From: larry.moore Subject: Christmas Menu This is the turkey recipe I use. I use the boxed stuffing cause everyone uses it and it is easy! MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Lazy Oven Turkey Categories: Poultry Servings: 8 12 lb Turkey * 1 ts Dry rosemary 1 md Onion 1 ts Dry sage 1 ts Dry thyme Salt and pepper * 8-14 pound Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Drain liquid into a pot and return turkey to a warm oven til ready to carve(after standing 15 minutes). MMMMM I have just started using this instead of pie, tastes as good w/o so many calories. Title: Pumpkin Pudding Categories: Pies Servings: 1 1 1/2 c Browned, strained pumpkin 1 ts Cinnamon 2 tb All purpose flour 1/2 ts Ginger 1 c Brown sugar 1/2 ts Nutmeg 2 c Milk 2 Eggs, beaten 1 c Carnation 2% canned milk This recipe calls for browned pumpkin which is accomplished by buttering a heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat, stirring and turning so all parts dry properly. Keep this up til it is reduced to 1 1/2 cups. It will be slightly browned. Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar and stir til thoroughly mixed. Add spices and eggs and beat well. Scald milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture Beat together til well mixed. Place mixture in a greased casserole and place it in a larger casserole with hot water that comes half way up the outside of inner casserole. Place in a 325 F oven and oven poach til a knife comes out clean when tested. Serve hot or cold. This is actually my pumpkin pie filling, but I prefer it without the pastry and it is better for me. No great amount of fat in this one. This is the recipe I use for my mincemeat pie filling Title: Green Tomato Mincemeat Categories: Preserves, Pies, Desserts Servings: 3 12 c Chopped green tomatoes 6 c Sugar 16 c Apples, unpeeled, cored 2 tb Cinnamon 4 c Chopped sultanas 2 ts Nutmeg 2 c Currants 3 ts Salt 1 c Vinegar 2 pn Cloves 2 tb Lemon rind 8 tb Margarine 2 tb Orange rind 1. Chop in processor apples and tomatoes. 2. Add remaining fruit and process. 3. Blend everything in a large pot. 4. Cook slowly for 1 1/2 to 2 hours. 5. Bottle and process in hot water bath. Title: Christmas Pudding Categories: Desserts, Puddings, My Servings: 12 2 c Grated carrot 4 tb Sour milk 2 c Grated potato 1 ts Baking soda 2 1/2 c Soft bread crumbs 1 c Flour 2 c Raisins 2 ts Salt 2 c Currants 2 ts Cinnamon 2 c Brown sugar 1/4 ts Nutmeg 1 1/2 c Suet OR 1 ts Allspice 1 c Margarine Mix in order given. Turn into well greased heat proof bowl; cover and steam about 3 hours. Takes a medium sized bowl. Serve with brown sugar sauce, or custard, or whatever you like. Title: Melton Mowbray Pie Categories: Main dish Servings: 20 1 lb Pork shoulder, cubed 2 c Canned bouillon 1 lb Veal shoulder, cubed 2 sm Onions, chopped fine 1 lb Ham (uncooked),cubed 2 tb Worcestershire sauce 1 ts Thyme 1/2 ts Sage 1/2 ts Salt 1/4 ts Pepper 4 Eggs, hard cooked, halved 3 pk Gelatin, unflavoured ---PASTRY--- Any standard pastry recipe Cream Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat mixture into shell. Place 4 eggs in a line down center and top with remaining meat mixture. Top with a crust, and decorate with pastry as desired. Make 2 holes to allow steam to vent and for later additions. Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to 250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as pkg directs with bouillon. Pour into holes in top of lid until you can see the liquid. Top up until it no longer goes down. Allow to cool then, store in the refrigerator. Serve in 1/2" slices as an appetizer. German Filbert Cookies Categories: Cookies, My* Servings: 12 1 lb Butter 1/4 c Cold water 4 c Flour 2 c Sugar 1 lb Ground filberts Icing sugar Mix all together. Form into small crescents. Bake for approx 10 min at 300 degrees. Should not brown. Dough may be frozen. To finish, cookies may be dipped in icing sugar, or chocolate or as desired. Light Fruit Cake Categories: Cakes, Holidays, My* Servings: 10 1/2 lb Glace pineapple 2 c Sugar (1 lb) 2 lb Sultanas 1/2 ts Nutmeg 1 lb Glace cherries (red & green) 10 Eggs 1 lb Almonds 1 Lemon, juice & rind 5 c Flour 1 Orange,juice & rind 1 ts Baking powder 1 ts Rose ext 1 lb Butter 1 ts Almond ext 1. Clean sultanas, slice pineapple thinly, halve cherries. 