Club Food

Stuff cavity of turkey just before roasting.

Makes about 9 cups (enough for 10-12 lb bird).

NOTE: Allow 1 White Castle hamburger for each pound of turkey,
which will be the equivilent of 3/4 cup stuffing per pound.

1 1/2 lb Pork sausage

1 c Celery;chopped finely

1 lg Onion;chopped

4 McIntosh apples;peeled chop

2 ts Dried sage

1 tb Dried parsley

1 ts Dried oregano

1 ts Dried thyme leaves

1 1/2 ts Salt ;or to taste

2/3 c Walnuts;coarsely chopped

1/2 ts Pepper

24 oz Unseasoned toasted bread

1 x Cubes

1/4 c Butter,melted

2 c Boiling water

place sausage in medium skillet over medium heat and cook,
breaking up pieces with fork until no longer pink, drain fat.
place
sausage, celery, onions, apples, walnuts, sage, parsley, oregano,
thyme, salt, pepper and bread cubes in large bowl,toss.
Combine
butter and boiling water and pour over mixture.
Toss gently.
Spoon
stuffing into cavities just before roasting.
Stuff loosely to allow
for expansion.
Bake any leftover stuffing at 375 for 35 to 40
minutes.
ALways remove all stuffing after turkey is roasted.

–Molasses Glaze– 1 C Molasses

2 Tsp Bottled Hot Pepper Sauce

1 Tsp Fresh Gingerroot — finely chopped

1 Tsp Garlic — chopped

1/2 Tsp Black Pepper — coarsely

10 Lb Goose — dressed

Salt To Taste 8 Oz Onion — chopped (about 1-3/4

1 Ea Celery Stalk — chopped (1/2

1 Tbsp Vegetable Oil

1 Tbsp Garlic — minced

1/2 Tbsp Black Pepper — cracked

1 Tbsp Fresh Thyme — chopped -OR-

1 Tsp Dried Thyme

1 Tbsp Parsley — chopped

1 Tbsp Fresh Sage — chopped -OR-

1/2 Tsp Dried Rubbed Sage

1 C Dried Apricots — chopped

2 C Corn Bread — day-old, crumbled

Salt To Taste 1 Ea Egg

1 1/2 C Rich Chicken Stock

Small Apples And Grapes For Garnish

To Make Molasses Glaze:

In medium bowl combine molasses, bottled hot pepper sauce,
ginger, garlic, and coarsely ground black pepper.
Mix well and set
aside.

To Make Roast Goose:

Preheat oven to 425F.
Remove giblets from goose to use another
time.
Rinse goose in cold water, removing as much fat as possible
from body cavity.
Pat goose dry with paper towels.
Pierce skin all
over with tines of large fork.
Season goose with salt insode and
out.
Arrange beast side up on rack in large shallow roasting pan.
Roast at 425F for 15 minutes.
Reduce oven temperature to 350F.
Continue roasting for 20 to 23 minutes per pound until thermometer
inserted between leg and thickest part of thigh registers 180F.
(Make sure thermometer does not touch bone.) Drain off all fat from
pan.
Brush some of molasses glaze completely over goose.
Continue
roasting 20 minutes, brushing with molasses mixture after 10
minutes.
Remove goose from oven.
Cover with foil and let stand 15
minutes before carving.

To Make Apricot Stuffing:

While goose is roasting, butter deep 1-1/2 quart casserole.
In
medium skillet, saute onion and celery in hot oil over medium-high
heat until soft, about 4 to 5 minutes.
Pour into large bowl.
Add
garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread,
and salt to taste.
Toss to mix.
Set aside.
In small bowl whisk
together egg and stock.
Pour over stuffing.
Mix well.
(Mixture will
seem soupy.) Pour into baking dish.
Bake at 350F for 40 minutes
until hot in center.

To serve the whole thing:

Arrange goose on serving platter.
Garnish with apples and
grapes.
Carve goose.
Serve with apricot stuffing.

>From Chef Dean Fearing at The Mansion on Turtle Creek;
Dallas, Texas.

Roast Goose with All the Fixings, December, 1995 “Victoria”
magazine.

