Thanksgiving Sandwich – Whitmoore style

Thanksgiving Sandwich

The anticipation of the yumminess of Thanksgiving can be mouth watering. And sometime around June some of us are hankering for those yummy flavors, but the idea of cooking that spread in 90 degree heat is off putting. Well this will solve that dilemma. This fabulous sandwich is a favorite of Kris, Alex and myself!!!

There really is no “recipe” for a sandwich so here is how we make it…

You need ~~~~

A good sturdy sliced bread. The fixin’s are heavy so the bread has to hold up to it.

Canned cranberry sauce (not whole berry) I am morally against this stuff, but trust me THIS is what it was made for.

Stove Top Turkey Stuffing ( chicken is ok if it’s July) This sandwich needs Stove Top, grandma’s recipe as yummy as it is just won’t cut it, trust me on this ! Also, the stuffing should be warm or at least room temp. If it’s cold, the sandwich loses something.

Deli roast turkey slices 2-3 for each sandwich depending on thickness ( you can use your own roast turkey if you have it)

Mayo or Whip….. your choice.

Putting it together ~~~~

Spread the cranberry sauce on one slice of bread.

Put your Mayo/Whip on the other.

Now, add the turkey slices to the cranberry bread, and a lovely layer of stuffing to the Mayo/Whip bread.

Put it together and ENJOY !!!!!!

LOUISIANA HOT CRAB DIP

hot crab dip

Ingredients:

1/2 pound jumbo lump crabmeat, free of shells

1 (8 ounce) package cream cheese

1/2 cup mayonnaise

1/4 cup grated Parmesan

3 tablespoons minced green onions (white and green parts)

2 large garlic cloves, minced

2 teaspoons Worcestershire sauce

2 tablespoons fresh lemon juice

1 teaspoon hot sauce

1/2 teaspoon Old Bay seasoning

Salt and pepper to taste

Directions:

Preheat oven to 325 degrees F.

Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

Serve hot, with hot sauce on the side for those who like it spicy.

Makes about 1 1/2 cups

Mississippi Sin

mississippi sin

A great appetizer recipe for a party or holiday gathering.

Ingredients:
2 cups (8 oz) shredded cheddar cheese
1 package (8 oz) cream cheese, softened
1 1/2 cups sour cream
1/2 cup minced cooked ham
1/3 cup diced green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread

Preparation:
In mixing bowl, combine shredded cheese, cream cheese, sour cream, minced  ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended.  Set dip aside.
Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil.

Bake dip at 350° degrees for 1 hour.

Serve with reserved bread cubes, crackers, or potato chips.
Makes about 4 cups of dip.

Bean Dip – Like Frito Lay

Bean-Dip-530x353

1 (15 ounce) can pinto beans, drained
4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno
slices
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
Combine drained pinto beans with the other
ingredients in a food processor. Puree
ingredients on high speed until smooth.
Cover and chill for at least an hour before
serving.

Sauerbraten / Hasenpfeffer

sauerbraten_003

INGREDIENTS:
· 2 cups cider vinegar
· 2 cups water
· 1/3 cup brown sugar
· 1/2 teaspoon ground cloves
· 1/2 teaspoon ground allspice
· 1 tablespoon salt
· 1/2 teaspoon ground black pepper
· 6 black peppercorns
· 1 bay leaf
· 2 onions, diced
· 3 carrots, chopped
· 2 stalks celery, chopped
· 4 1/2 pounds beef rump roast / or rabbit for Hasenpfeffer
· 2 tablespoons vegetable oil
· 1 cup sour cream

 

DIRECTIONS:
1. In large saucepan over medium heat, combine cider vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. Heat, stirring occasionally, until bubbles appear at edges, but do not boil.
2. Poke deep holes in roast and place in non-metal bowl. Pour vinegar mixture over roast. Cover and refrigerate for five days, turning once daily.
3. Remove roast from liquid; pat dry with paper towels. Remove bay leaf and peppercorns from liquid and discard. Strain liquid from vegetables, reserving both.
4. Heat oil in Dutch oven over medium-high heat. Sear all sides of roast quickly, 1 to 2 minutes each side. Reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. Cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
5. Remove roast from pan, and let cool slightly. Slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. Remove slices to serving platter. Stir sour cream into heated liquid and heat through, but do not allow to boil. Pour sauce over meat and serve immediately.

 

Ghees Cranberry Salad

cranberry salad

Large Batch

2 Bags cranberries…… best if frozen

1 1/2 c sugar

2 large box raspberry jello

1 large can crushed pineapple

2 cups boiling water

1 cup cold water

 

 

Small batch

1 Bag cranberries…… best if frozen

1 c sugar

1 large box raspberry jello

1 small can crushed pineapple

1 cup boiling water

1/2 c cold water

 

 

Whiz the frozen cranberries in the food processor just until broken up…. You don’t want puree.

Pour into a medium bowl, and add the pineapple and sugar. Dissolve the jello in  boiling water pour over the cranberry mixture and add  cold water. Mix it all well and them let chill over night. It looks lovely served in a clear crystal bowl !

Giblet Stuffing

stuffing

1 pkg Pepperidge Farm Herb Seasoned Stuffing (cubed)

4 cloves garlic, minced

3/4 cup onions, chopped

1 cup butter (2 sticks)

2 1/2 cups chicken broth

1/2 cup fresh parsley, chopped

1 teaspoon paprika

1 lb turkey giblets, finely chopped

1/2 cup celery, chopped

1 cup chopped mushrooms (optional)

1 tsp  rubbed sage

1/4 teaspoon each: salt, pepper, onion and garlic powder

 

 

 

 

Directions

 

Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender, stirring often.  Remove the saucepan from the heat.  Add the stuffing and mix lightly.

 

Spoon the stuffing mixture into a greased 3-quart shallow baking dish.  Cover the baking dish.

 

Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.