RECIPE # 4405 - HOLIDAY COOKING SHOW RECIPES - Tuesday, November 24, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4405 - HOLIDAY COOKING SHOW RECIPES - Tuesday, November 24, 2009

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PUMPKIN MERINGUE PIE / ANN COX EASTES / KROGER

1 ½ c cooked pumpkin

4 eggs, separated

½ c sugar

1 (14-oz) can fat-free sweetened condensed milk

1 T pumpkin pie spice

½ t salt

¼ t cream of tartar

½ c sugar

1 9-inch unbaked pie shell

Blend together pumpkin, egg yolks, ½ cup sugar, condensed milk, spices and salt.  Beat mixture until smooth.  Pour into pie shell and bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and continue to bake 50-60 minutes or until pie tests done.  Cool.  Beat egg whites until soft peaks form.  Gradually add cream of tartar and ½ cup of sugar, one tablespoon at a time until egg whites become stiff.  Spoon meringue onto top of cooled pie, making sure to seal meringue around rim of pie crust.  Bake pie at 375F for 8-10 minutes or until meringue becomes golden brown on top.  Chill before serving.  Yield:  6-8 slices. 

**May place meringue in dollops on pie instead of covering top of filling.

 

STRAWBERRY PRETZEL SALAD & WINTER GREENS SALAD / DAISY KING / MISS DAISY'S KITCHEN

Winter Greens Salad
 
8 ozs (about 6 c firmly packed) mesculin mix salad greens
8-10 baby beets
1 c crumbled creamy goat cheese
1/2 c toasted walnut halves
Balsamic Vinagrette
Salt and pepper to taste
 
 
Wash greens and set aside to drain. Scrub and trim beets, leaving about 1 inch of stem and some of the leaves. Place in pot of boiling water and reduce heat to simmer and cook for  10-15 minutes or until tender. Drain and set aside to cool. Slice the beets in half lengthwise. Combine greens, beets, cheese and walnut halves in a large bowl. Toss with your favorite balsamic vinaigrette dressing. Season with salt and pepper.
 
Yield : 4-6 servings
 
Strawberry Pretzel Salad
 
1 1/2 c crushed pretzels
1/2 c granulated sugar
1/2 c melted butter 
1 8 oz pkg softened cream cheese
1 9 oz container whipped topping (cool whip)
1/2 c confectioners sugar
2 small pkgs strawberry gelatin
1 c crushed pineapple
1 16 oz pkg frozen strawberries, partially thawed
 
Assemble all ingredients and utensils. Combine crushed pretzels, sugar, and butter and spread in 9x13 pan.  Bake in a 325 degree oven  for 10 minutes. Set aside to cool.
 
Blend together cream cheese, whipped topping and confectioners sugar. Spread evenly over pretzel layer.
 
Dissolve gelatin in 2 cups hot water. Drain pineapple. Stir pineapple and strawberries into gelatin. Chill in refrigerator until lightly thickened. Pour over cream cheese mixture. Keep refrigerated. Keeps for a week. Yield: 9-12 servings
 
 
SWEET POTATO HASHBROWNS / LYNNE TOLLEY / MISS MARY BOBO'S 
 
2 t light olive oil or vegetable oil

1 c Vidalia onion, chopped

1/2 t dried thyme leaves

1/2 c pecans, chopped

2 T butter

3 c sweet potatoes, peeled and cubed (1/2" pieces)

1 T. brown sugar

1/2 t salt

Jack Daniel's Tennessee Whiskey, to taste

Heat oil over medium heat in a large skillet.  Add Vidalia onion and thyme; cook, stirring occasionally, until onion is very tender, about 7 minutes.  Transfer onions to a plate, and set aside.  Add pecans to skillet and toast, stirring occasionally, until fragrant and crisp, about 4 minutes.  Remove pecans to plate with onions.  Melt butter in skillet.  Add sweet potato, brown sugar and salt, mixing well.  Cover and cook, stirring occasionally, until sweet potato is almost tender, about 8 minutes.  Remove cover, increase heat to high, and cook 2-3 minutes without stirring to brown and caramelize the underside of sweet potato pieces.  When browned, add reserved onion, pecans and whiskey.  Cook, stirring occasionally, just to heat through. Serves 4.

AMISH TURKEY CORNBREAD SKILLET / LINDA CARMAN / MARTHA WHITE

FILLING:

1/3 c butter                                                   

1 1/2 c sliced mushrooms (about 4 oz.)

1/3 c all purpose flour                   

1 c chicken broth

1 c half and half                                                        

1/2 t pepper

2 c chopped cooked turkey

1/2 c dried cranberries

1/3 c shredded Parmesan cheese

TOPPING:  

1 c baked mashed sweet potatoes**

2 T sugar

1 egg

1/4 c milk                                                     

1 (6 oz.) pkg. Martha White® Cotton Country™ Cornbread Mix

Preheat the oven to 400ºF.  Melt butter in 10 1/2-inch cast iron skillet over medium heat.  Add mushrooms.  Cook until lightly browned, 2 to 3 minutes.  Gradually add flour, stirring until smooth.  Cook stirring one minute.  Gradually add broth and half and half.  Cook over medium heat, stirring constantly, until mixture thickens.  Stir in pepper. 

Stir in turkey, cranberries and cheese.   Cook stirring occasionally until hot, about 3 minutes.  Reduce heat to low while preparing topping. 

Combine sweet potatoes, sugar, egg and milk in medium bowl.  Stir until smooth.  Add cornbread mix. Stir until blended.  Spread cornbread mixture over turkey mixture to cover as a crust.  Bake 20 to 25 minutes or until cornbread begins to brown and turkey mixture is bubbly.  Remove from oven. Let stand 5 minutes. To serve, cut crust into wedges, place on plate and spoon turkey mixture over top.  6 servings 

**1-15 oz. can sweet potatoes, drained and mashed, may be substituted for baked sweet potatoes.

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