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December 15, 1997

Home & Garden

Recipes for a Christmas Dinner

  Carving Your Turkey
  
   You can carve like a pro with three simple tips:
   #1 - Use a Good, Sharp Knife
   A sharp, non-serrated carving knife cut thinner, more even slices. Serrated knives are like saws, they tend to tear the meat.
   A razor-sharp knife cuts smoothly and won't shred tender meat. You don't have to be an expert to put your professional edge on your knife.
   #2 - Make a Long, Deep Base Cut
   Before carving, cool the roasted turkey for 15 minutes to make the meat firmer and easier to slice.
   Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal "base cut" into the breast just above the wing.
   #3 - Slice Down to the Base Cut
   Slice down vertically through the breast to the "base cut" to release perfect, even slices.
  
   Roast Turkey
  
   1 turkey (about 12 lbs.)
   1/2 tsp. freshly ground black pepper
   1/2 tsp. poultry seasoning
   3 stalks celery, chopped
   1 medium onion, chopped
   2 carrots, chopped
   1/3 c. chopped fresh parsley
   1/4 c. acceptable margarine, melted
  
   Thaw turkey if necessary; remove parts from cavities. Rinse and pat dry. Preheat oven to 425 F.
   Sprinkle pepper and poultry seasoning inside body cavity of turkey. Place vegetables and parsley inside cavity. Truss. Place on a rack in a roasting pan. Place meat thermometer in thigh, making sure tip does not rest against bone. Brush bird with melted margarine. Bake 15 minutes and then reduce heat to 325 F. Cook turkey, basting often, until meat thermometer reaches 185 F. Turkey should rest 15 to 20 minutes before it is carved. Remove skin before eating.
  
   Cornbread Sausage Stuffing
  
   1 link Andouille sausage
   2 c. cornbread, cooked and crumbled
   1/2 c. onion, chopped
   1 Tbsp. garlic, chopped
   1 poblano chile, roasted, peeled and finely diced
   2 oz. butter, melted
   1/2 c. white wine
   Salt and pepper to taste
  
   Remove sausage from casing and sautÚ until fully cooked. Remove sausage from pan and sautÚ onions and garlic in remaining butter until soft. Deglaze pan with 1/2 c. dry white wine. Reduce by half. Add cornbread, sausage, onion mixture and toss together with melted butter, salt and pepper until moist, adding more butter or wine if necessary. Mix in diced poblano chile.
  
   Ham with Cranberry Orange Sauce
  
   1 ham (about 2 lbs.)
   2 c. fresh cranberries
   1 c. orange juice
   1/4 c. frozen cranberry juice, cocktail concentrate, thawed but not diluted
   2 oranges
   1 Tbsp. sugar, optional
  
   Slice ham and place in baking dish. Cover and bake in a 325 F oven for 30 minutes or until ham reaches an internal temperature of 140 F. In a medium saucepan, combine cranberries, orange juice and cranberry juice cocktail concentrate. Bring to a boil, partially cover, reduce heat and simmer 15 minutes or until cranberries have popped and mixture has thickened. Remove zest or peel from oranges to measure 2 teaspoons; add to cranberry mixture. Cut peel and outer membrane from oranges. Remove sections from membranes and coarsely chop sections; add to cranberry mixture. Add sugar, if desired. Bring to a boil. Serve warm sauce over ham.
  
   Cranberry-Glazed Pork Roast
  
   1 extra tender boneless pork loin roast (about 3 lbs.)
   1 can (16 oz.) jellied cranberry sauce
   1 Tbsp. Dijon mustard
   1 Tbsp. grated orange peel
  
   Place roast in a shallow baking pan. Combine cranberry sauce, mustard, and orange peel in a small bowl; whisk to blend. Spoon about 1/4 c. of sauce on roast. Place roast in a 375 F oven; baste occasionally for 1 1/2 hours or until a meat thermometer registers 160 F. Remove roast from oven and allow to stand 15 minutes before slicing. Heat remaining sauce and serve with roast.
  
   Prime Rib
  
   Figure about 2 1/2 servings/pound for a three-ounce cooked serving per person. For larger servings, calculate based on this formula.
   Try these prime rib accompaniments, perfect to serve on the side or as a topping. Serve with a prime rib, or beef roasts.
  
   Creamy Dijon Mustard Sauce
  
   1/2 c. mayonnaise
   1/2 c. sour cream
   4 tsp. Dijon mustard
   3 Tbsp. finely chopped green onion
  
   Stir together all ingredients. Serve with prime rib or beef roast.
  
   Garlic Mayonnaise
  
   1 c. mayonnaise
   2 Tbsp. fresh lime juice
   2 garlic cloves, minced, or
   1 tsp. minced garlic
   1/2 tsp. dried mustard
   1/8 to 1/4 tsp. ground red pepper, depending on hotness desired
  
   Stir together all ingredients. Serve with prime rib or beef roast.
  
   Cranberry Wine Sauce
  
   2 Tbsp. finely chopped shallots (1 large shallot)
   2 Tbsp. butter or margarine
   1 tsp. cornstarch
   1/4 c. dry sherry
   1 c. heavy whipping cream
   1/2 c. sweetened dried cranberries
  
   In small skillet, cook and stir shallots in butter over medium heat until translucent. In small bowl, dissolve cornstarch in sherry; add cream and cranberries. Pour into skillet; cook and stir over medium heat until slightly thickened. Serve with prime rib or beef roast.
  
   Sour Cream Horseradish Sauce
  
   1/2 c. sour cream
   2 tsp. fresh lemon juice
   1 tsp. prepared cream-style horseradish
   1/2 tsp. sugar
   1/4 tsp. salt
  
   Stir together all ingredients. Serve with prime rib or beef roast.
  
   Eggnog Recipe
  
   4 c. milk
   4 Tbsp. sugar
   1 tsp. vanilla
   6 eggs
   Ground cinnamon or nutmeg
  
   Combine milk and sugar over low heat until the sugar dissolves. Let the mixture cool and then add vanilla. Add eggs to the mixture in a blender and blend until smooth. Pour the eggnog into 10 mugs and sprinkle the cinnamon or nutmeg on top.
  
   Traditional Bread Pudding
  
   1 can (12 oz.) evaporated skimmed milk
   1 c. water
   3 Tbsp. margarine
   1/2 c. egg substitute
   1/2 c. brown sugar substitute
   1 tsp. ground cinnamon
   5 tsp. vanilla
   1/8 tsp. cream of tartar
   4-5 c. french bread, cut into 3/4-inch cubes
   1/2 c. raisins, loosely packed
  
   Preheat oven to 350 F. Spray 8" square baking pan with nonstick baking spray.
   In small saucepan, combine evaporate milk, water, and margarine. Cook over medium-low heat, stirring occasionally, until margarine is melted and milk is heated through. Do not boil. In large bowl, combine egg substitute and brown sugar substitute, cinnamon, vanilla, and cream of tartar. Gradually whisk in hot milk mixture; mix well. Stir in bread cubes and raisins; stir until thoroughly moistened. Pour pudding into prepared baking pan.
   Bake at 350 F for 45 minutes or until knife blade inserted in center comes out clean. Serve warm. Refrigerate leftovers for up to 3 days.