December 7, 2008

Riding Bicycle on Building

This guy is not scared of heights. Bicycle stunt is not the words. 


CRANBERRY - ORANGE NUT BREAD

The early settlers learned to cook with cranberries from the Indians of the Cape Cod area, who added cranberries and nuts to their corn breads. Cakes of dried venison and cranberries, called pemmican, were a mainstay of the Indian diet.

1 3/4 cups flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
Juice and grated peel of 1 orange
1 egg
1 c. cranberries, chopped
1/2 c. chopped nuts

Heat oven to 350°F.
Grease bottom of loaf pan, 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda. Stir in butter until mixture is crumbly. Stir in orange peel (about 1 tablespoon), the juice of 1 orange and 1 egg. Stir only until the flour is moistened. Stir in cranberries and nuts. Spread evenly in pan.
Bake until wooden pick inserted in center comes out clean, 55 to 65 minutes.
Loosen edges of loaf with spatula; remove from pan. Let stand at least 8 hours before slicing.
If using self-rising flour, omit baking powder and salt. Reduce baking soda to 1/4 teaspoon.

SPICY BARBECUED RIBS

1 c. catsup
2 tbsp. of Worcestershire sauce
1/4 c. prepared mustard
1 tbsp. Tabasco sauce
1 1/2 tbsp. cider vinegar
1 tsp. sugar
3/4 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. ground pepper
3 to 4 lbs. country ribs


Combine catsup, Worcestershire sauce, mustard, vinegar, Tabasco sauce, sugar, garlic powder, salt and pepper. Preheat oven to 450 degrees. Place ribs in shallow baking pan. Bake, uncovered for 15 minutes. turn over and bake 15 minutes longer. Remove from oven. Reduce oven to 325 degrees. Spoon half of the barbecue sauce over the ribs. Bake, uncovered for 20 minutes. Turn and brush remaining sauce over ribs. Bake until glazed well and done, about 20 minutes. To test for doneness, make a cut near the center of a meaty portion and be sure no pink remains. Or, place partially cooked ribs on a grill, brush on half of the reserved sauce and barbeque for 10 minutes. Turn over, brush on remaining barbeque sauce, and barbeque for 10 minutes longer. Yield: 4 portions; 1 1/2 cups sauce.

MIDWEST GUMBO

1/4 c. vegetable oil
1/4 c. all-purpose flour
1 med. onion, chopped
2 celery stalks, chopped
1/2 lg. green bell pepper, chopped
1/4 c. minced parsley
2 garlic cloves, minced
1 lb. cooked med. shrimp, shelled
3 1/2 c. (2 cans) chicken stock
3/4 lb. spicy sausage, cut into 1/2 inch rounds
1 tbsp. lemon juice
1 tbsp. Worcestershire sauce
1/4 c. catsup
1 lg. tomato, chopped
1/4 tsp. hot pepper sauce
1 tsp. salt
1 tsp. thyme
1/2 tsp. dried red pepper flakes
2 bay leaves
2 c. coarsely chopped cooked chicken
2 c. zucchini, peeled and diced in 1/2 inch cubes
1/4 c. light brown sugar
Freshly cooked white rice


Saute sausage quickly on both sides.

Heat oil in large pot over very low heat. Gradually add flour and stir with wooden spoon until roux is nicely browned, about 15 to 20 minutes.

Increase heat to medium. Add onions, celery, bell pepper, parsley and garlic and cook, stirring often, about 15 minutes until vegetables are softened.

Add chicken stock, sausage, Worcestershire sauce, catsup, tomato, hot sauce, salt, thyme, pepper flakes and bay leaves and simmer uncovered, stirring occasionally, about 3 1/2 hours. (Can be prepared a day ahead, and refrigerated. Bring to simmer before continuing.)

Increase heat to moderate. Add zucchini. Cook 5 minutes. Add shrimp and chicken to gumbo and cook about 5 minutes, stirring often until zucchini is just tender. Stir in brown sugar and lemon juice. To serve, spoon rice into bowls, ladle gumbo over. Serves 6 to 8.

BARBECUED PHEASANT

2 pheasants
Flour, salt, pepper
1 lg. onion, chopped
1 tbsp. butter, melted
1 tbsp. brown sugar
1 tbsp. cornstarch
1/4 c. tomato catsup
2 tbsp. vinegar
2 tbsp. Worcestershire sauce
1/4 tsp. dry mustard
2 c. cooked tomatoes

Cut pheasant into serving pieces and coat with flour to which salt and pepper have been added. Brown in hot fat. Saute onion in melted butter until tender. Combine brown sugar and cornstarch; blend into onions. Gradually add remaining ingredients and 1/4 teaspoon each of salt and pepper, stirring constantly. Cook slowly 20-25 minutes or until slightly thickened. Stir frequently. Pour sauce over pheasant; cover. Bake at 300 degrees for 1 1/2 hours, basting with sauce occasionally. Serves 4.

