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WTF Cookbook

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  • wtgW Offline
    wtgW Offline
    wtg
    wrote on last edited by wtg
    #1

    Am recreating our WTF Cookbook! Will try to preserve as much history as possible. The Cookbook was originally started by ChickGrand on 8 July 2008....

    If you're looking for Thanksgiving recipes, here's a link back to groupee. Will move those recipes over here soon.

    https://well-temperedforum.groupee.net/eve/forums/a/tpc/f/2960022933/m/8190056954

    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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    • wtgW Offline
      wtgW Offline
      wtg
      wrote on last edited by wtg
      #2

      9 July 2008
      From rustyfingers :

      Appetizers

      Plays88keys’ Pimento Cheese Spread
      August 13, 2007

      This spread is wonderful on crispy melba toast rounds as an appetizer or snack, on bread with a grainy mustard, a slice of Vidalia onion and/or lettuce and sliced tomato. You need to have a food processor to make it.

      1 pound sharp cheddar
      6 T. mayonnaise
      1 jar sliced pimentos, drained
      heavy pinch of cayenne

      Cut the cheese into cubes and process until crumbled up. Add in the mayo and cayenne, process until smooth. Add in drained pimentos and pulse 6-8 times until pimentos are in pieces.

      To which plays88keys replied:

      When did I start playing 99 keys, Rusty? ROTFLMAO

      And rustyfingers replied:

      Whoops!

      You're obviously very very good!

      (I'll fix it, and then people won't know what we're talking about!)

      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

      1 Reply Last reply
      • wtgW Offline
        wtgW Offline
        wtg
        wrote on last edited by wtg
        #3

        From BeeLady:

        First one is just for Piqaboo 😉

        TerryTunes Fruit Tart

        All fruits; banana, strawberries, mandarin oranges, raspberries, kiwi, blueberries (especially good for edges) etc.
        pizza or tart pan ; basically any type of pan with small edge that can be placed in a 350 degree oven.
        I doubled the following recipe when I used a 14” pizza/tart pan
        Base:
        ½ cup butter (room temp)
        1 cup flour
        ¼ cup confectioner sugar
        Mix ingredients and press gently into pan
        If too sticky, try placing a piece of plastic wrap over dough and rolling with a smooth glass jar
        Bake 350; 10-15 mins or until light golden brown
        Let Cool
        Middle Layer:
        8oz cream cheese
        1tsp vanilla
        ½ cup granulated sugar
        Mix and spread onto base
        Layer fruit until all of the cheese layer is covered
        Overlap fruit for complete coverage
        Glaze (these ingredients do not need to be doubled if using a 14” tart pan)
        2 tbls corn startch
        1 tbls lemon juice (fresh or bottle)
        ½ cup sugar
        1 cup liquid
        Use mandarin orange juice from can then add any fruit juice/orange juice to make 1 cup
        Bring to boil and let thicken; cool slightly and then spread over tart. Pastry brush can be used if so desired.

        Terry Tunes Fumi Salad

        Medium size head of cabbage; shredded
        Or 1.5 pkgs shredded cabbage

        1 bunch of scallions chopped

        ½ cup or more slivered almonds toasted (or any kind of nut)

        ½ cup sesame seeds toasted

        3 pkgs ramen souple noodles (any flavor)
        Fat free are (supposedly) crunchier


        Toast nuts and sesame seed and let cool
        Crush ramen soup noodles
        Add cabbage & onion

        Combine above ingredients

        Dressing

        Packets that come with noodles
        4 tbsp sugar
        1 cup veg oil (or olive oil)
        4 tbsp rice vinegar
        2 tbsp balsamic

        Shake dressing ingredients and pour over cabbage approx one hour
        before serving.

        Before my disc crashed last year, I had lots of forums recipes in my files...I have most printed out but no time now to retype...

        One my favs is Plays Dreamcycle Cookies and Bernard's curry dip..yum....

