Here’s a little recipe from Martha Stewart that should soothe the throat and relax the nerves. A cup of tea helps any situation, right?
Yield: 1 Quart
- 3 1/2 cups water
- 1/2 teaspoon turmeric
- 3 tablespoons honey
- Peel (without pith) of 1 lemon
- 2 tablespoons lemon juice
- Pinch of cayenne
- Bring the ingredients to a boil in a saucepan.
- Remove from heat; steep, covered, until the liquid cools to room temperature.
- Strain and reheat to serve.
The brews can be stored in the refrigerator for up to a week.
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
Photo by Taste of Home©
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
Photo by Taste of Home©
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
Yield: 2-3/4 cup or 22 Servings
- 3/4 c. buttermilk
- 2 c. (16 ounces) 2% cottage cheese
- 1 envelope ranch salad dressing mix
- In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
- Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.
2 tablespoons (calculated without greens a: 23 calories, 1g fat (0.550g saturated fat), 3mg cholesterol, 177mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 3g protein Diabetic Exchanges:1/2 fat-free milk
Originally published as Buttermilk Salad Dressing in Light & Tasty October/November 2001, p29
Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good…
via Cranberry Brie Appetizer — Your Homebased Mom
Yield: 12 Servings (3/4 cup each)
- 2 large heads cauliflower, broken into florets
- 1-1/2 cups shredded Parmesan cheese
- 1 cup shredded Colby-Monterey Jack cheese
- 6 tablespoons butter, cubed
- 3/4 teaspoon garlic salt
- 1/2 teaspoon Montreal steak seasoning
- 1 cup (4 ounces) Italian-style panko (Japanese) bread crumbs
- 1/4 cup butter, melted
- Preheat oven to 350°. Place cauliflower in a stockpot; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until very tender. Drain; transfer to a large bowl. Mash cauliflower; stir in cheeses, cubed butter and seasonings. Transfer to a greased 3-qt. or 13×9-in. baking dish.
- In a small bowl, mix bread crumbs and melted butter until evenly coated; sprinkle over cauliflower mixture. Bake, uncovered, 40-50 minutes or until heated through and topping is golden brown.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
3/4 cup equals 238 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 612 mg sodium, 14 g carbohydrate, 4 g fiber, 9 g protein.
Originally published as Mashed Cauliflower Au Gratin in Taste of Home October/November 2012, p79