I use turkey gravy mix and add chicken broth, dry white wine or dry vermouth, and finish it off with butter to enhance the flavors and give the gravy a homemade touch. Quick and easy is the way to go!

Ingredients:

Serves: 8

• 2 packages gravy mix (Knorrs Turkey Gravy Mix)
• 2 cups low sodium chicken broth
• 3 tbs dry white wine (or dry vermouth)
• 1 tablespoon unsalted butter

Directions:

Makes 2 ½ cups gravy

1. Remove turkey from roasting pan. Pour off all the fat, retaining all browned bits.
   
2. Set pan over medium heat and pour in 2 cups chicken broth and 2 packages of gravy mix.
   
3. Mix into a smooth paste and continue cooking for several minutes.
4. Season to taste with dry white wine and heat for several minutes.
   
5. Strain into gravy boat, stir in 1 tablespoon of butter and serve with turkey.
   

Note: Gravy can be kept warm on simmer until ready to serve. If gravy becomes too thick add more broth. If gravy is too thin, add Wondra Flour to thicken.

In fact, my daughter Allison, who was not fond of cooking, did take this recipe with her when she was on her own and entertaining or needed to bring a dish to a dinner. This was one she would fix and received raves. It was a joy for me to see her prepare this recipe. It can be made days in advance and unmolded just before serving. Enjoy!

Ingredients:

Serves: 8

• 1 cup water
• 1 cup sugar
• 2 packages sugar-free jello (any red gelatin, i.e. blackcherry, raspberry)
• 2 cups hot water
• 1 cup cold water
• 1 cup chopped walnuts
• 1 15-oz can mandarin oranges
• Serve with cream cheese topping (see recipe)

Directions:

1. Cook cranberries according to directions on back of package for cranberry sauce. Set aside and cool thoroughly.
   
2. Dissolve gelatin in hot water, stir in cold water.
   
3. Add chopped walnuts and mandarin oranges.
4. Pour into a tube pan (mold or bowl) and refrigerate until Jell-O is firm.
   
5. Invert mold onto serving platter.

Topping:

• 16 oz. package of Philadelphia cream cheese
• Milk (about ¼ cup)

1. Soften cream cheese at room temperature.
2. Once soften, slowly add milk a little at a time, and beat with hand mixer until cheese reaches a pourable stage (thick cream)
   
3. Pour into serving bowl.
4. Use as a topping over a serving of cranberry gelatin.

Ingredients:

Serves: 2

• 2 Cornish Hens
• 1 box Long Grain & Wild Rice (Uncle Ben’s original recipe)
• Olive oil or 2 Tbs. softened butter/margarine
• Poultry seasoning (or Paul Prudhomme’s Poultry Magic)
• 6 oz frozen orange juice concentrate
• 3/4 cups red dry wine (Burgundy, Chianti, Abruzzo)
• 4.5 oz jar sliced or button mushrooms drained

Directions:

(I just made my first YouTube video and chose this Cornish Hens recipe for it. So you can watch me prepare it in person!)

1. Preheat oven to 375 °.
2. Cook Long Grain & Wild Rice according to directions on package. Set aside and allow to cool.
3. Thaw orange concentrate and add wine and drained mushrooms. Set aside.
4. Stuff Cornish hens with cooked rice and tie legs together to hold stuffing in hen.
   
5. Coat hens with olive oil (or coat with softened butter) and sprinkle seasoning all over Cornish hens.
   
6. Place in shallow roasting pan and roast until cooked. 35-40 minutes.
7. When hens are brown and skin crispy pour orange, wine, mushroom mixture over hens. Roast 20 minutes, basting occasionally, till skins are crispy and wine sauce has thickened.

Serving Directions:

Serve immediately. Place sauce in gravy boat and serve along with Cornish hens. A green vegetable (peas, broccoli) completes the meal. Enjoy!