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Apricot Wild Rice Stuffing
Recipe By:
Betty Crocker's Holiday Gatherings for Family
and Friends
Serving Size: 12
2 c cooked wild rice
1/4 c chopped pecans -- toasted
1/4 c butter -- melted
2 1/2 c hot water
1 lg onion -- chopped
16 ozs herb-seasoned stuffing cubes
11 ozs dried apricots -- chopped
Mix all ingredients until well blended.
Lightly fill body cavities on turkey. Spoon any remaining
stuffing into an un-greased casserole and bake, covered, with
the turkey until hot.
Per Serving (excluding unknown items): 282 Calories; 7g Fat
(20.8% calories from fat); 8g Protein; 50g Carbohydrate; 5g
Dietary Fiber; 11mg Cholesterol; 1046mg Sodium. Exchanges:
2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2
Fat.
NOTES: Stuffing to fill a 10-12 pound turkey.
Printable Version
CHICKEN AND WILD RICE SOUP
1 heaping C cooked chicken or 1 large can of chicken
3 T butter
3 T flour
1/2 C chopped celery
1/2 C chopped onion
1- 14 oz canned chicken broth
2 C milk (I used half and half)
1 C cooked wild rice (I used Uncle Bens Garlic Wild Rice)
Sauté celery and onion in the butter. Stir in the flour until smooth.
Add chicken, broth, milk and rice. Mix in until all is together.
Salt and pepper to taste. VERY GOOD!! MMMMM
Printable Version
Deep Dish Pumpkin Pie Bars
1 3/4 cups flour
1/3 cup white sugar
1/3 cup packed brown sugar
1 cup unsalted butter
1/2 cup chopped pecans
1 pound can of pumpkin (not the pie mix)
1-14 ounce can of condensed milk
2 eggs
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt Preheat oven to 350 degrees.
In a bowl, combine flour and sugars.
Cut in butter until crumbly.
Reserve 1 cup of crumbs.
Press remaining crumbs into the bottom and sides of a 9 x 11 inch baking
dish.
Stir nuts into reserved crumbs.
In another bowl, combine remaining ingredients.
Pour pumpkin mixture over crust.
Bake for 55 minutes. Cool. Cut. Enjoy.
Store leftovers in fridge. This recipe when doubled fills an 11 x 13 baking dish
(for larger get
togethers)
Printable
Version
Turkey Pecan Stir-Fry
1 lb. fresh turkey breast slices
1/2 lb. broccoli
1 large carrot
3 Tbsp. olive oil
1/2 cup pecan halves
1 small onion, chopped
1 garlic clove, minced Sauce:
1/2 cup water
1/4 cup soy sauce
1 Tbsp. corn starch
1/4 tsp. ground ginger or
1/8 tsp. grated fresh ginger
1 Tbsp. Honey Cut turkey breast slices into thin strips. Set aside. Cut off broccoli
flowerets. Cut broccoli stalks and carrots diagonally into thin slices.
Heat
one Tbsp. olive oil in skillet on medium-high. Stir-fry pecans. Remove
from
pan. Add 1 Tbsp. olive oil. Add broccoli, garlic, onion and carrot. Cook
and
stir 4-5 minutes or until vegetables are crisp-tender. Remove from pan.
Add
remaining olive oil. Add turkey. Cook and stir until no longer pink.
Combine
sauce ingredients. Add pecans, vegetables and sauce mixture to turkey.
Cook
and stir 2-3 minutes more, or until sauce thickens and boils. Serve over
Asian noodles or rice. Makes six servings.
Printable
Version
Cauliflower & Carrot Casserole
1/2 lb. cauliflower
2 medium carrots
1 can cream of mushroom soup
1/8 teaspoon black pepper
1/2 cup milk
two 8-oz. cans of French Fried onions
salt to taste
Cut the cauliflower and the carrots in similar size. Mix them with
soup, black pepper, 1 can of French Fried onions and milk together in 1.5
qt. Casserole dish. Cover with foil and bake 350° F until hot; stir
occasionally; arrange the remaining can of French Fried onion on top of
vegetables mixture, along the casserole rim. Bake another 3-5 minutes at
425° F or until onions are golden brown.
Makes 6-8 servings.
Printable Version
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