TALK TKL KITCHEN - Week of 11-03-97
Thanksgiving/Side Dishes and Stuffings

Roasted Garlic Mashed Sweet Potatoes
Gingered Sweet Potato Puree in Orange Baskets
Sweet Potatoes and Apples
Candied Yams
Kim's Yams
Curried Rice
Side Dish Suggestions:
...Steamed fresh green beans with lemon, butter and slivered almonds
...Greens sauteed in olive oil and garlic
...Brussels sprouts and chestnuts with a little Pernod
...Sweet potato dish
...Peas and pearl onions
Spiced butter for vegetables
Easy But Delicious Spinach Casserole
Carrots Elegante
Diana's mom's Potato Casserole
Roasted Garlic Mashed Sweet Potatoes
Cranberry-stuffed Winter Squash
Microwave Sweet Potato Casserole with Pineapple and Pecans
Joanna's Green Beans
Green Beans Tossed with Herbs
Green Bean Casserole
Green Beans Almondine
Garlicky Green Beans
Honey Glazed Carrots And Parsnips
Baby Potatoes Coated With Almonds
Asparagus With Apple Vinaigrette
Green Rice
Stir-Fried Spinach with Ginger and Almonds
Old Fashioned Cornbread Stuffing
Rhonda's Yummy Veggie Dressing
(Chest)Nut-Apple Stuffing
Rice Dressing
Low Fat Old Fashioned Cornbread Stuffing
Almond Stuffing
Apricot-Walnut Stuffing
Bacon Stuffing
Green Chili Dressing
Ham-Mushroom Rice Stuffing
Pecan Dressing
Sausage Stuffing

Bill,DC (6:17:39 pm) : * Exported from MasterCook *

Roasted Garlic Mashed Sweet Potatoes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds sweet potato
as needed olive oil
2 tablespoons garlic clove
2 1/2 tablespoons butter
2 2/3 tablespoons half and half (or heavy cream) -- warmed
salt and pepper -- to taste

Toss the garlic cloves in enough olive oil to coat and roast slowly in the
oven until the are a light golden brown color.

When the garlic is done, puree it and pass it through a china cap.

Bake the sweet potatoes in a preheated 425 degree oven for about 1 hour or
until tender. Halve and scoop out the flesh into a mixing bowl.

Add the other ingredients and mix. It is ok to have some lumps. Season to
taste with salt and pepper.

Serve.

- - - - - - - - - - - - - - - - - -

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Bill,DC (6:18:49 pm) : * Exported from MasterCook *

Gingered Sweet Potato Puree in Orange Baskets

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :1:00
Categories : Low Calorie Side Dishes
Low Cholesterol Low Fat
Low Sodium

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium oranges
4 large sweet potatoes
1 egg
1/2 teaspoon powdered ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon grated lemon peel
2 tablespoons chopped walnuts

1. Preheat oven to 350 degrees F. Halve oranges and scoop pulp into a bowl.
Reserve pulp for another use (such as Fresh Cranberry-Orange Relish, recipe
included in this cookbook).

2. Peel and slice sweet potatoes. Steam until soft (about 15 minutes). Mash
in a large bowl with egg, ginger, cinnamon, nutmeg, and lemon peel.

3. Spoon puree into orange baskets, dividing equally. Set on a large baking
sheet and sprinkle with chopped walnuts. Bake for 25 minutes.

Note: To save time, assemble this side dish in advance and freeze before
baking. There is no need to thaw the puree before baking; just add 15
minutes to baking time.

- - - - - - - - - - - - - - - - - -

NOTES : The piquant flavor of the orange peel cooks into the sweet potatoes
as they bake. Serve one stuffed orange-peel basket per person.
Nutr. Assoc. : 0 0 0 631 0 0 802 1580

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Betsy-TKL (5:42:50 pm) :
Date: Thu, 4 Aug 1994 14:29:59 EDT
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Subject: RECIPE: Sweet Potatoes and Apples

This recipe is lower in fat and calories than a lot of traditional
sweet potato recipes and also tastes very good. We have adopted it
for our Thanksgiving turkey dinners and it also goes well with pork.
The recipe as written serves 2 but it multiplies well.

