Turducken

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      Turducken (a Chicken in a Duck in a Turkey)

The Turducken will need to cook for 12 or 13 hours at 190 degrees F, so
begin preparation well in advance.

1 (20 to 25 pound) whole turkey
1 (4 to 5 pound) whole duckling
1 (3 to 4 pound) whole chicken
Corn bread dressing
Sausage stuffing

Place the cleaned turkey, breast side down, on a flat surface. Cut
through the skin along the length of the spine. Using the tip of a knife
and starting from neck end, gently separate meat from rib cage on one
side. Toward neck end, cut through meat to expose shoulder blade; cut
meat away from and around the bone, severing bone at the joint to remove
shoulder blade. Disjoint wing between second and third joints. Leave the
wing bones and keep the wing attached to the meat.

Continue separating meat from frame, heading toward the thighbone and
being careful to keep the "oyster" (pocket of meat on back) attached to
skin, rather than leaving with bone. Cut through ball-and-socket joint
to release thighbone from carcass (bird will be open on one side,
exposing bones left to deal with). Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove
carcass and reserve for making stock. You should end up with a flat
boneless (except for wings and legs) turkey with the skin intact in one
large piece. Cover the boned turkey and set aside (or chill).

Repeat the process on the duckling and chicken, but cut off the first
two joints of wings, and debone both stumps of wings and leg drumsticks
(cut through flesh at thinnest point and trim around these bones with a
knife until they can be removed). Trim excess skin and fat from necks of
birds. If it is your first time deboning a fowl, it is advisable to
practice first on the chicken rather than the turkey. Both the chicken
and duck will be stuffed inside the turkey and need not be kept
"perfectly" intact. Make stock from the chicken carcass.

Prepare Seasoning Mix and set aside.

Seasoning Mix
3 tablespoons salt
1 to 2 tablespoons paprika
1 to 2 tablespoons garlic powder
1 to 2 tablespoons pepper
1 to 2 teaspoons dried thyme

Prepare Sausage Stuffing.

Sausage Stuffing
Butter
3 cups onions, diced
1 1/2 cups celery, diced
2 pounds spicy Italian sausage
3 tablespoons paprika
3 tablespoons minced garlic
3 cups chicken stock
2 cups toasted bread crumbs

Melt butter in large skillet over high heat. Add onions and celery.
Sauté until onions are dark brown but not burned, about 10 to 12
minutes. Add sausage to the skillet and cook about 5 minutes or until
the meat is browned, stirring frequently. Add paprika and minced garlic
and cook about 3 minutes over medium heat, stirring occasionally. Stir
in chicken stock and bring to simmer. Continue cooking until water
evaporates and oil rises to top, about 10 minutes.

Stir in toasted bread crumbs and mix well. Add more bread crumbs if
mixture is too moist.

Prepare a similar amount of another stuffing such as corn bread stuffing.

At least 13 to 14 hours before dinner, assemble the Turducken.

Spread the turkey, skin down, on flat surface, exposing as much meat as
possible. Rub 3 tablespoons of seasoning mix evenly on meat. Spread
sausage stuffing over the turkey in an even layer approximately 3/4 inch
thick.

Place duck, skin down, on top of stuffing. Season exposed duck meat with
about 1 tablespoon of seasoning mix. Spread corn bread stuffing in an
even layer (about 1/2 inch thick) over the duck.

Arrange the chicken, skin down, evenly on top of corn bread stuffing.
Season chicken meat with seasoning mix. Spread remainder of sausage
and/or corn bread stuffing on top of chicken.

With another person's help, carefully lift the sides of the layered
birds, folding the sides of the turkey together. Have a helper hold the
bird while sewing the opening down the back of the turkey together using
cotton thread. The bird may not close perfectly, and a strip of cheese
cloth can be used to help close the "crack" in the back of the turkey so
stuffing will not leak out when the bird is turned over.

Since the Turducken has no skeleton, it must be trussed up or it may
fall apart in cooking. Tie cotton string around the bird, widthwise,
every inch or so along the bird's length. Turn the bird over and place
in a roasting rack inside a large roasting pan so it is oriented breast
side up and looks like a "normal" turkey. Tie the legs together just
above the tip bones.

Preheat oven to exactly 190 degrees F. Temperature control is critical
since the Turducken is so massive that it has to be cooked very slowly
at a low temperature. Using an oven thermometer is highly recommended.

Place the bird in the center of the oven and bake until a meat
thermometer inserted through to center reads 165 degrees F, about 12 to
13 hours. There will be no need to baste, but accumulated drippings will
have to be removed from the pan every few hours so that the lower
portion does not deep fry in the hot oil. Remove the Turducken from the
oven and let cool in the pan for an hour before serving. Make gravy
using your favorite recipe.

To serve, cut bird in half lengthwise. Carve crosswise so each slice
reveals all 3 meats and dressings.

Will make 15 to 25 servings.


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Creamed Turnips

Posted in : Uncategorized on by : wesleytyler

 
 


 

Creamed Turnips
  a.. 1-1/4 lbs. turnips, peeled and shredded
  b.. 1/4 tsp. baking soda
  c.. 1 Tbs. unsalted butter
  d.. 1/4 cup light cream
Place turnips in a heavy nonreactive saucepan with just enough water to cover. Bring to a boil over high heat. Remove from heat and quickly stir in baking soda to remove bitterness. Drain turnips. Rinse under running water and drain again. Return to saucepan. Add butter, cream and salt and pepper to taste. Simmer over medium heat 3-4 minutes.

  ----------


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Cucumber Salad

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Cucumber Salad
Serves 100

8 1/2 lbs. cucumbers, sliced thin
1 1/4 lb. onions, sliced thin
6 c. sour cream
6 c. mayonnaise
3 tsp. salt
5 Tbsp. sugar
14 oz. vinegar

Combine sour cream, mayo, vinegar, salt and sugar to am a thin
creamy dressing. Pour over cucumbers and onions and combine gently.
Chill. Makes 100 1/3 c. servings.


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No Sugar Added Sweet Potato Puff

Posted in : Uncategorized on by : wesleytyler

 
 

No Sugar Added Sweet Potato Puff
Serving: 4
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

5 medium sweet potatoes
1 20-ounce can crushed pineapple, drained
1 slightly beaten egg
1 teaspoon butter

1. Peel and dice sweet potatoes. Transfer to a saucepan, cover with
water and bring to a boil.

2. Simmer for 20 minutes or until easily pierced with a fork. Drain
and add butter. With hand held mixer, beat until smooth.

3. Add pineapple and egg and beat one minute more. Turn out into
casserole dish. Bake at 350°F for 25 minutes.

NUTRITIONAL INFORMATION:
Calories: 180
Total Fat: 3
Carbohydrates: 35
Protein: 4

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THANKSGIVING SWEET POTATOES

Posted in : Uncategorized on by : wesleytyler

 
 

 

THANKSGIVING SWEET POTATOES
BOTTOM LAYER
5 sweet potatoes
1 c. brown sugar
1/2 c. butter
1/2 tsp. nutmeg
1 tsp. cinnamon
Milk
Salt

TOP LAYER
4 tbsp. butter
2 tbsp. milk
1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 c. chopped pecans

BOTTOM LAYER: Peel and cube potatoes, boil until tender. Mash
potatoes with butter, nutmeg, cinnamon, brown sugar and salt, adding
enough milk to make mashed potatoes. Pour into 10" baking dish.

TOP LAYER: Mix butter, sugar, milk and salt in a saucepan and cook
over low heat, stirring until thick and bubbly. Cool a little, then
add vanilla. Sprinkle pecans over potatoes, then pour topping over
pecans. Bake at 400 degrees for 20 minutes. Serves 6


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Sour Cream Pumpkin Bundt Cake

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Sour Cream Pumpkin Bundt Cake

Servings: Serves 16
 
1 recipe streusel, recipe follows
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine
1 recipe cake, recipe follows
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup butter or margarine (2 sticks), softened
4 large eggs
1 cup 100% Pure Pumpkin
1 (8-oz) container sour cream
2 teaspoons vanilla extract
1 glaze, recipe follows
1 1/2 cups powdered sugar
2 (up to 3) tablespoons orange juice or milk

A surprise filling of brown sugar streusel makes this pumpkin-
flavored cake a special treat. Save a bit of icing for drizzling
over each serving of this wonderful cake!

PREHEAT oven to 350° F. Grease and flour 12-cup bundt pan.
FOR STREUSEL
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in
butter with pastry blender or two knives until mixture is crumbly.
FOR BATTER
COMBINE flour, cinnamon, baking soda and salt in
medium bowl. Beat granulated sugar and butter in
large mixer bowl until light and fluffy. Add eggs one at
a time, beating well after each addition. Add pumpkin,
sour cream and vanilla extract; mix well. Gradually beat
in flour mixture.
TO ASSEMBLE
SPOON half of batter into prepared pan. Sprinkle Streusel over
batter, not allowing Streusel to touch sides of pan. Top with
remaining batter. Make sure batter layer touches edges of pan.
BAKE for 55 to 60 minutes or until wooden pick
inserted in cake comes out clean. Cool for 30 minutes
in pan on wire rack. Invert onto wire rack to cool
completely. Drizzle with Glaze.
FOR GLAZE
COMBINE 1 1/2 cups sifted powdered sugar and 2 to
3 tablespoons orange juice or milk in small bowl; stir
until smooth.


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Maple Pecan Pumpkin Cheesecake

Posted in : Uncategorized on by : wesleytyler

 
 

Maple Pecan Pumpkin Cheesecake

1 3/4 cups shortbread cookie crumbs
4 teaspoons butter, melted
1/2 cup chopped walnuts
24 ounces cream cheese
1 1/4 cups packed brown sugar
16 ounces canned pumpkin
2 eggs
2/3 cup evaporated milk
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/4 teaspoon maple flavoring

Mix crumbs and 4 tsp. melted butter, press into and up side 1 in of
9 inch springform. Sprinkle with pecans. Bake at 350ºF 6-8 minutes.
Do not allow to brown. Cool. Beat cream cheese and brown sugar until
creamy. Add pumpkin, eggs, milk, cornstarch and cinnamon and beat
well. Pour into crust, bake at 350ºF for 55 minutes or until edges
are set. Combine walnuts, 1/4 cup brown sugar, butter and maple
flavoring and spread over top of cheesecake. Bake at 350ºF for 5-10
minutes or til bubbly.


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Broccoli Casserole

Posted in : Uncategorized on by : wesleytyler

 

BROCCOLI CASSEROLE Serves 8
Vegetable oil spray
1 bunch fresh broccoli (approx 1-3/4 pounds)
4 tablespoons acceptable margarine
1 cup finely chopped onion
1/4 cup water
4 tablespoons flour
2 cups homemade chicken broth or low-sodium chicken broth
1 cup skim milk
1/2 cup grated Romano cheese
1 tablespoon finely chopped fresh basil
1/4 teaspoon salt
1 1/2 cups (2-1/2 ounces) seasoned unsalted croutons, crushed
1/3 cup finely chopped, unsalted, dry-roasted walnuts
Preheat oven to 4000F. Lightly spray a 9-x-13-inch baking dish with
vegetable oil spray. Rinse and trim broccoli into 4-inch spears. Blanch
or steam 4 mins.Arrange broccoli in 2 lengthwise rows in prepared pan.
Set aside. Place margarine and water in a medium saucepan over high
heat. Add onion and saute until water evaporates and onion starts to
saute in oil. Stir in flour and cook 2 minutes. Whisk in broth and
milk.
Reduce heat to medium and cook, stirring, until thickened. Add cheese,
basil and salt. Stir to mix well. Pour over broccoli and set aside. In
a
small bowl, combine crushed croutons and walnuts. Sprinkle mixture over
broccoli and sauce. Bake 20 to 25 mins, or until sauce is bubbly.
Microwave Method: Heat margarine in microwave-safe dish for 20 secs on
high. Add onion and cook on high 5 mins. Add flour and cook 1 min on
high. Stir in broth and milk and cook 5 to 7 mins on high. Add cheese,
basil and salt. Stir to mix well. Place broccoli in 2 lengthwise rows
in
a 9-x-13-inch microwave-safe baking dish. Pour sauce over broccoli and
set aside. In a small bowl, combine crushed croutons and walnuts.
Sprinkle over broccoli and sauce. Cover with vented plastic wrap and
cook on medium 20 to 25 mins. Let stand covered for 5 mins and serve
immediately. Cals: 202 Protein: 8 g Carbs: 16 g Total Fat: 3g Sat Fat:
3
g Polyunsat Fat: 4 g   Monounsat Fat: 5 g Chol: 7mg Sod: 320 mg 
Fiber 2g WWP- 4 Points
==========


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Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy

Posted in : Uncategorized on by : wesleytyler

More often than not,
I found this on the web 

Roasted Turkey with Southern Cornbread Dressing and Giblet Gravy

The day before prepare cornbread for the dressing.

