[nana]

Here’s this, hope it helps.

WHOLE CRANBERRY SAUCE

12 oz. fresh or frozen cranberries
1 c. sugar

Juice and grated rind of one orange

Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind and juice. Cook, stirring over medium heat, until sugar dissolves. Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute.

Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids to cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.)

Here is a recipe that my family uses/used many, many years.

Cranberry Salad

2 cups cranberries

Cook until soft or popped open
Add 1 cup sugar

Cook five minutes longer

Pour over 1 small package cherry jello, set back to cool, then add

Pour into mold, or bowl to set.
(Can be doubled)

[nana]

No experience with it…I don’t stuff my turkey with dressing only veggies… and I didn’t really like the oven bags that great the two times I tried them for turkey.

Here is this if it helps any…

Herb Roasted Turkey & Gravy

12 to 24 pound Whole Turkey, thawed
Oven Bag, Turkey Size
Nonstick cooking oil
1 can (14 oz.) Chicken Broth (1-3/4 cups)
2 to 3 teaspoons dried basil leaves, crushed
1 to 2 teaspoons dried thyme leaves, crushed
1/8 teaspoon pepper
1 tablespoon flour
Vegetable oil

SHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick cooking spray to reduce sticking, if desired.

MIX chicken broth, basil, thyme and pepper; set aside. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Place turkey in bag. Pour broth mixture over turkey.

CLOSE oven bag with nylon tie; cut 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh, not touching the bone. Tuck ends of bag in pan.

TIP: For flavorful gravy, pour 4 cans (10-1/2 oz. each) Campbell’s Turkey Gravy into saucepan. Add 3/4 cup drippings. Heat through, stirring occasionally.

Oven Bag Turkey

1 Reynolds turkey sized oven bag [19x23x 1/2 ]
1 tablespoon Flour
2 stalks Celery sliced
1 Medium onion sliced
12-24 pound Turkey, thawed
Vegetable oil [ or butter]

PREHEAT OVEN TO 350 degrees.

Shake flour in Reynods Oven Bag; plkace in roasting pan at least 2 inches deep.

Add vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Lightly stuff with your favorite stuffing recipe, if desired. Brush turkey with oil or butter. Place turkey in oven bag on top of vegetables.

CLOSE oven bag with nylon tie; cut six 1/2 inch slits in top. Insert meat thermometer through one of slits in the bag into the thickest part of inner thigh, not touching bone.

BAKE:

2 to 2 1/2 hours for 12 – 16 pound turkey. Add 1/2 hour for stuffed turkey.

2 1/2 to 3 hours for 16 -20 pound turkey. Add 1/2 hour for stuffed turkey.

3 to 3 1/2 hours for 20 to 24 pound turkey. Add 1/2 hour for stuffed turkey.

Or until meat thermometer reads 180 degrees.

Cook’s Notes…use an instant-read thermometer. The turkey is done when the temperature of the breast meat is 170 to 175 degrees F, the thigh is 180 to 185 degrees F and, if the bird is stuffed, the stuffing measures 180 degrees F. Resting

After taking the turkey out of the oven, let it sit for at least 20 minutes, and up to one hour, for a juicier poultry experience.

[nana]

Is this more what you are looking for?

Cherry Bomb Cookies

Three 8-oz. jars maraschino cherries with stems, juice reserved
1/2 c. butter, softened
3/4 c. powdered sugar
1 T. vanilla
1 1/3 c. flour
1/8 tsp. salt
1/2 lb. flaked coconut finely ground nuts, optional

Cherry Icing:

1 1/2 c. powdered sugar
cherry juice
enough milk to make a thick glaze

Drain cherries well; reserve juice.
Cream butter, sugar and vanilla.
Add flour and salt.
Blend thoroughly; if dough appears dry, add a tsp. of milk.
Place a tsp. of dough in the palm of your hand and flatten.
Place cherry in center with stem upright.
Wrap dough around cherry to base of stem, and place on ungreased cookie sheets.
Bake at 350F, 10-15 minutes. Do not let cookies brown. Cool completely. Make icing.

