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Today's Topics:

    1. Turkey Tailgate Sandwich Inspired by Football Mascot (Jamie R)
    2. Ready, Set, Go For Winter! (Jamie R)
    3. Colored cauliflower more nutritious (Jamie R)
    4. Celebrity chefs the new rock stars (Jamie R)
    5. Party Plans (Jamie R)
    6. This holiday season, try something different, like
       butterflied pork (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 9 Dec 2009 14:38:50 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Turkey Tailgate Sandwich Inspired by Football
	 Mascot
Message-ID: <p06240821c745d47b7ddb@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Alabama Newspapers

Turkey Tailgate Sandwich Inspired by Football Mascot

By Debby Maugans
November 04, 2009, 8:25PM

As of this writing, VA Tech has flipped with Boise State in the top
ten polls and is ranked number 5.  As a Hokie, it is a blast watching
college football right now.  I have traveled to one home and two away
games; I am proud be completely decked out from head to toe in
Chicago maroon and burnt orange, forming the Hokie Nation you see in
the stands. I know I should not get excited in the face of AL and AU
football fans, but stay with me.

The only place I draw the line at being a Hokie is in their home game
concession choices. According to fans, "You are not a true Hokie if
you do not eat smoked turkey legs." The idea of seventy thousand
people simultaneously gnawing on giant turkey legs makes me think I
need to set up a hand-sanitizer concession.  What would you call a
championship game at Lane Stadium? The Grease Bowl?

This turkey leg obsession pays homage to the decades the gobbler was
my school's mascot. But while the male turkey has been replaced by a
tamer, cardinal-inspired Hokie Bird, it seems we still need to
symbolically feed on the power of the former icon. (We also waggle
our turkey callers to show school spirit.)

I know some of my fellow alumni are ready to hang me up by my talons
right about now, but I would rather eat my turkey leg roasted and
carved. At the table, not in a stadium seat.

So here's a nod to Hokie tradition,
though I must take a contrary position:
You may badger and beg--
I'll still not wield the leg--
But I'll cheer on my team with a mission.

At home, we often eat it roasted, saut?ed, and pan-fried because it
is a lean source of protein and can be quick and tasty for dinner.
For game day, here is how we like our turkey.


Brined Turkey Tailgate Sandwiches

For the turkey:
1 gallon water
1/3 cup kosher salt
1/3 cup honey
1 head garlic, cut in half crosswise (do not peel or separate bulbs)
3 bay leaves
1 bunch fresh sage
1 tablespoons juniper berries, crushed
2 teaspoons cracked black pepper
1 bone-in turkey breast half, skin removed
3 tablespoons olive oil or melted butter

For each sandwich:
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
1 fresh French bread baguette
Sliced brined and roasted turkey or deli turkey
Sliced provolone cheese
1 to 2 roasted red peppers, sliced
About 1/4 cup sliced pitted ripe olives
About 1/4 cup thinly slivered red onion
1 to 1 1/2 cups packed fresh spinach leaves

Prepare turkey:  Combine the brining ingredients in a large
container, and stir until sugar and salt dissolve.  Submerge turkey
in liquid. Cover and refrigerate 1 to 2 days.  Remove turkey from
brine 2 hours before roasting; rinse and pat dry.

Preheat oven to 325 degrees F.  Place turkey in a roasting pan; brush
with olive oil or butter.  Cover with foil; roast until a meat
thermometer inserted in thickest part of meat, avoiding bone,
registers 170 degrees, about 1 1/4 to 1 1/2 hours. Let stand at least
15 minutes before slicing; or wrap well with foil and refrigerate
until cold.

Prepare sandwich:  Whisk together the olive oil, vinegar, mustard,
and salt and pepper to taste.  Cut baguette in half horizontally;
pull out a little of the soft bread on top and bottom to make more
room for the filling ingredients.  Brush cut sides of bread with
two-thirds of the dressing mixture.  Layer the turkey, cheese, and
red peppers on bottom bread half;  drizzle with remaining dressing
mixture.  Arrange olives, red onion, and spinach on top, and replace
bread top.  Wrap tightly in heavy-duty aluminum foil; refrigerate at
least 2 hours; keep chilled until ready to serve.  Cut into 4 pieces
to serve.  Makes 2 to 4 servings.



------------------------------

Message: 2
Date: Wed, 9 Dec 2009 14:40:53 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Morning-Meals@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Ready, Set, Go For Winter!
Message-ID: <p0624081cc745d4627806@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Jewish Times

Ready, Set, Go For Winter!
November 13, 2009

Hilary Belz
Special to the Jewish Times

Here we go again. Winter seems to all but erase the welcome signs of
fall much too quickly. While some are eagerly unpacking sweaters and
blankets and anticipating that first run down the ski slopes, I am
busy uncovering crockpots and Dutch ovens and resigning myself to
spending my free time in slippers as much as possible this winter.

Trips to the farmers' market are few and far between and I use the
last of the fall harvest as an opportunity to make sure my freezer is
stocked as full as it can be. Thawed blueberries from long summer
days are added to everything until they are gone; homemade pesto is a
perfect addition to soups, when you need a midwinter pick-me-up.

It's the modern-day human equivalent to hibernation. Aside from the
fun of pumpkin-carving, winter sledding and snowy day outings, we
like to get cozy at the end of the day and stay put - fire crackling,
something baking in the oven, a good book and a blanket. The last
thing you want to do is run to the grocery store in order to fix a
meal!

The first frost reminds me to stock up on basics and find some quick
and easy meal ideas that I can throw together quickly to make a
satisfying menu. Corn muffins can be used at any time of the day.
Chili can be a quick lunch on the go, or a yummy topping on hot dogs
while we still have mild weather for grilling. Baked apples fill the
home with the wonderful aroma of fall and a chilly Sunday is perked
up with some gourmet pumpkin pancakes for brunch.

Most of these recipes use ingredients that can be stored in the
pantry or freezer for a long time, so stock up while you can. My
favorite activity in the cooling days of fall is picking apple!
Stored in the refrigerator, apples will stay perfect for baking. If
they become too soft, slice them and saut? with a bit of sugar and
butter for a great topping on cakes and ice cream.


Hearty Baked Apples
Pareve

6 large apples, any firm variety
3 tablespoons brown sugar
1 1/2 cups granola
1/2 teaspoon cinnamon
1 1/2 cups white wine or water
Directions

Preheat oven to 350 degrees. Cut out stem and core of each apple,
making certain that bottom remains intact. Place apples in a
9-by-13-inch baking dish. Fill each apple with about 1/4 cup granola
and about 1/2 tablespoon brown sugar. Sprinkle cinnamon on top of
apples. Pour wine or water into baking dish and cover with foil. Cook
until soft, about 1 hour. For a crisp topping, place apples under
broiler, uncovered, for the last 5 minutes of baking. Serves 6.


Fast-Times Chili
Meat

1 pound lean ground beef
1 large onion, finely chopped
2 cloves garlic, minced
5-6 new potatoes, cut into chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash of hot sauce, to taste
1 (28-ounce) can baked beans
2 tablespoons oregano

In large skillet, brown ground beef with onion and garlic over
medium-high heat. Drain. Add potatoes, salt, pepper and hot sauce.
Stir in beans and oregano. Reduce heat and cook on low for about 5
more minutes. Serve warm. Serves 6.


Pumpkin Pancakes with Orange Whipped Cream
Dairy

2 1/3 cups pancake mix
2 tablespoons white sugar
1/4 teaspoon ground ginger
2 eggs
1 1/4 cups milk
1/3 cup canned pumpkin pie
1/4 cup canola oil
1 cup heavy whipping cream
2 tablespoons white sugar
3/4 teaspoon vanilla extract
1 tablespoon orange zest
1/4 teaspoon cinnamon

Whisk together pancake mix, sugar and ginger. Set aside. Beat eggs,
milk, pumpkin pie and canola oil. Combine dry and wet ingredients
until just moistened. Heat non-stick or lightly oiled griddle over
medium-high heat. Spoon about 1/4 cup of the mixture for each pancake
on griddle. When edges bubble, flip pancake over and cook until
golden brown on both sides. Repeat, oiling griddle if needed between
batches.

To make whipped cream, place whipping cream in a chilled bowl. Add
sugar, vanilla, orange zest and cinnamon. Beat on high speed until
soft peaks form. Use whipped cream right before serving. Serves 4-6.



------------------------------

Message: 3
Date: Wed, 9 Dec 2009 14:45:32 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] Colored cauliflower more nutritious
Message-ID: <p06240812c745d4366db4@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Joplin Globe

Cheryle Finley: Colored cauliflower more nutritious

November 03, 2009 08:25 pm

- When my co-worker Julie Smith showed me the grocery ad with orange
and purple cauliflower, I was very surprised. I thought it was
cauliflower dressed in disguise for Halloween.

Maybe this isn't new to some, but it certainly was to me. After a
little research, I think I may seek out these new varieties when
shopping.

Nancy Berkoff shared all the info I needed to decide it's a healthy
idea to pick these colorful choices.

The purple cauliflower, high in vitamins A and C, cooks faster than
its white counterpart, and, once cooked, has a milder taste. Don't be
surprised when it changes from purple to green when cooked.

The orange cauliflower also contains high levels of vitamin A as well
as beta-carotene. This vegetable is worth eating for its vitamin A
content alone. It's about 25 percent higher in vitamin A than white
cauliflower and is very similar in taste.

You have probably seen the green cauliflower available earlier. I've
used it a couple of times and always been pleased with the results. A
cross between broccoli and cauliflower, it tastes slightly sweeter
than white cauliflower when eaten raw and tastes more like broccoli
when it's cooked.

After purchasing your cauliflower, whatever color, refrigerate it in
a plastic bag and it will stay fresh for three or four days. All
these variations can be used in most cauliflower recipes and would
really be pretty in a salad or on your veggie tray.

Today is a special day in the Finley household. Happy 31st wedding
anniversary to my husband, Chris. Seems like only yesterday we were
standing at the front of Union Chapel Church, in front of family and
friends, taking a mere 11 minutes to repeat our vows. It's been a
great 31 years.

Some members of the Evans family made a second trip to the Clubhouse
inside the Stables in Miami last week for all-you-can-eat crab legs.
Our first trip was so great, we couldn't wait to go back.

This time, I went prepared. I learned that cracking the legs made my
hands really sore and slowed me down, so this time I took some small
scissors and, voila, I got to that delicious crabmeat in no time. Go
hungry and go often.
For those who don't know, I keep my Christmas tree up year-round and
decorate it each month with a different theme. November is of course
Thanksgiving so there's pumpkins and turkeys.

But, there's also a special ornament that will always be dear to me.
My friend Kay Lucas gave me an adorable Elvis ornament, calling it my
first ornament of 2009. I couldn't wait until December to put it on
the tree so Elvis is there a little early. Thank you, dear Kay, for
thinking of me. It makes me smile each time I see Elvis swiveling on
the tree.

This week, I have turned to The Dinner Doctor for some easy recipes.
Of course, I picked one calling for cauliflower. The lemon-Parmesan
steamed veggies can give you a good variety of vegetables in a fast
side dish. Mix up the colors for a real conversation dish.

Beef tenderloin is one of my favorite entrees and the fast-roasted
recipe is a sure-fire way to get a delicious tenderloin. The book
warns that the 475-degree oven may create enough smoke to set off
your smoke alarm, so be warned. The center will be medium-rare and
the ends will be a little more done.

For dessert I turned to my friend Nancy Dymott, of Carthage. The
almost heaven white chocolate sauce recipe is one Nancy tweaked and
made microwave friendly. She doesn't know how long it keeps in the
fridge because they eat it too fast.
She says fresh fruit can be used instead of frozen, if desired, and a
slice of angel food cake on the bottom of all that goodness is an
option. She also pours the sauce over chocolate chip ice cream. Use
your imagination. I think I'll just take a spoon and eat the warn
sauce right out of the bowl.

Have a wonderful week and happy eating!


Lemon-Parmesan steamed veggies

16 ounces broccoli and cauliflower florets and sliced carrots
Pinch of salt
2 tablespoons shredded Parmesan cheese
1 teaspoon freshly grated lemon zest
Black pepper

Place medium saucepan filled with 1 inch of water over high heat.
Cover and bring water to a boil; add vegetables and salt. Reduce heat
to low, cover and let vegetables steam 3 to 4 minutes. Remove pan
from heat, drain, and sprinkle with cheese and lemon zest. Season to
taste with pepper. Toss vegetables and serve at once. Serves 4 to 6.


Fast-roasted beef tenderloin

4 tablespoons butter, at room temperature
1 (5 pound) trimmed beef tenderloin
2 teaspoons garlic salt
1 cup sour cream
2 tablespoons prepared horseradish

Preheat oven to 475 degrees. Massage the butter into the beef and
sprinkle it on all sides with garlic salt. Place beef in a shallow,
aluminum foil-lined shallow roasting pan. Bake the beef for 15
minutes, then turn the oven off. Let the beef continue to sit in the
over for 15 more minutes. Remove the pan from the oven; tent it with
aluminum foil. Let the beef rest 30 minutes before carving.
Meanwhile, mix the sour cream and horseradish together. Slice beef
and serve with horseradish cream. Serves 8 to 10.


Almost heaven white chocolate sauce

1 (12 ounce) package white chocolate chips
8 ounces heavy cream
1 tablespoon vanilla
1 (16 ounce) package frozen berries

Microwave chips in a bowl for 1 minute then add cream and vanilla.
Microwave another minute and stir well. If pieces of chips remain,
microwave 30 seconds more. Remove berries from freezer about 5
minutes before serving and place on individual serving plates. Ladle
warm sauce over berries and serve. Serves 4.



------------------------------

Message: 4
Date: Wed, 9 Dec 2009 14:47:14 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Food-on-TV@...
Subject: [Meat-Lovers] Celebrity chefs the new rock stars
Message-ID: <p0624080ec745d42569d0@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Standard-Times (MA)

Celebrity chefs the new rock stars

By GWENN FRISS
November 11, 2009 12:00 AM

On Nov. 17, the dressing room at Lowell Memorial Auditorium will be
stocked with Dr Pepper, CornNuts, Jack Daniels, Rolaids, Rockstar and
a dozen other items, as stipulated by contract.

It's the first stop of a new tour and word is the set shoots flames.

But here's the twist: The hot licks in this show will be coming not
from a guitar, but from a frying pan. The star is foodie Guy Fieri,
so well known from his TV show, "Diners, Drive-ins and Dives," that
he says he was once recognized at a Manhattan stoplight because his
spiky platinum hair showed where the tinted window had been rolled
down an inch.

Of the tour that kicks off this month, Fieri says, "This is real rock
'n' roll style. Me and my Kulinary Krew are going to be traveling in
two pimped-out tour buses. Roll into each city in the morning and
roll out after the show at night - 21 cities in 30 days; it's an
aggressive schedule, so I have been doing some stuff to get myself
ready, including meeting with a voice coach."

Fieri says he also carved out time, in advance, so he could be home
with his wife, Lori, and two sons for Thanksgiving.

Julia Child brought cooking to TV nearly a half-century ago, and
people like entertainment diva Martha Stewart and Fall River chef
Emeril Lagasse made food a television staple. But it was 20 years of
Food Network broadcasting that gave chefs and food personalities the
widespread visibility to become celebrities. And, in the past two or
three years, celebrities such as Fieri, Anthony Bourdain, Paula Deen,
Pat and Gina Neely, Rocco DiSpirito, Alton Brown and others have
added live appearances to the empires they've built with TV shows and
books.

NOPACTalent, which books speakers and guests, puts it this way on
their Web site: "Celebrity Chefs have never been more famous or more
in demand. With popular TV cooking shows on the Food Network and
other channels, best-selling cookbooks in bookstores everywhere and
magazines with Celebrity Chefs on the covers, it is easy to see why
Celebrity Chefs are hot!"

And it's big business.

According to the All American Speakers Bureau, another booking
agency, Southern cook Paula Deen, host of "Paula's Home Cooking" on
the Food Network, brings in $50,000 and up for each appearance. Her
sons, Jamie and Bobby, who published "The Deen Brothers Cookbook" in
2007 and host "Road Tasted" on the Food Network, fetch $30,000 to
$50,000 per appearance, according to the bureau.

Culinary celebrities interviewed for this story declined to discuss
finances, saying it's too soon to know how lucrative something like
Fieri's first Kulinary Krew concert will be. Tickets run from $25 to
$250, depending on the show and the package. At Fieri's show, the top
ticket price gets you a seat on stage and a chance to sample food
produced by the chef he hired to help him cook on stage.

But those who had time to be interviewed - Lagasse and Deen were too
busy - spoke enthusiastically about hitting the road.

"Our show is a little different. It's like a party. We have music and
we start by engaging the crowd, dancing, telling stories," says Gina
Neely, who appeared at Foxwoods Casino Resort last month with her
husband and cooking partner, Pat Neely.

The high school sweethearts drifted apart and then got back together
at their 10th high school reunion, got married and now host "Down
Home with the Neelys" on the Food Network, alog with overseeing
Neely's Bar-B-Que (www.neelysbbq.com), which includes restaurants,
catering and an online store. The Web site also features their story,
which is a big part of their appeal to fans.

"God really blessed us in being together and we want to share that
with people. It draws people together, brings family back to the
table," says Pat. "We had one woman say, 'Cooking is really
strengthening our marriage. My husband used to plop down on the sofa
after work. Now he washes his hands and comes to the kitchen with
me.'"

The Neelys certainly make the kitchen look fun, whether on their TV
show or in person at the Fox Theater at Foxwoods in Connecticut.

In a conference call before their live show, Gina says, "One question
we always get is, 'Do you guys really love each other like that?'
Yes, we do, and when they see the live appearance they can see where
it comes from."

One of the qualities of live shows is that they are spontaneous and,
sometimes, a little saucier than their taped counterparts.

"Ha! I say the live show is everything they won't let me do on TV!"
raves Fieri, who answered questions by e-mail because he was on the
road taping for "Diners, Drive-ins and Dives." He continues, "By
nature, doing a show in (a) TV studio is a totally different energy
than doing a show with an audience with thousands of people. The live
show has lots of interaction with the audience - I really play off
the crowd. Every show is going to be a little different."

Fieri says his live tour came about when an agent from William Morris
Endeavor approached him after the South Beach Wine & Food Festival
last February. The Neelys say their first live show was about a year
ago in Atlanta. "Since then, we have done West Palm Beach, Miami and
New York. They're so exciting for us because it's an opportunity to
be engaged with the audience. Having a microphone in the audience is
great."

So, no stage fright? "Girl, are you kidding me?" Gina explodes,
laughing. "When we went on TV, they had to pull me out of the pantry.
Paula Deen told me she still feels sick going on and she said, 'Just
use it. Put the energy into the show.'"

A week before the Neelys appeared at Foxwoods' Fox Theater, Italian
chef Rocco DiSpirito drew about 600 people, despite a nor'easter
raging outside. Guests paid $25 to $45 each for a 75-minute show in
which DiSpirito taught people how to make several dishes, including
gnocchi.

The crowd was diverse, ranging from Kim Aiello and her daughter,
Dawn, who had gone to Italy to take cooking lessons, to John and
Michelle Stanley, who were celebrating their 19th wedding anniversary
and looking to sharpen their cooking skills.

"My parents didn't cook. I just cooked from mixes," said Michelle
Stanley, one of a generation looking to spend more time in the
kitchen, both to save money and as entertainment.

Twin sisters Kristine Crane and Pauline Lampros of Waltham said
they've attended several cooking shows and, because of their Italian
heritage, especially enjoy DiSpirito's work.

While Foxwoods Resort Casino has hosted an annual food and wine
festival in the past, this was its first celebrity chef series. The
first week, Tyler Florence attracted about 900 people to the
1,400-seat theater. Lori Potter, Foxwoods' director of public
relations, says the casino features several events every week and
tries to draw a large audience.

"These days, top food personalities are celebrities, thriving with TV
shows ... we wanted to capitalize on their popularity. And we try to
have something for everyone," Potter says. "When I think about these
celebrity chef events, if I were to bring my teenage sons, I think it
might inspire them or other teens to go into the culinary field.
Plus, they're (her sons, 15 and 17) looking to meet girls."

It could work. Foodies are getting some of the treatment once
reserved for rock stars.

"At a show up at Turning Stone Casino in New York about a month ago,
a woman threw a bra on stage," Fieri writes. "It was hysterical - I
think you can find some video on YouTube."

Pat Neely says he fell for Gina when their moms introduced them on
the first day of high school. Meeting again at their 10th reunion and
finding out Gina made a mean Southern braised cabbage was, he says,
meant all the more to love.


Braised Cabbage and Carrots
Guy Fieri recipe, courtesy of www.foodnetwork.com.

1 large head (about 3 pounds) green cabbage
4 slices extra-thick bacon, cut into 1-inch squares
1 cup water
2 tablespoons Smash Seasoning, recipe follows
1 (10-ounce) bag baby carrots
Salt and freshly ground black pepper

      * Core cabbage and chop into 2-inch pieces. Clean thoroughly and let drain.

      * In a large pot over medium heat, cook bacon halfway through.
Cook's Note: It will release its fat and be lightly browned, but
still moist.

      * Add the cabbage, water and Smash Seasoning. Cover and reduce to
a simmer and steam 2 hours, stirring every 15 minutes. Drain water
from pot and add carrots. Cover and simmer another 15 minutes, until
carrots are tender. Add salt and pepper, to taste.

Smash Seasoning

1 teaspoon cayenne
1 teaspoon celery seed
1/2 tablespoon lemon pepper
1 tablespoon garlic powder

Mix ingredients thoroughly and keep in a tightly sealed container for
up to 6 months.

Caliente or hot, hot, hot is a word that comes to mind when reading
through Guy Fieri's top 100 recipes at www.foodnetwork.com. This
tequila-laced taquito has a great name and sounds like a treat. Find
Fieri's recipe for guacamole and tomatillo salsa at the Food Network
Web site.


No Can Beato This Taquito
Guy Fieri recipe, courtesy of www.foodnetwork.com

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
Guacamole
Tomatillo Salsa

      * In medium saute pan over medium to high heat, add oil, onions,
red bell peppers, jalapeno pepper, potatoes, garlic and chicken.
Saute until chicken is cooked and vegetables are soft. Add the
oregano and cumin and season with salt and pepper, to taste.

      * Deglaze with tequila and the lime juice and let simmer until
liquid is almost evaporated.

      * Remove from heat. Shred the chicken with two forks and let
cool. Stir in the cilantro.

      * Wrap tortillas in paper towels and microwave for 2 minutes to
make tortillas pliable. Place about 4 tablespoons of chicken mixture
on 1 tortilla, roll tightly and close with a toothpick.

      * In large cast iron skillet, heat 1/2-inch of canola oil to 350
degrees F. Add rolls to hot oil, placing toothpick seam down. Cook
for 2 minutes or until golden brown and turn to other side.

      * Remove and drain on paper towel. Remove toothpicks and serve
with guacamole and salsa.



------------------------------

Message: 5
Date: Wed, 9 Dec 2009 14:54:51 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Cookbook-Cookery@...
Subject: [Meat-Lovers] Party Plans
Message-ID: <p06240801c745d3e059a9@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Daytona Beach News-Journal

November 05, 2009

Party Plans
New books offer tips, recipes

Associated Press

When the holiday season meets a stubborn economy it's time for a
party at home. A bevy of new books on entertaining offers tips,
techniques and recipes for elegant meals, glamorous tables and
fetching cocktails. Many of the ideas are worthy of the holidays that
lurk just around the corner.


'MARTHA STEWART'S DINNER AT HOME'
Martha Stewart (Clarkson Potter, 2009)

Martha has done it again. In a new book filled with gorgeous
photographs, the domestic diva offers plans of attack for 52 enticing
seasonal menus designed to take no more than an hour.

Among the more than 200 recipes is a fall feast of
watercress-cauliflower soup and roasted pork followed by a dessert of
pears with candied walnuts and gorgonzola. In winter, chocolate
truffles cap a meal of spice-rubbed beef filets, port-glazed pearl
onions and potato puree.

A specific and well-laid preparation schedule accompanies each menu
and makes it look easy. The book is also stuffed with Martha-esque
tips -- creating the perfect cheese platter, making caramel,
selecting an appropriate chocolate -- to fine tune your entertaining
skills. As always, the approach is simple: good ingredients,
well-prepared and beautifully presented, will elevate any meal.


'THE COMFORT TABLE'
Katie Lee (Simon Spotlight Entertainment, 2009)

Cookbook meets party guide in this little ditty from celebrity
hostess Katie Lee. More than 100 recipes are organized according to
event, from a retro cocktail party and Super Bowl to Thanksgiving and
Cinco De Mayo.

This is straightforward comfort food: meatloaf sliders made with
ketchup, bacon-wrapped dates, pot roast with chive-buttered egg
noodles. For each menu, Lee suggests appropriate wine or cocktail
pairings and a party-fueling playlist. What to dial up for Steakhouse
Night? Why Sinatra and Dean Martin, of course. For a Sunday supper of
tomato and Vidalia onion salad, fried chicken and simmered collard
greens? Lynyrd Skynyrd.


'CASUAL ENTERTAINING'
Ross Dobson (Ryland, Peters & Small, 2009)

Australian food writer Ross Dobson has created a party passport
that's actually organized the way many people entertain. A chapter on
"Grazing" offers easy finger foods like phyllo cigars with halloumi,
chili salt squid and a smoked trout salad that inspire stand-around
munching (cocktail recipes included).

His "Cheap and Cheerful" chapter drains the stress -- and expense --
from dinner parties with dishes like fresh mussels with fennel aioli,
coq au leftover red wine, and a spicy pork curry with lemon rice.

"Food in a Flash" promises easy weeknight entertaining, while "Chic
Eats" features slow cooked lamb shanks, Spanish bouillabaisse and
truffled egg linguine for those extra special events. Lots of
inventive ideas here for putting on a tastefully tasty party.


'STONEWALL KITCHEN WINTER CELEBRATIONS'
Jonathan King, Jim Stott and Kathy Gunst (Chronicle Books, 2009)

This collection from specialty food producer Stonewall Kitchen was
made for a cold night and that bottle of good Pinot you've been
saving. In dozens of recipes designed for entertaining, the authors
make excellent use of winter's bounty, from mashed parsnips and pears
to acorn squash and beet salad, fennel and potato gratin, and sauteed
Brussels sprouts with pancetta bread crumbs.

Organized in traditional fashion according to appetizers, main
courses, sides and desserts, recipes combine common ingredients in
inspired ways: think beef tenderloin with horseradish crust,
butterflied lamb with Swiss chard-pine nut-Parmesan stuffing or roast
salmon and scallops with orange-Champagne beurre blanc.

Many items can be prepared ahead of time, and a selection of
pantry-ready appetizers like tarragon crab canapes on toasted white
bread, mini lobster cups with frozen phyllo shells and smoked salmon
with red onion-caper sauce on store-bought wasabi crackers promise to
make last-minute entertaining a snap.


'THE BUBBLY BAR: CHAMPAGNE AND SPARKLING WINE COCKTAILS FOR EVERY OCCASION'
Maria C. Hunt (Clarkson Potter, 2009)

Who said champagne is just for New Year's Eve? Maria Hunt proves any
time is bubble time with more than 50 recipes for sparkling
cocktails. Inspired by trends at cutting-edge bars around the world,
Hunt recreates classics like kir royale and conjures new concoctions
like bubbletinis (martinis lightened up with bubbly) and fruitful
fizzes that take advantage of seasonal fruits.

Muddled cocktails like il sorrentino -- a mash of lemon, lime,
tangerine and lemon balm combined with prosecco -- sound fresh and
inviting. Hunt also offers tips like how to avoid the infamous
champagne headache (conclusion: moderation is key) and a guide to
buying both domestic and international bubbly in a variety of price
ranges.


Pears with Candied Walnuts and Gorgonzola

Recipe from "Martha Stewart's Dinner at Home" by Martha Stewart,
(Clarkson Potter, 2009). Stewart suggests Gorgonzola dolce, or
dolcelatte, which is a creamy, slightly sweet blue cheese. If that's
not available, regular Gorgonzola, which has a richer flavor, is
great, too. Makes four servings.

1 1/4 teaspoons sugar

1/4 teaspoon coarse salt

1 tablespoon unsalted butter

1 tablespoon maple syrup

1 cup coarsely chopped walnuts

4 ripe but firm Bartlett pears, preferably red, halved lengthwise,
cored and cut into wedges

8 ounces Gorgonzola dolce, room temperature

Heat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

In a small bowl, stir together the sugar and salt.

In a large saute pan over medium-high, bring the butter and maple
syrup to a boil, then remove from heat. Add the nuts and toss to
coat. Transfer the nuts to the prepared baking sheet, then sprinkle
with the sugar mixture. Toss to coat, then spread in an even layer.

Toast until fragrant, about 7 minutes. Transfer the parchment with
the nuts on it to a wire rack. Let the nuts cool completely.

To serve, arrange candied nuts, pear wedges and cheese on a platter,
with a knife for spreading cheese.


Herb-Roasted Salmon

Recipe from Katie Lee's "The Comfort Table" (Simon Spotlight
Entertainment, 2009) A side of salmon is an easy and elegant way to
serve a crowd. Total prep time is about 10 minutes. Another 20
minutes in the oven and this flavorful dish is ready to go. Makes 12
to 14 servings.

3 cups loosely packed mixed fresh herbs, minced (such as parsley,
thyme, chives and mint)

1/2 cup light brown sugar

1/4 cup Dijon mustard

1 tablespoon kosher salt

2 teaspoons ground black pepper

Two 3- to 3 1/2-pound whole sides of salmon with skin (should be
about 1 1/2 inches thick at the thickest part)

2 lemons, thinly sliced

Heat oven to 450 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the herbs, sugar, mustard, salt and pepper.

Place the salmon on the baking sheet, skin side down. Spread the herb
mixture evenly over each piece of salmon. Top the salmon with lemon
slices. Bake for about 15 to 20 minutes, or until the salmon is just
opaque at the center.

Use the parchment paper to help transfer the sides of salmon to a
serving platter.


Lava Lamp

This simple, attractive cocktail from Maria C. Hunt's "The Bubbly
Bar" (Clarkson Potter, 2009) is called "lava lamp" because the
bubbles in the wine make the pomegranate seeds rise and fall in the
glass. Makes one serving.

1 ounce Pama pomegranate liqueur or 3 tablespoons pomegranate juice

5 ounces brut sparkling wine

3 pomegranate seeds

Pour the pomegranate liqueur or juice into a fluted glass. Fill the
glass with sparkling wine, then drop in the pomegranate seeds.



------------------------------

Message: 6
Date: Wed, 9 Dec 2009 17:23:59 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] This holiday season, try something different,
	 like butterflied pork
Message-ID: <p06110480c745fd8ed577@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

St. Paul Pioneer Press

Wolfgang Puck's Kitchen: This holiday season, try something different, like
butterflied pork

By Wolfgang Puck
Updated: 12/17/2008 03:49:05 PM CST

With Christmas Day just a week away, many people suddenly realize they're
planning to serve the same main dish as last year and the year before. So,
please let me suggest a new star for your holiday table, a rack of pork stuffed
with dried fruit.

I'm especially partial to this dish because, when I was a boy in central Europe,
not only was a roast rack of pork a special treat but also, during the holidays,
my mother made it extra special by butterflying the meat and rolling it up like
a jellyroll around a simple filling of dried prunes, a traditional
Christmas-season ingredient in savory and sweet dishes alike.

Despite the fact the roast is butterflied, stuffed and rolled up, this recipe is
actually very easy. In fact, it's even easier if you ask your butcher to do the
butterflying. (Order it right away, several days before Christmas, to make sure
it's ready for you.)

Just tell the butcher to butterfly the rack twice, keeping it in one piece, to
form a long, evenly thick rectangle with the rib bones at one end. Ask him, too,
to "French" the bones, which simply means trimming them so their ends look neat
and separate.

But there's no need to trim too much of the exterior fat; it will help keep the
meat moist during cooking, and guests who don't want to eat it can simply trim
it off on their plates.

If you prefer to butterfly the roast yourself, it's not hard. Using a sharp
knife held parallel to and up against all of the bones, cut down into
Advertisement
Quantcast
the thickest part of the meat but not all the way through it, to open up the
meat like a book (or a butterfly).

Then, starting at the bottom of that first cut, slice again into the center of
but not all the way through the thicker lobe of the meat, the part to which the
bones aren't attached, to open that up again like a book. The result should be a
long, continuous rectangle with the bones at one end.

After stuffing the meat, all that remains is to roll it up and tie snug loops of
kitchen string between the bones. Be sure to have an instant-read meat
thermometer handy to test for doneness so you don't overcook the pork.

I aim to remove the meat from the oven when it's cooked no more than
medium-well, 150 degrees on the thermometer. Then, I let it rest, covered, for
about 20 minutes so the hot juices settle back into the meat.

That will guarantee your spectacular new main dish will be perfectly tender and
juicy.


RACK OF PORK WITH PRUNES AND DATES
Makes 4 to 6 servings.

1 rack of pork, about 3 pounds butterflied twice (as detailed in column at left)

Salt

Freshly ground black pepper

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage

8 ounces pitted prunes

2 ounces pitted dates

1/4 cup extra-virgin olive oil

3 tablespoons unsalted butter

2 large yellow onions, peeled and sliced

2 tablespoons finely chopped fresh ginger

1/2 cinnamon stick

1 whole star anise

1/4 cup maple syrup

2 cups apple cider

To stuff pork: Open up butterflied pork roast, cut side up, on work surface.
Season cut side of butterflied meat with salt, pepper and 1/2 tablespoon chopped
rosemary and 1/2 tablespoon sage, gently rubbing seasonings into meat. Using
sharp knife, coarsely chop prunes and dates. Place in medium bowl. Toss
together. Spread chopped prunes and dates on top of pork. Moisten fingers with
fresh, cold water. Push dried fruit into meat. Starting at end of meat farthest
from bones, tightly roll up meat toward bones, like a jellyroll, enclosing
filling. Using lengths of kitchen string, tightly tie pork rack, securing and
knotting a length of string in each gap between bones and at both ends. Season
outside of stuffed rack with salt and pepper and remaining herbs.

To bake pork: Preheat oven to 350 degrees. Heat olive oil in large, heavy
skillet over high heat. Sear pork rack on all sides for 5 to 7 minutes or until
evenly browned. Remove pork to platter. Set aside.

To make onion mixture: Reduce heat under skillet to medium. Add butter. Heat
until melted. Add onions, ginger, cinnamon stick and star anise. Saute, stirring
frequently, for 10 minutes or until onions have turned golden brown. Stir in
maple syrup. Continue sauteing, stirring continuously, for 2 minutes or until
mixture has deep-caramel color. Add cider to pan. Using wood spoon, stir and
scrape pan to deglaze deposits. Season to taste with salt and pepper. Cook for 5
minutes or until liquid has reduced by half. Remove and discard cinnamon stick
and star anise.

To bake: Transfer pork to small roasting pan or baking dish. Cover with half of
onion mixture. Roast pork for 1 hour 20 minutes or until roasting thermometer
inserted into its thickest part not touching bone registers about 150 degrees.
Halfway through cooking time, spoon remaining onion mixture over roast.

To rest: When pork is done, remove it from oven. Cover dish with foil. Let rest
for 10 minutes to let juices settle back into meat.

To serve: Using sharp knife, carve roast between bones into chops. Transfer to
heated plates. Spoon onions and pan juices over and around each serving.



------------------------------

_______________________________________________
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the list are included as part of the source.

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End of Meat-Lovers Digest, Vol 8, Issue 542
*******************************************

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Today's Topics:

    1. Elegant entertaining (Jamie R)
    2. Recipes for Comfort Food Week (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 9 Dec 2009 01:37:03 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Meat-Lovers@...
Subject: [Meat-Lovers] Elegant entertaining
Message-ID: <p06240849c7451e37b766@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Lawrence Journal-World

Elegant entertaining: New books will help you plan holiday menus

The Associated Press
November 2, 2009

When cold weather meets a stubborn economy, it's time for a party at
home. A bevy of new books on entertaining offers tips, techniques and
recipes for elegant meals, glamorous tables and fetching cocktails.
Many of the ideas are worthy of the holidays that lurk just around
the corner.

"Martha Stewart's Dinner at Home" by Martha Stewart (Clarkson Potter, 2009)

Martha has done it again. In a new book filled with gorgeous
photographs, the domestic diva offers plans of attack for 52 seasonal
menus designed to take no more than an hour.

Among the more than 200 recipes is a fall feast of
watercress-cauliflower soup and roasted pork followed by a dessert of
pears with candied walnuts and gorgonzola. In winter, chocolate
truffles cap a meal of spice-rubbed beef filets, port-glazed pearl
onions and potato puree.

A specific and well-laid preparation schedule accompanies each menu
and makes it look easy. The book is also stuffed with Martha-esque
tips - creating the perfect cheese platter, making caramel, selecting
an appropriate chocolate - to fine tune your entertaining skills. As
always, the approach is simple: good ingredients, well-prepared and
beautifully presented.

"The Comfort Table" by Katie Lee (Simon Spotlight Entertainment, 2009)

Cookbook meets party guide in this little ditty from celebrity
hostess Katie Lee. More than 100 recipes are organized according to
event, from a retro cocktail party and Super Bowl to Thanksgiving and
Cinco De Mayo.

This is straightforward comfort food: meatloaf sliders made with
ketchup, bacon-wrapped dates, pot roast with chive-buttered egg
noodles.

"Casual Entertaining" by Ross Dobson (Ryland, Peters & Small, 2009)

Australian food writer Ross Dobson has created a party passport
that's actually organized the way many people entertain. A chapter on
"Grazing" offers easy finger foods like phyllo cigars with halloumi,
chili salt squid and a smoked trout salad that inspire stand-around
munching (cocktail recipes included).

His "Cheap and Cheerful" chapter drains the stress - and expense -
from dinner parties with dishes like fresh mussels with fennel aioli,
coq au leftover red wine, and a spicy pork curry with lemon rice.

"Food in a Flash" promises easy weeknight entertaining, while "Chic
Eats" features slow cooked lamb shanks, Spanish bouillabaisse and
truffled egg linguine for those extra special events. Lots of
inventive ideas here for putting on a tastefully tasty party.

"Stonewall Kitchen Winter Celebrations" by Jonathan King, Jim Stott
and Kathy Gunst (Chronicle Books, 2009)

This collection from specialty food producer Stonewall Kitchen was
made for a cold night and that bottle of good pinot you've been
saving. In dozens of recipes designed for entertaining, the authors
make excellent use of winter's bounty, from mashed parsnips and pears
to acorn squash and beet salad, fennel and potato gratin, and sauteed
Brussels sprouts with pancetta breadcrumbs.

Organized in traditional fashion according to appetizers, main
courses, sides and desserts, recipes combine common ingredients in
inspired ways: think beef tenderloin with horseradish crust,
butterflied lamb with Swiss chard-pine nut-Parmesan stuffing or roast
salmon and scallops with orange-Champagne beurre blanc.

"The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every
Occasion" by Maria C. Hunt (Clarkson Potter, 2009)

Who said champagne is just for New Year's Eve? Maria Hunt proves any
time is bubble time with more than 50 recipes for sparkling
cocktails. Inspired by trends at cutting-edge bars around the world,
Hunt recreates classics like kir royale and conjures new concoctions
like bubbletinis (martinis lightened up with bubbly) and fruitful
fizzes that take advantage of seasonal fruits.

Muddled cocktails like il sorrentino - a mash of lemon, lime,
tangerine and lemon balm combined with prosecco - sound fresh and
inviting.


HERB-ROASTED SALMON

3 cups loosely packed mixed fresh herbs, minced (such as parsley,
thyme, chives and mint)

1/2 cup light brown sugar

1/4 cup Dijon mustard

1 tablespoon kosher salt

2 teaspoon ground black pepper

Two 3- to 3 1/2-pound whole sides of salmon with skin (should be
about 1 1/2 inches thick at the thickest part)

2 lemons, thinly sliced

Heat the oven to 450 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the herbs, sugar, mustard, salt and pepper.

Place the salmon on the baking sheet, skin side down. Spread the herb
mixture evenly over each piece of salmon. Top the salmon with lemon
slices. Bake for about 15 to 20 minutes, or until the salmon is just
opaque at the center.

Use the parchment paper to help transfer the sides of salmon to a
serving platter. Serves 12-14.

- Recipe from Katie Lee's "The Comfort Table."



------------------------------

Message: 2
Date: Wed, 9 Dec 2009 01:41:09 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Home-Bakery@...
Subject: [Meat-Lovers] Recipes for Comfort Food Week
Message-ID: <p0624082bc745192887d2@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Idaho Statesman

COMFORT FOOD WEEK: APPLE COBBLER
   - Batch Data Processor
Published: 10/30/09

When it's cold outside, something warm and filling sounds so...
comforting. This week, we'll share some favorite comfort food
recipes. This one comes from Cooking Light magazine.

8 cups sliced peeled Granny Smith apple (about 2 3/4 lbs.)
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon chilled butter, cut into small pieces
1/2 pkg. (15 oz.) refrigerated pie dough (such as Pillsbury)
1 teaspoon water
1 large egg white, lightly beaten
1 tablespoon turbinado sugar or granulated sugar

Preheat oven to 350 degrees. Arrange apple in an 11x7-inch baking
dish. Drizzle cider over apple. Lightly spoon flour into a dry
measuring cup; level with a knife. Combine flour, brown sugar, and
cinnamon; cut in butter with a pastry blender or 2 knives until
mixture resembles coarse meal. Sprinkle flour mixture over apple
mixture.

Roll dough into a 12x8-inch rectangle. Place dough over apple
mixture; fold edges under, and flute. Cut 3 slits in top of dough to
allow steam to escape.

Combine water and egg white, stirring well with a whisk. Brush dough
with egg white mixture; sprinkle evenly with turbinado sugar. Bake at
350 degrees 40 minutes or until crust is golden brown.


Recipe: COMFORT FOOD WEEK: RED WINE POT ROAST WITH PORCINI
   - Batch Data Processor
Published: 10/28/09

When it's cold outside, something warm and filling sounds so...
comforting. This week, we'll share some favorite comfort food
recipes. This one, from epicurious.com, was originally printed in Bon
Appetit magazine in February 2006.

1 cup low-salt chicken broth or beef broth

1/2 oz. dried porcini mushrooms

1 4-lb. boneless beef chuck roast, trimmed

2 tablespoons extra-virgin olive oil

1 large onion, coarsely chopped

2 celery stalks with some leaves, cut into 1/2-inch-thick slices

3 garlic cloves, smashed

1 tablespoon chopped fresh marjoram plus sprigs for garnish

1 can (28 oz.) whole peeled tomatoes, drained

1 cup dry red wine

Preheat oven to 300 degrees. Bring broth to simmer in saucepan.
Remove from heat; add mushrooms, cover, and let stand until soft,
about 15 minutes. Using slotted spoon, transfer mushrooms to cutting
board. Chop coarsely. Reserve mushrooms and broth separately.

Sprinkle beef with salt and pepper. Heat oil in heavy large
oven-proof pot over medium-high heat. Add beef and cook until brown
on all sides, about 15 minutes total. Transfer beef to large plate.
Pour off all but 1 tablespoon drippings from pot.

Place pot over medium heat. Add onion and celery. Sprinkle with salt
and pepper and saute until beginning to brown, about 8 minutes. Add
garlic, chopped marjoram, and reserved porcini mushrooms; saute 1
minute. Using hands, crush tomatoes, 1 at a time, into pot. Cook 3
minutes, stirring frequently and scraping up browned bits from bottom
of pot. Add wine; boil 5 minutes. Add reserved mushroom broth,
leaving any sediment behind. Boil 5 minutes.

Return beef and any accumulated juices to pot. Cover; transfer to
oven. Cook 1 1/2 hours. Turn beef and continue cooking until tender,
about 1 1/2 hours longer. (Can be made 2 days ahead. Cool slightly.
Refrigerate uncovered until cool. Cover and keep refrigerated.)

Transfer beef to cutting board; tent with foil. Spoon fat from
surface of juices in pot. Bring juices to boil; cook until liquid is
reduced to 4 cups, about 7 minutes. Season with salt and pepper.

Cut beef into 1/2-inch-thick slices. Transfer to platter. Spoon
juices over, garnish with marjoram sprigs, and serve. Makes six
servings.


COMFORT FOOD WEEK: CHUCKWAGON STEW
   - Shared
Published: 10/27/09

When it's cold outside, something warm and filling sounds so...
comforting. This week, we'll share some favorite comfort food
recipes. This recipe, a delicious, cinnamon-and-cloves scented stew,
comes from an old cookbook called "Chuckwagon Cooking from Marlboro
Country" put out as a newspaper insert by Marlboro cigarettes in 1981.

2 1/2 lbs. beef cubes (5 cups)

2 tablespoons all-purpose flour

1 tablespoon paprika

1 teaspoon chili powder

2 teaspoons salt

3 tablespoons lard (or butter)

2 sliced onions

1 clove garlic, minced

1 can (28 oz.) tomatoes

3 tablespoons chili powder

1 tablespoon cinnamon

1 teaspoon ground cloves

1/2 to 1 teaspoon crushed red pepper

2 cups chopped potatoes

2 cups chopped carrots

DIRECTIONS

Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and
salt. Brown in hot fat in a large Dutch oven. Add onion and garlic
and cook until soft. Then add tomatoes, chili powder, cinnamon,
cloves and pepper. Cover and simmer 2 hours. Add potatoes and carrots
and cook until vegetables are done, about 45 minutes. Makes 6-8
servings.



------------------------------

_______________________________________________
Meat-Lovers mailing list
Meat-Lovers@...
http://cooking-lists.com/mailman/listinfo/meat-lovers_cooking-lists.com


Please feel free to share list recipes with others, so long as the poster and
the list are included as part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
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End of Meat-Lovers Digest, Vol 8, Issue 541
*******************************************

Send Meat-Lovers mailing list submissions to
	 meat-lovers@...

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	 http://cooking-lists.com/mailman/listinfo/meat-lovers_cooking-lists.com

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You can reach the person managing the list at
	 meat-lovers-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Meat-Lovers digest..."


Today's Topics:

    1. Pressure cooker takes the pressure off of making stew (Jamie R)
    2. Celebrate the holiday season deliciously (Jamie R)
    3. THEME: Christmas Roast with Crisps (Jamie R)
    4. THEME: Christmas Enchiladas (Jamie R)
    5. Time with family on Christmas best gift (Jamie R)
    6. Christmas Day should start with breakfast (Jamie R)
    7. Everyday food: Pork loin with dried-fruit and chestnut
       stuffing (Jamie R)
    8. Emeril credits his success to 'great people' (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 8 Dec 2009 14:33:22 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Pressure cooker takes the pressure off of
	 making stew
Message-ID: <p0624080ac7447b6d9034@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

St. Paul Pioneer Press

Wolfgang Puck: Pressure cooker takes the pressure off of making stew

By Wolfgang Puck
Updated: 11/11/2009 03:31:38 PM CST

Especially during the colder months, I always love a great stew. And
it's not hard to understand why.

Just imagine the ultratender, succulent, bite-sized pieces of meat,
poultry or seafood, all swimming in flavorful liquid. Every spoonful
offers soul-satisfying pleasure. The aromas alone that fill the
kitchen as a stew slowly cooks make my mouth water with happy
anticipation.

But let's be honest. Achieving an ideal stew usually takes time,
something most of us lack in the busy rush of our lives not only on
weekdays but often on weekends as well. Who can take several hours
out of the day to cook stew?

My answer is that anyone and everyone can make stew quickly and
easily - if they have a pressure cooker.

Now, don't let those last two words make you anxious. The rumbling,
hissing, scarylooking pressure cookers our parents and grandparents
used are things of the past. Today's pressure cookers are safe,
quiet, easy and foolproof. (Though you still should carefully read
and follow the instructions that come with your cooker for the best
and safest results.)

Use a pressure cooker and you can have a delicious main course like
my Moroccan Lamb Stew ready to serve in just about an hour, start to
finish. (That doesn't include leaving the lamb in the refrigerator
for several hours to marinate in its spice coating, an optional step
that will deepen the already excellent flavor.)

Why do I feature lamb in this recipe? Mild, sweet and just slightly
Advertisement
gamey, it's an ideal meat for robust cold-weather eating. Boneless
lamb shoulder, used in this recipe, is relatively inexpensive and
widely available in markets, often already cut into chunks for
stewing. You could also use lamb shanks. Or substitute a good stewing
cut of pork or beef if you prefer.

Speaking of substitutions, you can easily transform the nationality
of the recipe itself. Replace the cumin with chile powder and the
dried fruit with drained canned hominy, for example, and you have a
Mexican stew. Or leave out the cumin, add more garlic and some
oregano, and substitute pitted black olives and sun-dried tomatoes
for the fruit and the stew becomes Italian.

You can even change how you cook it. If you don't want to use a
pressure cooker, prepare the stew in a Dutch oven, cooking it in a
325-degree oven for 1 1/2 to two hours or until the lamb is tender,
adding the dried fruit during the last 30 minutes or so. Or use a
slow cooker, cooking the stew for about four hours on the high-heat
setting or eight hours on the low-heat setting.

Any way you make it, I promise you the results will be exactly what
you want to eat for an autumn-into-winter dinner you'll love.


MOROCCAN LAMB STEW
Makes 4 to 6 servings.

2 pounds boned and trimmed lamb shoulder, cut into 2-inch pieces

Salt

2 teaspoons ground cumin

Freshly ground black pepper

1 teaspoon chopped fresh thyme leaves

1/4 cup olive oil

1 large onion, chopped

1 large carrot, peeled and diced

1 celery stalk, diced

2 large garlic cloves, sliced

1 teaspoon chopped fresh rosemary leaves

1 cup dry red wine

2 cups chicken broth or beef broth

6 ounces peeled, seeded and chopped tomatoes

1/4 pound pitted prunes

1/4 pound dried apricots

1/2 cup blanched almonds, lightly toasted

Steamed rice or couscous, for serving

To marinate lamb: Put lamb in large mixing bowl. Sprinkle with 1
teaspoon salt, 1 teaspoon cumin, 1 teaspoon pepper and thyme. Toss
lamb. Knead in spices. If time allows, transfer meat to resealable
plastic food storage bag. Refrigerate for several hours or overnight.

To brown lamb: In large, heavy skillet, heat 2 tablespoons oil over
high heat. Working in batches to avoid crowding, brown lamb on all
sides, 5 to 7 minutes per batch. As lamb is browned, transfer it to
pressure cooker.

To saute vegetables: Pour off all fat from skillet. Add remaining
oil. Reduce heat to medium. Add onion, carrot, celery and 1/2
teaspoon salt. Saute for 5 minutes or until onion is tender and has
colored slightly, stirring frequently with wood spoon and scraping
skillet to deglaze pan deposits. Add garlic, remaining cumin and
rosemary. Stir for 1 minute. Add tomato. Cook for 5 minutes or until
tomatoes have given up a lot of their juices and begin to stick to
skillet. Stir in wine. Increase heat. Bring to a boil, scraping
bottom and sides of skillet to deglaze pan deposits. Pour and scrape
contents of skillet into pressure cooker. Add broth, 1 teaspoon salt
and 1/2 teaspoon pepper.

To cook stew: Secure pressure cooker lid. Set cooker to "Meat" or
equivalent setting (see manufacturer's instruction book). Bring
pressure to high. When high pressure has been reached, set timer for
22 minutes.

To release pressure: Turn off heat. Let pressure return to normal on
its own, without using quick-release valve. When pressure has
returned to normal, use quick-release valve to make sure all pressure
has been released. Carefully remove lid. (Note: Lamb should be fork
tender. If not, bring back to pressure for 5 minutes, turn off
pressure cooker, let pressure return to normal and proceed with
recipe.)

To serve: Transfer meat to skillet or casserole. Using hand blender,
puree sauce. Scrape into skillet or casserole holding meat. Add
prunes and apricots. Bring to a simmer. Cover. Simmer gently for 15
minutes or until dried fruit is soft. Taste sauce. Adjust seasonings.
Sprinkle with almonds. Serve with rice or couscous.



------------------------------

Message: 2
Date: Tue, 8 Dec 2009 14:39:39 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Simply-Sides@..., allholidays@YahooGroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] Celebrate the holiday season deliciously
Message-ID: <p06240803c7447b588b51@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Knoxville News

Celebrate the holiday season deliciously

      * By Mary Constantine
      * Posted November 12, 2009 at midnight

Get ready to celebrate the season with our list of user-submitted
holiday recipes.

Reliable. That's the best word I can use to describe readers of the
News Sentinel's Food and Home section.

When a call went out requesting recipes for Celebrate the Season:
Food and Fun for the Holidays, readers responded in droves. Recipes
arrived for each of the categories we were looking for: holiday
classics, breakfast and brunch, world cuisine and food gifts.

More than 100 submissions were received. Many of the recipes are
featured within these pages and more are available online at
knoxnews.com.

There's also a listing of holiday activities to entice readers off
the couch after enjoying one of these incredible dishes.

Winners of the $50 Food City gift cards drawn from all recipe
submissions are Helen Wynegar, Molly Geretz, Evelyn Hargis and
Charlene Asbury.

Happy Holidays.


Pumpkin ice cream pie

l (9 inch) pie shell

1/2 cup granulated sugar

1 quart vanilla ice cream, softened

1 tablespoon pumpkin pie spices

3/4 cup pumpkin

1/2 cup whipped cream

3/4 cup chopped pecans

Bake pie shell in 400 degree oven until golden. Cool. Place softened
ice cream in shell and freeze until firm. Mix pumpkin, sugar, pumpkin
pie spices, and whipped cream together and pour on top of ice cream.
Garnish with chopped pecans and return to freezer. Remove from
freezer and let stand for a while so that the pie can be easily
sliced.

Submitted by Pat Kopp


Kickin' layered ranch dip

1 (1 ounce) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

2 (8 ounce) package cream cheese, softened

1 (6 ounce) jar marinated artichoke hearts, drained and chopped

1/3 cup roasted red peppers, rinsed, drained and chopped

1/3 cup sun-dried tomato pesto

Tomato Basil Trisket brand crackers

Mix seasoning and salad dressing mix with cream cheese . Set aside.
Stir together artichokes, peppers, and pesto. In a 3-cup bowl lined
smoothly with plastic wrap, alternate layers of cream cheese and
vegetable mixtures, beginning and ending with a layer of cream
cheese. Cover and refrigerate 4 hours or overnight. To serve, invert
dip onto serving platter and remove plastic wrap. Serve chilled with
Trisket crackers.

Submitted by Rebecca Haynes


Yankee corn bread

1 cup self-rising cornmeal

1 cup sour cream

2 eggs

1/2 cup Mazola oil

1 (8.5 ounce) can cream style corn

1 medium onion, chopped very fine

Preheat oven to 400 degrees. In large bowl, combine all ingredients.
Mix gently until well blended. Pour into 9-inch iron skillet greased
with vegetable spray. Bake for 40 minutes. Serve warm.

Submitted by Louise Gabbard.


Texas chili

1 tablespoon olive oil

2 1/2 pounds lean small-cubed chuck beef (smaller than stew meat)

2 green peppers, chopped

2 white onions, chopped

6 cloves garlic, minced and mashed

1/4 cup Masa (corn flour)

1 (12 ounce) bottle of beer, room temperature

3-4 jalapeno peppers, minced (or to taste)

1 (28 ounce) can stewed tomatoes

1 tablespoon oregano

2 tablespoons ground cumin

2 tablespoons chili powder

1 tablespoon sage

1 tablespoon ground black pepper

1 tablespoon smoked salt

2 tablespoon parsley, chopped

2 teaspoons red wine vinegar

2 teaspoons sugar

3 1/2 cups beef stock

In large soup pan, heat olive oil and brown meat in batches and set
aside. Add chopped peppers, onions and garlic to hot grease and cook
4-5 minutes. Add Masa and cook over low heat for another five
minutes, stirring often as it will stick. Add beer, minced jalapenos,
and tomatoes; bring to a simmer and stir in browned meat. Continue
simmering and add the rest of the ingredients. Cook at low simmer for
2 hours, stirring often. Do not let the chili stick. Taste for
seasoning and serve with crackers, chopped onions and grated cheddar
cheese. If desired serve a pot of pinto beans on the side, but never
add beans to Texas chili.

Submitted by Chef Joseph Lowery


Sweet potato pie

1 1/2 cups cooked, mashed sweet potatoes

1 cup sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 eggs, well beaten

1/2 teaspoon vanilla

1/2 cup butter

1 cup milk

1 (9-inch deep dish) or 2 (9-inch regular) unbaked pastry shell

In large bowl, combine sweet potatoes, sugar, salt, nutmeg, cinnamon,
cloves, eggs and vanilla and set aside. In separate bowl add milk to
melted butter. Pour into sweet potato mixture. Stir gently until well
blended and smooth. Flute edges of pie crust and then add sweet
potato mixture.

Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and
bake 45 minutes or until inserted knife comes out clean. Note: Any
spices may be omitted according to taste.

Submitted by Ann Halkiades


Punch bowl cake

1 box yellow cake mix

1 large (6 ounce) box instant vanilla pudding

1 (12 ounce) frozen package fresh coconut

1 large can crushed pineapple

1 can cherry pie filling

1 large container Cool Whip

Maraschino cherries, optional

Bake cake in sheet pan as directed on box. Mix vanilla pudding as
directed on box. Crumble half of cake into punch bowl. Top with half
of the pudding mixture, followed by half of the coconut, then half of
the pineapple, half of the cherry pie filling and half of the Cool
Whip. Repeat process, ending with Cool Whip topping. Garnish with
Maraschino cherries, if desired. Yield: 25 servings.

Submitted by Juanita Lusk


Corn dip

3 (15 ounce) cans white corn, drained
1/2 cup mayonnaise
1/2 cup sour cream
2 cups shredded sharp cheddar cheese
1/2 medium onion, finely chopped
1 diced jalapeno

Mix ingredients together in serving bowl and then refrigerate for
approximately 1 hour. Serve chilled with crackers.

Submitted by Kathy Adams


Fruit salad

8 ounces low fat sour cream
1 (11 ounce) can Mandarin oranges
1 (8 ounce) can crusted pineapple
1/2 cup coconut
1 cup marshmallows, optional
1/2 cup pecans, optional

Drain fruit, mix all ingredients together, chill and serve.

Submitted by Mary Louise Tucker


Red beans and rice soup

1 Italian sausage link, casing removed
2 tablespoons unsalted butter
6-8 cloves garlic
2-3 carrots, sliced
1 onion, diced
Water, if needed
3 cups shredded cabbage
2 potatoes, diced
4 cups chicken stock
2 cups beef stock
1 (8 ounce) can tomato sauce
3/4 cup rice
Dash of salt
1 teaspoon black pepper
2 (15 ounce) cans kidney beans
1 (15 ounce) can tomatoes

Fry Italian sausage in Dutch Oven and drain residual grease. Add
butter, garlic, carrots and onion to skillet and cook approximately
10 minutes, adding a little water if needed to prevent sticking. Add
cabbage, potatoes, chicken stock, beef stock, tomato sauce, rice,
salt and pepper and let simmer 20 minutes. Add kidney beans and
tomatoes. Heat to boiling. Remove from heat and serve. Yield:6-8
servings.

Submitted by Dorothy Smith


Chicken casserole

4 large chicken breasts, bone-in

1 can cream of chicken soup

2 cans chicken broth

1 can cream of mushroom soup

1 bag Pepperidge Farm corn bread dressing mix

1 stick margarine

1 bag Pepperidge Farm corn bread dressing mix

1 stick margarine

Stew chicken (do not salt) until done. Remove meat from bone and and
tear into bite size pieces, set aside. In separate bowl mix 1 can of
cream of chicken soup with 1 can chicken broth, set aside. In
separate bowl, mix 1 can cream of mushroom soup with 1 can chicken
broth, set aside. In separate bowl, melt margarine and add corn bread
dressing mixture. Stir together until well coated. Place 1/3 of the
corn bread mixture into a greased 13-by-9-inch casserole dish. Cover
with Cream of Chicken soup mixture. Sprinkle with half of the
chicken. Place 1/3 more corn bread mixture into casserole dish, cover
with remaining chicken and then top with cream of mushroom soup
mixture. Top with remaining corn bread dressing mix. Bake at 350
degrees for 45 minutes to 1 hour, or until brown.

Submitted by Evelyn Hargis


Spiced eggnog cheesecake

Crust:
32 graham crackers, crushed
1 teaspoon sugar
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 cup butter, melted

Filling:
4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
Pinch of cloves
1 egg
1 teaspoon vanilla extract
1 3/4 cups eggnog
1 (8 ounce) container sour cream

Garnish:
1 (6 ounce) package premium white chocolate baking bars
Pinch of nutmeg

Preheat oven to 350 degrees. In medium bowl mix graham crackers,
sugar, ginger, nutmeg, cinnamon and butter. Press over bottom of
9-inch round spring form pan. Bake 10 minutes. Cool on wire rack.

For filling, beat cream cheese in large bowl until smooth. In small
bowl mix sugar, flour, nutmeg, cinnamon and cloves. Beat into cream
cheese. Beat in egg and vanilla. Beat in eggnog in slow stream. Pour
into spring form pan and tap pan lightly to release air bubbles. Bake
for 1 hour. Remove from oven and spread sour cream on top. Return to
oven and bake for 5 minutes. Cool in pan on a rack until cool to
touch. Refrigerate until ready to serve.

For garnish, melt chocolate in top of double boiler. Add nutmeg. Line
8-by-8-by-3-inch loaf pan with foil. Pour chocolate into pan,
spreading it evenly. Cool until firm. Lift out pan. Make chocolate
curls using a vegetable peeler and arrange curls on top of cheesecake.

Submitted by Carolyn Rogers


Cranberry pork roast

1 boneless rolled pork loin roast (2 1/2 to 3 pounds)

1 can (16 ounces) jellied cranberry sauce

1/4 cup sugar

1/2 cup cranberry juice

1 teaspoon dry mustard

1/4 teaspoon ground cloves

2 tablespoons cornstarch

2 tablespoons cold water

Salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry
sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over
roast. Cover and cook on low for 6-8 hours or until meat is tender.
Remove roast and keep warm.

Skim fat from juices; measure 2 cups, adding water if necessary, and
pour into a saucepan. Bring to a boil over medium-high heat. Combine
cornstarch and cold water to make a paste. Stir into gravy. Cook and
stir until thickened. Season with salt. Serve with sliced pork. Makes
4-6 servings.

Submitted by Joyce Kraskiewicz


Pumpkin Pie Cake

Pie Filling:
3 eggs
1 teaspoon cinnamon and salt
1 (20 ounce) can pumpkin
1 1/2 cups sugar
1 (12 ounce) can evaporated milk
1 box yellow cake mix over this filling
1 cup chopped pecans
1 cup melted butter

Mix eggs, cinnamon, salt, pumpkin, sugar and evaporated milk together
and pour into an ungreased 13-by-9-inch pan. Sprinkle one box of cake
mix over egg mixture. Bake for 1 hour, 20 minutes at 325 degrees. Let
pie cool. Serve with whipped topping.

Submitted by Susan Atkinson


Aunt Leigh's Spicy Ginger Snaps

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 1/2 teaspoons ground ginger
1/3 cup white sugar for decoration

Preheat oven to 375 degrees. In a large bowl, mix together brown
sugar, oil, molasses and egg. Combine the flour, baking soda, salt,
cloves, cinnamon and ginger; stir into the molasses mixture. Cover
and chill dough for 2 hours or overnight. Roll dough into 1 1/4 inch
balls. Roll each ball in white sugar before placing 2 inches apart
onto ungreased or parchment paper-lined cookie sheets.

Submitted by Terry and Leigh Ann Kiraly


Tjader Family's Favorite Pumpkin Chocolate Chip Muffins

1 cup sugar
2 eggs
1 cup pumpkin
1 stick butter, melted
1 2/3 cup flour
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon, baking soda
1/4 teaspoon baking powder, salt
1 cup semi-sweet chocolate chips

Mix the first four ingredients together. Then add the dry
ingredients. Fold in the chips. Pour into greased muffins tins (or
use cupcake liners). Bake at 350 for 23-25 minutes. (Dark, nonstick
pans may bake faster.)

Submitted by Heather Tjader



------------------------------

Message: 3
Date: Tue, 8 Dec 2009 22:10:03 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Christmas Roast with Crisps
Message-ID: <p06110446c744ef2bd4dd@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

CHRISTMAS ROAST WITH CRISPS

4 or more tablespoons oil or butter for searing meat
5 pounds beef roast tied with butcher's cord
1/2 cup flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon dried sweet basil, crushed
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon thyme
1 cup dates, pits removed, cut in halves
1 cup dried figs, stems removed, cut in strips
1/2 cup dried apple rings, cut in halves
2 tablespoons brown sugar or honey
1-1/2 cups beef stock

Batter:
1 cup flour
1 egg
2/3 cup milk
1/4 teaspoon salt
1/2 scant teaspoon baking powder
1/4 cup chopped fresh parsley, crushed

Preheat oven to 350 degrees.

In Dutch oven with a tight cover, melt the butter. Dredge the roast with the
mixture of flour, cinnamon and salt, and thoroughly sear in the heated butter,
browning all sides.

Mix basil, rosemary and thyme. Mix spices with combined dates, figs and apples.

Arrange spiced fruits around the meat. Sprinkle sugar or drizzle honey on
fruits. Carefully pour beef stock around edges of pot so as to avoid "flooding"
any food surfaces. Cover tightly. Bake at 350 degrees for 3 hours, or until
tender. Remove from oven to cool for 30 minutes. Increase oven heat to 450
degrees.

Prepare a very thick batter by vigorously stirring together all batter
ingredients except parsley. Add extra flour if necessary. Add chopped parsley to
the batter.

Pour batter over roast, allowing excess to trickle into gravy. Return meat to
hot oven (at 450 degrees) for 5 to 10 minutes so that coating browns nicely.

Cut the roast in its dough "jacket" (somewhat reminiscent of the modern Beef
Wellington). Serve the "crisps" of dough, which formed in the juices, along with
the gravy and fruit.

Serves 6 to 8.

- Madeleine Pelner Cosman, "Fabulous Feasts: Medieval Cookery and Ceremony



------------------------------

Message: 4
Date: Tue, 8 Dec 2009 22:10:12 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Canned-Soup-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Christmas Enchiladas
Message-ID: <p06110445c744ef2ad4d7@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

CHRISTMAS ENCHILADAS

3 pounds ground beef
1 large onion
1 large garlic bud
3 teaspoons salt
2 teaspoons chili powder
1 teaspoon cumin seed or powder
1 can of cream of chicken or 1 of mushroom soup
4 tablespoons picante sauce
1 small can of green chilies
1 (16 ounce) package of grated cheese
2 cans (8 ounces) tomato sauce
36 corn tortillas

In a skillet, saut? onions and garlic in small amount of oil. Set aside. Brown
beef and drain excess fat. Add meat to onion mixture. Stir in salt, chili powder
and cumin.

For the sauce: mix soup, tomato sauce, picante sauce and green chilies. Simmer
for 20 minutes and cool slightly.

Place 6 tortillas in plastic bag and heat in microwave for 1 1/2 minutes. Place
2 tablespoons meat, 1 tablespoon cheese, 1 tablespoon picante in center of
tortilla, roll up.

Place seam side down in p an. Pour sauce over them and cover with cheese. Bake
for 30 minutes in a 350 degree oven. They also freeze well.

In the request category, Rita M. of Chandler wanted a recipe for dumplings made
of egg and flour before they are rolled out and and cut into strips with a pizza
cutter. She doesn't want a recipe using Bisquick.

Until next week, also send us a few of your favorite servings at holiday parties
or gatherings.



------------------------------

Message: 5
Date: Tue, 8 Dec 2009 22:36:18 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Time with family on Christmas best gift
Message-ID: <p06110453c744f2dfb326@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The Jackson Clarion Ledger

Time with family on Christmas best gift

Heather Denison * Special to The Clarion-Ledger * December 24, 2008

The weather during a Mississippi Christmas is always unpredictable. Hot, cold,
rain, snow - you just never know what to expect.

Several years ago a good chunk of the state was covered in a blanket of ice.
This unexpected ice storm resulted in a mass power outage.

Of course, having no power put a bit of a kink in my family's Christmas Eve
dinner plans.

Without the use of the oven and no gas in the grill, my dad saw fit to brave the
elements in his little pickup and go search for a hot meal for our family. After
an hour or so of looking all over town, my dad came back with 20 chicken nuggets
and a small pack of fries. (I'm still a bit suspicious that he had a pack of
fries on the way home.)
Nuggets and fries

We divided the chicken and fries between our family of four, and served it on my
parent's fine china. I still laugh at the image.

After that particular Christmas Eve dinner, I came to realize that the holiday
season isn't about all the food, it's about being together with your loved ones.

Whether there is snow, rain or sunny skies on Christmas, we'll join my husband's
entire family to enjoy a day of eating, talking and laughing. When I asked my
husband's aunt what I could bring to her home for Christmas dinner, she replied
that I should bring something traditional to my family's table. All I could
think of was chicken nuggets.

While I've ruled out contributing a plate of nuggets to the table, I found
myself faced with the pressure of preparing something that will please
everyone's palate. I also wanted to find a recipe that could be prepared in
advance, just in case a freak ice storm should hit the state.


Chicken and Sausage Jambalaya

1 small chicken

1 stalk celery

1 onion, halved

4 garlic cloves, divided

2 cups dry rice

1 pound smoked sausage, cut into small bites

1 cup onion, chopped

3/4 cup red and green bell pepper

1 (14-ounce) can tomatoes, undrained

1/2 cup white wine

1 large bay leaf

1/2 teaspoon dried thyme

2 teaspoon salt

1/2 teaspoon freshly ground pepper

Dash hot sauce

Place chicken in large pot and cover with water. Add celery, onion and 2 garlic
cloves and boil for an hour.

Remove chicken meat from bone and cut into bite-sized pieces. Strain broth and
reserve. Cook rice in 4 cups of broth for 30 minutes or until rice is tender and
broth is absorbed.

Fry sausage in Dutch oven until lightly browned, about 3 to 5 minutes over
medium heat. Remove meat and set aside. Add onion and peppers, saute until
tender, about 3 minutes. Add sausage and chicken.

Mince the remaining 2 garlic cloves and add tomatoes and remaining ingredients
to the pot. Mix in rice and cook over low heat for 20 minutes, stirring
occasionally. Remove bay leaf before serving.



------------------------------

Message: 6
Date: Tue, 8 Dec 2009 22:40:14 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Morning-Meals@..., Home-Bakery@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Christmas Day should start with breakfast
Message-ID: <p0611044dc744f2deb2fc@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Gadsden Times

Christmas Day should start with breakfast

Published: Wednesday, December 24, 2008 at 6:01 a.m.
Last Modified: Monday, December 22, 2008 at 2:08 p.m.

So much emphasis is placed on the main meal on Christmas Day, and we sometimes
forget it also is important to start the day with a tasty breakfast.

It doesn't have to be a big breakfast, and it doesn't have to involve a lot of
extra cooking.

Several months ago, I worked on some miniature biscuits to be enjoyed as
appetizers, but after thinking about it, they would be wonderful for breakfast.

I like these so much I chose this recipe to be the first one in my newest
cookbook, "Cooking With A Southern Touch."

When making these mini treats, there is no need to grease the muffin tins
because there is a lot of butter in the recipe.

Yes, butter, and for this particular recipe, you don't want to substitute
margarine.

You might find it a little difficult to remove these from the pans because of
the cheese in them.

If so, simply run a thin knife blade around the edges before turning them out
onto a rack.

In looking through some past Pillsbury Bake-Off cookbooks, I found a great
recipe for Bacon Cheese Pull Aparts.

I included this recipe on the menu of one of my recent cooking classes, and it
was an instant hit.

It is an attractive breakfast dish, and it also is easy to make with
refrigerated biscuit dough.

If you prefer a more elegant breakfast, you might want to include a frittata.

The following one features smoked sausage, broccoli and cheese.

Of course, you could substitute any breakfast meat for the smoked sausage.

Also, if you belong to the "I don't like broccoli" group, just change the
vegetable. This dish is filling yet simple to make.


MINIATURE FRENCH DIP BISCUITS

1 cup butter, melted (no substitutes)

8 ounces French onion dip (sour cream base)

2 cups self-rising flour

1/2 cup real bacon bits

1/2 cup finely shredded cheddar cheese (or cheese of choice)

Preheat oven to 400 degrees. Combine melted butter, dip and flour.

Mix well. Drop batter into ungreased miniature muffin tins, filling to the top.
Bake 18 to 20 minutes or until lightly browned. Remove from the pan immediately
and serve warm.


BACON CHEESE PULL APARTS

1 egg

2 tablespoons milk

1 can (16.3 ounces) Pillsbury Grands Flaky Layers Refrigerated Original Biscuits

1 package (2.1 ounces) precooked bacon, cut into 1/2-inch pieces

3/4 cup shredded cheddar cheese

1/4 cup finely chopped green onions (4 medium)

Heat oven to 350 degrees. Spray 11-by-7-inch glass baking dish with cooking
spray.

In large bowl, beat egg and milk with wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit
pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon
mixture into sprayed dish; arrange biscuit pieces in single layer.

Bake for 23 to 28 minutes or until golden brown. Cut into squares.


SAUSAGE AND BROCCOLI FRITTATA

6 eggs, beaten

1/4 cup sour cream

2 tablespoons milk

1/4 teaspoon Cavender's Greek seasoning

1 cup chopped onion

1/3 cup chopped red bell pepper

2 tablespoons oil

1/2 cup chopped smoked sausage

1 box (10 ounces) frozen chopped broccoli, thawed and well drained

1/2 cup shredded cheese of choice

Combine eggs, sour cream, milk and seasoning. Mix well. Set aside. Saut? onion
and bell pepper in oil in a 12-inch electric skillet until soft but not browned.
Stir in sausage and broccoli. Pour egg mixture over top. Reduce heat to low and
cover. Cook for about 8 to 10 minutes or until the center is set. Sprinkle
cheese over top and cover. Turn off heat. Cut into squares. If desired, serve on
top of toast squares.

Prudence Hilburn



------------------------------

Message: 7
Date: Tue, 8 Dec 2009 22:40:41 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Everyday food: Pork loin with dried-fruit and
	 chestnut stuffing
Message-ID: <p0611044cc744f2deb2f3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fort Worth Star-Telegram

Posted on Wed, Dec. 24, 2008

Everyday food: Pork loin with dried-fruit and chestnut stuffing

By SANDRA ROSE GLUCK

Pay no mind to the holiday rush - a seasonable meal can be effortlessly festive.
These elegant, yet uncomplicated winter dishes can mostly be made ahead of time,
making a holiday dinner party stress-free and enjoyable.


Pork loin with dried-fruit and chestnut stuffing
Serves 8

1 boneless, center-cut pork loin (4 pounds)

1/2 cup jarred dry-packed cooked chestnuts, crumbled

1/2 cup mixed dried fruit, coarsely chopped

coarse salt

1 tablespoon olive oil

1 tablespoon black peppercorns, cracked

1 tablespoon whole coriander seeds, cracked

3/4 cup dry white wine

2 teaspoons Dijon mustard

1 can (14.5 ounces) reduced-sodium chicken broth

3 tablespoons cold butter, cut up

1. Preheat oven to 450 degrees. Place pork on a work surface. Hold a sharp knife
parallel to work surface and cut the pork almost in half, stopping 1 inch short
of cutting through; open like a book.

2. On work surface, arrange six 14-inch lengths of kitchen twine, 1 inch apart.
Place pork, opened up, across twine. Sprinkle with chestnuts and dried fruit,
leaving a 1-inch border all around; season stuffing with salt.

3. Fold one long side over the other, overlapping slightly to form a cylinder;
tie with twine. Rub with oil; sprinkle with cracked pepper and coriander,
pressing to adhere. Season with salt. (To store, refrigerate for up to 1 day.)

4. Place pork in a roasting pan; roast until an instant-read thermometer
inserted in meat (not stuffing) registers 145 degrees, about 35 minutes to 40
minutes. Transfer to a cutting board (reserve pan); cover loosely with aluminum
foil and let rest (temperature will continue to rise).

5. Place pan across two burners. Add wine; simmer, stirring constantly, until
syrupy, about 4 minutes to 5 minutes. Add Dijon and broth; cook, stirring
occasionally, until reduced by half, about 6 minutes to 8 minutes. Remove from
heat; whisk in butter. Slice pork and serve with wine sauce.

Nutritional analysis per serving: 519 calories, 29 grams fat (12 grams saturated
fat), 46 grams protein, 11 grams carbohydrates, 2 grams fiber


Herbed mushroom custards
Serves 8

4 tablespoons butter

2 1/2 pounds mixed mushrooms (such as button, crimini and shiitake), trimmed and
thinly sliced

3 garlic cloves, minced

1 cup heavy cream

1 large egg

1/2 cup fresh parsley, chopped

coarse salt and ground pepper

1. Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high
heat. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms
begin to brown, about 18 minutes to 20 minutes. Let cool slightly.

2. In a large bowl, whisk together cream, egg, parsley, 1 teaspoon salt and 1/4
teaspoon pepper. Stir in mushrooms and divide among eight 6-ounce ramekins.

3. Line a roasting pan (just large enough to hold ramekins) with a dish towel;
place ramekins on towel. Transfer to oven and pour enough boiling water in pan
to come halfway up sides of ramekins. Bake until custards are just set, about 30
minutes. Carefully remove ramekins from water.

Nutritional analysis per serving: 198 calories, 18 grams fat (11 grams saturated
fat), 5 grams protein, 7 grams carbohydrates, 1 gram fiber


Celery-root and potato puree
Serves 8

4 pounds celery root (about 2 large stalks), peeled and cut into 1-inch pieces

1/2 pound new potatoes, peeled and cut into 1-inch pieces

1 cup half-and-half

4 tablespoons butter

coarse salt

1. Set a steamer basket in a large pot. Fill with enough water to come just
below the basket; bring to a boil. Add celery root and potatoes; reduce to a
simmer, cover and cook until tender, about 15 minutes to 20 minutes.

2. Working in batches, transfer celery root, potatoes, half-and-half and butter
to a food processor; puree until smooth. Season with salt. (To store,
refrigerate for up to 1 day. Reheat in a heatproof bowl set over, not in, a pan
of simmering water.)

Nutritional analysis per serving: 189 calories, 10 grams fat (6 grams saturated
fat), 5 grams protein, 23 grams carbohydrates, 4 grams fiber


Lemony shredded brussels sprouts
Serves 8

2 tablespoons olive oil

2 pounds brussels sprouts, trimmed and shredded with a knife or food processor

coarse salt and ground pepper

2 tablespoons fresh lemon juice

1. In a large nonstick skillet, heat oil over medium-high heat. Add brussels
sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring
occasionally, until crisp-tender, about 8 minutes to 10 minutes. Remove from
heat and stir in lemon juice.

Nutritional analysis per serving: 75 calories, 4 grams fat (0.5 gram saturated
fat), 4 grams protein, 10 grams carbohydrates, 4 grams fiber



------------------------------

Message: 8
Date: Wed, 9 Dec 2009 01:26:49 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Food-on-TV@...,
	 Meat-Lovers@...
Subject: [Meat-Lovers] Emeril credits his success to 'great people'
Message-ID: <p06240832c74519478f05@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Deseret News

Emeril credits his success to 'great people'

By Valerie Phillips

Deseret News
Published: Tuesday, Nov. 10, 2009 5:45 p.m. MST

Those of you who read my blog (you know, all 10 of you) are aware
that I met Emeril Lagasse last month at the Southern Food and
Beverage Museum in New Orleans.

We had a few minutes to talk about his new cookbook, "Emeril 20-40-60
Fresh Food Fast."

He said he splits a lot of his time between New York and New Orleans,
where his corporate office and three of his restaurants are located.
And, he'll soon be visiting his restaurants in Florida and Las Vegas,
too.

"So I'm still doing my thing 30 years later," he said. Indeed, the
"Emeril Empire" has grown substantially since he graduated from
Johnson & Wales University's culinary arts college in 1978. In 1982,
he replaced Paul Prudhomme as chef of the well-respected Commander's
Palace in New Orleans.

That led to his "Essence of Emeril" and "Emeril Live!" TV shows. At
one point, he was the fledgling Food Network's biggest star. But in
2008, he became part of Martha Stewart Living Omnimedia.

How does he manage it all?

"It's called having great people," he said. "I'm very fortunate to
have people who have been with me for 20 or 25 years."

His first cookbook, "Emeril's New New Orleans Cooking," came out in
1993, before the airwaves and cyberspace became deluged with TV
cooking shows, food blogs and Web sites.

"It's not the same as it was; there's a lot out there that people are
trying to reinvent, between blogging and all the online stuff and
everything," he said. "But I think people still like to read and use
good cookbooks. I hope they haven't given up on reading them because
I enjoy writing them."

His new cookbook is divided into three sections: recipes that take 20
minutes or less; 40 minutes or less; and 60 minutes or less, so you
can make a meal in whatever time you have available.

It's encouraging to realize how quickly some of the dishes can be made.

How many times do you end up ordering pizza or nuking a frozen entree
because you don't think you've got time to put together something
like Fish Tacos With Black Beans or Boneless Pork Chops Parmigiana?

Each of these dishes is clocked at 20 minutes, provided you already
have the ingredients on hand.

One curious recipe was Potato and Turkey Hot Dog Soup With Herbs.
It's something his mom, Hilda, used to make when he was growing up.

"We ate it up like no one's business," he wrote in the book. "Your
kids are gonna love this one!"

Here's one of the recipes from his book:


FISH TACOS WITH BLACK BEAN SALSA

1 15-ounce can black beans, rinsed and drained

3/4 cup olive oil, divided

1 jalapeno, minced and seeded

1 tablespoon freshly squeezed lime juice

1 teaspoon minced garlic

1 1/2 teaspoons salt, divided

2 pounds skinless firm white fish fillets such as snapper, trimmed
and cut into 3-inch pieces

1/2 teaspoon freshly ground black pepper

1/2 cup cornmeal

8 6-inch flour tortillas

3 cups thinly sliced or shredded romaine lettuce

4 lime wedges

1/2 cup sour cream

In a medium bowl, combine black beans, 1/4 cup of the olive oil, the
jalapeno, lime juice, garlic and 1/2 teaspoon of the salt. Set aside.

Season the fish fillets evenly with the remaining 1 teaspoon salt and
the black pepper. Dredge quickly in the cornmeal, shaking to remove
any excess, and set aside.

Heat a 12-inch saute pan over high heat. Toast each of the tortillas
for 30 seconds on one side in the hot saute pan. Transfer to a plate
and cover loosely with a clean kitchen towel to keep warm.

In the same saute pan, heat the remaining 1/2 cup olive oil over
medium-high heat. Add half of the fish fillets, and saute until just
cooked through, about 2 minutes per side. Transfer them to paper
towels to drain. Repeat with the remaining fillets.

To assemble the tacos, place 2 tortillas on each plate, and divide
the shredded lettuce among them. Spoon the black bean mixture onto
the lettuce, and divide the fish fillets among the tortillas. Squeeze
the lime wedges over the fish, dollop with the sour cream, and fold
the tortillas to close. Serve immediately. Serves 4-6.



------------------------------

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Today's Topics:

    1. Making your holiday buffet indulgent and healthy (Jamie R)
    2. Healing soups for cold and flu season (Jamie R)
    3. The heart of football season is tailgating time (Jamie R)
    4. FoodSmart: Cranberries (Jamie R)
    5. Locally Grown: Holiday recipes could pay off (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 8 Dec 2009 14:17:11 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Making your holiday buffet indulgent and
	 healthy
Message-ID: <p0624081ac7447bc1a3ef@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Munster (IN) Times

Making your holiday buffet indulgent and healthy

By JIM ROMANOFF - For The Associated Press | Posted: Wednesday,
November 11, 2009

Keeping your holiday buffet healthy doesn't doom you to celery stalks
and carrot sticks. There are plenty of options that are indulgent
without leaving your guests feeling buffet-grazing remorse.

Shrimp are always popular and a healthy choice (unless you wrap them
in bacon, of course). They are inexpensive, come ready to serve, and
are low in both fat and calories.

Healthy dips such as hummus are great, but even sinful choices like a
creamy blue cheese dip can be made better by avoiding the chips and
serving them with veggie sticks.

Fresh fruit is also filling and appealing, especially when you pair
it with a little bit of something that's rich or salty (or both). The
classics are generous wedges of melon wrapped in prosciutto and
slices of fresh pear topped with a sliver of stilton cheese.

If you're looking for something sweet you can offer dark chocolate
strawberries or dried fruits dipped in dark chocolate.

Another option is to consider small portions of a favorite entree.
For instance, a slice of lean, pepper-crusted beef tenderloin served
with a dab of horseradish sauce or a drizzle of au jus is both
tasteful and satisfying.

If you don't have a lot of seating and want to spare your guests from
needing a knife, cut the meat into bite-sized pieces ahead of time.

This pork tenderloin with roasted red grapes and thyme will add an
elegant touch to your buffet. Slices of pork tenderloin are small and
usually tender enough to cut with the side of a fork.

The dish can be served hot or warm from a chaffing dish. If you
prepare it ahead of time be sure not to overcook the pork or it will
dry out when reheated.


