Ingredients

2 Onions(chopped)

2 tb chopped fresh parsley

1 stalk celery(chopped)

1 tb Chopped fresh dill

2 tbsp butter, 3/4 lb Roasted chestnuts(peeled)

1 lb ground beef, coarsely chopped liver from turkey, finely chopped 1/4 lb Pignoli nuts

1/2 c White raisins

1 lb Mild breakfast sausage

1/4 cup of White rice

1/2 cup of Dry red wine

1 cup of  Water, 2 tb Tomato paste

1 lb White bread crumbs, salt and pepper to taste.

Lets follow Stella’s instructions

First brown the onions and celery in butter.  Now  add beef, liver, and sausage and cook until brown.

Add the wine and tomato paste,  herbs, and simmer until meat is tender.

Now add nuts, raisins, and rice.

Stir in the water and cook, covered, until the rice is done.

Mix in bread crumbs and season to taste.  Stuff loosely inside the turkey.

Stuffs a 10-12 pound turkey.

We hope you like this stuffing.   enjoy

Polly

It’s another free recipe for you and it has been sent in by suzanne from Minnesota, she says this is one that her mother makes most year on Thankgiving Day.

Ingredients

4 Slices TURKEY BACON cut into 1-inch pieces

1 Cup onion chopped

1 Cup celery chopped

1/2 Pound mushrooms sliced

1 Package (4 ounces) wild rice cooked according to package directions

2 Cups bread crumbs

1/2 Pound TURKEY BREAKFAST SAUSAGE cooked

1 Teaspoon dried oregano

1/2 Teaspoon dried sage

Salt and Pepper for seasoning

Lets get cooking

Preheat oven to 325. In medium-size skillet, over medium heat, saute bacon until almost crisp.

Add the onion, celery and mushrooms; continue cooking until vegetables are tender.

Now in large bowl combine bacon mixture, wild rice, bread crumbs, sausage, oregano and sage.

Season to taste with salt and pepper if desired.

Spoon dressing into lightly greased 2-quart casserole dish.

Bake, covered, at 325 degrees F. 35 to 40 minutes

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Grandma use to use this pastry all the time because you only had to have the basic ingredients and it was so quick to make.

Ingredients

2 cups of flour

1 cup of suet (if fresh you will have to shred it)

a little water

Take all the ingredients and mix together to form a dough.   See it is that simple.

Roll it out and line a greased pudding basin with the dough and place inside anything you wish.  Just place basin in a Saucepan of water (remembering not to let the water cover the top of the pudding, use foil to cover the top of the pudding)  and boil for about 1-2 hours.

Once done you will have a great suet pastry pudding.  We have put a couple of suet pudding recipes on this website for you to try, and we will be adding more.

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• Recipe Review: Gourmet’s Strawberry Dumplings (thekitchn.com)

Ingredients

1 lb of steak (chopped and diced into pieces)

half a pound of kidney (Lambs Kidneys are best (chop and diced into pieces))

1 onion (slice and dice)

2 cups of flour (plain)

1 cup of suet

gravey mix

salt and pepper for seasoning (you can put mixed herd if you wish)

a little water

Here we go, one steak and kidney pudding coming up.

Make the suet pastry first, put the flour and suet into a mixing bowl, add a little water and mix together until it forms a dough.

Take the dough and roll it out on a flat surface until a quarter of an inch thick, get a pudding basin and grease with a little butter or lard  now line the basin with the dough, making sure to leave enough dough for a top, if you have made enough dough, don’t worry, because you can alway make a little more dough,  just remember when making the dough, that always half  the amount of suet to the flour. (so if using 1 cup of flour, use half a cup of suet).

Now that you have lined the pudding basin with the dough, mix together the steak,  kidney and onion (and mixed herds if you wish) salt and pepper and put into the pudding basin you have just lined with the dough, take a little of the gravey mix add to a little water and pour over the steak and kidney.  Take that rest of the dough and place over the top and pinch the sides together so that the pudding is sealed.

Place foil around the top of the pudding bowl (or use a cloth) and tie so that the water does not get into the pudding.  Place the bowl into a saucepan of water (making sure not to cover the pudding) just enough to go halfway up the side of the pudding basin, place the saucepan lid on the saucepan and boil for 2-3 hours.  Keep an eye on the water so that the saucepan does not boil dry.

