Foods Recipes

16 c Bread cubes

1 c Oats, uncooked

2 ts Chili powder

2 ts Oregano leaves

2 ts Basil leaves

2 ts Thyme leaves

1 ts Parsley

1/2 ts Sage, rubbed

1 Turkey

1/4 c Bacon drippings

1 Onions, chopped

2 c Butter

2 c Cornbread, crumbled

5 oz Sumflower seeds

4 c Water

2 Bay leaves

1 ts Oregano leaves

1 ts Thyme leaves

1 ts Parsley

Use both flavored and plain breads in the stuffing. Mix bread, oats, and seasonings in large bowl. Remove neck and giblets from turkey; set aside. Melt bacon grease in skillet. Cook onion until tender, then WITHOUT DRAINING melt butter (NOT margarine!) in onions and added to dry ingredients. Mix very well. Stir in crumbled cornbread and sunflower seeds, and stuff turkey. Bake breast side down until done. Boil neck and giblets in water with seasonings until done (about 20 minutes). Discard neck and giblets. Add strained broth to

leftover uncooked stuffing. When turkey is done, remove it from roasting pan and add ALL drippings to uncooked stuffing. Uncooked stuffing will be EXTREMELY wet. Preheat oven to 325, spray casserole with Pam, fill with stuffing, and bake covered for 30 minutes. Posted on GEnie by THE.STEIGERS [Lost Sylvia], Nov 28, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

1 1/2 x Loaves Italian Bread*

1 c Pecan pieces (4 oz)

4 oz Unsalted butter

Large onion, finely chopped 2 x Celery ribs, peeled/minced

1/2 c Flat-leaf parsley, chopped

2 tb Fresh thyme, chopped**

1 ts Salt

1 ts Pepper, freshly ground

2 x Eggs

3/4 c Chicken stock***

* about 1 pound ** or 2 ts dried *** or canned broth Cut off 1 inch from the loaves of bread and trim of the bottom crusts. Cut the remaining bread into 1/2-inch cubes and spread out on a baking sheet. Let dry overnight, uncovered. Preheat oven to 400 degrees. Spread the pecans on a small cookie sheet and toast in the oven, stirring once or twice, for about 7 minutes, until fragrant. Let cool. In a large heavy skillet, melt the butter over moderately high heat. Add the onion and celery and cook, stirring occasionally, until softened but not browned, about 10 minutes. Place the dried bread cubes in a large bowl. Add the contents of the skillet to the bread along with the toasted pecans, parsley, thyme, salt, and pepper. Toss well to combine. In a small bowl, lightly beat the eggs with the chicken stock until blended. Pour the egg mixture over the ingredients in the bowl and mix until well blended. Let cool completely before using.

1 lb Mushrooms(chopped)

6 Scallions

1/4 c Butter melted

1 c Soft bread crumbs

1 t Salt

1/8 t Pepper

1 T Ketchup

1 T Lemon juice

1 c Flaked crabmeat

Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crabmeat.Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup. Pour in cream 1/2 and 1/2. Put in flounder. Bake 425 for 10-15 minutes/ Pat of butter on top and serve with mornaise sauce.

1 Whole side of salmon (2 lb)

- skin and bones removed 1 tb Oil

1 c Minced onion

1/2 c White wine

2 ts Salt

1 ts White pepper

5 tb Butter

2 c Fresh bread crumbs

1 c Chopped parsley

3 tb Chopped fresh tarragon

2 ts Chopped fresh thyme

1/2 c Sherry

COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately.

1 Whole turkey

- fresh or thawed Stuffing of choice -(see recipes) Butter or margarine; melted Remove turkey neck and giblets from cavities of bird, rinse turkey and wipe dry. (Cook neck and giblets for broth or to make giblet gravy.) Prepare stuffing of choice. Stuff loosely into neck cavity, then skewer neck skin to back. Stuff body cavity loosely. Sew openings shut by lacing piece of string on wood picks. Fasten down legs either by tying or tucking under skin band. Twist wings akimbo under turkey. Place turkey, breast up, on rack in shallow roasting pan. Brush with melted butter. If roast meat thermometer is used, insert into thick part of thigh. Bulb should not touch bone. Roast at 325F. A tent of foil placed loosely over turkey keeps it from browning too fast and may be removed when necessary to baste turkey. Remove foil last half hour for final browning. Turkey is done when thermometer registers 180 to 185F, or when thick part of drumstick feels tender when pressed with thumb and forefinger or when drumstick and thigh move easily.