Holiday Recipes
Christmas, Thanksgiving and more ...
It's that time of year again - It is time to begin your Thanksgiving Dinner planning in the United States.
Thanksgiving is the time to gather with your friends and family, and most of all, of course thank God our Lord for the bountiful things and foods we are all grateful for. Also turn on some football, and enjoy your Thanksgiving meal. The Thanksgiving meal is the one meal of the year that you usually know what to expect and what you will be eating. Different areas of the United States have different thanksgiving traditions, plus family have their traditional dishes that must be prepared. Honor your family traditions and make the traditional foods expected.
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Holiday meal Prayer
Give us this day our daily bread, O Father in heaven, and grant that we who are filled with good things from Your open hand, may never close our hearts to the hungry, the homeless, and the poor; in the name of the Father, and of the Son, and of the Holy Spirit.
Be thankful for God's blessed food.
Oven roasted Thanksgiving Turkey information and recipe:
CLICK HERE to see printable recipe
First
thing, important note:
It takes a full 24 hours to defrost every five pounds of frozen turkey in
the refrigerator (the only safe method).
A 20-pound turkey needs to
defrost for a full four days. Remove the giblets and neck from the cavity as
soon as they can be removed (which will be before the turkey is fully
defrosted).
We recommend you using A Cooking Bag:
"Oven roasted Turkey in a Oven Bag"
Oven roasted Turkey in a Oven Bag,
this is an easy way to cook your turkey. It keeps all
the juices and flavors in the bag and the turkey is automatically basted
while it cooks. You end up with more juices than cooking the conventional
way because they do not evaporate during roasting. The juices also do not
burn and stick to the pan.
Oven roasted Thanksgiving Turkey in a Oven Bag:
Preheat oven to 350 degrees F. Shake 1 tablespoon flour in turkey-size (19"
x 23-1/2") Oven Bag. Use large-size oven bag (14" x 20") for 8 to 12-pound
turkeys or for turkey breast. Use small size (10" x 16") for boneless turkey
breast. Leave flour in oven bag. This helps blend the fats and juices and
protects against bursting. Place bag in roasting pan at least 2 inches deep.
The pan should be large enough that the oven bag does not hang over sides
and does not touch oven walls or oven racks.
Remove neck and giblets from both cavities of defrosted turkey. Rinse turkey, pat dry and brush with vegetable oil. Slice 1 onion and 2 stalks celery; place in oven bag. Place turkey, breast side up, in oven bag on top of vegetables. Close bag with nylon tie; cut six 1/2-inch slits in top of oven bag. Insert meat thermometer through slit in oven bag into inner thigh for whole turkey or into thickest part of breast for turkey breast.
Roast until meat thermometer reads 180 degrees to 185 degrees F for whole turkey or 170 degrees to 175 degrees F for turkey breast. For stuffed turkey, add 30 minutes to roasting time. The approximate roasting times are: 1-1/2 to 2 hours for 8 to 12 lb. turkey; 2-1/2 to 3 hours for a 16 to 20 lb. turkey; 3 to 3-1/2 hours for a 20 to 24 lb. turkey.
For easy slicing, let stand in oven bag 15 minutes after removing from oven. To open, carefully cut or slit top of oven bag. If turkey sticks to oven bag, gently loosen oven bag from turkey before opening oven bag.
Recommended Methods
There are two methods for defrosting turkey: refrigerator defrosting and cold water defrosting. Remember to keep your turkey cold while defrosting and cook it as soon as possible after defrosting.
Refrigerator Method
Place turkey or turkey parts on a tray in the refrigerator in their original packaging. Allow the following amount of defrosting time:
 | Whole Turkey—24 hours defrosting time for each 5 pounds |
| Turkey Breast—1 to 2 days |
| Turkey Parts—24 hours |
Cold Water Method
Place turkey or turkey parts in their original packaging under cold water in a sink or deep pan. Change water as often as needed to keep it cold. Allow the following amount of defrosting time:
| Whole Turkey—30 minutes defrosting time for each pound |
| Turkey Breast—4 to 8 hours |
| Turkey Parts—2 to 2-1/2 hours |
Don't like Turkey?
