Bake 20 minutes. Makes 1 1/2 dozen. 

BUTTER COOKIES

1 pound butter, 5 T sugar, 1 tsp vanilla, 1 C chopped nuts, 4 C flour,

Mix very thoroughly. Roll in long roll. Chill in refrigerator over night. Slice and bake 12-15 minutes at 375 F. Cool then roll in powdered sugar.

CHOCOLATE CHIP BARS

1/2 C shortening, 1 1/2 C brown sugar ( packed in the Cup), 2 eggs, 1 1/4 Cups all-purpose flour, 1/4 tsp salt, 1  1/4 tsp double-action baking powder, 1/2 C semi sweet chocolate pieces , 1/2 C coarsely broken walnut meats.

Mix shortening, brown sugar and eggs together thoroughly. Mix and stir in flour, baking powder &  salt. Stir in chocolate pieces and walnuts. Spread into a greased 9x9 x 2 inch pan. Bake 30-35 minutes in a moderate 350 F degree oven. When almost cool, cut into bars.

COOKIES FROM A MIX

BASIC COOKIE MIX

8 C all-purpose flour, 2 1/2 C granulated sugar,  2 cups brown sugar, firmly packed, 4 tsp salt, 1 1/2 baking soda, 3 C vegetable shortening

In a large bowl, combine flour, granulated sugar, brown sugar, salt and baking soda until well blended with a pastry blender, cut in shortening  until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 weeks. Makes about 16 cups of Basic Cookie Mix.

CHOCOLATE CHIP COOKIES

3 C basic cookie mix, 3 T milk, 1 tsp vanilla, 1 egg, 1/2 cups nuts, 1 C  chocolate chips

In a large bowl, combine basic cookie mix, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies. Drop by  teaspoonfuls onto the prepared baking sheets. Bake 10-15 minutes, until golden brown.

DATE-FILLED DROP COOKIES

4 C basic cookie mix, 1/4 tsp cinnamon, 2 eggs (beaten), 1 tsp vanilla, 1/4 C water or buttermilk.


DATE FILLING: 1  C  CHOPPED DATES, 3 t SUGAR, 3 T water or buttermilk, 1/4 chopped nuts.

Prepare date filling and set aside to cool. In a large bowl, combine basic cookie mix, cinnamon, eggs, vanilla and water or buttermilk, blend well. Drop by tsp onto the prepared baking sheets. Spoon  1/2 tsp date filling on top of each cookie, depressing dough slightly. Cover each with another tsp of dough. Bake at 375 F for 10-15 minutes, until browned.

DATE FILLING: In a small saucepan , combine dates, sugar and water. Cook over medium heat about 5-10 minutes, stirring, until thick. Remove from heat. Cool slightly. Stir in chopped nuts. 


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FOR 

CHOCOLATE CHIP BARS






 

RASPBERRY BARS

1 1/4 CUPS FLOUR, 1  1/4 CUPS BROWN SUGAR, 1 1/2 STICKS BUTTER, 2 CUPS OATMEAL, 1 PACKAGE CREAM CHEESE, SOFTENED, 1 EGG, 3/4 CUP RASPBERRY JAM

MIX FLOUR AND 1 CUP OF THE SUGAR IN A LARGE BOWL, ADD THE BUTTER, MIX UNTIL CRUMBLY. STIR IN THE OATMEAN.

PRESS ABOUT 2 CUPS OF THE OATMEAL FIRMLY ONTO THE BOTTOM OF A GREASED 13 X 9-INCH  BAKING PAN. MIX CREAM CHEESE, REMAINING 1/4 CUP SUGAR AND THE EGG IN A SMALL COWL UNTIL BLENDED.
SPREAD EVENLY OVER THE CRUST. TOP WITH LAYERS OF RASPBERRRY JAM AND THE REMAINING CEREAL MIXTURE.

BAKE 25-30 MINUTES IN A 350 F OVEN. BAKE UNTIL LIGHTLY BROWNED.

COOL COMPLETELY ON A WIRE RACK. CUT INTO BARS.