Start Saving Today!
Sep 9, 2009
FRUITED TEA PUNCH
Fruited Tea Punch
Ingredients:
3 tablespoons instant tea powder
1/2 cup sugar
1/3 cup lime juice
3 tablespoons lemon juice
4 cups cold water
Ice
Lime slices
Maraschino cherries Directions:
Put first 4 ingredients and 2 cups water in blender. Blend until combined. Pour mixture into pitcher and add remaining water and stir.
Serve over ice in a tall glasses. Garnish with lime slices and cherries.
Makes 1 and 1/2 quarts.
--------------------------------------------------------------------------------
BISCUITS, CARMELIZED PEACHES
Biscuits
Ingredients,
Recipe & Directions
4-cups Pioneer Original Baking Mix
1-can (12ozs.) Sprite
1-cup (8ozs.) sour cream
Mix well, rollout to about 1" thick, cut to size you perfer, place on a non-stick pan. Bake at 350 degrees, until golden brown. Very good and easy.
Caramelized Peaches with Honey and Raspberries
--------------------------------------------------------------------------------
4 Servings
--------------------------------------------------------------------------------
Ingredients
For Peaches:
4 large peaches (1-3/4 pounds)
6 cups water
1-3/4 cups granulated sugar
For Raspberries:
3/4 pint raspberries
2 tablespoons confectioners' sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
For Honey:
1/4 cup plus 2 tablespoons honey
4 tablespoons unsalted butter
4 scoops vanilla ice cream
4 mint sprigs
Directions
FOR PEACHES:
Blanch the peaches in boiling water for 1 to 2 minutes. Remove from the heat and transfer the peaches to a plate to cool. Meanwhile, in a medium saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves. Peel the peaches and add them to the hot sugar syrup. Let them cool completely in the syrup, turning them once or twice.
FOR RASPBERRIES:
In a mini food processor, puree 1/2 cup of the raspberries with the confectioners' sugar, lemon juice and vanilla. Strain the puree into a small bowl and refrigerate until needed.
FOR HONEY:
In a large nonstick skillet, combine the honey and butter and cook over moderately high heat, stirring occasionally, until smooth, about 5 minutes.
TO SERVE:
Add the peaches and turn until coated. Transfer the peaches to dishes and set a scoop of vanilla ice cream next to each. Spoon some of the raspberry puree over the peaches and ice cream. Garnish with the remaining raspberries and the mint sprigs and serve immediately.
MAKE AHEAD:
The recipe can be made through Step 2 and refrigerated for up to 1 day.
--------------------------------------------------------------------------------
Ingredients,
Recipe & Directions
4-cups Pioneer Original Baking Mix
1-can (12ozs.) Sprite
1-cup (8ozs.) sour cream
Mix well, rollout to about 1" thick, cut to size you perfer, place on a non-stick pan. Bake at 350 degrees, until golden brown. Very good and easy.
Caramelized Peaches with Honey and Raspberries
--------------------------------------------------------------------------------
4 Servings
--------------------------------------------------------------------------------
Ingredients
For Peaches:
4 large peaches (1-3/4 pounds)
6 cups water
1-3/4 cups granulated sugar
For Raspberries:
3/4 pint raspberries
2 tablespoons confectioners' sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
For Honey:
1/4 cup plus 2 tablespoons honey
4 tablespoons unsalted butter
4 scoops vanilla ice cream
4 mint sprigs
Directions
FOR PEACHES:
Blanch the peaches in boiling water for 1 to 2 minutes. Remove from the heat and transfer the peaches to a plate to cool. Meanwhile, in a medium saucepan, combine the water and granulated sugar and bring to a boil, stirring until the sugar dissolves. Peel the peaches and add them to the hot sugar syrup. Let them cool completely in the syrup, turning them once or twice.
FOR RASPBERRIES:
In a mini food processor, puree 1/2 cup of the raspberries with the confectioners' sugar, lemon juice and vanilla. Strain the puree into a small bowl and refrigerate until needed.
FOR HONEY:
In a large nonstick skillet, combine the honey and butter and cook over moderately high heat, stirring occasionally, until smooth, about 5 minutes.
TO SERVE:
Add the peaches and turn until coated. Transfer the peaches to dishes and set a scoop of vanilla ice cream next to each. Spoon some of the raspberry puree over the peaches and ice cream. Garnish with the remaining raspberries and the mint sprigs and serve immediately.
MAKE AHEAD:
The recipe can be made through Step 2 and refrigerated for up to 1 day.
--------------------------------------------------------------------------------
Baked Beans
Ingredients, Recipe & Directions
2 pounds ground chuck
1 large onion, chopped
3 cans pork & beans (12 oz. each)
1 jar chili sauce (12 oz.)
1 can crushed pineapple (8 oz., drained)
1 Cup firmly packed brown sugar
1 tablespoon dry mustard
1 tablespoon Worchester sauce
6 slices bacon, cooked & crumbled
Brown meat & onion until crumbly and no longer pink.... Drain.... Combine beef mixture, pork & beans, and remaining ingredients in a 4 quart slow cooker,
stirring well. Cover and cook on high, 3 1/2 hours.
YIELD: 10 servings
2 pounds ground chuck
1 large onion, chopped
3 cans pork & beans (12 oz. each)
1 jar chili sauce (12 oz.)
1 can crushed pineapple (8 oz., drained)
1 Cup firmly packed brown sugar
1 tablespoon dry mustard
1 tablespoon Worchester sauce
6 slices bacon, cooked & crumbled
Brown meat & onion until crumbly and no longer pink.... Drain.... Combine beef mixture, pork & beans, and remaining ingredients in a 4 quart slow cooker,
stirring well. Cover and cook on high, 3 1/2 hours.
YIELD: 10 servings
Deep Fried Chicken
Ingredients, Recipe & Directions
BOIL THE AMOUNT OF CHICKEN YOU WANT TO COOK UNTIL DONE, NO BLOOD COMING OUT OF CHICKEN.
IN TWO DIFFERENT BOWLS, IN ONE MIX 12 EGGS AND 2 CUPS MILK, IN 2ND BOWL MIX 6 CUPS FLOUR, 4 CUPS BREAD CRUMBS, SEASONED OR UNSEASONED, SPRINKLE GARLIC SALT, PAPRIKA, AND PEPPER TO YOUR TASTE. NOTE: SOME FOLKS DON'T LIKE DIFFERENT SEASONINGS.
DRAIN CHICKEN, DIP EACH PIECE INTO EGG AND MILK MIX THEN INTO FLOUR MIX, BACK INTO MILK MIX, THEN INTO FLOUR, THEN DEEP FRY IN A FRY DADDY UNTIL GOLDEN BROWN. IF YOU DON'T HAVE A FRY DADDY, A DEEP PAN WILL BE OK. LET SIT ON PLATE WITH PAPERTOWEL.
--------------------------------------------------------------------------------
BOIL THE AMOUNT OF CHICKEN YOU WANT TO COOK UNTIL DONE, NO BLOOD COMING OUT OF CHICKEN.
IN TWO DIFFERENT BOWLS, IN ONE MIX 12 EGGS AND 2 CUPS MILK, IN 2ND BOWL MIX 6 CUPS FLOUR, 4 CUPS BREAD CRUMBS, SEASONED OR UNSEASONED, SPRINKLE GARLIC SALT, PAPRIKA, AND PEPPER TO YOUR TASTE. NOTE: SOME FOLKS DON'T LIKE DIFFERENT SEASONINGS.
DRAIN CHICKEN, DIP EACH PIECE INTO EGG AND MILK MIX THEN INTO FLOUR MIX, BACK INTO MILK MIX, THEN INTO FLOUR, THEN DEEP FRY IN A FRY DADDY UNTIL GOLDEN BROWN. IF YOU DON'T HAVE A FRY DADDY, A DEEP PAN WILL BE OK. LET SIT ON PLATE WITH PAPERTOWEL.
--------------------------------------------------------------------------------
Stuffed Cabbage Rolls
Ingredients:
Yield: 4 Servings
12 large Cabbage leaves
1 pound Ground beef
1 cup Rice -- cooked
1/4 cup Onion -- minced
1 Egg -- beatem
1 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Worcestershire sauce
1 can Tomato soup
Directions:
Drop the cabbage leaves in boiling water a few minutes to soften. Remove, drain, and cool. Combine all the ingredients except the soup. Spoon the mixture evenly onto the cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a sort of envelope. Place the rolls in the crockpot and pour the soup over it. Cover and cook for 6 to 8 hours at LOW heat.
Yield: 4 Servings
12 large Cabbage leaves
1 pound Ground beef
1 cup Rice -- cooked
1/4 cup Onion -- minced
1 Egg -- beatem
1 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Worcestershire sauce
1 can Tomato soup
Directions:
Drop the cabbage leaves in boiling water a few minutes to soften. Remove, drain, and cool. Combine all the ingredients except the soup. Spoon the mixture evenly onto the cabbage leaves and roll them up, tucking in the sides before the final end roll, to form a sort of envelope. Place the rolls in the crockpot and pour the soup over it. Cover and cook for 6 to 8 hours at LOW heat.
White Chicken Chili
Ingredients:
1 lb. dry white beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion, chopped
8 oz green chili peppers, chopped
2 tsp. cumin
1 1/2 tsp. oregano
1 tsp. cloves
1/4 tsp. cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth
Directions:
In a large kettle, combine dry white beans, chicken broth, crushed
garlic cloves and 1 chopped onion. Bring to a boil, reduce the
heat, and simmer, covered, until the beans are tender, about 2 to 3
hours.
In a large skillet, saute 1 cup chopped onions until tender. Add
chopped green chili peppers, cumin, oregano, cloves, and cayenne
pepper; mix thoroughly. Add cooked, chopped chicken and chicken
broth. Simmer for 1 hour.
Servings: 8
Preparation time: 10 minutes
Cooking time: 4 hours
1 lb. dry white beans
6 cups chicken broth
2 garlic cloves, crushed
1 1/2 onion, chopped
8 oz green chili peppers, chopped
2 tsp. cumin
1 1/2 tsp. oregano
1 tsp. cloves
1/4 tsp. cayenne pepper
4 cups chopped cooked chicken
3 cups chicken broth
Directions:
In a large kettle, combine dry white beans, chicken broth, crushed
garlic cloves and 1 chopped onion. Bring to a boil, reduce the
heat, and simmer, covered, until the beans are tender, about 2 to 3
hours.
In a large skillet, saute 1 cup chopped onions until tender. Add
chopped green chili peppers, cumin, oregano, cloves, and cayenne
pepper; mix thoroughly. Add cooked, chopped chicken and chicken
broth. Simmer for 1 hour.