2. Mix and sift flour, baking powder and spice and add half to prepared fruit. 3. In a large bowl, cream butter and gradually beat in sugar. 4. Add well beaten eggs and beat well. 5. Fold other half of flour mixture into creamed mixture alternately with juices and beat well. 6. Add fruit to to creamed mixture. Combine mixture til thoroughly blended. Split almonds and add to mixture, saving some whole for top. Add flavourings. 7. Pour mixture into cake pans which have been lined with 3 thicknesses of newspaper, with top layer of greased wax paper. 8. Bake cake at 275 F. for approximately 3 hours or til firm and until cake mixture is firm when pressed. 9. Cool on cake rack until thoroughly cold. Wrap in foil and store in cake tins. Makes 2 large or 1 large and 2 loaf tins. Newsgroups: rec.food.recipes Subject: 7 Layer Dinner Date: 28 Jun 1997 08:03:41 -0600 7 LAYER DINNER 4 Sliced potatoes 16 oz can peas, 1/3 cup of the liquid 1/2 head red or white cabbage ,shredded 2 large sweet potatoes,. sliced 1 pound of fresh mushrooms, sliced 1 large Bermuda onion, and 1 large red onion,sliced thin 4 pork or lamb chops,large garlic powder, salt and pepper to taste 16 oz marinara sauce or catsup. Lightly Grease a deep casserole on the bottom. Layer the sliced white potatoes. Sprinkle garlic powder. Layer peas. Layer cabbage or spinach. Salt and pepper this layer. Layer fresh mushrooms. Pepper this layer. Layer red and white onions. Pepper this layer. Sprinkle chops with garlic,salt and pepper. Layer the seasoned side of the chops down on the onions. Mix pea water with sauce and pour sauce over all. Cover with a tight lid or foil, Bake in moderate oven for about 40-45 minutes. Remove cover and bake until top is browned well. Note: Some times the vegetables changed. I would use Red cabbage instead of white or Spinach. Cooked beans in stead of potatoes. Zucchini in place of the mushrooms. Ground beef instead of the chops.Once I even did it with Fish Fillet. But I leave out the fish at the beginning. After it has been in about 1/2 hour. I put the seasoned fish on top, spoon on some of the sauce and baked another 15 minutes or till coloured and flaked easy..It was always good. Newsgroups: rec.food.baking Subject: Great Sticky Buns (was Re: CINNABON) Date: 21 Oct 1996 15:48:24 -0400 Sticky Buns 1 box butterscotch pudding non-instant 1 tsp (or more) cinnamon 1/2 cup (or more) chopped pecans 20 frozen bread pieces or rolls (rolls look better) 1 stick margarine 1 cup brown sugar Mix pudding mix with cinnamon. Sprinkle in bottom of 8 1/2 x 13 baking pan . Cover with pecans. Place frozen bread pieces over dry mixture. Melt stick of margarine, stir in cup of brown sugar--pour over bread. Place in cold oven overnight. In the AM turn oven to 350--bake 30 min or until brown. *Do not preheat oven*. Invert onto serving platter. Jelly roll pan works well. 5 servings (just kidding; you might only get 4 :-) ) Bannock Bread * Bannock bread is Scottish. One variant follows: Sweet Bannock Bread 7 oz fine oatmeal 4 oz self rising flour 4 oz sugar 2 oz lard 1 oz marg 4 tbs water Mix oatmeal, flour, sugar in a bowl. Melt marg and lard in the water, pour into the bowl. Mix well, turn out onto a floured board. Roll out, cut with scone cutter, bake at 400 F for 1 minutes. Turn oven off, leave in another 15 minutes. Delicious with marmalade for breakfast or with jam for tea. Authentic Bannock Date: 16 Mar 1997 I recently got this recipe for First Nations. I have tried it and found it to be a great recipe: Bannock: 5 cups flour (all purpose) 5 tsp baking powder 1 Tbs salt 1/2-3/4 cup LARD (do not use Crisco or other substitutes for this recipe!) water Mix all dry ingredients together. Cut in lard. Add water--enough that the dough holds together well, but not so much that the dough becomes sticky (sticks to your fingers--if this happens add more flour). Once the dough