Yankee Turkey Stuffing: New England Style

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Baldassari Chicken And Poultry
Posted To Mastercook Group Mastercook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
14 Cups Bread (Firm) — In Small Cubes
(White, Whole Wheat Or A Mixture)
1 Cup Water (Or Chicken Stock Or Milk) — Plus A Bit
1/2 Cup Butter — (1/2 To 3/4)
1 Large Onion (2 Cups) — Diced
3 Large Celery Stalks (2 Cups) — Diced
1/4 Cup Celery Leaves — Minced
1/3 Cup Parsley — Minced
2 Teaspoons Poultry Seasoning — (Bells)
Salt And Pepper — To Taste
2 Large Eggs — Lightly Beaten

For a 15 pound turkey.
Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing
gently so it’s evenly distributed. Set aside.
In a wide skillet melt the butter over medium heat. Add the onion and cook,
stirring occasionally, until it is translucent and limp but not brown. Add
the diced celery and cook 10 minutes more or until it is limp. Stir in the
celery leaves, parsley and poultry seasoning then pour the mixture over the
prepared bread. Season lightly with salt and pepper then toss gently
(stirring compacts the stuffing) until all is thoroughly combined.
Taste for season and texture. The uncooked stuffing should be a little
drier than you want the finished product to be, but not much;add liquid if
necessary. Stir in the eggs last, after you’ve done all the pre-roast
tasting you plan to do.

Variations:

With Oysters:
Use milk for at lest part of the liquid. Drain 1 to 1 1/2 pints oysters,
chop coarsely, and add to the mixture when you add the vegetables.

With Sausage and Apples:
Prepare the bread as described above. Put 1 pound loose country sausage in
a wide skillet, place over medium heat, and cook, breaking the meat into
small lumps, until it is browned. Remove sausage with a slotted spoon and
add to the bread bowl. Leave sausage fat in the skillet. Reduce butter to 5
tablespoons, add it to the saussage fat, and proceed to cook onions, etc.,
as described above. Reduce poultry seasoning to 1 1/2 teaspoons. Rinse (or
peel if waxed), core and cut into small dice, 2 or 3 firm cooking apples
such as Cortland or Northern Spy. Add to the bread mixture with the
vegetables.

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Title: BAKED APPLES WITH APRICOT AND WALNUT FILLING
Categories: Desserts
Yield: 2 servings

1/4 c Apricots;dried, firmly
-packed, chopped
1/4 c Walnuts; chopped
1/4 c Light brown sugar; packed
1 tb Unsalted butter; softened
2 Granny Smith apples
1/4 c Orange juice; fresh

In a small bowl combine well the apricots, the
walnuts, the brown sugar, and the butter. Core the
apples, making each opening large enough to hold half
the apricot mixture, peel the top third of each apple,
and fill the cavities with the apricot mixture.
Arrange the apples in a deep 2 1/2-quart
microwave-safe baking dish so that they do not touch
one another or the sides of the dish, pour the orange
juice around them, and microwave the apples on high
power (lOO%), covered with micro wave-safe plastic
wrap, for 7 minutes. Pierce the plastic wrap with the
tip of a sharp knife and let the apples stand covered,
for 5 minutes, or until they are tender.

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HA’PENNY FRIENDSHIP BREAD-PG. 2

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SHAPING OF BREADS

6 SMALL LOAVES: Grease 6 6×3″ loaf pans. Or, if
desired, grease two cookie sheets to make free form
loaves. Divide dough into 6 parts. Remove air pockets
by working dough with hands and rolling into 6 10×5″
rectangles. Starting from shorter side, roll up,
pinching edges firmly to seal. For free-form loaves,
taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and
double in size, about 45 mins. Heat over to 375
degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans
immediately. Cool on wire racks.

