thanksgiving turkey

This recipe is a combination of a recipe that we found several years ago and the technique that my grandmother used.

The quantities will change based on the size of the turkey.  This year we had about a 14 lbs turkey.

1 small onion chopped fine

4-5 Hungarian wax pepper chopped fine.

1 stick margarine softened. (1/2 cup)

salt if desired

mix so that it is sort of a paste

After the turkey is defrosted, gently separate the skin on the back using your hand, a small parring knife may be used to assist. Be careful not to put any extra holes in the skin.  Add the mixture between the skin and the meat.  Place the bird in the pan with the back up (upside down from most recipes) so that the leggs and wings are on the bottom rather than the top, this will allow the fat and flavor to filter through the bird while it cooks an help keep the white meat moist.

Cook for half the time covered, the remove the cover for the second half.  There is no basting.  Use the  temperature and time recommended for the size.

We have enjoyed this recipe for several years and is now the only way we will prepare it.  The pepper flavors and gives a mild spicy flavor to the meat closest to the skin, leaving the rest very flavorful. 

Note,  any variety of hot pepper will work.

Idea--Needs Testing--Orange Rolls

So I made some orange rolls over conference weekend, and after we had them I decided I wanted to figure out a way to merge 2 recipes together.
Both from Taste of Home. Orange-Cheesecake Breakfast Rolls Recipe and Orange-Glazed Bunny Rolls Recipe.


So this is an Idea, never been tested, merging of the 2. Just saving here till I want to make orange rolls again. Try at your own risk. (And leave me a comment on how it turned out!)

Bunny Orange Rolls

Ingredients

• 4 1/2 tsp Yeast
• 3/4 cup warm water (110° to 115°)
• 3/4 cups warm 2% milk (110° to 115°)
• 1 1/2 cup sugar
• 2 eggs
• 3 tablespoons butter, melted
• 1-1/2 teaspoons salt
• 7 to 8 cups all-purpose flour
• 1 package (8 ounces) cream cheese, softened (tofutti or similar non-dairy)
• 1 tablespoon orange juice concentrate
• 1/2 teaspoon vanilla extract
• Orange Zest (from 1/2 an orange)
• GLAZE:
• 2 cups confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon grated orange peel

Directions

• In a large bowl, dissolve yeast in warm water and about 1 tsp of the sugar. After proofed Add the milk, cream cheese, orange juice, vanilla, rest of sugar, eggs, butter, salt, orange zest and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. 
• Punch dough down; turn on a lightly floured surface. Divide into 21 pieces. Shape 20 pieces into 12-in. ropes. Fold each in half; twist top half of the open end twice to form ears. Place 2 in. apart on greased baking sheets. Shape remaining dough into 20 balls. Place one on the loop end of each roll to form a tail; press into dough. cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks. In a small bowl, combine the glaze ingredients; beat until blended. Spread over rolls.

Vegan Funeral Potatoes

I found this recipe on Vegancognito.

Every year our ward (church) does a Christmas dinner that is ham, corn, funeral potatoes, salad, and rolls. With John's milk allergy it means he usually only gets ham and corn. (Croutons in the salad make it a no go.) So this year I decided to try making funeral potatoes milk free to bring so that we would have something to eat. Although at times while cooking this it smelled awful, it turned out really well. This isn't something I would make normally, but then I wouldn't make funeral potatoes regularly. There's a reason it's called funeral potatoes and not everyday potatoes.


Vegan Funeral Potatoes
Makes 1 9x13" pan

1/2 cup soy milk
1/2 cup no-chicken broth {she suggested Better Than Bullion No-Chicken Broth Paste, but I used vegetable broth}
8 oz. vegan sour cream {used Tofutti Better-Than-Sour-Cream, which is a 12 oz container and I just used all of it}
1 recipe Favorite Cheese Sauce {recipe below}
2 lb bag of frozen hash browns, thawed {she said squares, I just used regular hash browns, and I didn't thaw them, but the cheese sauce was still hot so I figure it evened out}
3 cups corn flakes cereal
3 tbsp vegan butter, melted {She suggested Earth Balance Buttery Sticks, but I just used the margarine I had, I don't care for the taste of Earth Balance.}

1. Preheat the oven to 350 degrees. Lightly grease a 9x13" casserole dish {preferably glass she said, I used foil it came out fine} and set aside.

2. In a large bowl, stir together soy milk, broth, sour cream, and cheese sauce until well combined. Fold in hashbrowns gently until well coated. The mixture will be very soupy. (Wasn't very soupy, maybe because of extra sour cream?)Do not be alarmed, it will thicken in the oven. Spoon the mixture in the prepared casserole dish.

3. Crush the corn flakes and mix with the melted butter. Sprinkle over the top of the casserole.

4. Cover the casserole with foil and bake for 25 minutes. Remove the foil, and bake for another 15 minutes or so, until the casserole is heated and has thickened, and the corn flake topping is crisp. Serve immediately.

Favorite Cheese Sauce
Makes 3 cups

1 cup raw cashews {pieces is fine, they don't have to be whole}
2 cups water
1 small red bell pepper {or 1/4 cup canned pimentos or roasted red peppers}
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast flakes
1 tsp prepared yellow mustard
1 tbsp lemon juice

Blend all ingredients in a food processor or blender until smooth, several minutes. Pour the sauce into a medium-sized pan, bring to a slow bubble, and cook until it has thickened.