Make it a Meal

3b. Turkey safety

You can turn your delicious turkey into a complete meal by choosing one or more foods from the following categories. On the foods that have a * beside then, click on the name for the reipe below.

Bread/Roll Condiments Vegetable Fruit Dessert
Dinner rolls* Pan gravy* Candied sweet potatoes* Fruit salad* Carrot cake*
Pumpkin bread* Frozen vegetables* Apple rings* Pumpkin pie*
Roasted vegetables*
Garden salad*

 

Dinner rolls

Supplies

Instructions

  1. In a large mixing bowl combine 2 cups of the flour and the yeast. Mix well. Set aside.
  2. In a medium saucepan, combine milk, sugar, butter, and salt. Place over medium heat and continue to stir until butter is almost melted.
  3. Add the mixture in the saucepan to the flour/yeast mixture. Add the beaten eggs to this mixture.
  4. Beat with an electric mixer on low to medium speed for 30 seconds. You may need to scrape the sides of the bowl. Continue beating on high speed for 3 minutes.
  5. Next, use a wooden spoon and stir in as much flour as you can.
  6. Place dough on a lightly floured large cutting board or countertop.
  7. Knead in enough flour to make the dough soft. NOTE: For kneading instructions, see Level C, page 30. Knead for 8 - 10 minutes.
  8. Form kneaded dough into a ball. Place dough ball in a large greased bowl. Cover with a towel and set in a warm place for one hour.
  9. Uncover dough ball, place back on the floured area and punch dough down to remove air bubbles. Divide the dough in half. Cover each half and let sit for 10 minutes.
  10. Preheat oven to 375°F.
  11. For Parker House Rolls: Lightly grease a baking sheet.
  12. For Cloverleaf Rolls: Lightly grease a muffin pan. Be sure to grease the bottom and sides of the cups.
  13. For Parker House Rolls: Place dough on a lightly floured large cutting board or countertop. Roll each dough portion to 1/4-inch thickness. Use a floured 2 1/2-inch round cutter and cut dough into circles. Brush each circle with melted butter or margarine. Use the dull edge of a table knife and make an off center crease in each circle. Then fold each round along the crease with the large half on top. Press the folded edge down firmly. Place each rolls 2 to 3 inches apart on a greased baking sheet.
  14. For Cloverleaf Rolls: Divide each dough portion into 36 pieces. Shape each piece into a ball. Pull the edges under so that the top of the ball is smooth. Place 3 balls in each greased muffin cup smooth sides up.
  15. Bake both varities of rolls at 375°F for 12 to 15 minutes or until golden brown. When done, remove from pan and cool on wire racks.

 

Pumpkin bread

Supplies

Instructions

  1. Prepare a 9x5x3-inch loaf pan by greasing the bottom and 1/2-inch up the sides. Set pan aside. Preheat oven to 350°F.
  2. Combine 1 cup flour, brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger or cloves in a large mixing bowl.
  3. Then add pumpkin, milk, eggs, and shortening.
  4. Beat with an electric mixer on low speed until well blended. You may need to scrape the sides of the bowl. Beat on medium to high speed for 2 minutes.
  5. Next, add the remaining 1 cup of flour. Beat again until well blended.
  6. Use a spatula and fold in the walnuts and raisins.
  7. Spoon the batter into greased loaf pan. Bake at 350°F for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.
  8. When done, cool in pan on a wire rack for 10 minutes. Then remove loaf from pan and continue cooling on wire rack. Wrap loaf and store overnight before serving.

 

Pan gravy

Supplies

Instructions

  1. Pour pan drippings from roast turkey into a large measuring cup.
  2. Skim off the fat by tipping the measuring cup, using a metal spoon to remove the oily liquid or fat that rises to the top.
  3. Pour in 1/4 cup of the fat to a medium saucepan. Discard any remaining fat.
  4. Stir in the flour.
  5. Add enough water to the remaining drippings in the measuring cup to equal 2 cups. Then add to flour mixture in saucepan.
  6. Continue to cook and stir over medium heat until thickened and bubbly. When bubbly, cook for 1 minute more.
  7. Remove from heat and season with salt and pepper. Transfer to gravy serving dish and serve.

 

Garden salad

Supplies

Instructions

  1. Wash the salad greens using a large saucepan full of water. Make sure you remove all sand and grit. Drain salad greens in a colander. Arrange between kitchen or paper towels to dry. After they are dry, tear each salad green to desired size and then place in a medium size serving bowl.
  2. Rinse radishes under cold water. Pat dry. Place radishes on a cutting board and cut off the ends. Then cut each radish in half and place the halves in the serving bowl.
  3. Use a vegetable peeler and peel the skin off the cucumber. Then cut in half. Place each half cut side down and slice into thin slices. Add to the serving bowl.
  4. Toss to mix salad greens, radishes, and cucmbers.
  5. Prepare variations and add to the serving bowl.
  6. Add salad dressing and toss salad to evenly coat greens and vegetables.
  7. Serve salad.