is thoroughly mixed place on a greased baking sheet and pat down to about 1 inch in thickness. Bake at about 400-450F until the Bannock appears to be slightly brown. This recipe is also suitable for deep frying, frying, and pan cooking (over campfire). Enjoy Fried Biscuits * O yes, and are they good. Serve these hot with some apple butter, to die for. They are great with fried chicken, corn, mashed spuds, pecan pie, and iced safrass (sp.?) tea. FRIED BISCUITS 1 quart milk 1/4 cup sugar 2 2/3 pkg. dry yeast or 1/6 cup yeast 1/2 cup lard or shortening 6 tsp. salt 7 to 9 cups of flour Add yeast to warm water. add other ingredients & let dough rise. Work inot biscuits and drop into hot fat. This recipe will make about seven doz biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too hight the fat should be slightly hotter thatn 350 degrees F. If the fat should be too hot, the biscuits will be soggy in the center. Indian Fried dough * 1 cup whole wheat flour 1 cup unbleached white flour water to mix pinch of salt, say a teaspoon knead for approx 10-12 minutes by hand or use mixer w/dough hook put in plastic bag and let rest 30 minutes cut into 12 separate pieces roll into balls and flatten w/rolling pin and make approx 5in circles heat canola oil, (3 in) in iron frying pan,or whatever you use that can take a high heat use a medium high setting and let pan get really hot! Don't accomplish this by using high heat. Just wait for pan to get hot on the med- high setting. carefully lay dough onto the oil and fry for several minutes, use tongs to lift and check color, turn over for less time to get slightly brown. Drain on paper towls the dough should puff up and have air pockets in it if pan and oil is hot enough. I'm doing this from memory, I do have a recipe for Indian bread at home called I think, Poori! Have fun Hiking Bread (from The New Dr. Cookie Cookbook) 1 cup unbleached all-purpose flour 1 cup rye or whole wheat flour 1 1/4 tsp baking powder (reduce to 1 tsp at altitude) 1 tsp baking soda (reduce to about 3/4 tsp at altitude) 1/4 tsp salt 1 1/2 cups non-fat gelatin-free plain yogurt 2 tbsp packed brown sugar 1/4 cup light molasses 1 1/2 cups old fashioned rolled oats 1 cup raisins Preheat oven to 350 degrees. Spray a 9x5 loaf pan with non-stick cooking spray. Whisk together flours, baking powder, baking soda and salt. Set aside. Beat yogurt, brown sugar and molasses with an electric mixer until smooth. Add oats and beat again. Stir in flour and raisins by hand until just combined. Scrape batter (very, very dense!) into the prepared pan and let sit for 20 minutes. Bake for 45-55 minutes or until lightly browned and the bread pulls away from the sides of the pan. Turn out onto a wire rack and cool completely. Subject: Justin Wilson's "HUSH PUPPIES" Justin Wilson's Hush Puppies 2 c Cornmeal 1 c Plain flour 1 t Baking powder 1 t Salt 1/2 t Soda 1/2 c Parsley, finely chopped 1 x Deep fat for frying 1 x Ground cayenne pepper 2 ea Eggs, beaten 1 c Buttermilk 1 c Green onion, finely chopped 2 T Bacon drippings, hot 1/2 t Garlic powder (to taste) Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" Johnny cakes * Here's how we do it in my family: Take a cup of yellow corn meal, add one-half cup flour, one-half teaspoon salt, one egg, chopped up green onions (optional), and then: Method 1: Mix with *just* enough water to make an even-textured *thick* batter. Pour one-quarter cup of batter on dry, hot griddle like you would for pancakes, and cook similarly until golden brown. Method 2: Mix with *just* enough water to make a thick, slightly crumbly dough. Pat into flat cakes and cook on a dry, hot griddle until golden brown. Historical note: The reason why they're called "johnny cakes" is that when the pioneers were going West across the Plains, they had to cook over an open camp fire at night, and eat left-overs for breakfast and lunch. So, the pioneer women would make a thick corn dough, press the cakes on the flat bottom side of a hoe, and prop the hoe next to the fire so that the cakes could cook (they didn't have griddles-natch!). These cakes would be used on the trail next day for lunch (stashed in your pocket so you could eat it on horseback), and were call "journey cakes", which eventually got corrupted into "johnny cakes". Scallion Cakes * 1 1/4 C all-purpose flour (approx. 