Here is Theresa's Twice a Month Recipe Round Robin.
Hubby and I got home late Friday evening from a trip to visit my parents in Ocean Springs, MS. We stayed in Biloxi and went several times a day to Ocean Springs (about 5 miles) to visit.
Dad had his good days, and his down days. He's weak and gaunt. He's probably lost at least 40 lbs. since I was there in late September. He's basically wasting away, eating a yoghurt and an Ensure a day. I've gotten the A-L-F to promise to make him fruit smoothie's for each meal. Creamy stuff seems to make his throat clog up and he has lots of problems after eating something like ice cream, etc.
Mom is mom. Like watching Robin Williams as Mrs. Doubtfire on Crack. She is hilarious. First words out of her mouth EVERY SINGLE VISIT................."are you hungry?" "Can I fix you something to eat?", etc. 30 seconds later, exact same thing. Bless her heart, she's always been the kind of person first on the scene with a casserole after a death in the family, etc. She is quite humorous to be around though. I will say that. I'd sit and stare at dad and just get tears in my eyes, thinking of the kind of man he was, is and always will be in my eyes. (I'm the first born daughter and only child for the first three years of my life)
I grew up in a relatively privileged life (considering it was a small town). He had a furniture store, so we always had the first TV in town, the newest washing machine, etc. That is why his joints are in such bad shape today. He's 6'6" and has arthritis so bad now, he can barely shuffle. He spent years rearranging the furniture every time the guys were out on a delivery. Once, he even leveraged a piano up the stairs from the lower floor. Now he says "If I'd known the price I was going to pay now, (back then), he would have been more careful............but he wouldn't have. Trust me. He has always been impatient and when he wanted something moved, he moved it instead of waiting for help!
We got hit with a winter storm last night. Started with (Just like last year) freezing rain, sleet, then snow. Schools canceled today, wrecks everywhere. Trust me, I'm staying inside.
Let's get Theresa's assortment going. See you tomorrow.....probably not going anywhere then either. LOL
{1} German Chocolate Cheesecake, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
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1 box (18.25 oz. size) German chocolate cake mix
2/3 cup shredded coconut
1/3 cup soft butter or margarine (not Spread)
3 eggs
16 ounces cream cheese, softened
2 tsp. vanilla extract
3/4 cup granulated sugar
Directions
Mix cake mix, coconut, butter and 1 egg and put into bottom of a 12x9 inch ungreased pan.
Beat cream cheese with remaining 2 eggs, vanilla extract and sugar until smooth.
Spread over the cake mix in the pan and bake at 350 degrees F for 20 to 25 minutes.
Remove from oven and spread the Sour Cream Frosting over top. Allow to cool.
Refrigerate at least 8 hours before cutting.
Sour Cream Frosting:
1/4 cup granulated sugar
2 cups sour cream
1 tsp. vanilla extract
Add sugar and vanilla extract to sour cream and stir until sugar is dissolved.
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Apple Streusel Dessert, submitted by Theresa, careese-forever@hotmail.com
1 12 inch Pizza Crust
2 Tbsp. softened butter
Apple Filling:
3 apples, peeled and finely chopped
1 tsp. ground cinnamon
1/3 cup sugar
Streusel Topping:
1/2 cup (1 stick) butter, at room temperature
2/3 cup sugar
2/3 cup all-purpose flour
Icing:
2 Tbsp. butter
2 Tbsp. milk
1 cup confectioner's sugar
1 tsp. vanilla extract (please use the pure kind, not the imitation)
Preheat the oven to 400 degrees F.
To make the apple filling:
Combine the apples, cinnamon. and 1/3 cup sugar, microwave, uncovered, on high for 2 minutes.
Set aside.
To make the streusel topping:
Cut the butter into the sugar and flour until the ingredients crumble and are well combined.
Set aside.
Brush the crust and rim with 2 Tbsp. softened butter. Distribute half of the streusel topping
over the crust.
Spoon all of the apple mixture over the streusel. Top the apples with the remaining streusel mixture.
Place the pizza directly on the oven rack. Bake for 10 to 12 minutes.
For the icing:
Combine the icing ingredients and drizzle over the warm pizza. Slice and serve.
Makes 8 servings.
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Taco Salad Mini Bites, submitted by Theresa, careese-forever@hotmail.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 mini bites
Serving Size: 4 bites
8 6-inch corn tortillas
1/2 Pound lean ground beef
3 Tablespoons taco seasoning
3/4 Cup water
2 Tablespoons El Yucateco Black Label Reserve hot sauce, found exclusively at Wal-Mart
Toppings:
1/2 Cup Romaine lettuce, chopped
24 cilantro leaves
1/4 Cup shredded Mexican cheese
2 Tablespoons diced tomatoes
2 Tablespoons diced avocado
24 black olive slices
3 Tablespoons sour cream
facebook: http://www.facebook.com/#!/profile.php?id=578064083
1 box (18.25 oz. size) German chocolate cake mix
2/3 cup shredded coconut
1/3 cup soft butter or margarine (not Spread)
3 eggs
16 ounces cream cheese, softened
2 tsp. vanilla extract
3/4 cup granulated sugar
Directions
Mix cake mix, coconut, butter and 1 egg and put into bottom of a 12x9 inch ungreased pan.
Beat cream cheese with remaining 2 eggs, vanilla extract and sugar until smooth.
Spread over the cake mix in the pan and bake at 350 degrees F for 20 to 25 minutes.
Remove from oven and spread the Sour Cream Frosting over top. Allow to cool.
Refrigerate at least 8 hours before cutting.
Sour Cream Frosting:
1/4 cup granulated sugar
2 cups sour cream
1 tsp. vanilla extract
Add sugar and vanilla extract to sour cream and stir until sugar is dissolved.
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Apple Streusel Dessert, submitted by Theresa, careese-forever@hotmail.com
1 12 inch Pizza Crust
2 Tbsp. softened butter
Apple Filling:
3 apples, peeled and finely chopped
1 tsp. ground cinnamon
1/3 cup sugar
Streusel Topping:
1/2 cup (1 stick) butter, at room temperature
2/3 cup sugar
2/3 cup all-purpose flour
Icing:
2 Tbsp. butter
2 Tbsp. milk
1 cup confectioner's sugar
1 tsp. vanilla extract (please use the pure kind, not the imitation)
Preheat the oven to 400 degrees F.
To make the apple filling:
Combine the apples, cinnamon. and 1/3 cup sugar, microwave, uncovered, on high for 2 minutes.
Set aside.
To make the streusel topping:
Cut the butter into the sugar and flour until the ingredients crumble and are well combined.
Set aside.
Brush the crust and rim with 2 Tbsp. softened butter. Distribute half of the streusel topping
over the crust.
Spoon all of the apple mixture over the streusel. Top the apples with the remaining streusel mixture.
Place the pizza directly on the oven rack. Bake for 10 to 12 minutes.
For the icing:
Combine the icing ingredients and drizzle over the warm pizza. Slice and serve.
Makes 8 servings.
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Taco Salad Mini Bites, submitted by Theresa, careese-forever@hotmail.com
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 mini bites
Serving Size: 4 bites
8 6-inch corn tortillas
1/2 Pound lean ground beef
3 Tablespoons taco seasoning
3/4 Cup water
2 Tablespoons El Yucateco Black Label Reserve hot sauce, found exclusively at Wal-Mart
Toppings:
1/2 Cup Romaine lettuce, chopped
24 cilantro leaves
1/4 Cup shredded Mexican cheese
2 Tablespoons diced tomatoes
2 Tablespoons diced avocado
24 black olive slices
3 Tablespoons sour cream
Preheat the oven to 375 degrees F.
