Recipes

[walker]

Turkey CORN Chowder

1/4 cup butter

1 med/lg onion, chopped

5 med potatoes, peeled and cubed

2 stalks celery, chopped

1 1/2 teaspoons salt (more if desired)

1/2 teaspoon pepper

2 cups water

1 chicken bouillon cube 

5 cups milk

2 cans whole kernel CORN

2 cans cream style CORN

1/4 teaspoon thyme

1 cup light cream

1/4 teaspoon paprika

3 cups cut-up roast turkey

In large pot, place butter and onions.  Saute' until golden, stirring often.  Add potatoes, celery, salt, pepper, water and bouillon cube.  Cook, covered for 15-20 minutes until vegetables are tender but not over cooked.  Add milk and rest of the ingredients.  Mix well and heat thoroughly.  Top with fresh chopped parsley, if desired.

NEXT INGREDIENT ...... LEMON JUICE OR LIME JUICE

[Zhills]

PAN ROASTED LEMON POTATOES WITH DILL

Ingredients

• 1 lb. baby red or yellow potatoes
• 3 to 4 tbsp. butter
• 1 lemon, juice of
• 2 tsp fresh snipped dill (optional)
• Salt and pepper to taste

Instructions

1. Place the whole potatoes in a shallow, microwave safe glass bowl in a single layer (you may need to do two batches if they don't all fit). Cover the bowl with plastic wrap, making sure to the potatoes are not touching the plastic wrap.
2. Microwave on high for 4 minutes and 30 seconds. Be careful when removing from microwave, as the dish will be very hot. Uncover and slice each potato in half.
3. Meanwhile heat a large cast iron skillet over medium heat. When the skillet is hot toss in the potatoes, 3 tbsp of butter and 1/2 of the lemon juice, stir to coat the potatoes. Season with salt and pepper, and the dill. Let the potatoes caramelize in the pan, by stirring just twice per minute, until they are golden brown on all sides. Add more butter and more lemon juice if desired. Enjoy!

Next ingredient:  Carrots

[aroc3435]

Persian Carrot Soup

from New York Cookbook by Molly O'Neill

Workman Publishing Company November 1992 Pages 74 to 75

2 Tbsp vegetable oil

4 onions, chopped

3 garlic cloves, minced. (I like garlic so I double the amount to 6.)

1 eggplant, peeled, seeded, and diced (I also salt, let sit, and then drain well to get out any bitterness.)

2 Tbsp chopped fresh parsley

1 rib celery, chopped

8 large carrots, peeled and chopped

2 potatoes, peeled and chopped

1 1/2 tsps salt

2 tsps freshly ground black pepper

2 cups cooked kidney beans

Chopped fresh mint for garnish (Optional--but if you do garnish with it don't substitute dried mint.  Use fresh cilantro instead.)

1. Heat the oil in a nonreactive heavy stock pot over medium heat.  Add the onions and garlic and saute until the onions are translucent, 5 minutes.  Stir in the eggplant and parsley and cook to soften the eggplant, 10 minutes.

2.  Add 8 cups water, along with the celery, carrots, and potatoes.  Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 15 minutes.  Add the salt, pepper and beans and cook for 30 minutes.  Remove from the heat; set aside to cool.

3.  Puree the soup in batches in a blender or food processor. Transfer to a bowl, cover, and refrigerate until chilled, 2 to 3 hours.  Adjust the seasonings, garnish with the mint.  Serve.

Serves 4.

Next Ingredient:  BAY LEAVES or ROSEMARY

[godi]

Easy Slow Cooker Beef Stew

2 Tablespoons Flour

1 Tablespoon Sugar

1 Teaspoon Salt

1 BAY LEAF

1/4 cup red wine or water ( I made it both ways, the wine makes a richer taste)

1 Teaspoon Garlic Powder

1/2 Teaspoon ROSEMARY

1/4 Teaspoon Pepper

1 bag frozen Stew Vegetables ( I use two bags because they are skimpy, it doesn’t change the recipe)

1 pound Beef Stew meat in 1 inch cubes

1 can 14 oz Diced Tomatoes undrained 

Mix flour,sugar,garlic powder,salt,rosemary and pepper in small bowl.

Place the frozen stew vegetables in bottom of slow cooker, sprinkle with the flour/spice mixture. Add stew meat, wine or water, BAY LEAF, and tomatoes. Cook on High for 4 to 6 hours or on Low for 8 to 10 hours. 

Next Ingrediant 

Chili Powder or Cumin 

[walker]

White Chili ..... Crock Pot Recipe

3   15 oz. cans Great Northern Beans, drained

2 chicken breasts, cooked and shredded

1 cup chopped onions 

1 1/2 cups chopped yellow, red or green bell pepper

2 garlic cloves, minced

2 teaspoons ground CUMIN

1/2 teaspoon salt

1/2 teaspoon dried oregano

3 1/2 cups chicken broth

Optional toppings for serving....

sour cream

shredded cheddar cheese

tortilla chips

Combine all ingredients (except toppings) in slow cooker.

Cover and cook on low 8-10 hours or high 4-5 hours.