Sweet Potatoes and Apples

1 pound sweet potatoes
1 pound tart apples
1/2 cup apple cider
1/3 cup dried cranberries or dried tart cherries
1/8 teaspoon salt (optional)

1. Peel sweet potatoes and cut into slices about 1/8-inch thick.
Place in pot with water to cover; cover pot and bring to boil.
Cook potatoes about 10 minutes, until they are soft.
2. Wash and quarter apples; remove core, and slice apples.
3. Place apples, apple cider and dried fruit in pot; cover and
cook until apples soften, about 5 minutes.
4. When sweet potatoes are cooked, drain them and stir them into
apple mixture and continue cooking over low heat a few minutes
more only. Season with salt, if desired, and serve. A good
recipe with a cook time of less than 20 minutes!
This recipe can be made ahead and reheated in microwave also.
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Kim,LA (5:43:33 pm) : CANDIED YAMS
6 to 7 medium (raw) sweet potatoes, cut in pieces
1/2 cup sugar
1/2 cup white corn syrup
Dash of salt
1 teaspoon cinnamon
3/4 block butter
1 teaspoon lemon juice
1 tablespoon flour
1/4 cup water
Marshmallows
Mix sweet potatoes, sugar, corn syrup, dash of salt, cinnamon, and butter in
a large casserole dish. Mix flour, water, and lemon juice; pour on top of
potatoes. Bake at 350 degrees for 40 to 45 minutes, until almost candied.
Top with marshmallows and return to oven until golden color.
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Kim, LA (9:36:43 pm) :

KIM'S YAMS
2 cans of yams (drained)
1 small can frozen orange juice (use a little bit more than
half of the can)
1 teaspoon cinnamon
1/4 cup brown sugar
1/2 block butter
Marshmallows (large or small)
Chopped pecans (optional)
Mix everything together in a casserole dish. Top with
marshmallows. Heat until marshmallows are melted.

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Betsy-TKL (10:16:50 pm) :
From: Karen Deck kdeck@island.net
Newsgroups: rec.food.recipes

* Exported from MasterCook II *

Curried Rice

Recipe By : Dinner in Minutes by Linda Gassenheimer
Serving Size : 4 Preparation Time :0:00
Categories : Grains Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup long-grain rice
1/2 cup mayonnaise
1/2 cup dried cranberries or raisins
1/2 cup mango chutney plus more to taste
2 tablespoons sliced almonds
4 teaspoons curry powder
1/4 cup fresh lemon juice
salt and pepper -- to taste

Place raisins in a strainer and run cold water through to rinse. Bring a
large pot with 3-4 quarts of water to a boil. Add rice and boil,
uncovered, about 10 minutes. Test a grain. Rice should be cooked through
but not soft. Drain into a colander in the sink. Run hot water through
rice and stir with a fork. Mix mayonnaise, raisins, chutney, almonds and
curry together in a serving bowl. Add lemon juice to thin. Taste and add
more chutney, if needed. Add rice and mix with a fork. Add salt and pepper
to taste.
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Betsy-TKL (3:06:28 pm) :
Liliane, OH (3:05:46 pm) : Greens sauteed in olive oil and
garlic is good too.

Betsy-TKL (3:05:35 pm) :
Another favorite is baby carrots and snow peas (very
pretty) with just butter maybe a dash of sugar

Betsy-TKL (3:04:35 pm) :
Hi Liliane - it's hard to say!

Liliane, OH (3:04:04 pm) : Last year we served homemade
creamed spinach. Everyone loved it!

Betsy-TKL (3:03:47 pm) :
Beege - we like fresh steamed green beans (cooked
still bright green and al dente) topped with fresh
lemon juice and butter
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Betsy-TKL (3:08:59 pm) :
Liliane, OH (3:08:34 pm) : Brussels sprouts and chestnuts
with a little Pernod is also good.
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Betsy-TKL (3:12:02 pm) :
Beege (3:10:41 pm) : My annual contribution is a sweet
potato dish--whipped with orange juice, butter and a
little cream & brown sugar, mixed with crushed
pineapple and topped with pecans, and of course,
baby marshmallows. Not a great hit with my New
England neighbors, but I do it anyhow!

