Western Research Kitchens
Holiday Recipes |
Holiday recipes featured on this page include...
Yam & Raisin Almond Stuffing
1 box (two 6 oz. bags) Mrs. Cubbison’s Corn Bread Stuffin’ or Seasoned Dressing
1 can (29 oz.) yams drained and diced
1 cup raisins
1 cup butter or margarine, melted
1 cup pineapple juice
1 cup Original Oven Roasted Almond Accents flavored sliced
Combine ingredients and stir until well blended. Place in 12-1/2” x 9” x 2-1/8” baking pan or 3-quart oven-safe casserole dish. Cover and bake at 350 degrees for 30 minutes until heated through, uncover, sprinkle Almond Accents generously and bake 5-10 minutes. Makes 10-12 servings.
*For a lighter dressing, cut down the butter or margarine and increase the pineapple juice or add water.
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Paul Newman's Hail Mighty Caesar Salad
2 heads romaine lettuce, turn into bite size pieces, or 2 packages romaine hearts
1/2-3/4 cup Newman’s Own Caesar Dressing
2 large ripe beefsteak tomatoes, cored and cut into six slices each
3/4 cup freshly grated, shaved or thinly sliced Parmesan
2 cups Mrs. Cubbison’s restaurant Style Caesar Salad Croutons
Toss the romaine in a bowl with about 1/2 cup of the dressing. Arrange the lettuce on plates and add two tomato slices and a handful of croutons per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side.
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Paul Newman's Tomato & Endive Salad
I like salads for lunch, and this one is top of my list. Of course, I use Newman’s Own dressing on them, but if you have the questionable taste of preferring some others, suit yourself.
2 large, ripe fresh tomatoes
8oz. endive (about 3 medium)
3 slices of bacon
1 1/2 cups Mrs. Cubbison’s Restaurant Style Croutons
Newman’s Own Family Recipe Italian
Cut the tomatoes into a small dice. Slice the endive to make four equal portions and mix with the tomatoes. Cook bacon until very crisp. Crumble and then sprinkle over the salad. Toss with croutons, add dressing to taste.
Serves 4
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Neapolitan Stuffing Sandwiches
1 box (two 6 oz. bags) Mrs. Cubbison's Seasoned Dressing
1 oz. dried porcini or other wild mushrooms, soaked in water or Chardonnay
for 1/2 hour, carefully drained (watch out for grit at the bottom!) and chopped. Reserve liquid to use later.
1/2 cup marinated sun dried tomatoes, oil reserved for sauté
1 cup finely chopped celery
1 cup finely chopped red onions
1/2 cup chopped oven toasted almonds
1/2 cup pitted and coarsely chopped Kalamata olives
1/2 cup pitted and coarsely chopped green olives
1-1/2 cups turkey, chicken or vegetable broth including
the mushroom soaking liquid
12 tomato slices
12 T Morehouse Dijon mustard
Sprigs of fresh thyme for garnish
Preheat oven to 350 degrees F.
Place dressing mix in a large bowl. Saute onions and celery in reserved sun dried tomato oil. Add to dressing mix. Toss lightly. Stir in sun dried tomatoes, almonds and olives. Pour broth over mixture and blend lightly. Pack tightly into an aluminum foil-lined buttered 9x5x3 loaf pan. Cover tightly with foil. Bake in preheated oven at 350 degrees F. for 30 minutes.
Remove from oven to a rack. When cool, remove loaf from pan. Carefully peel off the foil. Line a cookie sheet with foil and lightly oil. With a sharp knife, cut into 1" slices. Place slices on prepared sheet. Broil until top is crusty and golden - about two to three minutes, watching carefully. Serve topped with slices of tomato and mustard as an open face "sandwich."
Garnish with thyme.
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Blue Diamond Pavlovas
4 large egg whites
1 cup sifted powdered sugar
1 cup almonds, oven toasted and finely ground
1 Pippin apple, diced
1/3 cup currants
1/4 cup butter, melted
1/3 cup light brown sugar
1 cup maple syrup
For shells: Whisk egg whites to soft peaks in a mixer, starting on low. Gradually add sugar. Increase speed and beat until stiff peaks are formed (approximately 10 minutes). Gently fold in almonds. Sauté apples and currants until soft.
