Foods Recipes

Turkey Butter, melted Kahlua Apricot preserves Preheat oven to 450 degrees. Rub cleaned turkey with unsalted shortening or butter. Cover the bird with a piece of cheesecloth soaked in melted, unsalted butter. Reduce the heat to 350 and place turkey in oven. Make glaze of equal parts Kahlua and apricot preserves. Sounds weird, but it is delicious. Baste turkey with glaze right over the top of the cheesecloth. (The taste actually permeates the meat.) Peel the cloth off before presentation (bird is a dark, rich brown) and serve w/ sauce. Vicki's notes: * The basic technique is from "Joy of Cooking," although Rombauer says to put it on a rack. The glaze is from the Kahlua company. * The only time I used pop-up indicators is when I was given turkeys that had them. I ignored the indicator --> used standard cooking chart for weight (should be on turkey). You know how the turkey keeps cooking even when it's not in the oven? Sure enough, after he had been out of oven long enough to serve, the indicator FINALLY popped up!

2 Granny Smith,apples,peeled

1 Sweet potato (about 1/2 lb )

Peeled 2 White potatoes (about 3/4 lb

Peeled 2 tb Fresh lemon juice

2 Carrots,peeled

1/4 Lemon, unpeeled

1/2 c Golden raisins

6 tb Margarine, melted

1/4 c Frozen juice concentrate

Thawed 1 ts Salt

2 ts Cinnamon

3/4 c Sugar

1/4 c Matzo meal

Preheat oven to 350 deg. Grease 8"x8"x2" baking dish, or 2 1/2 quart baking dish. Cut apples and potatoes in chunks. Grate in food processor fitted with grater blade. Transfer to large bowl and stir in lemon juice. Change to steel chopping blade (no need to wash bowl). Cut carrots and lemon into chunks and chop finely. Add to apple potato mixture. Stir in raisins, 3 tablespoons of melted margarine, orange juice concentrate, salt, cinnamon, sugar and matzo meal and mix well. Transfer to prepared baking dish and drizzle remaining margarine over. Bake in preheated oven for 1 hour or until browned and firm in center. Makes 8 to 10 servings. NOTE: For pancakes,drop spoonfuls of mixture into 1/4" deep hot oil. Flatten slightly and fry until crisp and browned on both sides. ~--

6 Egg whites

1 c Sugar

Red food coloring Pink or red cake crystals -Tools 2 sm Bowls

lg Mixing bowl Spoon Mixer Parchment paper Cookie sheet Popsickle sticks Spatula Toothpicks

With an adult's help, position an oven rack on the lowest shelf, and preheat oven to 2ooF. Separate the whites from the yolks of the eggs into two small bowls. Make sure there are no yolks in the bowl of whites. Rapidly beat the eggs until they form stiff peaks. Slowly stir spoonfuls of sugar into the whites and continue to beat until the entire cup of sugar has been added. the whites should now form stiff, shiny peaks. Add tow to three drops of red food coloring Place a sheet of parchment paper on a cookie sheet. To form tongues: Spoon about 3 tablespoons of meringue in the shape of a tongue onto the parchment paper. Tongues should be the length of the popsicle sticks. Press a popsicle stick gently into the center of the tongue, leaving about 2" of stick hanging o Bake about 3 hours or until tongues are completely dry to the touch. Allow to cool completely before carefully lifting them off the paper. Makes about 12 little lickers. Sicko serving suggestion: To serve coated tongues, use a toothpick to spread a thin layer of mucus (marshmallow topping) down the length of the lickers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95

8 oz Ground turkey

1/4 c Fresh chopped parsley

1/3 c Matzo meal

1 Egg,lightly beaten

1/8 ts Ground nutmeg

1/2 ts Sal;t

1/8 ts Pepper

Combine turkey, parsley, matzo meal, egg, nutmeg, salt and pepper. Chill 2 hours or overnight. Roll into small balls 1" in diameter. Drop gently into pot of boiling water. Cover and cook for 5 to 7 minutes or until cooked in center. Chill and reheat when needed. Makes 20 to 24 balls. To reheat: Cover with foil and place in a 350 deg.oven

4 Slices turkey breast meat *

Stuffing 2 ts To 3 ts flour

1 tb Butter

1/4 c Dry Madeira or Marsala

3/4 c Chicken broth

----------------------------------STUFFING---------------------------------- 1 tb Butter

Large shallot, minced Clove garlic, minced 1/4 lb Mild pork sausage/grnd pork

1/4 ts Crushed, dry sage

1/4 ts Crushed, dry red pepper flks

1/4 ts Crushed, dry thyme

2 x Slices day-old bread

Salt, pepper to taste * about 1/3 to 1/2 inch thich (about 12 ounces) Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness. Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks. Place flour on plate. Lightly dust turkey rolls with flour. Melt butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out). Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet. Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes. Serve turkey with gravy and any stuffing in skillet. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork, and cook until browned. Do not drain fat. Add sage, red pepper flakes, and thyme. Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors. Season to taste with salt and pepper.