GARLIC CHEESE BISCUITS

2 c. buttermilk baking mix
2/3 c. milk
1 c. shredded Cheddar cheese
1/4 c. butter, melted
1/2 tsp. garlic powder
1 tbsp. parsley flakes


Mix the baking mix, milk and cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake about 10 minutes at 450 degrees or until lightly brown. Mix butter, garlic powder and parsley; brush over warm biscuits before removing from cookie sheet. Serve warm.
Makes 12 biscuits.

Spice-kissed Pumpkin Pie

As I mention above, freshly ground spices, make all the difference in a recipe like this. For the filling, you can also substitute roasted sweet potatoes or other roasted winter squash as the base ingredient. If you are pinched for time you can also use canned pumpkin puree (but I really prefer the flavor that comes from roasting my own). If you used canned puree, be sure it is pure, non-spiced pumpkin puree. You can certainly use a store-bought crust if you like, for a pie like this I use a standard pie dough recipe (pate brisee). I use whole wheat pastry flour in place of all-purpose flour - pictured above. Alternate crust option: you can make a simple pat-in-pan graham cracker pie crust by giving 2 cups well-crushed graham cracker crumbs, 1/3 cup melted butter, and 2 tablespoons of honey a whirl in a food processor. Then press (intensively) into a 9-inch pie pan, and proceed with filling.

You can use the filling in tarts, or for individual pies/tarts as well. I love to use deep, dark Muscovado sugar in place of standard brown sugar for its flavor, but some people are turned off by the darker color it lends to the filling.

1 pie crust (of your choice), see head notes for pat-in-pan option
2 cups hazelnuts (divided) , toasted
1/2 cup brown sugar
1 tablespoon pumpkin pie spice blend*
1 teaspoon salt
1 tablespoon arrowroot (or cornstarch)
1 1/2 cups of roasted pumpkin puree*
1 teaspoon vanilla extract
3 extra large eggs PLUS one for glaze, lightly beaten
1 cup coconut milk

Preheat oven to 350 degrees, racks in the middle.

Puree 1 1/2 cups of the toasted hazelnuts in a food processor until they turn into a hazelnut paste, past the 'crumble' stage. Set aside. Chop the remaining 1/2 cup of hazelnuts and set aside seperately, these will be sprinkled on top after the pie is baked.

To make the pumpkin pie filling, whisk together the brown sugar, pumpkin pie spice blend, salt, and arrowroot. Stir in the pumpkin puree, and vanilla. Now stir in the eggs and coconut milk until just combined. Set aside.

Before filling the pie crust, crumble the hazelnut paste on top of the pie dough into the pie plate, quickly and gently press it into a thin layer across the bottom creating a layer of hazlenuts that will sit between the dough and the filling. Using the last egg gently brush the decorative edges of the pie dough. Use a fork to prick the pie dough a few times to prevent air bubbles. Fill the pie crust with the filling and bake for about 50 minutes - the center of the pie should just barely jiggle when you move the pie - the edges should be set.

Let the pie cool a bit, this makes slicing less messy. Serve straight or with a dollop of bourbon-spiked, sweetenend whipped cream or creme fraiche, and a sprinkling of chopped hazelnuts.

Makes one 9 or 10-inch pie.


Pumpkin Pie Spice Blend

1 tablespoon freshly ground cassia cinnamon
3/4 teaspoon freshly ground allspice
scant 1/2 teaspoon freshly ground cloves
1 1/2 teaspoons ground ginger (pre ground)

Use a coffee grinder to separately grind each of the following: cinnamon, allspice, and cloves. Smash the cinnamon a bit before grinding it. The spices should be powder-fine, and sifted into a bowl together. Stir in the ground ginger, and use in any recipe calling for a pumpkin pie spice blend.

Roasted Pumpkin Puree

1 3 lb. sugar pie pumpkin
2 tablespoons olive oil
salt

Preheat oven to 400 degrees. Carefully cut the pumpkin into four big wedges - get rid of the stem. Scoop out the seeds and pulp (you can toast the seeds if you like), drizzle then rub the pumpkin wedges with olive oil, sprinkle generously with salt, and then bake on a baking sheet (middle rack) until tender throughout - about an hour. Scoop flesh out of the skins and puree with a hand blender or mash well by hand.

Firecracker Cornbread

If you don't stock whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

3 tablespoons butter
1 teaspoon red pepper flakes
1 cup whole wheat pastry flour
3/4 cup instant cornmeal (or instant polenta) or fine-grain cornmeal
1/4 cup natural cane sugar (or brown sugar)
1 tablespoon aluminum-free baking powder
1 1/2 teaspoons fine grain sea salt
1 cup buttermilk
1 large egg
2 1/2 cups corn, fresh (or at room temperature if previously frozen)

more butter for drizzling (optional)

Preheat your oven to 350F degrees, with a rack in the middle.

Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin (I have an enameled cast-iron one that is perfect) or equivalent baking dish. Place in the hot oven.

In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the buttermilk, egg, and corn. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 - 40 minutes or until the edges are golden and the center is just set. Remove and drizzle with a bit of melted butter (optional).

Makes 10 slices.

Caramelized Onion Dip

If you have a hard time finding onion powder (not the same as onion salt), feel free to use crushed dehydrated onion flakes. Just add to taste.

