BAKED LAMB AND EGGPLANT
Ingredients:
1 medium eggplant, peeled and cubed
3-4 tbsp olive oil
1 to 1 1/2 pounds lamb shoulder, cubed
1/2 cup chopped onion
1 clove garlic, minced
2 cups of chopped blanched tomatoes
2 tsp salt
1/2-1 tsp curry powder
1/2 tsp thyme
1/2 tsp basil
1/2 cup raw long-grain rice
Directions:
Heat a little of the olive oil in a large skillet. Brown eggplant cubes
in batches, adding more of the oil only as needed. Drain on paper
towels.
Brown lamb cubes in the same skillet; remove to a platter. Sauté
chopped onion and garlic until tender; stir in tomatoes, salt, curry
powder, thyme, and basil. Add lamb; cover and simmer for 15 minutes.
In a 2-quart casserole, alternate layers of half of the eggplant, half
of the lamb and tomato mixture, and half of the rice. Repeat layers.
Cover and bake at 350E for 55 to 65
minutes, or until rice is tender, stirring once during cooking time.BROCCOLI AND CAULIFLOWER CASSEROLE
Ingredients:
2 cups water
1/2 teaspoon salt
1 1/2 to 2 pounds of fresh broccoli and cauliflower pieces (frozen
is okay)
1 1/2 cup milk
4 to 5 tablespoons butter
4 tablespoons flour
1 cup vegetable stock
salt and pepper to taste
dash nutmeg
2 tablespoons fine dry bread crumbs
1 to 2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
Directions:
In a large saucepan, bring water and
salt to a boil. Add broccoli and cauliflower; cook just until
crisp-tender. Add milk to the vegetable stock..
Turn vegetables into a shallow 2-quart baking dish. Melt 3 tablespoons
of butter in the saucepan over medium heat. Blend in the flour, stirring
until smooth and bubbly. Gradually stir in milk mixture. Cook, stirring
constantly, until thickened and smooth. Season with the salt, pepper,
and nutmeg. Pour sauce over broccoli and cauliflower. Dot with remaining
1 to 2 tablespoons of butter. Combine bread crumbs, Parmesan cheese, and
paprika; sprinkle over vegetables. Bake at 450E
for about 20 minutes, until casserole is bubbly.
CHICKEN AND DUMPLINGS
Ingredients:
1 stewing chicken
1 1/2 tsp salt
2 cups flour
2 tsp baking powder
1/3 cup of shorting
1/2 cup of milk
Directions:
Cut up chicken; place in deep pot, barely cover with water, add salt and
simmer until meat is tender. Remove chicken and set aside; reserve the
broth. Sift together the flour, baking powder, and salt; cut in
shortening. Add milk to make a stiff dough. Roll out to 1/4-inch
thickness on floured board. Cut into 1-inch squares, and sprinkle with
flour. Drop into briskly boiling chicken stock. Cover tightly and simmer
gently for about 40 minutes. Add meat and serve.
Yield: 6 to 8 servings. GLAZED HAM
Ingredients:
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey 2/3 cup butter
Directions:
Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud
with the whole cloves. Place ham in foil lined pan. In the
top half of a double boiler, heat the corn syrup, honey and
butter. Keep glaze warm while baking ham. Brush glaze over
ham, and bake for 1 hour and 15 minutes in the preheated oven.
Baste ham every 10 to 15 minutes with the honey glaze. During the
last 4 to 5 minutes of baking, turn on broiler to caramelize the
glaze. Remove from oven, and let sit a few minutes before
serving. ROASTED TURKEY
Ingredients:
16 lb Turkey
1 cup Butter or Margarine
some flour
1/4 tsp Salt
1/4 tsp Pepper
2 whole onions
5 stalks of celery
4 cloves of garlic crushed
1 green bell pepper rough chopped
Reynolds Turkey Roasting Bag
Directions:
Remove giblets and neck from turkey; wash, and set aside. Wash turkey
thoroughly inside and out. Pat dry with towels. Remove any excess fat.
Preheat oven to 325F.
Stuff some butter, onion, celery and bell pepper in to cavity of turkey
Place butter and garlic under the skin of turkey.
Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with
twine, bootlace fashion and then tie. Bend wing tips under body, or
fasten to body with poultry pins. Tie ends of legs together.
Brush with some butter; sprinkle with salt and pepper. Place turkey in roasting bag
tie bag. Then put shallow roasting pan. Roasted uncovered about 4 «
hours, or until meat thermometer registers 185F. Leg joint should move
freely. Remove from oven and take out of bag (note: bag is HOT) place on
serving tray. Take the remaining juice in bag and roasting pan heat mix
with a little flouring until thick and there is the gravy.
