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Tupperware tupperwareHOLIDAY COOKING SCHOOL COOKIN

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Tupperware tupperwareHOLIDAY COOKING SCHOOL COOKIN Powered By Docstoc
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                                                           HOLIDAY COOKING SCHOOL
                                                           COOKING SCHOOL hOLIDAY
                                                           SCHOOL HOLIDAY COOKING
                                                           HOLIDAY COOKING SCHOOL
                                                           COOKING SCHOOL hOLIDAY
                                                           SCHOOL HOLIDAY COOKING
                                                                 6 cups pecan halves
Candy making
                                                                 Place marshmallow cream and chocolate into Thatsa
White Holiday Fudge                                              Bowl. Place sugar, milk and butter into 3 qt TupperWave
2 ¼ cups sugar                                                   casserole.      Microcook with vented cover, HI for 3
¼ cup butter or margarine                                        minutes. Stir well. Continue microcooking in one-minute
1 can (5 oz.) evaporated milk                                    intervals, stirring after each minute for 3-4 minutes until
1 pkg. (12 oz.) white chocolate chips                            bubbly and all sugar is dissolved. Add to marshmallow
1 jar (7 ½ oz.) marshmallow crème                                mixture, stirring until chocolate melts. Stir in pecans.
¼ tsp. almond extract, optional                                  Drop by rounded teaspoonfuls onto wax paper lined
1 cup dried cranberries or ½ cup red candied cherries,           baking sheets: chill until firm. Store in refrigerator. Yield:
coarsely chopped                                                 12 doz.
½ cup shelled pistachio nuts, coarsely chopped or
½ cup green candied cherries, coarsely chopped                   Easy Microwave Fudge
6 drops red food coloring                                        2 lb. confectioners sugar
                                                                 1 cup butter or margarine
In a Tupperware® 3 – quart Stack Cooker casserole,               ½ cup milk
place sugar, butter and evaporated milk. Cook on High 5          2 Tsp. vanilla
minutes, stirring twice, until sugar is dissolved and            1 cup cocoa
mixture boils. Working quickly, stir in chips, marshmallow       1 cup chopped pecans
crème and almond extract until smooth.              Stir in
cranberries and nuts.                                            Blend sugar and cocoa in 3 qt. TupperWave Casserole.
                                                                 Add milk and butter. DO NOT STIR. Microwave on High
Add food coloring, drop by drop, around the edge of the          for 4 - 6 minutes, then stir until smooth. Add vanilla and
fudge. Using Tupperware® Double – Sided Spatula,                 nuts and stir until blended. Pour into Large Freezer Mate
gently fold in coloring to swirl lightly. Do not over-stir, or   1, seal and refrigerate until set. Yield 3 pounds.
mixture will become fully colored.
                                                                 Chocolate Turtles
Spread into greased Freezer Mates Large 2 container.             2 cups chocolate chips
Cover with seal and let stand several hours or overnight         14 ounce pkg caramels
to set. Use a Tupperware® Sandwich Spreader to cut               2 TBS milk
into small squares.                                              2 TBS shortening
                                                                 ½ cup butter or margaine
Pecan Clusters                                                   1 cup whole pecan halves
1 (7 oz) jar marshmallow cream
1 ½ pounds milk chocolate kisses                                 Microwave chocolate chips and shortening in 3 qt.
5 cups sugar                                                     Tupperwave Casserole for 2 to 3 minutes at MEDIUM
1 (12 oz) can evaporated milk                                    (70%). Pour half of the melted chocolate into mini
½ cup butter                                                     cupcake papers. Refrigerate 15 minutes. Microwave
caramels, margarine, and milk in 1 ½ qt. Tupperwave           stirring after each addition until smooth. Heat another
Casserole for 4-5 minutes at MEDIUM (70%). Stir in            minute at 50% if necessary to melt all ingredients. Cover
pecans. Pour over refrigerated chocolate. Reheat              and chill 8 hours or overnight. Sift cocoa powder onto
remaining chocolate mixture for 1 minute at MEDIUM            plate, chopped nuts onto second plate. Shape chocolate
(70%). Pour chocolate over caramel layer. Refrigerate 1       mixture into small balls, about ¾ inches in size. Roll in
– 1 ½ hours. Store in refrigerator.                           cocoa or nuts and set into container lined with paper
                                                              doily. Store, covered, in refrigerator until ready to serve.
Peanut Butter Squares                                         Keeps up to 1 month in refrigerator. Makes 3-4 dozen.
1 cup butter
1 cup chunky peanut butter
2 cups graham cracker crumbs                                  Tidbits
2 cups sifted powered sugar                                   Simmering Potpourri
1 cup semisweet chocolate chips                               3 sticks cinnamon
2 Tbs. shortening                                             3 bay leaves
                                                              ¼ cup whole cloves
Combine butter and peanut butter in 3 qt. Tupperware          ½ lemon, halved
container. Microwave on HIGH for 1 ½ minutes. Stir in         ½ orange, halved
graham cracker crumbs and powdered sugar.                     1 quart water

Press into Freezer Mates Large 1 container. Combine           Bring all ingredients to a boil in a soucepan; reduce heat
chocolate chips and shortening in Rock ’N Serve Medium        and simmer as long as desired. Add water as necessary.
Deep. Microwave at 50% power for 2 minutes, or until
melted. Stir until smooth. Spread over peanut butter          Citrus Bowls
mixture. Cover and chill. Cut into squares. Makes 4           Cut top of an orange, lime, lemon or tangerine. Scrape
dozen.                                                        out all of the fruit and as much flesh as possible from
                                                              both sections; rinse and let air dry. Place citrus shells on
Truffles                                                      cookie sheet and bake in oven at 125 for 8-12 hours or
 1 ¼ cups whipping cream                                      dry in food dehydrator or air-dry in warm sunny place (1-2
1 lb. semisweet chocolate                                     days).
½ cup unsalted butter                                         Once dry, fill with potpourri, replace tops, and tie with
½ cup unsweetened cocoa                                       raffia or ribbon. Accent with bay leaves, cinnamon sticks,
¾ cups chopped nuts                                           etc. Will last for several months.
*For more elaborate truffles, add ¼ cup Grand Marnier and 1
tsp. grated orange zest.                                      Stained Glass Potpourri
                                                              Using oranges, lemons or limes, cut into very thin slices.
In 1 ½ qt. Tupperwave casserole, hear cream for 3             Dry on cookie sheet in oven for several hours at 125 or
miutes at 100% power until it boils. Add chocolate in         in dehydrator. Hot glue cinnamon sticks, cloves or star
small bits. Microwave at 50% power for 1-2 minutes until      anise and bay leaves. Thread thin ribbon and tie bow.
all chocolate is melted. Add butter a little at a time,       Hang on window or anywhere you’d like a nice touch.
                                                                     International Coffees
GIFTS FROM THE HOME
 Mexican Bean Soup Mix                                               Café Vienna                 Swiss Mocha
1 lb. dried black beans                                              1 cup instant coffee        1 cup instant coffee
1 lb. dried kidney beans                                             1 cup sugar                 1 1/3 cups dry milk
1 lb. dried pinto beans                                              2 cup nonfat dry milk       1 1/3 cup sugar
Combine all beans. Divide into 1 ½ cup packages using                4 tsp. cocoa                1 tsp. cinnamon
Crystalwave Soup Mug.
                                                                      Cinnamon ‘n Spice          Bavarian Mint
Seasoning Mix                                                        1/3 cup instant coffee      2/3 cup instant coffee
5 TBS dried onion flakes                                             2/3 cup sugar               1 cup sugar
5 TBS dried parsley flakes                                           ¼ tsp. cinnamon             1 tsp. dried mint leaves
2 ½ TBS chili powder                                                 ¼ tsp. nutmeg               2/3 cup non-dairy creamer
2 ½ tsp. dried oregano                                               ¼ tsp. allspice
5 tsp. Cumin
5 bay leaves                                                         Café L’Orange
1 cup bouillon granules                                              2/3 cup instant coffee
Mix together in Thatsa Bowl, Jr. and divide into 5 equal portions.   1 cup sugar
Bundle in plastic wrap or foil and place on top of beans.            2 tsp. dried crushed orange peel
                                                                     ¼ tsp. cinnamon
Tie together and attach Recipe Card. Makes 5 gift sets.
                                                                     Measure ingredients into blender; cover and blend 30
                                                                     seconds. To serve, place 2 teaspoons coffee mix in mug
Mexican Bean Soup                                                    and stir in 6 oz. boiling water.

                                                                     Lip Gloss
Wash beans and place in 4 qt. pan. Cover with water 2”               4 Tbs. Petroleum Jelly
above beans; let soak 8 hours. Drain. (Quick soak method. Bring      ½ tsp. lipstick
to boil. Cover and remove from heat. Let soak 1 hour.) Drain.        6 drops candy oil, for flavoring
Add 8 cups of water, spice package, and 2 cans* (14.5 oz) diced      Place jelly in Rock ‘N Serve Small Container. Top with
tomatoes. (Optional: add 1 smoked ham hock). Bring to boil and       lipstick. Microwave 30 seconds at 100% Power, stir ,
simmer for 2 hours.                                                  then continue in 30 second increments at 70% Power
                                                                     until softened and blended (about 1 ½ min.) Mix in candy
Add ½ cup rice and simmer for ad additional 45 minutes. Remove       oil (cinnamon, etc.) Store in Smidgets.
bay leaf (and ham hock). Serve with tortillas.
*may use one can of tomatoes and green chiles.                       Milk Bath
                                                                     15 oz. Calgon Bouquet Bath Beads
                                                                     15 oz. Vaseline Intensive Care Bath Beads
1 qt. envelope dry milk
                                                             White Chocolate – Almond Blondies
Mix together in Mix-N-Stor Plus Pitcher. Package in          Layer in the Spaghetti Dispenser:
Modular Mates containers or Freezer Mates. Yields 5          2 cup flour
cups. Pour ¼ cup into bathtub under running water. Add       1 ½ tsp. baking powder
more for full tub. Close your eyes, relax and refresh your   ½ tsp. salt
spirits as you pamper your skin.                             2 cups sugar
                                                             1 cup white chocolate morsels
Santa’s Sand Art                                             ½ whole almonds, chopped and toasted.
Best Ever Oatmeal Cookies
Layer in the Spaghetti Dispenser:                            Attach recipe card with directions for baking.
½ cup sugar
½ cup chocolate chips                                        To prepare:
½ cup brown sugar                                            2 eggs
1 cup flour                                                  2/3 cup melted butter
½ tsp. baking soda                                           1 tsp. vanilla extract or 1 ½ tsp. instant coffee granules
½ tsp. baking powder
½ tsp. salt                                                  Beat eggs until blended; pour in melted butter and
1 cup regular oats                                           flavorings. Add contents of container. Stir well.
½ cup raisins
½ - ¾ cup nuts, to fill                                      Spread batter into lightly greased 9” x 13” pan. Bake at
                                                             350 for 30 minutes. Cool completely in pan. Cut into
Attach recipe card with directions for baking.               squares.

To prepare:                                                  Double Chocolate Brownies
½ cup shortening                                             Layer in the Spaghetti Dispenser:
½ tsp. almond extract                                        1/3 cup cocoa
½ tsp. vanilla extract                                       2/3 cup sugar
1 large egg                                                  ½ cup chocolate chips*
                                                             ½ cup white chocolate chips*
Beat shortening at medium speed until fluffy. Add            ½ cup brown sugar
flavorings and eggs; beat well. Stir in contents of          1 cup + 2 Tbs. Flour
container until mixed thoroughly. Drop dough by heaping      ¾-1 cup chopped nuts (to fill)
tablespoons onto lightly greased cookie sheets. For          *may substitute red & green M&M’s or Reese’s Pieces
large cookies, use ice cream scoop.
                                                             Attach recipe card with directions.
