Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

60 SECOND LEMON CHIFFON PIE

ACORN SQUASH STUFFED WITH WILD RICE

ALL AMERICAN APPLE PIE RECIPE

ALMOND JOY CANDY BARS

ANDOUILLE

APPLE MULLING SPICE

BASIC MEAT MIXTURE

BROCCOLI AND CHEESE SOUP

BROCCOLI WITH ONION JACK SAUCE

CACOONS

CHICKEN WITH ROASTED RED PEPPERS

CHILI

CHIVE MASHED POTATOES

CHOCOLATE COVERED CHERRIES

CHOCOLATE CUTOUT COOKIES

CHORIZO

CINNAMON CARROT CAKE

CINNAMON PANCAKE MIX IN A JAR

CLASSIC SAGE STUFFING

COUNTRY SAUSAGE

CRANBERRY MAPLE SAUCE

CRANBERRY SALAD

CRISPY CUMIN POTATOES

CURRIED CRACKERS

DAIRY STATE FUDGE

DIABETIC MELT AWAY CANDIES

GIBLET PAN GRAVY

GRANNY SMITH APPLE CAKE

HARIRA

HERB ROASTED TURKEY

HERBED SCALLOPED POTATOES

HOLIDAY SPAGHETTI SALAD

HONEY MUSTARD MARINADE

HOT GUACAMOLE SOUP

INDIAN PUDDING

INDIAN STYLE CHICKEN BREASTS

ITALIAN SAUSAGE

KIELBASA

LITE PUMPKIN PIE

MAKE AHEAD MASHED POTATOES

MAPLE ROAST TURKEY AND GRAVY

MARZIPAN BAKED APPLES

NANAS SUGAR COOKIES

NORWEGIAN LEFSE

OLD FASHIONED SEA FOAM CANDY

PEACH PRALINE PIE

PECAN PUMPKIN PIE

PINTO BEAN CHILI

PUMPKIN CHEESECAKE

PUMPKIN EGGNOG FLAN

RED BEANS AND RICE by ARVELLA

ROAST SIRLOIN

ROASTED GAME HENS FOR TWO

RUM CAKE

SAGE AND CLOVE CUSTARD

SAGE MARINATED STUFFED PORK CHOPS.do

SIMPLE CHORIZO

SPECIAL TURKEY SANDWICHES

SPINACH LASAGNA

SUGAR COOKIES

SUGAR COOKIES 02

SWEET AND SOUR CHICKEN

TAGLIATELLE WITH FRESH PORCINI

TOASTED CHILI PECANS

TWO WAY CRANBERRIES

ZESTY TURKEY

 

 

 

 

 

 

60 SECOND LEMON CHIFFON PIE

 

2 (8-ounce) cartons lemon chiffon yogurt

1 (8-ounce) carton frozen whipped topping, thawed

1 graham cracker pie crust

Lemon zest, optional

 

Fold yogurt and topping together and spoon into crust. Sprinkle with zest, if desired. Freeze until set.

 

Remove from freezer about 15 minutes before serving.

 

ACORN SQUASH STUFFED WITH WILD RICE

WALNUTS AND HICKORY-BAKED TOFU

Makes 8 servings

 

4 medium acorn squash (about 11/4 pounds each; see note), cut in half

1/4 teaspoon salt, plus additional to taste

Freshly ground pepper

Freshly ground nutmeg

4 tablespoons butter (divided)

11/2 cups uncooked wild rice blend or wild rice

13/4 cups vegetable or chicken broth

2 cups water

3 tablespoons olive oil

1 large yellow onion (about 12 ounces)

2 large cloves garlic, minced

2 large ribs celery, minced

1 large carrot, finely chopped

1 to 2 tablespoons chopped fresh sage leaves

1 to 2 tablespoons fresh thyme leaves

1/2 cup minced fresh parsley

1 8-ounce package hickory-baked tofu, cut into 1/4-inch dice

3/4 cup chopped walnuts or pecans, toasted (see note)

3/4 cup sweetened dried cranberries

 

Preheat oven to 350 degrees.

 

Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so the squash will sit level, and place cut side up on a rimmed baking sheet. If the squash is too hard to trim the top and bottom, do it after the squash is cooked.

 

Sprinkle each half with a little salt, pepper and nutmeg to taste. Cut 2 tablespoons of butter into 8 pieces and dot each squash half. Cover the pan with foil and bake until squash is just moist and tender, about 45 minutes.

 

Meanwhile, combine the rice, broth, 1/4 teaspoon salt and the 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes. Drain rice if there is still a lot of liquid in the pan.

 

In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low and cook the vegetables until crisp-tender, 5 minutes longer. Add the sage, thyme and parsley and sauté 1 more minute. Remove from the heat.

 

In a large bowl, combine the cooked rice, sautéed vegetables, tofu, nuts and cranberries. Taste and add more salt and pepper, and other seasonings, if needed. Mound the rice evenly into each squash half. Cut remaining 2 tablespoons butter into 8 pieces and dot squash halves. Cover the pan with foil and bake until rice mixture is heated through, about 20 minutes.

 

Make ahead: Make the entire dish ahead, wrap each stuffed squash in foil and refrigerate up to 3 days. Reheat uncovered in the microwave for about 5 minutes, or bake uncovered at 350 degrees for about 20 minutes.

 

Note: You can also stuff your favorite squash, such as delicata, sweet dumpling or buttercup. If you have stuffing left over, heat and serve as a side dish or use it in stuffed bell peppers.

 

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

 

Optional seasoning: If you like a curried or cumin flavor, season the rice to taste with curry powder or ground cumin, and add only 1 tablespoon of sage and 1 tablespoon of thyme.

 

ALL AMERICAN APPLE PIE RECIPE

Makes 8 to 10 servings

 

The perfect apple pie is different for each person. I have discovered that the main controversy over the perfect apple pie is the apple filling. It seems that half of apple pie lovers like the apples in the pie to be sweet and soft, much like applesauce, while the other half look for a pie with tart, crisp apples. This pie contains the best of both worlds, along with the addition of lemon juice to the crust for added flakiness and a layer of pecans for flavor and texture.

 

Crust:

 

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon granulated sugar

3/4 cup Crisco shortening

1 tablespoon lemon juice

3 to 5 tablespoons ice water

 

Filling:

6 sweet baking apples (such as Rome Beauty or Fuji)

6 tart baking apples (such as Granny Smith or Pippin)

1 tablespoon lemon juice

2 teaspoons ground cinnamon (divided)

1 teaspoon ground nutmeg

1/2 teaspoon salt

2 cups granulated sugar (divided)

5 tablespoons all-purpose flour (divided)

4 tablespoons butter (1/2 stick; divided)

1 cup chopped pecans

 

To make crust: Mix flour, salt and sugar, then cut in shortening until the mixture is the size of small peas. Add lemon juice, then mix in 1 tablespoon of ice water at a time until the dough just holds together. Form the dough into a ball, wrap with plastic wrap and refrigerate for at least 15 minutes.

 

To make filling: Core, peel and thinly slice all of the apples, keeping the tart and sweet apples separate. To the sliced sweet apples add 1 teaspoon of the cinnamon, the nutmeg, 1 cup of the sugar, 2 tablespoons of the flour and 2 tablespoons of the butter, and mix thoroughly. Cook the apple mixture in the microwave on high for 20 minutes or until apples are soft and mushy. Hand-mash the mixture until it has the consistency of a thick applesauce. Set aside.

 

To the sliced tart apples add the lemon juice and remaining cinnamon, the salt, and the remaining sugar and flour. Mix gently until the apples are thoroughly coated with the seasoning.

 

Preheat oven to 350 degrees.

 

Remove the dough from the refrigerator and separate into 2 balls, one slightly larger than the other. Start by rolling out the smaller ball on a floured surface from the center out, into a circle about 2 inches bigger than the pie pan (I use a 9-inch dull pie pan). Use plenty of flour on the rolling surface and on the rolling pin to prevent the dough from sticking. Slide the rolled dough into the pie pan, fitting it in with your fingers. Roll the larger ball out the same way and set aside.

 

Put the sweet apple mixture in the pie pan, spreading evenly. Put enough mixture in pan to leave about 1/2 inch of room at the top. Add the chopped pecans evenly over the sweet apple mixture. Add the tart apple mixture on top, making a mound in the middle. This makes a well-formed apple pie. Put as much of this mixture in the pie as you can. Wet the edges of the bottom pie crust with your finger so the top crust will adhere to it. Cut the remaining 2 tablespoons butter into small lumps and evenly distribute on the top of the apples. Place the top crust on the pie, pressing the 2 overhanging crusts together. Roll overhang to the pie rim, then place index finger of one hand on the inside of crust rim, and thumb and index finger of other hand on the outside. Pinch crust into V shape along entire edge. Pinch again to sharpen.