Pork Tenderloin with Roasted Red Grapes and Thyme

4 cups red seedless grapes

3 tablespoons chopped fresh thyme or 1 tablespoon dried

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pork tenderloins, about 1 pound each, trimmed of fat

1 tablespoon extra-virgin olive oil

2 tablespoons chopped shallots

1/2 cup dry white wine

1 cup chicken broth

1 1/2 teaspoons cornstarch

2 teaspoons cool water

DIRECTIONS: Place racks in middle and lower third of oven. Heat the
oven to 400 degrees. On a rimmed baking sheet, spread out the grapes.
Roast on the lower shelf, stirring occasionally, until the grapes
start to shrivel, about 25 minutes. Meanwhile, in a small bowl,
combine the thyme, mustard, salt and pepper. Fold under the narrow
ends of both tenderloins and secure with a toothpick. Rub the spice
and mustard paste over the outside of both tenderloins. In a large
ovenproof skillet, heat the oil over medium-high. Add the tenderloins
and cook, turning occasionally, until well browned on all sides,
about 15 to 20 minutes. Reduce the oven to 325 degrees and transfer
the skillet with the tenderloins to the middle shelf of the oven.
Roast the tenderloins and grapes until a meat thermometer inserted at
the thickest part of the tenderloins registers 155 degrees and the
grapes are very soft, 35 to 45 minutes. Transfer the tenderloins to a
serving platter, cover loosely with foil and set aside. Return the
skillet to the stovetop over medium (be careful of the hot handle).
Add the shallots and saute until lightly browned, about 3 minutes.
Add wine and simmer, scraping up the browned bits from the bottom of
the pan, until reduced by half, about 3 minutes. Add the chicken
broth, return the sauce to a simmer and cook for 4 minutes longer. In
a small bowl, combine cornstarch with the water, whisk into the sauce
and cook until thickened. Stir in the roasted grapes and season the
sauce with salt and pepper. Serve the tenderloins sliced crosswise
and topped with the roasted grape sauce.

Makes 16 servings.

Nutrition information per serving (values are rounded to the nearest
whole number): 115 calories; 26 calories from fat; 3 g fat (1 g
saturated; 0 g trans fats); 37 mg cholesterol; 8 g carbohydrate; 12 g
protein; 1 g fiber; 170 mg sodium.



------------------------------

Message: 2
Date: Tue, 8 Dec 2009 14:18:32 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Healing soups for cold and flu season
Message-ID: <p0624081ec7447bd6a8c4@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Salt Lake Tribune

Healing soups for cold and flu season
Keep your immunity system revved up with a hearty bowl of comforting
nourishment.

By Kathy Stephenson

The Salt Lake Tribune
Updated: 11/1 1/2009 11:47:56 AM MST


We wash our hands more carefully. We place bottles of sanitizer on
our desk. And we greet people with a fist bump instead of a hand
shake. These precautions, we hope, will keep nasty viruses like H1N1
at bay.

At 350 Main Brasserie in Park City, Chef Michael LeClerc is offering
another age-old flu fighter: a steaming bowl of soup.

Specifically, he's serving his homemade Immunity Surge Soup, which is
loaded with kale, broccoli, beans, tomatoes and other ingredients
that offer health-boosting vitamins and minerals.

"I look at it as more of a prevention than a cure," LeClerc said of
the soup that he has made at home for several years. He added it to
the restaurant's "Menu de sante" this fall, which includes foods
Chef Michael LeClerc dishes up his "immunity surge" soup in the
kitchen at 350 Main in Park City. LeClerc makes this hearty soup
filled with lots of vegetables for his family every winter to ward
off the flu and colds. Now he has put it on the menu to help his
guests stay healthy. (Scott Sommerdorf / Salt Lake Tribune)
that are high in anti-oxidants but low in salt, fat and calories. Two
years ago, LeClerc was honored by The Aspen Center for Integral
Health for providing the healthy, but flavorful menu options.

"My wife and I both have so much contact with people from all around
the world, its easy to get a flu bug," he said. "But eating this soup
often keeps our immune systems revved up and ready to fend off any
invaders."

For those who do get sick, a bowl of soup won't cure the cold but it
can make you feel better. Steam from a cup of hot soup will help open
sinus passages. Onion and garlic are known to break up congestion.
And colorful vegetables will help give you the nutrition your body
needs to recover.

That's why Chef Scott Monell has implemented his Chicken Soup Program
at the Hilton Salt Lake City Center. Monell promises to have a pot of
his grandmother's chicken noodle soup simmering on the stove everyday
throughout the winter

Whenever guests are under the weather, they can call room service and
the kitchen will send up a bowl along with wishes for a speedy
recovery. "In no way is it a cure for the common cold," he said. "We
are merely trying to make them feel more comfortable."

Sick or not,
Roasted red pepper porcini with taleggio soup from Martine Cafe in
downtown Salt Lake City. (Francisco Kjolseth / The Salt Lake Tribune )
people just gravitate toward the soup choices when the weather turns
cold. It's comfort food for the soul and the belly. "We served
chilled soups in the summer, but they aren't as popular as the hearty
winter soups," said Tom Grant, chef at Martine, Salt Lake City.

Grant, like many chefs and restaurant owners, offers a rotating menu
of soups each day. One of the chef's favorite winter offerings
incorporates flavors from the Piedmonte region of Italy. Roasted red
peppers, porcini mushrooms and soft Taleggio cheese are pur?ed with
cayenne pepper and other spices, creating a mixture that resembles
creamy tomato soup. That is, until you taste it.

"It's definitely better than regular tomato soup," Grant said. "But
it's just as good with a grilled cheese sandwich."

Soup in the winter is a phenomenon that spans the globe. Kevin and
Elisa Kim, owners of It's Tofu, sent us a version of a spicy tofu
stew that's popular in their native Korea. They serve a version at
their new restaurant at 6949 S. 1300 East, in Cottonwood Heights.

Chef and cookbook author Tom Valenti, who was in Utah recently,
pointed us to his Italian recipe for veal meatballs en brodo (in
broth) printed in his new cookbook You Don't have to Be Diabetic to
Love This Cookbook (Workman Publishing, $19.95).

"The seasoned meatballs in broth don't sound like much, but its the
kind of dish my grandmother used to make,' he said. "To me, this is
what home tastes like."


Roasted red pepper and porcini soup with Taleggio cheese

1 large sweet onion, diced

6 garlic cloves, diced

1/4 cup olive oil

1 1/2 cups dry sherry wine

5 roasted red bell peppers, peeled and seeded

1 tablespoon marjoram leaves

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon smoked paprika ( La Tienda brand suggested)*

1/8 teaspoon cayenne pepper

1 tablespoon Spanish paprika

1/2 teaspoon white pepper

5 cups vegetable or chicken stock

1 cup half and half

1/2 pound Taleggio cheese, cut into small chunks

1/4 cup dried porcini mushrooms or mushroom of choice

1 tablespoon lemon juice

Salt to taste

Garnishes:

Sour cream

Chopped mushrooms

In a large soup pan, heat 1/4 cup olive oil over medium heat. Add
onions and garlic. Reduce heat and saut?, stirring occasionally,
until caramelized, about 45 minutes. (If you're in a hurry, you can
cut the cooking time in half. But you'll sacrifice some of the
flavor) Add sherry wine. Stir with a wooden spoon to deglaze the pan,
scraping up any browned bits that have stuck to the bottom of the
pan. Add peppers, marjoram, cumin, coriander, smoked paprika, cayenne
pepper, Spanish paprika, white pepper and stock. Simmer for 45
minutes.

While soup is cooking place porcinis in water to rehydrate. When
soft, remove mushrooms from water, but save the soaking liquid. Dice
mushrooms. Pour any juices that accumulated during chopping back into
the soaking liquid. (Watch for grit).

For the soup, strain cooked vegetables from liquid. Return liquid to
the soup pot. Place strained vegetables in a food processor or
blender. While blending, slowly drizzle in the half and half. Then
add Taleggio one tablespoon at a time until mixture is smooth. Pour
the pureed vegetables and cheese back into the liquid in the soup
pot. Stir in lemon juice, diced porcini mushrooms and porcini liquid.
Taste and season with salt. If soup is too thick, add a little
chicken broth or water to create desired consistency. Garnish with
sour cream and additional mushrooms if desired.

*La Tienda can be purchased online at www.tienda.com

Servings ? 8

Source ? Tom Grant, executive chef, Martine restaurant


Veal meatballs en brodo

6 tablespoons olive oil, divided use

2 cloves garlic, minced plus 2 cloves crushed and peeled

1/4 cup diced Spanish onion

10 ounces ground veal

2 tablespoons dried bread crumbs

2 tablespoons grated Parmesan cheese, plus more for garnish if desired

1 1/2 tablespoons chopped fresh flat-leaf parsley leaves

1 large egg white

1 teaspoon Dijon mustard

1/4 teaspoon chopped fresh oregano

Pinch of coarse salt

Pinch of freshly ground black pepper

2 1/2 cups store-bought, low sodium chicken broth

1/4 teaspoon crushed red pepper flakes

2 cups loosely packed escarole

Heat 1 tablespoon olive oil in a wide, deep, heavy-bottomed pan over
medium-high heat. Add the 2 cloves minced garlic and onion. Cook
until softened but not browned, about 4 minutes. Remove the pan from
heat and transfer onion mixture to a large bowl. Cool. Add veal,
bread crumbs, Parmesan cheese, parsley, egg white, mustard, oregano,
salt and pepper to the bowl with the cooled onion mixture. Using
clean hands, knead everything together. Chill meat in refrigerator 20
to 30 minutes.

Put chicken broth, two tablespoons olive oil, crushed garlic and red
pepper flakes in a large pot. Bring to a boil over high heat. Lower
heat until the liquid is simmering. Add escarole and simmer until
wilted about 1 minute. Remove from heat.

Shape the meat into 16 small meatballs, about 1 inch in diameter.

In a large pan over medium high temperature heat remaining 3
tablespoons oil is hot and shimmering. The pan should be large enough
to hold all the meatballs in a single layer. Add the meatballs and
cook until browned all over, 1 1/2 to 2 minutes total. (The meatballs
will finish cooking in the hot broth.)

Place 4 meatballs at the bottom of each soup bowl. Ladle the escarole
soup over the top. Sprinkle with additional Parmesan, if desired.
Serve immediately.

Servings ? 4

Source ? You Don't have to Be Diabetic to Love This Cookbook, by Tom Valenti


Roasted butternut squash soup en cro?te

1 large or 2 medium butternut squash
3 tablespoon olive oil, divided
Ground cinnamon
Pinch of Sugar
2 large onions, peeled and diced
1 leek, white part only, diced
1 celery, diced
2 cloves garlic, chopped
2 quarts vegetable stock
Pinch of nutmeg
Pinch of thyme
1 cup heavy whipping cream
Salt and pepper to taste

Topping:
1 box puff pastry
1 egg, beaten with a few drop water

Heat oven to 350 degrees. Cut squash in half lengthwise. Brush 1
teaspoon olive oil. Sprinkle with ground cinnamon and sugar. Place
cut side down on a baking sheet. Place in the oven and bake for 40
minutes. Remove from oven and allow to cool.

In a large pot, heat remaining 2 teaspoons olive oil. Add onions,
leek, celery and garlic. Saut? vegetables until transparent.

Meanwhile, scoop squash from shells and discard skins. Add squash to
saut?ed vegetables along with stock. Increase heat and simmer for 5
minutes. Season with nutmeg and thyme. Remove from heat. When cooled
a bit, pur?e in blender, food processor or immersion blender. Return
to pot. Stir in cream and heat to almost boiling. Remove from heat
and cool overnight.

Cut puff pastry sheets so they are about 1 inch bigger than the
oven-proof soup bowl or cup you will be using. Add COLD soup to cup,
top with puff pastry circle. Wrap puff pastry all around the sides,
and brush with one egg mixture.

Heat oven to 350 degrees. Bake soup cups until puff pastry is golden
brown and soup is warm.

Serving ? 8

Source ? Scott Monell, executive chef Hilton Salt Lake City Center


Grandma Monell's chicken noodle soup

Broth:

1 whole chicken (about 4 pounds)

3 quarts water

2 medium onions, rough cut

2 carrots, rough cut

2 celery stalks, rough cut

2 sprigs fresh thyme

1 bay leaf

Soup:

2 tablespoons unsalted butter

1/2 cup diced onions

1/2 cup sliced carrots

1/2 cup small-diced celery

2 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 pound dried noodles

2 tablespoons chopped fresh parsley leaves

Place the chicken in a large stockpot and cover with 3 quarts water.
Add the onion, carrots and celery that have been rough cut. Then add
thyme and the bay leaf. Bring mixture to a boil, then reduce heat to
a simmer. Simmer for 1 hour. The chicken should easily pull away from
the bones.

Remove the chicken from the broth and set aside until cool enough to
handle. Strain the cooking liquid through a fine-meshed sieve,
discarding the vegetables and reserving the stock. Pull the chicken
meat off the bones, discarding the bones, skin, and any fat. Reserve
meat.

Melt the butter in a large stockpot over medium-high heat. Add the
diced onions, carrots, and celery and cook until the vegetables are
softened and translucent, about 2 minutes. Stir in reserved cooked
chicken. Add reserved chicken stock and bring to a boil over high
heat.

Season the soup with salt and pepper. Add noodles and simmer until
noodles are cooked through, 10 to 12 minutes. Serve hot.

Servings ? 8

Source ? Scott Monell, executive chef, Hilton Salt Lake City Center


Immunity surge soup

1 tablespoon olive oil
2 cups carrots, sliced
1 cup celery, chopped
1 cup leeks, chopped
1 cup onion, diced
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
1 cup shiitake mushrooms, finely sliced
1 cup parsley, chopped
1/4 cup fresh basil, chopped
2 cups red wine
1 cup cooked pinto beans
1 cup cooked broccoli tops
2 cups cooked kale
2 Anaheim peppers, diced
2 cups diced tomatoes
1 pound cooked chicken cut into strips
8 cups chicken stock
2 tablespoons lemon juice
1 teaspoon salt
Freshly ground black pepper, to taste

Garnish:
1 cup plain full fat yogurt
1/4 cup fresh chives
1/4 cup green tea extract
1/4 cup toasted sliced almonds
1 tablespoon hot sauce (Tapitio, or Cholula)

Coat a large pot with olive oil. Add carrots, celery, leeks, onions,
ginger, shiitake and garlic. Saut? for 10 minutes on medium heat,
stirring frequently.

Add, parsley, basil and red wine. Reduce for 10 minutes. Add pinto
beans, broccoli, kale, peppers, tomatoes, chicken strips, chicken
stock and lemon juice. Season with salt and black pepper. Turn heat
to high and bring to a boil, then reduce heat to medium low and
simmer 20 minutes.

In a bowl, combine yogurt, chives, tea extract, almonds and hot sauce.

Ladle soup into a bowl or mug. Drizzle with a tablespoon of garnish.

Servings ? 8

Source ? Michael LeClerc, Executive Chef 350 Main Brasserie


Spicy Korean soft tofu stew

Paste:

6 tablespoons Korean chili powder*

6 teaspoon minced garlic

6 teaspoon salt

6 tablespoon canola oil

Stew:

6 (10 ounce) packs extra soft tofu or soon tofu

8 cups (30 ounces) water

1 pound well marbled pork or beef, sliced

1 1/2 cups kimchi, roughly chopped**

1 egg, optional

3 green onions, chopped

3 jalapeno peppers, sliced or chopped, optional garnish

In a pan stir-fry Korean chili powder, garlic, salt and oil for about
5 minutes to make a paste.

Combine paste and water in a soup pot. Add kimchi, pork or beef.
Bring to a boil. Reduce heat and simmer until beef is cooked, about
15 minutes. Add soft tofu and return to a simmer. Cook about 3
minutes. Add raw egg and chopped green onions. Remove from heat. (The
boiling water will cook the egg.)

Ladle stew into bowls and garnish with a jalapeno slices, if desired.

*Available in an Asian specialty market.

**Kimchi is a hot, spicy condiment made with pickled cabbage. Look
for it in Asian specialty markets.

Servings ? 6

Source ? Kevin and Elisa Kim, owners It's Tofu



------------------------------

Message: 3
Date: Tue, 8 Dec 2009 14:28:53 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] The heart of football season is tailgating time
Message-ID: <p06240813c7447b9b9afe@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

St. Louis Post-Dispatch

The heart of football season is tailgating time

By Debbie Moose
SPECIAL TO THE POST-DISPATCH
11/1 1/2009

The nip in the air, the sound of foot hitting pigskin, the perfume of
pregame burgers; these are signs of football season.

But of these, the surest sign is the tailgate, where fans gather in
the name of good sports and good food.

The pregame tailgate is an optimistic place. Everyone's a winner
there. It's a site of anticipated victory and of food to fuel the
demands of supporting your team. The tailgate is the 21st-century
version of picnicking, where America's obsession with sports and love
of good food meet.

Tailgate customs vary around the country. In Hawaii, fans use
hibachis to grill fish they caught themselves. The South features
crispy fried chicken and elegant accoutrements. At the University of
Mississippi in Oxford, fans enjoy the tailgate scene so much that
some don't go to the stadium, staying close to the food and watching
on big-screen TVs via portable satellite dishes.

Sure, you could hit the nearest drive-through on the way to the
stadium. But don't your friends - and your team - deserve better? We
all know that the quality of the food at the tailgate affects the
outcome of the game, right?

With a little planning, you can put together an easy tailgate feast
of do-ahead dishes, or have food prepped and ready to fling on your
football-shaped portable grill. You may even save a little money.

Armed with a great game plan, you'll earn the title of tailgate season champ.


Tangy Thai Wings
Yield: 24 pieces

1/4 cup vegetable oil

1/4 cup lime juice

3 tablespoons Thai chile-garlic sauce

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

1 tablespoon chopped garlic

2 teaspoons honey

12 wings, cut in half at joints, wing tips removed and discarded

1. Combine oil, lime juice, chile-garlic sauce, soy sauce, ginger,
garlic and honey in a bowl. Stir until the honey is dissolved.

2. Place the wings in a resealable plastic bag. Pour the ginger
mixture over the wings and shake to coat them. Refrigerate for at
least 2 hours or up to overnight.

3. Preheat the oven to 400 degrees. (If using a grill, see the note.)
Cover a rimmed baking sheet with foil; coat the foil with nonstick
cooking spray.

4. Remove the wings from the marinade and discard the marinade. Place
the wings on the baking sheet. Bake for 25 to 30 minutes or until
done.

Note: The heat builds as you eat these, so watch out. You can roast
them the night before and reheat, or prepare these on the grill at
the tailgate. If grilling, turn the wings frequently to prevent
burning; they will cook in less time than in the oven.

Per piece: 61 calories; 4.5g fat (66 percent calories from fat); 1g
saturated fat; 14mg cholesterol; 4.5g protein; 0.5g carbohydrate;
0.5g sugar; no fiber; 50mg sodium; 3mg calcium; 35mg potassium.

Adapted from "Wings: More Than 50 High-Flying Recipes for America's
Favorite Snack," by Debbie Moose (John Wiley & Sons, $16.95)


Greek Potato Salad
Yield: 6 servings

2 pounds Yukon Gold potatoes
1/3 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon dried oregano or 1 1/2 teaspoons chopped fresh oregano
1/2 cup chopped fresh Italian parsley
1/3 cup pitted, chopped pitted Kalamata olives
1/4 cup chopped celery
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup crumbled feta cheese

1. Place potatoes in a large pot, add enough water to cover them,
cover the pot with a lid and bring to a boil. Cook for 15 to 20
minutes or until the potatoes can be pierced easily with the tip of a
sharp knife. Drain and let cool until you can handle them but they
are still warm. Peel and cut into 1- to 1 1/2-inch chunks.

2. In a large bowl, stir together olive oil, vinegar, oregano,
parsley, olives, celery, onion, salt and pepper. Whisk until well
combined. Add potatoes and feta cheese and toss to combine.

3. Cover and let sit at room temperature 2 or 3 hours, or refrigerate
several hours or as long as overnight. Serve at room temperature.

Per serving: 295 calories; 19g fat (58 percent calories from fat); 5g
saturated fat; 17mg cholesterol; 6g protein; 25g carbohydrate; 1g
sugar; 2g fiber; 550mg sodium; 108mg calcium; 60mg potassium.

Adapted from "Potato Salad: 65 Recipes from Classic to Cool," by
Debbie Moose (John Wiley & Sons, $16.95)


Crowd-Pleasing Marinated Green Beans
Yield: 8 servings

2 pounds fresh green beans
1/2 large red onion
1/3 cup good quality extra-virgin olive oil
1/4 cup Italian herb-flavored wine vinegar (see note)
Salt
Freshly ground pepper
2 cloves garlic, crushed

1. Bring a large pot of water to a boil. Meanwhile, remove strings
and ends of green beans; keep beans whole. Thinly slice onion and
place in a colander over the sink.

2. In a small bowl, stir together oil, vinegar, and salt and pepper
to taste. Stir in garlic.

3. When water comes to a boil, put in green beans. Cover and cook 5
to 10 minutes, just until beans are bright green; do not overcook.
Pour beans and hot water over onions in colander. Rinse under cold
running water to cool down. Let drain well for a few minutes.

4. Place beans and onions into a large bowl or large resealable
plastic bag. Pour dressing in and distribute among the vegetables.
Refrigerate at least 4 hours or overnight, stirring or shaking
occasionally.

Note: You can use regular wine vinegar, but herb-flavored vinegar
really makes this salad. It's easy to make your own: Combine 2 cups
white wine vinegar with 1 cup fresh herbs (I use a combination of
oregano and thyme, with a couple cloves of garlic and a bay leaf
thrown in). Pour in a clean glass jar and let sit away from direct
light for about two weeks. Taste it, and if it's not strong enough,
let it sit for a few more days. Strain into another clean glass jar.

This salad travels well, and fills the void for those who believe
that you should serve something resembling healthy food while
watching a sporting event. Multiply the proportions to feed any size
crowd of famished fans.

Per serving: 121 calories; 9g fat (67 percent calories from fat);
1.5g saturated fat; no cholesterol; 2g protein; 8g carbohydrate; 2g
sugar; 3.5g fiber; 5mg sodium; 40mg calcium; 230mg potassium.

Adapted from "Fan Fare: A Playbook of Great Recipes for Tailgating or
Watching the Game at Home," by Debbie Moose (Harvard Common Press,
2007)



------------------------------

Message: 4
Date: Tue, 8 Dec 2009 14:30:43 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., Home-Bakery@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] FoodSmart: Cranberries
Message-ID: <p0624080fc7447b869602@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

North Jersey Newspapers

FoodSmart: Cranberries
Saturday, November 14, 2009

Last updated: Saturday November 14, 2009, 3:10 PM
The Record

Since most cranberries are sold in half- or 1-pound bags, most of the
selecting has been done for you. Processors like Ocean Spray include
a "bounce test," which ensures that the little air sac inside a
cranberry is still intact (cranberries that don't bounce or float
have had the sac compromised, which could indicate spoilage). Still,
you'll want to sort your berries, as you would sort beans or lentils,
picking out any berries that aren't red. Brown, shriveled berries are
past their prime, and white, barely pink berries aren't going to get
any riper.

Unopened, a bag of cranberries can last a month or more in the
refrigerator, and even open bags of cranberries will last several
more weeks if the berries are stored in zip-top bags. For longer-term
storage, either freeze cranberries in their original packaging or, if
they've already been opened and washed, dry them thoroughly before
freezing in a heavy-duty freezer bag. Cranberries don't need to be
thawed before baking; just give them a rinse under cold water and pat
them dry before proceeding with the recipe.

Cranberries have about 25 calories per half-cup, and like many
fruits, cranberries have almost no fat and zero cholesterol. Studies
have shown that they're helpful in blocking the bacteria that lead to
tooth decay, stomach ulcers and urinary tract infections. While
they're relatively low in carbohydrates, remember that cranberries
are usually paired with sugar, particularly when dried or juiced.


Cranberry chicken stew

This recipe is from Ocean Spray, which processes 95 percent of New
Jersey's cranberry harvest, according to the American Cranberry
Growers Association.

4 chicken leg quarters, thighs attached

Salt and freshly ground black pepper

1 cup flour

1/2 cup canola oil

1/2 cinnamon stick

1/2 cup granulated sugar

1 tablespoon chopped garlic

1 medium onion, cut in half and sliced 1/4-inch thick

2 carrots, peeled and sliced 1/4-inch thick

2 celery stalks, sliced 1/4-inch thick

1 1/2 pounds red bliss potatoes, washed and quartered

1 cup fresh or frozen cranberries

1 1/2 cups cranberry juice

1 1/2 cups dry red wine

Preheat oven to 325 degrees and heat a large, ovenproof skillet over
medium heat.

Season chicken with salt and pepper on both sides, and thoroughly
dredge in flour. Pour the canola oil in the preheated pan and sear
the chicken legs on both sides until golden brown, about 3 minutes
per side.

Set the chicken aside and carefully pour off all but 1 tablespoon of
the remaining oil. Return the skillet to the heat and add the onion,
carrot, celery, potato, garlic and cranberries. Cook for 3 minutes.

Add the cranberry juice, red wine, sugar, cinnamon stick and chicken
legs to the pan and bring to a simmer. Check for seasoning and add
more salt if needed. Remove from the stove and make sure the chicken
legs are submerged in the liquid. Cover tightly with lid or foil and
bake 1 1/2 hours.

Remove from oven and let rest covered for at least 15 minutes. Serve
the chicken legs in bowls with the vegetables and broth.

Servings: 4 to 6.

Per serving: 786 calories, 23 grams fat, 4 grams saturated fat, 139
milligrams cholesterol, 85 grams carbohydrates, 45 grams protein, 370
milligrams sodium, 6 grams fiber.

Adapted from: Ocean Spray.


Cranberry Nut Muffins

Just a little bit of sugar can take the edge off a cranberry's
inherent tartness, as you'll see in these low-fat muffins.

Non-stick cooking spray
1 3/4 cups sifted all-purpose flour
1/4 teaspoon salt
2/3 cup plus 3 tablespoons granulated sugar, divided
2 teaspoons double-acting baking powder
2 eggs
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
1/3 cup skin milk
1 cup finely chopped cranberries
1/4 cup chopped nuts
1 teaspoon finely grated orange zest

Preheat oven to 400 degrees. Spray 12 muffin tins with non-stick spray.

In a bowl, sift together flour, salt, 2/3 cup sugar and baking
powder. In a separate bowl, beat eggs, oil, vanilla extract and milk.
Briefly stir together both mixtures, being careful not to over mix.

Toss cranberries with remaining 3 tablespoons sugar. Gently fold into
batter, along with nuts and orange zest.

Fill muffin tins two-thirds full. Bake about 25 minutes, or until a
toothpick inserted in the center comes out clean.

Yield: 12.

Per muffin: 167 calories, 4 grams fat, 1 gram saturated fat, 35
milligrams cholesterol, 29 grams carbohydrates, 3 grams protein, 130
milligrams sodium, 1 gram fiber.

From: "Coastal New England Spring Cooking" by Sherri Eldridge
(Harvest Hill Press, 1998).


Carrot-cranberry chutney

Marcus Samuelsson, who included this recipe in his "New American
Table" cookbook, says the tartness of cranberries complements wild
game, turkey, lamb and pork - perfect for harvest time. But you may
need to make a visit to an Indian or Middle Eastern market for some
of the ingredients, including the bird's eye chilies and black onion
seeds.

3 tablespoons vegetable oil
1 1/2 cups peeled, quartered, 1/4-inch diced carrots
3 bird's eye chilies, seeds and ribs removed, chopped
1/2 cup packed light brown sugar
8 garlic cloves, chopped
1 2-inch piece ginger, peeled and chopped
1 tablespoon yellow mustard seeds
2 teaspoons ground turmeric
2 teaspoons mild chili powder
2 cups chicken stock
1/2 cup white vinegar
2 mangoes, pitted, cut into 1/2-inch cubes
2 teaspoons black onion (nigella) seeds
Juice of 2 limes
1/2 cup dried pitted prunes
1/2 cup dried sour (unsweetened) cranberries
1 tablespoon honey
2 teaspoons mustard oil
1 1/2 teaspoons salt
2 teaspoons chopped chives
2 teaspoons chopped cilantro

Heat vegetable oil in a large pot over medium head. Add the carrots,
chilies, brown sugar, garlic, ginger, mustard seeds, turmeric and
chili powder, and saut? until the spices are fragrant and the brown
sugar dissolves, about 5 minutes. Add chicken stock and vinegar.
Bring to a simmer and cook 10 minutes.

Add mangoes, onion seeds and 2 cups water and simmer about 20 minutes.

Stir in lime juice, prunes, cranberries, honey and mustard oil, and
simmer 20 minutes more. Season with salt and let cool to room
temperature. Stir in chives and cilantro before serving.

Yield: 6 cups

Per 2 tablespoons: 36 calories, 1 gram fat, 0.1 gram saturated fat,
no cholesterol, 6 grams carbohydrates, 0.3 grams protein, 88
milligrams sodium, 1 gram fiber.

From: "New American Table" by Marcus Samuelsson (Wiley, 2009).




------------------------------

Message: 5
Date: Tue, 8 Dec 2009 14:32:18 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Locally Grown: Holiday recipes could pay off
Message-ID: <p0624080dc7447b7d93ec@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Annapolis Capital

Locally Grown: Holiday recipes could pay off

By LORETTA HARING, Managing Editor
Published 11/04/09

People who are up on food trends these days are striving to be
locavores - to eat foods grown locally. In Anne Arundel County, we
are blessed with an abundance of farmers markets and retail outlets
that offer a large selection of local produce, seafood and other
goodies.

The obvious benefit is the freshness. A more intangible benefit is
support of the local economy.

Now "cooking local" gives you a chance at a cold, hard benefit - gift
cards from local merchants.

As part of the December issue of Chesapeake Bay Flavor magazine,
Capital-Gazette is sponsoring a holiday recipe contest. The recipe
should be something that is (or could be) part of your family's
holiday tradition and must feature at least one ingredient that is
"locally grown, caught or manufactured within a 100-mile radius of
Anne Arundel County."

First prize is a $500 gift card for Shoppers Food; second is a $150
Annapolis Seafood gift card; and third prize is a $100 gift card for
The Butcher's Block.

Recipes must be e-mailed to celebratelocalflavor@capitalgazette. com.
Deadline is 5 p.m. Nov. 9.

Only one entry per contestant. And contestants must be local too;
only those "whose primary residence is within a 60-mile radius of the
affiliate's office" are eligible for prizes.

Winning recipes will be featured in the magazine. For all the details
and rules, visit www.hometownannapolis .com/contest.

For some inspiration on cooking with local ingredients, here are two
winners from the recent 30th annual National Oyster Cook-off held in
Leonardtown. Oyster Taco with Chipotle Cream won the grand prize and
first place in the main dish category, while People's Choice and Best
Presentation went to Oysters Bourguignon in Puff. Oyster Sliders was
a finalist in hors d'oeuvres.

The National Oyster Cook-off is co-sponsored by the Maryland
Department of Agriculture's Seafood and Aquaculture Program. A
cookbook containing all 31 award-winning oyster recipes is available;
send an $8 check to National Oyster Cook-off, P.O.Box 653, D.E.C.D.,
Leonardtown, MD 20650.


OYSTER TACO WITH CHIPOTLE CREAM
Jackie Hardin, Galena MD

1 pint Maryland oysters, select

1/2 cup flour

1/4 cup fine yellow corn meal

Salt and pepper to taste

2 eggs, beaten with 1 tablespoon water

Oil for frying

8 flour tortillas

8-ounce bag cole slaw

1 cup mayonnaise

2-4 minced canned chipotle chilies in adobe sauce

Lime wedges and cilantro

Combine mayonnaise and chipotle peppers; set aside. Wrap tortillas in
foil; place in a warm oven (250 degrees).

Prepare fried oysters; combine flour, corn meal, salt and pepper in
bowl. Drain oysters. Dip each oyster in beaten egg then into flour
mixture. Heat 2-3 inches of oil in frying pan to 375 degrees. Fry
oysters a few at a time until golden brown, 1-2 minutes. Don't
overcook.

When all oysters are done, remove tortillas from oven. On each
tortilla, spoon on chipotle cream, cole slaw, and top with fried
oysters. Garnish with cilantro and lime wedges. Serve 4.


OYSTERS BOURGUIGNON IN PUFF
Loic Jaffres, Leonardtown MD

2 dozen medium fresh Maryland oysters

4 ounces butter

4 ounces pancetta

4 ounces sliced shallots

1 cup white wine

1 teaspoon dry thyme

1 teaspoon crushed garlic

1 cup chicken stock

1 cup water (with dashi)

2 sheets puff pastry

3 ounces roux (1/4 pound melted butter, 6 ounces flour, mixed
together to form paste)

Chopped parsley

In medium skillet, combine butter, shallots and pancetta. Saute until
translucent. Add white wine, thyme and garlic. Cook two minutes.

Add chicken stock and water with dashi (Japanese soup stock). Stir.
Shuck oysters; add oysters to liquid. Cook until oysters curl (about
2 minutes). Strain, return liquid to pot and reduce by half. Add
roux, stirring constantly. When thickened, add oysters and salt and
pepper as needed.

Cut puff pastry into 2-inch squares. Pre-bake dough at 350 degrees
for 7 to 8 minutes. Cut top of each puff, indent a hole with finger;
add one oyster and Bourguignon sauce. Top with chopped parsley and
serve hot.


OYSTER SLIDERS WITH SWEET SAUCE
Mike Strejc, Milwaukie, OR

2 dozen freshly shucked Maryland select oysters, drained

2 tablespoons unsalted butter

3 cloves minced garlic

1 dozen sweet dinner rolls

4 ounces goat cheese

1/2 cup sweet chile sauce

1/2 cup mayonnaise

1/2 cup minced white onion

1/2 cup minced shitake mushrooms

In a large nonstick skillet over medium-high heat, lightly saute
oysters in butter and minced garlic until edges curl slightly,
approximately 1 to 2 minutes. Set aside.

Slice dinner rolls in half and lightly toast on sliced side, using a broiler.

To make sweet sauce, combine sweet chile sauce, mayonnaise, mushrooms
and onions in a bowl. Spread 1 tablespoon of sweet sauce on one side
of a sliced toasted dinner roll. Spread 1/2 tablespoon of chevre goat
cheese on the other half of the roll.

Add 2 sauteed Maryland oysters to one side of toasted dinner roll to
cover with the other side. Serves 4 to 6.




------------------------------

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Today's Topics:

    1. A turkey as big as me? What's at Tiny Tim's table? (Jamie R)
    2. No-fuss lasagna packed full of flavor (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 8 Dec 2009 02:53:41 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 allholidays@YahooGroups.com, Meat-Lovers@...
Subject: [Meat-Lovers] A turkey as big as me? What's at Tiny Tim's
	 table?
Message-ID: <p06110439c743de51eece@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Macon Telegraph

Wednesday, Dec. 24, 2008

A turkey as big as me? What's at Tiny Tim's table?

By Danica Kirka - Associated Press

LONDON - What's on Tiny Tim's table?

Despite the Cratchits' blistering poverty, a feast not dissimilar to those that
will grace many tables this holiday season. A roasted goose stuffed to bursting,
mashed potatoes, gravy, applesauce, and of course plum pudding.
Click here to find out more!

It's a portrait of celebration - first cast by Charles Dickens during the
mid-1800s in his now ubiquitous "A Christmas Carol" - so appealing, and so
lovingly crafted, it's as if Dickens invented the holiday himself.

He didn't, of course. But his words wielded considerable influence over how
people celebrated during his era - and ours.

"That image of everyone sitting around the table with a great big goose - this
is when it comes about, in the 1830s and 1840s," said Alex Werner, a senior
curator of social and working history at the Museum of London.

During the early part of the 19th century, Christmas was a ho-hum holiday. But
Victorian-era conservatives became enamored with a longing for simpler, more
ordered times.

Dickens' tale of Scrooge, the Cratchits and the ghosts of Christmas Past,
Present and Future fueled the phenomenon.

Dickens loved writing about food. He goes on at length about the people and
offerings of Scrooge's world. There are parties and feasts, young boys sent to
fetch monstrous turkeys and loving descriptions of the Cratchits' Christmas
dinner.

Those culinary traditions fascinate contemporary chefs such as Steven Kitchen,
who is eager to preserve the Victorian era's legacies. Kitchen, the executive
chef at the Novelli Academy cookery school, researched pudding - he wanted to
get it right. Traditional offerings were made on "Stir Up Sunday," the Sunday
after Pentecost. That was well in advance of the holiday, allowing the flavors
to meld.

"It needs time," he said.

There also was great ceremony in the making of it: It had to be stirred from
east to west in honor of the Three Kings who visit Jesus after his birth in the
manger. Everyone in the family stirred it once, making a wish.

Dickens might have eaten plum pudding, but it would have been the equivalent of
a comfort food - certainly not something for Christmas.

The last course in Victorian times was often savory - which is to say that
Dickens might have wrapped up his feast with a nice lobster salad or, maybe,
potted anchovies.


PEPPERCORN-AND-THYME-ROASTED GOOSE

3 tablespoons cracked mixed black, white and green peppercorns

3 tablespoons fresh thyme leaves, divided

1/2 cup extra-virgin olive oil

1 tablespoon chopped garlic

Salt

7- to 10-pound goose, cleaned

ground black pepper

1 large yellow onion, quartered

2 large carrots, peeled and chopped

2 stalks celery, chopped

1/4 cup unsalted butter, cut into pieces

Makes 4 to 6 servings.

Heat the oven to 375.

To prepare the glaze, in a small bowl mix together the peppercorns, 2
tablespoons of the thyme leaves, the olive oil and garlic. Season with salt,
then set aside.

Season with outside and cavity of the goose with salt and pepper. Brush the
glaze over the outside of the goose, reserving any extra for basting during
cooking.

Arrange the onion, carrots and celery in a roasting pan. Set the goose on top of
the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with drippings
and any remaining glaze.

The goose is done when it is crispy, the juice from the cavity runs clear, and
an instant read thermometer inserted at the thickest part of the breast and
innermost part of the thigh reads at least 165 degrees.

Cover the goose with foil and let it rest for 15 minutes.

Meanwhile, prepare the sauce. Pour the pan drippings through a mesh strainer and
into a fat separator. Discard the fat, or reserve it for another use.

In a small saucepan over medium heat, whisk together butter and pan juices. Chop
remaining 1 tablespoon of thyme, then add that. Season to taste with salt and
pepper.

Carve goose and serve with the pan sauce.


STEAMED PLUM PUDDING

@MA Box Type: 2 tablespoons granulated sugar

4 slices soft white bread

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/8 teaspoon ground mace

3 eggs

1/2 cup shortening

1/2 cup packed brown sugar

1/2 cup molasses

1/2 cup raisins

1/2 cup currants

1/2 cup prunes

1/4 teaspoon orange extract

Brandy, to serve (optional)

Whipped cream, to serve (optional)

Makes 10 to 12 servings.

In a stockpot, bring 3 to 4 quarts of water to a boil. Coat the inside of a
7-cup steamed pudding mold with cooking spray, then add the granulated sugar and
shake to evenly coat the sides and bottom of the mold.

In a food processor, pulse the bread until reduced to fine, soft crumbs. Add the
flour, salt, baking soda, nutmeg, cinnamon, cloves, allspice and mace, then
pulse several times to mix. Transfer the mixture to a bowl.

In the food processor, combine the eggs, shortening, brown sugar and molasses.
Process until smooth, scraping the sides of the bowl as needed. Add the raisins,
currants, prunes and orange extract. Pulse until the fruit is chopped, but not
pureed.

Return the dry ingredients to the processor and pulse just enough to thoroughly
mix them with the wet ingredients. You likely will need to scrape down the sides
of the bowl once or twice between pulses.

Transfer the mixture to the prepared mold, then tightly seal with the cover (or
with several layers of foil tied tight with twine). Place the mold in the
stockpot; the water should come about halfway up the mold.

Cover the stockpot and lower the heat to maintain an even simmer. Steam the
pudding for 2 hours. Remove the mold from the stockpot, uncover the mold and let
cool for 15 minutes. Unmold the pudding by inverting it onto a plate. If
desired, drizzle the pudding with brandy, then slice and serve topped with
whipped cream.

Steamed pudding molds are widely available online, most selling for about $20.
These resemble small fluted cake pans with tight-fitting covers.

Alternatively, if you don't have a steamed pudding mold, a large metal coffee
can can be used. You will need several layers of foil and kitchen twine to cover
and tightly seal the can during cooking.

It's delicious right from the oven, but if you let it sit overnight it becomes
chewy and richly delicious.



------------------------------

Message: 2
Date: Tue, 8 Dec 2009 02:55:41 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] No-fuss lasagna packed full of flavor
Message-ID: <p06110437c743de50eec1@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Monterey Herald

No-fuss lasagna packed full of flavor

By SUSAN SELASKY
Detroit Free Press
Posted: 12/24/2008 01:49:01 AM PST

Take a deep breath. The biggest food holiday of the year is out of the way, with
Christmas soon to follow.

Now it's back to what's-for-supper mode. These lasagna rolls take about 35
minutes to make and bake and are packed with flavor using minimal ingredients.

It's best to use lasagna noodles with ruffled edges for a nice presentation. You
can saute all the stuffing ingredients and put the rolls together in the morning
and bake them later in the day. Or you can make them the day before.

Once baked, these rolls freeze beautifully. Make a double batch and freeze what
you don't use. When using frozen rolls, pour the sauce on just before baking,
cover the dish with buttered foil so it doesn't stick to the rolls and add about
10 minutes more to the baking time.

You can use any variety of sausage with this recipe. These rolls also get a
spicy kick from crushed red pepper flakes -- though you can tone it down if you
like.

Using spinach, zucchini and red pepper provides a good serving of vegetables.
Sliced and sauteed mushrooms would also make a nice addition.

For the sauce, use your favorite store-bought pasta sauce and freeze any
leftover sauce in a plastic sealable bag.

Or here's a quick way to make your own sauce that costs pennies per serving: In
a large skillet heat 2 T. of olive oil. Saut? 2 minced garlic cloves for 1
minute. Add 1/4 cup chopped onion if you like. Add one can (28 oz.) diced
tomatoes with all their juices. Bring to a boil,
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Click Here!
reduce heat and simmer 20-25 minutes. Taste and season with salt and pepper, 1/2
tsp. sugar, dried basil or Italian seasoning. Pur?e in a blender to desired
consistency. The sauce keeps in the refrigerator for three days or frozen for
about one month.

Menu

* Spinach and sausage lasagna rolls

* Mixed greens salad with cucumber, tomato and olives

* Garlic bread

* Crisp chardonnay


Spinach and sausage lasagna rolls
(Serves 5)

10 lasagna noodles

1/2 lb. mild or spicy Italian sausage

2 cloves garlic, coarsely chopped

1 med. onion, peeled, sliced

1 red bell pepper, diced

1 med. zucchini, washed, diced

10-oz. package frozen chopped spinach, thawed

1/2 cup reduced-fat ricotta cheese

3/4 cup shredded Italian-blend cheese

Salt and black pepper to taste

1 tsp. Italian seasoning

Crushed red pepper flakes to taste

1 1/2 cups favorite pasta sauce

4 T. grated Parmesan cheese, optional

Steps: Preheat the oven to 350 degrees. Cook the lasagna noodles according to
package directions. Drain, rinse and set aside.

Meanwhile, in a large skillet, brown the sausage over medium heat. Add the
garlic and saute until fragrant. Add the onion, red pepper and zucchini.
Continue sauteing until zucchini is just tender and most of the liquid has
evaporated. Stir in the spinach and heat through. Remove from the heat. In a
separate bowl mix the cheeses. Season with salt, pepper, Italian seasoning and
crushed red pepper flakes to taste. Stir the cheese mixture into the sausage
mixture.

Place the cooked lasagna noodles flat on a clean work surface. Evenly divide the
sausage mixture on one end of the noodles. Roll up the noodles. Place the
lasagna rolls in a baking dish and pour the pasta sauce over. Sprinkle with the
Parmesan cheese if using. Bake about 15 minutes to just heat through. Remove
from the oven and place two rolls on each serving plate along with some sauce
and serve.

>From and tested by Susan Selasky for the Free Press Test Kitchen.

Analysis per roll: 237 calories (38 percent from fat ), 10 grams fat (4 grams
sat. fat ), 25 grams carbohydrates, 12 grams protein, 561 mg sodium, 21 mg
cholesterol, 162 mg calcium, 2 grams fiber.



------------------------------

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Please feel free to share list recipes with others, so long as the poster and
the list are included as part of the source.

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End of Meat-Lovers Digest, Vol 8, Issue 538
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Today's Topics:

    1. Succulent succotash soup (Jamie R)
    2. Cozy up to comfort food (Jamie R)
    3. Cabbages and kings (Jamie R)
    4. Versatile Cranberries Continue To Inspire Luscious Culinary
       Creations (Jamie R)
    5. Sweet potatoes have long, storied history in American
       kitchens (Jamie R)
    6. Q&A with Ruth Reichl (Jamie R)
    7. Southwest Meatloaf sure to please the family (Jamie R)


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Message: 1
Date: Mon, 7 Dec 2009 14:18:59 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Succulent succotash soup
Message-ID: <p06240815c7432a5e6adb@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Washington Times

Wednesday, November 11, 2009

Succulent succotash soup

Bev Bennett
TRIBUNE MEDIA SERVICES

Succotash.

The name, from a Narragansett Indian word for boiled corn kernels,
can't begin to explain the dish that tastes better than you'd imagine.

Succotash is a combination of corn and beans and sometimes tomatoes,
depending on regional availability and preferences.

The formula may seem plain, but when you put the basics together, you
get a dish that's comforting and tasty. Think of it as a vegetable
version of mac and cheese.

It's also a recipe that varies according to the affluence of the cook.

For some cooks, succotash is what you make the day before the rent
money is due.

The starchy vegetables are filling and cheap. For others, succotash
is an excuse to simmer vegetables in butter and cream. What's not to
like about that?

Whatever your inclination, rich or lean, succotash is a wonderful dish for two.

Using bags of frozen vegetables, you can measure out what you need
for the recipe and return the excess to the freezer. To turn
succotash into a meal, add a few bits of leftover meat or poultry.
And if you're looking for soup that revives your chilled spirit, add
broth, milk or cream to succotash.

This version of succotash is an entree, soup and creamy splurge (If
you prefer a lower-fat dish, use only milk.)

For the turkey, look for smoked turkey drumsticks or wings in the
meat section of the supermarket. One drumstick or wing will yield
enough meat for this recipe. If you can't find smoked turkey, switch
to diced ham.


Turkey and succotash cream soup

Makes 2 servings.

1 tablespoon butter

1 large shallot, minced

1 tablespoon flour

3/4 cup milk

3/4 cup half-and-half

1 cup frozen lima beans

1 cup frozen corn kernels

1 cup diced smoked turkey meat

1/4 teaspoon pepper

Salt to taste

Melt butter in medium-size pot over medium heat. Add shallot and cook
for 5 minutes or until tender, stirring frequently. Stir in flour
until absorbed. Add milk, a little at a time, stirring constantly.
Add half-and-half. Bring to a simmer; do not boil.

Stir in lima beans, corn, turkey and pepper. Reduce heat to low.
Simmer for 10 minutes or until lima beans are tender, stirring
occasionally. Taste and adjust salt.



------------------------------

Message: 2
Date: Mon, 7 Dec 2009 14:21:25 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Cozy up to comfort food
Message-ID: <p06240811c7432a3861e4@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Louisville Courier-Journal

November 11, 2009

Cozy up to comfort food
Tortellini, white chili dishes take chill off

By Ron Mikulak
The Courier-Journal

Recent requests for previously published recipes sent me to the
archives to reply. Since I had two requests for the white chili from
Timothy's in the last two weeks, and since the tortellini Diablo from
Bistro 301 seemed especially timely (a spicy, hearty dish to warm the
innards on a chilly autumn night), I thought it would be a service to
more than just the requesters to reprint these recipes.

Bill Phelps wrote, "I looked through your recipe blog and didn't see
my favorite dish from Bistro 301." I am happy that he has discovered
the recipe blog, which since January 2008 has been posting all the
recipes that come out of The Courier-Journal test kitchens. We do not
post recipes from wire service stories, including those in the
Thursday Health & Fitness section, but everything we create and test
in the kitchen gets posted on the recipe blog. If the recipe runs on
Wednesday, it goes onto the recipe blog.

As older recipes are brought to my attention by readers, and I find
them in the archives, I will post those too. But this is an ongoing
process with many years to catch up on. So, if the recipe blog (which
is searchable by search engines such as Google) does not turn up what
you are looking for, e-mail or call me, and I can go further back in
the files.


Bistro 301's tortellini Diablo

When I first ran this recipe, Matt Mershon's popular downtown
restaurant at 301 W. Market St. was still called Deke's Marketplace
Grill.

20-ounce package fresh tortellini (see note)

2 tablespoons butter

1 cup sliced mushrooms

1 teaspoon fresh minced garlic

8 ounces grilled chicken breast, cut into 1-inch dice

6 ounces andouille or smoked sausage, sliced

1/4 cup sun-dried tomatoes, julienned (see note)

2 cups heavy whipping cream

1/4 teaspoon crushed red pepper flakes

Salt and black pepper, to taste

Parmesan cheese and fresh parsley, for garnish

Cook the tortellini in salted boiling water for 5-6 minutes. Drain,
and set aside.

In a large skillet, melt butter, and when sizzly, saut? mushrooms
until mushrooms start to brown. Add garlic. Stir. Add chicken,
sausage and sun-dried tomatoes. Heat for approximately 1 minute over
medium heat. Add cream, cooked and drained tortellini, red pepper
flakes, salt and pepper. Heat over medium heat until cream thickens
and coats tortellini.

Serve in a warmed bowl. Garnish with Parmesan cheese and chopped fresh parsley.

Makes 1 to 2 servings.

Note: To rehydrate sun-dried tomatoes, place in boiling water for 2
minutes, drain and use. Fresh tortellini are available in the dairy
section of most supermarkets, and at Lotsa Pasta, 3717 Lexington Road.


Timothy's white chili

Timothy's is long gone now, even the building it occupied demolished,
but in its day, the East Broadway restaurant had panache and a loyal
following for its back room upscale menu as well as its bar menu. The
latter featured meatloaf sandwiches and what became the restaurant's
signature dish, white chili. We have many variations from other
restaurants in the archives, but this is the one people most often
request.

1 pound large white beans

6 cups chicken broth

2 cloves garlic, minced

2 medium onions, chopped

1 tablespoon oil

2 4-ounce cans mild green chilies, chopped

2 teaspoons ground cumin

1 1/2 teaspoons oregano

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

4 cups diced cooked chicken breast

3 cups grated Monterey Jack cheese

Salsa (see note)

Sour cream

Combine beans, broth, garlic and half the onions in a large soup pot.

Bring to a boil. Reduce heat, simmer until beans are soft (2 hours or
more), adding more broth if necessary.

In a skillet, saut? remaining onions in oil until tender. Add chilies
and seasonings, and mix thoroughly. Add to bean mixture. Add chicken,
and simmer 1 hour.

Serve topped with grated cheese, salsa and sour cream.

Makes 8 to 10 servings.

Salsa: You can use store-bought chunky Mexican tomato or make your
own with peeled tomatoes, green chilies, onion, garlic and fresh
cilantro.



------------------------------

Message: 3
Date: Mon, 7 Dec 2009 14:29:32 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Cabbages and kings
Message-ID: <p06240805c74329da4be7@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Washington Post

Groundwork: Cabbages and kings

When the great garden maker Andre Le Notre was knighted by the Sun
King, he was asked what he wanted on his coat of arms. "A large
headed cabbage," came the reply. This endears the fellow to gardeners
everywhere. If the creator of the formal landscape garden at
Versailles can see majesty in the humble cabbage, who are we to
deride this oft-maligned veggie? In Washington, cabbages are grown as
a spring crop and in the fall. Like most other brassicas, such as
cauliflower and Brussels, it is stressed by our hot, humid summers.
Recipe Included

At Green Spring Gardens, the cabbages are started from seed in the
greenhouse about six weeks before they are planted out. This is
especially necessary for spring-grown cabbages, because you want them
to have matured before the heat of June arrives. For spring growing,
pick a fast-maturing, early-season variety such as Parel or Farao.
Crinkle-leafed or Savoy cabbages will take more heat than
smooth-leafed varieties, and also make for a good choice in the
spring season.

If you don't have a greenhouse, you can start them under lights. Sow
the seed in early February so that the transplants can go into the
garden in mid-March, after they are conditioned to life outdoors.

Cabbages come into their own, however, in the fall, when they head up
as the weather gets cooler. They will not only take a few degrees of
frost but will be sweetened by a freeze. You can harvest cabbages
from October well into December. Start them from seed in late July
and plant them out in mid-August. (Transplants are readily available
at garden centers and mass merchandizers in March but harder to find
in the middle of the summer.)

Cabbages are not difficult to grow but demand attention from the
gardener. First, the soil should be well amended and fertile because
cabbages are heavy feeders. I fertilize them weekly with a weak
solution of fish emulsion. The key to good cabbage production is to
keep the soil evenly moist, but not wet. Periods of drought followed
by rain will cause the heads to split. Rich soil that is free
draining and lightly mulched will give the optimum growing
conditions, along with full sunlight.

If you grow cabbages, you will receive a visit from a white
butterfly, which will lay her eggs on the leaves to become green
worms. They are hard to spot, especially when young, but if left
unchecked will do some major damage. You can hand-pick them or spray
or dust the cabbage with Bt, a bacterium that will kill them
organically. This cabbage has been both attacked and dusted, but has
survived the ordeal.

Eaten, dusted, but ready for the table. (Adrian Higgins/The Washington Post)

The other pest to worry about is a brown, soil-born caterpillar
called the cutworm. It will topple a transplant the first night you
set it. By digging the bed in advance of planting, there's a good
chance you will kill any lurking cutworms. But for extra protection,
you should put a cardboard collar around the transplant until its
stem reaches the size of a pencil, at which point the insect will
leave it alone.

This may sound like a lot of fuss and bother, but it's all about the
process and joy of gardening and the pride of producing a large
colorful head of cabbage fit for your coat of arms. Now, what to do
with it. . . .

-- Adrian Higgins


Mrs. Stepanoff's Sauteed Cabbage
8 servings

When Cynthia Brown's husband was in high school, he was tended and
loved by a gregarious Russian family. The matriarch, Mrs. Stepanoff,
made sure he dressed appropriately for the season and ate nourishing
food. When Brown married into the "family," Mrs. Stepanoff shared
some of her recipes, her passion for serving fresh ingredients and
her belief that you should always make enough for "one more" at the
dinner table. This cabbage dish satisfies all three criteria.

Serve with pierogies, lumpy mashed garlic potatoes, egg noodles or
pumpernickel bread. Pass a bowl of sour cream at the table and, if
desired, salute Mrs. Stepanoff with a shot of vodka.

Adapted by Cynthia A. Brown, assistant director at Green Spring
Gardens in Alexandria.

3 tablespoons olive oil
1 pound fresh kielbasa, cut into bite-size pieces
1 large onion, cut in half then cut into thin half-moon slices
2 ribs celery, chopped (1 cup)
3 medium cloves garlic, minced
2 Granny Smith apples, cored, cut in half and then cut into thin slices
2 teaspoons smoked Spanish paprika
1 teaspoon caraway seeds
1/2 teaspoon celery seeds
1 teaspoon salt
Freshly ground black pepper
One 2-pound head of cabbage, outer leaves removed, cored then cut
into thin slices (8 cups)
1 or 2 medium tomatoes, cut into small dice (at this time of year,
use vine-ripened tomatoes)
1/2 cup beer, preferably a dark stout
Leaves from 3 or 4 stems flat-leaf parsley, chopped (3 tablespoons)
Sour cream, for serving

Line a large bowl with a few layers of paper towels.

Heat a large skillet over medium-high heat. Add a tablespoon of the
oil and the kielbasa pieces. Cook for about 2 minutes, stirring
occasionally, to brown the kielbasa evenly, then use a slotted spoon
to transfer it to the lined bowl, leaving the drippings in the
skillet.

Reduce the heat to medium. Add a little more of the oil (as needed)
so the bottom of the skillet is coated. Add the onion, celery and
garlic; cook for about 2 minutes, stirring, until the onions just
begin to soften.

Add the apples, stirring to combine, then add the paprika, caraway
seeds, celery seeds, salt and the black pepper to taste. Cook for 1
minute, stirring to mix well. Discard the paper towels from the bowl
of cooked and drained kielbasa bits, then combine the kielbasa and
onion mixture in that bowl.

Increase the heat to medium-high. Add the sliced cabbage to the
skillet in batches, so it will brown lightly instead of steam in its
own juices. As you work, add just enough of the oil before each batch
to cover the bottom of the skillet. Cook each batch for 3 or 4
minutes, until wilted and lightly browned, then use tongs to transfer
to the bowl with the kielbasa-onion mixture.

When all the cabbage has been cooked, return the cabbage-kielbasa
mixture to the skillet over medium heat, then add the chopped
tomatoes and beer. Once the mixture begins to bubble at the edges,
reduce the heat to medium-low, cover and cook for 10 minutes,
stirring occasionally, so all the juices and flavors meld and all the
ingredients are warmed. Taste and adjust seasoning as needed.

Add the chopped parsley and toss lightly. Serve hot, with sour cream
passed at the table.

Per serving: 237 calories, 10 g protein, 17 g carbohydrates, 15 g
fat, 4 g saturated fat, 40 mg cholesterol, 1,002 mg sodium, 4 g
dietary fiber, 9 g sugar



------------------------------

Message: 4
Date: Mon, 7 Dec 2009 14:32:09 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Simply-Sides@..., Meat-Lovers@...
Subject: [Meat-Lovers] Versatile Cranberries Continue To Inspire
	 Luscious Culinary Creations
Message-ID: <p0624080cc7432a235cfd@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Hartford Courant

FLAVOR
Versatile Cranberries Continue To Inspire Luscious Culinary Creations

By DEBORAH HORNBLOW
November 12, 2009

The cranberry is Mother Nature's SweeTart.

Native primarily to Northern America and grown in boggy places like
Cape Cod, the ruby-colored beads are more sour than any fruit except
the lemon.

"They need a lot of sugar," says Drew McLachlan, co-owner of Feast
Gourmet Market in Deep River.

Although cranberries are sometimes used raw in relishes, they
typically are consumed in cooked or dried forms. Most recipes that
call for cooking cranberries contain sugar "or an ingredient that
balances the acidity," McLachlan says. Dried cranberries sometimes
contain a sweetener and other times not.

The natural acidity of the cranberry is part of what makes the fruit
work in dishes both sweet and savory. The fruit has a natural
affinity for a broad range of flavors: roasted or grilled meats like
turkey, duck and lamb; oranges and pears; almonds, walnuts,
pistachios and pecans; cinnamon, clove, nutmeg and ginger, to name a
few. At the Mill at 2T in Tariffville, chef and co-owner Ryan Jones
prefers to cook with fresh cranberries rather than dried. "At this
time of year, we always have some," he says. With a menu that changes
daily, Jones uses cranberries in such dishes as cranberry spaetzle,
and duck and cranberry wontons.

At Feast, McLachlan sells a cranberry chutney throughout the holiday
season. It pairs well with roasted meats, including turkey, pork loin
with rosemary, and chicken. Delicious as a sandwich spread, it also
complements soft cheeses like robiola. "The rich dairy will offset
the sour," he says.

When cooking cranberries in sauces and chutneys, some cooks suggest
heating the cranberries until they pop and then adding the sugar,
which makes the skins less tough. Others don't mind a bit of
rusticity in their relishes and put all ingredients in the pot at
once.

Craisin Craze
Dried cranberries, which surged to popularity and ubiquity several
years ago, make a great snack when eaten by the handful or, better
still, with almonds. North American Indians may be on record as the
first to be Craisin-crazed: They mixed cranberries with meat and
dried the mixture into what was called pemmican, a staple of their
winter diet.

Nowadays, dried cranberries are used often in baking, lending their
bright jewel color and tart taste to scones, muffins and cookies,
including biscotti. They also commonly are used to add zing to
cereals and salads. (Try adding dried cranberries to a salad of
greens, sliced red grapes, chopped apple, slivered almonds and goat
cheese, as they do at Truffles Bakery in Farmington.)

New and unexpected cranberry combinations always are appearing. At
Chestnut Fine Foods & Confections in New Haven, the bakers combine
cranberry and lavender to make a distinctive yeast bread. A recipe on
www.epicurious.com combines cranberries and chipotle chilies to make
a Southwestern-style accompaniment for roast meats.

Cranberry juice has its own culinary applications, appearing in
granitas and ices. It also can be boiled down to make syrups, says
McLachlan.

While dried cranberries and cranberry juice are available year-round,
the season for fresh cranberries runs from early November through
about January. Fresh berries store well. Covered, they keep in the
refrigerator for up to 10 days. They can also be frozen, so it's
tempting to keep a cache of Nature's delectable, versatile SweeTarts.

Feast Gourmet Market sells this chutney for take-out around Thanksgiving.

"We also use it on our turkey sandwich with sage aioli on the autumn
menu," says McLachlan. "In the past, we have used it to accompany
mashed sweet potatoes, porcini-pecan stuffing and as a side with
roast pork loin."


Feast's Cranberry Chutney

2 bags cranberries
2 lemons, juice and zest
2 oranges, juice and zest
1/2 cup dried apricots, julienned
1/2 cup golden raisins
1/2 cup walnuts, chopped
1/2 cup white wine vinegar
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups light brown sugar

Combine all ingredients in a heavy-bottomed pot, and stir well. Set
over medium-low heat, and simmer very lightly, stirring frequently
for about 45 minutes to 1 hour. Remove from heat, let cool and
refrigerate.

Makes about 2 quarts.

At the Mill at 2T in Tariffville, chef and co-owner Ryan Jones
recently flavored spaetzle, little drop dumplings, with cranberries.

His recipe calls for one whole nutmeg, grated, which is a generous
amount. "We use a lot of it," he says. Home cooks may wish to start
out with less and work their way up.


Mill at 2T's Cranberry Spaetzle

3 cups flour
4 whole eggs
1 cup milk
1 whole nutmeg, grated, or to taste
1 teaspoon salt
1/2 teaspoon pepper
1 cup cranberry confit, pur?ed in blender (recipe follows)
1/4 cup vegetable oil

About 30 minutes before serving, heat 4 quarts of water to a boil.

Meanwhile, in a large bowl, mix flour, eggs, milk, nutmeg, salt,
pepper and cranberry confit. Transfer batter to a large-holed
colander. Position the colander over the pot of boiling water, and
working with a rubber spatula, press batter through the holes into
the water. Stir water gently, so spaetzle pieces do not stick
together. Cook for 2 to 3 minutes, until spaetzle is floating and
tender but firm. Remove from water using a slotted spoon. Drain (or
remove spaetzle with a slotted spoon), and toss lightly with oil.

The spaetzle can be prepared up to 24 hours in advance when fully
cooked. To reheat, saut? spaetzle in butter, and season with salt and
pepper.


Mill at 2T's Cranberry Confit

12 ounces fresh cranberries
1 cup water
1 cup sugar

In a saucepan set over medium high heat, combine sugar and water, and
bring to a boil. Add cranberries, reduce heat to a simmer and let
cook for 10 minutes. When cranberries are soft, remove confit from
heat, and cool.

Makes 2 to 3 cups.


Mill at 2T's Duck and Cranberry Wontons

1/2 cup granulated sugar

1/2 cup kosher salt

Zest of 2 lemons

2 duck legs

4 cups rendered duck fat or vegetable oil

1 pack store-bought wonton skins

1 cup cranberry confit (see recipe above)

1 cup mascarpone cheese

1 quart vegetable oil for frying

Salt and pepper to taste

In mixing bowl, mix sugar, salt and zest. Rub mixture on duck legs,
and place in refrigerator for 24 hours.

Next day, preheat oven to 325 degrees. Remove legs from refrigerator,
and rinse in cold water to wash off the cure. In a saucepan, slowly
warm rendered duck fat or vegetable oil. Place legs in pan with warm
oil or fat and transfer to preheated oven. Cook for 2-1/2 hours. When
legs are tender, remove from oven. Remove duck from oil, and let
cool. When cool enough to handle, remove skin from duck legs, shred
meat and place aside for dumplings.

To make wontons: Place wonton wrappers off-center on a cutting board
so points of squares are pointing toward you. Into the center of each
wonton, place 1/2 teaspoon of duck confit, 1/2 teaspoon of cranberry
confit and 1/8 teaspoon mascarpone cheese. Fold wontons in half to
form a triangle. Dip edges in water and squeeze with fingertips to
form a seal. Place wontons on a sheet tray and cover with a damp
towel so they will not crack.

In a deep fryer or deep skillet, heat vegetable oil to 350 degrees.
Place wontons in oil, and fry for 1 1/2 minutes, or until golden
brown. (Fry wontons in batches, if necessary, to avoid crowding.)
Remove wontons from oil, drain on paper towels, season with salt and
pepper to serve.

Makes 60 wontons.

Fred Walker, owner of New Haven's Chestnut Fine Foods & Confections,
says, "We buy our dried lavender from Frontier Natural Products and
do sell it in our store. It is also available at many natural-foods
stores and health-food stores."


Chestnut Bakery's Cranberry Lavender Bread

1 tablespoon fast-acting yeast
1 tablespoon salt
2-3/4 cups warm water
3/4 cups chopped toasted walnuts
3/4 cups dried sweetened cranberries or 1 1/2 cups fresh cranberries
1/4 cup lavender
5-1/2 to 6 cups unbleached white flour
Scant amount of oil
2 to 3 tablespoons cornmeal, for baking sheet
1 egg, beaten, for egg wash

Mix yeast, salt and warm water together. Let sit for 5 minutes to
activate yeast.

Add walnuts, cranberries and lavender, and stir to blend.

Add 3 cups flour. Stir to moisten. Add 2 cups flour, and combine into
moist mixture by kneading.

Dust a work surface with remaining flour. Knead dough until
ingredients are combined and dough is smooth and elastic.

Place dough into oiled bowl. Cover with a damp towel or plastic wrap.
Let rise in a warm area for at least 1 1/2 hours. Punch dough down,
and divide in half. Shape into 2 football-shaped loaves (batards).
Place batards on baking sheets that have been sprinkled with
cornmeal. Make diagonal slashes across top of loaves. Brush with egg
wash. Let rise for 1 hour.

Preheat oven to 400 degrees. Bake in pre-heated oven for about 40
minutes, or until bread sounds hollow when tapped on the bottom.

Makes 2 loaves.

Ridiculously simple and absolutely delicious, this dessert is
super-fast to make but doesn't taste that way. It calls for one cup
of sugar, just enough to sweeten the cranberries without diminishing
their tartness.


Sweet-and-Sour Cranberry Pie

2-1/2 cups fresh cranberries, washed
1/2 cup light brown sugar
1/2 cup walnuts, coarsely chopped
2 eggs
1 cup sugar
1 cup flour
2/3 cup melted butter

Preheat oven to 325 degrees.

Butter the bottom and sides of an 11- or 12-inch pie or tart pan.

Spread cranberries in the pan. Mix brown sugar and nuts together, and
sprinkle over berries.

In a medium bowl, beat eggs until thickened. Gradually add sugar, and
beat until blended. Stir in flour and melted butter, stirring just
until blended. Do not over-mix.

Pour batter over cranberry-nut mixture. Bake for 45 minutes, or until
top is golden brown. Serve with whipped cream or ice cream. Serves 6.



------------------------------

Message: 5
Date: Mon, 7 Dec 2009 14:32:36 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Simply-Sides@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Sweet potatoes have long, storied history in
	 American kitchens
Message-ID: <p0624080fc7432a2f5fc9@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Gadsden Times

Sweet potatoes have long, storied history in American kitchens

Published: Wednesday, November 11, 2009 at 6:01 a.m.
Last Modified: Tuesday, November 10, 2009 at 7:10 p.m.

The sweet potato is the root of a vine from the morning glory family
and is native to the tropics in the New World. Its history dates back
to 750 BC in Peruvian records. Columbus brought the sweet potato to
the New World from the island of Saint Thomas.

Popular in the South, these yellow or orange tubers are elongated
with ends that taper to a point and are of two dominant types.

The paler-skinned sweet potato has a thin, light yellow skin with
pale yellow flesh, which is not sweet and has a dry, crumbly texture
similar to a white baking potato. The darker-skinned variety (which
is often called "yam" in error) has a thicker, dark orange skin with
a vivid orange, sweet flesh with a moist texture. Some popular
varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New
Jersey and Velvet.

Select tubers with tight, unwrinkled skins with no blemishes or bruises.

The prime season is from October to January, but they are available
throughout the year.

Sweet potatoes do not store well, except under ideal conditions, and
bruised ones rapidly deteriorate.

When sweet potatoes begin to go bad, you cannot just cut away the bad
part, since the damage will be reflected in the flavor of the entire
potato. In a dry, dark, cool (55 degrees Fahrenheit) place, they can
last up to three to four weeks. Otherwise, you should plan on using
them within one week of purchase and do not refrigerate. Canned sweet
potatoes are readily available year-round, and are often confusingly
labeled as yams.

Cooked sweet potatoes can be stored in the refrigerator in a covered
container for 4 to 5 days, and frozen in an airtight container for 10
to 12 months.

Sweet potatoes are relatively low in calories and have no fat. They
are rich in beta-carotene, Vitamin A and potassium.

These nutrients help to protect against heart attack and stroke.

The potassium helps maintain fluid and electrolyte balance in the
body cells, as well as normal heart function and blood pressure.


Beef Stew with Sweet Potatoes

1 1/2 pounds lean stew beef

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 large onion, cut in 1/4-inch slices

1 tablespoon vegetable oil

1 large sweet potato, cut in 2-inch cubes

1/2- cup beef stock

1/4 to 1/2 teaspoon cinnamon

1/2 to 1 cup frozen peas or green beans

Toss stew beef with flour and 1/4 teaspoon each salt and pepper.

Heat vegetable oil in a large skillet; brown beef and onion.

Place sweet potato cubes in the crock-pot; add beef and onions.

Mix beef broth with cinnamon and pour over beef mixture.

Cover and cook on low 8 to 10 hours.

Add peas or beans during the last 15 to 20 minutes. Serves 4.


Sweet Potato Cobbler

2 cups cooked, diced sweet potatoes
2/3 cup molasses
1/4 cup butter
1/2 cup milk
1/2 teaspoon ginger
Pinch of salt
1 recipe biscuit dough

Mix first 6 ingredients together and bring to a boil. Cut part of
rolled dough into cubes and drop into the boiling mixture. Cut
remaining dough in thin slices and place on top. Bake in a 400-degree
oven until the crust begins to brown. Yield: 6 servings.


Grated Sweet Potato Pudding

4 cups grated raw sweet potato
1 cup cane syrup
1/2 cup sugar
1 cup sweet milk
3 eggs, well beaten
1/2 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt

Combine ingredients, adding well-beaten eggs last. Pour into heavy
iron skillet in which butter has been melted. Stir until heated and
put into 350-degree oven. Stir occasionally as potato browns on sides
and top.



------------------------------

Message: 6
Date: Mon, 7 Dec 2009 14:33:05 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Meat-Lovers@...
Subject: [Meat-Lovers] Q&A with Ruth Reichl
Message-ID: <p06240803c74329cf4944@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

San Jose Mercury News

Behind the recipes: Q&A with Ruth Reichl

By Tan Vinh
Seattle Times
Posted: 11/1 1/2009 12:00:00 AM PST

A question-and-answer session with Ruth Reichl, former New York Times
restaurant critic, editor in chief of the recently-shuttered Gourmet
magazine and editor of the new "Gourmet Today" cookbook:

Q: You write that the way we eat is different now. Are supermarket
aisles different too?

A: We have a house in upper New York. And the supermarket there -
there is an aisle (called) "Rices of the World": Jasmine, basmati,
Arborio, sushi. It goes on and on. They have about 30 kinds of rice.
They have an entire section of Latino ingredients and all kind of
Asian ingredients. You have five different kinds of chicken -
organic, free-range, hormone-free, et cetera. And you have grass-fed
beef and Berkshire pork that has been humanely raised.

Q: What food trends do you see in restaurants?

A: The biggest is recession-driven. People do not want to spend the
money that they used to spend. And chefs (are) looking at
less-expensive cuts of meat. It's no accident that the chic menu item
is pork belly. That started out because it's cheap. All of a sudden,
people realize how delicious it is.

Q: What's your favorite recipe in the cookbook?

A: It's like asking which is your favorite child.

Q: What's in your fridge?

A: I always have butter, bacon, Parmesan cheese, lemons, good soy
sauce, oyster sauce. Two or three different salsas and hot sauces. I
make chicken stock almost every weekend. Chicken stock is like gold
in your freezer. If you got that, dinner is ready. You can make
risotto. You can make great soups. You reduce it down, and you can
make great sauces. It's free. It's just bones.


Gourmet Today
"Gourmet Today: More than 1,000 All-New Recipes for the Contemporary
Kitchen," edited by Ruth Reichl (Houghton Mifflin Harcourt 2009, $40,
1024 pages)


Grilled Cumin Chicken Breasts with Avocado Salsa
Ruth Reichl
"Gourmet Today"

Serves 6

Salsa

3 medium tomatoes, finely chopped

2 California avocados, halved, pitted, peeled, and finely chopped

3/4 cup finely chopped red onion

1 jalape?o or serrano chile, minced, including seeds

1/3 cup fresh lime juice

1 tablespoon vegetable oil

1 1/2 teaspoons salt

Chicken

2 tablespoons ground cumin

1 1/2 tablespoons vegetable oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

6 chicken breast halves

1. Gently stir together all salsa ingredients in a bowl. Set aside.

2. For the chicken, stir together cumin, oil, salt and pepper in a
small bowl. Pat chicken dry and rub all over with cumin oil.

3. If using a charcoal grill, prepare it for indirect-heat cooking
over medium-hot coals; if using a gas grill, prepare it for
indirect-heat cooking over medium heat. Grill chicken, turning
occasionally, until browned and just cooked through, 25-30 minutes.
Serve with salsa.

-- "Gourmet Today," edited by Ruth Reichl



------------------------------

Message: 7
Date: Mon, 7 Dec 2009 21:18:31 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Southwest Meatloaf sure to please the family
Message-ID: <p06110427c74364234c05@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Winona Daily News

Published - Thursday, December 25, 2008

7-Day Menu Planner: Southwest Meatloaf sure to please the family
By Susan Nicholson | Universal Press Syndicate

Family Sunday

Jazz up the family meal today with Southwest Meatloaf (see recipe) on the menu.
Serve the juicy loaf with pinto beans and fresh zucchini. Add a sliced avocado
salad along with cornbread (from a mix). For dessert, Grapes wiht Brown Sugar
and Sour Cream are festive. For one dessert: Arrange 3/4 cup halved seedless
grapes in a dessert dish. Sprinkle grapes with some brown sugar and top with 1/4
cup reduced-fat sour cream. Chill until ready to serve.
PLAN AHEAD: Save enough meatloaf and beans for Tuesday.

SHOPPING LIST: 95 percent lean ground beef, whole-wheat bread for crumbs, onion,
red bell pepper, frozen corn, 1 percent milk, eggs, garlic, chili powder, cumin,
black pepper, chunky salsa, pinto beans, zucchini, avocado, lettuce, cornbread
mix, seedless grapes, brown sugar, reduced-fat sour cream.

Meatless Monday

Relax with a no-meat meal of broccoli cheese soup (98 percent fat-free). Serve
with any no-meat burger on whole-wheat buns. Garnish the burger with onion,
mustard and pickles. Enjoy pears for dessert.

SHOPPING LIST: 98 percent fat-free broccoli cheese soup, any no-meat burger,
whole-wheat buns, onion, mustard, pickles, pears.

Express Tuesday

Save some time and prepare Meatloaf Tacos for dinner. Crumble and heat the
leftover meatloaf, spoon into a warmed taco shell and top with shredded cheese,
lettuce and chopped tomatoes. Serve with the leftover beans. Make instant
butterscotch pudding with 1 percent milk for dessert.

SHOPPING LIST: taco shells, shredded cheese, lettuce, tomatoes, instant
butterscotch pudding, 1 percent milk.

Family Wednesday

Get ready for the big day and serve Ham with Cider Glaze. Heat oven to 350
degrees. Place 1 fully cooked 4- to 5-pound spiral-sliced ham in a shallow
roasting pan and roast 1 hour (15 to 18 minutes per pound).

Meanwhile, stir 2 tablespoons apple cider (1 cup total) and 4 teaspoons
cornstarch together in a small bowl. In a small saucepan, bring cornstarch
mixture, remaining cider, 2 teaspoons spicy mustard and 1/8 teaspoon ground
cloves to a boil, stirring until thickened. Pour glaze over ham in oven during
the last 30 minutes of roasting.

Serve the ham with baked sweet potatoes, green beans and multigrain bread.
Present my favorite dessert to the family: peppermint ice cream.

PLAN AHEAD: Save enough ham for Thursday and Friday. Prepare Thursday's
casserole today. Save enough ice cream for Saturday.

SHOPPING LIST: spiral-sliced ham to bake, apple cider, cornstarch, spicy
mustard, ground cloves, sweet potatoes to bake, green beans, multigrain bread,
peppermint ice cream.

Budget Christmas Day

Start the big day with Feliz Navidad Huevos Rancheros Casserole (see recipe) for
brunch. Serve it with sliced red grapefruit. Add extra corn tortillas if you
like. Munch on Christmas Cookies for a bite of sweetness.

PLAN AHEAD: Save enough cookies for Friday.

SHOPPING LIST: cooking spray, corn tortillas, shredded Colby-Monterey Jack
cheese blend, canned chopped green chilies, eggs, 1 percent milk, dried oregano,
cayenne pepper, chunky salsa, red grapefruit, Christmas cookies.

Heat and Eat Friday

Take it easy and make grilled ham (leftover) AND cheese (Swiss) sandwiches on
rye bread tonight. Serve with baked chips, pickles and cherry tomatoes. Look for
some leftover cookies for dessert.

SHOPPING LIST: Swiss cheese, rye bread, baked chips, pickles, cherry tomatoes.

Entertaining Saturday

For a complete change of pace, invite friends for Baked Tilapia with Avocado and
Tomatoes (see recipe). Serve it with walnut rice. In a medium pan, bring 2-3/4
cups water, 1/4 cup dry white wine and 1/4 teaspoon salt to boil; add 1-1/2 cups
long-grain rice. Cover, reduce heat and simmer 20 minutes or until liquid is
absorbed. Remove from heat. Stir in 1/4 cup finely chopped flatleaf parsley, 1/4
cup chopped toasted walnuts, 2 tablespoons walnut or canola oil and 1/4 teaspoon
freshly ground back pepper.

Serve with a Boston lettuce salad and baguettes. Top leftover ice cream with
chocolate sauce for dessert.

SHOPPING LIST: tilapia fillets, extra-virgin olive oil, pepper, garlic powder,
dried basil, dried marjoram, kosher salt, tomatoes, Haas avocado, dry white
wine, salt, long-grain rice, flatleaf parsley, walnuts, walnut or canola oil,
black pepper, Boston lettuce, baguettes, chocolate sauce.


Southwest Meatloaf

2 pounds 95 percent lean ground beef

1 cup soft whole wheat bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup 1 percent milk

2 eggs

1 large clove minced garlic

1-1/2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon black pepper

1/2 cup chunky salsa

Heat oven to 350 degrees. In a large bowl, combine beef, bread crumbs, onion,
bell pepper, corn, milk, eggs, garlic, chili powder, cumin and black pepper; mix
lightly, but thoroughly. Shape mixture into a 10-by-4-inch loaf on rack of
broiler pan. Bake 1 hour and 15 minutes or until internal temperature reaches
160 degrees. Remove from oven; tent with foil and let stand 10 minutes. Top with
salsa; cut into slices.

Makes 8 servings.

Per serving: 218 calories, 28 grams protein, 8 grams fat (31 percent calories
from fat), 2.8 grams saturated fat, 10 grams carbohydrate, 116 milligrams
cholesterol, 209 milligrams sodium, 1 gram fiber.


Feliz Navidad Huevos Rancheros Casserole

8 (6-inch) corn tortillas
2-1/4 cups shredded Colby-Monterey Jack cheese blend
8 ounces diced leftover ham
1 (4- or 4-1/2-ounce) can chopped green chilies
9 eggs
3/4 cup 1 percent milk
3/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Chunky salsa

Coat a 9-by-13-inch baking dish with cooking spray. Place 6 of the tortillas in
dish, overlapping as necessary and about 1/2 to 1 inch up sides. Cut remaining
tortillas in half, then cut into 1/2-inch wide strips. Sprinkle 3/4 cup of
cheese over tortillas; top with ham, chilies and another 3/4 cup cheese. Arrange
tortilla strips over cheese. In large bowl, combine eggs, milk, oregano and
cayenne pepper; beat well. Pour over mixture in dish. Sprinkle with remaining
3/4 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate 8
hours to overnight. Heat oven to 350 degrees. Bake, covered, 30 minutes.
Uncover; bake an additional 15 to 20 minutes or until knife inserted in center
comes out clean. Let stand 5 minutes; cut into squares and serve with salsa.

Makes 8 servings.

Per serving: 282 calories, 23 grams protein, 17 grams fat (54 percent calories
from fat), 8.1 grams saturated fat, 10 grams carbohydrate, 283 milligrams
cholesterol, 755 milligrams sodium, 1 gram fiber.


Baked Tilapia with Avocado and Tomatoes

4 tilapia fillets (4- to 6-ounces each)

2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon pepper, divided

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1/2 teaspoon kosher salt, divided

2 medium ripe seeded and diced tomatoes

1 ripe peeled and diced Haas avocado

Heat oven to 350 degrees. Line a rimmed baking sheet with nonstick foil. Brush
both sides of fish with 1 tablespoon of the oil. Sprinkle fish with 1/8 teaspoon
pepper, the garlic powder, basil and marjoram and 1/4 teaspoon salt. Bake 7 to
10 minutes or until fish is barely opaque at the center. Meanwhile, in a medium
bowl, combine tomato and avocado. Add remaining oil, salt and pepper. Toss to
mix and coat. Serve over the fish.

Makes 4 servings.

Per serving: 261 calories, 24 grams protein, 16 grams fat (54 percent calories
from fat), 2.8 grams saturated fat, 7 grams carbohydrate, 57 milligrams
cholesterol, 306 milligrams sodium, 4 grams fiber.



------------------------------

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the list are included as part of the source.

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End of Meat-Lovers Digest, Vol 8, Issue 537
*******************************************

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Today's Topics:

    1. ANN/AD: Consider My Specialty Food Store for the Holidays!
       (Jamie R)
    2. THEME: Bacon-Wrapped Breadsticks (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 15:17:19 -0800
From: Jamie R <craftncook@...>
To: My Cooking Lists:;
Cc: My Just Lists:;
Subject: [Meat-Lovers] ANN/AD: Consider My Specialty Food Store for
	 the Holidays!
Message-ID: <p06110403c7409a0e2097@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Just a little note to all of my lists...

If you've been on my lists for awhile should know that my husband and I own a
specialty food store here in Northern California.

If you buy things on-line, please consider stopping by my virtual storefront and
see if anything strikes your fancy.  We make a lot of the mixes ourselves, and
bring in interesting specialty food from all over the country.  And of course we
have a lot of fun bringing in all sorts of Christmas items.

We can ship all over the U.S. and U.S. territories...even APOs!  We can also
send any gifts right to the intended receiver.

http://store.cookingupideas.com

Mention that you're on my lists in the notes section...and we'll send along a
little freebie just for list members as well!

As some of you may know, music is my other passion.  I've made some midi's over
the past few years of some of my favorite arrangements of Christmas carols. 
I've also gathered some links to other fun holiday midis.  You can find them at:

http://www.grassrootsrecipes.com/mymusic/

May they help make your season bright!

Regards,
Jamie
...Your Listmom



------------------------------

Message: 2
Date: Sun, 6 Dec 2009 15:54:25 -0800
From: Jamie R <craftncook@...>
To: Just-Appetizers@googlegroups.com, Meat-Lovers@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Bacon-Wrapped Breadsticks
Message-ID: <p06110405c741f3c08c96@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Bacon-Wrapped Breadsticks
14 servings Hands on: 10 minutes Total time: 35-40 minutes

1 (16-ounce) package bacon
1 (4.4-ounce) box sesame seed breadsticks
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Wrap bacon in a spiral around breadsticks. Place on a foil-lined rimmed baking
sheet, and bake for 25 to 30 minutes, or until the bacon is cooked through.
Reverse the sheet halfway through for even cooking.

Place cheese on a plate. When breadsticks are done, remove from baking sheet,
and dredge in Parmesan while hot. Set aside on a clean baking sheet or cooling
rack, and allow to cool and crisp before serving.

-- Adapted from a recipe on Paula Deen's special "Paula's Southern Thanksgiving"
on the Food Network

Per serving: 205 calories (percent of calories from fat, 68), 10 grams protein,
6 grams carbohydrates, trace fiber, 15 grams fat (5 grams saturated), 25
milligrams cholesterol, 584 milligrams sodium.



------------------------------

_______________________________________________
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Please feel free to share list recipes with others, so long as the poster and
the list are included as part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Meat-Lovers-request@....

End of Meat-Lovers Digest, Vol 8, Issue 536
*******************************************

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	 meat-lovers@...

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	 http://cooking-lists.com/mailman/listinfo/meat-lovers_cooking-lists.com

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than "Re: Contents of Meat-Lovers digest..."


Today's Topics:

    1. THEME: Turnip Green Soup (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 16:15:16 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turnip Green Soup
Message-ID: <p06240817c740a7fd9c65@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TURNIP GREEN SOUP

2 packages (10 ounces each) McKenzie Turnip Greens (with chopped turnips)
1 package Knorr vegetable soup mix
1 can (approximately 15 ounces) northern beans
1 can (approximately 15 ounces) navy beans
1 small onion, chopped
5 cups chicken broth
1 pound smoked sausage, sliced thin (I like kielbasa)
1 teaspoon hot sauce
1 teaspoon garlic powder
Salt and pepper to taste
Tony's seasoning to taste

Combine all ingredients in soup pot. Bring to a boil; reduce heat to
a simmer. Cook until sausage is done. Serve with cornbread.



