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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

AROMATIC SWEET POTATOES 03

AVOID FOOD POISONING 03

BAKED YAMS WITH NUTMEG BUTTER 05

BUTTER PECAN MOUSSE 06

CARAMELIZED SQUASH 06

CBLS BEEF TACO SKILLET 07

CBLS CREAMY CHICKEN RISOTTO 07

CHICKEN PACKETS 07

CHRISTMAS MORNING EGGS 08

CORN TORTILLAS 08

CORNBREAD JALAPEÑO DRESSING 09

CORNISH HENS 09

CRANBERRY BUTTON COOKIES 10

CRANBERRY CHUTNEY 10

EASIEST EGG CASSEROLE 11

FANCY TURKEY DRESSING 11

FLOUR TORTILLAS 12

FLOUR TORTILLAS II 13

GALLIANO 13

GET WILD RICE DISH 14

HONEY and WHISKEY CAKE 14

HOT CHOCOLATE MIX 15

HOT COCOA MIX 15

KENTUCKY MINCEMEAT PIE 15

LEEK MUSHROOM AND BACON DRESSING 16

LEG OF LAMB 17

LEMON KISSED GREEN BEANS 17

LONESTAR BREAKFAST CRUNCH CASSEROLE. 18

MACAROON CHEESECAKE 18

MAKE AHEAD BREAKFAST CASSEROLE 19

MINI ICE CREAM SANDWICHES 19

MUSHROOMS AND SWEET PEARL ONIONS 20

NAQLI TURKEY 21

NORTH DAKOTA SOUR CREAM RAISIN PIE 21

OLD FASHIONED SUGAR COOKIES 22

ONION BREAD MIX IN A JAR 22

OREO ICE CREAM PIE 23

PERSIMMON FUDGE 24

PERSIMMON INFORMATION 24

PERSIMMON ORANGE SALAD 25

PERSIMMON PUDDING WITH BRANDY SAUCE 25

PUMPKIN POTS DE CRÈME 26

RASPBERRY GRATIN 26

ROAST CRISP SKIN TURKEY 27

ROASTED YELLOW SQUASH AND ZUCCHINI 28

SAUSAGE APPLE AND DRIED CRANBERRY ST 29

SAUSAGE CHEESE STRATA 30

SCOTTISH SHORT BREAD 30

SMOKE CHIPS CHOICES 30

SMOKE YOUR OWN TURKEY 31

SPICY ROASTED POTATOES 31

STUFFING INFORMATION 32

STUFFING WITH MUSHROOMS AND BACON 33

SUGAR COOKIES 33

SWEET ROLLS 34

WHOLE TURKEY ON THE GRILL 34

WILD RICE AND APRICOT STUFFING 35

WILD RICE AND CHICKEN SOUP 35

WILD RICE SALAD 35

WILD RICE SOUP 36

YAM SOUFFLE 36

AROMATIC SWEET POTATOES

4 sweet potatoes

2 yams

10 -12 cardamom pods

1 teaspoon butter or margarine

1 tablespoon orange juice

1 cup brown sugar

Marshmallows to garnish

Bake sweet potatoes and yams in a preheated 375-degree oven for 1 hour. When cool enough to handle, peel them, then chop into large pieces. Remove seeds from cardamom pods and discard peel. In a spice grinder or mortar and pestle, grind cardamom seeds into a fine powder.

Put sweet potatoes, cardamom powder, butter, orange juice and brown sugar in a food processor. Pulse until a smooth paste. Pour mixture into a greased baking dish and garnish with marshmallows. The dish can be served just like that or can be placed back in the oven to brown and melt the marshmallows before serving.

AVOID FOOD POISONING

NANCY FELDMAN: Be healthy, happy during holidays

NANCY FELDMAN

THE MODESTO BEE

(Published: Wednesday, November 15, 2000)

Fancy dips, tempting hors d'oeuvres, inviting canapés, delightful desserts and the Thanksgiving turkey -- the holidays are filled with scrumptious culinary delights. Don't ruin the holidays, though, with food poisoning.

During the holidays or anytime, refrain from eating certain foods such as raw oysters, soft-boiled eggs, mousse or bread pudding. Avoid raw cookie dough, hollandaise sauce, egg drinks or Caesar salad, unless made with pasteurized eggs or an egg substitute.

Steak tartare and rare or medium hamburger can also harbor bacteria that cause food poisoning. It is particularly important that young children, the elderly, pregnant women and those who are ill or whose immune systems are compromised not eat raw or undercooked animal products or raw oysters unless they have consulted their physicians.

Most food poisonings are preventable. Follow two important rules: Keep hot food hot and cold food cold. And keep everything in the kitchen clean.

Cooking food to a temperature of at least 165 degrees Fahrenheit kills most bacteria that cause food poisoning. Keep cooked foods that are not served immediately at a holding temperature between 140 and 165 degrees. Do not leave food unrefrigerated longer than two hours, or the chances of bacterial growth increase.

Most bacteria get into food through careless handling. Be sure to follow these simple steps:

Hands should always be washed before handling food.

Towels and wash cloths should be kept clean since bacteria can linger in those used repeatedly between launderings.

Countertops and utensils should be washed with hot, soapy water between each step in food preparation. Bacteria from raw meat and poultry can get into other foods if both touch the same surfaces.

Because many warm-blooded animals, turkeys and other poultry, often harbor salmonella organisms, proper thawing and cooking are important to avoid foodborne illness.

Be sure to wash hands thoroughly with warm water and soap before handling or boning meat or poultry.

Cook meat and poultry to the recommended temperature. Use a meat thermometer, inserting the tip into the thickest part of the meat and avoiding fat or bone. For poultry, insert the tip into the thick part of the thigh next to the body.

Partial cooking should be avoided because it allows bacteria to grow. Cook meat and poultry completely at one time.

Frozen meat or poultry should be cooked one and a half times the period required to prepare thawed food. For example, if 60 minutes is required to cook a dish, allow 90 minutes if the dish is frozen. (Turkey is an exception. It should always be completely thawed before cooking.)

Do not cool leftovers on the kitchen counter. Divide them into smaller portions so they will cool more quickly and put them in the refrigerator as soon as possible.

Cover leftovers to reheat. This helps maintain moisture and ensures that meat is heated all the way through.

Follow these guidelines to prepare a turkey.

Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees. The turkey thaws at about five pounds per day. Be sure the turkey is thawed completely, until no ice appears in the inner cavity and the meat is soft.

Be cautious: If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the outside of the bird will be done before the inside, and the inside temperature will not be hot enough to destroy disease-causing bacteria.

If you mix stuffing a day ahead, pre-mix only the dry ingredients. Mixing moist ingredients ahead of time offers the opportunity for bacteria to grow. It is safer to cook stuffing separately. However, if you do stuff the bird, do so just before cooking it. Stuff it loosely so the stuffing cooks thoroughly.

Insert a meat thermometer into the center of the thickest part of the thigh, breast or stuffing. Temperatures should register 180 degrees for turkey, 165 degrees for stuffing and 170 to 175 degrees for boneless roasts.

After the meal, immediately refrigerate leftovers such as meat, dressing, gravy or soups in small shallow containers. Letting these foods sit several hours at room temperature allows time for the growth of disease-bearing bacteria. Refrigerate stuffing and other items separately from the bird.

It is important to serve leftovers either very cold (directly from the refrigerator) or very hot (at least 165 degrees).

BAKED YAMS WITH NUTMEG BUTTER

1 cup unsalted butter -- at room temperature

1 cup light brown sugar -- firmly packed

1-1/2 teaspoons ground nutmeg

Vegetable oil spray

12 yams -- (about 8 lbs total)

Using an electric mixer, beat butter, sugar, and nutmeg in medium bowl until light and fluffy. Preheat oven to 350 degrees F. Line 2 large baking sheets with heavy-duty

foil. Spray foil with cooking spray. Using small sharp knife, make one 1/2-inch-deep lengthwise slit in each yam, leaving 1 inch uncut at each short end. Place yams on baking sheet. Bake yams until tender, about 1-1/2 hours.

