SLICK TRICKS FOR THE HOLIDAYS'

• WREATH PANCAKES: Are a treat for Christmas breakfast. Pour batter onto griddle in a giant doughnut shape; serve with red cherry syrup.
• OYSTER STEW: Holiday guest will enjoy: Put oysters into blender a few seconds before cooking. You'll have a flavorful stew, minus the whole oysters some people dislike.
• CRISPY HOLIDAY NOBBLES: Melt 1/4 cup butter in heavy skillet; stir in 1 tablespoon dry salad dressing mix and 1 teaspoon salt. Remove from heat; stir in 4 cups ready to eat bite sized cereals.
• DABS OF LEFTOVER DIPS: Needn't be wasted: Use them to top potatoes or to stuff celery sticks.
• FESTIVE BREAKFAST SPECIAL: Form refrigerated cinnamon rolls in a triangular Christmas tree shape on a baking sheet. Bake; drizzle with confectioners sugar glaze; sprinkle with chopped candied cherries.
• RAINBOW POPCORN: Follow basic popcorn ball recipe. Divide popped corn into three lightly greased bowls. Prepare syrup. Divide into thirds; tint each a different color. Pour one color syrup over corn in each bowl, toss to mix. Spread on flat surface. When dry, break into pieces. Serve tinted corn pieces tossed together in large bowl.
• CHRISTMAS FEAST FOR THE BIRDS: Mold cakes of seed and melted suet in small containers. While mixture is soft insert a pipe cleaner to use as a hanger.
• CANDY CHILDREN CAN MAKE: Beat 1 egg white until foamy. Pour over 1 1/2 cups pitted, chopped dates in 8x8x2" pan. Combine 1/4 cup sugar, 1 teaspoon cinnamon and a dash of salt; sprinkle evenly over dates. Bake in moderate oven {350 degrees} 20 minutes. Cool in pan 5 minutes. Cut in squares. Remove from pan; cool completely. Makes 3 dozen squares.
• QUICK FAMILY OR COMPANY DESSERT: Fill a chocolate cookie-crumb pie shell with peppermint ice cream; drizzle with thick chocolate sauce-attractive and good.
• TIME SAVER: When you store frozen cookie dough; label package with baking time and temperature; no last minute look at the cookbook.

HOLIDAY FOOD BUYING GUIDE..

Here's a shopping guide you'll find handy in planning family dinners for 12 to 25 people. For hearty eaters, better increase the amounts slightly to allow for second helpings!

ROAST TURKEY:
Allow 1/2 to 3/4 pound ready to cook weight per serving. For 12 persons buy a 10 to 12 pound turkey {ready to cook weight}. For 25, get a 16 to 20 pound turkey.

HAM {UNCOOKED}:
Allow 1/2 to 3/4 pound per serving. For 12 people get 6 1/2 to 9 pound bone-in, or 4 1/2 to 5 pound boneless ham. For 25 persons, allow 12 to 18 pound bone-in, or 8 to 9 pound boneless.

STANDING RIB ROAST {BEEF}:
Allow 1/3 to 1/2 pound bone-in roast per serving. For 12, 6 pounds; 10 pounds {7 ribs} for 25.

MASHED POTATOES:
For 12, 3 to 4 pounds; you'll need 7 1/2 pounds for 25 people.

SWEET POTATOES OR YAMS {CANDIED}:
For 12, 4 pounds or 3 No. 2 cans. For 25, allow 9 to 10 pounds, or 6 No. 2 cans.PEAS: For 12, three 12 ounce packages, frozen or 3 No.303 cans. Get five 12 ounce packages, frozen or 6 No.3030 cans for 25.

PUMPKIN OR MINCEMEAT PIE:
For 12, two 9" pies. For 25, five 8" pies.

COFFEE:
For 12, 1/2 cup, for 25 one 2 ounce jar.

This is only suggestions; you can alter as needed!

FROM OUR FAMILY; TO YOURS, A VERY HAPPY THANKSGIVING !!

