Recipes

Munoz Family Secret Marinade for the most moist and delicious turkey!

2 or 3 Tomatoes

2 stalks of Celery

1/2 Green pepper

1/2 Onion

1 to 1/2 cup spicy mustard

3 packs Sassoon

Cumin

Garlic powder

Salt

Blend in blender. Poke holes in the turkey and put in marinade. Sometimes mom stuffs the turkey with lemon rinds and we always cook it in an oven bag. It cooks faster and stays moist. Use a thermometer to check if done.

Lion House Dinner Rolls                                   

2 T dry yeast

2 c warm water

1/3 c sugar

1/3 c shortening (butter, margarine or vegetable shortening)

2 tsp. salt

2/3 c nonfat dry milk

5 to 6 c flour

1 egg

Combine yeast and water.  Let stand 5 minutes.  Add sugar, shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.  Add about one more cup flour, ½ cup at a time until it is well mixed in.  Turn dough onto a lightly floured board and kneed until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm place until triple in bulk.  (Can freeze at this stage)

Use the last of the flour as needed on the board for rolling and shaping the dough.  (Don’t use it all unless you need it.)  Let dough rest on the board for 10 minutes so it will be easier to manage if you roll it.  Cut or mold into desired shapes.  (Can freeze at this stage.)  Place on greased baking sheets.  Brush surface of rolls with melted butter.  Let rise in warm place until ready for oven (about 1 hours).  Bake at 400 for 15-20 minutes.  Makes about 3 dozen rolls. 

Very Easy Crescent Rolls

1 1/4 cup water

2 pkg. dry yeast

1/4-cup soft margarine

1 tsp. salt

1 small pkg. egg custard or vanilla pudding

3 to 4 cups flour

Dissolve yeast in water. Let sit for about 5 minutes. Add remaining ingred. Mix well. Knead until smooth. Divide into 2 balls. Roll out each ball into a large circle and spread with butter. Cut each into 12 wedges and roll up fat end first. Place on baking sheet. Cover and let rise 1 hr. bake 400 about 10 minutes. Brush with margarine.

Sausage and Apple Stuffing

3 cups chicken broth

2 stalk celery, coarsely chopped

2 small onion, coarsely chopped

1 red apple, chopped

1 green apple, chopped

1 lb. Italian bulk pork sausage, cooked and crumbled

8 cups cubed herb seasoned stuffing

Heat broth, pepper, celery, onion and apples in saucepan over medium high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender. Add sausage and stuffing and stir lightly to coat. Stuff in turkey or put in a covered dish and bake at 350 for 30 minutes.

Fresh Cranberry Sauce

Following the directions on the back of the bag. Easy!

Creamy Mashed Potatoes

5 pounds potatoes, peeled and cubed

1 pkg. 3 oz. cream cheese, softened

3 garlic cloves, peeled

1/2 cup milk

2 Tbsp. margarine or butter

1 to 1 tsp. salt

1/4 tsp. pepper

1/4 cup chopped green onions (opt.)

Place potatoes and garlic in a saucepan: cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender. Drain well. Place potatoes and garlic in a mixing bowl. Add cream cheese, milk, butter, salt and pepper, beat until smooth. Transfer to a serving bowl and sprinkle with onions and paprika if desired.

Skillet green beans

1 medium onion, diced                           

1/4 cup margarine

2 packaged frozen cut green beans, thawed or 2 pounds fresh

1/4 tsp. salt                                                    

1/2 tsp. pepper

If using fresh green beans, steam until tender. In a skillet, sauteé onion in margarine until tender. Add green beans, salt, and pepper. Cook until heated through.

Fantastic Yams    

3 cups cold mashed sweet potatoes            
1/2 cup sugar

1/2 cup margarine, melted                            
2 eggs, beaten

1/3 cup milk                                                     
1 tsp. vanilla

1/2 cup coconut (opt.)

Topping:

1/2 cup brown sugar                                    

1/2 cup chopped pecans

2 Tbl. Margarine, melted                             

1/4 cup flour                                                                                                                                                              

Mix sweet potatoes till fluffy with other ingred. Put in 9x13 baking dish. Combine topping and sprinkle on top. Bake 350 for 35-40 min. till golden brown.

Candied Sweet Potatoes

2 pounds sweet potatoes (about 6 medium)

1/2 cup pbacked brown sugar

3 Tbsp. margarine or butter

3 Tbsp. water

1/2 tsp. salt

Wash sweet potatoes. Put in to a bot and cover potatoes with water and some salt. Bring to a boil. Cover and heat to boiling. Cook until tender, 30 to 40 minutes; drain. Slip off the skins. Cut into 1/2 inch slices. Mix brown sugar, margaring, water and salt in a skillet. Cook over medium heat, stirring constantly, until smooth and bubbly. Add sweet potato slices; stir gently until glazed and heated through.

Our Favorite Fruit Salad

1 9 oz. pkg. Cool Whip, thawed    

1 3 oz. pkg. lemon instant pudding mix

2 cans crushed pineapple, drained

2 cans mandarin oranges, drained

2 cans fruit cocktail (undrained)

1 cup miniature colored marshmallows

3 sliced bananas

Coconut flakes

Combine all ingredients and mix till well blended. Refrigerate till set. Serve cold.