Cut slits across center of each yam. Press ends toward center to expose flesh. Transfer yams to platter. Spoon 1 tablespoon nutmeg butter into each. Serve, passing remaining butter separately. Yield: 12 servings

BUTTER PECAN MOUSSE

3/4 cup pecan -- pieces

1 tablespoon butter or margarine -- melted

16 ounces cream cheese -- softened

1/4 cup sugar

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla extract

1 cup whipping cream -- whipped

Combine pecans and butter, stirring well; spread on a baking sheet.

Bake at 350 degrees F. for 5 minutes or until toasted; cool. Finely chop and set aside.

Beat cream cheese at medium speed with an electric mixer until smooth. Add sugars and vanilla, beating well. Stir in 3/4 cup toasted pecans.

Gently fold whipped cream into pecan mixture; spoon or pipe into serving dishes. Garnish if desired with more pecan pieces. Yield: 6 servings.

CARAMELIZED SQUASH

2 acorn squash (each about the size of a baseball)

1 teaspoon granulated sugar

2 tablespoons dark brown sugar

Freshly grated nutmeg to taste

Salt to taste

4 tablespoons unsalted butter, melted

Split squashes lengthwise, scoop out seeds, and place cut side up in a shallow baking pan containing about 1/4 inch of water. Sprinkle each squash half equally with the sugars, nutmeg and salt. Drizzle with butter. Bake at 350 degrees for 1 hour; if using a convection oven, lower temperature to 325 degrees and check after 30 minutes; if browning too rapidly, cover loosely with aluminum foil until squash are cooked through and tender. Microwave preparation is not recommended.

Variations: If you have available fresh herbs such as curly parsley, tarragon or thyme, finely chop enough leaves -- avoiding stems as much as possible -- to make 1 heaping tablespoon. Prepare the squash as directed with the sugars, nutmeg, salt and butter. Sprinkle chopped herbs and bake covered with foil for the first half of cooking.

For another variation, sprinkle each cooked herb-coated squash half with 1 tablespoon crumbled blue cheese or thin slices of a creamy melting cheese such as Muenster. Place under the broiler just until cheese softens and begins to show signs of browning.

CBLS BEEF TACO SKILLET

1 lb. ground beef

1 can (10 3/4 oz.) Campbell's(r) Tomato Soup

1 cup Pace(r) Chunky Salsa or Picante Sauce

1/2 cup water

8 flour or corn tortillas (6"), cut into 1" pieces

1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.

ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. TOP with remaining cheese. Serves 4.

CBLS CREAMY CHICKEN RISOTTO

1 tbsp. vegetable oil

1 lb. boneless chicken breasts, cut up

1 can Campbell's(r) Cream of Mushroom with Roasted Garlic Soup

1 can Campbell's(r) Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded

2 medium green onions, sliced

1 tbsp. grated Parmesan cheese

1 cup uncooked regular long-grain white rice

HEAT oil in skillet. Add chicken and cook until browned, stirring often.

ADD soup, broth, water, carrot, green onions and cheese. Heat to a boil. Stir in rice. Cover and cook over low heat 25 min. or until done. Serves 4.

CHICKEN PACKETS

4 cups Chicken, skinless light meat -- cooked, chopped

6 ounces Lowfat Cream Cheese -- softened

2 tablespoons Chives -- chopped

4 tablespoons Milk, skim

1 cup Croutons, seasoned -- crushed

4 packages Refrigerated Biscuits -- crescent roll dough

1/2 cup Butter or Margarine -- melted

Salt -- to taste

Mix chicken, cream cheese, chives, milk, and salt in a large bowl with your hands to make filling, and store in 2 - one quart sized bags until you are ready to use them. Put crouton crumbs in another 2 - one quart bags, attach them to the bags of filling, label and freeze (unless you wish to make these right away).

To serve: Thaw chicken mixture or use freshly made mixture. Preheat oven to 350 degrees F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the halves will not separate. Place about 1/4 cup of mixture in center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on baking sheet and bake for 20 minutes or

until golden brown.

CHRISTMAS MORNING EGGS

2 dozen eggs

1 cup milk, divided

1 stick butter

1 (10 3/4) can condensed cream of mushroom soup

1/2 cup sherry or Madeira

2 cups or 2 small cans mushrooms

1 cup or more shredded cheese

Beat eggs with 1/2 cup milk. Scramble eggs lightly in melted butter in large frying pan over medium heat, stirring very little and cooking until just done and still very moist. Combine condensed soup, sherry, and remaining 1/2 cup milk in saucepan; heat until just warm. Butter an oven-proof 3-quart casserole with butter wrapper and alternate layers of eggs, soup mixture, mushrooms, and cheese, ending with cheese. Cover with

lid or foil. Heat in 350 degree oven 30-40 minutes until just bubbling. Serves 10-12.

Note: This can be made ahead and refrigerated. Feel free to experiment with additions: chopped scallions, more mushrooms, diced ham or fajitas with salsa, shrimp, crawfish - everything seems to work.

CORN TORTILLAS

Preparing these tortillas does take some practice, so don't despair if your first efforts fall apart or are tough. If you plan to make your own tortillas regularly, a tortilla press is a good investment. Once cooled, tortillas can be served immediately or wrapped and frozen for future use. Makes 10 servings

2 cups minus 2 tablespoons masa harina

(corn flour)

1/2 teaspoon salt (optional)

In medium bowl or food processor, combine masa harina and salt if using. Add 1 1/4 cups water; knead well or process until dough is soft and smooth, but not sticky; add more water, 1 teaspoon at a time, if needed. Divide dough into 10 equal pieces. Form each piece into a ball; wrap individually in plastic wrap. Heat medium nonstick griddle or heavy nonstick skillet over medium heat until a drop of water dances on surface. Place 1 dough ball on 12" square of plastic wrap; cover with another square. With rolling pin or

tortilla press, flatten dough into 6" circle about 1/8" thick. Carefully remove top sheet of plastic wrap. Sliding your hand under the bottom sheet of plastic wrap, lift tortilla; turn it onto your other hand. Carefully peel off plastic wrap; gently place tortilla on heated griddle. Cook tortilla 15 seconds; turn over carefully. Cook 30 seconds longer, until underside of tortilla is opaque and spotted with brown. Turn over again; cook 15 seconds longer, until firm and slightly puffed. Transfer cooked tortilla to tea towel-lined serving bowl or basket. Repeat with remaining dough balls, making 9 more tortillas

CORNBREAD JALAPEÑO DRESSING

6 to 8 cups cornbread cubes

1 cup (2 sticks) butter

2 cups chopped onion

2 cups chopped celery (including some leaves)

1/2 cup finely chopped jalapeño peppers

2 teaspoons ground sage

2 teaspoons dried thyme leaves

2 teaspoons poultry seasoning

Salt and freshly ground black pepper to taste

2 eggs, slightly beaten

1 1/2 cups turkey or chicken stock

Preheat oven to 350 degrees. Place cornbread in a large bowl and set aside. In a large skillet over medium heat, melt butter. Add onions, celery and jalapeño peppers. Saute until tender. Do not brown. Remove from heat. Stir in sage, thyme, poultry seasoning, salt and pepper. Add to cornbread. Stir in eggs. Add turkey or chicken stock, 1/2 cup at a time, until mixture is moist but not wet. Taste and adjust seasoning. Spoon dressing into a large buttered baking dish. Cover and bake 45 to 50 minutes, until dressing is browned, or stuff turkey with dressing and bake as directed.