2 cups cornmeal
1/4 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, beaten
2 cups buttermilk
2 tablespoons vegetable oil

Place a well-greased 10-inch cast iron skillet in a 450 degree
oven for 4 minutes or until hot. Meanwhile, combine all of the
above ingredients. Remove skillet from oven; spoon batter into
skillet. Bake at 450 degrees for 35 minutes or until cornbread
is lightly browned. Transfer to a plate and cool. Cover and save for
next day.

Prepare the turkey as follows:

12-14 pound turkey
3 tablespoons vegetable oil
Salt and pepper to taste
1 teaspoon thyme, crushed
1 teaspoon rosemary, crushed
1 clove garlic, peeled
1 bay leaf
2 onions, peeled & cut in half
1 carrot, cut in pieces

Preheat oven to 325 degrees. Remove giblets and neck from
turkey; reserve for gravy. Rinse turkey thoroughly with cold
water; pat dry. Rub turkey inside and out with oil. Sprinkle
with salt and pepper. Rub with thyme and rosemary. Put garlic
clove, onion, carrot, and bay leaf inside of turkey cavity and
place turkey, breast side up, in a roasting pan. Tuck legs under
flap of skin around tail. Insert meat thermometer in meaty part
of thigh, making sure it does not touch bone. Bake at 325
degrees until meat thermometer reaches 185 degrees. If turkey
starts to brown too much, cover loosely with aluminum foil.

While turkey is roasting begin giblet gravy.

Giblets and neck from turkey
1 small onion, chopped
2 stalks celery, chopped
1/2 teaspoon salt
Water to cover
1/2 cup pan drippings (skimmed of fat) from turkey after roasting
(save remainder for dressing)
3 tablespoons all-purpose flour
1/4 cup water
1 hard-cooked egg, chopped
1/4 teaspoon pepper

Combine giblets (except liver), neck, onion, celery, and salt in
a saucepan. (Cover and refrigerate liver for later.) Cover with
water. Bring to a boil; cover, reduce heat, and simmer 45
minutes or until giblets are fork tender. Add liver, and simmer
an additional 10 minutes. Drain, reserving broth. Remove meat
from neck; coarsely chop neck meat and giblets. Set aside.

When turkey is two-thirds done, cut the band of skin holding the
legs to ensure the thighs are cooked internally. Turkey is done
when drumsticks are easy to move up and down. (Approximate
length of cooking is 3 hours.)

Approximately 10 minutes prior to removing turkey from oven begin
preparing the cornbread dressing.

Cornbread made earlier
3 stalks celery, chopped
1 medium onion, chopped
1/3 cup butter or margarine, melted
10 slices day old bread, crumbled
2 to 2 1/2 cups turkey or chicken broth
1/2 cup milk
3 eggs, beaten
1/4 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1/4 teaspoon pepper

Crumble the cornbread made earlier into a large bowl. Saute
celery and onion in butter until tender. Remove the cooked
turkey (if done) from the roaster and place on a platter.

Pour giblet broth into roaster pan and stir until sediment is
loosened from bottom of roaster. Measure broth. There should be
approximately 4 cups of broth. Add canned broth to make 4 cups
if necessary.

Pour 2 to 2 1/2 cups of broth into cornbread mixture. Add
sauteed vegetables and remaining ingredients to crumbled
cornbread, stirring well. Spoon dressing into a lightly greased
13 x 9 x 2 inch pan. Bake at 350 degrees for 25-30 minutes until very
lightly browned.

Continuing with giblet gravy, combine flour and 1/4 cup water in
a medium saucepan; stir until smooth. Add remaining broth
mixture; cook over medium heat, stirring constantly, until
thickened and bubbly. Stir in reserved neck meat, giblets, egg,
and pepper. Serve hot with roasted turkey and dressing.


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-Cranberry Sauce (to die for!)

Posted in : Uncategorized on by : wesleytyler

 
 

More often than not,
I found this on the web 


I make one very similar to this that my family just loves.  I make my own cranberry sauce and add a can of chunky  pineapple( drained)  ,some flaked coconut and pecans.  Sometimes I add mini marshmallows. I mix it up the night before and let the flavors mingle all night.  I bet the oranges would be good in it, I think I will try it .

