Recipes Included On This Page Yellow Squash and Hominy Casserole Yucatecan Turkey (Spieler) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Yellow Squash and Hominy Casserole Recipe By : Texas Home Cooking-Cheryl Alters Jamison and Bill Jamison Serving Size : 4 Preparation Time :0:0 Categories : Casseroles Squash Volume 2-4, Apr.'99 Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 1/2 medium onion -- chopped 1 pound yellow squash -- chopped in bite-size -- cubes 2 tablespoons diced red bell pepper 1 pickled jalapeno -- minced 1/4 teaspoon dried oregano 2 tablespoons milk 1 can hominy -- drained 3 tablespoons sour cream 1/2 cup shredded Cheddar cheese {or Jalapeno Jack cheese} 4 tablespoons crushed corn chips Preheat the oven to 325 degrees. Grease a baking dish. In a skillet, warm the oil over medium heat. Add the onion, and cook it until it is well softened, but not browned, about 5 minutes. Mix in the squash, bell pepper, jalapeno, and oregano, and continue cooking until the vegetables are limp. Add the milk, reduce the heat slightly. Simmer the mixture 15 to 20 minutes, or until the squash is very soft. Remove the pan from the heat, and stir in the hominy and sour cream. Layer half the vegetable mixture into the prepared baking dish, and sprinkle it with half the cheese. Top with the remaining mixture and cheese. Sprinkle the crushed corn chips over the top. Bake the casserole 30 to 35 minutes, and serve it immediately. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yucatecan Turkey (Spieler) Recipe By : Marlena Spieler, The Classic Barbecue and Grill Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Grill/Outdoor Cooking Main Dishes Marinades Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 turkey thigh (about 2 lbs), boned -- sliced 1/4" steaks **Yucatecan Marinade** 12 cloves garlic 1/2 cup pineapple juice 2 tablespoons dark brown sugar juice of 1/2 lemon or lime juice of 1/2 orange 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon dried thyme 1/4 teaspoon Tabasco sauce 1/2 teaspoon salt 3/4 teaspoon black pepper To make the marinade, roast 10 garlic cloves, unpeeled, in a dry pan for about 10 minutes until they are slightly charred and softened. Allow the garlic to cool, then squeeze out the flesh from the skins and mash. Chop the remaining garlic cloves. Arrange the turkey steaks in a large shallow dish. Mix the roasted garlic flesh and the chopped garlic with the other marinade ingredients. Pour the marinade over the turkey, turn to coat well, and let marinate at room temperature for 2 hours. Prepare a charcoal fire or preheat a gas grill. Remove the turkey from the marinade and pat dry with paper towels. Cook over hot coals, beginning with the skin side down. Move the steaks around on the grill, turning frequently so that they cook evenly, 15-20 minutes. Serve the turkey steaks hot, with a spoonful of Pickled Onion Rings and another of Guava-Apple Relish. This sweet, garlicky, fruit and spice marinade originated on the Caribbean shores of Mexico. The turkey emerges from the barbecue richly flavored, meaty rather than poultrylike. Recipe from The Classic Barbecue and Grill Cookbook by Marlena Spieler, page 91, ISBN 0-7894-0421-4 Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -