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Thank you Robin, Charlie, Great Granny Vi, and National Heart, Lung, and Blood Institute for today's recipes!
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Recipe Requests
Here's a question I've "never" heard asked but a lot of us probably want the answer. What do you use to "replace" mushrooms in recipes? No one here likes them, but we are "happy!".
Thank you all and always wear your seat belts.
Trish from Tucson, AZ
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When submitting recipes, quote sizes of items e.g. 16 oz bottle (instead of just the word "bottle" in the instructions. Many more of the great sounding recipes could be tried then.
By Mairmie from Edmonton, AB
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I was wondering if anyone had any ideas or recipes to share that use canned venison. I have been canning it all weekend and would like some yummy recipes to use this winter.
Thanks,
Erica from West Virginia
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Today's Recipes
Ingredients
Directions
Combine refried beans and salsa; mix well. arrange tortilla chips in single layer on large microwave-safe platter. Spread 1/2 bean mixture on chips. Top with 1 cup cheese and desired amount of jalapeno slices. Microwave on high for 1 1/2 to 3 1/2 minutes or until cheese is melted, rotating plate 1/4 turn halfway through cooking. Repeat with remaining ingredients. Feeds 8 snackers.
By Robin from Washington, IA
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Roast Turkey, Made Easy
By Charlie Burke
It was with some trepidation that I approached the topic of roasting a turkey.I wondered if our readers needed yet another recipe for turkey in November when the cover of nearly every cooking magazine is adorned with a picture-perfect browned bird, while the editors struggle to convince us that, (at last!), the definitive recipe for the perfect Thanksgiving turkey is contained within.
I have Gourmet and Bon Appetit magazines filed by month and dating back for more than twenty years, so last weekend I pulled out all the November issues dating back to the late 1970's. It was amusing to see all the differing approaches: wide variations of temperatures touted as ideal, turkeys roasted in various positions and subjected to all sorts of injections, rubs and subcutaneous additions. A current magazine even advises making an incision in each breast and filling them with herbed butter!
It soon became clear to me why there is so much mystique associated with what should be a simple process, and why so many cooks are intimidated by the prospect of cooking Thanksgiving dinner. The goal of this column then became clear - to provide a straightforward, safe and reliable recipe resulting in a correctly cooked turkey, moist and full of flavor
If you have read previous columns, you probably have noticed that I favor roasting at high heat, which I've done almost exclusively over the past ten years since becoming familiar with Barbara Kafka's classic cookbook: "Roasting, A Simple Art" (William Morrow and Company, Inc., New York, 1995). She makes the case, confirmed by our experience, that a properly cooked turkey is moist and tender without injections or other machinations.
High heat roasting (500 degrees) intensifies flavors and considerably shortens cooking time so there is less time for the white meat to dry out while the dark meat reaches proper temperature. We have found that fresh local turkey cooks in a surprisingly short time and has superior taste, although commercial turkeys are quite consistent in quality. It is important that the oven be clean, because excess smoke will be caused by any residue in the oven.
Turkeys in the 12 - 16 pound range are ideal for this technique, while brining, the only extra step worth considering, helps ensure a moist result; kosher birds should not be brined because salt has already been added. Because the skin is impervious, spreading with oil or butter or basting are not necessary to keep the meat moist. Additionally, the turkey should be covered with a moist cloth and brought to room temperature before cooking at high temperature (3 - 5 hours for a 15 - 16 pound turkey).
Cooking the turkey without dressing gives the best results because of shorter cooking time and is safer. All poultry have salmonella risk, and dressing served below 180 degrees is the most common source of food poisoning from turkey. If you wish to cook the dressing in the turkey, bring it to room temperature before placing it into the turkey and make sure it reaches the proper temperature. It is best to cook it in a casserole adding some of the liquid from the roasting pan for flavor.
A thick-bottomed roasting pan with handles and an instant reading thermometer are good investments which can be used for roasting meats and vegetables throughout the year.
To serve 10 or more:
For brine:
If brining, dissolve salt in water in a large stock pot. Add turkey and refrigerate overnight. Remove from brine, rinse and pat dry with paper towels. Proceed as below.
For stock:
Place a small volume of oil in a heavy pot over medium heat. Add neck, gizzard and heart and cook, turning until browned. Add the remaining stock ingredients and bring to boil; reduce heat and simmer, uncovered, for 2 hours, skimming foam from time to time. Strain and set aside. This can be done well ahead of the rest of the meal.
