A Holiday Casserole Made Easy

Holiday dinners can be stressful if you have a lot of people to feed. There are so many things that need to be done and so many steps that need to be taken to make a successful meal. This is the way I came up with to make things easier on myself, see if it works for you!

Since my family seems to love turkey leftovers, I decided to make a meal to please them. I call it Day-after-casa-roll. You really don’t need to use leftovers for this, but the option is still there if you feel like it. A bit of creativity is also always good when it comes to dinner ideas.

Now I just don’t always want to wait for a whole turkey to finish cooking, especially if it’s a day when I have so much else I need to get done. So on those days, I’ll buy a pre-cooked bird or turkey breast and use it for my casserole. I admit that it’s a little pricey compared to a frozen whole turkey, but for me it’s worth it because of the time it saves me. I buy the pre-cooked poultry and simply use my fork to pull it from the bone and shred it. Usually I buy a 4-5 pound bird, which has plenty of meat on it for feed my family of 5.

Then it’s time for the stuffing. I find that the boxed, instant type of stuffing is perfect for this dish as it’s another great time-saver and tastes great in the casserole. I usually make 2 boxes so I have plenty of stuffing, simply doubling the ingredients listed on the box. I fluff it up and set is aside to cool. Next I layer it in a glass or ceramic casserole dish that’s been greased. Then I take my shredded turkey a layer it on top.

Spread a layer of jarred or canned gravy over top of the mixture and place in the oven at 350 degrees for 25 minutes. Check this occasionally because the gravy has a tendency to bubble over the top of the dish. At the same time, you can place the refrigerator biscuits or rolls in the oven to bake. Once they are browned, set them aside to cool, leaving the casserole in the oven. Cut each biscuit in half and “butter” each roll with mayonnaise on one side and jellied cranberries on the other.

By now the casserole is finished, so I take a spatula and use the edge to slice the casserole into small individual portions. These portions on placed onto the biscuits and served to my hungry family. I usually start with 2 biscuits for each person, but you can fully expect requests for more! This casserole sandwich has become on of my family’s favorite meals, whether it’s the first day or really a leftover meal!

This meal can be adapted to any family’s taste – even vegetarians! Now I mix it up sometimes by adding carrots or peas to add some new flavor and for nutrition. My sister makes it with mashed potatoes and sometimes yams too, for a different yummy taste. There’s lots of creative ways you can cook up a fun casserole your family is sure to enjoy – it’s limited only by your imagination!

Setting Your Holiday Table

Halloween has come and gone, we’ve made it through another big election, and Thanksgiving is now just weeks away. Now is a good time to begin planning what you’ll be serving, who you’ll be entertaining, and evaluating your kitchenware and tableware situation.

Some people have quite an extravagant dinner, setting their table with fine linens and their best silver, crystal, and dinnerware. Others have a more casual affair with a lot of potluck dinner dishes and simple festive touches. Whatever category or style you might be planning for dinner, here are some basic tips to help any holiday event go a little smoother.

There are a lot of different versions when it comes to setting the table. For instance, if you’re serving both red and white wines, it’s nice to have different glasses but not necessary, especially if space is a consideration. It’s also recommended that you include a water glass for each guest as well. Place the wineglass just above the knife with the water glass just above the wineglass on a diagonal towards the center of the plate.

With the plate denoting the center of each place setting, try to allow for about 20 inches of space for each guest if you can. You’ll want to put the spoons and knives on the right-hand side of the plate, sharp edge turned towards the plate, with the forks placed on the left side. If you’re planning on adding bread plates, these are generally situated above and to the left of the fork.

While tradition seems to recommend seating your guests in a “boy-girl-boy-girl” style, you’ll find this rule is not always easy to follow. You can keep it in mind for the fun of it, especially if you’re creating place cards or unique decorations at each setting – it will surely liven up the dinner party atmosphere.

Remember most of all that your holiday dinner will be more enjoyable for you and your guests when you get some of the small items handled early. As soon as you have a pretty accurate head count, why not begin writing up the menu and see if you can’t take care of some of the purchases early before the holiday rush. Allow for extra servings in case of a few last minute guests or just for some yummy leftovers. Browse through your kitchenware and glassware to make sure you have a complete set of everything you need to create that perfect holiday table for you and your guests to celebrate in style.