Icing: Combine powdered sugar and cherry juice.
Add enough milk to make a thick glaze.
Dip cookie into icing, drip off excess and gently roll in coconut or ground nuts.
Place on cookie rack to dry before storing.

or

Cherry Bon Bons

1/2 Pound margarine
1/2 Cup sugar
1 Teaspoon vanilla
2 1/4 Cups flour
Dash Salt
Maraschino cherries

Icing:
1 C Powdered Sugar
Cherry Juice
2 Tbsp Margarine

Mix all ingredients but cherries together in mixing bowl.
Take a little piece of dough, put a cherry in the middle of dough.
Add another piece of dough on top and roll into ball.
Put on ungreasedcookie sheet and bake at 325 degrees
for 15-20 minutes. Refrigerate when cool.

ICING: Mix all, using as much cherry juice to achieve
consistency and desired color.
Ice tops of cookies.

[nana]

Molasses Spice Cake

1 cup butter, room temperature
1 cup sugar
3 eggs
1 cup molasses
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup boiling water
2 teaspoons baking soda
sifted confectioners’ sugar

In a mixing bowl cream butter with sugar, beating with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add molasses and blend well.

In another bowl combine flour, salt, gloves, ginger, and cinnamon; stir well. Slowly add flour and spice mixture to creamed mixture, beating at low speed. Combine water with baking soda and add to cake batter, mixing well. Batter will be thin.

Spice cake makes about 15 servings.

—Brown Sugar Frosting

2 egg whites
1 1/2 cups light brown sugar, firmly packed
1/3 cup cold water
1 tablespoon light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract

Combine all ingredients in top of double boiler. Beat 1 minute at high speed of electric mixer. Place over rapidly boiling water and cook, beating constantly, 7 minutes or until peaks form. Remove from heat and continue beating until spreading consistency is reached. Frost tops and sides of cooled spice cake.

—Easy Caramel Icing

1 1/2 cups brown sugar, packed
1/4 cup milk
2 tablespoons butter
1 teaspoon vanilla

In a saucepan, combine brown sugar, milk, and butter. Stirring constantly; bring to a boil and boil for 3 minutes. Remove from heat and add vanilla. Let cool to lukewarm. Beat until creamy and thick enough to spread. If too thick, add a little more milk or a small amount of cream.

—Buttermilk Pecan Frosting

3 cups granulated sugar
1 cup butter
1 cup buttermilk
2 tablespoons light corn syrup
1 teaspoon baking soda
1 cup finely chopped pecans

[nana]

Here are these:

Red Velvet Cake – Cream Cheese Icing …3 – 8 inch pans

Cake:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Icing:
1 (8-ounce) package cream cheese
1 stick butter, softened
1 cup melted marshmallows
1 (1-pound) box confectioners’ sugar
1 cup shredded coconut
1 cup chopped pecans

Cake:
Preheat oven to 350 degrees F.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 3 (8-inch) round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Icing:
Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.

In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture. Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.

Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.

To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, and then use to fill and frost the cake.

[nana]

…not David nor Englandboy – John…but, see if this one is to your liking:

Gingersnaps (Yield: 70)

1 tsp Ground ginger
1 tsp Ground cloves

1 tsp Baking soda

Mix; set aside. (A)

2 Tbsp unsulphered molasses
2 Tbsp Light corn syrup

Beat together till smooth.

Beat in:
1 lg Egg
1 tsp White vinegar
1 c White sugar

Beat in (A) mixture.

2 c All-purpose flour; presifted

Stir in flour till well-mixed. Using damp hands, roll dough into 1″-diameter balls. Place 1″ apart on ungreased baking sheets. Slightly flatten balls with wet tines of a fork (dip tines in water about every 4 cookies). Then gently press again, with the tines at right angles to the marks already on the cookies, to flatten them to about 1/2″-high. The crisscross pattern on top of the cookies gives them their traditional crinkly top.