going back to  shelling my pecans...
Diane

Carroll <carroll@ wrote:

``````````````````````````````````````````````
Cranberry Sauce (to die for!)

1 can cranberry sauce
(with berries, not just the jelly kind)
1 can crushed pineapple drained
(about the same size can as cranberry sauce)
1 can mandarin oranges, drained
(medium size can) cut them in pieces

You need to chop up the cranberry sauce and then combine
with the other two ingredients.

Refrigerate... it is best to make it the day before.

It is wonderful... and IF there is any left over. it
is great on toast, biscuits or bagels. instead of jelly
or jam... and is good on plain yogurt, too.


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George Washington Gingergbread W Lemon Sauce

Posted in : Uncategorized on by : wesleytyler

 
 

More often than not,
I found this on the web 

A little history. When I was a young military wife over in Korea with my
husband, the bosses wife made this Gingerbread with accompanying Lemon sauce and
real whipped for the Soldiers.  It was wonderful!  I have been making this
exact recipe for years now.  
 
George Washington Gingergbread

2 1/4 C. flour
1 1/2 tsp. ginger
1 1/2 tsp. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
2 tsp. baking powder
2 eggs
3/4 c. packed brown sugar
1/4 c. molasses
1/4 c. oil
1/2 tsp. baking soda
1. c. boiling water

Mix flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder together
in a large bowl. In a seperate bowl, beat eggs and add sugar, molasses, and
oil: mix until creamy.  Add flour mixture and mix well. Last , dissolve baking
soda in 1 cup boiling water and add to batter. Stir and pour into greased and
floured 9x13x2 inch pan.  Bake for 35 minutes at 350 degrees. Cut and serve
warm or cool. Top with Lemon Sauce and Whipped Cream. Serves 20.

Lemon Sauce

1/2 c. butter
1 c. sugar
1/4 c. water
1 egg, beaten
3 Tbsp. Lemon juice
Grated rind of 1 lemon

Combine all ingredients. Cook over medium heat, stirring constantly until
boiling.  Serve warm over George Washington Gingerbread.  May be refrigerated and
reheated. (I like to keep this warm in a crock pot to serve with the cooled
Gingerbread and real whipped cream.

~Cindy

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Deviled Crab Casserole

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Deviled Crab Casserole

1 teaspoon dry  mustard
1 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 hard boiled  eggs, minced
dash cayenne pepper
1 pound lump crab meat
4 tablespoons  butter
2 tablespoons flour
1 tablespoon minced parsley
2 teaspoons  lemon juice
1/2 cup bread crumbs.

Melt butter in sauce pan, add flour  and stir until smooth. Add
crab
meat, eggs and seasonings; stir well until  mixed. Divide
mixture into
6 crab shell baking dishes or pour all into an  8 X 8 casserole
dish.
Sprinkle with bread crumbs and bake in preheated  oven of 375
degrees
F. until brown on top. Serves  6.


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Oriental Chicken with Greens

Posted in : Uncategorized on by : wesleytyler

For a SOUTHERN FLARE TRY COLLARD GREENS IN PLACE OF SPINACH

 


Oriental Chicken with Greens

Aluminum foil
4  boneless, skinless chicken breasts, cut into thin strips
3 carrots, cut into  thin strips
1/4 cup roasted garlic Teriyaki sauce
1 teaspoon sesame  oil
1/2 teaspoon pepper
6 cups fresh spinach, shredded
1/2 cup cashew  halves

Preheat oven to 450 degrees.

Tear 4 (12- x 18-inch) foil  sheets.

Toss together chicken and next 4 ingredients. Place  one-fourth
of
mixture in center of each foil sheet.

Bring up 2  sides of each foil sheet, and double fold with about
1-inch-wide folds.  Double fold each end to form a packet,
leaving
room for heat circulation  inside packet. Place on a baking
sheet.

Bake at 450 degrees for 15 to  18 minutes. Open packets
carefully,
allowing steam to escape. Remove  chicken mixture from packets,
and serve over shredded spinach; sprinkle  evenly with cashew
halves.


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chicken Broccoli Casserole

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Broccoli Casserole
3 cups of cooked chicken breast, cut into 1 inch pieces
3 cups of frozen or fresh broccoli floweretts, cooked 
1 cup mayonaisse 
1 can cream of chicken soup, undiluted
2 cups shredded Swiss cheese
2 cups crushed regular Lay's potato chips
preheat the oven to 350 degrees before beginning to assemble the  casserole.
Spray the bottom of a 9 x 13 pan with a non stick cooking spray. Cover  the
bottom of the pan with the prepared chicken breast chunks in a single layer. 
For the second layer, cover the chicken with a single layer of the prepared 
broccoli. Stir together the soup and the mayonaisse, until blended well.  Spread
this mixture over the chicken and broccoli carefully, so as to cover 
completely. Top the casserole with a layer of cheese and finish off with a  final
layer of crushed potato chips. Bake the casserole until the cheese is  bubbly and
heated through


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Easy Dinner Rolls

Posted in : Uncategorized on by : wesleytyler

 

More often than not,
I found this on the web 

Easy Dinner Rolls

1 box white Jiffy cake mix*   (yes, I typed it right...cake mix)
1 pkg. dry yeast
1/2 tsp. salt
2 1/2 to 3 cups. flour
1 1/4 cups warm water

Place warm water in bowl.  Add salt.  Mix yeast with cake mix before
emptying box.  Add to water.  Add flour and mix well.  Cover; let
rise 1 hour.  Shape into rolls; let rise until double in size.  Bake
at 400 until done.

You can make cinnamon rolls out of this.  Roll dough out, grease with
butter; sprinkle with cinnamon and sugar.  Roll up jelly roll fashion
and cut; put into greased pan and let rise.  Bake as usual.  Put on
frosting.

*If you don't have Jiffy, used 1/2 box of regular size white cake mix.


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: Cornbread – Sausage Dressing Recipe

Posted in : Uncategorized on by : wesleytyler

More often than not,
I found this on the web 

 


Wow, Lee, you sure know how to stir up memories.  There are so many
favorite Thanksgiving recipes in our large family.  We only serve
the favorite, special recipes for this meal.  I have noticed over
years on the net and scads of cooking groups, recipe sites and
foodTV that never have I seen a stuffing recipe like my Mamans.  So,
here is a great and special variation to the Cornbread dressing
recipe.

CORNBREAD-SAUSAGE STUFFING

1 pound breakfast sausage, torn to small spoon-sized pieces     
3/4 cup finely diced onion
1 1/2 cups chopped celery           
8 cups soft bread cubes (I like french bread cubes best)
3 teaspoons poultry seasoning           
Salt and black pepper, a tad of garlic seasoning