Bake at 350° for 10 minutes or until lightly browned. Cool
1 minute on cookie sheet and then remove to wire racks       To prepare:
to cool..                                                    3 eggs
2/3 cup oil
1 tsp. vanilla
                                                            HOLIDAY BAKING
                                                            Dough Ornaments
Combine contents of container with wet ingredients. Mix     4 cups unsifted flour
well. Pour into lightly greased Rock ‘n Serve Large         1 cup table salt
Shallow container. Microwave uncovered at 100% power        1 ½ cups water
for 8-9 minutes. Let stand until cool.
                                                            Mix by hand in a Tupperware mixing bowl, adding a bit
For traditional cooking, pour into Ovenworks Square         more water if dry.        Knead on floured surface of
container. Bake in preheated 350° oven for 30 minutes.      Tupperware pastry sheet for 4 - 5 minutes till ball holds
                                                            shape. Break off pieces and shape as desired, or roll
Chocolate Pizza                                             out, with rolling pin a piece of dough between sheets of
1 12 oz. package semisweet chocolate chips                  floured wax paper. Cut with Tupperware Cookie Cutters.
1 lb. almond bark white chocolate                           If making hanging ornaments, insert bent paper clips
2 cups miniature marshmallows                               before baking. Bake figures on a cookie sheet in a 350
1 cup Rice Krispies cereal                                  oven for 1 hour or longer, until perfectly firm. When cool,
1 cup peanuts (optional)                                    paint with poster paint or marking pens. Figures are
¼ cup each red & green candied cherries, chopped            most attractive if some of the natural bisque color shows.
1/3 cup flaked coconut, or grated white chocolate bark      For performance, spray items with clear fixative after they
1 tsp vegetable oil                                         are baked and painted. If working with dough over a long
                                                            period, keep it in Tupperware.
Microwave chips and 14 oz. almond bark in 2 qt.
Tupperwave casserole for 2 minutes at HIGH. Stir and
microcook for 5-8 minutes at MEDIUM (50% power),            Monster Cookie Mix
stirring every 2 minutes until smooth.          Stir in     1 lb. butter
marshmallows, cereal and nuts. Pour into 12” Pie Taker,     2 lb. brown sugar
sprayed with Pam. Sprinkle cherries and coconut over        4 cups white sugar
the top. Microwave remaining 2 oz. almond bark and oil      12 eggs
for 1-3 minutes at 50% power, stirring until smooth.        1 Tbs. vanilla
Drizzle over top and refrigerate until firm.                1 Tbs. white corn syrup
                                                            8 tsp. soda
Can be done in smaller “pizzas” using the cereal bowls or   3 lb. peanut butter
in “slices” using the Pizza Keep ‘n Heats.                  2 (12 oz.) bags chocolate chips
                                                            1 lb. M&M’s
                                                            46 oz. container Quick Oats

                                                            In Thatsa Bowl, cream butter and sugars. Beat in eggs,
                                                            one at a time. Continue with vanilla, syrup and peanut
                                                            butter. Stir in remaining ingredients until mixed well. The
bowl will be full. Roll into walnut sized balls, freeze and   ½ cup shortening
cook as needed. Chill dough before rolling into balls to      ¼ cup ice water
keep from sticking to hands. Bake on ungreased cookie
sheet at 350 for 12 minutes. Makes 30 dozen.                 Place flour, salt, shortening, and half the water into
                                                              Remarkabowl. Seal the bowl, then shake it. When the
Five Layer Bars                                               mixture is crumbly, gradually add the rest of water. Seal
1/3 cup butter or margarine                                   and shake. When mixture forms a ball, it’s ready to roll
1 cup graham cracker crumbs                                   out.
¾ cup milk chocolate chips
¾ cup shredded coconut                                        Pastry Crust Mix
2/3 cup chopped walnuts                                       7 cups all purpose flour
2/3 cup condensed milk                                        1 tsp. salt
(may substitute chow mien noodles for coconut)                5 tsp. sugar
                                                              1 lb. Shortening
Put butter in Large Shallow Rock ’N Serve. Cook 1             Combine flour, salt and sugar in the Thatsa Bowl. Blend
minute in microwave on high or until melted. Stir in          in shortening until mixture is a pebbly consistency. Store
cracker crumbs. Press evenly on bottom. Cook in               in Modular Mate Oval 4 container in a cool dry place.
microwave on High 1 - 2 minutes. Sprinkle chocolate
chips, coconut and nuts in listed order. Pour condensed       To make pie crust, measure pastry               mix   into
milk all over. Let cool and cut into bars.                    Remarkabowl, add cold water and shake.