A Piece-Meal Take On Turkey Preparation..

Go Ahead: Break up the bird! Turkey! Let's talk about it! As the Butterball people note, 80 percent of us will carve that whole turkey in the kitchen. What arrives at the table is not the golden fantasy of magazine covers but a platter of sliced meat and disjointed legs. Is it time to ax that big 'ole bird from your Thanksgiving feast? Even if you do have the free hours to roast it, a hungry crowd to feed and enough oven space to hold the monster, who these days has the carving skills to do the portioning at the dining room table? If your honest answer is "yes," cut the whole bird from your Thanksgiving invite list. Go with turkey parts. Not only can they make for faster cooking, but you can enjoy the kind of meat you like best at its best. No need, say, to overcook the breast meat to ensure the legs are done. "Who has not had a dry turkey?" asks celebrity chef Alexandra Guarnaschelli, who will compete in this season's "The Next Iron Chef: Redemption" on Food Network. "The advantage of breaking up the bird is you can roast the thigh and breast separately. Or braise the turkey thighs and roast the breast." "Braise turkey thighs like a stew until the meat falls off the bone, or roast at a high temperature for crispy skin and juicy meat, or steam them with vegetables in wine." Doing something different with the Thanksgiving turkey appeals to many. Whatever you do with the turkey, you are not alone. So many people are thinking different directions for Thanksgiving and not just doing a plain turkey. We have shared a few recipes below in the ever changing appeal of cooking turkey parts for the holiday..Enjoy!!

When You Want Smoke with Fire...

To add a delicious smoky taste to food, soak hardwood or fruitwood chips in water for about 30 minutes, then drain and add as recipes direct. Almost always, you'll be cooking over indirect heat.
FOR GAS: Put chips in a metal smoker box, if your grill has one, or a small shallow foil pan {find it at the grocery store} set directly on a turned- on burner in a corner of the grill.
FOR CHARCOAL: Sprinkle chips evenly over coals.

November, Our Favorite Month

November, cool, crisp, our favorite time of the year! Fall, glorious leaves, and the start of serious baking. From smoked Turkey's to an exorbitant amount of cookies. Follow us on our favorite month of the year!! 

Talking Turkey...

• Is it dangerous to roast a turkey in a disposable aluminum pan? The danger is from getting burned while removing a flimsy disposable aluminum pan full of hot turkey from a hot oven. Unless handled carefully, the pan could buckle under the weight of the turkey, sending everything smashing to the floor.
• How often should a turkey be basted? Basting does not produce moisture or otherwise improve the flavor of the interior turkey, so frequency is a personal choice. Basting produces a golden brown, crispy skin.
• Why is turkey meat {and chicken} sometimes pink close to the bone, even when it is fully cooked to 165 degrees or higher? Young turkeys and chickens have immature porous bones, which may allow red pigmentation to leach into the meat. If the bird is fully cooked-165 degrees and juices run clear-and meat around the bones is still pink, it is not unsafe to eat.
• Is it safe to stuff the turkey the night before? NO, it is a dangerous practice. Harmful bacteria can multiply in the stuffing and cause food poisoning even when the stuffed bird is refrigerated. The ingredients for the stuffing can be prepared in advance and refrigerated separately. To save time, chop vegetables such as onions and celery the night before.
• Once turkey is safely cooked, does it matter how long you leave it out? It is not a good idea to leave leftovers out for more than two hours. They will be safer and taste better if you refrigerate them as soon as possible and reheat thoroughly to 165 degrees or until steaming hot. Remove stuffing from the cavity, cut turkey off the bone and refrigerate or freeze all leftovers.
• Source: University of Illinois Extension

I Apologize, BUT...

You will find numerous conversion charts throughout the blog!! I have found that actually, you can never have too many!! Each one is unique in their own way. And, I personally, hate having to look for a conversion chart, especially when one is needed. So, I apologize for so many plastered throughout the blog! Should be convenient tho...