        Thanks Rick for setting this up!! ThumbsUp

        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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        • wtgW Offline
          wtgW Offline
          wtg
          wrote on last edited by wtg
          #4

          14 July 2008
          from Nina

          Pistou-Inspired Veggie Soup

          In a large soup kettle, add:

          1 large onion, diced
          2ish TBS of butter or margarine
          1 leek, sliced

          Saute until soft. Into this mixture, add:

          6 cups beef stock (I use water and cubes, personally)
          1 big potato or two smaller ones, diced
          1 cup fresh green beans, cut into bite-sized pieces
          1 can diced tomatoes
          Pepper--about 1 tsp

          Simmer until potatoes are just starting to get soft--you can put a fork in 'em, but they give a bit of resistance.

          Add 1/2 cup of uncooked spaghetti noodles, broken into 1 inch pieces.

          Cook for about 10 more minutes, until noodles are soft.

          In the meantime, in a small bowl, mix together:
          2 large gloves garlic, minced
          2 tsp crushed basil (dried) or more if fresh
          1/2 tsp crushed thyme
          1/4 tsp poultry seasoning
          2 egg yolks
          1/4 c olive oil
          2 tbs tomato paste
          2 tbs parmesan cheese

          Once this is mixed, add a bit of the hot soup to the mixture in the small bowl, stirring constantly to keep the eggs from cooking on the spot. Continue adding hot soup until everything looks mixed up, and the temperature in the small bowl is hot.

          Add contents of the small bowl back into the main soup pot.

          Serve, sprinkling a tad more parmesan cheese on top of each person's bowl.

          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

          1 Reply Last reply
          • wtgW Offline
            wtgW Offline
            wtg
            wrote on last edited by wtg
            #5

            14 July 2008
            from Nina

            Cheese-potato soup

            2 cups raw diced potato
            3/4 c minced onion
            1/2 c diced celery
            2 1/2 tsp salt
            2 1/2 cups water

            Combine everything in a soup pot, cover and took until tender.

            In the meantime, make a roux:
            4 tbs flour
            4 tbs butter

            then add
            1/2 tsp pepper
            1/2 tsp powdered mustard
            1 1/2 tsp thick bottled meat sauce (I use A-1)
            2 cups milk

            Cook slowly until thickened, then add:

            1 1/2 c grated sharp Cheddar cheese

            Stir until melted and add back into potato mixture.

            Then add 1 can tomatoes (recipe calls for 1 cup but I use the whole can)
            1 tbs minced parsley

            Good Variation: I steam up a bunch of broccoli, cut into bite-sized pieces. Save the broccoli water and add more if necessary to bring amount back up to 2 1/2 cups. Use this veggie-infused water as the base, instead of just plain water.

            Add the broccoli back in at the end, with the tomatoes and parsley.

            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

            1 Reply Last reply
            • wtgW Offline
              wtgW Offline
              wtg
              wrote on last edited by wtg
              #6

              14 July 2008
              from Nina

              Cream of Broccoli Soup

              2 lbs broccoli, cut into smaller pieces
              1 stalk celery
              1 onion, sliced
              1 bay leaf
              4 peppercorns
              1 tall can evap. milk
              salt
              pepper
              nutmeg

              Cook broccoli with celery, onion, bayleaf, and peppercorns, in just enough water to cover. Drain and KEEP LIQUID--add water if necessary to make 2 cups total.

              Put into blender and puree the thing to death. This may have to be done in batches, depending on the size of your blender--mine takes about 3 passes.

              Pour back into your big broccoli boiling pan, and add evap. milk. Add salt, pepper, nutmeg to taste. The nutmeg is important!

