1 lb. ground turkey breast
1 egg, lightly beaten
3/4 cup crushed butter flavored crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 tsp ground ginger
6 T Dijon mustard, divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 T honey
1 T cornstarch
1/4 tsp onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 T mustard. Form into 30 balls, 1″ each. Place in a greased 13 x 9″ baking dish. Bake, uncovered, at 350 for 20-25 minutes or until juices run clear. In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth. Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
This is Mary Lou Moon’s recipe, from Beaverton, Oregon.
4 cups thin pretzel sticks
3 T honey
2 tsp butter, melted
1 tsp onion powder
1 tsp chili powder
Line a rimmed cookie sheet with foil; coat with Pam. Place pretzels in a large bowl. In a small bowl, combine the other ingredients. Pour over pretzels; toss to coat evenly. Spread into prepared pan. Bake at 350 for 8 minutes, stirring once. Cool on a wire rack, stirring gently several times to separate.
Remember the other day when I said I draw the line at cooking with cream of mushroom soup? Well, not in this recipe. For whatever reason, it just isn’t Thanksgiving-Christmas-Easter without it.
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 tsp soy sauce
4 cups cooked cut green beans (this is the one & only time of year we use canned green beans)
1 1/3 cups French fried onions (the more the better)
MIX soup, milk, soy sauce, pepper, beans and 2/3 can onions in a 1 1/2 quart casserole.
BAKE at 350 for 25 minutes.
STIR and sprinkle with remaining onions. Bake 5 minutes.
Some tips: If you’re going to do it wrong (making & eating this unhealthy monstrosity), do it right. Don’t make it soupy! And for goodness sake, please cover the entire casserole with the French fried onions and not just the edges.
Please enjoy this Friends video where Joey says, “If you’re going to do it wrong…do it right.”
5 lbs potatoes, peeled and sliced
2 cups whipping cream
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
6 eggs, lightly beaten
3 1/2 cups shredded Parmesan cheese, divided
Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.
Yield: 12-16 servings