Tuesday, November 6, 2012

5 Days of Preparing for the Holidays--Cooking


Welcome back to Preparing for the Holidays. Today we are talking about cooking!

I'll share a couple of my favorite recipes, which could be used for either Thanksgiving or Christmas.

Special K Roast

1 stick margarine
½ c. nuts (walnuts are my favorite to use), chopped fine
2 lbs. Cottage cheese
2 large onions
5 eggs
½ large box Special K
½ c. milk
3 pkgs. George Washington golden broth (or bouillon cubes)
½ tsp. Garlic salt
1 tsp. Honey or brown sugar

Dissolve honey, garlic, salt, and broth in ½ cup milk and add last.  Mix well and bake 40-50 minutes at 350 degrees.  Bake in a fairly thin layer.
(thank you, Mom)

Harvest Nut Roast

1 ½ c. chopped onion
2 Tbs oil (olive is best)
2 ½ c finely chopped celery
¾ c chopped walnuts
¾ c ground pecans, or pecan meal   
1 ½ tsp salt
2 c soy milk (plain Silk is good)
1 ¼ tsp basil
½ tsp sage or 1 ¼ tsp thyme
3 c whole grain bread crumbs

Saute onions in water and oil until clear.  Put in bowl and add remaining ingredients, omitting bread crumbs.  Stir together well.  Fold in bread crumbs.  Pour into greased 8” x 8” baking dish.  Bake at 350 degrees for 60 minutes.  To prevent overbrowning on top, may need to cover with foil near end of baking time.  Delicious with gravy.
(adapted from Country Life cookbook)

Country Style Gravy

2 C water
½ cashew raw pieces
1 TBS onion powder
¼ tsp garlic powder
14 tsp salt
3 TBS Braggs liquid aminos (unfermented soy sauce)
1 TBS Brewer’s yeast flakes
1 TBS cornstarch

Place all ingredients in blender, and blend on high 2-3 minutes, until creamy. Pour into saucepan and cook on medium-high until thick, stirring constantly. Can be served over entrée roasts or loaves, potatoes, or biscuits.
Yield: 2 ½ cups
(adapted from Country Life cookbook)

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