Personality Creations Christmas Holiday Recipe Collection

Holiday Gravies, Dressings and Relishes

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ON THIS PAGE:
| Simple Turkey or Beef Gravy | Pico de Gallo | Cranberry Apple Relish | Chow-Chow |
| Turkey Giblet Gravy | Sour Cream Gravy for Pot Roast |

"Simple Turkey or Beef Gravy"

Ingredients:
  Pan drippings from roast turkey
  1/4 cup all-purpose flour
  Chicken broth or water
 

Directions:
Transfer turkey to a serving platter. Strain pan drippings into a large measuring cup. Skim fat from drippings; reserve. Place 1/4 cup of the fat in a medium saucepan. Stir in flour. Add enough broth or water to drippings in the measuring cup to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Season with salt and pepper. Makes 2 cups. Recipe may be doubled.

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"Pico de Gallo"

Ingredients:
   5 vine ripened med/lg tomatoes (the riper the better)
   1 large onion
   lemon pepper seasoning
   Lawrey's Garlic Salt
   small tiny diced amount of green pepper (mild) or jalepeno (hot)
   1 bunch cilantro (mexican parsley)
 

Directions:
Dice tomatoes and onion (small not chunky) and place in a bowl, including all of the juices. It should look more red than white. Then finely dice the pepper or jalepeno and add to the bowl. You should use about a quarter bell pepper and no more than 1 large jalepeno. Add approx. 1 tsp. lemon pepper and 1/2 tsp. Lawrey's garlic salt now. Finely chop 1/3 to 1/2 of the bunch of cilantro leaves and add to the bowl. Stir well and taste. At this point you may stop here and refrigerate or add more cilantro to taste. Some of us like the whole bunch! Stir again before serving and consume the same day.

Just a couple of serving suggestions:
If you needed this recipe it's because you were not raised eating this dish, therefore trying something new! It's excellent!
#1: In this order; On a warmed flour tortilla place some shredded BBQ brisket (or chicken, pork), shredded cheddar cheese, spoon on sour cream (if you like it) and pico de gallo, then top with shredded lettuce. Roll and enjoy!
#2: Top off your spanish or yellow rice with pico de gallo, sour cream, shredded cheddar cheese and lettuce.

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"Cranberry Apple Relish "

Ball Blue Book

Ingredients:
   4 c Cleaned cranberries, chopped
   1 lb Apples
   2 1/2 c Brown sugar
   1 c Water
   1/2 ts Cinnamon
   1/2 c Chopped walnuts

Directions:
Peel, core and chop apples. Combine cranberries, apples, brown sugar and water in a large sauce pot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts: cook 5 minutes. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 half pints.

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"Chow-Chow"

Ingredients:
   4 c Chopped cabbage
   3 c Chopped cauliflower
   2 c Chopped onions
   2 c Chopped green tomatoes
   2 c Chopped green bell peppers
   3 tb Salt
   2 1/2 c Vinegar
   1 t Ground turmeric
   1 t Mustard seeds
   1/2 ts Ground ginger
   1 1/2 c Sugar
   2 ts Celery seeds
   2 ts Dry mustard

Directions:
Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath. Makes 4 pints

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"Turkey Giblet Gravy"

Ingredients:
   Turkey giblets,cooked,choped
   2 c Turkey stock
   1/4 c Pan drippings
   1/4 c Flour
   1 c Water
   Salt and Pepper to taste

Directions:
Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed.

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"Sour Cream Gravy for Pot Roast"

Ingredients:
   1/2 c Water
   1 Carton sour cream (8 oz.)
   1 tb Flour

Directions:
Drain off all but 2 tbs. drippings, sift flour into drippings. Make reux, stirring constantly. Add water to drained off drippings to make 1 cup. Stir into flour and cook, stirring constantly, until smooth and slightly thickened. Add sour cream and cook, stirring constantly, on low heat until heated. Serve gravy with roast.

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