Playful Dough Cookies (This is great for kids!)               Single Crust                      Double Crust
2/3 cup butter                                                1 ½ cups mix                      2 ½ cups mix
1/3 cup sugar                                                 3 Tbs. cold water                 5 Tbs. cold water
½ tsp. almond extract
1 2/3 cups all purpose flour                                  Chocolate Chip Pie
Food Coloring                                                 ¼ cup melted butter
                                                              ½ cup sugar
Cream butter and sugar until fluffy. Add almond extract.      ¼ cup all purpose flour
On low speed, beat in flour gradually until mixture           2 eggs, beaten
resembles coarse crumbs. Divide into several parts and        ½ cup semisweet chocolate chips
add food coloring, kneading with hands until dough is         ¼ cup chopped pecans
smooth. Form into shapes about ¾” thick. Place on
ungreased cookie sheet about 1” apart.         Bake in        Combine melted butter, sugar, flour, and eggs. Stir until
preheated 300 oven for 20 - 25 minutes.                      moistened. Add chocolate chips, coconut and pecans.
                                                              Spoon into unbaked 9” pie crust. Bake at 350 for 35 -
Never Fail Pie Crust                                          40 minutes.
1 cup flour
1/8 tsp. salt
Granny’s Pecan Pie                                         Cream butter and cheese together. On low speed, beat
5 eggs                                                     in flour and spices. Roll into walnut sized balls. May be
2 cups sugar                                               frozen for later use. Place on ungreased cookie sheet
1 cup Karo syrup                                           and bake at 350 for 15 minutes.
1 stick margarine (melted)
dash salt                                                  Artichoke Dip
1 ½ cup pecans                                             1 - 7 oz. can artichoke hearts, drained
1 tsp. vanilla                                             ½ cup mayonnaise
                                                           1 cup parmesan cheese
Beat eggs, sugar and syrup until blended but not frothy.   1 tsp. lemon juice
Pour melted butter into mixture while beating at low       ½ tsp. salt
speed. Stir in pecans and vanilla. Pour into unbaked pie   dash tabasco
pan. Bake at 350° - approximately 45 minutes. Makes 2
pies.                                                      Chop artichoke hearts finely. Mix ingredients together,
                                                           and put into greased Microsteamer Dip Bowl or Rock ’N
Chocolate Chess Pie                                        Serve Medium Shallow. Microwave on High for 4 - 5
1 stick butter                                             minutes until bubbly. Serve with crackers or tortilla chips.
2 oz. bakers semisweet chocolate
1 cup sugar                                                Pecan Cheese Ball
2 eggs, beaten                                             2 (8 oz.) packages cream cheese, softened
1 tsp. vanilla                                             1 (8-oz) can crushed pineapple, drained
pinch of salt                                              ¼ cup chopped green pepper
                                                           2 Tbs. finely chopped onion
Melt chocolate squares and butter together in microwave,   1 Tbs. seasoned salt
about 1 - 2 minutes. Stir together, and add sugar until    2 cups chopped pecans
well blended. Add eggs, vanilla and a pinch of salt.
Blend together and pour into unbaked pie shell. Bake in    Combine first 5 ingredients in Thatsa Bowl, Jr., mixing
preheated 350 oven for 35 minutes. Cool and serve         well. Stir in 1 cup pecans. Shake to form ball, and then
with whipped cream.                                        pour remaining pecans into bowl. Seal again and shake
                                                           to coat ball. Chill and serve on platter with crackers and
                                                           slices of red and green pepper.
