Before you head to the supermarket to stock up on holiday staples, take a moment to reflect on the state of your recipe collection.
The recipes you've used for years might be standards or dishes handed down from family members, but it could be time for a change.
The Augusta Chronicle put out a call to its readers to let them offer some suggestions for tasty alternatives for the final months of the year.
We were looking for everything: entrees, side dishes, salads, soups and, of course, desserts.
What we got were choices worthy of any cook's dinner table, breakfast nook or lunchbox. We've included recipes from readers in addition to those sent in to The Augusta Chronicle by various companies.
Today, take a look at the more than 20 entree recipes that will take you from a pre-holiday breakfast to the post-turkey munchies.
See Tuesday's Your Life section for a look at side dishes and Wednesday's Your Life for desserts.
Reach Erica Cline at 828-2946 or erica.cline@augustachronicle.com.
Ham and red gravy
1/4 cup diced onion
2 tablespoons oil
1 can tomato soup
1/2 can water
8-10 slices ham
Saute onions in oil. Pour tomato soup and water into skillet. Stir and then place ham into skillet and simmer until hot.
Note: This is very good served with mashed potatoes.
- Submitted by Carol A. Bass, Augusta
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SAUSAGE-STUFFED JUMBO ARTICHOKES
6 jumbo artichokes
1/4 cup olive oil
1 large onion, chopped
4 cloves garlic, minced
12 ounces Italian sausage
1/2 cup chopped sun-dried tomatoes
2 tablespoons balsamic vinegar
1/2 teaspoon salt
3 cups fresh Italian or Ciabatta bread crumbs
Rinse artichokes under cold water. With a sharp, heavy knife, cut off the top quarter of the artichoke and cut off the stem at the base, reserving the stem. Trim the petal tips with kitchen scissors, if desired. Cut away the outer covering of each stem, leaving just the tender portion at the center.
Add 3 inches of water to a large pot. Add the artichokes and trimmed stems. Cook over high heat until boiling. Reduce heat to simmer, cover and cook until a petal pulls out easily, about 45 minutes, depending on the size.
Meanwhile, heat the oil over medium-high heat in a large skillet or saucepan. Add the onion and garlic and cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the sausage and break into small pieces with the back of a spoon. Cook, stirring occasionally, until sausage is lightly browned, about 5 minutes. Stir in the tomatoes, vinegar and salt. Add the bread crumbs and 1 cup of the mozzarella and stir to mix.
Heat oven to 375 degrees.
Remove the artichokes from the pot and turn upside down on a towel to drain. Lift out the stem pieces, chop coarsely and stir into the crumb mixture.
Using a large spoon or grapefruit spoon, scoop out the soft inner leaves and fuzzy choke, leaving the heart intact. Discard the leaves and choke. Arrange the artichokes, cup-side up, in a baking pan or dish. Spoon about 1 cup of the crumb mixture into the center of each artichoke and tuck some of the crumb mixture between the leaves.
Sprinkle the top of the filling with the remaining mozzarella cheese. Bake until the top is nicely browned, about 20-30 minutes.
- Recipe courtesy of Ocean Mist Farms
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TURKEY WITH 7-GRAIN BREAD AND SQUASH STUFFING
10 Healthy Choice 7-Grain bread slices (15 ounces), cut into -inch cubes (about 8 cups)
1/3 cup Fleischmann's Original margarine stick
1 large onion, chopped (about 1 cup)
1 cup chopped celery
4 cups moderately packed chopped fresh kale
1 medium butternut squash, peeled, cut into 3/4-inch pieces (about 3 cups)
2 tablespoons finely chopped fresh sage, or 2 teaspoons rubbed dried
3/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1/2 cup smoke-flavored almonds, chopped
1 14.5-ounce can Butterball chicken broth
1 16-pound Butterball turkey, thawed if frozen
Fresh sage leaves (optional)
PAM cooking spray
Heat oven to 350 degrees. Spread bread cubes on a large shallow baking pan and bake for 30 minutes, or until lightly browned and dried, stirring occasionally. Melt the margarine in a large skillet over medium heat and add the onion and celery, cooking and stirring for 5 minutes, or until tender-crisp. Add the kale and squash and stir to combine. Cover and cook 6 minutes or until the kale wilts, stirring occasionally.
