Happy Holidays from Homemade Gourmet®! We hope you will
enjoy making all or part of the recipes in our Holiday Meal Kit
for your family and friends during this holiday season. We have
included tips to help make your holiday cooking easy and
stress-free as well as a comprehensive grocery list to make your
holiday meal shopping a breeze!
Crown Roast
8 tablespoons Homemade Gourmet® Garlic Lemon Seasoning Mix, divided
1 cup oil, divided
1 15 - 20 pound crown pork roast
1/2 cup water
1. In a smallbowl, whisktogether the seasoning and oil. Brush marinade
onto meat and using a meat injector, inject the marinade into the meat at
approximately 2 - 3" intervals. Cover and refrigerate the roast overnight.
2. Preheat the oven to 325 degrees. Place the roast on an aluminum sheet on
a rackinside the roasting pan. Cover the rib endswith small pieces of
aluminum foil. Add 1/2 cup water to the pan.While roasting, periodically
spoon the marinade over the roast. Bake untilmeat reaches 170 degrees
or at least 20 minutes per pound. Total cooking time will be approximately
5 hours for a 15pound roast. Be sure to reserve the drippings to make a
gravy, if you desire.
3. After baking, allow the roast to “rest” on the serving platter for 20 - 30
minutes prior to serving/slicing, wrap the roast in foil to retain the warmth.
Thiswill allow time to remove the aluminum foil and top the rib endswith
cored cherry tomatoes and bake the FabulousSquash Casserole and
Hearty Green Bean Casserole, and prepare the PorkGravy (see #4).
Remove the foil “wrap” prior to serving. If your butcher provides you with
paper “crowns” you may use them instead of the tomatoes.
Fabulous Baked Squash Casserole
This recipe can be doubled for larger families. It would not be necessary to double
the cheese or French fried onions unless desired.
1 sticks butter, melted
11/2 pounds squash, thinly sliced
1 medium onion, chopped
1 red bell peppers, chopped
2 tablespoons Homemade Gourmet® Garlic Lemon Seasoning Mix
1 10.75-ounce can cream of chicken soup
11/2 cups milk
1 Homemade Gourmet® Texas Cornbread Mix, prepare according to label
instructions, crumble 1/2of the prepared cornbread. Store the other 1/2in
the refrigerator and serve with any leftovers!
1 stickbutter, for cornbread
1 cup milk, for cornbread
2 eggs, for cornbread
1 12-ounce can French fried onions
8 ounces shredded cheese of your choice
3 slices of bacon, cooked and crumbled or use pre-cooked real bacon
crumbles found in the salad dressing section of the grocery store!
1. Preheat oven to 350 degrees. If you did not prepare ahead
(recommended), prepare cornbread; bake for 20 - 30 minutes; set aside to
cool then crumble 1/2 of the prepared cornbread. While the cornbread is
baking: in a large skillet, melt butter and sauté squash, onions, and bell
peppers until tender. While vegetables are cooking, sprinkle them with
Garlic Lemon Seasoning Mix.
2. Add cream of chicken soup, milk, and crumbled cornbread to the vegetable
mixture, blend well. Place in a greased 13x9x2 baking dish, cover with
grated cheese and bacon. Bake for 20 minutes.
3. Remove from oven, sprinkle the top with French fried onions, place back
into oven and bake for an additional 5 minutes or until onions are
golden brown.
Nanny Winn’s Dressing
Contributed by: Denise W., Independent Distributor
1 Homemade Gourmet® Tomato Basil Bread Mix, prepared
1 Homemade Gourmet® Texas Cornbread Mix, prepared
2 medium onions, chopped
1 cup chopped celery
1/2 stickbutter/margarine
3 14.5-ounce cans chicken or turkey broth
2 tablespoons sage
1 teaspoon salt
1 teaspoon pepper
2 eggs, lightly beaten
1. A day before preparing the dressing, prepare Tomato BasilBread and
Cornbread. Once cool, crumble and combine bread pieces and place in an
11x17x1 inch baking pan. Allow the bread to dry; the drier the better.
