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Today's Recipes
Roast Turkey Breast Cocktail (Freezer Meal)
By Cynthia Smith
Turkey isn't just for the holidays! Turkey cooks up just like chicken does and is sure to be a welcome treat anytime!
Ingredients
First, prepare the cocktail marinade by combining the lemon peel, lime juice, tequila, the three tablespoons orange juice, olive oil, salt and pepper. Place the turkey breast in a self sealing plastic bag and set in a large bowl before pouring the marinade over the turkey. Seal the bag and turn in order to coat the entire turkey breast. Marinate in the refrigerator for at least 8 hours but no more than 24 hours making sure to turn the bag occasionally. Remove the turkey breast from the bag and discard the marinade.
Place the turkey with the skin side up on a rack in a shallow roasting pan. Insert a meat thermometer into the thickest part of the breast (avoiding any bone). Roast uncovered at 325 degrees for 2 1/4 to 2 1/2 hours or until the thermometer reads 170 degrees. Transfer the turkey to a cutting board and allow to cool until it can be handled. Cube or shred the turkey before placing in freezable bags and freeze for up to three months.
To use the frozen Roast Turkey Breast Cocktail, thaw in the refrigerator overnight.
Roast Turkey Breast Cocktail yields 4 servings.
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Ingredients
Directions
Layer all ingredients in order given in 9x13 inch pan. Bake at 375 degrees F for 60-70 minutes.
By IMAQT1962 from ILLINOIS
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Baked Cherry Relish Ham (Freezer Meal)
By Cynthia Smith
Treat yourself to a special meal when you really don't have the time to prepare it! This quick and easy special dish is perfect for busy weeknights or when you have unexpected guests.
Ingredients
Recipe for Cherry Relish
Score your ham by cutting diagonally in a diamond patter and then stud with the cloves. Put the ham on a rack in a shallow roasting pan. Insert a meat thermometer ensuring that the thermometer does not touch the ham bone. Bake at 325 degrees for 1 hour and 15 minutes to 2 hours or until the meat thermometer reads 135 degrees. Allow the ham to cool before cubing and placing in freezer safe containers. The ham can be frozen for up to 3 months.
To use the frozen baked ham, thaw in the refrigerator overnight and then serve with the cherry relish.
To make cherry relish, combine 1/4 sugar, 1/4 cup orange juice, 2 tablespoons cherry brandy or orange juice and 2 tablespoons water in a large saucepan. Cook and stir over medium heat until the sugar dissolves. Add 1 cup of dried tart red cherries, bring to a boil, reduce heat and then stir for about 5 minutes or until the cherries have softened. Remove the relish from the heat. Stir in the toasted pecans and shredded orange peel. Cover and refrigerate for 2 hours before serving.
Baked Cherry Relish Ham yields about 8 servings.
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Low-Calorie Hidden Valley Dressing
Ingredients
Directions
Put first 2 ingredients in blender; start blender and gradually add the skim milk. Combine all ingredients in quart jar; mix well. Chill at least 1 hour before serving.
By Robin from Washington, Ia
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Ingredients
Directions
Simmer fish in 2 cup salted water until fish is white (5-10 minutes). Drain and cool. Flake into large pieces, add celery. Combine other ingredients and blend well with fish. Chill. Stir well before serving. Serve on lettuce with light dusting of paprika.
By Robin from Washington, Ia
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Ingredients
Directions
Place all ingredients in zip-lock baggy or 2 qt mason jar.
Add Directions:
Ingredients
Directions
Dump all ingredients in slow cooker on low heat about 8-10 hours stir occasionally. Remove bay leaf before serving.
By IMAQT1962 from ILLINOIS
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Add all veggies to 2 cup hot water and 1 tsp. salt. Bring to a boil and simmer 5 minutes. Drain immediately.
Mix this dressing and pour over veggies. Toss once to mix. Refrigerate 3-4 hours and serve.
By Robin from Washington, IA
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Ingredients
Directions
Dissolve Jello together following directions on package. Let partially set, then add bananas, marshmallows, and drained pineapple. Let set. When set, top with cooked topping.
Topping:
Heat juice and sugar. Add flour to beaten egg slowly to dissolve thoroughly. Slowly add 1 or 2 Tbsp. hot juiced to egg mixture before slowly adding egg mixture to juice, stirring constantly. Cook until very thick. Cool. Fold in whipped cream to cooled mixture and spread over set Jello. Refrigerate several hours or overnight. Garnish with thin slice of lemon, twisted. Serve on bed of lettuce. A 9x13 baking dish should be used for this recipe.
By Robin from Washington, IA
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Ingredients
Directions
Combine meat, egg, crumbs, onion, 1/3 cup tomato sauce, salt, oregano, and pepper. Shape meatloaf on waxed paper, flattening it; sprinkle top of it with the cheese. Roll up and press ends to seal. Place in loaf pan - cover pan with foil, putting the shiny side up and make 5 or 6 slits in the foil with knife. Bake 3/4 hour at 350 degrees F. Pour the 2/3 cup tomato sauce over the top and bake another 15 minutes. Serves 6.
By Robin from Washington, IA
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