Strawberry Cheesecake Dessert 68 Nilla wafers, divided, 3 cups sliced, fresh strawberries, divided 3 cups cold milk 2 packages 3.4 ounces each Jell-O instant cheesecake flavor pudding and pie filling 1 8 ounce container of Cool Whip, thawed Place 24 wafers in a 2 and a half quart bowl and top with one cup of the strawberries. Beat milk and pudding mixes with wire whisk for 2 minutes. Spoon half over the strawberries in the bowl. Cover with one cup of thawed Cool Whip. Repeat all layers. Refrigerate for 2 hours. Arrange 8 each of the remaining wafers and strawberry slices alternately around the edge of the bowl. Top with remaining ingredients. Enjoy! ----- Original Message ----- From: Sugar To: 2006 Christmas Recepies Sent: Monday, October 04, 2010 7:35 PM Subject: [H O C] Fruit-Glazed Christmas Turkey
Fruit-Glazed Christmas Turkey 1 - 10 to 12 lb. turkey, fresh or frozen and completely thawed 1 tsp. salt 1/2 tsp. pepper 1 large naval orange, cut into 8 wedges (remove any seeds) 1/3 cup apple or currant jelly 3 T. orange marmalade Preparation - Remove the giblet pack and neck from the turkey. Rinse the turkey cavities with cold water; blot dry. Sprinkle both cavities with salt and pepper. Place orange wedges in both cavities. Pull the neck skin over the neck cavity; hold it in place with large wooden toothpicks. Place the turkey, breast side up, on a rack in a large roasting pan. Fold the wing tips under the back. Tuck the ends of the legs under the flap of skin. Roast in a preheated oven at 325º for 3 hours, basting occasionally with the pan juices. Meanwhile, mix the currant jelly and marmalade together in a small microwave safe bowl. Microwave on high for 30 to 45 seconds or until melted. After the turkey has roasted for 3 hours, brush the mixture over the outside of the turkey. Roast for 20 more minutes or until an instant-read thermometer registers 180º in the thigh and 170º in the breast. Remove the turkey from the oven and allow it to rest for about 15 minutes before carving. ~Merry Chrstmas from our house to yours~ Faith is the strength by which a shattered world shall emerge into the light. Helen Keller [Non-text portions of this message have been removed] [Non-text portions of this message have been removed] __._,_.___ Reply to sender | Reply to group | Reply via web post | Start a New Topic Messages in this topic (1) Recent Activity: Visit Your Group If you have concerns about this list, that is, how it is run, subscription questions or the like, please do not send to the list and appoint yourself as a Moderator. Instead please write to [email protected] with your concerns and one of the designated list Moderators will be glad to assist with this. Switch to: Text-Only, Daily Digest . Unsubscribe . Terms of Use. __,_._,___ Age is strictly a case of mind over matter! If you don't mind, it doesn't matter! ----- Original Message ----- From: [email protected] To: [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] ; [email protected] Sent: Tuesday, October 05, 2010 6:37 AM Subject: [RecipesAndMore] Catfish Gumbo Catfish Gumbo 6 servings Ingredients 1 pound catfish fillets, cut into 1 inch pieces 1/4 cup vegetable oil 1/2 cup celery, chopped 1/2 cup green bell pepper, chopped 1/2 cup onion, chopped 1 clove garlic, chopped 2 cups water 2 cubes beef bouillon 2 (8 ounce) cans diced tomatoes 1 (10 ounce) package frozen okra 1 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme 1 bay leaf 1/8 teaspoon hot pepper sauce In a 3 quart pot, bring the 2 cups of water to a boil. Dissolve the bouillon cubes in the boiling water. In a medium skillet, heat the vegetable oil, and cook the celery, green pepper, onion and garlic until tender. Add the tomatoes, okra and cooked vegetables to the boiling water. Season with salt, red pepper flakes, thyme, bay leaf and hot pepper sauce. Reduce heat, cover and simmer for 30 minutes. Add catfish, cover and simmer for 15 minutes or until catfish is flaky and tender. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
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