recipelink.com Chat Room
11-08-99 Make Ahead Holiday Recipes

earleen.from.southern.ca (10:22:05) : FROSTY FREEZE PIE

This pie can be frozen for up to 3 months . Be sure and wrap well after it is frozen
serves 8-10

1 8oz. pk. cream cheese
1- 7 oz. jar marshmallow creme creme
2 C. raspberry, orange, or lime sherbet, softened
2 C. frozen whipped topping (thawed)
1 graham cracker crust (9 or 10 inches)

1.combine cream cheese and marshmallow
2. stir in sherbet
3. fold in whipped topping
4.pour into crust. Freeze until firm. Remove from the freezer 10 min. before serving.

KellyWA (06:48:44) : Turkey Casserole Spectacular

Ingredients:
1 6 oz pkg wild & long-grain rice mix
3 cups cooked turkey (or chicken) -- cut 1 inch pieces
1 can french style green beans (15 1/2 oz) -- drained
1 can condensed cream of celery soup -- (10 3/4 ozs.)
6 ounces Cheddar cheese (1 1/2 cups) -- shredded
1 cup mayonnaise
1/2 cup onion -- chopped
1 2 oz jar chopped pimientoes

Heat oven to 350. Lightly grease a 2-qt. shallow
ovenproof baking dish. Mix all ingredients
together in the casserole dish until well blended.
(Wrap and refrigerate at this point if making
ahead.) Bake for 25 to 30 minutes, until hot and bubbly.

KellyWA (06:41:14) : Chickpea Cassoulet with Tomatoes and Chard

1 onion diced
3 cloves garlic, minced
2 pinches red pepper
2 tsp. chopped fresh thyme(1/2 tsp dried)
1/2 tsp paprika
pinch saffron threads (optional)
15-oz can chickpeas
2 cups chopped tomatoes
freshly ground pepper
1 bunch chard, leaves only
12 oz spaghetti
1/2 cup grated soy cheese

Instructions:

Preheat oven to 350 F. Cook pasta al dente,
drain. Saute onion garlic, crushed red pepper,
herbs, paprika, and saffron (if desired). Cook over
medium high heat, stirring frequently until
onions are soft about 8 min. Add chickpeas,
1/2 cup of their liquid and tomatoes.
Season with pepper.

Lower heat and simmer 15 min. If pan
becomes dry, add a little water to
keep it moist. Steam chard until
bright green and tender. Remove, chop
coarsely, season with pepper and if
desired salt.

Put pasta in casserole, add chickpea-
tomato mixture, chard and cheese.
Toss until well mixed.

Cover with foil and bake until warmed
through, about 20 min. Serve with
additional grated cheese if desired.

Makes 4 to 6 servings

**can substitute fresh or frozen spinach
or kale for chard.

You can prepare this ahead of time,
then pop into oven and heat for 20 min.

KellyWA (06:40:49) : Oyster Noodle Casserole

You can make this dish a day ahead

4 ounces egg noodles -- broad
1 pint oysters -- shucked
6 tablespoons butter -- 3/4 stick*
3 tablespoons yellow onion -- finely chopped
2 tablespoons green pepper -- finely chopped
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon salt
1/8 teaspoon black pepper
1 pinch cayenne pepper
1/2 cup bread crumbs -- fine dry

* or margarine

Preheat the over to 425 Deg. F. Cook the
noodles according to the package directions,
drain thoroughly in a colander, and set aside.

Meanwhile, drain the oysters, reserving the
liquor and set both aside.

Melt 3 tablespoons of the butter in a
1-quart saucepan over moderate heat.
Add the onion and green pepper, and
cook, uncovered, for 5 minutes, or
until the onion is soft.

Blend in the flour with a wire whisk,
then add the milk, and stir vigorourly
until the mixture is thickened and
smooth--about 3 minutes.

Add the oyster liquor, salt, black
pepper, and cayenned pepper.

Place half the noodles in a butter
1-1/2 quart casserole, cover with the
oysters, then add the remaining noodles.

Pour the sauce over all, top with the
bread crumbs, dot with the remaining
3 tablespoon of butter, and bake,
uncovered for 15 minutes or until
brown and bubby.

KellyWA (06:38:04) : ALMOND CHICKEN CASSEROLE

Yield: 6 servings

5 c Diced chicken
- (boned, skinned)
1/2 c Mayonaise
1/2 c Plain yogurt
1 cn Cream mushroom soup
2 c Chicken broth
3/4 tb White pepper
1 tb Salt
2 tb Lemon juice
3 tb Chopped onion
4 c Cooked rice
8 oz Can sliced water chestnuts
1 1/2 c Sliced almonds
1 c Chopped celery
2/3 c Butter
3 c Corn flakes

Mix the chicken, mayonnaise, yogurt,
soup, broth, pepper, salt, lemon
juice, onion, rice, water chestnuts,
1 cup almonds, & celery together. Put
into a large buttered casserole dish.

Mix 1/2 cup almonds, the butter, and
the corn flakes together and top the
casserole with this mixture.

Bake in a pre-heated 350 degree F oven for
35-45 minutes. Serves 4-6

**NOTE** This dish refrigerates well and
freezes well so it can be prepared ahead and stored.

KellyWA (06:37:04) : MASHED POTATO CASSEROLE

1 pk Cream cheese (3 oz)
1 t Garlic powder
1/4 t Pepper
1/2 c Sour cream
3 lb Potatoes -- bakers
2 T Butter or margarine
1 x Paprika
1 x Parsley

In a bowl, stir together cream cheese,
garlic powder, pepper, and sour cream;
set aside.

Prepare and boil quartered potatoes; drain well.

