Tasty Turkey Casserole
8 servings
4 cups cubed cooked turkey
3 cups herbed croutons
1 tablespoon Worcestershire
1 tablespoon minced parsley
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
50 servings
6 quarts cubed cooked turkey
4 ½ quarts herbed croutons
6 tablespoons Worcestershire
6 tablespoons minced parsley
3 large onions, chopped
6 cans cream of mushroom soup
6 cans cream of chicken soup
Mushroom Sauce
2 cans cream of mushroom soup
1 tablespoon Worcestershire
1 tablespoon minced parsley 1/4 teaspoon poultry seasoning
1 to 2 drops Tabasco, to taste
1/8 teaspoon pepper
12 cans cream of mushroom soup
6 tablespoons Worcestershire
6 tablespoons minced parsley 1 ½ teaspoons poultry seasoning
6 to 12 drops Tabasco, to taste
¾ teaspoon pepper
Combine casserole ingredients in a bowl. Spoon into a 9- by 13-inch baking dish, and
pat smooth. Bake in a 350-degree oven 50 minutes.
Combine mushroom sauce ingredients. Spoon over casserole. Bake 10 minutes more.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
Cranberry Apple Salad
8 servings
1 cup cranberries
2 seedless oranges (1 cored but unpeeled)
1 cup sugar
1 box raspberry-flavored gelatin dessert
1 cup boiling water
Salad greens
50 servings
6 cups cranberries
12 seedless oranges (6 cored but unpeeled)
6 cups sugar
6 boxes raspberry-flavored gelatin dessert
6 cups boiling water
Salad greens
Force cranberries, oranges and apples through food chopper. Mix with 1/2 to 1
cup sugar and let stand 1 hour.
Dissolve gelatin in 1 cup very hot water. Chill until slightly thickened. Then add
fruit mixture. (Juice from fruit will make up extra liquid needed.)
Pour into 8-inch square pan or gelatin mold, and chill until firm. Cut in squares or
unmold. Serve atop salad greens.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
Sweet Potato Casserole
8 servings
3 cups sweet potatoes, cooked and mashed
1 cup sugar
2 eggs
1/2 cup evaporated milk
1 teaspoon vanilla
pinch of salt
1/3 cup butter
50 servings
4 ½ quarts sweet potatoes, cooked and mashed
6 cups sugar
12 eggs
3 cups evaporated milk
2 tablespoons vanilla
3/4 teaspoon salt
2 cups butter
Topping
1/3 cup flour
1 cup brown sugar
1 cup flaked coconut
1 cup chopped pecans
1/3 cup butter, melted
2 cups flour
6 cups brown sugar
6 cups flaked coconut
6 cups chopped pecans
2 cups butter, melted
Combine first set of ingredients until smooth. Pour into 2-quart casserole dish.
Mix all topping ingredients and spread over sweet potato mixture. Bake at 350
degrees for 35 to 40 minutes.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
Fresh Pear Crisp
8 servings
6 large pears
1 cup sugar
pinch of salt
2 tablespoons cinnamon
2 tablespoons nutmeg
2 sticks butter
2 cups sifted flour
2 cups brown sugar
50 servings
36 large pears
6 cups sugar
¾ teaspoon salt
¾ cup cinnamon
¾ cup nutmeg
12 sticks butter
12 cups flour
12 cups brown sugar
Preheat oven to 350 degrees. Peel pears and cut into cubes. Mix pears, sugar, salt,
cinnamon, nutmeg and 2 tablespoons of flour in pan. Combine butter, the remaining
flour, and brown sugar, mashing until crumbly.
Pour pear mixture into 9- by 13-inch pan. Sprinkle brown sugar mixture over pears.
Bake for 35-45 minutes. Serve warm with a scoop of vanilla bean ice cream or a
dollop of whipped topping.
www.womensministries.ag.org
© 2006 National Women’s Ministries Department
www.womensministries.ag.org
© 2006 National Women’s Ministries Department