Holiday Meal
Plan
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your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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Butter Baked Rice
From Charlotte Campbell of Manquin
Ingredients:
 | 1 t salt |
| 2 cups water |
| 1 cup
long-grain rice |
| 1⁄3 cup butter |
| dash garlic
salt |
| 2 chicken
bouillon cubes dissolved in 13⁄4 cups hot
water |
| finely snipped
parsley |
| 1⁄4 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:
| 2 pkgs.
(16-oz.) frozen chopped broccoli, cooked 5 minutes and drained well |
| 2 eggs, well
beaten |
| 1⁄2 cup
chopped onion |
| 1 cup salad
dressing or mayonnaise |
| 103⁄4-oz.
can cream of mushroom soup |
| 1 t cornstarch |
| 11⁄2
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:
| 1 yellow cake
mix |
| 1 small box
instant vanilla pudding |
| 4 eggs
(slightly beaten) |
| 3⁄4 cup
oil |
| 1 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 � don�t 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:
| 1 t Italian
seasoning |
| 2 t seasoning
salt |
| 1 t dry ground
mustard |
| 1 t garlic
powder |
| 1⁄2 t
black pepper |
| 1 turkey
(about 12 lbs.) fresh or frozen, thawed |
| 2 bay leaves |
| 2 stalks
celery |
| 1 onion,
quartered |
| 1 small
orange, quartered |
| 1-2 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:
| 1 quart
oysters (drained) |
| 1⁄2
stick margarine |
| 1 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:
| 1 pkg. active
dry yeast |
| 1 cup water
(warm) |
| 2 cups
all-purpose flour |
| 1 T sugar |
| 1⁄2 t
salt |
| 1 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. |