2. Preheat oven to 350 degrees. Sauté onions and celery in butter until
translucent. In large bowl, combine crumbled bread pieceswith cooked
onion/celery, sage, salt, and pepper. Add broth untilmixture is moist; do
not soakit. Add eggs and stir untilwellblended.
3. Pour mixture into two greased 13x9x2 baking dishes. Bake uncovered for
45 minutes, or until it reaches desired texture.
Sweet Potato Crisp
3 large sweet potatoes, washed
3/4 cup packed brown sugar
11/2 sticks butter, divided
1 Homemade Gourmet® Old Fashioned Apple Crisp Mix
1 Homemade Gourmet® Spiced Dip Mix (optional)
8 ounces whipped topping (optional)
1. Boil whole sweet potatoes until fork tender. Thismay take 1 to 1 1/2hours
for large potatoes. Peel potatoes. Preheat oven to 350 degrees.
2. Mash cooked sweet potatoeswith the brown sugar and 1/2 stickofbutter;
spoon mixture into a 9x9 baking dish.
3. Melt remaining stickofbutter, combine with Apple Crisp Mix. Crumble
mixture over sweet potatoes. Bake, uncovered, for 30 minutes or until
topping is golden brown and crisp. Serve with prepared Spiced Dip
(according to label directions) if desired.
TIP: This casserole can be prepared one dayahead and refrigerated. Remove from
the refrigerator and bring to room temperature, reheat in microwave for 4 minutes
on High, or untilheated through, prior to serving. Top with Spiced Dip if desired.
Hearty Green Bean Casserole
3 cups cooked instant or long grain rice
6 - 12 slices of bacon, cooked and crumbled
3 tablespoons Homemade Gourmet® Grandmother’sSunday Roast
Seasoning Mix
2 14.5-ounce cans cut green beans, drained. Mayuse French style; ifdesired.
3/4 cup milk
1 10.75-ounce can cream ofmushroom soup
1 2.8-ounce can French fried onions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl, except for the French fried onions,
mixwell. Spoon into a lightly greased 13x9x2 baking dish. Bake, covered
for 35 minutes.
3. Remove casserole from oven, remove cover and sprinkle the top with the
French fried onions.Return to oven and bake, uncovered for 5 minutes or
until the topping is golden brown.
GROCERY LIST
Homemade Gourmet® Grocery List
10 tablespoonsHomemade Gourmet® Garlic Lemon
Seasoning Mix
3 tablespoonsHomemade Gourmet® Grandmother’s
Sunday RoastMix
1 Homemade Gourmet® Old Fashioned Apple Crisp Mix
1 Homemade Gourmet® Spiced Dip Mix
2 Homemade Gourmet® Texas Cornbread Mix
1 Homemade Gourmet® Tomato Basil Bread Mix
Grocery List
15 - 20 pound Crown PorkRoast
vegetable oil
1 10.75-ounce can cream ofmushroom soup
1 10.75-ounce can cream of chicken soup
1 gallon milk
3 stalks celery
5 sticks butter
1 large GrannySmith apple
salt
pepper
3 14.5-ounce cans chicken broth
3 large sweet potatoes
brown sugar
8 ounces whipped topping
15 bacon slices or equivalent pre-cooked real
bacon pieces
12 ounces white rice (long grain or instant)
2 14.5-ounce cans green beans
1 2.8-ounce can French fried onions
2 6-ounce cans French fried onions
11/2 poundsyellow squash
6 eggs
8 ounces shredded cheese of your choice
2 tablespoons sage
enjoy making all or part of the recipes in our Holiday Meal Kit
for your family and friends during this holiday season. We have
included tips to help make your holiday cooking easy and
stress-free as well as a comprehensive grocery list to make your
holiday meal shopping a breeze!
