Recipe by Ibby 

"A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted."

Ingredients:

  • 2 cups apple cider

  • 1/3 cup real maple syrup

  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons chopped fresh marjoram

  • 2 1/2 teaspoons grated lemon zest

  • 3/4 cup butter

  • salt and ground black pepper to taste

  • 14 pounds whole turkey, neck and giblets reserved


Directions:
  1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
  2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
  3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
  4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
  5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
  6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.


Maple Roast Turkey and Gravy


Recipe by EVE11 

"Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce."

Ingredients:

  • 1 clove garlic, minced

  • 1 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • 1 pod cardamom seeds

  • 1/2 teaspoon water, or as needed

  • 1 teaspoon vegetable oil

  • 1/4 cup rice wine vinegar

  • 1/2 cup sugar

  • 1 mango - peeled, seeded, and chopped

  • 1/4 teaspoon salt


Directions:
  1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
  3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
  4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  5. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
  6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.


Tropical Grilled Pork Chops


Recipe by Jessie Novotny 

"Fabulous recipe for all you Mexican food lovers. It is quick and easy! Serve with salsa and sour cream."

Ingredients:

  • 1 pound skinless, boneless chicken breast halves - cut into strips

  • 1 tablespoon vegetable oil

  • 1 onion, sliced into strips


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet with non-stick cooking spray.
  2. In a large skillet, fry the chicken strips in vegetable oil until they are no longer pink. Add the onions and fry (stirring constantly) until they are translucent. Mix in the salsa (you may want to add more to taste).
  3. Place the tortillas between two damp paper towels and microwave on high for 1 minute.
  4. Fill half of 1 tortilla with the chicken mixture and cheese, then fold the tortilla over the full half. Repeat with remaining tortillas and filling. Arrange the quesadillas on a cookie sheet.
  5. Bake the quesadillas in the preheated 350 degrees F (175 degrees C) oven until the cheese has melted. Cut the quesadillas into fours.


Quesadillas II


Recipe by Melanie 

"This rich recipe is great for either a brunch or breakfast. You can make this a day ahead if you want to serve it for an early morning breakfast. Just reheat in the microwave. You may use any combination of cheese in this recipe, even non-fat."

Ingredients:

  • 10 eggs, beaten

  • 1/2 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 pinch salt


Directions:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, mix the eggs, flour, baking powder, and salt. Stir in the green chile peppers, cottage cheese, Cheddar cheese, and melted butter. Pour into the prepared baking dish.
  3. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking for 35 to 40 minutes. Cool slightly, and cut into small squares.


Green Chile Frittata


Recipe by JOELLEFLYNN 

"Very easy to make and absolutely wonderful! I am from Maryland and this is truly the best crab dip around. I have been making it for years."

Ingredients:

  • 2 cups crabmeat

  • 1 cup sour cream

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup buttermilk

  • 1 cup mayonnaise

  • 1 cup shredded Monterey Jack cheese

  • 1 cup white Cheddar cheese

  • 1/2 cup capers, drained


Directions:
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch square baking pan.
  2. In a large bowl, combine crabmeat, sour cream, cream cheese, buttermilk, mayonnaise, Monterey Jack cheese, Cheddar cheese, capers, artichoke hearts, garlic, black pepper and dill. Stir until well mixed. Spoon dip into prepared baking pan. Sprinkle with Parmesan cheese and Old Bay Seasoning TM.
  3. Bake in preheated oven until top is crusty, about 15 to 20 minutes.
  4. Cut the top off the loaf of bread. Hollow out the loaf and cube the top and the removed pieces so that they may be used for dipping. Spoon hot dip into hollow bread loaf. Serve immediately with bread pieces for dipping.


Best Hot Crab Dip


Recipe by Lisa Yelverton 

"This is the best Vanilla Ice Cream you'll ever eat. The pudding makes it so much creamier than plain vanilla ice cream. If you want to add fruit, put the sugar in the chopped fresh fruit ahead of time to sweeten it, and then add to the mixture! Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe."

Ingredients:

  • 5 eggs

  • 2 (12 fluid ounce) cans evaporated milk

  • 1/2 pint heavy cream

  • 1 (14 ounce) can sweetened condensed milk


Directions:
  1. In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.


Vanilla Ice Cream IV


Recipe by Bea Gassman 

"Cool and refreshing like the orange cream frozen treat. Great for picnics, travels well."

Ingredients:

  • 1 (18.25 ounce) package orange cake mix

  • 1 (3 ounce) package orange flavored Jell-O® mix

  • 1 cup boiling water

  • 1 (3.4 ounce) package instant vanilla pudding mix


Directions:
  1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with the round handle of a wooden spoon.
  2. In a medium bowl, make gelatin with only 1 cup of boiling water. Pour liquid gelatin over cake while hot. Cool cake completely.
  3. In a medium bowl, make vanilla instant pudding with only 1 cup of milk. Stir in vanilla and orange extract. Fold in whipped topping. Spread evenly over cake. Refrigerate cake for 1 hour before serving.


