Bread made with Grapenuts Cereal
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1 tsp (5 ml). baking powder
1/2 tsp (2 ml). salt
2 Tbsp (30 ml). sugar
1 egg, beaten
2/3 cup (150 ml) milk
1-1/2 cups (350 ml) cereal (i.e. Grapenuts)
Combine ingredients in order given.
Fold in cereal.
Spoon into sprayed 9 by 5 loaf pan.
Bake at 350 degrees (175 C.) for one hour.
Refrigerator Bran Muffins
1 cup (225 ml) boiling water
1 cup (225 ml) 100% bran or bran buds
1/2 cup (125 ml) shortening
1-1/2 cups (350 ml) sugar
2 cups (475 ml) buttermilk
2-1/2 cups (600 ml) sifted flour
2-1/2 tsp (12.5 ml) soda
1/2 tsp (2 ml) salt
2 cups (475 ml) All-Bran
Combine boiling water and 1 cup (225 ml) bran and let cool.
Cream shortening, add sugar gradually and beat until blended.
Add eggs, one at a time, beating well after each addition.
Add buttermilk and cooled bran mixture and blend.
Sift flour with soda and salt; add with remaining bran to creamed mixture, stirring just until all dry ingredients are moistened.
Bake or store in covered container in refrigerator and bake as needed.
Batter will keep for 1-2 months.
To bake, fill greased 2.5 inch muffin tins 2/3 full and bake in preheated 400 degree (200 C.) oven for 25 minutes or until done.
Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 teaspoon melted butter or oil
salt to taste
(1.) Preheat oven to 350.
(2.) Clean off any major pumpkin fibers and strings.
(3.) Toss seeds in a bowl with melted butter or oil, and seasonings of your choice.
(4.) Spread pumpkin seeds in a single layer on a baking sheet.
(5.) Bake, stirring occasionally, until golden brown.
Have a Delicious and Safe Thanksgiving Turkey
According to the Centers for Disease Control, one in four Americans will experience foodborne illness each year. Shelley Feist, the executive director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
ANCHOR LEAD: For many, Thanksgiving means family, friends – and, of course, the centerpiece – the turkey. Sometimes the biggest part of preparing the meal is thawing the bird. But, improper handling can put you and your guests at risk for illness. One food expert shares some important safety tips and information. Bobbi Owens has more. (:59)
SCRIPT: Lifestyles, I’m Bobbi Owens. According to the Centers for Disease Control, 1 in 4 Americans will experience foodborne illness each year. Shelley Feist, the Executive Director of the Partnership for Food Safety says there are a few things to remember when preparing your Thanksgiving feast.
CUT: (Feist) Clean – wash hands and surfaces often, Separate – don’t cross contaminate, don’t mix raw foods with other ready to eat foods, Cook – to the proper internal temperature, and Chill – refrigerate food promptly and in a refrigerator that’s at 40 degrees or below. All your fruits and vegetables should be rinsed under running tap water and thick skinned or thick rind fruits and vegetables should be scrubbed with a brush.
SCRIPT: How do you make sure your bird is properly cooked?
CUT: (Feist) Turkey should be cooked to a minimum of 165 degrees. Use a food thermometer to make sure it’s done and not overdone.
SCRIPT: For more tips, visit fightbac.org, that’s fight b-a-c-dot-org. From The Partnership for Food Safety Education, I’m Bobbi Owens.
Produced for Partnership for Food Safety Education
Cranberry Cool Whip
1 can of whole cranberry sauce
1 medium can of pineapple tidbits (drained
1/2 bag of mini – marshmallows
1 16 oz container Cool Whip
1/2 c. chopped toasted pecans
Mix all ingredients together.
Store in plastic bowl with tight fitting lid and put in fridge overnight.
Serve with your holiday meal.
Pineapple Chicken Wings
12 chicken wings
3 Tbs. butter
1 small onion, sliced
8-1/2 oz. can pineapple chunks, drained, juice reserved
1/4 cup soy sauce
2 Tbs. brown sugar
1 Tbs. vinegar
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground mace
1/2 tsp. hot pepper sauce
1/4 tsp. dry mustard
1-1/2 Tbs. cornstarch
Fold chicken wing tips under to form triangles. Melt butter in a
large skillet; add wings and onion. Cook until wings are brown on
both sides, about 10 minutes. Measure reserved pineapple syrup and
add enough orange juice to make 1-1/4 cups liquid. Blend in soy
sauce, sugar, vinegar, ginger, salt, mace, hot pepper sauce and
mustard. Pour over chicken.
