Recipe: Fauxtatoes Deluxe

For those of us on low carb diets, missing the mashed potatoes at holidays is pure torture. This recipe makes the pain a lot less.

  *´¨)
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(¸.·*  Lena Austin
http://www.LenaAustin.com
http://depravedduchess.blogspot.com

Hot Spiced Cider

Hot Spiced Cider

8 cups apple cider or apple juice
1/4-1/2 cup brown sugar
6 inches stick cinnamon
1 tsp whole allspice
1 tsp whole cloves
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a large saucepan combine apple cider and brown sugar. For a spice bag, place
cinnamon, allspice, and 1 tsp whole cloves in a double thickness of cheesecloth.
Bring up corners of cheesecloth and tie with string. add spice bag to cider
mixture.

Bring to boiling; reduce heat. Cover and simmer at least 10 minutes. Meanwhile,
stud orange wedges with whole cloves. Remove and discard the spice bag. Serve
the cider in mugs with a studded orange wedge in each. Makes 8 (1 cup) servings.

Note from Lena-- Use the crock pot and don't bother with the boiling. Set it all
up and let it simmer on Low at least 4 hours. No peeking! Serve it up with the
orange wedges.

Source: 1989 BHG cookbook
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Thanksgiving Leftovers 1-- Thanksgiving Pie

From http://www.savingdinner.com/

Alice Johnston's Thanksgiving Pie
Serves 4 to 6

Leftover gravy, heated
Leftover turkey, chopped
Leftover stuffing/dressing (whatever you call it at your house)
Leftover mashed potatoes
Leftover veggies
Leftover cranberries

Preheat 375 degrees.

In an 8 to 9 inch pie pan, press the leftover stuffing into a bottom to make a pie shell of sorts. Next, make a layer of potatoes, then veggies. Add the chopped turkey to the heated gravy and mix well. Pour that turkey mixture into the middle of your pie and put it in the oven. Bake for 20 minutes or so until completely heated through. Serve with leftover cranberries.

Note from Lena: Yeah, yeah! I know, you're not sure this will taste good. Trust me. The dressing/stuffing makes a fantastic crusty pie shell. In fact, you may want to make this in a casserole dish. The guys were disappointed there was "so little."

 Lena Austin

http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Thanksgiving Leftovers 2-- Turkey Carcass Soup

Thanksgiving Leftovers are never a problem with the Dinner Diva (http://www.savingdinner.com/) on the case!

If you don't take care of the bones in short order after the turkey is history, open the trashcan and give them a proper burial. They have been good to you and your family and have fed you well. I freeze the carcass as soon as I've picked off the last of the meat to avoid the "should I use it or dump it?" quandary.


To make delicious Roast Turkey Carcass Soup beyond your wildest dreams, follow these simple directions.

First, pull the carcass apart, throw it in a roaster and fling some quartered onions, carrots and celery in there, and about 8 whole cloves of garlic. Drizzled this mess with some olive oil and toss it in the oven at 425 for about 45 minutes. Pull the roaster from the oven and let cool for about 10 minutes. Then put the roaster on the stovetop, add cold water (about 3/4 of the way up in the pan) and boil the whole thing right there (uncovered) for another hour (obviously we're talking about METAL pans here!!). Strain it, put in the fridge overnight, take off the top layer of grease and now this incredibly wonderful broth is ready for some action.

Note from Lena— I break the carcass a little until it fits in my large crock pot and let it do the work. Adding the onions, garlic, carrots, and celery are just part of good broth making, IMHO.


Roast Turkey Carcass Soup
Serves many

2 tablespoons olive oil
2 large onions, chopped
4 carrots, chopped
3 celery stalks, chopped
Salt and pepper to taste
Roast Turkey Carcass broth (see above directions to make)
1/2 to 1 teaspoon of thyme (depending on taste and quantity of soup)
1 bag (10.5 oz.) extra wide egg noodles

In a soup pot, heat the olive oil till hot over medium high heat. Add the onions and cook 5 minutes till soft and translucent. Add the carrots and celery and cook another five minutes stirring occasionally. Salt and pepper well to taste.

