SPICY TURKEY BURGERS

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Meat Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ounces ground turkey
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 egg white
2 tablespoons salsa
Toppings:
Slices of Monterey jack cheese, lettuce,
tomato, onion, avocado, red onion, etc.

In a large bowl mix together the oregano, pepper,
cumin powder, garlic powder, egg white and salsa.
Add the turkey and mix thoroughly. Shape into
2 burgers. Cook on stove top in cast iron grill pan or
on outdoor grill over medium heat. Cook burgers for
6-8 minutes per side until center is no longer pink.
Serve with toppings and on a bun.

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8336

ORANGE CUBE MINUTE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Bake it all mix
1 Egg
3 tb Sugar
1 tb Orange peel — grated
3 tb Orange juice
3/4 c Milk
12 Sugar cubes
Orange juice

Place egg into bowl, blend in sugar. (NOTE: Place peel
into a measuring cup. Fill to the 1/4 cup mark with
orange juice and add enough milk to make 1 cup.) Add
Mix and stir quickly until just blended. Batter
will be lumpy. Fill muffin cups, rubbed well with
shortening, 1/2 full. Onto the top of each unbaked
muffin, press a cube of sugar dipped into orange
juice. Bake in a 425 F. oven about 15 minutes.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: Spring Herb Dip
Categories: Dips, Appetizers, Pat
Yield: 1 servings

1 c Mayonnaise
1/3 c Sliced scallions
1/3 c Parsley sprigs
1/2 Small clove garlic
1 ts Wine vinegar or lemon juice

In blender or food processor, blend all ingredients 30 seconds or
until smooth. Cover; chill. Serve with cut-up vegetables. Makes 1
cup.
Pat Empson 05/25 10:02 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:15 AM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
R-MM-MIXED BAG

MMMMM

Title: Zucchini and Lemon Salad
Categories: Salads, Mimi
Yield: 4 servings

EVA ESTES BXGT29B
3 tb Butter
1 tb Olive oil
3 md Zucchini; sliced thin (1 lb)
1 Red bell pepper; thin strips
1 sm Onion; halved, sliced thin
1 Garlic clove; minced
1 lg Tomato;peeled,seeded,cut
Into thin wedges
pn Oregano
1/4 c Parsley; chopped
1 sm Lemon;peeled, seeded and cut
Into paper thin slices
1 tb Red wine vinegar
Salt freshly grnd pepper

Melt 1 tbl of the butter in the oil in a large heavy skillet over
medium heat. Add the zucchini; cook, tossing constantly, until just
wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter
to the skillet. Add the red pepper. Cook over medium-low heat until
almost tender, about 5 minutes. Add this to the zucchini. Add the
remaining 1 Tbl butter to the skillet. Add the onion; cook over
medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add
this to the zucchini mixture. Toss the tomato with the oregano in the
skillet over medium-high heat for 1 minute. Add this to the zucchini
mixture along with the parsley, sliced lemon, and vinegar. Let
stand, covered, 1 hour. Add salt and pepper to taste before serving.

MMMMM

From the August issue of Gourmet magazine.

Once steeped, this vinegar is supposed to “keep for several months.
(Garnishes and other solids left in the jar, however, may discolor or
break down.)”

Lemongrass Vinegar

3 stalks of lemongrass
2 cups rice vinegar
Slice thin the bottom 8 inches of the lemongrass stalks, put
the slices lemongrass in a very clean 1-qt glass jar, and bruise
it with a wooden spoon. Add the vinegar and let the mixture
steep, covered with the lid, in a cool dark place for at lease 4
days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher,
discarding the lemongrass slices, pour it into 2 very clean 1/2
pint glass jars, and seal the jars with the lids.

Title: SALT BAKED CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

3 lb Fryer
6 lb Rock salt
Parchment paper
1/4 c Peanut oil
1 ts Salt
3 tb Dark soy sauce
1 Whole star anise
2 tb Sherry
1 tb Fresh ginger, minced
1 tb Garlic, minced
2 Green onions, chopped

Preparation: Wash chicken pat dry. Swab cavity
with sherry; stuff with ginger, garlic green onions;
seal with clip or string. Rub outside of chicken with
dark soy sauce; allow to stand until soy sauce is
absorbed. Wrap chicken in 3 layers of parchment paper,
tie with string, coat outer layer with peanut oil.

