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DJ CHEF'S COOKIN' THANKSGIVING!

In response to all the letters I get about cooking for Thanksgiving I've complied some great dishes you can make to accompany your Turkey at the table.

Cheers,

-DJC.

Butternut Squash Soup

1 med. butternut squash
3 tart green apples, peeled and coarsely chopped
1 med. onion, chopped
1/4 tsp. rosemary or marjoram, optional
1 tsp. salt
1/4 tsp. pepper
3 cans chicken broth, 10 oz. each
2 soup cans water
1/4 c. heavy cream or half and half
Chopped fresh parsley for garnish

Peel squash and seed it. Cut into chunks. Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree' soup in blender. Return mixture to sauce pan and bring to boiling point. Reduce heat. Before serving add cream and sprinkle with parsley.

Estimated Preparation Time: 25 Minutes
Estimated Cooking Time: 45 Minutes
Serves:

Ingredients

1 cup All-purpose flour
2/3 cup, packed Brown sugar
1/4 cup chopped, toasted Pecans
1/4 stick, melted Margarine
1/2 tsp. Ground cinnamon
4 medium, peeled & halved Sweet potatoes
1/2 cup Granulated sugar
1 1/2 tsp. Vanilla extract
1 large white Egg
1 5 oz. can fat-free Evaporated milk
Can of Cooking spray

Procedure

1. Preheat oven to 350 degrees.

2) Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside.

3) Place potatoes in a Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until very tender.

4)Drain well; mash in a large bowl. Stir in 1 cup streusel, granulated sugar, vanilla, egg white, and milk. Spoon into a 2-quart casserole coated with cooking spray; top with remaining streusel.
Bake at 350° for 45 minutes.

Marmalade Candied Carrots

Estimated Preparation Time: 20 Minutes
Estimated Cooking Time: 15 Minutes
Serves: 8

Ingredients

2 lbs. peeled and diagonally (bias cut) sliced Carrots
2/3 cup Orange marmalade
2 tbsp. Brown sugar
2 tbsp. Butter or margarine
2 tbsp. Rum
1/2 cup coarsely chopped, toasted Pecans

Directions
1) In a vegetable steamer over boiling water, cover and steam carrots about 10 minutes or until crisp tender.

2) Transfer carrots to a serving bowl. Stir marmalade into carrots until marmalade has melted.

3) Combine brown sugar, butter, and rum in a small saucepan. Cook over medium heat until butter and brown sugar melt. Remove from heat, and stir in pecans.

4) Pour over carrot mixture in bowl. Toss gently.

Madeira Gravy

Estimated Preparation Time:
Estimated Cooking Time: 10 Minutes
Serves: 16

Ingredients

1 cup Madeira wine or dry sherry
1 cup Chicken broth
1/8 tsp. Pepper
1/8 tsp. Dried thyme

Directions
1) Boil wine, uncovered, in a small saucepan until reduced by about half.
2) Meanwhile, strain the pan juices into a 2-cup glass measure, gently pressing on the solids to extract all of the liquid. Let the juices rest for a few minutes, then skim away the grease that floats to the top. Add chicken broth to make 1 1/2 cups liquid.

3) Add juice-broth mixture to the reduced wine, along with pepper and thyme. Boil for a minute or two.

4) Remove from heat and serve with turkey.

White Chocolate-Almond Torte

Estimated Preparation Time:
Estimated Cooking Time: 1 Hour
Serves:

Ingredients

2 cups All-purpose flour
1/2 cup, firmly packed Light brown sugar
1/4 tsp. Almond extract
1/2 cup, softened Butter

For the filling :
2/3 cup Sugar
1/2 cup, melted Butter
3 Eggs
1/2 tsp. Almond extract
1 6oz. pkg., coarsely chopped White chocolate
1 cup, slivered Almonds
1/2 cup, slivered Almonds

Directions
Heat oven to 400 degrees.

For the crust:

1) Combine flour, brown sugar, and 1/4 teaspoon almond extract; mix well.

2) Cut in 1/2 cup butter with a fork or pastry blender. The mixture will be quite dry. Press 1 3/4 to 2 cups in the bottom and up the sides of an ungreased 10-inch springform pan.

3) Bake until just light brown, about 10 minutes.

4) Remove from oven and reduce oven temperature to 350 degrees.

For the filling:

1) Combine the sugar, 1/2 cup butter, eggs, and 1/2 teaspoon almond extract; blend well.

2) Mix in the white chocolate and 1 cup of slivered almonds.

3) Pour mixture into crust-lined pan. Sprinkle with the remaining crumbs (cover all), then sprinkle 1/2 cup of slivered almonds around the outer edges of the torte.

4) Bake at 350 degrees for about 40 to 50 minutes, or until golden brown and almonds are lightly toasted.

5) Cool for 10 minutes; run a knife around side to loosen and remove pan sides.

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