CROCKERY DRESSING
Why not use the crockpot for the dressing this year and save space in the oven for other things like
the turkey, bread, and pies? Try this good recipe for a nice change:
3 cups dry bread cubes
10 cups baked, cooled and crumbled cornbread
2 cups sliced celery (or use celery salt/powder if you prefer)
1 cup finely chopped onion
1/4 cup snipped fresh parsley
1 1/2 teaspoons dried sage, crushed
1/2 teaspoon dried marjoram, crushed
1/4 teaspoon pepper
1 1/2 cups chicken broth (order more if not "wet" enough)
1 can cream of celery soup (undiluted)
1/4 cup melted butter
In a large bowl combine the dry bread cubes, crumbled cornbread,
celery, onion, parsley, sage, marjoram, and pepper.
Pour chicken broth, undiluted soup and butter over bread mixture and toss gently.
Place bread mixture in a crockery cooker.
Cover, cook on low heat setting for 4 to 5 hours. Makes 8 to 10 servings.
HERBED CARROTS
In a heavy saucepan combine 2 tablespoons each butter and water, and 1 teaspoon sugar. Add 4 cups quartered carrots. Cover tightly, cook over low heat 15 to 20 minutes. Season to taste. Sprinkle with 1 teaspoon snipped parsley and 1/4 teaspoon dried whole tarragon, crushed. Don't drain. Serves 6.
Here are two very good potatoe recipes that will save you time. Both dishes can be made two days ahead of Christmas dinner time. Just prepare, cover the food in a 2 quart baking dish, then refrigerate. To serve, reheat, covered, in a preheated 350 degree oven for 25 to 30 minutes. Or you can even use the microwave to reheat! Both dishes make 12 servings.Both recipes from The Best of Woman's Day.
MASHED SWEET POTATOES WITH HONEY AND GINGER
5 lb sweet potatoes
1/2 stick butter (1/4 cup)
3 Tbsp honey
1 1/2 tsp grated fresh ginger
3/4 tsp each salt and pepper
garnish: chopped parsley
1. Heat oven to 400 degrees. Pierce each potato one with a fork and place in jelly-roll pan.
2. Bake 50 minutes to 1 1/4 hours until very tender.
3. When cool, plit and scrape pulp into a large bowl.
Add remaining ingredients; mash until smooth.
Spoon into serving bowl; garnish with parsley.
BUTTERMILK MASHED POTATOES
5 lb large baking potatoes (about 8 oz each)
3/4 cup (6 Tbsp) butter
2 cups buttermilk
1 1/2 tsp salt
1/3 cup snipped chives or finely chooped scallions
(add the chives just before serving)
1. Heat oven to 400 degrees. Pierce each potatoe once with a fork; place in jelly-roll pan.
2. Bake 1 to 1 1/4 hours or until very tender. When cool split and scrape pulp into a large bowl.
Add butter, buttermilk and salt; mash until smooth. Stir in chives; spoon into serving bowl.
BAKED GREEN RICE
2 cups cooked rice (approx. 1 1/4 c. uncooked)
1 can chopped green chili peppers (4 ounce) - not hot
1 small onion, chopped fine
2 cups grated Cheddar cheese
1 cup finely chopped parsley
1 cup melted unsalted butter
2 eggs
1 cup milk
Preheat oven to 350 degrees. Grease a 4x5 inch loaf pan lightly and line the bottom with wax paper, then grease paper lightly. Combine the rice, chili peppers, onion, cheese, and parsley. Mix well. Add the melted butter and mix. Beat eggs lightly and add the milk. Stir and add to the other ingredients. Mix thoroughly.
Pour into the pan and bake for 40 to 45 minutes. Allow to cool completely, loosen sides, and turn out. Remove waxed paper. Use a very sharp knife to cut into slices. Can be eaten chilled or warmed in microwave. Serves 6.
Lee Bailey's COUNTRY WEEKENDS - 1983
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