This is our menu for Yule, or the Winter Solstice:Side Dishes include: Fresh Lettuce and Spinach Salad, Whole Grain Rolls, Roasted Sage Potatos, Jello Salad (for the kids), and steamed vegetables.
Main Course this year is going to be Roasted Creole Turkey with Dirty Rice Stuffing.
Recipes For Side Dishes
Roasted Sage Potatos:4 diced large russet potatos
1/2 of a white onion, diced
1 tbsp ground sage
1/4 cup real butter
Directions-
Melt butter in a large skillet on medium/high heat, then pour potatos into the skillet. When potatos have softened, pour onions into skillet and mix them with the potatos. Cover and cook on medium heat until onions become lightly browned. Sprinkle ground sage on top and let food simmer while covered for ten minutes, stirring occasionally.
Fresh Lettuce and Spinach Salad:
1 head of iceburg lettuce
1 1lb bag of fresh spinach leaves
2 cups shredded Parmesan cheese
1 cup sunflower seed kernels
Directions:
Tear lettuce into bite-size pieces and mix in a large bowl with spinach leaves. Sprinkle Parmesan cheese and sunflower kernels on top of mixture. Serve with your favorite salad dressing.
Jello Salad:
1 small box of Jello Sugar-Free Gelatin Mix (any flavor will work, orange and strawberry are the best)
1 large tub of fat-free cottage cheese
2 cans of fruit cocktail canned in water
1 tub of Light Whipped Topping
Directions:
Mix all ingredients in a medium bowl, cover and refrigerate for 12 hours. Serve cold.
Recipes for Main Course:
Roasted Creole Turkey:1 uncooked thawed whole turkey
Tony Cachere's Creole Seasoning
1 large can of chicken broth
roaster pan with lid or aluminum foil to cover the turkey
Directions:
Prepare turkey for cooking according to the directions on the packaging. Pour entire contents of can of broth into the bottom of the roaster pan before placing turkey inside. Rub creole seasoning onto the turkey until covered. Cook as directed on packaging, basting turkey every hour with chicken broth from the bottom of the pan. Uncover turkey for the last 45 minutes of cook time to brown the outside. Let turkey sit in the pan covered on the counter for 20 minutes to allow the juices in the meat to sit before cutting.
Dirty Rice Stuffing:
2 tablespoons olive oil
1 lb chopped link sausage
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green bell pepper
1/4 cup Cajun seasoning
1/4 cup chopped garlic
6 cups hot cooked long-grain rice
3 cups chicken broth
1/2 teaspoon salt
Directions:
Heat oil in a large skillet over medium-high heat. Add sausage, vegetables, Cajun seasoning and garlic. Sauté until browned. Add rice, broth, and salt. Simmer until broth has been absorbed.
I will also be serving drinks this year, so here a two recipes that might come in handy for you:
Spiced Wassail (non-alcoholic)
4 cups cranberry juice
6 tbsp cinnamon powder
5 cups apple cider
1 orange, peeled
3 whole cloves
1 cup water
1 apple, cored and sliced
1/2 cup brown sugar
Mix juice, cider, and water in large saucepan or crock pot. Add cinnamon s, orange, and apple slices. Simmer mixture for 4 hours. Serve hot. Makes 12 servings.
Buttered Rum
2 quarts apple juice
2 cups firmly packed brown sugar
1 stick butter (use the real stuff, not margarine)
3 tbsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
2 cups your favorite rum
Refrigerated whipped dessert topping
Cinnamon sticks and nutmeg for garnish
Directions:
Warm up the apple juice and brown sugar in a pot. Add the butter (dice up the stick before you put it in there, so it'll melt faster). Stir until the butter is melted. Add the spices and the rum. Cover the pot, and allow to simmer on low for 2 - 4 hours.
Ladle into mugs for serving. Top each with a dollop of whipped topping and a cinnamon stick. Sprinkle with a dash of nutmeg.
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