Now add the Roast Turkey Carcass broth you just made. Bring everything to a rolling boil; don't cover the soup. Add the thyme and the egg noodles and serve when the noodles are al dente.

Lena Austin

http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Recipe: Roast Turkey with Sage Butter

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

--
http://www.isabellajordan.com
http://twitter.com/isyjordan

Recipe: Praline Yams

This recipe has been in my stash for the past twenty-plus years. I got it off a can of yams, and it's been the best recipe I've found to date. If you serve a lot of folks with a sweet tooth, double or triple this. You've been warned.

 

Can't see it? Go here: http://depravedduchess.blogspot.com/2009/11/praline-yams.html

Majesty Mysteries: Silver Spider-- Coming in December

Http://www.changeli ngpress.com

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Recipe: Apple Caramel Pie in the Crock Pot

Apple Carmel Pie

Fix-It and Forget-It Cookbook Revised and Updated, p. 248

Sue Hamilton, Minooka, IL

Makes 8-10 servings

Prep. Time: 5 minutes

Cooking Time: 3 hours

Ideal slow-cooker size: 4- to 5-qt.

2-crust refrigerated pie dough pkg.

2 22-oz. cans apple pie filling

1 tsp. cinnamon

12 caramel candies

1. Press one crust into half the bottom of a cold slow cooker, and an inch or so up half its interior side. Overlap by ¼ inch the second crust with the first crust in center of slow cooker bottom. Press remainder of second crust an inch or so up the remaining side of the cooker. Press seams flat where two crusts meet.

2. Cover. Cook on High 1½ hours.

3. In a bowl, mix together pie filling, cinnamon, and caramels.

4. Pour mixture into hot crust.

5. Cover. Cook on High an additional 1½ hours.

Coming Soon!
A Haunted Halloween Blog Tour
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

--
Posted By Lena Austin to Duchess of Depravity at 9/26/2010 07:13:00 AM

Thanksgiving Recipe: Green Bean Bake Revisited

Green Bean Bake Revisited

Makes: 10 to 12 servings

Prep: 50 minutesChill: overnightBake: 35 minutesStand: 30 minutes

Ingredients

• 1  large  sweet onion (white, yellow, or red), cut into 1-inch wedges, or 4 cups cipollini onions (wild onions), halved
• 1/4  cup  cooking oil
• 3  Tbsp.  packed brown sugar
• 2  lb.  fresh or frozen whole green beans, trimmed
• 6  oz.  baby portobello (cremini) or button mushrooms, halved
• 2  Tbsp.  olive oil
• 1  Tbsp.  soy sauce
• 2  tsp.  balsamic vinegar
• 6  oz.  goat cheese (chevre), softened or cream cheese, softened
• 2  to 3 Tbsp.  milk

Directions

1. In a large skillet cook onions, covered, in hot oil over medium-low heat for 13 to 15 minutes or until onions are tender. Uncover; add brown sugar. Cook and stir over medium-high heat for 3 to 5 minutes or until onions are golden and caramelized. Cool slightly; transfer to a storage container. Cover and chill up to 24 hours.
2. In a Dutch oven cook green beans, covered, in a small amount of boiling water for 4 minutes. Drain. In a 3-quart au gratin or baking dish combine green beans and mushrooms. Cool slightly; cover and chill up to 24 hours.
3. Let onions and bean mixture sit at room temperature for 30 minutes. Combine olive oil, soy sauce, and balsamic vinegar. Pour over vegetables, tossing to coat. Preheat oven to 400 degrees F. Roast beans, uncovered, for 30 minutes, stirring once until crisp tender. Meanwhile, in a medium mixing bowl beat together cheese and milk with an electric mixer on medium speed.
4. Spoon cheese in lengthwise mounds along center of baking dish. Top with caramelized onions. Return to oven; heat 5 to 8 minutes or until cheese and onions are heated through.
To serve right away: Chilling step may be omitted. Roast beans only 15 to 20 minutes until crisp tender; add cheese and onions as in step 4.