Thanksgiving baked ham is great too!
Baking your Ham in a Oven Bag is good too!
HONEY-GLAZED BAKED HAM in a Oven Bag
CLICK HERE to see printable recipe
Whole or half ham, ready to eat
1/8 c. prepared mustard
3 tbsp. honey
Whole cloves
3/4 c. brown sugar
Preheat oven to 325 degrees. Place 1 tablespoon flour in turkey size (19" x 23 1/2") oven bag for whole ham or in large size (14"x20") oven bag for half ham. Place bag in 12"x8" baking dish. Insert ham in bag, fat side up. Close bat with twist tie. Pierce bag 6 to 8 times on top. Bake 12 minutes per pound. Remove from oven 30 minutes before it is baked. Carefully slit bag down center and to sides to expose ham. Remove skin, if any, and score fat, diamond shaped, 1/4" deep. Brush entire top of ham with mustard. Insert clove in each diamond. Cover generously with brown sugar. Drizzle with honey. Return to moderate oven, 375 degrees, for final half hour.
Microwave Oven: Follow directions above, using rubber band to close bag. Microwave on medium high (70% power) for 7 to 8 minutes per pound, adding glaze for final 10 minutes. Allow to stand, covered, 15 to 20 minutes before carving.
Old Fashioned Cornbread Dressing By Boyd & Robin Travis Jonesville VA
Campbell's Green Bean Casserole Recipe
Gravy, can't forget the gravy!
Home made gravy recipe:
CLICK HERE for screen to print off this gravy recipe
1-1-1 Formula
When making sauces and gravies and want to get the right consistency without trial and error, just remember this easy 1-1-1 formula.To thicken 1 cup of
stock, use 1 tablespoon butter and 1 tablespoon flour.
If you brown the flour well before adding the liquid when making gravy, you will avoid pale or lumpy gravy.
You can also make dark gravy with unbrowned flour by making a dark roux. A roux is a thickener made from equal amounts of fat and flour. Heat the fat, add the flour, and cook over medium heat, stirring constantly until the roux becomes a deep brown. When making gravy with the roux, it will not thicken as well, so you will need more of it.
If all the above tips fail in getting your gravy to brown to a rich color or you just want a quick and easy solution, add 1/8 teaspoon instant coffee granules and stir to blend.
Thin gravy can be easily thickened by adding a mixture of either flour and water or cornstarch and water, which has been mixed to a smooth paste. Add gradually, stirring constantly, while bringing to a boil.
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Velveeta Beef'n Cheese DIP By Robin T Recipe
Gooey Orange Rolls Submitted by Sarah Minor
Boiled Custard Recipe is back in 1857
"Our family likes Boiled Custard much better than Eggnog"
Easy Boiled Custard Recipe By Boyd Travis Jonesville VA
Layered Cranberry Dessert Recipe
Banana Cream Pudding Recipe of 1914
Chex Party Mix KICKED UP a Notch By Boyd and Robin Jonesville VA
Other recipes below:
Aloha Quick Bread Blue Ribbon Winner
Amish Onion Cake Blue Ribbon Winner
Beef'n cheese dip By Robin
Cola Basted Ham By Paul Deen
Country Spiced Tea By Sarah Minor
Brilliant Christmas Sunset Punch
Christmas Cheese Balls
Christmas Ham
Cola Basted Ham Simple Recipe1
Holiday Red Currant-Glazed Ham
Peanut Butter Candy Roll recipe
Sausage-Cheese Balls Recipe by Robin
TRADITIONAL CHEX PARTY MIX Recipe
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Thanksgiving Prayer
Give us this day our daily bread, O Father in heaven, and grant that we who are filled with good things from Your open hand, may never close our hearts to the hungry, the homeless, and the poor; in the name of the Father, and of the Son, and of the Holy Spirit.
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Important thing to remember!
Thank God for everything you and your family
has.
Thank God for holidays, parties and
gatherings.
God loves you and he blesses us allot.
God loves you...
God sent his son Jesus, Jesus loves you and
died on the cross for you and I.
Give thanks to God each day.