Stir in chopped sage, salt and pepper. Place the bread cubes in a large bowl and add the vegetable mixture, almonds and broth and toss to combine. Remove the neck and giblets from the body and neck cavities of the turkey (refrigerate for another use or discard). Drain the juices from the turkey and pat dry with paper towels.
Fill the neck cavity with part of the stuffing. Turn the wings back to hold the neck skin against the back of the turkey. Fill the body cavity with stuffing. If desired, loosen the skin from the breast by carefully working fingers under the skin over the breast. Place several whole sage leaves under the skin. Secure the edge of the skin with toothpicks.
Place the turkey, breast up, on a flat roasting rack in a shallow roasting pan. Spray the turkey with cooking spray. Bake 4 to 4 hours, or until meat thermometer reaches 160 degrees when inserted in the center of the stuffing and reaches 180 degrees when inserted in the deepest part of the thigh. Cover breast and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking. Let stand 15 minutes before removing stuffing and carving.
Note: Place a small piece of foil over the skin of the neck cavity and over stuffing at the body cavity opening to prevent overbrowning. Place any extra stuffing in a casserole dish. Cover and refrigerate until ready to bake. Bake, covered, at 325 degrees for 30 minutes, or until a meat thermometer reaches 160 degrees when placed in the center of the stuffing. Makes 16 servings of 6 ounces of turkey and cup of stuffing.
- Recipe courtesy of Conagra Foods
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THAI TURKEY RICE NOODLE SALAD WITH SPICY LIME VINAIGRETTE
For the salad
4 ounces Thai Kitchen thin rice noodles or rice vermicelli
1 1/2 cups cooked turkey, shredded
1/4 cup purple onion, slivered
1/2 cup cucumber, seeded, thinly sliced
1/4 cup carrots, julienne thinly sliced
1/4 cup cilantro, coarsely chopped
4 tablespoon green onions, chopped
2 cups torn butter lettuce leaves or baby salad mix
1 cup crushed peanuts
For the vinaigrette:
1 tablespoon dried red chili flakes
1/2 teaspoon salt
3/4 cup sugar
1/4 cup rice vinegar
6 cloves garlic, minced
3 tablespoons Thai Kitchen Premium fish sauce
In a bowl, mix together dressing ingredients until sugar is dissolved. Let stand 30 minutes before serving. Can be made one day ahead. Store covered, refrigerated. Bring 8 cups of water to a boil.
Cook rice noodles for 3 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside. In a large bowl, toss all ingredients together with dressing.
- Recipe courtesy of Thai Kitchen
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SPICY PEANUT FONDUE
For the sauce:
1 cup chunky natural (not thickened) peanut butter
1/2 cup pepper jelly
1/2 cup white wine
1/2 - 3/4 cup hot water
1/2 teaspoon salt (only if using unsalted peanut butter)
Pinch of cayenne pepper to taste
For the dippers:
Fresh grapes
Cubes of grilled chicken or pork
Diced cooked sweet potato
Celery sticks
Stir together all ingredients for the sauce in a fondue pot over medium heat until melted. Let simmer 1 minute, and reduce heat to low and serve with the dipping ingredients. Stir the fondue regularly to prevent burning and add additional water as the sauce becomes thick.
- Recipe courtesy of the California Table Grape Commission
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OVEN-BAKED PORK CHOPS
6 pork loin or pork rib chops, -to 1-inch thick
6 slices onion
6 slices lemon
ketchup
brown sugar
Heat oven to 375 degrees. Place chops in a 13-by-9-inch baking pan, in a single layer. Place one slice onion and one slice lemon atop each chop. Dot all over with ketchup and sprinkle with brown sugar. Cover pan with foil and bake about 35 minutes. Remove foil and return to oven for about 10 minutes so that it can thicken slightly.
