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One Size Dinner Does Not Fit All
Delicious Holiday Recipes for Families Big and Small By Donna Smith
6 quail
1/3 cup flour
Salt and pepper to taste
1/2 cup olive oil, divided
1 package (8 ounces) fresh, sliced mushrooms
1/4 cup flour
2 cups chicken broth
1/2 cup apple juice
Combine the 1/3 cup flour with salt and pepper. Dredge the cleaned quail in the flour. Set aside.
Pour half of the olive oil into a large skillet. Add the mushrooms, and cook until soft, about three minutes. Remove the mushrooms with a slotted spoon and reserve. Add the remaining olive oil to the pan. Brown the quail on both sides. Remove with slotted spoon and place in a 2-quart baking dish.
To the skillet, add the flour. Cook, stirring, for about one minute. Gradually whisk in the apple juice and chicken broth. Cook until thick and bubbly. Mix in the mushrooms. Pour mixture over the quail. Bake, covered, at 350 degrees F for about an hour.
1 cup packed brown sugar
1 tablespoon balsamic vinegar1/2 teaspoon ground mustard
1/2 teaspoon ground cinnamon
Place the ham, fat side up, in a shallow baking dish. Cover with foil and bake one to two hours at 325 degrees F.
While ham is cooking, mix together the brown sugar, balsamic vinegar, mustard and cinnamon in a bowl. Brush over ham and continue to bake about 30 minutes more. Uncover the ham and bake about 15 more minutes to brown.
Garnish with maraschino cherries, orange slices and cloves.
3/4 cup oil
1 1/2 cups orange juice
1 (10pound) whole turkey
Salt and pepper to taste
Combine 6 tablespoons of the margarine, the oil and orange juice in a saucepan. Bring to a boil, stirring constantly. Cook one minute. Turn off heat and let cool.
Clean the turkey, and then rub the remaining margarine all over. Season with salt and pepper to taste. Place the turkey in a roasting pan. Cook according to the directions on the turkey, basting every 20 minutes or so with the orange sauce.