Pan of cornbread
Stock made from celery, onion, neck and giblets.

Place stock ingredients in pot of water and add poultry seasoning. 
Simmer until giblets are tender, cool and strain ( I usually do this
the night before while I am baking the pies and breads). 

Next morning early I add solids (besure to cut up and add as much of
the neck meat as you can get of the bone) from stock to sausage,
bread cubes and torn cornbread.   Add more poultry seasoning, salt
and pepper to taste.  Stir in Stock a little at a time until
dressing is solid, but holds together.  Stuff Turkey (pouch the
extra in foil leaving top open and place with the bird in the
roaster pan, butter the bird generously and roast with a foil tent
until bird is done.  Remove bird, use drippings for the gravy--and
make lots 'cuz it is good on the stuffing too. 

NOTE: This is great cooked in the bird, but I have tried it baked in
pan outside the bird and it is yucky.  Something about the moisture
from the roasting bird that flavors the stuffing.  Also, tenting the
bird saves from having to baste it.  Just roast it and let it do its
own thing.


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Some snagged Crab Puffs

Posted in : Uncategorized on by : wesleytyler

 

More often than not,
I found this on the web 

Crab Puffs (The Chestnut House, St. Joseph, MI)

A yummy combination of crab and Old English cheese. This easy to make appetizer
is a crunchy bite that is sure to bring raves from guests.

1 (6 oz) Can Crab Meat
1 (5 oz) Jar Kraft Old English Cheese Spread
1/2 Cup Butter or Margarine (Softened)
2 T Mayonnaise
1/2 t Garlic Salt
1/2 t Seasoned Salt
1 Package English Muffins

Combine all ingredients – mix well. Split muffins into halves and spread mixture
equally onto each half. Cut halves into bite size (usually into eighths). Place
under broiler until cheese melts. Makes 96 Puffs.

(I usually place the bite size muffin pieces on a cookie sheet and put them into
the freezer. Once frozen I transfer the Puffs to zip lock baggies. They keep
well in the freezer for several weeks.

 

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Posted in : Uncategorized on by : wesleytyler

Saturaday Shark, T , Frank, & i went to the Salvation Army Thrift Store, Frank picked up this unusual looking pan of some sort it had 4 different compartments like places to cook, “who knows what” and it’s bottom was not flat it was convex, then we both kinda knew it was too small for the” cook allot of foods in one pan idea” and it was so well made,……. “You can tell these things when one is a Jedi Master” so the best we could come up with was maybe it was a Crêpe pan????? Well it was only $1.65 so we figured what the heck. Well Sunday night i had read a few Crêpe recipes, and the reviews, left by other people who bought the Nordic Ware Crêpe Pan from Amazon dot com,

So i tried it, and the exact thing happened to me that happened to “karen0017” (Greenfield, MN US) Had the batter cook and drop back into the mix, this was due to the pan being to hot and greased too much, Also had two cook into the pan and have to be scraped off, so i used a little less than medium heat, i geese then wipe off excess dip and stay in for a second, remove and return to heat, after a few mis trials i had it pretty much down pat…....



For a diffrent sort of Crepe click here

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The Tale Of The (Fried) Turkey

Posted in : Uncategorized on by : wesleytyler

My family has done the fried turkey thing for years, and im proud to report
we have never had any problems, besides not having enough
turkey………………………………………..

The Tale Of The (Fried) Turkey
Common Sense Will Set You Free
J. Scott Wilson , Staff Writer

Hard rock music didn’t manage to do it, trashy sci-fi fell short, but
fried turkey has finally managed to turn me into a heretic. I’m going
against most of my chef idols in continuing to succumb to the lure of
deep-fried bird.

After years of being enjoyed in relative obscurity, last year fried
turkeys made big news — but not good news — as the latest deadly
danger in the world of cooking. Anyone giving the headlines a casual
perusal would think that turkey fryers were the greatest threat to
our national health since the invention of the Big Mac.

Bear one thing in mind: as cooking disasters go, a poorly operated
turkey fryer is “good TV.” There is just about always a HUGE gout of
flame involved, and sometimes even an explosion. What producer could
resist such a story?

The simple fact is, if you buy quality equipment, use some common
sense, and exercise a modicum of caution, turkey frying should be no
more dangerous than any other form of cookery.

Glove Up
Turkey frying is an outdoor activity, and you don’t want to be
cooking out in public wearing some red plaid potholder gloves. Head
to your local hardware store and pick up a pair of welder’s gloves.
Besides being much more businesslike than your oven mitts, they have
a MUCH better heat tolerance and most types are waterproof.

Fryer Setup
You may like to cut corners on some of your cooking equipment, but
this is not the time to bargain-hunt. Start your evaluation with the
base upon which the oil pot sits. Most cheap rigs have three legs.
Spend a bit more and get a four-legged base. It is steadier by a long
shot.

Make sure the pot is good heavy-gauge aluminum, with a tight-fitting
lid. The gas hose should be sturdy rubber, not plastic.

There are two basic types of turkey holders: a basket and a two-
piece “stand-and-hook” rig (pictured, left). I prefer the stand-and-
hook, as it’s made of stronger metal and you don’t get the problem of
the turkey sticking to the inside of the basket. You haven’t had fun
until you’ve tried to extract a volcano-hot fried bird from an
equally hot fryer basket.

Your rig should include an oil thermometer. If it doesn’t, buy one.
Make sure it’s got a long prong and a clamp to hold it on the side of
the pot.

You should also get an oil filter rig, so you can filter out bits of
seasoning and such and store your oil for reuse. My favorite consists
of a pump line with an open funnel, into which is placed a cone of
filter paper.

Oil
This one’s simple: peanut oil is the only thing that should go into
your turkey fryer. Don’t pay grocery store prices, though. Especially
at this time of year, your local sporting goods store quite likely
has 5-gallon jugs of it for less money than 1 or 2 gallons at the
grocery.

Why peanut oil?? It has a very high smoke point and is very durable.
You can fry multiple birds in one batch of oil. It also imparts very
little flavor to the food, so your seasonings don’t get buried.

DO NOT overfill your pot. The best way to measure your oil