- Submitted by Fran Faulkner, North Augusta
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GORGONZOLA, GRAPE AND PINE NUT CROSTINI
4 ounces cream cheese at room temperature
1/4 cup mayonnaise
1 cup crumbled gorgonzola cheese
2 tablespoons finely chopped green onion
Salt and fresh-ground pepper, to taste
1 cup red seedless grapes, halved
1/2 cup toasted pine nuts*
30 slices French-style baguette bread
Heat broiler and adjust the rack so that it is about 4 inches from the heat source. Beat together the cream cheese, mayonnaise, gorgonzola cheese and green onions; season with the salt and pepper. Fold in grapes and pine nuts. Spread a tablespoon of cheese mixture on each baguette slice. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
*Note: To toast pine nuts: Bake in an oven preheated to 350 degrees until lightly browned, about 7 minutes.
- Recipe courtesy of the California Table Grape Commission
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HERBED PORK ROAST
1 cup soy sauce
2 garlic cloves, minced
2 teaspoons dried basil
1 teaspoon ground sage
2 tablespoons lemon juice
2 teaspoons dried tarragon
1 teaspoon dried chives
1 teaspoon pepper
1 boneless pork loin roast (3-4 pounds)
In a large oven cooking bag or resealable plastic bag, combine all ingredients except roast. Next, place roast in bag, seal and turn to coat. Place bag in a shallow roasting pan. Refrigerate overnight, turning bag several times.
If using the cooking bag, make several -inch slits in top of bag before cooking. If not, remove roast from plastic bag and place in the roasting pan; pour marinade over roast. Cover the pan (leave uncovered if using cooking bag) and bake at 325 degrees for 2 to 2 hours or until a thermometer reads 160 degrees. Let stand 15 minutes before slicing.
- Submitted by Shirley Faircloth, North Augusta
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Deutsch Du'cken (German roast duckling)
5-6 pound white duck
1 teaspoon salt
1 teaspoon pepper
1 teaspoon marjoram
2 prunes
1 apple, quartered
Wash duck inside and out. Mix salt, pepper and marjoram, then rub inside and outside duck (cover well). Insert prunes and apple chunks into cavity. Bake at 350 degrees for 2 hours. Begin breast-side down for first hour, then breast-side up for second hour. Bake uncovered on roasting grill with 1 cup water in base of oblong pan. After hour, begin to baste duckling on occasion with liquid in pan. Let stand 15 minutes before carving. Remove and discard apples and prunes.
Serves 4. Best served with wild rice and a green vegetable such as broccoli or green peas. Do not alter number of fruits used or substitute spices (flavor is enhanced by this combination). In some ovens, baking time is better at 325 degrees for 2 hours. For a realistic German dinner, serve reg cabbage cooked with sweet and sour sauce.
- Submitted by Janelle Taylor, Grovetown
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SPICY ITALIAN SAUSAGE SOUP
1 pound hot Italian sausage links
1 tablespoon butter
1/2 cup chopped Vidalia onion
2 medium baking potatoes
3 cans chicken broth
1/2 can spinach
cayenne pepper (optional)
Remove casing from sausage. In a 5-quart pot, add butter and crumble sausage. Cook thoroughly. Strain grease from pot. Add onion, cook until wilted. Peel and cut potatoes into -inch rounds. Add chicken broth and potatoes. Bring to a boil, and simmer 15-20 minutes. Add can spinach during the last 5 minutes. Add pepper, if desired.
Serve with pita bread topped with butter, garlic salt and parmesan cheese and broil until melted. Cut into wedges.
- Submitted by Suzanne Prendergast, Augusta
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SAUSAGE BISCUIT AND GRAVY CASSEROLE
6 frozen biscuits, such as White Lily
1 12-ounce package ground sausage
2 cups shredded cheddar cheese, divided
6 large eggs, lightly beaten
2 cups milk
1 package Sausage Country Gravy or Country Gravy Mix, such as Pioneer Brand.
Bake the biscuits according to package directions. Cool slightly and cut across the center to create a top and bottom. Set aside.
