Weekend Gourmet
Thankful Gatherings and Colder Days…Let’s Eat! By Kate Beiting
Dawn’s Holiday Pumpkin Muffins In a large bowl, blend 3 cups of flour, 2 cups of sugar, 2 teaspoons of baking soda, 2 teaspoons of baking powder, 1 and 1/4 teaspoons of cinnamon, and 1 and 1/4 teaspoons of salt. In another mixing bowl, beat together 4 eggs, 1 can of pumpkin, 1 and 1/2 cup of vegetable oil, and 2 teaspoons of vanilla. Add the dry ingredients to the wet. Stir in 3 cups of mini chocolate chips. Fill greased mini muffin pans. Bake at 400 degrees for 15–20 minutes. Makes enough for a holiday crowd! Turkey Chili Heat 1 Tablespoon of oil in a large stockpot. Add 1 stalk of celery (diced), 1 carrot (diced), 1 small onion (chopped), 1 Tablespoon of minced garlic, and 1/2 of a green pepper (diced). Cook for 5–6 minutes. Add 1 pound of cubed leftover turkey. (If you don’t have turkey left over, fry up 1 pound of ground turkey.) Add 2 teaspoons of ground cumin, 1 can of green chilies, 1 can of diced tomatoes, 1 teaspoon of chili powder, 1 small (8-ounce) can of tomato sauce, and 3–4 cups of stock (vegetable, chicken, turkey, or beef). Add salt and pepper to taste as well as other seasonings, like tabasco sauce, if desired. Stir and simmer for 30 minutes. Add 1 or 2 cubed sweet potatoes and cook for another 30 minutes. Adjust seasonings as desired. Merry Widow Turkey Sandwiches Spread slices of bread with your choice of mayo, Miracle
Whip, or butter. Top bread with slices of turkey, a spoonful of cranberry sauce, and a slice of Swiss cheese. Broil until toasty. Maude’s Roasted Cranberry Sauce Rinse 1 pound of cranberries and spread them out onto a jelly roll pan lined with parchment paper or aluminum foil. Sprinkle the berries with 1 cup of sugar and 1 Tablespoon of orange zest. Roast at 350 degrees for 45–60 minutes, stirring a few times, until the berries are bursting. Remove from the oven and cool. Pour the berries into a bowl. Pour in 1 Tablespoon of brandy or Port and stir well. Refrigerate. Onion Roasted Potatoes Peel and chunk-cut 2 pounds of russet potatoes. Place the potatoes in a large zip-top bag. Pour in 1/3 cup of olive or vegetable oil and sprinkle in 1 envelope of onion soup mix.
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