* Exported from MasterCook * Thanksgiving Stuffed Acorn Squash (Raichlen)* Recipe By : Raichlen's Lowfat Vegetarian
Serving Size : 8 Preparation Time :1:20
Categories : Vegetarian Fruit
Main Dishes Side Dishes
Squash Volume 2, Nov. '98
Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 small acorn squash -- preferably orange skinned
vegetable oil spray
**STUFFING**
1/2 cup currants -- or less
1 cup warm vegetable broth -- or as needed
1 1/2 tablespoons olive oil
2 onions -- finely chopped
4 celery stalks -- chopped
4 garlic cloves -- minced
2 apples -- cored and cut
into 1-cup of 1/4-inch dice
1 1/2 cups corn kernels cooked -- optional
1 1/4 cups very coarse fresh bread crumbs
or finely diced bread
5 tablespoons chopped fresh herbs -- including
flat-leaf parsley
basil
tarragon
thyme -- and/or
sage
1 teaspoon grated lemon zest
salt and black pepper -- freshly ground
butter buds® -- optional SET OVEN to 350F. Cut squashes in half widthwise. Cut a slice off the top and bottom, so the
halves sit straight without wobbling. Scoop out the seeds. Bake the
squashes, cut side down, on a baking sheet oiled with cooking spray until
soft, about 40 min. Transfer the squashes to a cake rack to cool. Prepare the stuffing: Plump the currants in the stock in a bowl for 10
minutes. Meanwhile heat the olive oil in a large nonstick frying pan. Cook
the onion, celery, and garlic over medium heat until soft but not brown, 3
to 4 min. Add the apple and corn (if using) and cook until the apple has
lost its rawness, about 3 minutes. Transfer the mixture to a large bowl and stir in the bread crumbs, herbs,
lemon zest, currants with the stock, and salt and pepper to taste. The
mixture should be highly seasoned and moist but not wet. Add stock or salt
as needed. Spoon the stuffing into the baked squashes. The recipe can be
prepared ahead to this stage. Just before serving, bake the stuffed squashes in a 375F oven until
thoroughly heated, 15 to 20 minutes. Serves 8: 271 cals with 19% cff; 6g protein, 6g fat, 53 g carb, 254 mg
sodium, 0mg chol. *THIS COLORFUL dish is Thanksgiving incarnate. You could use any number of
breads, from Five-Grain Bread to challah, corn bread, or whole wheat
bread. The squash can be stuffed ahead of time and reheated at the last minute,
which makes this an ideal dish for a buffet. NOTE: For a fanciful
presentation, "wolf" the squashes (cut them in half in a zigzag fashion). From Steven Raichlen's HIGH-FLAVOR LOW-FAT VEGETARIAN COOKING (1995:
Viking 0-670-85782-3.) kitpath@earthlink.net 11/23 TESTED with canned corn, fewer raisins, and lots of fresh herbs: in
descending order, flat leaf parsley, tarragon, cilantro, thyme, basil, and
sage. For more flavor, double the herbs and double the strength of the
vegetarian bouillon. Sprinkle hot squash with butter buds then fill.
Spoon remaining stuffing in pan. Cut the time in half by precooking the
squash in the microwave; finishing in the oven (375F 15 minutes). With a
side vegetable or fruit, feeds 4. would make a good poultry stuffing. Love
that little surprise: lemon zest. -Pat Posted on FareShare 11-98 by kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * The Perfect Fruit Compote Recipe By : http://www.bboline.com/va/federalcrest/recipe2.html
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2, Nov. '98 Apples
Bananas Citrus
Desserts Pineapple Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice Add all ingredients together and cook until thickens, stirring
constantly. Put aside to cool. Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3 to 4 diced apples
2 to 3 bananas
1/2 cup cherries or grapes for color Optional other fruits in season may be added. Fruits, as bananas and
apples, will not turn their color in this sauce. Recipe found at http://www.bboline.com/va/federalcrest/recipe2.html
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turkey - Microwave Method Recipe By : Reynold's Oven Bag website
Serving Size : 1 Preparation Time :0:00
Categories : Main Dishes Microwave
Miscellaneous Oven Bag
Turkey Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- *see below* This method is recommended only for small whole turkeys and turkey
breasts. A Reynolds® Oven Bag is used to promote even cooking. APPEARANCE: Lightly browned with the use of a browning and seasoning sauce.