CORNISH HENS

WITH LEMON AND BALSAMIC VINEGAR

2 Rock Cornish hens (14 ounces each)

1 to 2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

2 lemons

2 teaspoons balsamic vinegar, or to taste

Chopped parsley for garnish, optional

Preheat the broiler. Adjust rack to about 4 inches from heat source. Use sharp, sturdy knife to split hens through backbones. Rub skin side with olive oil. Flatten hens in broiling or roasting pan, skin side down, and liberally sprinkle exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay slices on birds.

Broil about 10 minutes, or until lemon is browned and birds appear cooked on top; rotate pan if necessary. Turn birds over, sprinkle with salt and pepper, and return to heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice remaining lemon as thinly as possible.

Lay the lemon slices on skin, and broil 5 minutes. Lemons should be slightly browned and birds cooked through; if not, cook a couple of minutes more. Drizzle with balsamic vinegar, garnish with parsley and serve.

CRANBERRY BUTTON COOKIES

2 cups Flour

1 1/2 cups Brown Sugar -- (Packed)

1 1/2 cups Cranberries -- (fresh ground)

1 cup Vegetable Shortening

3 cups Quick-cooking Oats

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

1 teaspoon Baking Soda

In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie sheets at 375 degrees F. for 12 to 15 minutes or until lightly browned. Cool.

Notes : When grinding cranberries, use a food chopper or a food processor.

You can also use dried cranberries (Craisins) for this recipe.

CRANBERRY CHUTNEY

1 can cranberry sauce (the type with whole cranberries)

1 cup brown sugar

1 teaspoon coriander seeds

1 tablespoon unsalted, roasted peanuts

1 teaspoon garam masala

1 teaspoon chili powder (optional)

Salt to taste

In a thick-bottomed pan, add cranberry sauce and brown sugar, and bring to a boil on low heat. In a spice grinder (a coffee grinder used only for spices) or a blender, make a coarse mix of coriander seeds and peanuts. Add this mix to the boiling cranberry sauce. Let it boil for 5 minutes on medium heat. Lastly, add garam masala, chili powder and salt. The cranberry chutney thickens as it cools.

EASIEST EGG CASSEROLE

6 eggs

1 teaspoon dry mustard

1 teaspoon salt

1 teaspoon pepper

2 cups milk

6 slices bread, any kind, cubed

1 package (10-12 oz.) Smoky Link Sausages, sliced 1/2 inch thick

6 ounces shredded Cheddar cheese

Beat the eggs until frothy. Stir in the salt, pepper, dry mustard, and the milk. In a greased 2 quart casserole, combine the bread cubes, sausage, and cheese, Pour in the egg mixture and toss to combine thoroughly. Cover and refrigerate over night. In the morning, bake at 350 degrees for 1 hour. Serves 4.

Variations: Mexican #1 - Use 8 ounces browned, crumbled chorizo sausage and top with more cheese the last 5 minutes of baking. Mexican #2 - Use 1 3/4 cup milk and stir in 1/2 cup Picante Sauce (mild, med. or hot). Top with more cheese. Italian - Use 1/2 pound browned, crumbled Italian sausage (hot or mild) and replace 1/2 cup milk with spaghetti or pizza sauce. Use mozzarella cheese. All American - Use 1 cup diced ham and American cheese. Vegetarian - Use 1/3 cup soy-based bacon bits.

FANCY TURKEY DRESSING

Basting sauce:

2 1/4 cups chicken broth

1/2 cup butter or margarine

1/2 tsp. salt

1 tsp. dried thyme

1/4 tsp. dried marjoram

1/4 tsp. rosemary

1/4 cup fresh parsley, chopped

2 Tbs. dried chives

Dressing

1 pound sliced bread

1 pound bulk pork sausage

1/2 cup butter or margarine

4 cups celery, thinly sliced

3 cups carrots, thinly sliced

1/2 pound fresh mushrooms, chopped

1/2 pound fully cooked ham, cubed

2 cups green onions, sliced

2 cups chopped pecans

1 large tart apples, chopped

1 cup dried apricots, chopped

1 Tbs. rubbed sage

2 tsp. dried marjoram

1 tsp. dried rosemary

1 teaspoon salt

1/8 teaspoon ground nutmeg

4 eggs, lightly beaten

1 16 pound turkey

1 cup chicken broth

In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or until thermometer reads 185 degrees, basting every 30 min. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.

FLOUR TORTILLAS

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/4 cup lard (I use vegetable shortening)

1/2 cup warm water

Stir together flour and salt. With pastry blender or two knives, cut in lard (or shortening) until particles are fine. Add water gradually; toss with a fork to make a stiff dough. Form into a ball, and knead on a floured board until smooth and flecked with air bubbles. (At this point you can grease the surface of the dough and refrigerate for up to 24 hours. Return to room temperature before proceeding.) Divide dough evenly into 10 balls. Roll out with rolling pin on very lightly floured board to a 8-inch circle. They will shrink to 7 inches when cooked. (Making it round is the hard part! You can trim it if you want to. You can also try rolling it between two sheets of waxed paper.) Drop tortilla on a very hot, ungreased griddle or iron skillet. Bake until freckled on one side. (This should take about 20 seconds.) Lift edge with spatula, and turn to bake second side. To use immediately: stack, wrapped in a dish towel, until all are baked. To serve later: cool completely. Wrap airtight and refrigerate. Reheat on hot griddle, turning once. To use oil instead of lard or shortening, use:

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/3 cup oil

1/2 cup + 1 tablespoon water

Mix dry ingredients. Add oil and water. Mix until a ball forms. Proceed as above.

FLOUR TORTILLAS

Makes 12 servings

2 1/4 cups all-purpose flour

2 tablespoons corn oil

3/4 teaspoon salt

In a small freezer-safe bowl, combine 1/3 cup of the flour and the oil, stirring well. Freeze, covered, 1 hour. Spray medium bowl with nonstick cooking spray. In separate medium bowl or food processor, combine all but 1 tablespoon of the remaining flour and the salt; with on-off motion, pulse processor until mixture is blended. Add reserved flour-oil mixture and 1/2 cup water; knead well or process until dough is soft and smooth, but not sticky; add more water, 1 teaspoon at a time, if needed. Divide dough into 12 equal pieces. Form each piece into a ball; place in prepared bowl. Let stand, covered, 30 minutes. Heat medium nonstick griddle or heavy nonstick skillet over medium heat until a drop of water dances on surface. Sprinkle work surface with remaining 1 tablespoon flour; transfer 1 dough ball to prepared surface. With rolling pin, flatten dough into 6" circle about 1/8" thick. Carefully transfer tortilla to heated griddle. Cook tortilla 5

seconds; turn over carefully. Cook 5 seconds longer, until underside of tortilla is opaque and spotted with brown, and tortilla is slightly puffed. Transfer cooked tortilla to tea towel-lined serving bowl or basket. Repeat with remaining dough balls, making 11 more tortillas.

GALLIANO

Makes 1 1/2 quarts

2 cups granulated sugar

1 cup water

6 drops pineapple extract

1 1/2 teaspoons banana extract

1/2 teaspoon pure anise extract

3 teaspoons vanilla

1 quart 100-proof vodka

5 drops yellow food coloring

Combine sugar and water in a large pan. Boil gently five minutes, stirring occasionally. Remove from heat and measure out two cups of the syrup, discarding any syrup left over. Pour syrup in a large container and let cool. Add all extracts, vanilla, vodka and food coloring. Stir until well blended. Ready to serve immediately.

GET WILD RICE DISH

2 T Butter or Extra Virgin Olive Oil (use more if needed)

1 C Wild Rice

4 stalks Celery, sliced

2 small Onion, peeled and chopped

1 clove Garlic, minced

6 C Low Sodium Chicken Broth

2 C Long Grain White Rice

1/4 C Chopped Fresh Parsley

to taste Salt (can be left out)

to taste Ground Black Pepper

1/4 C Slivered Almonds

In a medium saucepan over medium-high heat melt butter. Sauté the garlic, celery, onion and wild rice until celery and onion is soft. Stir in broth, parsley, salt and pepper and bring to a boil, reduce heat and simmer, covered, for 40 minutes. Add white rice, return to a boil for 1 minute then reduce to simmer, covered, for 15 to 20 minutes, or until rice is tender. Remove rice (still covered) from the heat and let rest 5 minutes

to steam just a bit more. Enjoy with a sprinkle of slivered almonds.

HONEY and WHISKEY CAKE

6 oz self rising flour

6 oz butter

6 oz soft brown sugar

3 eggs, beaten

4 Tbs. whiskey

grated rind of a small orange

Icing:

6 oz icing sugar

2 oz butter

2 Tbs. clear honey

juice from the orange

Topping:

toasted flaked almonds

Set oven to 375F. Grease two 7 inch sandwich tins (layer cake pans). Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the whiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally Between The two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out onto a wire rack to cool.

To make the icing, put the butter into a mixing bowl. Add the honey and one tablespoon of the orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the icing. Smooth the remainder over the top of the cake and decorate with the toasted almonds.

HOT CHOCOLATE MIX

1 box Powdered Milk (8-quart)

1 box Powdered sugar (1-pound)

1 jar Coffee creamer (1-pound)

1 can Hot chocolate powder (1-pound)

Mix all together and store in an airtight container. Use 1/3 cup of mix per cup of hot water for a cup of hot chocolate. Top with miniature marshmallows.

Notes: This mix makes wonderful gifts for Christmas. Just put in a decorative container with a pretty ribbon and attach the directions. College students and single people love things like this, particularly in cold climates.

HOT COCOA MIX

1 cup powdered non-dairy creamer

3/4 cup granulated sugar

1/2 cup unsweetened cocoa (I use Hershey's)

1/3 cup nonfat (or regular) dry milk powder

1/2 teaspoon ground cinnamon, optional

Mix thoroughly and put in a tightly covered container for storage

To make a cup of hot cocoa:

Mix 1/4 cup mix with a cup of hot water. Stir well and serve. Can be garnished with marshmallows, cinnamon sticks, or whipped cream.

KENTUCKY MINCEMEAT PIE

23 ounces mincemeat -- canned

8 ounces crushed pineapple -- drained

2 cups apples -- sliced

2 pie crusts (9 inch)

1 tablespoon sugar

Combine first 3 ingredients in bowl and set aside.

Fit 1 pie crust into a 9-inch pie plate according to package directions. Spoon mincemeat mixture into pie crust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over mincemeat mixture; sprinkle with sugar.

Bake at 425 degrees F. for 30 to 32 minutes or until golden. Shield edges of pie with strips of aluminum foil after 12 minutes to prevent excessive browning. 10 servings.

LEEK MUSHROOM AND BACON DRESSING

1 (24-ounce) loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups)

1 pound bacon slices, cut into 1/2-inch pieces

7 cups chopped leeks (white and pale green parts only)

1 1/2 pounds button mushrooms, coarsely chopped

12 ounces shiitake mushrooms, stemmed, caps coarsely chopped

4 cups coarsely chopped celery

3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried

2 large eggs, beaten to blend

Canned low-salt chicken broth

Preheat oven to 350 degrees. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, 15 minutes. Cool. Transfer to bowl.

Saute bacon in large pot over medium-high heat until crisp, about 12 minutes. Drain bacon on paper towels. Reserve 6 tablespoons drippings in pot; discard remaining drippings.

Add leeks and button mushrooms to same pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and saute until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sauteed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sauteed vegetables and tarragon with bread. Season generously with salt and pepper. Mix eggs into dressing.

Preheat oven to 350 degrees. Generously butter 15-by-10-by-2-inch glass baking dish. Add enough broth to dressing to moisten (about 3/4 to 1 cup). Transfer dressing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 30 to 35 minutes. Uncover and bake until top is slightly crisp, 20 minutes.

LEG OF LAMB

1 teaspoon salt

1 teaspoon dried mint flakes

1/2 teaspoon ground red pepper

9 pounds leg of lamb

2 medium onions -- chopped

3 cups dry white wine

1/2 cup olive oil

1/2 cup Dijon mustard

3 cloves garlic -- chopped

2 tablespoons Worcestershire sauce

Combine first 3 ingredients; sprinkle over lamb. Place chopped onion in center of a roasting pan; place lamb on top of onion.

Combine wine and next 4 ingredients; pour mixture over lamb. Insert meat thermometer into thickest portion of lamb, making sure it does not touch fat or bone.

Bake at 325 degrees F. for 1 hour and 45 minutes or until meat thermometer registers 160 degrees F., basting lamb every 30 minutes. Let stand 10 minutes. 10 servings.

LEMON KISSED GREEN BEANS

Everything from fancy haricots verts to yardlong beans will work in this recipe. Whichever you use, rinse and trim them thoroughly but gently. If using long beans, trim to equal lengths of 4 or 5 inches for best presentation. Recipe can be doubled easily without altering preparation method.

1 pound green beans

1 tablespoon unsalted, clarified butter

1 teaspoon walnut oil or extra virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon finely chopped walnuts or almonds

Salt and black pepper to taste

Prepare a large bowl of ice water. Bring a large pot of salted water to a boil and blanch beans for 3 minutes. Cooking time may vary by a minute, more or less, depending on the beans; you want them crisp-tender. Plunge blanched beans into ice water to stop the cooking. Beans can be prepared to this point up to a day in advance. Refrigerate them in a plastic bag until ready to use.

To heat for serving, place butter and oil in a large skillet over medium heat. Add beans and toss gently until heated through and evenly coated with oil and butter. Season with salt and pepper. Place beans on a serving platter and sprinkle with lemon juice and chopped nuts.

LONE STAR BREAKFAST CRUNCH CASSEROLE

2 cups toasted croutons

1 pound bulk sausage, cooked and drained

1 1/2 cups Monterey Jack cheese, grated

1/2 cup Cheddar cheese, grated

1/4 cup fresh mushrooms, sliced

1 4 ounce can chopped green chilies

8 eggs, beaten

1 teaspoon dry mustard

1 teaspoon salt

2 cups milk

Combine the first six ingredients and pour into a greased 9x13 inch casserole dish. In a medium bowl, combine the remaining ingredients mixing well. Pour over sausage mixture in casserole dish. Cover and refrigerate at least 12 hours. Uncover and bake in a preheated 325 degree oven for 35 to 40 minutes until hot. Makes 10 servings.

MACAROON CHEESECAKE

1-2/34 cup toasted flaked coconut (divided use)

1/2 cup finely ground pecans

2 Tablespoons softened butter

Three 8-ounce packages of cream cheese, softened

1 teaspoon pure vanilla extract

1/2 cup sugar

1/2 teaspoon pure almond extract

3 whole large eggs

Meringue Topping:

1/2 teaspoon vanilla

1/3 cup sugar

1 egg white from large egg at room temperature

Toast coconut on shiny pan in a 350 degree oven for about 5 minutes. Watch closely. Combine 1 cup of toasted coconut, ground pecans, and melted butter. Press into the bottom of a 9-inch spring form pan. Set aside. With a large mixer bowl and electric mixer beat cream cheese on low speed with 1/2 cup sugar and 1 teaspoon vanilla and almond extract. Break and add 3 large eggs. Beat to combine ingredients. Pour into pan. Bake at 350 degrees for 35 minutes.

