Recipe#30 Turkey Stuffing [meat based]

Ingredients:

1/2lb of lean ground pork

sausage meat [package]

1 large onion diced

3 large celery stalks diced

1 plain loaf made into bread crumbs

1 cup of raisins

3 apples diced

1 cup of chopped parsley

ground cloves to taste [ two pinches]

4 tblsp pine nuts

1 tsp celery salt

pepper to taste

Instructions:

Fry pork and sausage meat and cook through. Remove meat from the pan and let sit in a bowl making sure most of the fat is left behind in the pan.

Remove all but 2 tblsp of the fat from the pan.

In the same pan, fry onions and celery in a knob of butter until almost clear

Add apples and raisins and simmer for 5 minutes

Pour pan contents into the bowl with the meat.

Add bread crumbs, parsley and the rest of the dry ingredients and mix well.

[Hint]: Keep a cup of chicken stock handy to add any desirable moisture at any point of the process.

Recipe#29 Michael's Pumpkin Cheesecake

Ingredients:

1/4 cup melted butter

2 cups of ginger nut (snap) biscuit crumbs

250g soft cheese [Kraft Philadelphia cream cheese] 

250g ricotta cheese

1 cup of pureed pumpkin

1 can of sweetened condensed milk 

3 eggs 

2 tsp (10 ml )vanilla 

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp allspice

[pinch of mace, option]

Method:

Preheat oven to 300ºF (150ºC)

Mix the ginger nut crumbs and butter till all the crumbs are coated with butter

Spread the biscuit base evenly into a 9" spring-form pan and then refrigerate for 20 minutes

In a large mixing bowl cream the cheese and condensed milk until fluffy

Add eggs and vanilla and mix

Pour into cooled pan and bake for 1 hour or until a spaghetti noodle inserted is clean when removed

Garnish with whipped cream and sprinkle with shaved chocolate flakes

Recipe #28 Mike's Pumpkin Pie

I usually buy a fresh culinary pumpkin and prepare it in advance of making the pie. 

Split and clean the seeds and innards from the pumpkin. 

Place the halves on a cookie sheet facing down and bake in 400ºF oven for 30 minutes. 

The pumpkin is ready when you can easily peel the skin off the flesh. Leave to cool. 

Scoop all the pulp away from the skin and place in a food processor and chop until puréed. 

If you have more pumpkin than you need for the pie, freeze the purée to add to a soup at a later date. 

Ingredients: 

3 eggs 

1/3 cup granulated sugar 

1/3 cup brown sugar 

2 cups puréed pumpkin [1 small culinary pumpkin] 

1 tsp ground ginger 

1 1/2 tsp ground cinnamon 

1/2 tsp ground cloves 

1/2 tsp allspice [mixed spice] 

1/4 tsp ground cardamom pinch of salt 

3/4 cup heavy cream [double cream] 30% milk fat 

3/4 cup light cream [10% milk fat] 

3 tbsp of dark rum 

1/2 recipe pie crust Optional: pecan halves [for garnish] 

  

  Instructions: 

Preheat oven to 450º F 

Beat eggs and both sugars together until light 

Stir in pumpkin purée, spices and salt and mix thoroughly. 

Stir in light cream and double cream. 

Roll out pastry on a lightly floured work surface and line a 9-inch pie pan with it; trim and crimp edges. Pour in the filling. 

Bake the pie at 450ºF for 8 minutes, then reduce heat to 325ºF and bake for another 40 to 45 minutes, or until filling is set. 

[A spaghetti noodle inserted into the middle should come out clean] 

Optional: Arrange pecan halves decoratively around the edge, pressing them lightly into warm filling. Arrange another 5 pecans in a flower pattern in the centre of the pie. Cool completely before cutting. Serve with sweetened whipped cream

Recipe #27 Edna's Banana Nut Bread with Chocolate Chips

This is an Edna Staebler recipe from her Schmecks Appeal cook book. 

She say's "Can anything be better than the best? 

Try this and prove it. 

It will stay moist for a week." 

 Ingredients: 

1/2 cup butter 

1 cup sugar 

3 bananas, mashed 

2 eggs, beaten 

1/4 cup buttermilk 

1 tsp baking soda 

2 cups flour 

1/2 cup chopped nuts [pecans] 

3/4 cup of chopped chocolate pieces or chips 

 Instructions: 

 Cream the butter and sugar, then stir in the mashed bananas. 

Add eggs and mix well. Blend buttermilk and soda, then add to creamed mixture alternately with flour. Stir in the nuts and chocolate and turn into a large buttered loaf pan or 2 small pans. 

Bake at 350ºF for 1 hour, or until a spagheti noodle inserted into the centre come out clean. 

If you want to, you could add chopped maraschino cherries as well. 

*You might find, depending on your flour, that you need to add another 1/2 cup of flour to get the right consistency of batter. 

This comes with experience of making this cake a few times with cake flour or plain flour.

Recipe #26 Mrs. Vandenburg's Beer Muffin's

This recipe was given to the Hotline by a family friend whose family eat these 'biscuit-like' muffins at Thanksgiving dinner. Great for mopping up the gravy and leftover turkey sandwiches the next day. Make these at the last minute and serve warm right out of the oven. Happy Thanksgiving! Bring on the eats!

   Ingredients: 

 3 cups flour 

5 tsp baking powder 

1/2 tsp salt 

3 tsp white sugar 

1 bottle of beer [ 370ml] 

3 tbl spoons melted butter 

1 cup grated cheddar 

 Method: 

 Measure dry ingredients into bowl and pour beer over, stirring to blend 

Spoon into greased muffing tin and brush top with melted butter 

Bake 350º F /180º C for 15-20 minutes 

Serve hot with a little grated cheddar on the top