GOLDEN VALLEY, Minn. - For many of us, the best part of holiday cooking is the traditions it represents.
Sometimes all it takes is one bite and the memories return, and that's what today'sCooking With KARE chef has in mind.
Here's a portion of what Lorraine Painter wrote us in an email:
"When our daughter-in-law began dating our son six years ago, she asked me about his favorite recipes. The end result was a 50+ recipe booklet called "Everyday to Holiday," featuring family favorites and the stories and traditions that brought them to life.
These are the holiday dressing, turkey rub and fruit salad recipes that were regularly requested by our children Teresa and Adam as they grew up. Now I am in charge of "grandma" requests, and happily bring back the fond memories."
What a great idea, Lorraine. Check out her recipes,maybe they'll become a part of yourholiday cookingtradition.
Grandma Doris Painter's Fruit Salad
This is a pretty salad to serve in a glass bowl. It is another one of Adam and Teresa's favorites that they always requested of their grandmother for holidays and special occasions. I inherited Doris' glass footed glass salad bowl that she always served this in.
1 can lemon pudding & pie filling
1 8 oz. carton Cool Whip
½ bag miniature marshmallows
1 can pineapple chunks, drain and reserve the juice
1 large can mandarin oranges, drained
Green grapes-about 1 ½ cups
Mix pudding and Cool Whip in large bowl. Add pineapple, oranges and grapes. Slice bananas into a small bowl. Toss with pineapple juice to keep them from getting brown (or use lemon juice). Drain off juice and mix banana slices and marshmallows into the rest of the salad. Chill for a few hours before serving.
My sister-in-law Kathy did cooking demonstrations for Weber grills at one time, and gave me this rub for the inside and outside of the turkey. Best when grilled, but still great for baking in the oven.
½ stick margarine melted 1 T. soy sauce
1 t. each of tarragon, prepared yellow mustard, and garlic salt
1 ½ t. dried parsley 2 t. dried minced onion, or equivalent of fresh chopped onion
Mix all ingredients.
Rinse turkey with water, and pat dry inside and out with paper towels. Place in roasting pan. Rub 1 T. of mixture on inside cavity of the turkey, even if you are going to stuff it with dressing. Drizzle the remaining seasonings over outside of bird. Bake turkey according to directions.
Sausage Apple Dressing
My mother-in-law always made raisin stuffing for her family. I never liked it, and got teased about that every holiday. So I had to come up with something to top it for the Painter family. If you are pressed for time, use Stove Top stuffing according to directions, chop in one medium apple to mix in, add some cooked crumbled sausage and it will do!
12 c. cubed white bread (about 16 slices) (or use prepared cubed seasoned bread in bags like Pepperidge Farm for stuffing, and omit the sage, salt and pepper)
1 pound sausage, cooked, drained and crumbled
1/3 c. chopped onion 1 ½ t. sage
1/2 t. pepper 1/2 t. salt, or to taste
1 chicken bouillon cube dissolved in 1 c. of hot water
1 large apple, cored and chopped
½ stick of margarine, melted
Mix all ingredients. Stuff a turkey loosely, and roast according to directions. Or place in greased casserole, and bake for 350 degrees for 45 min. Bake uncovered if you like a crust on top, and covered if you do not.