------------------------------

_______________________________________________
Meat-Lovers mailing list
Meat-Lovers@...
http://cooking-lists.com/mailman/listinfo/meat-lovers_cooking-lists.com


Please feel free to share list recipes with others, so long as the poster and
the list are included as part of the source.

To unsubscribe, send a blank e-mail with UNSUBSCRIBE in the Subject to
Meat-Lovers-request@....

End of Meat-Lovers Digest, Vol 8, Issue 535
*******************************************

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	 meat-lovers@...

To subscribe or unsubscribe via the World Wide Web, visit
	 http://cooking-lists.com/mailman/listinfo/meat-lovers_cooking-lists.com

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You can reach the person managing the list at
	 meat-lovers-owner@...

When replying, please edit your Subject line so it is more specific
than "Re: Contents of Meat-Lovers digest..."


Today's Topics:

    1. THEME: Tuna Cashew Casserole (Jamie R)
    2. THEME: Thai Curry Beef and Eggplant (Jamie R)
    3. THEME: Turkey Tomato Soup (Jamie R)
    4. THEME: Too Easy Stew (Jamie R)
    5. THEME: Tortellini Chicken (Jamie R)
    6. THEME: Tortellini, Meatball and Mushroom Soup (Jamie R)
    7. THEME: Tarragon Chicken (Jamie R)
    8. THEME: Tarragon Cod With Vegetables (Jamie R)
    9. THEME: Thai Turkey Burgers (Jamie R)
   10. THEME: Traditional Meat Loaf (Jamie R)
   11. THEME: Tuna Burgers with Avocado Relish (Jamie R)
   12. THEME: Texas Ranger Nine Bean Soup (Jamie R)
   13. THEME: Tortilla and Bean Soup (Jamie R)
   14. THEME: Tostada Soup (Jamie R)
   15. THEME: Tostadas (Jamie R)
   16. THEME: Touchdown Tortilla Wraps (Jamie R)
   17. THEME: Tournedos of Beef in Mushroom, Mustard and Red Wine
       Sauce with Caramelized Onion-Potato Gratin (Jamie R)
   18. THEME: Traditional Red Beans and Rice (Jamie R)
   19. THEME: Traditional Shepherd's Pie (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 13:26:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Seafood-Recipes@googlegroups.com,
	 Canned-Soup-Recipes@googlegroups.com, Just-Pasta@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tuna Cashew Casserole
Message-ID: <p06240817c7408064549d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tuna Cashew Casserole

1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 c. milk
3 c. cooked noodles
1 can (6 1/2 oz.) tuna, drained and
flaked
1/2 c. diced celery
1/2 c. broken salted cashew nuts
1 tbsp. instant minced onion
1/2 tsp. salt
1/8 tsp. freshly ground pepper
1/4 c. crushed soda crackers

Blend soup and milk in 2 quart microproof casserole. Add remaining
ingredients except crackers; blend well. Use "cook" cycle and cook 9
minutes; stir. Top with cracker crumbs. Use "cook" cycle and cook 3
to 5 minutes or until hot in center.



------------------------------

Message: 2
Date: Sat, 5 Dec 2009 14:10:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Thai Curry Beef and Eggplant
Message-ID: <p06240820c7408ab3bf11@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Thai Curry Beef and Eggplant

1 jar Thai red curry base
1 can (14 fl. oz.) coconut milk, well stirred
3 Tbs. canola oil
3 cups eggplant slices (cut into 1/2-inch half-
   moons)
1 1/2 lb. New York steak or other tender cut,
    cut into bite-size strips
1 cup fresh or frozen peas
1 cup cherry tomatoes, halved
1/2 cup slivered fresh Thai basil or 1/4 cup
    slivered fresh regular basil
2 or 3 Kaffir lime leaves, torn in half (optional)
1 to 2 Thai green bird chilies or 1/2 jalape?o, cut
    into long strips (optional)
Steamed jasmine rice for serving

In a clay pot or saucepan over medium heat, whisk together the red
curry base and coconut milk and heat until hot.

In a large saut? pan over medium-high heat, warm the oil. Add the
eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to
the pan with the curry sauce and add the beef. Cook, stirring
occasionally, until the meat is cooked through and the eggplant is
tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir
lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve
immediately with steamed rice. Serves 8.

Williams-Sonoma Kitchen.



------------------------------

Message: 3
Date: Sat, 5 Dec 2009 14:19:28 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey Tomato Soup
Message-ID: <p06240829c7408cde4117@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Turkey Tomato Soup

8 large (4 lb.) tomatoes, seeded and chopped
3 medium green bell peppers, chopped
2 cans (14-1/2 oz. ea.) reduced sodium chicken broth
1 can (14-1/2 oz.) vegetable broth
1-1/2 cups water
1-1/2 tsp. beef bouillon granules
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. ground black pepper
3 cups cooked turkey breast, diced
3 cups cooked elbow macaroni
Minced fresh basil, optional

In a large sauce pan or Dutch oven, combine the first 10 ingredients.
Bring to a boil. Reduce heat; cover and simmer for 2 hours.

Stir in turkey and macaroni; heat through. Garnish with fresh basil
if desired.

Yield:  12 servings (3 quarts).

Nutrition Information:
Per serving (1 cup) equals 150 calories, 3 g fat (1 g saturated fat),
28 mg cholesterol, 221 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g
protein.

Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 vegetable.



------------------------------

Message: 4
Date: Sat, 5 Dec 2009 14:22:27 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Too Easy Stew
Message-ID: <p0624082ec7408d806749@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Too Easy Stew

Too easy in the crock-pot--just mix all the ingredients and come home
to a ready made, healthy meal.

2 lb London broil, cut up
1 can sweet peas, drained
1 can sliced carrots, drained
1 large onion, diced
3 medium potatoes, diced
1 envelope brown gravy mix
1 envelope onion soup mix
1 tsp garlic powder
Salt and pepper to taste

Put ingredients into large crock pot, sprinkle with dry ingredients,
cover with water and simmer all day or at least 6 hours.

Notes:

Number of servings: 6



------------------------------

Message: 5
Date: Sat, 5 Dec 2009 14:22:57 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tortellini Chicken
Message-ID: <p0624082fc7408dad71e7@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tortellini Chicken

Cubes of chicken are cooked with tomato, zucchini, onion, and bell
pepper, combined with parmesan cheese, and served on tortellini.

3/4 pound chicken, chopped
1 package 3-cheese tortellini
1 tomato chopped
1 zucchini chopped
1 large onion chopped
1 green bell pepper chopped
Dash pepper
Dried Italian seasoning
Shredded parmesan cheese (as desired)
1 teaspoon chopped garlic
Cooking oil

Cook tortellini as per package instructions. Chop chicken and veggies
while tortellini cooks. Brown chicken in skillet sprayed with cooking
oil. Add zuchini, onion, green pepper and garlic. Add a dash of
pepper and season to taste with Italian seasoning. Once veggies have
softened, add tomato. Heat through. Add parmesan cheese and stir
until melted. Serve over tortellini.

Notes: Serve hot or cheese will not be soft and melty.

Number of servings: 4



------------------------------

Message: 6
Date: Sat, 5 Dec 2009 14:23:46 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Pasta@googlegroups.com,
	 Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Mushroom-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Tortellini, Meatball and Mushroom Soup
Message-ID: <p06240830c7408dca7880@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tortellini, Meatball and Mushroom Soup

Frozen packaged meatballs make this soup easy to prepare. It also has
frozen spinach, baby carrots, mushrooms, & purchased 3-cheese
tortellini.

2 quarts beef or chicken broth
1 teaspoon dried Italian seasoning
14-16 frozen prepared meatballs
14-16 baby carrots, halved lengthwise
1 1/2 cups fresh, sliced mushrooms
1/2 of a (10 oz.) package frozen, chopped spinach
1 box (9 oz.) frozen or refrigerated prepared three-cheese tortellini
Grated Parmesan cheese, optional

In a large saucepan, bring broth and seasoning to a boil over high
heat. Add meatballs to broth; reduce heat to low; cover and simmer
for 5 minutes. Meanwhile, microwave spinach package for several
seconds and then cut in half, reserving remaining spinach for another
use. Add carrots, mushrooms and spinach; cover again and simmer on
low heat for 10 minutes longer. Finally add tortellini and cook over
low heat, uncovered, for 6 minutes. Ladel into bowls and sprinkle
with Parmesan, if desired.

Notes: This is a nice change from vegetable soup, and is very easy to prepare.

Number of servings: 4-6

Source: http://soup.betterrecipes.com/tortellinimeatballandmushroomsoup.html



------------------------------

Message: 7
Date: Sat, 5 Dec 2009 14:42:54 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tarragon Chicken
Message-ID: <p06240834c74092518835@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tarragon Chicken from Everyday Health

Quick Info:

   Servings
   Diabetes-Friendly

Nutritional Info (Per serving):

Calories: 234, Saturated Fat: 3g, Sodium: 654mg, Dietary Fiber: 0g,
Total Fat: 11g, Carbs: 1g, Sugars: 0g, Cholesterol: 86mg, Protein: 31g

Exchanges: Lean Meat: 4, Fat: 2

Recipe Source: American Diabetes Association

                                  4 chicken, breast, boneless, with skins

                                  4 sprig(s) tarragon, fresh

                                  1 teaspoon salt

                                  2 teaspoon pepper, black ground

                                  1 tablespoon oil, olive

1. Preheat the oven to 375 degrees F. Gently lift the skin of each
chicken breast and place a sprig of tarragon underneath. Season each
chicken breast with salt and pepper.

2. Heat the olive oil in a pan over medium heat. Add the chicken
breasts and cook each side until it is golden brown.

3. Remove the chicken breasts to a baking sheet. Place the breasts in
the oven and cook for about 20 minutes, or until the chicken has
reached an internal temperature of 165 degrees F. Remove the chicken
from the oven and allow it to rest for 5 minutes before serving.



------------------------------

Message: 8
Date: Sat, 5 Dec 2009 14:43:36 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Seafood-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Tarragon Cod With Vegetables
Message-ID: <p06240835c740927c923d@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tarragon Cod With Vegetables from Everyday Health

Quick Info:

   Servings
   Diabetes-Friendly

Nutritional Info (Per serving):

Calories: 130, Saturated Fat: 1g, Sodium: 205mg, Dietary Fiber: 1g,
Total Fat: 3g, Carbs: 4g, Sugars: 2g, Cholesterol: 49mg, Protein: 21g

Exchanges: Vegetable: 1, Lean Meat: 3

Carb Choices: 0.5

Recipe Source: American Diabetes Association

                                  1 1/2 pounds fish, cod, fillets

                                  1/4 teaspoon salt

                                  1/4 teaspoon pepper, black ground

                                  1 tablespoon tarragon, fresh, minced,
or 1 tsp. dried tarragon

                                  1 tablespoon lemon juice

                                  1 1/2 cup(s) mushrooms, chopped

                                  1 1/2 cup(s) carrot(s), thinly sliced

                                  3/4 cup(s) celery, chopped

                                  2 tablespoon parsley, fresh, chopped

                                  1 tablespoon margarine, cut into 6 small pieces

1. Preheat the oven to 350?F.

2. Place frozen fish on a sheet of heavy-duty aluminum foil; season
with salt and pepper.

3. Sprinkle the tarragon and lemon juice on the fish. Add all the
chopped vegetables and the fresh parsley. Dot with margarine; fold
and crimp the foil to make a tight package.

4. Bake for 40 minutes if the fish was frozen or 35 minutes if it was
thawed when it was put in the oven. To serve, put on individual
plates and slit the foil across the top so diners can easily fold it
back to enjoy the entree.



------------------------------

Message: 9
Date: Sat, 5 Dec 2009 14:51:37 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Thai Turkey Burgers
Message-ID: <p0624083bc740945a0251@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Thai Turkey Burgers from Everyday Health

Thai seasoning includes spices such as chili pepper, ginger, and star
anise. If you can't find it in your supermarket, curry powder makes a
good substitute.

Nutritional Info (Per serving):
Calories: 213, Saturated Fat: 1g, Sodium: 438mg, Dietary Fiber: 2g,
Total Fat: 4g, Carbs: 23g, Cholesterol: 30mg, Protein: 22g

Exchanges: Fruit: 0.5, Starch: 1, Lean Meat: 3
Carb Choices: 1.5

Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins

          1/4 cup(s) refrigerated or frozen egg product, thawed, or 1 egg, beaten

          1/4 cup(s) bread crumbs, fine, dry

          1 teaspoon Thai seasoning

          1 pounds turkey, ground

          6 hamburger buns, whole-grain (cocktail-size)

          3/4 cup(s) basil, fresh

          2 tablespoon peanut dipping sauce

          1 medium mango(es), pitted, peeled and sliced

1. In a medium bowl, combine egg product or egg, bread crumbs, and
Thai seasoning or curry powder. Add ground turkey breast; mix well.
Shape into six 3/4-inch-thick patties.

2. Place patties on the greased rack of an uncovered grill directly
over medium goals. Grill for 14 to 18 minutes or until done (165?F),*
turning once.

3. To serve burgers, top bottom half of each bun with some of the
basil. Add patties. Spoon peanut dipping sauce over patties; add
mango slices and bun tops.



------------------------------

Message: 10
Date: Sat, 5 Dec 2009 14:52:45 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Traditional Meat Loaf
Message-ID: <p0624083cc74094a31354@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Traditional Meat Loaf

Combine in a large bowl:
1 egg, beaten
2/3 cup milk
3 slices bread, crumbled
1 cup (4 oz.) Cheddar cheese, shredded
1 medium onion, chopped
1/2 cup carrots, finely shredded
1 tsp. salt
1/4 tsp. ground black pepper

Add and crumble over the top of the mixture:
1-1/2 lb. ground beef

~~~Topping~~
Combine in a small bowl:
1/4 cup packed brown sugar
1/4 cup ketchup
1 TB prepared yellow mustard

Shape meat mixture into a 9" loaf. Place in a greased 9" loaf pan.

Spread Topping over the top of the meat loaf.

Bake in a preheated 350? F., oven for 60 to 75 minutes or until no
pink remains and the meat thermometer reads 160? F.

Drain. Let stand for 10 minutes before slicing.

Yield: 6 servings.



------------------------------

Message: 11
Date: Sat, 5 Dec 2009 14:53:39 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Seafood-Recipes@googlegroups.com,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Tuna Burgers with Avocado Relish
Message-ID: <p0624083dc74094d51f36@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tuna Burgers

~~~Burgers~~~
1-1/2 lb. fresh skinless tuna, finely diced
4 scallions, finely diced, white part only
1/2 cup red onion, finely diced
1/4 tsp. Tabasco hot pepper sauce
1 tsp. garlic, minced
1 cup cilantro, chopped
1 tsp. ground black pepper
1 TB extra virgin olive oil (for cooking)

4 hamburder buns, brioche or English muffins, cut in half
4 handfuls arugula, for garnish

Mix all burger ingredients and shape into 4 patties.

Heat broiler; toast buns on both sides.

Heat skillet and add oil.  Saut? burgers for 2 minutes on each side.

Add one handful of arugula on each bun bottom. Place burgers on top.  Garnish
with relish, replace bun tops.  Serve immediately.

Makes: 4.

~~~Avocado Reslish~~~
2 ripe Haas avocados, peeled, seeded and finely diced
2 TB lime juice
1 tsp. grated lime zest
1/4 tsp.  Tabasco hot sauce
1/2 tsp. garlic, minced
1 TB cilantro, chopped
1/3 cup red onion, finely chopped
1 TB extra virgin olive oil
1/4 tsp. salt, or to taste

Mix all relish ingredients together and chill.



------------------------------

Message: 12
Date: Sat, 5 Dec 2009 14:54:49 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com
Subject: [Meat-Lovers] THEME: Texas Ranger Nine Bean Soup
Message-ID: <p0624083fc740952431a4@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TEXAS RANGER NINE BEAN SOUP

2 to 3 cups of Nine Bean Soup Mix
1 pound ham, diced
1 large onion, chopped
1 clove garlic, chopped
1 10 ounce can Rotel tomatoes and green chilis
1 16 ounce can tomatoes and liquid, broken up
Salt and pepper to taste.

Wash and sort beans. Place in a Dutch oven and cover with water 2
inches above beans. Let soak overnight. Drain beans. Cover with water
and add the other ingredients. Bring to a boil, reduce heat and
simmer, covered, for about 2 hours until the beans are done. Stir
occasionally to prevent sticking. Add a little bit of water to
prevent the sticking. Adjust seasonings.



------------------------------

Message: 13
Date: Sat, 5 Dec 2009 15:23:24 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tortilla and Bean Soup
Message-ID: <p06240800c7409bd8c3df@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TORTILLA AND BEAN SOUP

6 cups of water
4 skinless boneless chicken breasts
1 onion chopped
1 (15) oz can kidney beans
1 (15) oz can ranch style beans
1 (15) oz can pinto beans
1 (15) oz can black beans rinsed and drained
1 (15) oz can hominy
2 (10) oz can diced tomatoes with green chili peppers
1 (1.25 oz) package of taco seasoning
1 (1 oz) package of ranch dressing

Combine the chicken and water in a large pot over high heat.  Cook
for 30 minutes to 1 hour or until chicken is done. Remove from the
pot, and cut into bite sized pieces.
Return the chicken to the pot and add the rest of the ingredients and
mix well.  Reduce heat to low and simmer for 30 minutes or until
heated through.

Serve with sour cream or cheese and fried tortilla chips or bag of
tortilla chips

FRIED TORTILLA CHIPS
Cut tortilla shells into strips and fry in oil for a few minutes
until light brown.  Do not over fry. Drain and serve on top of soup



------------------------------

Message: 14
Date: Sat, 5 Dec 2009 15:26:52 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Tostada Soup
Message-ID: <p06240805c7409ca9f4ba@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tostada Soup

1 1/2 lb. hamburger meat
1/2 cup chopped onion
1 can pintos
1 t. cumin
1 can diced tomatoes
1 small jar picante sauce  ( mild or hot )

Brown hamburger and onion. Add the rest of the ingredients. Serve over
hot tortilla chips with spoonful of sour cream.



------------------------------

Message: 15
Date: Sat, 5 Dec 2009 15:27:32 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Meat-Lovers] THEME: Tostadas
Message-ID: <p06240806c7409cc5fb49@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tostadas

6 corn tortillas or taco cups
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 tsp. oil
2 sliced green onions
1 pkg. (1.25 oz.)  McCormick Taco Seasoning
1/2 cup water
1 can (15 oz.)  black beans, rinsed and drained
1 cup Cheddar cheese, divided

Garnishes:
Chopped tomatoes
Sour cream
Guacamole

1. Place tortillas on baking sheet. Bake in 375? F., oven 5 to 7
minutes or until crisp.

2. In a large skillet, saut? chicken in oil 3 minutes. Add green
onions, taco seasoning and water. Simmer 5 minutes. Add black beans
and simmer 2 minutes.

3. Spoon 1/2 cup of chicken mixture on each tortilla or taco cup. Top
each with 2 tablespoons cheese. Bake 2-3 minutes or until cheese
melts.

4. Garnish with tomatoes, sour cream and guacamole.

Makes: 6 servings.

Nutrition Information:
Per serving = Calories 402, Fat 14 g, Cholesterol 65 mg, Sodium 1044
mg, Carbohydrates 36 g; Fiber 5 g, Protein 30 g.





------------------------------

Message: 16
Date: Sat, 5 Dec 2009 15:28:30 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Touchdown Tortilla Wraps
Message-ID: <p06240807c7409cff08d8@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Touchdown Tortilla Wraps Recipe from Everyday Health

Nutritional Info (Per serving):
Calories: 135, Saturated Fat: 3g, Sodium: 186mg, Dietary Fiber: 1g,
Total Fat: 6g, Carbs: 10g, Sugars: 2g, Cholesterol: 24mg, Protein: 8g

Exchanges: Starch: 0.5, Lean Meat: 1, Fat: 0.5
Carb Choices: 0.5

Total Time: 20 mins

                                  3 tortilla(s), flour, 7- or 8-inch

                                  4 ounce(s) cream cheese, light, chive

                                  18 piece(s) basil, fresh

                                  3 1/2 ounce(s) pepper(s), red sweet, roasted

                                  4 ounce(s) roast beef, deli-style

                                  1 tablespoon dressing, low-fat mayonnaise-based

1. Spread each tortilla with one-third of the cream cheese. Cover
cream cheese with a layer of basil leaves, leaving a 1-inch border.
Arrange roasted red peppers on basil leaves. Top with sliced meat.
Divide mayonnaise among tortillas, spreading over meat.

2. Roll up each tortilla tightly into a spiral. Cut each tortilla
roll in half crosswise. Wrap in plastic wrap; chill for up to 4
hours. Tote in an insulated cooler with ice packs.



------------------------------

Message: 17
Date: Sat, 5 Dec 2009 15:29:43 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Food-on-TV@...
Subject: [Meat-Lovers] THEME: Tournedos of Beef in Mushroom, Mustard
	 and Red Wine Sauce with Caramelized Onion-Potato Gratin
Message-ID: <p06240808c7409d3b1717@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tournedos of Beef in Mushroom, Mustard and Red Wine Sauce with
Caramelized Onion-Potato Gratin
Recipe courtesy Bobby Flay
Show:  Hot Off the Grill with Bobby Flay
Episode:  Filet of Beef and Potato Gratin

    Croutons:
4 slices, country-style bread
Olive oil
Salt and pepper

Preheat oven to 400 degrees F. Place bread on a work surface and
using a 3-inch cookie cutter, cut a round crouton from the center of
each piece of bread. Brush both sides of the croutons with olive oil
and season with salt and pepper, to taste. Place the croutons on a
baking sheet and bake for 5 to 7 minutes or until lightly golden
brown.

Tournedos and Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
4 beef fillet steaks, about 6 ounces
Salt and coarsely ground black pepper
1 pound shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold unsalted butter

Heat olive oil and butter in a large skillet over high heat. Season
the fillets with salt and press the coarsely cracked black pepper
onto 1 side of each fillet. Place the fillets pepper-side down into
the skillet and sear until golden brown, turn the fillets over and
continue cooking for 4 to 5 minutes for medium-rare doneness. Remove
the steaks to a plate. Remove all but 3 tablespoons of the fat in the
pan and return to high heat. Add the mushrooms and cook until golden
brown and their liquid has evaporated. Add the shallots and cook
until soft. Add the red wine and reduce by half. Add the broth and
cook until reduced by half. Whisk in the mustard and butter and cook
for 30 seconds. Season with salt and pepper, to taste. Place each
fillet on top of a crouton and spoon some of the sauce over.

Onion and Potato Gratin:
2 tablespoons olive oil
3 large Spanish onion, peeled and sliced thinly
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 large potatoes, peeled and sliced thinly
3 tablespoons balsamic vinegar
1 1/4 cups heavy cream
1/4 cup finely chopped fresh parsley
1 cup grated Gruyere cheese

Heat oil in a large saute pan over medium heat. Add the onions and
cook slowly until caramelized. Add the garlic and balsamic vinegar
and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a
9-inch baking pan a place a layer of potatoes on the bottom and
season with salt and pepper. Spoon 1/5 of the onion mixture over the
potatoes and top with 1/4 cup of the heavy cream and a tablespoon of
parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of
the potatoes. Bake for 50 to 60 minutes, or until the potatoes are
soft and the cream has been absorbed.



------------------------------

Message: 18
Date: Sat, 5 Dec 2009 15:31:34 -0800
From: Jamie R <craftncook@...>
To: Simply-Sides@..., Just-Side-Dishes@googlegroups.com,
	 Meat-Lovers@..., Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Traditional Red Beans and Rice
Message-ID: <p0624080bc7409dc236b4@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Red Beans and Rice

2 lb. red kidney beans, soaked overnight in the refrigerator with 1 tsp. salt
1 lb. sausage sliced
1/2 lb. of diced ham and or 1 large ham hock
1 c. each: diced onions, sliced celery, green pepper
2 stocks of celery, whole stocks
1 medium onion, whole
1 tsp. thyme
1/8 tsp. each: black pepper, cayenne, and white pepper
3 cloves of garlic peeled
1-2 tbsp. vegetable oil
1-2 tbsp. flour
Hot Sauce to taste
1. Brown sliced sausage.

2. Rinse.  Set aside.

3. In a pot, mix oil and flour.  Stir this mixture over low-medium
heat, until it becomes the color of caramel...light to medium brown.

4. Add whole onion and celery stocks.

5. Drain beans.  Add enough water or stock to cover the beans. Add
all remaining ingredients
except the sliced celery, chopped onions and green peppers. Bring to
a boil.  Cover and reduce heat. Cook until the beans are tender
between 1-2 hours.

6.  Remove onion and celery.  Add remaining celery, onions and
peppers. Cook for thirty minutes.

7. Serve over hot cooked minute rice. Top with hot sauce, chopped
parsley and sliced green onions.



------------------------------

Message: 19
Date: Sat, 5 Dec 2009 15:32:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Traditional Shepherd's Pie
Message-ID: <p0624080cc7409de13e08@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Shepherd's Pie

3 cups roasted beef, lamb or combination, chopped
2 cloves garlic, finely chopped
1 cup diced onion
1 teaspoon dry rosemary, thyme or savory, crushed
3 tablespoons butter
3 tablespoons flour
1 1/2 cups hot beef broth
Salt and pepper to taste
2 pounds russet potatoes, mashed (about 3 to 4 cups)
Preheat oven to 375 degrees.

Using a meat grinder or food processor finely chop cooked meat.
Combine lamb and beef with garlic, onion and herbs. Melt butter in a
saucepan over medium heat. Add the flour using a whisk to whisk into
the bubbling butter and make a white roux. Add broth and simmer for
20 minutes. Place chopped beef mixture into baking dish. Add gravy to
beef and adjust seasoning. Decorate top of beef with mashed potatoes.
Bake for 45 minutes and serve.

Yield: 4 to 6 servings



------------------------------

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Today's Topics:

    1. THEME: Tex Mex Beef and Tortillas (Jamie R)
    2. THEME: Taco Casserole (Jamie R)
    3. THEME: TurkeY Lettuce Wraps (Jamie R)
    4. THEME: Traditional Osso Buco (Jamie R)
    5. THEME: Tender Turkey Meatballs (Jamie R)
    6. THEME: Crock Pot Teriyaki Steak (Jamie R)
    7. THEME: Crock Pot Tortellini and Sausage Soup (Jamie R)
    8. THEME: Crock Pot Turkey Enchiladas (Jamie R)
    9. THEME: T. G. I. Friday's Sizzling Chicken and Cheese (Jamie R)
   10. THEME: Tailgate Sauerkraut (Jamie R)
   11. THEME: Tex Mex Hot Dogs (Jamie R)
   12. THEME: Three Pepper Chicken (Jamie R)
   13. THEME: The Best Quick Chicken (Jamie R)
   14. THEME: Taco Junk (Jamie R)
   15. THEME: Taco Lasagna (Jamie R)
   16. THEME: Tamale Chicken Bake (Jamie R)
   17. THEME: Tamale Pie (Jamie R)
   18. THEME: Taco Pasta (Jamie R)
   19. THEME: Turkey Rice Soup (Jamie R)
   20. THEME: Thai Pork with Peanut Sauce (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 5 Dec 2009 11:19:41 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tex Mex Beef and Tortillas
Message-ID: <p06240800c74062b76030@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex Mex Beef and Tortillas

8 (6 inch) corn tortillas
1 pkg. (17. oz.) refrigerated beef pot roast with juices OR leftover pot roast
1 can (14-1/2 oz.) diced tomatoes with green chilies, undrained
1 green sweet bell pepper, cut into strips
1 lime, cut into wedges
Dairy sour cream, optional
Fresh cilantro sprigs, optional

Wrap tortillas in microwave safe paper towels. Microwave on 100
percent power (high) for 60 seconds. Cover; set aside.

Microwave beef according to package directions.

Place undrained tomatoes in small sauce pan; heat through.

Remove meat, reserving juices. Cut in slices.

Serve on warmed tortillas with tomatoes and green pepper strips. Pass
lime wedges, sour cream, and cilantro. Drizzle reserved juices.

Makes 4 servings.

Nutrition Information:
Per seving = calories 319, Total Fat 10 g, Sat Fat 5 g,
Polyunsaturated Fat 1 g, Cholesterol 64 mg, Sodium 857 mg, Carbs 34
g, Total Sugar 7 g, Fiber 5 g, Protein 27 g.



------------------------------

Message: 2
Date: Sat, 5 Dec 2009 11:23:06 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Meat-Lovers] THEME: Taco Casserole
Message-ID: <p06240804c740636d8ad2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TACO CASSEROLE

1 pd. ground beef
1 celery rib, chopped
1 med. onion, chopped
1 pkg. taco seasoning
1/4 c.water
2 cans ( 15-16 0z.) refried beans
1 can green chilies, chopped (optional )
1 c. cheddar cheese, shreddded
2 green onions, sliced
1 lrg tomato, peeled, seeded and chopped
1/3 c. ripe olives, chopped
1 1/2 c. tortilla chips, crushed

In large skillet, cook beef, celery and onion until meat is browned; drain.

Stir in taco mix, water, beans and green chilis if desired; mix well.
Pour into a 2 1/2 guart baking dish.

Bake, uncovered at 350 degrees for 30 minutes or until heated through.


Top with cheese, green onions, tomatos, olives and chips.

Yields: 6 - 8 servings.




------------------------------

Message: 3
Date: Sat, 5 Dec 2009 11:30:24 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@...,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: TurkeY Lettuce Wraps
Message-ID: <p0624080cc7406524f1a7@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TURKEY-LETTUCE WRAPS

8 butter lettuce leaves (or larger leaves lettuce)
1/2 cup vegetable cream cheese,softened
1/2 cucumbers peeled and diced
1/4 roasted sunflower seeds
8 (1/2-Once) slices deli turkey breast

Spread each lettuce leafe with with 1 tablespoon cream cheese. Evenly
divide cucumber & sunflower seeds bettwenlettuce leaves and sprinkle
over cream cheese.
Top each lettuce leafe with 1 slice of turkey. Press down gently and roll up.

Serving Information
Serves: 4
Fat: 6.0 g
Calories: 87



------------------------------

Message: 4
Date: Sat, 5 Dec 2009 11:31:47 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Traditional Osso Buco
Message-ID: <p0624080dc74065860893@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Traditional Osso Buco

2 pounds veal shanks, cut into short lengths
1/4 cup all-purpose flour
1/4 cup Butter
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2/3 cup dry white wine
2/3 cup beef stock
1 (14.5 ounce) can tomatoes

salt and pepper to taste

1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest

1. Dust the veal shanks lightly with flour. Melt the butter in a
large skillet over medium to medium-high heat. Add the veal, and cook
until browned on the outside. Remove to a bowl, and keep warm. Add
two cloves of crushed garlic and onion to the skillet; cook and stir
until onion is tender. Return the veal to the pan and mix in the
carrot and wine. Simmer for 10 minutes.

2. Pour in the tomatoes and beef stock, and season with salt and
pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the
veal every 15 minutes or so. The meat should be tender, but not
falling off the bone.

3. In a small bowl, mix together the parsley, 1 clove of garlic and
lemon zest. Mix into the veal just before serving.



------------------------------

Message: 5
Date: Sat, 5 Dec 2009 11:32:46 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Tender Turkey Meatballs
Message-ID: <p0624080fc74065cb18c4@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tender Turkey Meatballs

Combine in a bowl:
1/2 cup chopped onion
1/4 cup egg substitute
1/4 cup toasted wheat germ
1/4 cup chopped green pepper
1/4 cup ketchup
1 tsp. chili powder
1/2 tsp. dried marjoram
1/2 tsp. ground black pepper

Add, crumble and mix with mixture in bowl:
1 lb. lean ground turkey or beef

1 pkg. (12 oz.) spaghetti, cooked according to package directions, drained
5 cups meatless spaghetti sauce

In a bowl, combine the first eight ingredients. Crumble turkey over
mixture and mix well.

Shape into 30 balls, about 1 in. each. Place in a 10" x 15" jelly
roll pan coated with nonstick cooking spray.

Bake at 400? F., for 13 to 16 minutes or until juices run clear.

Cook spaghetti according to package directions. Transfer meatballs to
a large sauce pan; add spaghetti sauce. Heat through. Drain
spaghetti; top with meatballs and sauce.

Yield: 6 servings.

Nutrition Information:
Per serving (5 meatballs with sauce and 1 cup spaghetti) = 312
calories, 7 g fat (2 g sat fat), 60 mg cholesterol, 1,047 mg sodium,
40 g carbs, 5 g fiber, 22 g protein.

Diabetic Exchanges: 2-1/2 starch, 2 lean meat.



------------------------------

Message: 6
Date: Sat, 5 Dec 2009 12:04:55 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Teriyaki Steak
Message-ID: <p06240814c7406d56dd45@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Teriyaki Steak

2-1/2 lb boneless chuck steak
2 TB vetetable oil
1 tsp. ground ginger
1/2 cup soy sauce
1 TB sugar
1 clove garlic, crushed

Cut steak into 1/8-inch thick slices.

Combine remaining ingredients in a small bowl.

Place meat in a crock pot. Pour sauce over top.

Cover and cook on LOW heat setting for 6 to 8 hours.

Serve over cooked rice.

Makes 5  to 6 servings.



------------------------------

Message: 7
Date: Sat, 5 Dec 2009 12:05:25 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Just-Pasta@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Tortellini and Sausage Soup
Message-ID: <p06240815c7406d6ee2f8@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Tortellini and Sausage Soup

2 cans (14-1/2 oz. ea.) Italian style stewed tomatoes
3 cups water
2 cups loose pack frozen cut green beans or Italian style green beans
1 can (10-1/2 oz.) condensed French onion soup, undiluted
8 oz. fully cooked smoked turkey sausage, halved lengthwise and cut
into 1/2" slices
2 cups packaged shredded cabbage with carrot (coleslaw mix)
1 pkg. (9 oz.) refrigerated cheese filled tortellini
Shaved or shredded Parmesan cheese, for garnish

In a 4 or 5 quart crock pot/slow cooker combine undrained tomatoes,
water, frozen green beans, onion soup, and turkey sausage.

Cover; cook on LOW heat setting for 8 to 10 hours or on HIGH heat
setting for 4 to 5 hours.

If using LOW heat setting, turn crock pot/low cooker to HIGH heat
setting. Stir cabbage and tortellini into soup. Cover; cook for 15
minutes more.

Garnish soup with shavings or shredded Parmesan cheese.

Makes 10 to 12 servings.



------------------------------

Message: 8
Date: Sat, 5 Dec 2009 12:05:55 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Turkey Enchiladas
Message-ID: <p06240816c7406d8feacd@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Turkey Enchiladas

2 turkey thighs or drumsticks (about 2 lb.), skin removed
1 can (8 oz.) tomato sauce
1 can (4 oz.) chopped green chilies, undrained
1/3 cup chopped onion
2 TB Worcestershire sauce
1 TB chili powder, or to taste
1/4 tsp. garlic granules
8 (6 inch) flour tortillas, warmed *

Optional toppings:
Chopped green onions
Sliced ripe olives
Chopped fresh tomatoes
Shredded Cheddar cheese
Shredded lettuce
Sour cream

Remove skin from turkey. Place in a 5 quart crock pot/slow cooker.

In a small bowl, combine the tomato sauce, chilies, onion,
Worcestershire sauce, chili powder and garlic powder; pour over
turkey.

Cover and cook on LOW heat setting for 6 to 8 hours or until turkey is tender.

Remove turkey; shred meat with a fork and return to the crock
pot/slow cooker. Heat through.

Spoon about 1/2 cup of turkey mixture down the center of each
tortilla. Fold bottom of tortilla over filling and roll up. Add
toppings of your choice.

Yield: 4 servings.

* Wrap tortillas in a double thickness of paper towels and microwave
for 60 seconds.



------------------------------

Message: 9
Date: Sat, 5 Dec 2009 12:06:49 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Restaurant Recipes List <Restaurant-Recipes@...>
Subject: [Meat-Lovers] THEME: T. G. I. Friday's Sizzling Chicken and
	 Cheese
Message-ID: <p06240817c7406dacf17a@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

T. G. I. Friday's Sizzling Chicken and Cheese

2 (4 oz. ea.) chicken breast halves
2 TB olive oil
1 tsp. garlic, chopped
1/2 cup shredded Chihuahua white cheese
2 slices American cheese
Mashed Potatoes

