Holiday Recipes - Post 'Em If Ya Got 'Em

[Guest guest]

The following recipe is from Stephen Lee, and was originally published in

the Sept/Oct '02 Essential Herbal. He often serves it at Thanksgiving as a

good alternative for vegetarians.

Cinderella's Lasagna in a Pumpkin Coach

10 - 6 " diameter pumpkins - pie or sugar

2 cups vegetable broth

1/4 cup butter, unsalted

1 large onion, yellow - sliced thin

2 Tbsp. Tarragon, fresh - minced

1 Tbsp. brown sugar, dark

2 cups Almonds, toasted - chopped fine

2 tsp. Kosher salt

1 tsp. white pepper - freshly ground

24 5 " x 5 " sheets pasta, fresh or equivalent lasagna noodles

1 cup bread crumbs - dry

1 cup Parmesan cheese - freshly grated

1 cup Ricotta cheese

 

Cut tops off of pumpkins and reserve. Scrape and discard the seeds and

strings from the pumpkin interiors. Place pumpkins with tops laying aside on a

greased, parchment-lined baking sheet and roast, in a preheated 350 degree oven

for about an hour just until the pumpkin meat becomes tender. Remove pumpkins

from oven and let rest until cool enough to handle.

Remove all the pumpkin meat from 4 of the pumpkins, reserving to a bowl, and

discard the shells. Remove and reserve most of the meat from the remaining

pumpkins, leaving just enough to allow the pumpkins to hold their shape. Puree

the pumpkin meat in a food processor with the vegetable broth and reserve.

Melt the butter in a large saucepan over medium-high heat, add the onions

and cook for 3 minutes, then add the tarragon and brown sugar, and cook for 2

minutes more, stirring occasionally. Add the pumpkin puree, mix well and bring

to a boil. Remove from heat; add the almonds and season with salt and pepper.

Bring a large pot of water to a boil, add the pasta sheets or lasagna

noodles and cook just until al dente. Drain and put a little of the pumpkin

sauce

over the pasta to keep them from sticking together.

To assemble: Place a pasta sheet into the bottom of each pumpkin, cover with

a few spoons of the sauce and a sprinkling of bread crumbs and Parmesan

cheese. Top with a little of the ricotta cheese. Continue with this layering in

the same fashion finishing with a top of ricotta cheese. Choose the 6 nicest

roasted pumpkin tops and place one back onto each pumpkin, discarding the

rest.

Place pumpkins onto a lightly greased, parchment-lined baking sheet and bake

in a preheated 350 degree oven for 20 minutes.

Remove the pumpkins from the oven and allow to sit for 10 minutes. Serve

warm.

 

Tina

_The Essential Herbal Magazine_ (http://www.essentialherbal.com/)

_Essential Herbal Blog_ (http://theessentialherbal.blogspot.com/)

 

 

 

 

 

[Guest guest]

Ok, lets see those holiday recipes! Post them here, OR put them in the

group recipes files (or both even!)

http://health.Recipes/

 

Kathleen, have you still got my Aromatic Brined Turkey recipe posted on

Aromatic Sage?

 

*Smile*

Chris (list mom)

 

Extra Virgin Green Tea Seed Oil On Sale

Makes Good Healthy Eats For The Holidays!

<http://www.alittleolfactory.com/> http://www.alittleolfactory.com

 

 

 

[Guest guest]

Alrighty, here is one of my favorites, it isn't mine though and I don't remember

whose it is. Sorry, I can't take credit for it, but I love it and have had many

people ask for this recipe.

 

CRANBERRY PIE

 

2 cups cranberries, cut in half

1/2 cup brown sugar

1/2 cup chopped walnuts (optional)

2 eggs, well beaten

1 cup sugar

1 cup all-purpose flour

1/2 cup butter or oleo, melted

1 pie crust for 10 " pie pan

 

Combine cranberries, brown sugar and walmuts together. Spread the mixture

into the bottom of the prepared pie shell. Beat eggs well; gradually add the

sugar; continue beating. Stir in flour and melted butter. Pour batter over the

berries in the pie shell. Cover edges of pie crust with foil and bake at 400

degrees for 15 minutes. Reduce heat to 350 degrees, remove foil and bake 35

minutes longer. Serve with ice cream, if desired.

