CORNBREAD-APPLE-SAGE STUFFING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks butter
3 c Chopped onions (not
-peeled)
3 Granny Smith apples
9 c Cornbread
7 tb Dried sage or fresh
-equivalent
1 1/2 c Pecan halves
Salt and pepper to taste

Melt half of the butter and saute the onions and
apples. Move to a large mixing bowl. Melt the other
half of the butter and add to bowl with other
ingredients.

Any stuffing that is not used to stuff a fowl can be
baked in a covered casserole for 30-45 minutes at 325.

Often, this gets eaten up long before any leftover
bird …

Leslie Johnston 71621,3632

[71621,3632] CRNSTF.TXT/Asc Bytes: 597, Count: 57,
31-Aug-92

MM by Cathy Svitek

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Celery Potato Soup

Recipe By : Food that Really Schmecks
Serving Size : 1 Preparation Time :0:00
Categories : Lu’s Recipes PennDutch
Posted To Tnt Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup celery – including leaves — chopped
1 cup potato — sliced
1 onion — sliced
salt and pepper
3 cups milk
3 Tbsp. butter
3 Tbsp. flour

1. Cook the celery, potatoes and onions in just enough water to cover
them; until tneder.
2) Combine the milk and the flour, stirring out the lumps, and then add
to the vegeatbles
stirring until mixture has thickened.
3) Season with salt and pepper, and then melt the butter on top.

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NOTES : Chopped hard boiled eggs can be added to this if you like a real
chowder.

1 1/2 pounds ground turkey
3 slices turkey bacon – diced
1 small onion – chopped
(I found the smallest I could and it was still too much onion so I only
used half)
2 Tbs. flour
1 10 3/4 oz can low fat/fat free cream of mushroom or cream of potato soup
1/4 teaspoon paprika
2 Tbs. dry red wine
(I didn’t have any so I used water and it was fine)
1 cup low-fat or fat-free sour cream
In a skillet brown ground turkey and bacon until pink disappears. Drain.
In crock-pot mix together cooked ground turkey, bacon, onion, flour and
paprika. Stir in undiluted soup and wine.

(At this point I added a little more water since it wasn’t very saucy. YMMV)

Cover and cook on LOW 4 – 5 hours. Stir in sour cream. Spoon mixture
over toast and serve with steamed veggies.

Palmiers With Honey Mustard And Prosciutto

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Sheet puff pastry — 18 x
11 "
3 tb Honey mustard
4 oz Prosciutto — thinly sliced
1 c Parmesan cheese — freshly
Grated
1 Egg
2 ts Water

Place the puff pastry on a work surface and spread the mustard over the
top. Arrange the prosciutto evenly over the mustard to cover all the
pastry, and then sprinkle with the Parmesan. Lightly press the cheese
into the prosciutto with a rolling pin.
starting at one long edge, roll up the puff pastry like a jelly roll just
to the middle of the dough; then roll up the other side in the same
fashion, making two rolls that meet in the center. Using a serrated
knife, cut the rolls crosswise into 1/2″ slices. Place the slices on
cookie sheets lined with parchment paper and press lightly with your hands
to flatten. Refrigerate for 15 minutes.
Preheat oven to 400 degrees.
Beat the egg and water together in a small bowl. Brush the top of each
palmier with the egg wash. Bake until puffed and lightly golden, about 10
minutes. Serve warm or at room temperature.

Recipe By : The Silver Platter Good Times Cookbook

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Title: Banana Nut Bread
Categories: Bread Banana Osg1966
Servings: 1

2 c Flour; general purpose
1/2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Butter
1 c Sugar
2 ea Eggs
3 ea Bananas; mashed
1/2 c Nuts meats

Sift flour, measure, sift with baking powder, soda, and salt. Cream
butter, add sugar gradually, creaming the while. Add eggs, one at a
time, beating each one in thoroughly. Mash bananas, add to first
mixture. Blend in well. Stir in dry ingredients gradually. When well
mixed, add nut meats. Turn into well greased loaf pan. Bake in oven,
350 F. from 45 to 60 minutes. Remove from oven, let stand in pan a few
minutes, then remove to cool.

Source: Helen Erwin, Baughman Grange, Wayne County, OH
—–

1-1/2 cups dried black beans, about 9 ounces, sorted and soaked
overnight
Salt and pepper
1/2 medium-size carrot, diced, about 1/4 cup
1/2 celery rib, diced, about 1/4 cup
Zest of 2 limes, minced, about 1-1/2 teaspoons
3 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1 garlic clove, finely chopped
3 pinches of cayenne pepper
1/4 cup light olive oil
1 or 2 jalapeno chilies, seeded and diced
2 heaped tablespoons chopped cilantro
1 tablespoon chopped fresh mint

NOTE: Adjust the cayenne pepper and the jalapenos to taste.
Drain and rinse the beans and place them in a large saucepan. cover
generously with cold water and bring to a boil. reduce the heat and
cook at a gentle boil for 20 to 25 minutes, until the beans are
tender yet still hold their shape. Taste the beans to be sure
they’re cooked before draining them.