Servings: 8
Preparation time: 10 minutes
Cooking time: 4 hours
Beer Can Chicken
Prep: 15 min; Cook: 2 hours
The chicken is cooked on a covered grill, over indirect, medium (350 deg. F) heat. If starting with frozen chicken, defrost for 3 days in refrigerator.
3 - 4 pound whole chicken - kosher or free range is best
6 TBSP. Memphis rub or spice mix
1 12-14 oz can beer
Grill with cover; oven proof pan or dish; tongs and mitt; skewer
START your grill. Use about 25 briquettes or enough bulk charcoal for to up to 1 1/2 hours, or be prepared to add after an hour - pile the charcoal to one side of the grill, wait until it is covered with white ash - we found that keeping the top vent open and the bottom vent 1/2 open on a Weber was about right.
REMOVE any innards or other items from inside of the chicken.
RINSE the chicken inside and out in cold, running water.
OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
RUB the chicken, inside and out with Memphis rub or your choice of spices.
OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and quaff off about 1/4 of the beer.
ADD 2 TBSP. rub or spice to beer can.
PLACE beer can on ovenproof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy).
ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable.
WHEN charcoal is covered in white ash, place chicken in grill and close.
BEST when chicken cooks 1 1/2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
REMOVE ovenproof pan or dish, and pour in any remaining beer, stirring, if making a sauce.
CUT up chicken and serve. Serve gravy in separate dish.
MEMPHIS RUB
1/4 cup paprika
1 TBSP. dark brown sugar or molasses
1 TBSP. sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder or finely minced garlic
1 teaspoon onion powder or finely minced onion
1 to 3 teaspoons cayenne pepper, to taste.
Omit or add depending on what you have on hand and your own taste.
The chicken is cooked on a covered grill, over indirect, medium (350 deg. F) heat. If starting with frozen chicken, defrost for 3 days in refrigerator.
3 - 4 pound whole chicken - kosher or free range is best
6 TBSP. Memphis rub or spice mix
1 12-14 oz can beer
Grill with cover; oven proof pan or dish; tongs and mitt; skewer
START your grill. Use about 25 briquettes or enough bulk charcoal for to up to 1 1/2 hours, or be prepared to add after an hour - pile the charcoal to one side of the grill, wait until it is covered with white ash - we found that keeping the top vent open and the bottom vent 1/2 open on a Weber was about right.
REMOVE any innards or other items from inside of the chicken.
RINSE the chicken inside and out in cold, running water.
OPTIONAL: seal neck of chicken with skewer (shown) for gravy, seal neck, for moister chicken, leave open.
RUB the chicken, inside and out with Memphis rub or your choice of spices.
OPEN a standard can (14 oz) of your favorite beer, punch a few extra holes, and quaff off about 1/4 of the beer.
ADD 2 TBSP. rub or spice to beer can.
PLACE beer can on ovenproof pan or dish (this allows the chicken to cook indirectly and catches the juices if you want to make gravy).
ARRANGE chicken on beer can, allow the two legs to form two sides of tripod so chicken is stable.
WHEN charcoal is covered in white ash, place chicken in grill and close.
BEST when chicken cooks 1 1/2 hours - check visually after about 1/2 hour and rotate the chicken in a half circle to cook evenly, should brown slowly and evenly.
WHEN chicken is ready, using tongs and oven glove if necessary to separate chicken and beer can, carefully remove to separate platter. Allow to stand for 10 minutes.
REMOVE ovenproof pan or dish, and pour in any remaining beer, stirring, if making a sauce.
CUT up chicken and serve. Serve gravy in separate dish.
MEMPHIS RUB
1/4 cup paprika
1 TBSP. dark brown sugar or molasses
1 TBSP. sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder or finely minced garlic
1 teaspoon onion powder or finely minced onion
1 to 3 teaspoons cayenne pepper, to taste.
Omit or add depending on what you have on hand and your own taste.
Polish Sausage and Cabbage
Yield: 1 Servings
2 lg Onions
8 Potatoes
1 md Head of cabbage
3 lb Polish sausage
-salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice potatoes, layer them on top of onins and cover with water and salt and pepper to taste. Cover and place on coals until water starts to simmer. Cut cabbage into wedges. When water is simmering, add cabbage wedges and sausage and return to heat. Simmer until potatoes are tender and the cabbage is tender.
2 lg Onions
8 Potatoes
1 md Head of cabbage
3 lb Polish sausage
-salt and pepper to taste
Slice onions and arrange to cover bottom of dutch oven. Slice potatoes, layer them on top of onins and cover with water and salt and pepper to taste. Cover and place on coals until water starts to simmer. Cut cabbage into wedges. When water is simmering, add cabbage wedges and sausage and return to heat. Simmer until potatoes are tender and the cabbage is tender.
FOOD TIPS
Bread;
Freeze bread for easier cutting for fancy sandwiches.
Wrap extra fresh bread or rolls in foil and store in freezer. When needed place bread or rolls, unwrapped in preheated 450 oven. Turn off oven and leave for 10 min. Makes freash and restores crispy crust.
What to do with left over pancake mix. Make pancakes and let cool. Place 1 tsp butter between each pancake wrap
and freeze. Take from freezer and heat in oven or microwave for 1 min 45 seconds on high.
Cheese;
Cheese scorches easy and should be cooked in heavy pan or double boiler.
Before grating a large amounts of hard or semi-hard cheese, sprinkle the whole piece with cornstarch and put in the refrigerator uncover for several days. The outside will get hard but inside will stay soft and moist. Shake off cornstarch then grate as usual and cheese won't clump or stick together as being grated.
When grating or cubing hard or semi hard cheese do a little more and put in moisten proof container as cheese freezes well.
Dairy;
Authentic sour cream may be made at home by combing 2 tbs buttermilk with 1 cup heavy cream. Place in covered bowl
at room temperature for 6 hours or until thick.
Eggs;
For soft boiled eggs; after water boils turn off heat and let stand 4-5 min
Meat;
Hamburgers, make patties about 1" thick; they will be juicer than thin patties.
When marinating meat, place the meat and marinade in a heavy duty plastic bag, press out air bubbles, and secure the bag with a metal tag. The marinade stays close to the meat.
Mexican;
To soften corn tortillas, put 4 or 5 drops of vegetable oil between tortillas stack and wrap in paper towels. Heat in micro wave on high 30 seconds or in 350 oven until warm. They will be very pliable and easy to roll into enchiladas.
Misc.
Sift dry ingredients in wax paper and you will have fewer dirty dishes to wash. It's also easier to handle.
A muffin tin can double as an ice tray. Jumbo cubes are attractive floating in punches.
Pour leftover coffee into ice cubes trays and freeze. To make ice coffee add some cubes and allow to melt as much as you like. It also eliminates the need of ice which dilutes the coffee.
Place flour in salt shaker to dust pans.
Place chilled butter or cream cheese on a plate and microwave oven 10-15 seconds to soften for immediate use.
Poultry;
Add whipped cream to chicken or turkey salad to make it lighter and delicate!
Seafood;
King, snow and dungeness crabs are already cooked when sold. they can be boiled, broiled, steamed, baked about 4 min before eating
Fish;
The first rule don't overcook fish. Allow 10 min per inch when measuring fish at it's thickest point.
To bake; 400 degrees and there is no need to turn fish.
To grill; place seafood a few inches above coals on a well greased grill. Turn once, brushing with oil, butter or marinade
frequently. Once the grill is hot, slice a raw potato down the grill in one direction only. The starch will coat the grill
and stop sticking.
To sauté; place fish in a heated pan with a little oil or butter, turn once.
To poach; Boil some water seasoned with salt, lemon juice, bay leave and herbs. in a large oval pan. It should be deep enough
to cover the fish. Simmer for 10 min per inch.
To broil; adjust racks 4 inches from heat, brush with oil, marinade, butter, turn once. Or heat pan first then you won't have to turn.
Micro wave fish about 4 to 5 mins. per lb.
How much to buy: for whole fish 3/4 to 1 pound per person. For steaks and filets, allow 4 to 8 oz per person.
Half the total weight of a round fish is bone, head and tail. About 1/3 the total weight of a flat fish is edible.
Scallops;
Scallops should be firm when bought, never soft as they arr old.
Shrimp;
When buying shrimp, head weighs half the shrimp.
Small shrimp yield 35 or more shrimp per pound; medium, 26 to 35 per pound; large, 21 to 25 per pound; jumbo less than 20 per pound. From appro. 11/2 lbs of fresh unpeeled shrimp you will get 3/4 lb or 2 cups of cooked and devined shrimp
Fresh shrimp has dark gray veins and feet. If it is pink, it has started to lose its flavor and freshness.
When boiling shrimp, add celery to water. It eliminates the strong odor of shrimp.
Soup;
To un salt to salty soup, add a sliced raw potato and boil fo a short time. Then remove potato and it will have absorbed salt.
Spices;
Salt makes water boil faster
When substituting dried herbs for fresh the standard is 1 tsp of dried herb for 1 tbs of fresh herbs.
Keep spices fresher by storing in freezer. Make a spice rack on freezer door.
Tortilla-making tips:
When mixing the masa, mix all the Masa Harina with 1-1û4 cup of the water. You can work it with your hands, if you like. If it seems too dry, add additional water, a teaspoon at a time. Too much water, and you won't be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly. Unlike pastry dough, masa does not suffer from being over-handled.
The masa will dry out quickly. Keep it covered with a piece of plastic wrap/cling film or used waxed paper or greaseproof paperwhile making your tortillas.
Hold the pressed tortilla (with the plastic on both sides) in one hand. Peel away the top plastic from the tortilla (not the tortilla from the plastic). Flip it over into your other hand, and peel away the other piece of plastic.
Gently place the tortilla on the hot skillet or griddle. It should make a soft sizzling sound when you do. If your tortillas are not perfect circles, don't worry.
If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
The use of cast-iron utensils is important. You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
Brown spots on your tortillas are good -- an indication that they are handmade, rather than
store bought.
Vegetables;
Always was hands after handling hot peppers
To remove sand and dirt more quickly, add salt to the water it is washed in.
Radishes have the same texture of water chestnuts.
A substitute for wine when cooking is half grapefruit juice and half grape juice.
Use unpeeled red apples for applesauce with extra nutrients. Pass the sauce through a food mill to strain out peels.
To skin tomato immerse in boiling water 1 min skin slips right off.
Add a tsp of sugar to fresh green beans for an extra dash of flavor.
To keep cauliflower white while cooking, add 1 tsp of lemon juice to water.
Clean mushrooms in 2 tbs baking soda add to 1 qt of water.
Bananas may be frozen by first peeling them then, wrapping the individually in a plastic wrap before placing in freezer.
Never cook mushrooms in aluminum as it darkens them.
To keep food from sticking in freezer, freeze on cookie sheet then after frozen, place in bags.
For light and creamy mashed potatoes add 1 tsp baking powder when starting to beat.