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Betsy-TKL (3:17:03 pm) :
This would be good on baked sweet potatoes:
Spiced butter for vegetables
Mix together:
1/2 cup butter or margarine (softened)
3 tablespoons firmly packed brown sugar
1/4 teaspoon each: cinnamon and allspice
1/8 teaspoon nutmeg
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Betsy-TKL (3:20:05 pm) :
Oh - peas and pearl onions are good too
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Betsy-TKL (06:43:02 am) :
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Newsgroups: rec.food.recipes

Easy But Delicious Spinach Casserole

2 packages frozen chopped spinach
1 can cream of mushroom soup
1 8-ounce package cream cheese
1 can Durkey's fried onion rings

Cook spinach by package directions. Drain and put back in pot. Add
cream cheese and blend well. Add soup and blend again. Add 1/2 can of
onion rings, reserving 1/2 for later. Blend again and pepper mixture
well. Pour into casserole dish. Sprinkle reserved onion rings on top
and bake at 325 degrees for 20 to 30 minutes or until bubbly; or place
in refrigerator and bake the next day. It keeps well. Makes 8
servings.
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Betsy-TKL (06:43:22 am) :
From: jmh@anser.pdial.interpath.net (Jeanne Hinds)
Newsgroups: rec.food.recipes

Carrots Elegante

1 pound carrots, thinly sliced
1/4 cup golden raisins
1/4 cup butter-flavored margarine blend
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 cup sliced, unpeeled almonds

Cook carrots, covered, in 1/2-inch boiling water for 8 minutes; drain.
Turn carrots into a greased 1-quart baking dish. Stir in raisins,
butter blend, honey, lemon juice and ginger. Bake uncovered, at 375
for 35 minutes; stir occasionally. Spoon into serving bowl. Sprinkle
with almonds. Makes 4 servings.
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Betsy-TKL (06:59:40 am) :
From: dfoss@babylon (Diana Foss)
Newsgroups: rec.food.cooking

Diana's mom's Potato Casserole, traditional for Thanksgiving:

6 medium potatoes
1/4 cup butter
1 can cream of mushroom or cream of onion soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cup shredded Cheddar cheese
crushed corn flakes or corn chips

Cook potatoes until tender (either boil or nuke them.) Cool, peel
and grate. Heat butter with soup until melted. Blend in sour cream,
onion and cheese. Add potatoes. Spread in a buttered 2 1/2 quart
casserole. Sprinkle corn flakes on top. Bake at 350 F 45 minutes.
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Betsy-TKL (9:46:19 pm) :
Date: Wed, 7 Sep 1994 22:53:37 -0500
From: Pete Link nurppl@nurse.emory.edu

This recipe from "James McNair's Squash Cookbook". My wife and I both like
it so much it has become a weekly staple in our home. We've modified it
somewhat, steaming rather than baking the squash initially, and
adding chopped pecans. The book says that Acorn, Delicata, and Sweet
Dumpling squash work well, but we've found our favorite to be
Kabocha, which should be tried by everyone who thinks they don't
like squash. Our only problem recently is that cranberries have been
completely unavailable, either fresh or frozen. We've been using
dried. All of McNair's book is wonderful, by the way (as are
his many others)--hope you enjoy this recipe.

Cranberry-stuffed Winter Squash

2 small or one large winter squash
1 tbsp.. unsalted butter, melted
salt
2 Tbsp.. unsalted butter
1/2 C. minced shallot or finely chopped yellow onion
1 tsp. minced garlic
2 C. coarsely chopped unpeeled tart apple
1/2 C. coarsely chopped fresh cranberries
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 C. unseasoned fine dry bread crumbs
1 C. freshly grated cheddar, jack, or Swiss cheese
1/4 lb. sliced smoked bacon

Preheat oven to 400F.

Cut the squash in half lengthwise and scoop out seeds and stringy
portions. Brush the cut sides of the squash halves with the melted
butter and season to taste with salt. Arrange, cut side down, on a
lightly greased baking pan. Pour in hot water to a depth of 1/2 inch
and bake until barely tender when pierced with a wooden skewer,
about 35-45 minutes.

Melt 2 Tbsp.. butter in a skillet over medium-high heat. Add the
shallot or onion and saute until almost soft, about 4 minutes. Stir
in the garlic, apple, and cranberries and saute until the apples are
soft, about 4 minutes longer. Stir in the cinnamon and nutmeg.

In a bowl, combine the apple mixture, bread crumbs, and cheese.
Mound in the cavities of the baked squash halves and arrange in a
baking dish. Bake until the squash is tender, the filling is heated
through, and the cheese melts, about 20 minutes.

Meanwhile, fry the bacon in a skillet until crisp. Drain briefly on
paper towels, then crumble.