Bake in preheated 325F oven 15 minutes for chewy cookies, 18 minutes for crisp.

Remove baking sheets from the oven and let the cookies cool in place 3-4 minutes. Then carefully move with spatula to a cooling rack. Eat warm or at room temperature. Makes 70.

Adapted from Gingerbread: 99 Delicious Recipes from Sweet to Savory (Fireside; 1989): A British favorite for hundreds of years, these are now so popular in ex-colonies such as the U.S. that we feel they’re typically all-American. The main difference between snaps and rolled cookies is that these have a greater proportion of sugar, which is what makes them chewy or brittle, depending on how long they’re baked. In England, they’re sometimes rolled around a spoon handle when hot, then filled with whipped cream before serving. Gingersnap crumbs can be used in many ways: roll truffles in very finely ground crumbs instead of confectioners sugar or cocoa; use them in baked apples; and replace breadcrumbs in a meatloaf with them.

[nana]

Southern Nights

[nana]

if you do a google search for pressure cooking recipes you will come up with a lot of sites to check out.

[nana]

Do they have cream of chicken or else cream of mushroom soups?

…I noticed that a lot of other enchilada recipes call for one or the other of these…then you just add 1 – 1 1/2 cups grated/shredded cheddar cheese.
_____________________________________________________________

…or if that fails, you might try to make your own:

Creamy Cheddar Cheese Soup

8 cups water
8 beef bouillon cubes
3 medium white onions
1 teaspoon salt
1 teaspoon black pepper
3/4 cup all purpose flour
1 cup heavy cream
1-1/4 cups shredded cheddar cheese

Heat the water to boiling in a large pan. Add the bouillon cubes and dissolve.

Cut the onions into thin slices, then quarter the slices. Add to the broth. Add salt & pepper. Bring the mixture back to boiling, then turn the heat down and simmer, uncovered, for 1 hour.

While stirring briskly, sift the flour into the soup. Continue to stir if any large lumps of flour develop. Be careful when you stir; a whisk will help. As the soup continues to cook, any lumps should dissolve.

After 30 minutes of additional simmering, add the cream and 1 cup cheddar cheese.

Continue to simmer the soup for 5 to 10 minutes.

Serves: 4

***But if you would use this you would omit the extra milk in the casserole recipe.

[nana]

Welcome 2longlegs…glad that you stumbled upon us here. Join in anytime…we are almost neighbors…I live in northeastern Indiana.
Welcome to the family!

[nana]

…always did like the “cajun” boiled peanuts…guess now I know why… 🙄

…I’m a wonder’n iff’n anyone else is gonna ‘fess up…

[nana]

😯 Hard to do…I make so many of them often, but I guess it just might be the Creole Pecan Custard that I posted here from the start.

I bought the book back in the 70’s. I use it more than any of the other cookbooks I have…and that would be hard to guess the number of…shelves & boxes of ’em… 🙄

[nana]

Lucky…just to let you and the others know…

That seasoning recipe you posted above is the first recipe in Tony’s “Cajun Country Cookbook”. In the cookbook, he states…”This recipe is worth the price of the book”. Tony Chachere is from Opelousas, Louisiana.

This seasoning recipe I have made, used, and even given to family/friends for many years…I guess that it is “sorta” worth the price of the book…but, I have made/used many of the other recipes in that cookbook time and time again too. 😉

[nana]

@lakomec wrote:

Thank you for your kind words. I am also looking for recipies with no or low salt if you guys have any.

I sent you an e-mail with some links for heart healthy & low sodium recipes…hope that you get it ok…let me know if you don’t & I’ll figure something else out.

[nana]

@lucky wrote:

Great job Nana;
i’ll post these in the spices thread fdor posterity! :nana:

Thank you Lucky…I posted them there myself last night… 😳

[Author]

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