2 tablespoons extra virgin olive oil
2 large yellow onions (about 1 1/2 pounds), finely chopped
3/4 cup sour cream (low-fat is fine if you like)
3/4 cup Greek yogurt (low-fat is fine if you like)
3 teaspoons Onion Powder

In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes (see photo). Set aside and let cool.

In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. The important thing is to add whatever onion powder you are using to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. I think this dip is best at room temperature.

Makes about 2 cups.

TACO SOUP

2 lb. hamburger & onion
1 pkg. taco seasoning mix
1 pkg. Hidden Valley Ranch dressing mix
2 sm. cans chopped green chilies
3 cans whole tomatoes
1 can hominy
2 cans pinto beans
2 lg. bags tortilla chips
1 lb. cheddar cheese, grated
3 cans water

Brown meat and onion. Combine following ingredients in large crock pot, except chips and cheese. Warm through thoroughly. Serve in soup bowls over chips, topped with cheddar cheese.

Hot Chocolate Cupcakes

Makes 12 cupcakes.

Ingredients
1 cup coconut milk
1 tablespoon ground flaxseeds
3/4 cup all-purpose flour
2 tablespoons corn flour or very fine cornmeal
1/4 cup almond meal
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper (more or less to taste)
1 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract

For Frosting:
1/4 cup cream cheese (or vegan cream cheese, like Tofutti)
1/4 cup butter or margarine, room temperature
3-3 1/2 cups confectioners’ sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon milk or soymilk

Directions
Preheat oven to 350˚F and line muffin pan with cupcake liners.

Whisk together coconut milk and flaxseed and allow to sit for 10 minutes, then whisk in sugar, oil, vanilla, and almond extract.

In another bowl, sift together flour, corn flour, almond meal, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne. Gently mix in wet ingredients.

Fill cupcake liners with 1/4 cup of batter (approximately 2/3 full). Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool completely.

For frosting, cream together butter and creamcheese. Slowly add most of the confectioners’ sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add soymilk, extracts, and coloring (if desired), and mix until combined. Add remaining powdered sugar, adding more if necessary to achieve proper consistency. Mix at medium-high speed until light and fluffy. Spread or pipe onto cooled cupcakes.

Fired-Up Chicken Chili

Makes 4 servings

  • 1 tablespoon canola oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 cup chicken broth
  • 1 1/2 tablespoons cornstarch
  • 1 can (15 to 16 oz.) Great Northern beans, drained
  • 1 can (14.5 oz.) fire-roasted tomatoes, drained
  • 1 cup frozen corn kernels
  • 1 1/2 tablespoons onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • Splash of soy sauce
  • Frank’s Hot Sauce, to taste
  • Garnishes: Tortilla chips, shredded cheese, sour cream, green onions, cilantro

1. In a large nonstick skillet, cook the chicken in oil over medium heat for 3 to 5 minutes, until no longer pink.

2. Stir in broth and cornstarch. When cornstarch is dissolved, add beans, tomatoes, corn and seasonings. Bring to a boil; cover. Reduce heat and simmer 10 to 20 minutes, to desired thickness, stirring occasionally.

3. Add soy sauce and hot sauce. Serve with garnishes, if desired.

Spiced Chai Latte Cupcakes with Cinnamon Swiss Meringue Buttercream

Makes 12 cupcakes.

Ingredients
1 cup soy milk
4 black tea bags or 2 tablespoons loose leaf black tea
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract

For frosting:
1/2 cup sugar
2 large egg whites
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon

Directions
Preheat the oven to 350˚F.

Heat soymilk in a small saucepan or microwave until almost boiling. Remove from heat and add tea bags. Allow to steep for 10 minutes, then remove teabags, squeezing out as much soymilk as possible. Re-measure, and add more soymilk to make exactly 1 cup. Whisk in cider vinegar, and side aside until curdled.

In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, and spices. Pour in soy milk mixture, along with oil, sugar, and vanilla, and stir just until no large lumps remain.

Fill cupcake liners with 1/4 cup of batter (liners should be 2/3 full), and bake for 20-22 minutes or until puffed and golden. Transfer to a cooling rack and allow to cool completely before frosting.

For buttercream: put the sugar and eggwhites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.

Pour the mixture into the bowl of a stand mixer fitted with a whisk attachment and beat on medium speed until it cools and forms a thick and shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until is is thick and very smooth, 6-10 minutes. Add the vanilla and cinnamon and whip for another 30 seconds until incorporated. Spread or pipe on cooled cupcakes.

Mele Kalikimaka Pie

Crust

  • 1 frozen deep-dish pie crust
  • 3/4 cup caramel ice cream topping
  • 1 cup chopped macadamia nuts or pecans

Filling

  • 5 tablespoons butter
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 2 apples, peeled, cored, cut into 1/8-inch-thick slices
  • 12 ounces canned sliced pineapple, cut into 1-inch pieces
  • 1/2 cup dried cherries

Cream Cheese Layer

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract

Topping

  • 1 cup heavy cream, whipped with 2 tablespoons sugar
  • 1 1/2 cups toasted coconut

1. Follow package directions for baking frozen deep-dish pie crust. Cool. Pour caramel into pie shell and sprinkle with 1 cup of chopped macadamia nuts. Set aside.