Remove the squash from the oven, sprinkle with the crumbled bacon,
and serve hot.
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Title: Sweet Potato Casserole

4 Med. sweet potatoes or yams
or large can
1/2 tsp salt
1 tbsp packed brown sugar
1 tsp. water
1/4 tsp. ground nutmeg
1/4 cup chopped pecans
1/4 Cup packed brown sugar
1/4 Cup margarine or butter
1 can (8 oz.) crushed pineapple
1 tbsp. margarine or butter
1/2 tsp. ground cinnamon
1-1/2 Cups miniature marshmallows

Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to
escape. Arrange in oven at least 1 inch apart. Microwave at High
(100%) until fork tender, 8 to 10 min. Cover and let stand 5 min.

Peel and slice potatoes. Place in 2 quart casserole. Add 1/4 cup
brown sugar, 1/4 cup margarine and the salt. Mash until no lumps
remain. Mix in pineapple. Microwave at high 2 min. Stir & Set Aside.

Place 1 Tbsp. margarine, water, cinnamon and nutmeg in medium bowl.
Microwave High until margarine is melted, 1 - 1-1/2 minutes,
stir after half the time. Add marshmallows, toss to coat. Put
on potatoes. Microwave until marshmallows are melted & Heated
through. Sprinkle with nuts. 4-6 servings.

From: Sharp Microwave Convection Cook Book
Shared By: Pat Stockett
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From: cch@salata.com (Cathy Harned)
Subject: mm-recipes Green Beans *CR*

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Joanna's Green Beans
Categories: Harned 1994, Side dish, Vegetables
Yield: 4 servings

1 tb Butter
3 tb Olive oil
1/2 md Onion; very finely chopped
2 Red bell peppers; julienned
3 tb Chicken broth or bouillon
1 tb Lemon juice
1 lb Green beans; trimmed
Salt; to taste

Melt butter. Add 2 tb. of the oil and heat gently. Add onion and red pepper.
Saute slowly over medium low heat until peppers are tender-crisp and onion is
translucent and tender. Remove 1/2 of this mixture and reserve.

Add last tb. of the oil to the pepper and onion mixture remaining in the
skillet. Continue to saute over low heat for 4 or 5 more minutes, until onions
are very soft and beginning to caramelize. Add chicken broth and lemon juice,
put the mixture in a food processor or blender and process until creamy.

Steam green beans until tender; drain. Combine green beans, reserved sauteed
pepper and onion and the onion/pepper puree. Salt. Heat through and serve.

Shepherd writes: "With caramelized onions and sauteed peppers, this green bean
dish tastes rich and looks beautiful."

Recipe developed by Renee Shepherd and Fran Raboff. From 1992 "Shepherd's
Garden Seeds" catalog, pg. 5. Electronic format by Cathy Harned.
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Title: Green Beans Tossed with Herbs

Categories: Side dish, Vegetables, Mark's

Yield: 4 servings

1 c Green beans, frozen

Water, to cook

2 tb Corn oil

1 tsp. Rosemary, crushed

1 tsp. Basil

Salt & pepper

Cook green beans until tender. Drain & toss with oil & herbs. Serve hot.

Recipe by Mark Satterly
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Title: Green Bean Casserole

Categories: Vegetables

Yield: 2 servings

1 can Cream of mushroom soup

1/2 c Milk

1 tsp. Soy sauce

Dash of pepper

3 c Green beans, cooked

1 can French fried onions, 3 1/2 oz

In a 1 1/2 quart casserole, stir soup milk, soy sauce and pepper until

smooth; mix in beans and 1/2 can of onions. Bake at 350 degrees for 35

minutes or until hot. Stir. Top with remaining onions. Bake 5 minutes

more. Randy Rigg

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Title: GREEN BEANS ALMONDINE

Categories: Appetizers, Vegetables, Salads, Microwave

Yield: 6 servings

2 lb Fresh green beans

1/2 c Water

3 T Butter or margarine

1/3 c Slivered, blanched almonds

1 t Salt

1/4 t Pepper

1/4 t Ground nutmeg (optional)

1. Wash beans and cut off ends. Place in a deep, 2-quart heat- resistant,

non-metallic casserole with water. 2. Heat, covered, in Microwave Oven 10

to 12 minutes or until until beans are crisp-tender. Drain beans. 3. Add

remaining ingredients to drained green beans. 4. Stir to combine. 5. Heat,

uncovered, in Microwave Oven 5 minutes or until butter has melted and beans

are tender.
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Title: GARLICKY GREEN BEANS

Categories: Vegetables

Yield: 6 servings

1 lb Green beans, topped/tailed

2 tb Butter

1 Garlic clove, fine chop

Salt

Ground pepper, fresh

Boil beans ahead of time then reheat in the garlic/butter mixture. Always

run cold water over green vegetables to stop the cooking. This also helps

them retain their color. 1. Bring a large pot of salted water to boil on

high heat. Add beans and boil until crisp-tender, about 2 to 4 minutes.