requirement is to put the bird, still in its wrapper, in the pot and
fill it with water until the turkey is just covered. Pour this water
into a CLEAN 5-gallon bucket and use a marker to note the water
level. Empty and completely dry the bucket, then fill to the line
with your oil.

Yes, I know: your oil pot already has lines marked inside it telling
you how much oil to use. Are you going to trust your skin to those?
Add a couple of steps and make sure you’re safe.

For turkey frying, your oil should go no higher than 350 degrees
Fahrenheit.

Bird
The most common source of explosive disaster in turkey frying is the
turkey itself. The cause? Simple physics.

Oil and water don’t mix. We’ve been told that since the youngest
ages. Therefore, if you put a partially frozen turkey into hot oil,
the ice crystals (usually inside the body cavity) will detonate,
flinging oil with gusto and incinerating your party guests, which is
never a mark of good party hosting.

Foreign objects and substances are also a source of potential
disaster. If you leave that wax baggie of turkey innards in the body
cavity, prepare for a lovely petroleum flavor in your bird, and a
possible fire when it gets hot enough. Also, yank out the plastic pop-
up thermometer, if your bird comes equipped with one. It’s best to
avoid pop-up-equipped birds, though, as that hole leaves an excellent
channel for juices to leak out.

Cooking
Alrighty, then! You’ve got your oil hot, your bird completely thawed
and cleaned out, and guests circling like vultures.

Inject your bird either with one of the many commercial preparations
or a mix of your own, making sure to thoroughly douse the breasts,
thighs and drumsticks. Rub the skin down with a spice rub such as
Tony Chachere’s or your own spicy mix and let it sit for just about
five minutes.

Rack or basket the bird and SLOWLY lower it into the oil. Think about
the last time you jumped into a bathtub … even with the proper
amount of oil, you can make a splash if you drop the bird in
unceremoniously.

Slow removal goes for taking the bird out of the oil, too, while
we’re at it. Let most of the oil drain from the bird before moving it
to a safe holding area to rest before carving.

Cook the bird for four minutes per pound. I’ve found that a 10- to 14-
pound bird gives best results.

Enjoy!

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] Dilled Okra Pickles

Posted in : Uncategorized on by : wesleytyler

 
 

 

Dilled Okra Pickles

Makes 6 pints

3 lbs. young okra, uncut
Celery leaves
Garlic cloves
Large heads of dill and stems
1 qt. water
1 pt. white vinegar
1/2 cup salt

Pack scrubbed okra into hot sterizled jars with a few celery leaves, clove
of garlic and head of dill for each jar.
Make brine of water, vinegar and salt; heat to boiling. Pour over okra.
Seal. Let stand 3-4 weeks.

Farm Journal's Country Cookbook 1959 Edition

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Grandmother Paul’s Sour Cream Pound Cake

Posted in : Uncategorized on by : wesleytyler

 
 

] Grandmother Paul’s Sour Cream Pound Cake


Grandmother Paul's Sour Cream Pound Cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, combine the butter and sugar
and cream together. Add
the sour cream and mix until incorporated.
Sift the baking soda and flour
together.
Add to the creamed mixture alternating with eggs,
beating each egg 1 at a
time. Add the vanilla and pour the mixture into
a greased and floured
10-inchtube pan.
Bake for 1 hour 20 minutes.

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Campbell’s Meal-mail (Slow-Cooker Chicken & Dumplings)

Posted in : Uncategorized on by : wesleytyler

Meal-mail

 

Dear wes,

Favorite flavors and savory aromas from the slow cooker make tonight’s supper a winner!

Tasty Tuesday Presents:

Slow-Cooker Chicken & Dumplings  
Slow-Cooker Chicken & Dumplings
from Campbell’s Kitchen

Prep Time: 20 min. – Cook Time: About 8 hr.

looking for more fabulous meal ideas? visit us at campbellskitchen.com

[ADD] this recipe to your recipe box [SHARE] it with a friend [Print] this recipe

Ingredients:

1 1/2 lb. skinless, boneless chicken breasts, cut into 1″ pieces
2 medium Yukon gold potatoes, cut into 1″ pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell’s® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 cup water
1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk

Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center. Serves 8.
*Or on HIGH 4 to 5 hr.
Serve with a mixed green salad with Pepperidge Farm® croutons. For dessert serve your favorite Pepperidge Farm® cookies.

kitchen clip

For a flavorful change of pace, add a tablespoon of dried minced onion or a teaspoon of your favorite dried herb (dill, thyme, chives) to the dumpling batter.

what's new
Would your child like to rule his or her own castle? How about winning a week’s stay in a SouperStar castle in England – complete with turrets, suits of armor and more! Ages 5-15 can enter Campbell’s® SouperStar Castle Sweepstakes at http://www.mysoup.com
food for thought My cooking was and still is about the worst in America. George is so kind about it. – Barbara Bush

 

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November 8, 2004 Harvey Wallbanger Day HARVEY WALLBANGER CAKE

Posted in : Uncategorized on by : wesleytyler

 

 

November 8, 2004 Harvey Wallbanger Day HARVEY WALLBANGER CAKE

1 pkg Orange Cake Mix
1 pkg vanilla instant pudding (3.75 oz)
1/2 cup oil
4 oz water
4 eggs
4 oz frozen orange juice, thawed, undiluted
3 oz Galliano
1 oz vodka

Glaze:
1 Tbsp orange juice (undiluted)
1 Tbsp vodka
1-1/2 Tbsp Galliano
1 cup confectioner's sugar

Blend all ingredients in large bowl; beat 5 min. Pour into greased and floured 10" tube pan. Bake @ 350 deg for 45-55 min. Cool in pan about 15 min. Remove cake from pan and place on serving dish.

Prepare the glaze topping by combining Powdered Sugar, Orange Juice and Galliano; mixing well. Prick cake in several locations and pour glaze over cake.

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Meatloaf’s

Posted in : Uncategorized on by : wesleytyler

 

The World's Best Meatloaf

1 1/2 lbs. ground beef
1 c. medium cracker crumbs
2 beaten eggs
1 8 oz. can tomato sauce
1/2 c. finely chopped onion
1 1/2 tsp. salt

Combine all ingredients; mix well. Bake at 350 degrees for 1 hour.

Mix the following ingredients for the topping:

3 tbsp. brown sugar
1 tsp. dry mustard
1/4 c. ketchup
1/4 tsp. nutmeg

The secret to this fabulous recipe is in the timing that
the topping is applied. After the meat mixture has cooked
30 minutes, remove from the oven and cover fully. Return
to the oven for 30 minutes and voila!

The best meatloaf you've ever tasted!