 

 

I will find one of my Mom's for Cranberry mousse, which is so yummy also.

 

Michele

 

Christine Ziegler <chrisziggy wrote:

Ok, lets see those holiday recipes! Post them here, OR put them in the

group recipes files (or both even!)

http://health.Recipes/

 

Kathleen, have you still got my Aromatic Brined Turkey recipe posted on

Aromatic Sage?

 

*Smile*

Chris (list mom)

 

Extra Virgin Green Tea Seed Oil On Sale

Makes Good Healthy Eats For The Holidays!

http://www.alittleolfactory.com

[Guest guest]

dunno, but will go find out!

K

 

On 11/17/05, Christine Ziegler <chrisziggy wrote:

>

> Ok, lets see those holiday recipes! Post them here, OR put them in the

> group recipes files (or both even!)

> http://health.Recipes/

>

> Kathleen, have you still got my Aromatic Brined Turkey recipe posted on

> Aromatic Sage?

>

> *Smile*

> Chris (list mom)

>

> Extra Virgin Green Tea Seed Oil On Sale

> Makes Good Healthy Eats For The Holidays!

> <http://www.alittleolfactory.com/> http://www.alittleolfactory.com

>

> --

> Cheers!

> Kathleen Petrides

> The Woobey Queen

> Http://www.woobeyworld.com

 

 

 

[Guest guest]

Yes it's there, link is wrong:

http://www.aromaticsage.com/turkey.htm

That will take you to the Brined Turkey recipe... now to fix the darn thing

in " real life "

K

 

On 11/17/05, Woobey Queen <woobeyqueen wrote:

>

> dunno, but will go find out!

> K

>

> On 11/17/05, Christine Ziegler <chrisziggy wrote:

> >

> > Ok, lets see those holiday recipes! Post them here, OR put them in the

> > group recipes files (or both even!)

> > http://health.Recipes/

> >

> > Kathleen, have you still got my Aromatic Brined Turkey recipe posted on

> > Aromatic Sage?

> >

> > *Smile*

> > Chris (list mom)

> >

> > Extra Virgin Green Tea Seed Oil On Sale

> > Makes Good Healthy Eats For The Holidays!

> > <http://www.alittleolfactory.com/ > http://www.alittleolfactory.com

> >

> > --

> > Cheers!

> > Kathleen Petrides

> > The Woobey Queen

> > Http://www.woobeyworld.com <http://www.woobeyworld.com/>

>

>

 

 

--

Cheers!

Kathleen Petrides

The Woobey Queen

Http://www.woobeyworld.com

 

 

 

[Guest guest]

Here is the Cranberry Mousse Recipe, gotten from Mom, but not hers, no idea

where she got it. Note: You don't have to use fat free sour cream or the sugar

free jello.

 

This is another one that I get asked for the recipe on.

 

Cranberry Mousse

 

1 can (20 oz.) crushed pineapple in juice

1 package of 6 oz. sugar free cranberry (or strawberry) jello

1 cup water

1 can whole berry cranberry sauce (I make my own)

3 T. fresh lemon juice

1 tsp. grated lemon peel

1/4 tsp. ground nutmeg

2 cups fat free sour cream

1/2 cup chopped pecans (optional or can use different nut ie walnuts)

 

Drain pineapple well, reserving juice. Add juice to gelatin in 2 quart

saucepan. Stir in water. Heat to boiling to dissolve gelatin. Remove from

heat. Blend in cranberry sauce. Add lemon juice, lemon peel and nutmeg. Chill

until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold

in pineapple and pecans.

 

Pour into 2 quart dish or mold. Chill until firm. Serves 8.

Michele

 

 

 

 

 

FareChase - Search multiple travel sites in one click.

 

 

[Guest guest]

Here is a wonderful recipe for a salad, although it is more " dessert " than

" salad. "

 

White Cherry Salad

 

Beat 4 eggs until light; stir in the juice of 1 lemon, and 1 1/2 teaspoons

mustard. Beat well; add 1/2 cup milk. Boil until thick like custard, stirring

constantly. Cool.

 

Add 1 pound package small marshmallows; 1 large can Royal Anne White cherries

(drained), and 4 ounces sliced almonds.

