Thanksgiving
French's Green Bean Cassarole
Ingredients
1 can (10 1/2 oz.) Campbell's® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
1 1/3 cups FRENCH'S® Crispy Fried Onions
Directions
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
BAKE at 350°F for 30 min. or until hot. Stir.
TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Sweet potatoe cassarole
Ingredients
6 pounds (2.8kg) moist sweet potatoes, such as ruby or garnet yams (about 6 large potatoes; see note above)8 tablespoons unsalted butter (1 stick; 115g)8 sprigs fresh thyme and/or sage1 (4-inch) knob peeled fresh ginger, finely grated (about 1 tablespoon; 15g)1/4 cup (60g) buttermilk or sour creamKosher salt2 cups mini marshmallows (3 ounces; 90g) (see note above)
Directions
1. Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with one sheet at a time, place half of potatoes in center. Fold up foil and crimp edges to seal tightly. Repeat on second sheet with rest of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300°F (149°C). Roast until a thin skewer inserted into potatoes goes in with no resistance, about 2 hours. Remove from oven and set aside until cool enough to handle.
2. Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently until particles are pale golden brown and smell nutty. Add herb sprigs; herbs may cause brown butter to splatter at first, so take care. Swirl herbs in brown butter off-heat until frizzled. Set aside.
3. Peel sweet potatoes and discard skins. Add flesh to a large bowl or the bowl of a stand mixer. Beat with the whisk attachment or with a handheld mixer until smooth and fluffy, about 2 minutes. Strain brown butter into potatoes, discarding frizzled herbs. Beat in ginger, then beat in buttermilk or sour cream. Season to taste with salt.
4. When ready to finish dish, preheat oven to 375°F (190°C). Scrape potatoes into a 2-quart baking dish, smoothing surface with a rubber spatula. Bake until heated through, about 30 minutes. Increase oven temperature to 475°F (246°C) and top with mini marshmallows. Bake until marshmallows are melted and lightly browned, about 3 minutes (keep an eye on them, as they can brown and then burn very quickly). Serve.
Funeral potatoes
Ingredients
1 small-medium onion, diced
2-3 cloves garlic, minced
1-2 tablespoons butter
1 28-30 ounce bag shredded hash brown potatoes, thawed
1 16-ounce container sour cream
1 10-oz. can cream of chicken (or cream of mushroom) soup
8 ounces (about 2 cups) shredded sharp cheddar cheese
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat oven to 350. In a large skillet (or 12" cast iron skillet), melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, cream of chicken soup, cheese, salt, and pepper and combine well. Add additional salt and pepper if necessary.
If not baking in the skillet, spread the mixture into a 9x13" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout. Serve as a main dish with a salad and fruit or alongside roasted ham, turkey, chicken, or beef. Makes 6-8 main dish or 10-12 side dish servings.
by kate jones
Honest Earth Holiday Potato Rolls
These holiday dinner rolls feature a surprise ingredient: Honest Earth Creamy Mash potatoes—the perfect addition to create a fluffy, tender, moist texture.
Ingredients:
1-1/2 cups hot water
1-1/2 tsp. salt
1/2 cup sugar
1/2 cup Honest Earth® Creamy Mash® flakes
1/3 cup shortening
2 beaten eggs
2 Tbsp. yeast dissolved in 3/4 cup warm water
5-6 cups flour
Yield: approximately 3 dozen rolls
Combine hot water, salt, sugar, potato flakes, and shortening. Let stand 5 minutes. Add 3 cups flour, eggs, and dissolved yeast; mix with whisk attachment for a minute. Replace wire whisk with dough hook and add the remaining flour until you have a dough that is beginning to pull away from the sides of the bowl. This dough will be a little sticky. Turn out into a greased bowl. Let rise covered with plastic wrap till double (about an hour). Turn out onto floured surface and roll into a rectangle. Cut triangle shapes out with a pizza cutter and roll up into crescents. This makes enough rolls to fit fairly closely on one greased cookie sheet. Let rise again till double. Bake at 400°F for 10 to 12 minutes. If you’re not sure they are done, check for golden brown bottoms.
