Printer Friendly

November menus.

Restore body and soul with quiet meals at home before the madness of holiday activities arrives. By the fire, enjoy a turkey soup like Grandma used to make. For a lazy meal, bake beans and sausage in the oven as you relax. Dinner and movies come home with sandwiches in front of the VCR.



Use the Thanksgiving turkey for this soup. Reserve meat and make a broth from the carcass up to 2 days ahead. Once the broth is done, the menu goes quickly.

The gingerbread can be made a day ahead, or baked during dinner to serve warm. If desired, score and peel oranges to resemble blossoms (see page 165 for directions). While the turkey meat heats in the soup, bake the decorated bread slices.


Turkey Soup

To serve soup in a large, hollowed-out pumpkin, fill pumpkin with boiling water; let stand about 10 minutes. Empty shell; fill with soup.

1 1/2 cups thinly sliced carrot

1 1/2 cups thinly sliced celery

1 cup chopped onion

1 can (14 1/2 oz.) stewed tomatoes, chopped

1/3 cup long-grain white rice

Turkey broth and meat (recipe follows)

Salt and pepper

In a 6- to 8-quart pan, combine carrot, celery, onion, tomatoes, rice, and broth. Bring to a boil. Cover and simmer until carrot is tender to bite, about 20 minutes. Add turkey (reserved from broth); simmer until hot, about 5 minutes. Add salt and pepper to taste. Transfer soup to a container (see page 165). Serves 6 to 8.

Per serving: 247 cal.; 26 g protein; 5.3 g fat (1.5 g sat.); 24 g carbo.; 314 mg sodium; 54 mg chol.

Turkey broth and meat. Pull meat off a roast turkey carcass; reserve meat (you need 3 to 4 cups bite-size pieces to use in soup, preceding). If done ahead, wrap and chill meat up to 2 days.

Break carcass into quarters; gather in cheesecloth and tie shut. Place in an 8- to 10-quart pan. Add 2 quarts regular-strength chicken broth, 2 medium-size (about 1 lb. total) onions, chopped; 2 large stalks (about 6 oz. total) celery, chopped; 2 large (about 1/2 lb. total) carrots, chopped; 1 tablespoon each dried rubbed sage and dried marjoram leaves; 4 cloves garlic, minced or pressed; 3 dried bay leaves; and 1/2 teaspoon pepper.

Bring broth to a boil. Cover and simmer for about 3 hours. Lift carcass from broth; drain and cool. Remove cloth and separate meat from bones. Add meat to reserved turkey to use in soup; discard bones. (If made ahead, cover and chill meat up to 2 days.)

Pour remaining broth through a colander set over a large bowl; discard vegetables. Skim fat. If needed, add water or boil, uncovered, to make 2 quarts. (If made ahead, cool broth, cover, and chill up to 2 days. Spoon off any fat.)

Leaf-embossed Toast

6 to 8 slices dark rye bread

About 2 tablespoons olive oil

About 1/3 cup grated parmesan cheese

On piece of paper about the size of a slice of bread, cut out a leaf shape.

Lay bread in a single layer on 12- by 15-inch baking sheets. Brush tops lightly with oil. Set leaf stencil on bread and sprinkle cheese generously over cutout. Carefully lift off stencil. Repeat for remaining slices.

Bake in a 450 [degrees] oven until bread is crisp, about 5 minutes (watch closely to prevent burning). Serve warm. Makes 6 to 8 pieces.

Per serving: 123 cal.; 4 g protein; 6 g fat (1.8 g sat.); 13 g carbo.; 232 mg sodium; 4.2 mg chol.

Warm Gingerbread

For stencil patterns, see suggestions on page 165.

1/4 cup (1/8 lb.) butter or margarine, at room temperature

1/4 cup granulated sugar

1 large egg

1/2 cup light molasses

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon each ground nutmeg and salt

1 teaspoon ground ginger, or 1 tablespoon minced fresh ginger, or 3 tablespoons minced crystallized ginger

1/2 cup hot water

About 1 tablespoon powdered sugar

Cream butter, granulated sugar, and egg until blended. Beat in molasses. Mix flour, soda, nutmeg, salt, and ginger. Add to egg mixture alternately with water. Mix until smooth. Spread into a greased and floured 8- to 9-inch-diameter cake pan.

