Cooking & Recipes: What’s Cooking?

November 25, 2019

Carol Cope
Cooking & Recipes

For all the Michigan fans, congratulations,, and to the Green and White Spartan fans, just wait until next year….I really think that both teams played a good game..up until State gave up….Now for some more recipes for the up and coming Thanksgiving gatherings……….

ROAST TURKEY
from our family

Preparation time approximately 4 – 5 1/2 hours and will serve 12 to 15

1 10 to 12 pound fresh turkey
8 to 9 cups stuffing
1/3 cup butter or margarine
1/4 cup flour
1/2 cup butter or margarine, melted
1/2 cup boiling water
salt and pepper

Fix your favorite stuffing and use 8 cups for a 10 pound bird.
Clean dressed bird, inside and out.. Make sure you remove the giblets from the inside your bird and you can cook those prior to making your gravy as they are very good in the gravy…..Preheat oven to 350 degrees…
Place stuffed bird on its side, on a rack in the roaster. Rub it well with salt and pepper on all sides. Cream the 1/3 cup of butter or margarine then stir in the flour and mix until smooth.. Spread this mixture on the breast, legs and wings..Dredge the bottom of roaster with flour..
You also can combine some pineapple, brown sugar and place that on top of the breast….
Roast about 4 to 5 1/2 hours, basting every 15 minutes until turkey is done.
For basting, combine the 1/2 cup butter or margarine with the boiling water. After this is used, bast with the fat drippings from the bottom of roaster.. You can also turn the bird occasionally so that it will brown evenly. If it should brown too quickly, cover with brown paper or cover with foil……**This is the way my family did the turkey and it is the old way….

SCALLOPED CORN
from Tina Erbes

2 Tbsp. butter
2 Tbsp. flour
1 cup milk
2 cups corn
1 tsp. salt
1 tsp. sugar
1/2 lb. cheese
2 eggs, well beaten

Mix all together, saving the eggs to be folded in last. Bake at 350 degrees for 45 minutes. **This is so good, quick and easy to do, goes well with the bird…..

BETTER-THAN-PUMPKIN PIE CAKE
by Marti VanOrder

Crust:
1 box yellow cake mix, divided
1 egg
1 stick butter, softened

Set aside 1 cup of cake mix to use as topping. Mix the remaining amount with butter and egg. Press into a 9 x 13-inch cake pan.

filling:
1 large can of pumpkin
2 cups sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. mace
1/2 tsp. allspice
4 eggs, beaten
2 cups milk
1 Tbsp. butter
Cook on low heat until thickened. Pour over crust.

Topping:
3 Tbsp. butter
1 Tbsp. cinnamon
1 cup cake mix, reserved
Cool Whip
Mix butter, cinnamon and reserved cake mix until crumbly. Bake at 350 degrees for 60 minutes. Let cool and top with Cool Whip…
**This is the very best and you might think about making two Yuuummmy…..

I would like to wish each and every one of you a
VERY HAPPY THANKSGIVING.
God Bless, Carol Jean





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