Reader Recipes

Holiday Meal Plan

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Butter Baked Rice
From Charlotte Campbell of Manquin

Ingredients:

bullet1 t salt
bullet2 cups water
bullet1 cup long-grain rice
bullet1⁄3  cup butter
bulletdash garlic salt
bullet2 chicken bouillon cubes dissolved in 13⁄4  cups hot water
bulletfinely snipped parsley
bullet1⁄4  cup toasted slivered almonds

Directions: Add salt to water and bring to boiling; pour over rice. Let stand 30 minutes. Rinse rice with cold water and drain well. Melt butter in skillet. Add rice and cook over medium heat, stirring frequently until butter is almost absorbed, about 5 minutes. Turn rice into 1-qt. casserole; sprinkle with garlic salt. Pour chicken broth over. Bake, covered, at 325˚ for 45 minutes. Add parsley and almonds and fluff with fork. Bake, uncovered, for 10 minutes longer.

Broccoli Casserole
From Mildred Huffman of Lexington

Ingredients:

bullet2 pkgs. (16-oz.) frozen chopped broccoli, cooked 5 minutes and drained well
bullet2 eggs, well beaten
bullet1⁄2 cup chopped onion
bullet1 cup salad dressing or mayonnaise
bullet103⁄4-oz. can cream of mushroom soup
bullet1 t cornstarch
bullet11⁄2 cups grated sharp cheese

Directions: Mix all ingredients together and fold into broccoli. Pour into 2-qt. greased casserole dish. Sprinkle with cracker crumbs. Dot with butter or top with cheese. Bake at 350˚ for 30 minutes or until hot. Serves 6-8.

Mandarin Orange Cake
From Rose Wyne of Norfolk

Ingredients:

bullet1 yellow cake mix
bullet1 small box instant vanilla pudding
bullet4 eggs (slightly beaten)
bullet3⁄4 cup oil
bullet1 small can mandarin oranges with juice

Directions: Mix cake mix and pudding together, add mandarin oranges, eggs, and oil. Hand mix (do not over-mix ó donít use a mixer). Use greased 13''x9'' pan and bake at 350˚. Check at 45 minutes (to 55 min.). Do not over-bake, as juice will make it burn. Cool completely. Icing: Combine one small tub whipped topping, one small box instant vanilla pudding, one small can crushed pineapple. Do not substitute any ingredients.

Savory Roasted Turkey
From Cynthia Ellis of Fredericksburg

Ingredients:

bullet1 t Italian seasoning
bullet2 t seasoning salt
bullet1 t dry ground mustard
bullet1 t garlic powder
bullet1⁄2 t black pepper
bullet1 turkey (about 12 lbs.) fresh or frozen, thawed
bullet2 bay leaves
bullet2 stalks celery
bullet1 onion, quartered
bullet1 small orange, quartered
bullet1-2 T olive oil

Directions: Preheat oven to 325˚. Combine first 5 ingredients; set aside. Wash turkey and remove giblets. Place turkey on a rack in shallow baking pan. Sprinkle 2 t of seasoning mixture inside the turkey. Stuff bay leaves, celery stalks, onion, and orange inside turkey. Rub oil and remaining seasoning mixture over entire surface of turkey. Loosely tent with foil. Bake 31⁄2-4 hours or until meat thermometer reads 180˚ in thigh. Baste several times with pan juices. Remove foil during the last 30 minutes of cooking. Serves 10-12.

Oyster Casserole
From Isabelle Helsley of Woodstock

Ingredients:

bullet1 quart oysters (drained)
bullet1⁄2 stick margarine
bullet1 cup Ritz crackers (crushed)

Directions: In skillet, brown cracker crumbs in margarine. In casserole dish, layer oysters and crumbs until all is used. Bake at 350˚ for 30 minutes.

Easy Hot Rolls
From Joann Frazier Hensley of McGaheysville

Ingredients:

bullet1 pkg. active dry yeast
bullet1 cup water (warm)
bullet2 cups all-purpose flour
bullet1 T sugar
bullet1⁄2 t salt
bullet1 T canola oil

Directions: Dissolve yeast in warm water. Add oil and sifted dry ingredients; blend well. On floured surface, gently knead dough 5 to 6 times until no longer sticky. Generously grease 13''x9'' pan. Shape into 12 balls. Place in greased pan. Lightly oil top of each roll. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, at least 30 minutes. Yield: 12 rolls.

 

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