Orange and Carrot Soup

1 lb carrots, peeled and coarsley chopped
3 onions, coarsley chopped
2 garlic cloves, minced
2 tbsp butter or margarine
1/3 cup all-purpose flour
6 cups chicken stock
1 tsp granulated sugar
Juice of 1 orange
1 cup whipping cream
Salt and pepper to taste

Sauté carrots, onions and garlic in butterin heavy saucepan for 5 minutes. Stir in flour. Add chicken stock gradually, stirring constantly. Cook until thickened, stirring constantly. Simmer, covered, for 20 minutes. Add sugar. Simmer for 10 minutes longer. Process in blender until smooth. Return to saucepan. Fold in orange juice, whipping cream, salt and pepper. Cook over low heat just until heated through; do not boil. serve immediately or chill to serve cold. Serves 6.

[back to menu]

Apple-Walnut Salad

4 cups thinly sliced green cabbage
1 cup coarsley shredded carrots
¾ cup coarsely chopped walnuts
½ cup mayonnaise
½ cup buttermilk
½ cup raisins
¼ cup minced red onion
2 tbsp granulated sugar
1 tbsp lemon juice
½ tsp salt
¼ tsp pepper
2 Gala, Golden or Red Delicious apples, quartered, cored and cut into thin wedges

Spread walnuts on a cookie sheet and bake in a 350° oven for 8 minutes, stirring occasionally. Mix all ingredients except the apples in a large bowl. Gently fold in apples, taking care not to break them. Serves 8.

[back to menu]

Ginger-Peach Turkey

1-8 lb Butterball breast of turkey, thawed
12 oz peach preserves
1 tbsp lemon juice
1½ tsp teriyaki sauce
1 tsp ground ginger

Roast turkey according to package directions. Combine preserves, lemon juice, teriyaki sauce and ginger in saucepan and heat. About 30 minutes before turkey is done, brush turkey with sauce. Slice turkey and serve with remaining heated sauce. Serves 8.

[back to menu]

Orange Glazed Cornish Hens

4 Cornish hens
½ cup butter
¼ cup oil

Stuffing
3 cups breadcrumbs
½ cup chopped onions
2 tsp sage
½ cup slivered almonds
2 cans Mandarin oranges

Orange Sauce
1 cup orange juice
1/8 cup cornstarch
¼ cup orange liqueur

Preheat oven to 325°. Put butter and oil in a saute pan and heat until butter melts. Add hens and saute on all sides until nicely browned. Remove and set aside. Add onion, breadcrumbs, almonds and sage to the pan. Stir and brown slightly. Add oranges and stir lightly. Spoon into a baking pan in individual mounds to equal number of hen halves. Place a hen half on each mound. Combine cornstarch, orange juice and liqueur in a small pan. Heat until clear and pour over hens. Bake for 1 1/2 hours. Serves 8.

[back to menu]

Glazed Acorn Squash

2 acorn squash, halved and seeded
2 tbsp brown sugar
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp salt
2 tbsp chopped parsley

Preheat oven to 375°. Place squash, cut side down, in shallow microwave-save dish. Add 2 tbsp water. Cover tightly with plastic wrap. Microwave on HIGH power 8 to 10 minutes, until tender. Let stand 5 minutes. Carefully remove plastic wrap. Cut squash halves in half lengthwise. Place, skin side down, on baking pan. Mix sugar, syrup, cinnamon, ginger and salt in bowl. Spoon on squash. Bake in oven 10 minutes, until squash is glazed. Sprinkle parsley. Serve immediately. Serves 8

[back to menu]

Scalloped Corn

1 onion, chopped
1 cup chopped green bell pepper
½ cup butter or margarine
3 eggs, beaten
1-17 oz can cream-styled corn
1-17 oz can whole kernel corn, drained
1-8 oz pkg corn bread mix
1 cup sour cream
1 cup shredded Cheddar cheese

Preheat oven to 350°. Sauté onion and green pepper in butter in skillet until tender. Combine eggs, cream-style corn, whole kernel corn and corn bread mix in bowl; mix well. Add sautéed vegetables; mix well. Spoon into 6-cup baking dish. Spread with sour cream; sprinkle with cheese. Bake for 40 minutes or until bubbly. Serves 12.

[back to menu]

Pumpkin Bundt Cake

3 cups cake flour
2 tsp baking powder
2½ tsp pumpkin pie spice
¼ cup unsalted butter, at room temperature
1 cup granulated sugar
1¼ cups solid-pack pumpkin puree
2 eggs
2 egg whites
1 tsp vanilla
½ cup evaporated skim milk

Preheat oven to 350°. Lightly coat 12-cup bundt pan with nonstick cooking spray. Stir together the flour, baking powder and pie spice in a medium size bowl. Beat together the butter and sugar in a large bowl until light and fluffy. Beat in the pumpkin puree, whole eggs, egg whites and vanilla. Bake for 35 minutes or until skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack 10 minutes. Remove cake from the pan to the wire rack to cool completely.

Glaze
4 oz reduced-fat cream cheese
½ cup sifted confectioners' sugar
1 tsp grated lemon rind
2 tbsp skim milk
¼ cup tsp fresh lemon juice
¼ tsp vanilla

Beat together the cream cheese, confectioner's sugar, grated lemon rind, skim milk, lemon juice and vanilla in a medium-size bowl until well blended and a good glazing consistency. Pour the glaze over the cake, letting it drip down the sides of the cake. Serves 16.

[back to menu]

Caramel Apple Cheesecake

1-21 oz can apple fruit filling
1-9 inch graham cracker crust
2-8 oz pkg. cream cheese, softened
½ cup granulated sugar
¼ tsp vanilla
2 eggs
¼ cup caramel topping
12 half pecans
2 tbsp chopped pecans

Preheat oven to 350°. Reserve ¾ cup apple filling. Spoon remaining filling into crust. Beat together cream cheese, sugar and vanilla until smooth. Add eggs and beat well. Pour over apple filling. Bake 35 minutes or until center is set. Cool. Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake. Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecans halves around edge. Sprinkle with chopped pecans. Refrigerate until ready to serve. Serves 8.

[back to menu]