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FareShare Gazette Recipes --November 1998 -- T's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Thanksgiving Stuffed Acorn Squash
The Perfect Fruit Compote
Turkey - Microwave Method
Turkey and Leek Deep-Dish Corn Bread Pie
Turkey Cilantro Sausages
Turkey or Chicken Stuffing

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                      *  Exported from  MasterCook  *
              Thanksgiving Stuffed Acorn Squash (Raichlen)*
Recipe By     : Raichlen's Lowfat Vegetarian
Serving Size  : 8    Preparation Time :1:20
Categories    : Vegetarian                       Fruit
                Main Dishes                      Side Dishes
                Squash                           Volume 2, Nov. '98
                Eat-Lf Mailing List
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      small         acorn squash -- preferably orange skinned
                        vegetable oil spray
                        **STUFFING**
     1/2  cup           currants -- or less
   1      cup           warm vegetable broth -- or as needed
   1 1/2  tablespoons   olive oil
   2                    onions -- finely chopped
   4                    celery stalks -- chopped
   4                    garlic cloves -- minced
   2                    apples -- cored and cut
                        into 1-cup of 1/4-inch dice
   1 1/2  cups          corn kernels cooked -- optional
   1 1/4  cups          very coarse fresh bread crumbs
                        or finely diced bread
   5      tablespoons   chopped fresh herbs -- including
                        flat-leaf parsley
                        basil
                        tarragon
                        thyme -- and/or
                        sage
   1      teaspoon      grated lemon zest
                        salt and black pepper -- freshly ground
                        butter buds« -- optional
SET OVEN to 350F.
Cut squashes in half widthwise. Cut a slice off the top and bottom, so the
halves sit straight without wobbling. Scoop out the seeds. Bake the
squashes, cut side down, on a baking sheet oiled with cooking spray until
soft, about 40 min. Transfer the squashes to a cake rack to cool.
Prepare the stuffing: Plump the currants in the stock in a bowl for 10
minutes. Meanwhile heat the olive oil in a large nonstick frying pan. Cook
the onion, celery, and garlic over medium heat until soft but not brown, 3
to 4 min. Add the apple and corn (if using) and cook until the apple has
lost its rawness, about 3 minutes.
Transfer the mixture to a large bowl and stir in the bread crumbs, herbs,
lemon zest, currants with the stock, and salt and pepper to taste. The
mixture should be highly seasoned and moist but not wet. Add stock or salt
as needed. Spoon the stuffing into the baked squashes. The recipe can be
prepared ahead to this stage.
Just before serving, bake the stuffed squashes in a 375F oven until
thoroughly heated, 15 to 20 minutes.
Serves 8: 271 cals with 19% cff; 6g protein, 6g fat, 53 g carb, 254 mg
sodium, 0mg chol.
*THIS COLORFUL dish is Thanksgiving incarnate. You could use any number of
breads, from Five-Grain Bread to challah, corn bread, or whole wheat 
bread.
The squash can be stuffed ahead of time and reheated at the last minute,
which makes this an ideal dish for a buffet. NOTE: For a fanciful
presentation, "wolf" the squashes (cut them in half in a zigzag fashion).
From Steven Raichlen's HIGH-FLAVOR LOW-FAT VEGETARIAN COOKING (1995:
Viking 0-670-85782-3.)  kitpath@earthlink.net  
11/23 TESTED with canned corn, fewer raisins, and lots of fresh herbs: in
descending order, flat leaf parsley, tarragon, cilantro, thyme, basil, and
sage. For more flavor, double the herbs and double the strength of the
vegetarian bouillon.  Sprinkle hot squash with butter buds then fill. 
Spoon remaining stuffing in pan.  Cut the time in half by precooking the
squash in the microwave; finishing in the oven (375F 15 minutes). With a 
side vegetable or fruit, feeds 4. would make a good poultry stuffing. Love 
that little surprise: lemon zest. -Pat
Posted on FareShare 11-98 by  kitpath@earthlink.net  
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        The Perfect Fruit Compote
Recipe By     : http://www.bboline.com/va/federalcrest/recipe2.html
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2, Nov. '98               Apples
                Bananas                          Citrus
                Desserts                         Pineapple
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce:
     1/2  cup           sugar
   2      Tbsp.         cornstarch
     3/4  cup           pineapple juice
     1/2  cup           orange juice
   2      Tbsp.         lemon juice
Add all ingredients together and cook until thickens, stirring
constantly. Put aside to cool.
Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3 to 4 diced apples
2 to 3 bananas
1/2 cup cherries or grapes for color
Optional other fruits in season may be added. Fruits, as bananas and
apples, will not turn their color in this sauce.
Recipe found at http://www.bboline.com/va/federalcrest/recipe2.html
Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com>
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Turkey - Microwave Method
Recipe By     : Reynold's Oven Bag website
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Microwave
                Miscellaneous                    Oven Bag
                Turkey                           Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *see below*
This method is recommended only for small whole turkeys and turkey 
breasts.   A Reynolds« Oven Bag is used to promote even cooking. 
APPEARANCE: Lightly browned with the use of a browning and seasoning sauce. 
Skin is not "crisp" but resembles microwave cooked chicken. 
ADVANTAGE: The fastest method for cooking turkeys weighing 8 to 12 pounds. 
HOW TO: SHAKE 1 tablespoon flour in a Reynolds Oven Bag. Use large size 
bag (14" x 20") for 8 to 12 pound whole turkey and 4 to 7 pound turkey 
breast. Leave flour in bag. Place bag in 2-inch deep microwave safe baking
dish. 
REMOVE neck and giblets from both cavities of defrosted turkey. Rinse
turkey, pat dry and brush with a combination of 1 tablespoon vegetable oil 
and 1/4 teaspoon browning and seasoning sauce. Sprinkle with salt, pepper 
and paprika for additional color, if desired.  Do not stuff turkey. 
SLICE 1 onion and 2 stalks celery; place in bag. Place turkey, breast side
up, in bag on top of vegetables. Close bag with nylon tie; cut six 1/2-inch 
slits in top of bag.
Microwave 8 to 12 pound whole turkey 7 to 9 minutes per pound; 4 to 7 pound 
turkey breast 11 to 13 minutes per pound on MEDIUM (50% power) rotating 
dish 1/2 turn every 15 minutes. (This method is not recommended for turkey 
over 12 pounds.) 
USE an instant-read thermometer after microwaving. Turkey is done when
thermometer reads 180║ to 185║F for whole turkey or 170║ to 175║F for 
turkey  breast. Insert thermometer through slit in bag into inner thigh, 
not touching bone; or, into thickest part of turkey breast. FOR easy 
slicing, let turkey stand 10 minutes after removing for microwave oven. To 
open, carefully cut or slit top of bag. 
NOTE: All microwave directions were tested in 600 to 700 watt microwave
ovens. Lower wattage ovens may need some adjustment in microwave times. 
MC formatting and posted on FareShare 11-98 
by bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                 Turkey and Leek Deep-Dish Corn Bread Pie
Recipe By     : The LL Bean Book of "New" New England Cookery
Serving Size  : 4    Preparation Time :0:00
Categories    : Leeks                            Main Dishes
                Turkey                           Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Corn Bread Topping:
     3/4  cup           white cornmeal
     3/4  cup           flour
   2      teaspoons     baking powder
   1      tablespoon    sugar
     1/2  teaspoon      salt
   1                    egg
     1/2  cup           milk
   1      tablespoon    melted butter
   2      tablespoons   chopped parsley and chives
                        Filling:
   4                    leeks -- trimmed and washed
   6      tablespoons   butter
   6      tablespoons   flour
   1 1/2  cups          turkey or chicken broth
   1 1/2  cups          milk
                        salt -- to taste
                        fresh ground pepper
     1/8  teaspoon      fresh nutmeg -- grated
   4      cups          cooked turkey -- cut into chunks
     1/4  cup           heavy cream
Toss the cornmeal, flour, baking powder, sugar, and salt together. Beat 
the egg and add the milk and melted butter. Mix the dry and wet ingredients
together, and stir in the herbs. Butter an 8 or 9-inch pie plate(it should
be the circumference of the casserole you will use for the turkey base) 
and spread the corn bread batter evenly into the pan. Bake in a preheated 
400F oven for 20 minutes.
In the meantime, cut the leeks into 1/2-inch pieces and cook in water to
cover until just tender. Prepare the sauce: Melt the butter in a heavy
saucepan, add the flour, and cook slowly for about 2 minutes over low 
heat, stirring. Off heat, whisk in the broth and milk, return to the heat,
and cook, stirring constantly, until thick and smooth. Season with salt and
pepper to taste and nutmeg. Fold in the turkey meat, the leeks with a 
little of their cooking juices, and the cream. Heat through.
