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Hood County News from Granbury, Texas • Page 17

Hood County Newsi
Granbury, Texas
Issue Date:
Extracted Article Text (OCR)

Let's Talk 1 going to retire. I've been married for six years and I've somehow avoided having to cookThanksgiving dinner I always find a way to weasel out of it. It may not be the Thanksgiving dinner that I like the best it's the leftovers. There's something about a v'i v-w Ml by JENNIFER ROY Staff writer Thanksgiving has always been a favorite holiday of mine. Something about the cooler weather and the wonderful foods just about make me the happiest person in the world.

It doesn't hurt that it officially kicks off the holiday season. Growing up Thanksgiving was always a big deal in my house. I can remember my mom standing in the kitchen crumbling cornbread for dressing. I still love that dressing, but I haven't quite got the hang of making it myself. Each time I try I end up with it being too dry or too moist, I just can't find that perfect mixture my mom always did.

I remember my mom always told me that when I grew up and had a family of my own I would have to have Thanks- giving at my house because she was Lifestyles SR. i If 'Xr Thanksgiving recipes Pumpkin Chiffon Pie Deliciously different pumpkin pie. Takes about 20 minutes to prepare and is ready to serve in just over three hours. This is a great pie to make the day before Thanksgiving. 5 Green Bean Casserole 1 (14.5 ounce) can French style green beans, drained 1 (10.75) can condensed cream of mushroom soup 1 (6 ounce) can French-fried onions Salt and pepper to taste Preheat oven to 350.

Combine green beans, soup and salt and pepper in small casserole dish. Bake for 1 0 to 1 5 minutes. Remove from oven and top with onion, bake for another 1 0 to 1 5 minutes. Makes 4 servings. Wild Rice and Turkey Soup 77ws is enough for four people, but served with the turkey wraps will make a wonderful dinner.

1 cup pumpkin puree 3 eggs Vz cup white sugar 1 cup milk Vz tsp. Salt 2 tsp. pumpkin pie spice (7 Line one 9-inch pie pan with whole gingersnap cookies, breaking as necessary to fit the pan. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently. Separate eggs.

Combine the yolks, Vcup sugar, milk, spices and butter. Add to pumpkin and cook, stirring frequently until mixture is of a custard consistency. Remove mixture from heat. Soften gelatin in the cold water and stir into the pumpkin mixture until dissolved. Chill mixture until it begins to stiffen (about 1 Vz hours).

Whip egg whites with the remaining Vz cup sugar until stiff. Fold whipped egg whites into pumpkin mixture. Spoon pumpkin mixture into the pie pan and chill until set. Serve topped with whipped cream. 1 tbs.

olive oil 2 cloves garlic, finely chopped 1 cup finely chopped carrots Vz cup finely copped celery 2 cans chicken broth turkey sandwich the day after Thanksgiving that just hits the spot after a long day of shopping. The only problem I have is there's always way too many leftovers for my family and I to ever eat them all. I've found some great recipes that can be used on Thursday or for all the leftovers. I've tried each one of these and can attest that they are great! I'll leave each of you to use your own turkey and dressing recipes, but these are some great side dishes, desserts and leftover recipes. Happy thanksgiving everybody.

Remember to bthankful for everything and everyone around you and celebrate the meaning of family. 2 tbs. butter 1 (2.5 ounce) package unflavored gelatin 14 cup water 12 cup sugar 1. (16 ounce) pkg. gingersnap cookies Casserole 1 cup packed light brown sugar 1 cup chopped pecans (optional) Vz cup all-purpose flour 13 cup butter, softened 1 pkg.

large marshmallows BNet weight 18 to 22 pounds: Unstuffed cooking time is three-and-a-half to four hours. Stuffed birds will take about five hours to cook through. BNet weight 22 to 24 pounds: Unstuffed, your bird will take about fdur to four-and-a-half hours to cook. With stuffing," increase time by one hour. BNet weight 24 to 30 pounds: Unstuffed cooking time is four-and-a-half to five hours.

Adtf an hour to an hour-and-a-half cooking timeif bird is stuffed. The ideal tempewture for a cooked turkey is 180 degrees. Stuffing should be cooked to 1 60 degrees. Before removing stuffing from bird and carving, let stafwH 5 mimrtw loiet. f- Heat olive oil in sauce pan.

Add garlic, carrots, celery and onion; saute until vegetables are soft and transparent. Add chicken broth, cooked wild rice, black pepper and cooked turkey. Heat for 10 minutes. For creamy soup, add whipping cream. Ladle soup into bowls and sprinkle with chopped parsley.

Zesty Turkey Wrap This is perfect for those turkey leftovers. It's a quick and easy lunch that packs well in a lunch box or briefcase. Sweet Potato cups cooked and mashed sweet potatoes 23 cup white sugar cup butter, softened tsp. vanilla extract Vz cup milk eggs, beaten 2 cups finely chopped cooked turkey cup sliced green onions 14 cup sun dried tomatoes, finely chopped Preheat oven to 350. Lightly grease a 9x13 baking dish.

In a large mixing bowl, combine sweet potatoes, white sugar, cup butter, vanilla, milk and eggs. Mix well and pour mixture into baking dish. In a medium mixing bowl, combine brown sugar, pecans, flour and butter. Mix well and sprinkle over sweet potato mixture. Top with marshmallows and bake for 25 to 30 minutes.

Watch marshmallows, when they begin to turn a light brown on the edges, the casserole is about done. Makes 8 to 10 servings. Makes 8 to 10 servings. Combine turkey, onions, tomatoes and dressing in medium bowl. Place lettuce leaves towards the edge of each tortilla.

Divide turkey salad among tortillas, placing mixture on lettuce. Roll to wrap. Secure with toothpicks until served. 2 cups cooked wild rice 1 Vz cups chopped, cooked turkey Vz to 1 cup whipping cream, optional 2 tbs. chopped fresh parsley Vz cup ranch dressing Lettuce leaves 6 (7-inch) flour tortillas or 4 pita pockets ck the deep.

OBrush or rub turkey skin with oil to prevent the skin from drying out and en hance the turkey's golden brown color. Dlnsert oven-safe meat thermometer deep into the lower part of the thigh muscle touching the bone. When thigh is up to thrconv "mended temperature and if the turkey is stuffed, moye the thermometer to the center of the stuffing tojpheck stuffing te ture. rrtpera- 3 1 2 B2rf set turkey Hbw So you've been given the tough assignment of cooking Thanksgiving dinner for your entire family. Now you're panicked, wondering if you've taken on too many responsibilities! A lot of factors go into making the perfect turkey.

It's important to remember to make sure that your turkey is properly cooked. Butterball has dedicated their entire website this holiday season to making sure holiday turkeys are cooked just perfect. Whither you're a novice or a seasoned pro, the following tips will generate a tender, jjjicy, perfect turkey every time. 1 DPIace thawed or fresh turkey, breast up on a flat rack ira shallow pay, 1 to 2 Vz inches If I- When turkey is about two-thirds done, loosely cover the breast and top of sticks with a piece of light- rvtf weight foil to prevent over cooking the breasts. When cooking a turkey it is important to know what size your bird is so you can estimate cooking times.

The following chart should help you determine how long to cook your bird. Net weight 10 to 18 pounds: Unstuffed cooking time should lie three to three-and-a-half hours. Stuffing the bird yviJJincreeoakingtima by anheuf 1 I. 1 1 1.

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