Note: These rolls freeze well.
How to Cook a Turkey the Easy Way
INGREDIENTS
reynolds kitchens™ oven bag, turkey size
1 tbs flour
1 medium onion, cut into wedges
8 to 24 pound turkey, thawed
2 tbs oil or melted butter
1 tbs salt
2 tsp seasoned salt
3/4 tsp ground black pepper
1 tsp poultry seasoning
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground red pepper
1 tsp dried basil
1/4 tsp ground ginger
DIRECTIONS
STEP 1 Preheat oven to 350 degrees F.
STEP 2 Shake flour inside the Reynolds Kitchens™ Oven Bag and place in a large roasting pan that is at least 2 inches deep. You can opt to spray the inside of bag with nonstick cooking spray if you desire.
STEP 3 Place onion wedges in the bottom of the bag.
STEP 4 Remove neck and giblets from turkey, then rinse and pat your turkey dry. Brush with your 2 Tbs of oil or melted butter.
STEP 5 In a small bowl, combine all seasonings and rub into the entire turkey.
STEP 6 Carefully slide turkey into the oven bag, making sure the opening of the bag is facing the end of the roasting pan, and not facing up. The bag should be inside the pan, not hanging over the edges of the pan.
STEP 7 Close oven bag with the included nylon tie, and cut six 1/2 inch slits in the top of the bag.
STEP 8 Baking time varies depending on the size of your turkey. You can refer to the Oven Bag directions or use the reference above.
STEP 9 When your turkey reaches an internal temperature of 180°F in thickest part of the thigh, not touching the bone, remove from oven and let stand in oven bag for another 15 minutes. Cut open the top of the bag and carefully remove turkey from the bag, and place onto a cutting board. Lifting works well by inserting one carving fork into each end of the turkey.
Turkey Cooking Times
1.5-2 hours for 8-12 lb turkeys;
2-2.5 hours for 12-16 lb turkeys;
2.5-3 hours for 16-20 lb turkeys;
3-3.5 hours for 20-24 lb turkeys
reynolds kitchens™ oven bag, turkey size
1 tbs flour
1 medium onion, cut into wedges
8 to 24 pound turkey, thawed
2 tbs oil or melted butter
1 tbs salt
2 tsp seasoned salt
3/4 tsp ground black pepper
1 tsp poultry seasoning
1 tsp garlic powder
1 tsp paprika
1/2 tsp ground red pepper
1 tsp dried basil
1/4 tsp ground ginger
DIRECTIONS
STEP 1 Preheat oven to 350 degrees F.
STEP 2 Shake flour inside the Reynolds Kitchens™ Oven Bag and place in a large roasting pan that is at least 2 inches deep. You can opt to spray the inside of bag with nonstick cooking spray if you desire.
STEP 3 Place onion wedges in the bottom of the bag.
STEP 4 Remove neck and giblets from turkey, then rinse and pat your turkey dry. Brush with your 2 Tbs of oil or melted butter.
STEP 5 In a small bowl, combine all seasonings and rub into the entire turkey.
STEP 6 Carefully slide turkey into the oven bag, making sure the opening of the bag is facing the end of the roasting pan, and not facing up. The bag should be inside the pan, not hanging over the edges of the pan.
STEP 7 Close oven bag with the included nylon tie, and cut six 1/2 inch slits in the top of the bag.
STEP 8 Baking time varies depending on the size of your turkey. You can refer to the Oven Bag directions or use the reference above.
STEP 9 When your turkey reaches an internal temperature of 180°F in thickest part of the thigh, not touching the bone, remove from oven and let stand in oven bag for another 15 minutes. Cut open the top of the bag and carefully remove turkey from the bag, and place onto a cutting board. Lifting works well by inserting one carving fork into each end of the turkey.
Turkey Cooking Times
1.5-2 hours for 8-12 lb turkeys;
2-2.5 hours for 12-16 lb turkeys;
2.5-3 hours for 16-20 lb turkeys;
3-3.5 hours for 20-24 lb turkeys
Ham
Aunt Melisa's amazing ham recipe!!
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