~~~Marinade~~~
2 TB chopped garlic
2 TB chopped parsley
2 oz. olive oil
1 tsp. crushed red chilies
1/4 tsp. ground black pepper
1/4 tsp. salt

~~~Pepper & Onion Medley~~~
1 green pepper, julienne
1 red bell pepper, julienne
1 yellow onion, julienne
:
Trim and pound chicken breasts to even thickness.

Combine all marinade ingredients.

Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

Slice peppers and onions and saute in olive oil for 2 minutes.

Then add 1 garlic and continue to saute another 2 to 3 minutes.
Season with salt and pepper.

Saut? chicken breast halves in olive oil over medium heat; cook
evenly on both sides to a golden brown color.

Heat cast iron skillet on burner over medium heat until very hot then
remove from the burner.

Place mashed potatoes on top portion of skillet.

Place cheeses on bottom portion of skillet and cover with pepper and
onion medley. Add chicken to top of pepper and onion medley, resting
on potatoes.

Top with chopped parsley. Serve directly from skillet for
authenticity or transfer to plates.

Serves: 2.



------------------------------

Message: 10
Date: Sat, 5 Dec 2009 12:07:34 -0800
From: Jamie R <craftncook@...>
To: Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] THEME: Tailgate Sauerkraut
Message-ID: <p06240818c7406de1fdfd@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tailgate Sauerkraut

5 TB unsalted butter
2 cups white onion, thinly sliced
2 TB sugar
2 bags (1 lb. ea.) sauerkraut, well drained
Salt and ground black pepper, to taste
12 bratwurst sausages

Melt butter in a skillet over medium heat. Add onions and saut? until
translucent and glossy, about 6 minutes.

When onions start to become golden brown, sprinkle in the sugar and
add sauerkraut to skillet.

Add salt and pepper and stir together for about 2 minutes. Serve warm
bratwurst or your favorite grilled sausage on top.

Yield: 6 servings.

Note: Looking for a little extra flavor from your brats? Try
simmering them in beer over medium heat and finish cooking them on
the grill with some hickory chips.

Nutrition Information:
Per serving (2 tablespoons): 102 Calories, 9 g Carbohydrates, 1 g
Protein, 7 g Fat (4 g saturated), 19 mg Cholesterol, 355 mg Sodium, 2
g Fiber.



------------------------------

Message: 11
Date: Sat, 5 Dec 2009 12:08:31 -0800
From: Jamie R <craftncook@...>
To: Offbeat-Meat-Recipes@googlegroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] THEME: Tex Mex Hot Dogs
Message-ID: <p0624081ac7406e290eee@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tex Mex Hot Dogs

1 cup (4 oz.) Cheddar cheese, finely shredded
1/2 cup crushed tortilla chips
2 green onions, thinly sliced (white and green parts)
3 TB salsa
2 TB mayonnaise
1/2 tsp. chili powder
10 hot dogs
10 hot dog buns, split

In a bowl, combine the first six ingredients.

Cut a 1/2 inch deep lengthwise slit in each hot dog.

Spoon about 2 tablespoons cheese mixture into each.

Place in buns and then place on a baking pan and broil for 2 to 3
minutes or until cheese is melted.

Yield:  10 servings.



------------------------------

Message: 12
Date: Sat, 5 Dec 2009 12:51:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Three Pepper Chicken
Message-ID: <p06240824c74077f05993@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Three Pepper Chicken
'Ring my bell (peppers)!' This is a quick, healthy recipe that serves
two persons. A good way to use up the plentiful bell peppers in the
fall that we are blessed with in Iowa!

     Prep Time: approx. 25 Minutes. Cook Time: approx. 35
     Minutes. Ready in: approx. 1 Hour . Makes 2 servings.
     Printed from Allrecipes, Submitted by Shirl

10 saltine crackers, crushed
1/2 teaspoon Italian seasoning
2 skinless, boneless chicken breasts
1/4 cup egg substitute
1/2 cup julienned red bell pepper
1/2 cup julienned yellow bell pepper
1/2 cup julienned green bell pepper
1 small onion, cut into wedges
1 clove crushed garlic
1 1/2 tablespoons butter
1/2 cup chicken broth
1/2 tablespoon all-purpose flour

1 In a shallow dish or bowl, mix together cracker crumbs and
seasoning. Put egg substitute in a separate dish or bowl. Dip each
chicken breast in the egg substitute, then coat with cracker mixture.
Set aside.

2 In a large skillet saute bell peppers, onion and garlic in butter
or margarine over medium heat, until just crisp and tender. Remove
pepper mixture from skillet and set aside, keeping warm.

3 In the same skillet, saute coated chicken breasts in remaining
butter or margarine until browned on both sides.  Remove browned
chicken breasts from skillet and keep warm.

4 Combine the chicken broth and flour and mix together.  Pour broth
mixture into pan drippings and heat through until mixture thickens
and begins to boil. Stir in bell pepper mixture and heat through,
stirring together. If desired, serve by placing chicken breast on a
bed of hot cooked pasta and pouring bell pepper mixture over the top.



------------------------------

Message: 13
Date: Sat, 5 Dec 2009 12:53:26 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: The Best Quick Chicken
Message-ID: <p06240829c74078ab853d@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

The Best Quick Chicken

4 skinless, boneless chicken breast halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

1. Preheat oven to 400 degrees

2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly
over chicken, then pour teriyaki sauce evenly over all. Sprinkle with
bacon bits, then cover with cheese.

3. Bake at 400 degrees F for 30 minutes



------------------------------

Message: 14
Date: Sat, 5 Dec 2009 13:05:38 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Taco Junk
Message-ID: <p06240802c7407b8f32b6@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Taco Junk Recipe

1 1/2 pounds ground beef - browned and drained
2 cans whole kernel corn
2 cans light kidney beans or one of each (kidney and pinto)
2 cans diced tomatoes with mild green chiles
1 onion (optional) - diced
1 package taco seasoning
1 package ranch dressing
1 cup salsa
Tostitos for serving
Sour cream and grated cheese for garnish

Brown the ground beef and onions in large skillet, drain. Transfer
ground beef and onion mixture to big soup pot - add the corn, beans,
tomatoes, taco seasoning, ranch dressing and salsa to the pot and
bring to a boil - reduce heat to low and simmer for approximately 45
minutes to an hour. Top with sour cream and cheese and serve with
chips.



------------------------------

Message: 15
Date: Sat, 5 Dec 2009 13:06:08 -0800
From: Jamie R <craftncook@...>
To: Bell-Pepper-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Taco Lasagna
Message-ID: <p06240803c7407bac399d@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

TACO LASAGNA

1 tablespoon olive oil
1 medium onion, chopped
1 medium bell pepper, cored, seeded and chopped
2 14.5-ounce can diced tomatoes with green chilies or mild Rotel tomatoes
1 4-ounce can diced green chilies
1/2 teaspoon dried oregano
1 package prepared taco beef
1 14-ounce can fat-free refried beans
12 corn tortillas
2 cups shredded Mexican cheese blend
Sour cream, diced avocado and chopped fresh cilantro, for garnish

Heat oven to 350 degrees. Spray a 9-by-13-inch glass baking dish with
nonstick spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add
onion and bell pepper and saute until the vegetables are tender,
about 5 minutes. Stir in the tomatoes, green chilies and oregano and
simmer for 15 minutes. Set aside to cool slightly.

Place refried beans in a microwave-safe bowl and microwave to soften
and warm slightly, about 2 minutes.

Arrange 4 tortillas in the bottom of the prepared baking dish,
overlapping slightly. Spread half of bean mixture evenly over
tortillas and top with half of the meat. Sprinkle one third of the
cheese over the meat and spread one third of the sauce over the
cheese.

Repeat layering of tortillas, beans, meat, one third of the cheese,
and one third of the sauce and then top with remaining 4 tortillas.
Cover with remaining sauce and sprinkle with the remaining cheese.
Cover tightly with foil and bake for 30 minutes. Remove the foil and
bake for 5 minutes more. Let stand for 10 minutes before serving. Top
each serving with a dollop of sour cream, and some of the chopped
avocado and cilantro. Makes 8 servings.



------------------------------

Message: 16
Date: Sat, 5 Dec 2009 13:17:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Tamale Chicken Bake
Message-ID: <p0624080ac7407e3bd2fe@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Tamale Chicken Bake from Everyday Health

Nutritional Info (Per serving):

Calories: 373, Saturated Fat: 2g, Sodium: 489mg, Dietary Fiber: 5g,
Total Fat: 8g, Carbs: 51g, Sugars: 16g, Cholesterol: 53mg, Protein:
26g

Exchanges: Vegetable: 1, Starch: 3, Lean Meat: 2
Carb Choices: 3

Recipe Source: American Diabetes Association ?

          4 cup(s) water, boiling

          1 cup(s) cornmeal

          1/2 teaspoon salt

          2 tablespoon chives, fresh or freeze-dried

          3 cup(s) chicken, cooked, sliced

          1 dash(es) pepper, black

          15 ounce(s) tomato sauce, low sodium

          10 ounce(s) corn, frozen, thawed

          1 tablespoon sugar

          1 tablespoon oil, olive

          1 tablespoon cilantro, fresh, chopped

          1/2 cup(s) raisins

          1/4 cup(s) olive(s), black, sliced

          1/3 cup(s) cheese, grated Parmesan

1. Pour 3 cups boiling water into top of double boiler. Mix remaining
one cup boiling water with cornmeal.

2. Add salt. Add to water in top of double boiler very slowly,
stirring constantly. Cover and cook 30 minutes, stirring occasionally
over boiling water.

3. Stir in chives. Spray a 9 x 9 x 2-inch casserole. Add cornmeal and
smooth the surface. Arrange chicken on cornmeal. Season to taste.

4. Preheat oven to 350 degrees.

5. Mix tomato sauce, corn, sugar, olive oil, cilantro, raisins, and
black olives. Pour over chicken and sprinkle with Parmesan cheese.

6. Bake 30 minutes.



------------------------------

Message: 17
Date: Sat, 5 Dec 2009 13:18:21 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Tamale Pie
Message-ID: <p0624080bc7407e6ddec2@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Tamale Pie

8 servings
Hands on: 25 minutes
Total time: 1 1/2 hours

1 tablespoon vegetable oil
1 1/2 pounds lean ground beef
1 onion, finely chopped
1 jalapeno, seeds and ribs removed, minced
2 tablespoons chili powder
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes
1 (15.5-ounce) can black beans, rinsed and drained
1 1/2 cups frozen corn (do not thaw)
8 ounces Monterey Jack or cheddar cheese, shredded (about 2 cups)
2 (6 1/2- to 8 1/2-ounce) boxes corn bread mix

Preheat oven to 375 degrees.

In a large skillet over medium-high heat, add the oil. Add the beef
and cook until no longer pink, breaking up any lumps. Add the onion
and jalapeno and cook until softened, 5 to 7 minutes. Add the chili
powder, garlic, tomato paste, oregano, cumin, salt and cayenne pepper
and stir until fragrant, about 1 minute. Add the diced tomatoes and
their juice, stirring well to combine. Remove from heat and add the
black beans, corn and cheese. Stir well to combine.

Prepare corn bread batter according to package directions.

Transfer the beef mixture to a 13-by-9-inch baking dish. Spread the
corn bread topping evenly over the filling. Bake for 45 to 55
minutes, or until casserole is bubbly and crust is golden.


Per serving: 663 calories (percent of calories from fat, 48), 31
grams protein, 56 grams carbohydrates, 8 grams fiber, 36 grams fat
(15 grams saturated), 95 milligrams cholesterol, 1,168 milligrams
sodium.



------------------------------

Message: 18
Date: Sat, 5 Dec 2009 13:23:41 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Taco Pasta
Message-ID: <p06240812c7407fc62fa6@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Taco Pasta
This is a marriage of two perennial favorites of kids' -- pasta and
tacos. This recipe makes a batch big enough for 12 servings. Make it
for a party-pleaser or divide it into two smaller batches and freeze
one.

8 oz. dried penne
2 lb. uncooked ground chicken
1 cup chopped onion
1-1/2 cups water
1 env. (1-1/4 oz.) taco seasoning mix
2 cans (11 oz. ea.) Green Giant whole kernel corn with sweet peppers, drained
2 cups sliced pitted ripe olives
2 cups (8 oz.) Cheddar cheese, shredded
1 cup salsa
2 cans (4 oz. ea.) diced green chile peppers, drained
8 cups shredded lettuce
2 medium tomatoes, cut into thin wedges
Tortilla chips, optional
Dairy sour cream, optional

1. Cook pasta according to directions; drain and set aside.

2. In a 12" skillet saut? ground chicken and onion, half at a time,
until meat is brown; drain fat. Return all of the chicken mixture to
skillet. Stir in water and taco seasoning mix. Bring to boiling;
reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Stir in cooked pasta, corn, olives, half of the shredded cheese,
salsa, and chile peppers.

3. Transfer mixture to a lightly greased 3 quart rectangular
casserole. Bake, covered, in a 350? F., oven for 45 minutes or until
heated through. Remove from oven; sprinkle with remaining cheese.

4. Serve with lettuce, tomato wedges, and, if desired, tortilla chips
and sour cream.

Makes 12 servings.

To Tote: Cover tightly. Transport in an insulated carrier. Transport
lettuce, tomatoes, and, if desired, sour cream in an insulated cooler
with ice packs. If desired, transport chips in an airtight bag or
container.

For 6 Servings: Prepare using method above, except transfer mixture
to a 2 quart rectangular baking dish and bake for 30 minutes.



------------------------------

Message: 19
Date: Sat, 5 Dec 2009 13:24:42 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Rice Soup
Message-ID: <p06240814c74080053e6b@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Turkey Rice Soup

6 cups low sodium chicken broth
3 ribs celery, cut into 1/2" pieces
2 medium carrots, peeled and thinly sliced
1 medium onion, diced
2 TB Mrs. Dash? Garlic & Herb Seasoning Blend
1/2 cup rice
2 cups leftover turkey meat, cubed

Combine chicken broth, celery, carrots, onion and Mrs. Dash? Garlic &
Herb Seasoning. Blend in a large sauce pan or Dutch oven. Bring to a
boil.

Reduce heat to low, cover and simmer for one hour.

Add rice and turkey meat and simmer 25 to 30 minutes more. Serve
immediately or refrigerate until needed.

Serves: 8.

Nutrition Information:
Per Serving -- Actual Serving Size: 8.4 oz. (236.7g) = Calories 141,
Sodium 125 mg, Total Fat 3 g, Potassium 240 mg, Saturated Fat 1 g,
Carbohydrates 14 g, Unsaturated Fat 1 g, Fiber 1 g, Trans Fat 0 g,
Protein 13 g, Cholesterol 30 mg.



------------------------------

Message: 20
Date: Sat, 5 Dec 2009 13:25:45 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Bell-Pepper-Recipes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Thai Pork with Peanut Sauce
Message-ID: <p06240816c740803d4b76@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Thai Pork with Peanut Sauce

1/4 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
4 boneless pork chops, about 3/4-inch thick
1/3 cup chicken broth
1/2 cup coconut milk
2 tablespoons peanut butter
1 tablespoon honey
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped green onion
1/4 cup sliced red bell pepper
1/4 cup coarsely chopped dry roasted peanuts
1/4 cup chopped fresh cilantro

1. On a plate, combine the flour, cumin, cayenne pepper and 1/2
teaspoon of salt. Stir to distribute the spices. Coat the pork chops
with the flour mixture, and shake off any excess.
2. Heat the oil in a large skillet over medium-high heat. Place
the pork chops in the hot skillet, and fry for about 4 minutes per
side, until cooked through.
3. While the pork chops cook, stir together the chicken broth,
coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt.
Remove the pork chops to a serving platter, and keep warm.
4. Pour the peanut sauce into the skillet. Cook, stirring
constantly for 2 minutes, or until thickened. Pour peanut sauce over
the chops, and garnish with green onion, bell pepper, peanuts and
cilantro.

Cheri,



------------------------------

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Today's Topics:

    1. Michael Symon's passion a main ingredient in his first
       cookbook, 'Live to Cook' (Jamie R)
    2. Decadent breakfast treats for chilly autumn mornings (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Fri, 4 Dec 2009 02:09:20 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Food-on-TV@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>,
	 Meat-Lovers@..., Simply-Sides@...
Subject: [Meat-Lovers] Michael Symon's passion a main ingredient in
	 his first cookbook, 'Live to Cook'
Message-ID: <p06240809c73e761a9e7c@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Cleveland Plain Dealer

Michael Symon's passion a main ingredient in his first cookbook, 'Live to Cook'

By Joe Crea, The Plain Dealer
October 27, 2009, 8:35PM

BOOK INFO:
Live to Cook: Recipes and Techniques to Rock Your Kitchen

Author: Michael Symon with Michael Ruhlman

Publisher: Clarkson, Potter

Copies: "Live to Cook" is due out Tuesday. Copies can be ordered at
local bookstores or online at amazon.com


It's the laugh that gets you every time.

Michael Symon's trademark cackle bursts like a geyser of mirth. Hyena
high, unfettered and wild, it's a force as natural as the sense of
hospitality that fills the Cleveland chef's area restaurants.

If you're wondering what defines a celebrity chef, here it is. It's
about the food, granted, but there's one more thing. Symon's a guy
people want to hang with.

That's a potent combination, one that's captured neatly in the chef's
first cookbook, "Live to Cook: Recipes and Techniques to Rock Your
Kitchen" (Clarkson, Potter, $32.50). The book is due out Nov. 3.

The "Iron Chef's" book is largely a Cleveland affair. Symon's
co-author is Michael Ruhlman of Cleveland Heights, himself a star in
the nation's culinary firmament. (Ruhlman has earned his own acclaim
for his previous books -- "Ratio" and his insider's trilogy, "The
Making of a Chef," "The Soul of a Chef" and "The Reach of a Chef," as
well as many others.) Donna Ruhlman, Michael's wife, is a
professional photographer whose arresting black-and-white candid
photos lend energetic personality to the pages. Heidi Robb, a
professional recipe developer, assisted in preparing the dishes and
chronicling the tweaks that place a chef's recipe within the reach of
home cooks.

And then there's Liz Symon. Vivacious, savvy and wise-cracking, she's
Alice Kramden to Michael's Ralph -- a partner in work as well as in
life.

Liz's eye for design sets the tone at Lola and Lolita, the couple's
Cleveland restaurants, as well as Bar Symon in Avon Lake and Roast in
Detroit. Her talent resonates throughout the couple's Shaker Heights
home, where the book took shape.

A modernist's dream house, the Symons' place is at once contemporary
and cozy. Not surprisingly, the first two rooms you see off the foyer
are the vast dining room (dominated by a massive table built from a
naturally fallen redwood slab that can seat a couple dozen guests)
and the super-cool kitchen.

Scattered through the house are souvenirs commemorating various
honors that have come Symon's way. A small trophy from St. Edward
High School, recognizing the alumnus' support of the school's
wrestling program, stands atop the refrigerator. There's the Food &
Wine magazine cover marking his appearance among 1998's Best New
Chefs, and another framed pair of photos: one of Symon, for his 2009
James Beard Foundation Award for Best Chef: Great Lakes; the other, a
shot of LeBron James. It's signed "To Cleveland's Most Valuable
Chef." Turns out, James was named the NBA's most valuable player last
season on the same night that Symon won the Beard Award -- May 4.

As Michael and Liz prepare a sample of dishes from "Live to Cook" --
Lizzie's Roasted Chicken With Salsa Verde and a wonderfully
refreshing fennel salad -- he shares his thoughts about producing a
book that reflects not only his style of restaurant cooking, but also
the kinds of dishes the couple share at home.

"We don't cook a lot of fancy stuff at home," he says, adding that
he's "all about meat and vegetables -- I leave the desserts to real
bakers and pastry chefs. Desserts aren't my strong suit.

"It all comes down to good flavors," he says. "I mean, here in the
Midwest we've got the greatest ingredients in America. I defy anyone
to come up with better tomatoes in the summertime and you can talk
all you want about California produce, but what they've got going is
the year-round climate. I'll hold Ohio sweet corn up against any in
the U.S. But we've also got the West Side Market and the farmers
markets, and great food stores and supermarkets, and butchers and
ethnic grocers."

"Live to Cook" reflects that gastronomic largesse. The book includes
a recipe for his signature dish, Beef Cheek Pierogies With Wild
Mushrooms and Horseradish, as well as a procession of paeans to pork.
The index is testimony to the power of the pig, with recipes and
variations reflecting more than a dozen uses for pork -- dishes as
varied as homemade sausages, and home-cured pancetta or Lola Bacon,
Pappardelle With Pig's-Head Ragu, Braised Pork Belly With Soft
Polenta and Seared Mushrooms.

"Michael uses pork as his 'ace in the hole,' a card he plays often
and with tremendous results," writes another celebrity chef and
friend, Food Network's Bobby Flay, in the introduction to "Live to
Cook."

In addition to his hometown supporters, including some of the city's
top chefs, Symon has a strong fan base beyond Northeast Ohio. In the
middle of service on the first Saturday night of his short-lived
restaurant Parea, in New York City, Mario Batali power-walked through
the crowd to give the Cleveland guy a bear hug that lifted the former
wrestler off his feet. This summer, the Symons enjoyed their first
vacation together in four years -- at a house in Sicily, shared with
Flay and his wife, actress Stephanie March.

"Nobody's got a better sense of humor, and I don't know many cooks
who bring more to the party than Michael," says Flay, from his home
in New York City. "He's a great guy to hang with, and in the kitchen
he's the real deal."

Guy Fieri is another admirer. Fieri, who has family in Northeast
Ohio, says that few chefs impress him more.

"I kind of wish I'd known Michael before his Food Network show and
all the success he's had. But in a real sense, I guess that doesn't
matter -- my guess is that he's pretty much the same guy. He's a
really down-to-earth dude," Fieri said from his home near Santa Rosa,
Calif.

It's tough being a success in your hometown. Clevelanders are
ever-ready to pop the ego balloon. With a growing portfolio of
successful restaurants (the latest, The B Spot -- a burger-and-fries
joint in Woodmere -- is scheduled to open the week of Nov. 16) and
another Food Network Show in the works, the green-eyed monster is
bound to rear its head.

So, how does Symon keep grounded?

"I guess it's all in the way you're raised," Symon says. "I mean, I'm
proud of our accomplishments and I don't take anything for granted,
but c'mon! If I got a little full of myself, my mother and father
would be the first to tell me I'm being an ass. As would my
grandfather. As would my wife. As would my partner. As would my
staff. At the end of the day, some people take themselves too
seriously. I mean, one way or the other, whether it's criticism or
praise, don't believe the bull."

======================

Chef's secrets to a successful dinner party

By Joe Crea, The Plain Dealer
October 27, 2009, 12:59PM

It takes more than grouping together a few of your favorite recipes
to create a well-conceived menu, says Michael Symon. (Although it is
important that you cook dishes you enjoy eating -- but more on that
later . . .)

"You've got to find the yin and the yang," Symon says. "If I'm
cooking something that's exceptionally rich, I want to counteract it
with something that's acidic, to break through the fat and 'cut' it.
I might use chiles or citrus or something like that. The [basis] I'm
looking for is acid to counteract the fat. If I'm cooking a piece of
fish that's very lean, I might make a sauce or other accompaniment
that's a bit fatty. I want to get something richer into the dish, or
do it with my sides."

Then mix it up. Pair one dish that explodes with flavor with another
dish that's more subtle.

Symon's palate favors acidic, salty and spicy flavors. But in his
restaurants -- Lolita, Lola, Bar Symon, Roast (in Detroit) and the
soon-to-open B Spot in Woodmere -- he and his culinary staff aim for
the middle road. That's a model for a home cook as well.

"I know that the whole world doesn't love [the flavors that most
appeal to me], and if I cooked everything that way, it wouldn't
appeal to everyone. So some dishes we serve are very much like my
taste, some are a bit safer. But when you're cooking at home? I tell
people, 'Cook exactly the way you want to cook, because nobody's
paying for dinner!' If someone says 'Boy, this is too spicy,' I say,
'Oh, that's horrible -- go down the street and have dinner!' "

Speaking of cooking for guests, smart hosts recognize their own
strengths and limitations. More importantly, they recognize just how
much they can handle.

Many cooks tend to overextend their reach when cooking at home --
especially when trying to show off their culinary prowess when guests
are coming.

"When you're cooking at home, it's really no different than when
you're cooking in a restaurant. As a chef, you'd never have 70 items
on your menu because you couldn't properly execute those dishes
properly -- and there you have a team to do it," Symon says.

So at home, don't try to do 10 dishes; do three great dishes, he says.

"Maybe do some grilled pork chops with some peach chutney, a nice
salad and some soft polenta, and you have a great dinner," Symon says.

Let others lend a hand, he adds.

"Even if I'm having a dinner party -- and I'm a chef who's pretty
quick in the kitchen -- if we're having 40 or 50 people over, I'll
say, 'Here's what I'm making; you bring in the salad, you bring in
the dessert' and blah-blah-blah. We've got a pretty nice kitchen, but
in my home kitchen, I can't execute 15 or 20 dishes.

"Besides, you always want the party to be fun, and it should be fun
for the hosts as well as the guests. The whole reason I cook, and my
whole family cooks, is because we enjoy entertaining."

=====================

Thought for food: Michael Symon's sage advice
By Joe Crea, The Plain Dealer
October 27, 2009, 10:16AM

Chefs write cookbooks for all sorts of reasons. From the ego boost to
the potential profit to creating a permanent chronicle for one's
style of cooking, chef Michael Symon admits there's plenty of allure
to having a book with your name on it.

But toward the beginning of his first cookbook -- "Live to Cook:
Recipes and Techniques to Rock Your Kitchen" (Clarkson Potter) --
Cleveland's "Iron Chef" explains that he had an added mission.

"I have never wanted simply a collection of recipes," Symon writes in
the book co-authored with local writer Michael Ruhlman. "Recipes are
important but only to a point. What's more important than recipes is
how we think about food, and a good cookbook should open up a new way
of doing just that. . . . My goal in 'Live to Cook' is to make great
food more approachable for home cooks and to do so without dumbing
down or simplifying the food or the cooking."

So how do you become a better cook? Symon has strong opinions on the
subject. On a recent Tuesday afternoon, Symon and his wife and
business partner, Liz, invited The Plain Dealer into their home
kitchen to prepare a few of their favorite home-style dishes. The
next day, Symon sat with me in booth at his Tremont restaurant,
Lolita, to dig into some of the key precepts for improving anyone's
cooking.

"No. 1 is, 'Improve your shopping habits,' " Symon says. "Go to the
grocery store and buy better things. Buy quality, buy organic, buy
natural, go to the farmers market. Immediately that's going to
increase the quality of the food you make. When things haven't been
cranked with hormones, antibiotics and so forth, and [are] allowed to
grow naturally, they develop natural flavors that they should have --
intermuscular fat, which is better than eating a steroid, and they
develop a greater depth of flavor.

"And typically they're fresher," Symon adds. "If you go to a farmers
market and buy a chicken, chances are it was killed and dressed the
day before, rather than the week before. That's a huge step up."


Proper seasoning techniques are key

It's not only a matter of using herbs and seasonings -- including
salt -- but how much to use and when to use them, Symon says.

Start with salt. You want your dishes to be well-seasoned, not merely
salty, he says.

Timing the addition of salt is crucial. Contrary to what many sources
insist, Symon advocates salting foods early in the cooking, even a
day or so ahead of time.

"If I'm making a soup, once I have the onions, celery and other basic
ingredients in the pan, I season it -- immediately, as it's sweating
in with the fat. That helps pull sugars, release bitterness, helps it
cook properly and gets the full flavor from the food," Symon says.

Preseasoning proteins is one of the chef's most important tricks, he says.

"If you salt a chicken the day before cooking, it starts to break
down the cell structure of the meat and allows it to take on more
flavor and actually helps it to stay more moist," Symon says. "Same
goes for a steak, a pork chop. A lot of people brine; we preseason."

Precisely when to season depends upon the size and thickness of the
meat, Symon explains. If it's a thin cut, he might sprinkle on salt,
pepper, a pinch of sugar and any other seasonings as little as four
hours ahead of time. "But if it's a big, thick rib-eye steak, or a
whole chicken or turkey, I'll do it a full 24 hours in advance, maybe
with a pinch of sugar. That mixture actually opens up the meat and
lets the flavors permeate it -- and it allows the flavors to get down
into the meat."

With garlic, onions and herbs -- whenever possible, fresh herbs, he
emphasizes -- often it's more important knowing when NOT to use them,
the chef adds.

# Onions and garlic require their own attention. "Whenever I cook a
dish using both of them, I put in the onions first and let them sweat
for a few minutes before adding the garlic," Symon says. "If you put
the garlic in with the onions, you get burnt garlic and undercooked
onions; your garlic is bitter and your onions aren't as sweet as they
should be."

# When cooking with whole fresh "hard" herbs (oregano, rosemary,
lavender, thyme, anything with a hard stem) add them toward the
beginning of cooking. The flavors in the leaves and stem can slowly
withdraw and permeate throughout the other ingredients, he explains.
(Stems from such whole herbs are removed and discarded before
serving.)

# "But don't spend $10 on 'soft' herbs like basil, cilantro,
flat-leaf parsley or tarragon and then cook them for hours," Symon
says. "I always put those in toward the end of cooking; I take the
dish off the heat and add them. They're more delicate, and their oils
explode throughout the food and you get the full flavor."


Experiment with techniques that are new to you

Don't hesitate to experiment with seasonings. This needn't be an
exercise in wastefulness, Symon adds.

Chefs new to Symon's kitchen are asked to try seasoning six pieces of
meat ("scrap pieces are fine," he says), starting with "a sprinkling
of salt on the first piece, a ton of salt on the last piece, and
seasoning the pieces in between with varying degrees of salt -- then
we're going to cook them up and see which taste the best."

As the new chef experiments and samples, he or she begins to
visualize the proper amount of seasonings for various dishes.

"It's always somewhere in the middle, but it teaches them to have a
feeling for seasoning with salt," Symon says. "It helps if you can
visually see what a proper amount of season looks like. For me, I
have to see it to understand it, and that's how I try to teach it."


Be willing to try, and even to fail

Investing in a couple of cooking classes can be helpful -- so long as
you choose the right ones.

"It depends on who you take them from, as with anything else," he
says. "Only speaking for myself, when we teach cooking classes I find
that most people come to be entertained than they do to learn how to
cook. When the classes started six years ago, they were hands-on.
Fifteen people, and no one would get up and come cook with me; they
just wanted to watch. To me, if you get some really good basic
cookbooks, and find some chefs whose cooking you enjoy and get their
cookbooks, you can teach yourself to cook -- so long as you're
fearless."

Liz is his perfect example of fearlessness in the kitchen.


"When we started dating, though she won't admit it, Liz was a
horrific cook. Just god-awful. She almost killed me on three
occasions. And now, though she won't admit it the other way, she's a
really good cook. The reason has nothing to do with me. (Anyone who's
married already knows this. Over the years, 18 years, I've given her
100 tips -- and she hasn't listened to one.) But she's not afraid to
make a mistake. If she makes something and screws it up she'll go
'Eh, looks like we're having cereal tonight!' You won't be making the
same mistake twice, not if you're smart. That's the attitude you
need. If you go into it without fear, you'll be fine."

Lizzie's Roasted Chicken With Salsa Verde
Makes 4 servings

1 3- to 4-pound chicken
1 tablespoon kosher salt
1 lemon, thinly sliced and seeded
2 fresh bay leaves
1 small onion, peeled
3 garlic cloves
1 small bunch of fresh thyme
2 tablespoons olive oil
Salsa Verde (recipe follows)

Cook's notes: Before roasting the chicken, this recipe calls for
overnight refrigeration of the seasoned bird. A day before cooking,
rinse the chicken inside and out under cold water and pat dry. Salt
it liberally, cover and refrigerate.

Preliminaries: Remove the chicken from the refrigerator an hour
before cooking it. Heat the oven to 425 degrees.

Season the chicken: Wedge 3 lemon slices and a bay leaf between the
skin and each breast of the chicken. Put the onion, garlic, thyme and
remaining lemon in the cavity of the chicken. Rub the entire chicken
liberally with the olive oil. Put the chicken in an ovenproof saute
pan or in a roasting pan, breast side up, slide it into the oven and
roast it until the thigh reaches 160 degrees, or until the cavity
juices run clear, about 1 hour.

Presentation: Remove chicken from the oven and let it rest for 10 to
20 minutes. Cut the chicken into 8 pieces and serve with the Salsa
Verde.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).

Salsa Verde
Makes 1 1/4 cups

1/4 cup thinly sliced fresh flat-leaf parsley
2 tablespoons thinly sliced fresh mint
2 salt-packed anchovy fillets, rinsed and minced
1 garlic clove, minced
1 shallot, minced
Grated zest and juice of 1 lemon
2 tablespoons salt-packed capers, rinsed and chopped
1 jalapeno, seeded and minced (about 1 tablespoon)
1/2 teaspoon crushed red pepper flakes
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Procedure: Combine the parsley, mint, anchovies, garlic, shallot,
lemon zest and juice, capers, jalapeno, red pepper flakes and olive
oil in a bowl and stir to combine. Add salt and pepper to taste.

Presentation: Serve over roasted chicken, or other meat, poultry or fish.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"Creamy polenta is like Italian mashed potatoes. Anytime you want a
change from mashed potatoes, polenta makes a perfect substitute. In
fact, I like to cook polenta to mashed-potato consistency -- soft
enough that it relaxes a little when it hits the plate, not too
stiff, not too loose. Any leftovers can be refrigerated. Once the
mixture sets up and becomes firm, it can be cut and fried or even
grilled."

Soft Polenta With Mascarpone
Makes 6 to 8 servings

6 tablespoons (3/4 stick) unsalted butter, divided use
1/2 small yellow onion, minced (1/2 cup)
1 garlic clove, minced
4 cups chicken stock (homemade or packaged reduced-sodium variety)
2 cups Anson Mills polenta (see cook's notes)
1/4 cup mascarpone cheese
1/4 cup grated parmesan cheese
Kosher salt

Cook's notes: The first step to making great polenta is buying great
polenta. Chef Jan Birnbaum turned me on to Anson Mills in South
Carolina eight or nine years ago, and I've never used any other
company's cornmeal since. Its milled organic heirloom grains are
simply the best. (Go to its Web site, or call 803-467-4122.)

Procedure: In a 4-quart saucepan, melt 2 tablespoons of the butter
over medium heat. Add the onion and garlic and sweat them until
translucent and aromatic, 5 minutes. Add the stock and bring to a
simmer. Slowly add the polenta while whisking and reduce the heat to
low. Cook over low heat for 2 hours, stirring frequently.

Presentation: Remove from the heat and whisk in the mascarpone,
parmesan and remaining 4 tablespoons of butter. Season to taste and
serve.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"I love brussels sprouts, and I cook them many ways -- boiled,
roasted, sauteed -- but deep-frying them in the best. They develop a
great flavor and a texture that you can't get any other way. These
are served with walnuts and a sharp red wine vinaigrette seasoned
with anchovies and garlic. It's an excellent side dish in fall and
winter, and it goes especially well with big roasted meats. You can
also take this in an Asian direction by omitting the capers and
anchovies and adding soy sauce, fish sauce, grated ginger and
sriracha sauce."

Fried Brussels Sprouts With Walnuts and Capers
Makes 6 to 8 servings

Canola oil, for deep-frying
1 garlic clove, minced
4 salt-packed anchovy fillets, rinsed, filleted and minced
1 serrano chile, seeded and minced
1/4 cup red wine vinegar
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias
1/2 cup walnut pieces, toasted and coarsely chopped
1/2 cup extra-virgin olive oil
1 pound brussels sprouts, trimmed and quartered lengthwise
2 cups loosely packed, fresh flat-leaf parsley leaves
2 tablespoons salt-packed capers, rinsed and patted dry
Kosher salt and freshly ground black pepper

Cook's notes: To toast whole spices or nuts, simply pour them -- one
variety at a time, since different spices toast at different speeds
-- in a dry saute pan and toast, tossing occasionally, over medium
heat until fragrant, 2 to 3 minutes. Transfer them to a plate to cool.

Preliminaries: Pour enough oil into a medium pot so that the oil
comes 3 inches up the sides. Heat the oil to 350 degrees.

Prepare the dressing: While the oil is heating, whisk together the
garlic, anchovies, serrano, red wine vinegar, honey, scallions,
walnuts and extra-virgin olive oil in a bowl large enough to toss all
the brussels sprouts. Keep the bowl near the stovetop.

Fry the brussels sprouts: Working in batches, deep-fry the brussels
sprouts until the edges begin to curl and brown, about 3 minutes. To
the last batch, add the parsley and capers (stand back -- the capers
will pop and sputter). Give the contents of the pot a stir. When the
color of the parsley becomes a deeper, more saturated shade of green,
about 1/2 to 1 minute, remove the contents of the pot with a skimmer
and place directly into the bowl of dressing. Toss to coat.

Presentation: Add salt and pepper to taste.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).


"Fennel may be my favorite vegetable because it's so versatile: You
can eat it raw, you can shave it, you can roast it, braise, pickle
it, stuff it into birds, saute it, garnish with it, use it as an
aromatic, make it into a main course or side dish. How many
vegetables can you do that with? This is a refreshing salad of raw,
shaved fennel with orange and dill. It works well as a side salad or
it can be used as a base for a lean white fish."

Shaved Fennel Salad With Oranges, Lemon, Dill and Watercress
Makes 4 servings

3 oranges (see cook's notes)
1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
1/4 teaspoon teaspoon kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed, shaved
1 tablespoon coarsely chopped fennel fronds
2 tablespoons coarsely chopped fresh dill
Freshly ground black pepper
1/4 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 cup loosely packed watercress

Cook's notes: When blood oranges are in season, substitute one or
more for the conventional navel oranges used here -- you'll get more
intense color and flavor. Segmenting citrus fruits into what are
called "supremes" allows you to serve them in an elegant way. To
segment an orange or grapefruit, slice off the top and bottom of the
rind. Then remove the rest of the rind, slicing from top to bottom,
making sure to remove all the pith but leaving as much fruit as
possible. When the fruit is peeled, slice through the fruit along
either side of each membrane to remove only the fruit sections. Work
over a bowl to capture the juices. When you have cut out all the
segments, squeeze the remaining juice from the fruit into the bowl
over the segments.

Preliminaries: Grate the zest of one of the oranges and reserve.
Segment all three oranges. and reserve with their juice.

Procedure: In a large bowl, combine the garlic, shallot, salt, lemon
zest and juice, and the orange zest and juice (reserve the segments
for now) and whisk to combine. Add the shaved fennel, fennel fronds
and dill, and toss them in the juices. Add the orange segments, a few
grinds of black pepper, the coriander, extra-virgin olive oil and
watercress.

Presentation: Toss gently and divide the salad among four plates.
Spoon additional dressing from the bottom of the bowl over each
portion.

Source: Adapted recipe from "Michael Symon's Live to Cook" (Clarkson, Potter).



------------------------------

Message: 2
Date: Fri, 4 Dec 2009 02:13:28 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Morning-Meals@..., Restaurant Recipes List
	 <Restaurant-Recipes@...>, Meat-Lovers@...
Subject: [Meat-Lovers] Decadent breakfast treats for chilly autumn
	 mornings
Message-ID: <p06240817c73e7656acb3@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

San Jose Mercury News

Decadent breakfast treats for chilly autumn mornings
Whiffs of cinnamon and sage will waft 'em into the kitchen in their jammies

By Jennifer Graue
For the Bay Area News Group
Posted: 10/28/2009 12:00:00 AM PDT
Updated: 10/28/2009 06:11:04 AM PDT

Between the crisp, cool air and shortened days, autumn weekends seem
to be made for sleeping late, followed by long, leisurely breakfasts
that fill your home with the aromas of brewed coffee, fresh baked
sweet breads and sizzling sausages. Sadly, the reality is that most
weekend breakfasts turn into harried, short-order affairs of bacon
and eggs - or Pop-Tarts.

That's when we should take a cue from bed and breakfast inns. They
are, after all, the masters of leisurely morning meals, says Pamela
Lanier, a family travel expert who turned her B&B expertise into a
new cookbook, "Cinnamon Mornings and Savory Nights" (Lanier
Publications/Random House, $19.95, 160 pages), featuring recipes from
inns across North America.

The hallmark of breakfast at an inn, the Petaluma resident says, is
that it's something out of the ordinary: "It's not just eggs and
toast. The dish has other elements to it - whether it's stuffed
French toast or a veggie omelet - that make it cuisine."

Filled with recipes for baked apple pancakes, coffee cakes, and at
least nine kinds of French toast, each more decadent than the last,
Lanier's book practically exudes the heady aromas of autumn - crisp
mornings, a crackling fire, cinnamon and sage.

"Cinnamon is a magical ingredient. It goes in so many dishes and
wakes the whole thing up," says Lanier.

Put a cinnamon-laced coffee cake in the oven in the morning, and even
the sleepiest of sleepyheads will find his way into the kitchen in
fairly short order. Add some herb-flecked country sausage to the mix
- sage has a natural affinity for pork, which is why it's so often
used in breakfast sausage - and the result is breakfast nirvana.

There's a reason we're drawn to cinnamon and sage in cooler weather,
beyond their delectable fragrances. Aromatherapists and herbalists
say these plants have warming qualities. Practitioners of traditional
folk medicine use them to prevent and remedy colds. And even some
over the counter cold medicines today contain the chemical compounds
found in sage and cinnamon.

More to the point, cinnamon and sage taste marvelous and they pair
beautifully with apples, pears, pumpkins and mushrooms - the seasonal
foods that give the morning meal such a cozy autumn feel.

At the Wine Country Inn & Gardens in St. Helena, it takes the form of
a layered cheese strata, filled with cheddar cheese and mushrooms. At
New Hampshire's Greenfield Inn, that translates into a homely but
delicious version of do-ahead French toast, drenched in caramelized
brown sugar and topped with berries or sauteed apples.

And for Emily Hoche-Mong, who runs Montara's Goose and Turrets Bed
and Breakfast with her husband Raymond, autumn breakfasts are all
about celebrating the season with local fare: seasonal fruit plates,
oatmeal with cinnamon, brandied cherries with cr??me Chantilly, and
another local delicacy.

"As it gets to be crab season in the fall, we do a deviled crab in a
cream sauce served in a pastry bouch??e," she says.

Hoche-Mong's menu may sound complicated, but the key, she says, is preparation.

"It really pays to do something that you can fix ahead, simple kinds
of frittata and casserole dishes. In the morning you can bring it out
and pop it in the oven. It's lovely for families because the cook can
enjoy the morning," Hoche-Mong says.

With long holiday weekends on the horizon, that's especially good
advice for cooks with a house full of company the morning after
Thanksgiving. Hoche-Mong says her recipe for sausage biscuit
pinwheels freezes beautifully. Lanier's book also offers several
dishes that can be made a day or two in advance and refrigerated. And
a cinnamon bun recipe that gets its lift from baking powder, rather
than yeast, can be thrown together at the last minute.

Of course, some might argue that if you want a delicious, no-fuss
autumn breakfast, you could just go out. But that would mean denying
yourself the ultimate indulgence on a chilly autumn morning: pajamas
at the breakfast table.


Sourdough Eggs
Serves 8

12 slices lightly buttered extra-sourdough bread
4 cups grated cheddar cheese
1/2 medium onion, diced
1 cup thinly sliced mushrooms
10 eggs
4 cups milk
2 heaping tablespoons spicy mustard
1 teaspoon salt
1/4 teaspoon pepper

1. Cut bread into small cubes. Place half the bread cubes into a
large, greased baking dish. Sprinkle with 2 cups cheese, onion and
mushrooms. Add second layer of bread and top with remaining cheese.

2. Beat eggs, milk, mustard, salt and pepper together. Pour this
mixture evenly over the casserole. Cover with foil and refrigerate
overnight.

3. Preheat oven to 325. Bake for approximately 45-50 minutes or until
top is golden and lightly crusted.

-- The Wine Country Inn & Gardens, St. Helena, CA, published in
"Cinnamon Mornings and Savory Nights" by Pamela Lanier.

Per serving: 790 calories, 32 g total fat, 16 g saturated fat, 335 mg
cholesterol, 1800 mg sodium, 84 g carbohydrates, 5 g fiber, 10 g
sugars, 39 g protein.

-- Staff analysis


Sausage Biscuit Pinwheels
Makes 25-30 pinwheels

Rolled, uncut logs can be refrigerated overnight or frozen.

3/4-1 pound bulk, well-seasoned pork sausage

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch salt

1/2 cup shortening

3/4 cup buttermilk

1. Sift 1 1/2 cups flour in a mixing bowl. Make a well in the center
and add baking powder, soda and salt. Mix well, then cut in
shortening. Add buttermilk and mix well. Add last 1/2 cup of flour
and blend until smooth but not sticky. Wrap dough in waxed paper and
chill for one hour.

2. Roll out dough on a floured surface to 1/4-inch thickness, roughly
an 18x8 inch rectangle. Spread sausage thinly over the dough. Leave a
1/2 inch along one long edge free of sausage, so it will seal when
rolled. Starting along the long end, roll dough into a log-shaped
cylinder. Chill at least 30 minutes so logs will cut cleanly.

3. Preheat oven to 450. Cut logs in 1/2 inch rounds. Place 1/4-inch
apart on ungreased baking sheet. Bake 15 minutes or until sausage is
cooked and dough is golden.

-- Emily Hoche-Mong, Goose and Turrets Bed and Breakfast, Montara


Vic's Decadent French Toast
Serves 8

2 tablespoons corn syrup
1 cup firmly packed brown sugar
5 tablespoons butter
16 slices good country bread, crusts removed
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup sour cream
1 1/2 cups sliced strawberries or other seasonal fruit

1. Combine corn syrup, brown sugar and butter in a small, heavy
saucepan and heat, stirring until bubbly. Pour syrup mixture into a
9x13 inch pan. Nestle bread slices into the syrup, making two layers.

2. Mix together eggs, milk and vanilla and pour over bread. Cover pan
and refrigerate overnight.

3. The next morning, preheat oven to 350 degrees. Bake, uncovered,
for 45 minutes.

4. To serve, loosen edges of bread with a thin spatula. Invert the
pan onto a serving plate so that the caramelized portion of the
French toast is on top. Divide into serving portions and top each
serving with a tablespoon of sour cream and some strawberries.

-- Recipe courtesy of Greenfield Inn, Greenfield, N.H., published in
"Cinnamon Mornings and Savory Nights" by Pamela Lanier

Per serving without toppings: 380 calories, 13 g total fat, 6 g
saturated fat, 155 mg cholesterol, 350 mg sodium, 57 g carbohydrates,
2 g fiber, 34 g sugars, 10 g protein.


Deviled Crab en Bouchere
Recipe from Emily Hoche-Mong
Goose & Turrets Bed and Breakfast

Serves 10

6 tablespoons plus 2 teaspoons butter, divided

6 tablespoons flour

3 cups milk

1/4 teaspoon salt

Tabasco sauce

8 ounces crabmeat

3 tablespoons each minced onion, bell pepper, celery

1/4 cup peas or corn, optional

1/4 teaspoon gumbo file, optional

10 puff pastry bouch?es or shells

1. Make a white sauce by melting 6 tablespoons butter over medium
heat. Whisk in flour and continue whisking until mixture starts to
bubble. Cook two minutes longer. Pour in milk and stir until it
starts to thicken. Season with salt and a few drops Tabasco, to
taste. Add crab and keep warm.

2. In a skillet, melt 2 teaspoons butter, add vegetables and saute.
When tender, sprinkle the fil? over them, then add vegetables to the
crab mixture and keep warm.

3. Crisp the bouch?e shells in a 325 degree oven for 5 minutes. Pour
mixture into bouch?es, allowing some to pour over sides. Top with
slivers of bell pepper, parsley, nasturtium or other colorful garnish
and serve.

-- Emily Hoche-Mong, Goose and Turrets Bed and Breakfast, Montara

Per serving: 370 calories, 25 g total fat, 8 g saturated fat, 40 mg
cholesterol, 280 mg sodium, 26 g carbohydrates, 4 g sugars, 11 g
protein.


Quick Cinnamon Buns
Adapted from a Sherwood Forest B&B recipe

Makes 8-10

1 3/4 cups flour

2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1/4 cup cold butter, cut into small pieces

1 egg

1/3 to 1/2 cup milk

Filling

1/4 cup butter, softened

1/2 cup brown sugar

1 teaspoon ground cinnamon

Glaze

1/2 cup powdered sugar

1 tablespoon butter, melted

1/4 teaspoon maple flavoring

Milk to thin

1. In a food processor, pulse together the flour, baking powder,
sugar and salt. Add cold butter and pulse until evenly distributed.

2. Whisk together the egg and 1/3 cup milk. Then, with motor running,
pour the liquid into the flour mixture and pulse until just combined.
Turn out onto a floured surface and knead lightly, adding just enough
flour so the dough becomes smooth.

3. Roll the dough into a 12x12 inch square. Spread with softened
butter, coat with brown sugar and sprinkle with cinnamon. Roll dough
into a log and chill for 20 minutes.

4. Preheat oven to 350. Grease a muffin tin. Cut the cinnamon roll
into 8 to 10 slices, about 1/2-inch thick, and place cut-side down in
the muffin tin. Bake 15 to 20 minutes. Let rest a few minutes, then
remove hot muffins from pan.

5. Whisk the powdered sugar
Advertisement
with melted butter, maple and just enough milk to reach a glaze
consistency. Drizzle over warm muffins.

-- Adapted from a Sherwood Forest B&B recipe, Lanierbb.com.



------------------------------

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Today's Topics:

    1. Pot of gold (Jamie R)
    2. Christmas goose has flown coop (Jamie R)
    3. Goose at celebration's Victorian roots (Jamie R)
    4. Energize the Season! (Jamie R)
    5. Penchant for Pasta (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 3 Dec 2009 17:33:05 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Pot of gold
Message-ID: <p0611048ec73e1234d448@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Springfield News-Leader

Pot of gold
One-pot meals add sparkle to winter parties and are easy on the cook.

Karen Fernau * The Arizona Republic * December 24, 2008

This season, you want to celebrate as if you're at the North Pole -- even if the
snow isn't falling and the backyard pool isn't about to freeze.

An easy way is with an aromatic, chock-full-of-flavor, one-pot meal. Whether for
Christmas, New Year's or any winter party, one-pot meals warm from the inside
out.

An added gift: They make it easy for the holiday cook. Toss all the ingredients
into a pot and allow them to mingle while you do the same with family and
friends. One-pot meals also make for easy cleanup.

"One-pot meals are both elegant and family-friendly at the same time, and the
many families that celebrate with the same one-pot meal generation after
generation already know this," says chef Randy Foote, an instructor at the
Arizona Culinary Institute in Scottsdale.

One-pot holiday meals often reflect where a family lives or their ethnic
heritage. In Louisiana, gumbo is simmered slowly and served over rice. New
Englanders gravitate toward a homey beef stew, while those with Italian or Latin
heritage celebrate with fish stews.

We asked students at the Arizona Culinary Institute to share their versions of
one-pot holiday meals.


HOLIDAY BEEF STEW

1/4 cup vegetable oil

4 pounds beef stew meat, cut into 1-inch cubes

2 bay leaves

2 tablespoons paprika

2 teaspoons ground cloves

2 cloves garlic, peeled and chopped

Salt and pepper to taste

2 onions, cut into 1/2-inch pieces

6 carrots, cut into 1/2-inch pieces

8 celery ribs, cut into 1/2-inch pieces

1/2 cup beef stock, divided use

1/2 cup Worcestershire sauce

4 large Yukon gold potatoes, cut into 1/2-inch pieces

1 cup cornstarch

Heat a thick-bottomed (preferably cast-iron) pot on medium high. Add vegetable
oil and, in batches, add pieces of beef and sear on all sides. Add bay leaves,
paprika, cloves, garlic, salt and pepper. Lower heat to medium-low; stir well.
Add onions, carrots and celery, and saute for 4 minutes. Add half of the beef
stock, and simmer for 45 minutes. Pour in Worcestershire sauce, remaining stock
and potatoes. Simmer until potatoes are fork-tender, about 10 minutes. In a
separate bowl, mix cornstarch and enough water to make a thin paste. Add slowly
to stew, stirring until it reaches desired consistency. Makes 8 servings.

Source: Faith Wipperman, student, Arizona Culinary Institute.


BRAZILIAN FISH STEW

For the stew:

1 pound mussels

1 1/3 cups kosher salt, divided use

12 clams

2 tablespoons olive oil

1 cup palm oil or Azeite de Dende (available at specialty food stores)

1 large onion, diced

2 cloves garlic, minced

1 sprig fresh cilantro, minced

Salt and pepper to taste

Cayenne pepper to taste

Pinch of saffron

4 pounds fresh codfish fillets, cut into serving-size pieces

1 pound shrimp, peeled and deveined

3 cups coconut milk

For the Brazilian rice:

3 tablespoons olive oil

1 medium onion, chopped

4 cups long-grain rice

To make stew, clean mussels with a wire brush, and rinse well. Soak for 2 hours
in a pot filled with 1 gallon water and one-third cup kosher salt. When ready to
cook, scrub clams with a wire brush, removing any beard or barnacles. Rinse
well. Place clams in a large pot with 1 gallon of water. Add 1/3 cup kosher
salt. Allow to soak about 5 minutes. Pour out water, and repeat the saltwater
bath 2 more times. Discard any clams or mussels that float to the surface or are
slightly opened. In a large, heavy saucepan, heat olive and palm oil on medium
heat. Add onions, garlic, cilantro, salt, peppers and saffron. Saute for about 5
to 7 minutes. Add fish and shellfish. Reduce heat. Add coconut milk; simmer for
10 minutes, or until shellfish open.

To make rice, heat olive oil in a large, heavy saucepan over medium heat. Add
onion; saute for 5 to 7 minutes, or until onion is limp. Do not brown onion. Add
rice and saute until the grains become shiny. Add 8 cups water, cover pan and
simmer over low heat until all the water is absorbed and grains are tender,
about 20 to 25 minutes. Serve stew with rice. Makes 16 to 20 servings.

Source: Ariane Gibbins, student, Arizona Culinary Institute.


HOLIDAY GUMBO

1 whole hen, about 5 pounds, cut into pieces

5 pounds of chicken pieces such as thighs and breasts

Salt and pepper to taste

Cooking oil spray

1 and one-half cups canola oil

1 and one-half cups flour

2 yellow onions, chopped

5 cloves garlic, minced

2 cups hot water

6 to 8 ribs celery, including leaves, diced

1 to 2 pounds smoked pork sausage, cut into one-half inch pieces

1 bunch green onions, chopped

1 bunch curly parsley, chopped

5 to 6 cups cooked long-grain white rice

Season hen and chicken pieces generously with salt and pepper. Heat a large
skillet on medium high. When hot, spray with cooking oil. Add hen and chicken
pieces to skillet and brown on both sides. Add more cooking spray when
necessary. Set aside hen pieces, and cover and refrigerate chicken. In the same
skillet, add oil and stir in flour. Stir constantly until flour reaches the
consistency of wet sand. As the roux, or flour mixture, begins to brown, lower
heat to simmer and continue stirring. If the oil begins to smoke, temporarily
remove from the heat. The roux will be ruined if it burns.

Continue stirring until the flour mixture is mahogany, or dark milk-chocolate
brown. When done, remove from heat and add onions. Stir well and add garlic.
Allow roux to cool for 15 minutes.

Next, gradually stir in hot water. Continue stirring until smooth. Transfer roux
mixture to large stockpot. Add hen pieces and celery. Cover with water; bring to
a boil. Once the hen mixture boils, reduce heat to medium low and simmer for
about 1 hour. Skim grease as needed.

While the hen mixture simmers, fill a second pot with water. Add sausage and
boil for a few minutes. Remove and set aside. Add sausage to hen stockpot after
it has simmered for 1 hour. Add water, if necessary, to cover all the
ingredients. Simmer for another 1 hour. Remove chicken from the refrigerator and
add to the stockpot. Add salt and pepper to taste. Simmer for 1 more hour, or
until ready to serve.

About 30 minutes before serving, use a slotted spoon to remove the hen and
chicken bones and skin. Add green onions and parsley. Serve with rice. Makes 10
to 12 servings.

Source: Lynn Norton, student, Arizona Culinary Institute.



------------------------------

Message: 2
Date: Thu, 3 Dec 2009 20:31:01 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Christmas goose has flown coop
Message-ID: <p061104a9c73e3fb77ed5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daytona Beach News-Journal

December 17, 2008

Christmas goose has flown coop
By CATHERINE KLASNE
ORTS

Not to be a Scrooge, but I don't think my family is going to get a goose for
Christmas dinner.

I've always wanted to roast a goose because no one I ever knew did, and I've
never even tasted the meat. As a bona fide member of the Professional
Organization of English Majors (POEM) -- thanks, Garrison Keillor -- I certainly
have read enough about the glories of goose in all manner of literature.

This, I thought, would be the year.

Then I started to price geese for roasting -- when I could even find them, which
wasn't too often.

At Publix in Port Orange, one of my usual grocery haunts, a 9.4-pound goose is
$61.95. That's $6.59 a pound for those interested in math rather than English.
Gaff's Quality Meat, also in Port Orange, sells it for a similar price, $77.45
for an 11-pounder. Turns out it's very expensive to cook your own goose.

My fowl fascination is going on the back burner for this economically challenged
year.

Actually, I started wondering about the bird as a very young child, when I
learned the carol that goes, "Christmas is coming/The goose is getting
fat/Please, put a penny in an old man's hat."

As a kid who ate either ham or turkey for Christmas, I had no idea what a
goose's weight gain had to do with the holiday. I only learned that later.

But that's another prohibitive thing about goose; it renders a lot of fat when
it cooks -- thus the many Victorian home remedies and other household tips
involving goose grease -- and there isn't as great of a yield in meat per pound
as there would be for turkey, for example. That makes the cost even harder to
bear.

I'm told geese that are produced for meat today are quite a bit smaller and
leaner than the pterodactyls of Dickens' time, but I'm beginning to despair that
I will ever find out for myself.

I understand what makes them more costly. It's harder to pluck and process a
goose than a chicken or turkey, and there is no economy of scale since far fewer
geese are produced each year in the United States than either of the two most
popular birds.

There are alternatives, thank goodness. A co-worker tells me she's buying
pheasant for $3 a pound at Gaff's Butcher & Baker of Ormond Beach and plans to
make it with wild rice. That would be a great-tasting, unusual treat at less
than half the price of goose.

A success of Christmas past for us was a standing rib roast; each diner got his
own slab of prime rib. And it was still much less than goose.

If your budget can withstand this rare bird, please, try it and let me know how
it goes. But don't feel bad for me. I won't be suffering, or begging, as the
characters in the old carol do.

"If you haven't got a penny/A ha'penny will do/If you haven't got a ha'penny/God
bless you."



------------------------------

Message: 3
Date: Thu, 3 Dec 2009 20:31:36 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Home-Bakery@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Goose at celebration's Victorian roots
Message-ID: <p061104a8c73e3fb77ece@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daytona Beach News-Journal

December 17, 2008

Goose at celebration's Victorian roots
Associated Press

Goose was so important in the Victorian-era people would save -- and save -- for
the big day, often joining the equivalent of modern-day Christmas club accounts
to afford a plump, juicy bird.

And because many families didn't have ovens at home, they would cook their birds
at bakers' shops.

Dickens himself captured the anticipation when he described Mrs. Cratchit
plunging the knife into the breast.

"One murmur of delight arose all around the board, and even Tiny Tim, excited by
the two young Cratchits, beat on the table with the handle of his knife, and
feebly cried, Hurrah!' "

When shopping for your own goose, plan for about 1 1/2 to 2 pound raw weight per
serving. Geese are incredibly fatty birds and will shrink considerably during
roasting.

For that reason, during roasting it is a good idea to periodically check the
level of rendered fat in the roasting pan. If it is getting too high, use a
basting bulb to remove some.


Start to finish: 3 hours (30 minutes active)

Peppercorn-And-Thyme-Roasted Goose
Servings: 4 to 6

3 tablespoons cracked mixed black, white and green peppercorns

3 tablespoons fresh thyme leaves, divided

1/2 cup extra-virgin olive oil

1 tablespoon chopped garlic

Salt

7- to 10-pound goose, cleaned

Ground black pepper

1 large yellow onion, quartered

2 large carrots, peeled and chopped

2 stalks celery, chopped

1/4 cup unsalted butter, cut into pieces

Heat the oven to 375 F.

To prepare the glaze, in a small bowl mix together the peppercorns, 2
tablespoons of the thyme leaves, the olive oil and garlic. Season with salt,
then set aside.

Season with outside and cavity of the goose with salt and pepper. Brush the
glaze over the outside of the goose, reserving any extra for basting during
cooking.

Arrange the onion, carrots and celery in a roasting pan. Set the goose on top of
the vegetables. Roast for 2 to 2 1/2 hours, basting occasionally with drippings
and any remaining glaze.

The goose is done when it is golden brown and crispy, the juice from the cavity
runs clear, and an instant read thermometer inserted at the thickest part of the
breast and innermost part of the thigh reads at least 165 F.

Cover the goose with foil and let it rest for 15 minutes.

Meanwhile, prepare the sauce. Pour the pan drippings through a mesh strainer and
into a fat separator. Discard the fat, or reserve it for another use.

In a small saucepan over medium heat, whisk together the butter and pan juices.
Chop the remaining 1 tablespoon of thyme, then add that. Season to taste with
salt and pepper.

Carve the goose and serve with the pan sauce.

(Recipe from Charlie Trotter's "Home Cooking with Charlie Trotter," Ten Speed
Press, 2008)


How not to get cooked in your own pudding

Traditional recipes for steamed plum pudding are enough to make a Scrooge of
even the merriest cook.

Often calling for days -- sometimes weeks or months -- of prep and careful
nurturing (puddings were considered at their best only after aging), it's no
wonder the denizens of Charles Dickens' "A Christmas Carol" were such a
miserable lot.

Steamed pudding molds are widely available online, most selling for about $20.
These resemble small fluted cake pans with tight-fitting covers designed to keep
moisture inside during cooking.

Alternatively, if you don't have a steamed pudding mold, a large metal coffee
can can be used. You will need several layers of foil and kitchen twine to cover
and tightly seal the can during cooking.

And true to original recipes, this pudding improves with age. It's delicious
right from the oven, but if you let it sit overnight (refrigerated or not) it
becomes dense, chewy and richly delicious.

Steamed Plum Pudding

Makes 10-12 servings. This shortcut version was adapted from a recipe in an 1861
cookbook written by Eliza Acton.

2 Tbsp. granulated sugar
4 slices soft white bread
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/8 tsp. ground mace
3 eggs
1/2 cup shortening
1/2 cup brown sugar
1/2 cup molasses
1/2 cup raisins
1/2 cup currants
1/2 cup prunes
1/4 tsp. orange extract
Brandy, optional
Whipped cream, optional

In large stockpot, bring 3-4 quarts water to boil. Coat inside of 7-cup steamed
pudding mold with cooking spray, then add granulated sugar; shake to evenly
coat. In food processor, pulse bread until reduced to fine, soft crumbs. Add
flour, salt, baking soda, nutmeg (preferably freshly grated), cinnamon, cloves,
allspice and mace, then pulse several times to mix. Transfer mixture to bowl. In
food processor, combine eggs, shortening, brown sugar and molasses. Process
until smooth, scraping sides of bowl as needed. Add raisins, currants, prunes
and orange extract. Pulse until fruit is chopped but not pureed. Return dry
ingredients to processor; pulse just enough to thoroughly mix them with wet
ingredients. Scrape down sides of bowl once or twice between pulses. Transfer
mixture to prepared mold, then tightly seal with cover (or with several layers
of foil tied tight with twine). Place mold in stockpot; water should come about
halfway up mold. Cover stockpot; lower the heat to maintain even simmer. Steam
pudding for 2 hours. Remove mold from stockpot, uncover mold and let cool for 15
minutes. Unmold pudding onto plate. If desired, drizzle pudding with brandy,
then slice and serve topped with whipped cream.



------------------------------

Message: 4
Date: Thu, 3 Dec 2009 20:35:27 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] Energize the Season!
Message-ID: <p061104a4c73e3fb67eb4@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Family Features @ Culinary.net || Dec. 17, 2009

Energize the Season!
Lean lamb and potatoes - a smart start for flavorful meals

There's nothing more mouthwatering than a succulent leg of lamb roasting in the
oven, surrounded by potatoes with crispy, browning edges. Somehow, a dinner
featuring a showpiece roast just feels special. Yet a memorable meal needn't be
hard on the cook. Now is the time of year when it's easy to get tired from
hectic schedules and short days. Count on lean lamb and wholesome potatoes to
restore your energy reserves and land some "oohs" and "ahhs" at the table in the
process.

Starting a meal with lamb makes good nutrition sense. Lamb is a lean, nutrient
rich, flavorful meat that delivers vitamins and minerals - such as the important
B vitamins and iron - that help the body produce energy. Iron from red meat is
more readily absorbed by the body than iron from plant sources. The leanest cuts
of lamb include the leg and loin. Even better, most cuts tend to have less
marbling than other meats.

Of course, the perfect pairing for any meat is potatoes, particularly those
grown in Wisconsin, America's heartland. Skin-on potatoes contain more potassium
than a banana and are a source of fiber. A 5.3-ounce potato is fat-, sodium- and
cholesterol-free, and contains nearly half your daily value of vitamin C for
just 110 calories. And its complex-carbohydrates provide the ideal efficient
energy source for the body.

Another bonus for weary cooks: the roasted lamb and potato dish provides plenty
of leftovers to serve as the base for two quick meals later in the week. How's
that for energy conservation?

Get more from potatoes and lamb: the dynamic duo

Wisconsin potatoes are goodness unearthed

     * For additional super spud recipes visit www.wisconsinpotatoes.com, or
order the "Wisconsin Potato Sensations Cookbook" by sending a check or money
order for $8.00 to Wisconsin Potato Sensations, Dept. FF, P.O. Box 327, Antigo,
WI 54409. Allow 6 to 8 weeks for delivery.
     * Growers in Wisconsin have been recognized nationally for environmentally
friendly production practices and their Healthy Grown potatoes. Also, because
they are centrally located, they can guarantee quick turnaround time for maximum
freshness.

Lean on lamb for healthy meals

     * In general, lamb should be cooked to 145?F for medium rare, 160?F for
medium and 170?F for well done. Ground lamb should always be cooked to 160?F.
     * Lamb chops, roasts, steaks and legs are perfect for cooking methods that
use dry heat, such as grilling, roasting or broiling. Stew meat and shanks are
perfect for moist heat cooking, such as braising and stewing.
     * Plenty more great lamb recipes and cooking tips can be found at
www.leanonlamb.com.


Windowsill Herb Garden Lamb and Potatoes
Prep time: 20 minutes
Cook time: about 1 1/2 hours
Makes 8 servings

1/3 cup chopped fresh herbs (rosemary, thyme, marjoram)*
8 cloves garlic, minced
1 boneless leg of lamb (about 3 pounds)
4 pounds Yukon Gold potatoes, cut into 1-inch cubes
1 1/2 cups frozen, thawed pearl onions
1 tablespoon olive oil
2 lemons, cut into 1/4-inch-thick slices
Freshly ground kosher or sea salt and pepper to taste

Preheat oven to 350?F. Stir together herbs and garlic in small bowl; set aside 2
tablespoons.

Remove ties or netting from lamb. Using a small sharp knife, make slits deep
into lamb, spacing 1/2-inch apart. Rub the larger amount of herb mixture over
surface and into center of lamb, pressing mixture into slits. Tie in 2 places
with kitchen string to secure.

Place potatoes, onions, oil, lemons and reserved herb mixture in large roasting
pan with shallow sides and toss well to coat. Nestle lamb into the center and
season with salt and pepper.

Cook for about 1 1/2 hours or until lamb is cooked to your liking (145?F for
medium rare, 160?F for medium and 170?F for well done), stirring vegetables
every 1/2 hour.

*May be substituted with 2 teaspoons each dried rosemary, thyme and marjoram.

Nutrition per serving: 463 calories, 14 g total fat, 5 g saturated fat, 120 mg
cholesterol, 107 mg sodium, 42 g carbohydrate, 6 g dietary fiber, 40 g protein,
82% daily value for vitamin C, 27% daily value for iron, 39% daily value for
potassium


Lamb Pitas With Cucumber Mint Tzatziki
Prep time: 15 minutes
Makes 4 servings

Mint Tzatziki
3/4 cup plain nonfat yogurt
1/2 cup peeled, coarsely grated cucumber
1 tablespoon chopped fresh mint
2 teaspoons fresh lemon juice
1/4 teaspoon kosher or sea salt
2 cloves garlic, minced
Lamb Pitas
4 whole wheat pita bread rounds
2 cups chopped or shredded romaine lettuce
1 1/2 cups small bite-size pieces leftover roasted boneless leg of lamb
3/4 cup chopped tomato
1/2 cup thinly slivered red onion

Stir together all tzatziki ingredients in small bowl; set aside. Cut each pita
round in half. Open carefully and fill with lettuce, lamb, tomato and onion.
Serve with Mint Tzatziki sauce.

Nutrition per serving: 333 calories, 7 g total fat, 2 g saturated fat, 52 mg
cholesterol, 480 mg sodium, 44 g carbohydrate, 6 g fiber, 25 g protein, 40%
daily value for vitamin A, 26% daily value for vitamin C, 21% daily value for
iron, 13% daily value for calcium, 17% daily value for potassium


Harissa Potatoes
Prep time: 10 minutes
Cook time: 20 minutes
Makes 4 servings

4 cups leftover cubed roasted potatoes
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 teaspoon each: paprika, ground cumin and ground coriander
1/2 teaspoon ground caraway seeds
1/4 teaspoon cayenne pepper
Kosher or sea salt to taste

Preheat oven to 350?F and spray baking sheet with nonstick cooking spray. Place
potatoes, bell pepper and garlic in a medium bowl. Stir together remaining
ingredients in small bowl and sprinkle over potatoes; toss well to coat.
Transfer to prepared baking sheet and cook for 20 minutes or until potatoes are
hot and slightly crisp on the edges. Season to taste with salt.

Tip: To give these potatoes a bit more crisp, give them a coat with olive oil
cooking spray halfway through the cook time.

Nutrition per serving: 156 calories, 2 g total fat, 0 g saturated fat, 0 mg
cholesterol, 13 mg sodium, 33 mg carbohydrate, 5 g dietary fiber, 4 g protein,
99% daily value for vitamin C, 17% daily value for vitamin A, 23% daily value
for potassium

SOURCE: American Lamb Board / Wisconsin Potatoes



------------------------------

Message: 5
Date: Fri, 4 Dec 2009 02:06:20 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., Simply-Sides@...
Subject: [Meat-Lovers] Penchant for Pasta
Message-ID: <p06240806c73e760f9c1b@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Grand Forks Herald

Published October 28 2009

Penchant for Pasta
Use your noodle like many other Americans do.

By: Jeff Tiedeman,

If asked to pick just one food that you couldn't live without, what
would it be?

I would be hard pressed to single out just one. But for sure, pasta
would be near the top of the list. I can't imagine a world without
pasta.

And after doing a little research, I don't think many other Americans
could either.

According to the American Pasta Report, a survey commissioned by the
National Pasta Association, 84 percent of consumers consider pasta to
be a healthy food and an important part of a well-balanced diet. And
77 percent of the more than 1,000 surveyed said they eat pasta at
least once a week - a third of them having it three or more times.

Even more revealing is that sales of pasta products in the U.S. -
including frozen and refrigerated pasta, canned pasta, soup mixes and
prepared dinners - rose 5 percent last year to $6.4 billion,
according to Kansas City, Mo.-based American Italian Pasta Co., the
nation's largest manufacturer of dry pasta. That comes after sales
had been falling 1 percent to 2 percent annually for years, according
to Carol Freysinger, spokeswoman for the National Pasta Association.

The increase in pasta consumption can be attributed partly to a
struggling U.S. economy. More people are turning to casseroles, pasta
salad, good old macaroni and cheese and soup to stretch their food
dollars and as well as becoming more health-conscious.

So, with all of this pasta being consumed in the U.S., what is the
most popular variety?

According to the report, spaghetti is the personal favorite of 40
percent of respondents, followed by lasagna (12 percent), macaroni
and cheese (6 percent), fettuccine (6 percent), linguine (3 percent),
elbows (3 percent), pasta salad (3 percent) and angel hair (2 percent.

To help recognize the importance of the pasta and durum wheat (the
main ingredient in U.S.-produced pasta) industries to the state, the
North Dakota Wheat Commission annually declares Pasta Lovers' Week in
North Dakota during the week including this past Sunday to coincide
with World Pasta Day and National Pasta Month. (North Dakota produces
two-thirds of the nation's supply of pasta.)

Once again, the Wheat Commission is sponsoring the "Use Your Noodle
Pasta Puzzle" contest (featured on this page along with four soup
recipes from the NDWC). Readers who submit a correctly completed
puzzle have a chance to win a "Premium Pasta from the Prairie"
T-shirt from the Wheat Commission, a pasta server from the U.S. Durum
Growers Association and pasta from Dakota Growers Pasta Co. and
Philadelphia Macaroni Co.

Nutritionally, pasta is a low-fat, high-carbohydrate food. It's very
low in sodium, and nonegg varieties are cholesterol-free. Per cup,
enriched pastas are an excellent source of folic acid, a good source
of other essential nutrients, including iron and several B vitamins,
and contain only 211 calories.

Also, as a food that is low on the Glycemic Index - low GI foods are
digested more slowly - pasta provides a slow release of energy
without spiking blood sugar levels.

And pasta also is one of the foods the U.S. Department of
Agriculture's Dietary Guidelines recommends eating six to 11 servings
of daily.

Can you live with that?


Tortilla Soup With Pasta

1/2 pound ground beef

3/4 cup chopped onion

2 cloves garlic, minced

10 cups chicken stock

6-ounce can tomato paste

16-ounce can diced tomatoes

2 tablespoons diced green chilies (fresh or canned)

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

2 sprigs parsley, chopped

Salt and pepper to taste

1 cup mafalda or other medium pasta shape

Corn tortilla chips

Shredded Monterey Jack cheese

In a large stockpot, brown ground beef; add onion and garlic, saute 2
minutes. Add chicken stock, tomato paste, tomatoes, green chilies,
chili powder, cumin, parsley, salt and pepper. Simmer 20 minutes.

Add pasta and cook over medium heat until pasta is al dente. Do not
overcook as pasta will continue to soften as long as it remains in
the soup. To serve, ladle soup into bowls and garnish with tortilla
chips and shredded cheese.

Yield: Serves 10.

Approximate nutritional analysis per serving, without garnish: 150
calories, 12 grams protein, 15 grams carbohydrates, 5 grams fat, 1.8
grams fiber, 15 milligrams cholesterol, 2 milligrams iron, 1,117
milligrams sodium.

Source: North Dakota Wheat Commission.


Cheesy Chili Mac Soup

7 ounces medium pasta shells

2 pounds lean ground beef

1 cup chopped green pepper

1 cup chopped onion

2 cloves garlic, minced

15-ounce can stewed tomatoes

28-ounce can whole tomatoes with liquid

15-ounce can kidney beans, drained

10 1/2-ounce can tomato soup

4 cups water

2 cups vegetable juice (V-8)

1 tablespoon chili powder

1 teaspoon seasoned salt

1 teaspoon ground cumin

1/4 teaspoon black pepper

4-ounce package shredded Cheddar cheese

Cook pasta according to package directions; drain.

Brown beef with green pepper, onions and garlic. Add tomatoes, beans,
tomato soup, water, vegetable juice, chili powder, seasoned salt,
cumin and pepper. Stir and simmer in a large kettle for 35 to 40
minutes (or a slow cooker for 2 to 3 hours). Add pasta; heat 10
minutes.

Serve hot in bowls; sprinkle with cheese. Good with bread sticks or
crusty buns.

Yield: Serves 8.

Approximate nutritional analysis per serving: 622 calories, 45 grams
protein, 51 grams carbohydrates, 27 grams fat, 8.9 grams fiber, 123
milligrams cholesterol, 6 milligrams uron, 1,151 milligrams sodium.

Source: North Dakota Wheat Commission.


Sausage Soup

1 pound bratwurst sausage, browned

2 cups cooked, firm macaroni

1/2 onion, chopped and cooked

1 can cream of mushroom soup

4-ounce can mushrooms

1/4 teaspoon pepper

1 teaspoon salt

1/8 teaspoon thyme

1/8 teaspoon garlic salt

1/8 teaspoon celery salt

1 tablespoon parsley

Milk

Combine above ingredients and add milk to desired thickness. Heat.
Add a dollop of sour cream for serving.

Yield: Serves 6 to 8.

Source: North Dakota Wheat Commission.


Poor Man's Rich Soup

2 quarts water

2 cups rotini pasta, made from 100% durum

1/2 cup shredded carrots

1/4 cup diced onion

1/4 teaspoon basil

1/4 teaspoon seasoned salt

1/2 cup broccoli (florets and stems cut into small pieces)

1 cup shredded cured turkey ham

1/2 pound processed cheese (broken into pieces)

Bring water to a rapid boil in a 4-quart kettle. Add rotini, carrots,
onions, basil and salt. Boil uncovered for 8 minutes stirring
occasionally. Add broccoli and continue cooking for 5 to 7 minutes or
until rotini is done. Add turkey ham and cheese stirring until cheese
is melted.

Yield: Serves 6.

Source: North Dakota Wheat Commission.


Pasta With Savory Pumpkin Sauce

1 pound pasta

2 tablespoons butter

2 tablespoons olive oil

2 medium onions, chopped

2 large orange bell peppers, chopped

4 minced garlic cloves

1 cup zucchini slices, cut into halves

1 2/3 cup pumpkin puree

3 cups chicken broth

1/4 cup heavy cream

1/4 teaspoon freshly grated nutmeg

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1 1/2 cups coarsely chopped walnuts

6 tablespoons grated Parmesan cheese

Cook pasta according to package directions; drain. Melt butter and
olive oil in a large heavy skillet over medium heat. Add onion and
saute for 5 minutes. Add peppers and continue to cook until onion is
soft and translucent. Add garlic and cook for 2 minutes more. Add
zucchini; cook 1 minute. Stir in pumpkin, chicken broth, cream,
nutmeg, Worcestershire sauce and salt. Heat thoroughly. In large
bowl, toss hot pasta with pumpkin sauce and walnuts. Sprinkle with
grated Parmesan cheese.

Yield: Serves 8 to 10.


Pasta with Pumpkin and Sausage

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 pound bulk sweet Italian sausage

4 cloves garlic, cracked and chopped

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1 cup dry white wine

1 cup chicken stock, canned or paper container

1 cup canned pumpkin

1/2 cup (3 turns around the pan) heavy cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, ground or freshly grated

Coarse salt and black pepper

1 pound penne rigate, cooked to al dente

Romano or Parmigiano, for grating

Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1
tablespoon of olive oil to the pan and brown the sausage in it.
Transfer sausage to paper towel lined plate. Drain fat from skillet
and return pan to the stove. Add the remaining tablespoon oil, and
then the garlic and onion. Saute 3 to 5 minutes until the onions are
tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2
minutes. Add stock and pumpkin and stir to combine, stirring sauce
until it comes to a bubble. Return sausage to pan, reduce heat, and
stir in cream. Season the sauce with the cinnamon and nutmeg, and
salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken
sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf
from sauce and pour the sausage pumpkin sauce over pasta. Combine
sauce and pasta and toss over low heat for 1 minute. Garnish the
pasta with lots of shaved cheese and sage leaves.

Serve pumpkin sausage pasta with pumpernickel or whole grain bread


Creamy Pumpkin Pasta

1 small onion, finely chopped

2 garlic cloves, minced

2 tablespoons butter

2 cups pumpkin puree

2 cups chicken broth, made from bouillon

1/4 cup heavy cream

1/2 cup sour cream

1/4 teaspoon nutmeg

1 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons fresh parsley, minced

1/4 cup romano cheese, shredded

1 pound penne or rotini pasta

In a large skillet, saute the onion and garlic in butter, over medium
heat, until soft, not brown.

Whisk in the pumpkin, broth, creams and seasonings to taste.

Simmer 10 minutes, stirring occasionally.

Meanwhile, boil the pasta in salted water until al dente.

Drain pasta and stir into pumpkin, simmering 2 to 3 minutes more until thick.

Stir in parsley and garnish with romano, more parsley and pumpkin
seeds if desired.

Yield: Serves 4 to 6.


Penne with Pumpkin Sauce

1 onion; chopped fine

1 red bell pepper; chopped

2 large garlic cloves; minced

2 tablespoons unsalted butter

1/2 cup canned solid-pack pumpkin

1 cup chicken broth

1/2 cup water

2 tablespoons heavy cream

Freshly grated nutmeg to

1/2 pound penne or other tubular pasta

3 tablespoons minced fresh parsley leaves

Freshly grated Parmesan as accompaniment

In a large skillet cook the onion, the bell pepper and the garlic in
the butter over moderate heat, stirring, until the vegetables are
softened. Stir in the pumpkin, the broth, the water, the cream, the
nutmeg and salt and pepper to taste, and simmer the sauce, stirring
occasionally, for 10 minutes.

While the sauce is simmering, in a kettle of salted boiling water
boil the penne until it is al dente. Ladle out the reserve (about 1
cup of the cooking water) and drain the penne well. Add the penne to
the sauce, cook the mixture over moderate heat, stirring and thinning
the sauce as desired with some of the reserved cooking water, for 1
to 2 minutes, or until the pasta is coated well. Snd stir in the
parsley. Divide the pasta between 2 plates and serve it with the
Parmesan.

Yield: Serves 2.


Pumpkin Ravioli

2 cups all-purpose flour

2 egg beaters

1 tablespoon water

1 tablespoon oil

4 tablespoons pumpkin, canned

3 pounds spinach,; finely chopped

1 1/4 cups fat-free ricotta cheese or 1/2 cup fat-free Parmesan cheese

1/4 teaspoon nutmeg

Salt and pepper; to taste

Place flour, eggs, water, oil and pumpkin in food processor bowl and
pulse until mixture forms a ball. Remove from bowl and knead until
smooth. Cover with plastic wrap and let rest 30 minutes. Saute
spinach over med heat until wilted. Drain and cool. In a bowl,
combine ricotta, Parmesan, nutmeg, salt and pepper; stir in spinach.
Set aside. Roll out pasta dough and fill according to the
instructions for a hand-crank pasta machine, using the ravioli
attachment. Lay ravioli on floured surface or pasta rack to dry. Use
immediately or freeze up to 2 months.

To cook, boil in lightly salted water for about 3 minutes or until tender.

Approximate nutritional analysis per serving: 317 calories, 3.3 grams
fat (0.4 grams saturated), 49 grams carbohydrates, 4.5 grams fiber,
25 grams protein, 22 milligram sodium.


Angry Pumpkin Pasta

1 small fresh pumpkin

3 tablespoons butter

1 tablespoon extra-virgin olive oil

1 teaspoon red pepper flakes

1/2 teaspoon sea salt

6 thin slices Prosciutto di Parma

3 cups marinara sauce (or 1 jar marinara sauce)

1 pound rigatoni pasta, cooked al dente

Reggiano-Parmigiano cheese

Cut the pumpkin in half and scoop out the seeds and strings. Cut the
pumpkin into wedges. Cut the peel off the pumpkin wedges. Cut the
pumpkin into 1-by-1-inch pieces. Set aside 2 cups of pumpkin pieces.

Melt the butter in a large frying pan over medium heat.

Add the pumpkin to the frying pan and cook over medium-high heat
until the pumpkin is golden on all sides. The pumpkin is done when it
can be easily pierced with a knife.

Lower the heat to low. Drizzle the olive oil over the pumpkin.
Sprinkle the red pepper flakes and salt over the pumpkin and stir
well.

Pour the marinara sauce over the pumpkin and stir well. Raise the
heat to medium-low and allow to heat through, do not allow it to boil.

Cut the Prosciutto di Parma into 1/4 inch strips. Add the Prosciutto
di Parma to the pasta sauce and stir well.

Place the pasta in a serving bowl.

Add the pumpkin and marinara sauce to the pasta and stir well.

Serve immediately with freshly grated Reggiano-Parmigiano cheese.


Penne Wise Pumpkin Pasta

Salt

1 pound whole-wheat penne pasta

2 tablespoons extra-virgin olive oil

3 shallots, finely chopped

3 to 4 garlic cloves, grated

2 cups chicken stock

1 15-ounce can pumpkin puree

1/2 cup cream

1 teaspoon hot sauce, or to taste

Freshly grated or ground nutmeg

2 pinches of ground cinnamon

Freshly ground black pepper

7 to 8 fresh sage leaves, thinly sliced

Grated Parmigiano-Reggiano cheese

Bring a large pot of water to a boil over high heat for the pasta.
Add salt and the pasta and cook al dente, reserving 1/2 cup of the
starchy pasta water.

In a large skillet, heat the olive oil, twice around the pan, over
medium heat. Add the shallots and garlic to the pan and saute for 3
minutes. Stir in the chicken stock, pumpkin and cream then season the
sauce with the hot sauce, nutmeg, cinnamon, salt and pepper. Reduce
the heat to medium-low and simmer for 5 to 6 minutes longer to
thicken. Add a little of the reserved pasta water if needed to thin
out the sauce a bit. Stir in the sage then toss in the drained pasta
and grated cheese.

Yield: Serves 6.



------------------------------

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Today's Topics:

    1. Andrew Zimmern tells the 'Bizarre Truth' about food and
       travel (Jamie R)
    2. Holiday entertaining help is on the way (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Thu, 3 Dec 2009 01:12:08 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Food-on-TV@...,
	 Meat-Lovers@..., Home-Bakery@...
Subject: [Meat-Lovers] Andrew Zimmern tells the 'Bizarre Truth' about
	 food and travel
Message-ID: <p0624085dc73d2c089712@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Munster (IN) Times

Andrew Zimmern tells the 'Bizarre Truth' about food and travel

By Jane Ammeson - Times Correspondent | Posted: Wednesday, November 4, 2009

Andrew Zimmern, host of the Travel Channel's "Bizarre Foods with
Andrew Zimmern," and "Andrew Zimmern's Bizarre World" circumvents the
globe exploring new culinary experiences.

That's Zimmern in the farthest reaches of Samoa roasting eight-pound
furry bats whose wing span is almost six feet over a fire, scraping
off the skin and watching as the guts start to puff out as the meat
cooks.

Not exactly a yum yum moment for many of us, but for Zimmern, who
will go anywhere and pretty much eat anything, it not only is a
definitive food experience, it's also a means of connecting to a
culture. Zimmern is the type of guy who boards a vintage World War II
plane to fly into the bush country on the Mosquito Coast because he
has a noon appointment with a witch doctor, almost capsizes in the
rough seas of Iceland in order to go puffin hunting (and then eating)
and has dubbed himself the first mazungo (white man) lungfisherman in
Lwanika.

All these stories and more are told in his new book, "The Bizarre
Truth: How I Walked Out the Back Door Mouth First and Came Back
Shaking My Head" (Broadway Books 2009, $24.99).

Experiencing cultures through food is important to Zimmern whether
that means eating lamb's blood seasoned with cilantro, lemon juice
and onion. For those who may be somewhat reluctant to eat such things
as cricket empanadas in the Yucatan Peninsula, Zimmern tells why it
matters.

"With the flattening of our world, which I think is good, it's
important to find something that everyone loves like food instead of
the things that divide us like politics and religion," he says. "If
we can sit down and share a meal and create that connection then I
think we can then move on to more divisive things such as religion
and politics because we've found something we can agree on and it
makes it easier to move on to other areas."

That's why Zimmern thinks it's important to get away from what he
calls the "gringo highway culture" and to explore the less traveled
roads.

"If you're going to a place like Belize, many people go to a luxury
all-inclusive on Ambergris Caye and plop down by the beautiful pool
for a week and come back and say 'I just love Belize,' " says
Zimmern. "But they haven't really seen Belize. It's good to get out,
to see the first people's culture, the indigenous culture, the fringe
culture."

As an example, even though Zimmern was staying at a luxury
all-inclusive in Huatulco on the Pacific Coast of Mexico, he walked
down the beach from the hotel and bought a meal from kids who were
catching seafood.

"The people at the hotel were horrified," he said, "but they're the
same people who would save up for an expensive meal at a Japanese
restaurant in a big city far away from the source of all the food
they were eating."

The following recipes are from andrewzimmern.com and reflect his
approach to culinary diversity.


Catalonian Braised Chicken

5 pounds chicken parts, legs and thighs work best

1 tablespoon dried thyme

1 sprig fresh rosemary

1/4 cups olive oil

1 tablespoon dry oregano

2 pinches saffron

2 minced onions

1 green bell pepper, minced

5 garlic cloves, sliced

2 fresh bay leaves

8 anchovies

3 tablespoons capers

1 16-ounce can crushed tomatoes

1/2 cup Nicoise or other black olives

8 ounces andouille or smoked sausage

2 cups chicken stock

1 cup white wine

1/3 cup minced cilantro

1/3 cup minced parsley

Juice of 1 lime and the zest

DIRECTIONS: Place the olive oil into a large pan with high sides.
Brown the chicken and the sausage and remove from pan. Slice the
sausage. Put pan back over high heat and add the oregano, saffron,
onion, pepper, garlic, bay leaves, anchovy, caper, and reserved
sausage. Cook for 3-4 minutes to soften the vegetables, and add the
wine and tomato. Bring liquids to a simmer and reduce liquids by half
and add the chicken stock. Reduce liquids by a third, also at a
simmer. Add the chicken back to the pan and when pot returns to a
simmer, place into a 325-degree oven for 1 hour. Remove from oven and
place chicken on a platter. Reduce sauce, on the stovetop, if needed.
Season by stirring in the remaining ingredients and finish with salt
and pepper. Pour sauce over chicken and serve.


Moroccan Kefta (Meatballs)

For the Kefta:

1 pound ground beef

1 pound ground lamb

1 minced onion

4 minced garlic cloves

1 egg, beaten

1 cup bread crumbs

2 tablespoons lemon juice

1/4 cup minced fresh parsley

3 tablespoons minced fresh mint

1 tablespoon ground cumin

2 tablespoon minced leaf coriander (cilantro)

1/2 cup crushed tomatoes

For the yogurt sauce:

1/2 cup finely minced onion

2 cups plain yogurt, strained overnight through a cheesecloth set in
mesh strainer, water discarded.

1 bunch cilantro

1 bunch mint

1 hot green chili (I like to use Serrano chilies--use 2 if you like it hot)

Juice of 1 lime

Boston Bibb lettuce leaves for each serving

DIRECTIONS: For the Kefta: Combine all ingredients. Season with salt
and pepper. Roll into walnut-sized balls, skewering 3 to a skewer,
pressing down to make a tongue shape. Brush with olive oil. Grill
over high direct heat until cooked through. Serve with the yogurt
sauce and a few heads of Boston lettuce for wrapping or as a dipping
appetizer, etc. For the yogurt sauce: Combine onion and strained
yogurt in a large bowl and reserve. Pur?e remaining ingredients in a
food processor. Fold the two mixtures together and serve with the
kefta. You may also find this a great sauce on any grilled or roasted
meats, poultry, or seafood.


Molten Chocolate Cakes

2 sticks sweet butter, plus some for greasing the molds

8 ounces artisan bittersweet chocolate

4 eggs

4 egg yolks

1/2 cup sugar

2 tablespoons flour, plus some for the molds

DIRECTIONS: Butter and flour 8 four-ounce ramekins or oven-proof
molds. Be sure all interior surface area is covered. Cakes will stick
wherever you miss, so be thorough. Place chocolate and butter in a
slow double boiler and melt to combine. Whip eggs, egg yolks, and
sugar until light and thick. Beat egg mixture into chocolate mixture.
Whisk in the flour. Pour batter into molds and bake in a preheated
450-degree oven for 10 to 11 minutes or until set. Cakes will have
risen an inch or so. Cakes should barely hold together, holding their
molten chocolate center. Unmold and serve with sweetened whipped
cream or vanilla ice cream.



------------------------------

Message: 2
Date: Thu, 3 Dec 2009 01:26:38 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Cookbook-Cookery@...
Subject: [Meat-Lovers] Holiday entertaining help is on the way
Message-ID: <p06240844c73d2b8b7997@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Monterey County Herald

Holiday entertaining help is on the way
Bevy of new cookbooks brings hope

By MICHELE KAYAL
For The Associated Press
Updated: 10/28/2009 01:42:17 AM PDT

When cold weather meets a stubborn economy it's time for a party at
home. A bevy of new books on entertaining offers tips, techniques and
recipes for elegant meals, glamorous tables and fetching cocktails.
Many of the ideas are worthy of the holidays that lurk just around
the corner.


"Martha Stewart's Dinner at Home" by Martha Stewart (Clarkson Potter, 2009)

Martha has done it again. In a new book filled with gorgeous
photographs, the domestic diva offers plans of attack for 52 enticing
seasonal menus designed to take no more than an hour.

Among the more than 200 recipes is a fall feast of
watercress-cauliflower soup and roasted pork followed by a dessert of
pears with candied walnuts and gorgonzola. In winter, chocolate
truffles cap a meal of spice-rubbed beef filets, port-glazed pearl
onions and potato puree.

A specific and well-laid preparation schedule accompanies each menu
and makes it look easy. The book is also stuffed with Martha-esque
tips -- creating the perfect cheese platter, making caramel,
selecting an appropriate chocolate -- to fine tune your entertaining
skills. As always, the approach is simple: Ggood ingredients,
well-prepared and beautifully presented, will elevate any meal.


"'The Comfort Table" by Katie Lee (Simon Spotlight Entertainment, 2009)

Cookbook meets party guide in this little ditty from celebrity
hostess Katie Lee. More than 100 recipes are organized according to
event, from a retro cocktail party and Super Bowl to Thanksgiving and
Cinco De Mayo.

This is straightforward comfort food: meatloaf sliders made with
ketchup, bacon-wrapped dates, pot roast with chive-buttered egg
noodles. For each menu, Lee suggests appropriate wine or cocktail
pairings and a party-fueling playlist. What to dial up for Steakhouse
Night? Why Sinatra and Dean Martin, of course. For a Sunday supper of
tomato and Vidalia onion salad, fried chicken and simmered collard
greens? Lynyrd Skynyrd.


"'Casual Entertaining" by Ross Dobson (Ryland, Peters & Small, 2009)

Australian food writer Ross Dobson has created a party passport
that's actually organized the way many people entertain. A chapter on
"Grazing" offers easy finger foods like phyllo cigars with halloumi,
chili salt squid and a smoked trout salad that inspire stand-around
munching (cocktail recipes included).

His "Cheap and Cheerful" chapter drains the stress -- and expense --
from dinner parties with dishes like fresh mussels with fennel aioli,
coq au leftover red wine, and a spicy pork curry with lemon rice.

"Food in a Flash" promises easy weeknight entertaining, while "Chic
Eats" features slow cooked lamb shanks, Spanish bouillabaisse and
truffled egg linguine for those extra special events. Lots of
inventive ideas here for putting on a tastefully tasty party.


"Stonewall Kitchen Winter Celebrations" by Jonathan King, Jim Stott
and Kathy Gunst (Chronicle Books, 2009)

This collection from specialty food producer Stonewall Kitchen was
made for a cold night and that bottle of good Pinot you've been
saving. In dozens of recipes designed for entertaining, the authors
make excellent use of winter's bounty, from mashed parsnips and pears
to acorn squash and beet salad, fennel and potato gratin, and sauteed
Brussels sprouts with pancetta breadcrumbs.

Organized in traditional fashion according to appetizers, main
courses, sides and desserts, recipes combine common ingredients in
inspired ways: think beef tenderloin with horseradish crust,
butterflied lamb with Swiss chard-pine nut-Parmesan stuffing or roast
salmon and scallops with orange-Champagne beurre blanc.

Many items can be prepared ahead of time, and a selection of
pantry-ready appetizers like tarragon crab canapes on toasted white
bread promise to make last-minute entertaining a snap.


"'The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every
Occasion" by Maria C. Hunt (Clarkson Potter, 2009)

Who said Champagne is just for New Year's Eve? Maria Hunt proves any
time is bubble time with more than 50 recipes for sparkling
cocktails. Inspired by trends at cutting-edge bars around the world,
Hunt recreates classics like kir royale and conjures new concoctions
like bubbletinis (martinis lightened up with bubbly) and fruitful
fizzes that take advantage of seasonal fruits.

Muddled cocktails like il sorrentino -- a mash of lemon, lime,
tangerine and lemon balm combined with prosecco -- sound fresh and
inviting.


Lava lamp
(Servings: 1)

This simple, attractive cocktail from Maria C. Hunt's "The Bubbly
Bar" is called lava lamp because the bubbles in the wine make the
pomegranate seeds rise and fall in the glass.

1 oz. Pama pomegranate liqueur or 3 T. pomegranate juice
5 oz. brut sparkling wine
3 pomegranate seeds

Steps: Pour the pomegranate liqueur or juice into a fluted glass.
Fill the glass with sparkling wine, then drop in the pomegranate
seeds.

-- Recipe from Maria C. Hunt's "The Bubbly Bar," Clarkson Potter, 2009


Herb-roasted salmon
(Servings: 12 to 14)

A side of salmon is an easy and elegant way to serve a crowd. Total
prep time is about 10 minutes. Another 20 minutes in the oven and
this flavorful dish from Katie Lee's "The Comfort Table" is ready to
go.

3 cups loosely packed mixed fresh herbs, minced (such as parsley,
thyme, chives and mint)

1/2 cup light brown sugar

1/4 cup Dijon mustard

1 T. kosher salt

2 tsp. ground black pepper

Two 3- to 31/2-lb. whole sides of salmon with skin

2 lemons, thinly sliced

Steps: Heat the oven to 450 degrees. Line a baking sheet with parchment paper.

In a medium bowl, combine the herbs, sugar, mustard, salt and pepper.

Place the salmon on the baking sheet, skin side down. Spread the herb
mixture evenly over each piece of salmon. Top the salmon with lemon
slices. Bake for about 15 to 20 minutes, or until the salmon is just
opaque at the center.

Use the parchment paper to help transfer the sides of salmon to a
serving platter.

-- Recipe from Katie Lee's "The Comfort Table," Simon Spotlight
Entertainment, 2009


Pears with candied walnuts and Gorgonzola
(Servings: 4)

For this platter of candied walnuts and cheese, Martha Stewart
suggests Gorgonzola dolce, which is a creamy, slightly sweet blue
cheese.

1 1/4 tsp. sugar

1/4 tsp. coarse salt

1 T. unsalted butter

1 T. maple syrup

1 cup coarsely chopped walnuts

4 ripe but firm Bartlett pears, preferably red, halved lengthwise,
cored and cut into wedges

8 oz. Gorgonzola dolce, room temperature

Steps: Heat the oven to 375 degrees. Line a rimmed baking sheet with
parchment paper.

In a small bowl, stir together the sugar and salt.

In a large saute pan over medium-high, bring the butter and maple
syrup to a boil, then remove from heat. Add the nuts and toss to
coat. Transfer the nuts to the prepared baking sheet, then sprinkle
with the sugar mixture. Toss to coat, then spread in an even layer.

Toast until fragrant, about 7 minutes. Transfer the parchment with
the nuts on it to a wire rack. Let the nuts cool completely.

To serve, arrange candied nuts, pear wedges and cheese on a platter,
with a knife for spreading cheese.

-- Recipe from "Martha Stewart's Dinner at Home" by Martha Stewart,
Clarkson Potter, 2009



------------------------------

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Today's Topics:

    1. Chunky Beef Fritters (Julie & Miss Mercy)
    2. Burned At The Steak Marinade (Julie & Miss Mercy)
    3. Steak & Ale Marinade (Julie & Miss Mercy)
    4. Beer Marinade for Beef (Julie & Miss Mercy)
    5. Marinade and Basting Sauce for Brisket of Beef
       (Julie & Miss Mercy)
    6. Red Wine Marinade for Beef (Julie & Miss Mercy)
    7. Chili's Fajita Meat Marinade (Julie & Miss Mercy)
    8. Simple-but-scrumptious noshes (Jamie R)
    9. Healthy and indulgent holiday buffet (Jamie R)
   10. Emeril's 'kicked-up' express cooking (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 02 Dec 2009 12:26:42 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: cookinginthedark@...
Subject: [Meat-Lovers] Chunky Beef Fritters
Message-ID: <4B16A352.40000@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Chunky Beef Fritters
    Categories: Beef
         Yield: 5 servings

         2 lb Cooked Unseasoned RoastBeef*    1 1/2 c  Self-Rising Flour
         6 tb Milk                                4 ts Salt
         1 tb Unbleached All-purpose Flour      1/4 ts Pepper
         3 ea Large Eggs, Beaten

     *    Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
     ~-------------------------------------------------------------------------
     Combine milk and flour; stir into eggs.  Combine self-rising flour, salt
     and pepper.  Dip roast beef chunks in egg mixture and dredge in flour
     mixture.  Fry in hot deep fat until browned and heated through.  Drain on
     absorbent paper towels and serve hot.
     NOTE:
     Serve in divided serving dish surrounded by pickles, cherry tomatoes,
     green pepper rings, carrot curls, celery sticks and parsley, as desired.

   -----
From
www.recipesource.com


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------------------------------

Message: 2
Date: Wed, 02 Dec 2009 14:03:05 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Burned At The Steak Marinade
Message-ID: <4B16B9E9.9020800@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.04

         Title: Burned At The Steak Marinade
    Categories: Beef, On the gril
         Yield: 1 servings


           2 lg rribeye steak
           4 oz good seasons italian
     :          dressing
           2    habanero peppers  dried
           2 TB worcestershire sauce
           1 TB red wine vinegar
           1 ts pepper
         1/4 ts salt

     Make italian dressing, set aside. In a small saucepan
     boil water and blanch (2 min.) the habaneros. Remove
     and cut off stems. remove seeds from one pepper but
     save seeds from one of the peppers. Place peppers in a
     blender and add all other ingredients. Blend well.
     Coat steaks generously. Marinate for 3-4 hours. Grill
     over hot charcoal fire. Look out hot.

     Recipe By     :

   -----
From
www.recipesource.com


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------------------------------

Message: 3
Date: Wed, 02 Dec 2009 14:21:08 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Steak & Ale Marinade
Message-ID: <4B16BE24.7040501@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                      *  Exported from  MasterCook Mac  *

                              Steak & Ale Marinade

   Recipe By     :
   Serving Size  : 12   Preparation Time :0:00
   Categories    : Marinade                         Copycat

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
                           -----WALDINE VAN GEFFEN VGHC42A-----
                           FOR STEAKS