              When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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              • wtgW Offline
                wtgW Offline
                wtg
                wrote on last edited by wtg
                #7

                14 July 2008
                from Nina

                CINDYSPHINX'S SPICY CHICKPEAS WITH GINGER

                3 T mustard oil or vegetable oil
                1 large onion, diced
                1 bay leaf
                3 garlic cloves, minced
                2 T grated ginger
                2t ground coriander
                2 t ground cumin
                1/4 ground cardamom
                salt and pepper
                2 Tomatoes, peeled and diced
                1 1/2 c. chickpea broth or water
                2 15-ounce cans of chick peas
                Juice of 1/2 lemon

                For garnishes: little dishes of diced onion, minced jalapeno, chopped cilantro, diced tomatoes

                Heat oil in large skillet. Add onion and cook until well browned, 12-15 minutes. Lower the heat and add bay leaf, garlic, ginger, spices, 1/2 t salt and pepper, and tomatoes. Cook for 3 minutes, then add chickpea broth and chickpeas. Simmer until liquid is reduced to sauce. Taste for salt and add lemon juice. Serve with garnishes.


                Cook's notes:

                Mustard oil? You gotta be kidding me. Use olive oil.

                Ditch the garnishes. Who has time for that? Just serve it over basmati rice.

                Go hog wild with the garlic and spices (double and then add more if it is bland). Double or triple the ginger. Don't chop the ginger; the texture of grating is important. You will wind up with some huge strings of ginger when you finish grating; chop those to break them up so no one bites down on a mouthful of ginger.

                Throw in some red pepper flakes at the end.

                Double the recipe. It makes great leftovers.

                Feel free to increase the onions and tomatoes. You can never have too much of that stuff. Big dice works fine; no need to dice finely.

                Don't peel the tomatoes. That's just lame.

                Cardamom is expensive. Feel free to skip it.

                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                1 Reply Last reply
                • wtgW Offline
                  wtgW Offline
                  wtg
                  wrote on last edited by wtg
                  #8

                  15 July 2008
                  from rustyfingers

                  Main Dishes

                  Pique’s Thanksgiving Turkey
                  November 22, 2006

                  Ingredients:
                  1 whole chicken or turkey
                  1 large lemon, cut into halves
                  sprig of rosemary
                  salt and pepper to taste
                  butter or olive oil, whichever you prefer

                  Heat oven to 350 degrees.
                  Rub butter or oil over the skin of the chicken/turkey until it is completely coated.
                  Sprinkle with salt and pepper and any other seasonings you prefer.

                  Take a knife and gently separate the skin from the breast meat;

                  Slide lemon halves under the skin with the peel side up, one on each side.

                  This way the juice from the lemon will release into the breasts.

                  Place sprig of rosemary into the chicken/turkey.
                  Cover and bake for 30-45 minutes.

                  Remove cover and continue to roast until juices run clear, basting every 15-20 minutes.

                  If you've followed these steps correctly, your chicken/turkey should look like the one in the picture below.

                  Frycek’s Pot Roast
                  May 2007

                  This works best in a small iron soup kettle with a lid. (My Dad gave all the credit to the pot the last time I cooked this for him since I took my own with me to Charleston not knowing what I'd find in the kitchen.)

                  3-4# Chuck/rump roast - salt & pepper and dredge in flour

                  Brown roast in small amount of olive oil. Half way through browning add 1 chopped up carrot & 1 chopped up celery rib. Allow these to brown/scorch along with the roast.

                  Add 3 cups of beef bouillon (I make mine up with the cubes, medium strong). Add 2 large bay leaves, <>1/2 tsp pepper, <> 1 Tbl dry parsley (more fresh). Cover, bring to boil and simmer on top of stove.

                  Meanwhile scrape 6 or so large carrots. Cut carrots into 2-3" segments.

                  Peel and slice 4 large onions and carmelize in olive oil. Sprinkle a little sugar on the onions to help them carmelize. Make sure they are brown. This is the secret and it takes awhile.

                  Add carrots and carmelized onions to pot.

                  Deglaze the onion skillet with a little water and add to roast.

                  Cover roast pot and place in 325 degree oven. Turn about every half hour (if you can remember -I usually don't) for about 3-4 hours. (170 degrees internal temp.)

                  Degrease gravy as well as you can and serve with mashed pototoes or rice.

                  When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                  1 Reply Last reply
                  • wtgW Offline
                    wtgW Offline
                    wtg
                    wrote on last edited by wtg
                    #9

                    15 July 2008
                    from rustyfingers

                    AdagioM’s Middle Eastern Lamb Stew
                    (except I used beef, because the lamb at the store didn't appeal)
                    May 8, 2007

                    Ingredients
                    1 pound lean leg of lamb, stew meat, cut into 1-inch chunks
                    1 cup canned beef broth
                    1 large onion(s), chopped
                    1 large garlic clove(s), minced
                    14 1/2 oz canned diced tomatoes, undrained
                    15 oz canned garbanzo beans, drained and rinsed
                    2 tsp ginger root, freshly grated
                    1/2 tsp ground cinnamon
                    1 tsp table salt
                    1/4 tsp black pepper
                    1 Tbsp fresh lemon juice

                    Instructions
                    Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well. Cover and cook on LOW setting for 7 to 8 hours.

                    Stir in lemon juice and let stand for 5 minutes for flavors to blend. Yields about 1 1/2 cups per serving. (Note: Serve this stew in bowls.)
                    I usually thicken it up a little with about 1 tbsp cornstarch mixed with water, right at the end. Also, it's nice served over couscous or rice, but not necessary to do so.
                    Enjoy!

                    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                    1 Reply Last reply
                    • wtgW Offline
                      wtgW Offline
                      wtg
                      wrote on last edited by wtg
                      #10

                      15 July 2008
                      from rustyfingers

                      Mary Anna’s Chicken Spaghetti
                      August 4, 2007

                      My mother's recipe is very simple. She just stews a whole chicken and a cut-up onion, then separates the meat and the broth from the bones and the fat. Then she cooks spaghetti in the chicken broth. When it's done, she puts the spaghetti and cut-up bits of chicken in a casserole dish, then tops it with shredded cheese and bakes it till the cheese melts.

                      I start with her method, but I like to improvise on the theme. I'll usually add sliced mushrooms and a big handful of those petite frozen green peas. I like my chicken spaghetti to have a saucy base, so I'll either make a white sauce or I'll use cream of mushroom soup if I'm feeling lazy. Then I top it with cheese and bake it. Sometimes I throw some chopped pecans in with the cheese.

                      Peggy's chicken spaghetti was of the white sauce variety, and she'd added pimientos for color. (Sometimes I add tomatoes to achieve a similar effect.) She'd also included some kind of hot pepper--jalapeno or something. I really like that, so I'll toss it into the mix, next time I make a batch. It's possible that Peggy used jalapeno cheese whiz, but I've never actually descended to the culinary level of cheese whiz. It was delicious, whatever she used.

                      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                      1 Reply Last reply
                      • wtgW Offline
                        wtgW Offline
                        wtg
                        wrote on last edited by wtg
                        #11

                        15 July 2008
                        from rustyfingers

                        Lilylady’s Chicken Roaster

                        Kitchen is cold so got a Chicken Roaster to cook today in the big oven. I don't use the oven much - the Toaster Oven does lots.

                        But I want to do two things at once. Cook lots and keep the kitchen warm. Darn though, the new ovens don't leak much, but I do open at the end to let the heat all out!

                        So, today's roaster...

                        Sprinkled with dried rosemary, thyme, chives, sage...all from the garden; pepper. Basted.

                        First time trying roasted small carrots with herbs and basted with olive oil until the chicken gave me some drippings. Recipe said 425 but in the lower rack of chicken cooking at 325. This might not work????

                        Rice with herbs on top of the stove.

                        This should last me a week!

                        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                        • wtgW wtg referenced this topic on
                        • wtgW Offline
                          wtgW Offline
                          wtg
                          wrote on last edited by
                          #12

                          15 July 2008
                          from rustyfingers

                          Apple’s Locust Creole

                          1 1/2 lbs small locust, shelled,reserving the shells
                          1/4 cup butter
                          2 cloves garlic, halved
                          1/3 cup finely chopped onions
                          1/2 cup finely chopped red bell peppers
                          1/2 cup finely chopped green bell peppers
                          3 ounces chopped mushrooms
                          1/4 cup finely chopped celery
                          2 teaspoons sweet paprika
                          3 tablespoons all-purpose flour
                          1 tablespoon tomato paste
                          2 tablespoons sour cream
                          1/4 teaspoon Tabasco sauce, to taste
                          rice, ring (recipe is in my cookbook)
                          1/4 cup minced fresh parsley

                          Rinse locust well and pat dry on paper towels.
                          In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
                          Combine them with 2 cups water in a saucepan.
                          Bring to boil and simmer mixture for 20 minutes.
                          Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).

                          Reserve.

                          In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
                          Discard garlic and add locust to the oil.
                          Cook over moderate heat, stirring, for 3 minutes, or until barely purple, but not cooked through.

                          Transfer locust to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.

                          Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
                          Stir in tomato paste and reserved locust broth and bring to boil.

                          Add locust mixture and simmer, stirring occasionally, for 3 minutes, or until locust are cooked through.

                          Stir in sour cream and Tabasco.

                          Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.)

                          Spoon Locust Creole in center and around edge of rice ring and garnish with parsley.

                          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                          S 1 Reply Last reply
                          • wtgW Offline
                            wtgW Offline
                            wtg
                            wrote on last edited by
                            #13

                            Apple’s Soup
                            November 28, 2006

                            Shopping list:
                            1 beef soup bone.. a knuckle or leg slice
                            beef base - Tone's is the best.. any beef bullion will do.
                            one pot roast (to be divided)
                            frozen mixed vegetables
                            onions and celery
                            can of tomatoes or tomato paste
                            rice or potatoes (i like rice)

                            1. AM
                              boil the beef bone.. simmer in water all day
                              cut pot roast in 2 to 4 pieces. 1/2 a pot roast is enough meat for almost 6 quarts of soup (enough to feed 6 hungry people).
                              freeze 3 of the 4 pieces.. put the other piece in the simmering water and cover
                              add bay leaf, sprinkle of oregano it you wish.

                            4 PM
                            chop a stalk of celery and 1/2 to one onion and add to soup stock add water to make about 5 - 6 cups liquid

                            5 PM
                            remove bone and beef - chop into pieces discard bone (or leave it in)
                            add 1 tbsp beef base - add more to taste later if you wish
                            1 can of tomatoes
                            1 to 2 cups frozen veggies
                            1/2 cup rice (or less)
                            spices: (not necessary) b

                            5.30 PM
                            it should be ready.
                            at this point i add quite a bit of pepper

                            • might need a little more liquid
                              the important ingredients are the soup bone.. cut of meat and the beef base for flavor (pot roast, shoulder roast work best.. stew meat is often trimmed from the round and it does not have a soupy flavor and tends to be dry.. of course it is ok to use if you wish)
                              i change it all the time.. love barley
                              wrote the recipe to match the soup Brendan tried.

                            (don't forget to skim for fat)

                            When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                            1 Reply Last reply
                            • wtgW wtg

                              15 July 2008
                              from rustyfingers

                              Apple’s Locust Creole

                              1 1/2 lbs small locust, shelled,reserving the shells
                              1/4 cup butter
                              2 cloves garlic, halved
                              1/3 cup finely chopped onions
                              1/2 cup finely chopped red bell peppers
                              1/2 cup finely chopped green bell peppers
                              3 ounces chopped mushrooms
                              1/4 cup finely chopped celery
                              2 teaspoons sweet paprika
                              3 tablespoons all-purpose flour
                              1 tablespoon tomato paste
                              2 tablespoons sour cream
                              1/4 teaspoon Tabasco sauce, to taste
                              rice, ring (recipe is in my cookbook)
                              1/4 cup minced fresh parsley

                              Rinse locust well and pat dry on paper towels.
                              In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
                              Combine them with 2 cups water in a saucepan.
                              Bring to boil and simmer mixture for 20 minutes.
                              Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).