Skin is not "crisp" but resembles microwave cooked chicken. ADVANTAGE: The fastest method for cooking turkeys weighing 8 to 12 pounds. HOW TO: SHAKE 1 tablespoon flour in a Reynolds Oven Bag. Use large size
bag (14" x 20") for 8 to 12 pound whole turkey and 4 to 7 pound turkey
breast. Leave flour in bag. Place bag in 2-inch deep microwave safe baking
dish. REMOVE neck and giblets from both cavities of defrosted turkey. Rinse
turkey, pat dry and brush with a combination of 1 tablespoon vegetable oil
and 1/4 teaspoon browning and seasoning sauce. Sprinkle with salt, pepper
and paprika for additional color, if desired. Do not stuff turkey. SLICE 1 onion and 2 stalks celery; place in bag. Place turkey, breast side
up, in bag on top of vegetables. Close bag with nylon tie; cut six 1/2-inch
slits in top of bag. Microwave 8 to 12 pound whole turkey 7 to 9 minutes per pound; 4 to 7 pound
turkey breast 11 to 13 minutes per pound on MEDIUM (50% power) rotating
dish 1/2 turn every 15 minutes. (This method is not recommended for turkey
over 12 pounds.) USE an instant-read thermometer after microwaving. Turkey is done when
thermometer reads 180º to 185ºF for whole turkey or 170º to 175ºF for
turkey breast. Insert thermometer through slit in bag into inner thigh,
not touching bone; or, into thickest part of turkey breast. FOR easy
slicing, let turkey stand 10 minutes after removing for microwave oven. To
open, carefully cut or slit top of bag. NOTE: All microwave directions were tested in 600 to 700 watt microwave
ovens. Lower wattage ovens may need some adjustment in microwave times. MC formatting and posted on FareShare 11-98
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turkey and Leek Deep-Dish Corn Bread Pie Recipe By : The LL Bean Book of "New" New England Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Leeks Main Dishes
Turkey Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Corn Bread Topping:
3/4 cup white cornmeal
3/4 cup flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon melted butter
2 tablespoons chopped parsley and chives
Filling:
4 leeks -- trimmed and washed
6 tablespoons butter
6 tablespoons flour
1 1/2 cups turkey or chicken broth
1 1/2 cups milk
salt -- to taste
fresh ground pepper
1/8 teaspoon fresh nutmeg -- grated
4 cups cooked turkey -- cut into chunks
1/4 cup heavy cream Toss the cornmeal, flour, baking powder, sugar, and salt together. Beat
the egg and add the milk and melted butter. Mix the dry and wet ingredients
together, and stir in the herbs. Butter an 8 or 9-inch pie plate(it should
be the circumference of the casserole you will use for the turkey base)
and spread the corn bread batter evenly into the pan. Bake in a preheated
400F oven for 20 minutes. In the meantime, cut the leeks into 1/2-inch pieces and cook in water to
cover until just tender. Prepare the sauce: Melt the butter in a heavy
saucepan, add the flour, and cook slowly for about 2 minutes over low
heat, stirring. Off heat, whisk in the broth and milk, return to the heat,
and cook, stirring constantly, until thick and smooth. Season with salt and
pepper to taste and nutmeg. Fold in the turkey meat, the leeks with a
little of their cooking juices, and the cream. Heat through. Place the turkey filling in an oven proof casserole about 8 inches in
diameter. When the cornbread is done, carefully remove it from the pan and
place on top of the turkey filling. Return the casserole to the oven and
bake 5-10 minutes until bubbling. Recipe By : The LL Bean Book of "New" New England Cookery
http://www.ebicom.net/kitchen/page/poultry/trkypie.htm
MC formatting and posted on FareShare 11-98
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turkey Cilantro Sausages-Food & Wine Classic,Aspen Recipe By : Feniger and Milliken
Serving Size : 6 Preparation Time :0:00
Categories : Turkey Volume 2, Nov. '98
Wine Sausage Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds turkey meat (light & dark) -- trimmed, chunked
1/2 pound high-quality pork fatback -- cut in 1" chunks
1/4 cup white wine
2 jalepeno chiles -- seeded and minced
2 teaspoons ground chipotle chile -- dried,seeded
OR 1/2 canned chile chipotle en adobo --
rinse,finely chopped
1/2 bunch fresh cilantro leaves -- finely chopped
2 teaspoons sea salt
1 teaspoon freshly ground pepper 1. On a tray covered with plastic wrap, freeze the turkey and fatback
for 30 minutes to firm. In a heavy duty mixer with a food grinder
attachment, or food processor, grind the meat and fatback together in
short bursts. It should be chopped in chunks, not pulverized.
2. In a large mixing bowl, combine the ground meat and fat with the
wine, chiles, cilantro, salt and pepper. Mix together by hand until
well blended, being careful not to overmix or the meat will become warm
and mushy. cover and chill for 2 hours, to allow the flavors to marry. 3. Form the mixture into flat patties, approximately 3 inches in
diameter. Heat a large cast-iron or nonstick pan or griddle over
medium-low heat. Fry the sausage patties turning once until golden,
about 4 minutes total. Drain excess fat from the pan as necessary.
Briefly drain on paper towels and serve hot. Note: The trick to making superb sausages at home is to start with the
right proportion of meat to fat then to keep everything - ingredients,
bowl and grinder - ice cold. For a delightful sandwich, try serving
these patties on toasted buns slathered with Romesco Sauce, or with
strips of roasted red pepper and Red Salsa. Makes 12 patties. The 15th Annual Food and Wine Classic at Aspen
from http://starchefs.com/FoodWine/feniger.html
Kitpath/Pellegrino 11/98 to FareShare - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Turkey or Chicken Stuffing Recipe By : Mom (Julie Dye's ) recipe
Serving Size : 1 Preparation Time :0:00
Categories : Bacon Fruit
Holidays Stuffing
Oysters Sausage
Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 loaf bread -- sliced
1/2 pound bacon -- sauteed and chopped
2 onions -- diced and sauteed
2 large stalk celery
salt and pepper -- to taste
parsley flakes OR -- chopped fresh
2 eggs
1 small pinch poultry seasoning
OPTIONAL:
1/2 pound cooked drained bulk sausage -- to replace bacon
chopped cooked chicken giblets
raisins and/or apple chunks Soak bread in water very briefly and squeeze, slice by slice, breaking in
1/8s in large bowl. Add bacon, onion, celery, salt, pepper, parsley, eggs
and poultry seasoning. Mix well. . Stuff 1 turkey or 2 chickens. Put extra
stuffing in loaf pan, cover with foil and place in oven for last 40
minutes of cooking time. Variations: Can add raisins, apples, sausage and/or cooked giblets. Oyster Stuffing: To stuffing above: substitute 1 pkg. sm. oysters, drained
for bacon. May add 1/2 cup light cream or evaporated skim milk. Can make
half regular and half oyster for stuffing neck cavity. MC formatting and posting on FareShare 11-98
by bobbi744@acd.net ICQ# 12099532 - - - - - - - - - - - - - - - - - - NOTES : Variation with sausage/giblets/raisins and apples from Agusta Peto.
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