 

Beat 1 pint whipping cream until stiff; add to cool mixture. Set at least

overnight in the refrigerator. Serves 20 (yeah, right!)

 

Okay....now I take liberties with this. I grate the lemon rind (no white) into

the cooked mixture. As Royal Anne cherries are frightfully expensive (even here

in Washington State), I add seedless grapes that I have cut in half. I also

sometimes add red and green maraschino cherries that I have quartered. And I

ALWAYS add way more almonds than the recipe calls for. I add sliced almonds that

I have toasted. M-m-m-m-m-m!!!

 

Enjoy this recipe, and have a wonderful holiday.

 

Barb

 

 

[Guest guest]

We always served Cranberry Ice with the dinner. Absolutely no one turns this

down. All measurements are approximate, depending on water and sugar content

of cranberries.

Place a pound (more or less) of cranberries in a pot with a little water.

Turn on the heat and simmer, stirring occasionally, until the berries are

popped. Let cool a little and strain to remove skins. Sweeten to taste with

sugar. Put in the ice cube trays with dividers removed or loaf pans. Put

into the freezer. Stir and mix several times while freezing. To serve, put

into fancy small glasses, cut glass cups or stem glasses. Whatever you have

that is pretty. Goes fantastic with turkey. Enjoy!

 

 

 

Gayla Roberts

Always Enough Ranch

Acampo, California

Check out our SALE PAGE at

www.bouncinghoofs.com/alwaysenoughhobbysale.html

A day without Bill Barnhill is like a day without sunshine!

goatclearing

http://coloredboers.home.att.net/always.html

No one ever gets far unless he accomplishes the impossible at least once a

day. Elbert Hubbard

-

" Christine Ziegler " <chrisziggy

 

Thursday, November 17, 2005 10:27 AM

Holiday Recipes - Post 'Em If Ya Got 'Em

 

 

> Ok, lets see those holiday recipes! Post them here, OR put them in the

> group recipes files (or both even!)

> http://health.Recipes/

>

> Kathleen, have you still got my Aromatic Brined Turkey recipe posted on

> Aromatic Sage?

>

> *Smile*

> Chris (list mom)

>

> Extra Virgin Green Tea Seed Oil On Sale

> Makes Good Healthy Eats For The Holidays!

> <http://www.alittleolfactory.com/> http://www.alittleolfactory.com

>

>

>

[Guest guest]

Serves HOW MANY???? Looks almost to yummy to share!

Gayla Roberts

Always Enough Ranch

Acampo, California

Check out our SALE PAGE at

www.bouncinghoofs.com/alwaysenoughhobbysale.html

A day without Bill Barnhill is like a day without sunshine!

goatclearing

http://coloredboers.home.att.net/always.html

No one ever gets far unless he accomplishes the impossible at least once a

day. Elbert Hubbard

-

" Barb Jenson " <ravensara

 

Thursday, November 17, 2005 3:00 PM

Re: Holiday Recipes - Post 'Em If Ya Got 'Em

 

 

> Here is a wonderful recipe for a salad, although it is more " dessert " than

> " salad. "

>

> White Cherry Salad

>

> Beat 4 eggs until light; stir in the juice of 1 lemon, and 1 1/2 teaspoons

> mustard. Beat well; add 1/2 cup milk. Boil until thick like custard,

> stirring constantly. Cool.

>

> Add 1 pound package small marshmallows; 1 large can Royal Anne White

> cherries (drained), and 4 ounces sliced almonds.

>

> Beat 1 pint whipping cream until stiff; add to cool mixture. Set at least

> overnight in the refrigerator. Serves 20 (yeah, right!)

>

> Okay....now I take liberties with this. I grate the lemon rind (no white)

> into the cooked mixture. As Royal Anne cherries are frightfully expensive

> (even here in Washington State), I add seedless grapes that I have cut in

> half. I also sometimes add red and green maraschino cherries that I have

> quartered. And I ALWAYS add way more almonds than the recipe calls for. I

> add sliced almonds that I have toasted. M-m-m-m-m-m!!!

>

> Enjoy this recipe, and have a wonderful holiday.

>

> Barb

>

>