Simmer turkey and water in a large pot until turkey falls off the bones. Strain into another pot to remove small bones. Reserve turkey meat. Add water to broth or canned broth to make 3 quarts since some water simmered away.
Add meat, rice and ginger root to broth. Bring to a boil, then simmer about 1 hour.Stir it occasionally. Add salt, green onion and cilantro just before serving. Have garnishes ready... and ENJOY!
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
If you’d like a thicker gravy, mash 1 tablespoon softened butter with 1 tablespoon all-purpose flour, creating a paste. Whisk the paste into the hot gravy and bring it to a boil; continue to whisk just until thickened and smooth. Or make a cornstarch slurry—mix 1 tablespoon cornstarch with 2 to 3 tablespoons water or broth—then whisk it into the hot gravy and cook until the gravy is as thick as you like.
[recipe courtesy of bettyrocker.com]
Preheat oven to 325 degrees. Butter a 13x9x2" pan. Slice bacon into 1" pieces and add to a large hot skillet (not nonstick) and cook until crisp, keep the drippings. Scoop and place the bacon on a plate with that's lined with paper towel and place on the side for now. In the skillet, add onions, celery, garlic, and mushrooms and then the Portuguese sausage. Saute until sausage is heated through and vegetables are tender, but still a little crisp. Dump everything from the skillet into a large bowl, including oil. Then add the bacon, the boxes of stuffing, pepper, and dried rosemary. Mix well and taste. Add salt if needed. In small bowl, mix eggs and milk. Pour over stuffing, along with chicken broth. With a large fork, combine well. Mixture should be moist, but not soggy. Carefully scoop everything into the pre-buttered pan and lightly press down the top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for 10 minutes. After removing from oven, let cool for 5 minutes. Fluff the stuffing with a fork. Enjoy!
Preheat the oven to 350 degrees. Remove as much of the ham from the bone as you can. Layer one third of the ham in the bottom of a 6 quart casserole dish or baking pan. Top with a few pineapple rings and 1/4 of the brown sugar. Repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar. Pour any juice left in the pineapple can over the ham. Then pour in enough of the ginger ale to fill the dish about half way. Sprinkle the remaining brown sugar over the top. Cover with aluminum foil and bake for 20 minutes then uncover and bake for an additional 20 minutes. ENJOY! (Mahalo mom for this recipe!)
Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended. Then, stir in beans and 2/3 cup fried onions. Bake at 350°F for 30 minutes or until hot. Stir again and sprinkle with remaining 2/3 cup fried onions. Once more, bake 5 more minutes or until onions are golden. Enjoy with favorite entree.