ROAST TURKEY
For Non Cooks
10-15 pound turkey
1/4 cup melted butter
1/4 cup stuffing
1/2 cup unpopped popcorn
salt and pepper to taste
Baste turkey with butter, salt and pepper.
Mix together remaining butter, stuffing and popcorn.
Stuff turkey with stuffing mixture.
Put in oven and bake at 350F.
When turkey's ass flies across the room, the turkey is done! Let's eat!
PERFECT TURKEY GRAVY
1 Package neck, heart, gizzard from TURKEY giblets
1 Medium carrot thickly sliced
1 Medium onion thickly sliced
1 Medium celery rib thickly sliced
1/2 Teaspoon salt
1 TURKEY LIVER
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
To Taste pepper
Method
In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
To make gravy, remove the cooked turkey and roasting rack from the roasting pan.
Pour poultry drippings through a sieve into a 4-cup measuring cup.
Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top.
Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy simmers and is slighty thick. Season to taste.
Provides 14 servings at 1/4 cup per portion.
Nutritional Information (per serving)
Calories 47
Protein 1 grams
Fat (57%) 3 grams
Carbohydrate 4 grams
Sodium 193 mg
Cholesterol 4 mg
Recipe by The National Turkey Federation.
EASY AS 1-2-3 BISCUITS
~Sent in by: Dani, Cusseta, GA
1 cup milk
2 cups flour
3 Tbs. mayonnaise
Mix well and divide into greased cupcake pan. Bake at 450 degrees until brown on top.
If you want variety add 1/4 cup of shredded cheese or instant potato flakes or dried onion or replace 1/4 cup of the milk with ranch dressing. (I add a tsp. of black pepper when I make ranch biscuits)
I got this from my pastor's wife several years ago and it is a family favorite.
SOLE WITH FLORENTINE STUFFING
(Serves 5 to 6)
~Sent in by: Christine, Block Island, RI
1 and 1/2 pounds Sole fillet
Salt and pepper To taste
2 pounds Spinach, cooked
1/3 cup Butter
1 tablespoon Onion, minced
1 and 1/2 tablespoons Flour
1/2 cup Heavy sweet or sour cream
1 tablespoon Lemon juice
1/2 cup Dry white wine (optional)
METHOD OF PREPARATION
1. Preheat oven to 350 degrees.
2. Drain the spinach and rub through a coarse sieve, or chop fine.
3. In a large skillet, heat 2 tablespoons of butter. Add the onion and cook until lightly browned. Using a wire whisk, stir in the flour.
Add the spinach and cook, stirring until thickened. Add the cream and lemon juice and season with salt and pepper.
4. Stuff the sole with the mixture and tie into shape. Place the sole in a greased baking pan lined with foil and add the wine to the pan.
5. Bake at 350 degrees for 20 minutes or until done.
CARROT RELISH
~Sent in by: Jessica, Corfu, Greece
3 qts. ground carrots
5 lg. green peppers, ground
1 lg. red pepper, ground or 1 jar pimento, chopped
6 lg. onions, ground
1/4 tsp. red cayenne pepper
2 tbsp. celery seed
2 scant tbsp. salt
4 c. sugar
6 c. cider vinegar
Boil 1 hour; fill jars and seal. Put in boiling water bath about 10 to 15 minutes.
CORN BREAD DRESSING
~Sent in by: Joyce, IL
The night before make the corn bread:
1 cup flour
1 cup corn meal
4 tsp. baking powder
1 tsp. salt
Combine the above ingredients in a large bowl, mix well, and then add the following:
1 cup milk
1 egg
1/4 cup oil
Mix well, then pour into a greased 9 x 9 pan and bake at 425 for 15-20 minutes until golden brown. Take 3 or 4 slices of white bread and place them in the cooled oven overnight so that they will dry out.
The following day make the dressing:
Take 1/2 to 3/4 of the cornbread and break it up by hand into a large mixing bowl. Do the same thing with the white bread, combine them and set aside.
3 or 4 ribs celery, thinly sliced
1/2 onion, finely chopped
2 Tbs. dried ground sage
4 Tbs. unsalted butter, melted
2 eggs
washed giblets and neck from the turkey
salt and pepper to taste
Boil the neck and giblets in 3 or 4 cups of water until meat is tender. Remove meat to cool, strain broth and save the liquid.
Cut the meat into small pieces and add the bread mixture. Add the celery and the onions. Add half of the seasonings and then the butter, mixing well. Add some of the broth, just until the mixture starts to hold together, don't make it soupy. Add the remaining seasonings, mix well and place in an oven-proof casserole. Bake uncovered at 325-350 for 25-30 minutes.
POPPY SEED RING CAKE
~ Sent in by Larry Holmes, Ontario, Canada
1 small can (5 ounces) evaporated milk
2 ounces poppy seed
2 eggs
?? cup sugar
?? cup oil
?? teaspoon vanilla
1 ?? cup sifted flour
1 tablespoon baking powder
?? teaspoon salt
3 ounces white chocolate
Soak poppy seeds in milk. Let stand overnight.
Preheat oven to 350?°. Grease a 4-cup ring mold.
