Artichoke parmesan sourdough stuffing

Debbie gave me this recipe. 'nuf said! Honestly... don't put it in the bird! I believe this originated in Sunset magazine (Nov 2008). I made it last year for my fabulous husband's parents when they joined us for dinner. It was delish! serves 12 (makes 10 C) Time 1 1/2 hours

Ingredients:

1Lb mushrooms, rinsed, ends trimmed, and sliced
1 Tbsp butter
2 onions (3/4 lb. total), chopped
1 C chopped celery
2 Tbsp minced garlic (fresh)
About 2 C reduced-sodium chicken broth
1 loaf (1lb) sourdough bread, cut into 1/2-in cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated Parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 Tbsp. minced fresh rosemary leaves or 3/4 tsp crumbled dried rosemary
salt and freshly ground black pepper
1 lg egg

Steps to Prepare:

1) In a 12-in frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. Pour into a large bow. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2) pour 2 C broth into bowl and add bread, artichoke hearts, and Parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3) Preheat oven to 325 degrees to 350 degrees. Spoon stuffing into a shallow 3 qrt (0x13 dish) casserole. For moist stuffing, cover with foil; for crusty stuffing,k do not cover. Bake until hot or lightly browned, about 50 min.

Make ahead: up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Don't forget the potatoes...

Don't forget garlic mashed potato delights. These beauties are HEAVENLY!

WARNING:

If you make these you will be invited to re-make them next year for your food assignment also.

Aunt Sherry's yams

As young children we couldn't even wash down candied yams with sparkiling apple cider... they just never tasted right. No offense to those of you who look forward to marshmallows on your yams... Needless to say, there was always a left over pan of yams on the Thanksgiving table. Every year mum talked us into trying "just one bite". How could she ask us to eat them when she didn't even eat them herself? Then one year Aunt Sherry had the assignment for yams. Ever since then, there are just not enough. They are a family favorite, even among the wee ones... The only other recipe that even rivals is Rosie's yams and quinoa... I'll try to coax her into posting them before the big feast! Enjoy!!!

Ingredients:

5-7 yams (peeled and cut to boil)

chicken bullion

brown sugar

salt

1/2- 3/4 C walnuts

1 C butter (melted)

To Make:

boil peeled and cut yams in chicken bullion water until soft (about 10-15 min)

place in a 9X13 dish

sprinkle with brown sugar (more or less for sweet taste)

lightly salt over top

sprinkle chopped walnuts over entire top of yams (again, to taste)

drizzle butter over the top and watch them yams begin to soak in such delight!

* Preheat oven 325 degrees F

Bake @ 325 degrees F for 20 min

Lettuce Wraps

I got this recipe from the Internet and changed it up a little bit! It was sooooo good.....move over PF CHANG!


To start with:


Grill 2 or 3 Chicken Breasts

(The recipe said to cook them in a pan on the stove. Chicken RARELY tastes good like this. If you grill your chicken until it is cooked but NOT overcooked it is so much better on the grill. Be careful though.....you can also get DRY chicken from overcooking it on the grill.)


After I cooked it I cut it into some big chunks and then got out my chopper. You know what a chopper is ...... right? Here you go.... Chop the chicken until it looks like chicken in a lettuce wrap! Don't chop it to much or it will turn to MUSH!

Stir Fry Sauce

1/4 c. water
1 tsp. cornstarch
1/3 c. soy sauce
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. olive oil
2 tsp. sesame seeds
1/2 to 1 tsp. red pepper flakes
1 tsp. chili oil (I got this at Fresh & Easy because it was so much cheaper there)
1/2 tsp. minced ginger

Put all ingredients in a pan except for water and cornstarch. While heating mix together water and cornstarch and then add while stirring.

In a skillet saute: 3 green onions, 2/3 cup shredded carrots (I bought them already shredded), and 1 can water chestnuts (chopped with chopper) for about 5 minutes. Then add the chopped chicken and stir fry sauce and 1/4 c. sliced almonds.

Serve on head lettuce or butter lettuce.

Dipping Sauce

1/4 c. water
3/4 tsp. cornstarch
1/3 c. sugar
1/3 c. vinegar
1/4 c. soy sauce
1 tsp. minced ginger
1 tsp. olive oil
1/2 tsp. sesame seed
1/4 tsp. minced garlic
1 dash red pepper flakes
1 dash parsley

Prepare this exactly the same way as the Stir Fry Sauce.

Veggie and Tofu lo mein with Teriyaki

This little ditty is soooo tasty. I dare you to make it... your taste buds will par-tay and your heart will thank you. This, my friend, is brain food!Teriyaki sauce:

(to mix up and set aside for later)

1/4 cup soy sauce
1 cup water
1/2 teaspoon black strap molasses
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar

Lo Mein/ Stir Fry

1 medium white/yellow onion -sliced thin

1 red bell pepper- sliced into thin strip about 1/2" long

1 1/2 C chopped purple cabbage

4 carrots- peeled and sliced

1 zucchini- peeled and sliced into small sticks

2 celery sticks- cut small

6 mushrooms- sliced

1/2 bunch fresh spinach-washed and chopped (large)

Saute veggies in 1/4 C olive oil while Adding 1 pkg. Tofu Lo mein noodles and 3/4 of Teriyaki sauce and 2 eggs. Cook over Medium heat for 10-15 min.

Serve with brown rice. You can use the remaining sauce to pour over dish if you don't have enough.

The world's Greatest Chocolate Chip Cookies, "filled with Joy and Deliciousness"

This delicious recipe came from here. If you don't typically read {A*lovely*Lifestyle} I would very much encourage you to. You might find that the lovely ladie's life is as delicious as her cookies. These cookies should be in every home... they are to die for!Ingredients:

2 C. Butter

2 C. Sugar

2 C. Brown Sugar

4 Eggs2 TSP Vanilla

4 C. Flour (I use home ground wheat flour)

*5 C. Oatmeal(Blend in blender until powdery)

1 TSP Salt

2 TSP Baking Powder

2 TSP Baking Soda

24 oz chocolate chips (I use milk choc.)

** 1 8oz Hershey’s bar (grated)***

3 C. chopped nuts (I omit the last two)

Directions:

Cream together butter & sugars Add eggs & vanilla Mix together flour, oats, salt, baking powder & baking soda Mix all together Stir in chips & grated Hershey’s bar & nuts if you are using them.

Bake on ungreased baking sheet Place 2 inches apart Bake for 6 minutes @ 375****

Louisa's hot fuge sauce

As previously noted... If it's Louisa's it is good. Some may think hot fudge is used to drizzle as a light topping to enhance the flavor of vanilla ice cream. Well... that is because they haven't yet made this recipe. As per the request of the lovely Andrea in far away lands, I give the hot fudge recipe that will make you re think what to drizzle and if there really is a need to drizzle anything at all.... because sometimes a spoon in the hot fudge isn't a bad idea!

Enjoy your next batch... drink some for me!

How to create:

1 1/2 cubes butter (melt)

Add to melted butter:

1/2 C cocoa

2 C sugar

1 can evaporated milk

1tsp vanilla

Bring to ingredients to boil stirring constantly.

Then blend in a electric blender while HOT.

Serve HOT!