Cancer Survivors Network

when i make this , i always add a little sweet relish.people love it

That sounds good to add that! I will try it! Thanks!

♥ Noel

Noel, I saw your suggestion on the old thread and also started a part II for you. Would you like me to note on that thread to come here? ♥ Pammy

Pammy, lol, I said I was going to start a second one since my first one was getting so long. It is great how everyone posts such delicious recipes. I have tried most of them and my family loves them. I wanted to see it continue since most really enjoyed it.

♥ Noel

1 1/4 CUP CRUSHED PRETZELS
1/2 CUP SUGAR
1/3 CUP OLEO, MELTED
8 OZ. CREAM CHEESE
1 ( 9 OZ ) CARTON COOL WHIP
1/2 CUP POWDERED SUGAR
2 SMALL PKG. STRAWBERRY JELLO
2 CUP HOT WATER
1 ( 16 OZ. ) PKG. FROZEN STRAWBERRIES, SWEETENED ( UNDRAINED AND UNTHAWED )
1 CUP CRUSED PINEAPPLE

MIX FIRST 3 INGREDIENTS AND PUT INTO 9 X 13 INCH PAN. BAKE 10 MINUTES AT 350 DEGREES AND COOL.
MIX TOGETHER THE NEXT 3 INGREDIENTS AND LAYER THEM OVER THE PRETZEL MIXTURE.
MIX TOGETHER THE LAST 4 INGREDIENTS. WHEN PARTIALLY SET, POUR OVER CREAM CHEESE LAYER. REFIRGERATE AND ENJOY!

I am going to have to make this reallllllllllllllll soon! I love strawberries in anything!

♥ Noel

1/2 CUP MARGARINE
7 CUPS MILK
4 GREEN ONIONS, CHOPPED
12 BACON STRIPS, CRUMBLED
8 0UNCES SOUR CREAM
2/3 CUP FLOUR
4 LARGE POTATOES, BAKED AND CUBED ( APPROX. 4 CUPS )
1 1/4 CUP CHEDDAR CHEESE
SALT & PEPPER TO TASTE

IN LARGE DUTCH OVEN, MELT BUTTER. STIR IN FLOUR SLOWLY. HEAT UNTIL SMOOTH. STIR IN MILK, STIRRING CONSTANTLY UNTIL THICKENED. ADD POTATOES AND ONIONS. BRING TO BOIL, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER 10 MINUTES. ADD REMAINING INGREDIENTS. STIR UNTIL CHEESE IS MELTED. SERVE IMMEDIATELY.

MAKES 2 1/2 QUARTS. 8 - 10 SERVINGS

3 - 4 COOKED CHICKEN BREASTS
2 CANS CHICKEN NOODLE SOUP
2 EGGS, BEATEN OR 1/2 CUP EGG BEATERS
1 STICK MELTED OLEO
1 CAN CREAM OF MUSHROOM SOUP
6 SLICES OF BREAD

COMBINE ALL AND POUR INTO A 9 X 13 GREASED PAN. YOU CAN SPRINKLE WITH FINE DRY BREAD CRUMBS IF DESIRED. BAKE AT 350 DEGREES FOR 1 HOUR.

Yummy. I love chicken dishes and this sounds great. I can't wait to try it. Thanks.

1/2 CUP CHOPPED ONIONS
1 PACKAGE ( 3 OZ. ) CREAM CHEESE, FAT FREE, CUT INTO CUBES
3/4 CUP SHREDDED CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP
3 - 4 CUPS FROZEN ORE-IDA SOUTHERN STYLE HASH BROWNS

PREHEAT OVER TO 400. GREASE A 1 QUART CASSEROLE DISH. IN A 1 QUART SAUCEPAN, OVER MEDIUM HEAT, COOK ONION UNTIL TENDER. STIR IN UNDILUTED SOUP AND CREAM CHEESE CUBES; COOK, STIRRING CONSTANTLY UNTIL SMOOTH AND HOT.

IN A CASSEROLE DISH, ALTERNATE LAYERS OF FROZEN POTATOES AND HOT CREAM SAUCE, ENDING WITH A SAUCE LAYER. COVER AND BAKE 45 MINUTES OR UNTIL SAUCE IS BUBBLY AND POTATOES ARE TENDER. REMOVE FROM OVEN AND SPRINKLE WITH CHEDDAR CHEESE.