Bake in a 350 [degrees] oven until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a rack until just warm to touch, about 15 minutes. Turn cake out onto a rack. Set serving plate over cake and invert together so top of cake is up. Just before serving, sift powdered sugar over stencils on cake. Lift off stencils. Serve warm or cool. Serves 6.

Per serving: 285 cal.; 3.8 g protein; 9 g fat (5 g sat.); 48 g carbo.; 324 mg sodium; 57 mg chol.




You can start the beans and sausage the night before for a simple just-heat meal the next day, or market it from scratch in one night. Both the beans and the sausage cook unattended in the oven, giving you time to relax.

For the salad, mix a tangy vinaigrette with rinsed and crisped greens or purchased mesclun.

Baked Beans

with Sausages

1 large (about 12 oz.) red onion, chopped

3 cans (15 oz. each) pinto beans, drained and rinsed

1 can (20 oz.) pineapple chunks, drained, or 1 1/2 cups bite-size pieces peeled, cored fresh pineapple

1 tablespoon mustard seed

1 teaspoon coriander seed

4 cloves garlic, minced or pressed

1/2 cup light molasses

1/3 cup each catsup and firmly packed brown sugar

About 2 pounds mild or hot Italian sausages

Fresh pineapple slices and chopped red onion (optional)

In a 2 1/2- to 3-quart shallow baking dish, mix chopped onion, beans, pineapple chunks, mustard seed, coriander seed, garlic, molasses, catsup, and sugar. Cover dish. Place sausages in a 9-by 13-inch baking pan. In a 350[degrees] oven, bake beans and sausages for 1 hour. Turn sausages occasionally to brown evenly, then drain off excess fat.

Uncover beans and nestle sausages into beans. (If made ahead, cool, cover, and chill up until next day.) Cover and continue baking for 1 hour (add 15 minutes if made ahead); uncover for the last 5 minutes to brown sausage. Let dish cool for about 10 minutes. If desired, garnish with pineapple slices and red onion. Makes 6 to 8 servings.

Per serving: 517 cal.; 24 g protein; 23 g fat (7.6 g sat.); 56 g carbo.; 1,139 mg sodium; 65 mg chol.

Try this casual, hands-on meal while watching movies at home.

One marinade seasons meat and slaw. You can marinate the meat up to a day before. To assemble the sandwiches, quickly broil the beef, mix the slaw, and toast the rolls. Offer celery and olives to eat with sandwiches.

Steakwiches with Slaw

1 1/2 pounds boneless beef sirloin steak, about 1 inch think, fat trimmed Marinades (recipe follows)

6 onion sandwich rolls

2 cups each finely shredded red cabbage and turnip

6 lettuce leaves, rinsed and crisped

In a heavy plastic bag, coat steak with 3/4 cup marinade; seal bag. Chill at least 1 hour or up until next day, turning occasionally. Reserve remaining marinade for the cabbage-turnip slaw.

Lift steak from bag, draining off and discarding excess marinade. Place the steak on a rack in a 10- by 15-inch broiler pan. Broil 4 inches from the heat, turning once, until meat is done to your liking in the thickest part (cut to test), about 12 minutes total for medium-rare.

Split rolls; place, cut sides up, on a 12- by 15-inch baking sheet. Broil about 4 inches from heat until lightly toasted, about 1 minute.

Mix cabbage, turnip, and reserved marinade for slaw.

Cut steak crosswise into very thin slices. Set rolls on plates, toasted sides up. Lay 1/6 of the lettuce, slaw, and beef on each. Cover with roll tops. Serves 6.

Per serving: 430 cal.; 32 g protein; 17 g fat (4 g sat.); 36 g carbo.' 478 mg sodium; 78 mg chol.

Marinade. Whisk together 1/2 cup each olive oil and balsamic or red wine vinegar, 1/4 cup lemon juice, 2 tablespoons Dijon mustard, and 2 teaspoons prepared horseradish.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Post-Thanksgiving Supper, Week-Night Oven Supper, and Steakwiches at the Movies
Date:Nov 1, 1991
Previous Article:For pulling or storage, it's a sturdy Scottie.
Next Article:Our tamale pie needed a major overhaul.

Related Articles
COMPETITION Feast like a king in an evening at the castle.
Eucharist, communion and solidarity part II.
Communion unites worldwide church.
Bob Shields: Some hae meat and canna eat.
Supper Solutions Announces Cuisine for Disease Prevention.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters