@@@@@Roasted Winter Vegetables3 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar2 teaspoons coarse salt1 tablespoon fresh rosemary, chopped2 carrots, peeled & cut into 3/4-in. chunks1 onion, cut into 1-inch pieces1 sweet potato, peeled & cut into l-inch cubes8 ounces mushrooms, cut into 1-inch pieces2 parsnips, peeled & cut into 1-inch cubes10 cloves garlic, peeledIn a small bowl, combine the oil, vinegar, salt and rosemary. In a large bowl, mix all the vegetables. Drizzle the oil and vinegar mixture and toss to evenly coat vegetables. Spread the vegetables in a baking pan just large enough to hold them in one layer. (If the pan is too big, the vegetables may dry out too much and burn.) Roast at 450 degrees for 50 minutes, shaking the pan once or twice. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature. @@@@@Orange-Glazed Carrots with Mint1 1/2 pounds baby carrots, peeled2 tablespoons vegetable oilSalt & pepper to taste1 tablespoon fresh ginger, chopped1 teaspoon garlic, chopped1 tablespoon shallots, chopped2 tablespoons honey1/2 cup orange juice1 tablespoon soy sauce1/4 cup water1 tablespoon fresh mint, choppedCut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces in half lengthwise to make them uniform in size. Heat the oil in a 9-inch saute pan over moderate heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side. Season with salt and pepper. Add the ginger, garlic and shallots. And cook over medium-low heat for 5 - 7 minutes, stirring occasionally, until the shallots are softened. Add the honey, orange juice, soy sauce and water. Cover and cook slowly for 30 - 40 minutes, stirring occasionally, until the carrots are tender and the juices have formed a glaze. Garnish with the mint. @@@@@Roasted Cauliflower & Broccoli4 cups fresh cauliflower florets4 cups fresh broccoli florets2 cloves garlic, thinly sliced2 teaspoons olive oil1/4 teaspoon saltIn a large bowl, combine cauliflower, broccoli and garlic. Add olive oil and salt; toss well to coat. Arrange in a single layer in a greased 9 x 13-inch baking dish. Bake at 400 degrees for 30 minutes or until tender and lightly browned, stirring every 5 minutes. Yields 4 servings. @@@@@Sauteed Green Beans & Onions with Bacon1 pound green beans, trimmed & halved crosswise4 bacon slices1 (16-ounce) bottle cocktail onions, drained2 teaspoons sugar1/2 teaspoon dried thyme1 1/2 tablespoons cider vinegar3/4 teaspoon salt1/4 teaspoon pepperCook beans in boiling water for 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry. In a large nonstick skillet over medium-high heat, cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook for 2 minutes or until thoroughly heated. Add vinegar, salt and pepper; toss to coat. Stir in crumbled bacon just before serving. Yields 8 servings. @@@@@Scalloped Corn1 (15-ounce) can whole kernel corn1 (15-ounce) can cream-style corn1 (8-ounce) carton sour cream1 (8 1/2-ounce) box Jiffy corn bread mix1/2 cup butter, melted1/2 cup onion, choppedMix all ingredients in a casserole and bake at 375 degrees for 30 minutes. Use a deep enough dish to allow for the rising of the corn bread. @@@@@Candied Sweet Potatoes4 pounds sweet potatoes, peeled & sliced3/4 teaspoon salt1/4 teaspoon pepper1/2 cup brown sugar Pinch of nutmeg4 tablespoons margarine 1 cup miniature marshmallows (optional)In a saucepan, cover potatoes with water and cook until tender. Put in a shallow 2 quart casserole dish. In a skillet, combine brown sugar, margarine, salt, pepper and nutmeg. Cook for 3 minutes. Pour mixture over potatoes. Bake uncovered at 400 degrees for 30 minutes. Baste and turn potatoes occasionally. Optional: Add marshmallows to top of sweet potatoes during last 10 minutes of baking time. @@@@@Orange-Glazed Sweet Potatoes6 medium sweet potatoes1 teaspoon salt3 tablespoons margarine1/2 tablespoon orange zest1 tablespoon orange juice3/4 cup light or dark corn syrup1/4 cup brown sugar3 orange slices (3 to 4), halvedPare and halve sweet potatoes. Place potatoes in a large saucepan and cover with water; add salt. Boil and simmer in covered pan until tender, about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with