4 CUPS COOKED CHICKEN
3 TBSP. OLEO, MELTED
1 CUP CHOPPED CELERY
CHOPPED BROCCOLI ( OPTIONAL )
1 - 4 OZ. CAN SLICED MUSHROOMS
3/4 CUP MILK
1 LB. SHREDDED CHEDDAR CHEESE
1 - 7 OZ. PKG. SPAGHETTI COOKED IN CHICKEN BROTH ( WELL DRAINED )
1 CUP DICED GREEN PEPPER
1 - 2 OZ. CAN DICED PIMENTO
2 CANS CREAM OF MUSHROOM SOUP

SAUTE IN OLEO THE CELERY, GREEN PEPPER AND BROCCOLI. MIX ALL TOGETHER EXCEPT THE CHEESE. BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES IN A 9 X 13 DISH. SPRINKLE CHEESE ON FOR LAST FEW MINUTES OF BAKING TIME. FIX AHEAD AND BAKE LATER. ALSO FREEZES WELL.

4 CHICKEN BREASTS, COOKED IN SALTED WATER UNTIL TENDER
1 TSP. LEMON JUICE
1 PACKAGE COOKED BROCOLLI
BREAD CRUMBS
1 CUP MAYONNAISE
1 CAN CREAM OF CHICKEN SOUP
1 TSP. GINGER
1 CUP GRATED CHEESE

PLACE DRAINED BROCCOLI IN BUTTERED DISH. PLACE BONED CHICKEN BREASTS ON TOP OF BROCCOLI. IN SEPARATE BOWL, MIX MAYO, SOUP, LEMON JUICE AND GINGER. SPREAD ON TOP OF CHICKEN. TOP WITH GRATED CHEESE AND BREAD CRUMBS. BAKE AT 350 DEGREES FOR 20 - 30 MINUTES. SERVES 4

I have a more detailed version of Chicken Divan, but, this one is so easy. I hope you like it.

1 - 1 1/2 LB. GROUND ROUND, BROWNED
1 CAN DRAINED PEAS
2 LARGE ONIONS, CHOPPED
2 - 3 MEDIUM POTATOES ( CHOPPED )
SALT, PEPPER, TABASCO TO TASTE
2 CARROTS, CHOPPED
1 LARGE CAN CHICKEN BROTH
4 STALKS CHOPPED CELERY
1/2 SMALL HEAD GRATED CABBAGE

BROWN THE GROUND ROUND. ADD REMAINING INGREDIENTS AND SIMMER. AS IT BOILS DOWN SLOWLY, ADD 1 LARGE CAN OF TOMATO JUICE. AT THE END OF THE COOKING, ADD 1 CAN CREAM STYLE CORN AND I ALSO ADD 1 CAN OF GREEN BEANS.

EASY AND GOOD ON A COOL FALL DAY!

My sister is here and she just loves to cook so I showed her all of these recipes. She has been making them and they are all so good. Thanks for posting them. Please post more! lol

Sue :)

I made this casserole and it was delicious! Post more chicken dishes as I love chicken too!

Ok, this is what I am making for dinner tonight. A good hot soup sounds good and I have all of the ingredients! lol

♠♣ Susie ♠♣

I made this potato soup and my husband loved it! And, he isn't a big soup man.

Thanks for the recipe Noel!

My sis made this pretzel salad and if I may say so, it was DELICIOUS! Thanks for this recipe Lex! Or, should I say tinker! lol

Sue :)

I know this might seem odd, but, I am making this pretzel salad for Thanksgiving. It really sounds good and something different. We will see.

HUGS!

Even I can make this. It sounds good and easy!

Thanks Noel!

Kylez ♥

I made this hash and it was so good and so easy.

Thanks Noel for continuing this!

2 LB ROUND STEAK, CUT INTO 1/2 INCH PIECES
1 ( 20 OZ. ) CAN KIDNEY BEANS, DRAINED
3 TBSP. CHOPPED GREEN CHILIES

MIX TOGETHER. ADD TO ABOVE:

1 ENVELOPE DRY ONION SOUP
1 ( 8 OZ. ) CAN TOMATO SAUCE
1 CAN OF BEER
1 1/2 TSP. CHILI POWDER

MIX ALL OF THE ABOVE TOGETHER AND BAKE 1 1/2 HOURS AT 350. REMOVE FROM OVEN.