6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
into 6 parts. Remove air pockets by working dough with
hands. Roll each part into an 6×3″ rectangle. Cut each
rectangle lengthwise into 3 6×1″ strips. Braid strips
togehter, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets.
Cover; let rise in warm place until doubled in size,
about 45 mins. Heat oven to 375 degrees F. Bake for
25-35 mins. until loaves sound hollow when lightly
tapped. Remove from pans immediately; cool on wire
racks.

Decorating directions to follow on next note. Marilyn
Sultar

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Title: GRATED CARROT DATE SALAD WITH GORGONZOLA
Categories: Salads
Yield: 6 Servings

1/2 c Crumbled Gorgonzola blue
-cheese
1/2 c Olive oil
5 tb Champagne vinegar
1 ts Cracked black pepper
1 1/2 lb Carrots
10 Medjool dates, pitted
Dandelion, arugula or young
-lettuce leaves for garnish

Combine the cheese, olive oil, vinegar and pepper in a bowl, mashing
and whisking the cheese to make a thick dressing.

Peel the carrots, then grate them on the large holes of hand-held
grater to make 1 cup.

Chop the dates into pieces about the size of corn kernels.

Add the dressing to the carrots and the dates, and stir until they
are well coated.

Transfer to a serving bowl or to individual salad plates and garnish
with dandelion, arugula or lettuce.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

MMMMM

Title: Coconut-Apricot Haystacks
Categories: Cookies
Yield: 44 servings

1 1/2 c Sugar
1/2 c Margarine; not diet
1/2 c Milk
1 ts Vanilla extract
1/2 c Unsweetened cocoa powder
3 1/2 c Rolled oats; quick-cooking
1/2 c Dried apricots; minced
1 c Dried coconut; shredded
1/2 c Nuts; chopped

Recipe by: Jo Anne Merrill
Preparation Time: 0:15
Combine the sugar, margarine, milk and cocoa powder in a saucepan.
Cook, stirring constantly, until mixture boils. Boil 30 seconds; remove
from heat. Blend in remaining ingredients, using a wooden spoon to mix
well. Drop by spoonfuls onto waxed paper; cool completely.
Store with sheets of waxed paper between layers in an airtight
container.

Yield: 40-50 “haystacks”.

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AUNTIE LIN’S KILLER STRAWBERRY SHORTCAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Bisquick drop biscuits
French vanilla ice cream
Fresh sliced strawberries
Fresh whipped cream

This is a really easy dessert, loaded with calories,
and not for the faint-of-heart!

Make the bisquick drop biscuits as directed on the
package, BUT add 1 tb of sugar (or 2, if you like).
Bake as directed.

While still warm, cut in half and put the bottom half
in a bowl. Cover with fresh strawberries (which you
have marinated in 4 Tb sugar in the refrigerator for 2
days), add a scoop or two of French vanilla ice cream,
and then top with the top layer of the biscuit.

Now, cover with more strawberries and top with fresh
whipped cream.

Enjoy!

Source: Linda Fields’ homemade goodies Typed for you
by; Linda Fields, Cyberealm BBS, Watertown, NY 1992
315-786-1120

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PINEAPPLE LEMON MUFFINS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Brown Sugar — Packed
1 t Lemon Peel — Grated
1/8 ts Nutmeg — Ground
3 tb Margarine — Melted
1 3/4 oz Pineapple — Crushed, Drained
8 Maraschino Cherries — Halved
2 c Whole Wheat Flour
1/4 c Sugar
3 ts Baking Powder
1/2 ts Salt
1/8 ts Nutmeg
1 Egg — Large, Beaten
1 c Skim Milk
3 tb Vegetable Oil

Servings: 4

Combine the brown sugar, lemon peel, the first 1/8 ts
nutmeg and the melted shortening. Divide the mixture
evenly among 16 greased muffin cups. Place a spoonful
of the drained canned pineapple and a cherry half in
the bottom of each cup. In a mixing bowl, combine the
flour, sugar, baking powder, salt and remaining
nutmeg. Make a well in the center of the mixture and
add the egg, milk and oil which have been blended well
before adding. Add all at once to the dry ingredients
and stir until just moistened and no streaks remain.
Spoon into the prepared muffin cups and bake in a 375
degree F. oven for 18 to 20 minutes or until done.
Remove from the oven and immediately invert the
muffins onto a wire rack to cool.

