The not-so-secret ingredient is mashed potatoes. IF you have any left-overs from the holiday meal but not enough potatoes to go around, this is the best way for everyone to enjoy them. (Besides… waste not, want not.)
1 c. milk
2/3 c. butter or margarine
2/3 c. sugar
1 TBsp. salt
2 cups chilled mashed potatoes
2 pkgs. yeast
1/2 c. lukewarm water
6-8 cups flour
Don’t forget to knead bread and then let rise prior rolling into balls in a lightly greased pan.
Bake: 375° F for 15 to 20 minutes.
“These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is the only way we prepare mashed potatoes”. —Valerie Mitchell, Olathe, Kansas
Yield: 6 servings
- 8 medium red potatoes, quartered
- 3 garlic cloves, peeled
- 2 tablespoons butter
- 1/2 cup fat-free milk, warmed
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender.
- Drain well. Add the butter, milk and salt; mash. Stir in cheese.
For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois
Makes 30 Servings
Yield: Approximately 2-1/2 tablespoons.
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
- Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.
Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995
Yield: 6 cups
- 1 egg white
- 1 teaspoon water
- 2 cans (12 ounces each) salted mixed nuts
- 1/2 cup sugar
- 1 tablespoon Homemade Pumpkin Spice (recipe above)
- In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.
Originally published as Spiced Nuts in Country Woman November/December 1995, p21
Here’s a stress-free recipe that’ll impress Grandma herself! Seasonings and a shallot add wonderful flavor` to this velvety gravy, which tastes just as good the next day. —Jesse Klausmeier, Burbank, California
Yield: 2 cups (approx. 16 servings)
- Reduced-sodium chicken broth
- 1 shallot, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
- Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Originally published as Grandma’s Turkey Gravy in Simple & Delicious October/November 2012, p46
Yield: 10 Servings
- 8 cups coarsely crumbled corn bread
- 4 hard-boiled large eggs, chopped
- 1 medium green pepper, finely chopped
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- Turkey giblets, finely chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons poultry seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 large eggs, lightly beaten
- 3 cups chicken broth
- Preheat oven to 350°. In a large bowl, combine first 10 ingredients. In another bowl, whisk eggs and broth. Add to bread mixture; stir until moistened.
- Transfer to a greased 13×9-in. baking dish. Bake, uncovered, 40-45 minutes or until lightly browned and a thermometer inserted in the center reads 160°.
Originally published as Southern Corn Bread Dressing in Simple & Delicious October/November 2010, p51