2. Preheat the oven to 350 degrees F.

3. In a large (12-inch) skillet over medium heat, melt butter and add brown sugar, salt, cinnamon, lemon zest and vanilla. Stir with a wooden spoon. Add apples, pineapple and dried cherries; stir. Cook over medium to medium-high heat for 15 to 20 minutes until fruit is softened and tender. Let cool for 10 minutes and pour into pie shell.

4. In the bowl of a standing mixer fitted with the paddle attachment, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice, vanilla and coconut extract and beat for 1 minute or until fully blended. Pour over fruit filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream and toasted coconut.

Skillet Lasagna

Serves 4 to 6

  • 1 (28-ounce) can diced tomatoes
  • Water
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • Salt
  • 3 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed)
  • 10 curly-edged lasagna noodles, broken into 2-inch lengths
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • Pepper
  • 1 cup ricotta cheese
  • 3 tablespoon chopped fresh basil

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for five minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.

Slow Cooker Tuscan Beef Stew

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup Burgundy wine or other dry red wine or water
1 tsp. dried Italian seasoning, crushed
1/2 tsp. garlic powder
1 can (about 14 1/2 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 lb. beef for stew, cut into 1-inch pieces
2 cans (about 16 ounces each) white kidney beans (cannellini), rinsed and drained


Directions:


Stir the soup, broth, wine, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Stir in the beans. Turn the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

* Or on HIGH for 4 to 5 hours.

From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours
Serves: 8

Green Bean Casserole

From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
Serves: 6

It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. Our green bean casserole is a simple mixture of green beans, French fried onions, and pairs them with a secret ingredient - cream of mushroom soup.


Ingredients:


1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions


Directions:


MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Easy Macaroni and Beef Casserole

  • 1 pound lean ground beef
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped green pepper
  • 4 ounces uncooked elbow macaroni
  • 1 can (10 1/2 ounces) condensed cream of mushroom soup
  • 3/4 cup milk
  • 1/3 cup ketchup
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 teaspoon salt
  • 1 cup crushed potato chips



Preheat oven to 350°. Cook and stir meat until browned through; add chopped onion and green pepper and sauté 2 minutes longer. Drain well to remove excess fat. Cook macaroni as directed on package; drain. In ungreased 2-quart casserole, combine browned beef and onions, cooked macaroni, soup, milk, ketcup, cheese, and salt. Cover and bake 35 to 40 minutes. Uncover; sprinkle with crushed potato chips, and bake 5 minutes longer.
Serves 4.

Beef Enchilada Casserole

  • 1 pound lean ground beef
  • 1 to 3 teaspoons finely chopped jalapeno pepper
  • 1 1/3 cup chopped onion, divided
  • 1 tablespoon vegetable oil
  • 1 can (8 ounces) tomato juice
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (10 ounces) chopped tomatoes with green chiles, undrained
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • dash pepper
  • 1 1/2 teaspoons all-purpose flour
  • 1 tablespoon water
  • 4 cups (16 ounces) shredded cheese - mixture of mild Cheddar and Monterey Jack or Mexican blend
  • 1 dozen 6-inch corn tortillas

Cook ground beef in a large skillet until no longer pink, stirring to crumble. Drain and set aside. Sauté jalapeno pepper and 1/3 cup of the chopped onion in hot oil until tender. Add tomato sauce and next 5 ingredients; stir well. Bring to a boil; reduce heat and simmer for 15 minutes, stirring a few times.

Combine flour with water; stir into the tomato mixture. Cook over medium heat, stirring constantly, for about 1 minute, or until thickened.

Combine 3 cups of the shredded cheese with remaining onion; set aside remaining 1 cup of cheese for topping.

Using tongs, dip a tortilla into the hot tomato mixture; sprinkle about 2 tablespoons of ground beef and 1/4 cup of cheese mixture down the center of a tortilla. Roll up jelly roll style and place, seam side down, in a lightly greased 13x9x2-inch baking dish. Repeat with remaining tortillas. Spoon remaining tomato sauce over tortilla rolls; cover pan tightly and bake at 350° for 25 minutes. Uncover and sprinkle with reserved 1 cup cheese and continue to bake beef enchilada casserole, uncovered, for 5 minutes longer, or until cheese melts.
Beef Enchilada Casserole serves 6.

Hot and spicy chex mix


1/4 cup butter
1 tablespoon Worcestershire sauce
1 1/4 teaspoons seasoning salt
2 to 3 teaspoons red pepper sauce
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup bite-size cheese crackers
1 cup pretzels
1 cup mixed nuts

Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.

Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

If you want to make it in the microwave, you can do it as follows:

In large microwavable bowl, microwave butter until melted. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.

Microwave uncovered 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Spiced Nuts 'n Chex® Mix

Chili powder and red pepper spice up this party-perfect mix—it will disappear quickly!

Prep Time:10 min
Start to Finish:25 min
Makes:16 servings (1/2 cup each)






The large bowl may become warm in the microwave—use hot pads and handle with care!


Ingredients
1/4cup sugar
1tablespoon chili powder
1/4teaspoon ground red pepper (cayenne)
1/4cup butter or margarine
2cups Corn Chex® cereal
2cups Rice Chex® cereal
2cups Wheat Chex® cereal
1can (11.5 oz) mixed nuts
Preparation Directions
-1.Oven Directions: Heat oven to 300°F. Mix sugar, chili powder and red pepper. In ungreased large roasting pan, melt butter in oven. Stir in cereals and nuts until evenly coated. Stir in sugar mixture until evenly coated. Bake uncovered 25 to 30 minutes, stirring after 15 minutes, until mixture just begins to brown. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
1.Mix sugar, chili powder and red pepper.
2.In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in cereal and nuts until evenly coated. Stir in sugar mixture until evenly coated.
3.Microwave uncovered on High 4 to 5 minutes, stirring after 2 minutes, until mixture just begins to brown. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 300°F. Mix sugar, chili powder and red pepper. In ungreased large roasting pan, melt butter in oven. Stir in cereals and nuts until evenly coated. Stir in sugar mixture until evenly coated. Bake uncovered 25 to 30 minutes, stirring after 15 minutes, until mixture just begins to brown. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Nutritional Information
1 Serving: Calories 230 (Calories from Fat 120); Total Fat 14g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 290mg; Total Carbohydrate 21g (Dietary Fiber 3g, Sugars 5g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 2%; Calcium 6%; Iron 30% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Blueberry Cheesecake Squares

Crust:
1 box Blueberry muffin mix (reserve can of blueberries to use in filling)
1/4 cup cold butter

Filling:
1 8 oz. cream cheese
1/2 cup sugar
Reserved blueberries from mix
1 egg, beaten
1/2 cup pecans, chopped

Topping:
1/4 cup brown sugar
1/4 cup pecans, chopped
1/2 tsp. cinnamon

Directions for Crust:

Step 1:
Mix dry blueberry muffin mix and butter in a medium bowl with pastry mixer or two knives, mix in pecans.

Step 2:
Grease 9" pan and press mixture in bottom.

Step 3:
Preheat oven to 350 degrees and bake for 15 minute.

Directions for Filling:

Step 1:
Combine cream cheese and sugar; add egg to mixture. Pour over baked crust.

Step 2:
Drain and rinse blueberries and sprinkle over cream cheese mixture.

Step 3:
Mix topping and sprinkle over top.

Step 4:
Bake for 35 - 40 minutes.

Makes 16 - 20 squares.

Blueberry Streusel Cobbler

1 pint blueberries
1 (14 oz) can sweetened condensed milk
2 tsp. grated lemon rind
14 Tbls. cold butter
2 cups biscuit baking mix
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
Blueberry Sauce (see recipe below)

Directions:

Step 1:
In bowl, combine berries, sweetened condensed milk and rind.

Step 2:
In large bowl, cut 12 Tbls. butter into 1 1/2 cups biscuit mix until crumbly, add berry mixture.

Step 3:
Spread in greased 9 inch square pan.

Step 4:
In bowl, mix 1/2 cup biscuit mix, sugar and 2 Tbls. butter until crumbly; add pecans. Sprinkle over top.

Step 5:
Bake at 325 degrees for 70 minutes or until golden.

Step 6:
Serve warm with ice cream and Blueberry Sauce.

Blueberry Sauce:
1/2 cup sugar
1 Tbls. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup water
1 pint blueberries

Directions:

Step 1:
In saucepan, combine sugar, cornstarch, cinnamon, nutmeg and water.

Step 2:
Cook over medium heat and stir until thick.

Step 3:
Stir in blueberries and continue until hot.

Note: Cobbler can be divided into portions and frozen; thawed and reheated when ready to serve.

Chocolate Covered Cherry Cookies

1 1/2 cup flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 (10 oz.) jar cherries (about 48)
1/2 cup butter
1 cup sugar
1 egg, beaten
1 1/2 tsp. vanilla
1 cup chocolate chips
1/2 cup condensed milk

Directions:

Step 1:
Combine flour, cocoa powder, salt, baking powder, and soda. Set aside.

Step 2:
Drain cherries, reserving juice. Set aside.

Step 3:
In a large mixer bowl, beat butter with an electric mixer on medium speed for 30 seconds.

Step 4:
Add sugar and beat till fluffy. Add egg and vanilla and beat well.

Step 5:
Gradually add dry ingredients and beat till combined.

Step 6:
Shape dough into 1 inch balls. Place about 2 inches apart on an ungreased cookie sheet. Press down center of each ball with your thumb. Place a drained cherry in the center of each.

Step 7:
For frosting, in a small saucepan, combine chocolate pieces and condensed milk. Cook and stir over low heat till chocolate is melted.

Step 8:
Stir in 4 teaspoons reserved cherry juice. Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary).

Step 9:
Bake at 350 degrees for about 10 minutes or till edges are firm. Remove from oven and cool completely on wire racks.