Place the turkey filling in an oven proof casserole about 8 inches in
diameter. When the cornbread is done, carefully remove it from the pan and
place on top of the turkey filling. Return the casserole to the oven and
bake 5-10 minutes until bubbling.
Recipe By : The LL Bean Book of "New" New England Cookery
http://www.ebicom.net/kitchen/page/poultry/trkypie.htm
MC formatting and posted on FareShare 11-98 
by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
            Turkey Cilantro Sausages-Food & Wine Classic,Aspen
Recipe By     : Feniger and Milliken
Serving Size  : 6    Preparation Time :0:00
Categories    : Turkey                           Volume 2, Nov. '98
                Wine                             Sausage
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        turkey meat (light & dark) -- trimmed, chunked
     1/2  pound         high-quality pork fatback -- cut in 1" chunks
     1/4  cup           white wine
   2                    jalepeno chiles -- seeded and minced
   2      teaspoons     ground chipotle chile -- dried,seeded
                        OR 1/2 canned chile chipotle en adobo --
                        rinse,finely chopped
     1/2  bunch         fresh cilantro leaves -- finely chopped
   2      teaspoons     sea salt
   1      teaspoon      freshly ground pepper
1.  On a tray covered with plastic wrap, freeze the turkey and fatback
for 30 minutes to firm.  In a heavy duty mixer with a food grinder
attachment, or food processor, grind the meat and fatback together in
short bursts.  It should be chopped in chunks, not pulverized.
2.  In a large mixing bowl, combine the ground meat and fat with the
wine, chiles, cilantro, salt and pepper.  Mix together by hand until
well blended, being careful not to overmix or the meat will become warm
and mushy.  cover and chill for 2 hours, to allow the flavors to marry.
3.  Form the mixture into flat patties, approximately 3 inches in
diameter.  Heat a large cast-iron or nonstick pan or griddle over
medium-low heat.  Fry the sausage patties turning once until golden,
about 4 minutes total.  Drain excess fat from the pan as necessary. 
Briefly drain on paper towels and serve hot.
Note: The trick to making superb sausages at home is to start with the
right proportion of meat to fat then to keep everything - ingredients,
bowl and grinder - ice cold.  For a delightful sandwich, try serving
these patties on toasted buns slathered with Romesco Sauce, or with
strips of roasted red pepper and Red Salsa.
Makes 12 patties.
The 15th Annual Food and Wine Classic at Aspen
from http://starchefs.com/FoodWine/feniger.html
Kitpath/Pellegrino 11/98 to FareShare
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                        Turkey or Chicken Stuffing
Recipe By     : Mom (Julie Dye's ) recipe
Serving Size  : 1    Preparation Time :0:00
Categories    : Bacon                            Fruit
                Holidays                         Stuffing
                Oysters                          Sausage
                Volume 2, Nov. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    loaf          bread -- sliced
     1/2  pound         bacon -- sauteed and chopped
   2                    onions -- diced and sauteed
   2      large stalk   celery
                        salt and pepper -- to taste
                        parsley flakes OR -- chopped fresh
   2                    eggs
   1      small         pinch   poultry seasoning
                        OPTIONAL:
     1/2  pound         cooked drained bulk sausage -- to replace bacon
                        chopped cooked chicken giblets
                        raisins and/or apple chunks
Soak bread in water very briefly and squeeze, slice by slice, breaking in
1/8s in large bowl. Add bacon, onion, celery, salt, pepper, parsley, eggs
and poultry seasoning. Mix well. . Stuff 1 turkey or 2 chickens. Put extra
stuffing in loaf pan, cover with foil and place in oven for last 40 
minutes of cooking time.
Variations:  Can add raisins, apples, sausage and/or cooked giblets. 
Oyster Stuffing: To stuffing above: substitute 1 pkg. sm. oysters, drained
for bacon. May add 1/2 cup light cream or evaporated skim milk. Can make
half regular and half oyster for stuffing neck cavity. 
MC formatting  and posting on FareShare 11-98 
by bobbi744@acd.net  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Variation with sausage/giblets/raisins and apples from Agusta Peto. 

 

 

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