 

Pierce the top crust with a fork in several places so steam can escape, being creative. Sprinkle some sugar on top of the pie. Position rack in lower-middle portion of oven so bottom crust turns out flakier and the edge has less of a chance of getting too brown. (Aluminum foil placed around the edge of the pie will also prevent over-browning.) Place pie in the preheated oven for 50 to 60 minutes. Place a cookie sheet in the bottom of the oven to catch any drips. Check the pie at 45 minutes. Pie is done when it has a golden brown color. From Nick Hooten

 

ALMOND JOY CANDY BARS

 

5 Oz. Sweetened condensed milk

1 tsp. Vanilla extract

2 Cups Powdered sugar

14 Ounces Premium shredded coconut - OR flaked coconut

24 Ounces Milk chocolate chips

1 Cup Whole dry roasted almonds

 

Blend the condensed milk and vanilla. Add the powdered sugar to the above

mixture a little at a time, stirring until smooth. Stir in the coconut. The

mixture should be firm. Pat the mixture firmly into a greased 9x13x2-inch

pan. Chill in the refrigerator until firm. In a double boiler over hot, not

boiling water, melt the chocolate, stirring often. You may also use a

microwave. Remove the coconut mixture from the refrigerator and cut it into

1x2-inch bars. Put 2 whole almonds atop each bar. Set each coconut bar onto

a fork and dip it into the chocolate. Tap the fork against the side of the

pan or bowl to remove any excess chocolate. Air dry at room temperature on

waxed paper for several hours. You may speed up the process by putting in

the refrigerator for 30 minutes.

 

ANDOUILLE

 

1 pound Basic Meat Mixture (see recipe in this collection)

1/4 teaspoon pepper

1/4 teaspoon rubbed sage

1/4 teaspoon ground marjoram

1/4 teaspoon dried thyme

Dash of ground bay leaves

1/8 teaspoon minced garlic

1 tablespoon dry white wine

1 yard sausage casing

1/2 cup water

 

Combine first 8 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 5 minutes or until browned, turning occasionally.

 

Note: To make eight (2-ounce) patties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side or until browned. 4 srv.

 

APPLE MULLING SPICE

 

3 ounces Cinnamon Sticks

1 ounce Whole Nutmeg

1/3 cup Dried Orange -- chopped

1/3 cup Dried Lemon Peel -- chopped

1/4 cup Whole Allspice

1/4 cup Whole Cloves

1 ounce Crystallized Ginger -- chopped finely

 

Cut doubled layers of cheesecloth into fourteen 5-inch squares. Have fourteen 10-inch-long pieces plain white string ready. Put cinnamon sticks and nutmegs in a plastic bag and crush with a rolling pin or a small heavy skillet until broken in small pieces. Mix with remaining ingredients. Tie 3 generous tablespoonfuls in each cheesecloth square. Makes 14 bags.

 

To mull wine, stir in a 2-quart pan over medium heat, until sugar dissolves:

 

1/2 cup water

1/3 cup sugar Add

 

3-1/4 cups wine

the spice bag.

 

Reduce heat to low, cover and heat very gently until mixture is very hot but not boiling, about 20 minutes. Discard spice bag.

 

To mull cider, just add spice bag to 8 cups apple cider in a 2-1/2 to 3-quart pan. Bring to a boil, reduce heat, cover, and simmer 30 to 35 minutes. Discard spice bag.

(Each spice bag holds enough to mull a 750 ml bottle of red wine - about

3-1/4 cups - or a half gallon - 8 cups - apple cider.) from RF4RP

 

BASIC MEAT MIXTURE

 

4 pounds boneless, skinless turkey breast

2 pounds boneless pork loin

2 tablespoons browning-and seasoning sauce

1 teaspoon salt

 

Position knife blade in food processor bowl; add half of turkey, pork, and seasonings. Process until smooth. Repeat procedure with remaining ingredients.

Yield: 6 pounds

 

BROCCOLI AND CHEESE SOUP

 

1 cup chopped broccoli

1/2 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup uncooked rice

1 can of fat free chicken broth

3 or 4 oz of light Velveeta or similar product, chopped into cubes

1 small can of evaporated skim milk

1 tsp of Worcestershire sauce, if desired.

 

In a sauce pan add the chicken broth and 1 can of water. Add the

vegetables and rice. Bring to a boil and simmer until rice is tender and

liquid has reduced by at least half. Add the cheese and milk and stir

until well-blended and Worcestershire sauce. The soup should be thick and

not need any thickening.

 

Makes 4 servings. It is good served with Italian or any kind of coarse bread, and fruit salad. You can substitute other vegetables such as cauliflower.

 

BROCCOLI WITH ONION JACK SAUCE

Makes 8 servings

 

2 tablespoons butter or margarine

1 large onion, coarsely chopped (2 cups)

2 tablespoons all-purpose flour

11/2 cups milk

1 cup shredded Monterey jack cheese (4 ounces)

Salt and ground pepper, to taste

3 pounds fresh broccoli, cut up

 

Melt butter in medium saucepan over medium heat. Add onion and cook until tender, about 8 minutes. Stir in flour. Add milk; cook and stir for several minutes until sauce thickens and comes to a boil. Stir in cheese until it melts; season with salt and pepper. Meanwhile, cook broccoli until tender-crisp. Drain well. Place broccoli in shallow serving dish and top with onion sauce.

 

CACOONS

 

1/2 pound Butter or Margarine

1/2 teaspoon Vanilla

2 cups Flour

6 tablespoons Powdered Sugar

1 1/3 cups Pecans or Walnuts -- (chopped)

 

Mix softened butter with vanilla, flour and nuts until a soft dough forms. Roll dough into walnut sized balls and bake on a greased cookie sheet at 350 degrees F for 20 minutes. Roll semi-cooled cookies in powdered sugar. RF4RP

 

CHICKEN WITH ROASTED RED PEPPERS

 

4 boneless and skinless chicken breast halves

1/2 tsp. Salt

1/4 tsp. pepper

2 - 7oz. Jars roasted red peppers with liquid

4 minced garlic cloves

1/4 - 1/2 cup white cooking

1 tsp. Vinegar

Parsley

 

In olive oil flavored spray, brown chicken. Add all other ingredients and

simmer until hot. Serve with pasta or rice.

 

CHILI

Makes 4 servings

1 pound lean ground beef

1/2 cup chopped onion

1 to 3 tablespoons chopped fresh jalapeno chili, stems, seeds and membrane

removed (see note)

1 141/2-ounce can no-salt-added stewed tomatoes, not drained

1 15-ounce can no-salt-added pinto beans, not drained

1/2 cup water (more as needed)

1/4 cup stout or beer (regular, light or non-alcoholic)

1 tablespoon Chili Powder (recipe follows) or commercial no-salt-added variety

2 teaspoons ground cumin

1/2 teaspoon dried oregano, crumbled

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon cayenne (optional)

 

Heat a Dutch oven over high heat. Cook beef until brown, 3 to 4 minutes, stirring frequently. Put beef in a colander and rinse with hot water to remove excess fat; drain well. Wipe Dutch oven with paper towels.

 

Reduce heat to medium-high. Return beef to Dutch oven and add onion and jalapeno. Cook for 2 to 3 minutes or until onion is translucent, stirring occasionally.

 

Stir in tomatoes, beans, water, beer, chili powder, cumin, oregano, salt, pepper and cayenne. Reduce heat and simmer, covered, for 1 hour 30 minutes, stirring occasionally. Add water as needed for desired consistency.

 

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

 

Chili Powder

 

3 tablespoons paprika

2 teaspoons dried oregano, crumbled

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon garlic powder

1/4 teaspoon cayenne

 

In a small bowl, stir together paprika, oregano, cumin, turmeric, garlic powder and cayenne until well-blended. Store in a jar with a tight-fitting lid in a cool, dark, dry place for up to six months. Makes 1/4 cup, 1 teaspoon per serving.

 

CHIVE MASHED POTATOES

Makes 6 servings Time: 55 minutes

 

11/2 cups coarsely chopped chives

Salt to taste

1/2 cup grape-seed or other neutral oil, or more as needed

3 pounds Yukon gold potatoes, peeled

4 tablespoons unsalted butter, softened (1/2 stick)

3/4 cup whipping cream, half-and-half or whole milk, heated

 

Place chives, a pinch of salt and oil in blender. Blend, stopping occasionally to scrape down sides, until chives form a smooth puree, 2 to 3 minutes. If necessary, drizzle in more oil until chives break down. Set aside. (The puree can be scraped into an airtight container and refrigerated for up to 3 days or frozen for up to a month.)

 

Put potatoes in a medium pot, and add enough water to cover by at least 2 inches. Add salt. Bring to a boil, reduce heat and simmer until a skewer glides easily through potatoes, 30 to 35 minutes. Drain potatoes, and let rest in strainer to dry, about 5 minutes.

 

Run potatoes through ricer and into empty pot set over low heat. Beat in butter with wooden spoon. When butter melts, beat in the hot cream with a spoon. Season with salt. Beat in the chive puree. Adjust seasonings and serve immediately. From Wylie Dufresne, chef, 71 Clinton Fresh Food

 

CHOCOLATE COVERED CHERRIES

 

1 14 oz. can sweetened condensed milk

2 tablespoons plus 2 tsp. light corn syrup

1 teaspoon almond extract

2 pounds powdered sugar -- (8 cups)

maraschino cherries -- with stems

melted chocolate coating

 

Fondant: Mix milk, corn syrup, almond extract and powdered sugar until like clay.

 

Form rounded teaspoonful into a circle and wrap around cherries. Place on waxed paper lined cookie sheets and refrigerate for 20 minutes-2 hours.

 

Hold by stems and dip in melted chocolate. Return to cookie sheet and refrigerate 10 minutes to firm up coating.

 

Store loosely covered at room temperature for one week, then refrigerate up to one month. (Must be stored a week to liquefy centers.) from Vivian Oaks at RF4RP

 

CHOCOLATE CUTOUT COOKIES

Makes about 48 cookies

 

1 cup plus 4 tablespoons butter or margarine, at room temperature (21/2 cubes)

1 3/4 cups powdered sugar, sifted

1 egg, at room temperature

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon salt

 

Using an electric mixer, cream the butter and powdered sugar until light and fluffy, about 2 minutes. Mix in the egg and beat for another minute. Add the flour, cocoa and salt; mix until incorporated.

 

Divide the dough into 3 parts. Flatten each into a disc and wrap in plastic wrap. Refrigerate until firm, up to 5 days; or freeze.

 

To make cookies, preheat the oven to 325 degrees.

 

Let the dough stand at room temperature until soft enough to roll but still very cold. (Thaw frozen dough in refrigerator first.) Roll 1 disc between 2 sheets of wax paper to 1/4-inch thickness; freeze in the paper. Continue with the remaining dough, rolling and freezing.

 

Remove from the freezer, 1 sheet at a time, and cut into desired shapes, using cookie cutters. Re-roll and cut scraps until all dough is used. Place cookies on baking sheets that are either greased or lined with parchment paper.

 

Bake 8 to 12 minutes, or until cookies begin to brown around the edges and are slightly firm to the touch. Do not over-bake, because cookies firm up as they cool. Cool slightly on the baking sheets; while cookies are still warm, remove with a spatula to racks. Cutout cookies freeze beautifully.

 

How to decorate cutout cookies

 

Cookies may be decorated before or after baking. To decorate before baking, sprinkle with chopped nuts, candied sprinkles or colored sugar. To decorate after baking, frost with dark or white chocolate, melted in the microwave or the top of a double boiler over hot water, or with frosting. Spread the frosting with a small knife or pipe it through a pastry bag. Supermarkets sell prepared colored frostings in plastic tubes with attached piping tips. Use a dot of chocolate or frosting to attach candies. To sandwich 2 cookies together, spread chocolate or jam between them.

 

To make a cookie place card, use frosting to write a name on one cookie. Place a dab of frosting in the center of another cookie and use it as a stand to support the decorated cookie upright. Support it until it dries.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. Adapted from "Season's Greetings" by Marlene Sorosky

 

CHORIZO

 

1 pound Basic Meat Mixture (see recipe in this collection)

1/4 cup white vinegar

1 tablespoon dry sherry

2 teaspoons paprika

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Pinch of ground coriander

Pinch of ground ginger

1/2 teaspoon browning-and seasoning sauce

2 cloves garlic, crushed

1 yard sausage casing

1/2 cup water

 

Combine first 14 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion through funnel into each casing; twist ends. Bring water to a boil in a nonstick skillet; add sausage. Cover, reduce heat, and simmer 10 minutes. Uncover and cook over medium heat 5 minutes or until browned, turning occasionally. Yield: 4 servings

 

CINNAMON CARROT CAKE

diabetic carrot cake:

 

2 cups flour

1 1/4 cups sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 cup unsweetened applesauce

1/4 cup plus 2 tablespoons fat-free egg sub.

2 1/2 cups (packed) grated carrots (about 5 med.)

2 teaspoons vanilla extract

1/2 cup chopped walnuts

 

Fluffy Cream Cheese Frosting

 

8 oz. non-fat cream cheese

1 tablespoon skim milk

1 teaspoon vanilla extract

sugar sub. equal to 1/3 cup sugar

1 1/2 cups light whipped topping

 

Place four, sugar, soda and cinnamon in a large bowl and stir to mix well.

Add applesauce, egg sub., carrots and vanilla and stir to mix well. Stir in

walnuts. Coat 9 x13 pan with nonstick cooking spray. Spread batter evenly

in the pan. Bake at 325 for 35 minutes or until done. Cool to room temp.

To make frosting, beat cream cheese, milk, vanilla and sugar sub. with an

electric mixer until smooth. Fold in whipped topping. Spread frosting over

cooled cake. Cut into 2 x 3 inch squares and serve immediately or

refrigerate.

 

CLASSIC SAGE STUFFING

Makes 12 servings, enough to stuff a 12- to 15-pound bird

 

The celery and onion mixture may be combined with the parsley and seasonings several days ahead and refrigerated. Leave cubed bread at room temperature. Mix together right before stuffing the turkey.

 

1/2 cup butter or margarine (1 stick)

1 cup chopped celery (about 2 ribs)

3/4 cup minced onion

1/4 cup chopped fresh parsley

3 quarts dry day-old bread cubes (12 cups; about 2 pounds bread)

1 teaspoon salt

11/2 teaspoons dried sage, crumbled

1 teaspoon poultry seasoning

1/2 teaspoon ground black pepper

Water or chicken broth

 

Melt butter in a large pot. Add celery and onion; sauté until nearly tender. Add parsley, bread cubes, salt, sage, poultry seasoning and pepper. Brown bread mixture lightly, if desired. Moisten with a little water or chicken broth only if bread mixture is dry. Stuff thawed bird and roast immediately. Roast according to turkey roasting chart in this issue. Stuffing is done when it reaches 165 degrees F on an instant-read thermometer. Immediately remove stuffing from the cavity.

 

To cook stuffing separately: Omit the water and add one 14.5-ounce can of chicken broth to mixture. Place stuffing in a buttered 3-quart baking dish, cover and cook for 30 minutes at 325 degrees; uncover and cook another 15 to 20 minutes.

 

Giblet stuffing: Finely chop cooked giblets and cook with celery and onion a few minutes before combining with rest of ingredients.

 

Cornbread stuffing: Substitute 6 cups (11/2 quarts) cornbread crumbs for the same amount of bread cubes in recipe. A little liquid is usually required for this; moisten with cooking broth from giblets, chicken broth or egg.

 

Apple stuffing: Add 2 to 3 cups finely chopped raw apples to stuffing mixture.

 

Chestnut stuffing: Use mashed or cut-up cooked chestnuts to replace 2 to 4 cups of the bread cubes.

 

Mushroom stuffing: Add 1/4 to 3/4 pound chopped, sautéed mushrooms to any of the above variations.

 

Oyster stuffing: Substitute 4 cups (1 quart) raw oysters for 4 cups of the bread cubes. Add oyster liquid and about 1/4 cup lemon juice

 

COUNTRY SAUSAGE

 

1 pound Basic Meat Mixture (see recipe in this collection)

1 teaspoon rubbed sage

1/2 teaspoon black pepper

1/4 teaspoon dried crushed red pepper

Vegetable cooking spray

 

Combine first 4 ingredients; shape into eight (2-ounce) patties. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Cook sausage patties 3 minutes on each side or until browned. Yield: 4 servings

 

CRANBERRY MAPLE SAUCE

Makes 2 cups

 

2 cups fresh cranberries

1 cup maple syrup

1 cup water

1/4 teaspoon ground allspice (optional)

 

In a saucepan, combine cranberries, maple syrup and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and cook, stirring often, for about 15 minutes, until berries have burst and sauce has thickened. Stir in allspice, if desired.

 

Cool and serve at room temperature. This sauce is at its best when it is made several hours in advance so that flavors will blend.

 

CRANBERRY SALAD

 

1 cup fresh cranberries

1 cup water

6 pkgs. artificial sweetener

1 pkg. (small) sugar free Cranberry Jell-O

3/4 cup chopped celery

14 pecan halves

1 apple chopped (Red Delicious is a good choice for this recipe)

1/4 tsp. salt

 

Cook cranberries in water until they "pop". Add sweetener and cook 5 minutes.

Remove from heat and add Jell-O to hot cranberries. Add celery, apple, nuts

and salt. Pour into serving bowl and refrigerate until well set. Serves: 4

 

CRISPY CUMIN POTATOES

makes 6 servings

 

The toasted cumin seeds integrate the flavors of this entire holiday menu in the most pleasing way. More pleasing still: The potatoes can be boiled and chilled a day ahead. Grapeseed oil cooks at a very high temperature and makes these potatoes especially crisp.

21/2 pounds large waxy potatoes, such as Yukon gold or red bliss

6 tablespoons grapeseed oil

11/2 teaspoons cumin seeds

 

Scrub potatoes but do not peel. Place in a pot with enough salted water to cover. Bring to a boil. Lower heat to medium, cover pot and cook until tender, about 30 minutes. Drain potatoes. Let cool and refrigerate until very cold.

 

Peel potatoes and cut into 1-inch chunks.

 

Heat oil in a large nonstick skillet. Add cumin seeds and cook for 30 seconds. Add potatoes and cook over medium-high heat for 10 to 15 minutes, turning often so that all sides get crisp.

 

Sprinkle with salt and freshly ground black pepper. Serve immediately.

 

CURRIED CRACKERS

Makes 12

 

1/2 cup all-purpose flour

Pinch of salt

1 teaspoon curry powder

1/4 teaspoon cayenne pepper

1 tablespoon chopped cilantro

2 tablespoons water

 

Preheat oven to 350 degrees.

 

Sift the flour and salt into a mixing bowl, then add the curry powder and cayenne pepper. Make a well in the center and add the chopped cilantro and water. Gradually incorporate the flour and mix to a firm dough.

Turn the dough onto a lightly floured surface, knead until smooth, then allow to rest for 5 minutes.

 

Cut the dough into 12 even-sized pieces and knead each into a small ball.

 

Roll each ball out very thinly to a 4-inch round, sprinkling more flour over the dough if necessary to prevent it from sticking to the rolling pin.

 

Arrange the rounds on two ungreased baking sheets. Bake for 15 minutes, turning over once during cooking. Transfer to a wire rack to cool.

 

DAIRY STATE FUDGE

 

1 eight ounce block cream cheese, softened

2 tablespoons butter

2 pounds white almond bark

1 1/2 cups chopped pecans

 

Beat cream cheese until fluffy and set aside. In double boiler, melt butter and almond bark. Cook until bark is melted. Pour mixture over cream cheese. Beat until smooth and glossy, about 10 minutes. Stir in pecans and pour into buttered nine inch square pan. Chill until "softly hard," then cut into squares and chill until completely hard. From experience I can tell you to use a good quality almond bark. I used one store brand that worked fine. Another off-brand didn't work at all. Also, don't make this with chocolate almond bark. It has too much fat in it.

from Martie at RF4RP

 

DIABETIC MELT AWAY CANDIES

1 1/2 pounds Milkcote -- (chocolate coating)

2/3 cup Vegetable Shortening -- (melted)

4 drops Peppermint Oil

As needed Milkcote

In the top of a double boiler, melt milkcote coating over hot, not boiling, water. Add shortening and peppermint, a little at a time, mixing well after each addition. Chill chocolate mixture in the refrigerator until of a soft custard consistency. Place in a mixing bowl and beat for 30 seconds. DO NOT OVER BEAT. Pour into a waxed paper-lined 9 x 13-inch pan. Cover with waxed paper and tap pan to level mixture. Place in refrigerator until firm but not hard. Cut into squares. Dip in additional melted and cooled milkcote coating.

Note: Milkcote can be purchased in the diabetic foods section of your grocery store. If you cannot find a diabetic 'almond bark' chocolate coating in your area, you can purchase some at: http://www.diabeticdelights.com/sugarfree.html

 

GIBLET PAN GRAVY

 

Turkey neck and giblets

3 cups water

2 celery tops

2 green onions

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

 

Place neck and giblets, except the liver, in a saucepan with water, celery tops and green onions. Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender.

 

Strain broth and reserve.

 

Chop cooked giblets and combine with chopped liver.

 

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil. Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened. Season to taste with salt and pepper.

 

GRANNY SMITH APPLE CAKE

 

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground nutmeg

2 cups diced Granny Smith apple (about 12 oz.)

1/4 cup chopped pecans

2 cups granulated sugar

1 cup applesauce

1 tsp vanilla extract

3 large eggs

Cooking spray

 

Icing:

1/2 cup butter or stick margarine, softened

1 (8oz) block fat-free cream cheese, softened

1-1/3 cups powdered sugar

1 tsp vanilla extract

 

Preheat oven to 325°

 

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through nutmeg) in a large bowl; stir with a whisk. Add apple and pecans; toss gently to combine. Make a well in center of mixture. Combine granulated sugar, applesauce, 1 tsp vanilla, and eggs in a bowl; beat with a mixer at medium speed until well-blended. Add to flour mixture. Stir just until moist. Spoon batter into a 13 x 9 inch baking pan coated with cooking spray. Bake at 325° for 55 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack.

 

To prepare icing, beat butter and cream cheese with a mixer at medium speed

until smooth. Add powered sugar and 1 tsp vanilla; beat just until blended.

Spread icing over cake. Yield: 16 servings.

 

After spooning 1/2 of the batter into baking pan, you can drizzle with Marzetti's Fat Free Carmel Dip (as much or little as you want - you can find it in the produce section), then spoon on the other half of the batter. Before baking, you can sprinkle the top with 1/2 cup brown sugar mixed with 1 tsp cinnamon and eliminate the icing.

 

HARIRA

Makes 6 servings

 

" This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste. "

 

1 pound cubed lamb meat

1 teaspoon ground turmeric

1 1/2 teaspoons ground black pepper

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cayenne pepper

2 tablespoons margarine

3/4 cup chopped celery

1 onion, chopped

1 red onion, chopped

1/2 cup chopped fresh cilantro

1 (29 ounce) can diced tomatoes

7 cups water

3/4 cup green lentils

1 (15 ounce) can garbanzo beans, drained

4 ounces vermicelli pasta

2 eggs, beaten

1 lemon, juiced

 

1 Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.

2 Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.

3 About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

 

HERB ROASTED TURKEY

WITH MUSHROOM GRAVY

 

10-12 pound turkey

4 sprigs fresh thyme

4 sprigs fresh rosemary

1 medium onion ,quartered

The peel of one lemon, cut into strips

1 cup dried mushrooms, reconstituted (reserve 1 cup liquid)

1 cup low-sodium chicken broth

2 tablespoons dry white wine

2 teaspoons potato starch

1/2 teaspoon dried chives

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Preheat oven to 325 F.

 

Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels.

 

Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs at even intervals under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan.

 

Roast turkey 3-1/2 to 4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving. Remove skin before eating.

 

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.

 

 

HERBED SCALLOPED POTATOES

PROVENCAL STYLE

Makes 4 servings

 

Scalloped potatoes always seem special. It's hard to believe that this creamy Provencal-style variation of the famous pommes de terre Dauphinoise is made with not one drop of milk or cheese.

13/4 cups vegetable or chicken broth

4 cloves garlic, crushed

2 large fresh sage leaves

2 large bay leaves

6 black peppercorns

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme leaves

Salt to taste

3 russet potatoes, peeled and cut into 1/8-inch-thick slices (about 3 pounds)

2 tablespoons extra-virgin olive oil (divided)

 

Combine broth, garlic, sage, bay leaves, peppercorns, rosemary, thyme and salt in small saucepan. Bring to a boil over high heat. Immediately remove the pan from the heat. Cover and let stand for 30 minutes to 1 hour.

 

Preheat the oven to 425 degrees. Lightly grease a 21/2-quart baking dish. Arrange the potatoes as flatly as possible in the dish. Strain the broth over the potatoes, discarding the solids. The potatoes will not be completely covered by the liquid. Drizzle tops of potatoes with 1 tablespoon of the olive oil.

 

Bake, uncovered, for 20 minutes. Remove the dish from the oven. Using a wide spatula, turn the potatoes over, pressing down gently to immerse them as much as possible in the liquid. Drizzle the tops of the exposed potatoes with the remaining 1 tablespoon of olive oil. Bake 25 to 30 minutes or until potatoes are tender, the liquid is reduced and the top is nicely browned. Serve at once.

 

Note: The liquid in the baking dish should be of a creamy consistency. If the potatoes are done but too much liquid remains, remove some with a bulb baster.

 

Make ahead: The broth can be strained into a container and stored, covered, in the refrigerator for 2 or 3 days before completing the dish. From "The Mediterranean Vegan Kitchen" by Donna Klein

 

HOLIDAY SPAGHETTI SALAD

 

2 c. dry spaghetti, broken in small pieces

6 apples, diced ( Gala or Jonathan are best)

1- 20 oz. can crushed pineapple, drained

2 c. Cool Whip

1/2 c. nuts (optional)

Dressing:

4 eggs

1/4 c. lemon juice

1 1/2 c. sugar

 

Mix eggs, sugar and lemon juice in saucepan and cook til thick. Cool. Cook the spaghetti; rinse and cool. Mix apples and pineapple in cooled spaghetti. Mix in the cooked dressing and refrigerate several hours or overnight Just before serving, add Cool whip and nuts. from Shirley at RF4RP

 

HONEY MUSTARD MARINADE

from the OUTBACK STEAKHOUSE

 

1/2 cup Grey Poupon Dijon mustard

1/2 cup honey

1 1/2 tsp vegetable oil

1/2 tsp lemon juice

 

Use an electric mixer to combine the Dijon mustard, honey, oil & lemon juice in small bowl. Whip mixture for about 30 seconds. The Outback near me will sell you a container of the dressing to take home but it's $5 for a pretty small container...

from Jenne at RF4RP

 

INDIAN PUDDING

Serves 6

 

4 cups milk

1 cup maple syrup

1/4 cup butter

2/3 cup cornmeal

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 1/2 cups dried currants or raisins

Vanilla ice cream (optional)

 

Preheat oven to 300 degrees.

 

In a saucepan over medium heat, combine 3 cups milk and maple syrup. Heat until just boiling and add butter.

 

In a bowl, combine cornmeal, ginger and nutmeg. Gradually stir cornmeal mixture into hot milk. Reduce heat to low and cook until thickened, about 10 minutes. Fold in currants or raisins. Spoon mixture into a buttered 2-quart casserole. Pour remaining milk over pudding; do not stir.

 

Bake pudding for 21/2 hours, or until all the milk has been absorbed and top is golden brown. Serve warm, topped with vanilla ice cream, if desired.

 

INDIAN STYLE CHICKEN BREASTS

WITH VEGETABLES

 

The cooking of the Far East features many aromatic spices, such as cardamom, black pepper, cumin, coriander and cloves, roasted and ground together to create Garam Masala. This seasoning blend adds the "just-right", slightly exotic flavor to this easy chicken dish. Serves 4

 

4 chicken breast halves, bone-in (about 2 pounds)

1 tablespoon vegetable oil

1 large onion, cut in thin strips

2 medium tomatoes, chopped (about 1 1/2 cups)

1 large carrot, peeled and cut into 2-inch julienne strips (about 1 cup)

1/2 teaspoon McCormick(r) Gourmet Collection(tm) Garlic Salt

1/4 cup water

2 teaspoons McCormick(r) Gourmet Collection(tm) Garam Masala, divided

fresh cilantro

 

1. Remove excess fat from chicken; rinse and pat dry. Heat oil in large nonstick skillet over medium-high heat. Sauté chicken, skin-side-down, 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer.

 

2. Add tomatoes, carrot, garlic salt and water (push carrot down into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala over all; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally or until chicken and vegetables are tender.

 

3. Remove chicken to serving plate (cover with foil to keep warm). Add remaining garam masala to skillet mixture; bring to boil. Cook, stirring, 2-4 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired.

 

ITALIAN SAUSAGE

 

1 pound Basic Meat Mixture ( see recipe in this collection)

1 teaspoon fennel seeds, crushed

3/4 teaspoon coriander seeds, crushed

3/4 teaspoon dried parsley flakes

1/2 teaspoon pepper

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 yard sausage casing

Vegetable cooking spray

 

Combine first 7 ingredients; divide into four (4-ounce) portions. Cut casing into four (8-inch) pieces; slip one end of each casing over sausage funnel tip. Force each portion of meat mixture through funnel into each casing; twist ends. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Cook sausage until browned, turning occasionally.

 

Note: To make eight (2-ounce) pat ties, cook meat in a nonstick skillet coated with cooking spray over medium heat 3 minutes on each side. Serves 4

 

KIELBASA

 

Hickory chips

1 pound Basic Meat Mixture (see recipe in this collection)

4 ounces low-fat ground beef

1 clove garlic, crushed

1/2 teaspoon finely chopped onion

1-1/2 teaspoons ground coriander

1/2 teaspoon ground mace

1/2 teaspoon sugar

1-1/8 yards sausage casing

 

Soak chips in water 1 hour; drain. Wrap chips in aluminum foil, and make several holes on top and sides of foil. Light gas grill on one side; place foil wrapped chips directly on hot coals. Place grill rack over chips, and place a pan of water on rack. Let burn 10 to 15 minutes. Position knife blade in food processor bowl; add Basic Meat Mixture and next 6 ingredients. Process until smooth, stopping once to scrape down sides. Divide into five (4-ounce) portions. Cut casing into five (8-inch) pieces; slip one end of each casing over sausage funnel tip. Using the handle of a wooden spoon, force each portion of meat mixture through funnel into each casing; twist ends.

 

Arrange sausage on prepared grill rack opposite water; cook, covered, 45 minutes or until internal meat thermometer registers 170 degrees F., turning occasionally. Yield: 5 servings

 

LITE PUMPKIN PIE

(crustless)

 

2 cups canned pumpkin

2 cups water

1 cup low-fat milk powder (equal to 4 cups low-fat milk)

2 eggs

3/4 cup brown sugar Twin (R)

1/2 tsp Morton Lite Salt (R) Mixture

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp ground cloves

 

Mix all ingredients.

Pour into a 9-inch glass pie pan sprayed with non-stick spray.

Bake in a preheated 350F oven for 1 hour, or until knife inserted in center

of pie comes out clean. Serve warm or let sit and serve.

 

MAKE AHEAD MASHED POTATOES

Makes 12 servings

 

This can be made up to a week ahead. If preparing ahead, place in an ovenproof baking dish, allow to cool slightly, cover and refrigerate.

 

5 pounds potatoes, peeled and quartered (about 15 medium)

6 ounces light cream cheese

1 cup light sour cream

2 teaspoons onion powder

1 teaspoon salt

1/2 teaspoon black pepper

2 egg whites, slightly beaten

1 tablespoon margarine

 

Cook potatoes in large pot of boiling water until tender, about 20 minutes. Drain; mash until there are no lumps. Add cream cheese, sour cream, onion powder, salt, pepper and egg whites; blend well. Spray a 9-by-13-inch casserole with nonstick cooking spray. Add potato mixture. Dot with margarine. Cool slightly, cover and refrigerate up to 7 days. Take out of refrigerator 30 minutes before baking. Preheat oven to 350 degrees. Bake, covered, 40 minutes or until steaming hot in center.

 

Note: Alternately, potatoes can be reheated in a slow-cooker. Take potatoes out of refrigerator about 31/2 hours before you plan to serve them. Place in slow-cooker. Dot with margarine or butter. Cook on low heat for 3 hours, stirring once or twice. They can be held an additional 30 minutes or more.

 

MAPLE ROAST TURKEY AND GRAVY

 

" A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh majoram is unavailable, 2 teaspoons of dried majoram may be substituted. "

 

2 cups apple cider

1/3 cup real maple syrup

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

2 1/2 teaspoons lemon zest

3/4 cup butter

salt and ground black pepper to taste

14 pounds whole turkey, neck and giblets reserved

2 cups chopped onion

1 cup chopped celery

1 cup coarsely chopped carrots

2 cups chicken stock

3 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 bay leaf

2 tablespoons apple brandy (optional)

 

1 Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).

2 Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.

3 Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.

4 Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.

5 Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.

6 To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.

 

MARZIPAN BAKED APPLES

WITH APPLE CIDER GRANITA

Makes 6 servings

 

1 quart fresh pasteurized apple cider (4 cups, divided; see note)

6 large Rome apples (about 1/2 pound each)

6 ounces marzipan

Put 2 cups apple cider in a pie tin and place in freezer to make granita. Break up ice crystals with a fork every 30 minutes until cider freezes. This should take 2 to 3 hours.

 

Preheat oven to 350 degrees.

 

Wash apples but do not peel. Remove cores from apples, leaving 1 inch at the bottom. Fill each apple with approximately 2 tablespoons marzipan, packing it in well and forming a 1/4-inch-high mound on top. Flatten slightly to form a 3/4-inch-diameter "button."

 

Place filled apples in a pan large enough to hold them with some space in between. Pour remaining 2 cups cider over apples. Bake 40 minutes, basting often with cider.

 

Transfer apples with slotted spoon to 6 flat soup plates. Put cider from baked apples in a small nonstick skillet. Cook until syrupy, then strain through a fine-mesh sieve. Pour a little syrup over each apple and let cool.

 

Right before serving, place granita in bowl of food processor. Process until smooth. Serve a large scoop of granita on top of or alongside each apple. Serve immediately.

 

Note: Do not use canned apple cider. Look for fresh pasteurized cider in the refrigerated section of the supermarket where other juices are sold.

 

NANAS SUGAR COOKIES

 

1 cup Butter

2 1/2 cups Sugar

3 Eggs

1/4 cup Sherry

4 1/2 - 5 cups sifted flour

1/2 tsp. Salt

1/2 tsp. Nutmeg

1/2 tsp. Baking powder

1 tsp. Vanilla

 

All ingredients should be at room temperature. Cream butter and sugar until

creamy. Add eggs, one at a time, beating well after each addition. Add sherry and vanilla and beat well. Sift dry ingredients together and stir into creamed mixture until soft dough forms. Drop dough by rounded tablespoons onto ungreased cookie sheet and flatten with the bottom of a juice glass coated with colored and/or decorative sugar. Bake at 375 degrees for 8-10 minutes.

by Rosemary Cerny at RF4RP

 

NORWEGIAN LEFSE

In my area of North Dakota, the heritage is mostly Norwegian and one of the Norwegian foods is "Lefse" pronounced "leff - sa". It's a tortilla-like bread made from potatoes and flour. It is most popular during the holidays and is almost

certain to be on the table at Thanksgiving and Christmas and is a huge attraction at fall bazaars and bake sales. Traditionally you put butter and sugar on it, but anything goes. I like to wrap cheese in it. I've seen peanut butter in it - my dad even has put a whole green onion on it with a little butter (that's where I draw the line).

Lefse making is an art passed down generation to generation. No one has the same recipe (some don't use a recipe) and everyone has a little different technique. And each batch may turn out different than the last.

Norwegian Lefse

9 cups mashed potatoes

1/3 cup cream

1 1/4 cup butter

1/4 cup sugar

4 tsp. salt

3/4 tsp. baking powder

1/2 cup flour for each cup of potatoes

I usually mash the potatoes and then measure them. To ensure no lumps - put the potatoes through a "ricer". While fairly warm mix in the butter, cream, sugar. Let that mixture cool in the fridge. Add the flour, salt, baking powder and mix with

hands until a dough forms - similar to pie dough. Roll the dough into 2 logs (approximately 3" dia.) and then cut each log into pieces about 1" thick. Place those pieces on platter (separate layers with waxed paper). Place in the fridge to take out one at a time to roll. Use a pastry board and cloth, and a lefse roller (some just use a regular rolling pin). Roll each piece out flat similar to a tortilla - except thinner. You will need to use a flat stick that has been shaved even flatter at one end to get under the lefse and flip it and flour underneath it to prevent sticking.

After it's as thin as you can get it without tearing, transfer to a lefse grill - usually a big round frying grill that can be used to fry anything. Must be very hot - mine goes up to 500 degrees. Fry on each side until little brown spots appear. Transfer to a towel or pastry cloth and cover with another towel or two to cool. Covering with towels will keep it from crisping up. from Marsha R. Lynch-Falcon at RF4RP

 

OLD FASHIONED SEA FOAM CANDY

 

2 cups light corn syrup

2 cups packed brown sugar

4 teaspoons baking soda

Confectioners Coating-Chocolate

 

Combine sugar and syrup in heavy pan. Cook at medium heat till boiling, stirring constantly. Cook till hard crack stage, 300 degrees on a candy thermometer. Remove from heat. Have a 9x13" pan prepared by buttering generously.( Line with foil if you wish, this makes it easier to turn out for breaking.) Add baking soda and immediately whisk till incorporated and quickly pour into pan. It will foam heavily. Break up when cool and dip in chocolate confectioners coating.

from Lisa Lepsy at RF4RP

 

PEACH PRALINE PIE

 

4 cups sliced peeled ripe peaches

1 cup sugar divided

2 tablespoons quick cooking tapioca

1 teaspoon lemon juice

1/2 cup all purpose flour

1/2 cup chopped pecans or walnuts

1/4 cup butter or margarine

1 unbaked pastry shell (9 inches)

Whipped cream or ice cream optional

 

In a large bowl, combine peaches, 1/4 cup sugar, tapioca and lemon juice mix

well. In a small bowl, combine flour, nuts and remaining sugar, cut in butter until crumbly. Sprinkle a third of the crumbles into pie shell, cover with peaches. Sprinkle remaining crumbs on top. Bake at 450 deg. for 10 minutes, Reduce heat to 350 deg. Bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired Yield 6 to 8 slices. RF4RP

 

 

 

PECAN PUMPKIN PIE

 

3 large eggs

1/2 cup white sugar

1/2 cup brown sugar, packed

1 T. flour

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. allspice

1 tsp. cinnamon

1 - 16 oz. can pumpkin

1 - 12 oz. can evaporated milk or top milk, scalded

 

Beat eggs slightly. Add the sugars and mix well. Measure the dry ingredients

together, mix and beat into the egg mixture. Stir the pumpkin in thoroughly.

Gradually add the hot milk. Pour into a large unbaked pie crust, single.

 

Bake in 450 degree oven for 10 min.

 

Remove from oven and add the following toppings:

1 T. brown sugar and 2 T. butter, melted together. Last, sprinkle with 3/4

cup pecans.

 

Bake at 350 degrees for 40 min. or until knife inserted in the center of the

pie comes out clean.

 

PINTO BEAN CHILI

Makes 4 servings

Nonstick cooking spray

1 cup chopped onion (1 medium onion)

3 to 4 cloves garlic, minced

1/2 green bell pepper, diced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

3 tomatoes, diced

1 cup tomato sauce

1 141/2-ounce can stewed tomatoes

1 141/2-ounce can pinto beans

1/4 cup bulgur wheat

1/2 cup water

 

Spray a skillet with nonstick cooking spray and heat over medium-high heat.

Saute the onion and garlic until golden, about 1 minute.

 

Add the green pepper, chili powder, cumin, oregano and bay leaf; sauté about 1 minute. Add tomatoes, tomato sauce, stewed tomatoes, pinto beans, bulgur wheat and water. Bring to a boil.

 

Reduce heat and simmer chili for about 20 minutes or until bulgur wheat is tender. Discard bay leaf. Refrigerate leftovers.

 

PUMPKIN CHEESECAKE

Makes two 10-inch cheesecakes, 32 servings

 

Since this makes two cheesecakes, you could serve one and freeze the other for use later. If serving fresh, make up to 5 days in advance. For longer storage, cover top tightly with aluminum foil and freeze for up to 2 months. Crust:

 

2 cups graham cracker crumbs

3/4 cup ground toasted hazelnuts (see note)

1/2 cup granulated sugar

1/2 cup melted butter or margarine (1 stick)

 

Filling:

4 8-ounce packages cream cheese, softened

2 cups granulated sugar

1 tablespoon vanilla

1/2 cup sour cream

1/2 cup whipping cream

11/2 teaspoons ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 cup all-purpose flour

8 eggs

3 cups canned pumpkin (slightly less than one 29-ounce can)

Preheat oven to 400 degrees.

 

To make crust: Lightly spray the bottom and sides of two 10-inch spring form pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.

 

In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.

 

To make filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.

 

Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200 degrees for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.

 

Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.

 

Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275-degree oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth. From Bo's Desserts, Portland

 

PUMPKIN EGGNOG FLAN

Makes 8 servings

 

2 level cups canned pumpkin pie filling (not puree)

1 quart commercial eggnog (4 cups, divided; see note)

4 extra-large eggs

 

Preheat oven to 350 degrees.

 

In bowl of electric mixer, combine pumpkin pie filling with 3 cups eggnog. Mix well. Add eggs and blend until ingredients are thoroughly incorporated.

 

Pour mixture evenly into eight 6-ounce custard cups. Place cups in a deep baking pan. Pour boiling water in pan until it reaches halfway up sides of the cups. Bake 40 minutes, until firm.

 

Remove from water bath and refrigerate until very cold.

 

If desired, serve with eggnog custard sauce. Put remaining 1 cup eggnog in a small heavy saucepan. Cook over low heat until reduced to 1/2 cup, about 20 to 25 minutes, whisking often. Chill sauce and spoon 1 tablespoon on top of each flan, smoothing with a small flexible spatula.

 

Note: Use a commercial, ready-prepared dairy product if possible.

 

RED BEANS AND RICE by ARVELLA

Serves 7

 

1 pound red kidney or pinto beans

1 ham hock

1/4 cup bacon drippings

1/4 cup vegetable oil

1 1/4 green bell peppers

1 large onion

1/2 cup celery with some leaves

2 garlic cloves, minced

1/4 teaspoon salt

1 tablespoon Liquid Smoke

1 teaspoon pepper

3 cups hot cooked rice

 

Soak beans overnight.