>From the files of billspa@ix.netcom.com

Typos by Jeff Pruett.

>From the files of billspa@ix.netcom.com

1 Goose; (9-12 lb Canadian wil

1 Tart apple; peeled and diced

10 Dried figs; cut in 1/4′s

2 1/2 c Crumbled corn bread

Salt to taste Ground pepper to taste 3 tb Chopped parsley

2 ts Chopped fresh savory

Gravy: 1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a
saucepan

with about 1 qt.
of water and let simmer lightly for several
hours while partially covered.
Reduce to about 2 cups and season
with salt.
Mix remaining ingredients, except for gravy, together
and adjust seasoning by tasting.
Stuff, lace, and truss the bird
and roast in a 325′ oven, breast down, for 1 1/2 hours.Draw off fat
as it accumulates.
Turn and roast another 1 1/2 hours (or longer
for a larger bird) until juices run clear when pricked where the
thigh attaches >> to the body.
Remove when done and let rest
on a heated serving platter while you prepare the gravy.
Pour off
all but 2 Tbls.
of the fat and sprinkle with the flour.
Set the
roasting pan over low heat and stir for one minute while scraping
up all the brown bits.
Add the broth and stir until smooth.
Season
to taste with salt and pepper and serve in a boat with goose.

1 ea Goose; (9-12 lb Canadian wil

1 ea Tart apple; peeled and diced

10 ea Dried figs; cut in 1/4′s

2 1/2 c Crumbled corn bread

1 x Salt to taste

1 x Ground pepper to taste

3 tb Chopped parsley

2 ts Chopped fresh savory

1 x Gravy:

1 1/2 c Reserved goose broth

1-2 T flour Remove the neck and gizzard and place in a
saucepan

with about 1 qt.
of water and let simmer lightly for several
hours while partially covered.
Reduce to about 2 cups and season
with salt.
Mix remaining ingredients, except for gravy, together
and adjust seasoning by tasting.
Stuff, lace, and truss the bird
and roast in a 325′ oven, breast down, for 1 1/2 Hours.
Draw off
fat as it

accumulates.
Turn and roast another 1 1/2 hours (or longer for a
larger bird) until juices run clear when pricked where the thigh
attaches >> to the body.
Remove when done and let rest on a
heated serving platter while you prepare the gravy.
Pour off all
but 2 Tbls.
of the fat and sprinkle with the flour.
Set the
roasting pan over low heat and stir for one minute while scraping
up all the brown bits.
Add the broth and stir until smooth.
Season
to taste with salt and pepper and serve in a boat with goose.
Bon
Appetit Jay / Okla (a goose hunter) FROM: JAY MORTON (KJWT81A)

1/4 lb Butter

1 Turkey,fresh (12-16#)

1/2 lb Salt pork,thinly sliced

—————————-CORN BREAD
STUFFING—————————-
2 pk Corn bread mix (10
oz)

1/2 c Celery,chopped

1 Onion,medium,minced

1/2 c Butter

2 Egg yolks

Salt Pepper
——————————–TURKEY
STOCK——————————–
Turkey giblets+neck &
wings 3 c Water

1/2 Onion,small,sliced

1/2 Garlic clove

1/2 Bay leaf

1/8 ts Basil,crumbled

1/8 ts Rosemary,crumbled

1/8 ts Thyme,crumbled

1/8 ts Salt

—————————-TURKEY GIBLET
GRAVY—————————-
1/4 c Pan drippings

1/4 c Flour

1 c Water

2 c Turkey stock

Turkey giblets,cooked,choped Salt Pepper 1.
Preheat oven to
425′F.~ 2.
Cut butter into very thin slices; place in