Alternately, steam beans for about 5 minutes, until crisp-tender. 2. Drain

beans and refresh under cold running water. 3. Heat butter and garlic

together in skillet on medium heat. Toss in beans and saute until beans are

hot and coated with mixture. Season with salt and pepper.
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Title: HONEY GLAZED CARROTS AND PARSNIPS

Categories: Veggies

Yield: 6 servings

6 md Parsnips

4 md Carrots

2 tb Butter

2/3 c Chicken stock

2 tb Honey

2 tsp. Lemon juice

1 tsp. Curry powder

Salt and pepper

Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally

into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, &

pinch of salt. Bring to boil over high heat. Reduce heat to medium and

simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or until veggies

are tender. With slotted spoon, transfer veggies to shallow baking dish.

Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more

stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry

powder. Bring to boil over high heat and boil 1 minute or until liquid has

thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t

this point and refrigerated, covered up to 1 day.) Reheat vegetables,

uncovered in 400 degree oven 15-20 minutes or until slightly glazed. Stir

once during cooking.
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Title: BABY POTATOES COATED WITH ALMONDS

Categories: Appetizers, Side dish, Nuts, Vegetables

Yield: 30 potatoes

3 lb Baby new potatoes

2 tb Almond oil

2 Jalapeno peppers, seeded &

-- minced

2 tb Grated ginger

1/2 c Powdered almonds*

2 tb Cilantro, minced

Salt & pepper

Lemon juice

Steam potatoes till just tender, about 15 minutes. Set them aside. Combine

oil, peppers, ginger, almonds & cilantro in a large bowl. Add potatoes &

toss till well coated. Season with salt & pepper & sprinkle with lemon

juice. Spear potatoes with cocktail sticks; arrange on a platter. Serve

hot, or keep warm in a 250F oven for up to 30 minutes. *To powder almonds,

place blanched almonds in a food processor & pulse until they are reduced

to a powder.
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Title: ASPARAGUS WITH APPLE VINAIGRETTE

Categories: Vegetables, Fruits, Dressings, Canadian

Yield: 4 servings

3/4 c Apples; peeled, cored and quartered

1 c Water

1 tb Honey

1/4 c Red wine vinegar

1/2 c Garlic clove, peeled and minced

1 tsp. Dijon mustard

1 tb Lemon juice, fresh squeeze

1 1/2 tsp. Brandy

1/2 c Vegetable oil

Salt

Pepper

1 1/2 lb Asparagus, cooked tender crisp

VINAIGRETTE: 1. In a saucepan, over medium heat, simmer the apples and

honey in water until tender. 2. Cool in the pan and remove the apples. 3.

Place the apples in a food processor or blender and puree. 4. Add vinegar,

garlic, mustard, lemon juice and brandy to the apple puree and blend for

one minute. 5. With machine running, add the vegetable oil, blending until

smooth. 6. Season with salt and pepper. Cook or steam asparagus until

tender. Arrange on individual serving plates and cover with several spoons

of vinaigrette.
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Title: Green Rice

Categories: Vegetables, Microwave

Yield: 6 servings

4 c Chicken stock

1 c Wild rice; rinsed

1 c Long-grain brown rice

1 tb Butter

1 tb Vegetable oil

1 sm Sweet green pepper; diced

1/2 c Parsley; fresh, chopped

6 Green onions, chopped

1 clove Garlic; chopped

In 12-cup casserole, cover and microwave stock and wild rice at High for 10

minutes. Stir in brown rice; cover and microwave at Medium (50%) for 45

minutes or until tender. Let stand for 15 minutes. In microwaveable dish

melt butter with oil. Add green pepper, parsley, onions and garlic;

microwave at High for 2 minutes or until slightly softened. Stir into rice.
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Title: Stir-Fried Spinach with Ginger and Almonds