To make the tortilla shells:
Using a 3-inch round cookie cutter, cut 3 rounds out of each tortilla for
a total of 24 rounds. Discard scraps. Place a tortilla round into the well
of a mini muffin pan. Bake for 10 minutes, or until the tortilla shells are
light golden brown on the edges. Place pan on a wire rack and cool for 5 minutes.
For the taco meat:
In a large skillet over medium-high heat, brown the ground beef and drain.
Add the taco seasoning, water, and El Yucateco hot sauce.
Bring the mixture up to a boil and then reduce to a simmer.
Simmer for 5-8 minutes, or until the mixture thickens.
To finish:
Fill the tortilla shells with the ground beef mixture & top with lettuce,
cilantro leaves, shredded cheese, tomatoes, avocados, black olives, and sour cream.
Serve immediately.
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The Best Homemade Country Apple Dumplings, submitted by Theresa, careese-forever@hotmail.com
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end.
Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon.
Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
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{2} Arti-Choke-to-Death Dip, submitted by Pam in Kentucky
2 cups mozzarella Cheese
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 Tbsp. ground black pepper
1 Tbsp. sriracha sauce (optional for extra-spicy)
3 cloves garlic, crushed
1 can artichoke hearts (drained and chopped)
2 (8 oz) packages of low fat or non-fat cream cheese
5 cups frozen spinach
1 Roma tomato
Combine 1 1/2 cups mozzarella, sour cream, 2 Tbsp. parmesan and next 7 ingredients
Blend well.
Sprinkle with 1/2 cup mozzarella, 2 Tbsp. parmesan, and black pepper.
Bake at 350 degrees for 30 minutes.
Top with diced tomatoes.
Serve with tortilla chips, browned pita wedges or fresh ciabatta slices (or, if it's Halloween,
blue corn tortilla chips!). I also mix it up sometimes by adding my own vegetables—-red or
green peppers are delicious. I typically also add 1 Tbsp. crushed red pepper and 1 tsp. cayenne pepper.
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{3} Lime Coconut White Chocolate Truffles, submitted by Pat, pplummer@carolina.rr.com
In this recipe for lime-coconut truffles, a white chocolate truffle base is infused
with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical
candy. Like many truffle recipes, this recipe requires several extended periods of
chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.
1/3 cup plus 1 tbsp cream
zest of one lime
1 tbsp fresh-squeezed lime juice
1.25 cup (9 ounces) chopped white chocolate (or chips)
pinch salt 1/2 stick (4 tbsp) butter, cut into small pieces
1 cup shredded coconut
Combine the cream and the lime zest in a small saucepan over medium heat, and heat until
it starts to simmer and bubble around the edges. Immediately remove from the heat and cover
the pan with a lid, allowing the cream to infuse for 20 minutes.
While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.
After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.
Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.
While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor.
It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.
Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered.
Repeat with the remaining chocolate and coconut.
These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week.
For optimal taste and texture, bring them to room temperature before serving.
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{4} Morton Thompson's Turkey, submitted by Vicki in Sarasota
Time to see who has the guts to try this at Thanksgiving
The turkey must be a big one, not less than sixteen pounds and not more than twenty-two. The bigger it is, the more economical it will be. If it is eighteen pounds or more, it ought to be a hen; a hen has a bigger, meatier breast. Go to the market yourself to buy the turkey so as to give the butcher proper instructions. Have him cut off the bird's head to leave as much neck as possible. Then ask him to peel back the skin and cut off the neck, with a cleaver, as close as possible to the shoulders. This leaves a tube of neck skin that can be stuffed with any stuffing left over from the body cavity. Some butchers clean away most of a turkey's fat before handling the bird over. If your man does that, protest. You need the fat.
Rub the bird inside and out with salt and pepper and let it stand while you go ahead with other preliminaries.
Into a stew-pan put the chopped gizzard, the neck, and the heart. Cover with 4 or 5 cups water, and add a large bay leaf, a teaspoon of paprika, half a teaspoon of coriander, a clove of garlic, and salt to taste. Put it over a low fire and let it simmer while you work on the dressing. When I say work, I mean work. Get a large bowl, and into it put an apple and an orange, both diced, a large can of crushed pineapple, the grated rind of half a lemon, and 3 tablespoons chopped preserved ginger. You can get the latter at a Chinese store or at candy stores or specialty shops. Then add, Thompson advised, a can of Chinese water chestnuts, drained. I prefer to add two cans, and I chop the chestnuts in half before throwing them in. Nearly every grocery store that sells chow mein dinners, or bamboo shoots, carries or will order water chestnuts.
Now get another bowl — and hold your breath. Merely assembling all the ingredients is a time- consuming process. In this bowl you put:
2 teaspoons hot dry mustard
2 teaspoons caraway seed
3 teaspoons celery seed
2 teaspoons poppy seed
2 1/2 teaspoons oregano
a well-crushed bay leaf
1 teaspoon black pepper
half a teaspoon of mace
4 tablespoons finely-chopped parsley (preferably fresh, although dried parsley flakes will do)
4 or 5 crushed cloves of garlic
4 large chopped onions
4 cloves (take off the heads and crush them)
half a teaspoon of turmeric
6 chopped stalks of celery
half a teaspoon of marjoram
half a teaspoon of summer savory
and 1 tablespoon poultry seasoning.
Then sprinkle in some salt — about a teaspoon, or more if you wish. Those are Thompson's ingredients. To them I have added a sprinkle of monosodium glutamate which probably isn't necessary, but which in my view brings out all the flavors more fully.
The end is not yet in sight. Take a third bowl. Put in 3 packages of bread crumbs, preferably the kind you get at the bakery. To the crumbs add 3/4 pound ground veal, 1/4 pound ground fresh pork, and 1/4 pound butter and all the fat (render it first) you have been able to take off the turkey.
Now begin mixing. "Mix in each bowl the contents of each bowl," Thompson wrote. "When each bowl is well mixed, mix the three of them together. And mix it well. Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it so that it isn't any longer a doughy mass." Thus spoke Thompson.
Stuff the turkey and skewer it, tying the strings that go over and around the skewers. Pack the remainder of the stuffing into the neck tube and tie it shut securely. Turn the oven on full blast and let it get red hot. Put the bird on the drip pan in your roaster or, better than that, breast down on a rack. Then put it into the red-hot oven.
Right here you must work fast. In a cup make a paste consisting of the yolks of 2 eggs, 1 teaspoon hot dry mustard, a clove of crushed garlic, 1 tablespoon onion juice, 2 pinches of cayenne pepper, 1 teaspoon lemon juice, and enough sifted flour to make it good and stiff.
When the bird in the oven is beginning to turn brown all over, take it out and turn the heat down to moderately slow (325° F). The skin may possibly have begun to bubble or split and crack. Ignore it. Take a pastry brush and paint the bird all over with the paste. Put it back in the oven. A few minutes later, when the paste has dried and set, take the turkey out again. Paint it again, every part of it you can touch. Keep doing this, putting it in and taking it out and painting it, until the paste is all used up.
