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| Thanksgiving Made Easy
Shrimp Chile Bisque
Citrus Marinated Turkey Breast
Mexican cranberries
Southwestern Style Spoonbread Dressing
Garlic Green beans
Brandied Yams
Rolls
Frozen Almond Crunch
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| Shrimp Chile Bisque
two 10 3/4 ounce cans of cream of shrimp soup, undiluted
3 cups of milk
1/2 (16 ounce) loaf of Mexican style process cheese spread, cubed
one 14 ounce can of artichoke hearts, drained and chopped
1/4 teaspoon of seasoned salt
1/4 teaspoon of ground white pepper
1/2 teaspoon of Beau Monde seasoning, optional
one 5 ounce package of frozen cooked small shrimp
Garnishes: sweet red pepper slices, fresh parsley sprigs
Combine the first 7 ingredients in a Dutch oven, cook over low heat until cheese melts and mixture is hot, stirring often. Add shrimp, cook 1 minute or until thoroughly heated, stirring often. Spoon into serving bowls, and garnish if desired. Yield 2 quarts. Bisque may be prepared a day ahead except for adding shrimp. Reheat over low heat, stirring often. Stir in shrimp as directed. |
Citrus Marinated Turkey Breast
one 6 to 7 pound turkey breast
1 cup of orange juice
1/4 cup of lime juice
1/4 cup of olive oil
3 tablespoons of apple cider vinegar
2 teaspoons of salt
2 teaspoons of dried oregano
1 teaspoon of pepper
garnishes: fresh sage, oregano, rosemary sprigs
Remove and discard skin and breast bone from turkey. Place breast halves in a jumbo, heavy duty, zip lock plastic bag, set aside.
Combine the orange juice and next 6 ingredients in jar, close tightly and shake vigorously. Set 1/2 cup marinade in refrigerator. Pour remaining marinade over turkey, seal bag. Chill 8 hours, turning bag occasionally. Remove turkey from marinade, discard marinade. Cook turkey, covered with grill lid, over hot coals (400 -to 500ºF. ) for 18 minutes on each side or until a meat thermometer registers 170º, brushing occasionally with reserved marinade. Let stand 10 minutes before slicing. Yield 8 servings
Southwestern Style Spoonbread Dressing
two 8 1/2 ounce packages of cornbread mix
2 to 3 teaspoons of cumin seeds
1/4 cup of butter or margarine
2 cups of finely chopped celery
1/2 cup of chopped onion
1/2 cup of chopped sweet red pepper
1/2 cup of chopped green pepper
one 8 ounce package of herb seasoned stuffing mix
two 10 1/2 ounce cans of condensed chicken broth, undiluted
2 1/4 cups of water
2 large eggs
1/2 teaspoon of salt
1/2 teaspoon of ground red pepper
Garnishes: sweet red pepper strips, celery leaves
Prepare cornbread according to package directions, cool and crumble into a large bowl. Set aside.
Cook cumin seeds in a large heavy skillet over medium heat, stirring constantly, 3 minutes or until seeds are more fragrant and lightly browned. Cool seeds and crush, set aside.
Melt butter in skillet over medium heat, add celery and next 3 ingredients and cook, stirring constantly, until tender.
Stir celery mixture, crushed cumin, stuffing mix, and next 5 ingredients into crumbled cornbread. Spoon mixture into a lightly greased 13x9x2 inch baking dish. Bake at 350ºF. for hour and 15 minutes or until lightly browned. Garnish, if desired. Yield 8 servings
Garlic Green Beans
2 pounds of fresh green beans
1 cup of water
1/4 cup of butter or margarine
4 cloves garlic, minced
1/4 teaspoon of lemon pepper seasoning
1/4 teaspoon of salt free herb seasoning
1/3 cup of chopped fresh parsley
Wash beans and remove ends. Bring water to a boil in a Dutch oven. Add beans, return to a boil, cover and simmer 10 minutes or until crisp tender. drain and keep warm. Melt butter in Dutch oven over medium heat, add garlic and cook until tender, stirring occasionally. Stir in seasonings. Add green beans, cook, stirring occasionally, 3 minutes or until thoroughly heated. Spoon into a serving dish, sprinkle with parsley. Yield 8 servings |
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Brandied Yams
5 large sweet potatoes, about 4 1/4 pounds
1/4 cup of sugar
1/4 to 1/3 cup brandy
3 tablespoons of butter or margarine, melted
1 teaspoon of salt
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/8 teaspoon of pepper
1 tablespoon of butter or margarine, melted
1 tablespoon of grated orange rind
garnish: Orange slices
Cook sweet potatoes in boiling water to cover 45 minutes or until tender, cool to touch. Peel and mash. Stir in sugar and next 6 ingredients spoon mixture into a lightly greased 11x7x1 1/2 inch baking dish. Brush top with 1 tablespoon of melted butter, sprinkle with orange rind. Bake at 350ºF. for 25 to 30 minutes. Garnish, if desired. 8 servings
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