MIX 1 PACKAGE OF CORN BREAD MIX AS DIRECTED, ADDING 1 CUP SHREDDED CHEDDAR CHEESE. BAKE AN ADDITIONAL 25 MINUTES OR UNTIL BROWN.

We love chili! Especially on cool fall days like this. I am making this tomorrow. I don't have the round steak today. But, then that means hubby won't take me out to eat. hmmmmmmmm I need to think about this. lol

Sue :)

You probably could substitute another steak for the round if you wanted. But, the round is cheaper. If you make it, I hope you like it.

HUGS

So, I could use sirloin? Cause I do have that in the freezer. That might even be better. What do you think?

Sue :)

This is a little lengthy, but so delicious, especially when the cold weather comes.
I have tried several of the recipes on this thread, and also the first thread, and have really enjoyed having something new. Thanks girls! Hugs. Judy

TORTILLA SOUP
4 Skinless, boneless raw chicken breasts – diced
1 stick margarine
½ cup canola oil
6 ribs celery – diced
4 cloves minced garlic (or 4 Tablespoons crushed garlic)
1 large onion – diced
1 Tablespoon Lemon Pepper
1-Tablespoon Salt
1-Tablespoon Cumin
1-Tablespoon Chili Powder
½ cup flour
4 Zucchini – sliced in rounds with peeling intact
1 (14 oz) can diced tomatoes
4 cans (10 oz) chicken broth or equal homemade stock
1 can whole kernel corn
1 fresh jalapeno, seeded & chopped (optional)
3 Tablespoons Hot Red Pepper Sauce (optional)
6 to 8 corn tortillas

GARNISHES:
Sour Cream
Diced Avocado
Grated Cheddar Cheese
Cilantro
Fresh Chopped Jalapenos
(I prefer not to have my soup too hot to the taste, and
therefore don’t use the jalapeno or red pepper sauce)

Heat butter and oil in a large kettle, and sauté chopped onion, jalapeno,
Garlic, celery and chicken. Simmer 5 minutes. Combine with cumin,
Chili power, salt, lemon pepper, hot pepper sauce and flour. Add
Tomatoes, corn, zucchini and chicken stock and simmer for 1 hour.

TO SERVE:
Cut corn tortillas into strips, and fry until crisp. Serve soup in a bowl, top
with grated cheddar cheese, sour cream, diced avocados, and place fried
tortilla strips either on top, or on the side. (Add jalapeno and cilantro if desired)

ENJOY!

2 Tbsp. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 can condensed cream of mushroom soup
1/2 cup milk
6 cups sliced, uncooked potatoes
1/4 cup chopped onion
2 Tbsp. chopped pimento
1 slice smoked ham ( 1/2 inch thick )

Combine flour, salt and pepper; slowly stir in soup and milk. Heat to boiling.

Combine potatoes, green pepper, onion and pimento. Place in greased 2 quart casserole. Pour soup mixture over and mix lightly.

Cut ham in serving pieces; place on top of casserole or bury in potatoes. Bake at 350 degrees for 45 minutes covered. Uncover and bake 45 minutes longer.

My hubby loves this! He is a meat and potatoes kind of guy! lol

I always loved this thread Noel. Thanks for continuing it! I will post some recipes later.

Love, Jeanne ♥

3 lb. chuck roast, cut into 1-inch cubes
6 - 8 carrots, cut in 1-inch pieces
8 - 10 potatoes, cut in cubes
4 onions ( medium ), cut in halves
1 can tomatoes ( juice and all )
1 Tbsp. sugar
1 Tbsp. salt
3 Tbsp. Minute tapioca
1 bouillon cube in 1 cup of water

Put into heavy pot in the order given. Bake at 275 degrees for 5 hours.

What could be easier and it is good!

Your recipe sounds really good Judy! I am going to have to try it too. I don't like my stuff too hot either. I am sure we will enjoy it!

