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CBS Soap Recipes by
NOVEMBER COOKING WITH CHARACTERS
Light up the grill this Thanksgiving! For those who aren’t afraid or maybe even
crave change, I have created a Cajun Thanksgiving menu. To pair this menu off
with the soaps in the spirit of this section and the meaning of the holiday, I
dedicate this menu to the cast and crew of Guiding Light who started out their
year giving to victims of Katrina and have continued to give all across the
country to families and communities in need. Good job, guys, and I will remember
to raise my glass high with cheer and thanks for the good work you have done, on
and off the show.
Whether you are a ham family or the inevitable turkey family or you plan to
prepare both (as my family will be doing), this menu has you covered.
As I mentioned, we are going to cook our turkey on the grill. If you
don’t want to use the grill and have a convection oven, that will work great, too.
If you don’t have either or don’t prefer to use either, little will be lost if
you simply roast your turkey.
Pull out the bag of “stuff” on the inside. Throw away if you do not use or set
aside for later use. I will tell you that I do not have any recipes that include the
innards of the turkey as I do not eat any kind of organs.
Slice two apples and two oranges into quarters. Open one can of pineapple rings.
Place all fruit mentioned inside turkey. Include the juice from the pineapple
rings. If you have a large to extra large turkey, feel free to use 3 or 4 apples
and oranges and two cans of pineapple. You want your turkey to be ample with
Melt one stick of butter and pour over turkey. Place on grill, medium heat.
While turkey is beginning to cook, mix 3 tablespoons of Hot Shots (this is a dry
pepper mix by McCormick’s, you can find on your spice aisle), three tablespoons
regular Old Bay seasoning, and two tablespoons Old bay Blackening rub. Using
fresh lemon, gently squeeze juice into dry mixture until it makes a paste that
can be spread.
Rub turkey exterior down with your Cajun paste. If you really like flavor or
your seasoning seems to be cooking away, mix the dry ingredients together again
but DO NOT add the lemon juice. Sprinkle additional coating on as needed during
the cooking process.
Before adding spice rub, I would pour another melted stick of butter over your
Depending on size, turkey will take a few hours to make. Also for extra juicy
taste, make a foil packet with smoke chips and apple juice to place in the bottom
of the grill during cooking.
This turkey will delight many senses. Sweet and tangy with a little bit of spicy
and smoky kick.
No matter what kind of ham you use for the holidays, you can make this recipe. I
have known of people who have used the canned hams due to expense or those who
used the glazed hams, and everything in between except for a country ham
(country ham is the salted cured ham).
To prepare your ham for baking, place in a foil-lined roaster. In a sauce pan,
reduce one jar of apricot preserves to liquid form. Do this on very low heat
continuously stirring slowly until it is the right consistency. Pour
over ham and bake. During the baking process, baste with the liquefied residue
that has cooked off. Also you can have another jar on hand in case you prefer a
fruitier coating. Due to the sugar in the preserves, a nice crust will form on
While ham is baking, thaw 2-3 sheets of puff pastry. If you are using a smaller
ham, only count on two. If your ham is on the large side, thaw three. When ham is
10-15 minutes from being done, remove and place one - two whole sheets of puff
pastry over ham’s top and sides. The bottom touching the pan should be the only
surface area not covered. With your other sheet of puff pastry, use a seasonal or
all occasion cookie cutter (the metal kind) to cut out shapes. Place shapes
decoratively on top of your covered ham.
Bake until puff pastry is crispy and golden brown.
I would have some extra apricot preserves reduced and set aside to drizzle over
ham before or after carving.
Fried Sweet Potatoes
Begin with fresh sweet potatoes cleaned and thinly sliced. In a skillet or
electric skillet pan, fry in vegetable oil. A deep fryer or fry daddy can be used
Once fried you can serve with a dip or shake chips in cinnamon sugar and bake
for 7-10 minutes.
You can use both if you really love sweets. Have a variety of dip options. Caramel,
marshmallow fluff (found on the peanut butter aisle) or any kind of yogurt-based
Make brown rice as instructed on the package. Some people prefer minute rice,
some people prefer to start from scratch and use raw rice, either one is
In the water, boil a lemon spice packet made with one half lemon and two
tablespoons of Old Bay or seafood seasoning (Old Bay is preferred) wrapped in a
clean, thin dishcloth or cheesecloth.
When rice is cooked, add (for every eight cups of rice cooked):
½ pound of browned sausage, ½ cup of diced or chopped celery, 3 oz can of
chipotle peppers, ½ cup diced tomatoes, 1 tablespoon black pepper and salt, ½
can of tomato sauce, 3 oz. of corn, about ¼ cup chopped onion , and one cup of
Mix and warm just before serving. This is a great dish that can be made in
advance and warmed in the microwave.
Buttermilk Dill Mashed Potatoes
Bring potatoes with skins on to a rolling boil. Let boil until potato is tender
to the touch. Remove from heat and mash , leaving the skin on.
In a mixing bowl, whip one stick of butter, 1 cup of buttermilk, salt & pepper to
taste, and ¼ cup dill weed. Warm to evaporate any excess milk.
Creamed Green Beans
In a large pot, add frozen or fresh green beans. If you use fresh, steam cook
before creaming. With green beans, brown ¼ lb of country/salted ham and ½ cup
sliced sweet onion. Leave ham grease in pot for flavor. Just before serving, stir
in 2 cups of heavy cream. Salt and pepper to taste. A heavy black pepper flavor
complements this dish. The above quantities are based on 2 lb. beginning
Deep Fried Brussels Sprouts
Using frozen petite Brussels sprouts, dip in buttermilk then dry flour mix.
In a large disposable baggie, mix two cups of flour, 2 tablespoons corn starch, ¾
cup corn meal, 1 teaspoon of salt, 1 tablespoon of hot shots (see description
above) or ground black pepper, 1 tablespoon Season All.
Coat Brussels sprouts with mix and deep fry.
Garnish/sprinkle with paprika and serve with lemon, pepper tarter.
Lemon Pepper Tarter
One cup of mayonnaise, 2 tablespoons of lemon juice, 3 tablespoons dill relish,
1 teaspoon ground black pepper, ½ teaspoon sugar, and a pinch of crushed red
peppers. Mix and chill for at least one hour before serving. Garnish with
crushed red peppers and lemon zest.
AS ALWAYS, IF YOU HAVE ANY QUESTIONS ABOUT AMOUNTS, VARIATIONS, OR
SUBSTITUTIONS, PLEASE FEEL FREE TO EMAIL ME AT
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