Nutrition Facts

• Servings Per Recipe 10 to 12 servings
• Calories173,
• Total Fat (g)12,
• Saturated Fat (g)4,
• Monounsaturated Fat (g)5,
• Polyunsaturated Fat (g)3,
• Cholesterol (mg)8,
• Sodium (mg)163,
• Carbohydrate (g)12,
• Total Sugar (g)7,
• Fiber (g)3,
• Protein (g)6,
• Vitamin C (DV%)18,
• Calcium (DV%)6,
• Iron (DV%)8,
• Percent Daily Values are based on a 2,000 calorie diet

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Thanksgiving Recipe: Indian Corn

This is a little treat I serve to keep the grandchildren happy while the adults indulge in the pies.

Warning! This recipe is addictive! If you want one for yourself, wrap and hide it as soon as you make it
 

A Haunted Halloween Blog Tour
Visit the Depraved Duchess for a Sexy Halloween
With Lena and her Friends
Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

--
http://www.isabellajordan.com
http://twitter.com/isyjordan

Thanksgiving Recipe: Impossible Pecan Pie

This is doing Thanksgiving the easy way!

Thanksgiving Recipe: Two-Bread Stuffin Muffins

Two-Bread Stuffin' Muffins

Before beginning this recipe, make the cornbread yourself. If you don't know how, go to Food Network or any other source and find the simplest plain cornbread recipe you can that contains at least 2-4 tablespoons of sugar. You may do this a day or two ahead of time, but beware cornbread snatchers. Take your portion and hide it before letting the rest of the family know. Better yet, prepare the bread mixture in advance as directed below in step 3.

9 bacon strips, diced (use scissors and cut them up to bite-sized or less)

1 cup chopped celery

1/4 cup onion

6 slices of bread, toasted and cubed (bread heels are very economical)

3 cups coarse corn bread crumbs

1/3 cup minced fresh parsley

1-1/2 teaspoons rubbed sage

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1-1/2 cups chicken broth

2-3 eggs, lightly beaten

1. Prepare your muffin tins by spraying with cooking spray. Set aside.

2. In a skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Set bacon aside to drain. Sauté celery and onion in drippings until tender. Set aside.

3. In a large bowl, toss bread, parsley, sage, thyme and rosemary. (You may do this in advance to discourage the cornbread snatchers if they're particularly a problem in your home. Store in a 2-gallon Ziploc bag until needed.)

4. Turn on the oven to 350°F. Add celery, onion and bacon to bread mixture. Add eggs and broth, mixing gently until all is moistened.

5. Spoon into muffin tins, filling no more than halfway full. Do not overfill. A large ice cream scoop is very helpful here to aid in removal.

6. Bake at 350°F for approximately 25-30 minutes or until heated through and just beginning to brown around the edges of the tins.

Hint: You may add to this recipe with ease. Suggested extra ingredients might be 3 peeled, cored, and diced apples, mushrooms, golden raisins, cranberries, and cooked crumbled pork sausage.

By using muffin tins, everyone gets more of the crunchy part, even portions to discourage dressing hogs, and less chance of salmonella poisoning. It's not a perfect solution. There will always be those who prefer to take the salmonella risk and stuff the bird. No thanks. I'll stuff the bird with onions, celery, and apples instead to give it flavor, then toss those out.

.

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Thanksgiving Recipe: Oven Roasted Asparagus and Leeks

Oven Roasted Asparagus and Leeks

Serves 4

Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster.

6 medium leeks

20 thick asparagus spears (about 1 pound)

1 tablespoon olive oil

1/2 teaspoon salt

Freshly ground pepper to taste

Balsamic vinegar (optional)

1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry.

2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again.

3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heatproof surface until vegetables are cool enough to serve. When ready to plate, drizzle with balsamic vinegar, if desired. Serve quickly.

I am not normally a fan of Martha Stewart, but this recipe came from her magazine, Martha Stewart Living, May 1998. I give credit where credit is due when I can.  