freezer to harden while you prepare bird.~ 3.
Wash turkey inside
and out.
Remove and reserve neck, giblets and wing tips.
Pat dry
with paper toweling.
Starting at the breast, separate the skin from
the meat by working your fingers between them.
Slice your hand
under skin as far as you can go and gently free the skin on both
sides of the breast.
Loosen it around the upper part of the legs,
stopping about halfway down the legs.
Insert slices of the cold
butter, first under the leg skin, then under the breast skin.
Reshape the loosened skin on the bird by patting it gently back in
place.
It will sag a bit but don’t let that upset you; it will cook
back in place.
Wrap bird loosely in waxed paper and refrigerate
while preparing stuffing.~ 4.
Fill cavity of turkey loosely with
stuffing.
(Place any remaining stuffing in a shallow baking dish
and place in oven about 30 minutes before bird is roasted.
Bake
until firm and lightly browned.) Fasten neck skin of turkey to body
with skewer.
Push legs under band of skin at tail or tie to tail.
Place slices of salt pork over breast and fasten with wooden picks.
Place turkey on its side on rack in shallow open roasting pan.~ 5.
Cook for 15 minutes, then turn bird on other side and roast for 15
minutes longer.~ 6.
Lower temperature to 325′F.
and continue to
roast turkey, turning the bird from side to side and basting often
with the drippings from pan, for about 3-1/2 to 4 hours, or until
juices run yellow – no longer pink – when thigh is pierced with a
fork.
Roast turkey breast side up for the last 15 minutes of
cooking time.
(Remove and discard salt pork when crisp and most of
fat has been rendered.
If fat in pan bgins to burn, add a few
tablespoons of water.) Transfer turkey to serving platter and let
rest 30 minutes before carving.
Reserve all drippings in pan for
gravy.~ ~ *** CORN BREAD STUFFING ***~ 1.
Prepare corn bread,
following label directions, or use your own favorite recipe.
Cool.
Crumble enough to make 7 cups and transfer to a large mixing bowl.~
2.
Saute celery and onion in butter in a large skillet until soft.
Spoon vegetables and butter over corn bread crumbs.~ 3.
Beat egg
yolks in a medium-sized bowl; stir in stock and pour mixture over
corn bread.
Stir lightly to blend.
Season with salt and pepper to
taste.~ Makes approximately 3 quarts, or 12 cups.~ ~ *** TURKEY
STOCK ***~ 1.
Combine giblets, neck, and wing tips with water in a
large saucepan; add remaining ingredients.
Bring to boil, then
lower heat and simmer for about 15 minutes, or until liver is
tender.
Remove liver and continue to simmer mixture for about 1
hour, or until remaining giblets are tender.
Strain mixture; remove
and chop giblets and liver for gravy.
Reserve stock.~ ~ *** TURKEY
GIBLET GRAVY ***~ 1.
Pour off all turkey fat from roasting pan into
a glass measuring cup.
Measure and return 1/4 cup to pan.
Sprinkle
flour into fat; cook and stir 2 or 3 minutes over low heat.
Add
water and 2 cups of the reserved turkey stock.
Cook, stirring and
scraping up browned bits in pan with wooden spoon, until gravy
thickens and bubbles 2 minutes.
Strain gravy into saucepan; add
chopped giblets and reserved liver.
Taste; season with salt and
pepper if needed.

1 Turkey (12 lb)

1/2 c Unsalted butter; softened

———————————-STUFFING———————————-
4 Onions; coarsely chopped

5 Celery stalks

- coarsely chopped 1 lb Chorizo (Spanish sausage)

- broken up 6 c Day-old corn bread, crumbled

3 c Day-old white bread, cubed

2 c Frozen corn kernels; thawed

2 tb Chopped fresh cilantro

-=OR=- Dried cilantro 2 tb Chopped fresh parsley

Salt and pepper; to taste
———————————–GRAVY———————————–
3 c Chicken stock; as needed

