Fruit Cake

 Fruit Cake

7 - 8 C. Vanilla Wafers, crushed (~22 Oz)

10 Oz. Jar red Marachino cherries - drained & quartered

8 Oz. Green cherries

20 Oz. Pineapple, crushed

12 Oz. (~ 2 cups) raisins

1 1/2 lbs. walnuts, chopped 

1 C. Sugar (or used half with Stevia equivalent) 

18 Oz. Evaporated Milk (or double milk powder ~ 2 1/4 C milk) 

4 lg or 5 medium eggs

        In a large bowl, combine dry items together and then add the wet items. 

Large pan: Bake 1 - 1 1/2 hours at 350 degrees

Small loaf pan: 50 - 60 minutes at 350 degrees

Makes 1 large and 4 small loaves, or 2 large. 

IP Unstuffed Cabbage Rolls

https://www.simplyhappyfoodie.com/instant-pot-unstuffed-cabbage-rolls/#wprm-recipe-container-5038 

Instant Pot Unstuffed Cabbage Rolls

Instant Pot Unstuffed Cabbage Rolls is a hearty, thick stew with the same ingredients as a cabbage roll - unstuffed! This pressure cooker unstuffed cabbage rolls recipe is delicious, and a little old fashioned comfort food.

Course Dinner

Cuisine American

Keyword pressure cooker unstuffed cabbage rolls recipe

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 6 - 8

Calories 260 kcal

Author Sandy Clifton

Ingredients

• 1 lb Ground Beef or Ground Turkey (93% lean), or use sausage or half sausage for added flavor.
• 1 large Yellow Onion, chopped
• 2 Bay Leaves
• 4 large cloves Garlic, pressed or minced
• 2 tsp Paprika
• 1 1/2 tsp Coarse Salt (or 1 tsp table salt) more to taste
• 1 tsp Pepper
• 1/4 tsp Oregano
• 1 small-med Head of Green Cabbage, chopped in 2" pieces
• 3 1/2 cups Beef Broth,* low sodium (or chicken, if using gr. turkey)
• 1 Tbsp Balsamic Vinegar
• 1 Tbsp Worcestershire Sauce
• 1 cup Long Grain White Rice, rinsed, uncooked
• 1 (14 oz) can Diced Tomatoes, with juice
• 1 Tbsp Tomato Paste
• 2 tsp Sugar

Instructions

1. Get all of your veggies chopped, and all other ingredients ready to go. Then turn on the pressure cooker's Sauté setting.

2. If using ground beef, add it to the pot and start browning it. Then add the onions.
   
   If using ground turkey, add some olive oil to the pot and add the onions first. Then add the ground turkey when the onions just start to turn translucent.

3. Add the bay leaves and garlic. Sauté, stirring frequently, for a minute.

4. Add the paprika, salt, pepper, oregano, cabbage, broth*, balsamic vinegar, and Worcestershire. Stir well and let heat up for a few minutes.

5. Add the rice and stir well.

6. Pour the can of diced tomatoes, tomato paste, and sugar over the cabbage mixture, but don't stir.

7. Put the lid on the pot and lock in place.

8. Set the steam release knob to the Sealing position.

9. Cancel the Sauté function and then press the Pressure Cook/Manual button or dial. Use the + or - button or dial to choose 4 minutes.

10. When the cooking cycle is finished, let the pot sit undisturbed for 5 minutes (5 minute natural release). Then do a controlled Quick Release to manually release the remaining pressure. This will take a few minutes as the pot is full.

11. To do a controlled Quick Release, use a spoon handle to gently push the steam release knob towards the Venting position, but don't turn the knob fully over. The reason is that with a full pot there is a risk of sauce spewing out of the knob with the steam. It make a huge mess, and could burn you. So just feather it and when you feel sure that only steam is coming out, turn it fully to Venting. If sauce starts to come out, just turn it back and feather it some more.