Creamy Orange Cake


Recipe by Valinda 

"Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling."

Ingredients:

  • 1 2/3 cups all-purpose flour

  • 2/3 cup unsweetened cocoa powder

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon salt

  • 1/2 cup shortening

  • 1 1/2 cups white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups buttermilk

  •  

  • 1/2 cup kirschwasser


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
  2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
  4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
  5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.


Black Forest Cake II


Recipe by Chris&Kelly 

"I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!"

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 1 onion, diced

  • 3/4 cup diced carrot

  • 4 cloves garlic, minced

  • 3 cups low-sodium chicken broth

  • 2 cups water

  • 1 cup white wine

  • 3 potatoes, halved and sliced


Directions:
  1. Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
  2. Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.


Savory Kale, Cannellini Bean, and Potato Soup


Recipe by Michelle Chen 

"Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme. Use lemon thyme in place of the regular if you can find it."

Ingredients:

  • 1 pound fresh mushrooms

  • 1/4 cup margarine

  • 4 green onions, thinly sliced

  • 3 cloves garlic, chopped

  • 1 teaspoon chopped fresh thyme

  • 2 tablespoons all-purpose flour


Directions:
  1. Thinly slice the mushroom caps, discarding the stalks.
  2. Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
  3. Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
  4. Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.


Cream of Mushroom Soup II


Recipe by KDCG 

"This vegetarian staple features a crunchy bread crumb topping. Make it the centerpiece of your meal, and serve with a savory vegetarian gravy, mashed potatoes, and English peas."

Ingredients:

  • 1 1/8 cups green lentils

  • 2 1/4 cups water

  • 6 slices white bread, torn into small pieces

  • 2 eggs

  • 1 cup vegetable broth

  • 2 tablespoons tomato paste

  • 1/2 teaspoon dried basil


Directions:
  1. Combine lentils and water in a small saucepan. Bring to a boil. Reduce heat, and simmer until tender, about 40 minutes.
  2. Preheat oven to 400 degrees F (205 degrees C). Grease a 9x5 inch loaf pan.
  3. In a large bowl, mix together 2 cups cooked lentils, bread, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and dry soup mix. Spread into prepared pan.
  4. Bake for 40 minutes. Sprinkle top with dry bread crumbs, and continue baking another 10 minutes. Let sit for 10 minutes before serving.


Lentil Loaf


Recipe by Robin B. 

"I do pilates over my lunch break a couple of times a week, and this is the perfect thing to eat after it. It's way better than the usual lean-cuisine, and way better for you. Plus, it's super-cheap to make and you get three lunches out of it, easily."

Ingredients:

  • 1 tablespoon olive oil

  • 1/2 onion, chopped fine

  • 1 teaspoon minced garlic

  • 1 cup quinoa

  • 1/2 cup white wine

  • 1 3/4 cups chicken broth

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon chopped fresh thyme

  •  


Directions:
  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.


Robin's Quinoa with Mushrooms and Spinach


Recipe by Mindy Pretner 

"Pita Pizza is a quick snack or meal that can be customized to your liking!"

Ingredients:

  • 1 pita bread round

  • 1 teaspoon olive oil

  • 3 tablespoons pizza sauce


Directions:
  1. Preheat grill for medium-high heat.
  2. Spread one side of the pita with olive oil and pizza sauce. Top with cheese and mushrooms, and season with garlic salt.
  3. Lightly oil grill grate. Place pita pizza on grill, cover, and cook until cheese completely melts, about 5 minutes.


Pita Pizza


Recipe by Carolyn 

"This sweet potato casserole is topped with brown sugar and pecans. A family favorite!"

Ingredients:

  • 6 sweet potato -- cooked, peeled and mashed

  • 1/4 cup evaporated milk

  • 1/4 cup orange juice

  • 1 teaspoon vanilla extract

  • 1/2 cup white sugar

  • 1/2 teaspoon salt

  • 3 tablespoons butter, melted


Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
  2. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
  3. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.


Eggless Sweet Potato Casserole


Recipe by PPPfoods 

"Beef eye of round steaks are simmered in a red wine sauce until tender enough to cut with a fork. This is said to be one of former President Ford's favorite recipes."

Ingredients:

  • 2 tablespoons vegetable oil

  • 2 large onions, sliced

  • 12 (4 ounce) beef eye of round steaks

  • 1/4 teaspoon dried thyme

  • 1 teaspoon seasoned salt


Directions:
  1. Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
  2. Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.


President Ford's Braised Eye Round Steak

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