Broccoli Soup with Cheddar

[nverland]

Broccoli Soup with Cheddar

Ingredients
1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
Salt to taste
Freshly ground black pepper
1 small russet potato
1 bay leaf
1/4 teaspoon dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
5 cups broccoli florets
6 tablespoons shredded sharp cheddar cheese

Cooking Instructions
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the broccoli and simmer until just tender, about 5 to 7 minutes.
5. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
6. Serve the piping hot soup in bowls, sprinkled with a tablespoon of cheddar cheese.




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Patty's Thanksgiving Turkey

[alexcat.livejournal.com]

Patty’s Thanksgiving Turkey

1 10 -15 pound turkey

~~~

Thaw the turkey according to package instructions. Remove neck and giblets from cavity and wash. Baste with butter if it is not already basted. I try buy to the self basting Butterball turkeys. Heat oven to 325 degrees and wrap turkey in thick foil. Seal it completely and cook 20-25 minutes per pound in the oven. When turkey is done, open foil and drain broth off for use in dressing or gravy. If making dressing around the bird, remove it from the foil and set it in the pan uncovered. Pour dressing around it and let it bake at 350 degrees while the dressing bakes. I put a tent of foil over it for all but about 20 minutes then remove it so the turkey skin will bake to a nice golden brown.

Let the turkey set a few minutes and carve.

Patty's Turkey Dressing

[alexcat.livejournal.com]

Patty’s Turkey Dressing

12 Pillsbury Southern Frozen biscuits, baked according to instructions
1 bag Pepperidge Farm Seasoned Bread Stuffing Mix
1 dozen eggs.
Broth from turkey
2-4 14.5 oz. cans Chicken broth
2 sticks margarine or butter, melted
1-3 Tablespoons sage
Salt

~~~

Heat oven to 350 degrees.

Crumble the biscuits in a large bowl, mix Pepperidge Farm crumbs in with it. Add sage. Add eggs, broth and melted butter. Sprinkle with salt. Stir until you have a rather thin batter, maybe a little thinner than cake batter though it will not be smooth. You can taste this if you are not afraid to taste raw eggs. My mother always smelled to see if it smelled like it should.

Pour into 1-2 Pam sprayed cake pans and around bird. It should be about ¾ an inch to an inch deep. Bake 45 – 60 minutes or until a toothpick inserted in the middle comes out clean.

Cut into squares and serve.