On a Budget? Taking Care of the Cookware You Already Own

Quality cookware is an investment and worth taking care of so that you may enjoy many years of its use. Without the proper care, pots and pans will get old before their time, causing you to invest unnecessary dollars replacing them. Below you’ll find some tried-and-true tips to help you keep your cookware in excellent condition, adding years to its life.

Let’s start with care and cleaning. When it comes to aluminum, copper, and stainless steel, it’s a good idea to wash each new piece in warm, soapy water with mild detergent and a soft dishcloth or sponge before using for the first time. After rinsing under hot water, dry each pot, pan, and cover with a soft dishtowel to avoid water spots. Repeat this procedure regularly. Never use steel wool or strong cleanser to scrub, scour only with a nylon pad and warm soapy water.

To maintain their shine and luster, use a metal cleaner specific to the type (such as a copper cleaner or polish for copper). Apply by rubbing in a circular motion, rinse under hot to warm water and then dry with a soft cloth, rubbing to a brilliant finish. Salt is a common cause of pitting on the interior of these metals, so never add salt to your dish until it is already boiling or cooking.

Caring for cast iron varies according to the type. For traditional cast iron, use a stiff brush and plain hot water to clean. Never use harsh detergents or steel. Upon purchase, you’ll want to lightly coat vegetable oil on the pan before placing it in a cool, dry area for storage. Continue to season your pot periodically as you use it (see more below). Enameled cast iron can be cleaned with a mild detergent and does not require seasoning. Always preheat either form of cast iron prior cooking.

For Nonstick Cookware use only plastic, wood or coated utensils on your nonstick pans to protect the finish. Many non-stick coatings are covered under the non-stick manufacturer’s warranties, but scratches or other damage caused by misuse of the non-stick coating would cancel out the warranty. Only use butter or shortening in the pan, never use non-stick sprays – they will just make the pan sticky. Nonstick is not dishwasher safe & should always be washed by hand using a soft cloth or sponge and mild detergent.

To prevent food from sticking, it’s a good idea to periodically season the interior of your plain stainless, copper, and aluminum pots and pans by rubbing a few drops of cooking oil into it and then rubbing it clean. To season your traditional cast iron periodically, first wash it with warm detergent and towel dry. You’ll then want to rub a thin coat of vegetable oil inside and then bake it for one hour at 200 degrees.

Some other general tips to consider. To avoid warping your cookware always heat it gradually and don’t pour cold liquid into a hot pot or pan. Is your food sticking? If you’re having problems with food sticking to the bottom of your cookware, make sure it is thoroughly cleaned and that you do not have the heat too high. Season as indicated above if needed.

Soup, A Year Round Family Favorite

Soup is one of the great all-season foods. People love the many tastes and textures soup offers, and lest we forget, there’s also the classic comfort factor. Not just for winter, soup is actually favored year round. And your thick, hearty soups are a meal all alone. If you don’t feel like hot soup, why not try nice chilled fruit soup instead. Here is some soup basics to get you started on your way to making your next homemade soup.

To start, let’s separate the soups into a few categories, beginning with those that require a stock base and those that don’t. Then there are also the fruit soups. Some examples of soups requiring stock include your broths, bouillon, and consomm. Soups without stock would be bisque, chowders, creams, and purees.

Homemade stock can either be vegetable or meat based. Meats often used are beef, lamb, turkey, chicken, veal, and fish. If you use dark color meat such as beef you will end up with the darker, brown color stock while your lighter meats such as fish and poultry will result in a white, clearer soup stock. Vegetables favored for flavoring stock are typically celery, onion, and carrots. These based are most commonly used for soups like tomato, cabbage, chicken, beef, vegetable soup, and broth’s.

Being much thicker and richer, and generally quite nutritional, a puree or a cream soup can often be served as a main course, especially for a luncheon or a light dinner. These soups include varieties such as split pea, bean or potato puree, cream soups such as corn, broccoli or mushroom, bisque of oyster or lobster, and clam chowder.

If you’d like great fruit soup, consider such refreshing favorites as chilled cantaloupe, cherry soup, honeydew melon, peach, or strawberry cream. These delicious soups are wonderful anytime, but especially on a hot sultry day. Some fruit soups use fruit juice as a base, while others call for a vegetable stock base. It’s also a great vegetarian meal.

There’s nothing like well-made, scrumptious, homemade soup to make any meal complete. Remember to top your creamy soups with a simple garnish for that finishing touch. Serve soups like bean or onion in a covered soup dish, while your cream soups are best served in a round, flat soup bowl. Don’t be surprised if everyone asks for seconds.