1 c White or rose wine

Wash turkey under hot water.
Pat exterior and cavities
completely dry with paper towels.
Smear turkey with 4 Tbsp butter.
Saute onions and celery in the remaining butter over medium heat
until translucent.
Remove with slotted spoon to a very large bowl.
Saute the chorizo in the same pan until lightly brown.
Remove to
same bowl and add remaining stuffing ingredients.
Toss to combine
completely.
(If mixture seems dry, add chicken stock or apple
juice.
) Salt and pepper the turkey’s cavity and loosely stuff the
cavity and the neck with the bread-chorizo mixture, leaving some
room for expansion during cooking.
(Extra stuffing can be
refrigerated in a covered casserole and baked @ 375 degrees for 40
minutes.
)Sew up and truss the turkey.
Return to rack in roasting
pan and turn turkey on its left side.
Add 1 cup stock and wine
gravy to pan.
Place in preheated 400 degree oven for 20 minutes.
Turn turkey onto its right side and continue roasting another 20
minutes.
Lower oven to 325 degrees.
Turn turkey breast-side-down
and roast for 1 hour and 20 minutes.
Baste every 15 minutes or so,
adding stock as needed.
Turn turkey breast-side-up and continue
basting every 15-20 minutes.
(For a 12 lb turkey, cooking time will
be from 15 to 20

minutes per pound; the internal temperature should reach 180
degrees.
The juices in the thigh should run clear when pierced with
a fork.
)Remove to a heated platter to rest.
Skim off as much fat
as possible from the pan drippings.
Transfer pan drippings,
including brown bits, to a saute pan.
Reduce to a gravy over high
heat.
Carve turkey.
Serve gravy and dressing on the side.
Total
cooking time: 3 – 4 1/2 hours.

Turkey, about 21 pounds 2 x Oranges, cut in half

1 ts Dried thyme

Salt Freshly ground black pepper 4 x Sticks of butter, room
temp

————————GRAND MARNIER APRICOT
STFFNG————————
1 c Diced dried apricots

1 1/2 c Grand Marnier

1 Turkey liver and heart

2 x Sticks unsalted butter

2 c Coarsely chopped celery

Lg yellow onion, chopped 1 lb Bulk pork sausage

1 lb Herb stuffing mix

1 c Slivered almonds

2 c Chicken stock

1/2 ts Dried thyme

Salt, to taste Black pepper, to taste FOR TURKEY: Make the
stuffing.
Preheat oven to 450 degrees F.
Rinse the turkey inside
and out and pat dry.
Squeeze the juice of the oranges all over the
turkey and in teh neck and body cavities.
Spoon the stuffing
loosley into the cavities.
Set aside any extra stuffing.
Sew up the
cavities or close with small trussing skewers.
Place the turkey on
a roasting rack in a roasting pan.
Sprinkle all over with thyme,
and salt and pepper to taste.
Spread the butter all over the
turkey.
Turn breast-side up in the pan and cover the pan with
aluminum foil.
Place the turkey in the oven and reduce the heat to
325 degrees F.
Roast for 3 hours.
Remove the foil and roast,
basting occasionally, until the juices run clear when the meaty
part of a thigh is pierced with a sharp skewer., about 2 more
hours.
Bake the leftover stuffing in a baking dish at 325 degrees F
for 30 minutes.
Let the turkey stand, covered with foil, for 15
minutes before carving.
====================================================================
GRAND MARNIER APRICOT STUFFING: Place the apricots and 1 cup of the
Grand Marnier in a small saucepan.
Heat to boiling.
Remove from
heat and set aside.
Simmer the turkey liver and heart in water to
cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup of the butter in a large skillet over medium heat.
Add the celery and onion and saute for 10 minutes.
Transfer to a
large mixing bowl.
Cook the pork sausage in the same skillet,
crumbling with a fork, until it is no longer pink.
Remove from the
heat and add to the celery mixture.
Add the stuffing mix, apricots
with liquid, and almonds.
Finely dice the turkey livers and heart
and add to the stuffing mixture.
Stir to combine.
Heat the
remaining 1/2 cup of butter and the stock in a small saucepan just
until the butter melts.
Pour over the stuffing mixture and add the
remaining 1/2 cup of Grand Marnier.
Stir well to moisten the
stuffing.
Season with the thyme and salt and pepper to taste.

———————————-STUFFING———————————-
2 pk Kellogg’s Stuffing Croutons

1/2 c Melted butter

2 c Broth from Giblets

1 lb Crumbled, fried brkfst saus.