12. When the pin in the lid drops down, open the lid carefully and give the contents a stir.

13. Taste and adjust salt, if desired.

14. Serve with some soft dinner rolls.

Recipe Notes

*If you want this to be more of a soup, add 1 more cup of broth. If you have the 8 qt size pot or larger, you can add 2 extra cups of broth. You may want to increase the pepper and paprika.

Apple Crisp

 Apple Crisp

*Note: There are ingredients left out of the filling in this recipe. Try this recipe instead: https://www.thechunkychef.com/old-fashioned-easy-apple-crisp/#wprm-recipe-container-11755

Filling:

4 C. cooking apples, sliced (peeled optional)

Topping:

1 C. oatmeal, uncooked

1/3 C. Flour (rice flour works too)

1/2 C. Packed brown sugar

1 tsp. Cinnamon

1/3 C. Butter

    Preheat oven to 350 degrees. Place the apple slices in 9x9 inch greased casserole dish. Combine oatmeal, flour, brown sugar, and cinnamon in a bowl. Mix melted butter with dry ingredients until crumbly. Sprinkle crumb mixture over apples. Bake for about 30 minutes or until apples are tender.

Makes 8 servings. 

Each serving contains 205 calories, 2 g protein, 19 g carbs, 7.5 g fat, 159mg sodium, 4g fiber.

Cranberry Salad

 

Holiday Cranberry Gelatin Salad

TOTAL TIME: Prep: 30 min. + chillingYIELD: 12 servings.

This light, delicious holiday salad is very popular in my family and has been requested every year since I first brought it to Christmas Eve dinner. The refreshing, not-too-sweet flavor is a perfect pairing with just about any meat. —Jennifer Mastnick, Hartville, Ohio

Ingredients

• 2 packages (3 ounces each) raspberry gelatin
• 2 cups boiling water, divided
• 1 can (14 ounces) whole-berry cranberry sauce
• 2 tablespoons lemon juice
• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup chopped pecans

Directions

• 1. In a small bowl, dissolve gelatin in 1 cup boiling water. In another bowl, combine cranberry sauce and remaining water; add gelatin mixture and lemon juice. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until firm, about 1 hour.
• 2. In a large bowl, beat cream until stiff peaks form. In another bowl, beat cream cheese until smooth. Stir in 1/2 cup whipped cream; fold in remaining whipped cream. Spread over gelatin mixture; sprinkle with pecans. Refrigerate for at least 2 hours.

Nutrition Facts

1 piece: 241 calories, 14g fat (7g saturated fat), 34mg cholesterol, 100mg sodium, 28g carbohydrate (22g sugars, 1g fiber), 3g protein.

https://www.tasteofhome.com/recipes/holiday-cranberry-gelatin-salad/print/

Green Bean Casserole

 Green Bean Casserole

3/4 C. Milk

1/8 tsp. Black pepper

10 3/4 oz. Cream of Mushroom Soup

2 (14.5 oz) cans Green beans, drained

1 1/3C French Fried Onions

    In 1 1/2 qt. casserole, mix all ingredients except 2/3 C. French Fried Onions.

    Bake 30 min at 350 degrees or until hot. Stir. Top with 2/3 C. fried onions. Bake 5 minutes or until onions are golden. 

Turkey

 Baking Turkey

15 minutes per lb.

water in roaster

350 degrees

*To thaw via the refrigerator, allow 1 day for 4-5 pounds of weight

Gravy

 Gravy

1-2 Tbsp. Corn starch 

1 C. Turkey stock

1//2 tsp? Salt

Mix corn starch with a little bit of water or stock before adding it to all of the liquid to avoid lumps. Heat and stir til thickened.

Mom’s Tub Butter

Make tub butter: in a blender place 1 cup water, 1 cup vegetable oil,  about 1 Tbls. Liquid lecithin. Blend well.  Add 1 pound softened butter and blend smooth.  You now have 2 pounds of butter. Divide into 4 containers. Keep one in the fridge. The rest in the freezer.