``````````````````````````````````````````

TENNESSEE MEAT LOAF

A PARTON FAMILY FAVORITE

1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 egg
1 onion chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons Worcestershire sauce

Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce.
Form into loaf and put into shallow pan. Combine rest of the tomato sauce
and all the other ingredients. Pour over loaf. Bake in a preheated 350
degree oven for 1 hour and 15 minutes. Baste occasionally.

Yield: 4 to 6 servings
``````````````````````

Branding Crew Meatloaf

1 1/2 pounds ground beef
Onion, to taste
Salt, pepper,
1 cup cracker crumbs
1 cup milk
1 egg slightly beaten
1/4 cup tomato soup (optional)
1/4 cup catsup or ketchup
3 tablespoons brown sugar
1/4 teaspoon nutmeg
1 teaspoon dry mustard
Little water

Mold beef, onion, seasonings, cracker crumbs, milk, egg and tomato soup into
a loaf shape. Place in a pan and over the top pour the catsup, brown sugar,
nutmeg, dry mustard mixed with a little water. Bake 1 hour in a preheated
350 degree oven.

Prep Time: 10 minutes
Cook Time: 1 hour

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MALTED MILK CRUNCHIES

Posted in : Uncategorized on by : wesleytyler

MALTED MILK CRUNCHIES    

These crunchy cookies have the flavor of malted milk balls.

Ingredients for jar:

1/2 c sugar
1 1/4 c malted milk powder
2 c flour
1/4 tsp baking powder
1/4 tsp salt
3/4 c miniature-chocolate chips

Instructions for jar:

1.   Pour sugar into 1 - quart jar and smooth over to even out.
2.  Spoon malted milk powder over sugar and even out.  Press down lightly.
3.  Spoon flour on top of malted milk powder.  Press down lightly and even out.
4.  Pour baking powder and salt over flour.
5.  Add chocolate chips on top of flour and press down firmly to fit into jar.  Place lid on jar.

*****************************************

Malted Milk Crunchies

Instructions for baking:
3/4 c (1 1/2 sticks) butter softened
2 eggs

1.  Preheat  oven to 350 F.  Empty contents of jar into large bowl.
2.  Add butter and eggs.
3.  Beat on low speed or by hand until dough is thoroughly mixed.  Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 10 minutes or until edges are lightly browned.
4.  Remove from oven and let cookies coon on cookie sheet for 1 minute, then transfer to cooling rack.
     Makes 3 to 3 1/2 dozen

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peach praline pie

Posted in : Uncategorized on by : wesleytyler

 
 


From: Lisa [mailto:plzdep@texhoma.net]


This is the pie that is most requested for all holiday gatherings. 

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 then cover with peaches. Sprinkle remaining crumbs on
top. Bake at 450 degrees for 10 minutes, Reduce heat to 350 degrees.
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.

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Spinach-Broccolli Casserole

Posted in : Uncategorized on by : wesleytyler

 


Spinach-Broccolli Casserole
1 10 oz. pkg. frozen chopped broccolli, cooked and drained well
1 10  oz. pkg. frozen chopped spinach, cooked and drained well
1 8oz. pkg.  cream cheese
1/4 c butter
1/2 tsp. garlic powder
1/2 tsp. salt
Topping
1/2 c bread or cracker crumbs
1/4 c butter
Blend first ingredients well ( I use a hand mixer ) and place in a buttered 2
qt. casserole dish, cover with topping mix, bake at 350 20-30 mins.or until 
glden brown.

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Corn And Broccoli Bake

Posted in : Uncategorized on by : wesleytyler

 
 


Corn And Broccoli Bake
16 oz. can cream style corn
10 oz. pkg. frozen chopped broccoli
1/2 cup crushed saltine crackers
1 egg, beaten
1 Tbs. dried minced onion
Dash pepper
2 Tbs. butter, melted

In a bowl, combine corn, broccoli, 1/4 cup of saltines, egg, onion,
and pepper. Place in a greased 1-1/2 quart baking dish. Combine
butter and remaining saltines; sprinkle on top. Cover and bake at
350 for 45 minutes.

Notes:
This is easy to make, and it is one of those you would want to take
to a party, or a pot luck (but you might want to double it!).

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Corn Souffle

Posted in : Uncategorized on by : wesleytyler

 


2 eggs
2 T. cornstarch
2 T. sugar
1/4 t.salt
1/8 t. pepper
1 can creamed corn (14-16 oz size)
1/2 cup sour cream
1/2 cup milk
With electric mixer beat eggs until foamy. Beat
in remaining ingredients. Pour into greased 8"
square baking dish. Bake on center rack of
preheated 400 degree oven 35 min. or until knife
inserted comes out clean. This one is really
good.


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Epicurious Recipe Flash

Posted in : Uncategorized on by : wesleytyler

EPICURIOUS RECIPE FLASH
The week of November 3, 2004

==========================================

Soup and bread are made for each other. Get stirring and baking with these
recipes from the latest issues of Bon Appetit and Gourmet.

Pumpkin Soup with Red Pepper Mousse, Gourmet

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bicx0Ay

Country-Style Sourdough Bread, Bon Appetit

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bicy0Az

Kale and Chickpea Soup, Gourmet

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bicz0A1

Mango Tea Bread, Bon Appetit

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bic10An

Hot homemade ciabatta peasant bread

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bic20Ao

Hearty, healthy supper soups

http://dm.email.epicurious.com/cgi-bin5/DM/y/ebQp0F55RY0EpT0Bic30Ap

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ More from Epicurious ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

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A Delicious Thanksgiving Celebration

Posted in : Uncategorized on by : wesleytyler

THANKSGIVING @ EPICURIOUS

 
 


Browse the Collection:

Only the Best

Gracious Gifts

Chef’s Tools

American Cheese Course

Holiday Baking

Turkey & Fine Foods

Fruits, Nuts, & Sweets

Table & Serving Wares

Wine & Beverage





Organic Holiday Favorites
$39.99
Cherry Moon Farms
Thanksgiving Shop
Everything you need for the big feast
CHEF’S
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Everything you need to bake perfect pies
The Baker’s Catalogue
Fresh, Free-Range Organic Turkey
$85.99 including overnight delivery
iGourmet.com
The makings of an instant party
10% off any order, use code “gourmet04”
Viansa Winery & Italian Food Marketplace
Gourmet cookies in Thanksgiving tins and baskets
10% off any order, use code “epic1”
curious cookie
Heart Measuring Spoons
A dash of humor, a pinch of kindness
Exclusively from RedEnvelope
Baby Poached Pears in Chocolate Sauce
$6.95
Home Bistro
America on Sale!
Deluxe getaways for less
Luxury Link
Fall Wine Clearance
Save up to 40% on premium wines
Personal Cellar
FREE Caffè Speciale Kit
Buy any FrancisFrancis! model or color and receive our kit FREE
illy caffè
Peabody Kona Coffee
The ultimate Kona, $11.99
Maui Coffee
Celebrations 101
Everything you need to know to host Thanksgiving and other holidays
by Rick Rodgers
Award-winning wines not found in stores
A fun & unique gift idea
California Wine Club
The Best Ice Cream in America
You’ll fall for this incredible connoisseur’s treat
Crème Crémaillère
New! The Lemon Lemo’Cho cookie
White Belgian chocolate with “a twist”
curious cookie

 

 

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Harvest Casserole

Posted in : Uncategorized on by : wesleytyler

 
 

Harvest Casserole

Ingredients
-5 tablespoons margarine or butter
-1 jumbo onion (about 1 pound), cut into 1/4-inch-thick slices
-2 garlic cloves, crushed with garlic press
-1 small rutabaga (about 1 pound), peeled, quartered, and thinly sliced
-6 medium-size carrots (about 1 pound),peeled and thinly sliced
-6 medium-size parsnips (about 1 pound),peeled and thinly sliced
-3 tablespoons all-purpose flour
-1/2 teaspoons salt
-1/4 teaspoon coarsely ground black pepper
-1/4 teaspoon ground nutmeg
-2 1/2 cups milk
-1/4 cup grated Parmesan cheese

1. Preheat oven to 375 degrees F. In nonstick 10-inch skillet over medium heat, melt 3 tablespoons margarine or butter. Add onion and garlic; cook 15 to 20 minutes until onion is golden brown and tender, stirring occasionally.

2. In shallow 2 1/2-quart casserole, toss rutabaga, carrots, parsnips, and onion mixture. Cover and bake 45 minutes or until vegetables are fork-tender.