1 md Onion, diced

4 lg Celery sticks, diced

1 ts Poultry seasoning

1/2 c Water

———————————–TURKEY———————————–
1 20 lb.
turkey, thawed

Preheat oven to 325?.
Thaw turkey (20 lb.
turkey will thaw in
approx.
7 days in refrigerator).
Remove wrap.
Unhook turkey legs
from

retainer down by tail, then remove neck from body cavity.
Remove
giblet packet from neck cavity.
Put these in saucepan, cover w/ 2-3
cups water and simmer for 1 hour or more.
Rinse turkey well and
drain, returning to refrigerator until needed.
After 1/2 hour of
giblets cooking, dice celery and onion.
Fry sausage, crumbling,
until completely done.
Add celery and onion and 1/2 cup water to
fry pan and let simmer 10 minutes.

Using your roasting pan, empty 2 boxes of croutons into it.
Add
sausage/celery/onion mix.
Melt 1/2 cup butter and add.
Add tsp.
of
poultry seasoning.
Add 2 cups of giblet broth.
Stir well until
croutons are evenly moistened.
Rinse turkey again, shake out excess
water.
Stuff body cavity with stuffing LOOSELY (do not pack in or
turkey will explode..
stuffing expands when cooking!) and put legs
back into retainer to hold together.
Stuff neck cavity.
Fold wing
tips behind bird’s back, use to hold neck skin down so stuffing
won’t fall out from neck.
Rinse out roasting pan and line with
foil.
Coat foil with vegetable oil.
Coat turkey, all over, with
vegetable oil.
Place in roasting pan.
Add any excess stuffing that
will fit on top of turkey legs at body cavity opening, laying on
top.
Put in oven and roast for approx.
6 1/2 to 7 hours, depending
on oven.
Roast to 180? to 185? internal temperature at thickest
part of thigh without touching thermometer to bone, and same at
thickest part of the breast.
Baste turkey with baster last 2 hours,
about every 15 minutes.
If skin is getting too dark, tent with
foil.

1 Whole turkey

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

1 Whole side of salmon (2 lb)

- skin and bones removed 1 tb Oil

1 c Minced onion

1/2 c White wine

2 ts Salt

1 ts White pepper

5 tb Butter

2 c Fresh bread crumbs

1 c Chopped parsley

3 tb Chopped fresh tarragon

2 ts Chopped fresh thyme

1/2 c Sherry

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

Add the bread cubes, parsley, and 1/2 cup stock and mix well.
Preheat oven to 350F.
Place stuffing in a buttered 9-by-13-inch
baking dish.
Drizzle another 1/2 cup of stock over the stuffing and
cover the dish with aluminum foil.
Bake until heated through, 35 to
45 minutes.

For a crusty top, remove the foil halfway through baking time.

Makes 10 cups.

This dressing is moist and is very easy to serve.
If I have too
much for
Thanksgiving I freeze uncooked balls and use them at Christmas
which helps
speed up dinner that busy day.
I hope that your kids will like this
recipe;
mine always liked the balls.

The one secret to my dressing is salt Rising bread.
My Grandmother
always
used it with other bread (we had to keep it a secret because my
father
hated salt rising even though you can not tell is is in there).
I
also have
a hard time making just a little dressing and it always looks like
I’m
fixing for an army.

1 lb Mushrooms(chopped)

6 Scallions

1/4 c Butter melted

1 c Soft bread crumbs

1 t Salt

1/8 t Pepper

1 T Ketchup

1 T Lemon juice

1 c Flaked crabmeat

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

1 1/2 x Loaves Italian Bread*

1 c Pecan pieces (4 oz)

