Herbed Cornbread Dressing, Part 2 Of 2
Ingredients & Directions See Part 1 : Continued from Part 1 MAKE DRESSING: 30 minutes before you are ready to stuff the turkey, make the dressing. Crumble the stale cornbread in the very largest bowl you can find. Add the herbed bread cubes and mix thoroughly by hand. Add the rice and mix thoroughly by hand. Briefly saute the onions and celery in butter just enough to make the vegetables translucent. Saute the mushrooms in butter (or margarine) until all the resulting liquid has evaporated. Add the sauteed onions, celery and mushrooms, and mix thoroughly. Add the pecans and mix thoroughly. Season with salt, pepper, sage and thyme to taste. Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. Taste for seasoning and adjust if necessary. Very loosely stuff the abdominal cavity and breast cavity with dressing. Do not pack it in tightly. It needs room to expand. You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. Secure neck cavity opening with one or more poultry skewers. The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. Add enough boiling broth to the remaining dressing to moisten it uniformly. Do not over-moisten. The baked dressing should be barely moist, not gummy-wet. 14 Spoon dressing into uncoated baking pans. Cover with foil/plastic wrap and refrigerate until ready to bake. One half hour before serving dinner, bake dressing, uncovered, at 425 degrees F. for 30 minutes. NOTES: * Southwestern style herbed cornbread turkey stuffing — This is the traditional McGarvey family dressing for Thanksgiving and Christmas dinner. It originated with my maternal grandmother in southern Virginia and evolved through her moves to Texas, Oklahoma and California and further evolved through my military family’s moves all over the world. The recipe includes making 1 batch of cornbread and 1 batch of turkey broth. Directions are given for both stuffing the bird and baking the dressing separately. * This recipe makes enough dressing to stuff a 15-pound turkey and 2 9-inch-square baking pans. * Never stuff the turkey until you are ready to roast it. Cooking lore is rife with horror stories of food poisoning resulting from turkeys stuffed too early and let sit while wonderful organisms develop in the stuffing. Make sure you bring the turkey broth to a boil before you use it, just to make sure that nothing is growing in it. The stuffing inside a turkey does not reach a high enough temperature to kill bacteria while the turkey is roasting, so you must be extremely careful with what you put there. * I like to use Pepperidge Farm brand herbed bread cubes. * I use a huge ceramic bowl (large enough for “rising” a 4-loaf recipe of bread dough) in which to mix the dressing. If you don’t have one handy, you can use your kitchen sink. Clean and rinse the sink thoroughly, then put in the stopper and use as a mixing bowl. If you are going to stuff the turkey, be sure that you don’t overmoisten the dressing. The stuffing will absorb a lot of moisture from the bird, and who wants a turkey with stuffing soup? Also, be sure to not over-stuff the turkey: the stuffing will expand during the roasting and it needs room to expand. * About 12 C of turkey broth is at least double the amount of liquid necessary to moisten the dressing. If you use all of it, you will not have a relatively light, dry dressing. The extra broth should be used in making turkey gravy or can be the base stock for making turkey soup with the carcass. If you’re not up to making turkey broth, you can substitute chicken broth, but this is a great way to use the neck and gizzard. * No quantities of the herbs are given because you can make this as spicy or as mild as you like. We like ours heavy on the sage and thyme. : Difficulty: moderate. : Time: several hours, spread over 2 days. : Precision: measure the cornbread ingredients. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Yields 8 servings
Vegetarian Mince Pies
Ingredients & Directions 4 oz Currants MINCEMEAT 4 oz Raisins 4 oz Sultanas 2 oz Cooking dates 2 oz Candied peel 2 oz Glace cherries 2 oz Flaked almonds 1 Ripe banana, peeled 4 tb Brandy or whisky 1/2 ts Ground ginger 1/2 ts Grated nutmeg 1/2 ts Mixed spice -PASTRY- 8 oz Flour 4 oz Shortening 6 tb Cold water MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor. PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400F, 200C Gas 6. These pise can be frozen before baking either in the tin or remove from tin once they are solid. Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies From Yields 1 Servings
Yakima Fry Bread
Ingredients & Directions 5 c whole wheat flour 1 tb baking powder 1 ts salt 1/4 c milk or powdered milk 2 c warm water 2 c oil for frying Mix flour, baking powder and salt together in large bowl. Stir in waterwith a wooden spoon, then mix with hands until all ingredients areblended. If too sticky, to manage, add a little more flour. Form doughintoa ball and let stand for 30 minutes. Pinch off a piece of dough thesice of a golf ball and roll into a small ball. Dust ball lightly withflour. Pat ball down inot flat circle, like a pancake, then quickly flipback and forth between the palms of your hands so it thins and spreadsuntil it is the size of a saucer. Set Aside. Heat two cups of oil or shortening in a saucepan. Test oil to see if itis hot by droppin a pinch of dough in the oil. if the oil sizzles, it isready. Starting from the side of the saucepan away from you, lay the dough downcarefully so that it will like flat on top of the oil. The dough willbrown quicly and puff up. Turn the fry bread over with a long handledfork and brown on the other side. Remove and place on paper towles todry. NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000 Yields 1 servings
Fresh Strawberry-rhubarb Pie
Ingredients & Directions 2 c Rhubarb — diced 1 pt Strawberries 1 1/4 c Sugar 3 tb Tapioca — quick-cooking 1/4 ts Salt 3 tb Margarine 1 Batch pie dough, enough for -9″ double pie crust Wash rhubarb, cut away any tough parts and chop into small pieces. Slice the strawberries and add to rhubarb. Mix the remaining ingredients and add to fruit. Blend well and allow to stand for up to 30 minutes to allow sugar to penetrate strawberries. Pour mixture into 9-inch pie crust, dot with margarine and cover with second crust. Cut slits in top crust. Bake in preheated 375-degree oven for 50-55 minutes. Cover pie with aluminum foil tented over it during first 30 minutes, removing to allow crust to brown during the last part of baking. About 10 minutes before done, brush on warm milk and sprinkle top crust lightly with sugar if desired. Yields 6 servings
Quick Apple Tart
Ingredients & Directions 1/3 c Butter 1/4 c Powdered sugar 1 Egg 1/8 ts Salt 1 1/3 c Flour 2 tb Butter for sauteing apple 2 lg Granny Smith apples; -pared & sliced thin 1/4 c Sugar 1/4 ts Cinnamon 2 tb Orange or ginger marmelade; -melted SERVES 6 I rarely eat dessert, but I do live in one of the most important apple producing regions in the world. Now and then I have to enjoy an apple dessert and this one is easy and very tasty. It comes from our Washington State Apple Commission. Beat butter and sugar together until light and fluffy. Beat in the egg and salt. Gradually stir in the flour until a soft dough is formed. Cover tightly and refrigerate for 30 minutes. Then roll dough on a lightly floured surface to a 10-inch circle. Place in a 9-inch glass quiche pan or round tart pan. Heat a medium frying pan and add the 2 tablespoons butter. Saut the apples in the butter for about 5 minutes. Add the 1/4 cup sugar and the cinnamon. Toss. Arrange the apple slices in the pastry shell and bake at 375 for 15 to 20 minutes, or until the pastry is golden. Brush the apples with the marmalade and return to the oven for about 2 minutes. Remove and cool a bit before serving. From The Frugal Yields 6 Servings
Black Forest Coffeecake
Ingredients & Directions 1/2 c Unsweetened cocoa powder 3 Eggs 3 c Buttermilk baking mix 1 cn (21 oz) dark sweet cherry 1/2 c Sugar — filling or topping, 4 tb Butter or margarine; melted — drained 1/2 tb Almond extract 6 oz Semisweet chocolate chips Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5 Preparation Time: 0:45 1. Preheat oven to 350 F. In a large bowl, combine cocoa, baking mix, sugar, butter, almond extract, eggs, and 2/3 cup water. Beat with an electric mixer on medium 15 to 20 seconds. 2. Spread half of batter in a well-greased 7 1/2 x 11 3/4-inch baking dish. Pour undrained cherry filling over batter and sprinkle chocolate chips over filling. Spoon remaining batter on top, allowing some filling to show through. Bake 25 to 30 mins. Cut into squares and serve warm or at room temperature. Yields 8 servings
Indiana Fresh Rhubarb Creme Pie
Ingredients & Directions LAUSCH (DGSV43A 9 Pie shell; unbaked 2 c Rhubarb; fresh; cut up Water; (about 1 cut) 1 tb Margarine 2 1/2 tb Flour 1 1/2 c Sugar 2 Eggs; separated 3 tb Water 1. Cut up rhubarb and scald in hot water about 5 minutes. Drain well and place in the bottom of the pie shell. 2. In a small bowl, mix the margarine, flour and sugar together. Beat 2 egg yolks with 3 T water and mix in with the sugar mixture. Pour over the rhubarb. 3. If desired (I don’t) make a meringue out of the egg whites and add to the pie. I prefer to cook and eat it without the meringue. 4.Bake in 350 degree oven for 30- 45 minutes. Serve with vanilla ice cream. Yields 8 Servings