margarine. Combine remaining ingredients. Add to potatoes. Cook uncovered over low heat until glazed, about 15 minutes. Baste frequently, turning potatoes once. Yields 6 servings. @@@@@Hanukkah Latkes3 cups baking potatoes, peeled & cubed2 tablespoons flour1/2 teaspoon salt1/4 teaspoon baking powder1/8 teaspoon pepper2 egg whites1 small onion, quartered1 tablespoon vegetable oil, divided6 tablespoons nonfat sour creamSliced green onions (optional)Place potatoes, flour, salt, baking powder, pepper, egg whites and onion in a food processor. Pulse 20 times or until potatoes are very finely chopped. In a large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil. Spoon about 1 heaping tablespoon batter per latke into skillet; cook for 11/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. Serve latke with sour cream; garnish with green onions. Yields 6 servings. @@@@@Scalloped Potatoes & Leeks1 tablespoon margarine2 cups leeks, thinly sliced2 cloves garlic, minced1 3/4 pounds red potatoes, peeled & cut into 1/8-in. slices1 2/3 cups 1% milk3/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground nutmeg1 egg, beaten2 tablespoons grated Parmesan cheeseMelt margarine in a medium saucepan over medium heat. Add leeks and garlic; stir well. Cover and cook for 5 minutes or until the leeks are tender. Remove from heat; set aside. Arrange one-third of potato slices in a greased 7 x 11-inch baking dish; top with half of leek mixture. Repeat layers, ending with potato slices. In a bowl, combine milk, salt, pepper, nutmeg and egg; stir well with a wire whisk. Pour over potato mixture. Bake uncovered at 425 degrees for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned. Yields 6 servings. @@@@@Garlic Mashed Potatoes7 cups potatoes, peeled & cubed6 cloves garlic, peeled1/2 cup 2% milk2 tablespoons margarine1/2 teaspoon salt1/8 teaspoon pepper1/4 cups grated Parmesan cheese 1 teaspoon dried rosemary (optional)In a saucepan, cover potatoes and garlic with water; bring to a boil. Reduce heat. Simmer for 20 minutes; drain. Return potatoes and garlic to pan. Add remaining ingredients; using a mixer, beat at medium speed until smooth. Yields 8 servings. Variations: Add 1 or more of the following: 2 tablespoons fresh, chopped parsley; cooked, crumbled bacon; 1/2 cup shredded cheddar cheese. @@@@@Southern Style Stuffing12 cups soft bread crumbs2/3 cup onion, finely chopped2/3 cup butter, melted2 cups ripe olives, diced2 cups roasted peanuts, chopped1/2 cup chicken broth2 teaspoons celery saltCook bread crumbs and onion in butter until bread is lightly browned and onion is soft. Remove from heat and stir in remaining ingredients, using only enough broth to moisten lightly. Makes enough stuffing for a 10 - 12 pound turkey. To make your own dried bread cubes for stuffing, cut bread into 1/2 inch squares. Bake at 300 degrees for 10 - 15 minutes, stirring twice. Allow to cool. You will need 12 - 14 slices of bread to make 8 cups of dried bread cubes. @@@@@Bread Crumbs14 slices bread, cut into 1/2 inch squaresBake at 350 degrees for 10 15 minutes, stirring twice. Cool before use.@@@@@Slow Cooker Stuffing1 cup butter, melted2 cups celery, chopped1 cup onion, chopped1 teaspoon poultry seasoning1 1/2 teaspoons leaf sage, crumbled1/2 teaspoon pepper1 1/2 teaspoons salt1 teaspoon fresh thyme, crumbled2 eggs, beaten4 cups chicken broth12 cups dry bread crumbsIn a large bowl, mix together butter, celery, onion, spices, eggs and broth. Add bread crumbs and stir to blend. Cook in a slow cooker on high for 45 minutes; reduce heat and cook on low for 6 hours. Yields 10 - 12 servings. Optional: Add chopped giblets, chestnuts, oysters or dried fruit to suit your taste. @@@@@Corn Bread & Sausage Stuffing1 pound ground pork sausage1/2 cup butter, melted3 cups onions, chopped2 cups celery, chopped2 tablespoons black pepper2 cups bell pepper, chopped1 cup green onions, chopped2 teaspoons fresh thyme, chopped1 teaspoon dried rubbed sage1 (12-ounce) box corn bread stuffing mixSalt to taste1/2 cup applesauce1 1/2 cups chicken brothIn a large skillet over medium heat, cook sausage in butter