Roasting turkey:
Rinse inside and out, dry with paper towels and bring turkey to room temperature, keeping skin covered with a moist towel to prevent drying. Preheat oven to 500 degrees (450 degrees works nearly as well; cooking times will be slightly longer). Sprinkle turkey with ground pepper and salt and place into a roasting pan; we place it directly into the pan, but a rack can be used. Cook, rotating pan 180 degrees after 1 hour; add 1 -2 cups water or chicken stock to pan if drippings appear to be turning too dark.
Check temperature in the thickest part of the thigh at 1 3/4 hours. Remove from oven when temperature is 170 degrees, about 2 hour's total cooking time for unstuffed turkey. Add approximately 30 minutes if you have stuffed the turkey. Let turkey sit for 30 minutes, during which the temperature in the thigh should reach 180 degrees.
Gravy:
While turkey is resting, pour fat from roasting pan and place pan over medium - high heat. Pour stock into pan; boil, scraping up the browned fond from the pan. Boil until reduced nearly by half, check and add salt and pepper to taste. Keep hot and serve with turkey.
This high heat method reliably yields moist flavorful turkey and is remarkable for its simplicity. Brining is not essential, and plain chicken broth can be used for making the pan gravy instead of the giblet stock. Cooking times are short: 3 hours for a 20 pound unstuffed turkey, and an amazing 1 hour and 20 minutes for one of 12 pounds, according to Kafka.
Become familiar with high temperature roasting, and you will enjoy predictable results, simplify holiday cooking and have more time to enjoy this special time of the year with your family.
About the author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org). His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to: heartofnewengland-subscribe@yahoogroups.com or visit www.TheHeartofNewEngland.com
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Tom Pappas Pork Chops and Rice
(from 1970's Tom Pappas- Chatsworth Florist, Chatsworth Ca. )
Preheat oven to 350 degrees F.
Ingredients
Directions
Season chops with tenderizer, pepper, sage, oragano, rosemary.
Chop onion - saute onion in a little butter.
Add the chops - cook on stove top until half done, covered
Add cream of mushroom soup, can of mushrooms including liquid.
Cook an additional hour in preheated 350 degree F oven.
Add sour cream 15 minutes before the hour is up.
Seasoned Rice
Ingredients
Directions
Bring to boil - add rice - cover and turn off heat.
This is really good and add a green salad or tomato slices... For a YUMMY Dinner!
I hope you'll enjoy this one.
By Great Granny Vi from Moorpark, Ca.
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Ingredients:
Directions:
Put 1 tbsp vegetable oil in frying pan. Add beef & season with salt and pepper. Brown. Set aside.
Heat remaining oil in pan and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more. Add water to frying pan & mix - be sure to scrape bottom of pan well to get the "meat" flavor.
Pour into soup pot and add beef and chicken broths with barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
From http://www.CanadianCountryGifts.com
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For less fat,bake chicken in the oven instead of frying.
1. Preheat oven to 350° F.
2. Add 1/2 teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs and place in a plastic bag.
4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
5. Refrigerate for 1 hour.
6. Remove from refrigerator and sprinkle lightly with paprika for color.
7. . Evenly space chicken on greased baking pan.
8. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy "skin." (Do not turn chicken during baking.)
Makes 6 servings--Serving size: 1/2 breast or 2 small drumsticks
Calories 256
Fat 5 g
Saturated fat 1 g
Cholesterol 82 mg
Sodium 286 mg
National Heart, Lung, and Blood Institute
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Mouth-Watering Oven-Fried Fish
For variety, try this heart-healthy fish recipe with any kind of fish.
1. Preheat oven to 475° F.
2. Wipe fillets with lemon juice and pat dry.
3. Combine milk, hot pepper sauce, and garlic.
4. Combine pepper, salt, and onion powder with cornflake crumbs and place on a plate.
5. Let fillets sit in milk briefly. Remove and coat fillets on both sides with seasoned crumbs. Let stand briefly until coating sticks to each side of fish.
6. Arrange on lightly oiled shallow baking dish.
7. Bake 20 minutes on middle rack without turning.
8. Cut into 6 pieces. Serve with fresh lemon.
Makes 6 servings--Serving size: 1 cut piece
Calories 183
Fat 2 g
Saturated fat less than 1 g
Cholesterol 80 mg
Sodium 325 mg
National Heart, Lung, and Blood Institute
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