Crown Roast
8 tablespoons Homemade Gourmet® Garlic Lemon Seasoning Mix, divided
1 cup oil, divided
1 15 - 20 pound crown pork roast
1/2 cup water
1. In a smallbowl, whisktogether the seasoning and oil. Brush marinade
onto meat and using a meat injector, inject the marinade into the meat at
approximately 2 - 3" intervals. Cover and refrigerate the roast overnight.
2. Preheat the oven to 325 degrees. Place the roast on an aluminum sheet on
a rackinside the roasting pan. Cover the rib endswith small pieces of
aluminum foil. Add 1/2 cup water to the pan.While roasting, periodically
spoon the marinade over the roast. Bake untilmeat reaches 170 degrees
or at least 20 minutes per pound. Total cooking time will be approximately
5 hours for a 15pound roast. Be sure to reserve the drippings to make a
gravy, if you desire.
3. After baking, allow the roast to “rest” on the serving platter for 20 - 30
minutes prior to serving/slicing, wrap the roast in foil to retain the warmth.
Thiswill allow time to remove the aluminum foil and top the rib endswith
cored cherry tomatoes and bake the FabulousSquash Casserole and
Hearty Green Bean Casserole, and prepare the PorkGravy (see #4).
Remove the foil “wrap” prior to serving. If your butcher provides you with
paper “crowns” you may use them instead of the tomatoes.
Fabulous Baked Squash Casserole
This recipe can be doubled for larger families. It would not be necessary to double
the cheese or French fried onions unless desired.
1 sticks butter, melted
11/2 pounds squash, thinly sliced
1 medium onion, chopped
1 red bell peppers, chopped
2 tablespoons Homemade Gourmet® Garlic Lemon Seasoning Mix
1 10.75-ounce can cream of chicken soup
11/2 cups milk
1 Homemade Gourmet® Texas Cornbread Mix, prepare according to label
instructions, crumble 1/2of the prepared cornbread. Store the other 1/2in
the refrigerator and serve with any leftovers!
1 stickbutter, for cornbread
1 cup milk, for cornbread
2 eggs, for cornbread
1 12-ounce can French fried onions
8 ounces shredded cheese of your choice
3 slices of bacon, cooked and crumbled or use pre-cooked real bacon
crumbles found in the salad dressing section of the grocery store!
1. Preheat oven to 350 degrees. If you did not prepare ahead
(recommended), prepare cornbread; bake for 20 - 30 minutes; set aside to
cool then crumble 1/2 of the prepared cornbread. While the cornbread is
baking: in a large skillet, melt butter and sauté squash, onions, and bell
peppers until tender. While vegetables are cooking, sprinkle them with
Garlic Lemon Seasoning Mix.
2. Add cream of chicken soup, milk, and crumbled cornbread to the vegetable
mixture, blend well. Place in a greased 13x9x2 baking dish, cover with
grated cheese and bacon. Bake for 20 minutes.
3. Remove from oven, sprinkle the top with French fried onions, place back
into oven and bake for an additional 5 minutes or until onions are
golden brown.
Nanny Winn’s Dressing
Contributed by: Denise W., Independent Distributor
1 Homemade Gourmet® Tomato Basil Bread Mix, prepared
1 Homemade Gourmet® Texas Cornbread Mix, prepared
2 medium onions, chopped
1 cup chopped celery
1/2 stickbutter/margarine
3 14.5-ounce cans chicken or turkey broth
2 tablespoons sage
1 teaspoon salt
1 teaspoon pepper
2 eggs, lightly beaten
1. A day before preparing the dressing, prepare Tomato BasilBread and
Cornbread. Once cool, crumble and combine bread pieces and place in an
11x17x1 inch baking pan. Allow the bread to dry; the drier the better.