NEXT INGREDIENT .....  BROWN SUGAR

[aroc3435]

Banana and Cranberry Loaf Cake

Entenmann's Home Baking  Parragon 2012 edition  page 101

Batter:

1 1/2 cups self rising flour

1/2 teaspoon baking powder

1 cup firmly packed light brown sugar

2 bananas, mashed

1/4 cup chopped orange and lemon peel

1/3 cup chopped mixed nuts

1/3 cup dried cranberries

5 to 6 Tbsps orange juice

2 eggs, beaten

2/3 cup vegetable oil

Frosting:

1/3 cup confectioner's sugar, sifted

2 tsps water

grated rind of one orange

Preheat oven to 350 degrees F.

Grease 9 x 5 x 3-inch loaf pan and line with parchment paper.

Sift the flour and baking powder into a large bowl.  Stir im the brown sugar, bananas, mixed peel, nuts and cranberries.

In a separate bowl, stir together the orange juice, eggs and oil until well combined, then add the mixture to the dry ingredients and mix until well blended.  Pour into the prepared pan.

Bake in the preheaten oven for about sixty minutes, until firm to the touch and a toothpick inserted in the center comes out clean.

Turn out onto a wired rack and let cool.

Mix the confectioner's sugar with water and drizzle the frosting over the loaf.  Sprinkle the orange rind over the top.  Let the frosting set before slicing.

NEXT INGREDIENT:  EGGS

[house_cat]

Amazingly Good Eggnog

Ingredients

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks

• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

Directions

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Next ingredient: Eggnog

[aroc3435]

Note:  2 EGGNOG Recipes Below--Cake and Beverage

Eggnog Cake

from The Gasparilla Cookbook 

Junior League of Tampa, Florida 1961, Page 234

Recipe submitted by Mrs. A. B. Hill, Jr.

5 egg yolks

1/2 cup rum or whiskey

1/2 pound of butter

1 pound powdered sugar

1/4 pound of almonds, slivered and toasted

1/4 pound crushed macaroons

1 large prepared Angel Food cake

Maraschino cherries

Beat egg yolks and add rum.  Cream butter.  Gradually beat in sugar.  Combine with egg yolk mixture.  Stir in almonds and macaroons.  Chill until it is spreading consistency. Split cake horizontally and fill with above mixture.  Cover with freshly whipped cream.  Decorate with maraschino cherries.

Christmas Eggnog

from Woman's Day Encyclopedia of Cookery Volume 4, 1966, Page 611

3 egg yolks

3/4 cup sugar, divided:  1/2 cup and 1/4 cup

1/4 tsp salt

3 cups milk

1 cup heavy cream

1 Tbsp Sherry extract (I substitute vanilla extract.)

3 egg whites

grated nutmeg

Beat egg yoks; gradually add 1/2 cup of sugar and the salt, beating constantly.  Gradually add milk and cream.  Cook over hot water, stirring constantly, until mixture is thick enough to coat a spoon.  Cool.  Add extract.  Chill.  Beat egg whites until stiff; gradually add remaining sugar, beating constantly until stiff.  Fold into the chilled custard.  When ready to serve pour into a chilled punch bowl; sprinkle with nutmeg.

Makes 2 quarts, or sixteen four-ounce servings.

Guests can add rum, whiskey, or sherry to their own individual servings if they prefer.

Next Ingredient:  SHRIMP

[Zhills]

Shrimp and Asparagus over Penne

Cook: 8 oz penne in boiling water.

Saute:  in 2 Tbsp olive oil

1 clove garlic

8 oz asparagus

(cut into 1/4" pieces) Cook stalks 3 mins, add tips, cook another 3  mins.

Add:  1 fresh tomato chopped small

Cover and set aside.

Saute in: 2 Tbsp olive oil

1 clove garlic and cook until golden.  Do not burn!

Add: 8 shrimp (peeled and deveined) and cook until pink.

Add veggies to shrimp.  Salt and pepper to taste. 

Pour wine over all if desired.  (Great without it)

Serve over a plate of cooked penne.  Beautiful and delicious dish!

Next ingredient:  Your favorite cut of pork

[walker]

Golden PORK with Cinnamon-Sugar Apples

(Crock Pot Recipe)

1 PORK LOIN ROAST (about 3 lbs.)

1 can Golden Mushroom soup, undiluted

1/2 cup water

1/4 cup packed brown sugar

2 tablespoons soy sauce

1/4 cup granulated sugar

3 tablespoons ground cinnamon

2 Granny Smith apples, cored and sliced

Place PORK in a crock-pot.  Combine soup, water, brown sugar and soy sauce; mix well.  Pour over PORK.  Cover and cook on low for 8 hours.

About one hour before serving, combine granulated sugar and cinnamon in resealable plastic food storage bag. (Lock 'n Lock containers work well for this step also.) Add apples; shake to coat well.  Place apples on top of PORK.  Cover and cook one hour longer.  

Serve with rice or noodles.....mashed potatoes go well too.

NEXT INGREDIENT ...... PEAS ....CRANBERRIES