Happy Holiday Meal

Holiday Beef Roast
Holiday Beef Roast
Roast Stuffed Chicken
Roast Stuffed Chicken
Brussels Sprouts with Mushrooms
Brussels Sprouts with Mushrooms
Cheesy Green Bean Casserole
Cheesy Green Bean Casserole
Holiday Cranberry Chutney
Holiday Cranberry Chutney


Easy Roasted Pork
1 boneless pork roast (3 lb.)
3/4 cup Kraft Catalina Dressing, divided
4 medium each: potatoes, beets, onions and carrots, quartered

Preheat oven to 350°F. Place pork in large lightly greased roasting pan; brush with 1/2 cup of the dressing. Place vegetables in large bowl. Add remaining 1/4 cup dressing; toss to coat. Add potatoes and beets to pork in pan. Bake 15 min. Remove pan from oven. Add onions and carrots to ingredients in pan. Bake 1-1/2 hours or until pork is cooked through (160°F), basting occasionally with the pan juices. Let stand 10 min. before cutting pork into slices. Serve with the vegetables.

Holiday Beef Roast
1 beef prime rib roast (5 lb.), 2 to 3 ribs
1 Tbsp. black pepper
1 cup Kraft Zesty Italian Dressing
1-1/2 cups Kraft Real Mayo Mayonnaise
1/4 cup Kraft Prepared Horseradish
1/4 cup Kraft Honey-Mustard Dressing
1/2 tsp. dried thyme leaves

Place meat in large glass dish; sprinkle with pepper. Pour Italian dressing over meat. Refrigerate 15 min. to marinate, turning occasionally. Heat oven to 325°F. Remove meat from marinade; discard marinade. Place meat, fat-side up, in shallow roasting pan. Bake 2 to 2-1/2 hours or until 150°F, basting occasionally with pan juices. Remove from oven. Cover with foil; let stand 15 to 20 min. or until medium doneness (160°F). Meanwhile, mix 1 cup mayo and horseradish in serving bowl. Mix remaining 1/2 cup mayo, honey-mustard dressing and thyme in separate serving bowl. Slice meat. Serve with the sauces.

Homestyle Turkey
1 (12 pound) whole turkey
6 tablespoons butter
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone's favorites. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
Combine the water with the bouillon, and sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil and bake in preheated oven for 4 to 5 hours. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Maple Roast Turkey and Gravy
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 teaspoons dried marjoram
2 1/2 teaspoons grated lemon zest
3/4 cup butter
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf

Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter or margarine and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
Wash and dry turkey. Place turkey in a large roasting pan. Slide hand under skin of the breast to loosen breast skin. Rub 1/2 cup of the maple butter mix under the skin of the breast. If planning on stuffing turkey do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string tie legs of turkey together loosely.
Arrange the chopped onion, chopped celery and chopped carrot around the turkey in the roasting pan. If desired the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables and pour the chicken stock into the pan.
Roast turkey at 375 degrees F (190 degrees C) for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil (shiny side towards turkey). Continue to roast until very tender, basting occasionally with pan juices. About 3 to 4 hours unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a fork, if the juices run clear or faintly pink then the turkey is done. Transfer turkey to a platter and cove with foil. Reserve pan mixture for gravy.
To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil.
Mix 3 tablespoons of the reserved maple butter mixture with the flour in a small bowl to form a paste. Whisk baste into broth mixture. Add the chopped fresh thyme and bay leaf. Boil until reduced and thickened slightly, whisking occasionally. Add apple brandy if desired and season with salt and ground pepper to taste.

Roast Stuffed Chicken
1-1/2 cups hot water
3 Tbsp. margarine or butter, cut up
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 roasting chicken or capon (5 lb.)
1/4 tsp. dried thyme leaves or dried tarragon leaves

Preheat oven to 325°F. Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.) Stuff chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme. Bake 1 hour 40 min. or until chicken is cooked through (180°F) and stuffing is heated through (165ºF), basting occasionally with the pan juices.

Roast Turkey with Sausage Stuffing
1 lb. pork sausage
1-1/2 cups  hot water
2 pkg. (6 oz. each) Stove Top Stuffing Mix for Turkey
1 Butterball Frozen Whole Turkey (10 lb.), thawed

Heat oven to 325°F. Brown sausage; drain, reserving 1/2 cup drippings. Stir hot water into reserved drippings in large bowl. Add stuffing mix and cooked sausage; stir just until moistened. (Do not stuff turkey until ready to roast.) Stuff neck and body cavities lightly with stuffing. Truss turkey; place, breast-side up, on rack in large roasting pan sprayed with cooking spray. Spoon any extra stuffing into separate baking dish sprayed lightly with cooking spray; cover. Bake 3 to 3-1/4 hours or until internal temperature of thigh is 180°F and breast and center of stuffing are 165°F. Bake any extra stuffing with turkey the last 30 min. of the turkey baking time.

Turkey Pot Pie
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Turkey Tenderloins
1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

Place the turkey tenderloins in a sealable plastic bag and set aside.
In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.


Artichoke Mashed Potatoes
4 large baking potatoes, peeled and quartered
1 (15 ounce) can artichoke hearts in water, drained
1 teaspoon minced garlic, or to taste
1/2 cup hot milk
1/4 cup softened butter
salt and pepper to taste

Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain.
Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.

Brussels Sprouts with Mushrooms
4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.

Cheesy Green Bean Casserole
2 pkg. (16 oz. each) frozen French-cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1-1/2 cups hot water
1/4 cup (1/2 stick) butter
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

Heat oven to 350ºF. Combine beans and soup in 2-qt. casserole; top with Velveeta. Add water to butter in medium bowl; stir until melted. Stir in stuffing mix just until moistened. Spoon over bean mixture. Bake 35 to 40 min. or until heated through.