3. After vegetables have baked 30 minutes, prepare sauce: In 2-quart saucepan over medium heat, melt remaining 2 tablespoons margarine or butter; stir in flour, salt, pepper, and nutmeg until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens.

4. Remove cover from baking dish. Stir sauce into vegetables; sprinkle with Parmesan. Bake, uncovered, 15 minutes longer or until bubbly and golden.

Serves: 8

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Buttermilk Cornbread

Posted in : Uncategorized on by : wesleytyler

 


Buttermilk Cornbread

2 tablespoons vegetable  oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2  teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1  cup buttermilk*
1 large egg

Heat oil in an 8-inch cast-iron skillet or  muffin pans in
a 450 F. oven 5 minutes.
Combine cornmeal and next 4  ingredients in a medium bowl;
make a well in center of mixture. Stirtogether  buttermilk and egg;
add to dry ingredients, stirring just until  moistened.
Pour into hot skillet.
Bake at 450 F. for 20 minutes or until  golden.
Yield: 6 to 8 servings.

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Looking To Modify a Recipe with a substitution

Posted in : Uncategorized on by : wesleytyler

Looking to modify a recipe? Try some of these common substitutions and
replacements.

INSTEAD OF …… TRY…….

Beef- 70-85 % — Lean Ground or Chuck 92% or leaner ground beef or 92% lean
ground turkey or buffalo

Bread Crumbs – as breading or when called for to mix with meat —
Unprocessed bran flakes + mixed with oat lour, crushed all bran cereal
flakes, oat flour, or oatmeal

Butter – Butter Replacement Product, Butter Buds, imitation butter
flavor extract

Cheese- Reduce amount and use part skim mozzarella or reduced
fat/non-fat cheese

Chicken – Whole Bird or Dark Meat — Boneless, skinless chicken breast
or breast of turkey

Egg – 1 Whole- 2 egg whites or 1 tbsp. cornstarch dissolved in 3 tbsp.
of water

Flour – White- Oat Flour, 100% Whole Wheat Flour, soy flour

Gravy- Omit or thin with water to aus jus consistency

Kool- Aid or Juice- Crystal Light

Milk – in cereal- Vanilla or strawberry protein powder mixed with water

Milk- Whole, in cooking or baking- Non-fat or low-fat milk or just
water

Oatmeal – Flavored Packets- Natural oats & chopped fruit or sugar free
preserves

Oil – in baking- Equal amount of unsweetened applesauce or 3:1 ratio of
ground flaxseed meal to oil

Oil – in cooking- Omit or try reducing by 1/2 or 2/3

Oil Рwhen saut̩ing- Wine, broth, lemon, lime, apple, or orange juice

Salt- Garlic, chile, onion, or lemon

Sour Cream- Fat-free plain yogurt or non-fat sour cream

Soy Sauce- Reduced-sodium soy or reduced-sodium chicken, beef, or
vegetable broth, liquid aminos

Sugar – Brown- Diabetic/sugar-free pancake syrup or artificial brown
sweetener (made by Sugar Twin)

Sugar – White- Artificial sweetener of choice or 1 teaspoon mashed
banana per tablespoon sugar being replaced

Syrup – Pancake or Maple Syrup- Sugar free (diabetic) pancake syrup. In
cereal, try artificial sweetener and a few drops of maple extract

Syrup – Chocolate- Cocoa powder and artificial sweetener to taste

Syrups- Flavored (used in coffee)- Sugar-free syrup or artificial
sweetener to taste and a few drops vanilla extract or other extract of
choice

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] Sweet Potato Spice Bars

Posted in : Uncategorized on by : wesleytyler

 
 

SWEET POTATO SPICE BARS
4 eggs
3 c. sugar
1 c. oil
2 c. mashed, sweet potatoes or pumpkin
1 c. liquid
3-1/2 c. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1-1/4 tsp. salt
Mix together eggs, sugar, and oil. Gradually add sweet potatoes and 1
cup liquid. If using pumpkin, add 1 cup water. Then add remaining
ingredients. Mix well and spread in large jelly roll pan, lightly
greased. (If too thick in pan, use an extra pan.) Spread 1 1/2 to 2
cups
chocolate chips over top and bake at 350 degrees for 25 mins. Don't
overbake. This makes a lot.
============

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3 pound chicken 2-3 people Chicken question

Posted in : Uncategorized on by : wesleytyler

 

An old rule of thumb in the food business one pound per person.
A 20 pound turkey should feed 20 people. A 3 pound chicken 2-3 people.
If you have recipes that gives the yield of servings use 4-6 even 8 ounces
person depend on the circumstances.

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Pumpkin Jell-O

Posted in : Uncategorized on by : wesleytyler

 

Pumpkin Jell-O
3 oz. pkg. lemon Jell-O
1 cup hot water
2 Tbs. sugar
1/4 tsp. pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 sm. Cool Whip
1/2 cup chopped pecans
Dissolve Jell-O in boiling water, add sugar and spice. Add pumpkin,
mixing well. Chill until slightly thickened. Fold in Cool Whip and
nuts.
Pour into mold or clean bowl and refrigerate until firm.
________

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Deep-Fried Twinkies

Posted in : Uncategorized on by : wesleytyler

 

Deep-Fried Twinkies Ingredients

For Twinkies:

6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting

For batter:

1 cup milk
1 tablespoons vinegar
1 Tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Twinkie Directions

1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

Batter Directions

1. Mix together milk, vinegar and oil.
2. In another bowl, blend flour, baking powder and salt.
3. Whisk wet ingredients into dry and continue mixing until smooth.
4. Refrigerate while oil heats.
5. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter.
6. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning.
8. It should turn golden in 3 to 4 minutes.
9. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
10. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Makes 6.

Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.

Berry Sauce

Ingredients:

1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries

Directions:

1. In a saucepan, heat preserves over low heat until melted.
2. Add 1 cup of fresh or frozen mixed berries.
3. Heat until sauce just simmers.
4. Cover; refrigerate until served.

Makes 1 1/2 cups.

Source: Janet K. Keeler, St. Petersburg Times

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BAKING MIX RECIPE

Posted in : Uncategorized on by : wesleytyler

 

 

BAKING MIX RECIPE
Ingredients:
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoonsalt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Instructions:
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

For Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.

For Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

For Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

For Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.

Notes: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.

Yield: about 12 cups of mix

[Non-text portions of this message have been removed]

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BAKING MIX RECIPE

Posted in : Uncategorized on by : wesleytyler

 

 

BAKING MIX RECIPE
Ingredients:
8 cups all-purpose flour (or 4 cups each all-purpose flour and whole wheat flour)
2 tablespoons baking powder
1 tablespoonsalt
2 teaspoons cream of tartar
1 teaspoon baking soda
2 cups dry nonfat milk
2 cups shortening

Instructions:
Mix all dry ingredients together in large bowl (if you have a large mixer it is ideal to use for blending this mix but it can also be done quite adequately using a pastry blender to cut in shortening). Add shortening about a half cup at a time mixing well after each addition. Mixture will be mealy when mixed adequately. Put in air-tight container and store either in refrigerator or at room temperature. Use within about 3 months.

For Biscuits:
Mix 2 cups of Baking Mix with 1/2 cup water. Bake at 450 degrees F for 8-10 minutes.

For Muffins:
Mix 2 cups of Baking Mix with 2 Tbsp sugar, 1 beaten egg and 2/3 cup milk. Bake at 400 degrees F for 15 minutes.

For Pancakes:
Mix 2 cups of baking mix with 1 beaten egg and 1-1/3 cup milk.

For Waffles:
Mix 2 cups of Baking Mix with 1 beaten egg, 2 Tbsp oil, and 1-1/3 cup milk.

Notes: You can use this mix to make biscuits, dumplings, muffins, coffee cake, pancakes and waffles. It can also be used as an ingredient in casseroles and desserts.

Yield: about 12 cups of mix

[Non-text portions of this message have been removed]

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