Today for lunch we had: turkey breast that had been roasted, Mama's Dumplings, zipper cream peas, angel biscuits, potato kugel, Hobbs' Sweet Potato Casserole, turkey gravy, cranberry sauce, sweet tea with lemon, and Banana Crunch Cake.

Roast Turkey Breast

1 6-7 lb. turkey breast
1 apple, quartered (remove seeds and core)
1 slice lemon
1 onion, sliced
2 stalks celery, chopped
1/2 cup white wine
1 T. chopped garlic
1 T. flour
seasoned salt, pepper, poultry seasoning, garlic powder, onion powder
1 Reynolds Cooking Bag

Shake the flour into the bag. Season the turkey breast with the salt, pepper, and spices and place it in the bag. Put some of the apple, the slice of lemon, and some of the veggies into the cavity of the turkey breast. Put the remaining apple slices and veggies around the turkey breast. Pour the 1/2 cup of white wine around the turkey. Seal the bag and make 6 slits at the top of the bag. Put into the oven and roast at 325 degrees for 2 1/2-3 hours or until a thermometer stuck into the breast registers 170 degrees.

TURKEY GRAVY

2 cups of "drippings" from the turkey
1 can cream of chicken soup--98% fat-free
1 sliced onion
1 sliced red bell pepper

Saute onion and bell pepper until onion is transparent. Add the turkey drippings and the cream of chicken soup. Let simmer for about 15-20 minutes. Serve over sliced turkey.

MAMA'S DUMPLINGS

2 quarts homemade chicken or turkey stock
1 pkg. frozen dumplings

--I use the skin and bones from chickens and turkeys and make this stock in the Crockpot. I add chopped onion, poultry seasoning, seasoned salt, chopped celery, rosemary, minced garlic, and pepper. Add enough water to cover the skin and bones and cook for at LEAST 4-6 hours on LOW. I usually cook mine for 6-8 hours. Strain the broth discarding the vegetables and the chicken bones and skin. Put in the refrigerator for 2-3 hours or until the broth cools and the fat rises to the top. Remove the fat from the broth. Put the broth in a stockpot and let it simmer. Add one LARGE can of cream of chicken soup--I use 98% fat-free. Bring this mixture to a boil and add poultry seasoning and black pepper. When the broth comes to a rolling boil, add the dumplings one at a time. I use frozen dumplings. They're made near one of our favorite restaurants in Bagdad, Florida. Stir the dumplings often so they won't stick. Reduce the heat to simmer, cover, and let cook for about 30 minutes. Taste "test" a dumpling to see if the seasoning is right. We serve ours in soup bowls because the broth is so yummy!HOBBS' SWEET POTATO CASSEROLE

3 cups mashed sweet potatoes (I use Bruce's Yams packed in orange-pineapple sauce)
1/2 cup granulated sugar
2 eggs--I used Egg Beaters
1/2 cup milk--I used no-fat
1/2 cup butter, melted (I used margarine)
1 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. cinnamon*
1/2 tsp. nutmeg*Mix all of these ingredients together and pour into a greased 2-quart casserole dish.

Topping:

1/2 cup brown sugar
1/2 cup chopped pecans
1/3 cup flour
1/3 cup butter (I used margarine)

Mix these ingredients together and sprinkle on the top of the sweet potato mixture. Bake at 350 degrees for 30-35 minutes or until sweet potatoes are "set." I added the cinnamon and nutmeg to Hobbs' original recipe.MAMA'S ANGEL BISCUITS

5 cups all-purpose flour
3/4 cup solid Crisco
1 tsp. baking soda
1 tsp. salt
3 tsps. baking powder
3 T. sugar
1 pkg. yeast dissolved in 1/2 cup of lukewarm water
2 cups buttermilk

Combine dry ingredients together. Cut in shortening until mixed thoroughly. Add buttermilk and dissolved yeast. Work together with a large spoon until all flour is moistened. I put the dough into a muffin tin, filling it 2/3 full. Bake at 400 degrees for 12 minutes or until brown. This dough will last for several days in the refrigerator. I store mine in a Zip-Loc bag.

These are my daughter's favorite biscuits!

POTATO KUGEL

1 cup onion, chopped
2 T. butter--I used margarine
4 cups shredded potatoes--I used the frozen hashbrown potatoes
2 cups shredded Cheddar cheese
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
3/4 cup half & half--I used the no-fat kind
4 eggs--I used Egg Beaters

Saute onion in butter and add potatoes. Toss cheese with flour, salt, and pepper. Combine eggs and cream and stir into potato mixture. Pour the potato mixture into a 9" baking dish and bake at 350 degrees for 25-30 minutes or until potatoes are "set."BANANA CRUNCH CAKE

1/2 cup flour
1 cup shredded coconut
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1/2 cup margarine, cut into pieces
1 1/2 cups VERY ripe bananas, thinly sliced
1/2 cup sour cream--I used no-fat
4 eggs--I used Egg Beaters
1 pkg. yellow cake mix

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan and set aside. In a bowl, combine flour, coconut, rolled oats, brown sugar, and pecans; mix well. Using a fork or pastry blender, cut in butter until mixture resembles crumbs. Set aside.

In another bowl, combine banana slices, sour cream, and eggs, mix well until smooth at medium high speed. The banana slices will be completely incorporated into the egg/sour cream mixture when it's been beaten enough. Add the cake mix and beat 2 minutes at high speed. Spread 1/2 of the cake mixture into the bundt pan and top with 1/2 of the coconut mixture. Repeat the layers again with the coconut mixture being on the top. Bake 45-50 minutes or until a toothpick stuck into the cake comes out clean.

This is a neat way to use up bananas that are too-ripe. This recipe was posted by Betsy and I found it on TKL!

Happy Sunday!