FDR Chestnut Stuffing - Recipes from the White House

43 to 48 ounces cooked, peeled chestnuts

Salt

2 Tablespoons bacon fat

¼ cup chopped onion

¼ cup chopped celery

12 Tablespoons unsalted butter

6 ounces stale bread (no crusts), cut or torn into 1” pieces (4 cups)

Grated zest and juice of 1 medium lemon

¼ cup chopped parsley

¼ teaspoon freshly grated nutmeg

Freshly ground black pepper

½ cup homemade or no-salt-added turkey or chicken broth

(more as needed)

Boil the chestnuts in salted water to cover until they are tender; about 10 minutes. Drain chestnuts in colander and transfer to a large mixing bowl. Use a fork to break them up into smaller chunks.

Melt the bacon fat in a large skillet over medium heat. When the fat is hot, add the onion and celery. Cook stirring occasionally until vegetables are tender; 6 to 7 minutes. Add vegetables to chestnuts.

Melt the butter in large skillet over medium-high heat. Cook until the butter begins to turn a light golden brown and becomes fragrant; watching carefully to make sure it does not burn. Add the bread and cook, stirring for several minutes or until the bread is evenly coated with butter. Add to the chestnut mixture, along with lemon zest and juice, parsley and nutmeg. Season with salt and pepper to taste and stir to combine well. If the stuffing seems dry or if you will not be cooking it in the turkey, stir in the chicken or turkey broth as needed.

Either stuff the turkey with the  dressing, or transfer it to a 9x13 inch casserole dish, cover with aluminum foil and bake at 350 degrees for 20 minutes or until heated through. For a crisp top, remove foil during the last 10 minutes of baking.

Adapted from the Pittsburgh Press; December 1933

Caramelized Pears - Fresh from the Freezer

3 Tablespoons unsalted butter

¼ cup packed light brown sugar

Salt

3 medium pears, such as Anjou or Bartlett; quartered and cored

1 teaspoon pure vanilla extract

Vanilla ice cream for serving

In large skillet, melt butter over medium high heat. Add pears, one cut side
down and cook until browned,then reduce heat to medium and cook 3 minutes.
Turn pears to the other side and cook additional 4 minutes.
Add sugar and one tablespoon water; swirling pan to combine.
Turn pears skin side down and cook until sauce
thickens slightly; about 2 minutes. Stir in vanilla and a pinch of salt.
Serve warm over vanilla ice  cream.

https://www.marthastewart.com/925572/caramelized-pears

Zoo Day Snack Mix - Fresh from the Freezer

6 ounces of the following….

Banana chips (1 ½ cups)

Chopped dried mango (12 Tablespoons)

Lightly salted peanuts (12 Tablespoons)

Dried berries or raisins (12 Tablespoons)

6 snack or sandwich bags

1 gallon freezer bag, labeled

Mix all ingredients and divide equally into the 6 sandwich bags.
Seal bags and place all 6 sealed bags into the 1 gallon freezer bag. Seal and freeze.

To eat…

Thaw mix in refrigerator and enjoy!

Rose City Teriyaki - Fresh from the Freezer

1 tray (about 3 pounds, two steaks) flank steaks

½ cup teriyaki sauce

½ cup toasted sesame oil

¼ cup orange juice

2 Tablespoons soy sauce

2 teaspoons salt

1 cup chopped onion (about one medium onion)

1 Tablespoon dried rosemary

2 teaspoons minced garlic

½ teaspoon crushed red pepper flakes

2 one-gallon freezer bags, labeled

Rinse and trim steaks as desired. Put one steak in each freezer bag. Whisk together teriyaki sauce, sesame oil, orange juice, soy sauce and salt in medium bowl. Divide the marinade evenly over the steaks. Into each bag, measure ½ cup onion, ½ tablespoon rosemary, 1 teaspoon garlic, and ¼ teaspoon crushed red pepper. Seal and freeze.

To cook….

Completely thaw one entire entree in the refrigerator. Prepare a medium fire in a gas or charcoal grill. Cook steak for 15-20 minutes for medium-rare to medium. Turn occasionally and baste as desired. Do not baste during the final 5 minutes of cooking. Discard remaining marinade.

https://www.amazon.com/Fix-Freeze-Feast-Delicious-Money-Saving/dp/1603427260

Frozen Smoothie - Fresh from the Freezer

1 banana, frozen

1 c kale

1/2 cup blueberries, frozen

1 cup strawberries, pineapple, frozen

1/2 c Greek yogurt

1/2 c almond milk

Blend together all ingredients and enjoy!

Cream of Mushroom Soup - Fresh from the Freezer

2 ½ pounds fresh white mushrooms, cleaned and sliced

½ cup (1 stick) butter

½ cup all purpose flour

4 cups chicken broth

1 teaspoon salt

1 teaspoon black pepper

2 cups heavy cream

3 one quart or two one gallon freezer bags, labeled

Melt butter in large stockpot over medium heat. Add mushrooms and cook, stirriung until soft; about 10 minutes. Add flour and cook for 2 minutely longer. Add broth, salt, pepper and cook until soup is smooth and has thickened; about 5 minutes. Stir in cream and cool.

Divide soup evenly among freezer bags. Seal bags and freeze. Keep in freezer up to 6 months.

https://www.amazon.com/Fix-Freeze-Feast-Delicious-Money-Saving/dp/1603427260

Strawberry Rhubarb Pie - Fresh from the Freezer

2 Frozen 9” pie crusts

16-20 oz frozen sliced strawberries

16 oz frozen chopped rhubarb (about 1 lb fresh, 5 or 6 good sized stalks)

1 1/3 c sugar

1 tablespoon butter

Cornstarch, about 1 or 2 tablespoons

Preheat oven to 400.

Put berries and rhubarb and sugar in pan over medium low heat, breaking apart fruits as they thaw.  Remove about 1 cup of liquid before the mix boils, and set aside to cool. Cook fruits together for several minutes, until rhubarb softens and cooked.  Add sugar to taste. Rhubarb can be very tart! If necessary, stir in more sugar to taste, making sure sugar dissolves. Turn to low heat.

Add 1 tablespoon cornstarch to cooled reserved liquid, and stir until cornstarch dissolves and liquid is smooth and lump free.

Drizzle cornstarch mixture slowly into simmering fruits, stirring constantly to avoid lumps. When fruit mixture is thickened to filling consistency, pour into pie crust. If filling does not appear thick enough, make more cornstarch/water mix, using 1 Tablespoon cornstarch and 1/4 cup water. Add top crust for 2 crust pie, or add streusel topping. Sprinkle sugar on top. Cut steam vents into crust.

Bake at 400 for 15 minutes. Reduce heat to 350 and bake for additional 45-50 minutes or until filling is bubbly and crust is nicely browned.  

Cool and serve. If saving for a later date, bake at 400, then remove and freeze. To bake later, thaw pie in refrigerator, then bake at 350 for 45-50 minutes, or until filling is bubbly and crust is lightly browned.