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.
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
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