Tuesday, November 24, 2009

Walp' Wednesday Thanksgiving Recipes

I am posting this on Tuesday as to allow time to purchase items needed for these recipes.

Cranberry-Orange Relish
Yields 1 1/4 quarts
1 lb of whole fresh cranberries 1 Orange 1 1/2 cups of cranberry sauce 1 cup of applesauce 1 tbsp fresh lemon juice 1/2 lb granulated sugar Wash and quarter unpeeled orange. Put orange quarters and cranberries trough large holed food grinder, mix well. Stir in remaining ingredients. Store in refrigerator for several hours to blend flavors.

Baked PA Dutch Potato Filling
Yields 2 gallons
Make a filling stock in two tablespoons of butter saute 1 cup of celery, and 1 cup of onion. Then add 1 1/2 cups of rich chicken or turkey broth 1 tbsp parsley, chopped 1/8 tsp ground black pepper Mix well, bring to boil, remove from heat Filling; To 4 quarts of dried bread cubes add: to the above heated filling stock 4 eggs, lightly beaten 2 cups mashed potatoes Mix well, place into a shallow glass baking pan and bake at 350 degrees for 1 hour, stirring every 15 minutes, and you may wish to add salt to taste, if necessary.

Candied Sweets
Serves 10-15
Make a sauce from the following ingredients: 1 lb brown sugar 1 1/2 cups water 1/3 tsp. salt 1/4 lb butter 1/3 tsp. vanilla extract Combine and cook for five minutes. In a separate pot dissolve 3 tbsp cornstarch in 1 cup of water. Slowly add this cornstarch mixture to the above brown sugar mixture stirring constantly. Bring the sauce to a boil and simmer, stirring occasionally for ten minutes. Place thirty two inch slices of peeled cooked sweet potatoes in a 12x12x4 inch pan, and pour the above sauce over them, bake at 325 degrees for 15 minutes.

Pumpkin Custard Pie
Yield 1 pie

Combine and Mix:

One 15 oz. can of light pumpkin
1/4 cup of sugar
2 well beaten eggs
1 pinch salt
3 tbsp flour
1 1/2 cups milk

Pour above mixture into pie shell and sprinkle with cinnamon, and place one pat of butter to the center. bake for 15 minutes at 375 degrees and then turn oven down to 350 degrees and bake for 40-45 min or until an inserted toothpick comes out clean.

Pie Dough small batch

2 1/4 cups all purpose sifted flour

1tsp salt

3/4 cup shortening

5 tbsps cold water

gradually add flour mixture to the shortening until it becomes pea shaped, using fork, or pastry blender, gradually add the rest of the flour, with ice cold water until dough holds together, roll into 8 inch ball, refrigerate 1/2 hr. and roll out on floured pastry board or parchment paper to size of pie pan.

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