Turkey Roasting Time Guide:
Unstuffed, chilled turkey at 325F:
6-8 lbs 2 3/4 to 3 1/2 hours
8-12 lbs 3 1/4 to 4 hours
12-16 lbs 3 1/2 to 4 1/2 hours
16-20 lbs 4 to 6 hours
20-26 lbs 5 1/2 to 7 1/2 hours
ASPARAGUS AU
GRATIN
Ingredients:
2 tbsp butter
1tsp salt
2tbsp flour
2 cups milk
1 cup freshly grated parmesan
1 1/2 cups toasted bread crumbs
1 cup cashews toasted
2 cups asparagus heads
Directions:
In a saucepan over medium low heat, melt butter; stir in salt and flour.
Cook for about 4 minutes, then add milk gradually, stirring. Add grated
cheese and cook, stirring, until thickened. Remove from heat. Combine
toasted bread crumbs with the cashews. Reserve a few tablespoons for
topping.
In a buttered casserole, place a layer of asparagus, a layer of toasted
bread crumb mixture, then a layer of sauce. Repeat the layers,
ending with the reserved crumbs. Bake at 350 degrees for about 25 minutes,
or until top is browned. Serves 4. CRAB BALLS
Ingredients:
2 lbs. crab meat
2 cups bread crumbs
handful of minced onion
juice of one lemon
some parsley
some dill
1/4 cup white wine
1/2 lbs thinly slice bacon
Directions:
Pick over crabmeat and remove any shell or cartilage. In medium
bowl, combine crabmeat, bread crumbs, lemon juice, minced onion, and
enough wine to moisten the mixture. Mix thoroughly and shape into
walnut-size balls. Cut bacon slices in half crosswise and wrap each
crabmeat ball in a half slice of bacon, covering crab mixture
completely. Secure bacon to crab balls with toothpicks. Broil
on a rack in middle of oven about 15 minutes, turning frequently, or until
bacon is crispy on all sides. Makes about 40 appetizer crab balls.
CRANBERRY SAUCE
Ingredients:
12 ounces of cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp cumin
Instructions:
In medium saucepan, over high heat, combine cranberries, vinegar and
sugar; bring to a boil. Reduce heat to medium-low and add nutmeg,
cinnamon, cayenne, and cumin. Simmer 20 to 25 minutes or until
mixture is very thick, stirring frequently.
GREEN BEANS
Ingredients:
1 1/2 pounds green beans - trimmed
1 tbsp olive oil
1 1/2 tsp freshly grated lemon zest
1/3 cup hazelnuts toasted Directions:
In a kettle of boiling salted water cook beans until just tender, 3 to 8
minute s. Drain beans in a colander and in a large bowl toss while
still hot with oil , zest, nuts, and salt and pepper to taste.
(Note: Beans may be made 1 day ahead and chilled, covered. Reheat beans,
preferably in a microwave.) ROSEMARY
POTATOES
Ingredients:
10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
8 oz olive oil (extra virgin)
4 Garlic cloves, crushed
Directions:
Scrub potatoes in their skins and cut into four.
Steam for ten minutes, then toss in olive oil, rosemary and crushed
garlic.
Place the potatoes on a warmed baking tray and roast in hot oven for 30-40
minutes at 375.
Serve immediately, the outside should be crunchy
TURKEY STUFFING
Ingredients:
2-4 tbsp olive oil
1 onion
1/4 cup oysters chopped (retain the juice)
2 celery stalks, chopped
2 apples, cored and chopped
2/3 bag dried cranberries
1 cup juice from roasted turkey
turkey giblets chopped finely
6 cups fresh whole wheat bread crumbs
1 tsp dried sage, crushed
1/4 tsp ground cinnamon
Directions:
Sauté the turkey giblets and with part of the onion in 2 tbsp of
oil. Combine giblet mixture with the rest of oil, onion, oysters, celery
and apples in a large skillet. Sauté for about 10 minutes, or until the
vegetables are tender. Remove from the heat. Add the remaining
ingredients. Make sure you also add the juice from the
oysters. Toss gently to mix well. Place mixture into an oiled
2-quart baking dish. When baking the dressing in a casserole, cover
and bake in a 325F oven for about 1 hour.
SWEET POTATOES (YAMS)
Ingredients:
6 sweet potatoes
1/2 cup butter
1 can evaporated milk
1 orange (grated zest only)
1/4 cup sherry
1/2 cup brown sugar
2 egg whites
1/2 cup pecans, chopped fine
3 tbsp melted butter
Directions:
Boil potatoes in as little boiling water as possible until tender. While
still hot, peel. Place in large mixing bowl and mash well. Beat with
electric mixer at medium speed and gradually add butter, milk, orange
zest, sherry and brown sugar.
