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Double-Quick Dinner Rolls
No need to knead! This magical recipe gives you piping-hot yeast rolls without the work (or mess) of having
to knead the dough.
2 1/4 cups All-Purpose Flour
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1cup very warm water (120°F to 130°F)
2 tablespoons shortening, 1egg
1. Mix 1 1/4 cups of the flour, the sugar, salt and yeast in large bowl. Add
water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of
bowl. Cover and let rise in warm place about 30 minutes or until double.
2. Grease 12 regular-size muffin cups. Stir down batter
by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.
3. Heat oven to 400ºF. Bake 15 to 20 minutes or until
golden brown. cool. Wrap in aluminum foil and freeze. Makes 1 dozen
Up to 5 Days Before
Thaw turkey.
About Poultry & Game
Thawing
Poultry
Frozen cooked and uncooked poultry can be thawed safely in the refrigerator,
in cold water or in your microwave. Here are some general thawing guidelines:
Never thaw chicken or turkey at room temperature on your countertop because these temps provide the perfect environment
for bacteria to grow.
If you bought frozen poultry or fresh poultry and froze it the day you bought it, it will keep in the fridge for 2 days
after thawing.
On the other hand, if you kept the fresh poultry 2 days in the refrigerator before freezing it, make sure you use it the
same day you thaw it.
Thawing (Refrigerator Method)
Thaw frozen uncooked chicken or turkey gradually in the refrigerator.
Place poultry in a dish or baking pan with sides to keep it from leaking on refrigerator shelves while it thaws.
Also see Poultry Thawing Chart.
Thawing (Cold Water Method)
Place frozen uncooked poultry, in its original wrap or in a resealable heavy-duty plastic bag, in cold water.
Allow 30 minutes per pound to thaw, and change the water often to make sure it stays cold.
If you're not going to use the poultry immediately, store it in the refrigerator (see Kitchen Tips from Betty-Storing Poultry);
do not refreeze.
Thawing (Microwave Method)
Frozen uncooked and cooked poultry can be thawed in the microwave oven following the manufacturer's directions.
Thawing Cooked Poultry
Thaw frozen cooked poultry gradually in the refrigerator.
Allow approximately 3 to 9 hours for 1 pound of cubed, chopped or shredded poultry.
Allow up to 24 hours for whole pieces (bone-in or boneless).
The Day Before
prepare:
Parmesan Walnuts
2 tablespoons butter or margarine
1/4 teaspoon hickory smoked salt or seasoned salt
1 1/2 cups broken walnuts
3 tablespoons grated Parmesan cheese
1. Heat oven to 350ºF. Heat butter and hickory smoked salt in square pan, 9x9x2
inches, in oven 2 to 3 minutes or until butter is bubbly. Stir in walnuts; bake uncovered 5 minutes. Sprinkle with cheese;
toss until walnuts are evenly coated. Bake 3 to 5 minutes longer or until cheese is light brown; cool. Store tightly covered
in refrigerator.
Cook bacon for Cheesy Broccoli, drain and crumble. Cover and refrigerate
PREPARE
Scrumptious Apple Pie
This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness
at its very best.
Double-Crust Pastry (See Below)
1/3 to 1/2 cup sugar
1/4 cupall-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
1. Heat oven to 425ºF. Prepare Double-Crust Pastry.
2. Mix sugar, flour, cinnamon, nutmeg and salt
in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch
from rim of plate.
3. Roll other round of pastry. Fold into fourths and
cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll
top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent
excessive browning. Remove foil during last 15 minutes of baking.
4. Bake 40 to 50 minutes or until crust is brown and
juice begins to bubble through slits in crust. Serve warm if desired.
Double-Crust Pastry
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling
2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water,
1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons
more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly
floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and
cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated
longer, let pastry soften slightly before rolling. Roll one round on lightly floured surface, using floured rolling pin, into
circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease
into plate, pressing firmly against bottom and sidestore loosely covered at room temperature
PREPARE
Tempting Pumpkin Pie
You, too, can
make homemade pumpkin pie! Continue the holiday tradition with this easy recipe.
Best Flaky Pastry (See Below)
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1can (15 ounces) pumpkin (not pumpkin pie mix)
1can (12 ounces) evaporated milk
1. Heat oven to 425ºF. Make Best Flaky Pastry--except cut scraps of rolled pastry with tiny leaf-shaped cookie cutter
instead of fluting edge of pie crust. Sprinkle cutouts with sugar; press on pastry edge.
2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients.
3. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.
4. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean.
Cool 30 minutes. Refrigerate about 4 hours or until chilled. Immediately refrigerate any remaining pie after serving.
Best Flaky Pastry
1cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients
in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing
with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if
necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry
in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening
to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly
before rolling.. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate.
Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging
edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired cover and refrigerate
About 6 Hours Before
Prepare
Herb-Scented Roast Turkey with Corn Bread Stuffing Rosemary, sage and garlic enhance an American Thanksgiving favorite. Served with herb-scented corn
bread stuffing, the fragrant flavor is complete!
1 tablespoon chopped fresh rosemary leaves or 2 teaspoons dried rosemary leaves,
crumbled
1 tablespoon chopped fresh sage leaves or 2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 whole turkey 12 pounds, thawed if frozen
Corn Bread Stuffing (See Below)
1/4 cup butter or margarine, melted
1. Heat oven to 325ºF. Mix rosemary, sage, salt, pepper and garlic; rub into turkey skin.
2. Prepare Corn Bread Stuffing for stuffing in turkey or baking in casserole. (See Betty's Tips for casserole baking
directions.) Stuff turkey just before roasting, not ahead of time. To bake stuffing in turkey, fill wishbone area lightly
with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly.
(Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy
string, then tie to tail.
3. Place turkey, breast side up, on rack in shallow roasting pan. Brush with butter. Do not add water. Place meat thermometer
in thickest part of inside thigh muscle so thermometer does not touch bone.
4. Roast uncovered 4 to 5 hours, brushing with pan juices every 30 minutes, until thermometer reads 180°F and juice of
turkey is no longer pink when center of thigh is cut. Thermometer placed in center of stuffing will read 165°F when done.
5. Place aluminum foil loosely over turkey when it begins to turns golden. When turkey is two-thirds done, cut band of
skin, or remove string or skewer holding legs. When turkey is done, place on warm platter and cover with aluminum foil to
keep warm. Let stand about 20 minutes for easiest carving. While turkey is standing, prepare Foolproof Gravy if desired.
6. To serve, garnish turkey with fresh herb sprigs. Cover and refrigerate any remaining turkey and gravy separately.
Corn Bread Stuffing
1/2 cup butter or margarine
3 medium celery stalks, chopped (1 1/2 cups)
3/4 cup chopped onion
9 cups 1/2-inch cubes corn bread or soft bread
1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/8 teaspoon pepper
1. Melt butter in 10-inch skillet over medium heat. Cook celery and onion in butter about
2 minutes, stirring occasionally, until crisp-tender; remove from heat. Stir together celery mixture and remaining ingredients
in large bowl.
Remove rolls from freezer
PREPARE
Velvet Mashed Potatoes
They taste just like they sound-creamy, smooth and velvety!
12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
3/4 to 1 cup milk
1/2 package (8-ounce size) cream cheese, cut into cubes and softened
1/2 cup butter or margarine, softened
1/2 teaspoon salt
1/8 teaspoon pepper
1. Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes.
Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Shake pan with potatoes over low heat
to dry.
2. Mash potatoes in large bowl until no lumps remain.
Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends
on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.
Place in Dutch oven and cover with salted water until ready to cook.
Cut broccoli for Cheesy Broccoli.
Wash greens for Mixed Greens with Parmesan Walnuts.
About 20 Minutes Before
Heat rolls in aluminum foil in 325°F oven until hot
prepare:
Foolproof Gravy
Add this recipe to your collection, and you won’t need to worry when it’s your turn to host a
turkey-and-gravy dinner!
1/4 cup turkey drippings (fat and juices from roasted turkey)1/4 cup all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper
1. Pour drippings from roasting pan into bowl, leaving brown particles in pan.
Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure
accurately so gravy is not greasy.)
2. Cook over medium heat, stirring constantly, until
mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Stir in a few drops of browning sauce. Stir in salt and pepper.
Mixed Greens with Parmesan Walnuts
An easy-to-make, "dressed-up" salad that is sure to impress!
Parmesan Walnuts (See above)
1 medium head lettuce
1 medium bunch leaf lettuce
1/2 small bunch curly endive
6 ounces fresh spinach
1/3 to 1/ cup oil-and-vinegar dressing
Tear greens into bite-size pieces (about 12 cups). Toss with dressing until greens are well coated. Toss with
Parmesan Walnuts.
Cheesy Broccoli
This veggie-laden comfort food is calling your name! With only 3 ingredients, it’s a snap to prepare.
3 pounds broccoli
12 ounces process cheese spread loaf, shredded
1/2 cup crumbled cooked bacon
1/2 cup toasted sliced almonds
1. Cut thick broccoli stems lengthwise into fourths. Heat 1 inch water (salted
if desired) to boiling. Add broccoli. Cover and heat to boiling; reduce heat.
2. Cook 5 to 8 minutes or until stems are tender; drain.
Arrange half of the broccoli in serving dish. Sprinkle with half of the cheese and bacon; repeat. drain
and crumble. Cover and refrigerate.
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