While the beans are cooking, bring a small pot of water to boil with
1/2 teaspoon salt. Drop the carrot into the water and cook for 1
minute, adding the celery for at least 30 seconds. Drain immediately
and rinse under cold water. Make the dressing by combining the lime
zest and juice, vinegar, garlic, cayenne, 1 teaspoon salt, and 1/4
teaspoon black pepper. Gradually whisk in the oil.

When the beans are tender, drain and toss immediately with the
dressing and jalapenos. If the chilies are very hot, add half the
amount to the salad, then add more to taste; the salad should be
spicy. Marinate for 30 minutes. Season to taste with salt and
pepper, then add the cilantro and mint before serving.

PROFESSOR PLUM’S PUDDING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Fresh bread crumbs
1 c Black raisins
1 c Golden raisins
1 c Currants
1 1/3 c Sugar
1/2 ts Cinnamon
1/2 ts Mace
1/2 ts Nutmeg
8 oz Butter — melted
4 Eggs — large, beaten
1/4 ts Almond extract
1/2 c Rum or bourbon

Chop raisins currants in food processor.
Toss bread crumbs in a large mixing bowl with the raisins currants,
sugar and spices. Then toss with the melted butter, and finally with the
rest of the ingredients. Taste carefully for seasoning, adding more spices
of needed. Pack the pudding mixture into a steamer; cover with a round of
wax paper or the lid. Set the container on the a trivet in the kettle, and
add enough water to come a third of the way up the sides of the container.
cover the kettle tightly; bring to simmer, and let steam about 6 hours.
**CHECK PERIODICALLY TO MAKE SURE WATER HASN’T BOILED OFF!
Let the pudding cool in its container. Store in a cool wine cellar or
refrigerator. It will keep for several months. Resteam the pudding approx.
2 hours before serving if you wish to flame it. Unmold onto a hot serving
platter and decorate, if you wish, with sprigs of holly.
Warm 1/2 c rum or bourbon whiskey. Pour around the pudding ignite.
Serve with Zabaione Sauce, if desired.
From Julia Child’s, “The Way To Cook”

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Title: Kuchen
Categories: Bread Osg1966
Servings: 1

1 ea Yeast cake; loose – softene
-d
1/2 c Sugar
1 c Lard and butter; mixed
1 c Milk
4 c Flour
2 ts Salt
3 ea Eggs; well beaten
Sour cream
Sugar
Cinnamon

Sift flour and put in large kettle. Add sugar, salt, melted lard and
butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down
with spoon, let rise again. Put into pans, let rise. When ready to put
into oven, cover with thick sour cream, sugar and cinnamon. Bake at
350 F. about 40 minutes.

Source: Ella Rider, Parma Grange, Cuyahoga County, OH
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CHICKEN NOODLE SOUP (DUTCH)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lb Chicken
3 qt Water, cold
1 ea Onion, sliced
1 ea Carrot, sliced
1 ea Bay leaf
1 t Parsley
1 x Salt pepper

Wash and clean chicken carefully; cut in pieces. Cover
with the cold water. Add the vegetables and seasoning
and let simmer for 3 hours or until chicken is tender.
Skim off fat. Remove the chicken and add 2 cups of
noodles and cook 15 minutes. Source: Pennsylvania
Dutch Cook Book – Fine Old Recipes, Culinary Arts
Press, 1936.

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Peanut Sauce for Satay

Recipe By : Sadataki
Serving Size : 1 Preparation Time :0:00
Categories : Nuts Sauces
Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup peanut or other vegetable oil
1 cup chopped onion
1/4 cup minced fresh ginger
3 tablespoons minced garlic
3 to 5 small red chilies, finely chopped — OR
1 to 2 tsp dried red pepper flakes
4 Tablespoons granulated sugar
1/3 cup fish or soy sauce
1 tsp tamarind paste dissolved in 1/4 cup water — OR
3 Tablespoons lime juice
1/2 to 1 c unsweetened coconut milk — canned
1 cup chunky peanut butter — pref.without sugar
1/4 cup chopped cilantro

Heat oil in skillet over medium heat. Add onion, ginger, garlic and chilies.
Saute until tender and onions barely browned, about 8-10 minutes
Meanwhile, dissolve sugar in fish sauce or soy sauce and tamarind liquid or
lime juice. When onion is browned, add soy sauce mixture and 1/2 cup coconut
milk to pan. Stir in peanut butter and cook 5 minutes longer,stirring
frequently to prevent sticking. Remove pan from heat and let cool enough to
taste. It should be pleasantly hot, but balanced by the sweetness of the
sugar, the cooling coconut milk and the tart flavor of the tamarind. Adjust
seasoning accordingly. Stir in chopped cilantro and serve warm or at room
temp. If it is too thick, thin with coconut milk or water. Garnish with more
cilantro. Makes about 1 1/2 cups

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NOTES : Origination: “The Grilling Book” by Jay Harlow