The Press-Dispatch
Issue link: http://www.ifoldsflip.com/i/751731
The Press-Dispatch Home Life Wednesday, November 16, 2016 D- 9 a MEALS IN Monica's MINUTES THANKSGIVING EDITION SHARE YOUR FAVORITE THANKSGIVING RECIPE! FACEBOOK www.facebook.com/ mealsinminutes EMAIL mealsinminutes@ pressdispatch.net MAIL PO Box 68, Petersburg, IN 47567 SMOKY MAPLE-GLAZED TURKEY BREAST Source: bettycrocker.com INGREDIENTS 2 tablespoons butter, softened 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 bone-in whole turkey breast (5 to 6 lb), thawed if frozen 1/3 cup real maple syrup 2 tablespoons orange juice 1 tablespoon Dijon mustard DIRECTIONS 1. Heat oven to 350°F. In small bowl, mix butter, thyme, paprika, salt and pepper. Using fingers, carefully loosen skin from turkey breast. Rub but- ter mixture under skin. 2. Place turkey breast, skin side up, on rack in roast- ing pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 30 minutes. 3. In small bowl, mix syrup, orange juice and mustard. Brush one-third of mixture over turkey. 4. Roast 50 minutes to 1 hour longer, brushing twice with remaining syrup mixture, until thermometer reads at least 165°F. Cover with foil; let stand 15 minutes for easiest carving. CLASSIC BAKED CORN PUDDING Source: bettycrocker.com INGREDIENTS 1/2 cup butter or margarine 1 small onion, chopped (1/4 cup) 1/2 cup Gold Medal™ all-purpose flour 4 cups milk (1 quart) 6 eggs, slightly beaten 2 cups shredded Cheddar cheese (8 oz) 1/2 teaspoon salt 1/2 teaspoon pepper 2 bags (12 oz) frozen corn, thawed, drained 1/2 cup chopped fresh parsley or 2 tablespoon parsley flakes 3/4 cup Progresso™ plain bread crumbs 3 tablespoons butter or margarine, melted DIRECTIONS 1. Heat oven to 350°F. Spray 13x9 -inch (3-quart) glass baking dish or 3-quart casserole with cook- ing spray. 2. In 4-quart Dutch oven, melt 1/2 cup butter over me- dium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pep- per until well blended. Stir in milk. Cook 4 to 5 min- utes, stirring constantly, until thickened. Gradual- ly stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish. 3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture. 4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving. CLASSIC CRANBERRY SAUCE Source: bettycrocker.com INGREDIENTS 1 bag (12 oz) fresh or frozen cranberries (about 3 1/2 cups) 2 cups sugar 2 cups water DIRECTIONS 1. Place cranberries in a strainer; rinse with cool wa- ter. Remove any stems or blemished berries. 2. In 3-quart saucepan, heat sugar and water to boil- ing over medium heat, stirring occasionally. Boil 5 minutes. 3. Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Boil about 5 minutes, stirring occasionally, until cranberries begin to pop. Cover and refrigerate about 3 hours or until chilled. BREAD STUFFING Source: bettycrocker.com INGREDIENTS 3/4 cup butter or margarine 2 large celery stalks, chopped 1 medium onion, chopped (1/2 cup) 9 cups soft bread cubes (15 slices) 1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1 teaspoon salt 1/2 teaspoon ground sage 1/4 teaspoon pepper DIRECTIONS 1. Melt butter in 4-quart Dutch oven over medi- um-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Re- move Dutch oven from the heat. 2. Gently toss celery mixture and remaining ingre- dients, using spoon, until bread cubes are even- ly coated. 3. Use to stuff one 10 - to 12-pound turkey. Or to bake stuffing separately, grease 3-quart casserole or rec- tangular baking dish, 13x9x2 inches. Place stuffing in casserole or baking dish. Cover with lid or alu- minum foil and bake at 325°F for 30 minutes; un- cover and bake 15 minutes longer. PARMESAN-BUTTERNUT SQUASH GRATIN Source: bettycrocker.com INGREDIENTS 1 butternut squash (2 1/2 lb) 1/4 cup butter or margarine 2 large cloves garlic, finely chopped 1/4 cup Progresso™ panko bread crumbs 1/3 cup grated Parmesan cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup chopped fresh parsley DIRECTIONS 1. Heat oven to 375°F. Spray 13x9 -inch (3-quart) glass baking dish with cooking spray. Peel, halve length- wise and seed squash; cut into 1/2-inch-thick slic- es. Arrange with slices overlapping slightly in bot- tom of baking dish. 2. In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown. 3. In small bowl, mix bread crumbs, cheese and 1 ta- blespoon of the butter-garlic mixture. Brush squash slices with remaining butter-garlic mixture. Sprin- kle with salt, pepper and bread crumb mixture. 4. Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven tem- perature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle pars- ley over top. GINGERBREAD PUDDING CAKE Source: tasteof home.com INGREDIENTS 1/2 cup molasses 1 cup water 1/4 cup butter, softened 1/4 cup sugar 1 large egg white 1 teaspoon vanilla extract 1-1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground nutmeg 1/2 cup chopped pecans 6 tablespoons brown sugar 3/4 cup hot water 2/3 cup butter, melted Sweetened whipped cream, optional DIRECTIONS 1. Mix molasses and 1 cup water. In a bowl, cream sof- tened butter and sugar until light and fluffy; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mix- ture, beating well after each addition. Fold in pe- cans. 2. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). 3. Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream. By Monica Sinclair It's that time of year again for my Thanksgiving menu. Looking back, it's hard to believe that this is the fifth one I have done. Hopefully, you have found some useful recipes over the years and maybe started some new tra- ditions when it comes to family dinner. I hope and pray that even with the turmoil in our country, you have found reasons to be thankful and that you share those with your loved ones. Happy Thanksgiving! Enjoy!