Peppermint Twist (Frozen)

  • 1 1/2 oz. Peppermint Schnapps
  • 1/2 oz. Crème de Cacao (White)
  • 3 Scoops Vanilla Ice Cream

Garnish: Mint Leaves and Peppermint Candy Stick

Instructions

Blend all ingredients and pour into a hurricane glass.

Russian Nog

  • 1 oz. Vodka
  • 1 oz. Coffee Liqueur
  • 1 oz. Eggnog


Pour all ingredients into an old-fashioned glass with ice.

Nashville Eggnog

  • 4 Cups Eggnog
  • 6 oz. Bourbon
  • 3 oz. Brandy
  • 3 oz. Dark Rum

Garnish: Nutmeg Sprinkles

Instructions

Combine all ingredients in a punch bowl and serve.

Christmas Mulled Wine

Here is an easy recipe for a delicious festive mulled wine. One whiff of the smell and you will know it is Christmas!

2 bottles of red wine (you don't have to buy expensive wine)
2 ounces of brandy
4 cinnamon sticks
A handful of cloves
A dash of nutmeg
2 lemons
2 oranges
¼ cup sugar

Wash and cut the lemons and oranges into slices, leaving the peel on.

Place the wine in a large pan and slowly simmer. Do not bring to a boil.

Add the lemons, oranges, brandy, spices and sugar. Leave to simmer for approximately 20 minutes. Add cinnamon sticks and simmer for a few minutes more.

Serve warm in mugs or glasses.

Amazingly Good Eggnog

  • 4 cups milk
  • 5 whole cloves
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 12 egg yolks
  • 1 1/2 cups sugar
  • 2 1/2 cups light rum
  • 4 cups light cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg

  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. Makes 12 servings

Lion House Wassail

  • 2 1/4 cups white sugar
  • 4 cups water
  • 2 cinnamon sticks
  • 1 slice fresh ginger root
  • 4 cups orange juice
  • 2 cups lemon juice
  • 8 cups apple juice
  • 8 whole allspice berries
  • 1 tablespoon whole cloves


  1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.
  2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.
  3. Makes 36 Servings

Marcia Rich White Cheese Lasagna

1 package (8 ounces) lasagna noodles
1 to 2 tablespoons olive oil to coat pasta
1 pound ground beef
1 cup finely chopped celery
3/4 to 1 cup finely chopped onion
1 clove garlic, crushed
1 teaspoon dried oregano, crushed
2 teaspoons dried basil, crushed
3/4 teaspoon salt
1/2 teaspoon herb seasonings
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/2 cup dry white wine
2 cups shredded cheddar cheese
1 1/2 cups shredded Gouda cheese
12 ounces creamy cottage cheese
1 egg, slightly beaten
12 ounces sliced mozzarella cheese

Cook noodles according to package directions; drain and toss with olive oil to coat. Set aside.

In deep skillet, cook beef, celery, onion and garlic until meat is browned and vegetables are tender. Drain fat from skillet. Add seasonings. Add half-and-half and cream cheese; cook over low heat, stirring, to melt cheese. Add wine. Add cheddar and Gouda cheeses; stir until they are almost melted. Remove from heat and set aside. In separate bowl, combine cottage cheese and egg.

Preheat oven to 375° F.

Layer half the noodles in greased 13-by-9-inch baking pan. Top noodles with half the meat-and-cheese mixture, half the cottage cheese mixture and half the sliced mozzarella. Repeat layers of noodles, meat-and-cheese mixture and cottage cheese mixture. Do not add last layer of mozzarella. Bake uncovered at 375° F. 20 minutes. Place last layer of mozzarella on top and bake 15 minutes longer. Let lasagna stand 10 minutes before cutting to serve.

Makes 12 to 14 servings.

Roasted Beef Tenderloin With Smoky Tomato-Chile Salsa

5 Roma tomatoes, cored

2 canned chipotle (smoked jalapeño) chiles

1/2 cup fresh lime juice

1/2 cup chopped fresh basil

1/4 cup minced garlic

¼ cup balsamic vinegar

2 teaspoons sugar

2 teaspoons salt, plus additional as needed

1/2 teaspoon freshly ground black pepper, plus additional as needed

1 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon whole coriander seeds

2 1/2 pounds beef tenderloin, trimmed

To prepare the Tomato-Chile Salsa: Over a hot grill, on a grill pan or under the broiler, roast the tomatoes until blackened, turning them frequently as their skin blisters, about 15 minutes.

Transfer to a nonreactive mixing bowl and add the chipotle chiles.

Cover and allow to cool for 15 minutes. Add the lime juice, basil and garlic and marinate for 10 minutes.

Transfer the mixture to a blender or food processor and pulse until chunky. Transfer to a bowl and stir in the vinegar, sugar, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper.

Whisking continuously, slowly pour in 1 cup of the olive oil.

Cover with plastic wrap and refrigerate until serving time.

Put the coriander seeds in a small, dry saucepan. Over medium heat, toast the seeds, stirring them continuously, just until they are fragrant, 1 to 2 minutes. Immediately transfer the seeds to a small bowl to cool. Then crush them with a mortar and pestle or in a spice mill. Season the beef all over with the coriander and with salt and pepper to taste. Set aside.