Lena 

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Recipe: Not Yo' Mama's Banana Pudding

Not Yo' Mama's Banana Pudding

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Dessert Cocktail Party

Rated: 5 stars out of 5Rate itRead users' reviews (1696)

• Filed under: Fruit, Banana, Fruit, Dairy, Cheese,
  more
  

  • Dish : Pudding
  • Cuisine : American , Southern , American
  • Technique : Fold Omelets , Knife Skill--Slice
  • Occasion : Parties , Cocktail Party
  • CookingStyle : No-cook
  • Who's Dining : For a Crowd
  • Season : Fall , Spring , Summer
  • Cookware Used : Mixer

• RECIPE
• RATINGS & REVIEWS(1696)
• VIDEOS(1)

• Prep Time:

  30 min

• Level:

  Easy

• Yield:

  12 servings

Close

Times:

Prep

30 min

Inactive Prep

--

Cook

--

Total:

30 min

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Lena Austin
http://www.lenaaustin.com/
http://depravedduchess.blogspot.com/

Thanksgiving 5 Things

Thanksgiving Five Things

Doing these five things ahead will save you time, stress, and money. Do it now, and write them down. If you don't have the FlyLady Holiday Control Journal, go get one. http://www.flylady.net Search "Control Journal" and you'll find it.

1) Guest List. Pretty basic, but seriously, make your list; check it twice and start making those all-important phone calls. Knowing how many to plan for is an integral part of successful holiday planning.

2) The Menu. What are you having besides turkey? Make your menu and appropriate grocery list and get everything purchased except the perishables (do that a few days before). If you have stuff that might get mistakenly eaten before the big day, put it in a box and stash it in the linen closet or label it instructing your loved ones to stay far, far away from this Thanksgiving food item.



3) The Turkey. If you're going to order a fresh one, time's running out. Make that phone call now. Make sure you get a confirmation number (put the confirmation number on your calendar or checklist). If you're buying frozen go ahead and purchase it now, double bag it and stick in the fridge to start thawing.



4) Serving Pieces. Do you have everything you need? Platters, serving utensils, extra plates, napkins, etc.? Pull them out and set them aside; that's one less thing you'll need to do. If you don't have what you need, buy them or make phone calls to borrow and pick them up as soon as possible.



5) Linen Check. Pull out your tablecloth and napkins. Are they clean, are they pressed? If not, wash and iron them now then hang them up on hangers and put them in your hall closet (or wherever you can hang them). Doing them the night before or the day of will exhaust you! There's way too much to do on those two days.



Remember that holidays are for everyone, INCLUDING the cook! Don't forget to ask for help, allow others to bring some of their favorite dishes and on cooking day, make time to stop, put your feet up and be very thankful for the faces that will be sitting around your Thanksgiving table. Enjoy yourself this year!

Getting the Thanksgiving Menu Organized

I don't know about my non-US friends, but here in the US Thanksgiving is a huge feast usually spent with friends and family. Today, my daughter Susan and I went to the NAS Jax base commissary and spent $40 more than usual just for this one day's feast. This isn't including other purchases made here and there as I found a good deal, such as the jars of mincemeat found this past summer.

This year, Susan and I wised up and sorted the food reserved for the feast into paper grocery bags and put the traditional recipes with the non-perishable foodstuffs. We also took the time to measure out a few ingredients into zip-topped bags labeled with the recipe they belong to, such as the coconut, brown sugar, etc for the Praline Yams are now all ready in one zip-topped bag awaiting the day I assemble the dish. Same goes for the salt, sugar, and spices for the brine of the turkey. All labeled and ready for the day when all four of us pile into my tiny "two butt" kitchen and try to be helpful. LOL!

Four brown paper bags now sit in a line out in the Florida room-- Entree and stuffing, Sides, Desserts, Bread/Appetizers/Beverages. On the 21st, we'll pull out the ingredients to make the Cranberry Sauce and begin polishing the silver.

Hmm. Maybe I'd better schedule myself a manicure for the 25th. LOL!