Taste of Home - October/November 2006 - Doridro

Pretty Gelatin Molds1 package (3 ounces) orange gelatin3/4 cup boiling water3/4 cup whole-berry cranberry sauce1 medium navel orange, peeledand finely chopped4 lettuce leavesSecondhand Turkey1/2 pound sliced fresh mushrooms1/2 cup chopped celery5 tablespoons butter, divided2 tablespoons cornstarch2 cups milk2 cups cubed cooked turkey2 cups cooked egg noodles1/4 cup chicken broth1 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon white pepper1/2 cup dry bread crumbsIn a bowl, dissolve gelatin in boiling water.Stir in cranberry sauce and orange. Pourinto four 1/2-cup molds coated with nonstickcooking spray. Chill for 3-4 hours oruntil set. Unmold onto lettuce-lined plates.Yield: 4 servings.OCTOBERNOVEMBER2006 Festive Cranberry Drink4 cups fresh or frozen cranberries3 quarts water, divided1-3/4 cups sugar1 cup orange juice2/3 cup lemon juice1/2 cup red-hot candies12 whole clovesOCTOBERNOVEMBER2006In a large skillet, saute mushrooms and celeryin 3 tablespoons butter until tender.Combine cornstarch and milk until smooth;stir into mushroom mixture. Bring to a boilover medium heat, stirring constantly.Cook for 1 minute or until thickened.Stir in the turkey, noodles, broth, salt,thyme and pepper. Pour into a greased 2-qt. baking dish. Melt remaining butter; tosswith bread crumbs. Sprinkle over casserole.Bake, uncovered, at 375° for 20-25minutes or until heated through. Yield: 4servings.Cranberry Pumpkin Bread3-3/4 cups all-purpose flour3 cups sugar4 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt4 eggs1 can (15 ounces) solid-packpumpkin1/2 cup vegetable oil2 cups fresh or frozen cranberries,thawed1 cup chopped walnutsOCTOBERNOVEMBER2006In a Dutch oven or large kettle, combinecranberries and 1 qt. water. Cook overmedium heat until the berries pop, about15 minutes. Remove from the heat. Strainthrough a fine strainer, pressing mixturewith a spoon; discard skins. Return cranberrypulp and juice to the pan.Stir in the sugar, juices, red-hots and remainingwater. Place cloves on a doublethickness of cheesecloth. Bring up cornersof cloth and tie with kitchen string to forma bag; add to juice mixture. Bring to aboil; cook and stir until sugar and red-hotsare dissolved.Remove from the heat. Strain through afine mesh sieve or cheesecloth. Discardspice bag. Serve drink warm or cold. Yield:3 quarts.OCTOBERNOVEMBER2006In a large bowl, combine the flour, sugar,pumpkin pie spice, baking soda and salt. Inanother bowl, beat the eggs, pumpkinand oil; stir into dry ingredients just untilmoistened. Fold in cranberries and walnuts.Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-80 minutesor until a toothpick inserted near thecenter comes out clean. Cool for 10 minutesbefore removing from pans to wireracks to cool completely. Yield: 2 loaves.34 Taste of Home • October/November 2006