Gray Ghost
11-21-2006, 05:27 AM
My daughter has invited me for Thanksgiving dinner Thursday. She actually likes my cooking, don't know if that means I'm a decent cook or maybe over the years she just acquired the bad taste in her mouth and got used to it :p . Anyways shes cooking turkey and ham, and said she was making a pumpkin pie and a pecan pie, but I just found out she bought them :rolleyes:. Girls these days! Here's the list she gave me that she wants me to cook:
Cauliflower Souffle
Cheesy Broccoli Casserole
Corn Pudding
Sweet Potato Souffle
Yeast Rolls
I told her http://i11.photobucket.com/albums/a176/GrayGhost_60/Tags/Wow2.gif, if I gotta cook all that I can stay home and have Thanksgiving myself! :mellow: Anyways I went and got these recipes out of the computer archives and thought I'd post them here. Feel free to post any of your holiday favs here, I like trying new recipes!
Cauliflower Souffle
INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper to taste
dash of ground nutmeg
4 eggs, separated
1 cup cheddar cheese, grated
DIRECTIONS:
Cook cauliflower in boiling, salted water until tender, drain
well and mash. Melt butter in medium saucepan, blend in flour
and cook, stirring over medium heat until bubbly; do not let
mixture brown. Meanwhile, bring milk to a boil in another
saucepan. Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is smooth.
Season to taste with salt, pepper and nutmeg. Remove from heat.
Lightly beat egg yolks and stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until
stiff but not dry. Fold cauliflower mixture gently but thoroughly
into beaten egg whites. Pour into a buttered 2 quart souffle
dish. Bake in preheated 350F oven for 30 to 40 minutes, or till
puffed, firm and lightly browned. Serve immediately.
Yield: 4-6 Servings
Category: Vegetables, Side Dishes
__________________________________________________ ______________
Cheesy Broccoli Casserole
INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion (optional)
3 (10 ounce) packages frozen chopped broccoli (asparagus is good also)
1 small jar chopped pimento
8 ounces shredded sharp Cheddar cheese
salt & pepper to taste
2 pinches paprika
DIRECTIONS:
Preheat oven to 350 degrees. Butter a 13x9x2 inch baking dish.
In a medium mixing bowl, whisk together condensed soup,
mayonnaise, beaten egg, and, if desired, chopped onion. Place
frozen broccoli in a very large mixing bowl and break up the
pieces. Pour soup-mayonnaise mixture on top of broccoli and mix
well. Add pimento and cheese, mix well. Pour mixture into
prepared baking dish and smooth top of casserole using a spatula.
Sprinkle lightly with paprika plus salt & pepper if desired.
Bake at 350 degrees for 45 minutes to 1 hour. Serve hot.
Yield: 6-8 Servings
Categories: Casseroles, Vegetables, Holidays
__________________________________________________ ______________
Corn Pudding
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix
Preheat oven to 350F. Lightly grease a 2 quart casserole dish. In a
medium bowl, mix together the whole kernel corn, cream style corn,
margarine, sour cream, and corn bread mix. Pour into the prepared
casserole dish. Bake for 45 minutes in the preheated oven, or
until a knife inserted in the center comes out clean.
__________________________________________________ ______________
SWEET POTATO SOUFFLE
INGREDIENTS:
4 C. Mashed Sweet Potatoes (or 40 oz. can)
1 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. Salt
3/4 Stick Butter or margarine(melted)
1 tsp. Vanilla
1 tsp.Nutmeg (op)
1/2 tsp Cinnamon (op)
1/2 C. nuts
Topping:
1 C. Brown Sugar
1/2 C. Flour
3/4 Stick Butter or Margarine (melted)
1/2 C. Nuts
1 C. Flaked coconut (op)
3/4 C. cornflakes, crumbled (op)
DIRECTIONS:
Mix all ingredients, except topping ingredients. Pour into a buttered pan. Mix together all topping ingredients and crumble topping evenly over potato mixture. Bake at 350 degrees for 45 minutes uncovered.
Categories: Side Dishes, Vegetables
__________________________________________________ ______________
Homemade Yeast Rolls
2 pkg yeast
1/2 C sugar
1/2 C warm water
2 tsp salt
1 1/2 C scalded milk
2 eggs, well-beaten
1/3 C shortening
5 1/2 C flour
Soften yeast in warm water.
Pour milk over shortening, sugar, and salt.
Stir until shortening is melted.
When milk mixture is lukewarm, add yeast, eggs and 2 cups flour.
Beat thoroughly.
Add remaining flour or enough to make the dough easy to handle.
Turn dough out onto a well floured board and knead, working in additional flour only if needed to keep the dough from sticking.
Knead until light and elastic.
Round up into a ball, and place in a warm, greased bowl, turning dough over once to bring greased side up.
Cover with wax paper and a damp cloth.
Let the dough rise in a warm place for 1 1/2 hours.
Punch down and shape into balls. (I like to roll mine out into long rolls.)
Place rolls in a greased pan.
Let rise until double in size (about one hour or until it doesn't spring back when lightly touched).
Brush with melted butter.
Bake at 400 degrees for about 20 minutes.
Makes about 28 rolls. This recipe may be cut in half with no noticeable problems. Also, the rolls may be made up and refrigerated for several hours before the last rising, but be sure to allow extra time for them to rise before baking.