Beat egg whites until stiff and gently fold into potato mixture. Pour
into buttered casserole. Sprinkle top with chopped pecans that have been
mixed with melted butter. Bake at 350 degrees for 30
minutes.
BOURBON BALLS
Ingredients:
1 cup crushed vanilla wafers
1cup finely chopped pecans
1 1/2 cup confectioners' sugar, divided
2 tbsp unsweetened cocoa
2-4 ounces of bourbon
1 1/2 tablespoons light corn syrup
Directions:
Combine vanilla wafer crumbs, chopped pecans, and confectioners'
sugar. In a measuring cup, blend the Bourbon and corn syrup; stir
into the dry mixture. When thoroughly blended, cover and refrigerate
for an hour or more. Sift about 1/2 cup of confectioners' sugar onto
a large piece of waxed paper. Shape small amounts of the dough into
balls then roll in powdered sugar. Store tightly covered in the
refrigerator. These can be frozen. Makes about 3 dozen.
FUDGE
Ingredients:
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts
Directions
Cook in heavy pan until boiling, boil 10 minutes, stirring all the
time. Take off burner and add chips, marshmallow cream and nuts,
make sure you mix well, pour into 9 x 13 buttered pan. It will make
6 pounds.
PUMPKIN PIE
Ingredients:
1 1/4 cups pumpkin puree, canned or fresh
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbsp water
1/2 tsp vanilla extract
1 unbaked pastry shell (9-inch) or see pie dough recipe
Directions:
Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl.
Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400E for 15 minutes; reduce heat to 350E and bake about 35 minutes longer, or until center is set. SHORTBREAD COOKIES
Ingredients:
2 cups butter softened
1 3/4 cups sifted confectioners' sugar
4 1/2 cups sifted all-purpose flour Directions:
Cream butter, gradually beat in sugar. Add and beat in flour a part at a
time. Wrap dough in wax paper and chill. Preheat oven to 300 degrees F (150 degrees C). Allow dough to warm slightly; knead for 1 minute. Roll out dough on lightly floured board to 1/4 inch thickness and cut with cookie cutters. Decorate as desired. Bake in preheated oven 14-20 minutes.
APPLE PIE
Ingredients:
6 small or four large cooking apples (Granny Smith
recommended)
1 3/4 cups all purpose flour
pinch of salt
1/2 cup cold butter
cold water
1/2 cup sugar (amount of sugar is determined by how sweet the apples are)
3/4 tsp ground cinnamon
one egg
pie pan
small fruit knife, peeling tool, rolling pin, Pastry brush, APPLE FILLING
Wash and peel the apples, then core and chop them using a small knife. Place the apple slices in a pan and sprinkle with sugar, 2tbps of water
and 3/4 tsp of cinnamon. Cook slowly till soft, place in a container and refrigerate. PIE DOUGH
Ingredients:
all purpose flour and butter Add a pinch of salt and sugar.
Directions:
Using your hands rub the ingredients together until the mixture resembles bread crumbs. Make a hollow circle in the powdered mix and add to this approx. 2 tbsp of water. Now gently mix the water into the powdered mix until a paste is
formed. Note: Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency. Knead the dough until the consistency is smooth and neither too hard nor too soft. Roll it into a ball, wrap it in film and let it rest in the refrigerator for about an hour. Storage: The dough could be prepared the day before and can be kept in the refrigerator for about 3 days. (Mixer: You could place everything into a food processor and mix it up that way also)
Directions to put the pie together:
Get your favorite 9 inch pie pan or pie dish. Roll
it out to a 1/5 inch thickness and until it is large enough to cover the pie dish with a little extra to spare. Make sure you
have dusted the working surface with some flour to prevent the dough from sticking. Lift the dough gently and flop it over the pie pan and set into place. Ease the dough all around the pie dish and into the dip. Now you can add the filling or alternately freeze the pie shell for later use. Spread the filling evenly into the pie shell. Add a final sprinkling of sugar onto the apple filling. This really depends on how sweet the apple filling is or how sweet your tooth. Using water or egg wash, wet the
dough on the edge of the pie shell. Roll out the remainder of the dough and gently flop it over to cover the top of the filled pie
dish. Using your thumb and fingers press the two pieces of dough firmly together. Using a small sharp knife
trim the dough by cutting against the edge of the pie pan in a downward motion. Clean the edge using your thumb and fingers again. Make an egg wash using one egg and a pinch of salt. Brush it over the top of the pie. With a small sharp knife stab in a few small cuts in the middle of the pie top. sprinkle some sugar over the pie. Bake in a pre-heated oven of 430 for ten
minutes then bake at 375 twenty minutes or until golden brown Leave to cool or serve hot... fresh from the oven |
