Hash Brown Casserole Bacon-Wrapped

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Hash Brown Casserole Bacon-Wrapped
recipes
recipes
Hash Brown Casserole
2
lbs
16
ozs
1
can
1
1/2
cup
2
cups
1
can
Bacon-Wrapped
Stuffed Turkey Breast
frozen hash browns
sour cream
cream of chicken soup
stick of butter
green onions, chopped
sharp chedder cheese, grated
french fried onions
Place potatoes in a large bowl and season with salt and pepper.
Melt butter, combine with green onions, sour cream, soup and 1
cup of chedder cheese. Mix together well and add hash browns.
Pour into oiled Dutch oven; ring top with french fried onions and
fill the center with cheese. Hang on medium hook over low fire
and bake for 45 minutes, or until potatoes are completely warm
and cheese melts.
Oven directions: 350 degrees for 45 minutes in 9x13 inch pan.
Campfire Café
Mondays at 5:30pm, Sundays at 5:00am ET
St
e
amed
Plum
Pudding
Cake
with Brandied Hard Sauce
Combine brandy, raisins, cranberries, apple, currants and
pecans in a bowl and let soak 30 minutes. In a mixer bowl, beat
butter and sugar until very creamy. Add eggs and beat well.
Stir in soaked fruit and nuts. In a medium bowl, combine all
dry ingredients along with the candied ginger. Add to creamed
ingredients and mix well.
Pour batter into greased, 6-cup steamed-pudding mold. If your
mold doesn’t come with a lid, cover the top with heavy foil and
use a rubber band or kitchen string to secure the foil in place.
Place a rack or canning jar rings in the bottom of a deep pot.
Place filled mold on top and fill pot with hot water to 2/3 way
up the side of the mold. Cover pot and simmer gently 3 hours,
replacing water as needed.
Remove pudding mold from water and let stand 15 minutes
before removing the cake.* To serve, pour 2 tablespoons warm
brandy over hot pudding. Heat another 1/4 cup brandy in a
small saucepan and light with a match; pour over pudding.
Serve with Brandied Hard Sauce.
Judie Byrd’s Kitchen
66
RFD-TV THE MAGAZINE
¾ cup
brandy
1
cup golden raisins
1
cup dried cranberries
1
large cooking apple, peeled and chopped
½
cup currants
1
cup chopped walnuts or pecans
½
cup butter, softened
1½ cups firmly packed brown sugar
2
eggs, beaten
1
cup
flour
1
cup fine, dry bread crumbs
1
tsp
baking soda
1
tsp
cinnamon
1
tsp
dried ginger
½
tsp
salt
½
tsp
allspice
½
tsp
nutmeg
¼
cup chopped candied ginger
¼ - ½ cup brandy for dousing and flaming
Brandied Hard Sauce (recipe follows)
Brandied Hard Sauce:
½
cup butter, softened
4
cups sifted powdered sugar
2-3 Tbs
brandy
Cream butter and sugar and enough brandy to make
creamy consistency. Store in refrigerator up to 2 weeks.
Serve at room temperature.
Weekdays at 12:30pm & Saturdays at Noon ET
Cookin’ Outdoors with Johnny Nix
3 lb Turkey Breast
thin sliced bacon
package chopped spinach,
thawed and drained
stick butter, softened
garlic, crushed
dried basil
Asiago cheese, shredded
Remove packaging from turkey breast and
place breast skin side down on cutting board,
spreading the skin out as much as possible to
allow to wrap around breast. Butterfly breast if
whole. Blend butter, garlic and basil together
and spread over inside of turkey breast. Place
spinach lengthwise down center of turkey breast
and top with Asiago cheese. Pull skin around
breast to make a roll. Set aside. Lay strips of
bacon on cutting board slightly overlapping each
piece. Place turkey breast on top of bacon strips
and begin overlapping bacon horizontally over
turkey breast. Making sure to overlap ends of
bacon to prevent curling of bacon while cooking.
Place turkey breast on roasting rack uncovered
and bake at 450 degrees for approximately 1
to 1½ hours or until thermometer reads 170
degrees. Remove from oven and allow to rest
prior to carving.
Saturdays at 1pm ET
Tomato Basil Bisque with Creamy Herbed Dollop
and Sisters Club
Roast tomatoes in 350 degree oven with
olive oil and salt and pepper for about
10 min. Peel off skin and let cool slightly.
Chop tomatoes and add to pot on stove on
medium heat. Add butter, chicken stock, salt
and pepper, and 2 tsp basil pesto. Reduce
heat and simmer 10 minutes. Transfer to
food processor or use immersion blender
to blend until smooth (may need to strain
liquid from and coarse pieces). Put blended
mixture back in pot and add cream and
basil. Heat to desired temperature. For
topping, mix cream cheese, pepper, 1 tsp.
basil pesto, and 2 tbsp heavy cream in a
bowl. Use as garnish for soup along with
julienned basil.
Sisters Club:
To make pesto mayo – mix ½ cup mayonnaise
with 2 tsp basil pesto. Spread pesto mayo
on both sides of bread and layer with the
rest of the ingredients. Enjoy!
4 large tomatoes roasted, peeled, and chopped
3/4 stick of butter
2
cups chicken stock (or vegetable stock)
Salt and pepper to taste
Fresh basil chopped and 4 leaves julienned
2
cups heavy cream plus 2 tablespoons
¼
cup cream cheese
3
tsp basil pesto
Rx for Healthy Lifestyles
rfdtv.com
1 1
lb 1
10oz ½ 1
Tbs
2
tsp ½
cup Sundays at 2:30pm ET
Sisters Club:
Your choice of bread
Shaved turkey breast
Shaved ham
Crispy bacon
Lettuce
Tomato
Provolone cheese
Cheddar cheese
Pesto Mayo
www.RxHealthylife.com
www.southernsisters.info
NOVEMBER | DECEMBER 2013
67