Now add a cup of cider to the simmering giblet stock. At this point I put the liver in and keep the stew-pan simmering, adding half cider and half water from time to time to replenish it. This is your basting fluid. The bird must be basted every fifteen minutes. After it has cooked about an hour and a half, turn it on its stomach and let it cook in that position until the last fifteen minutes; then put it on its back again. That is, unless you are using a rack; if you are, don't turn it on its back until the last half hour.
The bird should cook for five and a half hours. As it cooks, it will alarm you. The paste will begin to turn black very early in the process, but don't worry about it until the end. Thompson wrote: "You will think, 'My God! I have ruined it.' Be calm. Take a tweezer and pry loose the paste coating. It will come off readily. Beneath this burnt, harmless, now worthless shell the bird will be golden and dark brown, succulent, giddy-making with wild aromas, crisp and crunchable and crackling. The meat beneath this crazing panorama of skin will be wet, juice will spurt from it in tiny fountains as high as the handle of the fork plunged into it; the meat will be white, crammed with mocking flavor, delirious with things that rush over your palate and are drowned and gone as fast as you can swallow; cut a little of it with a spoon, it will spread on bread as eagerly and readily as soft Wurst. You do not have to be a carver to eat this turkey; speak harshly to it and it will fall apart."
Thompson did not describe the taste of the stuffing for the simple reason that it is indescribable. It is full of a vast collection of elusive and exotic flavors, of fruit and of greens, bits of crispness (the water chestnuts) and of delicate meats — well, no wonder he made no attempt to write about it. It has to be eaten to be understood.
There is no gravy required for this bird because it is in itself so moist — but if the family insists on gravy it may be made in the usual way, using the drippings from the pan. The giblets from the basting mixture may be chopped up and added. The beauty of Thompson's turkey, by the way, is that in the unlikely event that any of it is left over, the meat somehow remains as moist for days as it is when it first comes from the oven.
So, that's the turkey. I urge anyone to try it. Urge? I insist. Anyone who does will have an extra prayer to offer on Thanksgiving Day, a prayer of thanks for the genius of a man named Morton Thompson, who died on July 7, 1953. I don't know if Thompson is in heaven or not, but if he is, this is his second visit. I don't know of any other place where he might have picked up the original inspiration for Thompson's turkey
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{5} Quadruple Layer Peanut Butter Chocolate Caramel Cheesecake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
MAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.
Crustless Cheesecake portion:
30 mini peanut butter cups, CUT IN FOURTHS
2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
To make the tortilla shells:
Using a 3-inch round cookie cutter, cut 3 rounds out of each tortilla for
a total of 24 rounds. Discard scraps. Place a tortilla round into the well
of a mini muffin pan. Bake for 10 minutes, or until the tortilla shells are
light golden brown on the edges. Place pan on a wire rack and cool for 5 minutes.
For the taco meat:
In a large skillet over medium-high heat, brown the ground beef and drain.
Add the taco seasoning, water, and El Yucateco hot sauce.
Bring the mixture up to a boil and then reduce to a simmer.
Simmer for 5-8 minutes, or until the mixture thickens.
To finish:
Fill the tortilla shells with the ground beef mixture & top with lettuce,
cilantro leaves, shredded cheese, tomatoes, avocados, black olives, and sour cream.
Serve immediately.
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The Best Homemade Country Apple Dumplings, submitted by Theresa, careese-forever@hotmail.com
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end.
Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon.
Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
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{2} Arti-Choke-to-Death Dip, submitted by Pam in Kentucky
2 cups mozzarella Cheese
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 Tbsp. ground black pepper
1 Tbsp. sriracha sauce (optional for extra-spicy)
3 cloves garlic, crushed
1 can artichoke hearts (drained and chopped)
2 (8 oz) packages of low fat or non-fat cream cheese
5 cups frozen spinach
1 Roma tomato
Combine 1 1/2 cups mozzarella, sour cream, 2 Tbsp. parmesan and next 7 ingredients
Blend well.
Sprinkle with 1/2 cup mozzarella, 2 Tbsp. parmesan, and black pepper.
Bake at 350 degrees for 30 minutes.
Top with diced tomatoes.
Serve with tortilla chips, browned pita wedges or fresh ciabatta slices (or, if it's Halloween,
blue corn tortilla chips!). I also mix it up sometimes by adding my own vegetables—-red or
green peppers are delicious. I typically also add 1 Tbsp. crushed red pepper and 1 tsp. cayenne pepper.
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{3} Lime Coconut White Chocolate Truffles, submitted by Pat, pplummer@carolina.rr.com
In this recipe for lime-coconut truffles, a white chocolate truffle base is infused
with fresh lime zest and juice, then rolled in sweet coconut for a refreshing tropical
candy. Like many truffle recipes, this recipe requires several extended periods of
chilling, so be sure to plan ahead. Yield: about 12 one-inch truffles.
1/3 cup plus 1 tbsp cream
zest of one lime
1 tbsp fresh-squeezed lime juice
1.25 cup (9 ounces) chopped white chocolate (or chips)
pinch salt 1/2 stick (4 tbsp) butter, cut into small pieces
1 cup shredded coconut
Combine the cream and the lime zest in a small saucepan over medium heat, and heat until
it starts to simmer and bubble around the edges. Immediately remove from the heat and cover
the pan with a lid, allowing the cream to infuse for 20 minutes.
While the cream is steeping, combine the chopped white chocolate (or white chocolate chips), the salt, and the diced butter in a large microwave-safe bowl. Microwave the chocolate and butter for 45 seconds, to begin to melt the chocolate and butter. Set aside.
After the 20 minutes is up, return the cream to the heat and reheat it, stirring occasionally, until it once again reaches a simmer. Remove the simmering cream from the heat, and stir in the fresh lime juice.
Place a wire mesh strainer over the bowl of chocolate and butter, and pour the hot cream through the strainer over the chocolate. Press down on the lime zest in the strainer with a spoon to extract all of the remaining juice.
Gently whisk the cream and chocolate together, stirring until the mixture is smooth and all of the chocolate has melted. Cover the surface of the chocolate with cling wrap and refrigerate the candy until firm enough to roll, 4 hours or overnight.
While the candy is chilling, prepare the coconut by chopping it finely by hand or in a food processor.
It is much easier to roll truffles in coconut that has been finely chopped, and the texture is more palatable as well.
Once the chocolate has set sufficiently, use a teaspoon to scoop a ball from the chocolate and roll it between your hands until it is round. Roll the truffle in the chopped coconut until it is completely covered.
Repeat with the remaining chocolate and coconut.
These truffles should be stored in an airtight container in the refrigerator. Properly stored, they should last for a week.
For optimal taste and texture, bring them to room temperature before serving.
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{4} Morton Thompson's Turkey, submitted by Vicki in Sarasota
Time to see who has the guts to try this at Thanksgiving
The turkey must be a big one, not less than sixteen pounds and not more than twenty-two. The bigger it is, the more economical it will be. If it is eighteen pounds or more, it ought to be a hen; a hen has a bigger, meatier breast. Go to the market yourself to buy the turkey so as to give the butcher proper instructions. Have him cut off the bird's head to leave as much neck as possible. Then ask him to peel back the skin and cut off the neck, with a cleaver, as close as possible to the shoulders. This leaves a tube of neck skin that can be stuffed with any stuffing left over from the body cavity. Some butchers clean away most of a turkey's fat before handling the bird over. If your man does that, protest. You need the fat.
Rub the bird inside and out with salt and pepper and let it stand while you go ahead with other preliminaries.
