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2003-11-20 / Arts & Entertainment

Semi-Holidays For The Holidays

Semi-Holidays For The Holidays

Herb Roasted Turkey served with Slow-Roasted Turkey Gravy, sweet potatoes and Roasted Orange Cranberry Sauce

Start a new holiday tradition this year — spend less time in the kitchen! Enjoy more time mingling with family and friends by creating delicious dishes that are quick, simple and semi-homemade.

"Combining fresh ingredients with carefully chosen prepackaged foods can save you precious time in the kit-chen," said Sandra Lee, author of "Semi- Homemade Cooking." "During the holi-days you can create your favorite re-cipes in a few easy steps — with items available at your local grocery store."

Begin by giving this year’s turkey added flavor using a few pantry staples. Try combining Swanson chicken broth, lemon juice, basil, thyme and pepper together to create a quick and easy mixture for basting.

Herb Roasted Turkey

Chocolate Mousse Napoleons

Prep Time: 15 minutes Cook Time: 4 to 4 1/2 hours

1 can (14 ounces) Swanson Chicken Broth (1 3/4 cups)

3 tablespoons lemon juice

1 teaspoon dried basil leaves, crushed

Green Bean Casserole

1 teaspoon dried thyme leaves, crushed

1/8 teaspoon pepper

1 12- to 14-pound turkey

MIX broth, lemon juice, basil, thyme and pepper. ROAST turkey according to package directions, basting with broth mixture. STAND 10 minutes be-fore slicing. Discard any remaining broth mixture. Serves 14.

Slow-Roasted Turkey Gravy: Re-move turkey from roasting pan. Pour off fat. Mix 1 can (14 ounces) Swan-son Chicken Broth with 3 tablespoons all-purpose flour in roasting pan. Cook and stir until mixture boils and thickens. Makes 1 3/4 cups.

Ultra Creamy Mashed Potatoes: Cook fresh potatoes in Swanson Chicken Broth, instead of water, until tender. Drain and reserve broth. Mash potatoes with some of the broth, light cream, butter and pepper. Add additional broth, if needed, until desired consistency.

Savory Vegetables: Simmer your fav-orite vegetables in Swanson Chicken Broth until tender-crisp. No butter needed

Green Bean Casserole

Prep Time: 10 minutes Cook Time: 30 minutes

1 can (10 3/4 ounces) Campbell’s Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

Dash pepper

4 cups cooked cut green beans*

1 1/3 cups French’s French Fried Onions, divided

MIX soup, milk, soy sauce, pepper, beans and 2/3 cup onions in 1 1/2-quart casserole.

BAKE at 350°F for 25 minutes or until hot. Stir. SPRINKLE with remaining onions. Bake 5 minutes. Serves 6.

*Use 1 bag (16 to 20 ounces) frozen green beans, 2 packages (9 ounces each) frozen green beans, 2 cans (about 16 ounces each) green beans or about 1 1/2 pounds fresh green beans for this recipe.

Chocolate Mousse Napoleons

Thaw Time: 30 minutes

Prep Time: 25 minutes

Bake Time: 15 minutes

1/2 package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)

1 cup heavy cream*

1/4 teaspoon ground cinnamon

1 package (6 ounces) semi-sweet chocolate pieces, melted and cooled

1 square (1 ounce) semi-sweet chocolate, melted

Confectioners’ sugar

THAW pastry sheet at room temperature 30 minutes. Preheat oven to 400°F. UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet. BAKE 15 minutes or until golden. Remove from baking sheet and cool on wire rack. PLACE cream and cinnamon in bowl. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 bottom halves with chocolate cream. Top with remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.

DRIZZLE with melted chocolate and sprinkle with confectioners’ sugar just before serving. Makes 18 Napoleons.

*You can substitute 2 cups thawed frozen nondairy or dairy whipped topping for heavy cream. Proceed as di-rected.

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