Recipes Included On This Page Master Stuffing for Bacon & Apple Stuffing Mediterranean Chicken, Curry and Ginger Ale Medium Cream Sauce for Crepes Minced Lamb Kebabs with Garlic Mint Yogurt Mincemeat Pies by Art Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Master Stuffing for Bacon & Apple Stuffing-Cooks Illustrate Recipe By : Cooks Illustrated Serving Size : 1 Preparation Time :0:00 Categories : Apples Bacon Chicken Onions Side Dishes Stuffing Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sliced bacon -- cut in 1/2" pieces 6 medium apples (such as firm, tart Granny Smith) peeled,diced 4 medium onions -- chopped coarse 4 stalks celery -- chopped coarse 1/2 cup dry white wine 2 tablespoons fresh thyme leaves -- minced 2 tablespoons fresh sage leaves 1 1/4 pounds Pepperidge Farm white bread, dried -- cut in 1/2" cubes Or French, country bread (about 12 cups) 1 3/4 cups turkey or chicken stock Or low sodium canned chicken broth 2 eggs -- beaten 1/2 cup fresh parsley salt and ground black pepper Trim the bread or not, as you prefer, before cutting it into 1/2-inch cubes. Spread the cubes in a single layer over several baking sheets and dry at room temperature for 2 to 3 days, or in a 225-degree oven for 25 to 40 minutes. The dry and wet elements of the recipe can be made separately up to 24 hours ahead of time, but do not combine them until the last minute. Method: Fry bacon in 12-inch skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon with slotted spoon to paper towel lined plate; pour off all but 3 tablespoons fat from pan. Add apples, onions and celery; sauté until softened, 14 to 15 minutes. Add wine, thyme and sage; simmer until wine is almost evaporated, 1 to 2 minutes. Mix with reserved bacon and remaining ingredients, including the salt and ground black pepper to taste, in large,microwave-safe bowl. Makes about 12 cups. Variation: Cornbread Stuffing With Sausage and Pecans Heat 1 tablespoon olive oil over medium-high heat in 12-inch skillet, fry 1 pound crumbled sweet sausage until meat loses its raw color, 5 to 7 minutes; remove with slotted spoon to small bowl. If necessary, add enough butter to rendered sausage fat to equal 3 tablespoons. Follow Master Recipe for Bacon and Apple Stuffing, substituting sausage fat for bacon fat, bourbon for wine, cubed cornbread for white bread, and omitting bacon and apples. Continue with Master Recipe, mixing reserved sausage and one cup chopped pecans with remaining ingredients. The following recipes appear courtesy of ©Cooks Illustrated magazine. Recipe from http://www.christmas98.com Posted to FareShare and MC 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Chicken, Curry and Ginger Ale Recipe By : The Hanneman's 1996 Serving Size : 4 Preparation Time :2:15 Categories : Poultry Volume 3, Dec. '98 Chicken Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon curry powder 1/2 teaspoon dry mustard 1 teaspoon peanut oil 2 tablespoons honey 1/4 cup fresh orange juice 1/2 cup ginger ale salt and pepper 1/4 teaspoon grated orange peel 8 skinless chicken thighs 2 cups hot cooked rice 2 cups broccoli florets -- steamed 1 cup sliced carrots -- steamed Arrange chicken pieces "skin side up" in an oven-proof pan that crowds chicken without overlap or touching -- "a close fit". Make a paste of the curry powder, mustard, and rich tasting peanut oil. Smear it on the chicken. Preheat the oven to 450F (Hot). Put chicken in the oven. Turn off the oven and let chicken sear-cook for about 15 minutes. Meanwhile, mix sauce in a pyrex measure or bowl with a spout. Combine the other ingredients and stir well but not so much that you lose carbonation. Set the oven to 325F (slow). Pour the sauce around the chicken pieces being careful not to wash away the curry paste. Place a sheet of foil loosely over the chicken (like a splatter screen that allows steam to escape). Bake for about 1 hour and 30 minutes. Remove the foil for last 30 minutes. The chicken will be falling off the bones. Sprinkle with additional curry powder if desired. Chicken only: 237 cals, 7g fat. with menu - basmati, vegetable medley : 402 cals, 8g fat. Posted on FareShare by Pat Hanneman <kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - NOTES : We used to rub curry and mustard into the skin and pour other ingredients in the pan. In this skinless version, a good approximation of original flavors is