4 oz Unsalted butter

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

1/2 c Flat-leaf parsley, chopped

2 tb Fresh thyme, chopped**

1 ts Salt

1 ts Pepper, freshly ground

2 x Eggs

3/4 c Chicken stock***

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

16 c Bread cubes

1 c Oats, uncooked

2 ts Chili powder

2 ts Oregano leaves

2 ts Basil leaves

2 ts Thyme leaves

1 ts Parsley

1/2 ts Sage, rubbed

1 Turkey

1/4 c Bacon drippings

1 Onions, chopped

2 c Butter

2 c Cornbread, crumbled

5 oz Sumflower seeds

4 c Water

2 Bay leaves

1 ts Oregano leaves

1 ts Thyme leaves

1 ts Parsley

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

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

———————————–SMALL———————————–
2/3 c Water

1 Egg

2 tb Butter or margerine

1/4 c Onion diced

1 1/2 ts Brown sugar OR

1 1/2 ts White sugar

1/3 ts Salt

1/4 ts Black pepper

2/3 ts Dry sage

2/3 ts Celery seeds

1/2 ts Poultry seasoning

1/2 c Cornmeal

1 2/3 c Bread flour

1 ts Yeast

————————————MED————————————
1 c Water

1 Egg

3 tb Butter or margerine

1/3 c Diced onion

2 1/4 ts Brown or white sugar

1/2 ts Salt

1/3 ts Black pepper

1 ts Dry sage

1 ts Celery seeds

3/4 ts Poultry seasoning

2/3 c Cornmeal

2 1/2 c Bread flour

1 1/2 ts Yeast

———————————–LARGE———————————–
1 1/3 c Water

2 Egg

4 tb Butter

1/2 c Diced onion

1 tb Brown or white sugar

2/3 ts Salt

1/2 ts Black pepper

1 1/3 ts Dry sage

1 1/3 ts Celery seeds

1 ts Poultry seasoning

1 c Cornmeal

3 1/3 c Bread flour

2 ts Yeast

———————————-STUFFING———————————-
1/2 c Chopped celery

1/4 c Chopped onion

3 tb Butter or margerine

3 1/2 c Cubed or crumbed bread

Medium or large loaf 3/4 c Chicken or turkey broth

1/4 c Walnuts

Salt and pepper to taste Bread: Use light to medium crust
setting on a white, sweet cycle.
No timer.
Stuffing: Saute the
celery and onion in the butter until soft.
Toss with bread in a
bowl.
Add warmed broth and season and mix until well blended.
Stuff
bird or bake in a covered casserole at 350 for 20 minutes

2 Boneless half turkey breasts

1 pk Pitted dates (10 ounces)

1 pk Dried apricot halves (6 oz)

1 c Walnut pieces

2 c Water

1/2 ts Ground cinnamon

1/4 ts Ground black pepper

1/4 ts Ground ginger

1/4 ts Ground nutmeg

1/4 ts Ground cloves

Cut 3 parallel, lengthwise, 1-inch deep slits in each turkey
breast half.
Place turkey breast halves flat in a buttered roasting
pan.
Cut dates in thirds.
Cut apricot halves in fourths.
Combine
dates, apricots and remaining ingredients in saucepan.
Heat,
stirring constantly.
Simmer 2 minutes, stirring.
Cool slightly.
Fill slits in turkey with fruit mixture.
Roast in preheated
325-degree oven 2 hours.
Cut each breast half in 6 slices.
Makes 12
servings.

4 Pork chops

1 tb Oil

3 Slices of bread, cut into cu

2 tb Chopped onion, or 2 t minced

1/4 c Melted butter

2 tb Water

1/4 ts Poultry seasoning

1 cn Mushroom soup

1/3 c Water

Preheat oven to 350 Brown chops and place in a shallow baking
dish.
( 2-2-1/2 quart ) Lightly mix together bread, onion, butter,
2 T water and

poultry seasoning .
Place a mound of stuffing on top of each
chop.
Blend soup and 1/3 C of water, pour over chops.
Bake
uncovered for one hour.
Enjoy, * Jeannie *

2 Blade pork chops

-(about 8 ounces each) 1/4 c Celery, chopped

1/4 c Onion, chopped

2 c Soft bread cubes

1 sm Apple, unpeeled, chopped

1/4 ts Poultry seasoning

1/8 ts Pepper

2 tb Water

1/4 c Water

2 servings of 1 chop and 3/4 cup stuffing each 360 calories
per

serving with white bread 360 calories per serving with
whole-wheat bread.
1.
Trim excess fat from pork chops.