Categories: Vegetable, Quick, Oriental, Vegetarian, Tested

Yield: 2 servings

1 tb Miso

2 tb Soy sauce

1 tsp. Vinegar, wine

2 tb Almonds, sliced

1 tb Oil, sesame

1/2 tsp. Ginger, ground

2 lb Spinach, fresh

If fresh spinach is unavailable or too much trouble, 10 oz frozen spinach

may be substituted for 2 lb fresh. Trim, wash, and drain spinach. Cut into

1" to 2" widths. Mix Miso, soy sauce, and vinegar; set aside. Heat wok

over high heat. Add almonds and stir-fry until fragrant and edges turn

golden, about 45 seconds. Transfer to plate. Heat oil in wok. Add spinach

and ginger and stir-fry just until tender, about 3 minutes. Drizzle with

bean mixture. Serve immediately!
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Betsy-TKL (5:10:38 pm) :
I haven't tried this recipe:

Date: Tue, 1 Nov 1994 00:41:53 -0600
From: mmayo@new-orleans.neosoft.com (Mary K. Mayo)
To: Multiple recipients of list eat-lf@apollo.it.luc.edu

In honor of Thanksgiving, also from Healthy Homestyle Cooking

Old Fashioned Cornbread Stuffing

1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
2 tbsp snipped fresh parsley
1 1/2 tsp ground sage
2 3/4 cups unseasoned cornbread dressing cubes. If unseasoned cubes are
unavailable, use the stuffing crumbs from a 6 oz. package of cornbread
stuffing mix, discard the seasoning packet.
1 - 1 1/2 cups chicken broth defatted

Preheat the oven to 350. Lightly spray a medium skillet with no stick
spray. Add the celery, mushrooms and onions. Cook and stir over medium
heat until tender. Stir in the parsley and sage. Lightly spray a 1 1/2 to 2
quart casserole with no stick spray. Place the cornbread in the casserole.
Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss.
If necessary, drizzle with enough of the remaining 1/2 cup broth to moisten

the bread. Gently toss to mix well. Bake, uncovered, for 30 to 40 minutes
or until heated through. 4 servings. per serving 135 calories, 1 gram fat,
8% CFF.

Note: I like to add chopped boiled egg whites, and also like to use green
onions for chopped onions, including the green tops. This increases calorie
count a little, but not fat count, since only using egg whites. May need to
add some salt and pepper to taste too.

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Rhonda, OH (5:29:47 pm) :

Rhonda's Yummy Veggie Dressing

1C carrots
1C celery
1C onion
Grind all vegetable together.
2 large bags croutons
1/2 loaf torn bread
1 can chicken broth
3 eggs, beaten
sage to suit your taste
garlic
Saute vegetables in 1 stick melted butter until soft. Stir into crouton
mixture. Pour into buttered casserole. Bake at 350° for 30-35 mins or until
crispy on top. *This dressing should be very wet before baking.
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Betsy-TKL (8:10:04 pm) :
Hi Lorili - I haven't tried this recipe.
I'm sorry, I don't know the source for this:

(CHEST)NUT-APPLE STUFFING

6 tablespoons unsalted butter
1/2 pound chestnuts, peeled and chopped OR
1 cup chopped pecans
1 cup chopped onion
1 cup chopped celery
1/2 pound sliced white bread, diced (5 cups)
1/2 pound whole wheat bread, diced (4 1/2 cups)
3 cups peeled, cored and chopped apples
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground white pepper
1/3 cup milk

In medium skillet, melt butter over medium heat. Add
chestnuts. Saute' until toasted, about 3 to 5 minutes. Add
onion and celery. Saute' until tender.

In a large bowl, combine bread cubes, sautéed vegetables
with butter, apples, poultry seasoning, salt, thyme, and
black and white pepper. Toss until blended. Drizzle milk
over stuffing. Mix well.

TO BAKE IN A CASSEROLE:
Preheat oven to 475 degrees F. Spread stuffing evenly in buttered
13x9x2-inch baking pan. Cover with foil. Bake at 475 degrees F
for 20 minutes.