        1/2  cup           Ketchup
        2/3  cup           Tomato juice
        1/4  cup           Red wine -- or purple grape
                           FOR CHICKEN OR PORK
        1/2  cup           Soy sauce
        1/2  cup            Pineapple juice
        1/4  cup           White wine -- or white grape

   Mix ingredients for each marinade and marinate steaks or chicken up to 24
   hours in the fridge. Add a dash of worcestershire sauce to steak marinade.
    Source: Gloria Pitzer's Secret Recipe Newsletter





                      - - - - - - - - - - - - - - - - - -


   Per serving (excluding unknown items): 28 Calories; less than one gram Fat (2%
   calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 857mg Sodium


   _____
From
www.recipesource.com


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------------------------------

Message: 4
Date: Wed, 02 Dec 2009 14:29:43 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Beer Marinade for Beef
Message-ID: <4B16C027.2020602@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Beer Marinade for Beef
    Categories: Cajun, Sauces, Beef, Marinade
         Yield: 8 servings

         2 cn Beer (12 oz or 10 oz cans)          1 tb Prepared horseradish
         2 ts Salt                                1 ts Onion powder
       1/2 c  Olive oil                           2 tb Lemon juice
         1 ts Ground cayenne pepper               1 ts Garlic powder
         1 tb Wine vinegar

     Mix all ingredients together and use as a marinade.  Then
     use as a basting sauce for the meat while it cooks.

   -----
From
www.recipesource.com


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------------------------------

Message: 5
Date: Wed, 02 Dec 2009 14:45:47 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Marinade and Basting Sauce for Brisket of Beef
Message-ID: <4B16C3EB.8090500@...>
Content-Type: text/plain; charset=windows-1252; format=flowed

                        *  Exported from  MasterCook  *

                 Marinade and Basting Sauce for Brisket of Beef

   Recipe By     :
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Cajun                            Sauces

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      3      Cups          Dry red wine
      3      Teaspoons     Salt
      1      Cup           Olive oil
      3      Tablespoons   Poupon mustard
      2      Tablespoons   Wine vinegar
      2      Tablespoons   Prepared horseradish
      2      Teaspoons     Onion powder
      3      Tablespoons   Lime juice
      1      Teaspoon      Garlic powder
      2      Teaspoons     Ground cayenne pepper

   Mix all of the ingredients really well and then pour over whole beef brisket.
Let marinate for several hours, or overnight if possible.
   Also, use this marinade as a basting sauce. Some people may find Justin's 3
cups of dry red wine a little bit too much for their taste.
   No problem, use as much as you like in the sauce, and drink the rest.
   Sure won't go to waste. From Justin Wilson's ?Outdoor Cooking With Inside
Help?

                      - - - - - - - - - - - - - - - - - -


   Nutr. Assoc. : 1653 0 0 940 1573 734 0 822 0 272
From
www.recipesource.com


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------------------------------

Message: 6
Date: Wed, 02 Dec 2009 14:54:02 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Red Wine Marinade for Beef
Message-ID: <4B16C5DA.2050204@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   MMMMM----- Recipe via Meal-Master (tm) v8.02

         Title: Red Wine Marinade for Beef
    Categories: Sauces
         Yield: 6 servings

       1/2 c  Vegetable oil
         2 T  Fresh lemon juice
       1/4 t  Black pepper
       1/3 c  Red wine
       1/4 t  Dried thyme
         2 ea Large garlic cloves minced

     In measuring cup, whisk together oil, wine lemon juice, thyme, pepper
     and garlic.  Place beef in plastic bag or shallow glass dish.  Pour
     marinade over top; seal bag refrigerate for 2 to 6 hours.

   MMMMM
From
www.recipesource.com


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------------------------------

Message: 7
Date: Wed, 02 Dec 2009 14:54:54 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Chili's Fajita Meat Marinade
Message-ID: <4B16C60E.3000700@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                          Chili's Fajita Meat Marinade

   Recipe By     : Chili's Restaurant ?
   Serving Size  : 1    Preparation Time :0:00
   Categories    :
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      pound         meat (Flank, Sirloin)
        3/4  cup           soy sauce
      2 1/2  tablespoons   honey
      1      tablespoon    Worcestershire sauce
        1/2  teaspoon      garlic
        3/8  teaspoon      ginger

   Mix all ingredients together, except meat.  Mix well.  Place in marinating
   pan, or plastic bag.  Add meat and marinate for 6 hours before grilling.


                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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------------------------------

Message: 8
Date: Wed, 2 Dec 2009 16:12:43 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., allholidays@YahooGroups.com,
	 Home-Bakery@..., Simply-Sides@...,
	 Meat-Lovers@...
Subject: [Meat-Lovers] Simple-but-scrumptious noshes
Message-ID: <p06110440c73bb5d60f36@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Fort Worth Star-Telegram

Posted on Thu, Dec. 18, 2008

Simple-but-scrumptious noshes

By JUNE NAYLOR
Special to the Star-Telegram

If you're up to your ears in readying hearth and home for the big holiday event,
perhaps you'll relish the idea of easy but impressive goodies to make for the
myriad gatherings of family and friends before and after Hanukkah, Christmas and
Kwanzaa.

We found loads of good answers in Christmas With Southern Living 2008 (Oxmoor
House/Sunset Books, $29.95), a 192-page book crammed with 140 recipes and great
entertaining and decorating ideas, plus the beautiful color photos for which the
magazine is known. Here's to your comfort and joy.


Cranberry upside-down cake

Created as a dessert, this tangy spin on a classic would also make a rich
breakfast treat (shown at top).

Makes 1 (10-inch) cake

1/2 cup butter
4 teaspoons almond extract, divided use
1 1/4 cups firmly packed brown sugar
24 whole nature almonds, lightly toasted
2 1/4 cups fresh or frozen cranberries
3/4 cup coarsely chopped natural almonds, toasted
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 cup granulated sugar
3 large eggs
1/2 cup milk
1 tablespoon vanilla extract

1. Melt 1/2 cup butter in a lightly greased 10-inch cast-iron skillet over low
heat. Stir 3 teaspoons almond extract into butter. Sprinkle brown sugar into
skillet. Remove from heat.

2. Arrange whole almonds around edge of skillet. Sprinkle cranberries and
chopped almonds over the brown sugar.

3. Whisk together flour and baking powder in a medium bowl. Set aside.

4. In another bowl, beat softened 1/2 cup butter at medium speed with an
electric mixer until creamy; gradually add granulated sugar, beating well. Add
eggs, 1 at a time, beating until blended after each addition.

5. Add flour mixture to butter mixture, alternately with milk, beginning and
ending with flour mixture. Beat at low speed until blended after each addition.

6. Stir in vanilla and remaining almond extract. Pour batter over cranberries
and almonds in skillet. Bake at 350 degrees for 55 to 60 minutes or until a
wooden pick inserted in center comes out clean. Cool in skillet on a wire rack
for 10 minutes. Run a knife around edges. Invert cake onto a serving plate.


Chocolate-drenched chipotle-roasted nuts
Make plenty for the family, as well as several batches to give as gifts.

Yields 3 cups

3 tablespoons sugar
2 tablespoons water
2 teaspoons minced (canned) chipotle pepper in adobo sauce (look for canned
chipotles in the Mexican-foods aisle at your supermarket)
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup pecan halves
1 cup walnut halves
1/2 cup semisweet chocolate chips
1 tablespoon shortening
1/4 cup white chocolate chips, melted

1. Combine first four ingredients in a medium-size, nonstick skillet. Cook over
medium heat until mixture boils.

2. Remove from heat; stir in butter.

3. Add nuts and gently stir to coat.

4. Spoon coated nuts in a single layer onto a rimmed baking sheet lined with
parchment paper. Bake 1 hour at 250 degrees, stirring every 15 minutes. Spread
nuts on wax paper to cool, breaking apart large clumps.

5. Melt chocolate morsels and shortening in a small pan over low heat, stirring
until smooth. Remove from heat; cool slightly.

6. Toss cooled nuts in chocolate until coated. Return nuts to wax paper; let
harden. Drizzled melted white chocolate over nuts (do not toss). Let harden.


Pasta and spinach torte

Use a cast-iron skillet to make this for a casual holiday brunch. We've
substituted baby spinach for Swiss chard for quicker preparation.

Serves 6 to 8

8 large eggs
1 cup milk
1 cup ricotta cheese
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (9-ounce) package refrigerated linguine, cut in half
1 pound fresh baby spinach leaves, chopped
3 tablespoons olive oil
2 cups shredded Italian-blend cheese

1. Process eggs, milk, ricotta, thyme, salt and pepper in a blender until
smooth.

2. Cook pasta in boiling water according to package directions. Drain well and
return to pan; toss pasta with spinach.

3. Brush a 10-inch cast-iron skillet with olive oil. Arrange pasta and spinach
in skillet and sprinkle with Italian cheese. Pour egg mixture over cheese,
pressing to submerge pasta and spinach in liquid.

4. Place skillet over medium heat for 2 minutes.

5. Immediately transfer to a 400-degree oven and bake for 25 minutes or until
set. Let stand 10 minutes before inverting onto a serving platter, if desired.
Cut into wedges for serving.


Chicken and broccoli cobbler

If you have houseguests arriving for the holidays, you'll want a quick, hearty
dinner to welcome them to your home. Here's one you can make with rotisserie
chicken; serve with a simple salad.

Serves 8

1/2 cup butter, melted
10 ounces cubed sourdough bread (6 cups)
1 cup refrigerated grated Parmesan cheese
6 cups small broccoli florets
6 cups chopped cooked chicken
1 cup drained, chopped roasted red bell pepper
2 (10-ounce) containers refrigerated Alfredo sauce
1 cup sour cream

1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese and
toss well.

2. Combine broccoli, chicken, chopped pepper, Alfredo sauce and sour cream in a
large bowl. Spoon filling into a lightly greased, large rectangular or oval
baking dish or individual baking dishes; top with bread cubes.

3. Bake uncovered, at 400 degrees for 30 minutes (20 to 25 minutes for
individual cobblers), until top is bubbly and toasted.


Creole-fried bow-ties

This crispy, crunchy snack is perfect for bowl-watching nibbles or to take to
your neighbor's open house. You can serve it hot or at room temperature.

Yields 6 cups

8 ounces bow-tie pasta
1/3 cup yellow cornmeal
3 tablespoons spicy Creole seasoning (such as Tony Chachere's More Spice)
Vegetable oil

1. Cook pasta according to package directions; drain well and blot pasta dry
with paper towels.

2. Combine cornmeal and Creole seasoning in a large bowl.

3. Toss pasta, a handful at a time, in mixture to coat. Shake off excess.

4. Pour oil to a depth of 2 inches in a Dutch oven or deep skillet. Heat over
medium-high heat to 375 degrees. Fry pasta in batches, about 3 to 4 minutes per
batch, or until golden brown. Drain on paper towels. Store snack up to a week in
airtight containers.



------------------------------

Message: 9
Date: Wed, 2 Dec 2009 16:40:36 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., allholidays@YahooGroups.com,
	 Meat-Lovers@..., Simply-Sides@...
Subject: [Meat-Lovers] Healthy and indulgent holiday buffet
Message-ID: <p06240820c73cb581cf8e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Winona Daily News

Healthy and indulgent holiday buffet

For The Associated Press | Posted: Friday, October 30, 2009 12:15 am

Keeping your holiday buffet healthy doesn't doom you to celery stalks
and carrot sticks. There are plenty of options that are indulgent
without leaving your guests feeling buffet-grazing remorse.

Shrimp are always popular and a healthy choice (unless you wrap them
in bacon, of course). They are inexpensive, come ready to serve, and
are low in both fat and calories.

Healthy dips such as hummus are great, but even sinful choices like a
creamy blue cheese dip can be made better by avoiding the chips and
serving them with veggie sticks. Fresh fruit also is filling and
appealing, especially when you pair it with a little bit of something
that's rich or salty. The classics are generous wedges of melon
wrapped in prosciutto and slices of fresh pear topped with a sliver
of stilton cheese.

If you're looking for something sweet, you can offer dark chocolate
strawberries or dried fruits dipped in dark chocolate.

Another option is to consider small portions of a favorite entree.
For instance, a slice of lean, pepper-crusted beef tenderloin served
with a dab of horseradish sauce or a drizzle of au jus is both
tasteful and satisfying.

If you don't have a lot of seating and want to spare your guests from
needing a knife, cut the meat into bite-sized pieces ahead of time.

This pork tenderloin with roasted red grapes and thyme will add an
elegant touch to your buffet. Slices of pork tenderloin are small and
usually tender enough to cut with the side of a fork.

The dish can be served hot or warm from a chaffing dish. If you
prepare it ahead of time, be sure not to overcook the pork or it will
dry out when reheated.


Pork Tenderloin with Roasted Red Grapes and Thyme

4 cups red seedless grapes

3 tablespoons chopped fresh thyme or 1 tablespoon dried

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pork tenderloins, about 1 pound each, trimmed of fat

1 tablespoon extra-virgin olive oil

2 tablespoons chopped shallots

1/2 cup dry white wine

1 cup chicken broth

1 1/2 teaspoons cornstarch

2 teaspoons cool water

Place racks in middle and lower third of oven. Heat the oven to 400 degrees.

On a rimmed baking sheet, spread out the grapes. Roast on the lower
shelf, stirring occasionally, until the grapes start to shrivel,
about 25 minutes.

Meanwhile, in a small bowl, combine the thyme, mustard, salt and
pepper. Fold under the narrow ends of both tenderloins and secure
with a toothpick. Rub the spice and mustard paste over the outside of
both tenderloins.

In a large ovenproof skillet, heat the oil over medium-high. Add the
tenderloins and cook, turning occasionally, until well browned on all
sides, about 15 to 20 minutes.

Reduce the oven to 325 degrees and transfer the skillet with the
tenderloins to the middle shelf of the oven. Roast the tenderloins
and grapes until a meat thermometer inserted at the thickest part of
the tenderloins registers 155 degrees and the grapes are very soft,
35 to 45 minutes. Transfer the tenderloins to a serving platter,
cover loosely with foil and set aside.

Return the skillet to the stovetop over medium (be careful of the hot
handle). Add the shallots and saute until lightly browned, about 3
minutes.

Add wine and simmer, scraping up the browned bits from the bottom of
the pan, until reduced by half, about 3 minutes. Add the chicken
broth, return the sauce to a simmer and cook for 4 minutes longer.

In a small bowl, combine cornstarch with the water, whisk into the
sauce and cook until thickened. Stir in the roasted grapes and season
the sauce with salt and pepper.

Serve the tenderloins sliced crosswise and topped with the roasted
grape sauce. Makes 16 servings.

Per serving: 115 calories, 26 calories from fat, 3 grams fat (1 gram
saturated, no trans fats), 37 milligrams cholesterol, 8 grams
carbohydrate, 12 grams protein, 1 gram fiber, 170 milligrams sodium.

This variation on the classic prosciutto and melon platter is an easy
way to add bright, fresh flavors to a dinner or holiday gathering.
The pesto can be prepared an hour or so ahead, but if you refrigerate
it, let it warm to room temperature (and mix it well) before serving.
And if you're pressed for time, use purchased pesto.


Arugula Pesto with Peaches and Prosciutto

4 tablespoons olive oil, divided
2 cloves garlic, not peeled
1/4 cup pine nuts
3 cups packed arugula
1/4 cup grated pecorino cheese
2 teaspoons lemon juice
Salt, to taste
3 peaches, cored and cut into wedges
12 slices prosciutto

In a small skillet over medium-low, heat 1 tablespoon of the oil. Add
the garlic and cook until soft, about 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast the pine nuts, stirring
constantly, until lightly browned and fragrant, about 3 to 4 minutes.

Peel and mince the garlic. In a food processor, combine the garlic,
pine nuts, arugula, cheese and lemon juice. Pulse until a coarse
paste forms. Then, with the processor running, slowly drizzle in the
remaining olive oil until well combined. Season with salt.

Arrange the peaches and prosciutto on a plate, wrapping prosciutto
around some of the peach wedges, if desired. Drizzle with pesto.
Makes 4 to 6 servings.

Source: "Pestos, Tapenades & Spreads" by Stacey Printz (Chronicle Books, 2009)


This dip is extremely versatile, so you can use any vegetables you
prefer or find on sale. As with any crudites platter, you will need
about 1 pound of vegetables for every 5 to 6 people.

Creamy Feta and Garlic Dip with Crudites

1 pound small red potatoes
1 pound green beans, ends trimmed
2 cups (9 ounces) crumbled feta cheese
8-ounce package cream cheese
1/4 cup lemon juice
2 tablespoons garlic powder
2 cloves garlic, minced
Ground black pepper, to taste
1 pound radishes, washed and trimmed
2 cups cherry tomatoes, rinsed

Place the potatoes in a large saucepan and add enough water to cover.
Bring to a simmer over medium, then cook until tender when pierced
with a knife, about 15 minutes. Drain and rinse under cold water. Set
aside.

Meanwhile, bring a second large saucepan of water to a boil. Add the
green beans and cook until tender but still crisp, about 3 minutes.
Drain and rinse under cold water until cool. Set aside.

In a food processor, combine the feta, cream cheese, lemon juice,
garlic powder and garlic. Process until very smooth. Season with
pepper, then pulse to combine. Transfer the dip to a serving bowl,
surrounded by the beans, potatoes (larger potatoes can be sliced),
radishes and tomatoes. Makes 24 servings.


No takeout needed for this easy and unexpected party food straight
off the Asian buffet menu. The food processor does the bulk of the
work, keeping these fast to prep (the shrimp mixture can be made
early, and the bread can be sliced well before it's needed).

Serve these with purchased cocktail sauce, or make your own by
combining ketchup, hot sauce, horseradish and a dollop of mayonnaise.
For extra bite, mix in minced fresh garlic.

Shrimp Toasts with Cocktail Sauce1 pound raw shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon smoked paprika

3 egg whites

2 loaves hard-crust bread, such as ciabatta

Canola oil, for frying

Cocktail sauce, for serving

Heat the oven to 200 degrees.

In a food processor, combine the shrimp, salt, pepper, garlic powder
and smoked paprika. Process until the shrimp are completely broken
down and smooth, about 1 minute. Set aside.

In a medium bowl, whisk the egg whites until frothy. Fold in the
shrimp mixture until fully combined.

In a Dutch oven, heat about 2 inches of oil until it reads about 375
degrees on a frying thermometer. While the oil heats, cut the bread
into 1/2-inch-thick triangle slices or 3-by-1/2-inch-thick sticks.

When the oil is ready, spread a thin layer of the shrimp mixture over
one side of each bread triangle. Alternatively, one end of each stick
can be dunked in the shrimp mixture to coat.

To fry, float the toasts in the oil and fry for 1 to

2 minutes per side, or until golden. Transfer to paper towels to
drain and then to an oven-safe plate. Finished toasts can be kept
warm in the oven while frying the remaining toasts. Serve hot with
cocktail sauce. Makes 24 servings.



------------------------------

Message: 10
Date: Thu, 3 Dec 2009 01:01:40 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Cookbook-Cookery@..., Food-on-TV@...
Subject: [Meat-Lovers] Emeril's 'kicked-up' express cooking
Message-ID: <p0624085bc73d2bfd948c@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Munster (IN) Times

Emeril's 'kicked-up' express cooking
Chef's new book offers ideas for meals in minutes

By Eloise Marie Valadez | Posted: Wednesday, November 4, 2009

Think you don't have time to prepare a good meal?

Let Emeril Lagasse show you how to work culinary magic in minutes.

The celebrity chef, star of "Emeril Green" and owner of 11
restaurants, recently debuted his latest cookbook, "Emeril 20-40-60:
Fresh Food Fast" (HarperStudio, $24.99).

The concept in a nutshell?

"What I wanted to do with this cookbook is encourage people to cook a
meal in 20 minutes or less, 40 minutes or less and 60 minutes or
less," said Lagasse, during a recent phone interview.

"I really enjoyed working on this project. It's a new child for sure," he said.

Targeting harried individuals who want to avoid rushing through the
local drive-thru for dinner was a priority for Lagasse.

"We're all busy and we're all working harder than ever and running in
all kinds of directions and I want to reassure people that they can
make fresh food. The recipes don't have crazy ingredients. These are
things that people have, for the most part, in their pantries," he
said.

In "Emeril 20-40-60," home cooks will find a variety of dishes:
chicken salad with fresh herbs and celery; linguine alla carbonara;
kicked-up tuna melts; steak au Poivre; broccoli and cheese soup;
turkey and pinto bean tostadas; quick and easy lamb kebabs; roasted
red pepper hummus; and peanut butter-chocolate chip cookies.

Lagasse began working on his new book 15 months ago when people were
beginning to struggle with the country's -- and the world's --
economic downturn.

He kept that in mind when coming up with recipes.

"I'm trying to keep people encouraged without getting discouraged
about dollars," Lagasse said. "Emeril 20-40-60" is the second of 10
in a series of softcover cookbooks.

With appearances on "Good Morning America" and "Emeril Green," the
chef's "plugged into Middle America," he said. He receives many
requests from viewers and gets a great deal of feedback from budget
watchers.

"Sometimes I can do a simple casserole and get 100,000 responses," he said.

In the new book, Lagasse used a different approach for some recipes.
He demonstrates a few in stages, with pictures documenting every step
from raw ingredients to the completed dish.

"We organized them to show the beginning stage, middle stage and the
end result. It takes away the intimidation factor," he said.

And recipes in the book were tested extensively.

"We brought the entire culinary team from New Orleans to our test
kitchen in New York and tested and re-tested the recipes. We timed
them, styled them and ate them. If they weren't good, we did them
again," he said.

Even individuals looking for good holiday dishes, whether they be
pasta, seafood or meat-based, will find them in "20-40-60."

"I think there's something for everybody," he said.

Football fans and tailgaters aren't left out, either.

"There are nachos and dips that are perfect for Super Bowl. And no
matter what level that you are in cooking, there's going to be an
interest in many of these recipes," he said.

When it comes to easy dishes he'd gladly eat over and over again,
Lagasse's favorite is his mother Hilda's Portuguese kale soup or
caldo verde. (An Emeril's New-Style Caldo Verde, a take-off on his
mother's dish, is featured in the book).

"I also never get tired of a simply perfect roasted chicken," he added.

The following recipes are from "Emeril 20-40-60: Fresh Food Fast"


Kicked-Up Tuna Melts

Four 5-ounce cans solid white tuna packed in water, drained

1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading

1/4 cup finely chopped red onion

1 tablespoon plus 1 teaspoon nonpareil capers, drained

1 tablespoon freshly squeezed lemon juice

1 teaspoon freshly ground black pepper

1/2 teaspoon salt

1/4 teaspoon dried oregano, crumbled between your fingers

4 slices rustic white bread or other dense white bread

8 thin slices tomato

4 ounces sliced Provolone cheese

DIRECTIONS: Position a rack about 6 inches from the broiler element
and preheat the broiler. Combine the tuna, mayonnaise, red onion,
capers, lemon juice, pepper, salt and oregano in a medium bowl and
stir until thoroughly combined. Arrange the bread slices on a baking
sheet and spread additional mayonnaise over each slice. Divide the
tuna salad evenly among the bread slices, then top with the tomato
slices. Arrange the sliced Provolone evenly over the sandwiches.
Place the baking sheet under the broiler and cook until the cheese is
golden and bubbly, 3 to 4 minutes. Serve hot. Makes 4 open-face
sandwiches, 2 to 4 servings.


Broccoli and Cheese Soup

2 tablespoons olive oil
1- 1/2 cups thinly sliced yellow onions
1 tablespoon sliced garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned, low-sodium chicken broth
4 cups broccoli florets
1- 1/2 cups (6 ounces) shredded medium sharp cheddar cheese
Croutons for garnish, optional

DIRECTIONS: Heat the olive oil in a 6-quart stockpot over medium
heat. When it is hot, add the onions, garlic, salt, and cayenne
pepper. Saute until the onions are soft and translucent, 4 to 5
minutes. Add the chicken stock and bring to a boil. Once the stock is
boiling, add the broccoli and cook until fork-tender, about 5
minutes. Remove the soup from the heat and let it cool slightly. Then
puree the soup, in batches, in a blender, adding the cheese in three
additions while blending. Adjust the seasoning if necessary, garnish
with croutons if desired, and serve hot.

Note: Please use caution when blending hot liquids; blend only small
amounts at a time, with the blender tightly covered and a kitchen
towel held over the top. Makes 1- 1/2 quarts, 4 to 6 servings.



------------------------------

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Today's Topics:

    1. Winter squash hits the spot when weather turns nasty (Jamie R)
    2. Top Round Steak over Whole Wheat Pasta (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 2 Dec 2009 01:33:18 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Winter squash hits the spot when weather turns
	 nasty
Message-ID: <p06240814c73bdae3beb8@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Grand Forks Herald

Published November 04 2009

Perfect for the season
Winter squash hits the spot when weather turns nasty.

By: Jeff Tiedeman, Grand Forks Herald

One of the dishes I've always looked forward to when the calendar
says it is winter and it's usually cold and we have a blanket of snow
covering the ground is baked squash. It's the perfect complement to
just about any main course that you can think of serving. And heck,
it's even great as a leftover.

Generally, I can look forward to several servings of winter squash
from my own garden. In the past, I've grown buttercups and acorns,
just to name two. And don't let me forget about the lovely Lakotas,
either.

But more often than not recently, my squash crop has been
disappointing. I don't know the reason for sure. It may be that the
soil is lacking something. Or maybe I should be planting the seeds in
hills instead of rows. Or my vines are not getting enough water. This
year, it could have been the cool weather we had throughout the
summer, although some of my gardening buddies had moderate to good
success.

Regardless, I harvested only a few winter squash - most of them on
the smallish size - a mish-mash of buttercups and Lakota. It didn't
help that I forgot to pick them before my first hunting trip in early
October, and a few of them froze on the night it got down to 19
degrees. A couple of the survivors fell victim to the critters
(squirrels, I think), and the biggest one turned out to be a pumpkin.
(I was given these "squash" seeds by a friend, who I won't name as
not to embarrass her.)

Fortunately, my gardening partner is one of those who had a nice
crop. He's offered to share some of his buttercups with me. But this
time of the year, there are always a pile of home-grown winter squash
available in local supermarkets, so I should be able to stock up.

That's one of the nice things about winter squash - they are
"keepers" - meaning they have a long shelf life. They've long been a
staple in winter and spring, when other vegetables are harder to come
by.

Winter squash can be stored in a dry, cool, well-ventilated place for
up to a month. I've even had ones that have kept for two to three
months. (If you grow your own or buy some, check them periodically
for signs of spoilage.)

When purchasing winter squash, look for ones that feel heavy for
their size and have hard, deep-colored rinds that are free of
blemishes.

I've mostly known winter squash as a side dish, but more and more,
it's been showing up as an entree in recipes that have been crossing
my desk or have come via e-mail. I just received a
Thanksgiving-inspired one the other day for Butternut Squash Velvet
(see recipe at (www.grandforksherald.com/event/tag/group/
Features/tag/food/), from legendary chef Jacques Pepin, author of
"Fast Food My Way" and "More Fast Food My Way."

Another such recipe is for Stuffed Acorn Squash, which features a
stuffing of bulgur, a Middle Eastern staple made from kernels of
wheat that have been steamed, dried and crushed. The dish also
contains cranberries, which are high in antioxidants, and pecans,
loaded with the "good" monounsaturated fat.

Acorn squash is available year-round. Its deep orange flesh supplies
an impressive amount of beta carotene, iron, potassium and vitamin
B6, which may reduce the risk of heart disease and lessen symptoms of
depression.

My personal favorite is the buttercup, with its sweet and creamy
orange flesh. The biggest shortcoming is that it tends to be a bit
dry.

But isn't that why we have butter?


Stuffed Squash with Mushrooms, Tofu and Pecans

4 small winter squash, such as acorn, halved, seeded
1 14-ounce cake firm tofu, pressed, cut into small cubes
3 tablespoons each: tamari soy sauce, dry sherry
4 cups small bread cubes
2 tablespoons vegetable oil
3 each, chopped: onions, celery ribs
1 16-ounce package sliced mushrooms
1/2 cup vegetable broth or water
1 teaspoon dried thyme
1 cup pecans, toasted, chopped (see note)
1 tablespoon fresh lemon juice

Heat oven to 350 degrees. Line baking pan with aluminum foil; brush
lightly with vegetable oil. Place the squash halves, cut side down,
in the pan; add about 1/2 inch of water to the pan. Bake until
tender, 30 to 35 minutes.

Meanwhile, toss the tofu cubes with soy sauce and sherry in a medium
bowl; set aside. Cook the bread cubes on a baking sheet until
toasted, about 5 minutes.

Heat the oil in a Dutch oven over medium-high heat; add the onions
and celery. Cook, stirring occasionally, until the onions are
translucent, about 5 minutes. Add the mushrooms, broth and thyme.
Heat to a boil; reduce heat to a simmer. Cover; cook until flavors
come together, about 10 minutes. Uncover; stir in the tofu with
marinade and bread cubes. Cook, stirring occasionally, 5 minutes.
Remove from heat. Stir in the pecans and lemon juice.

Distribute the filling among the baked squash halves. Put halves in a
deep casserole dish; cover. Cook until squash is fork-tender, about
45 minutes to 1 hour, depending on the size of the squash.

Note: Toast pecans in a small dry skillet over medium heat, stirring
often, until aromatic, 3 to 5 minutes.

Yield: Serves 8.

Approximate nutritional analysis per serving: 382 calories, 42
percent from fat, 19 grams fat (2 grams saturated), no cholesterol,
44 grams carbohydrates, 16 grams protein, 592 milligrams sodium, 8
grams fiber.


Stuffed Acorn Squash

1/3 cup bulgur
2/3 cup water
2 small- to medium-sized acorn squash
2 tablespoons unsalted butter
2/3 cup chopped onion
1 stalk celery, chopped
1 cup sliced mushrooms
1/4 cup chopped walnuts or pecans
1 Jonathan or other tart, red apple, cored and chopped
1/4 cup dried cranberries
1 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground nutmeg
1/2 cup orange juice

Combine bulgur and water in a small, covered saucepan; heat to
boiling. Reduce heat and simmer until water is absorbed. Remove from
heat and allow to stand, covered, about 10 minutes.

Pierce squash with a sharp knife. Place squash in a glass
9-by-13-inch dish. Microwave on high, 2 minutes. Allow to stand 3
minutes. (This makes it easier to cut the whole squash.) Slice off
stem, then cut each squash in half, cutting through stem end. With a
teaspoon, scoop out seeds. Place cut side down in glass dish. Add 2
tablespoons water. Cover and microwave on high 8 to 9 minutes or
until squash are tender. Set aside to cool slightly.

Meanwhile, melt butter in large skillet over medium-high heat. Add
onion and celery and cook, stirring frequently, until onion is
transparent. Add mushrooms and continue to cook until vegetables are
tender. Stir in chopped walnuts and cook until nuts are toasted. Stir
in apple, cranberries, herbs and juice. Heat to a boil, stirring
frequently. Remove from heat and stir in bulgur.

With a teaspoon, carefully scoop out 1/4 cup of pulp from each of the
four squash halves, leaving a shell of squash. Chop the removed pulp,
then stir it into the bulgur mixture. Spoon bulgur mixture into each
squash shell, mounding if necessary. Cover casserole dish and
microwave on high 3 to 5 minutes. (Or cover casserole dish and bake
at 375 degrees for 10 minutes; uncover and bake an additional 10
minutes.)

Yield: Serves 4.

Approximate nutritional analysis per serving: 299 calories (30
percent from fat), 11 grams fat (4 grams saturated), 16 milligrams
cholesterol, 50 grams carbohydrates, 7 grams protein, 22 milligrams
sodium, 8 grams fiber.


Butternut Squash Velvet

1 butternut squash, about 1 1/2 pounds, peeled, seeded, and cut into
2-inch pieces
3/4 cup peeled and diced (1 inch) onion
1 cup sliced leek, including some of the lighter green inner leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups new Manischewitz All-Natural Chicken Broth

Garnishes
1/4 cup crushed pistachio nuts
A few sprigs of chervil or dill

Put the squash, onion, leek, olive oil, salt, pepper and All-Natural
Manischewitz Chicken Broth in a large saucepan.

Bring to a boil, cover partially, reduce the heat to low, and boil
gently for 20 minutes.

Emulsify with an immersion blender until smooth. (You can use a
regular blender or a food processor, but an immersion blender is more
convenient.) The yield should be about 4 cups. The recipe can be
prepared to this point a day ahead, covered, and refrigerated. It
also freezes well.

At serving time, bring the soup to a boil. Serve garnished with a
sprinkling of crushed pis-tachios and a sprig of fresh chervil or
dill.

Yield: Serves 4.


Winter Squash Soup with Gruyere Croutons

1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
CROUTONS:
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Melt butter in large pot over medium heat. Add onion and garlic and
saute until tender, about 10 minutes. Add broth, all squash and
herbs; bring to boil. Reduce heat, cover and simmer until squash is
very tender, about 20 minutes.

Working in batches, puree soup in blender. Return soup to same pot.
Stir in cream and sugar; bring to simmer. Season with salt and
pepper. (Can be made one day ahead. Chill. Rewarm over medium heat
before serving.)

For croutons:

Preheat broiler. Butter 1 side of each bread slice. Arrange bread,
buttered side up, on bak-ing sheet. Broil until golden, about 1
minute. Turn over. Sprinkle cheese, then thyme and sage over.
Sprinkle with salt and pepper. Broil until cheese melts, about 1
minute. Ladle soup into bowls. Top each with croutons and serve.

Yield: Serves 8.


Creamy Winter Squash Soup

2 medium (1 1/2 pounds each) butternut squash
4 cups low-sodium chicken broth
2 cups canned or fresh pumpkin puree
1/2 cup honey
1 tablespoon chopped fresh ginger
1 teaspoon ground cardamom
1/4 teaspoon ground allspice
Salt and pepper to taste
2 cups heavy cream, light cream or whole milk

Optional garnish:
Croutons
Creme fraiche

Peel the squash; cut into chunks. Place in a soup pot. Add chicken
broth and bring to a boil over high heat. Reduce heat to low and
simmer until tender, about 30 minutes. Transfer squash and some
chicken broth to bowl of a food processor; puree until smooth.

Return squash puree to soup pot. Add pumpkin puree, honey, ginger,
cardamom, allspice, salt and pepper. Heat, stirring until smooth and
heated through. Add heavy cream and stir until blended. If desired,
garnish soup with creme fraiche and croutons.

Yield: Serves 8.


Baked Winter Squash Soup

2 acorn squash (about 2 pounds each)
2 butternut squash (ditto)
8 tablespoons unsalted butter
8 teaspoon dark brown sugar
3 carrots, peeled and halved
1 large onion, thinly sliced
10 cups chicken stock
3/4 teaspoon ground mace
3/4 teaspoon ground ginger
Pinch cayenne pepper
Salt to taste
Creme fraiche for garnish
Snipped fresh chives for garnish

Preheat oven to 350 degrees. Cut squash in half lengthwise. Scoop out
seeds. Place squash halves in roasting pan. Place 1 tablespoon of
butter and 1 teaspoon of brown sugar in cavity of each squash half.
Arrange carrots and onion slices around the squash. Pour 2 cups of
the stock in the pan, cover tightly with aluminum foil and bake for 2
hours.

Remove pan from oven and allow vegetables to cool slightly. Scoop
squash pulp out of skins and place in a soup pot. Add carrots onions
and cooking liquid. Add remaining 8 cups chicken stock and mace,
ginger, cayenne, and salt. Bring to a boil. Reduce heat and simmer
uncovered for 10 minutes. Puree the soup in batches in blender or
food processor until smooth. Return it to the pot, adjust the
seasonings, and heat through. Serve each portion garnished with a
dollop of creme fraiche (below) and sprinkling of chives.


Split Pea and Winter Squash Soup

1 tablespoon olive oil
1 onion, chopped
2 celery ribs, chopped
1 garlic clove, minced
4 teaspoons curry powder (mild)
9 cups water
1 1/2 cups winter squash, cubed
2 cups yellow split peas
1 bay leaf
1 teaspoon salt (more to taste)
1 teaspoon sugar
1 tablespoon tomato paste

Spray a large soup pot with cooking spray and heat over medium-high
heat. Add onion and celery and saute 7 to 8 minutes. Lower the heat,
then stir in the garlic and saute for 30 more seconds.

Add the oil, then stir in the curry powder and gently saute for 30 seconds.

Add the water, squash, split peas, bay leaf and salt. Bring to a near
boil, then lower the heat.

Partially cover the pot, then simmer for about 1 hour. Cook until the
split peas are com-pletely tender and falling apart. Remove from heat
and discard bay leaf.

Puree soup in batches using a food processor, blender, or immersion blender.

Put pureed soup back on the stove over low heat and stir in the sugar
and tomato paste. Add salt if necessary.

Simmer five minutes more, then serve with lemon wedges if desired.

Yield: Serves 8.


Winter Squash Soup with Dill

1 1/2 cups cooked, mashed winter squash (from 1 1/2 pounds acorn,
butternut or Hubbard squash)
1 small white onion, finely chopped
2 tablespoons light margarine
1 tablespoon all-purpose flour
2 cups of 99 percent fat-free chicken broth
1/4 cup skim milk
1 teaspoon dill
1/2 teaspoon thyme leaves
Dash nutmeg

To cook squash, preheat oven to 350 degrees. Split squash in half
lengthwise, and remove seeds and strings with a spoon. Place it in a
shallow baking pan with 1 inch of water and bake for about 45
minutes, until soft. When soft, scoop flesh from skin and mash with a
fork or potato masher.

In a medium saucepan, saute onion with margarine. Add flour when
onions soften. Slowly add chicken broth a few ounces at a time,
stirring constantly. Bring to a gentle boil. Lower heat and gradually
stir in milk and mashed squash. Add seasonings. Simmer for 10
minutes, stirring frequently.

Yield: Serves 4.

Approximate nutritional analysis per serving: 113 calories, 15 grams
carbohydrates, 2 grams protein, 5 grams fat (1 gram saturated), no
cholesterol 508 milligrams sodium, 3 grams fiber.


Winter Squash Soup with Roasted Seeds

1 small acorn squash
1 medium butternut squash
1 medium red apple
2 cans or about 2 cups of your favorite vegetable or chicken broth
1 teaspoon coriander seeds
1 teaspoon cumin powder
1/8 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 bay leaves
Kosher salt
Parsley for garnish

Preheat the oven to 350 degrees.

Cut both squashes in half scrapping out and saving the seeds.

Core the apple. Line a cookie sheet with aluminum foil and spray with
nonstick cooking spray. Lay the squash flesh side down, place the
apple and bake for 45 minutes to an hour.

While the squash is baking, clean the pulp from the seeds, rinse them
and allow them to dry on a paper towel.

Remove the squash from the oven and let cool for a few minutes.

While the squash is cooling line another cookie sheet with aluminum,
foil and spray with nonstick cooking spray. Lay the seeds out and
sprinkle with kosher salt. Bake for about 10 to 15 minutes until
toasted.

While the seeds are toasting, add the squash, spices and broth to the
blender. You are go-ing to have to do about 3 "batches" as it's a lot
of soup.

Start with the spices, half the acorn and butternut squash, keep
adding broth until well blended and spices are all grinded. Then pour
about half out into a pot over low heat, add more squash and blend
with additional broth. Keep repeating this process until you are out
of squash and both. When finished, mix well in the pot.

Continue to simmer until ready to serve

Place two ladlefuls, about 1 cup in a bowl and sprinkle with about 1
tablespoon of the toasted seeds and a pinch of dried parsley.

Yield: Serves 8.


Acorn Squash Soup with Corned Beef and Walnuts Recipe

1 1/2 pound lean corned beef
3 quarts water
2 pounds acorn squash, peeled, seeded and cubed
Black peppercorns
Nutmeg
Mace
Bay Leaf
Juniper Berries
Cloves
4 ounces prepared horseradish
2 quarts corned beef broth (cooking water)
1 1/2 cups heavy cream
Salt
Pepper
6 ounces walnuts, shelled and toasted
4 tablespoons chives, snipped

Cook the corned beef with water and seasonings until tender. Remove
from the broth; trim fat from meat and cut into small cubes. De-fat
the broth. Add the squash. Cook until tender. Cool. Use a food
processor to puree the squash until smooth.

Add the cream and horseradish to the squash puree. Season to taste.
Add the cubed corned beef. Sprinkle with toasted walnuts and chives
immediately before serving.

Yield: Serves 12.


Curried Winter Squash Soup

1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger (grated from root or use commercially
chopped ginger from a jar
1 cup mirin wine or sweet white wine or cooking sherry
2 pounds winter squash, peeled and diced (butternut or acorn or pumpkin)
2 cups vegetable stock
1 1/2 cups (or can) coconut milk
1 tablespoon curry powder
1 teaspoon red chili powder
Salt and freshly ground pepper (to taste)

FOR GARNISH:
Sour cream or cream fraiche
2 tablespoons roasted squash seed or pumpkin seeds

Heat olive oil in large soup pot until very hot.

Saute onion, garlic and ginger until onion is translucent.

Add wine and simmer 3 to 4 minutes.

Add diced squash and stock, simmering until squash is tender. Time
needed will depend on size of dice.

Stir in coconut milk and simmer another 5 minutes.

Roast curry powder in a small skillet over high heat until fragrant.

Stir curry powder into soup and turn off heat.

Puree soup in pot with immersion blender or in small batches in
regular blender.

Stir chili powder, salt and pepper into soup, adjusting to taste.

Serve with dollop of sour cream and sprinkle with roasted seeds.

Yield: Serves 8 as a first course. Can be made a day ahead of time
and reheated to serve.


Mexican Winter Squash Soup

2 pounds butternut squash
6 cups basic chicken stock
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and
3/4 teaspoons salt
1/2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/4 teaspoon pure chili powder
1 cup canned crushed tomatoes
1 to 2 chipotle peppers canned
2 cilantro bottoms
Freshly ground pepper
8 teaspoons sour cream
3 tablespoons finely chopped cilantro

Rinse squash, trim ends, cut in half lengthwise, and discard strings
and seeds. Put into a saucepan with stock, cutting again if
necessary, to make squash fit into pan. Bring to a boil, reduce heat
to low, and simmer, covered, until just tender, about 20 minutes.
Remove squash, and when it is cool enough to handle, cut away skin
with a small, sharp knife and chop flesh into roughly 1-inch squares.

In a large, heavy-bottomed 3-quart saucepan, warm butter over
medium-low heat. Add leeks and 1/4 teaspoons salt, and cook until
tender, about 45 minutes. Add garlic, cumin and chile powder, and
cook for 1 minute. 3. Add reserved squash and stock, tomatoes,
chipotles, cilantro bottoms, remaining salt and pepper to taste, and
bring to a boil. Cook over low heat for 30 minutes. Puree in a
blender or food processor.

Return soup to saucepan and through. Garnish each serving with a tea-
spoon of sour cream and chopped cilantro.

Yield: Serves 8.


Mixed Winter Squash Soup with Honey and Sage

1 kabocha squash, about 2 pounds
1 red kuri squash, about 2 pounds
1 butternut squash, about 2 pounds
4 tablespoons extra virgin olive oil
Sea salt or kosher salt
Freshly ground white pepper
1 cup chopped yellow onion
4 cups vegetable or chicken stock, plus extra for thinning if needed
2 tablespoons chopped fresh sage
2 tablespoons honey

Preheat the oven to 300 degrees. Rub the 3 whole squashes with 1
tablespoon of the olive oil and sprinkle with salt and pepper. Place
them on a rimmed baking sheet and roast in the oven, turning once or
twice, until they are tender when pierced with a knife and browned, 1
1/2 to 2 hours. Remove the squashes from the oven and let stand until
cool enough to handle. Halve, seed, peel and chop the squashes.
Measure 8 cups chopped squash; reserve the re-mainder in the
refrigerator for another use.

In a saucepan, heat 2 tablespoons of the olive oil over low heat. Add
the onion and cook, stirring occasionally, until sweet and tender,
about 10 minutes. Add the chopped squash and 4 cups stock and bring
to a boil over high heat, stirring frequently. Reduce the heat to low
and simmer, uncovered, until the squash is very soft, about 10
minutes.

Remove from the heat and let cool slightly. Working in batches,
process the squash mix-ture in a blender until smooth and transfer to
a clean pot. Reheat gently to serving tempera-ture and add the sage,
honey and the remaining 1 tablespoon olive oil. Thin with additional
broth or water if necessary to achieve the proper consistency.

Season to taste with salt and pepper. Ladle into warmed bowls and
serve immediately.

Yield: Serves 6 to 8.


Spicy Kale, Chorizo and Squash Soup

3 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2 large or 3 small garlic cloves, finely chopped
8 ounces chorizo sausage, casing removed (if you're using fully
cooked chorizo, dice it be-fore adding it to the soup)
2 teaspoons smoked paprika
1 1/2 pounds winter squash, peeled, cut into 1/2-inch cubes
(butternut, red kuri or buttercup are good varieties to use)
8 cups chicken broth
1 1/2 pounds kale, stemmed, torn and chopped into small pieces or
ribbons (about 2 small to medium bunches)
Salt and pepper to taste

Heat the olive oil over medium high heat in a large, heavy pot. Add
the chopped onion and saute until translucent, about 5 minutes. Stir
in the garlic and cook an additional minute. Add the chorizo and the
smoked paprika; cook until the chorizo no longer is pink (if using
raw chorizo -- if using fully cooked chorizo, just cook 1 to 2
minutes until the paprika is toasted.)

Add the cubes of winter squash, the chicken broth and the kale. Stir
until the kale wilts down a little into the soup, and bring the soup
to a boil. Turn the heat down to low and sim-mer, covered with the
lid slightly ajar, for about 30 minutes, until the squash and kale is
tender. Taste and add salt and pepper according to your taste.

Yield: Serves 6.



------------------------------

Message: 2
Date: Wed, 2 Dec 2009 01:33:57 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Top Round Steak over Whole Wheat Pasta
Message-ID: <p0624081ac73bdafec508@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Topeka Capital-Journal

Pumpkin not worth the trouble

By Lisa Sandmeyer
November 3, 2009 - 10:54pm

After seeing that 400-pound pumpkin that Deby and Greg Snodgrass, of
Topeka, turned into a jack-o'-lantern for Halloween, I wanted to know
how many pumpkin pies it might have made.

I'm thinking we might have had quite a Thanksgiving feast with that
one. According to Jamie Hancock with K-State Research and Extension,
it takes 2 cups of pumpkin puree for one pie, and a pumpkin yields
about 1 cup of puree per 1 pound of whole weight.

That's 200 pies.

Of course, to turn that pumpkin into pie would require cutting it
into pieces small enough to fit on a roasting pan, scooping out the
seeds, roasting the pieces at 350 degrees for 45 minutes, scraping
the pulp out of the rind, and running it through the food processor
until it's smooth.

I wonder how many trips to the oven would be needed to roast that
400-pounder, not to mention what power tools might be needed to cut
it up.

Canned pumpkin is sounding pretty good.

I don't have any pumpkin recipes for you (yet), but I thought we
could use some hearty fare after a weekend of candy overload. I have
the winning recipe from the Kansas Beef Council's What's For Dinner
cook-off, which was during the Kansas State Fair.

Miki Orr-Muths, of Salina, made hers a truly Kansas dish with
whole-wheat pasta along with the beef. The beef council awarded her
$300 for this recipe.


Top Round Steak over Whole Wheat Pasta

1 1/2 pounds top round steak

4 cups chopped zucchini

1 package three-pepper and onion frozen vegetable blend

2 cans Italian-style stewed tomatoes

2 tablespoons tomato paste

1 1/2 teaspoons celery salt

1/2 teaspoon red pepper flakes

1 square 70 percent dark chocolate

1 tablespoon extra virgin olive oil

Salt and pepper to taste

1 box whole wheat penne pasta

Marinade

1/3 cup balsamic vinegar

1/3 cup extra virgin olive oil

1 tablespoon minced garlic

1 tablespoon Italian seasoning

Salt and pepper to taste

Trim any excess fat from steak, and slice into thin strips cutting
diagonally across the grain of the meat. In a zipper-lock bag, add
meat strips, vinegar, olive oil, garlic, Italian seasoning, salt and
pepper. Remove air from bag and seal, let meat mixture set for a
minimum of 2 hours.

To begin, start heating the water in pot for pasta, cook according to
package directions, and drain.

While water is heating, preheat skillet with 1 tablespoon olive oil,
then pour the meat marinade mixture into pan, stir and cook until
meat is no longer pink. Add the pepper and onion blend and the
zucchini, stir and saute for 2 to 3 minutes. Add the stewed tomatoes,
red pepper flakes and celery salt, and cook until zucchini is just
under fork tender. Add chocolate square and tomato paste, and let
simmer for 5 minutes. Salt and pepper to taste.

Plate the dish with the steak over the pasta. Garnish with Parmesan
cheese if desired.



------------------------------

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Today's Topics:

    1. Another Chicken Pot Pie (Julie & Miss Mercy)
    2. Sister's breakfast casserole great for holidays (Jamie R)
    3. Response to casserole request heats up (Jamie R)
    4. Healthy and indulgent holiday buffet (Jamie R)
    5. Find comfort in casseroles (Jamie R)
    6. Autumn Spice Rubbed Pork (Jamie R)
    7. Chili on many tables this fall (Jamie R)
    8. Squash varieties at the market (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 01 Dec 2009 14:30:15 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Another Chicken Pot Pie
Message-ID: <4B156EC7.7090104@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ----- Now You're Cooking! v4.20 [Meal-Master Export Format]

         Title: Another Chicken Pot Pie
    Categories: chicken, main dish, TRY
         Yield: 5 servings

         2 cn cream of broccoli soup
         1 c  milk
       1/4 ts dried thyme
       1/4 ts pepper
         4 c  cooked cut-up vegetables
         2 c  cubed cooked chicken
         1 cn refrigerated flaky biscuits

     1.  In a 3 qt baking dish, combine the soup, milk, thyme, and pepper.
     Stir in the vegetables and chicken or turkey.

     2.  Bake at 400F 15 minutes or until mixture begins to bubble.
     Meanwhile, cut each biscuit into quarters.

     3.  Remove dish from oven; stir. Arrange biscuit pieces over hot
     chicken mixture. Bake 15 minutes or until golden brown.

     VARIATION:  Top with melted cheddar or swiss cheese (grated) for the
     last 5 minutes of baking. Turkey can be substituted for chicken. The
     vegetables which can be used include carrots, broccoli, potatoes,
     cauliflower, frozen or fresh.


   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4651 (20091201) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





------------------------------

Message: 2
Date: Tue, 1 Dec 2009 15:44:16 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Morning-Meals@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Sister's breakfast casserole great for holidays
Message-ID: <p06110420c73b4bd23638@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Northwest Indiana and Illinois Times

Sister's breakfast casserole great for holidays

BY PHILIP POTEMPA
Wednesday, December 19, 2007

While in Florida over the weekend with my sister Pam and our parents to visit
Auntie Lottie and Auntie Loretta at their homes near Sarasota, my sister
reminded me of a great recipe.

During the Thanksgiving weekend, while she was at the farm, she whipped up a
recipe for an easy and delicious breakfast casserole.

It's so flaky and light (because of a top and bottom crust made of baked
crescent rolls), it reminds me of the texture of the yummy recipe for Mrs.
Herring's Chicken Pot-Pie once served at Marshall Field's Walnut Room restaurant
in Chicago.

With Christmas less than a week away, I agreed this would be an ideal time to
share my sister's recipe with readers, many who might be having guests staying
over for the holidays.

While I had a nice visit traveling and catching up with my older sister, my dad
also had a great time catching up with and seeing his own two older sisters.
Auntie Loretta, who is my godmother, is now 80; Auntie Lottie is 84.

And, of course, escaping the blast of cold and snow that came over the weekend
while enjoying the 80 degree temps of the Sunshine State was our early Christmas
gift.

Despite the harsh weather reports, my dad said he would still rather be home
outdoors shoveling snow, a hobby he enjoys. (Meanwhile, this comment annoyed my
mother who gave him a few mean looks whenever he reminded us that he was
homesick.)

But, by the end of our travels, we all agreed, weather or not: there's still no
place like home.

Merry Christmas from my family to all our readers!


Pam's Breakfast Pot-Pie Casserole

1 (8 oz package) fresh sliced mushrooms
1-1/3 cup of chopped sweet onion
1/2 cup of diced ham or 1/2 pound bacon
6 eggs
3/4 to 1cup of shredded cheddar or cheddar and Colby cheese (divided use)
1 (10 ounce) package crescent rolls
2 tablespoons butter or margarine
1/2 teaspoon garlic powder
Salt and pepper to taste

* Preheat oven to 375 degrees. Saute mushrooms, onions and garlic powder in
butter or margarine. Add diced ham or one-inch pieces of bacon when onions
become opaque. Saute for another 1-2 minutes. Drain and pat dry with a paper
towel.

* In a small bowl, beat eggs and pepper together and add to mixture above.
Scramble eggs but make sure to leave them slightly wet. Do not overcook the
eggs.

* Place one half of the package of crescent rolls in the bottom of an 8-inch
square baking dish. You will need to stretch the crescent rolls to cover the
whole bottom of the dish or even roll them out on a lightly floured surface.

* Spread some of the egg on the bottom crescent layer, and then a layer of the
mushroom-onion-meat mixture on top of eggs and then sprinkle some cheese into
the dish. Repeat steps, ending with spreading shredded cheese on top.

* Take the other half package of the crescent rolls and stretch/roll out and
place on top of the cheese. You will need to stretch the crescent rolls to cover
top completely. Sprinkle top generously with black pepper.

* Bake in 375-degree oven for 15 minutes or until top layer of crescent rolls is
lightly brown.

* Note: This warms up nicely the next day in the microwave.

Serves 9.



------------------------------

Message: 3
Date: Wed, 2 Dec 2009 01:12:53 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Response to casserole request heats up
Message-ID: <p0624081ec73bdb12c9a7@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

La Crosse Tribune

Reader Exchange: Response to casserole request heats up

By Alice P. Clark | Syndicated columnist | Posted: Sunday, November
8, 2009 12:15 am

Whew! I don't know about the rest of you, but after making food for
the Halloween feature photo shoot, the Halloween episode of "Coulee
Region Cooks" and more for Halloween itself, I'm still worn out.

So I believe that today, for the most part, I will allow the recipes
to speak for themselves, at least as far as it is possible for me to
allow anyone/thing else to do the talking.

We have casseroles galore for an anonymous reader, including one that
Carol Matteson of Wonewoc, Wis., found "in my Better Homes & Gardens
Souvenir Edition, Fall 1964." I suspect that Carol did some digging
to locate that recipe (unless she has a photographic memory), and it
sounds like exactly what Betty Janke of Hixton, Wis., requested.

We have second entries in our casserole crusade from both Karen Vick of

La Crosse and Rebecca Pruss; two more from the anonymous friend who
submitted six casserole recipes; and last but not least, a recipe
from Laurie J. of La Crosse, who says, "Our dearly departed favorite
Aunt Mynda made this hot dish frequently. ... She was a longtime
employee at the Corner Store in Arcadia, and she and all her sisters
were fabulous cooks." Laurie adds that after Mynda's passing,
everyone wanted this recipe, and "I was the only one that had written
it down." Too many recipe treasures are lost because no one thinks to
write them down. Luckily Laurie had the foresight to save some of
Aunt Mynda's.

I thought one more week of casseroles would exhaust the stockpile,
but in the time between beginning this column and adding the
finishing touches, another batch of recipes arrived.

No matter, when we finish with casseroles, we'll begin our
exploration of the world of tomato preserves for Sharon Norris of

La Crosse. Many and varied preserves recipes have come in, more than
enough to keep Sharon busy once the next crop of home-grown tomatoes
comes around. In the meantime, I hope Sharon and anyone else planning
to try them will check with Extension Home Economist Mary
Meehan-Strubb for tips on the best way to "preserve the preserves."
Having not done any canning myself for a goodly number of years, I
know that I would welcome any insights and/or tips she has to share.
An anonymous friend might have to frequent Festival Foods for
focaccia pizza, as no suggestions have come in.

It appears that "the great soup winter of '09" might be brewing - we
have another pair of soup requests. One comes from my sister, Phoebe
Kitzke of New Berlin, Wis., who says, "We had the annual gathering of
A.O. Smith friends at Montello ... and I was reminded that they had
all asked for a clam chowder recipe last year. I had told them that
if anyone had one it would be you." She adds, "I won't see them for a
year but they evidently don't forget." The forgetful one was me.
Let's see if we can come up with some clam chowder recipes for Phoebe
and her friends.

And former La Crosse resident Jennifer Bohlig, who now calls Beaver
Dam, Wis., home, is looking for the cream of mushroom soup recipe
that she used to enjoy at Esteban's, the Mexican restaurant that
called downtown

La Crosse home until 1996.


Chopstick Tuna

1 can cream of mushroom soup

1/4 cup water

1 cups chow mein noodles, divided

1 can tuna (any size will do)

1 cup sliced celery

1/2 cup salted toasted cashews

1/4 cup chopped onion

Dash pepper

Heat oven to 375 degrees. Combine soup and water. Add 1 cup chow mein
noodles, tuna, celery, cashews, onion and pepper. Toss lightly. Place
in a 10-by-6-by-1 1/2-inch baking dish. Sprinkle remaining chow mein
noodles over top. Bake about 15 minutes or until heated through.

(Shared by Carol Matteson, Wonewoc)


Baked Beans

1/2 pound bacon, diced

1 pound ground beef

1 cup chopped onions

1/2 cup ketchup

1 teaspoon dry mustard

1 can pork and beans

1 can barbecued beans

3/4 cup brown sugar

2 tablespoons vinegar

1 can lima beans

1 can kidney beans

Heat oven to 325 degrees. In Dutch oven, fry bacon until crisp;
remove bacon with slotted spoon and drain on paper toweling. Add
ground beef and onions to bacon drippings (remove some bacon grease
if desired) and cook until beef is no longer pink. Add remaining
ingredients, including bacon (drain lima and kidney beans but reserve
liquid to add later if necessary); and stir well. Bake 1 hour.

(Shared by Karen Vick, La Crosse)


Noodle Beef Casserole

1 pound ground beef

8 ounces egg noodles (or more)

8 ounces tomato sauce

1 (4-ounce) can mushrooms

1 chopped onion

1 cup Velveeta (sliced) or Cheddar cheese (shredded), more to taste

Heat oven to 350 degrees. Brown hamburger and drain. Cook noodles and
drain. Mix all ingredients together and place in greased casserole or
9-by- 13-inch pan. Bake 20 to 30 minutes.

(Shared by Rebecca Pruss)


Crispy Casserole

Heat oven to 350 degrees. Combine 1 can cream of celery soup, 1 can
tuna and 4 cups Rice Krispies. Top with grated cheese. Bake about 30
minutes in greased 9-by-9-inch baking dish.

(Shared by an anonymous friend)


Country-Style Casserole

2 (10.75-ounce) cans cream of chicken soup, undiluted

3/4 cup mayonnaise

1/2 cup milk

3 tablespoons honey

2 tablespoons Dijon mustard

4 cups cubed cooked chicken or fully cooked ham

1 (26-ounce) frozen hash brown potatoes

3 cups sliced frozen carrots or mixed vegetables, optional

Heat oven to 350 degrees. In large bowl, combine soup, mayonnaise,
milk, honey and mustard; stir in chicken, hash browns and vegetables
if desired. Transfer to a greased 13-by-9-by-2-inch baking dish.
Cover and bake 45 to 50 minutes. Uncover and bake another 20 minutes,
until bubbly.

(Shared by an anonymous friend)


Mynda's Hot Dish

1/2 to 1 pound hamburger

1 cup chopped onion

1 cup chopped celery

1 or 2 sliced carrots

1/2 to 3/4 cup rice

1 can cream of mushroom soup

1 can water

Heat oven to 350 degrees. Brown hamburger with a little garlic
powder. Add onion and celery and carrots; cook with the hamburger for
a while (that's what I have written, I swear). Add rice, soup and
water; stir together and put in casserole dish. Bake 45 to 60 minutes.

(Shared by Laurie J., La Crosse)



------------------------------

Message: 4
Date: Wed, 2 Dec 2009 01:13:27 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Healthy and indulgent holiday buffet
Message-ID: <p06240820c73bdb20cce9@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

La Crosse Tribune

Healthy and indulgent holiday buffet

For The Associated Press | Posted: Sunday, November 1, 2009 12:15 am

Keeping your holiday buffet healthy doesn't doom you to celery stalks
and carrot sticks. There are plenty of options that are indulgent
without leaving your guests feeling buffet-grazing remorse.

Shrimp are always popular and a healthy choice (unless you wrap them
in bacon, of course). They are inexpensive, come ready to serve, and
are low in both fat and calories.

Healthy dips such as hummus are great, but even sinful choices like a
creamy blue cheese dip can be made better by avoiding the chips and
serving them with veggie sticks. Fresh fruit also is filling and
appealing, especially when you pair it with a little bit of something
that's rich or salty. The classics are generous wedges of melon
wrapped in prosciutto and slices of fresh pear topped with a sliver
of stilton cheese.

If you're looking for something sweet, you can offer dark chocolate
strawberries or dried fruits dipped in dark chocolate.

Another option is to consider small portions of a favorite entree.
For instance, a slice of lean, pepper-crusted beef tenderloin served
with a dab of horseradish sauce or a drizzle of au jus is both
tasteful and satisfying.

If you don't have a lot of seating and want to spare your guests from
needing a knife, cut the meat into bite-sized pieces ahead of time.

This pork tenderloin with roasted red grapes and thyme will add an
elegant touch to your buffet. Slices of pork tenderloin are small and
usually tender enough to cut with the side of a fork.

The dish can be served hot or warm from a chaffing dish. If you
prepare it ahead of time, be sure not to overcook the pork or it will
dry out when reheated.


Pork Tenderloin with Roasted Red Grapes and Thyme

4 cups red seedless grapes

3 tablespoons chopped fresh thyme or 1 tablespoon dried

2 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pork tenderloins, about 1 pound each, trimmed of fat

1 tablespoon extra-virgin olive oil

2 tablespoons chopped shallots

1/2 cup dry white wine

1 cup chicken broth

1 1/2 teaspoons cornstarch

2 teaspoons cool water

Place racks in middle and lower third of oven. Heat the oven to 400 degrees.

On a rimmed baking sheet, spread out the grapes. Roast on the lower
shelf, stirring occasionally, until the grapes start to shrivel,
about 25 minutes.

Meanwhile, in a small bowl, combine the thyme, mustard, salt and
pepper. Fold under the narrow ends of both tenderloins and secure
with a toothpick. Rub the spice and mustard paste over the outside of
both tenderloins.

In a large ovenproof skillet, heat the oil over medium-high. Add the
tenderloins and cook, turning occasionally, until well browned on all
sides, about 15 to 20 minutes.

Reduce the oven to 325 degrees and transfer the skillet with the
tenderloins to the middle shelf of the oven. Roast the tenderloins
and grapes until a meat thermometer inserted at the thickest part of
the tenderloins registers 155 degrees and the grapes are very soft,
35 to 45 minutes. Transfer the tenderloins to a serving platter,
cover loosely with foil and set aside.

Return the skillet to the stovetop over medium (be careful of the hot
handle). Add the shallots and saute until lightly browned, about 3
minutes.

Add wine and simmer, scraping up the browned bits from the bottom of
the pan, until reduced by half, about 3 minutes. Add the chicken
broth, return the sauce to a simmer and cook for 4 minutes longer.

In a small bowl, combine cornstarch with the water, whisk into the
sauce and cook until thickened. Stir in the roasted grapes and season
the sauce with salt and pepper.

Serve the tenderloins sliced crosswise and topped with the roasted
grape sauce. Makes 16 servings.

Per serving: 115 calories, 26 calories from fat, 3 grams fat (1 gram
saturated, no trans fats), 37 milligrams cholesterol, 8 grams
carbohydrate, 12 grams protein, 1 gram fiber, 170 milligrams sodium.


This variation on the classic prosciutto and melon platter is an easy
way to add bright, fresh flavors to a dinner or holiday gathering.
The pesto can be prepared an hour or so ahead, but if you refrigerate
it, let it warm to room temperature (and mix it well) before serving.
And if you're pressed for time, use purchased pesto.

Arugula Pesto with Peaches and Prosciutto

4 tablespoons olive oil, divided

2 cloves garlic, not peeled

1/4 cup pine nuts

3 cups packed arugula

1/4 cup grated pecorino cheese

2 teaspoons lemon juice

Salt, to taste

3 peaches, cored and cut into wedges

12 slices prosciutto

In a small skillet over medium-low, heat 1 tablespoon of the oil. Add
the garlic and cook until soft, about 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast the pine nuts, stirring
constantly, until lightly browned and fragrant, about 3 to 4 minutes.

Peel and mince the garlic. In a food processor, combine the garlic,
pine nuts, arugula, cheese and lemon juice. Pulse until a coarse
paste forms. Then, with the processor running, slowly drizzle in the
remaining olive oil until well combined. Season with salt.

Arrange the peaches and prosciutto on a plate, wrapping prosciutto
around some of the peach wedges, if desired. Drizzle with pesto.
Makes 4 to 6 servings.

Source: "Pestos, Tapenades & Spreads" by Stacey Printz (Chronicle Books, 2009)


This dip is extremely versatile, so you can use any vegetables you
prefer or find on sale. As with any crudites platter, you will need
about 1 pound of vegetables for every 5 to 6 people.

Creamy Feta and Garlic Dip with Crudites

1 pound small red potatoes
1 pound green beans, ends trimmed
2 cups (9 ounces) crumbled feta cheese
8-ounce package cream cheese
1/4 cup lemon juice
2 tablespoons garlic powder
2 cloves garlic, minced
Ground black pepper, to taste
1 pound radishes, washed and trimmed
2 cups cherry tomatoes, rinsed

Place the potatoes in a large saucepan and add enough water to cover.
Bring to a simmer over medium, then cook until tender when pierced
with a knife, about 15 minutes. Drain and rinse under cold water. Set
aside.

Meanwhile, bring a second large saucepan of water to a boil. Add the
green beans and cook until tender but still crisp, about 3 minutes.
Drain and rinse under cold water until cool. Set aside.

In a food processor, combine the feta, cream cheese, lemon juice,
garlic powder and garlic. Process until very smooth. Season with
pepper, then pulse to combine. Transfer the dip to a serving bowl,
surrounded by the beans, potatoes (larger potatoes can be sliced),
radishes and tomatoes. Makes 24 servings.


No takeout needed for this easy and unexpected party food straight
off the Asian buffet menu. The food processor does the bulk of the
work, keeping these fast to prep (the shrimp mixture can be made
early, and the bread can be sliced well before it's needed).

Serve these with purchased cocktail sauce, or make your own by
combining ketchup, hot sauce, horseradish and a dollop of mayonnaise.
For extra bite, mix in minced fresh garlic.

Shrimp Toasts with Cocktail Sauce

1 pound raw shrimp, peeled and deveined

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/8 teaspoon smoked paprika

3 egg whites

2 loaves hard-crust bread, such as ciabatta

Canola oil, for frying

Cocktail sauce, for serving

Heat the oven to 200 degrees.

In a food processor, combine the shrimp, salt, pepper, garlic powder
and smoked paprika. Process until the shrimp are completely broken
down and smooth, about 1 minute. Set aside.

In a medium bowl, whisk the egg whites until frothy. Fold in the
shrimp mixture until fully combined.

In a Dutch oven, heat about 2 inches of oil until it reads about 375
degrees on a frying thermometer. While the oil heats, cut the bread
into 1/2-inch-thick triangle slices or 3-by-1/2-inch-thick sticks.

When the oil is ready, spread a thin layer of the shrimp mixture over
one side of each bread triangle. Alternatively, one end of each stick
can be dunked in the shrimp mixture to coat.

To fry, float the toasts in the oil and fry for 1 to

2 minutes per side, or until golden. Transfer to paper towels to
drain and then to an oven-safe plate. Finished toasts can be kept
warm in the oven while frying the remaining toasts. Serve hot with
cocktail sauce. Makes 24 servings.



------------------------------

Message: 5
Date: Wed, 2 Dec 2009 01:14:29 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Find comfort in casseroles
Message-ID: <p06240821c73bdb26ce54@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

La Crosse Tribune

Reader Exchange: Find comfort in casseroles

By Alice P. Clark | Special to the Tribune | Posted: Sunday, November
1, 2009 12:10 am |

As I write this, there are 60 days, 12 hours, 3 minutes and 40
seconds until Christmas; 39, 38 ...

Well, you get the picture. And by the time you read this, Christmas
will be significantly closer! So check your recipe boxes and make
sure all of your favorites are still there, because if something is
missing, there is still time for us to help you find it or something
similar.

But don't worry if you don't need anything on the holiday front. We
have plenty of casserole and tomato preserve recipes to keep us going
for a while.

Even though Karen Vick of La Crosse says, "I'm so busy I don't know
if I found a rope or lost a horse!" she has managed to find time to
share a little something with us. The noodle bake instructions were a
bit sketchy, so I hope Karen won't mind that I gave myself some
latitude in putting it together. I might be inclined to spice it up a
bit by adding a little cumin, cilantro and chopped green chilies for
a Mexican flavor; or a little oregano, basil and/or Italian seasoning
(then using mozzarella instead of Cheddar cheese).

Rebecca Pruss shared a "wacky mushroom casserole" that her family
enjoys. M. Keeling of Hillsboro, a new and very welcome contributor,
shared a pizza casserole; and an anonymous friend shared a ground
beef casserole containing chow mein noodles. From the ingredient
list, I think it might work for Betty Janke of Hixton, substituting
tuna for the ground beef. Many contributors shared more than one, and
up to six recipes, but we'll start out with one from each and add
others as we go along.

Casseroles will be on the bill of fare for the next few columns -
winter is long, and we want to provide our anonymous requester with
sufficient recipes to get through it. So far there has been quite a
variety of casseroles but feel free to continue to share'em if you
have'em,as it's always nice to get new ideas from other cooks. Then
we'll move on to recipes for tomato preserves, requested by Sharon
Norris of La Crosse. Quite a few readers have shared preserves
recipes - it appears a lot of grandmas used to make them and a lot of
grown-up grandchildren still remember them fondly. We'll keep an eye
out for another tuna casserole or two using chow mein noodles for
Betty Janke of Hixton. And don't forget that an anonymous reader
hopes someone can provide a recipe for focaccia pizza like one she
tried at Festival Foods.


Leanne's Noodle Bake

16-ounces wide egg noodles

1 pound ground beef

Veggies of choice: mushrooms, onions, bell peppers, celery, etc., chopped

1 can tomato soup

1 (12-ounce) can tomato paste

1 (16-ounce) can tomato sauce

2 cups shredded Cheddar cheese

Chopped green olives

Heat oven to 350 degrees. Cook noodles according to package
directions; drain. Cover with cold water to prevent sticking; set
aside. Brown ground beef with chopped vegetables; drain. Stir in
tomato soup, paste and sauce; add a little water if sauce is too
thick. Drain cold water from noodles. Ladle a little sauce in bottom
of a sprayed 9-by-13-inch pan. Layer noodles, sauce mixture and 1 cup
cheese. Repeat with remaining noodles, sauce and cheese. Generously
top with chopped olives. Bake 30 to 40 minutes until heated through
and bubbly.

(Shared by Karen Vick, La Crosse)


Wacky Mushroom Casserole

12 ounces veggie spiral pasta

1 egg

1/2 cup milk

1/2 pound ground beef

1 medium onion - chopped

1 green pepper - chopped

2 cloves garlic, minced

15 ounces tomato sauce

2 cups shredded mozzarella cheese, or more, to taste

2 cups sliced fresh mushrooms

Heat oven to 350 degrees. Cook pasta and drain. Beat egg with milk;
pour into a medium bowl. Add pasta and toss to coat. Spread mixture
evenly in a greased 9-by-13-inch pan. In a large skillet, cook beef,
onion, green pepper and garlic until beef is done (I don't always add
veggies and garlic to beef while cooking, but after it's done, and it
tastes fine); drain. Add tomato sauce; season to taste and simmer 5
minutes. Spoon meat mixture evenly over pasta. Top with mushrooms and
cheese. Bake for 20 minutes.

(Shared by Rebecca Pruss)


Pizza Hot Dish

1 pound hamburger

Chopped onion to taste

2 cans tomato soup

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon onion powder

1 can mushrooms

2 cups cooked wide egg noodles

Shredded mozzarella and Cheddar cheese

Heat oven to 350 degrees. Brown hamburger and onion together; add
soup, seasonings and mushrooms. Place some sauce in bottom of a
9-by-13-inch pan; top with a couple of layers of noodles, sauce and
cheese. Bake 1 hour.

(Shared by M. Keeling, Hillsboro)


Chow Mein Hot Dish

2 pounds hamburger

Chopped onion to taste

2 cans cream of mushroom soup

2 cans chicken gumbo soup

1/2 cup rice

1/2 cup sliced celery

1 cup canned peas, with liquid

Salt and pepper to taste

1 cup chow mein noodles plus some for topping

Salted cashews, optional

Combine all ingredients except chow mein noodles and cashews.
Transfer to a greased 2-quart or larger baking dish; bake 1 hour.
Stir in about 1 cup chow mein noodles; sprinkle some chow mein
noodles on top, along with salted cashews, if desired. Bake another
30 minutes.

(Shared by an anonymous friend)



------------------------------

Message: 6
Date: Wed, 2 Dec 2009 01:20:33 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...
Subject: [Meat-Lovers] Autumn Spice Rubbed Pork
Message-ID: <p06240813c73bdadfbd9e@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Grand Forks Herald

Published November 05 2009

CHEF JEFF -- ONE BYTE AT A TIME: Autumn Spice Rubbed Pork

Today's recipe for a spiced-rubbed pork tenderloin is the first of
three that make up a delicious fall meal.


Autumn Spice Rubbed Pork

1/2 cup golden delicious apple cut into 1/4-inch cubes

1/2 cup chutney

3/4 pound pork tenderloin

1 teaspoon freshly ground black pepper

1 teaspoon ground cinnamon

1 teaspoon salt

Preheat broiler. Line baking tray with foil. Place under broiler.
Place apple cubes in a microwave-safe bowl and microwave on high 30
seconds. Remove and add chutney to apple in same bowl. Toss well. Set
aside. Remove visible fat from pork. Cut almost in half lengthwise.
Open like book. Mix pepper, cinnamon and salt. Rub spice mixture onto
pork making sure all sides are covered. Remove tray from broiler.
Place pork on tray. Broil about 5 inches from heat for 7 minutes,
turn and broil 3 minutes. Slice and serve with apple chutney.

Yield: Serves 2.

Approximate nutritional analysis per serving: 308 calories 4 grams
fat, 108 milligrams cholesterol, 36.8 grams protein, 31.9 grams
carbohydrates, 3.2 grams fiber, 1,417 milligrams sodium.



------------------------------

Message: 7
Date: Wed, 2 Dec 2009 01:24:59 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Chili on many tables this fall
Message-ID: <p0624080cc73bdabfb624@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Gadsden Times

Chili on many tables this fall

Published: Wednesday, November 4, 2009 at 6:01 a.m.
Last Modified: Monday, November 2, 2009 at 4:04 p.m.

Cooler weather calls for a big pot of chili and almost every cook
seems to have his or her favorite recipe.

In looking through some of my old recipes and cookbooks, I found that
people vary the meats almost as often as they do the seasoning in
their favorite chili.

There are recipes using lamb, wild game, turkey, sausage and, of
course, beef of all types.

We might not want to know everything that creative cooks are using these days.

Years ago, I read a comment made by Carroll Shelby of the
International Chili Society that brings a smile to my face each time
I think about it.

She said, "If a guy wants to toss in an armadillo, I don't argue - I
just don't eat with him."

When I was growing up, my mother made a rather simple chili but one
that my palate will always remember as special.

I wish I had paid more attention when my mother was cooking because
she seldom used recipes.

Although I don't prefer potatoes in my chili, Mother sometimes added
them to hers.

We had a large family and I think she probably added the potatoes so
that there would be enough chili to feed everyone.

For several years, my friend and assistant, Mauna, made the following
easy chili for the fall festival at her church.

It was such a hit that one year she made three gallons.

Last week I decided to make a pot of the easy version but as I
usually do, I made a few changes.

I decided to use only one can of pork and beans and substitute pintos
for the other can.

I also wanted the chili to be a little thicker so I stirred just a
small amount of water into two tablespoons of cornstarch and added
this mixture to the pot.

If you like meatless dishes, the vegetarian chili might be just what
you need for a chilly day.


EASY CHILI

2 lb. ground chuck
1 cup chopped onion
2 pkgs. (1.25 oz.each) McCormick's Chili Seasoning (hot or original)
2 cans (14 1/2 oz. each) diced tomatoes
2 cans (15 oz. each) pork and beans
5 1/4 cups water

Combine beef and onions in soup pot. Cook over medium high heat until
meat is lightly browned.

Add seasoning, tomatoes, pork and beans and water. Cook over medium
heat for about 25 to 30 minutes, stirring occasionally. Makes 1
gallon.


VEGETARIAN CHILI

1 tablespoon oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can (14 1/2 oz.) Mexican stewed tomatoes
1 zucchini, diced
1 yellow squash, diced
1 tablespoon chili powder
1 teaspoon sugar
1/4 teaspoon salt (or to taste)
1 can vegetable broth
1 can black beans, drained and rinsed
1 (11oz.) can whole kernel corn
1 can pinto beans, drained and rinsed
2 tablespoons margarine
1/4 teaspoon Tabasco (or to taste)
Shredded Mexican cheese for sprinkling over top
Tortilla chips

Heat oil in large Dutch oven over medium heat. Add green pepper and
onion. Cook until tender but not browned. Add tomatoes and cook,
stirring occasionally for about 2 to 3 minutes. Add zucchini, yellow
squash, chili powder, sugar and salt. Cook for about 1 minute. Add
broth, black beans, corn, pintos, margarine and Tabasco. Simmer
uncovered for about 15 minutes. If chili gets too thick, add water or
more vegetable broth. Sprinkle cheese over individual servings and
enjoy with tortilla chips.

Prudence Hilburn



------------------------------

Message: 8
Date: Wed, 2 Dec 2009 01:32:22 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Squash varieties at the market
Message-ID: <p06240804c73bda9aad77@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Detroit Free Press

Posted: Nov. 5, 2009

Squash varieties at the market

Here's the scoop on some squash varieties you might find at metro
Detroit stores and markets. These squash are mainly hard-skinned.

Acorn: Small and round; shaped like an acorn with dark green skin.
Some have orange spots; others are all orange. The flesh is yellow
and mildly sweet. You can stuff and bake it or cut it into rings and
roast.

Buttercup: Has dark-green skin, sometimes accented with lighter green
streaks. It is mildly sweet and great for roasting and stuffing.

Butternut: Has smooth beige skin and is shaped like a bell. It has a
small seed cavity and bright orange flesh. Butternut is a common
squash for soup because it tends not to be stringy.

Ambercup: Similar to buttercup in shape and size, but with orange
skin. The flesh is bright orange and very sweet. Peel it, cube the
flesh and roast it and serve like cut-up sweet potatoes.

Sweet dumpling: Has cream-colored skin with green specks. It is very
sweet and needs little seasoning. It's best baked or roasted.

Carnival: Similar in shape, but bigger, than sweet dumpling squash.
The skin is a creamy color either with orange or green spots. It has
a thick skin and golden flesh. Use it for soup or to stuff.

Delicata: Has edible beige skin with dark green streaks. The flesh is
creamy and sweet. It is best baked or steamed.

Hubbard: Has blue skin and is very heavy and hard to cut. If you can,
have the folks in produce cut it for you -- or drop it on cement to
break it apart. It has a savory-sweet flavor and is best roasted. You
can also use the flesh for pie.

Kabocha: Has a green, bluish-gray or a deep orange skin. The flesh is
deep yellow and, when cooked, can be dry. It can be baked or steamed.

Turban: Named for its shape, this squash looks like a flat pumpkin
with a smaller squash on top that can have green, orange, red and
white streaks. Use in recipes that call for pie or sugar pumpkin.


Sausage Stuffed Sweet Dumpling Squash

Serves: 4 (generously) / Preparation time: 20 minutes / Total time: 1
hour 10 minutes The bread cubes are optional, but using them gives
more of a traditional stuffing consistency.

2 sweet dumpling, acorn or favorite small squash

1 pound bulk pork sausage, sweet or hot

1 medium onion, peeled, chopped

1 pound mushrooms, sliced

2 cups bread cubes, optional

1/2 cup sweetened dried cranberries

Salt and pepper to taste

2 tablespoons maple syrup, optional

2 tablespoons butter, cut into pieces, optional

Preheat oven to 400 degrees. Split squash through the stem and remove
seeds and fibers. Place the squash halves, cut side down, in roasting
pan. Add 1/2 inch of water and bake about 30 minutes or until squash
is tender.

Meanwhile, in a large skillet, brown the pork sausage and drain off
about half the fat. Add the onion and mushrooms and saut? until soft.
Add the bread cubes, if using, and cranberries. Season to taste with
salt and pepper.

When the squash are done, divide filling among the four. If you have
extra filling, you can put it in a side dish. Drizzle the maple syrup
on top of each squash and dot with butter if desired. Return the
stuffed squash to the oven and bake another 10 minutes, uncovered, to
crisp the top.

Adapted from Free Press archives and tested by Susan M. Selasky for
the Free Press Test Kitchen. 370 calories (39% from fat), 16 grams
fat (5 grams sat. fat), 49 grams carbohydrates, 14 grams protein, 363
mg sodium, 35 mg cholesterol, 6 grams fiber.


Slow Cooker Butternut Squash Soup

Serves: 6 (generously) / Preparation time: 15 minutes / Total time: 6
hours 45 minutes (not all active time) Cream cheese is the secret to
a creamy ready-when-you-want-it squash soup.

2 tablespoons butter or margarine
1 medium onion, chopped
1 ambercup, butternut or buttercup squash (about 2 pounds, peeled, cubed)
2 cups water
1/2 teaspoon dried marjoram leaves
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper
4 chicken bouillon cubes
1 package (8 ounces) cream cheese, cubed

In a 10-inch skillet, melt the butter over medium heat. Add the
onion; cook, stirring occasionally, until crisp-tender.

In a 3- to 4-quart slow cooker, mix onion and remaining ingredients
except cream cheese.

Cover; cook mixture on low-heat setting for 6 to 8 hours.

In blender or food processor, place one-third to one-half of mixture.
Cover; blend on high speed until smooth. Repeat with remaining squash
mixture. Return mixture to slow cooker. Stir in cream cheese. Cover;
cook on low heat about 30 minutes or until cheese is melted. Stir
with wire whisk until smooth.

Cook's note: You may stir in a 1-pound bag of frozen mixed vegetables
(thawed and drained) with the cream cheese.

  From www.bettycrocker.com Tested by Susan M. Selasky for the Free
Press Test Kitchen. 230 calories (66% from fat), 17 grams fat (11
grams sat. fat), 15 grams carbohydrates, 5 grams protein, 910 mg
sodium, 50 mg cholesterol, 2 grams fiber.


Spiced Ambercup Squash with Glazed Walnuts

Serves: 6 (generously) / Preparation time: 20 minutes / Total time: 1
hour 15 minutes Microwave the whole squash about 5 minutes to make it
easier to peel and cut.

1 ambercup squash or favorite squash, about 2 1/2 pounds
1/2 cup brown sugar
3 tablespoons unsalted butter
2 teaspoons Chinese five-spice powder
Sea salt to taste

GLAZED WALNUTS
1/4 cup sugar
2 tablespoons water
1 tablespoon light corn syrup
2 tablespoons unsalted butter
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted walnuts, coarsely chopped

Peel the squash and remove and discard the seeds. Cut the squash into
1 1/2 inch pieces.

Preheat the oven to 400 degrees. Line a baking sheet with foil. Place
the squash chunks on the baking sheet and bake about 20 minutes.

In a small saucepan, combine the brown sugar with the butter and
five-spice powder. Cook over moderate heat until the butter is melted
and the mixture is bubbling, about 4 minutes. Pour the mixture over
the squash pieces and stir to coat. Season with salt. Bake for about
10 minutes, basting a few times, until the squash pieces are tender
and glazed.

Line a baking sheet with parchment paper. In a medium saucepan,
combine the sugar, water, corn syrup and butter and bring to a
simmer. Cook over medium heat until a light caramel forms, about 4-5
minutes. Stir in the baking soda and salt. Remove the pan from the
heat and stir in the walnuts. Quickly spread the toffee on the
prepared baking sheet as thinly as possible. Cool completely and then
break into pieces.

Sprinkle the walnut toffee over the squash and serve.

Adapted from Food & Wine magazine, November 2009 issue. Tested by
Susan M. Selasky for the Free Press Test Kitchen. 342 calories (42%
from fat), 16 grams fat (7 grams sat. fat), 52 grams carbohydrates, 3
grams protein, 114 mg sodium, 25 mg cholesterol, 1 gram fiber.




------------------------------

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Today's Topics:

    1. Tradition is rich in seasonal dining (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Mon, 30 Nov 2009 22:13:51 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Tradition is rich in seasonal dining
Message-ID: <p06110401c73a5df04ce8@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cleveland Sun-Courier

Tradition is rich in seasonal dining
Thursday, December 18, 2008

Chanukah, which begins at sundown on Sunday, is a time for celebration.

Favorite dishes are welcome, such as fresh beef brisket and tasty latkes, served
here with addition of zucchini.


BRISKET WITH HORSERADISH SAUCE

About 4 1/2 pounds fresh beef brisket (first cut, flat half), trimmed

1 tablespoon vegetable oil

2 to 3 medium onions, sliced thinly

1 13.75-ounce can beef broth

2 cloves garlic, crushed or minced

1-2 tablespoons prepared horseradish

In Dutch oven or deep 12-inch skillet, heat oil; add brisket and brown both
sides. Remove and set aside; pour off drippings. Cook onions in same pan until
crisp-tender.

Return brisket to pan with onions. Add 3/4 cup broth. Bring to boil, then reduce
heat to low. Cover tightly and simmer 3 1/2 hours, or until brisket is
fork-tender. Remove to platter and keep warm.

Raise heat to medium-high and cook juices until reduced by half. Stir in
horseradish. Carve brisket diagonally across grain into thin slices. Serve with
sauce.

Makes 6-8 servings.


POTATO-ZUCCHINI LATKES

3 medium potatoes, pared
1 small zucchini
1 small onion, chopped
2 tablespoons all-purpose flour
1 egg, slightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil

Shred potatoes and zucchini using large holes of hand grater. Press out as much
liquid as possible.

In large bowl, combine all ingredients except oil.

In large nonstick skillet, heat 1/8 inch oil until hot. Drop potato mixture by
heaping tablespoons into hot oil. Flatten pancakes with back of spoon. Brown
each side of pancakes; drain on paper toweling and serve immediately.

Makes about 21 pancakes.



------------------------------

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Today's Topics:

    1. A Hundred Dollar Holiday (Jamie R)
    2. Start With A Fresh Ham (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Mon, 30 Nov 2009 22:13:24 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Simply-Sides@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] A Hundred Dollar Holiday
Message-ID: <p06110403c73a5df04cf3@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Denver Post

food
A Hundred Dollar Holiday

By Tucker Shaw
Denver Post Food Editor
Posted: 12/17/2008 12:30:00 AM MST

Think you need to break the bank for your holiday feast? Think again.

With a little forethought and elbow grease, you can easily serve six people a
festive, luxurious, no-skimp spread - three full courses from soup to cake - for
under $100. Including wine.

Because no matter what, this Christmas should be special.

How did we manage to stock up at the grocery store, butcher and liquor store for
under $100?

The ground rules were simple. Feed six people for $100 and make them feel
feasted and wined in a way that merits the occasion.

To make the $100 mark, we allowed ourselves a few "pantry" items that we didn't
have to shop for: Salt, pepper, olive oil, vinegar, a couple of eggs, and small
amounts of baking basics like flour, sugar, and leavening.

We decided to split the budget, leaving $60 for food and $40 for wine. Our final
totals? $57.94 for food and $39 for wine. That left us $3.06 to rub together (or
spend on a snack for the cook).

One commitment we made up front: We wouldn't skimp, especially on meat. We
wanted naturally grown, well-husbanded meat, even knowing that it would eat up
over a third of the budget.

The rest of our shopping list was vegetarian, which we already knew was the
first and best way to save money at the grocery store.

We found that time spent planning more than paid for itself in savings. We
studied circulars and adapted our menu to ingredients that were on special.

Savings ratchet way up when you shop the bulk bins for dried fruits, nuts and
grains. We measured out only what we needed. This is especially effective with
spices - why pay six bucks for a jar of nutmeg when all you really need is one?

We were flexible. We'd planned to use cherries in the stewed fruit, but when we
saw the golden raisins in the next bin for a third of the price, we adapted our
recipe. Instead of delicata squash, we chose kombucha. Wheat berries gave way to
pearl barley. And so forth.

With planning, fortitude and a little elbow grease, we were able to realize our
goal: An impressive holiday-worthy feast that we wouldn't balk at serving even
our foodiest friends - and that we wouldn't regret in the morning.

So can you.


A Hundred Dollar Holiday

All items were purchased at area grocery stores and specialty shops. (Note:
Prices don't include sales tax.)


Food

WATERCRESS SOUP
Whole milk (1 pint): $0.89
Watercress (2 bunches): 2.99
Onion (1): 0.18
Russet potatoes (2): 1.12
Organic vegetable stock: 2.09
Sour cream ( 1/2 pint): 0.79
Total: $8.06

PORK ROAST
Pork (6 ribs center-cut): $22.75
Carrots (2 medium): 0.33
Garlic (1 head): 0.25
Onion (1 medium): 0.18
Parsley (1 bunch): 0.50
Total: $24.01

STEWED FRUITS
Apricots (about 16): $0.64
Prunes (about 12): 0.91
Golden raisins ( 1/4 pound): 0.48
Thyme (1 bunch): 1.99
Lemon (1 small): 0.79
Total: $4.81

BAKED BARLEY
Barley (1 pound): $1.49
Kabocha squash (1 medium): 2.14
Shallots (handful small): 0.69
Organic vegetable stock (borrowed from soup)
Total: $4.32

CABBAGE
Red cabbage (1 large): $2.71
Red onion (1 medium): 0.29
Granny Smith apple (1 large): 0.72
Orange (1 small): 0.25
Cider vinegar (1 small bottle): 2.09
Total: $6.06

BRUSSELS SPROUTS
Brussels sprouts (about 36): $2.45
Almonds (borrowed from cake)
Total: $2.45

ALMOND BROWN-BUTTER CAKE WITH SUGAR-FRIED PEARS
Butter (2 sticks), $1.98
Almonds (about 1 cup), 1.04
Pears (2 large), 1.11
Fresh ginger (1 thumb-sized knob), 0.52
Organic heavy cream (8 ounces), 1.59
Sour cream (1 pint), 0.79
Honey (1 small bear), 1.99
Total: $9.02

Total for food: $58.73


Drink
Cava, $8.00
Pomegranate juice, 2.69
Sauvignon Blanc, 10.00
Pinot Noir, 8.00
Port, 11.00

Total for drinks: $39.69

Grand total: $98.42


Rib Roast of Pork

We used a bone-in, center-cut pork roast, but you can save even more money using
a boneless loin roast or shoulder cut. Be sure to season your pork the night
before you cook it. Serves 6 with leftovers.

1    center-cut rib roast of pork, six ribs
      Salt and pepper
2    tablespoons olive oil
2    medium carrots, chopped into 1/2-inch pieces
1    large onion, cut into eighths
1-2   heads garlic, halved
2    cups water
3    tablespoons Dijon mustard
1    bunch parsley leaves

Have your butcher "French" your roast, scraping clean the exposed bones.
Liberally season the meat with salt and pepper, rubbing salt into the meat with
your hands. Cover and refrigerate overnight.

One hour before cooking, remove the meat from the refrigerator. Preheat oven to
325.

When ready to cook, place roasting pan on stove and heat olive oil until
shimmering. Sear pork on all sides until well-browned, about 12-15 minutes.
Don't rush. Remove pork to plate.

Add carrots, onion and garlic and stir to coat. Add 1 cup water and scrape up
brown bits. Place pork, ribs pointing down, on top of vegetables, and place
roasting pan in oven. Roast until meat reaches 140 degrees on a meat-thermometer
reading from the deepest part of the meat for medium. (Pork will continue to
cook after it's removed from the oven.)

Remove roast and vegetables to a plate and cover loosely with aluminum foil.
Allow to rest at least 15 minutes before carving. Meanwhile, return roasting pan
to stove over medium-high heat, add 1 cup water and bring to boil, scraping up
brown bits from the bottom of the pan. Transfer liquid to a small saucepan,
whisk in mustard and cook until reduced by half. Carve meat, drizzle with
mustard sauce, toss parsley leaves over the top and serve.


Winter Watercress Soup

For a super-colorful soup, sprinkle a capsule of powdered vitamin C into this
soup when you puree it. The vitamin C helps the watercress keep its vibrant
green color. If you're dairy-intolerant, skip the milk and use stock or water,
and garnish with frizzled shallots instead of sour cream. This can be made the
day before. Reheat slowly. Serves 6.

2    tablespoons olive oil
1    large yellow onion, minced
2    medium russet potatoes, diced
      Salt and pepper to taste
2    cups milk
3    cups vegetable stock
2    bunches fresh watercress, stalks and roots removed
6    tablespoons sour cream

Heat olive oil in a large saucepan over medium heat. Stir in onion, potato, a
pinch of salt and a grind of pepper. Cook 10 minutes, until soft. Do not brown.

Add the stock and milk. Bring soup to a low simmer, cover and cook until
potatoes are soft, about 20 minutes. Turn off heat, stir in watercress and
cover. Let steep 5 minutes.

Puree soup in blender, working in batches to avoid explosions. Serve warm with a
dollop of sour cream and a drizzle of olive oil.


Brussels Sprouts with Chopped Almonds

Serves 6.

      About 1 pound Brussels sprouts
2    tablespoons olive oil
A     few toasted almonds, chopped

Place Brussels sprouts in vegetable steamer over 1/3 cup water. Steam until
tender, about 8 minutes. Drain.

Heat oil in large saute pan. Add sprouts and toss until shimmery and hot. Toss
with almonds and erv


Baked Barley with Squash and Shallots

Folks with a gluten intolerance can swap in quinoa here. Just adjust the cooking
time according to your chosen grain's specifications.

2    tablespoons olive oil (or butter)
1    medium yellow onion, chopped
A     few baby shallots, or two large shallots, quartered with stem intact
1    pound pearl barley
2    cups vegetable stock
1    cup water
1    medium-large kombucha squash, skinned, chopped and roasted

Cover barley with water and soak overnight.

Preheat oven to 350. In deep, oven-proof saute pan, heat oil until shimmery. Add
onion and cook until soft, about 5 minutes. Stir in barley to coat. Spread
barley evenly in pan, stud with shallots, and add vegetable stock and water.
Cover loosely with aluminum foil and bake until barley is crispy on top and soft
in the middle, about 45 minutes, adding more water if necessary. Toss with
squash. For best results, serve barley underneath pork, letting juices and
mustard sauce run all through the barley.


Stewed Fruit with Thyme

This sweet-savory compote is a soft wintry accompaniment for meats and stews.
Serves 6.

1/4      cup sugar
1/2   cup water
1/3   cup white wine vinegar
       About 16 dried apricots, roughly chopped
       About 12 dried pitted prunes, roughly chopped
       About 1/2cup golden raisins
1     bunch fresh thyme (or 1 tablespoon dried thyme)
       Pinch red pepper flakes or a few grinds black pepper
A      few gratings of lemon zest and a spritz of lemon juice (optional)

In medium saucepan over medium heat, stir together sugar and water and bring to
a boil. Add fruits, cover and simmer over medium heat for about 1/2 hour. Remove
from heat, stir in thyme leaves and pepper flakes, and let cool. Refrigerate
until ready to serve; the fruits are best a day after this is made. Sprinkle
with lemon zest and spritz with lemon juice before serving if desired.


Braised Red Cabbage with Apples and Oranges

This recipe can be doctored up beautifully with the addition of toasted mustard
seeds, caraway seeds or fennel seeds. Make this a day ahead if you like, but not
two days ahead or it will be soggy. Serves 6.

2     tablespoons olive oil
1     small red onion, chopped
1     large red cabbage, chopped
1/2   cup apple cider vinegar
1     large Granny Smith apple, grated
1     medium orange, juice and zest
       Salt and pepper to taste

In large saucepan, heat olive oil over medium-high heat. Add onion and cook
until soft, about 5 minutes. Add cabbage and stir. Cook until slightly wilted,
about 4 more minutes. Add cider vinegar, grated apple, orange juice, salt and
pepper. Cover, lower heat to low and simmer until cabbage is soft, about 45
minutes. Transfer to serving bowl, add orange zest and serve.


Almond Brown-Butter Cake with Ginger Syrup and Sugar-Fried Pears

Makes one dense, rich, torte-like cake, enough to serve six with plenty of
morning-after leftovers for the cook. Don't look for height with this cake; it
is a low, compact cake.

For brown butter cake
1 1/2   sticks unsalted butter
1        cup almonds, lightly toasted in a 300 degree oven for about 8-10
minutes or until fragrant and lightly golden
1        cup plus 2 tablespoons granulated sugar
1        cup all-purpose flour
1        teaspoon baking soda
          Pinch salt
3        large eggs
3/4      cup heavy cream

For ginger syrup
1/4      cup sugar
1/4   cup water
1     thumb-sized knob ginger, chopped coarse

For sugar-fried pears
2    tablespoons butter
2    tablespoons sugar
2    large, firm pears, halved and sliced into 1/4-inch thick slices

For honeyed sour cream
1    cup sour cream
2    tablespoons honey

Preheat oven to 325 and place oven rack in the center. Line the bottom of a
tall-sided 9-inch baking pan with a round of buttered parchment. Butter the
sides of the pan. (A springform pan also will work.)

In a small saucepan, cook 1 1/2 cups butter over medium heat until it just
begins to brown, about 10 minutes. Watch carefully - if it burns, you'll have to
start over. Set aside to cool.

Meanwhile, process almonds in food processor with 2 tablespoons sugar until
finely ground. Whisk together ground almonds, flour, baking powder and salt. Set
aside.

Beat eggs and sugar in a large bowl for 5 minutes or until pale and thick. Add
heavy cream and beat. Add cooled butter and beat. Slowly stir in flour mixture
until just combined.

Pour batter into pan. Bake until edges begin to pull away from pan, about 40
minutes. Rotate pan once during baking, and if it's doming too quickly, rap it
once on the counter to flatten out the rise.

Meanwhile, prepare the ginger syrup. In small saucepan, stir together sugar and
water. Boil for 4 minutes, remove from heat, add ginger, cover and let steep at
least 10 minutes.

When cake is done, let cool in pan on rack for 10 minutes. Turn cake out onto a
rack and, using a heat-resistant brush, brush ginger syrup onto the cake,
allowing it to absorb completely. (Cake can be made up to two days ahead.)

When ready to serve, prepare the pears. In a medium saucepan over medium heat,
melt 1 tablespoon butter. Sprinkle 1 tablespoon sugar over butter. Lay one layer
of pears in pan. Cook 4 minutes, then carefully turn over. Cook pears 3 more
minutes, then remove to a plate. Repeat with remaining butter, sugar and pears.
Lay cooked pears over cake.

For honeyed sour cream, whisk together sour cream and honey until thoroughly
combined.

Slice cake and serve with a dollop of honeyed sour cream.



------------------------------

Message: 2
Date: Mon, 30 Nov 2009 22:30:48 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., Simply-Sides@...,
	 Home-Bakery@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Start With A Fresh Ham
Message-ID: <p061104fdc73a5def4cc5@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The Washington Post

Start With A Fresh Ham

By Bonnie S. Benwick
Washington Post Staff Writer
Wednesday, December 17, 2008; F01

Maybe this season, the realities of dinner on a budget pertain to your Christmas
meal as well.

You'd still like to serve family and friends a gloriously succulent entree,
colorful side dishes and a dessert that delights. But this year, you have a
closer eye on the bottom line.

One of Washington's favorite chefs, Ris Lacoste, showed us the way in accepting
the Food section's holiday challenge: Create a cost-conscious yet festive
three-course dinner for 12.

She did not seek out bargains all over town. Presumably, it would be possible to
buy the same components and spend less than her total of $130. She bought
ingredients at her neighborhood Whole Foods Market, where she gets lunch most
days. "I shop there all the time," she says. "I see prices that are comparable
with Safeway's."

Like the true sports fan she is, Lacoste went in with a game plan and stuck to
it. Her dishes would be characteristic of the food she likes to cook. "Let's
call it rustic elegance," she said, which also defines the cuisine of her
long-awaited restaurant, Ris, scheduled to open in the West End next summer.

Lacoste, 52, calls herself a cook who likes to make big pots of things that
simmer. That much was clear, watching her start the challenge dishes in her
Glover Park kitchen. First up: a fresh ham that she studded with garlic cloves,
covered with onions and shut tight in a pot in one of her two ovens. She said
the pork was an obvious choice to feed a crowd, especially at $2.49 a pound.
Next came the beautifully clear yield of her chicken stock, made for her first
course of sweet potato and bourbon soup. The meat of the stock's gently poached
whole chicken would provide a bonus meal or two.

The chef's self-description doesn't quite cover her breadth of experience, which
includes recent years of consulting for restaurants such as Rock Creek in Mazza
Gallerie, 10 years as head chef at 1789 and her years of service at Kinkead's in
Foggy Bottom and at 21 Federal in Nantucket, Mass.

Those in Washington's food community know Lacoste as a calm, generous teacher on
the line and as a bighearted professional who rarely turns down a worthy cause.
Her neighbors, such as "Meet the Press" producer Michelle Jaconi, reap the
benefits when the chef cooks great quantities at home, then dispenses some of it
to select friendly households. (When it was revealed that the photographer on
assignment lived close by, the chef jotted down her address for future
deliveries.)

With practicality, Lacoste added to the soup some of the same herbs that would
appear in other dishes, apologizing immediately for binding the bouquet garni
with a rubber band. "It comes with the parsley. I haven't killed anybody this
way yet," she said.

Most of the soup's dose of bourbon evaporates during the early cooking stages,