Cloves and garlic should not be added to dishes that are to be frozen as they get stronger.
Add instead at heating time.
Lemons will yield more juice slightly war or room temperature. If cold put in micro wave on low for 2 min or
300 oven for a few min.
Store sliced limes or lemons longer, don't cover.
Lemon juice keep in spray bottle is easy to apply to the surfaces of cut fruit or vegetables.
Freeze bread for easier cutting for fancy sandwiches.
Wrap extra fresh bread or rolls in foil and store in freezer. When needed place bread or rolls, unwrapped in preheated 450 oven. Turn off oven and leave for 10 min. Makes freash and restores crispy crust.
What to do with left over pancake mix. Make pancakes and let cool. Place 1 tsp butter between each pancake wrap
and freeze. Take from freezer and heat in oven or microwave for 1 min 45 seconds on high.
Cheese;
Cheese scorches easy and should be cooked in heavy pan or double boiler.
Before grating a large amounts of hard or semi-hard cheese, sprinkle the whole piece with cornstarch and put in the refrigerator uncover for several days. The outside will get hard but inside will stay soft and moist. Shake off cornstarch then grate as usual and cheese won't clump or stick together as being grated.
When grating or cubing hard or semi hard cheese do a little more and put in moisten proof container as cheese freezes well.
Dairy;
Authentic sour cream may be made at home by combing 2 tbs buttermilk with 1 cup heavy cream. Place in covered bowl
at room temperature for 6 hours or until thick.
Eggs;
For soft boiled eggs; after water boils turn off heat and let stand 4-5 min
Meat;
Hamburgers, make patties about 1" thick; they will be juicer than thin patties.
When marinating meat, place the meat and marinade in a heavy duty plastic bag, press out air bubbles, and secure the bag with a metal tag. The marinade stays close to the meat.
Mexican;
To soften corn tortillas, put 4 or 5 drops of vegetable oil between tortillas stack and wrap in paper towels. Heat in micro wave on high 30 seconds or in 350 oven until warm. They will be very pliable and easy to roll into enchiladas.
Misc.
Sift dry ingredients in wax paper and you will have fewer dirty dishes to wash. It's also easier to handle.
A muffin tin can double as an ice tray. Jumbo cubes are attractive floating in punches.
Pour leftover coffee into ice cubes trays and freeze. To make ice coffee add some cubes and allow to melt as much as you like. It also eliminates the need of ice which dilutes the coffee.
Place flour in salt shaker to dust pans.
Place chilled butter or cream cheese on a plate and microwave oven 10-15 seconds to soften for immediate use.
Poultry;
Add whipped cream to chicken or turkey salad to make it lighter and delicate!
Seafood;
King, snow and dungeness crabs are already cooked when sold. they can be boiled, broiled, steamed, baked about 4 min before eating
Fish;
The first rule don't overcook fish. Allow 10 min per inch when measuring fish at it's thickest point.
To bake; 400 degrees and there is no need to turn fish.
To grill; place seafood a few inches above coals on a well greased grill. Turn once, brushing with oil, butter or marinade
frequently. Once the grill is hot, slice a raw potato down the grill in one direction only. The starch will coat the grill
and stop sticking.
To sauté; place fish in a heated pan with a little oil or butter, turn once.
To poach; Boil some water seasoned with salt, lemon juice, bay leave and herbs. in a large oval pan. It should be deep enough
to cover the fish. Simmer for 10 min per inch.
To broil; adjust racks 4 inches from heat, brush with oil, marinade, butter, turn once. Or heat pan first then you won't have to turn.
Micro wave fish about 4 to 5 mins. per lb.
How much to buy: for whole fish 3/4 to 1 pound per person. For steaks and filets, allow 4 to 8 oz per person.
Half the total weight of a round fish is bone, head and tail. About 1/3 the total weight of a flat fish is edible.
Scallops;
Scallops should be firm when bought, never soft as they arr old.
Shrimp;
When buying shrimp, head weighs half the shrimp.
Small shrimp yield 35 or more shrimp per pound; medium, 26 to 35 per pound; large, 21 to 25 per pound; jumbo less than 20 per pound. From appro. 11/2 lbs of fresh unpeeled shrimp you will get 3/4 lb or 2 cups of cooked and devined shrimp
Fresh shrimp has dark gray veins and feet. If it is pink, it has started to lose its flavor and freshness.
When boiling shrimp, add celery to water. It eliminates the strong odor of shrimp.
Soup;
To un salt to salty soup, add a sliced raw potato and boil fo a short time. Then remove potato and it will have absorbed salt.
Spices;
Salt makes water boil faster
When substituting dried herbs for fresh the standard is 1 tsp of dried herb for 1 tbs of fresh herbs.
Keep spices fresher by storing in freezer. Make a spice rack on freezer door.
Tortilla-making tips:
When mixing the masa, mix all the Masa Harina with 1-1û4 cup of the water. You can work it with your hands, if you like. If it seems too dry, add additional water, a teaspoon at a time. Too much water, and you won't be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly. Unlike pastry dough, masa does not suffer from being over-handled.
The masa will dry out quickly. Keep it covered with a piece of plastic wrap/cling film or used waxed paper or greaseproof paperwhile making your tortillas.
Hold the pressed tortilla (with the plastic on both sides) in one hand. Peel away the top plastic from the tortilla (not the tortilla from the plastic). Flip it over into your other hand, and peel away the other piece of plastic.
Gently place the tortilla on the hot skillet or griddle. It should make a soft sizzling sound when you do. If your tortillas are not perfect circles, don't worry.
If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
The use of cast-iron utensils is important. You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
Brown spots on your tortillas are good -- an indication that they are handmade, rather than
store bought.
Vegetables;
Always was hands after handling hot peppers
To remove sand and dirt more quickly, add salt to the water it is washed in.
Radishes have the same texture of water chestnuts.
A substitute for wine when cooking is half grapefruit juice and half grape juice.
Use unpeeled red apples for applesauce with extra nutrients. Pass the sauce through a food mill to strain out peels.
To skin tomato immerse in boiling water 1 min skin slips right off.
Add a tsp of sugar to fresh green beans for an extra dash of flavor.
To keep cauliflower white while cooking, add 1 tsp of lemon juice to water.
Clean mushrooms in 2 tbs baking soda add to 1 qt of water.
Bananas may be frozen by first peeling them then, wrapping the individually in a plastic wrap before placing in freezer.
Never cook mushrooms in aluminum as it darkens them.
To keep food from sticking in freezer, freeze on cookie sheet then after frozen, place in bags.
For light and creamy mashed potatoes add 1 tsp baking powder when starting to beat.
Cloves and garlic should not be added to dishes that are to be frozen as they get stronger.
Add instead at heating time.
Lemons will yield more juice slightly war or room temperature. If cold put in micro wave on low for 2 min or
300 oven for a few min.
Store sliced limes or lemons longer, don't cover.
Lemon juice keep in spray bottle is easy to apply to the surfaces of cut fruit or vegetables.
GRANNYS CHEESECAKE
Granny's Cheese Cake
10 oz. box shortbread cookies - crushed Kat's Shortbread CookiesD38
1/3 cup melted butter OR margarine
1/4 cup granulated sugar - divided
.25 oz. pkt. unflavored gelatin powder
1 lb. cream cheese - low-fat okay
8 oz. sour cream - low-fat okay
2 eggs
2 Tbls. real butter
2 Tbls. cornstarch
1 tsp. vanilla extract
Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9" springform pan.
-Bake in a 350 degree oven for 8 minutes.
-With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla until smooth.
-Pour mixture into prepared crust.
-Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
-Allow to cool for 20 minutes before cutting
10 oz. box shortbread cookies - crushed Kat's Shortbread CookiesD38
1/3 cup melted butter OR margarine
1/4 cup granulated sugar - divided
.25 oz. pkt. unflavored gelatin powder
1 lb. cream cheese - low-fat okay
8 oz. sour cream - low-fat okay
2 eggs
2 Tbls. real butter
2 Tbls. cornstarch
1 tsp. vanilla extract
Combine cookie crumbs, butter, 1/4 cup sugar, and gelatin; press evenly into bottom of a greased 9" springform pan.
-Bake in a 350 degree oven for 8 minutes.
-With electric mixer, beat together cream cheese, sour cream, 1 cup sugar, eggs, butter, cornstarch, and vanilla until smooth.
-Pour mixture into prepared crust.
-Bake in a 350 degree oven for 30-35 minutes, or until a toothpick inserted in center comes out clean.
-Allow to cool for 20 minutes before cutting
GRANNYS CAKES
Granny's Mud
Beat by hand
2 cups sugar
1 cup oil
4 eggs
1/3 cup cocoa
11/3 cup flour
3 tsp vanilla
1 cup chopped nuts
Mix ingredients and bake in a greased and floured 13x9 @ 350 for 30 mins. Let cool
10 min. Spread 1 jar marshmallow cream on top of cake. Cool 20 min. While cake
is cooling melt 2 sticks oleo and add;
1 box powdered sugar
1/2 cup condensed
1/2 cup cocoa
1 cup chopped nuts
Mix well and spread on top of cake.
Granny's Pineapple Sheet Cake
2 eggs
20 oz. can crushed pineapple in juice
2 cups all-purpose flour
2 cups granulated sugar
1 cup chopped walnuts
2 tsp. baking soda
1 tsp. vanilla extract
1 1/2 lbs. cream cheese - softened, low-fat okay
1 1/2 cups powdered sugar
1/2 cup butter OR margarine
Beat together eggs, pineapple, flour, sugar, walnuts, baking soda, and vanilla with a spoon.
-Pour into a greased 13" X 9" X 2" baking dish.
-Bake in a 350 degree oven for 25-30 minutes.
-Beat together cream cheese, butter, and powdered sugar; spread over warm cake
Granny's Chocolate Pudding Cake
BITTERSWEET CHOCOLATE PUDDING CAKE WITH VANILLA GELATO
INGREDIENTS 1¾ cup all purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup unsweetened cocoa powder
8 ounces butter
1 cup firmly packed light brown sugar
4 eggs
1 teaspoon vanilla extract
DIRECTIONS
Sift together dry ingredients and set aside. In a large bowl, beat butter and sugar at medium speed until light. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the dry ingredients. Lightly grease a 2-quart baking dish. Spoon the batter into the dish. In a small bowl, mix together ¾ cups light brown sugar, 2 tablespoons cocoa powder and ¾ cups hot water. Pour liquid over the batter, and place the baking dish into a larger pan into which you will pour enough hot water to reach halfway up the baking dish. Bake at 350 degrees for 40-45 minutes (until pudding is barely set and has begun to pull away from the sides of the baking dish). Serve warm with warm butterscotch sauce.
BUTTERSCOTCH SAUCE
INGREDIENTS
8 ounces butter
1 pound light brown sugar
1 cup heavy cream
3 tablespoons light corn syrup
DIRECTIONS
Combine all ingredients in a saucepan, bring to a boil and remove from the heat.
Granny's Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups all-purpose flour
2 tsp. baking soda
Cream together shortening, peanut butter, brown sugar, egg, vanilla, and salt.
-Combine flour and baking soda.
-Slowly beat dry mixture into wet mixture.
-Roll dough, 3 Tbls. at a time, into balls and press to 1/2" thick on an ungreased baking sheet.
-Bake in a 275 degree oven for 18-20 minutes. Do not to overcook
Beat by hand
2 cups sugar
1 cup oil
4 eggs
1/3 cup cocoa
11/3 cup flour
3 tsp vanilla
1 cup chopped nuts
Mix ingredients and bake in a greased and floured 13x9 @ 350 for 30 mins. Let cool
10 min. Spread 1 jar marshmallow cream on top of cake. Cool 20 min. While cake
is cooling melt 2 sticks oleo and add;
1 box powdered sugar
1/2 cup condensed
1/2 cup cocoa
1 cup chopped nuts
Mix well and spread on top of cake.
Granny's Pineapple Sheet Cake
2 eggs
20 oz. can crushed pineapple in juice
2 cups all-purpose flour
2 cups granulated sugar
1 cup chopped walnuts
2 tsp. baking soda
1 tsp. vanilla extract
1 1/2 lbs. cream cheese - softened, low-fat okay
1 1/2 cups powdered sugar
1/2 cup butter OR margarine
Beat together eggs, pineapple, flour, sugar, walnuts, baking soda, and vanilla with a spoon.
-Pour into a greased 13" X 9" X 2" baking dish.
-Bake in a 350 degree oven for 25-30 minutes.
-Beat together cream cheese, butter, and powdered sugar; spread over warm cake
Granny's Chocolate Pudding Cake
BITTERSWEET CHOCOLATE PUDDING CAKE WITH VANILLA GELATO
INGREDIENTS 1¾ cup all purpose flour
¼ teaspoon salt
1 teaspoon baking soda
½ cup unsweetened cocoa powder
8 ounces butter
1 cup firmly packed light brown sugar
4 eggs
1 teaspoon vanilla extract
DIRECTIONS
Sift together dry ingredients and set aside. In a large bowl, beat butter and sugar at medium speed until light. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the dry ingredients. Lightly grease a 2-quart baking dish. Spoon the batter into the dish. In a small bowl, mix together ¾ cups light brown sugar, 2 tablespoons cocoa powder and ¾ cups hot water. Pour liquid over the batter, and place the baking dish into a larger pan into which you will pour enough hot water to reach halfway up the baking dish. Bake at 350 degrees for 40-45 minutes (until pudding is barely set and has begun to pull away from the sides of the baking dish). Serve warm with warm butterscotch sauce.
BUTTERSCOTCH SAUCE
INGREDIENTS
8 ounces butter
1 pound light brown sugar
1 cup heavy cream
3 tablespoons light corn syrup
DIRECTIONS
Combine all ingredients in a saucepan, bring to a boil and remove from the heat.
Granny's Peanut Butter Cookies
1/2 cup shortening
1/2 cup peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups all-purpose flour
2 tsp. baking soda
Cream together shortening, peanut butter, brown sugar, egg, vanilla, and salt.
-Combine flour and baking soda.
-Slowly beat dry mixture into wet mixture.
-Roll dough, 3 Tbls. at a time, into balls and press to 1/2" thick on an ungreased baking sheet.
-Bake in a 275 degree oven for 18-20 minutes. Do not to overcook
GRANNY'S HOMEMADE PIES
Granny's Carmel Apple Crumb
Unbaked 9 inch pie crust
Melted butter
3 1/2 c. canned apple slices
3/4 c. sugar
3/4 c. graham cracker crumbs
1/4 c. flour
Dash salt
1/2 c. chopped pecans
1/2 tsp. cinnamon
1/3 c. butter melted
1/2 c. caramel sauce
Line pie pan with pastry, flute the edge and brush with melted butter. Cover with sliced apples.
Combine the sugar, graham cracker crumbs, flour, salt, pecans, cinnamon and 1/3 cup butter. Sprinkle over the apples.
Bake in hot oven (450 degrees) for 10 minutes then moderate heat (350 degrees) for 20 minutes. Remove from oven and pour the caramel sauce over the crumb topping. Return to the oven and bake for an additional 10 minutes.
Granny's Apple Sour Cream Pie
2 cups finely chopped tart apples
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream
1 egg
1 pie shell, unbaked
Topping
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter
Mix 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla and salt. Add apples; pour into unbaked pie shell. Bake at 425° for 20 minutes. Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over pie and return to oven. Bake for another 20 minutes at 325°.
Unbaked 9 inch pie crust
Melted butter
3 1/2 c. canned apple slices
3/4 c. sugar
3/4 c. graham cracker crumbs
1/4 c. flour
Dash salt
1/2 c. chopped pecans
1/2 tsp. cinnamon
1/3 c. butter melted
1/2 c. caramel sauce
Line pie pan with pastry, flute the edge and brush with melted butter. Cover with sliced apples.
Combine the sugar, graham cracker crumbs, flour, salt, pecans, cinnamon and 1/3 cup butter. Sprinkle over the apples.
Bake in hot oven (450 degrees) for 10 minutes then moderate heat (350 degrees) for 20 minutes. Remove from oven and pour the caramel sauce over the crumb topping. Return to the oven and bake for an additional 10 minutes.
Granny's Apple Sour Cream Pie
2 cups finely chopped tart apples
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon vanilla
1/8 teaspoon salt
1 cup sour cream
1 egg
1 pie shell, unbaked
Topping
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup flour
1/4 cup butter
Mix 3/4 cup sugar and 2 tablespoons flour; add sour cream, egg, vanilla and salt. Add apples; pour into unbaked pie shell. Bake at 425° for 20 minutes. Combine 1/3 cup sugar with 1 teaspoon cinnamon and 1/3 cup flour; cut in butter. Sprinkle over pie and return to oven. Bake for another 20 minutes at 325°.
HAM AND HASH BAKE
Granny's Ham & Hash Bake
1 package frozen hash brown potatoes, thawed, (32oz)
1/2 cup butter or margarine, melted
salt & pepper
1/2 tsp garlic powder
2 cups shredded Cheddar cheese, (shredded)
1 cup chopped ham, or turkey ham
1 1/2 cups sour cream
1 can cream of chicken soup, (10 1/2oz)
1 can chopped green chile, (4oz)
1/2 cup milk
1/2 cup chopped onion
In a large bowl, combine hash browns, melted butter, salt, pepper, and garlic powder. In separate bowl, combine cheese, ham, sour cream, soup, chiles, milk, and onion. Add ham mixture to potato mixture; mix well. Pour mixture into a 2-quart baking dish; Bake in a preheated 350 degree oven for 45 to 60 minutes.
Granny's Hash Brown Casserole
1/2 cup melted butter OR margarine
1 tsp. salt
1/2 tsp. black pepper
1/4 cup minced onion
1 can condensed cream of chicken soup
8 oz. Colby cheese - grated
2 lb. bag frozen shredded hash browns
Spray 9" X 13" baking pan with non-stick cooking spray.
-Combine soup, margarine, salt, pepper, onion and cheese.
-Gently mix in the potatoes and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes
1 package frozen hash brown potatoes, thawed, (32oz)
1/2 cup butter or margarine, melted
salt & pepper
1/2 tsp garlic powder
2 cups shredded Cheddar cheese, (shredded)
1 cup chopped ham, or turkey ham
1 1/2 cups sour cream
1 can cream of chicken soup, (10 1/2oz)
1 can chopped green chile, (4oz)
1/2 cup milk
1/2 cup chopped onion
In a large bowl, combine hash browns, melted butter, salt, pepper, and garlic powder. In separate bowl, combine cheese, ham, sour cream, soup, chiles, milk, and onion. Add ham mixture to potato mixture; mix well. Pour mixture into a 2-quart baking dish; Bake in a preheated 350 degree oven for 45 to 60 minutes.
Granny's Hash Brown Casserole
1/2 cup melted butter OR margarine
1 tsp. salt
1/2 tsp. black pepper
1/4 cup minced onion
1 can condensed cream of chicken soup
8 oz. Colby cheese - grated
2 lb. bag frozen shredded hash browns
Spray 9" X 13" baking pan with non-stick cooking spray.
-Combine soup, margarine, salt, pepper, onion and cheese.
-Gently mix in the potatoes and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes
HALIBUT RECIPES
Rosemary Baked Halibut
A large halibut steak, about 4kg (9lb)
Rosemary, fresh stalk, chopped
Sea salt, sprinkled
3 whl garlic cloves
4 x Fresh chillies
4 x Spring onions
A sprinkle of olive oil
Method :
Puncture the skin in places and fill with the rosemary and sea salt.
Place the fish side down on a baking tray. Cut the spring onions in 5cm (2 inch) long pieces. Bake the fish in a medium hot oven with the garlic, chilli, spring onion and oil for one hour, covering the fish after half an hour.
Granny's Herbed Baked Halibut
1 x Halibut, 3-4 lb
3 tbl Parmesan cheese, grated
2 x Onion, chopped
2 x Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbl Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbl Butter, melted
Method :
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and butter. Spread half of mixture in a greased baking dish and add the scaled and cleaned fish. Sprinkle with Parmesan cheese, top with remaining vegetable mixture. Bake 35-45 minutes a t 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth. Use 1 tsp herb type if fresh chopped.
Granny's Baked Halibut Warm Sherry Onion Vinaigrette
1 1/2 cup Finely chopped onion
3 tbl Minced shallot
1 lrg Garlic clove, minced
1 tbl Unsalted butter
4 tbl Sherry vinegar*
1 x Plum tomato, seeded and chopped fine
1/3 cup Finely diced red bell pepper
1/2 cup Olive oil
1 1/2 tsp Minced fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if desired
4 x Kalamata or other brine-cured large black pitted and chopped olives, fine
2 tbl Minced fresh parsley leaves
Three, (10- to 12-ounce) pieces of halibut fillet, halved crosswise
2 tbl Dry white wine
1/4 cup Fish stock or bottled clam juice
Method :
*Available at specialty foods shops and some supermarkets
In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
Preheat oven to 425F. and butter a baking dish just large enough to hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.
Serves 6.
A large halibut steak, about 4kg (9lb)
Rosemary, fresh stalk, chopped
Sea salt, sprinkled
3 whl garlic cloves
4 x Fresh chillies
4 x Spring onions
A sprinkle of olive oil
Method :
Puncture the skin in places and fill with the rosemary and sea salt.
Place the fish side down on a baking tray. Cut the spring onions in 5cm (2 inch) long pieces. Bake the fish in a medium hot oven with the garlic, chilli, spring onion and oil for one hour, covering the fish after half an hour.
Granny's Herbed Baked Halibut
1 x Halibut, 3-4 lb
3 tbl Parmesan cheese, grated
2 x Onion, chopped
2 x Celery stalks, chopped
1 cup Mushrooms, sliced
2 tbl Parsley, chopped
1/4 tsp Thyme, dried
1/4 tsp Rosemary, dried
1/4 tsp Tarragon, dried
6 tbl Butter, melted
Method :
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and butter. Spread half of mixture in a greased baking dish and add the scaled and cleaned fish. Sprinkle with Parmesan cheese, top with remaining vegetable mixture. Bake 35-45 minutes a t 375 degrees F or until tender and flaky, basting 3-4 times with melted butter or chicken broth. Use 1 tsp herb type if fresh chopped.
Granny's Baked Halibut Warm Sherry Onion Vinaigrette
1 1/2 cup Finely chopped onion
3 tbl Minced shallot
1 lrg Garlic clove, minced
1 tbl Unsalted butter
4 tbl Sherry vinegar*
1 x Plum tomato, seeded and chopped fine
1/3 cup Finely diced red bell pepper
1/2 cup Olive oil
1 1/2 tsp Minced fresh thyme plus 1 thyme sprigs and additional sprigs for garnish if desired
4 x Kalamata or other brine-cured large black pitted and chopped olives, fine
2 tbl Minced fresh parsley leaves
Three, (10- to 12-ounce) pieces of halibut fillet, halved crosswise
2 tbl Dry white wine
1/4 cup Fish stock or bottled clam juice
Method :
*Available at specialty foods shops and some supermarkets
In a heavy skillet cook onion, 1 1/2 tablespoons shallot, and garlic in butter with salt and pepper to taste over moderate heat, stirring, until onion is pale golden, about 10 minutes.
Stir in vinegar and cook, covered 5 minutes. Stir in tomato and cook, covered, stirring occasionally, 10 minutes. Stir in bell pepper and 1/4 cup oil and cook, uncovered, stirring, 2 minutes. Stir in parsley and remaining 1/4 cup oil and keep vinaigrette warm.
Preheat oven to 425F. and butter a baking dish just large enough to hold fillets in one layer.
Sprinkle remaining 1 1/2 tablespoons shallot in baking dish and in it arrange fillets, seasoned with salt and pepper. Add thyme sprig, wine, and stock or clam juice and cover fillets with a buttered piece of wax paper. Bake fish in middle of oven 10 to 15 minutes (depending upon thickness of fillets), or until just cooked through.
Transfer fillets to a large plate and keep warm. Pour cooking liquid through a fine sieve set over skillet of vinaigrette. Cook vinaigrette over moderate heat, stirring, until it is warm and cooking liquid is incorporated.
Serve fish, garnished with additional thyme sprigs, with warm vinaigrette.
Serves 6.
Granny's Ham Cheese Chipotle Cuban Sandwich
1/2 cup Mayonnaise
1 x Canned chipotle chile in adobo, minced*
2 x Long loaves French bread, split
1/2 lb Baked ham, thinly sliced
1/4 cup Thinly sliced red onion
1/2 lb Muenster cheese, thinly sliced
Green onions, for garnish
Method :
1. Heat oven to 350 F. Combine mayonnaise and chipotle in cup. Spread over cut sides of bread. Cover one half of each loaf with ham, then onion. Top with cheese. Replace tops of bread.
2. Wrap loaves in foil. (Refrigerate up to 4 hours.) Bake 10 minutes. Cut into 2-inch pieces; garnish with green onions.
Makes about 24 mini
sandwiches.
*Chipotle chiles in adobo are available from Mo"Hotta Mo"Betta
Prep time: 15 minutes
Baking Time: 10 minutes
NOTES : The chipotle in adobo-a smoked jalapeno chile in a spicy marinade-adds a wonderful flavor to everybody"s favorite sandwich: ham.
1 x Canned chipotle chile in adobo, minced*
2 x Long loaves French bread, split
1/2 lb Baked ham, thinly sliced
1/4 cup Thinly sliced red onion
1/2 lb Muenster cheese, thinly sliced
Green onions, for garnish
Method :
1. Heat oven to 350 F. Combine mayonnaise and chipotle in cup. Spread over cut sides of bread. Cover one half of each loaf with ham, then onion. Top with cheese. Replace tops of bread.
2. Wrap loaves in foil. (Refrigerate up to 4 hours.) Bake 10 minutes. Cut into 2-inch pieces; garnish with green onions.
Makes about 24 mini
sandwiches.
*Chipotle chiles in adobo are available from Mo"Hotta Mo"Betta
Prep time: 15 minutes
Baking Time: 10 minutes
NOTES : The chipotle in adobo-a smoked jalapeno chile in a spicy marinade-adds a wonderful flavor to everybody"s favorite sandwich: ham.
Apple Sausage Stuffing
1 lb. mild sausage (roll not links or patties)
1/2 lb. hot sausage roll
2 lg. onions, chopped
9 sm. stalk celery, chopped
1 1/2 pkg. cubes for stuffing
3 eggs, beaten
4 lg. red apples with skin, chopped
Apple cider
Mix everything together.
Add enough apple cider to dampen the stuffing. Stuff in casserole dish and bake @ 350 F 30 mins or until brown
1/2 lb. hot sausage roll
2 lg. onions, chopped
9 sm. stalk celery, chopped
1 1/2 pkg. cubes for stuffing
3 eggs, beaten
4 lg. red apples with skin, chopped
Apple cider
Mix everything together.
Add enough apple cider to dampen the stuffing. Stuff in casserole dish and bake @ 350 F 30 mins or until brown
Granny's Chunk Beef Fritters
2 lb Cooked Unseasoned Roast Beef*
6 tbs Milk
1 tbs Unbleached All-purpose Flour
3 ea Large Eggs, Beaten
1 1/2 c Self-Rising Flour
Salt & Pepper *
Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot.
Ham Fritters With Creamy Sauce
1 C. flour 1 Tsp.
salt & pepper
1 Tesp. baking powder
2 eggs -- beaten
1/4 C. milk
1 Tbs melted shortening
1 C. ham -- chopped and cooked
hot vegetable oil
Ham Fritters:
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening and mix well. Stir in ham. Drop batter by tablespoon into deep oil heated to 375 degrees. Fry until golden, drain on paper towels. Serve hot with sauce. Yield: 2 dozen.
Creamy Sauce:
1/4 C. shortening
1/4 C. flour
2 C. milk
Salt
1 C. Cheddar cheese -- shredded
Creamy Sauce: Melt shortening in pan over low heat. Add flour and salt, stir until smooth. Cook 1 minute. Gradually add milk, cook over medium heat until thickened, stir in cheese until melted. Serve over Fritters
6 tbs Milk
1 tbs Unbleached All-purpose Flour
3 ea Large Eggs, Beaten
1 1/2 c Self-Rising Flour
Salt & Pepper *
Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot.
Ham Fritters With Creamy Sauce
1 C. flour 1 Tsp.
salt & pepper
1 Tesp. baking powder
2 eggs -- beaten
1/4 C. milk
1 Tbs melted shortening
1 C. ham -- chopped and cooked
hot vegetable oil
Ham Fritters:
Combine flour, salt and baking powder; stir in eggs and milk. Add shortening and mix well. Stir in ham. Drop batter by tablespoon into deep oil heated to 375 degrees. Fry until golden, drain on paper towels. Serve hot with sauce. Yield: 2 dozen.
Creamy Sauce:
1/4 C. shortening
1/4 C. flour
2 C. milk
Salt
1 C. Cheddar cheese -- shredded
Creamy Sauce: Melt shortening in pan over low heat. Add flour and salt, stir until smooth. Cook 1 minute. Gradually add milk, cook over medium heat until thickened, stir in cheese until melted. Serve over Fritters
Apple Fritters
1c Flour
2 x Eggs
1 tesp Baking Powder
1/2 c Milk
1/4 tesp Cinnamon
2 x Apples, chopped
Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar
Banana Fritters
1 C. sifted flour
2 Tesp. baking powder
1 1/4 Tesp. salt
1/4 C. sugar
1 egg -- well beaten
1/3 C. milk
2 Tesp. melted shortening or oil
2 all yellow bananas -- (2 to 3)
1/4 C. flour (for coating)
cooking oil or melted shortening (for frying)
Sift together 1 cup flour, baking powder, salt and sugar. Combine egg and milk, 2 teaspoons shortening or oil. Add to dry ingredients; mix well to make batter. If bananas are large, cut in pieces; roll in the 1/4 cup flour then coat completely in batter. Fry in hot, deep fat (375 degrees) for 4 to 6 minutes, turning the fritters to brown evenly. Drain. Serve hot.
2 x Eggs
1 tesp Baking Powder
1/2 c Milk
1/4 tesp Cinnamon
2 x Apples, chopped
Mix dry ingredients. In separate bowl, beat eggs, stir in milk and apples. Combine with dry ingredients. Drop 1 Tablespoon at a time into hot 375 deg F. fat. Fry until golden brown. Drain and serve sprinkled with confectioners' sugar
Banana Fritters
1 C. sifted flour
2 Tesp. baking powder
1 1/4 Tesp. salt
1/4 C. sugar
1 egg -- well beaten
1/3 C. milk
2 Tesp. melted shortening or oil
2 all yellow bananas -- (2 to 3)
1/4 C. flour (for coating)
cooking oil or melted shortening (for frying)
Sift together 1 cup flour, baking powder, salt and sugar. Combine egg and milk, 2 teaspoons shortening or oil. Add to dry ingredients; mix well to make batter. If bananas are large, cut in pieces; roll in the 1/4 cup flour then coat completely in batter. Fry in hot, deep fat (375 degrees) for 4 to 6 minutes, turning the fritters to brown evenly. Drain. Serve hot.
Giblet Gravy
Giblets, neck bone, heart & liver
4 cups cold water
2 hard boiled eggs finely chopped
Fat (butter or margarine or oil)
Flour
Salt & pepper
Cook giblets, neck bone, gizzard, liver and heart in water till done. Chop up gizzard,
heart and take meat from neck bone .
To make gravy: for each 2 cups gravy use 3 tablespoon fat, 3 tablespoons flour and
2 cups liquid ( juice from turkey or broth).
Measure fat into skillet add flour and stir till brown. Add liquid and stir until blended.
Add chopped gizzard, and heart and some meat from neck. Add two finely chopped eggs
and cook till desired thickness.
Giblet Gravy
2 tbs turkey drippings
2 tbs flour
1 cup broth reserved boiling giblets
1 cup milk
Salt & pepper
Giblets minced
1 hard cooked egg, minced
Stir flour into drippings and cook until smooth. Stir in broth, while gravy is simmering add milk.
Season to taste, stir in giblets and egg, cook until thickened.
Giblet Gravy
Turkey gizzard, heart, liver and neck bone
4 cops water
Salt & pepper
1/4 cup oil
1/4 cup flour
2 chopped hard boiled eggs
In water boil meats until tender and chop meat and pull some off the neck bone. In saucepan add oil when hot,
and add flour, blend and let brown. From cooked meat, make sure you have 2 cups broth ( if not add enough
water or juice from turkey to make 2 cups). Add the 2 cups to saucepan and season with salt and pepper, add meat and
add eggs. Cook until desired thickness.
4 cups cold water
2 hard boiled eggs finely chopped
Fat (butter or margarine or oil)
Flour
Salt & pepper
Cook giblets, neck bone, gizzard, liver and heart in water till done. Chop up gizzard,
heart and take meat from neck bone .
To make gravy: for each 2 cups gravy use 3 tablespoon fat, 3 tablespoons flour and
2 cups liquid ( juice from turkey or broth).
Measure fat into skillet add flour and stir till brown. Add liquid and stir until blended.
Add chopped gizzard, and heart and some meat from neck. Add two finely chopped eggs
and cook till desired thickness.
Giblet Gravy
2 tbs turkey drippings
2 tbs flour
1 cup broth reserved boiling giblets
1 cup milk
Salt & pepper
Giblets minced
1 hard cooked egg, minced
Stir flour into drippings and cook until smooth. Stir in broth, while gravy is simmering add milk.
Season to taste, stir in giblets and egg, cook until thickened.
Giblet Gravy
Turkey gizzard, heart, liver and neck bone
4 cops water
Salt & pepper
1/4 cup oil
1/4 cup flour
2 chopped hard boiled eggs
In water boil meats until tender and chop meat and pull some off the neck bone. In saucepan add oil when hot,
and add flour, blend and let brown. From cooked meat, make sure you have 2 cups broth ( if not add enough
water or juice from turkey to make 2 cups). Add the 2 cups to saucepan and season with salt and pepper, add meat and
add eggs. Cook until desired thickness.
Tomato Gravy
3 large tomatoes
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste GRAVY Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water.
Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes. Serve over hot biscuits.
1/2 cup butter or margarine
1/2 cup self-rising flour
1 cup water
1/2 cup milk
Salt and pepper to taste GRAVY Meanwhile, for gravy, peel and cut tomatoes into a bowl, reserving the juice. In a sauce pan, melt butter; add flour and stir until browned. Gradually add water.
Stir in tomatoes and juice. Add milk, salt and pepper; simmer for 15 minutes. Serve over hot biscuits.
Dried Beef Gravy
1/4 cup butter OR margarine
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 pint milk
4.5 oz. jar dried beef - sliced thin or chopped
2 Tbls. Worcestershire sauce
Melt butter in a skillet.
-Stir in flour, salt, and pepper.
-Slowly stir in milk.
-Stir in beef and Worcestershire sauce.
-Simmer, stirring constantly, until thickened, 10-15 minutes
Big Boy Chicken Gravy
28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once.
Old Fashion Cream Gravy
2 tablespoon Butter
1 tablespoon Flour
¾ cup Chicken stock
¼ cup Light cream
Salt
Pepper
1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the chicken pieces at the table.
Granny's Onion Gravy
Oil
2 cups onions, sliced
3 tbs flour
2 cups milk
Fry onions over moderate heat until golden in oil. Sprinkle with about 3 tbs flour and blend.
Add milk, blend, cook over low heat until thickened. Reduce to lowest heat and cook 5 mins.
Great over chicken, steak etc;
Granny's Mushroom Gravy
2 cups beef broth - low-fat okay
1 lrg. onion - sliced thin
1 cup sliced mushrooms
3 Tbls. cold water mixed with 3 Tbls. cornstarch
-Add broth, onion, and mushrooms to skillet.
-Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
-Remove patties from skillet. Keep warm.
-Bring onion mixture to boil.
-Add water/cornstarch, bring to boil, stirring constantly, for 1 minute.
# 2
1 c Dried mushrooms -reconstituted* (reserve 1 -cup liquid)
1 c Low-sodium chicken broth
1 oz (2 Tbs) dry white wine -- or -increase broth by 2 Tb.
2 tesp Potato starch
1/2 tesp Dried chives
Salt & black pepper
*To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Each serving (3 ounces turkey and 1/4 cup gravy)
Hamburger Gravy
Pepper
3 md Onions, chopped
1 lb Ground chuck
1 1/2 c Water + 2 Tb
1 Beef bouillion cube
... several onions, maybe 2 large or three medium, very coarsely chopped.
1 pound hamburger, probably ground chuck or leaner.
Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent.
Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet.
Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat.
Add approximately a cup and a half of water, and stir to blend.
(You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens...
Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt.
Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way.
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
1 pint milk
4.5 oz. jar dried beef - sliced thin or chopped
2 Tbls. Worcestershire sauce
Melt butter in a skillet.
-Stir in flour, salt, and pepper.
-Slowly stir in milk.
-Stir in beef and Worcestershire sauce.
-Simmer, stirring constantly, until thickened, 10-15 minutes
Big Boy Chicken Gravy
28 ounces Chicken broth
1/2 teaspoon Onion powder
1 tablespoon Chicken bouillon powder
2/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir constantly over medium high heat, about 4 or 5 minutes until if comes to a boil, is smooth and thickened a bit. Serve at once.
Old Fashion Cream Gravy
2 tablespoon Butter
1 tablespoon Flour
¾ cup Chicken stock
¼ cup Light cream
Salt
Pepper
1. Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. 2. Serve the sauce separately to spoon over the chicken pieces at the table.
Granny's Onion Gravy
Oil
2 cups onions, sliced
3 tbs flour
2 cups milk
Fry onions over moderate heat until golden in oil. Sprinkle with about 3 tbs flour and blend.
Add milk, blend, cook over low heat until thickened. Reduce to lowest heat and cook 5 mins.
Great over chicken, steak etc;
Granny's Mushroom Gravy
2 cups beef broth - low-fat okay
1 lrg. onion - sliced thin
1 cup sliced mushrooms
3 Tbls. cold water mixed with 3 Tbls. cornstarch
-Add broth, onion, and mushrooms to skillet.
-Heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
-Remove patties from skillet. Keep warm.
-Bring onion mixture to boil.
-Add water/cornstarch, bring to boil, stirring constantly, for 1 minute.
# 2
1 c Dried mushrooms -reconstituted* (reserve 1 -cup liquid)
1 c Low-sodium chicken broth
1 oz (2 Tbs) dry white wine -- or -increase broth by 2 Tb.
2 tesp Potato starch
1/2 tesp Dried chives
Salt & black pepper
*To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes.
Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Each serving (3 ounces turkey and 1/4 cup gravy)
Hamburger Gravy
Pepper
3 md Onions, chopped
1 lb Ground chuck
1 1/2 c Water + 2 Tb
1 Beef bouillion cube
... several onions, maybe 2 large or three medium, very coarsely chopped.
1 pound hamburger, probably ground chuck or leaner.
Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent.
Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet.
Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat.
Add approximately a cup and a half of water, and stir to blend.
(You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens...
Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt.
Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way.
Granny's Picadillo
1 lb lean ground beef or venison
3/4 cup chopped bell pepper
salt & pepper
3 chopped jalapenos
3/4 cup chopped onion
3/4 cup slivered almonds
2 lg cloves garlic, minced
1 tbs oregano
1 small jar pimentos chopped
3/4 cup raisins
3 tomatoes peeled and chopped or 1 10oz can tomatoes
1 6 oz can tomato paste
Picante or other sauce Tex Mex Sauces
Cover meat with water and boil 30 min. Add remaining ingredients and
cook over low heat al least one hour. Put in chaffing dish with tortilla chips for dipping.
3/4 cup chopped bell pepper
salt & pepper
3 chopped jalapenos
3/4 cup chopped onion
3/4 cup slivered almonds
2 lg cloves garlic, minced
1 tbs oregano
1 small jar pimentos chopped
3/4 cup raisins
3 tomatoes peeled and chopped or 1 10oz can tomatoes
1 6 oz can tomato paste
Picante or other sauce Tex Mex Sauces
Cover meat with water and boil 30 min. Add remaining ingredients and
cook over low heat al least one hour. Put in chaffing dish with tortilla chips for dipping.
Chalupas
fried tortilla's
3 tbs refried beans
shredded lettuce
tomatoes chopped
slice of jalapeno
2 tbs cheese
slice of avocado
picante sauce
On fried tortilla place the refried beans.
Place cheese on refried bean
and heat until cheese is melted.
add
lettuce, and tomato, slice of jalapeno and 1 tbs sauce.
You can add a slice of avocado or 2 tbs of Guacamole sprinkle cheese on top and serve.
3 tbs refried beans
shredded lettuce
tomatoes chopped
slice of jalapeno
2 tbs cheese
slice of avocado
picante sauce
On fried tortilla place the refried beans.
Place cheese on refried bean
and heat until cheese is melted.
add
lettuce, and tomato, slice of jalapeno and 1 tbs sauce.
You can add a slice of avocado or 2 tbs of Guacamole sprinkle cheese on top and serve.
Taco Bake
1 1/2 pounds ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
Directions:
1. Preheat oven to 325 degrees F (160 degrees C).
2. In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3. Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4. Bake about 20 to 25 minutes in the preheated oven.
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
Directions:
1. Preheat oven to 325 degrees F (160 degrees C).
2. In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3. Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4. Bake about 20 to 25 minutes in the preheated oven.
Granny's Country Meatloaf
1 egg
Salt & pepper
1/2 tsp each dried basil & thyme
1/4 cup ketchup
2 tsp prepared mustard
11/2 cups soft bread crumbs
2 beef bullion cubes dissolved in 1 cup boiling water
1/2 cup each chopped celery & onions
1 cup shredded Cheddar or Swiss cheese
2lbs ground chuck or meat loaf mix.
Beat egg lightly, add salt, pepper, basil, thyme, ketchup, mustard bread crumbs and boullion
and mix well. Mix in celery, onion and cheese. Add meat and mix lightly but thoroughly.
Make into a loaf on baking pan 9x5x3 bake uncovered @ 375 for 1 hour and 10 min.
Salt & pepper
1/2 tsp each dried basil & thyme
1/4 cup ketchup
2 tsp prepared mustard
11/2 cups soft bread crumbs
2 beef bullion cubes dissolved in 1 cup boiling water
1/2 cup each chopped celery & onions
1 cup shredded Cheddar or Swiss cheese
2lbs ground chuck or meat loaf mix.
Beat egg lightly, add salt, pepper, basil, thyme, ketchup, mustard bread crumbs and boullion
and mix well. Mix in celery, onion and cheese. Add meat and mix lightly but thoroughly.
Make into a loaf on baking pan 9x5x3 bake uncovered @ 375 for 1 hour and 10 min.
Sweet Potato Casserole
INGREDIENTS
4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
4 cups sweet potatoes, peeled and cubed
2 cups white sugar
4 eggs, beaten
3/4 cup margarine, melted
1 cup evaporated milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups miniature marshmallows
1 cup flaked coconut
1 1/2 cups crushed cornflakes cereal
1/2 cup packed brown sugar
1 cup chopped pecans
3/4 cup margarine, melted
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with butter.
In a large bowl, mash the sweet potatoes. Mix together with sugar, eggs, 3/4 cup margarine, evaporated milk, nutmeg, cinnamon, marshmallows and coconut. Scoop the mixture into the baking dish.
Bake 20 minutes in the preheated oven, or until sweet potatoes are tender.
In a small bowl, mix the crushed cornflakes, brown sugar, pecans and remaining 3/4 cup margarine. Spread the topping over the baked casserole.
Return the casserole to the 400 degrees F (200 degrees C) oven and bake an additional 10 minutes.
Corn Fritters
Ingredients
1 bottle(s) (48-ounce) canola oil
1 cup(s) flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
1/8 teaspoon(s) cayenne pepper
1 large egg
2/3 cup(s) milk
2 tablespoon(s) unsalted butter, melted
1 cup(s) fresh corn kernels
--------------------------------------------------------------------------------
Directions
1.Preheat oven to 200 degrees F. Heat oil to 375 degrees F in a medium pot fitted with deep-fry thermometer.
2.Sift flour, baking powder, salt, and cayenne together in a medium bowl. In a separate bowl, whisk egg, milk, and butter together and stir into dry ingredients. Fold in corn and let batter sit for 5 minutes.
3.Drop heaping tablespoonfuls of batter into heated oil and fry until golden, about 3 minutes (work in batches of 4 or 5). Drain on a baking pan lined with paper towels. Transfer to a second baking pan and keep warm in oven.
White Bean and Ham Soup
Ingredients
1 tablespoon(s) unsalted butter
1 (large) white onion, coarsely chopped
1 carrot, coarsely shredded
1 clove(s) garlic, peeled and smashed
3 thyme sprigs
1/2 teaspoon(s) ground coriander
4 cup(s) chicken stock or low-sodium broth
3 can(s) (15-ounce) cannellini beans, drained
1 pound(s) smoked ham in 1 piece
1 1/2 cup(s) cubed (1-inch) baguette
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) sweet paprika
Salt
Freshly ground pepper
1 scallion, thinly sliced crosswise
--------------------------------------------------------------------------------
Directions
1.Preheat the oven to 350 degrees F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
2.Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
3.Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.
4.Make Ahead: The soup can be refrigerated for up to 3 days. The croutons can be stored in an airtight container for up to 3 days.
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
1 bottle(s) (48-ounce) canola oil
1 cup(s) flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
1/8 teaspoon(s) cayenne pepper
1 large egg
2/3 cup(s) milk
2 tablespoon(s) unsalted butter, melted
1 cup(s) fresh corn kernels
--------------------------------------------------------------------------------
Directions
1.Preheat oven to 200 degrees F. Heat oil to 375 degrees F in a medium pot fitted with deep-fry thermometer.
2.Sift flour, baking powder, salt, and cayenne together in a medium bowl. In a separate bowl, whisk egg, milk, and butter together and stir into dry ingredients. Fold in corn and let batter sit for 5 minutes.
3.Drop heaping tablespoonfuls of batter into heated oil and fry until golden, about 3 minutes (work in batches of 4 or 5). Drain on a baking pan lined with paper towels. Transfer to a second baking pan and keep warm in oven.
White Bean and Ham Soup
Ingredients
1 tablespoon(s) unsalted butter
1 (large) white onion, coarsely chopped
1 carrot, coarsely shredded
1 clove(s) garlic, peeled and smashed
3 thyme sprigs
1/2 teaspoon(s) ground coriander
4 cup(s) chicken stock or low-sodium broth
3 can(s) (15-ounce) cannellini beans, drained
1 pound(s) smoked ham in 1 piece
1 1/2 cup(s) cubed (1-inch) baguette
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) sweet paprika
Salt
Freshly ground pepper
1 scallion, thinly sliced crosswise
--------------------------------------------------------------------------------
Directions
1.Preheat the oven to 350 degrees F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.
2.Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.
3.Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.
4.Make Ahead: The soup can be refrigerated for up to 3 days. The croutons can be stored in an airtight container for up to 3 days.
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Grannys Recipes
Easy Snack Turnovers
1 (8 oz) can Grands
buttermilk biscuits
1-1/2 Cup grated fully cooked ham,
hamburger or sausage
(optional: add chopped onion)
Remove biscuits from can and allow to come to room temperature for 5-8 minutes (or while you grate ham, or cook meat).
On a 12X12 inch piece of waxed paper, press a biscuit into a 5 to 6" circle. Top with a slice of cheese and abut 2-1/2 tablespoons of ham or cooked meat. Fold over in half and seal the edges with tines of a fork. Place on a lightly greased cookie sheet; repeat with remaining biscuits.
Bake in preheated oven at 375 degrees for 15-18 minutes or until brown. Cool about 5 minutes before removing from cookie sheet.
Scalloped Corn
1 cup corn (drained)
2 eggs (beaten)
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/2 cup cracker crumbs
1 Tbsp. butter or oleo
1/2 cup milk
Set oven at 350 degrees. Combine corn, eggs, onion, salt and pepper in mixing bowl. Pour into buttered casserole dish. Sprinkle top with crumbs and dot with butter. Bake 30 minutes.
Granny Broken Biscuit Cake
Ingredients
1 8oz bar cadburys milk chocolate
1 8oz bar cadburys dark chocolate
1 tin condensed milk
2 oz butter/marg
Large pack rich tea biscuits
Method
Put chocolate, butter and condensed milk into bowl in microwave and melt
Break biscuits and add to mixture.
Spread mixture onto tray leaving approx inch to two inch thick.
Cool in fridge and cut to size!!!
1 (8 oz) can Grands
buttermilk biscuits
1-1/2 Cup grated fully cooked ham,
hamburger or sausage
(optional: add chopped onion)
Remove biscuits from can and allow to come to room temperature for 5-8 minutes (or while you grate ham, or cook meat).
On a 12X12 inch piece of waxed paper, press a biscuit into a 5 to 6" circle. Top with a slice of cheese and abut 2-1/2 tablespoons of ham or cooked meat. Fold over in half and seal the edges with tines of a fork. Place on a lightly greased cookie sheet; repeat with remaining biscuits.
Bake in preheated oven at 375 degrees for 15-18 minutes or until brown. Cool about 5 minutes before removing from cookie sheet.
Scalloped Corn
1 cup corn (drained)
2 eggs (beaten)
1/4 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
1/2 cup cracker crumbs
1 Tbsp. butter or oleo
1/2 cup milk
Set oven at 350 degrees. Combine corn, eggs, onion, salt and pepper in mixing bowl. Pour into buttered casserole dish. Sprinkle top with crumbs and dot with butter. Bake 30 minutes.
Granny Broken Biscuit Cake
Ingredients
1 8oz bar cadburys milk chocolate
1 8oz bar cadburys dark chocolate
1 tin condensed milk
2 oz butter/marg
Large pack rich tea biscuits
Method
Put chocolate, butter and condensed milk into bowl in microwave and melt
Break biscuits and add to mixture.
Spread mixture onto tray leaving approx inch to two inch thick.
Cool in fridge and cut to size!!!
Creamy Mustard Salmon (Seafood)
Ingredients for 2
2 portions of salmon steaks,
4-5 mushrooms,
wholegrain pepper mustard,
small packet of double cream,
salt & pepper.
How to cook:
Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.
2 portions of salmon steaks,
4-5 mushrooms,
wholegrain pepper mustard,
small packet of double cream,
salt & pepper.
How to cook:
Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.
History of Candy
History of Candy (FoodArticles)
Source: National Confectioners Association/
Chocolate Manufacturers Association
* The idea of a sweet treat was first invented by cavemen who ate honey from bee hives.
* During ancient times the Egyptians, the Arabs and the Chinese prepared confections of fruit and nuts candied in honey.
* In Europe during the Middle Ages, the high cost of sugar made sugar candy a delicacy available only to the wealthy.
* Boiled sugar candies were enjoyed in the seventeenth century in England and in the American colonies.
* Candy is made simply by dissolving sugar in water. The different heating levels determine the types of candy: Hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy.
* Sweet-making developed rapidly into an industry during the early nineteenth century through the discovery of sugar beet juice and the advance of mechanical appliances. Homemade hard candies, such as peppermints and lemon drops became popular in America during that time.
* By the mid-1800s, over 380 American factories were producing candy
— primarily "penny candy," which was sold loose from glass cases in general stores.
* Today, Americans consume 11.8 pounds of sugar candy per capita each year.
Source: National Confectioners Association/
Chocolate Manufacturers Association
* The idea of a sweet treat was first invented by cavemen who ate honey from bee hives.
* During ancient times the Egyptians, the Arabs and the Chinese prepared confections of fruit and nuts candied in honey.
* In Europe during the Middle Ages, the high cost of sugar made sugar candy a delicacy available only to the wealthy.
* Boiled sugar candies were enjoyed in the seventeenth century in England and in the American colonies.
* Candy is made simply by dissolving sugar in water. The different heating levels determine the types of candy: Hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy.
* Sweet-making developed rapidly into an industry during the early nineteenth century through the discovery of sugar beet juice and the advance of mechanical appliances. Homemade hard candies, such as peppermints and lemon drops became popular in America during that time.
* By the mid-1800s, over 380 American factories were producing candy
— primarily "penny candy," which was sold loose from glass cases in general stores.
* Today, Americans consume 11.8 pounds of sugar candy per capita each year.
QUICK QUICHE LORRAINE
1 can Pillsbury refrigerator crescent rolls
1 egg, beaten
1 c. evaporated milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 c. grated Monterey Jack cheese
3 1/2 oz. can French fried onions
9 slices crisp bacon
Unroll and separate dough into 8 triangles. Place in a 9 inch glass pie pan, pressing pieces together to form a crust. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle half of the onions over unbaked crust. Pour egg mixture over onions and sprinkle remaining onions and all of the bacon on top last. Bake at 325 degrees for 25-30 minutes. Allow to cool before serving.
CHICKEN FAJITAS
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
GARBAGE CAKE
1 box yellow cake mix
1 can crushed pineapple
1 lg. can any flavor pie filling
2 sticks butter
Spread pie filling and pineapples on the bottom of an 9 x 13 inch cake pan. Pour dry cake mix on top and spread melted butter on top of this. Bake at 400 degrees for 1 hour.
PEANUT BUTTER BARS
2/3 cup brown sugar
1/2 cup peanut butter, smooth or chunky
1/2 cup chopped peanuts, walnuts or pecans
6 tablespoons unsalted butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
Preheat oven to 350°F.
Brush or spray a 9 inch square pan with butter or Pam.
In a food processor or mixer, combine sugar, peanut butter, butter, eggs, and vanilla. Stir in baking powder and flour.
Mix or pulse only until combined. The dough should be stiff.
Transfer mixture into buttered pan, spreading evenly to corners; smooth the top.
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for 5 minutes, then run a butter knife along outer edge. Cut into serving size portions. Let cool completely before wrapping individually in plastic wrap. Store in an airtight container or freezer if storing for more than 3 days.
1 can Pillsbury refrigerator crescent rolls
1 egg, beaten
1 c. evaporated milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 c. grated Monterey Jack cheese
3 1/2 oz. can French fried onions
9 slices crisp bacon
Unroll and separate dough into 8 triangles. Place in a 9 inch glass pie pan, pressing pieces together to form a crust. Combine egg, milk, salt and Worcestershire sauce. Stir in cheese. Sprinkle half of the onions over unbaked crust. Pour egg mixture over onions and sprinkle remaining onions and all of the bacon on top last. Bake at 325 degrees for 25-30 minutes. Allow to cool before serving.
CHICKEN FAJITAS
4 boneless skinless chicken breasts
1/4 stick butter
1 cap full Mrs. Dash (regular or chipotle)
1 large onion
1 green pepper
1/4 brown sugar
lettuce, tomato, sour cream, guacamole, cheese, tortillas
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized.
Chop the pepper and onions into strips and rings, sauté in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges.
These fajitas are really easy to make and a little different because they're sweet and spicy.
GARBAGE CAKE
1 box yellow cake mix
1 can crushed pineapple
1 lg. can any flavor pie filling
2 sticks butter
Spread pie filling and pineapples on the bottom of an 9 x 13 inch cake pan. Pour dry cake mix on top and spread melted butter on top of this. Bake at 400 degrees for 1 hour.
PEANUT BUTTER BARS
2/3 cup brown sugar
1/2 cup peanut butter, smooth or chunky
1/2 cup chopped peanuts, walnuts or pecans
6 tablespoons unsalted butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
Preheat oven to 350°F.
Brush or spray a 9 inch square pan with butter or Pam.
In a food processor or mixer, combine sugar, peanut butter, butter, eggs, and vanilla. Stir in baking powder and flour.
Mix or pulse only until combined. The dough should be stiff.
Transfer mixture into buttered pan, spreading evenly to corners; smooth the top.
Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack for 5 minutes, then run a butter knife along outer edge. Cut into serving size portions. Let cool completely before wrapping individually in plastic wrap. Store in an airtight container or freezer if storing for more than 3 days.
ROAST TURKEY
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.
If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.
If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
How to Make Eggs Sunny Side Up
Have your equipment and ingredients all laid out. Make sure you have a serving plate ready for catching the finished product.
Step 2
Heat the pan on medium low. It is the right temperature when a few drops of water splashed on it sizzle but don't pop around. If the water pops around, the pan is probably too hot. Take it off the burner to let it cool down and adjust the burner to a lower temperature.
Step 3
Put a tablespoon of oil or butter in the pan. Holding the pan by the handle, tilt it around until the oil is spread.
Step 4
Tap the egg firmly on the edge of the counter or pan to crack it. Hold it close to the pan surface as you open it up. You don't want the yolk breaking before you even start.
Step 5
Allow the egg to cook until the white is firm and white on the bottom but is still jelly like over the yolk. It is a good thing if the egg is off center, it will be easier to flip.
Step 6
Hold the pan by the handle in your left hand and the spatula in your right hand. (Lefties go the other way!). Making sure as much of the spatula is in contact with the pan as possible, slide the spatula blade under the egg firmly, so that the yolk sits on top of the spatula. This should be a swift move; slow and jittery might break the yolk.
Step 7
With the egg on the spatula, tip the spatula forward or sideways and roll the egg over. The spatula edge should stay on the pan so that the rolling of the egg off the spatula is "easy." A soft egg yolk dropped from a spatula will probably break.
Step 8
Allow the egg to cook another minute (maximum) and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.
Step 2
Heat the pan on medium low. It is the right temperature when a few drops of water splashed on it sizzle but don't pop around. If the water pops around, the pan is probably too hot. Take it off the burner to let it cool down and adjust the burner to a lower temperature.
Step 3
Put a tablespoon of oil or butter in the pan. Holding the pan by the handle, tilt it around until the oil is spread.
Step 4
Tap the egg firmly on the edge of the counter or pan to crack it. Hold it close to the pan surface as you open it up. You don't want the yolk breaking before you even start.
Step 5
Allow the egg to cook until the white is firm and white on the bottom but is still jelly like over the yolk. It is a good thing if the egg is off center, it will be easier to flip.
Step 6
Hold the pan by the handle in your left hand and the spatula in your right hand. (Lefties go the other way!). Making sure as much of the spatula is in contact with the pan as possible, slide the spatula blade under the egg firmly, so that the yolk sits on top of the spatula. This should be a swift move; slow and jittery might break the yolk.
Step 7
With the egg on the spatula, tip the spatula forward or sideways and roll the egg over. The spatula edge should stay on the pan so that the rolling of the egg off the spatula is "easy." A soft egg yolk dropped from a spatula will probably break.
Step 8
Allow the egg to cook another minute (maximum) and then firmly slide the spatula under the whole egg. Take it out of the pan and place it onto the serving plate.
Just Potatoes
COUNTRY FRIED POTATOES
2 tbsp. butter
2 tbsp. shortening
Enough cooked, peeled potatoes to cover bottom of heavy fry pan
Salt & pepper to taste
Onions, finely chopped (optional)
Depending on size, 4 to 6 potatoes should be enough or use what you have left from another meat.
Melt butter and butter in large pan over low heat. Slice potatoes into shortening and add salt and pepper, also onions, is you are using them. Cook over medium low heat until a bottom crust forms and browns, turn once, serve hot. Excellent with fried eggs or with any breakfast eggs.
My mother often cooked extra potatoes for supper, so she could make these for our breakfast.
BAKED POTATOES
4 small baking potatoes
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
2 tablespoons KRAFT Shredded Parmesan Cheese
1.Preheat oven to 375 degrees F. Scrub potatoes thoroughly with brush; pat dry. Make 6 to 8 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to bottoms of potatoes.
2.Place potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 Tbsp. of the dressing. Bake 1 hour or until potatoes are cooked through.
3.Place hot potatoes on serving dish and sprinkle each with 1/2 Tbsp. of the cheese.
Yield: 4 servings
Mini New Potato Bites
1 1/2 pounds new potatoes
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons snipped fresh chives
1.Place potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
2.Meanwhile, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
3.Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Yield: 15 servings
PAN FRIED POTATOES
4 or 5 med. size potatoes
3/4 c. oil
Salt to taste
Pepper
Peel, wash and slice potatoes. Heat oil in skillet (frying pan). Add potatoes, sprinkle with salt and pepper. Turn heat to medium; cover pan and cook until tender, stirring occasionally; when fork tender remove top, turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl.
PAN - FRIED POTATOES AND ONIONS
1 lg. Vidalia onion
6 med. potatoes
Butter, Crisco, or butter
Peel potatoes and onion and slice both. Separate onion slices into rings. Melt enough butter to cover bottom of large skillet and layer potatoes on bottom. Salt and pepper to taste and add a layer of onion. Continue layering and dot top with butter. Cook over medium heat, covered, for approximately 20 minutes. Uncover and cook until crispy brown, turning only once.
FRIED POTATOES
6-8 med. sliced potatoes
1 lg. onion, chopped
2 sm. clove garlic
Butter, melted in pan
On medium high heat fry garlic and onion until brown. Add sliced potato and fry until golden brown and soft.
2 tbsp. butter
2 tbsp. shortening
Enough cooked, peeled potatoes to cover bottom of heavy fry pan
Salt & pepper to taste
Onions, finely chopped (optional)
Depending on size, 4 to 6 potatoes should be enough or use what you have left from another meat.
Melt butter and butter in large pan over low heat. Slice potatoes into shortening and add salt and pepper, also onions, is you are using them. Cook over medium low heat until a bottom crust forms and browns, turn once, serve hot. Excellent with fried eggs or with any breakfast eggs.
My mother often cooked extra potatoes for supper, so she could make these for our breakfast.
BAKED POTATOES
4 small baking potatoes
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
2 tablespoons KRAFT Shredded Parmesan Cheese
1.Preheat oven to 375 degrees F. Scrub potatoes thoroughly with brush; pat dry. Make 6 to 8 diagonal slices across tops of potatoes about 3/4 of the way through, being careful to not cut all of the way through to bottoms of potatoes.
2.Place potatoes on lightly greased baking sheet. While slightly spreading potatoes apart to open up the slices, drizzle each potato with 1 Tbsp. of the dressing. Bake 1 hour or until potatoes are cooked through.
3.Place hot potatoes on serving dish and sprinkle each with 1/2 Tbsp. of the cheese.
Yield: 4 servings
Mini New Potato Bites
1 1/2 pounds new potatoes
4 ounces PHILADELPHIA Cream Cheese, softened
2 tablespoons BREAKSTONE'S or KNUDSEN Sour Cream
2 tablespoons KRAFT 100% Grated Parmesan Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 tablespoons snipped fresh chives
1.Place potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
2.Meanwhile, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
3.Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. Sprinkle with bacon and chives.
Yield: 15 servings
PAN FRIED POTATOES
4 or 5 med. size potatoes
3/4 c. oil
Salt to taste
Pepper
Peel, wash and slice potatoes. Heat oil in skillet (frying pan). Add potatoes, sprinkle with salt and pepper. Turn heat to medium; cover pan and cook until tender, stirring occasionally; when fork tender remove top, turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl.
PAN - FRIED POTATOES AND ONIONS
1 lg. Vidalia onion
6 med. potatoes
Butter, Crisco, or butter
Peel potatoes and onion and slice both. Separate onion slices into rings. Melt enough butter to cover bottom of large skillet and layer potatoes on bottom. Salt and pepper to taste and add a layer of onion. Continue layering and dot top with butter. Cook over medium heat, covered, for approximately 20 minutes. Uncover and cook until crispy brown, turning only once.
FRIED POTATOES
6-8 med. sliced potatoes
1 lg. onion, chopped
2 sm. clove garlic
Butter, melted in pan
On medium high heat fry garlic and onion until brown. Add sliced potato and fry until golden brown and soft.
Subscribe to:
Posts (Atom)