5 cups) 3/4 pint boiling water 1 or 2 Tbs cold water 1 or 2 tsp sesame oil 1 1/2 tsp salt 4 oz margarine or butter 12 oz chopped scallions (about 35) peanut or corn oil for frying Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt and press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling (this *always* happens to me!). Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot. Cheese Garlic Biscuits * 2 c Bisquick 2/3 c Milk 1/2 c Cheddar Cheese, shredded 1 tb Chives, dried 1/4 c Butter, melted Garlic, crushed Preheat oven to 450F. Melt butter with the garlic. Set aside and keep warm. Mix baking mix, milk, chives and cheese until a soft dough forms and beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush garlic butter mixture over warm biscuits before removing from cookie sheet. Newsgroups: rec.food.baking From: (Karen Wheless) Subject: Apple Drop Biscuits Date: Mon, 15 Dec 1997 2 c packaged biscuit mix 1/4 c chopped walnuts 2 tbsp sugar 3/4 tsp apple pie spice 1/2 c apple cider or juice 1/2 c shredded peeled apple Stir together dry ingredients. Add cider and apple, and stir just until dough clings together. Drop by tablespoons onto a greased cookie sheet. Bake at 450' for 10-12 minutes. Makes twelve. Newsgroups: rec.food.recipes Subject: Sweet Potato Biscuits Date: 17 Oct 1996 SWEET POTATO BISCUITS 1 1/2 cups flour 2 1/2 tsp baking powder 1 1/2 tbs brown sugar 1/2 cup cooked sweet potatoes or yams, mashed 3/4 cup wheat flour 1/2 tsp salt 1/3 cup butter 1/4 cup milk 1 tsp cinnamon Preheat the oven to 425 degrees. Mix together flour, sugar, baking powder and salt; cut in the butter until mixture resembles coarse crumbs. Stir in the milk and sweet potatoes. Knead gently (about 10 times). Roll out dough until about 1/2 inch thick. Cut out biscuits using either a biscuit cutter or a floured glass rim. Sprinkle with cinnamon. Bake for 10-12 minutes. This makes about 10 biscuits, but the recipe can be doubled. Title: Aunt Cora's Biscuits Keywords: breads, sourdough, biscuit, breakfast Yield: 18 biscuits 1 1/2 c Flour, unbleached; sifted 3 ts Baking Powder 1 ts Salt 1 1/2 ts Baking Soda * 2 T Sugar 1/4 c Shortening; melted 1 1/2 c Sourdough starter * More Baking Soda may be added if the starter is very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. Title: Mary Rogers's Sourdough Biscuits Keywords: breads, sourdough, biscuit, breakfast Yield: 4 servings 1/2 c Active starter 1 c Milk 2 1/2 c Flour 1/3 c Lard or Shortening 1 T Sugar 3/4 ts Salt 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Cream of tartar At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter may be mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. -End Recipe Export- -Begin Recipe Export- QBook version 1.00.14 Title: Sourdough Biscuits Keywords: breads, biscuits Yield: 18 biscuits 1 1/3 c flour 2 ts baking powder 1/2 ts baking soda 1/2 ts salt 1/3 c Butter, unsalted 1 c Sourdough starter Stir together the flour, baking powder, baking soda, and salt. Cut in the butter until particles are the size of coarse cornmeal. Add the sourdough starter and stir only until dry mixture is moistened. Turn out onto a lightly floured surface and knead lightly until smooth. Roll or pat dough out until 1/2 inch thick. Cut out 2" rounds and put on an ungreased baking sheet. Brush with Melted butter and let rise in warm, draft-free place til very light to the touch, about an hour. Bake in a preheated 425 degree oven for 15-20 minutes until golden brown and eat immediately. From: (Sam Waring) Title: Sourdough Biscuits Keywords: breads, biscuits, sourdough 1 c Sourdough starter 1 ts Salt 1/2 ts Soda 1 c Flour 2 ts Baking powder 4 T Shortening; melted Mix ingredients. Roll or pat dough 3/4 to 1 inch thick. Cut 2 inch biscuits or drop on greased pan. Let stand 20 minutes before baking. Bake 20 - 25 minutes at 425 degrees F.