 

Frozen vegetables

Roasted vegetables

Supplies

Ingredients

  1. Spread out the large chunks of eggplant on a plate. Sprinkle them with 1 tablespoon salt. Let them sit for 30 minutes.
  2. After 30 minutes, squeeze each chunk to remove as much liquid as possible. Then rinse off the salt. This helps the eggplant not to taste quite so bitter.
  3. Set oven to 400°F.
  4. Arrange all cut vegetables, including eggplant in a roasting pan.
  5. Drizzle the olive oil over all vegetables.
  6. Sprinkle most of the herb sprigs among the vegetables. Sprinkle with salt and pepper.
  7. Bake at 400°F for 20 - 25 minutes.
  8. After 20-25 minutes, remove pan from oven and carefully turn vegetables over and cook for another 15 minutes or until tender and browned.
  9. When done, sprinkle any remaining herb sprigs over vegetables. Serve your delicious arrangement of vegetables.

 

Candied sweet potatoes

Supplies

Instructions

  1. Cook fresh sweet potatoes in enough boiling water to cover. Cover pan and cook for 25 to 35 minutes or until tender. Drain and let cool. Peel potatoes and cut into 1/2-inch thick slices.
  2. If you are using canned sweet potaotes, after draining cut into 1/2-inch thick slices.
  3. Set oven to 375°F.
  4. Use a 1-quart casserole dish and layer half the potatoes, half of the brown sugar, and half of the margarine. Then repeat layers.
  5. Bake uncovered at 375°F for 30 to 35 minutes or until potatoes are glazed. While cooking, you may want to spoon liquid mixture over the potatoes.
  6. After 30 to 35 minutes, you may sprinkle with marshmallows or nuts and bake for another 5 minutes.
  7. Cool and serve.

 

Fruit salad

Supplies

Instructions

  1. Remove the seeds, cores, peels, stems, and rinds from all of the fruits you are using.
  2. Carefully cut the fruits into 1-inch pieces. Cut enough fruit so that you have a total of 5 cups.
  3. Place all cut fruit into a large serving bowl.
  4. Use a spatula to scrape the jelly into a small saucepan. Cook over low heat for 5 minutes. Stir occasionally with a wooden spoon.
  5. When the jelly is smooth, remove from heat. Cool for 3 minutes.
  6. Then add the jelly to the fruit mixture. Gently stir, then add mint. Stir again until well mixed.
  7. Serve. Reminder: Soft fruits like bananas, strawberries, and raspberries will get soft after one day.

 

Apple rings

Supplies

Instructions

  1. Use a cutting board and carefully peel and core apples. Cut apples crosswise into 1/2-inch rings.
  2. In a large skillet combine cinnamon candies and sugar. Stir in the water.
  3. Continue to stir and cook over medium heat until the liquid boils and the candies dissolve.
  4. Then add apples to syrup. Bring mixture to boiling, then reduce heat.
  5. Allow to simmer uncovered for 10 to 15 minutes or until tender. While cooking, spoon syrup over apples.
  6. Cool apples in the syrup.
  7. If you are not serving immediately, cover and store in sryup in refrigerator for up to one month.

 

Carrot cake

Supplies

Instructions

  1. Grease a 7-inch round spring foam cake pan with a removable rim. Prepare a piece of wax paper so that it fits in the bottom of the pan.
  2. Set oven to 350°F.
  3. Combine flour, baking powder, and sugar in a large mixing bowl and mix well. Use a wooden spoon and stir in the figs.
  4. Use your hands and squeeze as much water out of the grated carrots as you can before adding to the mixing bowl.
  5. Mix in the mashed bananas.
  6. In a small bowl, beat the eggs and oil together. Then pour them into the mixture. Stir together with a wooden spoon.
  7. Pour and spoon mixture into the prepared pan and smooth the top.
  8. Bake at 350°F for 1 - 1 1/4 hours. It is done when a toothpick inserted near the center of the cake comes out clean.
  9. Remove the cake from the pan and cool on a wire rack.
  10. While cooking, prepare the icing by beating the cream cheese and confectioner's sugar together. Spread it over the top of the cake.
  11. Decorate your carrot cake with candies, nuts, or grated chocolate.
  12. Cut into small wedges and serve.

 

Pumpkin pie

Supplies

For single crust:

For filling:

Instructions

For single crust:

  1. In a medium bowl, mix flour and salt.
  2. Use two knives or a pastry blender to cut shortening into the flour mixture until it looks like coarse crumbs.
  3. Sprinkle the water evenly over the flour mixture. Blend only until the dough is just moist enough to form a ball when it's lightly pressed together.
  4. Shape dough into a ball. Chill for 1/2 hour.
  5. Place dough on a lightly floured surface to prevent sticking. The less flour used, the flakier the dough. Roll it out to a thickness of 1/8-inch as follows:
  6. Fold the pastry in half; place in pie pan. Unfold it and fit it evenly in the pan. Do not stretch it. Trim the overhang to 3/4-inch. Flute the crust using one of the methods on page 33 in Level D.

For filling:

  1. Set oven to 375°F.
  2. Combine pumpkin, sugar, cinnamon, ginger, and nutmeg in a large bowl. Add eggs.
  3. Beat lightly with a rotary beater or fork just until combined. Gradually stir in evaporated milk and milk. Mix well.
  4. Carefully fill the pie crust with the filling.
  5. To prevent overbrowning, cover the edge of the pie with foil. Bake at 375°F for 25 minutes. Then remove foil. Bake for 25 minutes more or until a knife inserted near the center comes out clean.
  6. Cool on a wire rack. Refrigerate within 2 hours. For longer storage, you need to cover and refrigerate pie.

 

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