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TURKEY BURGERS
6 tablespoons vegetable oil
1 cup mushrooms, diced
8 tablespoons shallots
2 cups cooked turkey, diced
4 tablespoons tomatoes, diced, seeded
4 tablespoons chives
1 cup fresh bread crumbs
4 teaspoons fresh thyme
3 whole eggs
Salt and pepper
In a pan over high heat add 2 tablespoons vegetable oil. Heat until oil starts to lightly smoke. Add the mushrooms. Cook until lightly brown, stirring frequently. Add 4 tablespoons shallots and season with salt and pepper to taste. Let cool and reserve.
In a mixing bowl, add the mushrooms, 2 cups of cooked turkey, tomatoes, chives, bread crumbs, 4 remaining tablespoons shallots, thyme and eggs. Mix well to incorporate. Divide mixture into 4 portions and shape into burgers. Lightly coat burgers with fresh bread crumbs.
Heat 2 tablespoons vegetable oil, add burgers and cook until golden brown (approximately 2 minutes on each side.) Serve with a bun and French fries.
COCONUT CREME PIE WITH
CHOCOLATE PAINTED CRUST
3 ounces semisweet chocolate
1 (9-inch) plain pie crust, prebaked and cooled
3 1/2 cups milk (not skim)
1/2 cup canned cream of coconut, such as Coco Lopez
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut
Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator.
Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean.
Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.
APRICOT RICE PUDDING
1 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 1/2 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and soft insides scraped out and reserved
1/2 teaspoon freshly grated lemon zest
4 egg yolks
1/2 cup sugar
Bring the rice, milk, apricots, vanilla scrapings and lemon zest to a simmer in a covered heavy saucepan over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat. Stir the egg yolks into the cooked rice mixture and stir just until thickened, 1 to 2 minutes. Stir in the sugar. Spoon the rice pudding into ramekins or dessert cups and let cool. Cover tightly with plastic wrap and refrigerate at least 2 hours.
GARLIC MASHED POTATOES
6 Yukon Gold Potatoes, peeled and quartered
4 cups water
1 head garlic roasted
4 tablespoons butter
4 to 5 heavy cream, heated
2 tablespoons fresh bacon bits
Salt and freshly ground black pepper, to taste
Cook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.
SAY-MY-NAME-SMOTHERED
CHICKEN AND GRAVY
1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.
Yield: 4 servings
PATTIE`S POTATO SALAD
3 pounds red-skinned potatoes (20 potatoes), well scrubbed
6 large eggs, hard-cooked
1 red onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 celery ribs, finely chopped
2 teaspoons celery seed
2/3 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
Salt and freshly ground black pepper
Paprika
Place the potatoes in a large pot and add enough salted water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes, or until cool enough to handle. Drain well.
Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 hard-cooked eggs and add to the potatoes, along with the red onion, green pepper, and celery. Sprinkle with the celery seed. Gradually stir in the mayonnaise, mustard, and relish (wear rubber or plastic gloves and use your hands, if you wish), being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the 2 remaining hard-cooked eggs. Arrange the slices on top of the salad and sprinkle with paprika. Serve immediately, or cool, cover tightly with plastic wrap, and refrigerate until chilled, at least 2 hours.
(Note: For a potato salad with a kick, add 2 seeded and minced jalapeno peppers.)
Yield: 8 to 12 servings
PEANUT BRITTLE
3/4 c. sugar
1/4 c. water
1/4 c. white Karo syrup
1 c. raw peanuts
3/4 tsp. soda
1 tsp. vanilla
Boil sugar, water, and Karo until soft ball forms in cold water. Add peanuts and cook until golden brown. Remove from heat and add soda and vanilla. Stir well, but quickly, and pour onto a buttered cookie sheet. Let stand until cold and break into pieces.
CORNBREAD
2 cups of milk
2 eggs-separated
3 TBS shortening
1 cup corn meal
4 TBS sugar
2 tsp..baking powder
1/4 tsp. salt
Add beaten egg yolks and shortening to milk and bring to a boil. Add to combined dry ingredients.Fold in beaten egg whites in mixture. Bake in a greased 7"x11" pan at 375 degrees.
Approximately 35 minutes.
CORNBREAD CASSEROLE
l box corn bread mix (8 to 81/2 oz.)
l can drained whole kernel corn 15oz
l can cream style corn 14-14 1/2 oz
l egg
2 T. butter, melted
1/4 tsp. garlic
1/4 tsp. paparika
Combine all ingredients. Pour into 11x7x2"greased baking dish. Bake 400 degrees for 30 min.
