In the real world, I like to cook ;-)
I like to cook, too, and usually do everyday, but when she gets into her mind that she wants to cook for me and company, we get out and stay out.
Thanksgiving Carrot Mold
1 cup shortening
2/3 cup brown sugar
1 egg
1 tablespoon orange juice
1 1/2 cups flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups fresh carrots, grated fine
1. Cream shortening and brown sugar with an electric mixer in a large bowl.
2. Add the egg and orange juice.
3. Sift in flour.
4. Add all other ingredients and mix.
5. Pour into greased, 4 cup, ring shaped mold.
6. Chill at least 5 hours before baking.
7. Bake at 350 degrees F. for 1 hour.
Stuffed Mushrooms
20 medium stuffing mushrooms
1 cup butter (margarine is ok)
1 small onion
1 stalk celery
3/4 cup Italian seasoned breadcrumbs (more or less)
2 teaspoons of grated parmesan cheese or romano cheese (more or less)
1. Do not wash mushrooms.
2. Wipe clean with paper towel.
3. Pull out stems
4. Place Buttons in shallow baking pan.
5. Stuffing:.
6. Finely dice celery and onion.
7. In a 10in. fry pan, melt butter
8. Saute onions and celery until translucent.
9. Turn off heat.
10. Add bread crumbs and grated cheese until consistency of stuffing.
11. After stuffing mushrooms,bake In 375 degree oven for approximately 20-30 minutes (optional:sprinkle chopped stems over mushrooms or save to add to the gravy).
Thanksgiving Fried Cornbread Dressing
1 lb mild ground sausage
2 diced onions
2 cups sliced celery
1 lb sliced fresh mushrooms
4 cans Swanson chicken broth
2-3 teaspoons sage
salt & pepper (optional)
5 packets cornbread mix (each packet enough for 6 servings of cornbread)
3/4-2 cup butter or margarine
Preheat oven to 425 for cornbread.
Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups milk and 1 egg per package of mix.) (Cornbread can be baked ahead the night before).
When done, use a knife and score through the cornbread to make very small cubes.
(You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
Brown sausage in dutch oven.
Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
Saute til sausage is done and onion is translucent.
Add about 3 cups of cornbread and sage.
Let brown a bit.
Add rest of cornbread and stir well.
Turn dressing from dutch oven into the roaster pan.
Drizzle with chicken broth til nice and moist (personal taste).
Bake at 350 for about an hour or until golden brown.
This makes enough for 24 to 30 servings depending on appetites.
Freezes well.
Sweet Potato Souffle
4 lbs sweet potatoes, unpeeled,cut into pieces
water, as needed
1/2 cup unsalted butter, cut into pieces,at room temperature
1 cup granulated sugar
4 large eggs
3 tablespoons self-rising flour
1 cup milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1/2 cup chopped pecans
2 tablespoons dark brown sugar, firmly packed
1/4 teaspoon cinnamon
1. Preheat oven to 350°F.
2. Have ready two 1 1/2 quart round deep casseroles/souffle dishes.
3. Cover potatoes with enough cold water to over them by 1" in a large pot.
4. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed.
5. Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey).
6. Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined.
7. Put half of the mixture into each of the two souffle dishes.
8. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly.
9. Bake, uncovered, for 1 hour.