Cheesy Mashed Potatoes
1-1/2 lb. Idaho potatoes, peeled, cut up (about 4 cups)
1 cup Cheez Whiz Cheese Dip
1/4 cup Oscar Mayer Real Bacon Bits
2 Tbsp. milk
1 Tbsp. sliced green onion

Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; cook 20 minutes or until potatoes are tender. Drain potatoes; return to saucepan. Mash well. Add remaining ingredients; stir until well blended.

Cranberry Sweet Potato Bake
1 1/2 pounds sweet potatoes
1 1/2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup orange juice
1 teaspoon salt
1 tablespoon butter or margarine
1 1/2 cups granola cereal

In a large saucepan, cover sweet potatoes with water; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Drain and cool. Peel potatoes; cut into 1-in. pieces. Combine cranberries, sugar, orange juice and salt; place half in a greased 11-in. x 7-in. x 2-in. baking dish. Top with half of the sweet potatoes. Repeat layers. Dot with butter. Cover and bake at 350 degrees F for 25 minutes or until cranberries are tender. Uncover and sprinkle with granola; return to the oven for 10 minutes.

German Red Cabbage
1 medium head red cabbage, cored and sliced
2 large tart apples, peeled and sliced
1 medium sweet onion, sliced and separated into rings
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tablespoon butter
1 teaspoon salt
6 whole peppercorns
2 whole allspice
2 whole cloves
1 bay leaf
2 teaspoons cornstarch
2 teaspoons cold water

In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.
Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Holiday Cranberry Chutney
1 (12 ounce) bag fresh or frozen cranberries
1 1/4 cups sugar
3/4 cup water
1 large cooking apple, chopped
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.
Store in the refrigerator. Serve over cream cheese with crackers or as a condiment with pork, ham or chicken.

Roasted Green Beans with Almond Brittle
1 pound fresh green beans, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt, divided
1/3 cup whole natural almonds, roughly chopped
1/2 cup sugar

Preheat oven to 375 degrees F.
Place green beans in a baking pan and toss with olive oil and 1/4 teaspoon salt. Place almonds on a baking sheet. Roast almonds and green beans for 10 minutes. Set almonds aside. Cover green beans with foil and roast for an additional 30 minutes.
While green beans are roasting, make the brittle. Spray a sheet of foil with cooking spray and set aside. Place sugar and 1/2 cup water in a small, very clean saucepan, ensuring sugar is completely covered with water. Turn heat to high and bring to a simmer. Let caramelize until deep, golden brown, watching constantly as this happens fairly quickly. Stir in chopped almonds, still warm from the oven. Spread this sticky brittle on prepared foil. Sprinkle with remaining 1/4 teaspoon salt and let cool. Combine green beans and almond brittle then serve.

Sweet Glazed Carrots
8 medium carrots, peeled, diagonally sliced
1/2 cup Kraft Catalina Dressing
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. chopped fresh parsley

Cook carrots in boiling water in large saucepan 5 minutes or until crisp-tender; drain. Return to saucepan. Add dressing, brown sugar and Worcestershire sauce; mix lightly. Cook on low heat 5 minutes, stirring frequently until carrots are evenly glazed. Stir in parsley.

Twice-Baked New Potatoes
1 1/2 pounds small red potatoes
2 tablespoons vegetable oil
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1 (3 ounce) package cream cheese, softened
1/3 cup minced green onions
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400 degrees F for 50 minutes or until tender. Allow to cool to the touch. In a mixing bowl, combine Monterey Jack, sour cream, cream cheese, onions, basil, garlic, salt and pepper. Cut potatoes in half; carefully scoop out pulp, leaving a thing shell. Add pulp to the cheese mixture and mash; stir in bacon. Stuff potato shells. Broil for 7-8 minutes or until heated through.

Yum Yum Green Beans
4 slices bacon, chopped
1/4 cup chopped onion (optional)
1 (15 ounce) can stewed tomatoes
4 (15 ounce) cans green beans

Fry the bacon in a large skillet over medium heat until browned and crisp. Drain off all but a thin coating of the grease. Add onions to the skillet; cook and stir until browned, about 5 minutes. Mix in tomatoes, stirring to remove any stuck on bits of bacon from the bottom of the skillet. Drain two cans of the beans, leave the liquid in the other two; pour into the skillet. Cook and stir until heated through.


Buttermilk Biscuits
2 cups flour
4 tsp. Calumet Baking Powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/4 tsp. baking soda
1/3 cup shortening
1 cup buttermilk
2 Tbsp. butter or margarine, melted, divided

Preheat oven to 450°F. Mix flour, baking powder, salt, cream of tartar and baking soda in large bowl until well blended. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until mixture forms a soft dough. Place on lightly floured surface; knead 20 times or until smooth. Pat or roll out dough to 1/2-inch-thickness. Cut into circles with floured 2-inch cookie cutter. Place on ungreased baking sheet. Brush with half of the butter. Bake 12 minutes or until golden brown. Brush with remaining butter.

Cream Cheese-Bacon Crescents
1 tub (8 oz.) Philadelphia Chive & Onion Cream Cheese Spread
3 slices Oscar Mayer Bacon, cooked, crumbled
2 cans (8 oz. each) refrigerated crescent dinner rolls

Heat oven to 375ºF. Mix cream cheese spread and bacon until well blended. Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at shortest side of triangle; place, point-sides down, on baking sheet. Bake 12 to 15 min. or until golden brown. Serve warm.

Great Garlic Knots
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary

Preheat oven to 375 degrees F (190 degrees C). Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.

Potato Crescent Rolls
2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2/3 cup shortening
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, or until golden brown.