HOLIDAY ENTERTAINING
Cheese Puffs                                               Champagne Punch
½ cup butter                                               2 ½ cups orange juice, chilled
1 cup grated sharp chedder cheese                          1 (10 oz) package frozen strawberries, thawed and
1 cup plain flour                                          undrained
salt                                                       1 bottle dry champagne, chilled (sparkling white grape
paprika                                                    juice may be substituted)
Process orange juice and strawberries in blender until
smooth. Pour into a pitcher or punch bowl. Stir in           Using a sharp knife cut roll into 9 even pieces. Spray
champagne and serve immediately.                             OvenWorks™ 2 – quart Square casserole with nonstick
                                                             cooking spray. Arrange rolls in casserole with pinwheel
Ambrosia Punch                                               side up.
2 ½ quarts orange juice
2 cups pineapple juice                                       Microwave on Low (10% power) 5 – 6 minutes until rolls
1 cup cream of coconut                                       are doubled in size. Stir together remaining brown sugar
2 small oranges, thinly sliced and halved                    and butter; dabble over rolls then bake in preheated oven
3 cups vanilla ice cream                                     25 – 30 minutes until rolls are golden brown on top.
3 cups ginger ale
½ cup flaked coconut, toasted (optional)                     Remove from oven and cool slightly on wire rack.
                                                             Meanwhile, stir together confectioner’s sugar and milk
Combine first 3 ingredients in a punch bowl. Cut a slit      until smooth; use to ice rolls while still warm in pan.
halfway through each orange slice, and perch around rim
of punch bowl. Add scoops of ice cream to punch bowl;        Grits Souffle
add ginger ale. If desired, sprinkle some over coconut       4 1/3 cup water
over punch with remaining coconut in a small dish.           ½ tsp. salt
                                                             1 ¼ cup grits
breakfasts & brunches                                        Bring water and salt to boil. Add grits and cook until well
Cinnamon – Nut Rolls                                         done, about 15 minutes.
1/3 cup brown sugar, divided
2 tsp. ground cinnamon                                       Add the following to cooked grits:
1 tsp. ground nutmeg                                         ¼ cup butter
¼ cup each chopped nuts and raisins                          1 ½ cup grated cheddar
1/3 of 32 oz. pkg. frozen bread dough, thawed                ¼ tsp. salt
¼ cup butter or margarine, melted                            ¼ tsp. pepper
½ cup confectioner’s sugar                                   ¼ tsp. garlic powder
1 – 2 Tbs. Milk                                              1/8 tsp. dry mustard

Preheat oven to 350° F. In small bowl, stir together ¼ cup   Let grits cool slightly.
of the brown sugar, the cinnamon, nutmeg, nuts and
raisins. On lightly floured Perfect Pastry Sheet, roll       Gradually add 3 beaten eggs stirring well. Pour into
thawed bread dough to a 12” x 10” rectangle. Brush with      greased baking dish. Cover and bake at 350° for 1 hour.
1 Tbs. Melted butter. Sprinkle dough with brown sugar
mixture. Starting with one long end, roll up, jelly – roll   Hash Brown Bake
fashion, finishing the roll seam – side down; pinch ends     3 – 4 cups refrigerated shredded potatoes
together to seal.                                            1/3 cup melted butter
3 eggs, beaten                                              Working with 1 dough rectangle at a time, cut nine 3”
¾ cup milk                                                  deep slits into each long side of dough. Fold strips over
½ tsp. basil                                                cream cheese filling, alternating sides and making a
½ tsp. salt                                                 braid. Pinch ends to seal, and tuck under, if desired.
¼ tsp. pepper                                               Carefully place loaves on greased baking sheets.
1 cup shredded cheese
½ pkg frozen chopped broccoli (thawed and drained)*         Cover and let rise in a warm place (85°), free from drafts,
1 scallion chopped                                          30 minutes. Brush tops with beaten egg yolk. Bake at
                                                            375° for 15 minutes or until golden.
Spread potatoes over bottom of casserole dish. Pour
melted butter overtop. Bake crust at 425° for 25 minutes.   Combine powdered sugar, milk, and 1 tsp. vanilla, stirring
Let cool. Mix eggs, milk and spices together. Stir in       well; drizzle over warm loaves. Yield: two 12” loaves.
cheese, broccoli and scallions. Pour over cooked potato
crust. Bake egg mixture at 350° for 25-30 minutes.