Brown and crumble the sausage in a skillet over medium heat. Drain.
Layer the biscuit bottoms in an 11-by-8-inch baking pan that has been lightly coated with nonstick cooking spray.
Sprinkle the sausage over the biscuits. Sprinkle 1 cups of cheese over the top of the sausage.
Whisk the eggs, milk and gravy mix. Pour over the cheese. Layer biscuit tops browned side up.
Cover and refrigerate overnight.
Bake at 325 degrees for 40 minutes, sprinkle with the remaining cheese and return to the oven for 5 minutes or until a knife is clean when removed. Let stand for 10 minutes before serving.
Makes 6 servings.
- Recipe courtesy of White Lily
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CRANBERRY GLAZED PORK ROAST
4-pound boneless pork loin roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon grated orange peel
2 tablespoons orange juice
2 tablespoons dry sherry
1 16-ounce can whole berry cranberry sauce
Combine cornstarch and remaining ingredients and cook over medium heat until thickened. Salt and pepper the roast and place in baking pan. Bake at 325 degrees for 45 minutes to 1 hour. Spoon glaze over the roast and bake an additional 45 minutes to hour. Baste a few times the last 30 minutes of baking.
- Submitted by Patricia E. Self, Girard, Ga.
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CHICKEN/CHEESE SOUP
1 large fryer chicken cooked until tender, deboned and save broth. Chicken breasts may be used if you prefer all-white meat
Add the following to the broth:
3-4 small potatoes, peeled and cubed
1 small onion, chopped
1 large can Veg-All
1 can corn (I use a tube of frozen corn
1 can LeSueur peas
1 package saffron rice
Pasta of your choice
Salt and pepper to taste
1 pound Velveeta cheese
Cook all the ingredients except the chicken until vegetables are tender (don't overcook the rice or pasta).
Add chicken and Velveeta cheese. Simmer until cheese is melted.
Makes a great cold-weather soup and it freezes well.
Variations: Use ham (leftover holiday ham is great) instead of chicken. Add or omit vegetables according to your family's likes.
- Submitted by Janice Dixon, Augusta
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LEMON AND NUT-CRUSTED HALIBUT
1/2 cup tree nuts, roughly chopped
Finely grated zest of 1 lemon
1 tablespoon fresh-ground pepper
2 teaspoons chopped oregano
4 fillets fresh halibut, about 5 ounces each, skin and bones removed
1 tablespoon olive oil or nut oil
1/4 cup white wine, optional
Heat oven to 250 degrees. Combine the nuts, lemon zest, pepper and oregano and spread over a large plate. Place the halibut flesh-side down on the nut mixture, pressing well to coat. Heat the oil in an oven-proof pan and cook the halibut, crusted side down, for 1-2 minutes or until the nuts are golden brown. Using a large spatula and tongs, carefully turn halibut over and cook for another minute - the flesh should be moist and tender inside. Pour wine into pan, then place in the oven to keep the fish warm.
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AVOCADO-TURKEY TORTILLA SPIRALS
1 fully ripened avocado, halved, pitted
6 small flour tortillas (6 inches each)
1/2 cup prepared Caesar or Ranch salad dressing, divided
1/2 pound sliced smoked deli turkey
1 1/2 cups shredded lettuce
2 large plum tomatoes, sliced lengthwis
1 tablespoon lime juice
Scoop avocado out of shell using a spoon; slice very thinly. Brush one side of tortillas with half the Caesar dressing. Layer turkey, lettuce, tomatoes and avocado on tortillas, dividing evenly; sprinkle with lime juice and the remaining cup dressing. Roll up each filled tortilla; wrap tightly in plastic wrap and refrigerate at least half an hour. To serve, trim ends of wraps; cut remainder to make 5 or 6 slices; arrange spirals on a platter.