Once cooked take out of the saucepan (being careful not to burn yourself) take the foil or cloth off the top now place a plate over the top and turn upside down and the pudding should slide out.

Cut and serve with fresh vegetables.

Enjoy

Polly and Flo

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• Pizza Dough Recipe (fireplaceshop.co.za)

There isn’t much to it but, it great hot or cold.  Today you can buy ready madepotty Dick but it isn’t made the orginal way, they make it today as a sponge mix, but years gone by they made it with suet pastry.

Ingredients

3 cups of  flour

1 and a half cups of  Suet (if fresh then shred it)

1 cup of currants.

a little water to mix

and a cloth to put it in (we use a piece of linen)

Well lets get cooking.

Put the flour and suet into a mixing bowl, add the currants and a little water and mix together  until it forms a dough.

Now place the cloth on a flat surface, take the suet pastry that you just made and with the plam of your hands roll the dough to form a ball, place the ball of dough into the centre of the cloth, take the ends of the cloth and tie them together making sure that the dough is completely enclosed in the cloth.

Take a large saucepan of water and put the pudding into the water and boil for 1 and half to 2 hours, being careful not to let the saucepan to boil dry, (make sure the pudding is covered by the water.

Once cooked take out of the water (being careful not to burn yourself, I use a set of tongs).  Untie the cloth and take out the pudding, and place on a plate, your pudding is done.  Slice the pudding into individual pieces and serve with either a sprinkling of sugar or with custard.  This pudding can be eaten hot or cold.

We often have half of the pudding with sugar sprinkled with sugar and the rest we leave to get cold and just slice a piece when we want it.

We hope that you enjoy this recipe as much as have all through our lives.

Flo and Polly

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• Dark Chocolate Heaven (annetteholland.com)

You can also add to this drink to make it more adult.  Would like to say thanks to Jesse for this recipe.

INGREDIENTS:

4 cups cranberry juice cocktail

8 cups prepared lemonade

2 cups orange juice

1 (4 ounce) jar maraschino cherries

1 (2 liter) bottle ginger ale

1 orange, sliced in rounds

DIRECTIONS:

In a large punch bowl, combine cranberry juice cocktail, lemonade, and orange juice.

Stir in the maraschino cherries. Refrigerate for 2 hours or more.

When ready to serve, pour in the ginger ale.

Garnish each glass with an orange slice.

enjoy

Polly and flo

Ingredients:

1 Can (10-1/2 ounces) condensed French onion soup

1 Soup Can of water

1/4 Cup margarine

1 Cup celery cut into 1/4-inch cubes

1 Cup green onions thinly sliced

1-1/2 Teaspoons poultry seasoning

2 Packages (8 ounces each) cornbread stuffing mix

Vegetable cooking spray

Instructions:

Preheat oven to 350.

In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.

Stir in cornbread stuffing mix.

Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.

Bake, covered, at 350 degrees F. 45 minutes or until set.

We hope that you enjoy Mary’s recipe, and that you have a great Thanksgiving.  We will be adding more Thanksgiving recipes from recipes that we have received.

Flo and Polly

Cobblers are an American deep-dish fruit dessert or pie with a thick doughy and golden brown crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.  Knowing how most things are invented, it wouldn’t surprise me if some person had leftover peaches and biscuit dough and decided to just combine them with a little sugar.  Nice, warm and golden brown out of the oven. 

When peaches are in season there is one thing I think of making…Peach Cobbler.  It’s so delicious when fresh and warm right out of the oven.  Many don’t know about peach cobbler…sure, they’ve heard of peach pie, but I will take peach cobbler over peach pie every time.  Peach cobbler is big in the South where the peaches are the sweetest.  I have yet to try peach cobbler in the South and I will one day soon.  In the meantime, I’m going to have to settle for my homemade version of peach cobbler.  Takes less than 30 minutes to make.

Ingredients:

3-4 Cups Peaches,

1 Cup Sugar,

1 1/2 Cups All Purpose Flour,

1/2 Teaspoon Salt,

1 1/2 Teaspoons Baking Powder,

2/3 Cup Butter,

1 (slightly beaten) Eggs.