Meringue topping: In the final 10 minutes of baking time, in a small mixing bowl beat the egg white until peaks appear. Beat in the 1/3 cup of sugar till stiff. Fold in the vanilla extract and toasted coconut that remains.

Remove cheesecake and carefully spread with topping. Return to oven and bake 20 more minutes. Cool on wire rack about 15 minutes. Loosen clasp on pan but wait another 30 minutes before removing the sides of pan. To serve, puree fresh strawberries and drizzle small amount over cheesecake slice. Garnish with fresh mint leaf. Serves: 12 to 15.

MAKE AHEAD BREAKFAST CASSEROLE

2.5 C seasoned croutons

1 pound roll sausage

4 eggs

2 1/4 C milk

1-10 oz can cream of mushroom soup

1-10 oz frozen chopped spinach, thawed & squeezed dry

1-4 oz can mushrooms drained & chopped

1 C shredded cheddar

1 C shredded Monterey jack

1/4 tsp dry mustard

Spread croutons on bottom of greased 9x13 baking dish. Crumble sausage into

medium skillet. Cook over med. heat until browned, stirring occasionally. Drain off any drippings. Spread over croutons. Whisk eggs & milk in lg. bowl until blended. Stir in soup, spinach, mushrooms, cheeses & mustard. (don't blend soup entirely, leave "chunks" of it) Pour egg mixture over sausage and croutons. Refrigerate overnight. Preheat oven to 325. Bake egg mixture 50-55 minutes or until set and lightly browned on top.

This is delicious! By not completely blending the soup in, it becomes like a sausage mushroom gravy, which reminds us of southern sausage and biscuit breakfast.

MINI ICE CREAM SANDWICHES

WITH RASPBERRIES

Cocoa powder for dusting

4 ice cream sandwiches (5 by 2 inches)

24 fresh raspberries

Sprinkle cocoa powder liberally on a cutting board lined with waxed paper. Place an ice-cream sandwich directly on cocoa powder-dusted waxed paper. Using a very sharp knife, cut each ice-cream sandwich in half lengthwise, then crosswise into 10 (1-inch) pieces. Spear a piece of ice-cream sandwich (cookie-side first) onto each skewer. Place skewers on a baking sheet lined with waxed or parchment paper and freeze until just ready to serve. Thread 1 raspberry onto each skewer, and transfer skewers to a serving platter. Serve immediately.

The skewers can be assembled, covered with plastic wrap and frozen. Garnish with raspberries, as directed, just before serving.

MUSHROOMS AND SWEET PEARL ONIONS

WITH CABERNET SYRUP

24 white or cremini mushrooms (about 1 1/2-inch caps), stemmed

1/4 cup olive oil or bacon fat

1/4 teaspoon kosher salt

1/8 teaspoon ground pepper

For pearl onions with cabernet syrup:

1 1/4 cups full-bodied red wine, such as cabernet

1 1/4 teaspoons sugar

1/4 teaspoon kosher salt

1/8 teaspoon ground pepper

1 bay leaf

24 pearl onions, peeled and trimmed (see Note)

1 tablespoon salted butter

1 tablespoon chopped fresh thyme

Thyme flowers or chopped fresh chives or parsley for garnish

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Put mushrooms in a small bowl and toss with olive oil or bacon fat, kosher salt and pepper. Spread evenly on prepared pan, stem-side up, and cook for 30 minutes, or until tender and crispy brown. Turn mushrooms after about 20 minutes and continue cooking them face down.

To prepare onions: Combine wine, sugar, kosher salt, pepper and bay leaf in a small non-reactive saucepan. Add onions and bring to a boil over high heat. Cook, swirling frequently, until wine is reduced to syrup consistency and onions are tender, about 12 to 15 minutes. Remove from heat. Add butter and thyme, and stir until butter has melted. Transfer onions to a plate and let cool.

To assemble: Place 1 onion inside each mushroom and skewer them with a toothpick. Brush mushrooms with any remaining glaze. Garnish with thyme flowers or herbs and serve immediately.

This dish also can be made one day in advance. Reheat, covered with aluminum foil, in a preheated 350-degree oven for about 10 minutes. Garnish just before serving.

Note: Peel pearl onions by soaking them in water for 15 minutes to loosen their skins.

NAQLI TURKEY

1 package puff pastry sheets

2 cups basmati rice

5 cups water

1 tablespoon oil

1 1/2 cups cilantro chutney (see recipe)

1/4 cup cashew nuts

1 cup peas

1 teaspoon salt

6 bamboo skewers

2 tablespoons tomato ketchup

1 teaspoon powdered cumin

Naqli, sometimes spelled nakli, means false or fake in Hindi.

Remove puff pastry from freezer and let thaw. Wash rice, drain and set aside. Heat water to a boil.

In another pot, heat oil and saute chutney for 5-7 minutes. Add washed rice and stir to coat rice with chutney. Add boiling water, nuts, peas and salt. Cook on high heat for 5 minutes. Lower heat and cook for 5 minutes more. Turn off heat and cover pot with a tight fitting lid for 5 minutes and let the steam finish the cooking process.

Spread out the pastry sheet on a clear surface area. With a rolling pin, roll pastry sheet out to twice its size. Take a baking tray and pour the rice in it. The rice should be warm to mold it. Dampen your hands in water and mold rice in an oval shape. Cut the approximate same size of puff pastry sheet and drape it over rice mold. Take a bamboo skewer and shape more rice around it, then drape with pastry. Using the extra skewers, attach the ``leg'' to the oval shape of rice. Do the same with another skewer.

In a bowl, mix ketchup, powdered cumin and 1 tablespoon water. With a basting brush, apply this ketchup mixture all over the pastry sheet cover. Bake the ``turkey'' in a preheated 350-degree oven for 30 minutes or until it looks almost done. (Baste ``turkey'' with ketchup mixture a couple of times during the baking process).

NORTH DAKOTA SOUR CREAM RAISIN PIE

2 cups raisins

3/4 cup sour cream

3/4 cup buttermilk

3 tablespoons cornstarch

3/4 teaspoon salt

3/4 cup sugar

1 teaspoon cinnamon

3/4 teaspoon nutmeg

3 eggs, separated

1/2 cup milk

1 9-inch baked pastry shell

Combine raisins with sour cream, buttermilk, cornstarch, salt, sugar and spices in a saucepan. Stir until well blended. Bring to a boil; cook until thick and remove from heat. Beat egg yolks and milk together. Add to hot mixture, stirring briskly. Return to heat and cook until thickened, stirring the mixture while cooking, about two minutes. Pour into pie shell.

Cover with your favorite meringue. Anticouni doesn't bake her pie, but many people avoid eating uncooked egg whites. If you wish

Preheat oven to 400 degrees. Place pie in oven, and watch closely for 15 to 20 minutes, removing when meringue peaks are golden brown.

OLD FASHIONED SUGAR COOKIES

Bake at 350 degrees F, 8 - 10 MIN.

1x 4x

1/2 c. 2 c. shortening, half butter

1 c. 4 c. sugar

1 4 eggs

3 c. 12 c. flour

1/4 t. 1 t. salt

1 T. 4 T. baking powder

1/2 c. 2 c. milk

1/2 t. 2 t. vanilla

Cream shortening & sugar thoroughly; add egg & beat well. Sift together flour, salt & baking powder; add alternately with milk & vanilla. Mix thoroughly. Roll on lightly floured surface to 1/4 inch thickness. Cut with floured cookie cutter & place on greased baking sheet. Bake 8 - 10 minutes or until lightly brown on the bottom.

ONION BREAD MIX IN A JAR

1/4 cup Dehydrated Onion Flakes

3 1/3 cups Flour

2 tablespoons Sugar

1 tablespoon Dry Milk

1 1/2 teaspoons Salt

2 3/4 teaspoons Active Dry Yeast

OR

2 1/2 teaspoons Quick Acting Yeast

Place onion flakes in a small zip baggie and set aside. Do the same with yeast, or set aside a prepackaged envelope of yeast. Mix and place the remaining ingredients into a quart sized jar. Lay baggies of onions and yeast on top of mix and place lid on jar.

Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:

1-1/8 cups Warm Water (110 degrees F)

1 Tbsp. Vegetable Oil

Place all wet ingredients into the bread pan in the order recommended by your bread maker manufacturer. Insert the bread pan into the bread maker, and select "White", desired crust color, rapid or normal baking cycle and loaf size. Select desired delay option, and press Start.

You should store these mixes in a cool, dry place just as you would store the pre-packaged mixes you can purchase in the stores.

NOTES : Bread maker mixes can be used to make bread in the traditional way also. Just mix ingredients as you would normally, let rise, punch down and form loaf and place in greased pan. Bake in a 350 degree oven for 30 minutes or until golden brown and loaf sounds hollow when tapped.

OREO ICE CREAM PIE

1 cup reduced fat Oreo cookie crumbs

3 Tbs. granulated sugar

1 Tbs. oil

Filling:

1/2 cup fat-free caramel topping

4 cup fat-free vanilla ice cream, slightly softened

1/2 cup reduced fat Oreo cookie crumbs

To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl. Press mixture firmly in a 9" pie pan. To prepare filling, spread caramel topping over crumbs. Then, spread with ice cream. Sprinkle remaining crumbs over top. Freeze 4 hours

or until firm.

PERSIMMON FUDGE

Like toffee and caramel candy, fudge is made from sugar syrup enriched with butter or cream and is cooked to the soft-ball stage, then beaten so that air and sugar crystals disperse throughout the syrup.

The basic fudge mixture can be flavored with a variety of ingredients such as chocolate, vanilla or coffee. Nuts also may be added.

By varying the preparation technique, you can change the character of the candy. To make a firm, grainy fudge, beat the syrup while still hot. This encourages the formation of large crystals. For smoother fudge, let the cooked syrup cool before you beat it. It will form small crystals.

BROWN COUNTY PERSIMMON FUDGE

(Makes about 8 dozen pieces)

1 cup persimmon pulp

6 cups sugar

21/2 cups milk

1/2 cup light corn syrup

1/4 cup butter

1 cup chopped walnuts, optional

Combine pulp, sugar, milk and syrup in a large saucepan. Cook slowly for 11/2 to 2 hours until mixture reaches soft-ball stage or 230 degrees. Cool to lukewarm. Stir often. Add butter and beat well.

When mixture begins to thicken, stir in 1 cup of chopped walnuts, if using. Spread in buttered 9-inch-by-13-inch pan. Let the fudge cool and set for 1 to 2 hours. Use an oiled knife to cut fudge into small squares.,

PERSIMMON INFORMATION

Persimmons are available October to January. Look for plump, smooth, highly colored fruit with the green cap intact. To fully enjoy persimmons, you will want to wait until they are fully ripe before eating them or adding them to recipes. Ripening persimmons at room temperature until they are very soft will bring this fruit to its sweet and delicious flavor. If not fully ripe, some persimmons can be astringent because of the presence of tannin, the same substance found in tea.

THIS SECTION IS FROM THE MODESTO BEE:

Pucker up for a persimmon, says Daffy Duck. Most persimmons are grown in the San Joaquin Valley and the foothills of the Sierra Nevada. They retail for 39 to 49 cents each. Persimmons are usually best after the first frost. That is when they get really sweet. There are two main commercial types of persimmons. The fuyu is the flat, crunchy one, and can be eaten out of hand, like an apple. The hachiya, with a pointed end, is a soft type. It is best used in baking. Set hachiyas in your garage until they ripen fully; they are ripe when they feel like a water balloon. If you eat an unripe hachiya, you will definitely pucker up, because they are very astringent.

PERSIMMON ORANGE SALAD

1 (3-ounce) package orange-flavored gelatin

1 cup hot water

2 tablespoons lemon juice

1/2 cup cold water

1 cup persimmon pulp

1/4 cup chopped, toasted almonds

1 large orange, peeled, sectioned, cut into 1/2-inch pieces

6 tablespoons sour cream, optional

Dissolve gelatin in hot water. Stir in lemon juice and cold water. Let stand until syrupy, then stir in persimmon pulp, almonds and orange. Spoon into an oiled 4-cup mold or 6 individual molds. Chill thoroughly. Unmold on salad greens. Serve topped with sour cream, if desired.

PERSIMMON PUDDING WITH BRANDY SAUCE

1 pound persimmons

2/3 cup firmly packed brown sugar

1/4 cup butter or margarine, melted

1/2 cup milk

1 egg

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

Butter for baking dish

Brandy sauce

1/2 cup butter

11/2 cups sifted powdered sugar

1/4 cup brandy

Cut persimmons into halves and scoop out the pulp. Puree in a blender or food processor. Measure 1 cup of puree. Combine puree, brown sugar, butter or margarine, milk and egg. Beat until well-blended.

In a small mixing bowl, combine flour, baking powder, salt and spices. Add to persimmon batter and beat until smooth. Pour into a buttered 11/2-quart baking dish. Bake covered in a preheated 375-degree oven for 50 to 55 minutes or until set. Serve warm with brandy sauce.

To make brandy sauce, melt the butter in a saucepan. Add powdered sugar and mix well. Stir in brandy and blend until smooth. Heat mixture through. Drizzle over pudding while warm.

PUMPKIN POTS DE CREME

1 cup half and half

1 large egg

1 cup cooked and mashed pumpkin (fresh pumpkin is better, but canned can be used)

1 tablespoon granulated sugar

1 tablespoon dark brown sugar

1/4 teaspoon salt

1 teaspoon rum or orange liqueur (optional)

In a medium sauce pan, heat half and half until just below boiling. Put egg, pumpkin, sugars, salt and rum into a heat-proof blender jar. With blender running at low speed, add hot half and half in a steady stream and blend until thoroughly mixed, about 1 minute. Divide mixture among 4 small ramekins and chill at least 4 hours before serving.

RASPBERRY GRATIN

8 ounces raspberries

1/2 cup low-fat sour cream

4 tablespoons dark brown sugar

Preheat oven to 400 degrees. Divide raspberries into single layers in four individual, shallow, oven-proof baking dishes.

Gently spread 2 tablespoons sour cream over each portion of raspberries, completely covering them. Sprinkle dark brown sugar over sour cream, using 1 tablespoon for each dish.

Place dishes on a baking sheet. Bake in oven for 5 minutes. Serve immediately

ROAST CRISP SKIN TURKEY

4 cups kosher salt or 2 cups table salt

1 turkey (12 to 14 pounds), rinsed thoroughly, giblets, neck and tailpiece removed and reserved for gravy

3 medium onions, coarsely chopped

2 small carrots, coarsely chopped

2 celery ribs, coarsely chopped

6 sprigs fresh thyme

6 tablespoons unsalted butter, melted

Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.

Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.

Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back. Truss turkey, using center of 5-foot length of heavy kitchen twine to tie the legs together at the ankles; then run the twine around the thighs and under the wings on both sides of the bird, pulling tightly; keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird; and snip off excess twine.

Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Set a V-rack in pan and line with heavy-duty aluminum foil. Spray the foil with vegetable cooking spray, then pierce 20 to 30 small holes in the foil with a paring knife. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.

Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg-wing-side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.

Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg-wing-side up; roast for 15 minutes longer.

Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes before carving.

For stuffed turkey: You will need 12 cups prepared stuffing. Reduce butter to 4 tablespoons.

When ready to roast turkey, place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Tuck wings behind back and truss turkey.

Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter. Roast 1 hour, then reduce temperature to 250 degrees and roast 2 hours longer, adding more water to roasting pan if necessary. Meanwhile, place remaining stuffing in buttered 11-by-7-inch or 9-inch-square baking dish, cover with plastic wrap and refrigerate until ready to use.

Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up and brush with remaining butter. Increase oven temperature to 400 degrees; continue roasting until thickest part of breast registers 170 to 175 degrees, and stuffing registers 165 degrees on instant-read thermometer, 1 to 1 1/2 hours longer. Remove turkey from oven and let rest until ready to carve.

While turkey is resting, unwrap stuffing dish and bake until golden brown, about 35 minutes.

ROASTED YELLOW SQUASH AND ZUCCHINI

WITH GREEN ONION AND BASIL DIP

For dip:

3/4 cup regular or low-fat mayonnaise

1/3 cup buttermilk

1/4 cup coarsely chopped fresh basil leaves

3 tablespoons coarsely chopped green onions (green parts only)

2 teaspoons champagne vinegar

Kosher salt and freshly ground pepper to taste

For vegetables:

30 ( 3/4-by- 3/4-inch) pieces zucchini (about 1 small zucchino)

30 ( 3/4-by- 3/4-inch) pieces yellow crookneck squash (about 1 medium yellow squash)

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/8 teaspoon ground pepper

To make dip: Combine mayonnaise, buttermilk, basil, green onions, and champagne vinegar in a blender. Blend until smooth. Chill in refrigerator. Season with kosher salt and pepper to taste.

Soak 30 (6-inch) wooden skewers in water for 30 minutes; drain before using. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss zucchini and squash in a medium bowl with olive oil, kosher salt and pepper.

To assemble: Thread 1 piece zucchini onto each skewer, followed by 1 piece squash. It is best to skewer through the flesh (not through the skin), so the colorful skin is visible. Repeat until all ingredients have been used. Place on baking sheet and cook in center of oven until vegetables are tender, about 15 minutes. Let cool slightly. Serve barely warm or at room temperature with sauce. These are also delicious cold.

The dip can be made three days in advance. The skewers can be cooked and refrigerated one day in advance. Serve as directed.

SAUSAGE APPLE AND DRIED CRANBERRY STUFFING

1 1/2 cups of 1/2-inch cubes whole wheat bread

3 3/4 cups of 1/2-inch cubes potato bread, sourdough bread or European white bread

1 pound seasoned turkey or pork bulk sausage, crumbled

1 cup diced onion

Olive oil (optional)

3/4 cup chopped celery

2 1/2 teaspoons dried sage

1 1/2 teaspoons dried rosemary

1/2 teaspoon dried thyme

1 medium Golden Delicious apple, cored and chopped

3/4 cup chopped dried cranberries or dried apricots

1/3 cup chopped fresh flat-leaf parsley

1 cooked turkey liver, diced

3/4 cup turkey, chicken or vegetable stock

4 tablespoons ( 1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Arrange bread cubes on a cookie sheet and bake until evenly golden brown, about 10 minutes. Transfer toasted bread crumbs to a large bowl, and let cool.

In a large skillet, cook sausage and onion (use a little olive oil if sausage is very lean) over medium heat, stirring and breaking up lumps, until cooked through. Add celery, sage, rosemary and thyme. Cook for 2 minutes, stirring constantly.

Add sausage mixture to bread cubes, along with apples, cranberries or apricots, parsley and liver, and toss well. Drizzle broth and butter over stuffing and toss well. Let cool completely before stuffing the bird. You can make the stuffing a day ahead and store it, covered, in the refrigerator. Bring to room temperature before stuffing the turkey. Don't stuff turkey ahead of time. Stuffing also can be baked in a casserole dish in a 350-degree oven for about 30 minutes.

SAUSAGE CHEESE STRATA

1/2 lb. bulk pork sausage

8 slices of white bread

8 single slices processed cheese

4 eggs

2 cups milk

1/4 cup green onions, sliced

1 teaspoon dry mustard

Brown sausage, then drain it. Place 4 bread slices on the bottom of a greased 8 in. square baking dish. Cover with 4 slices of cheese, sausage and remaining bread slices. Combine eggs, milk, green onions, and mustard and pour over bread. Cover. Refrigerate 1 hour or overnight. Bake uncovered at 325 degrees for 35 to 45 min. or until thoroughly heated. Top with remaining 4 slices of cheese. Bake uncovered until cheese begins to melt.

SCOTTISH SHORT BREAD

1 lb butter (no substitutes), softened

1 c Packed brown sugar

4 c All-purpose flour (maybe an extra 1/2 cup if needed)

In a mixing bowl, cream the butter and brown sugar. Add 3-3/4 cups flour; mix well. Sprinkle a board with some of the remaining four. Knead for 5 minutes, adding enough remaining flour to make a soft, non-sticky dough. Roll to 1/2" thickness. Cut into 3"x1" strips. Place 1" apart on ungreased baking sheets. Prick with a fork. Bake at 325 degrees for20-25 minutes or until cookies are lightly browned.

SMOKE CHIPS CHOICES

Choosing your chips

Barbara Caruso, spokeswoman for national retailer Barbeques Galore, provides the following guide to what woods impart what flavors when used in smoking meats. Experiment to find the flavor you favor, she said.

Alder: Medium, tart flavor, best used on fish.

Apple: Light, sweet taste that is best for poultry but can also be used for pork and lamb.

Cherry: Also light with a slight fruitiness that is a good complement to game.

Hickory: Stronger, with a sweet taste ideal for beef, pork, poultry or fish.

Mesquite: Strong; can be used with all types of foods, particularly beef.

Oak: Medium wood flavor that is distinct.

Pecan: Rich and sweet with universal appeal.

Jack Daniels: Chips from whiskey barrels.

All wood chips should be soaked in liquid (try broth or wine) for at least 20 minutes before being added to the smoker.

SMOKE YOUR OWN TURKEY

Two ways to smoke your own

BY BEATRICE OJAKANGAS

Knight Ridder

Want to smoke a turkey at home? You have a couple of options.

You can do a ``quick smoke cook'' for the flavor in a covered grill. Use indirect heat and add wood chips periodically to the fire. (Or wrap soaked chips in foil packets, poke some holes in the foil, and place the packets on the grill rack next to the turkey.)

Indirect heat simply means that the burning coals are banked on either side of the grill with a drip pan separating them; the turkey is placed over the drip pan. Buy a turkey small enough to fit in your grill; 14 or 15 pounds will fit in a standard Weber kettle-type grill.

For the real thing, you need a smoker. They usually have a water pan that uses steam to keep the inside temperature low and even. This keeps the turkey moist as it absorbs the flavor of the smoke.

Many people brine a turkey before smoking it. Use your favorite brine recipe, or soak turkey in a cool place for 4 to 6 hours in a solution of 2 cups kosher salt (or 1 cup table salt) to 1 gallon of cold water. After turkey is brined, rinse and pat dry, then refrigerate overnight, uncovered, to dry.

Start a charcoal fire according to directions for your smoker. Put water in water pan and place turkey onto cooking rack. Smoke at 170 to 200 degrees for 3 1/2 to 4 hours or until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees.

SPICY ROASTED POTATOES

15 red potatoes (baked and quartered)

3 tablespoons oil

2 garlic cloves (finely diced)

3 tablespoon cumin seeds

2 red chilies (optional)

2 tablespoons lime juice

2 teaspoons salt

1 teaspoon sugar

1/4 cup cilantro leaves

1/4 cup coconut (unsweetened)

Place potatoes in a bowl. Set aside. In a small frying pan, heat oil; add garlic and let it brown. Toss in cumin seeds and let it sizzle. Finally, add chilies. Remove from heat. Mix in the lime juice, salt and sugar. Pour over potatoes. Combine well. Bake for 30 minutes at 350 degrees. Sprinkle cilantro leaves and coconut over potatoes just before serving.