Preheat the oven to 400° F.

In an ovenproof sauté pan over high heat, heat the remaining two tablespoons of olive oil until it is almost smoking. Add the beef and sear it until browned all over, about 5 minutes.

Transfer the pan to the oven and roast until medium-rare, 130° F. on a meat thermometer inserted into its thickest part, about 20 to 25 minutes. Remove the pan from the oven, cover with foil and let the meat rest for 10 minutes.

Then, with a sharp knife, cut it across the grain into 1/4-inch-thick slices and place the slices overlapping on heated serving plates.

Serve immediately, spooning the salsa alongside the meat or passing it separately.

Serves 4 - 6.

Pepper Seared Beef Tenderloin with Horseradish Cream Sauce

4 (6-ounce) beef tenderloin fillets
3/4 teaspoon salt, divided
1 tablespoon cracked pepper
1/2 cup butter or margarine, divided
2 teaspoons flour
1/4 teaspoon ground pepper
2/3 cup whipping cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard

Sprinkle fillets evenly with 1/2 teaspoon salt; press cracked pepper into all sides of fillets.

Melt 1/4 cup butter in a large heavy skillet over medium-high heat; add beef, and cook for 3 to 4 minutes on each side or until beef is desired degree of doneness.

Melt remaining 1/4 cup butter in a saucepan over medium heat. Whisk in flour, remaining 1/4 teaspoon salt, and ground pepper until blended; cook, whisking constantly, 1 minute. Add cream, and cook, whisking constantly, 1 minute or until thickened and bubbly. Stir in horseradish and mustard. Drizzle over fillets.

Serves 4.

Lobster Thermidor

4 1 1/2 pound lobsters, cooked

6 tablespoons butter

3 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/8 teaspoon paprika

1 1/2 cups half-and-half

3 tablespoons sherry

1/2 cup shredded Cheddar cheese

Parsley, for garnish

Remove lobster meat, but leave shells whole. Do not twist head from tail, and leave antennae on head. Wash and drain lobster shells.

Place meat, roe and liver in a large bowl. Cover bowl and wrap shells; refrigerate both.

About 25 minutes before serving, place butter in 3-quart saucepan over medium heat and blend in flour, salt, nutmeg and paprika. Stir in half-and-half and sherry. Cook, stirring, until thickened. Add meat and cook just until heated, stirring occasionally. Preheat broiler. Place shells on rack in broiling pan. Fill with lobster mixture and sprinkle with cheese. Broil until mixture is hot. Place lobsters on plate. Garnish with parsley.

Serves 4.

Nutritional analysis per serving: 644 calories, 34 grams fat, 13 grams carbohydrates, 65 grams protein, 299 milligrams cholesterol, 1,912 milligrams sodium, 50 percent calories from fat.

Lobster Stuffed Tenderloin with Béarnaise Sauce

For the tenderloin:

1 5-pound tenderloin of beef

4 8-ounce Maine lobster tails

1 pound sorrel (spinach can be substituted)

4 egg whites

Remove the lobster from the shell. Place two tails together with tails going in different directions. Tails should form the shape of a cylinder. Wrap the lobster tails with plastic wrap and place a skewer through center of both tails so they’ll retain their shape. Steam lobster tails until fully cooked, about 8 minutes.

Clean the tenderloin and remove head and square ends. Butterfly it by making a cut down the tenderloin without cutting all the way through. You should be able to roll the meat into one flat, square piece of meat. Pound meat to even thickness.

Blanch the sorrel for 10 seconds in hot water, shock immediately in ice water and remove and dry.

Whip the egg whites to a light froth.

Season the meat with salt and pepper. Paint the meat with some of the egg whites. Place a layer of sorrel evenly across the entire piece of meat. Paint the sorrel with the remaining egg whites and place lobster across bottom side of the meat. Roll the lobster into the center of the tenderloin. Roll as tightly as possible without tearing the beef. Truss the tenderloin with butcher twine. Sear in a skillet to seal in juices.

Place meat on roasting pan and roast in 375° F. oven until inserted meat thermometer reads 120° F., about 30 minutes. Let stand for at least 15 minutes. Slice and serve with béarnaise sauce.

Makes 6 to 8 servings.

For the sauce:

1/4 cup fresh tarragon, chopped

2 shallots, minced

1/4 cup champagne vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

Salt and pepper, to taste

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. In a double boiler, whisk the egg yolks until doubled in volume. Slowly add the melted butter and continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper and set aside wrapped in a warm spot.

Makes 1 cup.

Cranberry-Glazed Chicken

1/2 cup plus 1 tablespoon flour (divided)
1 1/4 teaspoon salt (divided)
Dash pepper
3 pounds chicken (skinless boneless works great - may use up to 3 1/2 pounds)
2 to 3 tablespoons butter
2 to 3 tablespoons cooking oil
3/4 cup water
1 cup brown sugar, firmly packed
1 tablespoon wine vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 1/2 cups fresh or frozen cranberries

Preheat oven to 350° F.

Combine 1/2 cup flour, 1 teaspoon salt and dash of pepper. Roll chicken pieces in flour mixture, then brown in oil and butter in large skillet. When brown, remove from pan and place in baking dish.