2.
Brown pork chops in hot frypan.
Remove chops and

discard fat.
3.
Cook celery and onion in frypan until tender.
Mix with

bread, apple, seasonings, and 2 tablespoons water.
4.
Place pork
chops in frypan.
Top each chop with half of

stuffing mixture.
5.
Add 1/4 cup water to frypan.
Cover and cook
over low

heat until pork chops are tender-about 30 minutes.
Check pork
chops during cooking; add a small amount of water, if needed, to
prevent over-browning.
* Thrifty Meals for Two: Making Food Dollars
Count * USDA Home and Garden Bulletin Number 244
—–

1 lb Pork tenderloin

———————————–SAUCE———————————–
1 1/2 t Cornstarch

1 x Nutmeg, (dash)

1 c Apricot nectar

——————————APRICOT
STUFFING——————————
1 t Bouillon, chicken,
instant

-granules 2/3 c Water, hot

1/3 c Apricots, dried, snipped

2 T Celery, chopped

1 T Margarine

1/8 t Cinnamon, ground

1 x Pepper, black, (dash)

2 c Whole wheat bread cubes

Split tenderloin lenghwise, cutting to, but not through,
opposite side; open out flat.
Pound tenderloin lightly with meat
mallet to a 10×6 rectangle.
APRICOT STUFFING: Dissolve bouillon in
hot water, pour over apricots.
Let stand 5 minutes.
Cook celery and
onion in margarine until tender but not brown.
Remove from heat;
stir in cinnamon and pepper.
In a large bowl mix bread cubes, onion
mixture, and apricot mixture; toss lightly to moisten.
Spread
stuffing evenly over tenderloin.
Roll up jelly-roll style, starting
from short side.
Secure meat roll with wooden toothpicks or tie
with string at 1-inch intervals.
Cut meat roll into six 1-inch
slices.
Place meat slices on rack of unheated broiler pan, cut side
down.
Broil 4 inches from heat 12 minutes.
Turn; broil 11 to 13
minutes more or till done.
Remove toothpicks or string; transfer
meat to a serving platter.
Meanwhile, for SAUCE, combine cornstarch
and nutmeg.
Stir in apricot nectar.
Cook and stir till mixture is
bubbly.
Cook and stir 2 minutes more.
SERVE sauce with meat
slices.

1/2 c plain croutons, slightly

crushed 1/2 c pesto sauce (homemade or

purchased) 1/4 c chopped sun-dried tomatoes

(not canned in oil) 1 3 to 4 lb.
pork loin

center rib roast, backbone loosened

For stuffing, combine croutons, pesto and tomatoes.
Set aside.
Place r

1 Pork loin roast [5 to 7 lb]

2 tb Butter

1/2 c Onion [chopped]

1/2 c Celery [chopped]

2 Cloves of garlic [minced]

1/2 ts Fennel seeds [crushed]

1 ts TABASCO sauce

1/2 ts Salt

2 c Cornbread stuffing mix

1 cn (8oz.) oysters [undrained

& chopped]
—————————-PREHEAT OVEN TO
325—————————-
1) In a large saucepan melt the
butter; add the onion, celery,

garlic and fennel, and saut for 5 min.
or until the veggies are
tender…
then stir in the TABASCO sauce and salt…
Add the
cornbread stuffing mix, oysters and liquid, tossing to mix well…
2) Make a deep slit in the back of each chop on the loin, and stuff
each slit with the stuffing…
(Any leftover stuffing can be baked
uncovered, during the last 30 min.
of roasting) Place the meat in a
shallow roasting pan and cook for 30 to 35 min per pound or until a
meat thermometer inserted into the meat registers 170?…
3) Remove
to a HEATED serving platter…
and allow meat to cool slightly
before serving…

1 Pork loin roast [5 to 7 lb]

2 tb Butter

1/2 c Onion [chopped]

1/2 c Celery [chopped]

2 Cloves of garlic [minced]

1/2 ts Fennel seeds [crushed]

1 ts TABASCO sauce

1/2 ts Salt

2 c Cornbread stuffing mix

1 cn (8oz.) oysters [undrained

& chopped]