* 1 cup chopped ham may be substituted for broccoli.        dinner delights
                                                            Sweet Potato-Praline Casserole
Cream Cheese Braids                                         3 cups cooked mashed sweet potato
1 (16 oz) package hot roll mix                              1 cup sugar
1 (8 oz) package cream cheese, softened                     2 eggs
1/3 cup sugar                                               1 tsp. vanilla
1 tsp. vanilla extract                                      1/3 cup milk
1 egg yolk                                                  ½ cup butter
pinch of salt
1 egg white, lightly beaten                                 Combine ingredients and beat and medium speed until
1 cup sifted powdered sugar                                 smooth. Pour into greased Ovenworks round casserole.
1 Tbs. Milk                                                 Sprinkle with topping. Bake at 350° for 30 – 45 minutes.
1 tsp. vanilla extract
                                                            Topping
Prepare dough from hot rolls mix according to package       1 cup firmly packed brown sugar
directions, using yeast packet. Turn dough out onto a       1/3 cup plain flour
lightly floured surface, and knead 4 or 5 times. Divide     1/3 cup butter
dough in half. Roll each portion of dough to a 12” x 8”     1 cup finely chopped pecans
rectangle.
                                                            Mix together in Mix ‘n Stor Plus Pitcher until crumbly
Beat cream cheese and next 4 ingredients at medium          texture.
speed of an electric mixer until blended. Spread half of
cream cheese mixture lengthwise down center of each         Cherries Jubilee Salad
dough rectangle.                                            1 (16-oz) can pitted dark sweet cherries, undrained
                                                            1 (11-oz) can mandarin oranges, undrained
1 (8-0z) can crushed pineapple, undrained                        Combine flour and water in Quick Shake container.
1 (6-oz) package cherry-flavored gelatin                         Shake until blended and set aside.
1 cup cold water
½ cup chopped pecans                                             Pour pan drippings into Mix ‘N Stor Plus Pitcher. Using
                                                                 Healthy Baster, skim off fat. Add enough water to equal
Drain all fruit into a bowl; stir well. Reserve 1 ½ cups fruit   3 cups. Combine pan drippings, broth, and remaining 3
juice mixture: set fruit aside. Bring reserved juice mixture     ingredients in broiler pan. Stir in flour mixture.
to a boil in the Tupperwave 3 qt. Casserole in the
microwave (3-4 minutes at high power). Add gelatin and           Place broiler pan across two burners on stovetop. Using
continue cooking at high power, stirring every 30 seconds        mediium-high heat, bring gravy to a boil, stirring
until gelatin is dissolved (about 1 ½ minutes). Stir in cold     constantly to loosen any browned particles in plan.
water. Chill until the consistency of unbeaten egg white.        Reduce heat, and boil for 5 minutes or until thickened.
                                                                 Makes about 3 ½ cups.
Fold in fruit and pecans. Pour mixture into Jel-Ring Mold
sprayed with Pam. Seal and chill until firm. Unmold onto
lettuce-lined serving plate. Garnish and serve.

Turkey Tips
Thaw frozen turkey in the refrigerator (It may take 2-3          This word document was downloaded from http://www.worddocx.com/
days). To speed the thawing, completely submerge                 please remain this link information when you reproduce , copy, or use it.
turkey in cold water, and change water every hour.                                    <a
                                                                  href='http://www.wordwendang.com/en'>word
Always roast turkey at or above 325°. Cooking at a lower                        documents</a>
temperature is risky because the turkey and stuffing
remain too long at a lukewarm, bacteria producing level.

Don’t stuff the turkey until just before you put it in the
oven.

Pan Gravy
3 Tbs. all-purpose flour
1/3 cup water
Pan drippings from turkey
2 cups turkey broth or chicken broth
1 tsp. browning and seasoning sauce
½ tsp. salt
½ tsp. pepper

				
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