Turkey Pot Pie (turkey Bn
Ingredients & Directions 7 1/4 c WATER; WARM 1 1/2 qt WATER; BOILING 9 ga WATER 3 ga STOCK; TURKEY 26 lb TURKEY BNLS RAW FZ 2 lb BUTTER PRINT SURE 20 EGGS SHELL 1 1/3 c MILK; DRY NON-FAT L HEAT 4 lb CARROTS FRESH 5 lb PEAS FZ 1 lb CELERY FRESH 4 lb POTATOES FRENCH FZ 2 lb FLOUR GEN PURPOSE 10LB 2 1/4 lb FLOUR GEN PURPOSE 10LB 1 ts SUGAR; GRANULATED 10 LB 1 c SHORTENING; 3LB 14 ts BAKING POWDER 1 tb PEPPER BLACK 1 LB CN 9 BAY LEAVES 2 tb SALT TABLE 5LB 5 ts SALT TABLE 5LB 9 tb SALT TABLE 5LB PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 6. 2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING. 4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 5. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6. 6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 7. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 8. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 9. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 10. ADD SHORTENING OR SALAD OIL; MIX WELL. 11. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 12. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 1, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 14 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. NOTE: 2. IN STEP 1, 5 1/4 OZ (1/3-NO. 2 1/2 CN) CARROTS, DEHYDRATED, COMPRESSED OR 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 6. NOTE: 3. IN STEP 3, 12 OZ (1 3/4 CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT. NOTE: 4. IN STEP 6, 1 LB 3 OZ (1-NO. 2 1/2 CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. NOTE: 5. IN STEP 11, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIOAL FLOUR. NOTE: 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 8 THROUGH 12. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15003 SERVING SIZE: 1 CUP PLUS From the Army Yields 100 Servings
Pear And Cranberry Tart
Ingredients & Directions 1/2 c Syrup, corn 1/3 c Sugar 1 tb Cornstarch 1 1/2 c Cranberries 2 Pears 3/4 c Flour 1/2 c Sugar 1/3 c Butter 1 c Oats 1 Eggs Preheat oven to 400. Peel and slice pears. Grease 9″ baking pan. Combine corn syrup, sugar, and cornstarch in saucepan. Stir in cranberries and heat to boiling, then reduce heat. Simmer 5 minutes, until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 c sugar. Cut in butter until mixture resembles coarse crumbs. Stir in oats; mix well. Add beaten egg, mixing until moistened. Crumble evenly over fruit. Bake 30-35 minutes or until top is golden brown. From Quaker Oats ad. MM by Sylvia Steiger, GEnie THE.STEIGERS, GT Cookbook echo moderator at net/node 004/005 From Yields 8 Servings
L.a. Sweet Corn Bread
Ingredients & Directions 18 1/2 oz Yellow cake mix 15 oz Corn bread mix Mix cake and corn bread batters according to package directions. Blend together and turn into 2 greased 9-inch square baking pans. Bake at 350F 30 to 35 minutes, or until corn bread springs back when lightly touched. From Yields 32 Servings
Fudge-filled Cream Wafers
Ingredients & Directions 2 c All-purpose flour 3/4 c Butter or margarine, -softened 1/2 c Heavy cream Granulated sugar FUDGE FILLING 1/4 c Butter or margarine 2 oz Unsweetened chocolate 1 c Powdered sugar 1 ts Vanilla or dark rum 2 tb Hot coffee or water Preheat oven to 375’F. Line cookie sheets with parchment paper or leave ungreased. Place flour in large bowl. Using electric mixer, blend 3/4 butter into flour until it forms pea-size pieces. Drizzle cream over the butter mixture; toss by hand just until mixed (mixture will look curdled). Turn dough out onto lightly floured surface; press together to form ball. (If dough is too soft to handle, cover and refrigerate until firm.) Roll out dough, 1/3 at a time, to 1/8″ thickness on lightly floured surface. Cut out with 1 1/4″ round cutter. Dip top of each dough circle in granulated sugar. Place sugared side up, 2″ apart, on prepared cookie sheets. Pierce each cookie with fork. Bake 9-11 minutes or just until edges are very lightly browned. Remove to wire racks to cool. Prepare Fudge Filling. Spread filling on bottoms of half the cookies. Top with remaining cookies, bottom sides down, forming sandwiches. Makes about 10 dozen sandwich cookies. FUDGE FILLING: Melt 1/4 cup butter and chocolate in small bowl over hot water. Stir until smooth. Blend in powdered sugar and vanilla. Stir in coffee until filling is spreadable, but not too soft. From Favorite All Time Recipes – Homemade Holiday Cookies, Publication International, Ltd., ISBN 0-7853-0147-X. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip Yields 120 Servings
No-knead Bread
Ingredients & Directions 7 1/2 c Whole-wheat flour 1 tb Molasses; unsulphered 2 tb Active dry yeast 4 c Water; warm Recipe by: McDougall Plan Put flour in a large bowl. Place in a warm oven for 30 minutes to warm flour and bowl to 110 degrees (1 1/2 minutes in microwave). Dissolve yeast in 1 cup warm water (110 degrees). Add molasses and mix well. Let rest about 3 minutes. Then, add the yeast mixture and the remaining water (3 cups, warm). Mix well by stirring or use one hand to mix in bowl. Do no Knead. Dough will be sticky. Use non-stick pans or lightly oil two large loaf pan (9″x5″x3″). Sprinkle with cornmeal. Spoon dough mixture into pans. Smooth top with hand dampened with water to prevent sticking. Cover with towel. Place in a warm spot. Let rise about 1 hour or until dough reaches top of pans. Preheat oven to 400 degrees. Bake for 20 minutes. Reduce heat to 350 degrees. Bake 30-40 minutes longer. Remove pans from oven, tip pans on sides, and let cool on racks for 15 minutes. Remove loaves from pans and continue to cool before storing. Bread is moist, so keep best in refrigerator. HELPFUL HINTS: Recipe may be doubled to make four loaves. Refrigerate or freeze extra loaves until ready to use. Other flours may be used in place of 1.5 cups whole wheat, such as brown rice flour, garbanzo flour, or barley flour. Use of nonstick pans is recommended. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 2 servings
Better Than Sex Cake (tdn-9/22/93v1)
Ingredients & Directions 1 c All-purpose flour 1 c Chopped nuts 1 Stick butter, softened 1 pk Cream cheese (8 oz.) -softened 1 c Powdered sugar 2 8 oz. containers Cool Whip 2 pk 3 1/2-oz chocolate instant -pudding 3 c Milk Preheat oven to 350 degrees. Combine flour, chopped nuts and butter, mix thoroughly. Press into ungreased 9 by 13 inch baking pan. Bake 15-20 minutes (watch carefully). Cool completely. In mixing bowl, beat together cream cheese, powdered sugar and 1 8 oz. package Cool Whip; mix well. Spread over cooled cake layer. Refrigerate. In mixing bowl, combine instant pudding and milk, beat 3 minutes at low speed, until well blended. Spread over cream cheese layer. Refrigerate. After pudding is set, spread remaining container of Cool Whip over top. Store in refrigerator. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 16 Servings
Jalapeno-cheddar Johnny Cakes
Ingredients & Directions 1 c Corn meal 1 ts Baking soda 1 ts Salt 2 Whole eggs 1 c Milk 2 tb Melted butter 2 tb Finely chopped, seeded Jalapeno pepper 1/4 c Grated cheddar cheese Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking. When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately. MICHAEL’S PLACE SHOW #ML1A02 Yields 4 servings
