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Dinner in One Hour (all recipes included)

Shopping List For 6 1 Ready-to-eat turkey breast (buy a fully cooked turkey breast half, available in the prepared-meat case of your local market, or 1 1/2 pounds, 1/4-thick slices cooked turkey breast in the deli section). Canned and Packages Foods 1 can (10 1/4 ounces) condensed creamy potato soup 2 cans (6 1/2 ounces) minced or chopped clams 2 jars (12 ounces each) home style turkey gravy 1 box (6 ounces) chicken-flavor stuffing mix 1 can (4 ounces) sliced mushrooms 2 cans (16 ounces each) cut yams or sweet potatoes in syrup 1 can (8 ounces) pineapple tidbits in unsweetened juice 1 can (16 ounce) whole cranberries in sauce 1 can (11 ounces) mandarin oranges From the Freezer Section 1 bag (10 ounces) frozen peeled and deveined cooked baby shrimp (2 1/2 cups) 2 packages (10 ounces each) frozen broccoli, cauliflower and carrots in butter sauce 1 frozen pumpkin pie Miscellaneous and Staples 1 Milk (2 1/2 cups) Ground red pepper Dried sage leaves Crescent rolls Whipped cream or Cool whip Butter or margarine plus serving portions Shelled pecans (1/2 cup) Miniature marshmallows (1 cup) Fresh parsley (for turkey garnish) Fresh grapes (to garnish turkey) Nutmeg Brown sugar (1/2 cup) Bread sticks Aluminum Foil Cooking Equipment & Utensils 3-quart saucepan (for frozen vegetables) 2 2-quart saucepan - 1 with lid for soup and stuffing 1 1-quart saucepan (for gravy) 13x9 inch baking dish (for foil wrapped turkey) 2-quart shallow ovenproof serving dish (for candied yams) 2 Baking sheets (rolls and pie) Can opener Small rubber spatula Wooden and other cooking spoons Measuring cup The Night Before Set the table and get out all serving dishes and utensils. Get out all cooking equipment and utensils listed. Line up all nonperishable foods on the kitchen counter top. Pumpkin pie can be baked ahead of time. 1 Hour Before Dinner Heat oven to 350 degrees. Get turkey and candied yams ready for oven. Mix chowder ingredients together. Mix vegetables together. Mix gravy ingredients together. 30 Minutes Before Dinner Put turkey in oven. Heat chowder. Put candied yams in oven. Prepare cranberry relish. Put garnish of grapes and parsley near turkey platter. Prepare crescent rolls on pan. 15 Minutes Before Dinner Serve chowder in mugs to guests in living room. Heat vegetables. Prepare stuffing. Heat gravy. Put crescent rolls in oven. Just Before Serving Remove turkey and yams from oven. Remove rolls from oven and place in basket. Arrange turkey with some gravy on platter. Garnish Put vegetables and stuffing into serving dishes. Pour gravy into sauce boat.

Seafood Chowder Ingredients: 1 can creamy condensed potato soup 2 cans minced or chopped clams 1 bag frozen cooked baby shrimp 2 1/2 cups milk Ground red pepper

Preparation Instructions: On Stove Top In a 2-quart saucepan mix the canned potato soup, minced clams, with juice, the frozen shrimp and the 2 1/2 cups of milk, Heat over medium-low heat, stirring occasionally, 15 minutes or until hot; DO NOT BOIL. Ladle into mugs or bowls; sprinkle with ground red pepper lightly on each. Add breadsticks for decoration.

Turkey Breast Ingredients: If you bought unsliced turkey, cut into 1/4 slices. Remove skin. If you bought deli sliced turkey keep turkey slices stacked closely together.

Preparation Instructions: In Oven Place a 24-inch long piece of aluminum foil on countertop. Stack turkey slices in the middle of foil, sprinkling a little dried sage on each slice. Top with 1 tablespoon butter or margarine. Wrap airtight and place foil packet in the 13x9 baking dish. Bake 30 minutes. Carefully open foil (watch out for burst of steam) and remove turkey slices and place on platter. Pour some gravy with pecans over the turkey; serve the rest from a sauceboat. Garnish platter with parsley sprigs and grapes around the outside.

Pecan Gravy Ingredients: 2 jars home style turkey gravy 1/2 cup shelled pecans

Preparation Instructions: On Stove Top Empty jars of turkey gravy into the 1-quart saucepan. Add the 1/2 cup of pecans and heat over medium-low heat, stirring occasionally, 5 to 8 minutes until hot. DO NOT BOIL. Makes about 3 cups.

Stuffing with Mushrooms Ingredients: 1 box chicken-flavor stuffing mix 1 can sliced mushrooms

Preparation Instructions: On Stove Top In a 2-quart saucepan prepare stuffing according to package directions, adding drained canned mushrooms along with the 1/4 cup butter or margarine called for. Keep covered until serving time, then transfer to serving dish.

Vegetable Medley Ingredients: 1 package frozen broccoli 1 package cauliflower and carrots

Preparation Instructions: On Stove Top Heat both frozen vegetables in saucepan or microwave per instructions. Pour contents into serving dish.

Baked Candied Yams Ingredients: 2 cans cut yams or sweet potatoes in syrup 1 can pineapple tidbits in unsweetened juice 1/4 stick butter 1/2 cup brown sugar 1/4 teaspoon nutmeg

Preparation Instructions: In Oven Drain 2 cans of yams and pineapple tidbits. Pour into 2-quart shallow ovenproof serving dish; mix gently. Sprinkle brown sugar and nutmeg over top. Add butter in small pats. top with 1 cup marshmallows. Bake 25 minutes until juices bubble and marshmallows are golden.

Cranberry Orange Relish Ingredients: 1 can whole cranberries in sauce 1 can mandarin oranges

Preparation Instructions: In serving bowl mix the canned cranberry sauce and drained canned mandarin orange segments.

Crescent Rolls Ingredients: 1 tube crescent rolls

Preparation Instructions: In Oven Bake per directions on flat baking sheet. Serve warm in bread basket with napkin cover to keep warm.

Pumpkin Pie Ingredients: 1 frozen pumpkin pie 1 whipped cream or cool whip topping

Preparation Instructions: In Oven Bake per directions on flat baking sheet. Can be baked the night before.

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