Archive for the 'Holiday Food' Category

Teri’s Eggless Eggnog

Contributed by: Teri LaFerney

  • 1 package instant French Vanilla Pudding Mix
  • 1-1/2 quarts Milk
  • 2-1/2 tsp. Rum flavored extract
  • 1/2 tsp. nutmeg

    • In a large bowl, combine the pudding mix with 2 cups of milk, following package directions; allow to chill for 5 minutes. To the pudding, stir in the rum flavoring and nutmeg. Slowly Wisk in the remaining 4 cups of milk until the mixture is thick but a drinkable consistency. Chill until ready to serve.

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    Jones :: Oct.08.2007 :: Holiday Food :: 1 Comment »

    6 Easy Tips For Fool Proof Turkeys

    Thanksgiving and the Holiday Season is soon to be upon us, and sooner or later every cook has to face the task of cooking a turkey. That giant bird can be intimidating but by following a few guidelines success can be guaranteed.

    1. Don’t get a bigger turkey than you really need. The bigger the bird, the harder it is to handle, and the longer it takes. Although, that said, two small turkeys are even more trouble than one big one.
    2. Plan for plenty of time for thawing - In the refrigerator! about 24 hours for every 4 pounds of turkey. 16 pound bird = 4 days, and don’t count Thanksgiving day, you want that thing completely thawed by the big day.

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    Jones :: Oct.03.2007 :: Holiday Food :: No Comments »

    Aunt Donna’s Thanksgiving Caramel Apple Cake

    Contributed by: Donna Jean Wheatley (LaFerney)
    Source: Southern Living Cake Cookbook

    I got this recipe from a very old Southern Living Cake Cookbook that was supposed to be traditional southern cakes. It was called Auntie Ann’s Apple Cake. I made it the first time for Thanksgiving and it became a tradition. It’s also a favorite at our church’s annual Cake Auction.

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    Jones :: Oct.01.2007 :: Desserts, Holiday Food :: No Comments »

    Mom’s Cranberry Salad

    Contributed by: Donna Wheatley
    Source: only every Thanksgiving meal I can ever remember at Mother’s house

    Combine the following into your serving dish and set aside:

  • 2 cups ground raw cranberries (This is easy to do. Just put the berries in either a food processor or blender and spin until coarsely chopped.)
  • 1 ground orange, including the peel (see above)
  • 1 16 oz. Can crushed pineapple, drained. Reserve the liquid and add water to make 1 cup.
  • 1 cup chopped celery
  • 1 1/2-cup sugar
  • 1-cup pecans, finely chopped, but not to powder

    In separate bowl, mix

  • 1 package lemon Jell-O
  • 1 package cherry Jell-O
  • 2 cups boiling water
    the reserved pineapple juice/water mixture (1 cup)

    Stir until Jell-O’s dissolve. Then pour over the fruit mixture. Cover and chill in the refrigerator until set.

    • Jones :: Sep.24.2007 :: Holiday Food, Salads, Side Dishes :: No Comments »

    Mom’s Thanksgiving Dressing

    Contributed by: David LaFerney
    Source: Mom - Jean LaFerney

  • 4 Quarts of breadcrumbs - at least half should be cornbread the rest can be loaf bread, biscuits, rolls, whatever. Save your stale bread in the freezer just for this recipe. Mom would measure these in a gallon tea pitcher.
  • 2-3 Stalks of celery - chopped
  • 2 medium Onions - chopped
  • 2-3 Tbsp. Rubbed Sage
  • 1 Tbsp. Salt
  • 1 Tsp. Pepper
  • 2 Eggs
  • 6 1/2 Cups of liquid - broth or milk or a combination, but it needs to contain plenty of fat. So, if you use milk or canned broth that doesn’t contain PLENTY (around 1 1/2 cups) of fat, then add some in the form of melted butter, margarine, oil, or meat drippings. This is really a bread and butter casserole so don’t skimp on the fat, or it will be like bread with no butter.

    Combine all ingredients, turn into a greased casserole pan (a big one), cover, and bake in a pre-heated 350-degree oven for 45 minutes. Uncover, and bake an additional 10 minutes or until brown.

    • Jones :: Sep.19.2007 :: Holiday Food, Side Dishes :: No Comments »