Grandma K’s Turkey Gravy Recipe

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)

Ingredients:

• 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

 

Directions: 

1. Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
2. 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

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Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Photo by Taste of Home©

Ingredients:

• 3/4 c. buttermilk
• 2 c. (16 ounces) 2% cottage cheese
• 1 envelope ranch salad dressing mix

Directions:

1. In a blender, combine the buttermilk, cottage cheese and salad dressing mix; cover and process for 20 seconds or until smooth.
2. Pour into a small pitcher or bowl. Cover and refrigerate for 1 hour. Stir before serving with salad.

 

Nutritional Facts
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

Spicy Seasoning Mix

Yield: 8 tsp. of mix

Ingredients: 

• 1 1/2 tsp. white pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1 tsp. onion powder
• 1 1/4 tsp. garlic powder
• 1 Tbsp. basil, dried
• 1 1/2 tsp. thyme, dried

Directions:   Mix all ingredients together.  Store in an airtight container.

 

Note: This seasoning mix can be used instead of salt in meat, poultry, fish or vegetable dishes.

Buttermilk Blue Cheese Dressing Recipe

Recipe by Daniel Gritzer

Yield: 1-1/2 cups

Photo by Vicky Wasik/ Serious Eats.com

 

Ingredients: 

• 2 ounces (60g) mild blue cheese
• 1/2 cup (120ml) mayonnaise
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) buttermilk
• 1 tablespoon (15ml) fresh juice from 1 lemon
• Freshly ground black pepper
• Kosher salt (if needed)

 

Directions:

In a medium bowl, mash blue cheese with a whisk. Whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth, slightly lumpy dressing forms. Season with pepper. (The blue cheese will likely make the dressing salty enough, but taste and add salt if necessary.) Serve.

 

 

Mini Gyro Burgers with Watermelon-Feta Salad

Recipe by Better Homes & Gardens™

Yield: 4 servings/Sandwiches

Photo by Better Homes & Gardens™

 

Ingredients: 

• 8 oz. ground lamb or beef
• 8 oz. ground turkey
• 1/4c. chopped fresh mint
• 1/2 tsp. dried oregano, crushed
• 2 Tbsp. finely chopped red onion
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 4 whole wheat or plain pita bread rounds
• 1 recipe Watermelon-Feta Salad
• Fresh mint (optional)

 

Directions: 

In a medium bowl combine all ingredients except pita bread rounds. Shape into eight 1/2-inch thick patties; place on a foil-lined baking sheet. Broil 4 inches from heat 6 to 9 minutes or until done (an instant-read thermometer inserted horizontally into patties registers 165 degrees F), turning once. Place 2 patties on each pita; top with Watermelon-Feta Salad. If desired, sprinkle with mint leaves. Fold over to eat.

 

Watermelon-Feta Salad

Yield: 1 -1/3cups

Ingredients:

• 1 cup chopped seedless watermelon
• 1/4 c. crumbed feta cheese (1 oz.)
• 2 Tbsp. finely chopped red onion
• 1 Tbsp. snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice and oil.  Toss gently to coat.
2. Cover and refrigerate for up to 2 days.

 

 

Watermelon-Feta Salad

Recipe by Better Homes and Gardens™

Yield: 1-1/3 cups

Mini Gyro Burgers with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Ingredients:

• 1 c. chopped seedless watermelon
• 1/4 c. (1 oz.) crumbled feta cheese
• 2 Tbsp. finely chopped red onion
• 1 Tbsp snipped fresh mint
• 1 Tbsp. lemon juice
• 1 tsp. olive oil

 

Directions: 

1. In a small bowl combine watermelon, cheese, onion, mint, lemon juice, and oil.
2. Toss gently to coat.
3. Cover; refrigerate for up to 2 days.

 

Homemade Gyros with Watermelon-Feta Salad (Photo by Better Homes & Gardens™)

Kansas City-Style Barbecue Sauce Recipe

by Joshua Bousel

Yield: 2-1/2 cups

Photo by Serious Eats.com

Ingredients: 

• 2 tablespoons butter
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 2 cups ketchup
• 1/3 cup molasses
• 1/3 cup dark brown sugar
• 1/3 cup apple cider vinegar
• 2 tablespoon yellow mustard
• 1 tablespoon chili powder
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper

 

Directions: 

1. Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
3. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Honey BBQ Sauce

by Karene Donnay of Glencoe, Minnesota for Taste of Home

“This barbecue sauce is my own recipe that my whole family enjoys, especially my father. It’s a quick and easy recipe that can be made ahead and refrigerated or used immediately.” – K.D.

Photo by Taste of Home©

Yield: 1-1/3 cups (10 Servings)

Ingredients:

• 1 can (8 ounces) tomato sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon molasses
• 1-1/2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons prepared mustard
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 1/4 teaspoon chili powder
• 1/8 teaspoon pepper

 

Directions:

In a small saucepan, combine all ingredients. Bring to a boil. Serve with chicken or pork.

 

Nutritional Facts

2 tablespoons: 37 calories, 0 fat (0 saturated fat), 0 cholesterol, 124mg sodium, 9g carbohydrate (8g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

 

 

Originally published as Honey Barbecue Sauce in Taste of Home August/September 2008, p14

National Barbecue Day – May 16, 2017

5 Fun Facts about BBQ from Foodimentary.com

President Lyndon Johnson and Humbert H. Humphrey celebrate the election results at the Victory Barbecue November 4 in 1964. Photo by Getty Images©

• Grilling is no longer considered a male dominated activity. While 51 percent of males cha-cha with the charcoal, 49 percent of women flamenco with the flames.
• 263,000 moist towelettes will wipe up BBQ sauce covering fingers and faces.
• The most common ingredient added to barbecue sauce is garlic, followed by brown sugar.
• The original barbecue sauce, dating back hundreds of years, consisted of vinegar and pepper.
• Lyndon B. Johnson, the 36th president of the United States, hosted the first barbecue at the White House that featured Texas-style barbecued ribs.

LYNDON JOHNSON’S FAVORITE BARBEQUE SAUCE

• 1/4 c. butter or margarine
• 1/4 c. cider vinegar
• 1/4 c. ketchup
• 1/4 c. lemon juice
• 1/4 c. Worcestershire sauce
• 1/2 t. Tabasco sauce

 

Directions:

1. Bring all ingredients to a boil in a saucepan.
2. If baking chicken, pour over the chicken pieces in a foil lined pan.
3. Bake, uncovered at 350° for 1 hour, basting occasionally. This is enough sauce to cover 6 large pieces of chicken. If baking more, this recipe can be doubled or tripled.
4. Refrigerate leftover sauce.

 

Photo by Foodimentary.com

Find Walter “The Barbecue King” Jetton’s recipe here.  He was instrumental in making LBJ’s barbecue events successful.

Spooky Veggies ‘N Dip Recipe

by Laura Himmelein

Photo by Tina Rupp

Ingredients:

• Carrots
• Green beans
• Cherry Tomatoes
• Olives
• Peas
• Ketchup
• Your choice of Dip

 

Directions:

1. Put a dip of your choice in a small bowl and set in the center of a serving platter. Spread some dip onto carrot tips to form fingernails; set on platter.
2. Heap green beans next to carrots. Dot ends of beans with ketchup to create snake eyes.
3. Slice cherry tomatoes in half and place on platter, flat side up; top with an olive slice and a pea to create eyes.

 

For the recipe of Hootwiches (seen pictured above), click here on www.parenting.com website.