but its taste remains to heighten the potatoes' sweetness. (Asked for a
nonalcoholic alternative, she couldn't think of one.) Chunks of vegetables and
orange halves imbue the soup with depth, brightness and acidity.

As the soup simmered uncovered and close to the brim of its large enameled pot,
Lacoste checked on the fresh ham in the oven, basting with cooking juices until
its final hour, when she would apply a killer glaze of molasses, mustard and
sage.

"My mom, who cooked for seven kids and does Christmas for a huge family -- 37 at
Thanksgiving -- makes a four-hour ham," Lacoste said. Incredibly, this was the
chef's first attempt at it, and she wanted to do it in less time.

Dessert needed her attention next, in between trips to open the back door for
her greater Swiss mountain dog, Genny. The chef chose to make individual pear
and white chocolate bread puddings, a recipe she loves from Terri Horn, the
woman famous in these parts for concocting a salty oatmeal cookie sold at
Teaism.

Bread puddings can appear quite homey, but this one comes together looking as
lovely as any restaurant creation. It took a series of steps, none of them
difficult: Lacoste combined cubes of challah with pieces of Bosc pear, then
stuffed the mixture into ramekins to overflowing. "Those pears are my favorite
for cooking," Lacoste said. "Make sure the ones for this dessert are just on the
firm side of ripe."

She started studding the puddings with white chocolate chips but quickly sighed
and announced her preference for using large chunks: "These little pieces take
too much time; it's killing me. I'm not a baker."

She spiked the custard with a bit of pear-flavored liqueur, only because she had
it on hand and likes that extra emphasis of flavor. Then she made space in each
ramekin to pour in the custard.

Lacoste likes using extra-large eggs for the custard because it gives her enough
for a creme Anglaise sauce for presentation. Some of the custard will leak into
the roasting pan that holds the ramekins in their water bath, she said, but
"that's okay." The puddings soaked up the first round of custard before a final
top-off, and, after hot water was poured into the pan, into Lacoste's second
oven they went.

The side dishes came together in quick succession: braised cabbage, sauteed to a
soft purplish-red with additions of red wine vinegar, brown sugar, onions and
bacon; thick quarters of red potatoes, simply seasoned and roasted; the
green-on-green action of garlicky beans and spinach; and a classic French
applesauce, cooked down with butter and sugar.

Even as the chef was keeping track of oven times and calculating recipe yields
aloud, Lacoste understood what it takes to keep many pots going.

"People tend to freak out when there is so much to do in the kitchen," she said.
So she made sure notes were added to recipes that could be made hours or days in
advance: the stock, the soup, the puddings, potatoes and applesauce. The chef
preferred that the ham, cabbage and green side dish be made the day they are
served.

Near the end of a busy four-hour session, Lacoste discarded the orange halves
and herb bundle from the soup in order to puree it in batches (there was
probably too much of it to use an immersion blender). The soup had been off the
heat and was still hot, but not so hot that it would color her counter a deep
shade of orange if it shot out of the whirring blender, as hot liquids can do.
"I already did something like that when I taught a soup class recently at
CulinAerie," she said. She covered the vented blender lid with a dish towel and
removed any dramatic threat.

Adding heavy cream elevated the soup to its proper smoothness. Plating it with
drizzles of sour cream, toasted pecans and bits of Virginia ham transformed it
into a sensory experience. "More elegant than rustic, I guess," she admitted.

The same went for one of the puddings, which had baked up puffed and golden and
was easily coaxed out of its ramekin. It joined forces on a plate with a dollop
of sweetened whipped cream, a swath of sauce, a few sheer slices of fresh pear
and a sprig of mint from her garden.

Surveying the full complement of dishes and prepared for her close-up, Lacoste
blessed everything on the table; everyday ingredients had been transformed into
a feast.

Except for the ham: "It has good flavor, but it's a little dry," she said. In
customary fashion, the chef cooked three more hams in the next few days to make
sure readers would have a recipe that worked.

"I'm happy with it, and they will be, too," she said. So will her neighbors.


Ris's Chicken Stock
The Washington Post, December 17, 2008
Chef's Challenge

Course: Soup
Features: Make-Ahead Recipes

Because chef Ris Lacoste was starting her holiday meal with soup, she wanted to
make its stock from scratch. That means the meal preparation has an added bonus:
a tender poached chicken for sandwiches, soup or a separate meal. The poaching
is done slowly, which yields a clearer stock.

Normally, the chef would not add ham hocks or salt. But she wanted the chicken
to be flavored and the ham's smokiness to play through to the final product:
Sweet Potato Bourbon Soup With Ham and Pecans (see related recipe in Recipe
Finder). The meat of the ham hocks can be shredded and added to the soup
garnish.

MAKE AHEAD: The stock can be made up to 3 days in advance and refrigerated.

Makes 4 1/2 quarts

1 3 3/4-pound whole chicken, plus the neck and heart (discard the liver)
5 quarts water
1 (12-ounce) onion, coarsely chopped (3 cups)
3 large stalks celery, coarsely chopped (2 cups)
2 medium (unpeeled; just over 8 ounces) carrots, cut into chunks (2 cups)
2 bay leaves
1 teaspoon (about 20) whole black peppercorns
2 tablespoons kosher salt (to flavor the chicken)
3 to 4 stems mixed herbs, such as sage, thyme and flat-leaf parsley, tied with
kitchen twine into a bouquet garni
1 1/3 pounds smoked ham hocks

Place the chicken, breast side down, in a medium stock pot; add the water,
vegetables, salt, peppercorns, bay leaves, the bouquet garni of herbs and the
ham hocks. The chicken should be covered. Bring just to a boil over high heat;
this should take about 30 minutes. Then immediately reduce the heat to low; let
settle for a minute or so, then skim any foam or fat from the surface of the
liquid, using a bowl and ladle placed nearby.

Cook uncovered for 25 minutes on low heat just until the chicken is tender and
the legs begin to pull away from the body; skim the surface as needed to keep
the stock as clear as possible.

When the chicken is cooked through, transfer it to a bowl, then use a fine-mesh
strainer or China cap to strain the stock into a separate (at least 5-quart)
container. Reserve the chicken for later use and discard the vegetables, herbs
and peppercorns.

If not using the stock right away, let it cool to room temperature before
refrigerating or freezing.

Recipe Source: From chef Ris Lacoste.


Pear-White Chocolate Bread Pudding

Course: Dessert
Features: Holiday (Christmas)

This is a fabulous and flexible dessert created by pastry chef Terri Horn. The
fruit can be changed with the seasons.

Here, chef Ris Lacoste added Poire Williams, a pear-flavored liqueur, to the
custard, but that is optional. She uses extra-large eggs to create enough
custard for a creme Anglaise sauce. (Creme Anglaise is traditionally made with
egg yolks and not whole egg, and is heated to thicken from a warm state. When
the chef heats this remaining custard for a sauce, from a not-so-warm state, the
eggs often curdle. No problem: She purees the warmed custard in a blender, where
it becomes smooth, frothy and light.)

You will need a dozen 4- to 6-ounce ramekins, or you can use large-muffin tins
with deep wells.

MAKE AHEAD: The puddings can be assembled and baked, cooled and kept at room
temperature in their ramekins. The custard can be made 1 day in advance and
refrigerated. It may happen that there is no remaining custard to make a creme
Anglaise sauce (directions below); this could be due to the dryness of the bread
or how much the ramekins will hold. It is more important that the puddings are
well saturated than having custard left over for sauce. If that happens, make a
separate small batch of creme Anglaise sauce or serve the puddings just with the
sweetened whipped cream.

12 servings

1 20-ounce loaf challah or brioche, cut into 3/4-inch cubes; makes 12 cups (may
substitute brioche)
3 Bosc pears, 2 1/2 of them peeled and cut into 3/4-inch chunks; makes 3 cups
(1/2 pear wrapped thightly in plastic wrap to prevent oxidation, reserved for
garnish)
12 ounces white chocolate, cut into 1/2-inch chunks
1 1/2 cups heavy cream (1/2 cup reserved for garnish)
1/2 vanilla bean, split with seeds scraped
9 extra-large eggs, at room temperature
1 scant cup (granulated) sugar
2 tablespoons pear-flavored liqueur, such as Poire William (optional)
1 tablespoon confectioners' sugar, for garnish and for sprinkling (optional)
12 sprigs mint, for garnish (optional)

Have ready a 2-inch roasting pan large enough to place twelve 4- to 6-ounce
ramekins inside, with space around each one for even cooking. (Two small baking
dishes may be substituted.). Use a floured baking spray to coat the inside of
the ramekins.

Fill each ramekin halfway with the bread cubes. Use all the pear chunks to
create a layer on top of the bread cubes, pressing them down. Use all but 1 cup
of the remaining bread cubes to overstuff the ramekins as a third layer. Reserve
(freeze) any remaining bread cubes for another use.

Stud each pudding with a proportionate amount of white chocolate chunks.

Combine the cream, vanilla bean and scraped seeds in a medium saucepan; bring
just to the point of scalding over medium or medium-high heat. Watch closely so
it does not boil over.

Meanwhile, whisk the eggs and (granulated) sugar together in a large bowl.

Remove the cream from the heat. Discard the vanilla bean (or rinse, dry and save
for another use). Whisk a little of the cream into the egg-sugar mixture to
equalize the temperature of the eggs, then slowly whisk in the remaining cream
to form a custard. For best results strain through a fine-mesh strainer to
remove any bits of curdled egg. Add the pear-flavored liqueur, if using.

Transfer the custard into a vessel with a spout; a squeeze bottle or baster may
be used as well. Fill each ramekin to the top with the custard, poking holes to
make sure to get to the bottom of the ramekins. Let the unbaked puddings rest
for 30 minutes to absorb the first round of custard.

About 15 minutes before you are ready to bake, preheat the oven to 350 degrees.
Boil a kettle of water for the roasting pan water bath (bain marie).

Top off each pudding with a bit more custard so the ramekins are filled; the
puddings will be glistening and may overflow slightly. This is okay. Reserve any
remaining custard (at room temperature) to make sauce.

Place the roasting pan on the middle rack and fill with boiling water so that
the water comes halfway up the sides of the ramekins. Bake for 20 minutes, then
carefully turn the pan front to back. Bake for 10 to 20 minutes, or until the
puddings are puffed, set and golden brown.

Let them rest in the water-filled roasting pan until just cool enough to handle.

(At this point, the ramekins can be removed from the water bath and cooled to
room temperature before covering and refrigerating for up to 1 day. To serve,
run a knife around the inside edge of each pudding and invert to unmold. Place
the unmolded puddings, browned side up, on a baking sheet. If they are not still
warm when ready to serve, place them in a 350-degree oven until just warmed
through.)

Just before serving, combine the remaining 1/2 cup heavy cream and the
confectioners' sugar in the bowl of stand mixer or hand-held electric mixer;
beat for a few minutes until soft peaks form. Unwrap, then cut the remaining 1/2
pear into 24 very thin slices.

Heat any remaining custard in a medium saucepan over medium-low heat, stirring
constantly with a wooden spoon until warmed throug and slightly thickened to
form a sauce. (If the eggs curdle, transfer the custard to a blender and puree
until smooth.)

Just before serving, combine the remaining 1/2 cup heavy cream and the
confectioners' sugar in the bowl of a stand mixer or hand-held electric mixer;
beat for a few minutes until soft peaks form. Cut the remaining 1/2 pear into 24
very thin slices.

Place a warm pudding on each plate. Spoon some of the creme Anglaise around the
puddings. Garnish the plate with a dollop of the sweetened whipped cream,
studding it with 2 fanned pear slices and a sprig of mint, if desired. Dust the
tops of the puddings with confectioners' sugar, if desired.

Recipe Source: Adapted by chef Ris Lacoste.


Garlic-Roasted Potatoes
Chef's Challenge

Course: Side Dish
Features: Holiday , Kid-Friendly

Fresh herbs can be added to these simple roasted potatoes, but it's nice to keep
them fairly plain when there are already such strong herb flavors in the rest of
the menu.

These are must be made the same day they are to be served, so their outsides are
crisp and insides are fluffy.

12 servings

9 large (about 3 1/2 pounds) red bliss potatoes, cut into quarters
15 cloves garlic, peeled
1/3 cup olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2 to 3 tablespoons unsalted butter, cut into several small pieces
2 tablespoons finely chopped flat-leaf parsley

Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet or
shallow roasting pan large enough to hold the potatoes in a single layer.

Place the potatoes in a mixing bowl and drizzle with the olive oil. Use your
hands to toss them so they are evenly coated, then spread them evenly on the
baking sheet or in the pan. Season with the salt and pepper. Roast for about 30
minutes, then add the garlic, stirring to incorporate. Roast for about 30
minutes until browned and crisped outside. The garlic should be soft and golden.

Transfer the hot potatoes and roasted garlic to a large bowl and add the butter
and parsley; toss to distribute evenly, then transfer to a serving bowl and
serve immediately.

Recipe Source: From chef Ris Lacoste.


French Applesauce
Chef's Challenge

Cuisine: French
Course: Dessert, Side Dish
Features: Holiday (Christmas), Make-Ahead Recipes

Apple is a naturally complementary flavor for pork; both are components of the
fall harvest. Here, chef Ris Lacoste added a little butter, sugar and vanilla to
a classic fruit preparation used for Apple Charlotte, but this applesauce is not
too sweet.

A mix of apples will yield the right mix of chunkiness and texture. Serve warm
or cold.

MAKE AHEAD: This can be made up to 3 days in advance and refrigerated.

12 servings (makes 4 cups)

8 medium (about 3 1/2 pounds) apples, preferably a mixture that includes
Honeycrisp, Braeburn and Golden Delicious
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter
1/2 vanilla bean, split lengthwise and scraped inside to yield the seeds
1/4 cup sugar, or to taste

Peel and core the apples and cut them into 3/4-inch chunks (about 10 cups).
Place the apples in a large, heavy-bottomed saucepan over low heat, along with
the butter and vanilla bean and seeds.

Cut a round of parchment paper that will fit snugly inside the pot. Butter one
side and place that side down directly on the apples; this will help retain
moisture and keep the applesauce from sticking to the bottom of the pot.

Cook uncovered for 1 hour, occasionally lifting the parchment to stir, until
some of the apples are quite tender and some are still chunky. The apples should
not brown; adjust the heat as necessary.

Discard the parchment and stir, then slowly add the sugar, stopping to taste as
you go. Remove from the heat. Let cool slightly before storing.

Recipe Source: From chef Ris Lacoste.


Sauteed Green Beans and Spinach
Chef's Challenge

Course: Side Dish
Features: Fast, Healthy

Chef Ris Lacoste came up with this unusual combination a few years ago for a
friend's birthday party. "It's rustic enough for my personality," she says, and
she likes the way the wilted spinach grabs hold of the beans.

The chef trims tough stem ends or strings from the green beans, but not their
tapered ends.

12 servings

1 1/3 pounds (12 handfuls) green beans, trimmed of strings or tough ends
2 tablespoons olive oil
4 medium cloves garlic, minced (2 tablespoons)
8 ounces organic baby spinach leaves, washed and dried
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper

Bring a pot of heavily salted water to a boil over high heat.

Add the green beans and blanch for 5 minutes, until fork-tender. Strain in a
colander.

Meanwhile, heat the oil in a large skillet or saute pan over medium heat. Add
the garlic and immediately add the just-cooked green beans. Cook for a few
minutes, stirring constantly, for a few minutes to infuse the flavors, then add
the spinach so that it sits directly on the green beans. Let the spinach cook
undisturbed for 1 to 2 minutes, just until wilted, then toss it with the green
beans to combine. Season with salt and pepper to taste. Serve immediately.

Recipe Source: From chef Ris Lacoste.


Braised Red Cabbage
Chef's Challenge

Course: Side Dish
Features: Fast

Smoky bacon, the sweet-sour play of brown sugar and red wine vinegar give this
dish a nice balance of flavor.

MAKE AHEAD: The cabbage is best made just before serving so that a slight
crispness is still present, but the dish can be prepared 1 to 2 days in advance
and refrigerated.

12 servings

1 small (2 pounds) head red cabbage, tough outer leaves discarded, then cut into
quarters and cored
6 ounces apple wood smoked bacon, cut crosswise into very thin strips (julienne;
1 1/2 cups)
1 large (12 ounces) onion, halved, then cut into julienne
1/4 cup red wine vinegar, or more to taste
1 cup packed dark brown sugar, or more to taste
Kosher salt
Freshly cracked black pepper

Cut the quarters of cabbage into thin slices (julienne), turning the quarters as
you work in order to have the widest possible base for safe cutting.

Place the bacon pieces in a saute pan large enough to also hold the cabbage and
onions. Cook over medium heat, stirring occasionally, for 5 minutes, until the
fat is rendered and the bacon is crisp.

Add the onion; cook, stirring occasionally, for 3 to 4 minutes, until it is
translucent.

Add all of the cabbage, which will be piled above the rim of the pan at first.
Cook for 5 minutes, using tongs to turn over and combine the onions and cabbage.
The cabbage will wilt slightly and turn a less vivid shade of purple.

Add the vinegar and then the sugar, stirring to combine. Cook, stirring, for 1
to 2 minutes; the cabbage will darken in color slightly. Season with salt and
pepper to taste, then adjust the level of sweetness or acidity as needed. Serve
hot.

Recipe Source: From chef Ris Lacoste.


Mustard-and-Molasses-Glazed Ham
Chef's Challenge

Cuisine: American
Course: Main Course
Features: Holiday (Christmas)

Fresh ham is a delicious, cost-effective roast-pork option for a holiday meal.
It does take a little more time to cook than a loin or shoulder of pork because
it has less marbling, so the meat has a tighter and denser texture.

Your options when purchasing a fresh ham include a whole leg, which can weigh
from 8 to 20 pounds (the smaller the pig, the more tender the meat will be). Or
the ham can be sectioned in slices or as a steak from the rump end or the shank
end. The rump end is leaner and meatier; the shank end is covered with a layer
of fat and rind that keeps the meat moist and delicious.

The cut used in this recipe comes from the rump end of the ham.

The meat is best served the same day it is made.

12 servings

1 8 1/2-pound fresh ham, whole or cut from the rump end or shank
5 medium cloves garlic, cut in half lengthwise
2 to 3 teaspoons kosher salt, plus more to taste
3 teaspoons freshly cracked black pepper, plus more to taste
2 cups red or white wine, homemade chicken stock or water
1 large (12 ounces) sweet onion, cut into very thin slices
1/2 cup molasses
1/2 cup Dijon-style mustard
1/2 ounce sage leaves, minced (3 tablespoons)
2 tablespoons flour
2 tablespoons water

Preheat the oven to 325 degrees.

Place the ham on a rack inside a large roasting pan. (If using the shank end,
use a sharp knife to score the rind/fat layer and place the ham on the rack with
the fat side up.) Make 10 slits in the top and insert the 10 half-cloves of
garlic. Season all over with the salt and pepper, then cover the top with the
sliced onions.

Depending on the size of the roast, plan for 20 to 30 minutes' cooking time per
pound, until the internal temperature reaches 160 degrees; baste every 20
minutes or so. (There will be few juices to baste with during the first hour of
cooking).

After 1 hour, add the wine, stock or water to the bottom of the pan, which will
make subsequent basting easier and create juices for the gravy.

When the ham has 30 minutes left to cook, scrape the onions down to the bottom
of the roasting pan. Combine the molasses, mustard and sage in a liquid
measuring cup to form a glaze, then brush it on the meat.

Once the ham is done, transfer it to a large serving platter; discard any string
tied around it. Let the meat rest while you make the gravy: Combine the flour
and water in a liquid measuring cup to form a slurry.

Place the roasting pan over a burner on the stove top and heat over medium-high
heat, or pour the cooking liquid into a medium saucepan (strain out the onions,
if desired); heat over medium-high heat until it just comes to a boil. Add the
slurry, whisking constantly, both scraping the bottom of the pan and to form a
smooth gravy. Cook for 1 to 2 minutes until slightly thickened. Taste; it
shouldn't need salt and pepper, but you can adjust as needed.

Recipe Source: From chef Ris Lacoste.


Sweet Potato Bourbon Soup

Chef's Challenge

Cuisine: American
Course: Soup
Features: Holiday (Christmas)

This winter soup has layers of flavor.

MAKE AHEAD: The soup can be cooked, pureed and refrigerated a day in advance.

12 servings

3 tablespoons unsalted butter
1 large sweet onion, coarsely chopped (3 cups)
2 stalks celery, coarsely chopped (2 cups)
2 medium (unpeeled) carrots, coarsely chopped (2 cups)
Leaves from 3 sprigs sage
1 1/2 cups bourbon
4 to 5 large (about 3 1/2 pounds) sweet potatoes, peeled and cut crosswise into
1/2-inch slices (8 cups)
3 1/2 quarts homemade chicken stock, heated, plus more as needed (see related
recipe in Recipe Finder)
1 large (unpeeled) orange, preferably Valencia, cut in half
2 teaspoons kosher salt
1 cup heavy cream
1 teaspoon white pepper
Few tablespoons orange juice (may substitute maple syrup; optional)
1 cup pecan halves, for garnish
1/2 cup low-fat or regular sour cream, for garnish (do not use nonfat)
1 thick slice (about 1/3 pound) Virginia baked ham, for garnish

Melt the butter in a large, heavy-bottomed pot over medium to medium-high heat,
then add the onion, celery, carrot and sage leaves. Cook, stirring occasionally,
for 10 to 12 minutes, until the onion is translucent and slightly caramelized
and the vegetables have softened.

Add the bourbon, stirring to deglaze the pot. Reduce the heat to medium and
cook, stirring, for about 5 minutes, until most of the alcohol has evaporated.

Add the potatoes, stirring to incorporate, then add the (hot) stock and orange
halves. (If you used ham hocks to make the chicken stock, add them to this pot
for extra flavor.) Increase the heat to medium-high and bring to a boil, then
reduce the heat to medium-low and cook uncovered for about 30 minutes, until the
potatoes are fork-tender. Season with the salt; mix well.

Turn off the heat and let the soup sit for 10 to 15 minutes.

Place the pot near the blender along with a large, empty bowl. Use a ladle to
transfer the soup in batches to the blender. Remove the center cap from the
blender lid to allow steam to escape, and puree each batch for 2 minutes. Pour
the pureed batches of soup into the empty bowl; use extra chicken stock as
needed to thin the soup.

Add the cream and white pepper, stirring to mix well. Taste and adjust the
seasoning with orange juice, if desired. (At this point, the soup can be cooled
to room temperature, covered and refrigerated for 1 day.)

When ready to serve, reheat the soup over medium heat until heated through. Thin
the soup as needed with extra chicken stock.

Meanwhile, make the garnishes: Toast the pecans on a baking sheet in a
350-degree oven for 10 minutes, until they are fragrant. Transfer to a cutting
board and coarsely chop. Cut the ham into small dice.

Divide the soup among individual wide, shallow bowls. Drizzle the sour cream
onto the surface of the soup in a long zigzag pattern (using a squeeze bottle
will make this easier), then fill in between the lines of sour cream with some
of the ham and pecans. Serve hot.

Recipe Source: From chef Ris Lacoste.



------------------------------

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Today's Topics:

    1. Easy seasonal entertaining (Jamie R)
    2. Season's Eatings (Jamie R)
    3. Don't resist dipping into great appetizer (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sun, 29 Nov 2009 23:02:26 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Home-Bakery@...,
	 Simply-Sides@..., Meat-Lovers@...
Subject: [Meat-Lovers] Easy seasonal entertaining
Message-ID: <p0624080bc7391308ab30@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Boulder Daily Camera

Easy seasonal entertaining: Asian-influenced pork roast embodies fall
and winter cooking

Lee Svitak Dean Star Tribune
Posted: 11/10/2009 08:46:52 AM MST

Do dinner parties have to be complicated?

No. I'd rather have friends and family around the table more often
and serve a simple, good meal than spend hours in planning,
organizing and executing a masterpiece that I won't enjoy because I'm
too stressed out (not to mention the state I've put my family into
because I'm so stressed out, and you know exactly what I mean).

Or worse, I don't invite anyone over because it seems like too much work.

Wait a minute.

Repeat after me: Entertaining isn't that difficult.

Case in point: today's menu. The main course is a slow-cooked pork
roast braised in Asian spices, with a dark rich gravy that shouts out
for mashed potatoes. Make that sour-cream mashed potatoes.

I serve it to company with pride -- but I also serve it to the family
for Sunday dinner. It's just plain good.

I serve it to company because, let's be frank, how many home cooks
prepare roasts these days? This is a welcome novelty at most tables.
And even if it weren't a novelty in and of itself, the spices change
this dish sufficiently to make it new.

I prefer to make the roast in the slow cooker, the busy person's
favorite kitchen tool. There's nothing more pleasing than to come
home to a kitchen fragrant with dinner almost ready to eat.
Entertaining couldn't be easier. The meat also can be made in the
oven or on top of the stove if you're around to watch it.

This sesame pork recipe has traveled throughout my family faster and
with more persistence than a chain letter. My aunt heard the recipe
on the radio 40 years ago. She told my mother, who told her
daughters, and we've been serving it up and passing out recipes ever
since.

The ingredients -- especially the spices -- seem far too abundant,
but they are correct. Yes, all the ginger and sesame seeds are
necessary for the resulting flavor.

Dinner on the table, course by course

Every menu needs a starter, and this one begins with tender
butterhead lettuce topped with warm mushrooms and Parmesan shavings.
When you're cooking for company, think of little twists on the
familiar, such as this. There's nothing significantly different about
this salad, except that the lettuce is topped with something warm, an
unexpected treat in cold weather.

Green beans are roasted to perfection while the potatoes cook. Once
again, this is a variation on more traditional presentation of green
beans, but it doesn't take any more time.

A hearty gingerbread with a delicate lemon sauce ends this robust
meal. Make it ahead and you can whip up a dinner party after a day at
the office.

Now that's my kind of entertaining.

All the recipes are from my Taste cookbook, "Come One, Come All, Easy
Entertaining With Seasonal Menus" (Minnesota Historical Society
Press, $29.95).


Butterhead Lettuce with Parmesan and Fresh Mushrooms

7 tablespoons olive oil, divided
4 to 6 ounces fresh mushrooms (button, portabello or other), sliced
6 cups butterhead lettuce, such as Boston or Bibb
6 tablespoons Parmesan shavings (see note)
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly cracked pepper (tricolor peppercorns look particularly nice)

Directions: Heat 1 tablespoon olive oil in a saucepan and add the
mushrooms. Cook, stirring occasionally, until the mushrooms are
wilted.

Portion lettuce leaves on salad plates. Top with mushroom slices and Parmesan.

To make vinaigrette, whisk together vinegar, mustard, salt, and
pepper. Slowly whisk in 6 tablespoons olive oil. Drizzle on salad
immediately before serving. Serves 6.

Nutrition information: Calories 180, fat 18 grams, sodium 240
milligrams, carbohydrates 2 grams, calcium 105 milligrams, protein 4
grams, fiber 1 gramNote: To shave Parmesan, use a grater with coarse
holes to make larger shavings of the cheese. Butterhead lettuce comes
in loose heads with floppy leaves; they are the most tender of
lettuces. Baby spinach leaves could also be used.


Sesame Pork Roast

2 tablespoons sesame seeds

3 or 4 green onions, sliced (about 1/4 cup)

1/2 cup ketchup

1/4 cup soy sauce

2 tablespoons ground ginger

2 tablespoons molasses (any type)

2 teaspoons salt

1/2 teaspoon curry powder

1/2 teaspoon black pepper

1 cup water

2 tablespoons wine vinegar

4-pound pork shoulder roast (with or without bone)

3 tablespoons flour for gravy, if desired

Directions: To make marinade: Toast sesame seeds in a dry frying pan
over low heat until golden and fragrant. Place seeds in a bowl with
the green onions, ketchup, soy sauce, ginger, molasses, salt, curry
powder, pepper, water and wine vinegar; stir to mix thoroughly. Place
meat in a large bowl and pour the marinade over the meat. Marinate,
covered, 2 to 3 hours or overnight in the refrigerator.

To prepare in the oven or on the stovetop: Remove meat from marinade
and pat dry. Brown it in a Dutch oven or frying pan. To continue in
the oven, place meat and marinade in a covered casserole dish and
roast at 300 to 325 degrees for 3 hours. (The roast should be falling
apart when it's done.) To continue on top of the stove, place the
meat and marinade in the pot and heat until the marinade is boiling.
Reduce to a simmer and cover. Cook, turning meat once or twice, for 3
hours.

To prepare in a slow cooker: Place meat and marinade in the slow
cooker, cover, and cook on low for 8 to 9 hours or on high for about
3 hours.

Serve meat with pan juices or make gravy.

To make gravy: Pour pan juices into a 2-cup measure. Skim off fat,
returning 2 tablespoons of the fat to the pan. If defatted pan juices
do not equal 2 cups, add enough water or chicken broth to reach the
2-cup measure.

Whisk 3 tablespoons flour into fat in the pan and cook over medium
heat on the stovetop until bubbly, scraping the bottom of the pan to
release all the flavor from juices cooked to the pan. Slowly stir in
pan juices and cook until gravy thickens, stirring constantly. Serves
6.

Nutrition information: Calories 505, fat 27 grams, sodium 1,695
milligrams, carbohydrates 16 grams, protein 47 grams, fiber 1 gram


Sour Cream Mashed Potatoes

2 1/2 pounds russet potatoes, peeled and cut into chunks
Salt
1/4 cup milk or cream
2 to 4 tablespoon butter
1/2 ccup sour cream
White pepper

Directions: Place potatoes in a large pot; add 1 tablespoon salt and
water to cover potatoes.

Bring to a boil, then lower to a simmer and cook, uncovered, until
tender, about 20 minutes, or until a fork can easily pierce the
potatoes. Drain.

If you have a potato ricer, run the potatoes through that first (it
makes for a lighter mashed potato). In the pot or a large bowl, add
milk and butter to the potatoes. Mash by hand or with a hand mixer.
Mix in sour cream and season to taste with salt and pepper.

Variation: Add about 8 roasted garlic cloves (about 1/4 cup roasted
garlic puree) to the potatoes and sour cream. Or, for a tangier
flavor, substitute 4 ounces goat cheese (chevre) instead of the sour
cream. Serves 6.

Nutrition information: Calories 222, fat 8 grams, sodium 470
milligrams, carbohydrates 35 grams, protein 4 grams, fiber 3 grams


ROASTED GREEN BEANS
Serve 6.

Why is it that the concept of roasted beans sounds so foreign? These
are wonderful, inspired by those served at 20.21, Wolfgang Puck's
restaurant at the Walker Art Center in Minneapolis. They remind me of
green French fries. The beans can be roasted at whatever temperature
your oven is already set, if you are cooking something else at the
same time. From "Come One, Come All."

Roasted Green Beans

1 1/4 pounds fresh green beans, ends trimmed, if desired
Olive oil
Coarse salt
Freshly cracked pepper (tricolor peppercorns look particularly nice)

Directions: Preheat oven to 350.

Toss beans in olive oil and place in baking dish. Roast in oven for
15 to 20 minutes or so, until the beans are cooked through. They will
have shriveled slightly.

Remove from oven and sprinkle with coarse salt and pepper. Serve immediately.

Variation: Add a sprinkling of black sesame seeds, which are
available in the spice section of upscale supermarkets. (However,
black sesame seeds are not recommended for this meal because white
sesame seeds are used in the roasted pork.) Or, roast the beans with
1/2 cup raw cashews. Serves 6.

Nutrition information: Calories 39, fat 2 grams, sodium 5 milligrams,
carbohydrates 6 grams, protein 2 grams, fiber 3 grams


Gingerbread with Lemon Sauce

For the gingerbread:
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup nonfat plain yogurt or buttermilk
1/4 cup light molasses
1 egg, slightly beaten
For the lemon sauce:
1/2 cup sugar
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind (zest)
1/4 cup water
Strips of lemon peel, for garnish

Directions: To make gingerbread: Preheat oven to 375 degrees. Lightly
grease an 8-inch square or round cake pan.

In a large bowl, cream together 1/2 cup sugar and 4 tablespoons butter.

In another bowl, mix flour, ginger, cinnamon, allspice and salt.
Blend into the creamed ingredients until the mixture resembles moist
crumbs. Transfer a third of the mixture to another bowl and reserve.

To the remaining mixture, add baking soda, yogurt, molasses and egg.
Stir until the batter is evenly blended. Pour into the prepared pan.
Sprinkle evenly with the reserved batter. Bake for 20 to 25 minutes
or until a toothpick inserted in the center comes out clean.

To make lemon sauce: In a small saucepan, combine 1/2 cup sugar, 4
tablespoons butter, lemon juice, lemon rind and water. Place over
medium heat and bring to a boil, stirring constantly. Reduce heat to
low and simmer for 4 minutes, stirring until the mixture is clear and
slightly thickened. Serve warm over gingerbread. Top with strips of
lemon peel, if desired. Serves 9.

Nutrition information: Calories 272, fat 11 grams, sodium 160
milligrams, carbohydrates 42 grams, protein 3 grams, fiber 1 gram



------------------------------

Message: 2
Date: Mon, 30 Nov 2009 00:40:13 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Season's Eatings
Message-ID: <p061104fac73934d43a49@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Family Features @ Culinary.net  || December 8, 2008

Season's Eatings

Beef up holiday entertaining with luscious recipes that will make all your
guests feel merry.

Each lean beef recipe is rich in essential protein and nutrients needed to fuel
and strengthen your body. This will help keep you energized and maintain balance
in your diet throughout the holidays. Who knew healthy eating could taste so
good?

For more on beef cookery, nutrition and recipes, visit
www.BeefItsWhatsForDinner.com.

Always use a thermometer to check the internal temperature of beef steaks and
roasts. Be sure to let roasts stand before carving to allow the temperature to
rise to the desired doneness and for the juices to redistribute, resulting in
easier carving and serving.


Hearty Glazed Tri-Tip Roast With Creamy Gorgonzola Sauce
Total preparation and cooking time: 1 to 1-1/4 hours
Marinating time: 30 minutes to 2 hours
Makes 6 to 8 servings

1 beef tri-tip roast (1-1/2 to 2 pounds)
1 red onion, cut into 16 wedges
4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
Nonstick cooking spray
Salt and pepper
Marinade:
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
1 tablespoon reduced sodium soy sauce
3 cloves garlic, minced
Creamy Gorgonzola Sauce:
1/4 cup reduced fat cream cheese, softened
1/4 cup plain nonfat yogurt
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon minced onion
1/4 teaspoon pepper

    1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for
basting. Place beef roast and remaining marinade in food-safe plastic bag; turn
roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2
hours.
    2. Heat oven to 425?F. Remove roast from marinade; discard marinade. Place
roast on rack in shallow roasting pan. Place onion wedges around roast. Do not
add water or cover. Roast in 425?F oven 30 to 40 minutes for medium rare; 40 to
45 minutes for medium doneness, basting with reserved 2 tablespoons marinade
halfway through roasting time.
    3. Remove roast when instant-read thermometer registers 135?F for medium
rare; 150?F for medium. Transfer roast to carving board; tent loosely with
aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about
10?F to reach 145?F for medium rare; 160?F for medium.)
    4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients
in small bowl; mix well. Set aside.
    5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on
rimmed baking sheet. Roast in 425?F oven 10 to 15 minutes or until crisp-tender
and slightly browned. Toss onion wedges with Broccolini. Season with salt and
pepper, as desired.
    6. Carve roast across the grain into thin slices. Season with salt and
pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with
vegetables.

Nutrition information per serving, 1/8 of recipe: 179 calories, 7 g fat (3 g
saturated fat, 3 g monounsaturated fat), 51 mg cholesterol, 117 mg sodium, 8 g
carbohydrate, 0.7 g fiber, 20 g protein, 5.0 mg niacin, 0.4 mg vitamin B6, 1.0
mcg vitamin B12, 1.6 mg iron, 20.9 mcg selenium, 3.3 mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6, selenium and
zinc and a good source of vitamin B12.


Beef Tenderloin With Savory Saucy Mushrooms and Lentils
Total preparation and cooking time: 45 to 60 minutes
Makes 4 servings

4 beef tenderloin steaks, cut 1 inch thick (about
6 ounces each)
1/2 cup uncooked lentils
1/2 cup water
2 cups ready-to-serve beef broth, divided
1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed
Salt and pepper
2 teaspoons olive oil
1-1/2 cups assorted mushrooms (shiitake, enoki, straw, cremini, button or
chanterelle), whole or cut in half if large
1/4 cup minced shallots
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce

    1. Combine lentils, water and 1/2 cup broth in medium saucepan; bring to a
boil. Reduce heat to low; cover and simmer 30 to 45 minutes or until lentils are
tender but not mushy. Stir in thyme; season with salt and pepper, as desired.
Keep warm.
    2. Meanwhile heat large nonstick skillet over medium heat until hot. Place
steaks in skillet; cook 10 to 13 minutes for medium rare (1451/4F) to medium
(1601/4F) doneness, turning occasionally. Remove to platter; season with salt
and pepper, as desired. Keep warm.
    3. Heat oil in same skillet over medium heat until hot. Add mushrooms and
shallots; cook and stir 3 to 5 minutes or until mushrooms are tender and
browned. Add remaining 1-1/2 cups broth to skillet, stirring until browned bits
attached to bottom of pan are dissolved; bring to a boil. Combine cornstarch and
Worcestershire sauce in small bowl; stir into mushroom mixture. Cook 2 minutes
or until sauce thickens, stirring occasionally. Season with salt and pepper, as
desired.
    4. Divide lentils among 4 serving plates. Top with steaks and mushroom sauce.

Nutrition information per serving: 394 calories, 13 g fat (4 g saturated fat, 6
g monounsaturated fat), 101 mg cholesterol, 567 mg sodium, 21 g carbohydrate,
3.6 g fiber, 46 g protein, 11.6 mg niacin, 0.9 mg vitamin B6, 2.1 mcg vitamin
B12, 5.0 mg iron, 45.6 mcg selenium, 7.1 mg zinc

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron, selenium and zinc and a good source of fiber.


Beef Bourguignonne
Total preparation and cooking time: 2-1/4 to 2-3/4 hours
Makes 6 servings

2 pounds beef chuck shoulder pot roast, cut into 1-inch pieces
4 slices bacon, chopped (about 4 ounces)
1/4 cup all-purpose flour
Vegetable oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup ready-to-serve beef broth
2 cups Burgundy or other dry red wine
2 tablespoons tomato paste
1 tablespoon minced garlic
2 teaspoons dried marjoram leaves, crushed
8 ounces baby carrots (about 1-3/4 cups)
8 ounces fresh pearl onions, peeled or frozen pearl onions
8 ounces mushrooms, cut in half if large
Chopped fresh parsley (optional)

    1. Cook bacon in stockpot over medium heat 8 to 10 minutes or until crisp,
stirring frequently. Remove with slotted spoon to paper towel-lined plate. Set
aside. Reserve drippings.
    2. Lightly coat beef with flour. Heat 2 tablespoons reserved bacon drippings
in same stockpot over medium heat until hot. Brown 1/2 of beef; remove from
stockpot. Repeat with remaining beef, adding bacon drippings or oil as needed.
Remove beef from stockpot; season with salt and pepper. Pour off drippings.
    3. Add broth to stockpot. Cook and stir 1 to 2 minutes or until browned bits
attached to stockpot are dissolved. Stir in wine, tomato paste, garlic and
marjoram. Return beef and bacon to stockpot; bring to a boil. Reduce heat; cover
tightly and simmer 1 hour.
    4. Add carrots and onions to stockpot; bring to a boil. Reduce heat; continue
simmering, covered, 30 minutes. Stir in mushrooms; continue simmering, covered,
10 to 15 minutes or until beef and vegetables are fork-tender.
    5. Remove from heat. Skim fat from cooking liquid, if necessary. Garnish with
parsley, if desired.

Cook's Tip: Two and one-half pounds beef for stew, cut into 1 to 1-1/2-inch
pieces, may be substituted for beef chuck shoulder pot roast. Prepare recipe as
directed above.

Nutrition information per serving: 354 calories, 13 g fat (4 g saturated fat, 6
g monounsaturated fat), 71 mg cholesterol, 685 mg sodium, 18 g carbohydrate, 1.9
g fiber, 27 g protein, 3.9 mg niacin, 0.3 mg vitamin B6, 2.7 mcg vitamin B12,
3.8 mg iron, 30.3 mcg selenium, 5.7 mg zinc

This recipe is an excellent source of protein, vitamin B12, iron, selenium and
zinc and a good source of niacin and vitamin B6.

SOURCE: The Beef Checkoff



------------------------------

Message: 3
Date: Mon, 30 Nov 2009 01:00:06 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Simply-Sides@..., Meat-Lovers@...
Subject: [Meat-Lovers] Don't resist dipping into great appetizer
Message-ID: <p061104efc73934d339fe@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cleveland Sun-News

Don't resist dipping into great appetizer
Thursday, December 04, 2008

One of the many openers enjoyed during a recent visit to Cleveland Grill Bistro,
3359 West 117th St., is spinach artichoke dip. This delicious creation of
chef/owner Dino Tsarnas surpasses any artichoke dip I have tasted.

Tsarnas served it with warmed pita crescents. He also suggests catering to a
party crowd by taking a loaf of unsliced pumpernickel bread, then cutting off
the top and hollowing out the middle. Fill the bread cavity with artichoke dip,
then bake it in the oven at 350 degrees until golden, about 10-15 minutes.


DEANO'S SPINACH-ARTICHOKE DIP

1 8-ounce can artichokes, drained well
1 10-ounce bag fresh spinach, blanched and drained well
2 cloves garlic, crushed
2 8-ounce packages cream cheese
1 8-ounce carton sour cream
1/2 cup grated Parmesan cheese
1/2 tablespoon red pepper flakes
Juice of 1 lemon

Heat oven to 325 degrees. Mix all ingredients in bowl except spinach and
artichokes. Chop artichokes and spinach.

Gently fold artichokes and spinach into cream cheese-sour cream mixture. Spoon
into attractive heat-proof dish and bake in preheated oven 20 minutes, until
golden. Serve with crackers or warm pita. -- Barbara B. Collier

BEAT THAT HOLIDAY HUSTLE: Season got you running? Try this fast but hearty meal.


TASTY CORNED BEEF SKILLET

1 tablespoon vegetable oil
1 12-ounce can corned beef, cubed
2 cups frozen hash browns
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/4 teaspoon pepper

Heat oil in large skillet until hot; add all remaining ingredients and mix well.
Cook 10-15 minutes, until peppers are tender and mixture lightly browns, turning
occasionally.

Makes 4 servings.



------------------------------

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Today's Topics:

    1. An apple a day (Jamie R)
    2. Four recipes at the root of fresh fall cooking (Jamie R)
    3. Quick, but satisfying, holiday eats (Jamie R)
    4. Chefs Thomas Keller and Mark Peel take on home cooking (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sun, 29 Nov 2009 22:55:47 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Home-Bakery@..., Simply-Sides@...
Subject: [Meat-Lovers] An apple a day
Message-ID: <p06240809c7391302a9ea@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Boulder Daily Camera

AT THE MARKET: An apple a day
An apple a day ...

Sarah Blecher Culinary School of the Rockies
Posted: 11/03/2009 04:00:00 PM MST

Shopping at the Boulder Farmers' Market during the chilly, yet often
surprisingly gorgeous, autumn season can bring back childhood
memories of going apple picking -- but with a lot less work. As you
stroll down the market path, the apples piled high in baskets, with
their lovely marbled colors, seem to beckon to us.

Apples come in an array of varieties and flavors. They can be used in
thousands of recipes ith vastly different cooking methods and
techniques. And apples work well with both sweet and savory flavors.

Apples can be pure?d in soups, add crunch in slaws and salads, and
add a healthy component to a sinful dessert.

In Colorado, apples grow easily, since they are not usually
compromised by the first frosts of the season. Typically, at the
Boulder Farmers' Market you can find Red Delicious, Jonathan, Gala,
Gingergold, Granny Smith and Honeycrisp apples, many people's
favorite.

Most Colorado apples are grown on the Western Slope and harvested
September through November. In addition to being delicious, apples
are also good for you. They have a high fiber content, which may help
reduce the risk of certain cancers, help with weight loss and help to
prevent heart disease.

Selecting: Choose firm, vibrantly colored apples with smooth skin and
have a fresh, clean scent.

Storing: Apples last the longest when stored in a cool, dry place.
You can also store them in a plastic bag in the refrigerator, but
they won't last as long and their flesh may become mealy.

Trivia: Bobbing for apples is actually a game with relatively good
odds. Apples float because more than 25 percent of their volume is
air, almost more than any other fruit.


Baked Apples with Butternut Squash and Maple Syrup

1/2 cup (1 stick) butter
3/4 cup pure maple syrup
1/4 cup apple juice
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 small butternut squashes, peeled, halved lengthwise, seeded, cut
crosswise into 1/3 inch-thick slices
4 medium-sized Granny Smith apples, peeled, halved, cored, cut into
1/4-inch-thick slices

Directions: Preheat oven to 400. Butter 13-by 9- by 2-inch glass
baking dish. Stir butter, maple syrup and apple juice in small
saucepan over medium-low heat until butter melts.

Increase heat and boil until mixture is slightly reduced, about 5
minutes. Remove from heat; whisk in cinnamon, allspice and salt.

Arrange 1/3 of squash slices in prepared dish. Top with half of apple
slices, then 1/3 of squash slices. Arrange remaining slices of squash
and apple atop, alternating squash and apple slices and overlapping
slightly. Sprinkle lightly with salt and pepper. Pour maple syrup
mixture over. Cover baking dish tightly with foil.

Bake casserole until squash is almost tender, about 50 minutes.
Uncover and bake until squash is very tender, basting occasionally
with syrup, about 20 minutes longer.

Spoon syrup from dish over the top and serve warm.

Serves 8.

Source: Culinary School of the Rockies


Sweet and Chunky Apple Butter

2 pounds McIntosh apples, peeled and cored (6 large apples)
2 pounds Granny Smith apples, peeled and cored (4 large apples)
1 cup apple cider
2 cups granulated sugar
2 tablespoons lemon juice

Directions: Cut McIntosh apples into 1-inch pieces. Cut Granny Smith
apples into smaller dice.

Combine apples and cider in a very large saucepan. Bring to a boil
over medium-high heat, stirring occasionally. Reduce heat and boil
gently for 20 minutes or until mixture is reduced by half.

Stir in sugar and lemon juice. Return to a boil, reduce heat, and
boil gently for about 25 minutes or until mixture is very thick.
There should still be some tender apple chunks remaining. Remove from
heat.

Ladle into sterilized jars and process in a hot water bath until jars
are sealed.

Makes 6 half-pint jars.

Source: Culinary School of the Rockies


Pan-Fried Sausages with Apples and Onions

3 tablespoons butter
4 fully cooked sausages (13 ounces total)
1 medium onion, sliced
1 medium-size apple, such as Honeycrisp, peeled, cored, sliced
1 cup apple cider or apple juice
2 tablespoons chopped fresh sage
2 tablespoons fresh lemon juice

Directions: Melt 1 tablespoon butter in large skillet over medium
heat. Add sausages and cook until beginning to brown, turning
occasionally, about 5 minutes. Add onion and apple to sausages in
pan; cook until onion and apple are tender and brown, stirring often,
about 5 minutes.

Add apple cider and chopped sage; increase heat to high and stir
until liquid is slightly reduced, about 2 minutes. Stir in lemon
juice. Season to taste with salt and pepper.

Using slotted spoon, transfer onion and apple to 2 plates, dividing
equally. Top with sausages. Whisk remaining 2 tablespoons butter into
cider mixture. Season sauce to taste with salt and pepper. Drizzle
over sausages and serve.

Serves 4.

Source: Culinary School of the Rockies


Mini Apple Muffins with Cider Glaze

For the muffins:
1/4 cup walnuts
1/2 Granny Smith or Red Delicious apple
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons unsalted butter
1/4 cup packed brown sugar
2 tablespoons apple cider
1 large egg

For the cider glaze:
2 cups apple cider
2 tablespoons granulated sugar

Directions For the muffins: Preheat oven to 400 and grease or line 12
mini-muffin cups.

Lightly toast walnuts and chop finely. Core and peel apple and cut
into 1/4-inch dice.

Into a bowl sift together flour, baking powder, cinnamon, and salt.

In a saucepan melt butter and stir in brown sugar. Remove pan from
heat. Whisk cider and egg into butter mixture until smooth and add to
flour mixture, stirring until combined well. Stir in walnuts and
apple. Divide batter among muffin cups and bake 15 minutes, or until
golden.

Make glaze while muffins are baking: In a saucepan, boil cider for
about 15 minutes, or until reduced to about 1/2 cup, and pour through
a sieve lined with 4 layers of cheesecloth to remove sediment.

Return cider to cleaned pan and add sugar. Simmer mixture, stirring,
until syrupy, about 5 minutes.

While muffins are still warm, with a wooden pick make several holes
in top of each muffin. Brush warm glaze over muffins several times
until absorbed.

Makes a dozen.

Source: Culinary School of the Rockies



------------------------------

Message: 2
Date: Sun, 29 Nov 2009 22:47:36 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., Soups-N-Stews@...
Subject: [Meat-Lovers] Four recipes at the root of fresh fall cooking
Message-ID: <p06240811c739131caff7@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Dover Post

Four recipes at the root of fresh fall cooking

By Linda Murphy
GateHouse News Service
Wed Nov 04, 2009, 01:58 PM EST

As the trees slowly give away their leaves, coating the ground with a
vibrant palette of reds, yellows and oranges, tastes shift from
summer's corn and tomatoes to fall's bounty of squashes and root
veggies.

"It's all about cooking seasonally," said Joe Simone, owner of The
Sunnyside restaurant on Water Street in Warren, R.I. "In a nutshell,
fall veggies are very different from summer veggies. Corn, peppers,
tomatoes, peas  & they're very perishable. By the end of summer I'm
sick of them and I'm ready to move on to onions, potatoes, turnips
and butternut squash -- the vegetables that last throughout the
winter."

At the gourmet breakfast and lunch spot overlooking the Palmer River,
Simone incorporates the seasonal harvest into soups, pancakes and
salads. One of his favorites, the Macoumber turnip, milder than a
purple top or rutabaga, is boiled and pureed into an apple sausage
and potato chowder seasoned with thyme. He serves up pumpkin pancakes
studded with pecans, and pairs the slightly grotesque looking celery
root with apples into a salad served with grilled chicken or duck.

"I love celery root for the same reasons I love celery, but you get a
different texture from celery root," said Simone.

He serves parsnips, another of his favorite root veggies, grated into
savory pancakes, parboiled and served with carrots and brown sugar or
simply simmered in chicken stock and tossed with butter. Simone also
suggests parboiling Brussels sprouts, another hearty fall vegetable,
and baking them with a little chicken stock, olive oil and freshly
grated Parmesan cheese.

"Our parents, and definitely our grandparents, didn't have asparagus
flown in from Chile. This is what they ate -- the vegetables that
kept through the winter in root cellars," Simone said.

At Bittersweet Farm in Westport, Mass., head chef Craig Bazinet said,
"It's all about the butternut squash right now. We're overwhelmed
with it."

At the rustic barn on Main Street in the heart of the farm-rich
seaside town, Bazinet marries mashed butternut squash with cinnamon,
sugar and butter and bakes it in another seasonal treat: the mini
jack pumpkin. He also crafted a risotto featuring butternut squash
served with seared scallops for a recent event.

"It's time to celebrate the harvest of fall vegetables," Bazinet
said. "Mini jacks, butternut squash and fresh potatoes."

Spuds are the star of Bittersweet Farm's potato pancakes, made by
combining cooled mashed potatoes with garlic, salt and pepper and pan
frying them. He also suggests serving them with a poached egg on top,
and he said it's even better with a cheese sauce.

Bazinet coaxes the mild flavor of squashes and root veggies by
roasting them slowly, as he does with a chicken dish he makes at the
restaurant that's served on top of roasted carrots and parsnips with
a port wine reduction.

"Their flavors are so mild it's difficult to make them the main
ingredient in a dish," said Bazinet. "They slowly work their way into
your palate as you eat them."

Bazinet also pairs them with stronger flavors as he does in the
recipe for sweet potato hash made with chourico served with cod.

"The sweetness of the potato works really well with the saltiness of
the chourico," he said. "And the hash brings out the mild flavor of
the cod."


The following recipe is from Chef Craig Bazinet of Bittersweet Farm:

Baked New Bedford Cod Fillet Served with Chourico and Sweet Potato Hash
Serves 2

For the hash:
3 large sweet potatoes, diced small
1 link of chourico, diced small
One half of a white onion, diced small
Half teaspoon chopped garlic
Quarter teaspoon thyme
Salt and pepper to taste

In a medium saut? pan, cook chourico at medium heat for 5 to 8
minutes, then add onion and sweet potato.

Cook for 5 minutes, and then add thyme and garlic. Toss, cook at
medium heat for another 5 minutes, or until sweet potatoes are tender.

For the fish:
2 10 ounce fillets of scrod
1 teaspoon butter, melted
Half cup of water
1 teaspoon fresh lemon juice

Preheat oven to 375 and place scrod fillets in a roasting pan. Add
water. Pour butter and lemon juice over scrod and bake for 10
minutes. Top with hash. Enjoy.


The following recipes are from Chef Joe Simone of The Sunnyside
restaurant in Warren, R.I.

Roasted Beet Salad with Greens and Goat Cheese
Serves 4-6

About 1 pound beets, any variety
Juice from half an orange (to taste)
3 tablespoons balsamic vinegar
4 tablespoons olive oil
About 6 cups mixed salad greens, including arugula if possible
1/2 cup goat cheese, crumbled

Note: Select beets that are roughly the same size so that they take
the same time to roast.

Preheat oven to 400 F. Trim the roots and stems from the beets and
rinse in cold water. Place the beets in a baking dish (Tip: Spray the
pan with cooking spray before adding the beets to make for easy
cleanup). Add 2 tablespoons cold water to the pan and cover with
aluminum foil. Roast until tender when pierced with a paring knife,
about 35 to 40 minutes for medium beets and 1 hour for larger beets.
Remove from the oven and allow to cool. The beets can be stored in
the fridge for up to two days. Allow to come to room temperature
before proceeding.

Peel the beets using the back of a paring knife and then cut into
quarter-inch pieces. Place in a large non-reactive bowl and add the
orange juice and balsamic vinegar. Let marinate for 5 minutes.

When ready to serve, stir the beets and then add the greens to the
mixing bowl. Season with salt to taste and then drizzle the olive oil
around the edges of the bowl. Gently toss the beets and greens and
then top with goat cheese. Serve at once, passing the pepper mill.


White Turnip Chowder with Apple Sausage and Potatoes
Serves 6-8

2 to 3 Idaho potatoes
3 tablespoons butter
2 cups white turnips, peeled and cut into half-inch pieces from 1
large or 2 medium-sized turnips ("I prefer the mild Macoumber or
similar variety," Simone says.)
1 cup diced onion
1 pound chicken and apple sausage, casings removed and chopped
coarsely, or other sausage of your choice
1 teaspoon dried thyme
3 tablespoons flour
1 cup heavy cream

Peel the potatoes and cut into quarter-inch pieces. Place in a sauce
pan and cover with cold water. Add a generous pinch of salt and set
over medium-high heat. Bring to a simmer and cook until the potatoes
are just tender. Take off the heat and when cool enough for safety,
drain the potatoes, reserving the liquid.

Meanwhile, melt the butter in a large pot. Add the onion and the
sausage and cook over medium heat, stirring often for about 10
minutes until the onion is soft and the sausage is cooked through.

Add the thyme and stir to combine. Cook for 1 minute and then add the
flour and stir. Cook for 2 to 3 minutes, gently stirring all the
while.

Add the reserved potato cooking water and enough cold water to cover
the turnips by 2 inches. Bring to a simmer and cook about 10 minutes
until the turnips are very tender and you have a lightly thickened
soup. Add the reserved potatoes and the cream and simmer 5 minutes
more. Serve with oyster crackers or bread.


Celery Root and Apple Salad
(Simone says this salad goes well with grilled chicken or duck.)
Serves 4-6

1 celery root, about 1 pound
3 to 4 crisp, sweet-tart apples such as Macoun
1/4 cup slivered scallions (white and green parts)
1 cup, or to taste, Emulsified Vinaigrette (below)
About 5 cups mixed salad greens
1-2 tablespoon sherry vinegar or other mild vinegar
3 tablespoons olive oil
Pinch of salt to taste

Trim away the coarse, dirty exterior of the celery root, and working
quickly cut the tender white insides into very thin batons. Store in
acidulated water (about 1 tablespoon lemon juice per 1 cup of cold
water) up to 3 hours.

Core the apples and cut into very thin slivers. Drain the celery root
and add to a mixing bowl along with the apple slivers and scallions.
Toss with the emulsified vinaigrette.

In another mixing bowl, place the salad greens. Season with salt and
then drizzle the vinegar and olive oil over the greens. Toss to
combine and then transfer to a serving platter or individual plates.
Top with the apple/celery root salad and serve at once, passing the
pepper mill.

For the Emulsified Vinaigrette

Place the following ingredients in a blender:
1 egg
1/4 cup fresh squeezed lemon juice
1/4 cup red wine vinegar
1 teaspoon chopped garlic
About 15 peppercorns
1 teaspoon sugar
1 heaping tablespoon Dijon mustard
Generous pinch of salt

Blend on low speed for about 1 minute then add the following in a slow stream:
3/4 cup vegetable oil
1/4 cup olive oil

Taste for seasoning and store in a non-reactive container in fridge
for up to three days.



------------------------------

Message: 3
Date: Sun, 29 Nov 2009 22:45:46 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@...
Subject: [Meat-Lovers] Quick, but satisfying, holiday eats
Message-ID: <p06240815c739132ab333@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Springfield News-Leader

November 4, 2009

Quick, but satisfying, holiday eats

Amid all the excitement and activity that the holiday season brings,
cooking doesn't have to eat your time.

My first thought when I woke up Nov. 1 was, "It's finally the holiday
season. Happy November!"

I can now chatter on endlessly about the holidays and blast my
Christmas music without sounding like too much of a nut job.

Unfortunately, a lot of people don't share my enthusiasm and find
this time of year stressful. When you have a lot to do, it's harder
to get dinner on the table and eat healthy or even semi-healthy. Here
are two quick meals for a busy night and a few tips on how to get
organized when life is crazy. Even if you start with something
store-bought, you can jazz it up and add nutrition to the dish.

- Take advantage of Sundays. I cook several dishes on Sunday. I
freeze soup in individual serving containers for busy weeks. I chop
vegetables for dishes that I am going to prepare later that week; I
steam or microwave vegetables -- peas, broccoli, green beans -- so
all I have to do is heat them when it's time to eat; I cut and
portion my fruit to take to work. You can get an amazing jump-start
on your week in an hour and you will feel empowered when you go to
bed Sunday night.

- Whenever I am using ground beef, I put two pounds on to cook in two
separate skillets. I'll use one for chili and the other in spaghetti
or something like that. The beef cooks in the same amount of time, so
you've got basically two dishes in the time it takes to make one. If
you make spaghetti sauce, it'll freeze well for the future, so if
December is going to be even more hectic, freeze some now. You can
make a sauce more healthy by adding lots of vegetables or using
ground turkey.

- Fish is one of my favorite dinners for a busy night because it
cooks quickly and can be prepared frozen or thawed. Squeeze some
lemon on a white fish, sprinkle on Cajun seasoning or lemon pepper
seasoning and pan fry it in 2 tablespoons olive oil. Add some white
wine or stock to the pan to keep the fish from sticking. You've got
dinner in about 10 minutes. You can heat vegetables while the fish
cooks, serve a bagged salad and microwave potatoes.

- When I make baked potatoes for dinner, I always microwave extra and
cook them with onions, chopped peppers and eggs in the morning for
breakfast.

- Buy store-bought chicken and serve it plain or shred it for quick
chicken enchiladas, add to soups of pasta, make chicken sandwiches or
buy a caesar salad and add it to the salad for your own chicken
caesar.

- Create your own salad bar in less than 30 minutes. Boil eggs, fry
bacon, slice deli turkey or use leftover rotisserie chicken, chop
veggies, tear up lettuce and you're done. If you have children, let
them tear the lettuce. To save even more time, buy veggies precut or
shredded at the store or go to a salad bar to pick up extra prepped
vegetables. If you make a salad bar, fry extra bacon for club
sandwiches for lunch the next day.

With a little planning, your week will be less stressful and you're
more likely to eat healthy.


Tilapia with angel hair pasta
Serves 3

4 tablespoons olive oil

2/3 cup chopped yellow onion (about half a medium onion)

1/2 cup red bell pepper

1/4 teaspoon thyme

1 cup Chardonnay, divided into 1/2 cups

1/4 cup chicken broth

2/3 cup chopped tomatoes (one large Arkansas or beefsteak tomato)

4 ounces angel hair pasta

3 tilapia fillets

1 clove garlic

Juice and zest from a lemon

1 tablespoon capers

Fresh basil to garnish

You're likely to have leftover pasta with this dish, so you can
prepare an extra tilapia fillet for someone's lunch the next day, if
desired.

Put the water for the pasta on to boil (cover the pot to help it boil faster).

Next, make your sauce.

Heat 2 tablespoons olive oil in nonstick pan over medium-high heat.
Add onion, red pepper and thyme and cook for 3 minutes. Add 1/2 cup
wine and broth, bring to boil and reduce heat to low.

Next, squeeze lemon on the fish and add salt and pepper to each fillet.

In a separate frying pan, heat 2 tablespoons olive oil over medium
heat. When hot, add fish to the pan and cover with 1/2 cup wine and
lemon zest.

By now, the pasta water should be ready. Cook pasta according to al
dente directions, usually 3 minutes for angel hair.

When pasta is done, drain and immediately add your pasta to the pan
with the sauce. Stir in garlic and chopped tomatoes, toss and keep on
low heat.

Your fish will either be done or ready to flip, depending on whether
you are using fresh or frozen tilapia. If thawed, cook 3 to 5 minutes
total. If frozen, 6 to 8 minutes.

When fish is done, pour sauce from fish over pasta and lay fish on
pasta. Sprinkle capers over dish and garnish with fresh basil.

Serve immediately.


Quick Corn Chowder
Serves 5

5 slices of bacon, cut into 10 pieces each

1 cup chopped yellow onion (about 1 onion)

1 tablespoon flour

1/2 teaspoon pepper

1/4 teaspoon salt

2 small or medium potatoes, chopped, but not peeled

1 (15-ounce) can chicken broth

1 bay leaf

1 (15-ounce) can sweet corn

1 (15-ounce) can creamed corn

1 cup half and half (for richer chowder, use cream)

Cut bacon into 10 pieces and place in stock pot over medium-high
heat. Add onion and cook for 3 minutes. Add flour and cook 1 more
minute.

While that cooks, slice potatoes very fine, but do not peel them. You
want 1/4 inch pieces or smaller.

Add potatoes to bacon, cover with broth, add the bay leaf and cover
the pot. Allow to boil for 10 minutes on medium-high.

After 10 minutes, add both cans of corn and half and half and reduce
heat to medium.

Cover and cook 10 minutes.

Serve.



------------------------------

Message: 4
Date: Sun, 29 Nov 2009 22:40:56 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@...,
	 Cookbook-Cookery@..., Meat-Lovers@...,
	 Home-Bakery@..., Simply-Sides@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>
Subject: [Meat-Lovers] Chefs Thomas Keller and Mark Peel take on home
	 cooking
Message-ID: <p06240829c739148b05e9@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Los Angeles Times

COOKBOOK WATCH
Chefs Thomas Keller and Mark Peel take on home cooking
In their new cookbooks, the chefs have returned to approachable,
delicious dishes made at home, but don't expect any one-pot meals.

By Betty Hallock
November 4, 2009

Thomas Keller's Catalan beef stew is a spectacular, meaty dish of
tender short ribs, fennel, fingerling potatoes and leeks, savory with
the addition of oil-cured Spanish olives, fragrant with orange peel,
garnished with fennel fronds and finished with gray salt.

And it takes three days to make. (OK, I might have finished in two if
I hadn't been interrupted in the middle of making a five-hour
soffritto of onions and tomatoes.) Day 1: Braise short ribs. Day 2:
soffritto. Day 3: Blanch fennel and baby leeks separately; simmer
potatoes; strain short rib braising liquid; glaze short ribs;
assemble.

The recipe, from Keller's new book "Ad Hoc at Home: Family-Style
Recipes," represents one way home cooking has come full circle.

Chefs have come back to the simple, delicious dishes that they loved
as children, but in the process they've turned them into fine dining.
And now they're writing books to teach home cooks how to do the same.
Don't expect any one-pot meals.

Keller's Napa Valley restaurant Ad Hoc might be the epitome of the
concept, but here in L.A., Mark Peel has been doing the same every
Monday night for years at his landmark restaurant Campanile. And he's
just published "New Classic Family Dinners," with recipes for chicken
pot pie, cornmeal-crusted pan-fried trout, spaghetti and meatballs
(with instructions for grinding the three kinds of meat yourself).

But though this is home cooking, it's a far cry from the popular
"quick and easy" school that is designed to let you get dinner on the
table in the time it takes to watch an episode of "The Office." Both
chefs make clear that they have another, higher aim: to make you a
better cook.

"Sometimes ingredients make you work hard and take an extra step or
two to yield the extra bit of flavor that makes a dish memorable,"
Peel writes. (That's a different tone from the one in "Mark Peel &
Nancy Silverton at Home: Two Chefs Cook for Family & Friends,"
published in 1995, in which the goal was to be both "creative and
expeditious.")

Master classes

Even though they contain complicated recipes, the books are aimed at
those who might not have a lot of experience cooking. They are at
heart primers on cooking.

Most of the dishes in Keller's and Peel's new books aren't as
involved as the Catalan beef stew. "Ad Hoc" is by far the most
approachable of Keller's cookbooks, which include "The French
Laundry," "Bouchon" and last year's "Sous Vide."

"Ad Hoc" may be Keller without his chef's coat on (complete with
waggish photos and illustrated cartoon bubbles above his head), but
he is still going to tell you how to become a better cook. Besides
showing you how to soft-cook an egg, roast a chicken, prepare a good
pie crust and make "one really good soup," he outlines techniques to
build on: big-pot blanching, poaching, roasting, pan-roasting,
braising and saut?ing.

By following steps you might not ordinarily take, you gain a better
understanding of techniques and how they change dishes. I know how to
roast a prime rib roast the way my mom does it. But this is how
Keller does it: Slowly roast at 275 degrees so that the meat is
medium-rare pink almost all the way to the outer edges, then
caramelize the surface with a blowtorch. Um, wow.

While making Peel's lasagna with creamed spinach and poached egg,
you're also familiarizing yourself with making a flour-thickened
sauce (bechamel) and a rich, complex stew (Bolognese sauce), as well
as poaching an egg. Many of his recipes are "compound recipes that
rely on building blocks." Beer-braised brisket includes caramelized
vegetables. Rabbit cacciatore calls for making rabbit broth. For a
Waldorf salad, you make your own mayonnaise (but you could also use
purchased mayonnaise).

Of course, many of these chef's touches come at a price. In "Ad Hoc,"
written with chef de cuisine Dave Cruz, Keller promises "recipes that
are doable at home. No immersion circulator required." But that
doesn't mean you won't need a candy thermometer to make a salad. For
endive and arugula with peaches and Marcona almonds, you spend what
feels like two hours to make a few cups of peach pur?e (peaches
cooked with sugar, spices and lemon juice to 215 degrees) for the
couple of tablespoons called for in the salad dressing.

I might have balked as I started to peel the peaches, but in the
following weeks I was pretty thrilled to have leftover peach pur?e on
hand to smear on toast, dollop onto yogurt and vanilla ice cream or
make the salad again. It is one of the best salads I have ever made.

Many of the recipes in the chapters titled "basics" and "life savers"
represent the "extra step" that makes a dish outstanding: the peach
pur?e, the soffritto, cherry gastrique, pickled garlic, chive oil,
cured lemons, deep-fried herbs. They're the chapters that I keep
turning back to, eyeing recipes for pistachio butter, potted Rainier
cherries with rum and vanilla bean, tomato-basil marmalade, artichoke
tapenade.

Be prepared

But they also mean you shouldn't make the mistake of not reading
through the entire main recipe and any sub-recipes. I made that
error, and the five-hour soffritto for the Catalan beef stew took me
by surprise. (Hey, I thought I knew soffritto, the way I'd learned to
make it from two women in a village outside of Girona, Spain, who
cooked the onions and tomatoes for about an hour total.) Keller's is
a 2 1/2 -hour confit of onions, to which tomatoes are added and
slow-cooked for another 2 1/2 hours. But as with the peach pur?e, a
little soffritto goes a long way.

"Ad Hoc" is easier to use than "New Classic Family Dinners," partly
because of the clearly marked tips called "light bulb moments" that
break up the recipes. They might tell you how to get more meat from a
lobster or always to season from high above the food for even
distribution.

This kind of kitchen wisdom has to be sussed out from the recipes in
"New Classic Family Dinners," though there it includes some
step-by-step photographs to help. And a final chapter outlines
possible menus, something missing from "Ad Hoc."

Many of the dishes are meant to "evoke a particular era in American
gastronomy, circa 1950 . . . veal piccata, lobster Newburg, spaghetti
with clam sauce," says Peel, who sets out to bring them "back to
life." Veal piccata might still require some culinary defibrillation,
but Mediterranean accents (garlic and tomato) in his bacon-y
smothered pork chops make a juicier, zestier gravy, taken a step
further than a traditional sauce of onions, chicken stock, flour and
milk.

Best heed Keller's advice "to develop relationships with the people
you buy ingredients from," especially your butcher. Who knew it was
so hard to get three-fourths of a pound of brisket at Huntington
Meats in the Original Farmers Market on Fairfax Avenue? I went there
for 1 1/2 pounds of sirloin, three-fourths pound of brisket and
three-fourths pound of chuck for Keller's hamburgers. It was only
after some cajoling that I got my brisket, because Huntington sells
only whole briskets.

As for the recipe, it would have been helpful to indicate which part
of the sirloin. (Should I have spent extra money for the tip?) And
the burgers? They had great meaty flavor, but it's hard to beat the
juicy-fatty texture and taste of the "Nancy blend" -- chuck ground
with sirloin fat -- named for Silverton (Peel's former wife, of Mozza
fame) and also sold at Huntington.

Both Peel and Keller worked with expert recipe testers, Martha Rose
Shulman and Susie Heller, respectively. Michael Ruhlman and Amy
Vogler also contributed to "Ad Hoc." These are reliable recipes, and
glitches are rare.

But is it possible to get very tender (but not falling-apart) short
ribs after braising for just 1 1/2 hours, as described in "Ad Hoc"?
Not in my oven, as it turns out; it took nearly double that. And
Keller's grapefruit cake brushed with more than a cup of grapefruit
syrup is a pretty wet cake. The 24 bay leaves (the recipe didn't
indicate fresh or dried, so I used fresh) in the brine for the fried
chicken resulted in some very intense bay flavor -- but spectacular
fried chicken anyway.

In the case of cookbooks from two premier chefs teamed with top
recipe testers, what is probably even more important than
to-be-expected reliability is whether there is a significant payoff
for taking the extra effort, and whether it's worth buying expensive
ingredients, applying another technique or making an additional
component for a dish.

In many cases, yes, but in others, no. Keller's pasta dough recipe
calls for an egg and 14 egg yolks. It is rich and delicious, but I
liked Peel's fresh pasta recipe, made with semolina and all-purpose
flour and an egg and two yolks. It needs to rest for only an hour (as
opposed to the 12 to 24 hours for Keller's dough), so I can even make
it on a weeknight for dinner.

On the other hand, bread pudding, normally blobby, is transformed by
Keller into an artful plated dessert when it is carefully constructed
in distinct layers, cut into rectangles, then browned in clarified
butter. It's another two-day affair because it has to chill for
several hours before browning. But that means you can prepare it
ahead of time for a dinner party and then finish it just before
serving. Plus, it is a perfect pairing with a glass of good Sauternes.

And though the Catalan beef stew is stunning and something I'd make
again on a winter weekend, Keller's braised chicken thighs with
olives, lemon and fennel are just as impressive in flavor and
presentation. Imagine a big platter of lemon-scented crispy-skinned
chicken (it gets a quick pass under the broiler after braising),
crisp-tender fennel, and fat, fruity green olives.

So am I a better cook for turning bread pudding into a plated dessert
or making peach pur?e for a salad?

Yes. Except I still might stick with the one-hour soffritto.


Crispy braised chicken thighs with olives, lemon and fennel

      Total time: 1 hour, 10 minutes

      Servings: 6

      Note: Adapted from "Ad Hoc at Home" by Thomas Keller with Dave Cruz.

      3 large fennel bulbs

      12 chicken thighs

      Kosher salt

      Canola oil

      1 cup coarsely chopped onion

      1 tablespoon finely chopped garlic

      3/4 cup dry white wine, such as Sauvignon Blanc

      1 cup Ascolane or other large green olives, such as Cerignola

      1/4 teaspoon red pepper flakes

      4 fresh or 2 dried bay leaves

      4 strips lemon zest, removed with a vegetable peeler

      8 thyme sprigs

      1 cup chicken broth

      About 1/4 cup flat-leaf parsley leaves

      1. Cut off the fennel stalks. Trim the bottom of the bulbs and
peel back the layers until you reach the core; reserve the core for
another use. Discard any bruised layers, and cut the fennel into
2-by- 1/2 -inch batons. You need 3 cups of fennel for this recipe;
reserve any remaining fennel for another use.

      2. Heat the oven to 375 degrees. Set a cooling rack on a baking sheet.

      3. Season the chicken thighs on both sides with a pinch of salt.
Heat a thin layer of canola oil in a large ovenproof saut? or
roasting pan that will hold all the thighs in one layer over
medium-high heat. Add the thighs skin side down and lightly brown, 5
to 10 minutes, depending on the heat of the oil in the pan. Turn the
thighs over and cook for about 1 minute to sear the meat. Transfer to
the cooling rack.

      4. Reduce the heat to medium-low, add the onion to the pan, and
cook for 1 1/2 minutes. Add the garlic and cook for 1 minute. Cook,
stirring often, until the onion is translucent, about 5 minutes. Stir
in the fennel, turn the heat up to medium and cook, stirring often,
until the fennel is crisp-tender, about 10 minutes.

      5. Pour in the wine and simmer for about 2 minutes to burn off
the alcohol. Stir in the olives, red pepper flakes, bay leaves, lemon
zest and thyme, then pour in the chicken broth. Increase the heat,
bring the liquid to a simmer, and cook until the fennel is tender,
about 1 minute.

      6. Taste the broth and season with salt as needed. Return the
chicken to the pan, skin side up, in a single layer. When the liquid
returns to a simmer, transfer to the oven and cook for about 20
minutes, until the chicken is cooked through. (The meat will be firm
and the juices will run clear, and a thermometer inserted should read
165 degrees.)

      7. Turn on the broiler, and put the pan under the broiler for a
minute or two to crisp and brown the chicken skin. Remove from the
oven, and transfer to a serving platter. Garnish with the parsley
leaves.

      Each serving: 450 calories; 33 grams protein; 8 grams
carbohydrates; 3 grams fiber; 29 grams fat; 6 grams saturated fat;
115 mg. cholesterol; 2 grams sugar; 645 mg. sodium.


Waldorf salad with curried mayonnaise dressing

      Total time: 25 minutes

      Servings: 6

      Note: Adapted from "New Classic Family Dinners" by Mark Peel with
Martha Rose Shulman.

      1/2 to 2/3 cup mayonnaise, to taste

      3/4 teaspoon curry powder

      1/4 teaspoon powdered ginger

      1 tablespoon plus 2 teaspoons fresh lemon juice (more to taste), divided

      1 crisp, sweet apple, such as Fuji

      2 ounces walnut halves, preferably fresh from the shell, lightly
toasted and broken in half (heaped 1/2 cup)

      1 cup sliced celery, from the heart of the celery, and sliced on
the diagonal

      1/2 small fennel bulb, finely diced

      1/3 cup raisins (1 1/2 ounces)

      1 Belgian endive, outer broken leaves removed, and thinly sliced crosswise

      4 romaine lettuce leaves, from the hearts, thinly sliced crosswise

      1/4 cup celery leaves from the heart, coarsely chopped

      4 radishes, cut in half lengthwise and thinly sliced

      1 tablespoon chopped fresh flat-leaf parsley

      1/4 teaspoon cracked black pepper (optional)

      1 tablespoon minced fresh chives

      1. In a medium bowl, mix together the mayonnaise, curry powder,
ginger and 1 tablespoon plus 1 teaspoon of the lemon juice. Set aside.

      2. Peel the apple and cut into 12 wedges. Cut away the core, and
slice each wedge into thin crosswise slices. Toss in a large bowl
with the remaining 1 teaspoon lemon juice. Add the walnuts, celery,
fennel, raisins, endive, romaine, celery leaves, radishes, parsley
and pepper. Toss together.

      3. Shortly before serving toss the salad with the mayonnaise.
Garnish with chives, and serve.

      Each serving: 274 calories; 3 grams protein; 16 grams
carbohydrates; 3 grams fiber; 24 grams fat; 3 grams saturated fat; 13
mg. cholesterol; 9 grams sugar; 152 mg. sodium.


Banana bread pudding

      Total time: 1 hour, 20 minutes, plus baking and several hours chilling time

      Servings: 24

      Note: Adapted from "Ad Hoc at Home" by Thomas Keller with Dave
Cruz. This can be made up to 2 days in advance. Vanilla bean paste
can be found at select gourmet supply stores. The bananas can be
replaced with a similar quantity of dried fruit or omitted
altogether. To make clarified butter, melt butter over low heat, skim
the milk solids off the top and ladle out the butter without
disturbing the remaining milk solids and water at the bottom. Start
with 1 cup (2 sticks) butter to get about one-half cup clarified.

      2 1/4 cups milk

      2 1/4 cups heavy cream

      1 cup sugar, divided

      1 tablespoon vanilla paste or pure vanilla extract

      8 slices of brioche or good-quality white sandwich bread, crusts
removed (each slice should be 7 inches long, 3 inches wide and
one-half inch thick)

      10 eggs

      3 ripe bananas

      About 1/2 cup clarified butter

      1. In a large saucepan, combine the milk, cream, one-half cup of
the sugar and the vanilla paste (not extract, if using) and bring to
a boil, stirring to dissolve the sugar. Remove from the heat and if
using vanilla extract, stir that in.

      2. Toast the slices under a broiler on a baking sheet or in a
toaster until both sides are golden-brown.

      3. In a large bowl, lightly whisk the eggs. Whisk in the
remaining one-half cup sugar. Whisk several ladles of the milk
mixture into the yolk mixture, then whisk the yolk mixture back into
the milk. Strain through a fine-mesh basket strainer into a bowl and
cool the custard, or chill over an ice bath to room temperature.

      4. Spread about one-fourth inch of the custard in the bottom of a
9-by-13-inch baking pan.

      5. In a separate baking dish, place 2 slices of the bread and
pour in enough of the egg mixture to cover. Soak them, turning once,
for about 1 minute; do not soak too long, or they will be difficult
to move. Carefully place the slices of bread crosswise in the baking
pan. Repeat with two more slices so that you have one full layer of
soaked bread in the bottom of the baking pan.

      6. Cut the bananas in half crosswise, then cut each half
lengthwise into 3 slices. Place the banana slices side by side,
running lengthwise in the pan, to cover the bread. Soak the remaining
4 pieces of bread in 2 batches and lay them over the bananas. Pour
the remaining egg mixture over the top.

      7. Cover the bread pudding with a piece of plastic wrap and press
down gently. Set aside for 20 minutes to allow the egg mixture to
soak into the bread.

      8. Heat the oven to 300 degrees. Bring a large saucepan of water
to a simmer. Remove the plastic wrap and place a piece of parchment
paper over the top of the bread pudding. Cover the pan with aluminum
foil.

      9. Put the baking pan in a larger pan, such as a roasting pan.
Carefully pour enough hot water into the roasting pan to come about
two-thirds up the sides of the baking pan. Bake until an instant-read
thermometer inserted in the center of the pudding reaches 180 degrees
(a knife inserted in the pudding should come out clean), up to about
2 hours, checking after the first hour. Carefully remove the baking
pan from the water bath (using a turkey baster or ladle to remove
some of the water from the roasting pan first will make this easier),
set on a rack and cool, still covered, to room temperature.
Refrigerate for at least 6 hours; it will keep up to 2 days.

      10. Cut the bread pudding into 24 pieces and remove as many as
desired from the pan. Trim them as necessary and scrape off any
custard from the bottom of the squares.

      11. Heat about one-fourth-inch of clarified butter in a large
nonstick frying pan over medium-high heat. Add several pieces of the
bread pudding, cut side down, without crowding. Reduce the heat to
medium, and cook for 2 to 3 minutes on each side, to warm and brown
the pieces. Keep warm (in a 275-degree oven) as you continue to brown
the remaining pieces.

      Each serving: 281 calories; 5 grams protein; 20 grams
carbohydrates; 1 gram fiber; 20 grams fat; 12 grams saturated fat;
162 mg. cholesterol; 11 grams sugar; 69 mg. sodium.



------------------------------

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Today's Topics:

    1. THEME: Spaghetti Squash Bake (Jamie R)
    2. THEME: Spahn House Famous Omelet (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 28 Nov 2009 21:10:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Bell-Pepper-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Spaghetti Squash Bake
Message-ID: <p0624082ac7376d67510d@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Spaghetti Squash Bake
  From Diana Rattray,

A spaghetti squash recipe with ground beef.

      * 1 small spaghetti squash
      * 1/2 cup water
      * 1 pound ground beef
      * 1/2 cup chopped onion
      * 1/2 cup chopped red bell pepper
      * 1/4 cup chopped green bell pepper
      * 1 clove garlic, minced
      * 1 can (14.5 ounces) diced tomatoes with liquid
      * 1/2 teaspoon leaf oregano
      * 1/4 teaspoon salt
      * 1/8 teaspoon pepper
      * 2 1/2 cups shredded Cheddar cheese

Cut spaghetti squash in half lengthwise and scoop out seeds. Place
spaghetti squash, cut side down, in a baking dish; add water to the
baking dish. Cover and bake spaghetti squash in a 375? oven for about
30 minutes, or until the spaghetti squash is tender and easily
pierced with a fork. When cool enough to handle, scoop out squash,
separating strands with a fork. In a large skillet, cook the beef,
onion, red and green pepper and garlic until meat is browned and
vegetables are tender. Drain off fat; add tomatoes, oregano, salt,
pepper and squash. Continue to cook and stir for about 2 minutes, or
until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-
quart casserole; stir in 1 1/2 cups of shredded cheddar cheese. Bake
uncovered at 350? for 25 minutes. Sprinkle spaghetti squash with the
remaining 1 cup of cheddar cheese and cook for 5 minutes longer, or
until cheese is melted.

Spaghetti squash recipe serves 4 to 6.

Southernfood.about.com



------------------------------

Message: 2
Date: Sat, 28 Nov 2009 21:10:00 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] THEME: Spahn House Famous Omelet
Message-ID: <p0624082dc7376e1479b2@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Spahn House Famous Omelet

5 egg whites at room temperature
1/4 teaspoon cream of tartar
4 egg yolks at room temperature
1/4 cup of water
1/4 teaspoon salt
1/4 teaspoon fresh pepper
.
For filling, blend together:
1/2 pound of Virginia ham, shaved and torn
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F. Make sure oven is hot.

In 9-inch (range to oven proof) skillet, heat one tablespoon butter.

In a mixing bowl, beat egg whites until frothy, add cream of tartar,
beat until almost stiff. In second mixing bowl, beat egg yolks with
water, salt, and pepper until thick and lemon colored. Fold egg yolks
into egg whites gently. Put mixture into skillet and cook on
medium-high for one minute. This allows bottom of omelet to set and
begin to rise. Put skillet in center of oven for 10 to 12 minutes
until lightly brown. Be careful not to slam doors, remember, there is
a souffle in the oven! While omelet is cooking, warm ham and Cheddar
cheese mixture in microwave for 1-1/2 minutes on high.

When omelet is done, remove from oven carefully. Pan handle is hot!
Put filling on one half of omelet. With a dish towel to protect your
hand from heat, fold other half over top of filling, cutting the back
with a sharp knife so omelet won't break. Sprinkle cheese on top. Cut
in half for one serving.
Yield: 2 servings



------------------------------

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the list are included as part of the source.

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End of Meat-Lovers Digest, Vol 8, Issue 522
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When replying, please edit your Subject line so it is more specific
than "Re: Contents of Meat-Lovers digest..."


Today's Topics:

    1. THEME: Spicy Breaded Chicken (Jamie R)
    2. THEME: Spinach Omelet Brunch Roll (Jamie R)
    3. THEME: Spinach Salad with Ancho Chili Pepper Chops (Jamie R)
    4. THEME: Sky-High Brunch Bake (Jamie R)
    5. THEME: Skyline Chili (Jamie R)
    6. THEME: Slow Cooker Pork Chops with Apple-Cherry Stuffing (Jamie R)
    7. THEME: Slow Roasted Aromatic Shoulder of Pork (Jamie R)
    8. THEME: Smothered Enchiladas (Jamie R)
    9. THEME: Smothered Pork Chops with Red Wine (Jamie R)
   10. THEME: Steaks Olé (Jamie R)
   11. THEME: Sweet and Sour Meatballs (Jamie R)
   12. THEME: Crock Pot Spaghetti Sauce (Jamie R)
   13. THEME: Crock Pot Stuffed Flank Steak (Jamie R)
   14. THEME: Crock Pot Swiss Steak with Veggies (Jamie R)
   15. THEME: Crock Pot Split Pea Soup with Sausage (Jamie R)
   16. THEME: Sweet And Sour Meatballs (Jamie R)
   17. THEME: Southwestern Chicken with Black Beans & Rice (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Sat, 28 Nov 2009 13:43:51 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Spicy Breaded Chicken
Message-ID: <p0624080cc73749ef00fb@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Spicy Breaded Chicken
SOURCE: Taste of Home
"This is one of our favorite ways to make chicken. The coating really
stays on, and the pan is easy to clean afterward," writes Polly
Coumos of Mogadore, Ohio. "Besides being low-sodium, the recipe
contains no added fat. The seasoning can be adjusted according to
your taste.

SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 55 min.
TOTAL 65 min.

1/2 cup dry bread crumbs
1 tablespoon nonfat dry milk powder
1-1/2 teaspoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/4 cup fat-free milk
1 broiler/fryer chicken (3 pounds), cut into pieces and skinned

In a plastic bag, mix bread crumbs, milk powder, chili powder, garlic
powder and dry mustard; set aside. Place milk in a shallow pan. Dip
chicken pieces into milk, then place in bag and shake to coat. Place
chicken, bone side down, in a 13-in. x 9-in. baking pan coated with
vegetable cooking spray. Bake, uncovered, at 375? for 50 to 55
minutes or until juices run clear. Yield: 6 servings.

Nutrition Facts One serving: Calories: 233 Fat: 8 g Saturated Fat: 0
g Cholesterol: 93 mg Sodium: 154 mg Carbohydrate: 8 g Fiber: 0 g
Protein: 31 g
Diabetic Exch: 4 lean meat, 1/2 starch.



------------------------------

Message: 2
Date: Sat, 28 Nov 2009 13:45:38 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Meat-Lovers@...,
	 Mushroom-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Spinach Omelet Brunch Roll
Message-ID: <p0624080ec7374a5919d2@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Spinach Omelet Brunch Roll
SOURCE: Light & Tasty
This recipe uses the combination of veggies from one of my favorite
recipes and the rolling technique of another. The result is this
stunning presentation which tastes as good as it looks. -Laine Beal
of Topeka, Kansas

SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 15 min.
TOTAL 35 min.

2 cups egg substitute
4 eggs
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped red onion
1 teaspoon Italian seasoning
5 turkey bacon strips, diced and cooked, divided
1 pound sliced fresh mushrooms
2 teaspoons canola oil
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat
paper with cooking spray and set aside. In a large bowl, whisk the
egg substitute, eggs, salt and pepper sauce. Stir in the spinach,
onion, Italian seasoning and 1/4 cup bacon.

Pour into prepared pan. Bake at 375? for 15-20 minutes or until set.
Meanwhile, in a large nonstick skillet, saute mushrooms in oil for
6-8 minutes or until tender. Drain on paper towels; blot to remove
excess moisture. Keep warm. Turn omelet onto a work surface; peel off
parchment paper. Sprinkle omelet with mushrooms and 3/4 cup cheese;
roll up jelly-roll style, starting with a short side. Place on a
serving platter. Sprinkle with remaining cheese and bacon. Yield: 8
servings.

Nutrition Facts One serving: 1 slice Calories: 160 Fat: 8 g Saturated
Fat: 3 g Cholesterol: 122 mg Sodium: 505 mg Carbohydrate: 6 g Fiber:
2 g Protein: 17 g
Diabetic Exch: 2 lean meat, 1 vegetable, 1/2 fat.



------------------------------

Message: 3
Date: Sat, 28 Nov 2009 13:46:51 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Salads@googlegroups.com
Subject: [Meat-Lovers] THEME: Spinach Salad with Ancho Chili Pepper
	 Chops
Message-ID: <p0624080fc7374a8c25dd@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Spinach Salad with Ancho Chili Pepper Chops

Spicy pork and crisp bacon top garden-fresh spinach. Fresh onion
sauteed with vinegar and chili pepper makes a simple and flavorful
dressing.

Start to Finish: 20 minutes

1  Tbsp. ground ancho chile pepper
4  boneless pork sirloin chops, 1/2-inch cuts (about 1-1/2 lb.)
4  slices bacon, chopped
1/2  cup thinly sliced red onion
1/3  cup cider vinegar
1  Tbsp. sugar
1  5- to 6-oz. pkg. fresh baby spinach

1. Preheat extra-large skillet over medium-high heat. Meanwhile, in
bowl combine chile pepper and 1/2 tsp. each salt and pepper. Rub into
chops. Add chops and bacon to hot skillet; reduce heat to medium.
Cook 6 to 8 minutes, until chops are pink in center (160 degrees F)
and bacon is crisp; turning chops and stirring bacon. Remove and set
aside.

2. For dressing, cook onion in hot skillet for 1 minute. Remove from
heat; stir in vinegar, sugar, and 1/4 tsp. ancho chile pepper. Slice
pork; divide pork and spinach among 4 plates. Drizzle dressing;
sprinkle bacon. Makes 4 servings.
Nutrition facts per serving: Calories 429 Total Fat (g) 25 Saturated
Fat (g) 8 Cholesterol (mg) 133 Sodium (mg) 745 Carbohydrate (g) 8
Fiber (g) 2 Protein (g) 42 Vitamin C (DV%) 23 Calcium (DV%) 7 Iron
(DV%) 17  *Percent Daily Values are base on a 2,000 calorie diet



------------------------------

Message: 4
Date: Sat, 28 Nov 2009 14:13:24 -0800
From: Jamie R <craftncook@...>
To: Morning-Meals@...,
	 Just-Breakfast-N-Brunch@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] THEME: Sky-High Brunch Bake
Message-ID: <p0624081ac73750969015@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Sky-High Brunch Bake

Prep Time: 20 min
Total Time: 1 hr 25 min
Makes: 12 servings

1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
6 eggs
1 cup POLLY-O Ricotta Cheese
Dash hot pepper sauce
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
4 slices cooked OSCAR MAYER Bacon, chopped
1-1/2 cups KRAFT Shredded Cheddar Cheese
1 cup chopped red peppers

PREHEAT oven to 400?F. Unfold pastry sheet and roll out one sheet to
about 11-inch square and one to 12-inch square. Line bottom and side
of greased 9-inch springform pan with 12-inch pastry sheet.

BEAT eggs in medium bowl with wire whisk. Reserve 1 Tbsp. of the
eggs; set aside. Add ricotta cheese, pepper sauce and spinach to
remaining eggs; mix until well blended. Layer half each of the bacon,
cheese, spinach mixture and red peppers in pastry-lined pan. Repeat
layers.

PLACE remaining pastry sheet over mixture; fold and tuck pastry edges
in pan. Pinch edges to seal. Brush top with reserved 1 Tbsp. egg. Cut
5 or 6 slits in top crust with tip of sharp knife to allow steam to
escape.

BAKE 45 to 55 min. or until golden brown. Cool 10 min. Run small
knife around edge of pan before removing rim.


KRAFT KITCHENS TIPS

Size It Up
Your family will know it is the festive season when this special
morning dish is served. Remember to balance your food choices
throughout the day so you can enjoy a serving of this indulgent dish.

Make-Ahead
Assemble and bake pie as directed. Cover. Refrigerate several hours
or overnight. When ready to serve, uncover. Bake at 350?F for 30 to
40 min. or until heated through.

NUTRITION INFORMATION
Nutrition (per serving)
Calories  380   Total fat  27 g  Saturated fat  10 g  Cholesterol
130 mg  Sodium  330 mg  Carbohydrate  23 g  Dietary fiber  2 g
Sugars  3 g  Protein  14 g  Vitamin A  130 %DV  Vitamin C  30 %DV
Calcium  25 %DV  Iron  15 %DV



------------------------------

Message: 5
Date: Sat, 28 Nov 2009 14:14:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Skyline Chili
Message-ID: <p0624081bc737510eac2c@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Skyline Chili

      1 pound ground beef
      2 (14.5 oz.) cans beef broth
      1 (6 oz.) can tomato paste
      1/2 cup water
      1 tablespoon white vinegar
      1 tablespoons corn starch
      1/4 teaspoon allspice
      4 teaspoons chili powder
      1 teaspoon cardamom
      1/4 teaspoon cayenne pepper
      1/4 teaspoon coriander
      1/4 teaspoon garlic powder
      1 teaspoon nutmeg
      1 1/4 teaspoons salt
      1/8 teaspoon black pepper

      Shredded cheddar cheese
      Spaghetti, cooked

  brown Ground beef in a 4 quart dutch oven. While cooking, mash the
beef into very small morsels. Remove pan from heat and add all
remaining ingredients except cheese and spaghetti. Mix well. Bring
chili to a boil, reduce heat, and simmer for 3-4 hours stirring
occasionally.

  to Serve, place cooked spaghetti in a large bowl. Ladle about one
cup of piping hot chili over pasta and top with about a half cup of
cheddar cheese.



------------------------------

Message: 6
Date: Sat, 28 Nov 2009 14:16:30 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Crockpot_Recipes@YahooGroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Crockpot@googlegroups.com
Subject: [Meat-Lovers] THEME: Slow Cooker Pork Chops with Apple-Cherry
	 Stuffing
Message-ID: <p0624081cc737518bc974@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Slow Cooker Pork Chops with Apple-Cherry Stuffing
Source: Betty Crocker

Lots of flavorful stuff in this easy recipe-sweet dried cherries,
tart apples and savory onions.

Prep Time:15 min
Start to Finish:8 hr 15 min
Makes: 6 servings

1 package (6 ounces) herb stuffing mix
2 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso? chicken broth (from 32-ounce carton)
6 pork boneless loin chops, about 1/2 inch thick

1. Spray inside of 4- to 5-quart slow cooker with cooking spray. 2.
Mix all ingredients except pork. Place half of the stuffing mixture
in slow cooker; top with pork. Spoon remaining stuffing mixture over
pork. 3. Cover and cook on low heat setting 6 to 8 hours or until
pork is tender.

Note: This recipe was tested in slow cookers with heating elements in
the side and bottom of the cooker, not in cookers that stand only on
a heated base. For slow cookers with just a heated base, follow the
manufacturer?s directions for layering ingredients and choosing a
temperature. (Total time will vary with appliance and setting.)


Nutrition Information

1 Serving: Calories 485 (Calories from Fat 155 ); Total Fat 17 G
(Saturated Fat 8 G); Cholesterol 85 mg; Sodium 870 mg; Total
Carbohydrate 58 G (Dietary Fiber 4 G); Protein 29 G Percent Daily
Value*: Vitamin A 6 %; Vitamin C 4 %; Calcium 6 %; Iron 16
% Exchanges: 2 Starch; 1 Fruit; 2 Vegetable; 3 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.



------------------------------

Message: 7
Date: Sat, 28 Nov 2009 14:17:37 -0800
From: Jamie R <craftncook@...>
To: Mastercook-Categories@...,
	 Just-Main-Dishes@googlegroups.com, Meat-Lovers@...,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Slow Roasted Aromatic Shoulder of Pork
Message-ID: <p0624081dc73751dadc27@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

* Exported from MasterCook *

                    SLOW ROASTED AROMATIC SHOULDER OF PORK

Recipe By     :Nigella Lawson
Serving Size  : 12    Preparation Time :0:00
Categories    :

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    9 1/2             kg  pork shoulder -- skin scored
    1              piece  fresh ginger -- 1 cm long
    2                     fresh red chilies -- or 1 teaspoon died red
chili flakes
    3        tablespoons  Olive Oil -- (not extra-virgin)
    4        tablespoons  sherry -- or rice vinegar

The pork takes 24 hours to cook, which is no cause for alarm, because
for about 23 hours and 55 minutes you are ignoring it absolutely. And
it makes your house smell like a home should.

So, if you are planning to eat this for Sunday lunch, at about
Saturday lunchtime. Preheat your (clean) oven to the hottest it will
go. Sit the pork skin side up on a rack over a roasting tin. I like
to use a pestle and mortar to make my paste because it makes me feel
good, but you could just grate the garlic and ginger (one of my
beloved, and often mentioned. Micro plane graters is the tool for the
job) and stir in chili flakes, a tablespoon of oil and two of vinegar
if you want. Otherwise, pound together the peeled chopped ginger and
peeled cloves with the fresh chili, adding a tablespoonful of oil and
two of vinegar when they're squished and paste like.

Using your fingers, rub this paste over the scored skin, pushing bits
into the cut lines of rind. Stagger across to the oven and put in the
tray, leaving it for 30 minutes. Meanwhile, into the bowl in which
you made the paste, pour the two remaining tablespoons each of oil
and vinegar. When the pork's had its half an hour, remove it from the
oven, switching it to 120C/Gas 1/2/fan oven 100C as you do so. Now
turn the pork over: I find it easiest to lift it by hand wearing oven
gloves. It makes them dirty, OK, but there is the washing machine...

Pour the oil and vinegar over the underside (which is now uppermost
on the rack) and put the pork back in the low oven, leaving it there
for 23 hours. (Actually, you could leave it longer. One of the joys
of this is that it cannot overcook.) Anyway, after 23 hours, or 30-40
minutes before you actually want to eat, turn the oven back to the
highest it will go, remove the pork and turn it back crackling side
up. Put it back in the oven for 30 minutes, in which time it will get
hot and crisp, though you can give it another 10 if you feel it needs
it.

Remove, slice off the crackling in a horizontal swipe of the knife
and break it into manageable pieces, then start carving or pulling at
the tender meat.

Work time 20-30 minutes. Roasting time 24 hours.

Serves 12

Source:
    "BBC good food"
S(mc formatted by):
    "chef Dave."
Copyright:
    "BBC goodfood DEC 2001"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1439 Calories; 110g Fat (70.7%
calories from fat); 102g Protein; 1g Carbohydrate; trace Dietary
Fiber; 421mg Cholesterol; 386mg Sodium.  Exchanges: 14 Lean Meat; 0
Vegetable; 13 1/2 Fat.

NOTES : Nigella makes this for Sunday lunch, but we think it's
absolutely perfect for Christmas Day too. She says. "I first got the
idea of cooking a shoulder of pork over 24 hours like this from the
second River Cafe Cookbook; my take on it is really a de-Italianised
version. Any mixture of herbs or spices you want would do-, this
isn't a recipe so much as a suggestion".

Nutr. Assoc. : 0 0 0 0 0



------------------------------

Message: 8
Date: Sat, 28 Nov 2009 14:20:12 -0800
From: Jamie R <craftncook@...>
To: Canned-Soup-Recipes@googlegroups.com,
	 Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Smothered Enchiladas
Message-ID: <p0624081ec73752870493@[192.168.1.101]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Smothered Enchiladas
Prep: 10 min., Bake: 25 min.

2 pounds ground beef
1 (1 1/4-ounce) package mild taco seasoning mix
1 (4.5-ounce) can chopped green Chiles, divided
2 (10 3/4-ounce) cans cream of chicken soup
1 (16-ounce) container sour cream
8 (8-inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese
Garnishes: Homemade Salsa, sour cream, green onion curls, chopped
fresh cilantro

Brown ground beef in a large skillet, stirring until it crumbles and
is no longer pink; drain. Stir in taco seasoning mix and half of
chopped green Chiles; set aside.

Stir together remaining green Chiles, soup, and sour cream. Pour half
of soup mixture into a lightly greased 13- x 9-inch baking dish.

Spoon beef mixture evenly down centers of tortillas; roll up. Place,
seam sides down, over soup mixture in baking dish; top evenly with
remaining soup mixture and cheese.

Bake at 350? for 25 minutes or until thoroughly heated. Garnish, if desired.



Yield: Makes 8 servings


Southern Living, MARCH 2005



------------------------------

Message: 9
Date: Sat, 28 Nov 2009 14:20:43 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Smothered Pork Chops with Red Wine
Message-ID: <p0624081fc73752a90cb9@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Smothered Pork Chops with Red Wine

8 thick center-cut pork chops
Salt and pepper to taste
6 Tablespoons olive oil
2 onions, sliced
2 large bell peppers, sliced
2 cups red wine
4 (14-ounce) cans petite-cut diced tomatoes
2 teaspoons beef bouillon granules
1 cup chopped fresh parsley

Season the chops with salt and pepper. Heat the olive oil in a large
Dutch oven over high heat. Brown the chops on both sides in the hot
oil. Remove the chops to a platter using a slotted spoon, reserving
the pan drippings. Cook the onions and bell peppers in the reserved
pan drippings until they start to caramelize, adding additional oil
if needed.

Deglaze the pan with the wine, stirring with a wooden spoon to loosen
any browned bits. Stir in the undrained tomatoes and bouillon
granules. Return the pork chops to the Dutch oven. Simmer, covered,
for 45 minutes, stirring occasionally. Stir in the parsley and cook
for 15 minutes longer. Season with salt and pepper.

Serves: 8



------------------------------

Message: 10
Date: Sat, 28 Nov 2009 18:07:57 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: THEME: Steaks Olé
Message-ID: <p06240801c73787df8543@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Steaks Ol?

4 pork steaks, trimmed
1 small onion, chopped
1 small green bell pepper, chopped
3 TB vegetable oil
Flour to dredge steaks
1/4 tsp. salt, divided
1/4 tsp. ground black pepper, divided

