Posted on 11/15/2008 7:45:57 AM PST by tsmith130
What?! You might have just turned my life around!
****If cooking a whole turkey....start it upside down...then turn a bit less than halfway through. This allows the juices to permeate the white meat meat and retains moisture throughout.****
Yes, this works great. I also take two cans of pineapple rings and put them on the bottom of the roasting pan and set the upside down turkey right on top of them. No rack, just the rings. Its as easy as it gets and the meat is so moist, tender and flavorful.
Not all Butterball’s are pre-basted. I have 2 fresh young, never frozen Butterball’s and I’m planning on brining them. (I even doubled checked w/ the Butterball hotline.)
Thank you ALL so much for all the wonderful recipes posted here!!!
Brocolli Rice Casserole
One and 1/2 cups cooked rice
1 brocolli head chopped into bite sized pieces (or one box frozen brocolli)
2 TB butter
1 stalk celery chopped
1/4 c. chopped onion
1 can cream of mushroom soup
1/2 can (soup can) milk
1 c. shredded cheddar cheese
S&P to taste
Cook enough rice so that you will have 1 1/2 c. when cooked. Let it cool.
Boil the brocolli until tender. On stovetop saute the onions and celery in the butter until soft. In a bowl, mix together the cooled rice with the cream of mushroom soup and milk. Mix in the celery/onion mixture and the drained brocolli . Add the cheese and salt and pepper to taste last. Bake in a casserole dish at 400 for about 30-40 minutes. Cover most of the time but uncover at the end for a little color.
Thanks for letting me know. I guess I’d better call that hotline and find out for sure.
No. *sigh*
I’d heard rumors of nutty in-law sightings but never a firsthand account. That can only mean the insanity isn’t confined to one area. It’s obviously a wide-spread contagion we’re dealing with here. Who knows where it could strike next!?!?
Run! Run for your lives!
LOL!!!
You don’t marry the man, you marry the clan.
Post 177 to end of thread. After work today.
Stuffin’ muffins, I might try that just for fun!
For a recipe bonanza visit this thread - over 7,000 posts:
http://www.freerepublic.com/focus/chat/1990507/posts
FASTEST DESSERT ON EARTH
running late? running on empty? gotta take a dessert but can’t think of anything suitable?
Try this:
Lime Pie
3 or 4 drops green food coloring
6 oz. can limeade concentrate
8 oz. CoolWhip
1 can sweetened condensed milk
1 piecrust
Use Keebler ready-crust, the cookie crust tastes better than the graham cracker crust, in my humble opinion (IMHO).
Mix limeade concentrate with food coloring, sweetened condensed milk, and almost whole carton of CoolWhip, leaving just a little for topping. Stir. Pour into pie crust. Spread remaining CoolWhip over.
Chill for one hour.
(It’s OK to make it without food coloring.)
Raw Apple Cake
{fundraiser cookbook 1970}
2 c. sugar
1/2 c. oleo (margarine to you youngsters who don’t know what that oleo is short for oleomargarine)
2 c. flour
1 tsp. baking powder
4 c. apples chopped fine (OK if some are unpeeled)
1 tsp. baking soda
1 tsp. cinnamon
dash salt
2 eggs
Preheat oven to 350. Cream shortening and sugar; then eggs well beaten.
Add dry ingredients, spice and apples. Mix well. Bake in a greased 9x13 pan (glass or metal). Bake thirty to forty minutes.
(It’s OK to add 2 teaspoons of cinnamon instead of 1 teaspoon.)
Pretzel Jell-O Salad Recipe
Ingredients
2 1/2 to 3 cups crushed pretzels (place pretzels between 2 sheets of waxed paper and crush with a rolling pin)
3 teaspoons sugar
3/4 cup melted butter
1 8-ounce package cream cheese
1 cup sugar
1 12-ounce container whipped topping
1 6-ounce box strawberry Jell-O
2 cups boiling hot water
2 16-ounce packages frozen sliced strawberries
Instructions
Preheat oven to 350 degrees (250 degrees if using a glass pan). Mix crushed pretzels with 3 teaspoons sugar and butter and spread in a greased 9-by-13-inch pan. Bake for 10 minutes. Cool. Mix cream cheese and 1 cup sugar until smooth. Fold in whipped topping. Spread to edge of dish on top of pretzel layer. Dissolve Jell-O in water in a bowl.