In food processor, beat eggs and sugar until thick and pale. Add the oil, vanilla and poppy seed mixture.
Sift flour, baking soda and salt. Blend into poppy seed mixture. Pour into pan and bake for 45 minutes. When cool turn onto rack.
In a double boiler melt white chocolate. Drizzle over slightly warm cake.
Serves 8.
A REALLY GOOD SPICED TEA
~Sent in by: Joyce, IL
1 quart weak tea
2 (3 ounce) Packages strawberry or lemon Jell-O
1/2 gallon boiling water
6 cinnamon sticks
12 cloves
1 pint water
1 cup Realemon Juice
1 quart water
2 cups sugar
1 large can pineapple juice
Dissolve Jell-O in boiling water. In separate saucepan, simmer cinnamon sticks and cloves in 1 pint of water for 30 minutes.
Combine all ingredients, (discarding cinnamon sticks and cloves), and add more water or juice if desired. Serve hot. Do not boil.
Yield: 30 servings
FRESH CRANBERRY RELISH
~Sent in by: Jean, Syracuse, NY
1 lb Cranberries
1 Orange; unpeeled
1 Orange; peeled
1 c Granulated sugar
2 tb Grand Marnier or cognac
PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve.
Heart Healthy...
BAKED BUTTERNUT PUDDING
Yield: 8 servings
3 lbs. butternut squash (about 2 medium)
2 cups apple juice
2 tbsp. light brown sugar
1 tbsp. plus 2 tsp. butter-flavored sprinkles
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup fat-free egg substitute
TOPPING:
3 tbsp. light brown sugar
3 tbsp. toasted wheat germ or finely chopped pecans
1. Peel and seed the squash, and cut the remaining flesh into cubes. Place the squash and the apple juice in a 4-qt. pot, and bring to a boil over high heat. Reduce the heat to low. Cover, and simmer, stirring occasionally, for 25 minutes, or until the squash is very tender.
2. Remove the pot from the heat, and drain off and discard the juice. Add the brown sugar, butter-flavored sprinkles, cinnamon and nutmeg to the squash, and mash the mixture with a potato masher until smooth.
3. Place the egg substitute in a small bowl, and stir in 1/2 cup of the hot mashed squash. Return the mixture to the pot.
4. To make the topping, combine the topping ingredients in a small bowl, and stir to mix well. Set aside.
5. Coat a 2-qt. casserole dish with nonstick cooking spray and spread the squash mixture evenly in the dish. Sprinkle the topping over the squash, and bake at 350 F. for 45 to 50 minutes, or until a sharp knife inserted in the center of the dish comes out clean. Remove the dish from the oven, and let sit for 5 minutes before serving.
NUTRITIONAL FACTS (PER 2/3-CUP SERVING)
Calories: 115, Fat: 0.6 g, Protein: 3.8 g. Cholesterol: 0 mg, Fiber: 4.5 g, Sodium: 43 mg
From SECRETS OF FAT-FREE COOKING by Sandra Woodruff, RD
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For Two...
PORK CHOPS WITH CURRANT-NUT STUFFING
Prep Time: 25 minutes
~Sent in by: Jean, Syracuse, NY
Ingredients:
2 pork loin rib chops, cut 1-3/4 inches thick (about 1 pound total)
1-1/2 cups corn bread stuffing mix
2 tablespoons chopped hazelnuts or pecans, toasted
2 tablespoons dried currants or snipped raisins
1 tablespoon thinly sliced green onion
1 tablespoon margarine or butter, melted
1/3 cup water
1/4 teaspoon instant chicken bouillon granules
3 tablespoons currant, crab apple or cherry jelly
1-1/2 teaspoons lemon juice or white wine vinegar
1/4 teaspoon ground ginger
Fresh raspberries (optional)
Fresh sage (optional)
Directions:
1. Trim fat from chops. Make a pocket in each chop by cutting a horizontal slit from the fat side of the chop almost to the bone. Set aside.
2. For stuffing, in a mixing bowl stir together the stuffing mix, hazelnuts or pecans, currants or raisins, green onion, and margarine or butter. In another bowl, stir together the water and bouillon granules. Toss stuffing mixture with 3 tablespoons of the water mixture. Spoon 2 tablespoons of the stuffing into each pork chop pocket. If necessary, fasten pockets with wooden toothpicks. Stir the remaining water mixture into the remaining stuffing.
3. Place stuffed chops on a rack in a shallow roasting pan. Place remaining stuffing in a small greased casserole; cover and refrigerate until ready to bake.
4. For glaze, in a small saucepan cook and stir the jelly, lemon juice or wine vinegar, and ginger until jelly is melted. Brush tops of chops with glaze.
5. Bake chops, uncovered, in a 375 degree F oven for 25 minutes. Brush again with glaze. Place casserole with stuffing in oven beside the pork chops. Bake about 15 minutes more or until juices run clear and stuffing is heated through.
6. To serve, brush chops with remaining glaze. Transfer chops to individual plates. Spoon stuffing from casserole onto plates. If desired, garnish with raspberries and sage leaves. Makes 2 servings.
Make-Ahead Tip: Prepare stuffing; cover and chill up to 4 hours. Stuff chops and bake as above.
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