TO BAKE INSIDE TURKEY:
Spoon stuffing into neck and body cavities. Bake as directed
for turkey.
YIELD: 8 to 10 servings

NOTE: This 10 cups of stuffing is enough to fill a 22-24 pound
turkey. To roast a smaller bird, fill cavities with some of
the stuffing. Spoon remaining stuffing into a buttered
baking pan just big enough to hold stuffing. Bake using the
directions above.
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Betsy-TKL (07:09:14 am) :
From: cmathew@iadfw.net (Joan Mathew)
Newsgroups: rec.food.recipes

Rice Dressing
-------------
Basmati rice, already cooked and chilled (about 6 servings)
1 medium onion, diced
1-1/2 c. celery, diced
1 small can sliced button mushrooms
1 Tbsp. olive oil
2 Tbsp. butter
3/4 c. raisins
1 c. chicken broth (approx.)
parsley, sage, marjoram to taste
2 small red delicious apples, diced
saffron to color dish (approx. 2-3 Tbsp.)

Cook rice ahead of time; place in covered container and chill at least
4 hours (I make it the night before).

In a large Dutch oven, saute onion and celery in olive oil and butter.
When onions are translucent, add mushrooms and saute an additional 2
minutes.

Add chilled rice, raisins, and apples; mix well. Blend in parsley,
sage, and marjoram to taste. Add enough chicken broth to moisten
mixture. Blend in enough saffron so that dish becomes a nice yellow
color. Set aside until ready to serve.

NOTE: this dish can be made ahead and re-heated when ready for serving.
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Date: Tue, 1 Nov 1994 00:41:53 -0600
From: mmayo@new-orleans.neosoft.com (Mary K. Mayo)
To: Multiple recipients of list eat-lf@apollo.it.luc.edu

In honor of Thanksgiving, also from Healthy Homestyle Cooking

Low Fat Old Fashioned Cornbread Stuffing

1/2 cup finely chopped celery
1/2 cup sliced fresh mushrooms
1/4 cup chopped onions
2 tbsp snipped fresh parsley
1 1/2 tsp ground sage
2 3/4 cups unseasoned cornbread dressing cubes. If unseasoned cubes are
unavailable, use the stuffing crumbs from a 6 oz. package of cornbread
stuffing mix, discard the seasoning packet.
1 - 1 1/2 cups chicken broth defatted

Preheat the oven to 350. Lightly spray a medium skillet with no stick
spray. Add the celery, mushrooms and onions. Cook and stir over medium
heat until tender. Stir in the parsley and sage. Lightly spray a 1 1/2 to 2
quart casserole with no stick spray. Place the cornbread in the casserole.
Then add the onion mixture. Drizzle with 1 cup of the broth. Gently toss.
If necessary, drizzle with enough of the remaining 1/2 cup broth to moisten
the bread. Gently toss to mix well. Bake, uncovered, for 30 to 40 minutes
or until heated through. 4 servings. per serving 135 calories, 1 gram fat,
8% CFF.

Note: I like to add chopped boiled egg whites, and also like to use green
onions for chopped onions, including the green tops. This increases calorie
count a little, but not fat count, since only using egg whites. May need to
add some salt and pepper to taste too.
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Date: Fri, 18 Nov 1994 01:21:01 -0600
From: Reid SLJC6@CC.USU.EDU
Subject: Turkey Day Stuffing Recipes

Almond Stuffing

Recipe By : My Great Recipes

In 1/2 cup butter or margarine, saute 1/2 cup each chopped onion,
celery, carrot and slivered almonds about 5 minutes; stirring. Combine 6
cups bread cubes, 1/4 cup chopped parsley, 1/2 tbsp. poultry seasoning,
1/2 Tbsp. salt and 1/4 tsp black pepper. Stir in sauteed vegetables. Mix
in 1/2 cup chicken broth, tossing lightly. Cool.

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Apricot-Walnut Stuffing

Recipe By : My Great Recipes

Melt 1/4 cup butter in a large frying pan; add 1/2 cup coarsely chopped
walnuts. Stir over medium heat until toasted, about 3 minutes. Remove
with slotted spoon, reserve. To pan add 1/4 cup more butter; in it cook 1
medium onion, finely chopped, and 1 stalk celery, thinly sliced, until
soft. To 6 cups day-old French bread in a large bowl add sauteed
vegetables, walnuts, 1/2 cup slivered dried apricots, 1/2 tsp each salt
and dried tarragon, dash white pepper and 1/4 cup chopped parsley. Mix
lightly. Gradually mix in 1/4 cup chicken broth, tossing just until bread
is moistened. Makes about 8 cups.

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Serving Ideas : Cranberry Sauce and buttered brown potatoes.