On a baking sheet, lined with parchment paper, divide mixture into 4 equal mounds and place apple and currant mixture in the center of each mound. Smooth meringue around the bottom of the fruit. Bake in oven preheated 250 degress F. until meringues are firm, about 1 hour.
For toasted almond topping: Preheat oven to 375 degrees F. Toss almonds in melted butter and roll in sugar. Line a baking sheet with foil. Spread almonds in a single layer on the prepared sheet. Place on the middle rack of the oven. Bake 8-10 minutes. Remove from oven and cool completely. Rough pulse in a food processor or hand cut almonds until the size of coarse bread crumbs.
Remove meringues from oven and transfer to plates, garnishing with toasted almonds. Drizzle lightly with maple syrup.
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Apple, Date & Almond Stuffin'
1 box (two 6 oz. bags) Mrs. Cubbison's Corn BreadStuffin'
1 cup melted Gold-N-Soft margarine
1-1/2 cups apple juice
1/2 cup chopped celery
2 cups Granny Smith Apples
1 cup chopped dates
1/2 cup chopped almonds
Combine stuffing with margarine, celery, apples, dates, and almonds. Stir apple juice in lightly. Spoon into 2-1/2 or 3-quart greased casserole and cover. Bake for 45 minutes at 325 degrees F. For crisper top, uncover for the last 15 minutes of cooking time.
Serves 12 (1/2 cup servings)
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Home for the Holidays Sausage Stuffing with Thyme Wild Rice, Toasted Pecans and Dried Fruit
24 oz. fresh pork sausage
6 - 8 Shallots, quartered
4 1/2 cups Low Salt Chicken Broth
4 Tbl. Fresh Thyme, minced
1 cup Wild Rice
1 ½ cup Long Grain White Rice
1 cup Dried Cherries
1 cup Dried Cranberries
1 cup Golden Raisins
1 cup Pecans, toasted, chopped
2 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Seasoned Dressing
2 Large Egg
Salt and Freshly Ground Pepper to taste
Preheat oven to 350 degrees F. Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings. Add shallots to pan and sauté for 2 minutes. Set aside until ready to use.
Bring broth to a boil in a saucepan. Add 2 Tbl of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled pork sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.
Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffin', egg and remaining thyme until combined. Generously season with salt and pepper.
Tip: To serve alone as a casserole place stuffing in a buttered, 2 quart casserole dish. Cover with foil and bake for 30 minutes. Serve.
Can be served as side dish or a dinner. Makes 10-12 servings.
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Holiday Tenderloin with Thyme Wild Rice, Toasted Pecan and Dried Fruit Stuffing
1 – 12 oz. roll fresh pork sausage
4 Shallots, quartered
2 1/4 cups Low Salt Chicken Broth
2 Tbl. + 1 tsp. Fresh Thyme, minced
1/2 cup Wild Rice
3/4 cuo Long Grain White Rice
1/2 cup Dried Cherries
1/2 cup Dried Cranberries
1/2 cup Golden Raisins
1/2 cup Pecans, toasted, chopped
1 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Dressing
1 Large Egg
Salt and Freshly Ground Pepper to taste
Garlic Powder
1 lb. bacon
2 tenderloins (3/4 split, lengthwise)
Preheat oven to 350 degrees F. Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings. Add shallots to pan and sauté for 2 minutes. Set aside until ready to use.
Bring broth to a boil in a saucepan. Add 1 Tbl of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.
Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffin', egg and remaining thyme until combined. Generously season with salt and pepper.
Place 1/2 lb. bacon in rows on a cutting board. Place tenderloin crosswise on top of bacon. Season the interior with salt, pepper and garlic powder. Place a generous amount of stuffing (about 3 cups) on interior of tenderloin. Pack down slightly. Join the slices of bacon together (starting with the center slice) and secure with toothpicks. Repeat process with remaining bacon and tenderloin. Place remaining stuffing in a buttered casserole dish. Cover with foil.
Place tenderloins on foil lined roasting pan. Place in oven uncovered. Cook until thermometer reads 155 degrees F, about 1 hour, 15 minutes total cook time. Cover with foil during last 30 minutes of baking. At that time, place stuffing in oven. Remove tenderloin and stuffing from oven. Allow pork to rest for 10 minutes. Remove toothpicks from tenderloin. Slice and serve. Makes 10-12 servings.
