Archive for March 6th, 2008

Traditional Raisin Stuffing

Thursday, March 6th, 2008


1 cup thinly sliced Celery

1/2 cup Chopped Onion

1/2 cup Butter

1/2 cup Water

1 chicken Bouillon Cube ( crumbled)

1/4 teaspoon Salt

1/2 teaspoon Pepper

1 teaspoon Poultry Seasoning

1 1/2 quarts coarse day old Bread Cubes ( 1/4 inch)

3/4 cup Sun-Maid Golden Seedless Raisins

Saute celery and onion in butter until soft , not brown. Add water, bouillon cube, poultry seasoning , salt and pepper. Heat stirring to mix well. Pour over bread cubes and raisins and mix lightly. Turn into buttered baking dish ( or stuff into poultry for roasting). Bake at 350 degrees F uncovered for 30 minutes ( or until lightly roasted on top_ (Makes 5 cups stuffing). To stuff a 12 to 15 pound turkey, double this recipe.

Fortuna California Cooks

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Sour Cream Raisin Pie

Thursday, March 6th, 2008


1 unbaked 8-inch Pie Shell

2 Large Eggs

1 cup dairy Sour Cream

3/4 cup Sugar

1 teaspoon Vanilla

1 /4 teaspoon Salt

1/4 teaspoon Nutmeg

1 cup Sun -Maid California Raisins ( red box)

1/2 cup Sour Cream

Prepare pie shell. Beat eggs, sour cream , sugar, vanilla and nutmeg together until well blended. Stir in raisins. Pour into pastry shell. Bake below oven center in 375 degrees F oven for 40 minutes ( or until just set). Cool , if desired, top each serving with spoonful of sour cream.

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