Rabbit, Dressing and sauce

hmmm I will be trying this sometime in the near feature I`m thinking...

Rabbit, Dressing and Sauce
Mrs. Linda Rook

1 1/2 cup chopped cooked rabbit
5 cups 1-inch bread cubes
3/4 cup celery, diced
1/2 cup nutmeats, chopped ( Walnuts, pecans or almonds)
2 Tablespoon onion, minced
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
1/2 cup butter or margarine, melted
1/4 cup hot turkey or chicken broth or water
3 Tablespoon nutmeats, chopped
1 teaspoon butter or margarine
Hot leftover turkey gravy or 1 can cream of chicken soup plus 1/2 cup milk

Heat oven to 375 degrees. Combine rabbit, bread, celery, nutmeats, onion, salt, poultry seasoning and pepper. Add 1/2 cup melted butter and 1/4 cup broth or water to moisten. Shape into 10 balls. place in greased shallow pan and bake about 30 minutes or until crisp.
 About 10 minutes before serving, put nutmeats into small shallow pan; dot with 1 teaspoon butter and toast, stirring once. Serve rabbit and dressing with hot gravy or soup heated with milk. Garnish with toasted nutmeats. Serves 5.

vinaigrette Dressing

What better as a side then a salad, of course this dressing could be put on green beans, asparagus or cauliflower. This recipe comes from 1968 Kansan Silver Spoon Cookbook.



Vinaigrette Dressing
Mrs. elsie Stitt

2 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoonh dry mustard
1/2 teaspoon paprika
3/4 teaspoon garlic powder
1 Tablespoon chopped chives
3 Tablespoons cider vinegar
1/2 cup olive oil
2 Tablespoons pickle relish
2 Tablespoon lemon juice

In cruet or similar container, mix salt, pepper, mustard, paprika, garlic powder, chives and vinegar. Let mixture stand for 1 hour or more to bring out full flavor of spices. Add olive oil and relish and lemon juice. shake well.
Pour over chilled vegetables and refrigerate about 1/2 hour before serving.Partially good on vegetable salad, green beans, asparagus or cauliflowerettes.

Creamy Onion Dressing

This dressing is really creamy and excellent on the lettuce salad and again from 1967.

Creamy Onion Dressing
Mrs. Marcia Maloney

2 Tablespoons instant onion ( I used chopped onion)
1 cup sour cream
1 Tablespoon vinegar
1 Tablespoon sugar
dash of salt

Combine and chill. Serve over salad greens.

Superb French Dressing

Are you ready for a good French dressing recipe ....here is one from 1967 Kansan`s Silver Spoon Cookbook. Get your salad fixin`s ready.

Superb French Dressing
Mrs. Dan Peterson

1 1/2 cups sugar
2 medium onions, ground
1 cup vinegar
juice from 2 lemons
1 bottle chili sauce
2 cups salad oil
3 teaspoon salt
4 teaspoons paprika

Blend ingredients. Makes 1 1/2 quarts

Turkey Dinner...Dressing

Now it is time for the next recipe for turkey dinner, here in the US it is for Thanksgiving as well as Christmas. This recipe I have had for a few years. Everyone in the family likes it, even my dad liked better then my mom`s. Of course my dad has gone to his heavenly rewards. I still make this dressing for Thanksgiving and Christmas.

So here it goes;

Stuffing

1/2 cup butter
1 cup chopped celery ( I really don`t measure this)
1 cup chopped onion ( I don`t measure this either)
1 1/2 teaspoon sage ( I used to measure this but no more, I just put in what I think)
1 teaspoon thyme
8 cups bread cubes ( I usually get the package kind , along with the herbs)
1 ( 10 1/2-oz ) Turkey gravy ( I have used the turkey gravy mix as well as the canned turkey gravy, whatever is the cheapest)
1/2 cup chopped parsley

Melt butter in oven. Add onions, celery, sage and thyme. Saute until tender. Add bread cubes, gravy and parsley. Use low heat 2 minutes.
Use to stuff a 12- 16 pound turkey, as I said it is better to put dressing in another dish instead of in the turkey. Make sure the Baking dish is buttered really well. Then dot with butter and bake in oven to heat through at about 350 degrees. I usually put in the oven while the sweet potatoes are cooking. This is good even after the second day, if their is any leftover


I have tried it with homemade cubes, but I am not so good at making them, so I use the package kind with added herbs