~~~Sauce~~~
1 cup tomato salsa
1 can (18 oz.) tomato sauce
1/2 cup chicken broth
1/2 cup beef broth
1/2 cup chopped pimiento stuffed green olives
1 clove garlic, chopped
1-1/4 tsp. chili powder
1/4 tsp. ground cumin
Fresh cilantro, chopped, for garnish

Trim fat from steaks; set aside.

Saut? onion and green pepper in oil until onion is golden brown;
remove from skillet.

Dredge steaks in mixture of flour, salt and pepper. Add steaks to
skillet; brown on both sides. Return onion and bell pepper to skillet.

Simmer, covered, 25 to 30 minutes, or until the pork steaks are fork tender.

To make the Sauce: Combine tomato sauce, salsa, chicken broth, beef
broth, olives, garlic, chili power, cumin, salt and pepper in a sauce
pan; cook until heated through.

Place steaks on warmed platter; pour sauce over all. Scatter chopped
cilantro across steaks and sauce.

Serves: 4.



------------------------------

Message: 11
Date: Sat, 28 Nov 2009 18:14:07 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Appetizers@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Sweet and Sour Meatballs
Message-ID: <p06240806c7378949d9f3@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Sweet and Sour Meatballs
SOURCE: GinnysRecipes.com

These meatballs are terrific appetizers. They work well for parties
or for a dish to take. My family enjoys them at home as a special
holiday treat!

2 pounds ground beef or chuck
2 eggs
3/4 cups seasoned bread crumbs
1 onion, chopped, sauteed
salt and pepper to taste

Ingredients for Sauce:

1 bottle chile sauce
1 1/2 cups packed brown sugar
1 can beer

Chop and lightly sautee the onion in a small amount of oil or butter.
Plan to use the same pan for the meatballs. A large non-stick fry pan
or covered skillet works well.

Combine chopped beef with bread crumbs, sauteed onion, and salt and
pepper. Mix well. Form into small meatballs according to your
preference. Brown the meatballs in the skillet (use oil if needed to
prevent sticking). Pour off any fat.

Combine all sauce ingredients. Heat the sauce, add the meatballs, and
simmer covered for 1/2 hour. I use a large, covered, non-stick
skillet and use the same pan for the entire procedure.

Serve and enjoy!!



------------------------------

Message: 12
Date: Sat, 28 Nov 2009 18:17:45 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Spaghetti Sauce
Message-ID: <p0624080cc7378a3b12c3@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Crock Pot Spaghetti Sauce

1 lb. lean ground beef
4 cans (14-1/2  oz. ea.) diced tomatoes, undrained
6 cans (6 oz. ea.) tomato paste
1 cup beef broth
1/4 cup packed brown sugar
3 TB minced fresh marjoram or 1 TB dried marjoram
2 TB garlic powder
2 TB minced fresh basil or 2 tsp. dried basil
2 TB minced fresh oregano or 2 tsp. dried oregano
2 TB minced fresh parsley
1 tsp.  salt
1 bay leaf

Hot cooked spaghetti

In a large skillet, saut? beef over medium heat until no longer pink; drain.

Transfer to a 5 quart crock pot/slow cooker. Stir in the tomatoes,
tomato paste,
broth, brown sugar and seasonings; mix well.

Cover and cook on LOW heat setting for 6 to 8 hours or until bubbly.
Discard bay leaf.

Serve over hot cooked spaghetti.

Yield: 12 to 14 servings.



------------------------------

Message: 13
Date: Sat, 28 Nov 2009 18:18:09 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Stuffed Flank Steak
Message-ID: <p0624080dc7378a5017c5@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Crock Pot Stuffed Flank Steak

1 pkg. (8 oz.) crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
2 eggs
1-1/4 cups beef broth
1/3 cup butter or margarine, melted
1/2 tsp. seasoned salt
1/2 tsp. grouond black pepper
1-1/2 lb. flank steak, pound to 1/2" thickness

In a large bowl, combine stuffing, onion, celery and parsley.

In a small bowl, beat the eggs; stir in broth and butter. Pour over
stuffing mixture. Sprinkle with seasoned salt and pepper; stir well.

Pound steak to 1/2 inch thickness. Spread 1-1/2 cups stuffing mixture
over steak. Roll up, starting with a short side; tie with string.
Place in a 5 quart crock pot.

Remaining stuffing can be wrapped tightly in foil and placed over the
rolled steak.

Cover and cook on LOW heat setting for 6 to 8 hours or until a meat
thermometer inserted in stuffing reads 165?. Remove string before
slicing.

Yield: 6 servings.

Note: No liquid is added to the crock pot. The moisture comes from the meat.



------------------------------

Message: 14
Date: Sat, 28 Nov 2009 18:18:37 -0800
From: Jamie R <craftncook@...>
To: Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Canned-Soup-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Swiss Steak with Veggies
Message-ID: <p0624080ec7378a691d85@[66.81.221.141]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Crock Pot Swiss Steak with Veggies

3 lb. boneless beef round steak, cut into serving-size pieces
2 TB vegetable oil
2 medium carrots, cut into 1/2" slices
2 celery ribs, cut into 1/2" slices
1-3/4 cups water
1 can (11 oz.) condensed tomato rice soup, undiluted
1 can (10-1/2 oz.) condensed French onion soup, undiluted
1/2 tsp. ground black pepper
1 bay leaf

In a large skillet, brown beef in oil over medium-high heat; drain.

Transfer to a 5 quart crock pot/slow cooker. Add carrots and celery.

Combine the remaining ingredients; pour over meat and vegetables.

Cover and cook on LOW heat setting for 6 to 8 hours or until meat is tender.

Discard the bay leaf before serving. Thicken cooking juices if desired.

Yield: 8 to 10 servings.



------------------------------

Message: 15
Date: Sat, 28 Nov 2009 18:19:41 -0800
From: Jamie R <craftncook@...>
To: Soups-N-Stews@...,
	 Just-Soups-n-Stews@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Crockpot_Recipes@YahooGroups.com, Just-Crockpot@googlegroups.com
Subject: [Meat-Lovers] THEME: Crock Pot Split Pea Soup with Sausage
Message-ID: <p0624080fc7378aa52b84@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Crock Pot Split Pea Soup with Sausage

8 oz. smoked sausage,  cut lengthwise, then cut into 1/2" slices
1 pkg. (16 oz.)  dried split peas,  sorted, rinsed and drained
3 medium carrots, peeled and sliced
2 celery ribs, sliced
1 medium onion, chopped
3/4 tsp. dried marjoram leaves
1 bay leaf
2 cans (15-1/2 oz. ea.) reduced sodium chicken broth

Heat small skillet over medium heat. Add sausage; saut? 5 to 8
minutes or until browned. Drain well.

Combine sausage and remaining ingredients in a crock pot/slow cooker.

Cover and cook on LOW heat setting for 4 to 5 hours or until peas are tender.

Turn off heat. Remove and discard bay leaf. Cover and let stand 15
minutes to thicken.

Serves 6.

Nutrition Information:
Per serving = (excluding unknown items) = 910 Calories, 69 g Fat
(68.4% calories from fat), 34 g Protein, 38 g Carbs, 10 g Dietary
Fiber, 161 mg Cholesterol, 2292 mg Sodium.

Diabetic Exchanges: 4 Lean Meat, 6-1/2 Vegetable; 11-1/2 Fat.



------------------------------

Message: 16
Date: Sat, 28 Nov 2009 18:19:06 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Sweet And Sour Meatballs
Message-ID: <p0624080ac73789c0f5e6@[66.81.221.141]>
Content-Type: text/plain; charset="iso-8859-1" ; format="flowed"

Sweet And Sour Meatballs
Source:
http://gotnomilk.wordpress.com/2007/11/30/have-a-little-sweet-and-sour-meatballs\
/

My grandmother, cook extraordinaire and personal role model, took her
sweet and sour recipe to her grave. Actually she took all of her
recipes with her, as she never wrote them down.

In my never-ending search to duplicate the sweet and sour perfection
she created, I believe that with this recipe I have come close. The
meatballs may either be baked ahead or just dropped into the
simmering sauce to cook. Along with some mandatory challah bread for
sopping up the sauce on your plate, this dish will either remind you
of dinner at your bubbie?s house, or make you wish you had had a
Jewish grandmother. Enjoy!

Sweet and sour meatballs

Meatballs:
1 pound ground beef or chicken
1 onion, peeled
1 stalk celery
2 carrots
1 beaten egg
1/4 - 1/2 cup matzah meal
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder

Sweet and sour sauce:
4 - 8 ounce cans of tomato sauce
1 - 12 ounce can of stewed tomatoes
1 - 16 ounce jar of grape jelly
2 teaspoons vinegar
1 teaspoon lemon juice

Meatballs: Place the ground meat in a large bowl. In your food
processor, mince the onion, carrot, and celery together. Add to the
meat in the bowl and mix together. Then add the egg, matzah meal, and
spices. Thoroughly mix together. Form balls by hand, about 1 ? in
diameter (or larger, if you like ?em bigger). You may either bake
these on a lightly greased pan in a 350 degree oven for 30-40
minutes, or add them uncooked into the simmering sauce and cook for
45 minutes. These are the meatballs pre-baked below:


Sauce: In a large pot, add all of the sauce ingredients. Cook and
stir over a medium heat, making sure that all of the jelly dissolves
thoroughly. Taste your sauce and adjust the flavors according to how
?sour? you like it (the grape jelly will already make it sweet). A
little more vinegar, or a little more lemon juice. Less is more; you
can always add more, but you can?t take it away once you?ve put it
in. If you are cooking your meatballs directly in the sauce, add them
now after you have adjusted the flavor to your liking.

Tastes best with challah bread for sopping up sauce.



------------------------------

Message: 17
Date: Sat, 28 Nov 2009 21:10:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Southwestern Chicken with Black Beans &
	 Rice
Message-ID: <p06240826c7376c450d02@[192.168.1.101]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Southwestern Chicken with Black Beans & Rice

1/4 cup KRAFT Zesty Italian Dressing
2 boneless skinless chicken breast halves (4 oz. each)
1/2 cup chopped onion
1 can (14 oz.) stewed tomatoes, undrained
1 cup rinsed and drained canned black beans
3 slices OSCAR MAYER Thin Sliced Honey Ham, chopped
1/2 tsp. hot pepper sauce
1 cup MINUTE Brown Rice, cooked

HEAT dressing in large skillet on medium-high heat. Add chicken and
onion; cook 4 min., turning chicken over after 2 min.

ADD tomatoes, beans, ham and pepper sauce. Reduce heat to low. Simmer
10 min. or until chicken is cooked through, turning chicken over
after 5 min.

SERVE over hot cooked rice.

NUTRITION INFORMATION

Nutrition Bonus:
This low fat meal provides a full serving of vegetables, and takes
only minutes to prepare!



------------------------------

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Today's Topics:

    1. Deep-Dish Turkey Pot Pie (Julie & Miss Mercy)
    2. Impossible Turkey  'n Stuffing Pie (Julie & Miss Mercy)


----------------------------------------------------------------------

Message: 1
Date: Fri, 27 Nov 2009 18:51:16 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Deep-Dish Turkey Pot Pie
Message-ID: <4B1065F4.9040205@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                            Deep-Dish Turkey Pot Pie

   Recipe By     :
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Casseroles                       Poultry

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
             MM             -- ?
      1      MM            -----------------------TURKEY
                           IXTURE----------------------------
      2 1/4  c             Chicken broth, defatted
        1/2  c             Chopped celery
        1/4  c             Chopped onions
      2      md            Carrots, coarsely chopped
      3      tb            Cornstarch
      1 3/4  c             Evaporated skim milk
      3      c             Cooked, chopped turkey
                           - breast
      1      c             Frozen peas, thawed
        1/4  c             Snipped fresh parsley
        1/2  t             Dried sage
             MM             -- ?
      1      MM            M------------------------PASTRY -- ?
                           RUST-----------------------------
      3      Sheets        phyllo dough

     To Make the Turkey Mixture:  Preheat the oven to 350 degrees. In a
   medium saucepan, combine 2 cups of the broth, the celery, onions  and
   carrots. Bring to a boil, then reduce the heat. Cover and simmer   about 5
   minutes or until the veggies are tender.  In a custard cup,   stir the
   remaining 1/4 cup of the broth and the cornstarch until   smooth. Slowly
   stir this into the broth-veggie mxiture.  Then stir  in   the milk. Cook
   and stir over medium heat until the mixture comes to  a   boil. Reuce the
   heat. Cook and stir for 1 minute more. Then stir in   the turkey, peas,
   parsely and sage. Transfer the mixture to a  shallow   2-quart casserole.
       To Make the Pastry Crust:  Lay one sheet of the phyllo dough on top
   of the turkey mixture.  Spray the dough with no stick spray. Repeat
   layering and spraying the phyllo dough two more times. Fold or   crumple
   the edges of the dough and tuck them inside the casserole   dish. Bake for
   35-40 minutes or until golden brown.      I added potatoes, mixed veggies,
   tobasco sauce and some liquid  smoke   to enhance the flavor.  Very good
   and light. Even though the phyllo   dough crust will get soft once you
   refrigerate it, it will get  flaky   again if you reheat it in the oven.




                      - - - - - - - - - - - - - - - - - -
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------------------------------

Message: 2
Date: Fri, 27 Nov 2009 18:54:33 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Impossible Turkey  'n Stuffing Pie
Message-ID: <4B1066B9.7010303@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Impossible Turkey  'n Stuffing Pie
    Categories: Poultry, Pies
         Yield: 6 servings

         2 c  Turkey; cooked & cut up           1/2 ts Poultry seasoning
         1 c  Celery; chopped                   1/8 ts Pepper
       1/2 c  Onion; finely chopped           1 1/4 c  Milk
       1/2 ts Salt                                3    Eggs
       3/4 ts Sage; ground or 1 tsp dried         1 c  Bisquick or baking mix

     Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion
     and seasonings in plate. Beat remaining ingredients 15 seconds in blender
     or 1 minute with hand beater. pour into plate. Bake till knife inserted
     comes out clean, 25 to 30 minutes. Cool 5 minutes.

     from _The Best of Bisquick_

   -----
From
www.recipesource.com


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Today's Topics:

    1. THREE BEAN TURKEY BURGER BAKE (Julie & Miss Mercy)
    2. TURKEY LEGS PROVENCIALE (Julie & Miss Mercy)


----------------------------------------------------------------------

Message: 1
Date: Fri, 27 Nov 2009 01:47:48 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] THREE BEAN TURKEY BURGER BAKE
Message-ID: <4B0F7614.8050903@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: THREE BEAN TURKEY BURGER BAKE
    Categories: Poultry, Vegetables, Main dish
         Yield: 6 servings

         1 lb Ground turkey
         1 c  Chopped onions
         1 pk Frozen baby lima beans (9oz)
         1 cn Baked beans (16 ounces)
              - undrained
         1 cn Red kidney beans (15.5 oz)
              - light or dark, drained
       1/4 c  Packed brown sugar
         1 ts Salt
         1 ts Prepared mustard
       1/8 ts Pepper
       1/2 c  Ketchup
         2 tb Molasses
         1 tb Vinegar

        In large skillet, brown ground turkey and onions; drain.  Add lima
     beans; cook and stir until beans are thoroughly heated.  Add remaining
     ingredients; mix well.  Spoon into 2-quart casserole.
        Bake, uncovered, in preheated 350-degree oven 35 minutes or until hot
     and bubbly.  Makes 6 (1-cup) servings.
     MICROWAVE DIRECTIONS: Place turkey and onions in 2 1/2-quart
     microwave-safe casserole. Microwave on high (100 percent) power 7 to 8
     minutes, until turkey is no longer pink, stirring once halfway through
     cooking; drain.  Add remaining ingredients.  Microwave on high power
     10 to 12 minutes until thoroughly heated, stirring twice during
     cooking.

   -----
From
www.recipesource.com


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------------------------------

Message: 2
Date: Fri, 27 Nov 2009 02:01:56 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] TURKEY LEGS PROVENCIALE
Message-ID: <4B0F7964.60205@...>
Content-Type: text/plain; charset=windows-1252; format=flowed

                        *  Exported from  MasterCook  *

                             TURKEY LEGS PROVENCIALE

   Recipe By     :
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Casseroles

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     22       oz           Turkey Legs
      3       tb           Olive oil
      2                    Rosemary Twigs
      2                    Onions
                           Salt & Pepper to taste
      4                    Garlic cloves
      1                    Piece of Hot Pepper
      1       cn           Tomatoes,whole (16 oz)
     15                    Olives
      8       oz           Peeled Almonds
      1 1/2   c            White Wine

     Cut meat in big pieces. Heat oil & brown meat all
     around.Add the onions, chopped garlic halved, rosemary
     and the pepper (cut in half and kernels taken out) and
     fry with the meat. Cut up tomatoes and add with the
     juice, olives and sliced almonds to the meat mix.
     Cover and simmer 1 1/4 hours, add wine and heat
     through once.

     Source:?Actuelle? magazine Typed for you by Brigitte
     Sealing, Cyberealm BBS 315-786-1120



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End of Meat-Lovers Digest, Vol 8, Issue 519
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Today's Topics:

    1. ROAST PORK LOIN WITH SAGE CRUST AND APPLE BRANDY SAUCE
       (Julie & Miss Mercy)
    2. roasted pork loin (Julie & Miss Mercy)
    3. Roasted Pork Loin With Bacon And Onion Spatzle
       (Julie & Miss Mercy)
    4. Bacon-Wrapped Turkey Burgers (Julie & Miss Mercy)
    5. Jack's Turkey Burger (Julie & Miss Mercy)
    6. Mushroom Turkey Burgers (Julie & Miss Mercy)
    7. Sage and Onion Turkey Burgers (Julie & Miss Mercy)
    8. SPICY TURKEY BURGERS (Julie & Miss Mercy)
    9. Turkey Bayou Burgers (Julie & Miss Mercy)
   10. TURKEY BURGERS (Julie & Miss Mercy)
   11. Turkey Vegetable Burgers (Julie & Miss Mercy)


----------------------------------------------------------------------

Message: 1
Date: Thu, 26 Nov 2009 19:05:10 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] ROAST PORK LOIN WITH SAGE CRUST AND APPLE
	 BRANDY SAUCE
Message-ID: <4B0F17B6.4090707@...>
Content-Type: text/plain; charset=windows-1252; format=flowed

     *  Exported from  MasterCook II  *

             ROAST PORK LOIN WITH SAGE CRUST AND APPLE BRANDY SAUCE

   Recipe By     :
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Pork

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      ounce         Fresh sage -- woody stems re-
                           chopped (1/2 cup)
      2                    Cloves garlic -- crushed (or3)
        1/4  cup           Olive oil
        1/4  teaspoon      Black peppercorns -- crushed
      2      pounds        Pork loin, center-cut -- boneless
      2      cups          Veal stock -- divided use*
      2      medium        Apples, tart -- (Granny Smith
                           Braeburn)
      1      tablespoon    Olive oil
        1/4  cup           Shallots -- chopped
      1      ounce         Fresh basil leaves -- chopped
        1/2                cup)
        1/4  cup           Calvados apple brandy**
      1      tablespoon    Cornstarch
                           Salt & pepper to taste

   * Defatted chicken stock or chicken broth may be substituted for the veal
   stock. Frozen
   concentrated stock, which need not be defatted, is sold at some specialty
   markets. ?Perfect
   Addition? is a line of frozen concentrated stock bases. It has just
   introduced a veal stock,
   which isn't yet in full distribution.

    **Brandy or Armagnac may be substituted for the Calvados.

    1. Combine sage, garlic, 1/4 cup olive oil and peppercorns in a shallow
   glass or other
   non-metal dish. Place pork loin in dish and pat sage-garlic mixture on all
   sides. Cover and
   marinate in the refrigerator at least 8 hours or overnight.

    2. Place pork on a rack in a roasting pan. Roast in a preheated 450-degree
   oven for 15
   minutes. Lower oven temperature to 350 degrees and roast until the internal
   temperature
   reaches 160 degrees, about 25 to 30 more minutes.

    3. Transfer meat to a hot platter. Cover with aluminum foil or place in a
   warm oven to
   keep warm. Let meat rest for several minutes before slicing.

    4. Meanwhile, add 1/4 cup of hot stock to pan. With a fork or a wooden
   spoon, scrape up
   browned bits from bottom of pan. Skim off fat. Pour drippings into a cup.

    5. To make the sauce: Core apples, but do not peel them. Chop into 1-inch
   cubes. Heat 1
   tablespoon olive oil in a medium saucepan. Add shallots and saute over medium
   heat until
   lightly browned, about 3 to 5 minutes. Add apples and basil, stirring to
   combine. Add
   Calvados.
   Raise heat to medium-high. Stand back and ignite sauce with a long match. (Or
   pour
   Calvados into a heat-safe ladle and ignite, then pour into pan.) Stir in pan
   drippings and
   remaining 1 3/4 cup veal stock; continue cooking over low heat for 15 minutes
   to reduce
   sauce.
   Dissolve cornstarch in 2 tablespoons cold water and stir it into the pan.
   Bring mixture to a
   full boil. Cook, stirring often, until sauce thickens, about 1 minute. Remove
   from heat.
   Season with salt and pepper. Serve immediately alongside pork.

    Source: Chef Rene Bajeux of Bistrot Zinc/Cafe Zinc in Chicago; printed in
   Chicago Sun-
   Times September 4, 1996

                      - - - - - - - - - - - - - - - - - -
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------------------------------

Message: 2
Date: Thu, 26 Nov 2009 20:01:31 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] roasted pork loin
Message-ID: <4B0F24EB.5070003@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- exported from cookworks for meal-master, v7.0

	       title: roasted pork loin
   categories: entree
     servings: 16

         1    pork loin roast with bone
       1/2 c  olive oil
         3 t  garlic salt
         3 t  salt
         3 t  black pepper
         3 t  paprika
         3 t  dry mustard
         3 qt fruit glaze

   rub pork loin liberally with olive oil
   combine garlic salt, jane's salt, pepper, paprika, and dry mustard
   rub roast all over with seasoning mixture
   place onto a rack in a roasting pan
   roast @ 400 degrees for 45 minutes
   roast @ 350 degrees for 60 minutes
   remove from oven, let stand for 15-30 minutes
   meanwhile, heat glaze in a saucepan, over a low flame
   carve roast into thin slices
   arrange slices onto a heated platter
   cover with heated glaze
   serve hot

   -----
From
www.recipesource.com


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Message: 3
Date: Thu, 26 Nov 2009 20:15:31 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Roasted Pork Loin With Bacon And Onion Spatzle
Message-ID: <4B0F2833.10602@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

            Roasted Pork Loin With Bacon And Onion Spatzle For Judy

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

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      Lb            Pork loin
      3      Tb            Olive oil
        1/2  C             Cracked black pepper
      1      Recipe        basic spatzle
      1      Lb            Bacon -- small diced
      2      C             Julienned yellow onions
        1/2  C             Red wine
      1      C             Veal reduction
      2      Tb            Minced shallots
      1      Tb            Minced garlic
                           Salt and pepper

   Preheat the oven to 400 degrees For the pork loin: Season the entire
   loin with olive oil and salt. In a hot saute pan, sear the loin for 1
   to 2 minutes on each side. Remove from the pan and crust the loin
   with the cracked black pepper. Place in a roasting pan. Roast the
   loin for 25 to 30 minutes for medium. Remove from the oven and allow
   to rest for 10 minutes. For the spatzle: In a hot large saute pan,
   render the bacon until crispy, remove the bacon from the pan. In the
   bacon fat, saute the onions for 2-3 minutes. Fold in the prepared
   spatzle and saute for 2-3 minutes. Stir in the bacon. Season with
   salt and pepper. Remove the loin from the pan and place the pan
   directly on the stove burners. Scrape the pan drippings from the
   edges of the pan. Deglaze with the red wine and veal reduction. Add
   the shallots and garlic. Season with salt and pepper. Spoon the pan
   dripping sauce over the bottom of the platter. Mound the spatzle in
   the center of the sauce. Carve the loin and fan around the spatzle.
   Garnish with parsley and Essence.

   Yield: 4 servings

   Categories: Emeril, Pork, Dumplings
   Yield: 4 servings

   Diane Geary


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Message: 4
Date: Fri, 27 Nov 2009 01:14:12 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Bacon-Wrapped Turkey Burgers
Message-ID: <4B0F6E34.10806@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.01

         Title: Bacon-Wrapped Turkey Burgers
    Categories: Poultry
         Yield: 6 servings

        12 ea Bacon slices                        1 ts Worcestershire Sauce
         1 pk Fresh ground turkey               1/2 ts Garlic salt
       1/2 c  Fine dry bread crumbs

     Set oven control to broil and/or 550  degrees.  Cook back until limp;
     cool.  Mix turkey, bread crumbs, worcestershire sauce and garlic salt.
     Salt and pepper to taste.  Shape into 6 1/2? inch thick patties.
     Crisscross 2 slices bacon on each patty, tucking ends under; secure with
     wooden picks.  Broil with tops about 4? from heat until turkey springs
     back when touched and is no longer pink, about 4 minutes on each side.

   -----
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------------------------------

Message: 5
Date: Fri, 27 Nov 2009 01:34:19 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Jack's Turkey Burger
Message-ID: <4B0F72EB.4030705@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.04

         Title: Jack's Turkey Burger
    Categories: New, Text, Import
         Yield: 4 servings


           2 lb minced raw turkey thigh meat
     :          no skin
           3 TB minced parsley
           2 TB dry bread crumbs
           1 TB fresh chopped thyme
           1 TB Dry Rub #1
           1 TB minced onions

     Prepare a wood or charcoal fire and let it burn down
     to embers.

     In a large mixing bowl combine turkey meat with first
     6 ingredients. Mix thoroughly and chill in
     refrigerator for at least 2 hours. When ready to
     grill, form into large patties and grill for 5 minuets
     on each side or until done. Make sure turkey mixture
     is cold before grilling. Serve with your choice of
     condiments.

     Yield: 6 servings

     Recipe By     :GRILLIN' AND CHILLIN' SHOW #GR3602

                                           Date: Wed, 30
     Oct 1996 11:05:53 -0500

   -----
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Message: 6
Date: Fri, 27 Nov 2009 01:35:16 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Mushroom Turkey Burgers
Message-ID: <4B0F7324.4010001@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                            Mushroom Turkey Burgers

   Recipe By     : KRAFT WEBSITE
   Serving Size  : 4    Preparation Time :0:00
   Categories    : Chicken                          Posted

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
     16      Ounces        LOUIS RICH Ground Turkey thawed
      1      Tablespoon    chopped fresh parsley
      1      Tablespoon    Worcestershire sauce
      1      Teaspoon      onion salt
      1      Tablespoon    butter or margarine
      1      Cup           sliced fresh mushrooms
                           hamburger buns split

   MIX turkey, parsley, Worcestershire sauce and onion salt in large bowl.
   Shape turkey mixture into 4 (4-in.) patties; set aside.

   MELT butter in large skillet on medium heat. Add mushrooms; cook and stir 2
   to 3 minutes or until tender. Remove mushrooms; cover to keep warm. Add
   patties to skillet; cook on medium heat 12 to 14 minutes, turning
   occasionally. Serve in buns; top with mushrooms.

   BUSTED BY MEG ANTCZAK 1/16/98


                      - - - - - - - - - - - - - - - - - -
From
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------------------------------

Message: 7
Date: Fri, 27 Nov 2009 01:36:46 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Sage and Onion Turkey Burgers
Message-ID: <4B0F737E.8000102@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                        *  Exported from  MasterCook  *

                         Sage and Onion Turkey Burgers

   Recipe By     : Taking Care: July 99
   Serving Size  : 6    Preparation Time :0:00
   Categories    : Poultry

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1 1/4  pounds        ground turkey
        2/3  cup           fresh whole wheat bread crumbs -- from about 1 1/2
   sli
        1/2  cup           finely chopped onion
        1/3  cup           finely chopped celery
      1                    egg white
      1      teaspoon      dried rubbed sage
        1/2  teaspoon      dried leaf thyme
        1/2  teaspoon      dried summer savory
        1/2  teaspoon      salt
        1/4  teaspoon      black pepper
      6                    whole wheat hamburger buns
                           *cranberry orange ketchup*
        1/3  cup           canned whole berry cranberry sauce
        1/3  cup           bottled chili sauce
      1      tablespoon    grated orange peel

   1. Prepare a medium hot barbecue fire or preheat a gas grill or broiler.

   2. In a large mixing bowl, use your hands to mix together the turkey, bread
   crumbs, onion, celery, egg white, sage, thyme, savory, salt and peper. Form
   into six patties, each about one half inch thick.

   3. Grill or broil the burgers, turning once carefully with a spatula, until
   browned on both sides and white throughout (about 10 minutes total). Place
   the buns, cut side down, at the edge of the grill to toast slightly, about
   one minute.

   4.Serve the burgers on the toasted buns, spread with cranberry orange
   ketchup. Serves 6.

   CRANBERRY ORANGE KETCHUP: Mix all ingredients until well blended.

   per serving (without the ketchup): Calories 306; Calories from fat 85; Total
   fat 9g; Saturated fat 2g; Cholesterol 76mg; Sodium 562mg; Carbohydrates 33g;
   Protein 24g; Percent calories from fat 27.

   Reprinted from The American Medical Association Family Health Cookbook by
   Melanie Barnard, Brooke Dojny, Mindy Hermann,R.D., and C. Wayne Callaway,
   M.D. Copyright 1997 The american Medical Association. Published by Pocket
   Books, a division of Simon and Schuster Inc. To order, call (800) 223-2348;
   $30.00

                      - - - - - - - - - - - - - - - - - -
From
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------------------------------

Message: 8
Date: Fri, 27 Nov 2009 01:37:22 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] SPICY TURKEY BURGERS
Message-ID: <4B0F73A2.4050303@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                       *  Exported from  MasterCook II  *

                              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
From
www.recipesource.com


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------------------------------

Message: 9
Date: Fri, 27 Nov 2009 01:38:00 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Turkey Bayou Burgers
Message-ID: <4B0F73C8.5000307@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   MMMMM----- Recipe via Meal-Master (tm) v8.01

         Title: Turkey Bayou Burgers
    Categories: Hamburgers
         Yield: 4 servings

         1 lb Ground turkey
         2    Scallions (3? of green left
              -on), thinly sliced
         1    Red bell pepper, cored,
              -seeded and finely chopped
         1 t  Minced garlic
         2 tb Chopped cilantro
       3/4 t  Dried thyme
       1/2 t  Ground cumin
       1/2 t  Paprika
              Red pepper flakes, to taste
              Salt, to taste
              Black pepper, to taste
         4    Toasted hamburger buns
       1/4 c  Regular or reduced-calorie
              -mayonnaise-type dressing,
              -for garnish (opt)
         1 sm Ripe avacado, sliced, for
              -garnish (opt)

     It's necessary to highly season turkey because the meat itself tastes
     rather mild. Yet, once ground turkey is cooked up, it's delicious. To
     do a taste test on the mixture, make a little patty the size of a
     silver dollar and pan-fry it in a nonstick skillet. This way you can
     adjust your seasonings to taste. A mayonnaise-type dressing and
     avacado make perfect toppings.

     1. Prepare hot coals for grilling.

     2. Place the ground turkey in a bowl and mix well with the scallions,
     bell pepper, garlic, cilantro and spices. Season to taste with salt
     and pepper. Gently form into 4 patties.

     3. Grill patties over hot coals, 3? from heat, for about 5-6 minutes
     per side.

     4. If desired, spread buns with mayonnaise-type dressing and top
     burgers with avacado slices. Serve immediately.

     Per serving (with avacado slices and reduced-calorie mayonnaise-type
     dressing): 346 calories, 13 grams fat, 62 milligrams cholesterol.

   MMMMM
From
www.recipesource.com


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------------------------------

Message: 10
Date: Fri, 27 Nov 2009 01:38:30 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] TURKEY BURGERS
Message-ID: <4B0F73E6.5020706@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: TURKEY BURGERS
    Categories: Poultry
         Yield: 4 servings

         2 lb Ground turkey
       1/4 lb Bacon
         1 ts Chopped fresh sage leaves
              -=OR=-
       1/2 ts -Dried sage leaves
         1 tb Unsalted butter
         1 lb Mushrooms; thinly sliced
         4    Toasted hamburger buns
              Mayonnaise

     COARSELY CHOP THE BACON, place in a food processor and process until
     smooth. Add the ground turkey and sage and process just until well mixed.
     Scrape into a bowl and form the mixture into 4 patties. Place in the
     refrigerator, covered to chill for 20 minutes. Heat the butter in a medium
     skillet over medium heat. Add the patties and cook 4 minutes. Turn, add the
     mushrooms and continue to cook 5 to 7 minutes more. Remove the patties from
     the heat and place on hamburger buns. Garnish with some sauteed mushrooms.
     Serve immediately and offer mayonnaise.

   -----
From
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------------------------------

Message: 11
Date: Fri, 27 Nov 2009 01:40:03 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: Meat-Lovers@...
Subject: [Meat-Lovers] Turkey Vegetable Burgers
Message-ID: <4B0F7443.6060001@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                       *  Exported from  MasterCook II  *



                            Turkey Vegetable Burgers

   Recipe By     :
   Serving Size  : 2    Preparation Time :0:00
   Categories    : Sandwiches                       Low Fat
                   Low Cal

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
        1/2  cup           Finely chopped onion
      2      large         Cloves garlic -- chopped
      1      tablespoon    Water
        1/2  cup           Finely chopped celery
        1/2  pound         Ground turkey breast meat
      1      teaspoon      Onion powder
      1 1/2  teaspoons     Prepared  mustard -- spicy
        1/4  teaspoon      White pepper (optional)
      1                    Egg white
                           Dash nutmeg
        3/4  cup           Fat-free cereal or crackers
      2      tablespoons   Minced fresh parsley or

   Process crackers into fine crumbs.
   Preheat  oven to 375. Saute onion and garlic in 1 TAB water over med-high
   heat for 3-5 minutes until water evaporats. Add celery and saute, stirring,
   3 minutes to soften. If vegetables begin to stick, add additional water as
   needed. In large bowl, combine turkey meat, sauteed vegetables, onion
   powder, mustard, pepper, egg white, nutmeg, crumbs and parsley. Mix well.
   Form turkey mixture into patties and place on baking sheet or shallow pan.
   Bake at 375 for 20 minutes, or until firm and brown. Yield: 4 servings. 116
   calories, .8g fat, 58mg sodium, 1.1g dietary fiber

                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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------------------------------

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Today's Topics:

    1. Much Ado about Stuffing (Jamie R)
    2. Glazed Pork Loin Roast (Julie & Miss Mercy)
    3. IRISH LOIN OF PORK WITH LEMON AND HERBS (Julie & Miss Mercy)
    4. Marinated Pork Tenderloin (Julie & Miss Mercy)
    5. MEDALLIONS OF PORK TENDERLOIN VERONIQUE (Julie & Miss Mercy)
    6. Orange Pork Tenderloin (Julie & Miss Mercy)
    7. PORK TENDERLOIN WITH HAWAIIAN SAUCE (Julie & Miss Mercy)
    8. PORK TENDERLOIN WITH MUSTARD SAUCE (Julie & Miss Mercy)
    9. Roast Loin Of Pork (Julie & Miss Mercy)
   10. Mexican Beef Supreme (Richard Lee Holbert)


----------------------------------------------------------------------

Message: 1
Date: Wed, 25 Nov 2009 15:54:00 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] Much Ado about Stuffing
Message-ID: <p06110478c73236d3fab0@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

South Bend Tribune

November 23. 2008 6:59AM

Much Ado about Stuffing
Tim Carrigan

Well, it's time to make a mad dash to the supermarket to get your last-minute
fixins for Thanksgiving.

When I was growing up, there really weren't a whole lot of surprises. We always
had the same stuff: pumpkin pie, apple pie, sweet potatoes, mashed potatoes and,
of course, a great big turkey with homemade gravy.

My favorite thing is the stuffing. My mom was always the one who made it. I can
still remember how she did it. She used this green glass bowl that looked like
it was taken out of the Brady Bunch kitchen. She would tear up the bread and put
it in the bowl. She would add celery, onions and seasoning that included sage as
the main herb.

I know every family has a different way of preparing stuffing. I have had it
where people have used corn bread and pecans as part of the stuffing.

Some of the other variations I have seen include bread stuffing with sausage and
mushrooms. I actually thought it was very good and added a nice twist on the
meal. I could make a meal out of stuffing alone.

One variation I have had that didn't tickle my fancy much was a cornbread
stuffing with oysters. I think it is because I was raised in the Midwest.
Oysters in stuffing isn't something that we see all the time. Some of the other
things I have seen added to stuffing are dried cranberries, walnuts, raisins and
apples.

Cooking the stuffing is a whole other animal. My mom always stuffed the bird
with the stuffing and baked it right inside of it. The idea was that the
moisture from the turkey would keep the stuffing moist and keep the turkey from
drying out. It seemed to work, so there must be something to it.

I am a fan of putting it into a greased pan and baking it for 30 minutes at 350
degrees. To me, it makes sense doing because then you don't have so many
last-minute things that could pop up.

I have seen people stuff medium-size pumpkins and bake them. I think it's a neat
idea, but it would have a better effect if it was served in the pumpkin instead.
The cooked pumpkin gets to looking a bit rough after being baked in a oven.

Another idea is a stuffed, cored and baked apple. The stuffing was made with
nuts and apple, and it turned out pretty good.

Here's a recipe that is quick and easy, and your family will surely enjoy it.
Have a wonderful holiday and be safe on those roads.


Spinach and Ham Stuffing

3 cups fresh spinach
1/2 cup chopped onion
1/2 cup diced ham
1 teaspoon chopped garlic
1 tablespoon basil leaves
6 cups wheat bread
2 cups chicken broth
Salt and pepper
1/4 cup olive oil

Saut? onions, spinach and ham in olive oil with garlic. Cook until spinach is
wilted and onions have started to become clear. Add basil for about 1 minute,
then add broth and bring to a boil. Pour over bread that has been torn into
small pieces. Mix together and put into a pan. Cover and bake at 350 degrees for
20 to 25 minutes. Uncover and bake for 10 minutes more until brown. Serve warm
and enjoy.



Chef Tim Carrigan is executive chef at the Fernwood Cafe at Fernwood Botanical
Garden and Nature Preserve in Niles. Kitchen Sync is a weekly column featuring
Chef Tim's food musings and answers to readers' cooking questions.



------------------------------

Message: 2
Date: Wed, 25 Nov 2009 19:07:27 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Glazed Pork Loin Roast
Message-ID: <4B0DC6BF.8030608@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

        Title: Glazed Pork Loin Roast
   Categories: Meats Main dish
     Servings:  8

  	     1 ea Fresh Pork Loin Roast *      1 ea Clove Garlic, Cut
        into 1/4's
         1 t  Salt                                1 T  Orange Marmalade
         1 t  Prepared Mustard                  1/2 t  Dried Thyme Leaves

     *    Pork roast should be 2 to 2 1/2 lbs boneless roast.
     ---------------------------------------------------------------------------
     Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece
     garlic in each slit.  Sprinkle roast with salt.  Mix marmalade, mustard and
     thyme, spread on roast.
     Place roast in 16 x 10-inch cooking bag.  Close bag loosely with string
     (leave hole the size of finger in closure).  Place roast on microwve roast-
     ing rack in oblong baking dish 12 x 7 12 x 2-inches.
     Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish
     one-half turn.  Microwave until roast is done (170 degrees F on meat
     thermometer inserted in several different places in roast), 20 to 25
     minutes.  Let stand 10 minutes in bag in microwave. Serve with Meat Juices.

   -----------------------------------------------------------------------------
From
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------------------------------

Message: 3
Date: Wed, 25 Nov 2009 19:22:34 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] IRISH LOIN OF PORK WITH LEMON AND HERBS
Message-ID: <4B0DCA4A.9090508@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.04

         Title: IRISH LOIN OF PORK WITH LEMON AND HERBS
    Categories: Pork, Main dish, Meats
         Yield: 8 servings

         6 lb Boneless pork loin
       1/2 c  Chopped parsley
       1/4 c  Minced onion
       1/4 c  Finely grated lemon peel
         1 tb Basil
         3    Garlic cloves crushed
       3/4 c  Olive oil
       3/4 c  Dry sherry

     Pat  pork dry.   Score well with sharp knife.
       Combine parsley,  onion, peel, basil, and garlic in
     a small bowl.  Whisk in 2/3 of oil.  Rub into pork.
      Wrap in foil and refrigerate overnight. Let pork
     stand at room temperature 1 hour before roasting.
      Preheat oven to 350 degrees F.   Brush pork with
     remaining olive oil.  Set on rack in shallow pan.
       Roast until meat thermometer inserted in thickest
     part of meat  registers  170 degrees F,  about 2 1/2
     hours.   Set  meat  aside. Degrease pan juices.
      Blend Sherry into pan juices.  Cover and cook over
     low  heat 2 minutes.   Pour into sauceboat.   Transfer
     pork to  platter. Garnish with fresh parsley and lemon
     slices.  Serve sauce separately.

   -----
From
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------------------------------

Message: 4
Date: Wed, 25 Nov 2009 19:38:31 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Marinated Pork Tenderloin
Message-ID: <4B0DCE07.2050206@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: Marinated Pork Tenderloin Birds
    Categories: Pork
         Yield: 1 servings

   ----------------------------------MARINADE----------------------------------
         1 tb Lemon juice
       1/2 ea Garlic, clove, crushed
         1 ts Cinnamon
         1 ts Salt
       1/4 ts Ginger, powdered
         1 c  Chicken broth
       1/4 c  Soy sauce
       1/4 c  Honey
         2 tb Wine
         2 tb Onions, chopped finely

   ---------------------------PORK TENDERLOIN BIRDS---------------------------
         6 ea Pork tenderloins
       1/2 ts Salt
         1 ds Pepper, to taste
         1 ea Egg, slightly beaten
         2 c  Bread crumbs
         1 ts Sage
         2 tb Onions, chopped finely
         2 tb Butter
       3/4 c  Boiling water

     :       Combine marinade ingredients and marinate meat
     overnight in the refrigerator.  Remove from mixture and
     drain, reserving marinade.  Split (or pound) tenderloins
     until 1/3? thick.  Add salt, pepper, sage and onion to bread
     crumbs.  Mix lightly with fork.  Add butter to boiling
     water, and mix with bread crumb misture just until moistened
     (not wet or soggy).  Add egg to stuffing mixture.

     :       Spread split (or pounded) pieces with stuffing and
     tie with strings to form six rolled meat and stuffing birds.
     Cook over medium coals for one to one and one-half hours,
     turning frequently.  Baste often with remaining marinade.

     Credit:  Steven R. Sutter, Bluffton, Ohio

   -----
From
www.recipesource.com


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------------------------------

Message: 5
Date: Wed, 25 Nov 2009 19:42:10 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] MEDALLIONS OF PORK TENDERLOIN VERONIQUE
Message-ID: <4B0DCEE2.6070109@...>
Content-Type: text/plain; charset=windows-1252; format=flowed

                        *  Exported from  MasterCook  *

                    MEDALLIONS OF PORK TENDERLOIN VERONIQUE

   Recipe By     :
   Serving Size  : 8    Preparation Time :0:00
   Categories    :
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
             ---           -----DEIDRE-ANNE
                           PENROD--FGGT98B----------------
      3       lb           Pork Tenderloin -- cut
        1/2   ts           Salt
        1/3   ts           White Pepper
      3       oz           Unsalted Butter
      2       oz           Shallots -- chopped
      1       c            Veal Stock
        1/2   c            Sherry Wine
        1/2   c            Hacomat Seasoning
        1/2   c            Heavy Cream
      8       oz           Seedless Grapes
        1/2   oz           Parsley

      1. Cut Pork Tenderloin in 3 ounce portions, season
     and saute in butter, remove from pan, set aside while
     keeping hot. In the same pan add more Butter and saute
     chopped Shallots for two minutes, add Veal Brown Stock
     and Sherry Wine, bring to a boil, scrape the bottom of
     the pan to dissolve all tbe drippings from tbe
     Tenderloins, reduce to a half of its volume.
      2. Add Heavy Cream, stir well and bring to a boil,
     strain sauce to another clean pan, put Tenderloins in
     sauce. Should the sauce be a little thin then thicken
     with Cornstarch. 3. Saute Seedless Grapes in Butter,
     place 2 each 3 ounce Fillet on a dinner plate, Put 4
     to 5 Seedless Grapes on top then pour 2 ounces of
     sauce on top, gatnish with Parsley.

     Source:  ?Menu Memories?, Royal Caribbean Cruise Line
            Ship: Monarch Of The Seas--June 7th to 14th,
     1992 From the Recipe Files of:  Deidre-Anne Penrod,
     FGGT98B on Prodigy, J.PENROD3 on GEnie



                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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------------------------------

Message: 6
Date: Wed, 25 Nov 2009 19:51:43 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Orange Pork Tenderloin
Message-ID: <4B0DD11F.50603@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                      *  Exported from  MasterCook Mac  *

                             Orange Pork Tenderloin

   Recipe By     : Trim & Terrific American Favorites by Holly Clegg
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Tried                            Pork

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      lbs           pork tenderloin -- 2 one pound roasts
        1/4  c             dijon mustard
        1/4  cup           green onions -- sliced
      1      teaspoon      dried rosemary
      1      teaspoon      dried tarragon
        1/8  teaspoon      pepper
        1/2  teaspoon      garlic -- minced
        1/2  cup           orange marmalade -- divided
        1/2  cup           water
        1/3  cup           low sodium chicken broth

   Trim fat from tenderloins. Cut them lengthwise down the center, cutting
halfway
    through the meat but not cutting all the way through. In a small bowl,
combine
    the mustard, green onions, rosemary, tarragon, pepper & garlic. Spread the
mustard mixture on the cut surfaces of the
tenderloin. Reshape the tenderloin & tie, if desired. Place it on a rack in a
shallow roasting pan & brush with 4 tbsp
    of the marmalade.

   Bake at 400F for 40-50 min until tender, or until a meat thermometer registers
   160F. For the sauce, combine the remaining 4 tbsp marmalade, water & broth in
a
    small saucepan. Bring to a boil, then reduce the heat. Simmer 5-10 minutes,
or
    until thickened. To serve, slice the tenderloin & spoon the sauce over.


                      - - - - - - - - - - - - - - - - - -


   Per serving: 194 Calories; 4g Fat (20% calories from fat); 25g Protein; 14g
Carbohydrate; 74mg Cholesterol; 184mg Sodium
From
www.recipesource.com


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------------------------------

Message: 7
Date: Wed, 25 Nov 2009 20:26:53 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] PORK TENDERLOIN WITH HAWAIIAN SAUCE
Message-ID: <4B0DD95D.7080206@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: PORK TENDERLOIN WITH HAWAIIAN SAUCE
    Categories: Bar-b-q, Main dish, Meats
         Yield: 8 servings

         6 lb Pork Tenderloin
         2 qt Reduced Pork Broth
         1 c  Brown Mustard
         1 c  Yellow Mustard
       1/3 c  Horseradish
       1/3 c  Ketchup
       1/3 c  Brown Sugar
         4 ea Cloves Minced Garlic (large)
       1/3 c  Salt
       1/3 c  Cummin
       1/3 c  Black Pepper
        16 ea Small Red Potatoes
         4 ea Carrots (stripped)
         1 cn Pineapple Rings

     In saucepan, place pork broth, brown and yellow
     mustards, honey, horse- radish, kechup, brown sugar
     and garlic.  Cook until simmers and then keep warm,
     reducing the stock. Grill pork tenderloin, turing to
     prevent buring while brushing sauce over the meat.
     Remove from grill when done (170 deg) [about 1 hour on
     low heat] Grill vegtables and pineapple during last
     half of the cooking time and serve with the meat.

   -----
From
www.recipesource.com


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------------------------------

Message: 8
Date: Wed, 25 Nov 2009 20:31:02 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] PORK TENDERLOIN WITH MUSTARD SAUCE
Message-ID: <4B0DDA56.3020707@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.04

         Title: PORK TENDERLOIN WITH MUSTARD SAUCE
    Categories: Main dish, Meats, Sauces
         Yield: 2 servings

         8 oz Pork Tenderloin; 2 pieces
       1/4 ts Salt
       1/4 c  Onion; Chopped
       1/4 c  Green Pepper; Chopped
       1/4 c  Water
         1 tb Dijon Style Mustard; PLUS
         1 ts Dijon Style Mustard
         1 ts Unbleached Flour

     Place the pork tenderloin in a 24-oz shallow
     casserole.  Sprinkle with salt and onion.  Cover with
     vented plastic wrap and microwave, on medium (50%)
     power for 4 minutes; rotate the casserole 1/4 turn.
      Microwave 4 minutes longer.  Mix the remaining
     ingredients; spoon over the pork. Cover with vented
     plastic wrap and microwave, turning the casserole 1/4
     turn every 3 minutes, until pork is done, 4 to 6
     minutes.

   -----
From
www.recipesource.com


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database 4637 (20091125) __________

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------------------------------

Message: 9
Date: Wed, 25 Nov 2009 20:36:55 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Roast Loin Of Pork
Message-ID: <4B0DDBB7.3080005@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------

        Title: Roast Loin Of Pork
   Categories: Pork Tex-mex Meats Main dish
     Servings: 12

  	     5 lb Boneless Top Loin Roast;Pork      2 T  Ground Red Chiles; To
        Taste
       1/2 c  Lime Juice                          1 t  Salt
         1 t  Cumin; Ground                       1 t  Oregano Leaves; Dried
       1/2 t  Pepper                              2 ea Cloves Garlic; Crushed
         6 oz Frozen Orange Juice; Thawed       1/4 c  White Wine; Dry
       1/2 c  Dairy Sour Cream                  1/2 t  Salt

     Place pork roast in a shallow glass or plastic dish.  Mix ground red
     chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4
     cup of Orange Juice Concentrate and brush mixture onto the pork roast.
     Cover and refrigerate at least 8 hours.  Heat oven to 325 Degrees F.
     Place pork, fat side up, on rack in a shallow roasting pan.  Insert meat
     thermometer so that the tip is in the center of the thickest part of the
     roast and does not rest in fat.  Roast uncovered until thermometer
     registers 170 degrees F., 2 to 2 1/2 hours.  Remove pork and rack form the
     pan.  Strain the drippings from the pan and set aside.  Add enough water to
     remaining Orange Juice Concentrate to measure 3/4 of a cup; stir juice and
     wine into the drippings  Stir in sour cream and salt.  Serve with the pork
     roast.

   -----------------------------------------------------------------------------
From
www.recipesource.com


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------------------------------

Message: 10
Date: Thu, 26 Nov 2009 09:57:13 -0600
From: Richard Lee Holbert <rlhintexas@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Mexican Beef Supreme
Message-ID: <4B0EA559.7040604@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

Mexican Beef Supreme

INGREDIENTS:

1 tablespoon olive oil
1 onion, diced
1 pound cubed beef stew meat
1 1/2 teaspoons minced garlic
1/2 lime, juiced
1 jalape?o pepper, seeded and chopped
3 green onions, chopped
1/4 cup chopped fresh cilantro, or to taste
1 teaspoon dried oregano
1 (7 ounce) can green salsa

DIRECTIONS:

1. Heat olive oil in a large skillet over medium-high heat. Add the
onion, and cook for a few minutes, then stir in the beef, and garlic.
Cook, stirring frequently until meat is evenly browned.
2. While the meat is cooking, stir together the lime juice, jalape?o,
cilantro and green onion. When the meat is browned, stir in the
cilantro mixture and oregano. Pour in the salsa, cover and cook for
about 10 minutes, stirring occasionally, until the meat is cooked through.

Source : The Our_Recipe_World on Yahoogroups



------------------------------

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Today's Topics:

    1. Barbecued Loin-Back Ribs (Julie & Miss Mercy)
    2. Stylish Holiday Cooking With Sandra Lee (Jamie R)
    3. Give Thanksgiving leftovers new life at breakfast (Jamie R)
    4. Foreign flavors spice up Thanksgiving leftovers (Jamie R)
    5. Rethink turkey leftovers with curry and chutney (Jamie R)
    6. Recipes for the big meal (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 25 Nov 2009 18:53:24 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Barbecued Loin-Back Ribs
Message-ID: <4B0DC374.8050207@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

                       *  Exported from  MasterCook II  *

                            Barbecued Loin-Back Ribs

   Recipe By     :
   Serving Size  : 1    Preparation Time :0:00
   Categories    : Smoking                          Ribs

     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      1      Cup           onion -- chopped
        1/4  Cup           salad oil;
      1      Cup           tomato sauce
        1/4  Cup           brown sugar
        1/4  Cup           water
        1/4  Cup           lemon juice
        1/4  Cup           bottled steak sauce
      1      Teaspoon      salt
        1/4  teaspoon      pepper
                           3-4 lbs loin back ribs or meaty spareribs
                           sawed in 2 strips about 4 inches wide

   For sauce, cook onion in hot oil until tender but not brown, add the next 7
   ingredients. Simmer uncovered for 15 min or until of nice sauce consistency.

   Salt and pepper the ribs, lace in accordion style on spit, securing with
   holding forks. Put  a drip pan under ribs. Attach spit to motor and lower
   bbq hood. let ribs rotate over slow coals 1 hour or till meat is well done.
   Last 30 min., brush ribs frequently with sauce and add dampened wood
   (hickory) chunks to coals for smoke flavor.

                      - - - - - - - - - - - - - - - - - -
From
www.recipesource.com


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------------------------------

Message: 2
Date: Wed, 25 Nov 2009 15:29:49 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., allholidays@YahooGroups.com,
	 Meat-Lovers@...
Subject: [Meat-Lovers] Stylish Holiday Cooking With Sandra Lee
Message-ID: <p061104a2c7336029bb02@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Family Features @ Culinary.net Simple Celebrations

Stylish Holiday Cooking With Sandra Lee

Holiday entertaining is a great way to enjoy the season and make memories with
friends and family. No one knows this better than Sandra Lee, Food Network star
and bestselling author of 17 cookbooks. She can take any holiday menu from good
to gourmet quickly and affordably.

[Sandra Lee's Semi-Homemade Fast-Fix Family Favorites provides semi-homemade
solutions that will bring dramatic results to your holiday table.] A festive
feast doesn't have to cost a lot or require special shopping - start by looking
in your pantry and refrigerator. Sandra Lee finds that staples such as
Johnsonville sausage make recipes more flavorful and saves time. "A delicious
side dish can make any meal sing," she says. "The Semi-Homemade Sausage and
Cornbread Stuffing recipe is simple - the extra flavor comes from the sausage."

This recipe - and more - are in her new book, "Semi-Homemade Fast-Fix Family
Favorites."

For more recipes and entertaining ideas, visit SemiHomemade.com and
Johnsonville.com.


Turkey With Sausage Cornbread Stuffing
Excerpted from the book, "Semi-Homemade Fast-Fix Family Favorites," by Sandra
Lee
Servings: 8 to 10
Prep time: 45 minutes
Baking time: 4 hours
Standing time: 15 minutes

1 (12-pound) turkey, thawed
1 box (8.5-ounce) cornbread mix
1 pound Johnsonville Italian Mild All Natural Ground Sausage
1 cup chopped celery
1/2 cup chopped green onions
2 tablespoons poultry seasoning
1 can (10.5-ounce) chicken with rice soup
1 stick (1/2 cup) softened butter
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
Salt and freshly ground pepper

    1. Rinse the turkey in clean water and pat dry with paper towels. Remove the
gizzards and neck. Place gizzards and neck in a saucepan and cover with water.
Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove
from the heat, strain, and reserve.

    2. Meanwhile, prepare cornbread from mix, according to package directions.
Cool completely in pan. While cornbread bakes, brown sausage in a medium skillet
over medium heat. Stir sausage frequently while browning to break up any large
clumps.

    3. Crumble cooled cornbread into small pieces and lay on a baking sheet to
air dry. In a bowl, combine cornbread, cooked sausage, celery, and green onions.
Add poultry seasoning and soup. Mix well; stuff inside turkey cavities.

    4. Generously cover turkey completely with softened butter. Tent with
aluminum foil and bake according to package instructions. One hour before bird
is done, remove foil and baste. The turkey is done when the internal temperature
registers 170?F deep in the thigh, and juices run clear when flesh is pierced.
The temperature of the stuffing should be 160?F in the center.

    5. Remove turkey from oven, place on serving platter, and tent with foil. Let
turkey rest for about 15 minutes so the temperature of the stuffing will reach
165?F in the center and the temperature in the thigh will rise to 180?F.

    6. While turkey rests, prepare gravy. In a large skillet over medium-low
heat, heat vegetable oil. Add flour; cook and stir until deep brown. Add turkey
drippings and whisk until thickened. Add reserved gizzard broth and simmer.
Season with salt and pepper, to taste.

    7. Remove stuffing from bird and place in serving bowl. Carve turkey and
plate with stuffing and gravy.


Sausage-Stuffed Mushrooms
Excerpted from the book, "Semi-Homemade Money Saving Meals," by Sandra Lee
Prep time: 25 minutes
Bake time: 15 minutes
Makes 28 servings

Nonstick cooking spray
28 large white button mushrooms (each about 2 inches in diameter)
1 tablespoon extra virgin olive oil
1 pound Johnsonville Hot Italian Links
2 teaspoons Greek seasoning
1/2 teaspoon salt
1 package (10-ounce) frozen chopped spinach, cooked and well drained
1 jar (4-ounce) chopped pimiento, drained
1/3 cup shredded Romano cheese
2 eggs, lightly beaten

    1. Preheat oven to 350?F. Lightly spray baking sheet with cooking spray. Wipe
mushrooms clean but do not get them wet. Remove mushroom stems; reserve. Lightly
spray mushroom caps inside and out with cooking spray; set aside. Finely chop
mushroom stems; set aside.

    2. In large skillet, heat oil over medium-high heat. Break up sausage into
skillet; add chopped mushroom stems, Greek seasoning, and salt. Cook until
sausage is crumbled and cooked through. Transfer sausage mixture to a bowl. Add
spinach, pimiento, Romano cheese, and eggs; stir to combine.

    3. Stuff each mushroom with about 2 tablespoons sausage mixture, pressing
firmly into mushroom. Place stuffed mushrooms on prepared baking sheet. Bake in
preheated oven for 15 to 20 minutes just until mushrooms are tender and stuffing
is heated through. Sprinkle with additional Romano cheese (optional).


Cherry Lemon-Ricotta Trifle
Excerpted from the book, "Semi-Homemade Desserts 2," by Sandra Lee
Start to finish: 25 minutes
Makes 16 servings

2 cans (21 ounces each) cherry pie filling
1 cup cherry preserves
4 cups ricotta cheese
1 cup sugar
1/4 cup limoncello liqueur
1 tablespoon lemon juice
2 teaspoons vanilla extract
2 containers (8 ounces each) frozen whipped topping, thawed
6 large purchased croissants*

    1. In medium bowl, combine cherry pie filling and cherry preserves; set
aside.

    2. In large bowl, stir together ricotta cheese, sugar, limoncello, lemon
juice, and vanilla. Stir in whipped topping.

    3. Tear croissants into bite-size pieces and place half in the bottom of
trifle dish. Spoon half of the ricotta mixture on top of croissants. Spoon half
of cherry mixture on top of ricotta mixture. Repeat with remaining ingredients
to make another layer.

    4. Refrigerate trifle until ready to serve (up to 8 hours).

*Note: If using day-old croissants, toast them in a 350?F oven for 5 minutes
before using.

SOURCE: Sandra Lee



------------------------------

Message: 3
Date: Wed, 25 Nov 2009 15:30:05 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Morning-Meals@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Give Thanksgiving leftovers new life at
	 breakfast
Message-ID: <p061104a1c7336029bafc@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Munster (IN) Times

Give Thanksgiving leftovers new life at breakfast

By J.M. HIRSCH
AP Food Editor | Wednesday, November 26, 2008

If yet another round of soups, sandwiches and casseroles cobbled out of
Thanksgiving leftovers leaves you uninspired, try these popover-style breakfast
treats studded with chopped turkey and stuffing. The combination of eggs,
stuffing (think toast) and turkey works wonderfully together. They would be
delicious served with maple syrup.


Leftover Turkey Popovers

1 cup heavy cream

3 eggs

1 teaspoon thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup all-purpose flour

1 cup chopped cooked turkey

1/2 cup stuffing

1/2 cup grated cheddar cheese

Heat the oven to 375 degrees.

Lightly coat a 6-cup muffin tin with baking spray.

In a blender, whip the heavy cream until it begins to thicken, about 30 seconds.

Add the eggs, thyme, salt and pepper, then blend again until smooth.

With the blender running on low, sprinkle in the flour and blend until smooth.

Divide the batter between the prepared muffin cups.

Divide the turkey between each cup, dropping it into the egg mixture.

Top each serving with a spoonful of the stuffing, then sprinkle it with cheese.

Bake for 20 minutes, or until puffed and lightly browned.

Cool briefly.

Makes 6 servings.



------------------------------

Message: 4
Date: Wed, 25 Nov 2009 15:30:29 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Foreign flavors spice up Thanksgiving leftovers
Message-ID: <p061104a0c7336029baf7@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Munster (IN) Times

Foreign flavors spice up Thanksgiving leftovers

By HOLLY RAMER
Associated Press Writer | Wednesday, November 26, 2008

To the victor go the spoils; to the host go the leftovers.

One of the great rewards of preparing a Thanksgiving feast is getting first dibs
on the leftovers. But guests don't have to resort to sneaking potatoes into
their purses to extend the feast beyond the main meal.

Etiquette expert Lizzie Post says those who dine away from home for the holiday
can boost their odds of scoring a doggie bag by bringing a side dish to share
and helping their host clean up.

Then, as the host begins to put the food away, innocently inquire: "Oh! Do you
want me to start packing this up for people to take home for leftovers?"

"Offer it as a suggestion rather than asking," says Post, a
great-great-granddaughter of Emily Post who works at the Emily Post Institute in
Vermont. "It gives them a chance to say what they were hoping to do with the
leftovers without you just asking and putting them on the spot."

Once the delicate task of securing leftovers is achieved, the options are nearly
limitless.

Julie Grimes, associate food editor at Cooking Light magazine, says she likes to
use leftovers in unexpected ways to make post-holiday meals feel fresh and
exciting. The easiest way to accomplish that is to rely on ethnic flavors, she
says.

"Since Thanksgiving is truly an American holiday and the fare typically reflects
this fact, I like to spice up the leftovers with flavors from Asia, France or
Latin America for a change of pace," she says.

Some of her favorite recipes in recent years include turkey-mushroom bread
pudding, turkey fried rice and turkey pho, a take on Vietnamese noodle soup.

"Remember that many ethnic foods rely on ingredients with strong pungent
flavors, such as spice pastes or fish sauce, and a little goes a long way," she
says. "Combine leftovers with just a few powerful ingredients for a fresh twist
on yesterday's meal."

Kemp Minifie, executive food editor at Gourmet magazine, also recommends taking
an international approach to leftovers. Turkey in particular lends itself to
strong flavors and can stand in for chicken and even pork in many recipes.

"It's a blank canvas," she says. "It's the white sheet of paper you can do all
kinds of things to."

Her magazine's November issue includes a recipe for turkey jook, a Chinese rice
porridge with turkey and ginger. Just throw the turkey carcass in with some
rice, stock, ginger and scallions. Serve it drizzled with sesame oil, fresh
scallions and shreds of ginger.

"It is so warming and satisfying," Minifie says.

But recognizing the reality that most people won't venture beyond sandwiches,
the magazine also includes two turkey sandwich recipes, including one that adds
cranberry sauce. A blue cheese butter offsets the sweetness of the sauce and
gives the sandwich a more sophisticated taste.

Minifie says she's crazy for smoked paprika, so she'll probably find a way to
incorporate the spice into her leftovers this year. And she always makes turkey
tetrazzini because it reminds her of the casseroles her mother used to make.

But she also points out the obvious: simply piling a bunch of leftovers on a
plate and replicating the original meal can taste as good if not better the next
day.

"My favorite meal of the Thanksgiving weekend is the day after, when you reheat
everything," she says. "The turkey has had time to sit so it's firmed up and
it's much easier to get thin slices of the breast meat. The gravy tastes better.
... You're getting all the good stuff without having to do any work."


Shredded Turkey and Argula Caesar Salad with Grilled Croutons

1/4 pound baby arugula (about 5 cups loosely packed), washed and dried

2 tablespoons plus 2 teaspoons lemon juice

2 teaspoons finely grated lemon zest

4 oil-packed anchovy fillets

2 large cloves garlic

1/4 teaspoon black peppercorns

8 tablespoons extra-virgin olive oil, divided

1 tablespoon Dijon mustard

Kosher salt

4 tablespoons finely grated Parmesan cheese, divided

4 slices French baguette, cut 1 inch thick on an extreme diagonal

2 cups shredded cooked turkey

2 cups halved cherry tomatoes

Heat a gas grill or the broiler.

Place the arugula in a large bowl, then cover with a damp paper towel and
refrigerate.

In a blender, combine the lemon juice and zest, anchovies, garlic, peppercorns,
6 tablespoons of the olive oil, the mustard and 1/2 teaspoon salt.

Blend thoroughly until most of the peppercorns are well broken up and the
dressing is emulsified.

Add 2 tablespoons of the Parmesan cheese and blend to incorporate.

Leave the dressing in the blender.

Brush the bread with the remaining 2 tablespoons olive oil, then season each
slice with salt.

Grill or broil the bread until dark around the edges and golden brown at the
center, 1 to 2 minutes per side.

If desired, cut each bread slice into 10 cubes.

The bread also can be served whole.

Pulse the dressing in the blender.

Add a bit of the dressing to the arugula and toss to coat.

Divide the arugula among 4 serving plates and sprinkle with some of the
remaining Parmesan.

In a medium bowl, toss the turkey with the remaining dressing, then divide it
between the plates of arugula.

Sprinkle with Parmesan and arrange the croutons and tomatoes around the salad.

Makes 4 servings.

SOURCE: "How to Cook a Turkey and All the Other Trimmings," by the editors of
Fine Cooking magazine, Taunton Press, 2007.


Turkey Hash

1-1/2 pounds medium Yukon Gold potatoes

7 tablespoons unsalted butter, divided

1 medium yellow onion, finely chopped

2 cubanelle peppers (Italian green frying peppers), seeded and chopped

1 cup shredded cooked turkey, preferably dark meat

3/4 teaspoon salt

1/2 teaspoon ground black pepper

4 large eggs

Place the potatoes in a large stockpot, then cover with enough cold water to
cover by at least 1 inch.

Bring to a boil over medium-high heat, then reduce to a simmer, partially cover
the pot and cook for 20 to 25 minutes, or until just tender.

Drain the potatoes and let cool slightly.

While the potatoes cool, in a large nonstick skillet over medium-high heat, melt
6 tablespoons of the butter.

Add the onion and peppers and saute until golden brown, about 8 to 10 minutes.

Once the potatoes have cooled, peel them and coarsely grate them with a box
grater.

Add the potatoes, turkey, salt and pepper to the skillet, then cook, turning
occasionally, until browned in spots, about 15 to 20 minutes.

Transfer the hash to serving plates.

Add the remaining 1 tablespoon of butter to the skillet.

Set over medium heat. When the butter has melted, fry the eggs.

Serve 1 egg over each serving of hash.

Makes 4 servings.

SOURCE: November 2008 issue of Gourmet magazine


Turkey Fried Rice

1/3 cup low-sodium soy sauce

2 tablespoons turkey stock or chicken broth

1 tablespoon rice vinegar

2 teaspoons dark sesame oil

1 teaspoon chili garlic sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

5 teaspoons canola oil

2 cups shredded green cabbage

1 cup sliced scallions

1 1/2 teaspoons minced peeled fresh ginger

5 cups cooked long-grain white rice, chilled

4 cups chopped cooked turkey (light and dark meat)

2 cups leftover green peas or frozen peas, thawed

1 cup leftover carrots or frozen carrots, thawed

1/3 cup chopped fresh cilantro

In a small bowl, whisk together the soy sauce, turkey stock, rice vinegar,
sesame oil, garlic sauce, salt and pepper. Set aside.

In a large nonstick skillet over medium-high, heat the canola oil.

Add the cabbage, scallions and ginger, then saute for 3 minutes, or until
tender.

Add the rice, turkey, peas, and carrots, then saute for another 3 minutes, or
until thoroughly heated.

Stir in soy sauce mixture and cook for another 2 minutes.

Remove the skillet from the heat and stir in the cilantro.

Makes 6 servings.

SOURCE: Cooking Light magazine



------------------------------

Message: 5
Date: Wed, 25 Nov 2009 15:31:00 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@...
Subject: [Meat-Lovers] Rethink turkey leftovers with curry and chutney
Message-ID: <p0611049fc7336029baed@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cape Cod Times

Rethink turkey leftovers with curry and chutney

By J.M. HIRSCH
November 19, 2008

Curries typically are served with rice or flatbread. To put yet another
Thanksgiving leftover to work in this turkey curry recipe, serve it over a bed
of mashed potatoes. The curry sauce and cranberry chutney will be delicious on
the potatoes.

The chutney - an indian condiment that usually blends cooked sweet fruit with
pungent spices - calls for whole-berry cranberry sauce, but fresh whole berries
could be used, too. Add a little extra water and simmer until the berries pop.

The turkey curry calls for coconut milk. You can make a lighter version of this
dish by substituting an equal amount of lite coconut milk or chicken broth. With
the later you won't get the same rich, thick sauce as with coconut, but it will
still be great.

And if you are craving soup instead of curry, skip the chutney and follow the
turkey recipe as written. At the end, add 4 cups of chicken broth and bring to a
simmer for a delicious curried turkey soup.

The fastest way to make this recipe is to set the chutney to simmer, then
prepare the curry while it cooks.


CRANBERRY CHUTNEY
Start to finish: 15 minutes

1 cup whole-berry cranberry sauce
1 medium yellow onion, diced
1/2 tablespoon diced jarred jalapeno slices (more or less to taste)
1 cup chopped dried apricots
1/4 teaspoon ground cloves
2 tablespoons grated fresh ginger
1/3 cup cider vinegar
1/4 cup light brown sugar
Salt and ground black pepper, to taste

In a medium saucepan over medium-high heat, combine all ingredients and bring to
a simmer, stirring often. Reduce heat to simmer for 10 minutes, or until the
onions are tender. If the chutney gets too dry, add about 1/4 cup water.

Per each of 8 servings: 124 calories; 1 calories from fat; 0 g fat (0 g
saturated; 0 g trans fats); 0 mg cholesterol; 32 g carbohydrate; 1 g protein; 2
g fiber; 90 mg sodium.

--------------------------------------------------------------------------------\
----

LEFTOVER TURKEY CURRY
Start to finish: 20 minutes

2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 tablespoon mild curry powder
4 cups leftover vegetables (such as green beans, peas, carrots or parsnips),
roughly chopped
3 cups chopped cooked turkey
15-ounce can coconut milk
Salt and ground black pepper, to taste

In a large skillet over medium-high heat, combine the oil, onion, garlic and
curry powder. Saute for 5 minutes, or until the onion begins to soften.

Add the vegetables and toss to coat with the curry powder mixture.

Add the turkey and coconut milk, then bring to a simmer. Heat until warmed
through, then season with salt and pepper. Serve with rice, flatbread or mashed
potatoes, and warm cranberry chutney.

Per each of six servings: 339 calories; 189 calories from fat; 21 g fat (14 g
saturated; 0 g trans fats); 45 mg cholesterol; 16 g carbohydrate; 22 g protein;
3 g fiber; 175 mg sodium.



------------------------------

Message: 6
Date: Wed, 25 Nov 2009 15:54:00 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Simply-Sides@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Recipes for the big meal
Message-ID: <p0611047dc73236d3facf@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Charlotte Observer

Recipes for the big meal
Posted: Tuesday, Nov. 18, 2008

       Tips for Thanksgiving help
       Need help?
       Where to call or get information when the holiday meal isn't going as you
planned.

       USDA Meat & Poultry Hot Line: 888-674-6854, toll-free, 10 a.m.-4 p.m.
weekdays; 8 a.m.-2 p.m. Thanksgiving, www.fsis.usda.gov. Includes turkey-prep
and food-safety fact sheets, podcasts and videos in American Sign Language.

       Butterball Turkey Talk Line: 800-288-8372, toll-free (800-BUTTERBALL), 9
a.m.-9 p.m. weekdays through next Wednesday; 9 a.m.-7 p.m. Saturday-Sunday; 7
a.m.-7 p.m. Thanksgiving, www.butterball.com. Includes texting for mobile
phones, blogging and new videos.

       National Turkey Federation: www.eatturkey.com. Where to call or get
information when the bird isn't baking like you think it should.

       Reynolds Turkey Tips Hotline: 800-745-4000, or www.reynoldskitchen.com.
     *

       Thanksgiving beverages
       Are you always asked to bring the wine? Here are a few reliable picks that
work well with the big meal. And if wine isn't your style, here's a recipe for a
Holiday Cranberry Tea that can be served hot or cold.

       Sauvignon blanc: This crisp white wine is a favorite with food for good
reason. It usually has a bright acidity that makes your mouth water a little - a
good thing when you're eating. And it usually has enough structure to handle all
the spices and herbs. One to try: 2007 Honig Sauvignon Blanc, about $13.

       Dry ros?: Ros? can be a great compromise between red and white on a table
loaded with so many flavors. If you prefer a sweeter wine, a white zinfandel may
work. But for a drier wine with enough structure to handle both cooked turkey
and sweeter fall vegetables like sweet potatoes and winter squash, we look to
ros?. One to try: 2007 Kim Crawford Gisborne Ros?, about $13.

       Beaujolais Nouveau: France's release of the new crop of Beaujolais on the
third Thursday in November is timed perfectly with America's big meal on the
fourth Thursday. We can't yet describe this year's crop - it isn't released
until Thursday - but expect a light, fruity red. There are other producers, but
France's Georges Duboeuf has pinned its name on the Gamay grape. One to try:
2008 Georges Duboeuf Beaujolais Nouveau, about $10.99.


TIP: Keep your cool

What if the oven temperature for one dish is much higher than the temperature
for another dish that cooks at the same time? Don't worry too much about it. In
the rush of finishing a Thanksgiving dinner, you'll open and close the oven so
much that the temperature will probably be a little lower than the setting. And
most traditional dishes, such as pans of dressing, are very forgiving.

================

       Shopping lists
       These ingredients match our menu.
       Adjust lists to fit your own menu.

       Nonperishable
       Turkey, frozen
       Cranberries, dried
       Lemons, 2 small (for 1/4 cup juice)
       Oranges, 2 to 3 (for fresh juice)
       Pecans, 20 ounces
       Walnuts, 4 ounces
       Potatoes, 5 pounds, russet, Idaho or Yukon Gold
       Butternut squash, fresh, about 2 1/2 pounds
       Chicken broth,
       16 ounces
       Vegetable oil
       Ginger ale
       Tea bags or unsweetened tea, 1/2 gallon
       Cranberry juice cocktail, 48-ounce bottle
       Light brown sugar
       Sugar
       Canola oil
       Honey
       Light corn syrup
       Canned pumpkin puree
       Panko-style bread crumbs
       Buttermilk powder
       Cornbread mix, 19-ounce package
       Flour, all-purpose
       Vanilla extract
       Dark rum (or rum flavoring)
       Dry sherry (not cooking wine)
       Spices: Salt, pepper, sage, paprika, ground cinnamon, ground ginger, onion
powder, garlic powder, cinnamon stick, whole allspice

       Herbs: Flat-leaf parsley, dried sage, dried thyme
       Pie crust, refrigerated or frozen
       Butter French-cut green beans, frozen, 16-ounce bag

       Perishable

       Turkey, fresh
       Onions, 3
       Celery
       Grapes, seedless, preferably purple
       Apples, 2 small
       Mushrooms, fresh, 8 ounces
       Lettuce, romaine, 1 or 2 heads
       Eggs, half-dozen
       Sausage, country-style, 1/2 pound
       Bread, challah or brioche
       Skim milk, 16 to 20 ounces
       Yogurt, plain, 4 ounces
       Heavy cream, 6 ounces
       Cream cheese, 8 ounces, preferably reduced-fat
       Sour cream, 11 ounces, preferably reduced-fat

======================

High Heat Roast Turkey

Serves 8 to 10. Adapted from "The 150 Best American Recipes" (Houghton Mifflin,
2006). Make sure your oven is clean, or keep your exhaust fan running.

1 (14- to 16-pound) turkey, thawed if frozen
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper

PLACE oven rack in lower third of oven and preheat oven to 450 degrees. Remove
neck and giblets from turkey body and neck and save for making broth. Pat turkey
dry with paper towels. Pull the wing tips behind the back with the neck skin
tucked under; tie or truss the legs if desired. If you're stuffing, see note.

PLACE turkey on a rack in a heavy-bottomed roasting pan. Mix salt and pepper and
sprinkle inside the cavity and all over the outside of the turkey. Place a meat
thermometer in the fleshy part of the inner thigh near the breast, not touching
bone. (Wiggle the tip to make sure.)

PLACE roasting pan in oven. Roast 1 3/4 hours. After 45 minutes, turn roasting
pan 180 degrees; if the breast skin or leg tips are browning too fast, tent them
with foil. Check temperature and continue roasting until thigh registers 170
degrees. (Larger turkeys may take up to 2 1/2 hours.)

REMOVE turkey from pan, tilting to let juices from inside run into the pan.
Place turkey on a platter and cover with foil; temperature will rise to 180
degrees. Drain juices from roasting pan and add to turkey stock to make gravy.

NOTE: Turkeys cook faster unstuffed, but if you want to stuff, make sure you
have an instant-read thermometer. Start checking at 1 3/4 hours and cook until
the center of the stuffing is 165 degrees. Remove the stuffing when you carve
the turkey.


Make-Ahead Mashed Potatoes

We've run this recipe for many years - but when we've skipped it, readers were
disappointed.

5 pounds russet, Idaho or Yukon Gold potatoes
Salt
1 (8-ounce) package reduced-fat cream cheese
1 (8-ounce) container reduced-fat sour cream
1 to 1 1/2 cups skim milk
Freshly ground black or white pepper
2 to 3 tablespoons butter, cut in pieces
Paprika

PEEL potatoes and cut into chunks, dropping into a pot of cold salted water.
Bring to a boil, reduce heat slightly and simmer until potatoes are tender,
about 30 minutes. Drain well.

BEAT in cream cheese with electric mixer. (Work in batches if necessary, using
half the potatoes and cream cheese, then combine.) Beat in sour cream and milk
until potatoes are fluffy. Season to taste with salt and ground pepper or ground
white pepper.

SPRAY a 13-by-9-inch baking dish with nonstick cooking spray. Spread potatoes
evenly in dish. Dot with butter and sprinkle with paprika. Cool completely,
cover tightly and refrigerate up to 24 hours.

PREHEAT oven to 375 degrees. Uncover potatoes and bake 30 to 40 minutes, until
heated through and brown in spots.

Yield: 8 to 12 servings.


Cornbread and Sausage Dressing

This is a combination of our own recipe and a version from "Bon Appetit, Y'all,"
by Virginia Willis (Ten Speed, 2008). Using several breads gives it a lighter
taste while still keeping the homey cornbread flavor.

4 cups day-old buttermilk cornbread (see note)

2 cups day-old brioche or challah bread, cut into 1-inch cubes

3/4 cup panko-style bread crumbs

1/2 pound country-style sausage

2 tablespoons butter, plus more for dish

3 stalks celery, diced

1 onion, diced

2 cups chicken stock, plus more if needed

2 large eggs, lightly beaten

2 teaspoons dried sage

1/2 teaspoon dried thyme

Coarse salt and freshly ground black pepper

PREHEAT oven to 350 degrees. Butter an ovenproof 2- to 2 1/2-quart casserole
dish.

CRUMBLE cornbread into a very large mixing bowl. Add bread cubes and bread
crumbs. Mix well and set aside.

BROWN sausage in a heavy skillet over medium heat, crumbling as it cooks. Remove
with a slotted spoon and set aside.

LEAVE 2 tablespoons fat in the skillet and discard the rest. Add 2 tablespoons
butter and melt. Add onion and celery and cook 5 to 7 minutes, until vegetables
are tender.

ADD cooked sausage and vegetables to the bread mixture and stir together. Add
the stock, eggs, sage, thyme, salt and pepper and stir until everything is
moist. The mixture should be fairly soupy; add more stock if needed.

TRANSFER to prepared baking dish. Bake until puffed and golden brown on top,
about 45 minutes. Remove from oven and cool slightly before serving.

NOTE: Make cornbread from your favorite recipe, using buttermilk for milk, or
use a mix. For testing, we used Martha White Cornbread Mix, following directions
for half the mix and adding 4 tablespoons buttermilk powder with the dry mix
before adding the milk and egg.


Holiday Waldorf Salad

>From "The Healthiest Meals On Earth," by Jonny Bowden (Fairwinds, 2008).

1/4 cup plain low-fat yogurt

1 teaspoon honey

3 tablespoons freshly squeezed orange juice

1/4 teaspoon powdered ginger

2 small crisp apples, cored and diced

4 stalks celery, diced

1/2 cup seedless grapes, preferably purple, halved

1/4 cup dried cranberries

1/2 cup lightly toasted walnuts, coarsely chopped

8 cups romaine lettuce, chopped into bite-size pieces

WHISK together yogurt, honey, orange juice and ginger in a small bowl.

COMBINE apples, celery, grapes, cranberries, walnuts and romaine in a salad bowl
or large serving bowl. Just before serving, pour the yogurt dressing over the
salad and toss to combine well.


       Holiday Cranberry Tea

       Serve this hot or chilled and topped with ginger ale. From "Southern
Living Christmas Cookbook" (Oxmoor House, 2008).

       1 (48-ounce) cranberry juice cocktail
       2 cups sugar
       1/4 cup lemon juice
       4 (3-inch) cinnamon sticks
       1 tablespoon whole allspice
       1/2 gallon unsweetened tea
       1 cup orange juice
       1 liter ginger ale (optional, if serving cold)

       PLACE cranberry juice cocktail, sugar, lemon juice, cinnamon sticks and
allspice in a large Dutch oven. Bring to a boil, reduce heat and simmer 10
minutes. Remove from heat. Remove cinnamon sticks and allspice. Stir in tea and
orange juice. Can be made to this point in advance and refrigerated. Reheat to
serve hot.
       COLD: :Chill mixture at least 2 hours. Combine with chilled ginger ale
just before serving, or pour tea over ice and top with ginger ale.

Makes 20 servings.


Lighter Green Bean Casserole

This is almost as easy as the can-opener classic, and much tastier. Adapted from
"Eating Well: Comfort Food Made Healthy," by Jessie Price and the editors of
Eating Well magazine (Countryman Press, 2009).

3 tablespoons canola oil, divided

1 medium sweet onion, half diced and half thinly sliced, divided

8 ounces sliced fresh mushrooms, chopped

1 tablespoon onion powder

1 1/4 teaspoons salt, divided

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground pepper

2/3 cup all-purpose flour, divided

1 cup low-fat or fat-free milk

3 tablespoons dry sherry

1 (16-ounce) bag frozen French-cut green beans (about 4 cups)

1/3 cup reduced-fat sour cream

3 tablespoons buttermilk powder (see note)

1 teaspoon paprika

1/2 teaspoon garlic powder

COAT a 2 1/2-quart baking dish with cooking spray.

HEAT 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and
cook, stirring often, until softened, about 4 minutes. Stir in mushrooms, onion
powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the
mushrooms have released their juices and the juice has mostly evaporated, 3 to 5
minutes.

SPRINKLE 1/3 cup flour over the vegetables, stirring to coat. Stir in milk and
sherry and bring to a simmer, stirring often, until sauce starts to thicken.
Stir in frozen green beans and cook until heated through, about 1 minute. Remove
from heat and stir in sour cream and buttermilk powder. Transfer to the prepared
baking dish. (Can be made to this point about 3 hours ahead and refrigerated.)

