Curried Turkey Salad

March 30, 2008

Light and crunchy and fun … plus this spicy salad makes fabulous leftovers! SAM

2 quarts coarsely chopped cooked white-meat turkey
1 (20-ounce) can water chestnuts, drained and diced
2 pounds seedless green grapes, halved
2 cups chopped celery
2 cups slivered almonds, toasted and divided
3 cups mayonnaise
1 tablespoon sweet curry powder
2 tablespoons soy sauce

In a large bowl, combine the turkey, water chestnuts, grapes, celery, and 1 1/2 cup almonds. In another bowl, combine the mayonnaise, curry, and soy sauce. Add the mayonnaise mixture to the turkey mixture and chill for several hours. Garnish with the remaining almonds.
Makes 18 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Velveeta Chili

March 28, 2008

Use ground turkey if you like, rather than beef, and serve with sour cream and fresh corn bread. Yum! What a great supper! SAM

1 medium green onion, finely chopped
1 tablespoon olive oil
2 cloves garlic, pressed
1 pound ground beef
1 (8-ounce) can tomato sauce
1 (4-ounce) can chopped green chili peppers, drained
1 teaspoon Worcestershire sauce
1 pound Velveeta cheese, cubed
Salt and freshly ground pepper to taste
Sour cream

In a heavy skillet over medium heat, sauté the onion in the oil until soft, about 5 minutes. Add the garlic and beef and sauté until the meat is no longer pink. Add the tomato sauce, chili peppers, Worcestershire sauce, and Velveeta. Cook, stirring constantly until the cheese melts. Serve in bowls with sour cream.
Makes 4 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Ham Casserole

March 24, 2008

So good, it’s worth baking a ham just to make this casserole. SAM

1/4 cup butter
1 small onion, chopped
1/4 cup all-purpose flour
3 (4-ounce) cans chopped mushrooms, drained with liquid reserved
1/2 cup heavy cream
4 eggs, hard-cooked and chopped
1 cup chopped cooked ham
Sea salt to taste
2 tablespoons dry sherry
1/4 cup toasted breadcrumbs
1 tablespoon olive oil

Preheat the oven to 350 degrees F. Lightly grease a 1 1/2-quart casserole. In a heavy saucepan over medium heat, melt the butter and sauté the onion until soft, about 10 minutes. Add the flour, stirring with a whisk until browned, about 5 minutes. Add water to the mushroom liquid to equal 1/2 cup and pour into the onion-flour mixture along with the cream, whisking until smooth. Add the mushrooms, eggs, ham, salt, and sherry and pour into the prepared casserole. Sprinkle with breadcrumbs and oil. Bake for 30 minutes or until set and browned.
Makes 6 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Sour Cream-Potato Casserole

March 22, 2008

A particularly comforting twist on scalloped potatoes … SAM

6 medium waxy potatoes
1 cup plain breadcrumbs
1 1/4 cup milk, divided
1 (8-ounce) carton sour cream
3 eggs, hard-cooked and sliced
Sea salt and freshly ground pepper to taste

Boil the potatoes in their jackets until tender, about 25 minutes. Slice them thinly. Pre heat the oven to 350 degrees F. Lightly grease a 1 1/2-quart casserole dish and cover the bottom with breadcrumbs. In a medium bowl, mix 1/4 cup milk with the sour cream. Layer half the potatoes and eggs in the casserole dish and season with salt and pepper. Cover with half the sour cream mixture. Repeat the layers and top with breadcrumbs and dots of butter. Pour the remaining 1 cup milk around the sides and bake for 1 hour.
Makes 6 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Sour Cream Pound Cake

March 21, 2008

This is a holiday recipe from Emily’s childhood. Truly, it’s the only pound cake you’ll ever need. SAM

1 1/4 cups butter, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 (8-ounce) carton sour cream
1 teaspoon vanilla extract

Preheat the oven to 325 degrees F. Grease and flour a 10-inch stem or Bundt pan. With an electric mixer on medium speed, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, combine the flour and baking soda. Add to the butter mixture alternately with the sour cream. Add the vanilla. Pour into the prepared pan and bake for 1 1/2 hours. Let cool in the pan on a wire rack for 10 minutes before removing.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.

Brown Sugar Glaze for Ham

March 19, 2008

You can use this glaze on any type of ham you happen to be baking. Just don’t forget to stick whole cloves into the scoring. SAM

Whole cloves
1 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon ground cinnamon
3 tablespoons dry sherry

Score the ham into a diamond pattern and stick whole cloves into the crosses. Mix well the sugar, flour, mustard, cinnamon, and sherry and spread on the ham before baking.
Makes enough for one 10-pound whole ham.

Adapted from Emily’s cookbook All-American Comfort Food.

Irish Oatmeal Pie

March 17, 2008

This pie is full of oatmeal and, yes, truly, it is delicious, especially with Irish Coffee! SAM & HARRY

3 eggs, lightly beaten
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 1/8 cups light corn syrup
3/4 cup whipping cream
6 tablespoons butter, melted
1 1/2 cups sweetened, flaked coconut
1 cup, plus 2 tablespoons rolled oats, uncooked
Pinch of salt
1 1/2 teaspoons vanilla extract
1 (10-inch) deep-dish pastry shell, unbaked

Preheat the oven to 350 degrees F. In a large bowl, combine all ingredients except the pastry shell., mixing well. Pour into the pastry shell and bake for 45 to 55 minutes or until browned and set.
Makes 15 servings.

Adapted from Emily’s cookbook All-American Comfort Food.