Smothered Turkey
Ingredients:
- 8 C. Baked Turkey, chopped into 1 ½ inch cubes
- 2 Tbsp. All Purpose Flour
- 2 lbs. Mushrooms
- 2 C. Turkey Broth
- 2 C. Heavy Cream
- 2 Tbsp. Worcestershire Sauce
- ¼ tsp. Soy Sauce
- 1 Large White Onion
- ¾ c. Celery, chopped
- 4 Colorful Sweet Peppers, chopped
- 1 C. Dark Rum
- ½ lb. Butter
- 4 Eggs
- ½ tsp. Paprika
- Salt and Pepper to taste
Directions:
- Cut mushrooms into quarters and saute in melted butter. Add celery, peppers and onion. Cook until soft.
- Add broth and soy sauce and mix. Add turkey cubes.
- In a bowl, beat eggs well and then add cream and flour.
- Add mixture to the turkey. Add salt, pepper, paprika, Worcestershire sauce and rum.
- Let simmer all together. Serve on toast, over rice or noodles.
Holiday Pumpkin Pie
Ingredients:
- 1 ½ C. Canned Pumpkin Pulp
- 2 Tbsp. Butter, melted
- 1 tsp. Cinnamon
- ½ tsp. Ginger, ground
- 1 Tbsp. Lemon Juice
- 2 Eggs
- ½ C. Brown Sugar
- ½ C. White Sugar
- ¼ tsp. Allspice
- ¼ tsp. Clove
- ¼ tsp. Mace
- ¼ tsp. Nutmeg
- 3 Tbsp. Dark Rum
- 2 Tbsp. Flour
- 1/8 tsp. Salt
- 1 C. Whole Milk
Directions:
- Pre-heat oven to 450°F. Grease and flour a 9-inch pie pan and place an uncooked, all-purpose pie crust in pan.
- Put pumpkin pulp in a bowl and add the melted butter, cinnamon, ginger, lemon juice, allspice, clove, mace, nutmeg and rum.
- In a separate bowl, beat eggs until light and then add the flour and blend together well. Add dark and white sugar, salt and milk.
- Combine both bowls together in a larger bowl and mix well. Pour pumpkin filling into the 9-inch pie pan.
- Place pan in center of oven and bake for 15 minutes at 450°F.
- Reduce heat to 375°F and bake for an additional 30 minutes, or until custard sets.
- Insert a cake tester in the center of pie. If tester comes out clean, the pie is done. Serve plain or with whipped cream.
