Gobbler Cobbler
Prepare the rice according to package instructions and set aside. Saute onions, peppers, and mushrooms in oil and set aside. Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup cheese and set aside. Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg. Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy. This dish is an excellent way to use holiday turkey leftovers, plus it freezes well. Maple Sage Turkey
Put the butter and sage in a mixing bowl and mash with a fork or spoon until the sage is well incorporated. Season with salt and pepper. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the turkey breast and slip the remaining seasoned butter under, massaging the breast meat as you go. Truss the bird by crossing the legs over one another and tying with a piece of kitchen twine. Shingle the bacon strips over the breast so it's totally covered. Put the turkey on a rack in a large roasting pan, cover the turkey with aluminium foil, and place in the oven. In a small bowl, stir the maple syrup with 2 tablespoons of hot water to thin. Roast the turkey for 2 hours, basting with the maple glaze every 30 minutes. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). About 1/2 hour before you think the turkey is done, remove the foil so that it can brown. When done take the turkey out of the oven and put the roasting pan on the stovetop. Transfer the turkey to a serving tray to rest at least 20 minutes before carving. Serve with Turkey Gravy. Broccoli Rice Puff Ingredients 3 1/2 cups cooked rice 1 lbs. frozen chopped broccoli, thawed 2 cups chopped fresh mushrooms 1 cup chopped onion 1 clove garlic, minced 1 tbsp. extra virgin olive oil 1 tsp. salt, divided 1/2 tsp. ground black pepper, divided use 1/4 tsp. ground nutmeg, divided use 4 large eggs, separated 3/4 cup milk 1 cup grated Gouda cheese Methods/steps Combine rice and broccoli in large mixing bowl. Cook mushrooms, onion and garlic in oil over medium heat until onion is tender crisp. Add salt, pepper and nutmeg. Stir mixture into rice and broccoli; mix well. Spoon into shallow 2-quart baking pan. Beat egg yolks with milk. Add cheese. Beat egg whites until stiff but not dry. Fold into yolk mixture. Spread over rice mixture, or portion evenly over rice mixture in individual dishes (about 2/3 cup for each). Bake at 350 degrees 30 minutes or until mixture is hot and bubbly and top is lightly browned (15 to 20 minutes for casseroles). Corndog muffins Ingredients
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, hot dogs, and cheese. Batter will be thin. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes or until tops are brown. Serve immediately or refrigerate. |
Mexican Stroganoff
2 pound round steak 1 cup finely chopped onion 2 tsp minced garlic (2 cloves) 2 tbsp vegetable oil 1/3 cup red wine vinegar 1 3/4 cups water 1/2 cup chili sauce (or same amount ketchup and 1 extra tbsp chili powder) 1 tbsp chili powder 2 tsp seasoned salt 1 tsp soy sauce 1 8-oz can mushroom stems and pieces, drained (I prefer fresh) 1 8-oz carton sour cream or low fat yogurt 3 tbsp flour 1- 12 oz package wide egg noodles Cut steak into bite size pieces. Cook and stir steak, onion, and garlic in oil in a large saucepan over medium heat until brown. Drain off oil. Stir in vinegar, water, chili sauce, paprika, chili powder, seasoned salt, soy sauce and mushrooms into steak mixture. Bring to a boil; reduce heat. Cover and simmer 1 hour until meat is tender. (You can now cool and store in a freezer container if you like. To prepare for serving, thaw meat mixture and heat in saucepan until bubbly.) Cook egg noodles according to package directions. Stir sour cream or yogurt and flour together, combine with stroganoff. Heat to a boil, stirring constantly. Reduce heat, simmer and stir about 1 minute. Serve stroganoff over noodles. Makes 6-8 servings. Chili 28 oz can crushed tomatos with basil 4 cloves minced garlic 2 cans vegetarian chili hormel 1 can kidney beans in chili sauce 1 can cannelini beans( i like black beans) 2 pkts dry chili mix 1 pound ground beef green and red peppers chopped saute onions garlic and peppers....add to crock pot, brown meat inthe same pan.... add to the crockpot beans veggis and seasonings and meat... cook till flavors marry..... |