Into a stew-pan put the chopped gizzard, the neck, and the heart. Cover with 4 or 5 cups water, and add a large bay leaf, a teaspoon of paprika, half a teaspoon of coriander, a clove of garlic, and salt to taste. Put it over a low fire and let it simmer while you work on the dressing. When I say work, I mean work. Get a large bowl, and into it put an apple and an orange, both diced, a large can of crushed pineapple, the grated rind of half a lemon, and 3 tablespoons chopped preserved ginger. You can get the latter at a Chinese store or at candy stores or specialty shops. Then add, Thompson advised, a can of Chinese water chestnuts, drained. I prefer to add two cans, and I chop the chestnuts in half before throwing them in. Nearly every grocery store that sells chow mein dinners, or bamboo shoots, carries or will order water chestnuts.
Now get another bowl — and hold your breath. Merely assembling all the ingredients is a time- consuming process. In this bowl you put:
2 teaspoons hot dry mustard
2 teaspoons caraway seed
3 teaspoons celery seed
2 teaspoons poppy seed
2 1/2 teaspoons oregano
a well-crushed bay leaf
1 teaspoon black pepper
half a teaspoon of mace
4 tablespoons finely-chopped parsley (preferably fresh, although dried parsley flakes will do)
4 or 5 crushed cloves of garlic
4 large chopped onions
4 cloves (take off the heads and crush them)
half a teaspoon of turmeric
6 chopped stalks of celery
half a teaspoon of marjoram
half a teaspoon of summer savory
and 1 tablespoon poultry seasoning.
Then sprinkle in some salt — about a teaspoon, or more if you wish. Those are Thompson's ingredients. To them I have added a sprinkle of monosodium glutamate which probably isn't necessary, but which in my view brings out all the flavors more fully.
The end is not yet in sight. Take a third bowl. Put in 3 packages of bread crumbs, preferably the kind you get at the bakery. To the crumbs add 3/4 pound ground veal, 1/4 pound ground fresh pork, and 1/4 pound butter and all the fat (render it first) you have been able to take off the turkey.
Now begin mixing. "Mix in each bowl the contents of each bowl," Thompson wrote. "When each bowl is well mixed, mix the three of them together. And mix it well. Mix it with your hands. Mix it until your forearms and wrists ache. Then mix it some more. Now toss it so that it isn't any longer a doughy mass." Thus spoke Thompson.
Stuff the turkey and skewer it, tying the strings that go over and around the skewers. Pack the remainder of the stuffing into the neck tube and tie it shut securely. Turn the oven on full blast and let it get red hot. Put the bird on the drip pan in your roaster or, better than that, breast down on a rack. Then put it into the red-hot oven.
Right here you must work fast. In a cup make a paste consisting of the yolks of 2 eggs, 1 teaspoon hot dry mustard, a clove of crushed garlic, 1 tablespoon onion juice, 2 pinches of cayenne pepper, 1 teaspoon lemon juice, and enough sifted flour to make it good and stiff.
When the bird in the oven is beginning to turn brown all over, take it out and turn the heat down to moderately slow (325° F). The skin may possibly have begun to bubble or split and crack. Ignore it. Take a pastry brush and paint the bird all over with the paste. Put it back in the oven. A few minutes later, when the paste has dried and set, take the turkey out again. Paint it again, every part of it you can touch. Keep doing this, putting it in and taking it out and painting it, until the paste is all used up.
Now add a cup of cider to the simmering giblet stock. At this point I put the liver in and keep the stew-pan simmering, adding half cider and half water from time to time to replenish it. This is your basting fluid. The bird must be basted every fifteen minutes. After it has cooked about an hour and a half, turn it on its stomach and let it cook in that position until the last fifteen minutes; then put it on its back again. That is, unless you are using a rack; if you are, don't turn it on its back until the last half hour.
The bird should cook for five and a half hours. As it cooks, it will alarm you. The paste will begin to turn black very early in the process, but don't worry about it until the end. Thompson wrote: "You will think, 'My God! I have ruined it.' Be calm. Take a tweezer and pry loose the paste coating. It will come off readily. Beneath this burnt, harmless, now worthless shell the bird will be golden and dark brown, succulent, giddy-making with wild aromas, crisp and crunchable and crackling. The meat beneath this crazing panorama of skin will be wet, juice will spurt from it in tiny fountains as high as the handle of the fork plunged into it; the meat will be white, crammed with mocking flavor, delirious with things that rush over your palate and are drowned and gone as fast as you can swallow; cut a little of it with a spoon, it will spread on bread as eagerly and readily as soft Wurst. You do not have to be a carver to eat this turkey; speak harshly to it and it will fall apart."
Thompson did not describe the taste of the stuffing for the simple reason that it is indescribable. It is full of a vast collection of elusive and exotic flavors, of fruit and of greens, bits of crispness (the water chestnuts) and of delicate meats — well, no wonder he made no attempt to write about it. It has to be eaten to be understood.
There is no gravy required for this bird because it is in itself so moist — but if the family insists on gravy it may be made in the usual way, using the drippings from the pan. The giblets from the basting mixture may be chopped up and added. The beauty of Thompson's turkey, by the way, is that in the unlikely event that any of it is left over, the meat somehow remains as moist for days as it is when it first comes from the oven.
So, that's the turkey. I urge anyone to try it. Urge? I insist. Anyone who does will have an extra prayer to offer on Thanksgiving Day, a prayer of thanks for the genius of a man named Morton Thompson, who died on July 7, 1953. I don't know if Thompson is in heaven or not, but if he is, this is his second visit. I don't know of any other place where he might have picked up the original inspiration for Thompson's turkey
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{5} Quadruple Layer Peanut Butter Chocolate Caramel Cheesecake, submitted by Karen G. in Markleville, IN, gustin28@frontier.com
MAKE BETTER BATTER CAKES IN TWO 9 INCH PANS FOLLOWING BOX MIX.
Crustless Cheesecake portion:
30 mini peanut butter cups, CUT IN FOURTHS
2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder
Preheat oven to 325 degrees. Grease two 9? pans with shortening, line the pans with
parchment and then grease the parchment. Lightly flour the pans and tap out excess
over the sink.
Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except
peanut butter cups. Mix again until smooth. Fold in peanut butter cups.
Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.
parchment and then grease the parchment. Lightly flour the pans and tap out excess
over the sink.
Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except
peanut butter cups. Mix again until smooth. Fold in peanut butter cups.
Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.
Turn out frozen cheesecakes and remove parchment. Reline the pan they
were in with enough parchment to hang over the sides of the pan.
Place the cheesecakes back in the pans and return to freezer.
Make the caramel
TWO -14 ounce cans of Eagle sweetened condensed milk
10 Tbsp. butter
80 KRAFT caramels
Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp.
butter and 40 caramels in a bowl. Microwave about 3 minutes. until smooth-stir as you go.
Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.
Layer cakes: chocolate, cheesecake and repeat
Frosting Recipe
were in with enough parchment to hang over the sides of the pan.
Place the cheesecakes back in the pans and return to freezer.
Make the caramel
TWO -14 ounce cans of Eagle sweetened condensed milk
10 Tbsp. butter
80 KRAFT caramels
Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp.
butter and 40 caramels in a bowl. Microwave about 3 minutes. until smooth-stir as you go.
Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.
Layer cakes: chocolate, cheesecake and repeat
Frosting Recipe
1 2/3 cup Nestle chocolate chips
1 1/2 cups heavy cream
1/2 Tbsp. light Karo corn syrup
1 1/2 cups heavy cream
1/2 Tbsp. light Karo corn syrup
Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir.
Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny
look. Return cake to freezer.
Pour rest of the ganache into the mixer bowl and whip on high for about 8 minutes until fluffy!! Frost sides of cake
with this!
Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny
look. Return cake to freezer.
Pour rest of the ganache into the mixer bowl and whip on high for about 8 minutes until fluffy!! Frost sides of cake
with this!
Peanut Butter decorations:
2/3 cup. Skippy peanut butter-creamy!
8 Tbsp. soft butter
1 cup. powdered sugar
Beat peanut butter and butter and slowly add sugar. Beat till smooth.
Pipe onto cake using pastry bag or Ziploc bag with cut corner.
For Chocolate curls, I melted chocolate onto a cookie sheet and
scraped it up when cool using a bench scraper.
You tube has great videos for technique!
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{6} Swedish Meatballs, submitted by Muriel, Muriel@wenells.us
Yield: 60 meatballs
Ingredients:
1/2 cup onion, chopped
3 tablespoons butter
1 egg, beaten
1 cup light cream
1 1/2 cups soft bread crumbs
1/4 cup parsley, finely snipped
1 1/4 teaspoons salt
dash nutmeg, ground
dash ginger, ground
dash pepper
1 1/2 pounds ground beef, or see note below
2 tablespoons flour, all purpose
1 teaspoon beef bouillon granules
1/2 teaspoon instant coffee crystals
Directions:
Cook onion in 1 Tbsp. of the butter till tender. In a mixing bowl combine egg and cream;
stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 - 1 inch balls.
Brown meatballs, half at a time in the remaining 2 Tbsp. butter or margarine; remove from skillet.
Stir in flour, bouillon granules, and coffee crystals into pan drippings, and 1 1/4 cups water.
Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
Makes about 50 meatballs.
NOTE: Or use a mixture of 3/4 pound ground beef, 1/2 pound ground veal, and 1/4 pound ground pork for the meatballs.
I have not made these yet, but my friend says they are the best.
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{7} Fig Preserve Cake, submitted by Hilda in Kentucky, hpalfrey@mrtc.com
(An heirloom recipe)
Fig trees abound in the south, and lots of fig preserves get made.
So folks, run and grab those fig preserves that you have sitting
in the cupboards and get to cooking--if you wait till Christmas
to make this cake you will slap yourself because it is the best
cake I have ever eaten,and you will think so too after you make it!!
Cream:
1 cup vegetable oil 1-1/2 cups sugar
Add:
3 beaten eggs 1 teaspoon vanilla 1 cup buttermilk
Sift together:
2 cups flour 1 tsp. baking soda
1 tsp cinnamon 1/2 teaspoon salt
1/2 teaspoon cloves ½ tsp. allspice
Add to other mixture Beat until well blended.
Stir in 1 cup fig preserves
Stir in 1/2 cup chopped pecans or walnuts
Bake in a greased and floured tube pan in 325 degrees F.
oven for about 1 hour to an hour and 20 minutes.
Cake is done when a wooden pick inserted in center
comes out clean. Cool 10 minutes. Pour buttermilk glaze over
cake while both are still warm.
BUTTERMILK GLAZE.
1 1/2 cups powdered sugar 1/4 cup buttermilk
1 tablespoon real butter 1 teaspoon vanilla extract
Melt 1 tablespoon real butter in saucepan over low heat;
add the buttermilk and the powdered sugar and heat till dissolved;
then add 1 teaspoon vanilla extract. If the glaze is to thin or
thick add powdered sugar or more buttermilk accordingly till you
get the consistency you like.Thick but not too runny.
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{8} Pumpkin Pie Dip, submitted by Jodi in Jackson, MO, tigger63755@charter.net
8 ounces cream cheese, softened
2 cups confectioner's sugar
15 ounce can pumpkin
1+1/2 teaspoon cinnamon
1/2 teaspoon ginger
Instructions
In large bowl, beat cream cheese and confectioner's sugar until creamy.
Add pumpkin, cinnamon, and ginger. Beat until well blended.
Cover and chill until ready to serve.
Serve with gingerbread cookies, graham sticks, gingersnaps, or apple slices.
Delicious!
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Sausage Cake, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Servings: 12
1 pound pork sausage
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 cup cold, strong, brewed coffee
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan.
Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended.
Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
Stir baking soda into coffee.
Add flour mixture and coffee alternately to sausage mixture, beating well after each addition.
Fold raisins and walnuts into cake batter.
Pour batter into greased and floured 9 inch Bundt pan.
########################################
Sweet Potato Pie/casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Sweet Potatoes:
1 Cup sugar
2 Eggs
1 Stick Margarine
1 tsp Vanilla
1 tsp cinnamon (optional)
3.5 oz sweetened flaked coconut
Topping:
1 Cup Brown Sugar
1 Stick Margarine
1 Cup Flour
1 Cup Pecans
Peel and slice sweet potatoes. Place in pot and cover with water until fork tender.
Drain well and place in mixing bowl. Add margarine and beat until smooth.
Add eggs, one at a time, while the mixer is going. Add vanilla, sugar, and cinnamon, mix well.
Toss in Coconut and blend. Place in pie plate and bake at 350 for twenty minutes.
For topping, Stir together flour and brown sugar, breaking up any lumps. Cut in margarine.
Stir in pecans. Spoon or sprinkle on top of sweet potato pie. Return to oven and continue baking
at 350 until golden, about thirty to forty minutes.
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{9} Sweet Potato & Sausage Soup, submitted by Claudette in CA
Ingredients:
Comforting and delicious soup filled with sweet potatoes, sausage, kale and small pasta shells.
1 large yellow onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
1 lb. ground Italian sausage
2 sweet potatoes (about 1 lb.) peeled, diced
4 cups chicken broth
2 cups water
3/4 cup small pasta shells
4 cups chopped kale
to taste: salt and pepper
grated parmesan, for serving
Directions:
Heat oil over medium-high heat in a large pot.
Add onion and garlic; cook until onion is soft and translucent.
Season with salt and pepper. Add sausage to pot and break up with a wooden spoon.
Cook until browned, about 5 minutes.
Add sweet potatoes, broth, and water.
Bring to a boil then add pasta.
Cook 3 minutes less than package instructions.
Reduce to a simmer. Add kale and cook until pasta is tender and greens are wilted, about 4 minutes.
Season with salt and pepper, if necessary.
Spoon into bowls and serve with a sprinkle of parmesan cheese on the top.
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{10} Barbecued Lamb Cutlets with Mango and Coriander Salsa, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves: 4-6
Mango and coriander salsa is divine with lamb but can also be used with poultry, seafood or vegetables.
1 large ripe mango
1 small red chile (finely chopped
2 tsp fish sauce
1 tbsp lime juice
1 tsp palm or brown sugar
1/3 cup coriander leaves – torn (cilantro)
12-16 lamb cutlets
olive oil
salt and cracked black pepper
For salsa, peel and chop mango and place in a bowl with finely chopped
Chile.
In a separate bowl, combine fish sauce, lime juice and sugar and stir
until sugar has dissolved. Pour dressing over mango and Chile mixture
and toss to combine. Add coriander leaves, stir and set aside.
Brush both sides of 12-16 lamb cutlets with olive oil and season with salt and
cracked black pepper. Cook on a preheated hot barbecue or charcoal grill 2-3 minutes
each side or until cooked as desired.
