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#11
08-05-2006, 04:15 PM
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Stuffing
1 to 2 loaves of bread, dried and torn into crouton-sized pieces 2-3 medium-sized onions, chopped 3-4 stalks of celery, chopped 1 stick of butter Ground Sage, to taste Rosemary, to taste Ground Thyme, to taste Salt, to taste Giblet juice Okay, you have to prepare some of this ahead of time. The variation in amounts applies to how big the turkey is that you're going to stuff. You can always make extra though and cook it in a pan. If you're feeding a lot of people, I recommend using the larger amounts. You need to get a large bowl and dry the bread out a full week before Thanksgiving. Just put the bread in the bowl and let it dry. It's best to store it somewhere that it won't get disturbed. I just store it in the oven when it's off so I don't end up with cat hair in my stuffing. As it starts to dry out a little, just break it into crouton-sized pieces. You don't have to use all white bread either. You can throw in whatever you've got extra of...even hot dog buns. Make sure that you boil the giblets well in advance in plenty of water because you'll need it all between the stuffing and the gravy. You want the broth cooled down before you make the stuffing because this is going to require using your hands to do it right. Saute the celery in onions in butter. Put the celery in first because it takes longer to clarify than onions. Once that's cooked up, pour it (and all the butter) in the bread bowl and mix it with your hands to get it evenly coated. Pour in enough broth to moisten the bread, but not really make it wet. Then add your seasonings a little at a time until you get the best flavor. Different people like different amounts so it's hard to say what you'll prefer. I'm a little heavy on the Thyme, personally. Just add what you need. If you need more broth, you can add some of that too. I'm not sure whether or not you're stuffing your turkey. I've been eating stuffing from a turkey since I was born and in all my 27 years, I've never gotten sick. My mom is 64 and she's never gotten sick either. Regardless of whether or not you stuff your turkey, you need to make sure you clean the inside out. Just reach your hands in the cavity (both ends) and pull out and loose stuff and rinse it...you'll probably have to do this a couple of times to get it fully cleaned out. Put the stuffing in, making sure you get all it all full, but don't pack it in too tight. You can put stuffing in both ends. Make sure you follow the cooking directions for a stuffed turkey. You have to cook it longer. If you have any leftover stuffing, you can put it in a pan and cook it, but make sure you add more broth. The reason you don't want to get it too wet in the first place is because the juice form the turkey is going to seep into your stuffing (and make it really yummy...lol) That can't happen in a pan, so you have to compensate with more giblet juice. I'll post the sweet potato recipe later. I gotta run for now. 
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#12
08-05-2006, 04:28 PM
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#13
08-05-2006, 08:54 PM
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Candied Sweet Potatoes
3 or 4 large sweet potatoes 1 bag of light brown sugar 1 stick of butter This one is super-simple. Boil the sweet potatoes until they are soft. Carefully peel of the skin and cut into large chunks. Melt the stick of butter in a deep pan until it's liquid, but not frying. This is something you have to cook slowly. Add the brown sugar and stir it until it's all mixed together. It will probably still be kinda lumpy, but it will cook down. Add the sweet potato chunks and cook it on low heat, periodically stirring the potatoes into the brown sugar. You have to make sure not to cook this too high or too fast or it will burn. If the consistency isn't quite right, just add more brown sugar or a little butter. Make sure you let it cook down a little though because as it heats up, the sugar starts to melt into the butter. If you add too much butter, it will rise to the top and just sit there (ew...gross). Just take your time with it. The potatoes are soft enough that they start to mix in with the brown sugar/butter. Do you want the quiche recipe and pineapple appetizer recipes too? Hell, I could give you my mac & cheese recipe...I got it from the Mrs. Wilkes cookbook. She has a world-famous restaurant here in Savannah. Last edited by Ğanisty; 08-05-2006 at 08:58 PM.
