Ingredient: butter

  • Crockpot Turkey Smith

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    Crockpot Turkey Smith
    From Mary Shaw, CNC
    1. Butter inside of crock-pot. Combine stuffing mix, apples, celery, onion, and parsley with apple juice and broth. Place on bottom of crock-pot.
    2. Place turkey breast over stuffing; pour butter and seasoning on top of breast. Cover. Cook on low 5-6 hours.
    3. Remove turkey. Let set for a few minutes before slicing.
  • Alsace Chicken (A favorite!)

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    Alsace Chicken (A favorite!)
    From Pat Peterson
    1. Melt butter and saute garlic for 5 minutes.
    2. Blend in mustard, stirring well.
    3. Cool enough to touch but not solidify.
    4. Whip vigorously until thickened.
    5. Dip chicken in marinade, then in breading mix, packing crumbs to coat well.
    6. Place in low pan.
    7. Cover and refrigerate up to several hours.
    8. Preheat oven to 350-400 degrees.
    9. Bake for 30 minutes or until done.
    10. Serve with sauce or without the sauce. (It is delicious even without the sauce!)
  • Rhubarb Torte

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    Rhubarb Torte
    1. Mix until crumbly. Pat 3/4 of the mixture into a 9x13 pan. Reserve rest of the mix for topping.
    2. Beat eggs, add sugar, flour and salt.
    3. Add rhubarb to filling mixture.
    4. Slowly pour filling into crust.
    5. Sprinkle with remaining crust mixture.
    6. Lightly sprinkle top of the torte with cinnamon.
    7. Dot with dabs of butter if desired.
    8. Bake in a 350 F. oven for 50-60 minutes.
  • Oatmeal Cranberry Cookies

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    Oatmeal Cranberry Cookies
    1. Preheat oven to 350 degrees F.
    2. Blend butter and sugar until fluffy.
    3. Add eggs and vanilla and mix well.
    4. In a separate bowl sift flour, baking soda, and salt together.
    5. Stir in to butter mixture.
    6. Stir in the oats.
    7. Fold in nuts and cranberries.
    8. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart.
    9. These cookies spread.
    10. Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry.
    11. Cool on wire racks and enjoy.
  • Pumpkin Stuffing

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    Pumpkin Stuffing
    Adapted from Rachel Ray
    1. Melt butter in skillet; add onions, celery, and apples
    2. Cook until slightly tender.
    3. Add bay leaf and crumbled pumpkin muffins. Mix up.
    4. Add 3/4 cup of broth. Stir well.
    5. Season with pepper and thyme.
    6. Stir in pecans and dried fruit.
    7. Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
    8. Bake at 375 degrees until lightly browned on top. Serve with turkey.
  • Breakfast Casserole

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    Breakfast Casserole
    1. Brown sausage 5 minutes in a skillet over medium heat.
    2. Add mushrooms and saute about 4 minutes; season with black pepper.
    3. Remove from heat.
    4. Spray a 9x13 inch baking pan with nonstick cooking spray.
    5. Toast the bread; spread with butter and sprinkle with seasoning salt.
    6. Cut into strips and line bottom of pan.
    7. In a large mixing bowl, combine milk and Ricotta cheese.
    8. Whisk in flour, baking powder and salt.
    9. Add eggs one at a time and whisk until mixed well.
    10. Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
    11. Pour into prepared pan, cover and refrigerate overnight.
    12. Preheat oven to 350.
    13. Bake uncovered for about 60 minutes until set and center only slightly jiggles.
    14. Cool 5-10 minutes before serving.