Cooking Directions:

1. Preheat your oven to 375 degrees F.

2. Place peaches in the bottom of a baking dish and sweeten with a little sugar depending on ripeness.

3. In medium bowl, sift all dry ingredients. Cut in butter and add beaten egg. Mix until crumbly and sprinkle over fruit, covering all exposed fruit.

4. Bake for 35 to 40 minutes or until golden.

Take the peach cobbler out of the oven and allow it to rest for 10 minutes.  Dig in and enjoy!  Goes extremely well with a little whipped cream and vanilla ice cream.  The combination of the warm peach cobbler with the cold ice cream is money!

Try this great (http://www.recipematcher.com/index.php/recipe/show/Peach-Cobbler/) peach cobbler recipe. This goes really well with this terrific (http://www.recipematcher.com/index.php/recipe/show/Meat-Lasagna/) meat lasagna.

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I love cooking and eating lasagna.  However, it can be tough and intimidating, but with the right cooking tips, you can make it delicious.  Most tips that you’ve heard of before, I left out and only wanted to include tips that you probably haven’t seen before.  With these tips you are guaranteed to make a delicious lasagna.

For the meat sauce, I combine a couple types of meat.  I like to use 3 meats: beef, pork and turkey for the best flavor.  I prefer using dried noodles and I make sure to add a lot of the sauce around the noodles.  This will allow the noodles to soften up while baking and the lasagna will not be runny because I did not boil the noodles before adding them to the lasagna.

With the Parmesan cheese, I prefer the freshly grated type, for obvious reasons…taste.  As with any recipe, the better the ingredients the better the dish, but this is a dish you can cheat a little.  Again, with mozzarella cheese, you have to find the best and the freshest type of mozzarella.

Do not add liquid to your pasta sauce. You want your sauce to be thick, especially if you add veggies to your sauce. The veggies will add extra liquid to your pasta sauce.

Cover your lasagna with aluminum foil while it bakes. If not, it will burn on top. Leave it covered for most of the baking time, only uncovering it during the last 15-20 minutes of baking.

Be sure to put a little sauce on the bottom so the noodles won’t stick.  You can also spray it with pam if you choose to.

Drain meat VERY well to keep lasagna from being runny.

Eggs are a great tip and you use eggs for binder. Try three eggs with meat, spaghetti sauce, cream cheese, cottage or ricotta cheese, mozzarella, and noodles.

There are hundreds of lasagna tips on the internet, but these are the most important lasagna tips, I believe.   I tried to only include the best and most effective tips for your lasagna.  You can also make vegetarian lasagna, but I absolutely love Meat Lasagna and that’s all I usually make.  Good luck with your lasagna!

Try this delicious (http://www.recipematcher.com/index.php/recipe/show/Meat-Lasagna/) meat lasagna recipe.

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• Slow Cooker Cheesy Ravioli Casserole (lisacooking.com)

When buying meat and ingredients we also try to get fresh and organic, as vegetables don’t have pesticide’s on them, and the animals are usually grass fed.

Ingredients

4 – 6 Lamb chops

1 onion (large) chopped

1 carrot (large) chopped small

2 tablespoons of butter

1 tablespoon of flour

half a cup of water

a few cloves and  peppercorns

salt and pepper

1 bay leaf (minced fine)

1 glass of claret ( a little more if you wish)

This really is a wonderful dish.

Take your lamb chops and cover with flour, place in a large fry ing pan and cook until brown,  remover from the pan and place in a dish and keep hot.

Now take the chopped onion and  carrot and fry, using the two tablespoonfuls of butter.   Add the tablespoonful of flour, stirring until light brown.

Using the  1/2 cup of water, pour over the carrot and onion mix and let it boil well, add the parsley,  the  cloves and peppercorns, salt and pepper and  minced bay leaf. Let this boil well until the carrot and onoin soften slightly.

Now this is the best bit.  Add the glass of claret to the mix, then pour the sauce hot over the chops, and garnish with French peas.

We hope that you enjoy this recipe as much as we do,  We often serve this with boiled potatoes, but it tastes great on a bed of  wild or white rice

Polly