Turkey

An easy way to cook a tender turkey (low and slow):

Spray roaster with cooking spray. Place turkey inside and wrap tightly with foil. If lid will not fit, wrap with another layer of foil. Bake at 325 °F until tender timer pops out. A 12-13 lb turkey will probably take 12-14 hours.

Carrot Tops

Grandma Helen Averett

¾ c butter
1 c cooked mashed carrots
¾ c white corn syrup
1 egg
1 tsp vanilla
2 c flour
1 tsp baking powder
1 tsp grated orange rind
6 oz chocolate chips

Cream butter and sugar. Add egg, syrup, and carrots and mix well. Add dry ingredients, mixing until combined. Stir in chocolate chips. Drop from spoon onto a greased cookie sheet. Bake at 375 °F for 12 minutes or until starting to brown lightly on the edges.

Makes 3-4 dozen.

Chicken Enchiladas

Another Loertscher staple!

4-6 chicken breasts (or thighs)
1 c sour cream
1 can cream of chicken soup
grated cheddar cheese
10 flour tortillas

Poach chicken and shred, reserving broth. Mix soup and sour cream in a bowl and add chicken and part of the cheese. Mix together, adding broth to thin until filling is easily spreadable but not watery. Warm flour tortillas in the microwave until they are easily foldable without cracking. Place a scoop of filling down the center of each tortilla (be generous!). Roll up tortilla and place in a greased 9 x 13 inch pan. Repeat with remaining tortillas. Spread leftover chicken filling over the top and sprinkle with cheese. Bake for 30 minutes at 350 °F until cheese is melted and enchiladas are bubbling.

Serves 5.

Italian Wedding Soup

We created this one from several similar recipes after trying an awesome canned version. It's one of our favorites and quickly became a Mom and Dad Loertscher favorite - and I plan to wow the Carliles with it over the holidays.

1 package link sausage (I use the zesty Italian flavor, which makes it somewhat spicy)
1 large carrot
¼ onion
2-3 celery stalks
10 cups water + enough bullion for 8 c chicken broth
½-¾ package short pasta (I use ditalini)
½ tsp Italian seasoning

Chop carrot, celery, and onion. Heat a little oil in a large soup pan and add vegetables and Italian seasoning. Cook until starting to soften and add water and bullion. Bring to a boil. Meanwhile, cook sausage in a frying pan. When cooked through, slice into rounds and set aside. When broth boils, add pasta: ½ package gives a thinner soup, ¾ of a package gives a thicker soup with not as much broth. Cook until pasta is tender. Stir in sausage and let sit off heat to cool (will be super hot!).

Serves 4 with leftovers. I think the leftovers are better than the original meal!

Winter Weather

Winter weather is here - and that means I feel like making soup, casseroles, and other warm and filling meals. It's comfort food that keeps us cozy when the weather is cool. Stay tuned for warm winter recipes coming soon!