Cook in butter:
2 cups minced clams, drained --- save juice
onions, diced
add some of the juice from the clams

Add:
2 cans Clam Chowder Soup
3 cans Cream of Potato Soup
1 quart half and half

Cook in crock pot at least 4 hours on low heat.

I make this at Christmas time. But, I have to double the recipe at least.

1 lb ground round beef
1 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup dry red wine or water
1 Tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 ( 15 ounce ) can kidney beans *** I use the light red kidney beans ***
1 ( 14.5 ounce ) can Mexican style stewed tomatoes with jalapeno peppers, undrained ( you could just use diced tomatoes )
6 Tablespoons shredded sharp cheddar cheese

Cook ground round until browned stirring to crumble. Add chopped onion, green pepper, red wine or water, chili powder, sugar, cumin, salt and garlic. Cook for 7 minutes. Place meat mixture in slow cooker and stir in beans and tomatoes. Cover with the lid and cook on low heat setting for 4 hours. Spoon into bowls and sprinkle with sharp cheddar cheese and serve. I sometimes put a little bit of sour cream on top too.

Brown 1 pound of hamburger and drain. Add 1 can of mild taco sauce, 1 can of enchilada sauce

( or 2 of either - 16 oz. total ), 1 can refried beans and 1 can chopped chiles. Layer in

casserole dish with flour tortillas and cheese. ( Velveeta is OK ) Bake 1/2 hour at 350 or

until bubbly.

Yum! We love Mexican. I will try this and it is easy! Instead of Velveeta, can I use sharp cheddar cheese?

Leeza

I have a hard time eating any vegetables for about a week after each chemo, and many of you suggested potatoes, potatoes, potatoes. I’ve made this delicious soup for many years, and it freezes and reheats very well, so I made a batch and froze it in individual portions. It was perfect after chemo -- so easy to just take out of the freezer and heat in the microwave when I didn’t feel like cooking anything, and easy on my stomach, too.

4 large leeks
2 tablespoons butter
about 4 cups canned low-sodium chicken broth or vegetable broth (you may need a little more or less)
2 large russet potatoes
1 cup milk (optional)
Freshly ground black pepper

Garnishes:
Chopped fresh chives or green onions
Grated cheddar cheese

Cut off the stalk of each leek (discard the leafy part), wash very thoroughly, and slice into thin slices.

Wash and peel potatoes, but leave some skin on. Dice.

Sauté leeks in butter over medium heat in large saucepan or small stockpot until tender, but do not brown.

Add broth and potatoes, cover pot and simmer until potatoes are tender, about 20 minutes.

Add milk, if using. Season with a little freshly ground black pepper. Purée soup with immersion/hand blender or in batches in the blender -- I like to leave it a little chunky. Return pureed soup to pot and heat through. Sprinkle with chives, green onion, and/or grated cheese and serve.

Serves 3, as a main dish

Traci, this sounds good. And, even though I didn't have chemo, I do love potatoes. I can't wait to make this!

Sue :)

1 lb. sausage, browned and drained
6 eggs
1 tsp. salt
2 slices of white bread
2 cups milk
1 cup grated cheese

Mix together and put in a greased casserole dish. Bake at 350 degrees until firm and browned.

We like this for Sunday brunch. It is easy and fast.

I am all for easy and I fix Sunday brunch some when we have friends and family out. So, I am going to try this.

1 large fat free cottage cheese
1 envelope orange Jell-O ( dry )
1 #2 can mandarin oranges, drained
1 small fat free Cool Whip

Fold all ingredients together, chill. Optional: can add sliced bananas. Can use any flavor of Jell-O and complimentary fruit.

This sounds wonderful. I can't wait to try it. Thanks!

♥
3 ( 14-OZ. ) CANS CRUSHED TOMATOES
4 CUPS CHICKEN BROTH
2 TEASPOONS SWEET BASIL
1 CUP HEAVY CREAM
1 STICK OF BUTTER
SALT AND PEPPER TO TASTE

SIMMER TOMATOES AND BROTH OVER MEDIUM HEAT FOR 30 MINTUES. PUREE IN SMALL BATCHES IN BLENDER OR FOOD PROCESSOR WITH BASIL. ADD CREAM, BUTTER, SALT AND PEPPER. HEAT THOROUGHLY. BE CAREFUL NOT TO BOIL.