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Thyme Wild Rice, Toasted Pecan and Dried Fruit Stuffing
12 oz. ground pork sausage
4 Shallots, quartered
2 1/4 cups Low Salt Chicken Broth
2 Tbl. + 1 tsp. Fresh Thyme, minced
1/2 cup Wild Rice
3/4 cup Long Grain White Rice
1/2 cup Dried Cherries
1/2 cup Dried Cranberries
1/2 cup Golden Raisins
1/2 cup Pecans, toasted, chopped
1 – 6 oz. Bag Mrs. Cubbison's Cornbread Stuffin' or Seasoned Stuffin'
1 Large Egg
Salt and Freshly Ground Pepper to taste
Preheat oven to 350 degrees F. Brown sausage in a skillet over medium high heat, crumble and cook until firm. Do not drain off drippings. Add shallots to pan and sauté for 2 minutes. Set aside until ready to use.
Bring broth to a boil in a saucepan. Add 1 Tbl of thyme. Add wild rice and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Add white rice, cover and simmer for 10 more minutes. Add crumbled sausage and shallots. Cook for 5 minutes or until liquid is almost absorbed.
Stir in dried cherries, cranberries, and raisins. Cover and simmer for 2 more minutes. Remove from heat. Mix in pecans, Mrs. Cubbison's Stuffin', egg and remaining thyme until combined. Generously season with salt and pepper.
Place stuffing in a buttered, 2 quart casserole dish. Cover with foil and bake for 30 minutes. Serve.
Can be served as a side dish or dinner. Makes 10-12 servings.
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Southwest Caesar Salad
1 10 oz. package Ready Pac ®Caesar Romaine
2 cups cooked turkey, diced
1 cup canned black beans, drained
3/4 cup sliced red onion
1/2 cup cubed Monterey Jack cheese
1-3 oz. can diced mild green chiles
1/4 cup sunflower seed kernels
1/4 cup chopped fresh cilantro
Peppercorn ranch-style dressing, to taste
Marie Callender's croutons
In a large salad bowl, place Ready Pac Caesar Romaine. Toss with remaining ingredients. Add croutons. Serve immediately.
Serves 4 (main course servings)
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Mustardy Salsa
Created by Nancy Berkoff, Chef and Dietitian
3/4 cup orange marmalade
1/2 cup Morehouse mustard
1/4 cup orange juice
1/4 cup white vinegar
1 Tablespoon freshly chopped rosemary
2 teaspoons orange zest
1 teaspoon lemon zest
In a saucepan, combine all ingredients, stirring constantly over low heat. Allow to simmer, still stirring until slightly thickened (about 5 minutes). Remove from heat. Serve hot over turkey and vegetables. Can also be used hot as a dipping sauce; or cool and use as a marinade. Will store (refrigerated) for up to 5 days.
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Corn Stuffing "Tamales"
Serve as a vegetarian or meat luncheon entree with a green salad.
1 box (two 6 oz. bags) Mrs. Cubbison's Corn Bread Stuffin'
1 cup olive oil
1 cup spicy tomato juice
1/2 cup green salsa
1/4 cup canned jalapeno strips, chopped
1 cup olives, chopped
1/4 cup grated Pecorino Romano cheese
1 cup whole kernel corn
Optional: 2 cups diced turkey
Optional: 2 oz. pepperoni, minced
12-24 dried corn husks (soaked in warm water for one hour)
Mix ingredients together except corn husks. To form the "tamales," separate into mounds, and then into 12 rectangular pillows. Wrap each pillow in a corn husk (or two small corn husks), folding over the two open ends to seal. Place packet in steamer basket over boiling water and steam for 30 minutes.
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Kahlua Savory Stuffing
8 oz. ground turkey (pork sausage or turkey sausage)*
1/2 cup pecans, toasted and chopped
Two 6-oz. bags Mrs. Cubbison's Seasoned Dressing
1 cup raisins
2 tablespoons fresh Italian parsley, minced
2 teaspoons orange zest, grated
1/3 cup Kahlua
1 can (14 oz.) chicken broth
In a large skillet, cook ground turkey. Remove from skillet and cool. (You can add 6-oz. of butter and saute the onions and celery, if you wish.)
