Continuing on from my last article, I’d like to share a few traditional recipes that have a multitude of options to suit your tastes. Consider them a canvas of color waiting for a splash of more color. They can also be prepared a few days ahead and popped in a hot oven on the desired day to eat. Next month I’ll have some leftover recipes, including Monica’s “Moist-maker sandwich.” That being said, let’s jump in!

Traditional Dressing

• 1 pound bread, I use the cheap store brand that is usually quite flavorless
• 6 ounces of turkey, chicken or duck fat, or 1 ½ sticks butter – melted
• salt and pepper to taste
• 1 stick of butter cut into to two blocks
• 1 large onion, diced
• 5 ribs celery, diced
• 5 cloves garlic, minced
• 2 Tablespoons fresh sage, minced
• 2 Tablespoons Italian parsley, minced
• salt and pepper to taste
• 2 cups turkey or chicken stock, room temperature or cold
• 2 large eggs

Optional ingredients

• 8 ounces of rough chopped oysters
• Minced giblets and liver from the turkey
• ¾ cup of crisp cooked and crumbled bacon
• 8 ounces of cubed butternut squash, roasted al’dente
• A different blend of herbs, like rosemary and tarragon
• 5 or 6 roasted jalapeños, rough chopped

Heat oven to 350°F. Using a serrated knife, cube bread into ¾ to 1 inch pieces and place in a large mixing bowl. Pour the melted fat or butter over the bread and season with salt and pepper then mix well. Spread onto a cookie sheet and place in the hot oven (keep the mixing bowl nearby). We want the high heat to toast the bread. Bake until golden and crisp. If you prefer the old way of lower temp baking and drying the bread then reserve the fat and add in with the liquids later and let soak for two hours before baking.

Meanwhile, in a large skillet heat half a stick of butter and then add onion, celery and garlic. Sauté until the onions are tender and translucent. Add the other half stick of butter, fresh herbs and a generous pinch or three of salt and pepper. If using any of the optional ingredients add them at this time – if storing and baking later, make sure oysters or giblets and liver are cooked through before adding to the dressing.

Add the toasty bread back to the mixing bowl. Pour the onion mix over the bread. Mix the eggs and stock together and stir into the bread and onion mixture. Pour into a greased 9x13 baking dish and bake at 350°F for about an hour. The top should be crisp and internal temperature should be 173°F.

Mac ’n’ cheese

• 4 ounce block of Velveeta (or off brand), frozen for 15 minutes
• 1 stick butter, frozen for 15 minutes
• 4 ounce block of good cheddar cheese
• 3 ounce block of Gruyere cheese
• ½ to 1 teaspoon cayenne pepper
• 1 teaspoon Kosher salt
• 12 ounces evaporated milk
• ½ pound (or half box) elbow mac, cavatappi, shells or favorite pasta shape

Optional ingredients

• ¾ cup of crisp cooked and crumbled bacon
• Very many dashes of your favorite hot sauce
• 2 cups of lightly cooked broccoli florets
• Use just half of the evaporated milk and add 6 ounces of Frank’s red hot for Buffalo Mac
• Add ½ cup of bleu cheese crumbles to you buffalo mac and some diced, cooked chicken
• Replace cheddar with mozzarella and add your favorite pizza stuff
• For toppings try toasting some breadcrumbs or cornflakes in butter

Do you like pumpkin spice? Well put that in your coffee while you wait for this to bake!

Heat oven to 350°F. Cook pasta in salted, rapidly boiling water (you should be able to taste the salt in the water). Be sure not to overcook the pasta. If the box says 10-11 minutes, cook 7-8 minutes – it should be very al’dente. While the pasta cooks, grate the cheese and the partially frozen Velveeta and butter and place in a large mixing bowl. Add cayenne, salt and evaporated milk and mix well. Drain the pasta and while it is still hot mix with the cheese blend. Add optional ingredients of your choosing at this time. Pour into a greased 9x13 baking dish and bake for about 30-40 minutes, it should be bubbling hot and a bit browned on top. Add topping the final 10 minutes of cooking, if using.

Coca-Cola Ham, or Jerk Ham

• 10 pound spiral cut ham, larger if needed
• ½ cup brown sugar
• 12 ounce can of Coke
• cooking spray

Option for Jerk ham:

Replace half the brown sugar with jerk paste. A good, local brand is “Jerk Brothers”

Heat oven to 350°F. For a ten pound ham bake for 90 minutes. If your ham is a different weight plan on 10 minutes cooking per pound. I hope you have a lot of 9x13 pans! Aluminum pans work fine for all of these recipes. Spray your pan and place the ham inside. Rub the brown sugar (or jerk mix) all over the ham and into the slices too. Pour the Coke over the ham and cover with foil to bake. Baste the ham every 30 minutes and let bake uncovered for the last 30 minutes.

Want to know more?

Lincoln Land Community College offers associate degree programs in Culinary Arts and Hospitality Management and academic credit certificates in Culinary Arts and Baking/Pastry. For more information call 217-786-4613 or visit www.llcc.edu/hospitality-culinary-arts.