This sounds good. And, it gives me the chance to use my food processor. Thanks!

I love your hearts falling!

♥ Kylez ♥

1 lb ground beef
1 cup onion, chopped
3/4 cup salsa
1 package taco seasoning
1/4 cup water
1 cup corn
1/2 cup sliced ripe olives
1 package Jiffy cornbread mix
1 cup cheddar cheese
1/2 cup diced green chiles

Cook beef and onion; drain. Stir in salsa, taco seasoning and water. Bring to a boil. Simmer 5 - 6 minutes. Stir in corn and olives. Spoon into a 8 inch square baking dish. Prepare cornbread mix per package directions. Stir in cheese and chiles. Mix well and spread over the meat mixture. Bake uncovered at 350 degrees for 30 - 35 minutes or until golden brown. Top with additional salsa, if desired.

Can I say "OLE"? lol Sue :)

Sue, this sounds easy and really good! I am going to make this for sure. I am glad to see this recipe thread back on. I always loved it and I missed it.

This is Traci's good soup recipe!

Sue :)

I made this and everyone just loved it. I will probably make it at Xmas too, as it was so good. Thanks!

Debby

2 quarts water
3 Tablespoons beef bouillon granules
1 Tablespoon onion soup mix
2 14-1/2 ounces cans chopped tomatoes
1-1/2 cups stew beef, cooked and cubed
2 stalks celery, chopped
1 cup cabbage, shredded
3/4 cups dried lentils
1/2 cup frozen mixed vegetables
1/4 cup catsup
1 tablespoon instant wild rice, uncooked
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
1/2 teaspoon pepper

Combine all ingredients in a large stockpot. Bring soup to a boil. Reduce heat, cover and simmer 50 to 55 minutes. Serves 8.

Serve this with a crusty loaf of bread and you have a meal!

I think we need some Halloween recipes! Scary decorations and stuff!

OK, here is what looks like a delicious Halloween cake:

Devil's Food Cake with Chocolate Spiderweb

Ingredients For chocolate web and spider:
1 cup semisweet chocolate chips

For devil's food cake:
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup boiling-hot water
3/4 cup unsweetened cocoa powder (not Dutch process)
1/2 cup milk
1 teaspoon pure vanilla extract
2 sticks unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, warmed in very warm water 10 minutes

For coffee meringue frosting:
3 large egg whites
1 1/2 cups sugar
6 tablespoons water
1 1/2 tablespoons instant espresso powder (optional; see cooks’ note, below)

Equipment: 3 (9- by 2-inch) round cake pans; a pastry bag with writing tip (slightly less than 1/8 inch); a handheld electric mixer

Preparation Make cake:
Preheat oven to 350°F with racks in upper and lower thirds. Butter cake pans, then line bottoms with rounds of parchment paper. Dust pans with flour, knocking out excess.

Whisk together flour, baking soda, and salt in a small bowl.

Whisk together boiling-hot water and cocoa in another bowl until smooth, then whisk in milk and vanilla.

Beat butter and sugars with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. At low speed, mix in flour mixture in 3 batches, alternating with cocoa mixture, beginning and ending with flour, and mixing until just combined.

Divide batter among pans, smoothing tops. Bake, switching position of pans halfway through, until a wooden pick inserted into center comes out clean and cakes begin to pull away from sides of pans, 20 to 25 minutes.

Cool cakes in pans on racks 20 minutes, then turn out onto racks to cool completely.

Make decorations while cake layers cool:
Trace a 9-inch circle on a sheet of parchment paper, then draw a spiderweb inside circle. Next to web, draw a 2-to 3-inch spider. Turn drawings over onto a baking sheet.

Melt chocolate chips in a heatproof bowl set over a saucepan of simmering water, stirring. Cool slightly, then transfer to pastry bag. Pipe chocolate onto web, beginning with spokes, and onto spider on parchment, then freeze until firm, about 1 hour.

Make frosting:
Put frosting ingredients in a heatproof large bowl set over a pot of simmering water. Beat with handheld mixer at low speed until mixture is warm and sugar has dissolved. Continue to beat at high speed until thick and fluffy, 7 to 10 minutes. Remove bowl from heat and beat frosting until cooled slightly, 5 to 10 minutes more.