Serve cutlets topped with mango salsa and hot chips.
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{11} Chocolate ChowMein "CLUSTERS", submitted by Ruth in Calgary, Ab. Canada, brownro@shaw.ca
1 cup chocolate chips
1 cup butterscotch chips
1 cup deep fried chow mein noodles
1 cup peanuts (salt free)
Melt chocolate & butterscotch chips.
Add chow mein noodles & peanuts.
Mix well and drop by heaping teaspoon on waxed paper covered cookie sheet.
To harden faster can be placed in freezer for about 10 min. or so.
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{12} Pepperoni Pizza Bites, submitted by Sally in Idaho, grandmasal@gmail.com
Serves 12
1/4 Cup all-purpose flour
1/2 Cup whole wheat flour
3/4 tsp baking powder
1/2 tsp salt
1 tbsp Italian seasoning
3/4 cup milk
1 egg
1 cup shredded mozzarella
1/4 cup grated parmesan
1/2 cup turkey/chicken pepperoni, sliced
pizza sauce, for dipping
Preheat oven to 350 degrees. Lightly spray muffin tins
(don't use liners! they will stick badly...we
know through experience)
In a large bowl, mix together dry ingredients
(flour, baking powder, seasoning, salt)
In a medium bowl, whisk together milk and egg, then
combine with dry ingredients Add cheese and
pepperoni and stir to combine
Fill muffin tins about 3/4 full. Bake for 18-22 minutes
Heat the pizza sauce and serve as a dip with the pizza bites
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{13} One-Dish Blackberry French Toast, submitted by Cindy in Cornelius, NC, cindyclt@bellsouth.net
Yield: Makes 8 to 10 servings
Ingredients
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
4 large eggs
2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Toppings: maple syrup, whipped cream
Preparation
Cook jam in a small saucepan over medium heat 1 to 2 minutes or until
melted and smooth, stirring once.
Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish.
Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar.
Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until
bread is golden brown and mixture is set. Serve with desired toppings.
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{14} Pumpkin Soup, submitted by Nadine in Mo
1/4 cup chopped green peppers
1 bay leaf, optional
2 Tbsp. butter or oleo
2 cups water
2 chicken bouillon cubes
1 Tbsp flour
1 tsp butter
2 Tbsp. chopped onion
1 tsp parsley flakes
1 diced tomato
2 cups mashed cooked pumpkin or squash
2 cups milk
1/8 tsp black pepper
Sauté peppers, onions, parsley, and bay leaf in butter until tender. Do Not Brown.
Add tomatoes, pumpkin or squash, water and bouillon, bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
In small bowl combine flour and milk; blend well.
Stir into soup mixture.
Add salt and pepper.
Cook over medium heat, stirring frequently, until mixture boils.
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{15} Easy Chinese Chicken for the crock pot, submitted by Judy in Brooksville, Florida, J731I@aol.com
2 tsp. grated fresh ginger
4 garlic cloves, finely chopped
2 star anise
2/3 Cup rice wine vinegar or medium sherry wine
2 Tbsp. dark soy sauce
1 tsp. sesame oil
5 Tbsp. water
4 skinless chicken thighs or drumsticks
shredded scallions to garnish
Cooked rice to serve
Combine the ginger, garlic, star anise, rice wine, soy sauce, sesame oil & water in a bowl.
Place the chicken in a pan, add the spice mixture, and bring to a boil.
Transfer to the slow cooker, cover & cook on low for 4 hours, or until the chicken is tender & cooked thru.
Remove & discard the star anise. Transfer the chicken to warmed plates,
garnish with the scallions & serve immediately with rice.
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{16} Pumpkin Pie Rice Pudding, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 1/2 cups Minute Rice, uncooked
1 12-fl oz can evaporated milk
1 cup fresh puree pumpkin or canned pumpkin
1 cup water 1/2 cup brown sugar
2 tsp pumpkin spice
1/4 tsp salt
1 tsp vanilla extract
Combine all ingredients, except vanilla, in a medium saucepan.
Cook over medium heat for 20 minutes, stirring frequently.
Remove from heat and stir in vanilla extract. Let stand for 5-10 minutes.
Serve granished with a dusting of pumpkin-pie spice, graham crackers,
whipped cream or pecans or a combination, if desired.
Serves 4.
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{17} Freezer Cranberry Banana Salad, submitted by Rosemarie in rural Kansas City
1 large can (20 oz) well drained crushed pineapple
1 pint sour cream
1 9 oz container cool whip
4 mashed bananas
1/2 Cup sugar
1 cup chopped nuts (optional)
2 cans WHOLE cranberry sauce (won't be good with the jellied kind)
Mix all ingredients and spoon into cupcake liners placed in muffin tins
Freeze well
When frozen you can remove from the muffin pans, remove the paper
lines and store in plastic bags or other containers
When ready to use, remove from freezer
Can be a salad or dessert
Either way it's good!
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{18} Cranberry Bread, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
2 cups flour
1/2 tsp. baking soda
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
Mix the above well.
In a separate bowl mix:
2 egg -- beaten
1/2 cup orange juice -- plus 1 tablespoon
2 Tbsp. melted butter
2 Tbsp. hot water
1/2 cup chopped nuts
1 1/2 cups halved cranberries
Preheat the oven to 350.
Mix the dry ingredients well.
In a separate bowl mix the wet ingredients.
Pour the wet into the center of the dry ingredients.
Beat with a wooden spoon.
Add the nuts and cranberries.
Pour into a greased & floured pan, bake 60 minues
(till toothpick comes out clean). Let cool 10 mi ues,
remove and cool on a wire rack.
Laura uses a regular size loaf pan. She usually doubles this recipe and makes two.
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{19} Macaroni Royale, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
8 oz uncooked elbow macaroni ( or other type of pasta)
1 carton (6 oz) whipped cream cheese with chives (or add chives to regular cream cheese)
2 lbs ground beef
2 large onions, sliced
2 cans (8 oz each) tomato sauce
4 1/2 tsp salt (I feel this is way tooo much)
1Tbsp sugar (why??? Didn't use)
1 egg
1 cup (8 oz) sour cream…I used 1 1/2 cups
Cook macaroni according to package directions; drain.
Add cream cheese; toss until melted.
Transfer to a greases 9 x 13 x 2 baking dish
In a skillet cook ground beef and onios over medium heat until meat is no longer pink;
drain. Add tomato sauce, salt & sugar; mix well. Spread over macaroni mixture.
Combine egg & sour cream; spread over meat mixture.
Bake uncovered, at 350 for 45 min, or until lightly browned.
Yield 8-10 servings.
Taste of Home Ground Beef Cookbook
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{20} Crustless Bacon & Egg Quiche, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
8 strips bacon
1 1/2 cups milk
1/2 cup prepared biscuit mix
3 eggs
1/4 cup melted butter
salt and pepper
1 cup grated cheddar cheese
fry bacon crumble and set aside. in blender combine milk,
biscuit mix, eggs butter and spices. blend for
15 sec. pour into greased 9 inch pie pan. sprinkle bacon and
cheese on top of egg mixture, gently press into surface
with a fork. bake at 350 for 30 min. let sit 10 minutes before serving.
serves 6
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2/3 cup. Skippy peanut butter-creamy!
8 Tbsp. soft butter
1 cup. powdered sugar
Beat peanut butter and butter and slowly add sugar. Beat till smooth.
Pipe onto cake using pastry bag or Ziploc bag with cut corner.
For Chocolate curls, I melted chocolate onto a cookie sheet and
scraped it up when cool using a bench scraper.
You tube has great videos for technique!
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{6} Swedish Meatballs, submitted by Muriel, Muriel@wenells.us
Yield: 60 meatballs
Ingredients:
1/2 cup onion, chopped
3 tablespoons butter
1 egg, beaten
1 cup light cream
1 1/2 cups soft bread crumbs
1/4 cup parsley, finely snipped
1 1/4 teaspoons salt
dash nutmeg, ground
dash ginger, ground
dash pepper
1 1/2 pounds ground beef, or see note below
2 tablespoons flour, all purpose
1 teaspoon beef bouillon granules
1/2 teaspoon instant coffee crystals
Directions:
Cook onion in 1 Tbsp. of the butter till tender. In a mixing bowl combine egg and cream;
stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger, and pepper.
Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 - 1 inch balls.
Brown meatballs, half at a time in the remaining 2 Tbsp. butter or margarine; remove from skillet.
Stir in flour, bouillon granules, and coffee crystals into pan drippings, and 1 1/4 cups water.
Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
Makes about 50 meatballs.
NOTE: Or use a mixture of 3/4 pound ground beef, 1/2 pound ground veal, and 1/4 pound ground pork for the meatballs.
I have not made these yet, but my friend says they are the best.
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{7} Fig Preserve Cake, submitted by Hilda in Kentucky, hpalfrey@mrtc.com
(An heirloom recipe)
Fig trees abound in the south, and lots of fig preserves get made.
So folks, run and grab those fig preserves that you have sitting
in the cupboards and get to cooking--if you wait till Christmas
to make this cake you will slap yourself because it is the best
cake I have ever eaten,and you will think so too after you make it!!
Cream:
1 cup vegetable oil 1-1/2 cups sugar
Add:
3 beaten eggs 1 teaspoon vanilla 1 cup buttermilk
Sift together:
2 cups flour 1 tsp. baking soda
1 tsp cinnamon 1/2 teaspoon salt
1/2 teaspoon cloves ½ tsp. allspice
Add to other mixture Beat until well blended.
Stir in 1 cup fig preserves
Stir in 1/2 cup chopped pecans or walnuts
Bake in a greased and floured tube pan in 325 degrees F.
oven for about 1 hour to an hour and 20 minutes.
Cake is done when a wooden pick inserted in center
comes out clean. Cool 10 minutes. Pour buttermilk glaze over
cake while both are still warm.
BUTTERMILK GLAZE.
1 1/2 cups powdered sugar 1/4 cup buttermilk
1 tablespoon real butter 1 teaspoon vanilla extract
Melt 1 tablespoon real butter in saucepan over low heat;
add the buttermilk and the powdered sugar and heat till dissolved;
then add 1 teaspoon vanilla extract. If the glaze is to thin or
thick add powdered sugar or more buttermilk accordingly till you
get the consistency you like.Thick but not too runny.
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{8} Pumpkin Pie Dip, submitted by Jodi in Jackson, MO, tigger63755@charter.net
8 ounces cream cheese, softened
2 cups confectioner's sugar
15 ounce can pumpkin
1+1/2 teaspoon cinnamon
1/2 teaspoon ginger
Instructions
In large bowl, beat cream cheese and confectioner's sugar until creamy.
Add pumpkin, cinnamon, and ginger. Beat until well blended.
Cover and chill until ready to serve.
Serve with gingerbread cookies, graham sticks, gingersnaps, or apple slices.
Delicious!
###############################
Sausage Cake, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Servings: 12
1 pound pork sausage
1 1/2 cups packed brown sugar
1 1/2 cups white sugar
2 eggs, beaten
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1 cup cold, strong, brewed coffee
1 cup raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan.
Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel.
In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended.
Add eggs and beat well.
In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice.
Stir baking soda into coffee.
Add flour mixture and coffee alternately to sausage mixture, beating well after each addition.
Fold raisins and walnuts into cake batter.
Pour batter into greased and floured 9 inch Bundt pan.
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Sweet Potato Pie/casserole, submitted by Jodi in Jackson, MO, tigger63755@charter.net
Sweet Potatoes:
1 Cup sugar
2 Eggs
1 Stick Margarine
1 tsp Vanilla
1 tsp cinnamon (optional)
3.5 oz sweetened flaked coconut
Topping:
1 Cup Brown Sugar
1 Stick Margarine
1 Cup Flour
1 Cup Pecans
Peel and slice sweet potatoes. Place in pot and cover with water until fork tender.
Drain well and place in mixing bowl. Add margarine and beat until smooth.
Add eggs, one at a time, while the mixer is going. Add vanilla, sugar, and cinnamon, mix well.
Toss in Coconut and blend. Place in pie plate and bake at 350 for twenty minutes.
For topping, Stir together flour and brown sugar, breaking up any lumps. Cut in margarine.
Stir in pecans. Spoon or sprinkle on top of sweet potato pie. Return to oven and continue baking
at 350 until golden, about thirty to forty minutes.
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{9} Sweet Potato & Sausage Soup, submitted by Claudette in CA
Ingredients:
Comforting and delicious soup filled with sweet potatoes, sausage, kale and small pasta shells.
1 large yellow onion, diced
2 cloves garlic, minced
1 Tbsp. olive oil
1 lb. ground Italian sausage
2 sweet potatoes (about 1 lb.) peeled, diced
4 cups chicken broth
2 cups water
3/4 cup small pasta shells
4 cups chopped kale
to taste: salt and pepper
grated parmesan, for serving
Directions:
Heat oil over medium-high heat in a large pot.
Add onion and garlic; cook until onion is soft and translucent.
Season with salt and pepper. Add sausage to pot and break up with a wooden spoon.
Cook until browned, about 5 minutes.
Add sweet potatoes, broth, and water.
Bring to a boil then add pasta.
Cook 3 minutes less than package instructions.
Reduce to a simmer. Add kale and cook until pasta is tender and greens are wilted, about 4 minutes.
Season with salt and pepper, if necessary.
Spoon into bowls and serve with a sprinkle of parmesan cheese on the top.
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{10} Barbecued Lamb Cutlets with Mango and Coriander Salsa, submitted by Laurel in Australia, tomee@ozemail.com.au
Serves: 4-6
Mango and coriander salsa is divine with lamb but can also be used with poultry, seafood or vegetables.
1 large ripe mango
1 small red chile (finely chopped
2 tsp fish sauce
1 tbsp lime juice
1 tsp palm or brown sugar
1/3 cup coriander leaves – torn (cilantro)
12-16 lamb cutlets
olive oil
salt and cracked black pepper
For salsa, peel and chop mango and place in a bowl with finely chopped
Chile.
In a separate bowl, combine fish sauce, lime juice and sugar and stir
until sugar has dissolved. Pour dressing over mango and Chile mixture
and toss to combine. Add coriander leaves, stir and set aside.
Brush both sides of 12-16 lamb cutlets with olive oil and season with salt and
cracked black pepper. Cook on a preheated hot barbecue or charcoal grill 2-3 minutes
each side or until cooked as desired.
Serve cutlets topped with mango salsa and hot chips.
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{11} Chocolate ChowMein "CLUSTERS", submitted by Ruth in Calgary, Ab. Canada, brownro@shaw.ca
1 cup chocolate chips
1 cup butterscotch chips
1 cup deep fried chow mein noodles
1 cup peanuts (salt free)
Melt chocolate & butterscotch chips.
