Sprinkle scorched, burnt pans liberally with baking soda and scant water to moisten. Let stand for several hours. You can generally lift burnt portion right out of pan.
Joan has been compiling recipes for many years and "Old Reliable" is the fruit of her labour. A "Table of Contents" follows which will no doubt start your stomach grumbling!
Reggie's Freezer-Friendly Holiday Menus
- Colorful Mixed Vegetables
- Easy Roast Turkey
- Frozen Christmas Bombe
- Layered Potatoes and Yams
- Make Ahead Gravy
- Stuffing Balls
- Succotash
Appetizers
- Antipasto
- Carol's Oriental Shrimp
- Cheese Crispies
- Clam Dip
- JELLIED LIVER PATE
- Spinach Dip
- Steak Tartare
Breads
Desserts
- AWESOME OATMEAL COOKIES
- DARK FRUIT CAKE
- Fiona's Pecan Pie
- Hello Dolly Cookies
- Mama Betty's Strawberry Jam
- Martha Washington Cake
- Mocha Torte
- Natalie's Cheesecake
- Old-Fashioned Chocolate Chip Cookies
- Pavlova
- Peanut Butter Cookies
- Pineapple Whip
- Rich Wedding Cake
- Sugar Pie
Meats
- Chicken Divan
- CHILI CON CARNE A LA ALPHA GAMMA DELTA
- Filet of Sole a la Gillies
- Jean's Ham Loaf
- Old Fashioned Mince and Onions
- Original Quebec Tourtiere
- Pepper Steak Marinade
- Shepherd's Pie
- Veal Corden Blue
Pastas
Soups, sauces
Reggie's Freezer-Friendly Holiday Menus
Make Ahead Gravy
Total cooking time: see below
1 LB. CHICKEN OR TURKEY PARTS
2 TBSP. BUTTER, DIVIDED
1 ONION
2 WHOLE CLOVES
½ CARROT, CHOPPED
½ CELERY STALK, CHOPPED
PARSLEY
1 BAY LEAF
1/4 TSP. THYME
3 TBSP. FLOUR
¼ CUP PORT (OPTIONAL)
SALT AND PEPPER
2 TBSP. BUTTER, DIVIDED
1 ONION
2 WHOLE CLOVES
½ CARROT, CHOPPED
½ CELERY STALK, CHOPPED
PARSLEY
1 BAY LEAF
1/4 TSP. THYME
3 TBSP. FLOUR
¼ CUP PORT (OPTIONAL)
SALT AND PEPPER
- Melt 1 tbsp. butter in frying pan and cook chicken or turkey 3-5 minutes or until brown.
- Discard fat and transfer to large saucepan.
- Add enough cold water to cover. Stick cloves into onion and add to saucepan.
- Add carrot, celery, parsley, bay leaf and thyme. Bring to a boil and thensimmer, covered for about an hour. Strain stock, discarding solids, and set aside.
- In frying pan, heat remaining butter, stir in flour and cook 2 minutes until brown.
- Remove from heat.
- Measure 3 cups reserved stock into browned flour.
- Cook over medium heat, stirring frequently, until thickened and then stir in port, salt and pepper.
- Cool, pour into container and freeze.
- Day before using, thaw in fridge and reheat in a saucepan, stirring occasionally.
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