Servings 4-6

Ingredients:

A nice change is substituting dried cranberries for the raisins, to save time the wild rice can be cooked a day ahead and heated in the microwave before using in this dish

Servings 8

Ingredients:

5-1/2 cups chicken broth, divided

1 cup raisins

6 tablespoons butter, divided

1 cup uncooked wild rice (rinse the rice well under cold water before using)

1 cup uncooked brown rice

1 cup slivered almonds

1/4 cup fresh minced parsley, or to taste

1/2 teaspoon salt, or to taste

fresh ground black pepper, to taste

Instructions:———————————-

In a small saucepan over medium-high heat bring 1/2 cup chicken broth to a boil; remove from heat.

Add in the raisins and set aside (do not drain).

In a large saucepan bring 3 cups broth and 2 tablespoon butter to a boil over medium-high heat; add in wild rice; cover and reduce heat to low and simmer for about 1 hour or until the rice is tender (drain any remaining broth)

Meanwhile in another saucepan combine the brown rice with 2 tablespoon butter and remaining 2 cups broth; bring to a boil, reduce heat to low cover and simmer for about 40 minutes or until rice is tender (drain any remaining broth).

In a skillet saute the almonds in remaining 2 tablespoons butter until lightly browned.

In a serving bowl combine the cooked wild rice, brown rice, raisins (with the stock if any) fresh parsley and salt; toss to coat.

Season with fresh ground black pepper to taste.

Yield 9 dozen

Ingredients:

1 cup butter softened (no substitutions)

1 cup vegetable oil

1 cup granulated white sugar

1 cup confectioners sugar, sifted

2 large eggs

1 teaspoon almond extract

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups sliced almonds

1 (10 ounce) package skor toffee pieces’

Instructions:—————————————

Preheat oven to 350 degrees F.

In a mixing bowl, cream butter, oil and sugars.

Add in eggs one at a time, beating well after each addition, then add in extract.

In another bowl combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture.

Stir in almonds and toffee bits.

Drop by teaspoonfuls on to an ungreased cookie sheet 2-inches apart.

Bake for 10-12 minutes, or until golden brown.

You will also find this recipe on www.recipezazz.com

Remove to wire racks and cool.

Ingredients:

1 whole turkey (14-16 pounds)

1/2 cup melted margarine (use hard margarine not the tub)

1-1/2 tablespoons salt (can use more or less)

fresh ground black pepper(use lots of black pepper)

2 cups water (to cover the bottom of pan, more if needed while cooking)

Instructions:—————————————

Set oven rack to second-lowest position.

Preheat oven to 450 degrees F ( preheat for about 8 minutes)

Grease a large roasting pan and a flat rack to fit into the pan.

Pour about 2 cups water into the pan or enough to cover the bottom of the pan generously.

Rinse the turkey inside and out with cold water, then pat dry using paper towels.

In a bowl mix together the melted margarine with salt until well combined.

Slice off the hanging neck skin then tuck the wing tips under the breast.

Using cotton butcher’s string tie the legs together (do not use nylon string for this).

Place the turkey on a flat rack breast-side down into the roasting pan.

Brush turkey with margarine/salt mixture then generously season with fresh ground black pepper.

Turn the turkey over with breast-side facing up, then brush the top of the turkey with remaining margarine mixture (you do not have to use the full amount of margarine) then season with lots black pepper.

Insert a meat thermometer into the fleshy part of the thigh but away and not touching the bone.

Roast turkey at 450 degrees F. rotating the pan 180 degrees about halfway through roasting (at this point you will most likely need to add in more water to your pan).

Roast at 450 degrees F for 1-1/2 hours to 2-1/2 hours, cooking time will vary depending on the size of your turkey.

Cook/roast the turkey until the thermometer reads 170 degrees F (the temperature will rise to 180 degrees when the turkey is removed from the oven).

For 14-pound turkey start checking the thermometor at around 75 minutes.

Do not allow the water in the pan to evaporate or your oven will start to smoke, add in more if needed during cooking time.

When the thermometor reads 170 degrees F remove from oven then lift one side of the turkey to allow the juices from inside cavity to drain off in the pan.

Cover loosely with foil and allow to stand for 30 minutes (do not slice or stick with a fork or the juices will run out of the turkey).

This will easily serve 4 people you may double amounts to serve more and I have done so in the past and made this on my large electric skillet, 6 slices chopped bacon can be replaced for the ham leaving the bacon drippings in the skillet and omitting the butter

Servings 4-6

Ingredients:

1 small cooked potato, diced (do not cook the potato until very soft)

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 small yellow onion, chopped (about 1/2 cup)

3 tablespoons butter (can use more)

1-1/2 cups cooked chopped ham

8 large eggs

1/4 teaspoon baking powder (yes baking powder! this will create a fluffy texture)

1/3 cup sour cream

1/4 cup light cream or milk

1/2 teaspoon onion salt

1/8 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper, or to taste

1 cup shredded old cheddar cheese (can use more or less)

Instructions:—————————————-

In a blender combine eggs with baking powder,  sour cream, light cream, onion salt, garlic and black pepper; blend until smooth; set aside.

In a large skillet saute the bell peppers and onion in butter until tender (about 4 minutes).

Add in the cubed potatoes and ham; stir until heated through.

Pour in the egg mixture to the skillet; cook over medium heat until the eggs are just set.

Sprinkle cheese over the top and allow to melt.

You will also find this recipe on www.recipezazz.com

Yield 2-1/2 quarts/8-10 servings

Ingredients:

1 cup sugar

2/3 cup unsweetened baking cocoa

1/4 teaspoon salt

8 cups light cream (such as half and half cream)

2/3 cup water

2 teaspoons vanilla

1/2 teaspoon almond extract

sweetened whipped cream or sweetened whipped cream (optional)

Instructions:————————————–

In a large saucepan combine the sugar with cocoa and salt; stir in light cream and water.

Cook over medium heat until heated through.

Remove from heat stir in both extracts.

Serve in mugs and top with marshmallows or whipped cream if desired.