—————————-PREHEAT OVEN TO
325—————————-
1) In a large saucepan melt the
butter; add the onion, celery,

garlic and fennel, and saut for 5 min.
or until the veggies are
tender…
then stir in the TABASCO sauce and salt…
Add the
cornbread stuffing mix, oysters and liquid, tossing to mix well…
2) Make a deep slit in the back of each chop on the loin, and stuff
each slit with the stuffing…
(Any leftover stuffing can be baked
uncovered, during the last 30 min.
of roasting) Place the meat in a
shallow roasting pan and cook for 30 to 35 min per pound or until a
meat thermometer inserted into the meat registers 170?…
3) Remove
to a HEATED serving platter…
and allow meat to cool slightly
before serving…
—–

1 tablespoon oil

2 medium zucchini — quartered lengthwise

-thinly sliced crosswise — (1 1/4 lb.) 6 ounce box cornbread
stuffing (range-top) — with seasoniong pkt.

1 pound thin sliced pork cutlets

1/2 cup bottled green salsa — or red salsa

Heat 1 tsp.
oil in a large nonstick skillet over Medium-High
heat.
Add zucchini and stir-fry for 2 minutes or until
crisp-tender.
Remove to a serving platter.
Pour 2 2/3 cup water
into skillet.
Bring to aboil, stir in contents of stuffing
seasoniong packet, cover, reduce heat and simmer 3 minutes.
Stir in
stuffing crumbs, remove from heat and let stand only 3 minutes.
Stir in zucchini, then arrange on serving platter.
Cover loosely
with foil to keep warm.
Wipe skillet with a paper towel.
Add 1 tsp.
oil and heat over Medium-High heat.
Add half the pork and saute 30
seconds perside until lightly browned.
Repeat with remaining oil
and pork.
Place cutlets on stuffing; spoon on salsa.
Serves 4.
Per
serving: 379 calories, 29 g pro, 38 g car, 11 g fat, 77 mg.
cholesterol, 1,122 mg.
sod.
Exchanges: 2 starch, 1 1/2 vegetable, 3
lean meat MC formatting by bobbi744@acd.net ICQ#2099532

4 tb Butter or margarine

500 g Minced pork

2 c Sultanas

1/2 c Pine nuts

10 Green (spring) onions,

-chopped 2 Onions, finely chopped

1 c Bread crumbs

I cup parsley, chopped 2 tb Fresh coriander, chopped

2 tb Fresh oregano, chopped

g Rind of 1 orange.
The next four posts should come in handy on
the next holiday when you’re faced with yet another turkey to fix.
One is from the US, the rest are from other parts of the world.
The
Argentine Creole Stuffing looks *very* interesting.
All these
assume you know how to stuff and cook a turkey.
Plump sweet
sultanas marry well with turkey meat, the pork mince adds richness
and moistness and the generous quantity of fresh herbs lifts this
stuffing out of the ordinary.
Melt butter and gently fry minced
pork until it changes colour, pressing out lumps with a fork.
Add
to the rest of the ingredients and mix well.
From “Raw Materials”
by Meryl Constance, Sydney Morning Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.

2 md Onions, chopped

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables
as early as the 16th century, introduced by explorers, so
Portuguese turkey stuffings have a long history.
Fry the onion
gently in the butter, chop the giblets small add to the onions and
cook gently until tender.
Combine the mashed potatoes with the
eggs, olives and parsley, then add the giblet mixture and
seasonings.
From “Raw Materials” by Meryl Constance, Sydney Morning
Herald, 12/15/92.
Posted by Stephen Ceideberg; February 17
1993.

2 md Onions, chopped

4 tb Butter

Turkey giblets 500 g Floury potatoes, cooked,

-mashed 4 Eggs

20 Black olives, pitted and

-halved 4 tb Parsley, chopped

pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables
as early as the 16th century, introduced by explorers, so
Portuguese turkey stuffings have a long history.
Fry the onion
gently in the butter, chop the giblets small add to the onions and
cook gently until tender.
Combine the mashed potatoes with the
eggs, olives and parsley, then add the giblet mixture and
seasonings.
From “Raw Materials” by Meryl Constance, Sydney Morning
Herald, 12/15/92.

Posted by Stephen Ceideberg; February 17 1993.