2 T. minced celery
1/4 c. butter
1/4 c. flour
1 c. milk
1 can chicken broth
1/2 to 3/4 lb. swiss cheese, shredded
1/4 lb. monterey jack cheese, shredded
1/4 lb. cheddar cheese, shredded
1 t. worcestershire sauce
1/4 t. dry mustard (1/2 to 1 t. wet mustard)
1/4 t. onion or garlic salt
1/16 cayenne pepper (optional)
Saute celery in melted butter until tender. Stir in flour. Gradually stir in milk and broth. Cook stirring until thick. Add worcestershire, mustard and salt. Stir in well. Slowly add cheese. Stir until melted.
We have this fondue as well as chocolate fondue for our Christmas Eve dinner every other year (Hickman traditions).
Tuesday, November 20, 2007
Turkey Spice Rub
1/2 c. soft butter
3 -4 cloves garlic (minced)
Poultry Fresh Herbs (usually available in a clear plastic box around the holidays)
Prepare this rub the day before use.
Wash herbs and chop up finely. Mix all ingredients including a dash of pepper. Lie out a strip of plastic wrap on the counter and lay the butter mixture out like a log. Roll it up tight and let it harden in the fridge or freezer. When it is hard, cut it up into 1/2 inch slices. Gently loosen the skin from the turkey and slide the slices underneath as far as you can go. Put the butter slices all over the turkey. If you have butter left over, spread it on top of your stuffing and the bird.
3 -4 cloves garlic (minced)
Poultry Fresh Herbs (usually available in a clear plastic box around the holidays)
Prepare this rub the day before use.
Wash herbs and chop up finely. Mix all ingredients including a dash of pepper. Lie out a strip of plastic wrap on the counter and lay the butter mixture out like a log. Roll it up tight and let it harden in the fridge or freezer. When it is hard, cut it up into 1/2 inch slices. Gently loosen the skin from the turkey and slide the slices underneath as far as you can go. Put the butter slices all over the turkey. If you have butter left over, spread it on top of your stuffing and the bird.
Natalie's Sweet Potatoes
4 lbs Sweet Potatoes -- peeled and cut into 1 inch pieces
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
2 c. marshmallows
1/2 c. sliced almonds (or other nuts)
Preheat oven to 375. Put potatoes into a 9x13 pan.
Mix everything else except Marshmallows and nuts in a sauce pan. Cook over medium heat and bring to a boil. Stir until sugar dissolves. Drizzle over potatoes.
Cover tightly with foil. Bake for 50 minutes. Uncover and stir to coat all pieces. Bake for an additional 20 minutes (uncovered) until potatoes are cooked and syrup thickens.
Take out of oven. Increase temperature to 500. Put marshmallows and nuts on top. Cook for 3-4 minutes until marshmallows are browned.
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
2 c. marshmallows
1/2 c. sliced almonds (or other nuts)
Preheat oven to 375. Put potatoes into a 9x13 pan.
Mix everything else except Marshmallows and nuts in a sauce pan. Cook over medium heat and bring to a boil. Stir until sugar dissolves. Drizzle over potatoes.
Cover tightly with foil. Bake for 50 minutes. Uncover and stir to coat all pieces. Bake for an additional 20 minutes (uncovered) until potatoes are cooked and syrup thickens.
Take out of oven. Increase temperature to 500. Put marshmallows and nuts on top. Cook for 3-4 minutes until marshmallows are browned.
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