WHISK remaining 1/3 cup flour, paprika, garlic powder and remaining 1/4 teaspoon
salt in a shallow dish. Add sliced onion, breaking it apart into strands, and
toss to completely coat with flour.

HEAT remaining 2 tablespoons oil in a large, nonstick skillet over medium-high
heat. Add onion and any remaining flour mixture and cook, stirring often, until
golden and flour bits are crispy, 4 to 5 minutes. Spread over the casserole.

BAKE in a 400-degree oven until bubbling, about 15 minutes.

NOTE: Look for buttermilk powder, such as Saco brand, in the supermarket with
the canned milk. After opening the canister, store it in the refrigerator. It
will keep indefinitely.

Yield: 6 servings.


Butternut Squash With Onions and Pecans

>From "The Bon Appetit Fast, Easy, Fresh Cookbook," by Barbara Fairchild (Wiley,
2008). You could use the peeled, cubed squash sold at supermarkets this time of
year. But there also are small butternut squash at many local farmers markets,
and they are easy to peel and dice.

2 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch cubes (about
6 cups)
3 tablespoons butter
1 large onion, finely chopped
1 cup coarsely chopped pecans, toasted, divided
3 tablespoons minced fresh flat-leaf parsley, divided

PEEL butternut squash with a vegetable peeler. Cut in half, scoop out seeds and
trim off ends. Cut into 1/2-inch cubes (about the size of the end of your
finger).

MELT butter in heavy large skillet over medium heat. Add onion and reduce heat
to medium-low. Saute about 15 minutes, until very tender but not browned,
stirring often and reducing heat if needed.

ADD squash and toss to coat with butter and onions. Cover and cook until squash
is tender but still holds its shape, about 15 minutes, stirring occasionally.
Season to taste with salt and pepper. (Can be made to this point about 2 hours
ahead. Let stand at room temperature. Rewarm over medium heat or microwave
briefly before finishing.)

STIR in half the pecans and half the parsley. Transfer to a serving bowl and top
with remaining pecans and parsley.


Thanksgiving Twofer Pie

We struggle every year to decide between pecan or pumpkin pie. Author Dorie
Greenspan came up with an ingenious solution in "Baking: From My Home to Yours"
(Houghton Mifflin, 2006). It's got pumpkin on the bottom and pecans on top. It's
so easy to put together, it's as simple as just making a pumpkin pie.

1 (9-inch) single pie crust, partially baked and cooled

Pumpkin filling:
1 cup canned unsweetened pumpkin puree
2/3 cup heavy cream
1/2 cup packed light brown sugar
1 large egg
1 large egg yolk
2 teaspoons dark rum (or rum flavoring)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon salt

Pecan filling:
1/2 cup light or dark corn syrup
1/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 large egg
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups (about 7 ounces) pecan halves or pieces

POSITION rack in center of oven and preheat oven to 450 degrees. Put the pie
plate with the prepared crust on a baking sheet lined with parchment or a
silicon baking mat.

COMBINE all the pumpkin filling ingredients in a food processor and process,
stopping to scrape down sides as needed, for 2 minutes. Leave the filling in the
processor for a minute.

PLACE all the pecan filling ingredients except pecans in a mixing bowl and whisk
until smooth.

GIVE the pumpkin filling a final pulse in the food processor, then rap the bowl
on the counter a few times to release any bubbles. Pour into the crust. Spread
the nuts evenly over the pumpkin layer. Pour the pecan filling over the top,
pushing any nuts that float back down.

BAKE 10 minutes. Reduce oven temperature to 300 degrees and bake 35 to 40
minutes longer, until top is puffy and a thin knife inserted in the middle comes
out clean. Transfer pie to a cooling rack and let stand until it is just warm.
Serve chilled or warm.



------------------------------

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Today's Topics:

    1. What to do with all that leftover turkey (Jamie R)
    2. THEME: Baked Cheesy Turkey Ravioli (Jamie R)
    3. THEME: Turkey Empanadas (Jamie R)
    4. THEME: Cajun Turkey Sandwiches (Jamie R)
    5. THEME: Creamy Wild Rice Soup (Jamie R)
    6. THEME: Turkey Pot Pie (Jamie R)
    7. THEME: Extra-Quick Turkey & Noodles (Jamie R)
    8. THEME: Turkey Bolognese (Jamie R)
    9. THEME: Mashed Potato and Turkey Soup (Jamie R)
   10. THEME: Turkey Tortilla Soup (Jamie R)
   11. Cook's soup is a favorite after holiday (Jamie R)
   12. Try Ethnic Flavors For Turkey Leftovers (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 25 Nov 2009 14:12:03 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] What to do with all that leftover turkey
Message-ID: <p0611048bc73359ef4548@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The State Journal-Register

What to do with all that leftover turkey

By KATHRYN REM
THE STATE JOURNAL-REGISTER

Posted Nov 26, 2008 @ 12:22 AM
Last update Nov 26, 2008 @ 10:55 AM

Step 1: Prepare Thanksgiving dinner.

Step 2: Graciously accept compliments.

Step 3: Figure out a way to use up the leftovers.

Don't think the Big Feed is over once you put your fork down after the last bite
of pumpkin pie. It can last a few more days by creatively using the leftover
turkey and trimmings. In fact, many families make more food than they need for
the holiday so they can enjoy the excess on Friday, Saturday and Sunday.

When it comes to leftover turkey, freeze what you don't think you'll use within
a few days and start adding the rest of the turkey to dishes you normally make.
Toss diced cooked turkey into scrambled eggs, lay it on pizza, throw it into
soup or make a chopped turkey salad with mayo.

"Anything from sloppy Joes to spaghetti to turkey burritos, whatever you want to
include a protein in is perfect for leftover turkey," said Sherrie Rosenblatt,
spokeswoman for the Washington, D.C.-based National Turkey Federation.

"For leftovers, you want to make sure you take the turkey off the bone and store
it in shallow containers in the refrigerator for two to four days," she said. It
will keep three to four months in the freezer.

Refrigerate or freeze turkey within two hours of cooking. When reheating, be
sure the turkey reaches a temperature of 165 degrees to kill any pathogens.

Here are recipes suitable for leftover cooked turkey, from the National Turkey
Federation.


Turkey Cranberry Croissant

1 package (8 ounces) cream cheese, softened
1/4 cup orange marmalade
1/2 cup chopped pecans
6 croissants, split
1 pound cooked turkey, thinly sliced
3/4 cup whole berry cranberry sauce
6 red leaf lettuce leaves, washed and chilled

In small bowl combine softened cream cheese, marmalade and pecans.

Spread cream cheese mixture on both halves of croissants. Layer turkey,
cranberry sauce and lettuce on bottom half of croissant.
To serve, top with other half of croissant.

Makes 6 servings.


White Turkey Chili

1 1/2 cups onions, coarsely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 jalapeno pepper, minced
1 (4-ounce) can chopped mild green chiles
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup reduced-sodium chicken bouillon
1 (19-ounce) can white kidney beans (cannellini), drained and rinsed
2 cups cooked turkey, cut into 1/2-inch cubes
1/4 cup fresh cilantro, coarsely chopped
1/2 cup reduced-fat Monterey Jack cheese, grated

In 3-quart saucepan, over medium-high heat, saute onions and garlic in oil 5
minutes or until onion is tender. Add jalapeno pepper, chiles, cumin, oregano,
cayenne pepper and salt. Cook 1 minute.
Stir in bouillon, beans and turkey. Bring to boil; reduce heat and simmer,
uncovered, 20 to 25 minutes or until slightly thickened. Stir in cilantro.

To serve, ladle into bowls and top with 2 tablespoons cheese.
Makes 4 servings.


Oriental Turkey Noodle Salad

1 package (3 ounces) chicken-flavored instant Oriental noodle soup mix
1/2 teaspoon sesame oil
1/2 teaspoon reduced-sodium soy sauce
1/8 pound fresh snow peas
3/4 pound fully cooked oven-roasted turkey breast, cut into 1/4-inch cubes
4 ounces water chestnuts, drained and sliced
2 large fresh mushrooms, cleaned and sliced
1/2 cup diagonally-cut carrots
2 tablespoons sliced green onions

Prepare soup mix according to package directions.

In small bowl combine sesame oil, soy sauce and prepared soup mix. Cover and
refrigerate.

Blanch snow peas by plunging pea pods in boiling water for 45 seconds.
Immediately drain and plunge into ice water.

In large bowl combine cooked turkey, water chestnuts, drained snow peas,
mushrooms, carrots and green onions. Fold noodle mixture into turkey mixture.

Cover and refrigerate 2 hours.

Makes 4 servings.


Polenta With Turkey and Mushrooms

3 tablespoons olive oil
1 pound assorted fresh mushrooms, cleaned and sliced (shiitake, cremini or
button)
1 tablespoon fresh tarragon, minced
1/4 teaspoon black pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2 cups whole milk
1 cup yellow cornmeal
1/2 cup parmesan cheese, freshly grated
Fresh tarragon leaves for garnish

In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms,
minced tarragon, pepper and 1/2 teaspoon salt until mushrooms are golden brown,
about 10 minutes.

Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the
bottom of the skillet. Keep warm.

Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1 1/3 cups milk;
gradually whisk in cornmeal until smooth. In a 2-quart saucepan, heat remaining
2/3 cup milk and 2 cups water to boiling over high heat; whisk into cornmeal
mixture. Heat to boiling over medium-high heat, whisking. Reduce heat to low.
Cook while stirring, 5 minutes or until thick. Stir in parmesan cheese.

Serve polenta with turkey and mushroom mixture. Garnish each plate with a sprig
of fresh tarragon leaves.

Makes 8 appetizers or 4 main dish servings.


Crisp Apple and Turkey Salad

2 1/4 cups cooked turkey, cubed
2 cups celery, diced
2 cups Granny Smith apples, cored and diced
1/4 cup golden raisins
2 tablespoons reduced-calorie mayonnaise
2 tablespoons low-fat plain yogurt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
Salt and pepper

In large bowl, combine turkey, celery, apples and raisins.

In small bowl, combine mayonnaise, yogurt, nutmeg and cinnamon; fold into turkey
mixture. Season to taste with salt and pepper.

Makes 6 servings.


Slow Cooker BBQ Turkey Sandwich

2 cups cooked turkey, skin removed
1/2 cup white vinegar
1/2 cup ketchup
2 teaspoons Worcestershire sauce
2 teaspoons freshly ground black pepper
1 teaspoon hot pepper sauce
1/2 teaspoon salt
1 lemon, quartered
4 burger buns, split horizontally and toasted

Cut turkey from bones and cut into strips or cubes. Cover and reserve in
refrigerator.

In a slow cooker set on high, combine vinegar, ketchup, Worcestershire sauce,
pepper, hot sauce, salt and lemon quarters. Fold in cooked turkey pieces. Cover
and cook on high 4 to 5 hours or on low 8 to 9 hours.

Remove lemon quarters.

To serve, spoon hot barbecue mixture over bottom half of toasted burger buns.
Top with other half.

Makes 4.



------------------------------

Message: 2
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Pasta@googlegroups.com
Subject: [Meat-Lovers] THEME: Baked Cheesy Turkey Ravioli
Message-ID: <p06110496c7335d4e0f95@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Baked Cheesy Turkey Ravioli
Serves 4 to 6

9-ounce package fresh or frozen four-cheese ravioli
3 cups baked turkey cut into 1/2 -inch-by-2-inch strips
1/4 cup thick sliced green onions
2 tablespoons butter
3 cups sliced mushrooms (cremini, shiitake, maitake, trumpet or oyster)
1 clove garlic, minced
1/2 teaspoon crumbled dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups grated sharp cheddar cheese
cream sauce

Preheat oven to 350 degrees. Butter or oil a 12-by-9-by-3-inch gratin dish, oval
or square.

Prepare cream sauce and set aside (recipe follows).

In a large pot of boiling water, cook ravioli according to package directions.
Drain well, then scatter evenly into baking dish. Distribute turkey and green
onions among ravioli.

Melt 2 tablespoons of butter in a large skillet over moderately high heat. Add
mushrooms, garlic, oregano, salt and pepper and saute until liquid evaporates
and mushrooms are tender, 6 to 8 minutes. Fold mushrooms throughout ravioli
mixture. Sprinkle shredded cheese and cream sauce over ravioli. Bake in middle
of oven for 25 to 30 minutes, or until hot and bubbly.

Per serving (based on 6 servings): 683 calories; 32 grams protein; 55 grams fat;
33 grams saturated fat; 15 grams carbohydrate; 1 gram fiber; 229 milligrams
cholesterol; 839 milligrams sodium

>From "Mushroom Cookbook" by Mimi Brodeur (Stackpole Books, 2005)


Cream sauce for Baked Cheesy Turkey Ravioli
Yields 4 cups

4 tablespoons butter
4 tablespoons flour
1 cup chicken stock
2 cups heavy cream
1/2 teaspoon salt
2 pinches nutmeg

Melt butter in a saucepan or on top of a double broiler over moderate heat.
Whisk in flour and cook until mixture is foamy. Whisking constantly, stir in
chicken stock, cream, salt and nutmeg. Bring to a boil and simmer, stirring
until thickened, 3 to 5 minutes.

Per serving (based on 1 tablespoon): 34 calories; 0 grams protein; 3 grams fat;
2 grams saturated fat; 1 gram carbohydrate; 0 grams fiber; 12 milligrams
cholesterol; 38 milligrams sodium

>From "Mushroom Cookbook" by Mimi Brodeur (Stackpole Books, 2005)



------------------------------

Message: 3
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey Empanadas
Message-ID: <p06110495c7335d4d0f90@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

TURKEY EMPANADAS

Makes about 25 small or 12 medium empanadas

The pieces for these can be made ahead of time and the empanadas baked as
needed. They are easy to shape and make super finger foods for hors d'oeuvre
and small plates. The dough is strong, not flaky, and not hard to work with.

FOR THE PASTRY:
4 1/2 cups all-purpose flour
2 teaspoons baking powder
11/2 teaspoons salt
1 teaspoon sugar
1/2 cup (1 stick) margarine or 1/2 cup shortening
1 egg
1/2 cup white wine
1 cup water
1 egg yolk
FOR THE FILLING:
2 tablespoons olive oil
1 large white onion, finely chopped
1/4 pound hot linguica, chopped in 1/4-inch cubes
1 teaspoon minced garlic
2 1/2 cups cooked turkey, chopped
2 tablespoons turkey gravy or pan drippings (optional)
1 1/2 teaspoons ground cumin
3/4 teaspoon oregano
1 cup pimento-stuffed green olives, roughly chopped
1/4 cup golden raisins
1 cup corn (frozen or fresh kernels)
Salt and black pepper
1/4 cup chopped cilantro

1. To make the pastry: Stir dry ingredients together in bowl of an electric
mixer. Add margarine or shortening and mix on low speed until mixture
resembles rough crumbs (or process briefly in food processor).

2. In a small bowl, beat together whole egg, wine and water.

3. Remove bowl from mixer and stir liquid into dry ingredients, adding a
little more water if necessary to incorporate crumbs. Turn out on a floured
board and knead 2 or 3 times to smooth dough. Flatten into a rectangle about
10 inches square, wrap in plastic and set aside to rest for 1 hour.

4. To make the filling: Heat oil over medium-high heat in a heavy skillet.
Saute onions and linguica until softened and golden, about 10 minutes,
stirring occasionally. Remove from heat and stir in next 8 ingredients;
season with salt and pepper. Stir in cilantro just before filling empanadas.

5. To assemble: Cut dough into quarters on a well-floured board. Flour
pastry and roll each quarter out into a rectangle about 8-by-18 inches. Cut
out with a pizza cutter according to desired size; for medium empanadas, cut
out 3 6-inch circles from each piece. Save scraps, press together and reroll
once.

6. With a fork, beat egg yolk with 1 tablespoon water. Lay each circle on an
ungreased cookie sheet and heap about -1/3 cup of filling on one side,
leaving about an inch clear around edges. Fold pastry over to make half-moon
shapes and tuck edges under; flour fingers and dimple edge to make a regular
pattern. Cover and chill if desired.

7. To bake, preheat oven to 400 degrees. Beat egg yolk with 1 tablespoon of
water. Arrange empanadas 2 inches apart on cookie sheets and paint tops with
egg wash. Bake until golden, 20-30 minutes. Serve warm or at room
temperature.

-- Recipe courtesy Margaret Clark, consulting chef

Per serving (for 12 medium empanadas): 415 calories, 16 g protein, 44 g
carbohydrates, 19 g fat, 62 mg cholesterol, 584 mg sodium, 2 g fiber.
Calories from fat: 41 percent.



------------------------------

Message: 4
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com,
	 Bell-Pepper-Recipes@googlegroups.com
Subject: [Meat-Lovers] THEME: Cajun Turkey Sandwiches
Message-ID: <p06110499c7335d9c21e9@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Cajun Turkey Sandwiches

Sliced turkey for 6
1 tablespoon butter
1 small green bell pepper, cut in thin strips
1 large red bell pepper, cut in thin strips
1 large onion, halved lengthwise, cut into slices
1/2 teaspoon hot pepper sauce
1/2 teaspoon celery seed
6 kaiser rolls, split
2 tablespoons mayonnaise blended with Creole mustard to taste
6 slices medium-sharp Cheddar cheese

Yield: 6 servings

Prepare turkey slices and set aside. Melt the butter in a large skillet over
medium heat. Add the bell peppers and onion. Saute, stirring often, until
vegetables are tender. Stir in the hot sauce and celery seed. Remove from heat.

Spread bottom halves of rolls with mayonnaise and Creole mustard mixed. Top each
with a slice of Cheddar, 1/6 of the turkey and vegetables and top halves of
rolls. Toast the split rolls in advance, if desired, with the cheese slice
melted on the bottom roll halves. - Post recipe



------------------------------

Message: 5
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Soups-N-Stews@...,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Meat-Lovers] THEME: Creamy Wild Rice Soup
Message-ID: <p06110498c7335d962091@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Creamy Wild Rice Soup

6 tablespoons butter
4 tablespoons sliced green onions
1/2 cup flour
3 cups chicken or turkey broth
2 cups cooked wild rice (not a blend)
1/2 cup cooked, cubed turkey
1/4 cup finely grated carrots
3 tablespoons sliced almonds, toasted
1/4 teaspoon each white pepper, salt
1 cup half-and-half
2 tablespoons dry sherry
Parsley garnish, optional

Yield: 6 servings

In a large saucepan, melt the butter and saute onions briefly. Blend in the
flour and let bubble a minute to cook the starch. Remove from heat and gradually
whisk in the broth. When smooth, return pan to burner and let mixture come to a
boil. Cook 1 minute while stirring. Add the cooked wild rice, chopped turkey,
carrots, almonds, salt and pepper. Simmer 5 minutes. Blend in the half-and-half
and dry sherry. Garnish with parsley and some extra sliced almonds toasted to a
golden color. - Adapted from Minnesota Cultivated Wild Rice Council.



------------------------------

Message: 6
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Mushroom-Recipes@googlegroups.com,  Home-Bakery@...
Subject: [Meat-Lovers] THEME: Turkey Pot Pie
Message-ID: <p06110497c7335d881d2c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Pot Pie

1 (16-oz.) package frozen mixed vegetables, thawed (or cook your own diced
carrots, potato and celery; stir in frozen peas and corn)
2-1/4 cups cubed cooked turkey or chicken
1/4 cup butter (3 to 4 tablespoons)
1 cup sliced fresh mushrooms
1/2 cup diced onion
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1 (14.5-oz.) can low-sodium chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon mayonnaise
Pastry for a single-crust pie

Yield: 6 to 8 servings

In a greased, deep 2-1/2-quart baking dish, combine the thawed (or cooked)
vegetable mixture and the chopped turkey. Set aside.

In a medium saucepan, melt the butter over medium-high heat and saute the
mushrooms and onion until quite tender. Stir in the flour and let cook a minute
or two over medium heat. Remove pan from burner and add the thyme. Gradually
stir in the chicken broth, stirring smooth, except for the mushrooms and onion
still in the pan. Return pan to heat and cook and stir about 2 minutes.

Crush the bouillon granules to a powder and stir into the mushroom-onion
mixture. Stir in the mayo. Pour this saucy mixture over the vegetables and
turkey in the baking dish.

Have oven heating to 450 degrees.

Roll out pie pastry to fit the top of the baking dish (or use pastry strips or
cutouts). Place over the hot filling and trim or flute the edge, as necessary.
Cut slits in the top. Bake at 450 degrees for 18 to 20 minutes, or until the
pastry is light golden brown. Let stand 5 minutes before serving. - Adapted from
"Taste of Home's Casserole Cookbook"




------------------------------

Message: 7
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pasta@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Extra-Quick Turkey & Noodles
Message-ID: <p06110494c7335d4d0f8a@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Extra-Quick Turkey & Noodles

1 can (10-3 /4 oz.) condensed cream of chicken soup or the fat-free type
1/2 cup milk
1/8 teaspoon ground pepper
1/4 cup grated Parmesan cheese
2 cups cubed roast turkey
3 cups cooked fine or medium egg noodles
2 tablespoons sour cream or plain yogurt
Chopped fresh parsley or a handful of frozen baby peas

Yield: 4 servings

Mix soup, milk, pepper, Parmesan, turkey and cooked, well-drained noodles in
a large saucepan and heat through. Stir in the sour cream the last minute.
Garnish with parsley. Even better, cook some baby peas the last minute or
two of boiling the noodles. Drain together and toss with the soup mixture
and sour cream. - Adapted from Campbell's




------------------------------

Message: 8
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Pasta@googlegroups.com, Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Bolognese
Message-ID: <p0611049bc7335e224154@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Turkey Bolognese

1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 lb. shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 lb. spaghetti
Freshly grated Parmesan

Heat the oil in a heavy large frying pan over medium heat. Add the onion and
garlic and saut? until translucent, about 5 minutes. Add the carrot and celery
and saut? until the vegetables are tender, about 5 minutes. Add the turkey and
saut? 1 minute. Add the marinara sauce. Decrease the heat to medium-low and
simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir
in the basil. Season the sauce, to taste, with salt and pepper. Meanwhile, cook
the spaghetti in a large pot of boiling salted water until just tender but still
firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the
cooking liquid. Add the pasta to the sauce and toss to coat, adding enough
reserved cooking liquid to moisten as needed. Serve with the Parmesan.

>From foodnetwork.com



------------------------------

Message: 9
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com
Subject: [Meat-Lovers] THEME: Mashed Potato and Turkey Soup
Message-ID: <p06110493c7335d4d0f84@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Mashed Potato and Turkey Soup

2 tablespoons butter
1 medium yellow onion, diced
2 cups (8 ounces) sliced fresh button mushrooms
1 medium carrot, coarsely grated
1 teaspoon dried thyme
4 cups low-sodium chicken broth
3 cups mashed potatoes
2 cups chopped cooked turkey
Salt and freshly ground black pepper, to taste

Yield: 6 servings

In a large saucepan over a medium-high heat, melt the butter. Add the onion,
mushrooms, carrot and thyme and saute until the onion is just translucent, about
4 to 5 minutes.

Add the broth and mashed potatoes. Stir until potatoes are mostly dissolved and
broth is smooth. Add the turkey and bring to a simmer. Reduce heat to medium-low
and cook, stirring occasionally, until heated through, about 10 minutes. Season
to taste with salt and pepper. - From Associated Press




------------------------------

Message: 10
Date: Wed, 25 Nov 2009 14:38:00 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Soups-N-Stews@...,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Tortilla Soup
Message-ID: <p0611049ac7335df135ce@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Tortilla Soup

Eight 6-inch corn tortillas
1-1/4 cups low-sodium chicken broth or homemade turkey broth, plus more for
thinning the soup as necessary
1-1/4 cups canned green enchilada sauce
1-1/4 cups canned red enchilada sauce
1 teaspoon ground cumin
1 cup nonfat half-and-half (may substitute low-fat milk)
2 cups cooked turkey, shredded or cut into 1/2-inch dice
Garnishes:
1 cup coarsely chopped grape tomatoes
Flesh of 1 avocado, cut into 1/2-inch dice
1 jalapeno, stemmed, seeded and minced
1/4 cup shredded sharp Cheddar cheese

Yield: 6 servings

In a large, dry skillet over medium-high heat, working in batches, heat the corn
tortillas on both sides until they are slightly charred in spots; this should
take about 6 minutes total. Slice the tortillas into 1/2-inch-wide strips.

In a large, heavy-bottomed pot over medium heat, combine the broth and tortilla
strips. Cook for 2 to 3 minutes, until the tortillas have softened and have
thickened the broth. Reduce the heat to medium-low and add both enchilada
sauces, the cumin, half-and-half and cooked turkey, stirring to combine. Cook
for 3 to 5 minutes, until the soup is heated through. (You may add more broth to
achieve a thinner consistency.)

To serve, divide the soup among individual bowls and garnish with the diced
grape tomatoes, avocado, jalapeno pepper and Cheddar cheese. - Adapted from a
recipe submitted on www.grouprecipes.com and reprinted by the Washington Post



------------------------------

Message: 11
Date: Wed, 25 Nov 2009 15:15:00 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Cook's soup is a favorite after holiday
Message-ID: <p061104a5c7336029bb15@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Nashua Telegraph

Published: Wednesday, November 26, 2008

Cook's soup is a favorite after holiday
By SALLY BASHALANY, Correspondent

By Friday night, you might be looking at the mound of leftover turkey and
calculating the number of sandwiches you can force-feed your family before they
revolt.

How about stirring up a pot of Roasted Turkey Soup instead? Denise LaRoche found
the recipe years ago in a magazine and decided that if it uses leftover turkey
around Thanksgiving time, then it must be a winner.

"It's not something I make frequently," said the Hudson resident.

But on the day after Thanksgiving, she pulls out the recipe from her file and
throws in some butternut squash and potatoes to give it the appeal of a turkey
dinner in a liquid base.

"It's a different type of turkey soup," she said. "It's not the traditional one
like your mom used to make."

LaRoche made a few changes to the original version, including the addition of
the squash.

If a huge crowd is hanging out at your house over the Thanksgiving weekend, this
soup is easily doubled.

But soup isn't the only way LaRoche uses up leftover turkey meat. She sometimes
will make turkey salad or a creamed turkey soup.

"It's like a casserole consistency," said LaRoche of the soup, which she pours
over noodles, potatoes, rice or stuffing. It also uses up whatever she has on
hand. In fact, LaRoche has never written down the recipe. The soup base is cream
of chicken soup, and LaRoche adds in turkey, carrots, celery, onions or
"whatever I have in the fridge," then bakes it at 350 degrees.

"I found out you have to get really creative with leftover turkey," she said
with a laugh.

Although she has no difficulty in throwing meals together, LaRoche admits that
she much prefers baking and has been featured on this page in the past. She also
participated in a Crisco bake-off in New York City some years ago.

"I love cooking, love competing," she said, noting that she "learns so much from
others."

LaRoche learned a few tips from her Greek mother-in-law, an Old World cook who
used hand measurements.

"I have a tendency of judging measurements on my own," admitted LaRoche.

LaRoche finds most of her favorite recipes from friends and colleagues. In fact,
her workplace holds ethnic lunch gatherings where co-workers bring in family
dishes.

"It's great because you get to try so many things," said LaRoche, who works as
an adjudicator at the National Passport Center in Portsmouth.

Because she has a lengthy commute, LaRoche finds her crock-pot very useful on
days when she has little time to cook at night.

She is married to Robert LaRoche and has two daughters and two stepchildren.
Because she only has to cook for two now, LaRoche finds she has "scaled back" on
the amounts of ingredients in her cooking.

"But we use leftovers during the week," she said.

Come Monday, that leftover might be turkey soup.


RECIPE OF THE WEEK: Roasted Turkey Soup

1 teaspoon olive oil
3 shallots, sliced
31/2 cups chicken stock
1 cup water
2 medium potatoes, cut into 1/2-inch cubes
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1/2 teaspoon fresh thyme leaves
2 whole cloves
1 pound roasted turkey, cooked, meat cut into 1-inch pieces
1 teaspoon butter
Salt and pepper to taste

Heat the oil in a 6-quart pot over medium-high heat for 1 minute. Add shallots,
and cook till soft.

Stir in the stock, water, potatoes, squash and thyme. Place the cloves in a tea
ball, and add it to the pot. Cover, and bring to a boil. Reduce the heat, and
simmer until potatoes and squash are tender, about 15 minutes. Add roasted
turkey, and simmer an additional 5 minutes. Discard the cloves. Stir in the
butter. Taste, and season with salt and pepper if needed.

Serves 4.



------------------------------

Message: 12
Date: Wed, 25 Nov 2009 15:15:00 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Try Ethnic Flavors For Turkey Leftovers
Message-ID: <p061104a3c7336029bb09@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

The Lakeland Ledger

Try Ethnic Flavors For Turkey Leftovers
Today's feast can be tomorrow's lunch or dinner, with a bit of creativity.

By HOLLY RAMER
THE ASSOCIATED PRESS

Published: Wednesday, November 26, 2008 at 5:10 p.m.
Last Modified: Wednesday, November 26, 2008 at 10:41 p.m.

To the victor go the spoils; to the host go the leftovers.

One of the great rewards of preparing a Thanksgiving feast today is getting
first dibs on the leftovers. But guests don't have to resort to sneaking
potatoes into their purses to extend the feast beyond the main meal.

Etiquette expert Lizzie Post says those who dine away from home for the holiday
can boost their odds of scoring a doggie bag by bringing a side dish to share
and helping their host clean up.

Once the delicate task of securing leftovers is achieved, the options are nearly
limitless.

Julie Grimes, associate food editor at Cooking Light magazine, says she likes to
use leftovers in unexpected ways to make post-holiday meals feel fresh and
exciting. The easiest way to accomplish that is to rely on ethnic flavors, she
says.

"Since Thanksgiving is truly an American holiday and the fare typically reflects
this fact, I like to spice up the leftovers with flavors from Asia, France or
Latin America for a change of pace," she says.

Some of her favorite recipes in recent years include turkey-mushroom bread
pudding, turkey fried rice and turkey pho, a take on Vietnamese noodle soup.

"Remember that many ethnic foods rely on ingredients with strong pungent
flavors, such as spice pastes or fish sauce, and a little goes a long way," she
says.

"Combine leftovers with just a few powerful ingredients for a fresh twist on
yesterday's meal."

Kemp Minifie, executive food editor at Gourmet magazine, also recommends taking
an international approach to leftovers. Turkey in particular lends itself to
strong flavors and can stand in for chicken and even pork in many recipes.

"It's a blank canvas," she says. "It's the white sheet of paper you can do all
kinds of things to."

Her magazine's November issue includes a recipe for turkey jook, a Chinese rice
porridge with turkey and ginger. Just throw the turkey carcass in with some
rice, stock, ginger and scallions. Serve it drizzled with sesame oil, fresh
scallions and shreds of ginger.

"It is so warming and satisfying," Minifie says.

But recognizing the reality that most people won't venture beyond sandwiches,
the magazine also includes two turkey sandwich recipes, including one that adds
cranberry sauce. A blue cheese butter offsets the sweetness of the sauce and
gives the sandwich a more sophisticated taste.

Minifie says she's crazy for smoked paprika, so she'll probably find a way to
incorporate the spice into her leftovers this year. And she always makes turkey
tetrazzini because it reminds her of the casseroles her mother used to make.

But she also points out the obvious: Simply piling a bunch of leftovers on a
plate and replicating the original meal can taste as good if not better the next
day.

"My favorite meal of the Thanksgiving weekend is the day after, when you reheat
everything," she says.


[LEFTOVER RECIPES]

Be sure to use cold rice when making fried rice. Otherwise, the grains will be
too sticky and will clump. This recipe calls for white rice, but brown would be
a healthy substitute.

TURKEY FRIED RICE
Start to finish: 25 minutes
Servings: 6

1/3 cup low-sodium soy sauce
2 tablespoons turkey stock or chicken broth
1 tablespoon rice vinegar
2 teaspoons dark sesame oil
1 teaspoon chili garlic sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 teaspoons canola oil
2 cups shredded green cabbage
1 cup sliced scallions
1 1/2 teaspoons minced peeled fresh ginger
5 cups cooked long-grain white rice, chilled
4 cups chopped cooked turkey (light and dark meat)
2 cups leftover green peas or frozen peas, thawed
1 cup leftover carrots or frozen carrots, thawed
1/3 cup chopped fresh cilantro

In a small bowl, whisk together the soy sauce, turkey stock, rice vinegar,
sesame oil, garlic sauce, salt and pepper. Set aside.

In a large nonstick skillet over medium-high, heat the canola oil. Add the
cabbage, scallions and ginger, then saute for 3 minutes, or until tender.

Add the rice, turkey, peas, and carrots, then saute for another 3 minutes, or
until thoroughly heated. Stir in soy sauce mixture and cook for another 2
minutes. Remove the skillet from the heat and stir in the cilantro.

[ Recipe from Cooking Light magazine ]

This hearty Caesar salad with leftover turkey will be a refreshing change from
the carb-heavy feasts of Thanksgiving. To save time, the croutons could be made
ahead.


SHREDDED TURKEY AND ARUGULA CAESAR SALAD WITH GRILLED CROUTONS
Start to finish: 20 minutes
Servings: 4

1/4 pound baby arugula (about 5 cups loosely packed), washed and dried
2 tablespoons plus 2 teaspoons lemon juice
2 teaspoons finely grated lemon zest
4 oil-packed anchovy fillets
2 large cloves garlic
1/4 teaspoon black peppercorns
8 tablespoons extra-virgin olive oil, divided
1 tablespoon Dijon mustard
Kosher salt
4 tablespoons finely grated Parmesan cheese, divided
4 slices French baguette, cut 1 inch thick on an extreme diagonal
2 cups shredded cooked turkey
2 cups halved cherry tomatoes

Heat a gas grill or the broiler. Place the arugula in a large bowl, then cover
with a damp paper towel and refrigerate.

In a blender, combine the lemon juice and zest, anchovies, garlic, peppercorns,
6 tablespoons of the olive oil, the mustard and 1/2 teaspoon salt. Blend
thoroughly until most of the peppercorns are well broken up and the dressing is
emulsified.

Add 2 tablespoons of the Parmesan cheese and blend to incorporate. Leave the
dressing in the blender.

Brush the bread with the remaining 2 tablespoons olive oil, then season each
slice with salt. Grill or broil the bread until dark around the edges and golden
brown at the center, 1 to 2 minutes per side.

If desired, cut each bread slice into 10 cubes. The bread also can be served
whole.

Pulse the dressing in the blender. Add a bit of the dressing to the arugula and
toss to coat.

Divide the arugula among 4 serving plates and sprinkle with some of the
remaining Parmesan.

In a medium bowl, toss the turkey with the remaining dressing, then divide it
between the plates of arugula. Sprinkle with Parmesan and arrange the croutons
and tomatoes around the salad.

[ Recipe from "How to Cook a Turkey and All the Other Trimmings," by the editors
of Fine Cooking magazine, Taunton Press, 2007 ]

If yet another round of soups, sandwiches and casseroles cobbled out of
Thanksgiving leftovers leaves you uninspired, try these popover-style breakfast
treats studded with chopped turkey and stuffing. The combination of eggs,
stuffing (think toast) and turkey works wonderfully together. They would be
delicious served with maple syrup.


LEFTOVER TURKEY POPOVERS
Start to finish: 25 minutes
Servings: 6

1 cup heavy cream
3 eggs
1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
1 cup chopped cooked turkey
1/2 cup stuffing
1/2 cup grated cheddar cheese

Heat the oven to 375 F. Lightly coat a 6-cup muffin tin with baking spray.

In a blender, whip the heavy cream until it begins to thicken, about 30 seconds.
Add the eggs, thyme, salt and pepper, then blend again until smooth. With the
blender running on low, sprinkle in the flour and blend until smooth.

Divide the batter between the prepared muffin cups. Divide the turkey between
each cup, dropping it into the egg mixture. Top each serving with a spoonful of
the stuffing, then sprinkle it with cheese.

Bake for 20 minutes, or until puffed and lightly browned. Cool briefly.

This easy breakfast hash is a delicious way to use up some of that leftover
turkey. To speed things up, you could substitute frozen hash brown potatoes for
the boiled potatoes called for.


TURKEY HASH
Start to finish: 1 hour
Servings: 4

1 1/2 pounds medium Yukon Gold potatoes
7 tablespoons unsalted butter, divided
1 medium yellow onion, finely chopped
2 cubanelle peppers (Italian green frying peppers), seeded and chopped
1 cup shredded cooked turkey, preferably dark meat
3/4 teaspoon salt
1/2 teaspoon ground black pepper
4 large eggs

Place the potatoes in a large stockpot. Cover with cold water by at least 1
inch. Bring to a boil over medium-high heat, then reduce to a simmer, partially
cover the pot and cook for 20 to 25 minutes, or until just tender.

Drain the potatoes and let cool slightly.

While the potatoes cool, in a large nonstick skillet over medium-high heat, melt
6 tablespoons of the butter. Add the onion and peppers and saute until golden
brown, about 8 to 10 minutes.

Once the potatoes have cooled, peel them and coarsely grate them with a box
grater.

Add the potatoes, turkey, salt and pepper to the skillet, then cook, turning
occasionally, until browned in spots, about 15 to 20 minutes. Transfer the hash
to serving plates.

Add the remaining 1 tablespoon of butter to the skillet. Set over medium heat.
When the butter has melted, fry the eggs. Serve 1 egg over each serving of hash.

[ Recipe from the November 2008 issue of Gourmet magazine ]



------------------------------

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End of Meat-Lovers Digest, Vol 8, Issue 515
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Today's Topics:

    1. HONEY BASTED TURKEY (Julie & Miss Mercy)
    2. Perky Turkey (Julie & Miss Mercy)
    3. THEME: Turkey Spanish Rice (Jamie R)
    4. THEME: Polenta with Turkey and Mushrooms (Jamie R)
    5. THEME: Turkey Swiss Melt (Jamie R)
    6. THEME: Turkey, Corn, and Sweet Potato Soup (Jamie R)
    7. THEME: Barbecued Turkey Pizza (Jamie R)
    8. THEME: Turkey Potato Salad (Jamie R)
    9. THEME: Turkey and Dried Cranberry Salad (Jamie R)
   10. THEME: Cheesy Tomato & Turkey Bake (Jamie R)
   11. THEME: Turkey Pita Wedges (Jamie R)
   12. THEME: Turkey a la Berel Turkey Stew (Jamie R)
   13. THEME: Turkey Pot Pie (Jamie R)
   14. Remains of the day (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Wed, 25 Nov 2009 15:14:48 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] HONEY BASTED TURKEY
Message-ID: <4B0D9038.8060300@...>
Content-Type: text/plain; charset=UTF-8; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: HONEY BASTED TURKEY
    Categories: Main dish, Poultry
         Yield: 10 servings

         6 lb Turkey
       1/2 c  Oil
       1/2 c  Soy sauce
         2 T  Honey
     1 1/2 t  Ground ginger
     1 1/2 t  Dry mustard
         2 ea Cloves garlic, minced

     Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4
     breast pieces and 4 back pieces.  Combine oil, soy sauce, honey,
     ginger, mustard and garlic.  Marinate turkey in soy mixture 2 hours
     in refrigerator.  Drain turkey pieces, reserving marinade.  Place
     drumsticks, thighs and breast pieces 6 - 8? above medium hot coals.
     Grill for 30 minutes, turning accasionally.  Add wings and bakc
     pieces.  Grill another 30 minutes, turning occaisionally.  Baste with
     marinade and grill until turkey is tender about 20 minutes.

   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4636 (20091125) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





------------------------------

Message: 2
Date: Wed, 25 Nov 2009 15:39:57 -0500
From: Julie & Miss Mercy <luvlabguidedogs@...>
To: undisclosed-recipients:;
Subject: [Meat-Lovers] Perky Turkey
Message-ID: <4B0D961D.4070909@...>
Content-Type: text/plain; charset=ISO-8859-1; format=flowed

   ---------- Recipe via Meal-Master (tm) v8.02

         Title: Perky Turkey
    Categories: Main dish, Poultry, Time-saver
         Yield: 6 servings

         3 c  Cooked rice
         2 c  Diced cooked turkey
       1/2 c  Sliced celery
         2 oz Diced pimientos; drained
       1/3 c  Dijon mustard dressing
              Lettuce leaves

     Combine rice, turkey, celery, pimientos, and dressing in large bowl.
     Serve over lettuce leaves.

     Note: For a new sandwich twist, line pita bread halves with lettuce
     leaves; fill with 2/3 cup rice salad.

     Source: Rice the Timely Ingredient
     Reprinted with permission from The USA Rice Council
     Electronic format courtesy of Karen Mintzias

   -----
From
www.recipesource.com


__________ Information from ESET NOD32 Antivirus, version of virus signature
database 4636 (20091125) __________

The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





------------------------------

Message: 3
Date: Wed, 25 Nov 2009 13:40:33 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Grains-n-Legumes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey Spanish Rice
Message-ID: <p06110487c73354a7086d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daily Recipe Swap at Recipelink.com
From: Gladys/PR 10-11-2004

Turkey Spanish Rice

1/4 cup onion, cut in pieces
1/4 cup green pepper, chopped
2 tbsp celery, sliced
1/4 cup rice, uncooked
1/4 cup margarine
1/2 can tomatoes (16-ounce can)
2/3 cup turkey, cooked, diced
1/4 cup water
1/4 tsp chili powder
1/16 tsp salt
1 dash pepper

Cook vegetables and rice in margarine in a small saucepan until onion begins to
brown--about 4 minutes.

Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to
rice mixture. Bring to a boil. Reduce heat, cover, and cook slowly until rice is
tender--about 25 minutes.

Yield: 2 servings



------------------------------

Message: 4
Date: Wed, 25 Nov 2009 13:50:35 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Grains-n-Legumes@googlegroups.com
Subject: [Meat-Lovers] THEME: Polenta with Turkey and Mushrooms
Message-ID: <p06110486c73354a70868@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

From: Gladys/PR 10-11-2004 at RecipeLink.com

Polenta with Turkey and Mushrooms

3 tablespoons olive oil
1 pound assorted fresh mushrooms, cleaned & sliced (shiitake, crimini, or
button)
1 tablespoon fresh tarragon, minced
1/4 teaspoon black pepper
1 teaspoon salt, divided
2 cups cooked turkey, cubed
2 cups whole milk
1 cup yellow cornmeal
1/2 cup parmesan cheese, freshly grated
fresh tarragon leaves for garnish

In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms,
minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown,
about 10 minutes.

Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the
bottom of the skillet. Keep warm.

Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1-1/3 cups milk;
gradually whisk in cornmeal until smooth.

In a 2-quart saucepan, heat remaining 2/3 cup milk and 2 cups water to boiling
over high heat; whisk into cornmeal mixture. Heat to boiling over medium-high
heat, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until
thick. Stir in Parmesan cheese.

Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of
fresh tarragon leaves.

Makes 8 appetizers or 4 main dish servings



------------------------------

Message: 5
Date: Wed, 25 Nov 2009 13:50:47 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Sandwiches-n-Wraps@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Swiss Melt
Message-ID: <p06110485c73354a70862@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daily Recipe Swap at Recipelink.com
From: Gladys/PR 10-11-2004

Turkey Swiss Melt

2 cups cooked turkey, chopped
1 stalk celery, diced
1/2 medium granny smith apple, unpeeled, cored, diced
1/3 cup mayonnaise
1 1/4 cups Swiss cheese, shredded
1/4 cup pecans, coarsely chopped
1/4 cup onion, minced
to taste salt and pepper
6 large slices dark rye bread

In medium bowl, mix together turkey, celery, apple, mayonnaise, 1/4 cup of
cheese, pecans and onion. Season with salt and pepper.

Lightly toast bread and place on baking sheet. Immediately spoon turkey mixture
over bread. Top with remaining cheese.

Broil until cheese bubbles.

Makes 6 open-face sandwiches



------------------------------

Message: 6
Date: Wed, 25 Nov 2009 13:51:06 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey, Corn, and Sweet Potato Soup
Message-ID: <p06110484c73354a6085d@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daily Recipe Swap at Recipelink.com
From: Gladys/PR 10-11-2004

Turkey, Corn and Sweet Potato Soup

1/2 cup onion, chopped
1 small jalapeno pepper, seeded and minced
1 teaspoon margarine
5 cups turkey broth or reduced-sodium chicken bouillon
1 1/2 pounds sweet potatoes, peeled and cut into 1-1/2 inch cubes
2 cups cooked turkey, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/2 cups frozen corn
fresh cilantro as needed

In 5-quart saucepan, over medium-high heat, saute onion and pepper in margarine
5 minutes or until onion is translucent.

Add broth, potatoes, turkey and salt; bring to boil. Reduce heat to low, cover
and simmer 20 to 25 minutes or until potatoes are tender.

Stir in corn. Increase heat to medium and cook 5 to 6 minutes.

To serve, spoon 1 cup soup in bowl and garnish with cilantro, if desired.

Servings: 8



------------------------------

Message: 7
Date: Wed, 25 Nov 2009 13:51:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Just-Pizza@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Barbecued Turkey Pizza
Message-ID: <p06110483c73354a60857@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Daily Recipe Swap at Recipelink.com
From: Gladys/PR 10-11-2004

Barbecued Turkey Pizza

2 cups grilled turkey, shredded
3/4 cup bottled barbecue sauce
1 (16-ounce) prepared baked cheese pizza crust
1 cup mozzarella cheese, grated
vegetable cooking spray
1/4 cup fresh basil leaves

Prepare grill for indirect heat cooking.

In small bowl combine turkey and barbecue sauce.

Place pizza crust on grill over hot coals and grill 4 to 5 minutes or until
crust is lightly browned. Turn pizza over and grill 2 to 3 minutes.

Top pizza with turkey mixture and cheese. Cover grill and heat pizza 5 to 6
minutes or until cheese melts. Serve immediately with fresh basil leaves as a
garnish.

Servings: 4



------------------------------

Message: 8
Date: Wed, 25 Nov 2009 13:51:57 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@...,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com, Just-Salads@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Potato Salad
Message-ID: <p06110481c73354a6084b@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

TURKEY POTATO SALAD

2 cups cooked, diced turkey
2 stalks celery, chopped
2/3 cup diced water chestnuts
3 green onions, cut up
2 red potatoes, cooked and cut into cubes
1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
2 tablespoons parsley flakes (or to taste)
2 teaspoons dill weed (or to taste) pepper to taste

Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and
dill. Add the yogurt or mayo and mix.

Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.

Source: Santaclaus.com



------------------------------

Message: 9
Date: Wed, 25 Nov 2009 13:52:16 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Salads@googlegroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey and Dried Cranberry Salad
Message-ID: <p06110480c73354a60841@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Peggy, WA (12:58:30 am) : at RecipeLink.com

Turkey and Dried Cranberry Salad

This salad is a great way to use leftover turkey. It is very light and can
be eaten plain, in a sandwich, on apple slices, or on crackers. It makes
divine sandwiches on leftover biscuits.

3 cups cubed cooked turkey
2 celery stalks, chopped
1 cup dried cranberries
1 cup walnut pieces (optional)
1 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon garlic powder
salt and pepper
dash of orange or lemon juice
mayonnaise to taste

Mix all of the ingredients together, adding as much mayonnaise as you prefer.

Chill for at least 1 hour and serve. If you are planning on storing the salad
for a long time, add 3 additional tablespoons of mayonnaise after it is the
perfect consistency for you to prevent the salad from drying out totally.



------------------------------

Message: 10
Date: Wed, 25 Nov 2009 13:53:28 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Cheesy Tomato & Turkey Bake
Message-ID: <p06110489c73357c8c42f@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"


Serves 8

6 ounces (170 g) broad Italian-style egg noodles
2 cups (500 mL) tomato sauce
One 5 1/2-ounce (156-mL) can tomato paste
2/3 cup (150 mL) chopped onion
2 tablespoons (25 mL) Italian seasoning
1/2 teaspoon (2 mL) garlic powder
1 teaspoon (5 mL) sugar
3 cups (750 mL) diced cooked turkey
1 1/2 cups (375 mL) 2% cottage cheese
One 4-ounce (115-g) package ricotta or light cream cheese
1/2 teaspoon (2 mL) ground nutmeg
2 cups (500 mL) grated mozzarella cheese

1. Cook noodles according to package directions; drain and rinse with hot water.
Meanwhile, in a large bowl mix tomato sauce, tomato paste, onion, Italian
seasoning, garlic powder and sugar together. Stir in drained noodles and turkey.

2. Puree together cottage cheese, ricotta cheese (or light cream cheese) and
nutmeg until smooth. In a 2-quart (2-L) glass baking dish, spoon two-thirds of
the noodle mixture into the bottom. Spread cottage cheese mixture on top of
noodle mixture; top with remaining noodle mixture. Sprinkle mozzarella cheese
evenly on top. Bake in preheated oven at 350 degreesF (180 degreesC) for 20
minutes, or until bubbling and hot.



------------------------------

Message: 11
Date: Wed, 25 Nov 2009 13:53:56 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Appetizers@googlegroups.com,
	 Recipe-Riot@..., cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey Pita Wedges
Message-ID: <p0611048ac73357dfc997@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Pita Wedges
Makes 16 appetizers

2 pitas, plain or whole wheat
1/4 cup (50 mL) oil
1 cup (250 mL) cheddar cheese, shredded
1 cup (250 mL) cooked turkey, chopped
1 or 2 jalapeno peppers, finely chopped

(Adapted by Russell Weir, executive chef, Ottawa Sheraton Hotel)

1. Cut each pita around outer edge to form 2 rounds (total: 4 thin rounds).
Brush each round lightly with oil. Cut into quarters. Place 4 quarters on a
paper towel and microwave on high (full power) for 1 to 11/2 minutes until
almost crisp.

2. Place crisp pita wedges on a metal baking sheet; top each with 1 tablespoon
(15 mL) of cheese, then 1 tablespoon (15 mL) of turkey. Sprinkle with jalapeno
peppers, and bake in preheated oven at 325 degreesF (160 degreesC) 3 to 4
minutes, just until cheese melts.



------------------------------

Message: 12
Date: Wed, 25 Nov 2009 13:54:13 -0800
From: Jamie R <craftncook@...>
To: Meat-Lovers@..., Just-Main-Dishes@googlegroups.com,
	 Soups-N-Stews@..., Just-Soups-n-Stews@googlegroups.com,
	 Mushroom-Recipes@googlegroups.com, Recipe-Riot@...,
	 cooking-friends@yahoogroups.com
Subject: [Meat-Lovers] THEME: Turkey a la Berel Turkey Stew
Message-ID: <p0611047fc73354a60836@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey a la Berel Turkey Stew
Makes 4 servings. From News-Journal files.

2-3 large white onions
5-6 cloves fresh garlic
1/2 lb. fresh small mushrooms
1/4 cup oil
1/2 cup flour
2 cups dry white wine or sherry
4 cups chicken broth
3-4 bay leaves
1-2 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried rosemary leaves
1/2 tsp. dried basil
4 cups cooked turkey
Cooked rice

In large pot, saute coarsely chopped onions, minced garlic and sliced mushrooms
(or use canned, drained sliced mushrooms) in small amount of oil. (In order to
cut down on cleanup, use same pot to cook stew). Remove garlic, onions and
mushrooms and set aside. Reduce heat to low. Add remaining oil and gently stir
in flour bit by bit. Make sure each addition is dissolved before adding more.
Cook 2-3 minutes; do not allow mixture to burn. Add wine or sherry, broth (use
homemade turkey broth if desired), bay leaves, freshly ground pepper, thyme,
rosemary (or substitute 3/4 teaspoon ground rosemary) and basil. Stir constantly
over medium heat until mixture thickens. (If it doesn't thicken, add 2
tablespoons cornstarch dissolved in glass of cold water. Alternatively, add 2
tablespoons tapioca. Simmer about 10 minutes.) Add turkey (cut into bite-sized
cubes) and mushroom, garlic and onion mixture. Cover and simmer about 15
minutes. Remove and discard bay leaves. Serve on bed of rice.



------------------------------

Message: 13
Date: Wed, 25 Nov 2009 14:02:01 -0800
From: Jamie R <craftncook@...>
To: Home-Bakery@..., Meat-Lovers@...,
	 Just-Main-Dishes@googlegroups.com, Recipe-Riot@...,
	 Just-Fruits-n-Veggies@googlegroups.com
Subject: [Meat-Lovers] THEME: Turkey Pot Pie
Message-ID: <p0611047ec73354a6082c@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Turkey Pot Pie
Serves 6

1 1/2 tablespoons (22 mL) butter
1 small onion, chopped
1/2 cup (125 mL) carrots, chopped
1/2 cup (125 mL) potatoes, chopped
1/2 cup (125 mL) celery, chopped
2 tablespoons (25 mL) flour
1/2 teaspoon (2 mL) each, salt, dried thyme and rosemary
Pinch, black pepper
1 bay leaf
2 cups (500 mL) turkey or chicken stock
1 cup (250 mL) frozen peas
2 cups (500 mL) cooked turkey, chopped
Pastry for 9-inch (23-cm) double pie crust
2 tablespoons (25 mL) milk

(Adapted by Russell Weir, executive chef, Ottawa Sheraton Hotel)

1. In the morning before supper, melt butter in a saucepan over medium heat.
Add onion, carrots, potatoes and celery and cook until softened, about 5 to
7 minutes. Stir in flour and whisk on medium heat about 2 minutes to make a
foamy roux. Add seasonings and stock, 1/2 cup (125 mL) at a time, stirring
constantly on medium heat to thicken, about 5 minutes. Remove bay leaf; stir
in peas and turkey; cover and set aside to cool to room temperature, then
refrigerate, covered, until cold. Cold filling should be quite thick.

2. About 45 minutes before serving, preheat oven to 425 degreesF (220
degreesC) and spoon cold filling into 9-inch (23-cm) pie crust. Fit second
pastry layer over top and seal edges. Make vents in centre for steam to
escape. Brush pastry top with milk. Bake 12 to 14 minutes, then reduce heat
to 325 degreesF (160 degreesC) and bake 15 to 20 minutes longer, or until
golden brown and filling is bubbly.



------------------------------

Message: 14
Date: Wed, 25 Nov 2009 14:07:36 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Soups-N-Stews@..., allholidays@YahooGroups.com
Subject: [Meat-Lovers] Remains of the day
Message-ID: <p0611048cc73359ef4552@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Sacramento Bee

Remains of the day
Take stock of uses for last of the bird

Published Wednesday, Nov. 26, 2008

Once the Thanksgiving turkey has gone from drumsticks to a pile of sticks, the
bone of contention begins - toss the carcass or make something of it?

The answer may have been easy when IPOs came often and SUVs were the car of
choice. But a plodding economy means we're returning to more frugal times,
putting the remains of the day into the stockpot.

And it's not necessarily a bad thing.

"It's a shame to throw the carcass away, because there's lots of flavor to eke
out," says Jennifer McLagan, chef and author of "Bones: Recipes, History & Lore"
(HarperCollins, $34.95, 257 pages).

"Bones are underrated because everyone thinks they're too much trouble to cook
with, but the saying 'The nearer the bone, the sweeter the meat' is really
true."

Although American cuisine has largely moved away from cooking meat in its
original shape - with the norm being skinless, boneless cuts packaged in foam
and plastic - Thanksgiving is a holiday for which the roasting of a whole turkey
is still the tradition.

So it makes sense to glean every morsel possible from that sacrificial bird.

"In the past, every bit of bone, gristle, cock's comb, guts and feet was used in
one way or another," says food historian Francine Segan. "No one should chuck
the carcass; it's filled with yummy flavor and nutrients."

And if turning bones into stock seems tedious, Segan suggests breaking up the
carcass, putting it inside cheesecloth and tossing it into the pot when boiling
water for pasta.

"It'll add a lot of flavor to your turkey tetrazzini," she says.

Firehouse executive chef Deneb Williams makes stock from his turkey at
Thanksgiving, and all the turkeys and chickens served at the Sacramento
restaurant.

"It's one thing I really preach in my kitchen - don't waste anything," Williams
says. "There's a lot of people where that half-loaf of bread or little bit of
dinner can make a difference."

The little pieces of food not served to customers are used for the four
family-style staff meals each day, added to a vegetable stock bucket or put into
the demi-glac?.

Williams learned lessons of frugality from his grandmother, who lived through
the Great Depression. She ground up heels of bread into breadcrumbs, froze bits
of vegetables to be made into vegetable stock, and made two meals from
everything - it might be roasted chicken one day and pot pie the next.

"Once our country became really affluent, we became wasteful, and that's a real
shame," Williams says.

Poultry bones at the Firehouse are made into a reduced stock and then frozen in
ice cube trays to be used whenever Williams is making something that might need
a simple boost, like rice.

"You can substitute stock for water in almost every recipe and it becomes more
flavorful," he says.

"I think the main thing people have lost sight of is the nutritional value.
There is a lot of great nutritional value in the bones and all those little
pieces of meat stuck to the carcass. You can actually sustain yourself just on
turkey broth."

It's a tradition for May Wong of Sacramento to make jook from her skeleton of
festivities past. The Chinese rice porridge, also known as congee, is a perfect
comfort meal the day after a belt-loosening Thanksgiving meal.

Wong, 76, is the mother of Curtis, Mason and Alan, who own the restaurants and
nightclub that make up the Park Downtown. She learned her jook recipe from her
father and grandmother: boil the whole carcass into stock, strain the fat, throw
in some dried bean curd, Chinese sausage and rice, cook for about two hours.

"I don't have a recipe," Wong says. "The Chinese don't really write down
recipes. We throw everything together, we kind of guess here and guess there,
and it always turns out."

For the most part, Americans seem to have forgotten how to cook all the parts of
an animal, says McLagan, author of the book about bones.

"People are always looking for quick and fast, and steak off the bone is
simpler," she says. "But how much nicer is a T-bone than a tenderloin steak? It
just shows more thought and interest by the chef."

McLagan, who recently published the book, "Fat: An Appreciation of a
Misunderstood Ingredient, with Recipes" (Ten Speed Press, $32.50, 232 pages),
also sees turkey skin as a treat. Simply broil it to make crisp and crunchy
cracklings that can be used on top of soup, salads or even inside tea biscuits.

"I think people should be really careful to use every part," she says. "And in
the end, I always love to pick up that bone and chew. There's something primal
about it."


Nonni's turkey vegetable soup with ricotta dumplings
Prep time: 55 minutes
Cook time: 3 1/2 hours
Serves 8

Recipe by Rick Rodgers in "The Turkey Cookbook: 138 New Ways To Cook America's
Favorite Bird" (Harper Perennial, 267 pages, $10.95).

1 turkey carcass, chopped into large pieces

2 medium onions, chopped, divided use

2 carrots, cut into 1/2-inch rounds, divided us

2 celery ribs, cut into 1/2-inch slices, divided use

About 12 cups cold water

4 sprigs parsley

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 medium zucchini, scrubbed, halved lengthwise, and cut into 1/2-inch slices

1/4 pound green beans, trimmed and cut into 1-inch pieces

1 cup drained canned Italian peeled tomatoes, coarsely chopped

1/2 teaspoon dried marjoram

1 cup freshly grated parmesan cheese (4 ounces)

1/2 cup ricotta cheese

1/4 cup all-purpose flour

1 large egg, lightly beaten

2 tablespoons minced fresh basil or parsley

Pinch of freshly grated nutmeg

INSTRUCTIONS

In a stockpot, combine turkey carcass, half the onion, half the carrot and half
the celery. Add water to cover. Bring to boil over moderately high heat,
skimming off any foam that rises to the surface.

Add parsley, salt and pepper, reduce heat to low and simmer for 2 hours. Set
broth aside.

In another pot, heat oil. Add remaining chopped onion and cook over moderate
heat, stirring until softened, 2 to 3 minutes. One at a time, add remaining
carrot, then celery, then zucchini, green beans, and tomatoes, cooking each for
1 minute before adding next ingredient.

Strain broth into saucepan and add marjoram. Bring to boil, reduce heat and
simmer partially covered until the vegetables are tender, about 1 hour.

In a medium bowl, stir together parmesan, ricotta, flour, egg, basil and nutmeg
until smooth. With a dessert teaspoon, scrape a heaping mound of the cheese
mixture. Using a second spoon, smooth into a dumpling and drop into simmering
soup. Repeat to form all of the dumplings.

Simmer, partially covered, until the dumplings are cooked through, about 6
minutes.

Per serving: 168 cal.; 10 g pro.; 13 g carb.; 9 g fat (4 sat., 4 monounsat., 1
polyunsat.); 41 mg chol.; 575 mg sod.; 2 g fiber; 5 g sugar; 48 percent calories
from fat.


Turkey pot pie
Prep time: 1 hour, 35 minutes
Cook time: 1 hour, 45 minutes
Serves 4

Recipe by Molly Hawks of Hawks restaurant. Note: There will be leftover dough
after the ramekins are lined and covered.

For p?te bris?e (3-2-1 dough):

3 pounds flour, sifted

2 pounds butter, small dice and chilled

2 cups water, chilled

For filling:

4 ramekins, 6 to 8 ounces

4 slices applewood smoked bacon

2 tablespoons butter

1 large yellow onion, diced small

2 carrots, peeled and diced medium

2 celery ribs, diced medium

2 turnips, peeled and diced medium

1 teaspoon fresh thyme

2 teaspoons chopped Italian parsley

3 cups cooked turkey, chopped

2 cups turkey gravy

1 egg, beaten

Salt and black pepper

INSTRUCTIONS

Make the crust: Place flour in bowl of mixer and fit with paddle attachment.
Turn mixer on low speed and gradually add butter. Allow butter to incorporate
until reduced to pea size. (It is important the butter be well chilled before
adding flour so as not to fully incorporate).

Slowly drizzle in water, adding just enough to barely bring the dough together
in a ball. You may not need all the water.

Place dough onto a work surface and press loose pieces together to form a ball.
Flatten into a disk and wrap in plastic. Allow to chill in the refrigerator for
one hour.

Remove dough from refrigerator and roll out onto a floured surface until
1/4-inch thick. Line each ramekin with the dough and cut circles to generously
cover the top of each pie. Allow the dough to slightly drape over the edges of
the ramekins. Prick dough with fork and place in refrigerator to rest for one
hour - this will prevent the dough from shrinking while baking.

Preheat oven to 375 degrees.

Leaving the tops in the refrigerator to chill, remove the ramekins. Line each
with a piece of parchment paper and fill with pie weights or beans. Place in the
oven for 30 minutes. Remove paper and beans and bake for another 20 minutes or
until crisp and light brown. Reduce oven heat to 350 degrees after removing
ramekins.

Make the filling: Cut bacon into 1/2-inch squares and saut? over medium heat
until cooked through. Transfer to a plate lined with paper towels.

Add butter to the bacon fat in the saut? pan. Once melted, add chopped onion,
season with salt and pepper, and cook over low heat until tender and
translucent. Add carrots, celery and turnip. Continue cooking until carrots are
tender. Remove pan from heat and stir in thyme and parsley.

Transfer cooked vegetables to a large bowl. Add bacon and turkey. Heat gravy and
pour over turkey and vegetables.

Assemble pies: Place the filling in the ramekins and cover with reserved dough
lid. Crimp sides with a fork to seal and brush with beaten egg.

Bake in oven at 350 degrees for 35 minutes or until the top is golden brown.


Roasted bird broth
Prep time: 35 minutes
Cook time: 2 hours, 50 minutes
Makes 9 cups

Recipe by Jennifer McLagan in "Bones: Recipes, History & Lore" (Harper Collins,
257 pages, $34.95)

Note: The prep time does not include the overnight refrigeration time for the
broth.

1 carcass from a 12- to 16-pound turkey

2 tablespoons vegetable oil

1 large onion, unpeeled and halved

1 large carrot, peeled and sliced

2 celery stalks, sliced

1/4 cup brandy

1 1-by-1-inch piece of fresh ginger, peeled and sliced

1 bay leaf

1 thyme sprig

1/4 teaspoon black peppercorns

Preheat oven to 425 degrees. Break or chop turkey carcass into 3 or 4 pieces.
Pour vegetable oil into a large roasting pan and add chopped turkey carcass,
onion (the onion's skin will help color the broth), carrot and celery. Roast 30
minutes, stirring 2 or 3 times.

Transfer turkey and vegetables to a large stockpot.

Pour off any fat from roasting pan and discard, then place pan over medium heat.
Add brandy and 2 cups water. Bring to a boil, deglazing pan by scraping browned
bits at bottom. Pour into stockpot and add ginger, bay leaf and thyme.

Pour in about 10 cups cold water, or enough to almost cover the turkey pieces.
Bring slowly to a gentle boil, skimming off any scum, and add peppercorns.
Reduce heat and simmer, uncovered for 2 hours.

Strain broth through a sieve into a large bowl. Discard debris left in sieve and
cool broth quickly by placing in a large bowl or sink filled with ice water.
Stir occasionally as it cools, then refrigerate overnight.

Remove any fat from top of broth before using and discard debris at the bottom
of the bowl.

Per serving: All values negligible.


Roasted turkey demi-stock
Prep time: 35 minutes
Cook time: 14 1/2 hours

Makes 2 quarts

Recipe by Deneb Williams, executive chef at the Firehouse restaurant.

1 turkey carcass

4 carrots, diced large

4 celery stalks, diced large

2 yellow onions, diced large

4 cups white wine

1 tablespoon black peppercorns

2 bay leaves

1 bunch fresh thyme

2 tablespoons kosher salt

After removing meat from Thanksgiving turkey, save all the bones and drippings.
Place turkey carcass, carrots, celery and onions in a large roasting pan.

Roast in oven at 350 degrees for 20 to 30 minutes or until vegetables and bones
are caramelized.

Place roasted bones, vegetables and any unused drippings in a large stock pot
and saut? on medium-high heat for 5 minutes.

Deglaze pan with white wine.

Cover bones with water, add peppercorns, herbs and salt. Simmer on medium heat
for 2 to 4 hours. Strain stock into a clean stock pot. Discard bones and
vegetables.

Reduce stock slowly over low heat for 6 to 10 hours, (occasionally skimming the
top of fat and impurities) until you have 2 quarts. Strain stock through fine
mesh or cheesecloth, cool to 80 degrees.

Pour stock into ice cube trays and freeze overnight. Remove from ice cube trays
and store in zipper-lock freezer bags. Use in any recipe calling for stock or
water to infuse flavor.

Per serving: All values negligible.


Post-Thanksgiving soup
Prep time: 20 minutes
Cook time: 17 minutes

Serves 6

Recipe by Jennifer McLagan in "Bones: Recipes, History & Lore" (Harper Collins,
257 pages, $34.95)

Note: The prep and cook time do not include the time to make the broth.

4 1/2 cups roasted bird broth (see accompanying recipe)

2 carrots, peeled and thinly sliced

3 leeks, white part only, thinly sliced

2 tablespoons julienned fresh ginger

1 cup diced cooked turkey

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon kosher salt

Freshly ground black pepper

1/4 cup finely shredded mint leaves

Place broth in a large saucepan, add carrots and bring to a boil. Cover, reduce
heat, and simmer for 5 minutes. Add leeks and ginger. Cover and continue to cook
until vegetables are tender, about 5 more minutes.

Add turkey and lemon juice. Season with salt and pepper, and simmer until turkey
is heated through, about 2 minutes. Add mint and serve immediately.

Per serving: 102 cal.; 8 g pro.; 8 g carb.; 4 g fat (1 sat., 2 monounsat., 1
polyunsat.); 21 mg chol.; 937 mg sod.; 1 g fiber; 3 g sugar; 38 percent calories
from fat.


Bok choy jook (or congee or Chinese rice porridge)
Prep time: 15 minutes
Cook time: 1 1/2 hours
Serves 6 to 8

Recipe adapted from "The Dim Sum Book: Classic Recipes From the Chinese
Teahouse" (Crown Publishers, 180 pages, $14.95) by Eileen Yin-Fei Lo.

1/2 cup rice, dry

1/2 cup sweet rice, dry

4 1/2 cups water

4 cups chicken broth (can substitute turkey broth)

3 cups white stalks of bok choy

5 cups bok choy leaves

1 1/2 to 2 teaspoons salt

2 teaspoons soy sauce

Pinch of white pepper

1 slice of fresh ginger

2 to 3 tablespoons peanut oil

Add rice, water and broth to a 4-quart pot and bring to a boil. Cover pot,
leaving lid partially ajar. Reduce heat to low-medium, and cook for 1 to 1 1/2
hours, stirring occasionally to prevent rice from sticking.

Cut bok choy leaves into 1/4-inch by 4-inch slices, and the stalks into 1/4-inch
pieces. About 10 to 15 minutes before jook is completely cooked, add bok choy
stalks, salt, soy sauce, pepper, and ginger. Mix together thoroughly and bring
to a boil, stirring constantly.

Reduce heat. Add peanut oil and mix well. Add bok choy leaves and cook for 2 to
3 minutes. Serve immediately.

Per serving based on 6 servings: 193 cal.; 4 g pro.; 27 g carb.; 7 g fat (2
sat., 3 monounsat., 2 polyunsat.); 3 mg chol.; 1,456 mg sod.; 1 g fiber; 1 g
sugar; 35 percent calories from fat.



------------------------------

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Today's Topics:

    1. Turkey & more: The big bird and all the fixin's are better if
       well-planned (Jamie R)
    2. General Store gets new chef, Napa Mill looks to a brighter
       future (Jamie R)


----------------------------------------------------------------------

Message: 1
Date: Tue, 24 Nov 2009 15:38:41 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 allholidays@YahooGroups.com
Subject: [Meat-Lovers] Turkey & more: The big bird and all the fixin's
	 are better if well-planned
Message-ID: <p06110457c73215b83881@[192.168.1.100]>
Content-Type: text/plain; charset="us-ascii"

Memphis Commercial Appeal

Turkey & more: The big bird and all the fixin's are better if well-planned

By Kathie Smith
Toledo Blade
Wednesday, November 12, 2008

Sizing up your Thanksgiving turkey involves so many decisions, from fresh or
frozen to the size and the cooking technique.

It all begins with how many people will be having dinner around your holiday
table. If it's a big bird that you want, for example, Butterball recommends 1
1/2 pounds of turkey per person for generous servings and leftovers.

And if you're going the frozen-turkey route, Butterball recommends one day of
thawing in the refrigerator for every 4 pounds of turkey.

If the bird is still frozen on Thanksgiving morning, keep the turkey in its
wrapper in a clean sink and cover with cold tap water, advises "How to Cook A
Turkey and All the Other Trimmings," from the editors and contributors of Fine
Cooking. The turkey will thaw at a rate of 30 minutes per pound.

The book also reminds that cooks map out the space they have in the refrigerator
and the oven. Before you go to the supermarket, clean the fridge to make more
space. Arrange the shelves so they can accommodate the turkey and other
cumbersome dishes. As you decide on each dish, decide how it will get cooked,
especially if you have only one oven and the turkey takes 3 to 4 hours to roast.

Choose dishes that can be staggered in your oven or cooked on your stovetop or
microwave/convection ovens.

Cooking technique

For some folks, the idea of grilling a turkey or frying a turkey helps address
the lack of oven space.

Gas or charcoal grilling adds a distinct smoky flavor to turkey and can reduce
the cooking time, according to The Spice Hunter. Be sure to season well inside
and out, but don't stuff the bird. Bake the stuffing in a separate dish.

When grilling, estimate 15 to 18 minutes per pound. Place a drip pan on the
grill grate to catch drippings from the turkey and to prevent flare-ups. Use the
rotisserie if you have one. During cooking, add water to this pan periodically
to maintain a moist environment in the grill, advises Cal Flame.

A rotisserie such as the George Foreman Grill or other countertop model can
provide an easy, countertop way to roast a small turkey evenly, according to
Spice Hunter.

Brining has become a popular way to prepare turkey. Brining involves a strong
solution of salt and water with herbs, spices or sugar to preserve the flavor.
During the cooking process, meat can lose up to 30 percent of its water,
according to Fire & Flavor Grilling Co. Properly brined and cooked meat can
reduce the water loss by as much as half.

Brining a turkey in the refrigerator takes a day. Make a wine brine or a white
cranberry juice brine or a honey brine. When you add sugar it does make the
turkey brown faster.

Brine mixes are available. Fire & Flavor Grilling Co., for example, has Turkey
Perfect Herb Brine Mix.

For more information, visit fireandflavor.com and turkeyperfect.com.

Cooking the turkey

No matter what cooking technique you use, turn the turkey's wings back to hold
the neck skin in place. This levels the turkey in the roasting pan to encourage
even cooking and make carving easier.

Butterball recommends a 325-degree oven when roasting a turkey. Use a meat
thermometer and cook turkey to proper temperature (180 degrees in the thigh and
165 degrees in the center of the stuffing). Be sure the meat is done around the
bone.

For a smaller Thanksgiving celebration, prepare a turkey breast such as BBQ
Spice-Rubbed Turkey Breast. For this recipe, the brown-sugar mixture is slipped
between the skin and the meat. It's a technique described in "Better Homes &
Gardens Anyone Can Cook." Starting at one side, slip your fingers between the
skin and the meat to loosen skin. Gently pull back the skin, rub the mixture
over the meat. Pull skin back over top. Insert an oven-safe thermometer into the
thickest part of the meat, but don't touch the bone.

Once the turkey is done, remove it from the oven or grill and transfer to a
cutting board. Cover with foil and let stand for 15 to 20 minutes before
carving. Use the time to complete the side dishes and then carve the turkey.

Turkey with all the trimmings makes your traditional holiday meal complete.

For more information

Pick up the phone can call 800-BUTTERBALL (800-288-8372) with all your turkey
questions.

At honeysucklewhite.com, Turkey Basics is an online tutorial.

The Crisco Pie Hotline (877-367-7438) has baking tips, time-saving hints and the
opportunity to talk to a live expert. Home cooks can visit crisco.com for tips
and instructions on making pies.

The USDA Meat and Poultry Hotline is (800) 535-4555.


Roast Turkey with Cranberry Orange Glaze

3/4 cup orange marmalade

3/4 cup frozen cranberry juice, concentrate, thawed

3 tbsp. maple or maple-flavored syrup

1 1/2 tbsp. balsamic vinegar

1/2 tsp. salt

1 (14- to 16 lb.) turkey, thawed if frozen

Cooking spray or vegetable oil to brush turkey

Preheat oven to 325 degrees. Combine marmalade, cranberry juice, maple syrup,
vinegar and salt in small heavy saucepan. Bring to boil on medium heat, stirring
frequently. Reduce heat to low. Cook uncovered, stirring frequently for 12 to 15
minutes or until glaze is reduced to 1 cup.

Remove neck and giblets from body and neck cavities of turkey; discard or
refrigerate for another use. Drain juices from turkey and dry turkey with paper
towels. Turn wings back to hold neck skin against back of turkey.

Place turkey, breast side up, on a flat roasting rack in a shallow pan. Brush
turkey lightly with vegetable oil or cooking spray. Roast turkey for 2 hours and
then cover breast and top of drumsticks loosely with foil to prevent overcooking
of breast.

Divide glaze into two halves. Continue roasting turkey for another 45 minutes,
remove foil and brush generously with half of the glaze. Return foil loosely to
top of turkey and cook for another 45 minutes or until meat thermometer reaches
180 degrees when inserted into the deepest part of the thigh.

Brush with remaining glaze. Let turkey stand 15 minutes before carving. Makes 12
servings.

Source: Butterball


BBQ Spice-Rubbed Turkey Breast

2 (3- to 3-1/2 lb.) fresh or frozen bone-in turkey-breast halves

Nonstick cooking spray

2 tbsp. packed dark brown sugar

2 tsp. paprika

2 tsp. garlic powder

1 1/2 tsp. salt

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. ground black pepper

Thaw turkey, if frozen. Preheat oven to 400 degrees. Coat a large roasting pan
and rack with cooking spray. In a small bowl, stir together brown sugar,
paprika, garlic powder, salt, cumin, chili powder and pepper. Set aside.

Slip your fingers between the skin and meat of turkey breast halves to loosen
skin, leaving skin partially attached at edges. Lift skin and spread brown-sugar
mixture evenly under skin over meat. Place turkey-breast halves, bone sides
down, on rack in prepared pan. Insert an oven-safe meat thermometer into the
thickest part of the breast half. Thermometer should not touch bone.

Roast, uncovered, on lower rack in preheated oven for 20 minutes. Reduce oven
temperature to 350 degrees. Roast for 1 to 1 1/2 hours more or until the
thermometer registers 170 degrees and turkey is no longer pink, occasionally
spooning pan juice over turkey. Cover loosely with foil and let stand for 10
minutes before slicing. Makes 8 servings.

Source: "Better Homes & Gardens Anyone Can Cook"


White Cranberry Brine

2 (64-oz.) bottles white-cranberry juice drink

1 gallon water

2 cups kosher salt

1 cup sugar

2 tbsp. whole black peppercorns

8 cloves garlic, crushed

8 bay leaves

Mix all ingredients, except turkey, in large stockpot until salt and sugar are
mostly dissolved. Submerge turkey in brine. Fill 2 gallon-sized resealable bags
with ice. Place in pot with turkey. Marinate or brine turkey for 12 to 18 hours,
refrigerated. Discard marinade. Dry turkey with paper towels and grill or roast
in oven as desired.

Makes enough brine for an 8- to 16-pound turkey.

Source: Ocean Spray



------------------------------

Message: 2
Date: Tue, 24 Nov 2009 17:16:34 -0800
From: Jamie R <craftncook@...>
To: Clipping-Cooking@..., Meat-Lovers@...,
	 Restaurant Recipes List <Restaurant-Recipes@...>
Subject: [Meat-Lovers] General Store gets new chef, Napa Mill looks to
	 a brighter future
Message-ID: <p06110451c73215b8384f@[192.168.1.100]>
Content-Type: text/plain; charset="iso-8859-1"

Napa Valley Register

General Store gets new chef, Napa Mill looks to a brighter future

Tuesday, November 25, 2008
By SASHA PAULSEN, Register Features Editor

There's a special twist to Thanksgiving celebrations at the Napa Mill on Main
street as the business owners look forward to the opening a great new parking
lot at Fifth and Main.

After several years of dealing with construction and a parking lot jammed with
construction workers, it looks like the end is in sight.
"It's been a long haul," said Jill Brandt, who along with her husband Jim, has
operated the Napa General Store since 2002.

The Brandts, however, are looking forward to easier access to their store, which
sells artisan arts and crafts along with wine country specialty items, and
especially to their restaurant, which is getting a fresh shot of enthusiasm and
inspiration from its new chef, Keith Seaman.
Seaman, who helped launch the Hard Rock cafes in the U.S. back in the '80s, also
worked at Jeremiah Tower's landmark Stars restaurant in San Francisco and for a
Sonoma caterer before he met the Brandts.

The connection over food was immediate, said Seaman, who said in their first
meeting he and the Brandts ended up spending three hours talking.
He's been at the General Store for a month, during which time he's been putting
together a team that shares his passion for food.

He's also been tweaking the menu, adding new dishes to many of the popular ones
already there. "I knew I couldn't touch the Chinese chicken salad," Seaman said.

The restaurant, a popular lunch place for locals, had been serving this and
other Asian dishes, like a Mongolian Noodle Bowl ($13.95), and Jumbo Tempura
Shrimp ($14.50). They're all still there. To these, Seaman has added new
classics, like a New York Reuben sandwich (served with house fries, $12), a
Carolina Barbecued Pork sandwich ($11.95 with Bleu Cheese coleslaw and fries), a
Triple Decker Club Sandwich ($12.95), Yankee Pot Roast ($14.95) and a delectable
Clay Pot Chicken ($12.95).

Seaman said he's spent time talking to patrons and, like them, he favors
down-to-earth and unpretentious but delicious foods with a broad variety of
choices.

"We're into giving people what they want," said the energetic and charismatic
chef, as he brought out several of his new specialties to taste, including a
Tempura Dipped Ahi Tuna Roll that's served with a tangy seaweed salad ($11.95).

The wood-fired pizzas are still being cooked to order, and lunch also offers a
variety of salads, including the Chopped Chicken ($11.95); Vermicelli Noodle
Salad Bowl served with spring rolls ($11.50), a Greek salad ($12.95) and a
Seared Ahi Tuna Nicoise ($14.75).

Seaman is also serving up breakfast on weekdays from 8-11 a.m. and on weekends
from 8 a.m. to noon, and his menu includes cornmeal pancakes ($8.95), Brioche
French Toast with strawberry compote ($11.50) and a Fieldhand's Breakfast, a
hearty spread of pancakes, eggs, and bacon or sausage ($11.75).

With Thanksgiving a couple of days away, he said he'd be adding one of his own
favorites to the menu, a Thanksgiving sandwich guaranteed to take care of
leftovers. He's shared his recipe for Register readers, along with two other
classics that are proving to be hits as the weather grows chilly, a New England
clam chowder and a fruit cobbler.

Other weigh in

"We're all giving thanks," about the new parking lot, said Toni Chiappetta,
owner of Sweetie Pies, one of several businesses housed in the complex anchored
by the Napa River Inn.

Chiappetta was also celebrating being named the number one pie maker by
television chef Rachel Ray, who had posted her choices for best places to order
Thanksgiving pumpkin pies by mail.

"They contacted me and asked me to send a sample," said Chiappetta. "Then I got
a call telling me to check the Web site. That's how I found out we were number
one."

Locals have the advantage of being able to order and pick up her deep-dish
pumpkin pie, decorated with cutouts of leaves, along with her other fruit pies,
cakes, cookies and pastries.

Around the corner from Sweetie Pies, Celadon restaurant is another that is
valiantly weathering the construction challenges. "We are thrilled with next
week's opening of the new parking garage," said Beth Fairbairn, who along with
her husband Greg Cole operates Celadon and Cole's Chop House on Main. "After
several years of parking and construction challenges for Celadon and the other
historic Napa Mill tenants, we can count on ample parking for our guests. The
structure itself, with artist Gordon Heuther's creations, is a great addition to
our downtown neighborhood."

At the far end of the complex is Ang?le restaurant, which serves French bistro
fare indoors and out.

"We're thrilled," said Debbie Dever, who opened the Vintage Sweet Shop at the
Napa Mill just before the construction began. Her specialties include handmade
fudge, truffles and her inventive bottles of wine dipped in chocolate, all done
on the premises.

Also giving an extra Thanksgiving thanks this year will be Michael Shaer, owner
of the MJ Shaer Gallery and design Studio, which doubles as the nightclub
Silo's, where Mike Greensill plays jazz piano weeknights, and his wife, Wesla
Whitfield, joins him in a salute to the great American songbook on weekends.

"We've been under siege here for three years," said Shaer. "I've called it
Bagdad West."

With the opening of the river promenade, the parking lot and the anticipated
completion of the massive, commercial complex at Main and Third, Shaer, like the
others, is looking forward to better times ahead.


New England Clam Chowder
Courtesy Keith Seaman, Napa General Store

1 cup onions, diced
1 cup carrots, diced

1 cup celery, diced
3 cups Yukon Gold potatoes, peeled, diced and boiled

1/4 cup fresh thyme
1 cup Applewood smoked bacon, diced

4 cups chopped clams

1/4 cup garlic, chopped

4 cups clam juice

1/4 cup olive oil

1/4 pound butter

1 cup flour

2 cups manufacturing cream* or heavy cream

Saut? the onions, carrots, celery and bacon with 1/2 cup olive oil until bacon
is cooked and vegetables are translucent.

Add the clam juice and clams and set on stove to simmer.

Add the cream.

In a separate pan, melt the butter and then whisk in flour until the mixture
becomes pasty. Cook it a couple of minutes until the flour loses its raw taste.
This is your roux.

Add some of the roux to the soup gradually, stirring, adding what you need to
get the consistency of thickness you want. You probably will not need all of the
roux, but I like a hearty, thick chowder.

Add chopped fresh thyme, and salt and pepper to taste. Bring to a simmer. Add
potatoes and heat until they are warm.

Serves 4 generously.

* Manufacturing cream is super heavy cream with a fat content more than 40
percent; primarily used in professional food service. You can substitute heavy
cream.


Thanksgiving on a Roll
Courtesy Keith Seaman, Napa General Store

4 Ciabatta rolls (or other crusty roll)
3 cups leftover stuffing

3 cups mashed potatoes
8 slices turkey breast

2 cups cranberry sauce
3 cups lettuce (spring or mesclun mix)

2 cups turkey gravy

Cut the rolls lengthwise for sandwiches. Smear cranberry sauce on both sides of
the rolls. Place 2 slices of turkey on each roll. Then layer the stuffing and
mashed potatoes and top with gravy. Place lettuce mix on last, then cut
sandwiches in half and serve.

  Serves 4

Fruit Cobbler
Monday, November 24, 2008
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Courtesy Keith Seaman, Napa General Store

7 pieces of fruit in season (pears, apples, peaches, plums)
2 pounds all purpose flour, sifted

2 cups brown sugar
2 pounds butter

Cut the fruit into slices and place in a bowl with water.
Heat a saut? pan, add 1/4 cup butter and saut? the fruit until soft.

Add 1/4 cup of the sugar and 1/4 cup of the sifted flour and stir until sauce
and fruit turn a golden brown.

Set aside and let cool.

Preheat oven to 375 F.

Make the crumb topping: Cube the remaining butter and put into a mixing bowl
with the remaining flour and sugar. Work the ingredients with your hands,
squeezing until you have a crumbly mixture.

Place the fruit mixture in an oven safe pan and sprinkle the crumb topping over
the fruit. You may have some topping left over. Bake at 375 degrees for 35
minutes.

Serves 4-6, depending on how hungry everyone is.



------------------------------

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End of Meat-Lovers Digest, Vol 8, Issue 513
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