The Press-Dispatch
Issue link: https://www.ifoldsflip.com/i/901024
D-6 Home Life Wednesday, November 15, 2017 The Press-Dispatch South Gibson Star-Times Home Life Tuesday, November 14, 2017 A- 11 MEALS IN Monica's MINUTES THANKSGIVING MEAL Share your favorite Thanksgiving recipe! www.facebook.com/mealsinminutes Monica's Meals in Minutes PO Box 68, Petersburg, IN 47567 mealsinminutes@pressdispatch.net FACEBOOK MAIL EMAIL By Monica Sinclair It's that time of year again to give thanks for all of the blessings we have in our lives. With Thanksgiving next week, it was definitely time to start planning the menu for the family get-together. I hope you will find this year's recipes to be fairly simple and some of them can be made ahead of time, making Thursday a little less stressful. May you and yours have a blessed Thanksgiving! If you know of someone without family, maybe you can invite them to your dinner to share in your blessings. Enjoy! MARINATED THANKSGIVING TURKEY Source: tasteof home.com Ingredients • 2 cups water • 1-1/2 cups chicken broth • 1 cup reduced-sodium soy sauce • 2/3 cup lemon juice • 2 garlic cloves, minced • 1-1/2 teaspoons ground ginger • 1 teaspoon pepper • 2 large oven roasting bags • 1 turkey (12 to 14 pounds) Directions 1. Combine the first seven ingredients; set aside and refrigerate 1 cup for basting. Place one oven roasting bag inside the other. Place turkey inside both bags; pour in remaining marinade. Seal bags, pressing out as much air as possible; turn to coat turkey. Place in a shallow roasting pan. Refrigerate overnight, turn- ing several times. 2. Remove turkey; drain and discard marinade. 3. Preheat oven to 325°. Place turkey on a rack in a large roaster. Bake, uncovered, 3 to 3-1/2 hours or until a thermometer inserted in a thigh reads 170°. Baste frequently with reserved marinade. When tur- key begins to brown, cover lightly with a tent of alu- minum foil. Remove turkey from oven; tent with foil. Let stand 20 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with turkey. SKILLET SAUSAGE STUFFING Source: tasteof home.com Ingredients • 1-pound bulk pork sau- sage • 1-1/4 cups chopped cel- ery • 1/2 cup chopped onion • 1/2 cup sliced fresh mushrooms • 1 large garlic clove, minced • 1-1/2 cups reduced-so- dium chicken broth • 1 teaspoon rubbed sage • 1 package (6 ounces) stuffing mix Directions 1. In a large skillet, cook the sausage, celery, onion and mushrooms over medium heat until meat is no longer pink. 2. Add garlic; cook 1 minute longer; drain. Stir in broth and sage. 3. Bring to a boil. Stir in stuffing mix. 4. Cover and remove from the heat; let stand for 5 min- utes. Fluff with a fork. CRANBERRY SAUCE Source: allrecipes.com Ingredients • 12 ounces cranberries • 1 cup white sugar • 1 cup orange juice Directions 1. In a medium sized saucepan over medium heat, dis- solve the sugar in the orange juice. 2. Stir in the cranberries and cook until the cranber- ries start to pop (about 10 minutes). 3. Remove from heat and place sauce in a bowl. Cran- berry sauce will thicken as it cools. SPECIAL SCALLOPED CORN Source: tasteof home.com Ingredients • 1 can (14-3/4 ounces) cream-style corn • 2 eggs • 1/2 cup crushed sal- tines (about 15 crack- ers) • 1/4 cup butter or mar- garine, melted • 1/4 cup evaporated milk • 1/4 cup shredded car- rot • 1/4 cup chopped green pepper • 1 tablespoon chopped celery • 1 teaspoon chopped on- ion • 1/2 teaspoon sugar • 1/2 teaspoon salt • 1/2 cup shredded ched- dar cheese Directions 1. In a bowl, combine the first 11 ingredients; mix well. 2. Transfer to a greased 1-qt. baking dish. Sprinkle with cheese. 3. Bake, uncovered, at 350° for 30 -35 minutes or un- til a knife inserted near the center comes out clean. CRISPY SMASHED HERBED POTATOES Source: tasteof home.com Ingredients • 12 small red potatoes (about 1-1/2 pounds) • 3 tablespoons olive oil • 1/4 cup butter, melted • 3/4 teaspoon salt • 1/4 teaspoon pepper • 3 tablespoons minced fresh chives • 1 tablespoon minced fresh parsley Directions 1. Preheat oven to 450°. Place potatoes in a large sauce- pan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15 -20 minutes or until ten- der. Drain. 2. Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato mash- er, flatten potatoes to 1/2-in. thickness. Brush pota- toes with butter; sprinkle with salt and pepper. 3. Roast 20 -25 minutes or until golden brown. Sprinkle with chives and parsley. OVERNIGHT HONEY-WHEAT ROLLS Source: tasteof home.com Ingredients • 1 package (1/4 ounce) active dry yeast • 1-1/4 cups warm water (110° to 115°), divided • 2 large egg whites • 1/3 cup honey • 1/4 cup canola oil • 1 teaspoon salt • 1-1/2 cups whole wheat flour • 2-1/2 cups all-purpose flour • Melted butter, optional Directions 1. In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 min- utes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. 2. Punch dough down. Turn onto a floured surface; di- vide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10 -in. rope; tie into a knot. Tuck ends under. 3. Place rolls 2 in. apart on greased baking sheets. Cov- er and let rise until doubled, about 50 minutes. 4. Bake at 375° for 10 -12 minutes or until golden brown. Brush with melted butter if desired. SLOW-COOKER APPLE BREAD PUDDING WITH WARM BUTTERSCOTCH SAUCE Source: kraft.com Ingredients • 22 KR AF T Caramels • 1-1/4 qt. (5 cups) milk, divided • 1 can (21 oz.) apple pie filling • 2 cups light cream • 8 eggs, beaten • 1 tsp. ground cinnamon • 12 cups cubed challah bread (egg bread), 1/2 inch pieces • 1 pkg. (3.4 oz.) JELL -O Butterscotch Flavor In- stant Pudding Directions 1. Microwave caramels and 1 cup milk in large micro- waveable bowl on HIGH 1 to 2 min. or until caramels are completely melted, stirring after 1 min. Add ap- ple pie filling, cream, eggs, cinnamon and 1 cup of the remaining milk; mix well. Stir in bread. 2. Pour into slow cooker sprayed with cooking spray; cover with lid. Cook on LOW 4 to 5 hours. 3. Beat pudding mix and remaining milk in microwave- able bowl with whisk 2 min. just before serving the pudding. Microwave 2 min., stirring after each min- ute. Spoon over individual servings of warm pudding.