CROCKPOT APPLE BUTTER
5 1/2 lbs. apples, peeled & finely chopped
4 c. sugar
2-3 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
Place apples in crockpot. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for l hr. Reduce heat to low; cover and cook for 10 hrs. or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hr. longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2 inch headspace. Cover and refrigerate or freeze.
BEATLE NUT PIE
3 eggs, well beaten
1 cup sugar, brown or white
1/4 cup butter, melted
1 cup milk
3 tablespoons flour
1 teaspoon vanilla
1/4 cup maple syrup
1/4 cup quick cooking oatmeal
1/3 cup pecans
Generous sprinkle of coconut
Combine all ingredients except the oatmeal, pecans, and coconut. Beat well. Add the pecans, coconut, and oatmeal. Pour into unbaked pie shell and bake at 350 for about 45 minutes.
EASY TACO SALAD
Ingredients:
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1 lb. ground beef
1/2 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
4 cups shredded lettuce
Tortilla chips
1 cup KRAFT Four Cheese Mexican Style Shredded Cheese
Chopped tomato
BREAKSTONE'S or KNUDSEN Sour Cream
Preparation:
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BROWN meat; drain. Stir in salsa.
LAYER lettuce, chips, meat mixture and cheese on large platter or individual serving plates. Top with chopped tomato and sour cream. Garnish with green onion slices.
Ingredient Note:
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TACO BELL and HOME ORIGINALS are registered trademarks owned and licensed by Taco Bell Corp.
FROZEN STRAWBERRY YOGURT PIE
Ingredients:
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2 containers (8 oz. each) BREYERS Strawberry Lowfat Yogurt
1 tub (8 oz.) COOL WHIP Whipped Topping , thawed*
2 cups strawberries , diced or sliced, or finely chopped and sweetened
1 ready-to-use graham cracker crumb crust (6 oz. or 9 inch)
Preparation:
------------
STIR yogurt gently into whipped topping until well blended. Stir in strawberries. Spoon into crust. (Or, spoon yogurt mixture and strawberries alternately into crust. Cut through with spatula to marbleize.)
FREEZE 4 hours or overnight until firm. Let stand in refrigerator 15 minutes or until pie can be cut easily.
GARNISH with additional whipped topping and whole strawberries, if desired. Store leftover pie in freezer.
Ingredient Note:
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*Or use 2 envelopes DREAM WHIP Whipped Topping Mix or D-ZERTA Reduced Calorie Whipped Topping, prepared as directed on package.
VEGGIE FRIED RICE
4 - 6 cups (1 - 1.5 L) cooked white rice
2 cups (500 ml) warm water
12 - 15 dried Chinese mushrooms
3 Tbs (45 ml) peanut or vegetable oil
1 Tbs (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
3 cloves garlic, finely chopped
2 leeks, well cleaned and thinly sliced
4 stalks celery, thinly sliced
8 oz (250 g) green beans, trimmed and cut into small pieces
1 large carrot, coarsely grated
4 oz (125 g) bean sprouts
3 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) mushroom liquid
2 Tbs (30 ml) soy sauce, or to taste
The rice for this dish is best made the day before, but rice may be cooked and refrigerated prior to beginning. Soak the mushrooms in the warm water for 30 minutes, then squeeze the mushrooms dry, remove the stems, and slice thinly. Reserve the liquid the mushrooms were soaking in. Heat the peanut oil and sesame oil in a wok or a large, heavy skillet over high heat. Add the ginger and garlic and stir for 30 seconds. Add the mushrooms, leeks, celery, green beans, and carrot and stir fry for 3 minutes. Add the bean sprouts and cook an additional minute. Add the rice and stir over high heat until heated through. Add the mushroom liquid and the soy sauce, stirring to combine. Garnish with chopped scallions. Serves 4 to 6.
OLD BARNSTOWN JAM CAKE
1 cup butter or margarine
2 scant cups sugar
3 eggs beaten together
Sift together:
4 cups sifted flour
1/4 cup cocoa>br>
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon soda
2 teaspoons cinnamon
2 teaspoons allspice
1 teaspoon nutmeg
1 teaspoon cloves
2 cups blackberry jam
2 scant cups buttermilk or clabber (clabber is best)
1 cup pecans or black walnuts {walnuts are best)
1 cup raisins or dates
Cream shortening and sugar together. Add beaten eggs. Alternately add the sifted ingredients and clabber or buttermilk. Then add jam, nuts, and raisins or dates. Mix well and pour into 3 greased, floured pans. Bake at 350 for 30-45 minutes or until done. Put pan of water in oven while cake is cooking. While it is cold pour 1 jigger of Old Bardstown over each layer. Ice with caramel icing. This can be frozen or stored in a tight tin container. It's moist, light, and rich.
Note:Clabber milk is soured milk which can be made by putting a little vinegar in milk and let it sit for a few minutes.