Cauliflower Souffle
Cheesy Broccoli Casserole
Corn Pudding
Sweet Potato Souffle
Yeast Rolls
I told her http://i11.photobucket.com/albums/a176/GrayGhost_60/Tags/Wow2.gif, if I gotta cook all that I can stay home and have Thanksgiving myself! :mellow: Anyways I went and got these recipes out of the computer archives and thought I'd post them here. Feel free to post any of your holiday favs here, I like trying new recipes!
Cauliflower Souffle
INGREDIENTS:
1 medium cauliflower, cut into florets
2 tablespoons butter
2 tablespoons all purpose flour
1 cup milk
salt & pepper to taste
dash of ground nutmeg
4 eggs, separated
1 cup cheddar cheese, grated
DIRECTIONS:
Cook cauliflower in boiling, salted water until tender, drain
well and mash. Melt butter in medium saucepan, blend in flour
and cook, stirring over medium heat until bubbly; do not let
mixture brown. Meanwhile, bring milk to a boil in another
saucepan. Add hot milk to butter-flour mixture and cook,
stirring over medium heat until sauce thickens and is smooth.
Season to taste with salt, pepper and nutmeg. Remove from heat.
Lightly beat egg yolks and stir into sauce. Stir in cheese and
cauliflower until smooth. In a large bowl, beat egg whites until
stiff but not dry. Fold cauliflower mixture gently but thoroughly
into beaten egg whites. Pour into a buttered 2 quart souffle
dish. Bake in preheated 350F oven for 30 to 40 minutes, or till
puffed, firm and lightly browned. Serve immediately.
Yield: 4-6 Servings
Category: Vegetables, Side Dishes
__________________________________________________ ______________
Cheesy Broccoli Casserole
INGREDIENTS:
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup minced onion (optional)
3 (10 ounce) packages frozen chopped broccoli (asparagus is good also)
1 small jar chopped pimento
8 ounces shredded sharp Cheddar cheese
salt & pepper to taste
2 pinches paprika
DIRECTIONS:
Preheat oven to 350 degrees. Butter a 13x9x2 inch baking dish.
In a medium mixing bowl, whisk together condensed soup,
mayonnaise, beaten egg, and, if desired, chopped onion. Place
frozen broccoli in a very large mixing bowl and break up the
pieces. Pour soup-mayonnaise mixture on top of broccoli and mix
well. Add pimento and cheese, mix well. Pour mixture into
prepared baking dish and smooth top of casserole using a spatula.
Sprinkle lightly with paprika plus salt & pepper if desired.
Bake at 350 degrees for 45 minutes to 1 hour. Serve hot.
Yield: 6-8 Servings
Categories: Casseroles, Vegetables, Holidays
__________________________________________________ ______________
Corn Pudding
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream style corn
1/2 cup margarine, softened
1 cup sour cream
1 (8.5 ounce) package dry cornbread mix
Preheat oven to 350F. Lightly grease a 2 quart casserole dish. In a
medium bowl, mix together the whole kernel corn, cream style corn,
margarine, sour cream, and corn bread mix. Pour into the prepared
casserole dish. Bake for 45 minutes in the preheated oven, or
until a knife inserted in the center comes out clean.
__________________________________________________ ______________
SWEET POTATO SOUFFLE
INGREDIENTS:
4 C. Mashed Sweet Potatoes (or 40 oz. can)
1 C. Sugar
2 Eggs
1/2 C. Milk
1/2 tsp. Salt
3/4 Stick Butter or margarine(melted)
1 tsp. Vanilla
1 tsp.Nutmeg (op)
1/2 tsp Cinnamon (op)
1/2 C. nuts
Topping:
1 C. Brown Sugar
1/2 C. Flour
3/4 Stick Butter or Margarine (melted)
1/2 C. Nuts
1 C. Flaked coconut (op)
3/4 C. cornflakes, crumbled (op)
DIRECTIONS:
Mix all ingredients, except topping ingredients. Pour into a buttered pan. Mix together all topping ingredients and crumble topping evenly over potato mixture. Bake at 350 degrees for 45 minutes uncovered.
Categories: Side Dishes, Vegetables
__________________________________________________ ______________
Homemade Yeast Rolls
2 pkg yeast
1/2 C sugar
1/2 C warm water
2 tsp salt
1 1/2 C scalded milk
2 eggs, well-beaten
1/3 C shortening
5 1/2 C flour
Soften yeast in warm water.
Pour milk over shortening, sugar, and salt.
Stir until shortening is melted.
When milk mixture is lukewarm, add yeast, eggs and 2 cups flour.
Beat thoroughly.
Add remaining flour or enough to make the dough easy to handle.
Turn dough out onto a well floured board and knead, working in additional flour only if needed to keep the dough from sticking.
Knead until light and elastic.
Round up into a ball, and place in a warm, greased bowl, turning dough over once to bring greased side up.
Cover with wax paper and a damp cloth.
Let the dough rise in a warm place for 1 1/2 hours.
Punch down and shape into balls. (I like to roll mine out into long rolls.)
Place rolls in a greased pan.
Let rise until double in size (about one hour or until it doesn't spring back when lightly touched).
Brush with melted butter.
Bake at 400 degrees for about 20 minutes.
Makes about 28 rolls. This recipe may be cut in half with no noticeable problems. Also, the rolls may be made up and refrigerated for several hours before the last rising, but be sure to allow extra time for them to rise before baking.