until brown. Add onions, celery, black pepper and bell pepper. Cover and cook until tender, stirring occasionally. Add green onions, thyme and sage. Transfer to a large bowl. Stir in stuffing mix and add salt. Add applesauce and enough broth to moisten stuffing. Loosely fill turkey cavity. Extra stuffing can be cooked separately, but add more broth as it will not be absorbing turkey juices. Bake with turkey for 1 hour. If not baking with turkey, bake at 350 degrees for 35 - 40 minutes. @@@@@Wild Rice Stuffing1 (6 3/4-ounce) box Uncle Ben's wild rice4 chicken flavored bouillon cubes1 cup hot water1 cup celery, chopped1/2 cup bell pepper, chopped1/2 cup butter, melted1 (8-ounce) package herb-seasoned stuffing mix2 teaspoons poultry seasoningPrepare rice according to package directions. In a large bowl, dissolve bouillon in water; add rice. In a medium skillet, saute celery and pepper in butter until tender. In a large bowl, combine all ingredients and mix well. Stuff turkey cavity. Put extra stuffing into greased baking dish; bake for 30 minutes with turkey. Yields 12 servings. @@@@@Mushroom & Pecan Rice2 cups fresh mushrooms, sliced 1 1/4 cup water1/2 cup green onions, thinly sliced2 tablespoons butter, melted1 cup beef consomme, undiluted1/4 cup pecans, toasted & finely chopped1 cup uncooked brown basmati rice 2 tablespoons additional uncooked brown basmati rice1/8 teaspoon pepperIn a large saucepan over medium-high heat, saute mushrooms and onions in butter for 4 minutes. Stir in rice, water and consomme; bring to a boil. Cover, reduce heat and simmer for 45 minutes or until liquid is absorbed. Remove from heat; let stand covered for 10 minutes. Stir in pecans and pepper; fluff with a fork. Yields 4 servings. @@@@@Curried Basmati Rice1/2 cup onion, finely chopped2 cloves garlic, minced2 tablespoons margarine, melted1 1/2 cups uncooked white basmati rice1 teaspoon curry powder1/2 teaspoon salt2 (10 1/2-ounce) cans low-salt chicken broth1/2 cup water1/4 cup fresh parsley, chopped1/4 teaspoon lemon zest1 tablespoon fresh lemon juiceIn a large saucepan over medium heat, saute onion and garlic in margarine for 5 minutes. Add rice and curry powder; cook for I minute, stirring constantly. Add salt, broth and water; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed. Remove from heat and stir in the remaining ingredients. Let stand covered for I 0 minutes; fluff with a fork. Yields 6 servings. @@@@@Creamy Sage Gravy2 cups hot drippings from roasted turkey1/4 cup flour1 cup water1 1/4 teaspoon crushed sage1/8 teaspoon ground red pepperIn a large saucepan, boil turkey drippings until drippings are reduced by half. In a small mixing bowl, use a wire whisk to mix the flour and water. Pour through a strainer into the boiling turkey drippings, stirring constantly until desired thickness is reached. Remove from heat. Add sage and red pepper; continue stirring with wire whisk until well blended. Not stuffing the turkey. Place chopped onions, celery and garlic inside to infuse the meat and to flavor drippings for a tastier gravy. @@@@@White Gravy1/4 cup flour1/2 teaspoon salt1/2 teaspoon pepper1/2 cup water1 (12-ounce) can evaporated skim milk1 (10 1/2-ounce) can low-salt chicken brothIn a medium saucepan, combine flour, salt and pepper. Gradually add water, milk and broth, stirring with a wire whisk until blended. Bring to a boil; reduce heat, and simmer for 3 minutes or until thickened, stirring constantly with whisk. Yields 3 cups. @@@@@Roast Beef GravyCaramelized juices from the roasting pan2 tablespoons flour2 cups beef broth or waterSalt & pepper to tasteRemove the beef from the roasting pan and pour off all but 2 tablespoons of the fat, leaving the juices, which may have already caramelized to brown bits. Set the roasting pan on the stove over medium heat and, if necessary, simmer the juices until they darken to brown bits, 1 - 2 minutes. Transfer to a saucepan. Stir in the flour and cook until the flour is a deep, golden brown, about 3 minutes. Ad~ the broth. Bring the gravy to a boil, stirring until it thickens. Season with salt and pepper. Strain into a gravy boat and serve.