Recipes from Christmas Open House 2017
December 9, 2017
Turkey Soup with Rice - Barefoot Contessa
1 Turkey Carcass 2 stalks celery with leaves, course chopped 2 carrots, course chopped 1 onion, peeled and quartered 1 bay leaf 8 cups water 3 Tbsp. butter 1 cup chopped onion 1 cup chopped celery 2 Tsp. dried thyme 2 cups chopped carrots 1 cup rice 2 cups chopped left over turkey 1 cup frozen or left over corn 3 Tbsp. fresh parsley
Salt and pepper to taste
Simmer first six ingredients for 2-3 hours over medium heat. Strain and discard vegetable and bones. Reserve turkey stock. In a large pot melt butter and cook onions until tender. Stil in celery and thyme, then carrots and rice and toss to coat. Stir in turkey stock and bring to a simmer. Cook until vegetable and rice are tender. Stir in turkey, corn and parsley. Season to taste with salt and pepper.
Spiced Cider - Barb Lockwood
For every gallon of cider add: One quart of orange juice 2 Tbsp. undiluted frozen lemonade Mixture of one cup water, four cinnamon sticks, One Tbsp. whole cloves, bring to boil then add to cider mixture.
Breakfast Cookies - Mary Trifunovic - Penzeys
Preheat oven to 350 degrees 2 sticks unsalted butter 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 tsp. almond extract 1 tsp. vanilla extract 1 1/2 cups flour 1 tsp. baking soda 1 tsp. cinnamon (Saigon) 3 cups oats, quick or regular 1 cup raisins 1 cup dried cranberries 1 cup coconut 1 cup toasted sliced almonds
Cream butter and sugars. Add eggs and extracts. Sift flour with soda and cinnamon. Add to mixture and mix till incorporated. Add oats and rest of ingrediants. Bake 14 to 16 minutes.