Using an electric mixer or a potato masher,
beat hot potatoes until they're in fine lumps.

Add sour cream mixture and continue beating
until smooth. Spoon potatoes into a well-
buttered 2-quart casserole; dot with butter
and sprinkle with paprika.

If made ahead, cover and refrigerate until
the next day. Bake, covered, in a 400 deg F
oven for 25 minutes (50 minutes if refrigerated);
uncover and bake for 10 minutes more or until
top is golden brown.

Garnish with parsley sprigs, if desired. Makes 6 servings.

KellyWA (06:35:05) : BUTTER BEAN-BROCCOLI CASSEROLE

1 pk Frozen baby lima beans
2 pk Frozen chopped broccoli
1 cn Cream mushroom soup
1 c Sour cream
1 pk Dry onion soup mix
1 cn Sliced water chestnuts
3 c Rice Krispies
1 1/2 Sticks butter, melted

Prepare frozen vegs. as directed. Drain. Mix
beans and broccoli together as first layer in 9 x 13"
baking dish. Top with sliced water chestnuts.

Mix together mushroom soup and sour cream. Spread
this over wter chestnuts as the third layer.

Sprinkle package of onion soup mix over sour cream
mixture.

Top with Rice Krispies, and drizzle melted
butter over all. Bake at 350 F. for 30 minutes.

NOTE: may be made ahead and frozen, omitting
Krispies and butter until time to cook.KellyWA (05:11:01) : THREE-BEAN SALAD

1 CAN CUT GREEN BEANS
1 CAN ENGLISH PEAS
1 CAN LIMA (SMALL) BEANS
2 CANS WHOLE KERNEL CORN
DRAIN LIQUID FROM ALL CANS
1 LARGE ONION CHOPPED
1 CUP CELERY CHOPPED
1 LARGE JAR PIMIENTOS CHOPPED

MIX TOGETHER THE FOLLOWING & POUR
OVER VEGGIES
1/2 CUP SUGAR
1/2 CUP SALAD OIL
3/4 CUP APPLE CIDER VINEGAR
1 t.SALT
1 t. BLK. PEPPER

MARINATE THIS FOR AT LEAST 24 HRS.
THIS IS WONDERFUL WITH ALL KINDS OF
BARBEQUE OR BAKED HAM.

KellyWA (04:11:12) : GREAT HOME-MADE, MAKE-AHEAD GRAVY

To make a dark gravy, brown (1 TBS or more)
of flour in a skillet BEFORE adding oil or
shortening.

Then make a roux (pronounced "roo") by
adding an equal amount of flour and butter,
oil, or shortening to the flour and cooking
it over medium heat in a skillet until well
blended.

(Each tablespoon of roux will thicken
approximately 1 cup of hot gravy, sauce,
or soup.)

You can also use pan drippings instead
of butter, oil or shortening.

If you are using the gravy with beef, use
some of your beef drippings. You can also
fry some bacon and use those drippings.
Include some of the meat left in the
drippings to enhance the flavor
of your gravy.

Once your roux is ready, whisk the roux
into hot broth. You can used canned chicken,
turkey or vegetable broth.

Simmer until thickened and the starchy
taste cooks out. You can also add your
broth to the pan in which you made the
roux; however, add it slowly and stir
continuously until all the broth is added.

If you want the thick country-style gravy
such as is used on biscuits, add milk to
the roux instead of broth. Remember,
however, the milk will lighten the color
of the gravy.

If you are wanting to include mushrooms
in your gravy, saute your mushrooms
before adding them to the gravy. Add
them after adding the broth, however,
if you do not want the mushrooms to
be broken while whisking or stirring
the broth into the roux.

If you want to make your gravy even darker,
you can add a pinch of beef bouillon or
instant coffee. Also, if your gravy becomes too
thin after adding the liquid, thicken it
using left-over mashed potatoes or instant
mashed potato flakes.

Add salt and pepper to taste. ENJOY!

KellyWA (01:39:59) : Two grain Vegetable Casserole

2 medium carrots, halved lengthwise, and thinly
sliced
1 c. fresh mushrooms, quartered
1 c. canned black beans, rinsed, drained
1 8 oz. can whole kernel corn, drained
1 c. vegetable broth
1/2 c. pearl barley
1/3 c. snipped parsley
1/4 c. bulghur wheat
1/4 c. chopped onion
1/4 tsp. garlic salt
1/2 c. shredded cheddar cheese

In a 1-1/2 qt. casserole, combine all ingredients except cheese. Cover and bake in a 350 degree oven for 1 hour, stirring halfway through the baking time. Sprinkle with cheese. Cover and let stand about 5 minutes or till cheese is melted. Makes 6 side dish servings or 4 main dish servings.

To make ahead: Prepare and cook casserole as directed, except do not add cheese. Cool, cover and freeze for up to a month. To reheat, bake covered in 350 degree oven for 55-60 minutes or till heated through, stirring once. Stir again. Sprinkle with cheese. Cover and let stand for about 5 minutes or till cheese is melted.

Gina,.Fla (01:35:59) : Pumpkin Spice Bread Loaf

This is sooo good....
3 cups flour
2 tsp.s baking powder
1 1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 allspice
2 eggs
1 16 oz. can pumpkin
1 cup packed dark brown sugar
1/2 cup maple syrup
1/4 cup veg. oil
1/2 cup raisins
1/2 cup chopped pecans

Preheat oven to 350.
Mix 1st 6 ingredients. Set aside. In another bowl, beat eggs together with pumpkin, brown sugar, oil. Blend well. Add flour and mix until just moistened. Gently stir in raisins and nuts. Pour into a greased loaf pan and bake 1 1/4 hours.