Add chow mein noodles & peanuts.
Mix well and drop by heaping teaspoon on waxed paper covered cookie sheet.
To harden faster can be placed in freezer for about 10 min. or so.
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{12} Pepperoni Pizza Bites, submitted by Sally in Idaho, grandmasal@gmail.com
Serves 12
1/4 Cup all-purpose flour
1/2 Cup whole wheat flour
3/4 tsp baking powder
1/2 tsp salt
1 tbsp Italian seasoning
3/4 cup milk
1 egg
1 cup shredded mozzarella
1/4 cup grated parmesan
1/2 cup turkey/chicken pepperoni, sliced
pizza sauce, for dipping
Preheat oven to 350 degrees. Lightly spray muffin tins
(don't use liners! they will stick badly...we
know through experience)
In a large bowl, mix together dry ingredients
(flour, baking powder, seasoning, salt)
In a medium bowl, whisk together milk and egg, then
combine with dry ingredients Add cheese and
pepperoni and stir to combine
Fill muffin tins about 3/4 full. Bake for 18-22 minutes
Heat the pizza sauce and serve as a dip with the pizza bites
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{13} One-Dish Blackberry French Toast, submitted by Cindy in Cornelius, NC, cindyclt@bellsouth.net
Yield: Makes 8 to 10 servings
Ingredients
1 cup blackberry jam
1 (12-oz.) French bread loaf, cut into 1 1/2-inch cubes
1 (8-oz.) package 1/3-less-fat cream cheese, cut into 1-inch cubes
4 large eggs
2 cups half-and-half
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup firmly packed brown sugar
Toppings: maple syrup, whipped cream
Preparation
Cook jam in a small saucepan over medium heat 1 to 2 minutes or until
melted and smooth, stirring once.
Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish.
Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.
Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar.
Cover tightly, and chill 8 to 24 hours.
Preheat oven to 325°. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until
bread is golden brown and mixture is set. Serve with desired toppings.
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{14} Pumpkin Soup, submitted by Nadine in Mo
1/4 cup chopped green peppers
1 bay leaf, optional
2 Tbsp. butter or oleo
2 cups water
2 chicken bouillon cubes
1 Tbsp flour
1 tsp butter
2 Tbsp. chopped onion
1 tsp parsley flakes
1 diced tomato
2 cups mashed cooked pumpkin or squash
2 cups milk
1/8 tsp black pepper
Sauté peppers, onions, parsley, and bay leaf in butter until tender. Do Not Brown.
Add tomatoes, pumpkin or squash, water and bouillon, bring to a boil.
Reduce heat and simmer for 30 minutes, stirring occasionally.
In small bowl combine flour and milk; blend well.
Stir into soup mixture.
Add salt and pepper.
Cook over medium heat, stirring frequently, until mixture boils.
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{15} Easy Chinese Chicken for the crock pot, submitted by Judy in Brooksville, Florida, J731I@aol.com
2 tsp. grated fresh ginger
4 garlic cloves, finely chopped
2 star anise
2/3 Cup rice wine vinegar or medium sherry wine
2 Tbsp. dark soy sauce
1 tsp. sesame oil
5 Tbsp. water
4 skinless chicken thighs or drumsticks
shredded scallions to garnish
Cooked rice to serve
Combine the ginger, garlic, star anise, rice wine, soy sauce, sesame oil & water in a bowl.
Place the chicken in a pan, add the spice mixture, and bring to a boil.
Transfer to the slow cooker, cover & cook on low for 4 hours, or until the chicken is tender & cooked thru.
Remove & discard the star anise. Transfer the chicken to warmed plates,
garnish with the scallions & serve immediately with rice.
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{16} Pumpkin Pie Rice Pudding, submitted by Diane in Bucks County, PA, dsg49@aol.com
1 1/2 cups Minute Rice, uncooked
1 12-fl oz can evaporated milk
1 cup fresh puree pumpkin or canned pumpkin
1 cup water 1/2 cup brown sugar
2 tsp pumpkin spice
1/4 tsp salt
1 tsp vanilla extract
Combine all ingredients, except vanilla, in a medium saucepan.
Cook over medium heat for 20 minutes, stirring frequently.
Remove from heat and stir in vanilla extract. Let stand for 5-10 minutes.
Serve granished with a dusting of pumpkin-pie spice, graham crackers,
whipped cream or pecans or a combination, if desired.
Serves 4.
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{17} Freezer Cranberry Banana Salad, submitted by Rosemarie in rural Kansas City
1 large can (20 oz) well drained crushed pineapple
1 pint sour cream
1 9 oz container cool whip
4 mashed bananas
1/2 Cup sugar
1 cup chopped nuts (optional)
2 cans WHOLE cranberry sauce (won't be good with the jellied kind)
Mix all ingredients and spoon into cupcake liners placed in muffin tins
Freeze well
When frozen you can remove from the muffin pans, remove the paper
lines and store in plastic bags or other containers
When ready to use, remove from freezer
Can be a salad or dessert
Either way it's good!
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{18} Cranberry Bread, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
2 cups flour
1/2 tsp. baking soda
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
Mix the above well.
In a separate bowl mix:
2 egg -- beaten
1/2 cup orange juice -- plus 1 tablespoon
2 Tbsp. melted butter
2 Tbsp. hot water
1/2 cup chopped nuts
1 1/2 cups halved cranberries
Preheat the oven to 350.
Mix the dry ingredients well.
In a separate bowl mix the wet ingredients.
Pour the wet into the center of the dry ingredients.
Beat with a wooden spoon.
Add the nuts and cranberries.
Pour into a greased & floured pan, bake 60 minues
(till toothpick comes out clean). Let cool 10 mi ues,
remove and cool on a wire rack.
Laura uses a regular size loaf pan. She usually doubles this recipe and makes two.
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{19} Macaroni Royale, submitted by Karen Gardner in Sheridan, Wyoming, varieze@actaccess.net
8 oz uncooked elbow macaroni ( or other type of pasta)
1 carton (6 oz) whipped cream cheese with chives (or add chives to regular cream cheese)
2 lbs ground beef
2 large onions, sliced
2 cans (8 oz each) tomato sauce
4 1/2 tsp salt (I feel this is way tooo much)
1Tbsp sugar (why??? Didn't use)
1 egg
1 cup (8 oz) sour cream…I used 1 1/2 cups
Cook macaroni according to package directions; drain.
Add cream cheese; toss until melted.
Transfer to a greases 9 x 13 x 2 baking dish
In a skillet cook ground beef and onios over medium heat until meat is no longer pink;
drain. Add tomato sauce, salt & sugar; mix well. Spread over macaroni mixture.
Combine egg & sour cream; spread over meat mixture.
Bake uncovered, at 350 for 45 min, or until lightly browned.
Yield 8-10 servings.
Taste of Home Ground Beef Cookbook
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{20} Crustless Bacon & Egg Quiche, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
8 strips bacon
1 1/2 cups milk
1/2 cup prepared biscuit mix
3 eggs
1/4 cup melted butter
salt and pepper
1 cup grated cheddar cheese
fry bacon crumble and set aside. in blender combine milk,
biscuit mix, eggs butter and spices. blend for
15 sec. pour into greased 9 inch pie pan. sprinkle bacon and
cheese on top of egg mixture, gently press into surface
with a fork. bake at 350 for 30 min. let sit 10 minutes before serving.
serves 6
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