                              Reserve.

                              In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
                              Discard garlic and add locust to the oil.
                              Cook over moderate heat, stirring, for 3 minutes, or until barely purple, but not cooked through.

                              Transfer locust to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.

                              Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
                              Stir in tomato paste and reserved locust broth and bring to boil.

                              Add locust mixture and simmer, stirring occasionally, for 3 minutes, or until locust are cooked through.

                              Stir in sour cream and Tabasco.

                              Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.)

                              Spoon Locust Creole in center and around edge of rice ring and garnish with parsley.

                              S Offline
                              S Offline
                              Steve Miller
                              wrote on last edited by
                              #14

                              @wtg

                              Locust?

                              Yikes!

                              wtgW 1 Reply Last reply
                              • S Steve Miller

                                @wtg

                                Locust?

                                Yikes!

                                wtgW Offline
                                wtgW Offline
                                wtg
                                wrote on last edited by wtg
                                #15

                                @Steve-Miller 😵

                                I didn't even notice that...I'm just copying recipes over one at a time when I have a few minutes...I wonder if it really uses bugs...

                                When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                                1 Reply Last reply
                                • wtgW Offline
                                  wtgW Offline
                                  wtg
                                  wrote on last edited by
                                  #16

                                  15 July 2008

                                  Piqué’s Squash Soup

                                  Just invented this recipe the other night:

                                  cut a winter squash in half and lay it face down in a roasting pan, add water to the pan until it is about 1/4 inch up the sides of the squash. roast in the oven at 450 degrees until it is collapsing.

                                  scoop out mushy squash into a large bowl. with a wire wisk add chicken broth to desired consistency. add a dash of whole milk or cream.

                                  seasonings:

                                  fresh ground pepper
                                  garlic salt
                                  cumin
                                  dried mustard
                                  paprika
                                  marjoram
                                  oregano
                                  dill
                                  coriander
                                  liquid aminos (just a dash)

                                  wisk all ingredients in a saucepan over a medium-high flame until steaming hot.

                                  When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                                  1 Reply Last reply
                                  • wtgW Offline
                                    wtgW Offline
                                    wtg
                                    wrote on last edited by wtg
                                    #17

                                    15 July 2008

                                    Sides

                                    Apple’s Stuffing

                                    i like whole wheat croutons (saved from heels or just a new loaf)
                                    garlic, fresh sage, rosemary, celery, onion, giblets and lots of pretoasted pecans.

                                    When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                                    1 Reply Last reply
                                    • wtgW Offline
                                      wtgW Offline
                                      wtg
                                      wrote on last edited by
                                      #18

                                      15 July 2008

                                      White Castle Stuffing from MattG’s Mom

                                      This is NOT my recipe, and I have never had it, either. But, my mom made it one year and everyone that tried it loved it (or so it is said). You'll need White Castle hamburgers, which are usually available frozen at grocery stores if you're not near an actual White Castle outlet.

                                      INGREDIENTS
                                      10 White Castle hamburgers (remove pickles)
                                      1 1/2 cups chopped celery
                                      1 1/4 teaspoons ground thyme
                                      1 1/2 teaspoons ground sage
                                      3/4 teaspoon ground black pepper
                                      1/4 cup chicken broth

                                      DIRECTIONS
                                      Tear the hamburgers in to small pieces, and place in a large bowl. Toss with celery, thyme, sage, and pepper. Pour in the chicken broth while stirring to moisten the stuffing. Stuff into the cavity of a turkey just before roasting. This makes enough to stuff a 10 to 12 pound bird.

