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

 

Grandma K's Turkey Gravy

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

Fast & Creamy Buttermilk Salad Dressing

Yield: 2-3/4 cup or 22 Servings

Creamy Buttermilk Salad dressing

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

Buttermilk Blue Cheese Dressing Recipe

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

 

Ingredients: 

 

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

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

Ingredients:

 

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

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

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.