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Title: Ozne Haman (Hamantaschen)
Categories: Cookies
Yield: 1 servings

3 1/2 c Flour
1 c Shortening
1 c Grated carrots
1 c Sugar
3 ts Baking powder
1 pn Salt
3 Eggs
Apricots lemon juice
Spices – whatever you’d
-like (nutmeg — cinnamon…
10 oz Dried apricots
20 oz Pineapple in its own juice
-(1 can)
1/2 Lemon
1/2 c Sugar
1 ts Ground cardamom
3 ts Poppy seeds

Recipe by: saal@floyd.ATT.COM (Sam Saal,1A-110,6956,Cap Gemini)
Mix eggs well, add oil and mix well. Add salt and baking powder to to this
mixture. Add the remaining ingredients and knead. Refrigerate for at least
several hours.

Roll out in small circles to make the filled triangles. Bake in a hot oven
(375-400 degrees F).

Apricot Puree index{apricots!apricot puree}

Put apricots in a bowl, cover with water. Soak for a few hours. If the
apricots are sour, add honey or sugar. Add a few drops of lemon juice and
any other spices you’d like. (Cinnamon, nutmeg, clove, etc. Experiment!)

Cook over a low flame until the apricots are soft and the water is thick.
Transfer to a food processor or blender and mash well.

The puree may be refrigerated. It should be spooned onto the dough before
the dough circles are folded into the triangular hamentaschen.

Apricot/Pineapple Filling index{apricots!apricot-pineapple puree}
index{pineapple!apricot-pineapple puree}

Simmer the apricots in the juice from the pineapple and lemon until soft.
Blend everything in blender or food processor until smooth with some
chunks. Let cool and chill before using.

—–

Mustard-Rosemary Marinade

Recipe By : Jenna
Serving Size : 1 Preparation Time :0:00
Categories : Sauces And Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. Tarragon Vinegar
3 T. Dijon Mustard
1 T. Minced Garlic
1 T. Dried Rosemary — –or–
3 Sprigs Fresh Rosemary
Pepper — to taste
1 T. Olive Oil

Combine all ingredients in a bowl (it has a watery, pasty consistency).
Marinate lamb, chicken, beef or whatever overnight. Then, meat can
be grilled or whatever. I broiled it because it made a “sauce” that I
poured over roasted potatoes

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NOTES : I tried a new marinade last night on some broiled venison steaks but
it can be used on anything. It’s a different, light taste

4 to 6 firm ripe tomatoes
1/2 recipe lentil and bulgur pilaf (see below)
4 to 6 small zucchini
Plain low-fat yogurt for garnish (optional)
Chopped fresh parsley and mint for garnish

Preheat the oven to 350 degrees. Oil a baking dish large enough to hold all
the vegetables.

Cut the tops off the tomatoes, about 1/2 inch down from the stems, scoop out
the seeds with a small spoon, and discard. Gently scoop out some of the
flesh, chop and mix with the pilaf.

Cut the zucchini in half lengthwise and steam for 5 minutes. Scoop out the
inner flesh to within 1/4 inch of the edges and chop the flesh. Stir into
the pilaf.

Carefully fill the tomatoes and zucchini with the pilaf and place in the
baking dish. Cover and heat through for 15 minutes. Top with a spoonful of
yogurt if you wish and sprinkle on parsley and minute just before serving.
These will hold for a day in the refrigerator and can be reheated.

Per Potion

Calories Fat Sodium Protein Carbohydrate Cholesterol
________________________________________________________________

174 2 G 21 MG 10 G 32 G 1 MG

Source: Mediterrean Light by Martha Rose Shulman
Makes: 4 to 6 servings.