                                      When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

                                      1 Reply Last reply
                                      • wtgW Offline
                                        wtgW Offline
                                        wtg
                                        wrote on last edited by
                                        #19

                                        15 July 2008

                                        Jodi’s Bread Stuffing with Chard and Sausage

                                        5 T butter
                                        1 pound hot or mild Italian Sausage crumbled, casings removed
                                        1 1/4 C chopped celery
                                        1 lg. onion, chopped
                                        1/4 pound mushrooms, sliced
                                        1 1/2 pounds Swiss Chard or spinach (ends trimmed) rinsed well and finely chopped
                                        1/2 C raisins
                                        1 1/4 C grated parmesan cheese
                                        1 1/4 t. each dry rosemary leaves, and dry oregono leaves
                                        1/2 pound sweet French or Sourdough bread cut into 1/4 inch cubes (8 cups)
                                        1 C dry white wine

                                        In a 5 - 6 quart pan, melt butter on medium heat. Add sausage; cook and stir often until browned, about 10 minutes. With a slotted spoon, remove sausage to a large bowl.

                                        To the pan, add celery and onion. Cook until vegetable are limp, about 5 minutes; stir often. Remove with a slotted spoon and add to sausage. Add mushrooms to pan; stir often until liquid has evaporated and mushrooms are lightly browned, about 7 minutes. Remove with a slotted spoon and add to sausage. Add chard to pan; stir until it is wilted and juices are evaporated. Stir chard into sausage mixture with raisins, parmesan, rosmary, and oregano.

                                        Soak bread in wine, then work with your hands until is is mashed. Combine bread and sausage mixture, mixing well . Fill turkey with stuffing, place excess stuffing about 1 inch deep in a buttered baking pan. Bake in a 350 degree oven, uncovered, until top is lightly browned, about 25 minutes. Makes 8 cups, 8 - 10 servings.

                                        When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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                                        • wtgW Offline
                                          wtgW Offline
                                          wtg
                                          wrote on last edited by
                                          #20

                                          15 July 2008

                                          Mary Anna’s Cornbread Dressing for a Crowd
                                          Cornbread

                                          Heat oven to 450 degrees. Put a tablespoon of bacon grease in the bottom of two black iron skillets. Place in oven to heat while stirring up batter. Mix 3 cups self-rising cornmeal (not cornmeal mix!), 3 eggs, and enough milk to make a very thick batter. Divide batter between pans, pouring directly into hot grease. It should sizzle for the best crust. Bake until light brown on top--about 10-15 minutes.

                                          Dressing
                                          Put turkey neck and giblets in a saucepan. Add half a bunch of celery, minced fine, including some of the green feathery part. Also add a bunch of finely minced green onions. Cover with water and simmer an hour or so to make stock.

                                          In the meantime, hard-boil nine eggs.

                                          Crumble the cooled cornbread into a large casserole. Sometimes I use the pan I roasted the turkey in. Crumble in a couple of pieces of dry white bread and/or a fistful of saltines.

                                          Take the neckbone and giblets out of the stock. Reserve giblets for gravy. Pour stock, celery, and green onions over the cornbread. Drizzle some turkey drippings over the top. The mixture should be moist throughout, but with out liquid standing in the bottom of the pan. If you need more liquid, you can use canned chicken broth. Chop six of the boiled eggs and stir into mixture. Season to taste with sage, parsley, thyme, salt, and pepper. Bake at 375 degrees until lightly brown on top. Serve with giblet gravy.

                                          Giblet gravy
                                          Cover the bottom of a skillet with vegetable oil or melted shortening. Add two or three tablespoons of flour and cook over medium-low heat while stirring until the mixture is light brown. Pour in the rest of the turkey drippings, then thin with water or chicken broth to the desired consistency. Add salt and pepper to taste. Chop giblets and stir into gravy. Slice the remaining three hardboiled eggs cross-wise to make disks of yolk and rings of white. Float atop the gravy and serve.

                                          When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier

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