Make Ahead Gravy

INGREDIENTS:

1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets, optional

PREPARATION:

Melt butter in a medium saucepan over medium heat, then add onion. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.

Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.

When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Southern Fried Cabbage

Ingredients:

12 oz bacon, diced raw
1 head cabbage, chopped
1 onion, diced
2 Tbsp Worcestershire
1 Tbsp apple cider vinegar
2 Tbsp brown sugar
1 tsp garlic powder
black pepper to taste

Directions:

Add chopped bacon to a large pot.  Cook over medium heat until extra crispy.  Remove bacon from pot, leaving the grease.                                

Add cabbage to pot and cook over medium high heat for 10 minutes, Stirring every minute or so.  Add onion and continue cooking 5 more minutes, still stirring every minute.                                

Add Worcestershire, apple cider vinegar, garlic powder, & brown sugar.  Reduce heat to medium and continue cooking for 20 – 30 minutes, stirring occasionally, until cabbage is cooked through.

Add cooked bacon to cabbage and taste to adjust seasoning.  Serve.

Aunt Bee's Recipes

Scalloped Potatoes

Ingredients:


4 pounds round white potatoes or red-skin potatoes, peeled and rinsed
4 tablespoons butter
1/3 cup All-Purpose Flour
3 1/2 cups whole milk
1 teaspoon onion powder, optional
1 teaspoon salt

Directions:

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan or 2-quart casserole. To prepare the potatoes: Slice the potatoes 1/8" to 1/4" thick. Place the sliced potatoes in a large saucepan with cold water to cover; add 1 teaspoon salt. Bring to a boil; as soon as the potatoes come to a full boil, set your timer for 1 minute. After 1 minute, remove them from the heat. Drain the potatoes thoroughly, and layer in the prepared pan. Salt the layers as you go, if desired; the salt in the white sauce is the bare minimum required for flavor. If you're someone who likes a bit more salt on their food, then do sprinkle some onto the potatoes as you go.

To make the sauce: Melt the butter in a medium-sized saucepan. Whisk in the flour, stirring until smooth. Immediately start stirring in the milk, adding gradually and stirring constantly to prevent lumps. When all the liquid is added, stir in the onion powder and salt. Cook over medium heat, stirring frequently, until the sauce thickens just a bit; this won't be very noticeable, more like the difference in consistency between skim milk and heavy cream. Remove from the heat. Pour the sauce over the potatoes, pressing them down so they're nearly covered; a few slices sticking up are OK, they'll lend the dish character.

Bake the potatoes for 1 hour, or until they're bubbly and golden brown on top. A sharp knife inserted into the center of the potatoes should find little resistance. Remove the potatoes from the oven, and serve hot or warm.

Apple Slice

Ingredients:

2 cups self-rising flour
1 cup sugar
3 apples, peeled, cored and diced (1/4 in.)
1/2 cup butter or margarine
1 egg

Directions:

Toss apples with self-rising flour and sugar in a medium mixing bowl.

Melt butter in a small saucepan on the stove top or in a small bowl in the microwave. Stir in egg.

Pour butter and egg into the apple mixture and mix until combined.

Spoon into a greased 9-inch pie pan.

Bake at 350°F for 35 to 40 minutes or until the top is golden brown and a skewer inserted into the middle comes out clean.          

Keeps for about 3 days.

Raisin Sauce (Ham Glaze)

Ingredients:

1 cup raisins
1 3/4 cup water
1/3 cup brown sugar
1 1/2 tablespoon cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon vinegar

Directions:

Boil raisins in water for 5 minutes. Add sugar mixed with cornstarch, spices, mustard and salt.            

Cook, stirring until thickened. Blend in the vinegar.      

Brush 1/2 cup on ham during last hour of baking.

Serve hot on sliced ham.

CDKitchen®

Original Green Bean Casserole

INGREDIENTS:

1 (10 3/4 ounce) can condensed cream of mushroom soup  *(2 cans)
3/4 - cup milk *(1 cup)
1 teaspoon soy sauce *(2 tsps.)
1/8 - teaspoon ground black pepper *(1/4 tsp.)
2 (9 ounce) packages frozen cut green beans, thawed and drained or 2 (14 1/2 ounce) cans cut green beans, drained
*(8 cups cooked cut green beans)
1 - 1/3 cups French's French fried onions, divided *(1 can - 6 oz. French's French Fried Onions - 2- 2/3 cups)

Serves 6.

(*) = 12 servings

DIRECTIONS:

Preheat oven to 350°F.   Combine soup, milk, soy sauce and ground pepper in 1-1/2-quart casserole; stir until well blended. Stir in beans and 2/3 cup French Fried Onions.

Bake, uncovered, 30 minutes or until hot. Stir; sprinkle with remaining 2/3 cup onions.

Bake 5 minutes or until onions are golden.

Microwave Directions:

Prepare green bean mixture as above in 1-1/2-quart microwave-safe casserole.

Cook, covered, on HIGH 8 to 10 minutes or until heated through. Stir beans halfway through cooking time. Top with remaining French Fried Onions; cook, uncovered, 1 minute. Let stand 5 minutes.


**Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.

Maggi Beef Stew

Ingredients:

1 1/2 lb. boneless beef stew meat
2 cups water
2 small onions, chopped
1 can (14.5 oz.) whole tomatoes, drained and quartered
2 cloves garlic, chopped
2 to 3 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
1 bay leaf
1/2 poblano chile, chopped
1/2 red bell pepper, chopped
2 medium carrots, sliced
2 medium potatoes, cubed
Hot cooked rice

Directions:

PLACE beef, water, onions, tomatoes, garlic, bouillon and bay leaf in large saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low.                  

Cover; cook for 50 to 60 minutes or until beef is fork tender. Add chile, bell pepper, carrots and potatoes; cover.

Cook for an additional 15 to 20 minutes or until sauce has thickened and vegetables are tender.


Remove bay leaf.            

Serve with rice.

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