STUFFING INFORMATION

Create unique stuffing, but do follow the rules

BY CAROLYN JUNG

Mercury News

Whether it's made with cornbread, buttermilk bread, oysters, apples, sausage or bacon, stuffing is one dish most everyone loves getting stuffed on.

Here are some helpful hints from ``Bon Appétit The Christmas Season'' by the editors of Bon Appétit (Clarkson Potter, $29.95):

Figure on about 1/2 cup of stuffing for each pound of turkey.

Do not mix wet and dry stuffing ingredients until you are ready to stuff the bird. It should be trussed and roasted immediately after stuffing.

Stuffed birds take 20 to 30 minutes longer to cook than unstuffed ones.

For food safety, use an instant-read thermometer to make sure stuffing inside the turkey reaches 165 degrees.

When the bird is done, use a long-handled spoon to remove stuffing to a serving dish; keep warm while you carve turkey.

Leftover stuffing or dressing can be chilled and reheated in a 350-degree oven until hot in center and golden brown on top, 20 to 30 minutes.

To save time, chop stuffing ingredients (onions, celery, etc.) a day in advance, chilling them in separate resealable bags.

Cook bacon or sausage a day in advance, and refrigerate the cooked bacon or sausage separately from the drippings.

Nuts can be toasted, skinned and chopped, then frozen up to two weeks ahead of time.

Bread cubes can be toasted a day in advance. Store in plastic bags at room temperature.

STUFFING WITH MUSHROOMS AND BACON

1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes

3/4 pound bacon -- cut into 1/2-inch pieces

3 cups chopped leeks -- white and pale green parts only

3 cups chopped celery

1 pound mushrooms -- sliced

1-1/2 tablespoons dried sage

2 teaspoons dried thyme

1 teaspoon salt

3/4 teaspoon ground black pepper

2-1/2 cups low-salt chicken broth -- or more if needed

2 large eggs

1-1/2 teaspoons baking powder

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

SUGAR COOKIES

1/2 cup shortening or butter

3/4 cup sugar

1 egg

1/2 tsp vanilla or almond extract

1/2 tsp grated orange peel

2 cups flour

1/4 tsp salt

1/2 tsp Baking powder

2-3 Tbsp milk.

Cream shortening & sugar, add egg. Beat well, add extract & orange peel. Add dry ingredients, then milk. Chill dough about 1 hour. Roll to 1/8" thick & cut into desired shapes. Bake at 375 for 10 minutes or until edges are golden

SWEET ROLLS

1 bag Rich's frozen bread rolls

1 box cook & serve butterscotch pudding mix

1 stick butter, melted

1 C brown sugar

Place frozen rolls in a greased Bundt pan. Sprinkle dry pudding mix and brown sugar over rolls. Pour melted butter over all. Cover loosely w/ foil then a tea towel. let sit on counter overnight. ( be careful, this REALLY rises) In the morning, preheat oven to 350 Bake 30 min. Turn out immediately onto large tray or serving platter. Serve warm.

WHOLE TURKEY ON THE GRILL

ALDER- AND ROSEMARY-SMOKED

1 turkey that will fit in your covered grill (about 14 to 15 pounds)

4 fresh rosemary sprigs plus rosemary sprigs for garnish

3 tablespoons olive oil

2 tablespoons minced fresh rosemary

1 tablespoon minced Italian or regular parsley

12 ounces alder pieces, green or soaked in water

Remove and discard leg truss from turkey. Remove neck and giblets; reserve for another use. Remove and discard fat. Rinse turkey and pat dry. Place 4 sprigs of fresh rosemary inside cavity. Close with small metal skewers; tie legs together with cotton string. Turn wing tips under.

In small bowl, combine olive oil, rosemary and parsley; mix until well-blended.

Prepare grill for indirect heat. Place foil drip pan under cooking grate. Place alder pieces in foil pan.

Place turkey breast side up in center of cooking grate. Cover grill; cook 2 to 3 hours or until internal temperature in thickest part of thigh reaches 180 degrees, adding more alder pieces after 30 minutes. If parts of the turkey get too dark, cover those areas loosely with foil.

Transfer turkey to serving platter; cover loosely with foil. Let stand 15 minutes. Garnish with rosemary sprigs.

WILD RICE AND APRICOT STUFFING

1 cup wild rice

3 cups water

1/2 teaspoon salt

2 to 4 tablespoons soy margarine or butter

2 shallots, minced

1 garlic clove, minced

1 cup dried apricots, chopped

1/4 cup chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, for 60 minutes or until grains split open. Drain any excess water and allow rice to cool.

Melt margarine or butter in a small skillet; add shallots and garlic, and saute 2 minutes. In a medium bowl, combine sauteed vegetables with rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt.

Preheat oven to 350 degrees. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

WILD RICE AND CHICKEN SOUP

(Crockpot)

1 (10 and 3/4 oz.) can condensed cream of mushroom soup

2 and 1/2 cup chopped cooked chicken

2 cup sliced fresh mushrooms

1 cup coarsely chopped carrot

1 cup sliced celery

1 (6 oz.) pkg. long grain and wild rice mix

5 cups chicken broth

5 cups water

In crockpot combine soup, chicken, mushrooms, carrots, celery, rice and contents of seasoning packet. Gradually stir in broth and water. Cover and cook on low for 6 hours.

WILD RICE SALAD

1 cup wild rice, uncooked

1 red bell pepper, chopped

7 Green onions, chopped

1/2 cup mint, fresh, chopped

2/3 cup dried cranberries

2/3 cup pecans, chopped coarsely

2 tomatoes, chopped

1/2 cup lemon juice, fresh

1/2 cup olive oil

salt and pepper to taste

Cook wild rice according to package instructions. Drain and cool. Add bell pepper, onions, mint, cranberries, pecans and tomatoes. Set aside. Mix together lemon juice, oil, salt and pepper. Combine with wild rice and marinate in refrigerator for several hours or overnight. Serves 6.

WILD RICE SOUP

1/2 c wild rice -- washed and drained

5 c chicken broth

2 TB butter

2 medium carrots -- shredded

1 medium onion -- chopped

2 stalks celery -- chopped

1 c mushrooms -- sliced

1/4 c flour

1 1/4 can evaporated milk

1/2 ts salt

1/4 ts pepper

1 ts savory

1 c cooked chicken -- chopped

3 TB lemon juice -- chopped dill, for garnish

In large saucepan bring 2 cups broth and rice to boil. Simmer one hour. Sauté vegetables in butter until tender. Stir flour into vegetables. Add remainder of broth to vegetables and cook until thickened. Add this to the cooked rice. Add remaining ingredients, except lemon. Add lemon juice just before serving & sprinkle with dill.

YAM SOUFFLE

4 tablespoons butter

4 tablespoons flour

1 cup whole milk

1 15-ounce can cut yams in syrup, pureed

6 eggs, separated

1/8 teaspoon salt (more to taste)

1/8 teaspoon pepper (more to taste)

1/2 teaspoon lemon juice, freshly squeezed

Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, 2 minutes. Slowly add milk, whisking to avoid lumps. Stir in 1 cup yam puree and bring mixture to boil. Slightly beat egg yolks; add yolks to yam mixture and bring to boil a second time. Transfer souffle base to mixing bowl and season with salt and pepper. Set aside to cool.

Preheat oven to 400 degrees. Beat eggs whites in large bowl of mixer with lemon juice until soft, but not stiff, peaks form. Carefully fold egg whites into cooled flavor base -- a swirled effect looks and works better than total incorporation. Pour mixture into center of buttered, floured 1 1/2 quart (6 cup) souffle mold. Place in oven, and immediately

reduce heat to 350 degrees. Bake 12-15 minutes.