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Nancy's Kitchen - Tried and Tested Recipes
Linda's Holiday Recipes

Linda's Holiday Recipes

Turkey Giblet Gravy Recipe

2 tablespoons flour
1 to 2 tablespoons fat to each cup liquid
1/4 cup chopped giblets
2 hard boiled eggs, chopped

Blend the flour thoroughly with fat or cold liquid before combining it with the hot poultry drippings. This helps to prevent lumps. For moderately thick gravy, use 2 tablespoons flour and 1 to 2 tablespoons of fat to each cup of liquid. For thin gravy use only 1 tablespoon flour and 1 tablespoon of fat for 1 cup liquid. You add 1/4 cup chopped giblets and 2 chopped hard boiled eggs before serving.


Baked Turkey Recipe

1 large or 2 small turkeys, quartered
4 tablespoons honey
salt and pepper
1/2 cup chopped onion
1 cup white wine
1 cup chicken stock
1 teaspoon parsley flakes

Brush the turkey with the honey. Season with salt and pepper to taste. Place turkey in a baking dish and bake at 450F for 30 minutes. Baste often with the butter. Mix the onion, chicken stock, wine and parsley together. Pour over the turkey. Cover and bake at 250F for 1 hour or until turkey is done. Baste turkey occasionally with the liquid from the pan.


Apple Glazed Turkey Breast Recipe

1/3 cup clover honey
1 tablespoon dry mustard
6 ounces frozen apple juice concentrate, thawed and undiluted
1 6 1/2 to 7 pound turkey breast, skin removed
salt and freshly ground black pepper

Combine honey, mustard and apple juice in a small bowl. Season turkey breast with salt and pepper. Place turkey breast on a rack in a shallow roasting pan. Baste with honey mixture. Cover and roast in a 325F oven for 1 hour. Uncover and baste frequently with honey mixture. Roast an additional hour or until the internal temperature reaches 170F. Let cool 10 to 15 minutes prior to slicing.
Serves 10 to 12.


Holiday Beet Salad Recipe

2 pounds raw beets
enough water to cover beets

1 cup water
1 tablespoon sugar
2 teaspoons apple cider vinegar
1/2 teaspoon cinnamon
1 teaspoon grated horseradish
1 pinch allspice
1 pinch ground cloves

Place beets in a pot with enough water to cover them. Bring to a boil and simmer for 2 to 3 hours till beets are tender. Cool beets under cold running water. Peel off skin and slice or dice to your preference. Bring 1 cup of water to boil. Stir in vinegar and other spices. Pour hot mixture over beets. Let Cool. Cover and refrigerate.


Holiday Cauliflower Au Gratin Recipe

2 large heads cauliflower
1 medium onion, diced
1-1/4 cups soy milk
3/4 cup water
3 tablespoons raw cashew nuts
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons oil
1/3 cup unbleached flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
2 tablespoons whole wheat bread crumbs
1/2 teaspoon paprika

Cut the cauliflower into medium pieces and place in a bowl with the onions. Set aside. Blend the soy milk, water, cashews, salt, white and black pepper, nutmeg, garlic powder and nutritional yeast in a blender until smooth. Pour into a saucepan and gently heat, stirring often. Meanwhile, heat the oil in a small saucepan. Add the flour to make a roux. Then whisk the heated soy milk mixture into the roux to make a light, creamy sauce. For a thicker sauce, use more roux. Pour the sauce over the vegetables and stir. Oil a casserole dish. Pour the vegetable and sauce mixture into the pan and press lightly. Sprinkle the bread crumbs over the vegetables and cover with paprika. Cover and bake in a preheated oven at 350F for 45 to 55 minutes.


Holiday Brussels Sprouts in Orange Sauce Recipe

1 pound Brussels sprouts
2 tablespoons butter
2 tablespoons orange flavored liqueur or orange juice
1/4 teaspoon salt

Prepare and cook Brussels sprouts. Heat remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with Brussels sprouts.
Makes 4 servings.


Holiday Baked Squash Recipe

4 to 6 medium yellow squash
3 ounces fresh sausage
1 medium onion, chopped
salt and pepper, to taste
2 slices fresh bread, crumbled
seasoned salt, to taste

Boil squash whole until just tender; remove and carefully split lengthwise. Using a spoon, scoop out pulp, taking care not to break shells. Set pulp aside. Place squash shells in a baking dish. In skillet over medium high heat, cook sausage with onion. Add salt and pepper to taste; remove from heat. Add squash pulp, bread crumbs, and seasoned salt. Add a little water if the mixture is too dry. Stuff squash shells with the sausage mixture;
bake at 375F until browned. Serves 6 to 8.


Mama's Sweet Potatoes Recipe

1 quart sliced, cooked sweet potatoes
3/4 cup karo syrup
2 tablespoons vegetable oil
3 tablespoons cornstarch
1 teaspoon salt

Oil a baking dish. Put in a layer of potatoes, sprinkle with cornstarch, salt and cinnamon, put on a second layer and continue until there are three layers in the dish. Pour in the karo combined with one and one half cups boiling water and the oil and bake thirty five minutes in a 350F oven.


Holiday Carrot Casserole Recipe

2 pounds carrots, sliced
1/2 cup onion, chopped
1/4 cup butter, divided
3 tablespoons all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces process American cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups cornflakes, crushed

Cook the carrots until crisp tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8 inch square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350F for 20 to 25 minutes or until bubbly.

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