Rocky Mountain Recipes 11-19-12
December 17, 2012
Sausage and Bread Stuffing
Sharon Raasch • Imperial,, Neb.
4 Sweet Italian Sausages, links or ground
1 (14 oz) bag Seasoned Bread Cubes or Homemade Bread Cubes
2 Green Peppers
1 Red Pepper
4 Celery Stalks
1 c. Parsley, chopped
1 t. Salt
1 t. Pepper
2 t. Bell's Seasonings
4 Tbsp. Butter
1 (12-14 oz) can Chicken Broth
Put in food processor separately one at a time: onion, parsley, celery, red and green pepper. Cook Italian sausage with a little bit of oil.Simmer chopped onions, peppers, celery, parsley with Bell's seasonings and salt and pepper in butter. After about 5 to 10 minutes, add Italian sausage. Melt butter with chicken broth. Add everything to dried bread cubes. Add more broth or water if needed.
Marsha Konken • Sterling, Colo.
1 (5 lb) Ham
1/2 c. Brown Sugar
1 t. Dry Mustard
1/4 c. Cola Soda
Combine the brown sugar and dry mustard with enough of the cola to make a paste. Rub the mixture onto the ham. Put in a crockpot and pour the rest of the cola over the ham. Cook on low for 8 to 10 hours.
Turkey With Brown-Sugar Glaze
Marlene Maurer • Lakewood, Colo.
1 (12 lb) Whole Turkey, thawed, rinsed and patted dry, neck and giblets chopped into 2-inch pieces, liver discarded
2 Carrots, roughly chopped
2 Celery Stalks, roughly chopped
1 Yellow Onion, roughly chopped
Nonstick Cooking Spray
1/4 c. Unsalted Butter, room temperature
Coarse Salt and Ground Pepper
2/3 c. Cider Vinegar
1/2 c. Dark Brown Sugar, packed
1/2 t. Grated Orange Zest plus 2 Tbsp. Orange Juice
Let turkey sit at room temperature for 20 minutes. Preheat oven to 425 degrees with racks in upper and lower thirds. Place neck, giblets, carrots, celery and onion in a heavy-bottomed metal roasting pan. Set a roasting rack over vegetables and coat with cooking spray. Tuck wing tips underneath body of turkey. Tie legs together with kitchen twine. Rub turkey all over with 2 tablespoons butter and season with salt and pepper. Place turkey on rack in pan. Roast on bottom oven rack until golden brown, 30 minutes. Reduce heat to 350 degrees. Add 2 cups water to pan. Roast until an instant-read thermometer inserted in the thickest part of thigh reads 125 degrees, about 1 hour. Meanwhile, in a small saucepan, bring vinegar, brown sugar and orange juice to a boil over high, stirring occasionally. Reduce heat and simmer, stirring occasionally, until mixture is syrupy, about 10 minutes. Remove from heat and whisk in 2 tablespoons butter and orange zest. When thermometer reads 125 degrees, brush turkey with glaze. Rotate pan and roast, brushing turkey with remaining glaze every 15 minutes, until thermometer inserted in the thickest part of a thigh reads 165 degrees, 30 to 45 minutes. (Tent turkey with foil if browning too quickly.) Transfer turkey to a platter. Loosely tent with foil and let rest 30 minutes before carving.
Orange-Nut Sweet Potatoes
Diane Authier • Littleton, Colo.
2 lbs. Sweet Potatoes, peeled and cubed
2/3 c. Sugar
4-1/2 t. Cornstarch
1 t. Salt
1 c. Orange Juice
2 Tbsp. Butter
1/2 t. Orange Peel, grated
1/4 c. Walnuts, chopped
Place the sweet potatoes in a large saucepan. Cover with water. Bring to a boil and reduce heat. Cover and simmer 6-8 minutes or until tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in orange juice. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add butter and orange peel. Stir until butter is melted. Drain sweet potatoes and place in a serving dish. Add orange juice mixture and gently stir to coat. Sprinkle with walnuts. Yield 6 servings.
Chris Bryant • Johnson City, Tenn.
1 c. Sugar
1/4 c. Vegetable Oil
1-1/2 c. Flour
1/2 t. Baking Soda
1/4 t. Cinnamon
1/2 t. Salt
3/4 c. Canned Pumpkin
1 t. Baking Powder
1/4 t. Ground Cloves
1/4 t. Nutmeg
Mix together sugar, oil. eggs and pumpkin. Sift together the rest of the ingredients. Stir the 2 mixtures together. Bake in greased muffin tins at 400 degrees for 15 to 18 minutes.