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!

DAWN’S HOLIDAY PUMPKIN MUFFINS

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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Shake bag to coat. Pour the potatoes onto a 13x9-inch baking pan. Roast at 450 degrees for 35–40 minutes, stirring occasionally, until tender.

Game Day Cheese Balls Two Ways

#1: Gonzo Cheddar Cheese Ball: Mix three 8-ounce packages of softened cream cheese with a large bag of finely grated cheese (cheddar or pepper Jack), a dash of pepper, a dash or two of garlic powder, a dash of Worcestershire sauce, and 2 chopped green onions. Mix well. Place in the middle of a serving dish and round with your hands or a spoon. Press finely ground pecans around the top and sides. Serve with butter crackers, veggies, or toasts. #2: Salmon Pâté: Drain a 1-pound can of salmon and remove bones. Mix with an 8-ounce package of softened cream cheese, 1 Tablespoon of lemon juice, 2 chopped green onions, 1/2 teaspoon of horseradish, and a dash each of celery seed, dill, salt, and pepper. Mix well. Smooth into a ball and roll into a mixture of finely chopped pecans and chopped parsley. Serve with veggies or crackers.

Baked New Orleans Yams

Boil 5 yams (about 3 pounds) until tender. Cool, peel, and mash. Add 1/2 teaspoon or cinnamon, 1/4 cup of melted butter, 1/2 cup of cream, 1/3 cup of chopped pecans, and 1/3 cup of raisins. Pour into a buttered casserole dish. Top with 8–10 large marshmallows. Bake at 350 degrees for 25 minutes.

Make-Ahead Turkey Gravy

Place 4–6 turkey wings into a greased baking dish. Add 2 sliced onions, along with pepper and salt to taste. Bake uncovered at 400 degrees for 90 minutes (turn once or twice). Put the roasted wings into a soup pot. Add 2 stalks of celery, 2 chunk-cut carrots, and a sprinkle of dried thyme (or a few sprigs of fresh). Add a large (40-ounce) can of chicken broth or turkey broth to

the pot. If you have a bag of turkey giblets, add them now. Bring to a boil. Reduce heat and simmer (uncovered) for 45 minutes. Strain the broth, shred some of the wing/giblet meat, if desired, and discard the vegetables. Refrigerate for 2 days or freeze for 3 months—skim fat when it gels.

When you’re ready to assemble the gravy, melt 4 Tablespoons of butter in a large sauce pot. Whisk in 4 Tablespoons of flour until smooth. Gradually add the broth (you should have about 4 cups). Whisk until heated through and thick. Season with pepper.

Pumpkin Bars

Mix 4 large eggs with 1 and 2/3 cups of sugar, 1 cup of canola oil, and one 15-ounce can of pumpkin. In another bowl, whisk 2 cups of flour, 2 teaspoons of cinnamon, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of vanilla, and 1 and 1/2 teaspoons of pumpkin pie spice. Mix well. Add the wet ingredients to the dry and mix. Pour into an ungreased jelly roll pan and bake at 350 degrees for 25–30 minutes. Cool. Beat 6 ounces of soft cream cheese with 2 cups of powdered sugar, 1/4 cup of soft butter, 1 teaspoon of vanilla, and 1–2 Tablespoons of milk. Frost the cooled bars with the cream cheese frosting. Refrigerate leftovers.

Classic Pumpkin Pie

Mix 3/4 cup of sugar (white or brown) with 1 teaspoon of cinnamon, 1/2 teaspoon of salt, 1/2 teaspoon of pumpkin pie spice, 1/2 teaspoon of ginger, 1/4 teaspoon of ground cloves, 2 eggs, 1 teaspoon of real maple syrup (optional), and one 15-ounce can of evaporated milk. Stir ingredients well. Pour into an unbaked pie shell (your own or store-bought). Bake on a cookie sheet for 15 minutes at 425 degrees. Lower the temperature to 350 degrees and bake for another 45–50 minutes. Cool. Refrigerate and serve with real whipped cream.