Cover and simmer 30 minutes, or until chicken is tender, basting top
pieces once or twice. Remove chicken to hot plate. Add a small
amount of water to cornstarch, blending to dissolve. Add slowly to
the hot liquid in pan, stirring, and bring to boil to thicken.
Return chicken to skillet, along with pineapple chunks. Serve
chicken wings and sauce with steamed rice, if desired.
Fiesta Chicken Pasta
2 cups rotini pasta, uncooked
1 Tbsp oil
1 lb boneless, skinless chicken breasts, cut into bite size pieces
1/2 cup Italian salad dressing
1 Tbsp chili powder
1/2 cup salsa
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Cook pasta according to directions on package.
Meanwhile, heat oil in skillet on med-high heat. Add chicken. Cook and stir 6 minutes. Add dressing and chili powder. Cook 3 minutes or until chicken is cooked through. Stir in salsa and sour cream. Toss pasta with chicken mixture. Top with cheese.
Potato chip-lovers. Baked kale is a great swap for chips.
Preheat your oven to 350 degrees.
Wash and cut up a bunch of kale.
Place on a baking sheet and drizzle with olive oil.
Top with seasonings you like — Mrs. Dash, salt, pepper, BBQ seasonings
Bake for 10 minutes
Search Famous Recipes
Famous Recipes – Thanksgiving Recipes – CREAMY MUSHROOM SOUP
Makes 8 servings
3 tablespoons margarine, divided
1 heaping cup chopped onions
2 medium potatoes, peeled and diced
2 large celery stalks, with leaves, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon each: dry mustard, dried basil, and dried thyme
1/4 cup dry white wine, optional
12 ounces white mushrooms, wiped clean and sliced, divided
6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried
2 cups canned or cooked navy beans or cannellini
freshly ground pepper to taste
1/4 cup minced fresh parsley
Heat two tablespoons of the margarine in a large soup pot. Add the onions
and sautee over moderate heat until golden. Add the next 5 ingredients and
bring to a boil. Add the seasonings and wine; cover and simmer over moderate
heat for 15 minutes.
Add half of the sliced white mushrooms and simmer another 10 minutes. Remove
the soup from the heat and let stand several minutes.
If using fresh shiitake or other wild mushrooms, wipe clean, remove and
discard the stems, and slice the caps. If using dried shiitakes, soak in
warm water for 15 minutes, then remove and discard the stems and slice the
caps. Heat the remaining tablespoon of margarine in a skillet. Add the
reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.
Puree the soup in batches, along with the white beans, in a food processor
or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind
in pepper to taste. Before serving, bring to a simmer and cook, covered, for
at least 10 minutes. Adjust consistency with more water if soup is too thick
Divide among soup bowls and sprinkle each serving with the parsley.
Thanksgiving Recipes – Famous Recipes –
JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS
Makes 8 servings
Jerusalem artichokes are the misnamed underground tubers of a native
American sunflower, they have nothing to do with Jerusalem and are not at
all related to artichokes. In season in the late fall, they are quite
appropriate for a Thanksgiving meal. Those who haven’t had them will find
them surprising and exotic. Though these brown-skinned, knobby roots are not
exactly pretty, their crunchy texture and unusual flavor (a cross between
potato, water chestnut, and turnip) are very pleasant. Do make an effort to
find them — they are becoming more and more easily available and are
sometimes marketed under the name “sunchokes.” But if all else fails,
substitute the crispest t! urnips you can find.
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, stemmed, cored, and cut into rings
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced
juice of 2 limes
1 teaspoon honey
1/4 cup walnut or hazelnut oil
To finish the salad
1 medium head red-leaf lettuce
2 tablespoons toasted sunflower seeds
Trim the Jemsalem artichokes of any excessively dark or knobby spots and cut
into matchstick-shaped pieces. Combine with the next 5 ingredients in a bowl
Combine the dressing ingredients in a small bowl and stir.
Pour over the salad and toss well. Let the salad marinate, refrigerated, for
about 2 hours.
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add
the salad and toss well. Surround the edges of the salad with cheny tomatoes
and sprinkle the sunflower seeds over the top.