Recipe(tried): Sunday Dinner at Our Florida Home - Roast Turkey Breast and...

This Sunday we are having the following meal since everyone seems to have a hankering for a turkey meal at my house! The menu is: Florida Style Roast Turkey Breast with Apple and Raisin Stuffing, Mashed Garlic Potatoes, Spinach Noodle Pudding, Sweet Potato Puff, Sweet Peas, Cranberry Sauce, Homemade Maple Oat Bread and Homemade Cinnamon Black Walnut Chocolate Chip Ice Cream for dessert. It is so hot now in Florida that the ice-cream will be a delight!! Here are the recipes:

Roast Turkey Breast

2-3 lb. fresh turkey breast
olive oil
1/4 cup mix of orange juice and lime juice
1/2 tsp. oregano
1 tsp.ground coriander
1/2 tsp. onion powder
1/2 tsp. ground sage
Rinse turkey breast well and pat dry with paper towel.
Marinate the turkey breast early in the day in the roasting pan you will be using by drizzling olive oil, rubbing it on well. Sprinkle with oregano, coriander, onion powder, and sage. Rub on well and then pour the orange juice-lime juice combination over. Saran Wrap the pan and let sit in refrigerator till ready to cook. Cook at 350 for about 1 1/2 hours or till juices run clear.

Apple Raisin Stuffing
This is a real homey "feel-good" stuffing with a touch of New England.

small package of Pepperidge Farm Stuffing
1/2 cup raisins
1 small onion, chopped
1/2 cup chopped celery
1 garlic clove, minced
salt and pepper tpo taste
1 McIntosh apple, peeled, cored and chopped
1 stick butter, melted
1 cup chicken broth
Saute the onion and celery until golden, add the garlic at the last minute and cook for 1-2 minutes. In a bowl, add the stuffing and mix with the sauteed onions and celery, add the chopped apples and raisins along with the melted butter and add the broth until you get the consistency you want, sort of mushy.
Bake in a casserole dish covered with aluminum foil for 45 minutes at 350.

Spinach Noodle Pudding

This dish was introduced to me by the mother of an old boyfriend in Miami Beach back in the 70's and she called it Noodle Pudding. Phyllis always served this with Brisket at Friday night's dinner and since then I have discovered that it is a marvelous side dish to any meat. It is always served at Thanksgiving, Christmas and Easter at my home as well as special dinners for guests. I have shared this recipe with many friends, neighbors and guests who always insist on having the recipe. It has been a sure winner for over 24 years...Thanks Phyllis!!

1 pkg. 8 ozs. noodles (fine or medium)
1 onion, chopped
8 ozs. sour cream
1 pkg Birds Eye Creamed Spinach
2 eggs, beaten
bread crumbs to sprinkle on top
1 stick butter
salt and pepper to taste
Saute your onions until golden in 1/2 stick butter. Cook noodles according to directions on pkg. Drain noodles and toss with the other 1/2 stick of butter, blend with the spinach, sour cream, sauteed onions and eggs. Salt and pepper to your taste. Blend well. Pour into a buttered casserole dish and sprinkle with the bread crumbs. Bake 350 for 45-60 minutes. YUMMY!!!
This recipe easily doubles to serve 8

Sweet Potato Puff

This is an old Georgia recipe from my sister and it is heavenly!!

3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract

Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Homemade Maple Oat Bread

This recipe is for 2lb. bread made in bread machine.

1 pkg. dry yeast
1 cup Quaker Oats
3 cups bread flour
1 tsp. salt
1/3 cup maple syrup
1 tblsp. oil
1 1/4 cups plus 1 tblsp. very warm water

Put in bread machine in this order and push button to start. Great with butter and homemade preserves.

Cinnamon Black Walnut Chocolate Chip Ice Cream

2 cups whipping cream
2 cups half and half
1 cup sugar
1 1/4 cups chopped black walnuts
1 1/2 tsp. vanilla extract
1 tsp. cinnamon
1 1/2 cups chocolate chips
dash salt

Combine all ingredients. Cover and churn for about 50 minutes. I use an electric ice cream mixer. This makes 2 quarts.