Froze n Cranberry Salad From the kitchen of Sara Horishnyk, Senior Marketing
Southern Collard Greens From the kitchen of Lynn Farmer, Vice President of Marketing. Adapted from Celebrating Our Mothers' Kitchens, The National Council of Negro Women, Inc.
and Communications Coordinator. Written by Sara's grandmother.
INGREDIENTS
INGREDIENTS
1.25 lbs turkey meat, 2 smoked turkey wings, or one smoked turkey drumstick 2 quarts chicken broth (yes, with salt) 3 cloves of crushed garlic 1 large, chopped onion 2 seeded, chopped hot Chile peppers, such as jalapeno 4lbs greens (all collards or mixture of collards, turnip, and mustard greens — my favorite)
Wash greens and remove stems. Cut into pieces. Bring turkey, chicken broth, onion, peppers, and garlic, to boil in large pot. Reduce heat to low, cover and simmer for about 1.5 hours until tender. Add greens, return to boil. Simmer uncovered, about 45 minutes or until greens are tender. Remove turkey to cool. Remove turkey from bones and discard. Return turkey meat to pot. Serve with cornbread (sops up juice!).
9 oz Cool Whip 1 can crushed pineapple 2 can whole cranberry sauce
Put into a mold and freeze.
Ausuki From the kitchen of John Kupris, Major Gifts Officer. A recipe from John's grandmother. Ausuki, which translates to Little Ears, is a Lithuanian, donut-like cookie.
Italian Biscotti Cookies From the kitchen of Steve Nardini, Senior System Administrator, IT. A traditional hard, Italian cookie. Dunk it in coffee or Chianti.
INGREDIENTS
INGREDIENTS
WET STUFF 4 eggs, lightly beaten 1 cup sugar 1/4 lb butter, melted 1/2 oz anise seed (soaked in Brandy, opt.) 1 tsp vanilla flavoring 1 tsp almond flavoring 1/2 cup slivered almonds 1/2 cup currants, cranberries, etc. (opt.) 1/2 cup mini-chocolate chips (opt.)
6 eggs – well beaten 1/4 cup sugar 1 tablespoon shortening
Mix all the Wet Stuff together completely. Add the Dry Stuff slowly and mix thoroughly. This mixture becomes very thick – it’s good for your arms. After mixing, spread out on a cookie sheet into a “loaf”, about 1 to 1.5 inches thick, 4 inches wide, and 12 inches long. This quantity should form about 2 loaves. Cook loaf about 30 minutes at 350°, until the edges just start to brown. Remove from oven and let cool at least 15 minutes. Slice as you would a loaf of bread, making cookies about 1/2” thick and 4 inches long. Lay the cookies flat on the cookie trays and return to 325° oven for an additional 10 minutes on each side. Watch carefully, so they don’t turn too brown.
1 teaspoon vanilla 1/2 teaspoon soda dash of salt enough flour to make stiff dough mix (about 2.5 to 3 cups) Roll out dough. Cut into diamond shapes with a hole in the middle. Twist one end of diamond through hole. Fry like donuts. Make sure both sides are fried (flip each Ausuki) as you fry at 365 degrees in two inches of shortening. Drain on paper towels. Sprinkle with powdered sugar before serving.
DRY STUFF 3 cups flour 1 tsp salt 2 tsp baking powder
For more favorite recipes, visit tpt.org/holidayrecipes .
9
TPT.ORG
Made with FlippingBook Ebook Creator