to make a paste of curry and mustard with peanut oil and smear it on, then sear it in a hot oven. * Exported from MasterCook * Medium Cream Sauce for Crepes Recipe By : You Can Do Anything with Crepes, V Pasley & J Green Serving Size : 1 Preparation Time :0:00 Categories : Crepes Sauces Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 3 tablespoons flour 2 cups milk, stock OR half of each 1/2 cup heavy cream salt and pepper Melt butter, add flour and stir with a wooden spoon until well mixed and bubbly but do not let mixture brown. Heat milk, stock, or combination of both of the two to simmer point. Remove bubbling flour and butter from heat, pour in all the boiling liquid at once and stir vigorously. Return to the heat and simmer for 10 or 15 minutes, stirring to prevent scorching. Add cream bit by bit and stir to blend. If too thick, thin as desired with milk or stock. Recipe from You Can Do Anything With Crepes Published 1970 by Simon & Schuster NY NY Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minced Lamb Kebabs with Garlic Mint Yogurt Recipe By : adapted from Finger Foods Serving Size : 25 Preparation Time :0:00 Categories : Appetizers Lamb/Goat Onions Volume 3, Dec. '98 Yogurt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Kebabs** 1 pound ground lamb -- [500g] 1 onion -- minced 1 teaspoon ground cumin -- [5ml] 1 teaspoon ground coriander seed -- [5ml] 2 tablespoons chopped fresh parsley -- [40ml] 2 tablespoons oil -- [40ml] **Garlic Mint Yogurt** 1 cup plain yogurt -- [250ml] 2 tablespoons chopped fresh mint -- [40ml] 1 clove garlic -- crushed Whirl the lamb, onion, cumin, coriander and parsley in a food processor until smooth. Using two level teaspoons for each, shape the mixture into balls. Carefully thread the balls onto bamboo skewers. Cover and chill over night, or for at least several hours. Heat the oil in a frying pan. Add the kebabs and cook until browned all over and cooked through. Drain on paper towel. Cover and chill for several hours. Serve with Garlic Mint Yogurt. Garlic Mint Yogurt: Combine the yogurt ingredients in a bowl and mix well. Makes approximately 25. This recipe can be made a day ahead and stored, covered, in the refrigerator; kebabs may be frozen. Adapted from Finger Foods, a publication of The Australian Women's Weekly; 1990; ISBN 0 949128-26-0. Formatted for MasterCook and contributed to FareShare 12-98 by Hallie du Preez. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mincemeat Pies by Art Recipe By : Art Guyer Serving Size : 12 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Apples Desserts Holidays Pies & Tarts Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey burger 1/2 cup water 2 3/4 pounds Granny Smith apples (about 5 nice apples) cored and chopped 1/2 pound dark brown sugar 1/2 cup white vinegar 1/4 cup molasses 3/4 pound dark raisins 1/2 pound currents or white raisins 1/2 cup apple juice 3/4 teaspoon ground cloves 3/4 teaspoon ground nutmeg 3/4 teaspoon ground allspice 3/4 teaspoon ground cinnamon -- divided 1/2 cup whiskey or rum -- divided Place turkey burger in a 5-quart pot; add water and simmer until burger is done. Drain and break up any chunks of the burger until it is fine. Place the remaining ingredients (only 1/4 cup whiskey/rum) in the pot. Stir and bring to a simmer. Cover and cook gently for 1 hour, stirring occasionally, or until apples are well done. Remove from heat and allow to cool. (Can be made several days ahead and refrigerated or frozen.) Prepare favorite double crust for 9-inch pie. Place one-half of meat mixture into pie shell. Pour 1/4 cup whiskey/rum over mixture. Place remaining crust on top and seal to bottom crust. Put hole in center of top crust to allow steam to escape while baking. Repeat with remaining mixture or freeze for later use. Bake in preheated 375° F oven for 1 hour or until brown and bubbly. - - - - - - - - - - - - - - - - - - NOTES : For two 9-inch pies. I made this for Thanksgiving and it turned out great. However, only did the filling; Doris made the crusts and did the baking. The amount makes two nicely filled pies....the way I like them. Pies should be served warm. The basic recipe came from: Cynthia -- BabyCakes@webshoppe.net Posted on FareShare by Art Guyer http://fareshare.tripod.com The New Recipe Gazette: A Place to Share Your Fare

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