Baking: In wok or large pot, heat rock salt, stirring
periodically, until it begins to brown. Place wrapped
chicken in rock salt, spooning some salt around sides
over top. Cook for about 10 minutes. Turn over
chicken, cover with rock salt (but always have at
least 2″ layer of salt under chicken) cook for
another 10 minutes. This cooking time will give a
moist, slightly underdone chicken. Increase baking
time to 15 minutes on each side, for well done.

Remove chicken from salt; strip off paper; allow to
stand for 15 minutes to cool congeal juices. Cut in
half, then into bite-size pieces. Serve with soy dip.

—–

Title: Molasses Hermits
Categories: Cookies
Yield: 48 servings

3/4 c Packed brown sugar
1/3 c Shortening
1/4 c Margarine or butter;
-softened
1/4 c Molasses
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour*
1 1/4 c Raisins
3/4 c Chopped nuts
*if using self-rising flour
— omit
Baking soda and salt.

Recipe by: Betty Crocker’s Cookbook
Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee,
molasses, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 8 to 10 minutes or until almost no
indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 90
CALORIES PER COOKIE.

—–

Title: FAKES XITHATI ( SOUR LENTIL SOUP)
Categories: Greek, Soups
Yield: 6 servings

1/2 l Brown lentils
2 l Water
1/4 l Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/2 dl Finely chopped coriander *
3/4 dl Olive oil
1/2 dl Cold water
1 tb Flour
1/2 dl Vinegar (or to taste)
Salt
Freshly ground black pepper

*Note: Finely chopped parsley may be substituted for coriander leaves. Wash
lentils in several changes of cold water, or place in a sieve and run water
through them. Drain. Put lentils in a large pot with 8 cups water, spring
onion, garlic if used, oil and coriander or parsley (or a combination of
the two if preferred). Bring to the boil, cover pan and simmer on low heat
for 1 hour or until lentils are soft. Put water and flour in a screw top
jar, seal and shake until thoroughly combined. This prevents lumps forming.
Pour this gradually into boiling soup, stirring constantly, until thickened
slightly. Add vinegar and salt and pepper to taste. Return to the boil,
boil gently for 5 minutes, then serve hot.

—–

Title: Tomato Soup
Categories: Soups/stews, Vegetarian, Vegan
Yield: 4 servings

1 Onion; coarsely chopped
1 tb Olive oil
12 oz Potatoes
– diced, peel if you like
– (I find it unnecessary)
14 oz Canned tomatoes; -=OR=-
1 lb -Fresh tomatoes
900 ml Vegetable stock
Sea salt
Freshly ground black pepper

Fry onion in oil for 5 minutes, but do not brown. Add potatoes,
cover cook for a further minutes, stirring occasionally to prevent
burning sticking. Add stock, cover, boil simmer for 15 to 20
minutes. Add seasonings. Blend till smooth. Return to the pot
gently heat. Garnish with parsley.

This recipe can be doubled very easily frozen.

Courtesy of Mark Satterly

MMMMM

Lisas’ Tomato Soup

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:25
Categories : Appetizers Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lbs ripe tomatoes
1 medium onion — thinly sliced
1 teaspoon butter
1 bay leaf
4 teaspoons brown sugar
2 teaspoons fresh basil — finely chopped
or dried 1/2 teaspoon crushed
2 whole cloves
1 teaspoon salt
1/2 teaspoon pepper
2 cups half and half
1 cup milk
2 Tablespoons snipped chives

Peel, seed and coarsley chop tomatoes. (may substitute 2 cans of tomatoes,
whole , undrained, 20 oz. size) Set aside. In large saucepan cook the onion
in butter till tender. Add tomatoes, bay leaf, brown sugar, basil, cloves,
salt and pepper. Bring to a boil and cover. Simmer stirring occasionaly for
25 minutes or til tomatoes are thoroughly cooked. (decrease time to 15
minutes if using canned). Remove bay leaf and cloves and slightly cool. Blend
half the mixture in a food processor or blender, puree then strain. Repeat
with the other half. Return to saucepan and add the milk and cream and heat
till hot. Don’t boil. Serve sprinkled with the fresh chives.

– – – – – – – – – – – – – – – – – –