 

Place ham hock in a 6-quart pot with enough water to cover. Bring to a boil, reduce to low and simmer for an hour.

 

Add beans and additional water if necessary to cover beans by 3 inches. Cover pot and allow beans to simmer over low heat for 45 minutes to an hour.

 

In a large skillet, heat bacon drippings and sauté vegetables after beans have simmered for 45 minutes.

 

Add vegetables and remaining ingredients to the pot of beans and simmer uncovered for an additional 45 minutes, stirring occasionally.

 

Mash some of the beans against the side of the pan until beans have consistency of thin to medium gravy. Taste and adjust seasonings.

 

Serve over hot rice. Serve with corn bread.

 

ROAST SIRLOIN

Makes 4 to 6 servings

1 21/2- to 3-pound piece sirloin strip

Salt and freshly ground black pepper

 

Place a heavy skillet, large enough to hold the roast, in the oven. Preheat the oven to 500 degrees.

 

Sprinkle the meat liberally on all sides with salt and pepper. Place in the hot pan, with top (fatty) side down. After 10 minutes, turn and roast with the fatty side up. After 10 more minutes, turn and roast for 5 minutes on each side. The total cooking time is 30 minutes for meat to brown nicely all over.

 

Test with a meat thermometer inserted into the center of the meat, about 1 inch from one of the ends. When it registers 120 degrees, meat will be rare to medium-rare. Cook longer if you like, but beware that from this point on it will increase a stage of doneness every 3 to 5 minutes.

 

Let roast rest 5 to 10 minutes, then carve and serve with its juices, or with a simple pan sauce.

 

ROASTED GAME HENS FOR TWO

Makes 2 servings

 

The savory flavors of Pine Nut-Rice Stuffing are a good foil for these delicate hens.

 

Pine Nut Rice Stuffing (recipe follows)

2 Rock Cornish game hens (1 to 11/2 pounds each)

Salt

4 slices uncooked bacon

 

Make stuffing; set aside.

 

Preheat oven to 425 degrees. Pat game hens dry. Salt inside and out.

 

Truss birds: Fold wing tips back under upper part of wings and tie legs together with kitchen twine.

 

Lay 2 strips of bacon across breast of each bird. Set birds on rack in roasting pan; set pan on middle rack of oven. Roast for 30 minutes; discard bacon strips; baste birds with pan juices. Continue roasting until thickest part of thigh registers 180 degrees F and breast registers 170 degrees, about 15 minutes more. Baste again as birds are removed from oven.

 

Let birds stand 10 minutes before serving.

 

Pine Nut-Rice Stuffing

1 cup cooked white rice

1/4 cup minced onion

1/4 cup pine nuts

2 tablespoons chicken broth

 

Preheat oven to 400 degrees.

 

In medium bowl, mix rice, onion and pine nuts. Moisten with chicken broth.

 

Spoon mixture into buttered baking dish; bake until center of stuffing registers 165 degrees F, about 30 minutes. Makes 11/2 cups.

 

RUM CAKE

1 pkg. Duncan Hines yellow cake mix

1 (3 oz) pkg. instant vanilla pudding mix

4 eggs

1/2 cup oil

1/2 cup water

1/2 cup dark rum, 80 proof

1 tsp. almond flavoring

1/2 cup chopped nuts (I use pecans)

Glaze (recipe follows)

Lightly grease one bundt pan. Sprinkle nuts in bottom of pan and set aside. Combine remaining ingredients (except glaze) and beat for 3 minutes. Pour into pan and bake at 350 degrees for about 1 hour. While cake is still in pan, cover with glaze.

Glaze

1 stick butter, melted

1 cup sugar

1/4 cup water

3 Tbsp. rum

In a saucepan over medium heat, mix the butter, sugar and water. Bring to a boil, stirring occasionally. Allow mixture to boil for 1 minute, then remove from heat and add rum. Using a fork, make numerous holes in bottom of cake. Spoon glaze over while cake is still hot. Also, pull cake from sides of pan and let glaze drop down sides. Allow cake to cool and remove from pan. Tammy DeVilbiss at RF4RP

 

SAGE AND CLOVE CUSTARD

WITH ORANGE GELEE

Makes 6 servings

 

2 strips bacon

11/2 cups yellow or white cornmeal, preferably stone-ground

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 heaping tablespoons minced fresh sage

1 egg

11/2 cups whole milk

2 tablespoons butter, warmed

 

Preheat oven to 450 degrees.

 

Fry bacon in a 9-inch skillet until crisp. Remove and dice. Leave grease in skillet. Transfer skillet to oven.

 

Quickly mix cornmeal, baking powder, baking soda, salt, bacon and sage in a bowl. In another bowl, whisk egg until frothy, then whisk in milk. Mix butter into dry ingredients, then add egg and milk. Whisk until evenly mixed.

 

When skillet is smoking hot, add batter all at once and return to oven for 20 minutes, or until top is golden brown. Serve warm.

 

SAGE MARINATED STUFFED PORK CHOPS

Makes 6 servings

 

The chops should be at least an inch thick to accommodate the stuffing.

 

Sage Marinade (recipe follows)

Walnut-Cranberry Corn Bread Stuffing (see accompanying recipe)

6 pork chops, about 1 inch thick

4 tablespoons olive oil (divided)

 

Make marinade and stuffing; set aside.

 

Preheat oven to 425 degrees.

 

Rub the marinade into the pork chops. Slash a horizontal pocket in pork chops, cutting through to the bone. Place about 3/4 cup stuffing in each pork chop cavity.

 

In a large skillet over medium heat, add 3 tablespoons oil; cook 2 or 3 chops at a time until browned on one side, about 5 minutes. Turn and brown second side for about 3 minutes. Remove and reserve. Add remaining 1 tablespoon of oil and repeat with remaining chops.

 

Place pork chops in a small roasting pan and bake until center of meat registers 160 degrees F for medium or 170 degrees for well-done, and center of stuffing registers 165 degrees, about 25 minutes. Serve immediately.

 

Sage Marinade

3 tablespoons olive oil

2 cloves garlic, minced

2 tablespoons dried sage

 

In a small bowl, stir together olive oil, garlic and sage. Makes about 1/4 cup.

 

WALNUT CRANBERRY CORN BREAD STUFFING

Makes 5 cups

 

This recipe makes enough for 6 pork chops (see accompanying recipe for Sage-Marinated Stuffed Pork Chops) or a 5-pound chicken. For a seafood variation, add 3 ounces chopped fresh oysters to the mixture before baking it. For a vegan version, substitute olive oil for the butter and water or vegetable stock for the broth.

 

4 tablespoons butter

1 small carrot, minced

1 small rib celery, minced

1 small onion, minced

21/4 cups (approximately) lightly crumbled corn bread

2 tablespoons minced fresh parsley

2 teaspoons crumbled dried sage leaves

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup fresh or frozen cranberries

1/2 cup toasted walnuts (see note)

11/2 cups hot turkey broth or water

 

In a skillet over medium heat, melt butter; add carrot, celery and onion; saute until softened, about 10 minutes.

 

In a large bowl, toss corn bread with cooked vegetables; add parsley, sage, salt and pepper. Add cranberries, walnuts and broth; mix well.

 

Preheat oven to 350 degrees. Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 degrees F on a meat thermometer, about 30 minutes.

 

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

 

SIMPLE CHORIZO

 

1 Clove garlic

3 Teaspoons oregano

1/2 Cup vinegar

1/2 Cup red chili powder (or less)

4 cups water

2 1/2 pounds ground pork or hamburger

Blend first five ingredients in blender Cover meat with water mixture, cover dish and let sit 24 hours at room temperature. Pour off water refrigerate or freeze until used.

 

SPECIAL TURKEY SANDWICHES

Makes 4 servings

 

Cranberry-Dried Plum Relish:

 

1 12-ounce package fresh cranberries (about 2 cups)

1 cup pitted dried plums (prunes, about 6 ounces; see note)

1 orange, peeled and quartered

1/2 cup pecans

1/2 cup granulated sugar

 

Sandwiches:

1/3 cup reduced-fat cream cheese (neufchatel cheese), softened

1/2 teaspoon ground sage

8 slices pumpernickel bread

12 ounces thinly sliced fully cooked turkey, smoked or plain

4 lettuce leaves

 

To make relish: In food processor, process cranberries, dried plums, orange, pecans and sugar until coarsely chopped, pulsing on and off. (Makes 31/2 cups.)