2. Preheat oven to 350 degrees. Sauté onions and celery in butter until
translucent. In large bowl, combine crumbled bread pieceswith cooked
onion/celery, sage, salt, and pepper. Add broth untilmixture is moist; do
not soakit. Add eggs and stir untilwellblended.
3. Pour mixture into two greased 13x9x2 baking dishes. Bake uncovered for
45 minutes, or until it reaches desired texture.
Sweet Potato Crisp
3 large sweet potatoes, washed
3/4 cup packed brown sugar
11/2 sticks butter, divided
1 Homemade Gourmet® Old Fashioned Apple Crisp Mix
1 Homemade Gourmet® Spiced Dip Mix (optional)
8 ounces whipped topping (optional)
1. Boil whole sweet potatoes until fork tender. Thismay take 1 to 1 1/2hours
for large potatoes. Peel potatoes. Preheat oven to 350 degrees.
2. Mash cooked sweet potatoeswith the brown sugar and 1/2 stickofbutter;
spoon mixture into a 9x9 baking dish.
3. Melt remaining stickofbutter, combine with Apple Crisp Mix. Crumble
mixture over sweet potatoes. Bake, uncovered, for 30 minutes or until
topping is golden brown and crisp. Serve with prepared Spiced Dip
(according to label directions) if desired.
TIP: This casserole can be prepared one dayahead and refrigerated. Remove from
the refrigerator and bring to room temperature, reheat in microwave for 4 minutes
on High, or untilheated through, prior to serving. Top with Spiced Dip if desired.
Hearty Green Bean Casserole
3 cups cooked instant or long grain rice
6 - 12 slices of bacon, cooked and crumbled
3 tablespoons Homemade Gourmet® Grandmother’sSunday Roast
Seasoning Mix
2 14.5-ounce cans cut green beans, drained. Mayuse French style; ifdesired.
3/4 cup milk
1 10.75-ounce can cream ofmushroom soup
1 2.8-ounce can French fried onions
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large bowl, except for the French fried onions,
mixwell. Spoon into a lightly greased 13x9x2 baking dish. Bake, covered
for 35 minutes.
3. Remove casserole from oven, remove cover and sprinkle the top with the
French fried onions.Return to oven and bake, uncovered for 5 minutes or
until the topping is golden brown.
GROCERY LIST
Homemade Gourmet® Grocery List
10 tablespoonsHomemade Gourmet® Garlic Lemon
Seasoning Mix
3 tablespoonsHomemade Gourmet® Grandmother’s
Sunday RoastMix
1 Homemade Gourmet® Old Fashioned Apple Crisp Mix
1 Homemade Gourmet® Spiced Dip Mix
2 Homemade Gourmet® Texas Cornbread Mix
1 Homemade Gourmet® Tomato Basil Bread Mix
Grocery List
15 - 20 pound Crown PorkRoast
vegetable oil
1 10.75-ounce can cream ofmushroom soup
1 10.75-ounce can cream of chicken soup
1 gallon milk
3 stalks celery
5 sticks butter
1 large GrannySmith apple
salt
pepper
3 14.5-ounce cans chicken broth
3 large sweet potatoes
brown sugar
8 ounces whipped topping
15 bacon slices or equivalent pre-cooked real
bacon pieces
12 ounces white rice (long grain or instant)
2 14.5-ounce cans green beans
1 2.8-ounce can French fried onions
2 6-ounce cans French fried onions
11/2 poundsyellow squash
6 eggs
8 ounces shredded cheese of your choice
2 tablespoons sage
Don’t let the tools
intimidate you!
A meat injector is a very handy,
easy to use cooking tool that is
inexpensive and readily available in
the cooking utensil section of most
superstores and grocery stores. You
will love using it on all meals that
require a marinade!
A meat thermometer is also a very
handy, inexpensive, and easy to use
tool to assure that meats have
reached the correct and safe
internal temperature for serving.It
can be found in the cooking utensil
section of most grocery stores.
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