Yields 25 to 30 spirals
- Recipe courtesy of Avocados from Mexico
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GRILLED BUFFALO CHICKEN AND AVOCADO SANDWICHES
1 tablespoon vegetable oil
3/4 to 1 teaspoon hot sauce, divided
1/2 teaspoon salt
4 thin-sliced chicken breast cutlets (about 1 pound)
1 fully ripe avocado, halved and pitted
4 long (about 4-inch) sandwich rolls
1/2 cup creamy blue-cheese dressing
4 lettuce leaves
1 large tomato, cut into 8 slices
Heat grill or broiler. In a medium bowl, combine oil, teaspoon of the hot sauce and the salt. Add the chicken; toss to coat. Grill chicken until cooked through, 8-10 minutes, turning once. Meanwhile, scoop avocado flesh out of the skin; cut into 16 slices. Cut rolls horizontally in halves. Spread the bottom of each roll with 1 tablespoon of the blue-cheese dressing; top with a lettuce leaf and 2 tomato slices. Brush cutlets with the remaining hot sauce to taste; place over the tomatoes. Top chicken with avocado; drizzle with the remaining blue-cheese dressing. Cover with the roll tops.
- Recipe courtesy of Avocados from Mexico
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TURKEY TWICE BLESSED - TURKEY RAGOUT ON BISCUITS
1 tablespoon vegetable oil
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 teaspoon minced garlic
1 teaspoon fresh thyme leaves
2 cups cooked turkey, cut into bite-size pieces
1/4 cup fresh chopped parsley
2 cups water, divided
1 2.75-ounce package country gravy mix
Freshly ground black pepper to taste
6 frozen biscuits, baked
Heat the vegetable oil in a 2-quart saucepan. Add the onion, red bell pepper and green bell peppers. Cook 3 minutes and add the garlic and thyme leaves. Stir in the cooked turkey and fresh parsley. Pour in 1 cups water and bring to a boil.
In a 2-cup measuring cup, measure cup cold water and stir in gravy mix until smooth. Pour into the boiling water. Stir until slightly thickened. Add pepper as desired. Pour over the baked biscuits. Serve topped with cranberry sauce, if desired.
Makes 4-6 servings.
- Recipe courtesy of White Lily
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CREAMED BUTTERNUT, PEAR AND NUT SOUP
1 tablespoon olive oil or nut oil
1 clove garlic, crushed
1/2 cup tree nuts, roughly chopped (such as macadamias, almonds, cashews and pecans)
1 leek, white part only, sliced
4 cups diced, peeled butternut squash
1 Bartlett or preferred pear, peeled and chopped
3-4 cups chicken broth
Freshly ground black pepper
Plain yogurt or crme frache, for garnish
Toasted nuts for garnish, optional
Heat oil in a heavy pan. Add the garlic, tree nuts and leek and saut for 2-3 minutes or until golden brown. Add the squash and pear and cook, stirring, for 2-3 minutes. Pour the broth into the pan, cover and simmer for 20 minutes or until squash is soft. Transfer mixture to a blender and process until smooth and creamy, season to taste. Spoon into large bowls with a dollop of plain yogurt or crme frache and a few toasted nuts tossed over for a garnish.
- Recipe courtesy of International Tree Nut Council
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PORK CHOPS BRAISED WITH SPICED HONEY AND GRAPES
4 thick pork chops (about 3 pounds) or substitute boneless country-style spareribs
4 tablespoons flour
2 tablespoons butter or margarine
1 cup whole red or blue-black California seedless grapes
1/3 cup honey
2 small cinnamon sticks, broken
3-5 whole cloves
1/2 teaspoon dried, ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh mint (optional)
Heat oven to 325 degrees. Heat a heavy, lidded saut pan or casserole dish over medium-high heat on the stove top. Dust the pork chops with flour and brown slowly in the melted butter. Do not let the flour burn.
Remove the pan from the heat and add the grapes, honey, cinnamon, cloves, ginger, salt and pepper. Cover and place in the oven. Braise slowly for 50-60 minutes, or until the pork is tender. Remove the pork from the pan and keep warm.
Skim the pan sauce of excess fat. Arrange the pork chops on a serving platter, spoon on the sauce and sprinkle with chopped mint.
- Recipe courtesy of the California Table Grape Commission
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