Add strawberries. Mix well and put in refrigerator until thickened. Pour over cream cheese layer. Refrigerate until firm and ready to serve. Note: Raspberry Jell-O and frozen raspberries may be substituted for strawberry Jell-O and frozen strawberries.
http://www.americanprofile.com/recipes/
Artichoke Dip Recipe
Ingredients
1 (15-ounce) can quartered artichoke hearts, drained
1 (3-ounce) can diced mild green chiles or diced jalapenos
1 cup grated Parmesan cheese
1 cup mayonnaise
3 to 4 chopped green onions
1 (8-ounce) package cream cheese, softened
Instructions
1. Preheat oven to 350F.
2. Combine artichokes, chiles, Parmesan cheese, mayonnaise and green onions. Stir in cream cheese; mix well. Spoon into a 9-inch-square baking dish. Bake about 45 minutes or until golden brown. Serve with slices of French bread or toast. Serves 8.
http://www.americanprofile.com/recipes/
In that recipe, is sounds like you have to separate the whites from the yolks first, correct? Then beat the whites very stiff and the yolks until thick, add 1/4 cup sugar to each, mix whites and yolks, then continue. Is that correct?
My high school job was as a concessionaire, hot dog stand, I'll never forget the Thanksgiving weekend the boss brought in this crock-pot looking item, poured in five cans of Dr. Pepper, plugged it in. HOT DR. PEPPER??!!??!!
It lost the carbonation, also got quite concentrated, ended up way too sweet for me to drink. It ended up a novelty, someone would buy a cup to try but never bought another.
Toss with olive oil, freshly ground black pepper and chopped garlic.
Spread evenly in roasting pan.
375 degree oven for about 60 minutes or until they start to brown.
Remove from oven and splash with balsmic vinegar.
Sprinkle with Parmigiano Reggiano cheese.
Where were you when I was a kid and had to eat sprouts boiled till they were dead??!! THANK YOU FOR POSTING THIS, I'm sending the recipe to my mother!!
Recipe she used seems to be just a tad different, but there are variations.
She sent the recipe to me that she used:
STUFFIN’ MUFFINS
18 slices Italian bread
Soft butter
3 med. onions, chopped
8 slices bacon, chopped
1 tbsp. fresh thyme
1 1/2 tbsp. savory (dried) or poultry seasoning
1 1/2 - 2 tsp. salt
Generous grinds pepper
1/3 c. freshly grated Parmesan
1/3 - 1/2 c. chicken stock
2 eggs, beaten
Parsley
Preheat oven to 350 degrees. Use bacon drippings or Pam to coat muffin cups.
Saute bacon and onions until bacon is slightly crispy and onions are transparent. Butter bread generously.
Dice bread into 1/2” dice or coarsely chop in Cuisinart in batches and place in large bowl.
Add onions, bacon, thyme, savoury, salt and pepper. Toss thoroughly. Pour in stock, eggs and Parmesan; mix well. Cover and let sit for about 1 hour.
Mound into muffin cups, squeezing lightly to form muffin shapes. Cover with buttered foil or parchment paper and bake for 35 minutes.
These can be frozen once placed in muffin cups. Thaw before baking. Makes approximately 12 muffins.
You can substitute up to 1/2 pound sausage meat for bacon. Crumble and saute with onions in place of bacon.
You can add 3/4 cup prunes or apricots (soaked in boiling water, drained)
You can add 3/4 cup chopped apples.
You can add 3/4 cup chopped pecans.
Not a recipe, but slightly Thanksgiving and food related...tell Papa we are listening to Alice’s Restaurant. :)
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