Bacon Stuffing

Recipe By : My Great Recipes

2 Slices Bacon -- chopped
1 Tablespoon Butter or Margarine
1/2 Cup Onion -- Chopped
Chicken gizzard and liver - giblets
4 Slices Italian or French Bread -- Cubed
1/4 Cup Milk
1/2 Cup Parsley -- Chopped
1/4 tsp Black Pepper
1/4 Cup Parmesan cheese -- Grated
1 Egg
1/2 tsp Rosemary -- Crushed

Fry bacon until crisp. Drain. Add butter to pan and cook onion until
soft.

Chop giblets into fine pieces (use blender or processor if desired).
Add to onions. Cook about 10 minutes.

Moisten bread with milk. Add parsley, black pepper, cheese, egg and
rosemary. Mix well. Combine onion-bacon mixture with bread.

Loosely stuff chicken. The breast skin can be loosened and extra
stuffing placed between skin and flesh. Rub with extra rosemary.

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Serving Ideas : New potatoes, browned in oil and sliced baked tomatoes


Green Chili Dressing

1 Cup Chayote fruit -- about 1 small
4 Jalapeno chilies -- Seeded & Chopped Fin
2 Cloves Garlic -- Finely Chopped
1 Large Onion -- Finely Chopped
1 Cup Butter or margarine
1 Tablespoon Cilantro -- Chopped - fresh
1 tsp Salt
1/2 tsp Dried Thyme
1/2 tsp Dried Sage
9 Cups 1/2-inch cubes corn bread
1 Cup Pecans -- Chopped

Cook and stir Chayote, chilies, garlic and onion in margarine in
10-inch skillet until Chayote is tender. Stir in cilantro, salt, thyme
and sage until well blended. Stir in about 1/3 of the corn bread cubes.
turn mixture into large bowl. Add remaining corn bread cubes and the
pecans; toss.

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Ham-Mushroom Rice Stuffing

Recipe By : My Great Recipes

1 Cup Long-grain brown rice
2 Tablespoons margarine
1/3 Pound Mushrooms -- chopped
1/2 Cup Celery -- Chopped
1/2 Cup Onion -- Chopped
1/2 Cup Ham -- Chopped
1/2 tsp sage -- dried
1/2 tsp Thyme
1/2 tsp Salt
1/4 tsp Pepper
4 slices White or whole wheat bread, cubed and
lightly toasted in oven.

Cook rice according to package directions.

Meanwhile saute the mushrooms, celery, and onions in the butter. Stir
in ham, sage, thyme, salt, pepper and bread cubes. Add rice.

Stuff turkey. Skewer the cavity or place on apple or onion to seal in
the stuffing.
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NOTES : White rice can be substituted for brown rice. Tidbits of ham are
often sold in the meat counter. Or purchase a center ham slice
and use remainder for quiches, omelets, etc. One or two eggs can
be added for a richer, moister stuffing.

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Pecan Dressing

Recipe By : My Great Recipes

1 Large Onion -- Chopped
4 Tablespoons butter
1 Cup Pecans
1 Cup Fresh whole wheat bread crumbs -- (1 cup)
3 Ounces Cooked ham -- diced
1 Clove Garlic
1/4 tsp Ground Pepper -- Fresh
1/4 Cup Parsley -- Chopped Fresh

Creamy Onion Sauce

1 Medium Onion -- chopped
2 Tablespoons Butter
1 Cup Chicken Broth
1 Cup Whipping Cream

Saute the onion in the butter for 10 minutes. Place pecans on cookie
sheet. Toast in the oven with the turkey 5 minutes.

In food processor with steel blade in place, combine sauteed onion,
toasted pecans, bread crumbs, ham, garlic, pepper and parsley. Process
until mixture is finely chopped.



for the sauce, combine the onion, butter, chicken broth and whipping
cream in shallow pan. simmer 15 minutes. Puree. Return to pan. Boil
until thickened.

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Sausage Stuffing

Recipe By : My Great Recipes

Saute 1 lb. pork sausage and 1/2 lb. ground beef in skillet until
browned. Drain fat. Remove meat. In heated 1/2 cup butter or margarine,
saute 1/2 lb. sliced mushrooms, 2 stalks chopped celery, 1 chopped onion
and 2 cloves garlic, minced or pressed, about 5 minutes, stirring. Cool.
Combine mixture with 1 cup chicken broth, 1/2 cup red wine, 1 Tbsp. dried
sage leaves and 1 slightly beaten egg, mixing lightly. Stir in 6 cups
bread cubes, tossing lightly.
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