Sweet Potato Casserole
2 Cans (16 ounces) Drained Yams
1 Egg
¼ Cup Orange Juice
2 Tablespoons Packed Light Brown Sugar
20 Regular Size Marshmallows
¼ Teaspoon Salt
1/8 Teaspoon Cinnamon
3 Tablespoons Softened Butter
Mix all ingredients except marshmallows into a mixing bowl, beat until fluffy. Spoon into greased 1 ½ quart casserole dish and bake uncovered at 350° F for approximately 25 minutes. Remove from the oven. Top with marshmallows and continue baking until marshmallows are puffed and lightly browned. Serves 8
Cranberry Sauce
INGREDIENTS
1 Cup Sugar
1 Cup Orange Juice
4 Cups Fresh Cranberries
3 Tablespoons Orange Zest
Wash and pick through cranberries. Bring orange juice and sugar to a boil in sauce pan. Stir to dissolve sugar. Next add the cranberries, orange zest and return to a boil. Reduce heat and simmer for approximately 10 minutes or until cranberries burst.
Remove from heat and completely cool at room temperature. Chill in the refrigerator. Cranberry sauce will thicken as it cools. Makes approximately 2 ¼ cups.
Sausage Stuffing
Ingredients
- 1 pound sweet Italian sausage
- 1 stick unsalted butter
- 2 medium-large onions, chopped fine
- 1 1/2 pounds fennel bulbs stalks chopped fine
- 2 teaspoons fennel seeds, chopped fine
- 1/4 cup Calvados (Apple Brandy from Normandy)
- 2 teaspoons dried thyme, crumbled
- 2 teaspoons dried tarragon, crumbled
- 5 cups corn bread for stuffing
Preparation
In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a fork, until no longer pink. Transfer sausage to a large bowl.
Add butter to fat remaining in skillet and cook onions, chopped fennel, fennel seeds, and salt to taste over moderate heat, stirring, until fennel is softened, about 10 minutes. Add Calvados, thyme, and tarragon and cook, stirring, until most liquid is evaporated. Add mixture to sausage with corn bread to combine well. Season stuffing with salt and pepper and cool completely. Stuffing may be made 2 days ahead and chilled, covered.
Makes about a 10 cups, enough to stuff a 12- to 14-pound turkey with extra to bake on the side
Victoria’s Traditional Pumpkin Pie
Pre-heat oven to 350°
Ingredients:
2 Cans Pumpkin (15 oz each)
1 Cup Heavy Whipping Cream
4 Large Eggs
1 Cup White Sugar
1 ½ Teaspoons Vanilla Extract
1 ½ Teaspoons Ground Cinnamon
¾ Teaspoon Ground Ginger
¼ Teaspoon Ground Allspice
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
2 Tablespoons Butter
10” Pie Shell
Pre-heat oven to 350°
In a large bowl: mix pumpkin, whipping cream, eggs and vanilla extract. In a separate bowl combine sugar, salt, cinnamon, ginger, allspice, cloves and nutmeg. Next: Add sugar and spice combination into pumpkin mix and stir together. Pour into a prepared pie shell and dot with butter. Bake for 45 to 55 minutes (or until filling is set) on lowest oven rack. When done remove, cool and serve at room temperature. Can be served with whipped cream.