Assemble cake:
Place a cake layer on a serving plate. Spread top with some of frosting. Top with another cake layer and spread with some of frosting, then top with final cake layer. Frost top and sides of cake with remaining frosting.

Cut off portion of parchment with spider and reserve. Invert web on parchment onto cake and carefully peel off paper. Peel off parchment from spider and put spider on web. Let cake stand at room temperature until chocolate decorations have softened.

Cooks' notes:
•Cake layers can be made 2 days ahead and kept, well wrapped in plastic wrap, at room temperature, or 1 week ahead and frozen.
•Chocolate decorations can be made 1 day ahead and frozen.
•You can substitute 2 teaspoons pure vanilla extract for the espresso powder in the frosting.
•The egg whites in the frosting may not be fully cooked.
•Cake can be assembled and decorated 4 hours ahead and chilled. Let stand at room temperature at least 30 minutes before serving.

Love these Halloween recipes! Thanks!

Sue :)

This sounds good and easy to make. Thanks for posting it! We love lasagna!

Debby

Chicken Noodle Soup recipe anyone?

Thanks!

Creamy Chicken Pasta Soup from epicurious.com

3 tablespoons butter
4 ounces button mushrooms, sliced
1 cup sliced celery
1 cup shredded carrots (about 2 medium)
1 medium onion, chopped
3 tablespoons all purpose flour
6 cups chicken stock or canned low-salt chicken broth
1 1/2 cups half and half
2 tablespoons chopped fresh parsley
1 1/2 pounds chicken tenders, cut into 1/2-inch pieces

1 cup penne pasta
1/4 pound sugar snap peas, halved diagonally
3 tablespoons fresh lemon juice

Preparation: Melt butter in heavy large pot over medium heat. Add mushrooms, celery, carrots and onion. Cook until celery and onion are tender, about 5 minutes. Add flour and cook 3 minutes, stirring frequently. Gradually mix in chicken stock. Bring soup to simmer, stirring frequently. Add half and half and chopped parsley and simmer 5 minutes. Add chicken tenders and simmer until cooked through, about 5 minutes. (Chicken soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.)

Cook penne pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Bring chicken soup to simmer. Mix in cooked pasta and sugar snap peas and simmer 2 minutes. Mix in lemon juice; season to taste with salt and pepper.

Thanks Mimi! This sounds good. My hubby doesn't cook, so, my gf is going to make it for me!

♠♣ Susie ♠♣

1 1/2 lb hamburger
1/2 cup onion
1 cup catsup
2 Tablespoons sugar
1 cup celery
2 Tablespoons Worcestershire sauce
1 Tablespoon mustard
2 Tablespoons vinegar

Cook together hamburger, celery and onion until done. Drain. Add remaining ingredients. Simmer about 5 minutes. Serve on big hamburger buns. We add a slice of American cheese on top and put it in the microwave for just a few seconds to just melt the cheese a little.

I don't cook anything that takes longer to prepare than to consume.......

Get Roadkill, Roast for 3 hours............put Tates on......... skin and serve.

Gravy optional

Jxxxxxxxxxxx

Do you add any spices at all? Or, just roast it and throw some taters in?

I like your recipe. But what kind of roadkill? LOL.

LOL! I don't think Tasha cares. Or, do you Tasha? LOL

I do believe I like gravy with my roadkill. Think I will go scour the roads now lookin' for dinner. Do you have a recipe for the gravy that goes with it Tasha? lol

Sue :)

I made these and not only are they good, but, my house smelled GREAT!

Thanks for posting this recipe! I love all of the recipes on here!

Leeza

there is a good recipe on the stovetop stuffing box for chicken, cream of chicken soup, mixed veggies thyme, and cover it with the stovetop simple but comforting. and esy on the stomach.

Your recipe sounds good and easy. And, easy is what I like. I will try this soon.

Angie

Glad you enjoyed them!! Hugs, Diane

I am going to make these for Thanksgiving Diane! They sound great!

Lex♥

Just like pumpkin pie but easier. Everyone loves them, unfortunely my taste hasn't improved yet so I haven't been able to enjoy them!! Hugs, Diane

YUM! This will be great for leftover turkey on Thanksgiving! Thanks Cynthia!

