B-12
Wednesday, November 20, 2013
The Press-Dispatch
Monica's
in
Meals Minutes
Thanksgiving edition
By Monica Sinclair
I can't believe Thanksgiving is
almost here again. It is the time
of year when we all dig our sweatpants out of the closet so we can
be sure to have enough room to
stuff loads of food in our stomachs. It is the time of year when
we start prepping for our marathon of shopping on Black Thursday/Friday. More importantly, it is
Herb Roasted
Turkey
Source: Campbells.com
Ingredients
1 3/4 cups Swanson®
Chicken Stock
3 tbsps lemon juice
1 tsp dried basil leaves,
crushed
1 tsp dried thyme leaves,
crushed
1/8 tsp ground black pepper
1 turkey (12 to 14 pounds)
2 cans (14 1/2 ounces each)
Campbell's® Turkey Gravy
(Regular or Fat Free)
Directions
1.Stir the stock, lemon juice,
basil, thyme and black pepper
in a medium bowl.
2.Roast the turkey according to
the package directions, basting occasionally with the
stock mixture during roasting. (Hint: A 12-14 lb. turkey
should take about 4 hours to
roast).
3.Let the turkey stand for 10
minutes before slicing. Discard any remaining stock mixture.
4.Heat the gravy in a 1-quart
saucepan over medium heat
until it's hot and bubbling.
Serve the gravy with the turkey.
Stuffing Muffins
Source: BettyCrocker.com
Ingredients
1 box (6 oz) Betty Crocker ®
Homestyle Stuffing
cornbread flavored mix
1 1/2 cups water
the time of year
when we take
stock of our
lives and count
our many blessings while enjoying the company of our family and friends.
This year, I
am including
another full menu of Thanksgiving goodies that are easy to
prep and cook, giving you more
time to visit with your loved
ones. I hope you find these useful in your quest to bring a delicious dish to the festivities. In
addition, please take the time to
remember those less fortunate
and support them any way you
can. Enjoy!
1/4 cup butter, melted
1 apple, finely chopped
1 stalk celery, finely chopped
1 tbsp. chopped fresh Italian
(flat-leaf) parsley
Directions
1.Heat oven to 350°F. Spray 9
regular-size muffin cups with
cooking spray.
2.In large bowl, toss stuffing
mix, water and butter. Add apple, celery and parsley; toss
until combined.
3.Divide mixture evenly among
muffin cups, pressing mixture
in cups with spoon.
4.Bake about 20 minutes or until stuffing is firm and tops
are golden brown.
Herb Roasted Turkey
Garlic
Cheddar
Mashed
Potatoes
saucepan. Cover with water.
Bring to boil. Reduce heat to
low; cover and simmer 10 minutes or until potatoes are tender.
2.Drain and return potatoes to
saucepan. Add garlic and salt.
3.Mash with potato masher,
gradually adding milk, then
butter.
4.Stir in cheese and parsley.
Baked Butternut
Squash with
Apples
Source: Pillsbury.com
Ingredients
2 tbsp butter or margarine
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 lb butternut squash,
peeled, seeded and cut into
1/2-inch cubes (about 5
cups)
2 to 3 large Granny Smith
apples, cored, cut into
1/2-inch cubes (4 cups)
1/4 cup real maple or mapleflavored syrup
1 tbsp balsamic vinegar
1/4 cup chopped pecans,
toasted*
Directions
1.Heat oven to 375°F. Place butter in 13x9-inch (3-quart)
glass baking dish; heat in oven
5 to 7 minutes or until melted.
2.Stir cinnamon and nutmeg into melted butter. Add squash;
toss to coat. Cover with foil;
bake 20 minutes.
3.Meanwhile, in large bowl, mix
apples, syrup and vinegar. Pour
apple mixture over squash.
Garlic Cheddar
Mashed Potatoes
Source: McCormick.com
Ingredients
Makes 6 servings.
2 lbs. russet or Idaho
potatoes, peeled and
quartered
1 1/2 tsp McCormick ®
California Style Crushed
Garlic made from Fresh
Garlic
1 1/2 tsp California Style
Garlic Powder with Parsley
1 tsp salt
1/2 cup milk
1/4 cup (1/2 stick) butter, cut
into chunks
1/2 cup shredded Cheddar
cheese
1 tsp McCormick ® Parsley
Flakes
Directions
1.Place potatoes in 2-quart
Baked Butternut
Squash with Apples
No Bake Pumpkin
Oatmeal Cookies
Stuffing Muffins
4.Cover; bake 10 minutes. Stir;
bake 5 to 10 minutes longer or
until squash is tender.
5.Toast pecans by sprinkling in
ungreased heavy skillet. Cook
over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, and
then stirring constantly until
light brown.
6.Stir squash and apples before
serving and sprinkle with pecans.
No Bake Pumpkin
Oatmeal Cookies
Source: onceamonthmeals.com
Ingredients:
1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter
2/3 cup milk
1 (3.4 oz) box instant pumpkin
spice pudding mix (if you
can't find sub vanilla pudding
and 1 tbsp pumpkin pie spice)
3 1/2 cups quick cooking
oats
1 tsp pumpkin pie spice
1 tsp vanilla extract
Directions:
1.In a saucepan, combine sugars, butter and milk. Bring to
a boil.
2.Boil 2 minutes. Remove from
heat and add in the pudding
mix, stirring to combine completely.
3.Add in pumpkin pie spice, vanilla and oats. Stir to combine
and let stand for 5 minutes.
4.Drop by rounded tablespoonsful onto waxed paper, and allow to cool completely.
5.Store in airtight container
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your feedback
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com/mealsinminutes, mail to
Monica's Meals in Minutes, PO
Box 68, Petersburg, IN 47567
or email to monicasmealsinminutes@pressdispatch.net.
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