 

To make sandwiches: In small bowl, mix together cream cheese and sage until blended. Spread cream cheese mixture evenly on 4 slices of bread. On each slice, layer one-fourth of the turkey, 1/4 cup relish and 1 lettuce leaf over cheese mixture; close with second slice of bread. (Reserve remaining relish for later use; store, covered, in refrigerator for up to 1 week.)

 

Note: Dried plums is the new term now being used for prunes. Most packaging still bears the two names.

 

SPINACH LASAGNA

 

1 cup chopped onion

1 cup sliced mushrooms

3 ounces cream cheese (about 1/3 cup)

1 (12-ounce) container cottage cheese

1/3 cup sour cream

1/2 cup grated Parmesan cheese

2 large eggs

2 (10-ounce) packages frozen chopped spinach, thawed,

drained, and squeezed dry

12 cooked lasagna noodles

1 (27.5-ounce) jar meatless pasta sauce(pareve)

1 cup (4 ounces) shredded part-skim mozzarella cheese

1/4 cup grated Parmesan cheese

1/2 cup (2 ounces) shredded sharp cheddar cheese

 

Preheat oven to 350:. Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese. Cover and bake at 350: for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.

 

SUGAR COOKIES

 

1 Cup butter (no substitute)

1-1/2 Cups powdered sugar

1 egg

1 teaspoon vanilla

2-1/2 Cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/4 teaspoon salt

 

Cream butter and sugar. Add egg and vanilla and mix well. Add dry ingredients and stir. Chill dough at least two hours or overnight. Roll out dough on lightly floured board, 1/4 inch thick for soft cookies, 1/8 inch thick for crisper cookies, and cut out cookies. Bake at 350 degrees for 8 to 10 minutes. Watch closely, as they only get a tinge of brown on the edges. Frost with confectioners' sugar frosting or glaze. Makes 5 dozen.

 

Note: You can bake all of your cookies on aluminum foil over baking sheets; they never stick and the cleanup is a breeze. So easy for assembly-type baking. just take off the foil and replace with another batch. Kathy, at RF4RP

 

SUGAR COOKIES 02

Makes 10 dozen cookies

1 cup butter (2 sticks - no substitutions)

2 cups granulated sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

3 eggs, beaten

3 2/3 cups all-purpose flour

2 teaspoons baking powder

Frosting (optional)

 

Using an electric mixer, cream butter and sugar until light and fluffy. Blend in baking soda, salt and vanilla. Add eggs and beat until smooth.

 

In a separate bowl, combine flour and baking powder and add to creamed mixture, mixing until smooth. Chill dough until firm enough to roll out on floured pastry cloth, 1 to 3 hours; or wrap tightly in plastic wrap and freeze. Thaw in the refrigerator before using.

 

Preheat oven to 400 degrees.

 

Cut into shapes with cookie cutters. Place on greased baking sheets. Bake 8 minutes, or until cookies are golden. Cool and frost, if desired.

 

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields results that are less than satisfactory.

 

SWEET AND SOUR CHICKEN

Makes 5 servings

1 cup unsweetened pineapple chunks (one 8-ounce can)

1 pound boneless, skinless chicken breasts or thighs

1 cup low-sodium chicken broth

1/4 cup vinegar

1/4 cup firmly packed brown sugar

2 tablespoons light soy sauce, or less as desired

1 clove garlic, minced, or 1/4 teaspoon garlic powder

1 cup sliced celery

1 medium onion, cut into eighths

1 green bell pepper, sliced

1 large carrot, sliced diagonally 1/4 inch thick

3 tablespoons cornstarch

1/4 cup cold water

Cooked brown or white rice

 

Drain pineapple and reserve juice.

 

Cut chicken into bite-size pieces and place in a dry nonstick skillet. Lightly brown over medium heat.

 

Add reserved pineapple juice, chicken broth, vinegar, brown sugar, soy sauce and garlic. Cover and simmer over low heat for 15 minutes.

 

Add celery, onion, green pepper, carrot and pineapple. Cook 10 minutes. Stir occasionally.

 

Combine cornstarch and water and whisk until smooth. Slowly pour into hot mixture, stirring constantly. Continue to cook and stir until thickened, then cook and stir 1 minute more. Serve over cooked brown or white rice.

 

TAGLIATELLE WITH FRESH PORCINI

FIGS AND SAGE

Makes 4 servings

3 slices bacon

1/2 pound fresh porcini mushrooms, sliced

12 fresh sage leaves, sliced on bias (divided)

1 shallot, thinly sliced

1/2 cup butternut squash, diced

6 figs, quartered

1/2 cup chicken broth

Salt

1/2 pound tagliatelle pasta

3 tablespoons olive oil

Pepper to taste

2 tablespoons panko (Japanese bread crumbs), toasted (see note)

 

Bring a large pot of water to a rolling boil. Meanwhile, cook bacon in a 10-inch saute pan until crisp. Chop bacon and return to pan with porcini and half the sage leaves, and saute for 4 to 5 minutes. Add shallot and squash, and cook 4 to 5 minutes, stirring occasionally. Add figs, and cook until warmed through and juices are released, about 4 minutes. Pour chicken broth into the pan and heat, scraping up browned bits from the bottom of the pan.

 

Add salt to boiling water, and then add pasta. Cook 4 to 5 minutes, or until al dente. Drain pasta and transfer to pan with sauce. Add olive oil, and simmer sauce briefly to thicken. Season with salt and pepper to taste. Divide among 4 serving bowls, and garnish with remaining sage and bread crumbs.

 

Note: To toast panko bread crumbs, place in a dry skillet and cook on over medium heat until lightly browned, about 3 to 5 minutes.

 

TOASTED CHILI PECANS

 

4 cup pecan halves (1 lb.)

1 Tbsp vegetable oil

1/4 cup chili powder

3 Tbsp sugar

1/2 tsp salt

1/4 tsp ground red pepper

3 Tbsp coffee-flavored liqueur

 

Heat oven to 300 degrees F. Combine nuts, liqueur and oil in large bowl, toss to combine. Combine chili powder, sugar, salt and red pepper in small bowl. Sprinkle over nuts and toss until well coated. Spread nuts in jelly-roll pan and bake 25 minutes stirring frequently. Remove from oven and loosen nuts from pan with metal spatula. Cool in pan on wire rack. Store in airtight container up to 1 week. Makes 4 cups. Source: Ladies' Home Journal

 

TWO WAY CRANBERRIES

UNCOOKED AND COOKED

Makes a total of 5 cups

 

This is a wonderful example of how the same ingredients can taste completely different when cooked and uncooked. When cooked, this becomes a more traditional cranberry sauce or compote; left uncooked, it has the characteristics of sprightly relish. Serve both to your guests. Ingredients to make both recipes:

 

24 ounces cranberries (about 6 heaping cups, divided)

8 ounces sun-dried cherries (about 11/2 cups, divided)

11/2 cups firmly packed dark brown sugar (divided)

 

To make uncooked relish:

Put 3 cups cranberries and 4 ounces cherries in a small bowl. Mix gently. Add half of mixture to a food processor. Process until mixture is coarsely, but evenly, chopped. Transfer to bowl. Repeat with remaining mixture.

 

Add 3/4 cup packed brown sugar to mixture with a pinch of salt and a grinding of black pepper. Mix well so that all the sugar is incorporated and dissolved. Cover and refrigerate 24 hours before serving. Makes 21/2 cups.

 

To make sauce/compote:

 

Place 1 cup water and 3/4 cup packed brown sugar in a heavy medium saucepan. Bring to a boil and add 3 cups cranberries, 4 ounces cherries and a pinch of salt. Return to a boil and reduce heat to medium. Cook for 10 minutes or until cranberries have popped and sauce has thickened. Cool to room temperature. Cover and refrigerate until cold.

 

ZESTY TURKEY

 

2 tablespoons Sage

1 teaspoon Black Pepper -- freshly ground

2 teaspoons Curry Powder

2 teaspoons Garlic Powder

2 teaspoons Parsley, freeze-dried -- flaked

2 teaspoons Mustard Powder

1/4 teaspoon Allspice -- ground

3 Bay Leaves, whole

4 1/2 pounds Turkey Breast, boneless and skinless

2 cups Low Sodium Chicken Broth

 

In a small bowl, combine spices (except bay leaves) & mix well. Place

turkey on a rack in a roasting pan; rub with spice mixture. Add broth & bay

leaves to pan. Bake, covered, at 350 F. degrees for 2-3 hours or until

thermometer reads 170 degrees, basting every 20 - 30 minutes. Be sure to

remove bay leaves from drippings if you are using them for gravy.

 

Source: "adapted from recipe in " Down-Home Diabetic Cookbook 1995 ""

Copyright: "(C)2001, Kaylin Cherry/Real Food for Real People"

 

SHALOM FROM SPIKE & JAMIE



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