Toast pecans by placing in a dry skillet on medium heat. Stir pecans in skillet for five minutes. Remove and cool. Chop pecans.
Mix remaining ingredients together in a large bowl. Let stand to ensure dressing is moistened from the liquid.
Cool thoroughly before stuffing the turkey. Wrap extra dressing in foil, or place in a casserole dish to roast with the turkey the last 30 minutes of cooking. With the addition of an egg, the mixture can be wrapped in foil and baked round for 45 minutes at 350 degrees F. Makes three quarts dressing, enough for a 12 to 14 pound turkey.
* If you choose either the pork or turkey sausage, cook in a larger skillet, breaking up the meat for about 3 minutes until browned. Remove from skillet and drain off drippings.
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Corn Bread, Sausage and Mushroom Stuffing
(One of Chef Nick Grippo's favorite recipes from his book, "Hollywood Dish")
2 links mild Italian sausage, casings removed, meat crumbled
1/2 cup pecans, toasted and chopped
2 large onions, chopped (about 4 cups)
6 ribs of celery chopped
1/2 cup unsalted butter (1 stick)
1 pound white mushrooms, thinly sliced
Salt & pepper
2 - 6 oz. bags Mrs. Cubbison's Corn Bread Stuffin'
1 tablespoon dried sage, crumbled
1 cup chicken broth or Fetzer Chardonnay
In a large skillet, saute the crumbled sausage meat and set aside. Saute the onions and celery in butter over low heat until the vegetables are softened. Add the mushrooms in batches, stirring until cooked. Add salt and pepper.
In a bowl, combine the cooked mixture with Mrs. Cubbison's Corn Bread Stufling. Stir in the sage and salt and pepper to taste and toss together until well combined. Add up to 1 cup broth or wine, depending on desired moistness. Let cool.
Stuff loosely in the turkey. Spoon remaining stuffing into a greased casserole dish. Bake covered 30 minutes at 350 degrees F. Remove cover and bake 5 to 10 minutes longer for a crisper top. Serves 8.
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Belgian Endive Hers' d'oeuvres
2 heads endive
Mix the following ingredients together:
1/2 pound imitation crab
1/2 pound shrimp
1 cup mayonnaise
1/4 cup ketchup
2 tablespoons curry powder
1/4 cup pineapple apricot jam
Spoon over endive pieces. Serve on a platter well chilled.
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Quick Caesar Salad with Dressing
1 tablespoon mayonnaise
1 clove garlic, minced
3 dashes (to taste) Worcestershire
1/4 cup virgin olive oil
Juice of 1/2 to 1 lemon
1 oz. Parmesan cheese
1 tablespoon black pepper
Place mayonnaise in bowl. Add garlic, and slowly add oil. Add lemon juice, Parmeson and black pepper to taste.
Serve over Ready Pac Caesar Salad with Marie Callendar's Caesar Croutons.
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Quick Tiramisu
Courtesy of Chef Steve Kasmar
1 package lady fingers
1 package pound cake
3-4 oz. Kahlua
1 can whipped cream
1 oz. cocoa powder
Lay the ladyfingers in a decorative bowl. Sprinkle with Kahlua. Add a layer of pound cake. Sprinkle with Kahlua. Add a layer of whipped cream and tip with cocoa powder.
Chill for 30 minutes and serve well chilled.
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Garlicky Spinach Topping
Courtesy of Chef Steve Kasmar
1 teaspoon olive oil
1/2 cup finely chopped onion
3 large cloves garlic, minced
2 tablespoons malt vinegar
1/3 cup water
2 packages Ready Pac Baby Spinach, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash ground nutmeg
1 tablespoon pine nuts
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add vinegar; cook 30 seconds or until liquid evaporates, stirring constantly. Add water, and cook 4 minutes or until reduced by half. Add spinach and next three ingredients; cook 3 minutes or until spinach wilts, stirring constantly. Remove from heat; stir in pine nuts. Yield 1 3/4 cups.
This can be used as a topping for crackers, toast points, pitas; or stuffing Belgian endive, mushrooms, cherry tomatoes (Christmas colors), etc.
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