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#14
08-06-2006, 12:46 PM
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#15
08-06-2006, 01:33 PM
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Mrs. Wilke's recipe slightly modified for improvement
Macaroni & Cheese 1 box Muller's Ready-Cut Macaroni 8-12 oz. shredded sharp cheddar cheese 3 cups milk 4 eggs 1 stick of butter salt and pepper to taste Preheat the oven to 350 degrees and lightly grease a 13x9 casserole dish (honestly, I use butter spray). Boil the the noodles according to directions. I think it says 7 to 8 minutes. I always go for the lesser amount of time because the noodles will continue to cook in the casserole. Muller's Ready-Cut is the best macaroni in my opinion because it's large and the eggs milk and cheese seep into the hollow of the noodles rather than just laying on top of them. If you can't find Muller's Ready-Cut, use the ziti that doesn't have ridges on it. While the noodles are boiling, beat the eggs in a large bowl and add the milk and some salt and pepper. Mix approximately 1/3 of the cheese in with the milk/egg mixture and set aside. When the noodles are done boiling, drain them but do not rinse them. Put them back in the pot and melt the stick of butter in with it. It's obviously easier if the butter has been sitting out a little while and is already soft. Add the egg/milk/cheese mixture to the pot and stir up as evenly as possible. The cheese kind of tries to stick together, so just do your best. Pour half of the noodle mixture into the casserole dish and cover with another 1/3 of the cheese. Pour the rest of the noodles in and sprinkle with some more salt and pepper. Add the last of the cheese and bake for 30-45 minutes. It's best to let it sit awhile before serving...it helps it all to stick together better. Pineapple & Cream Cheese Appetizer sliced pineapples (depends on how much you plan to make) block of cream cheese (depends on how much you plan to make) approximately 1/2 cup of salad dressing (mayonaise isn't as good) a little milk paprika Cut the cream cheese into 1/4 inch slices and set aside. In a small bowl blend some milk into the salad dressing to thin it out just a little. Place a pinapple slice on an appetizer plate and add a dollop of salad dressing mixture. Place the cream cheese slice on top of that and sprinkle with paprika. That's all...it's really that easy.
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#16
08-07-2006, 11:43 AM
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The stuffing recipe we use is almost exactly like Danisty's--but as a bow to our southern side, we use 1/2 bread and 1/2 cornbread. In a pinch you can use the Jiffy cornbread muffin mix--Cook it the night before in a cast iron skillet. Break it up into bowl with the bread before you start adding the juicy stuff. We use thyme and sage and but haven't added rosemary before--I'm going to give that a try this year.
Start looking now for one of the old-fashioned blue or black with white speckles roasting pans with a lid. I promise it is the very best thing to use for a turkey. Most recipes recommend a putting the bird on a rack--we don't but I do make 3 or 4 long strips of folded aluminum foil (about 3 ft long then folded 4 times so each strip is about 3-4 inches wide)-- before you put the bird in the roasting pan--put the longest strip down the center of the pan and then 3 strips across the pan--fold the excess down the outside of the pan. When it is time to take the turkey out of the pan you pull the strips up over the bird like handles and use them to lift it out. If you are not going to stuff the bird--do put 2 or 3 stalks of celery and a large quartered onion inside the cavity--this will help keep it moist and flavor the bird--some people put in a whole apple or 2. Don't be afraid to get a turkey with the popup--it does help you know when the turkey is done. Most recipes will tell you to cook the bird at 325F degrees for how everlong the weight says. We start the bird at 325-after an hour turn it up to 375, then after an hour turn it back down. This is how my grandmother did it for 60 years, then my Mom, then Me. The bird is always nicely brown, and juicy. You can baste it when you change the temperature and about every 45 minutes after that until it is done. It is important to take the turkey out an let it sit for at least 20 minutes before you carve.
__________________
"The important thing is not to stop questioning."--Albert Einstein When I do good, I feel good. When I do bad, I feel bad. And that is my religion." – Abraham Lincoln
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#17
08-07-2006, 07:17 PM
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#18
08-11-2006, 11:05 AM
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My recipes would be probably be far to odd to share. It's Mexican food from the south. Nothing like Taco Bell....
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#19
08-11-2006, 11:35 AM
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(I don't think Taco Bell even qualifies as food...)
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#20
08-12-2006, 02:56 AM
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I love Mexican food...please share your recipes!
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