Hugs, Diane ♥

I hope that we will post some Thanksgiving or good Christmas recipes on here. I will get mine out and post some.

This is one of the top-rated Thanksgiving turkey recipes on epicurious.com. Gobble, gobble!

Tom Colicchio's Herb-Butter Turkey

Gravy base
2 tablespoons (1/4 stick) unsalted butter
2 pounds turkey necks and/or wings
2 cups diced onions
1 cup diced peeled carrots
1 cup diced celery
6 cups (or more) low-salt chicken broth

Turkey
1 cup (2 sticks) butter, room temperature, divided
2 teaspoons minced fresh thyme plus 15 fresh thyme sprigs
2 teaspoons minced fresh tarragon plus 5 large fresh tarragon sprigs
2 teaspoons minced fresh rosemary plus 5 fresh rosemary sprigs
2 teaspoons minced fresh sage plus 5 fresh sage sprigs

1 14- to 16-pound turkey

4 cups low-salt chicken broth, divided

1/4 cup all purpose flour
print a shopping list for this recipe

Preparation For gravy base:
Melt butter in heavy large deep skillet over high heat. Add turkey necks and/or wings and sauté until deep brown, about 15 minutes. Add onions, carrots, and celery and sauté until vegetables are deep brown, about 15 minutes. Add 6 cups chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered 45 minutes, stirring occasionally.

Pour gravy base through strainer set over 4-cup measuring cup, pressing on solids to extract liquid. If necessary, add enough chicken broth to gravy base to measure 4 cups. (Gravy base can be prepared 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm before using.)

For turkey:
Mix 1/2 cup butter and all minced herbs in small bowl; season herb butter with salt and pepper. Transfer 2 generous tablespoons to another small bowl and reserve for gravy; let stand at room temperature.

Set rack at lowest position in oven and preheat to 425°F. Rinse turkey inside and out; pat dry. Starting at neck end, slide hand between skin and breast meat to loosen skin. Rub 4 tablespoons herb butter over breast meat under skin. Place turkey on rack set in large roasting pan. Sprinkle main cavity generously with salt and pepper. Place 4 tablespoons plain butter and all fresh herb sprigs in main cavity. Tuck wing tips under. Tie legs together loosely. Rub remaining herb butter over outside of turkey. Sprinkle turkey generously with salt and pepper.

Place turkey in oven and roast 20 minutes. Reduce oven temperature to 350°F. Roast turkey 30 minutes; pour 1 cup broth over and add 1 tablespoon plain butter to roasting pan. Roast turkey 30 minutes; baste with pan juices, then pour 1 cup broth over and add 1 tablespoon butter to pan. Cover turkey loosely with foil. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting with pan juices and adding 1 cup broth and 1 tablespoon butter to pan every 45 minutes, about 1 hour 45 minutes longer. Transfer turkey to platter; let stand 30 minutes (internal temperature will rise 5 to 10 degrees).

Strain pan juices into bowl; whisk in gravy base. Melt reserved 2 tablespoons herb butter in heavy large saucepan over medium heat; add flour and whisk constantly until roux is golden brown, about 6 minutes. Gradually add pan juice-gravy base mixture; increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to medium; boil gently until gravy is reduced to 4 1/2 cups, whisking often, about 10 minutes. Season gravy with salt and pepper.

This is a great recipe Mimi! I will check out this website too. Thanks! Kristin ♥

1 cup oleo
2 ( 4 oz. ) cans mushrooms
1/2 cup finely chopped onion
1/2 cup soft bread, cubed
1 cup finely diced celery
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. poultry seasoning

Melt oleo in deep kettle. Drain mushrooms ( reserve liquid ). Add mushrooms and onion to melted oleo. Cook until tender but not brown. Add bread crumbs, celery and seasoning, mix lightly. To make moist dressing, add giblet stock and mushroom liquid. This is enough dressing for a 15 pound turkey. Increase recipe by 1/2 for a 20 pound turkey.

Sounds good Angie and just in time for Thanksgiving. Thanks!

Susie

I was hoping to see some Thanksgiving or Holiday recipes on here. Thanks for posting them.

Leeza