In skillet with drippings, mix until smooth the water, brown sugar, vinegar, remaining 1 tablespoon flour, cinnamon, cloves, allspice and remaining 1/4 teaspoon salt. Add cranberries and cook slowly, stirring constantly, until cranberry skins pop and mixture thickens, about 10 minutes. Pour sauce over chicken pieces and bake for about 1 hour, until chicken is tender. Makes 4 to 6 large servings.

Crown Pork Roast with Apple-Walnut Stuffing

7 lb. crown pork roast
Salt and pepper, to taste

Apple-Walnut Stuffing:
1/3 cup butter
1 lg. onion, finely chopped
2 stalks celery, finely chopped
1 cup red cooking apple, chopped
1 cup green cooking apple, chopped
2 cups white bread cubes, toasted
1 cup walnuts, chopped
2 tbsp. dried whole leaf sage
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 lg. egg, beaten
1/2 cup milk
1/2 tsp. salt
1/4 tsp. Pepper

Trim fat off roast and season with salt and pepper. Fold a piece of aluminum foil into an 8-inch square; place on rack in roasting pan. Place roast, bone ends up, on foil-lined rack. Bake at 325°F for 1 hour.

Cut a piece of foil long enough to fit around ribs. Wrap foil around ribs and fold over tips of ribs. Spoon stuffing into center of roast; cover with additional foil.

Insert meat thermometer into roast without touching fat or bone. Bake at 325°F for 1-1/2 hours or until meat thermometer reaches 160°F. Remove foil from roast; let stand 15 minutes before serving.

Stuffing:
Melt butter in a small skillet over medium-high heat; add onion and celery and cook, stirring constantly, until tender. Combine apples, bread cubes, walnuts and seasonings in a large bowl; stir in vegetable mixture, egg and remaining ingredients.

Thyme Roasted Turkey with Bourbon Gravy

One 14 pound turkey, giblets, removed , patted dry
3 tablespoons of chopped fresh thyme or 1 tsp. of dried thyme
1 1/4 teaspoon of salt
3/4 teaspoon of coarsely ground pepper
1 cup of chicken broth
1 cup of apple cider
3 tablespoons of bourbon
1/4 cup of all purpose flour

Heat your oven to 350ºF. Secure the legs with kitchen string, fold the wings under to secure.

Place the turkey breast side up on rack in roasting pan. Season with thyme, salt, and pepper. In a large measuring cup, combine the broth and cider.

Roast turkey, basting occasionally with broth mixture, 3 - 3 1/2 hours or until thermometer inserted in the thickest part of the thigh registers 180ºF. Tent with foil if browning too quickly.

Transfer turkey to platter. Let it stand for 20 minutes before carving.

Meanwhile, skim the fat from the pan juices, reserving 1/4 cup of fat. In a large measuring cup, combine the skimmed pan juices, bourbon, and enough water to measure 3 cups.

Prepare gravy, using reserved fat, flour and bourbon mixture. Serve with turkey.

Hickory-Smoked Bourbon Turkey

1 (11-pound) whole turkey, thawed
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Hickory wood chunks
1 large carrot, scraped
1 celery rib
1 medium onion, peeled and halved
1 lemon
1 tablespoon salt
2 teaspoons pepper
Garnishes: mixed greens, lemon wedges

Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry.

Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days.

Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes. Remove turkey from water, discarding water mixture; pat dry.

Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity. Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired. Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line.

Place turkey in center of lower food rack; cover with smoker lid. Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing.

Garnish, if desired.

YIELD: Makes 12 to 14 servings

Goose a L'orange

1 Goose, ready to cook

1 Onion, minced

1/4 ts Tarragon leaves

2 tb Butter or margarine

1/2 c Orange juice

2 tb Orange peel, shredded

1/8 ts Salt

1/8 ts Mustard, dry

1/4 c Currant jelly

2 tb Wine, port or cranberry

1 Orange, pared and sectioned

1 1/2 ts Cornstarch

Preheat oven to 325 degrees.

Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross wing tips over back. Place goose breast-side-up on rack in shallow roasting pan. Cook onion and tarragon in butter until onion is tender. Add orange juice and peel, salt, mustard and jelly. Stir constantly over medium heat until jelly melts.

Reduce heat, stir in wine and orange sections. Reserve half of sauce for glaze; baste with remainder during 3 1/2 hour cooking time. If goose gets too brown, place aluminum foil lightly over breast. Bird is done when drumstick meat feels very soft.

Stir reserved sauce slowly into cornstarch, cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute; serve with goose.

A Goose With Golden Apples

1 oven-ready goose; 9 - 10 pounds

1 onions; chopped (1 to 2)

2 cloves garlic; crushed

1 large lemon; sliced

6 cups dry cider

1 teaspoon ground cinnamon

pinch ground cloves; or 2

1/2 teaspoon ground nutmeg

1 ounce butter; or 2

FOR THE APPLES

8 small Golden Delicious apples

4 ounces ground almonds

1 teaspoon sugar; plus a little extra

1 sachet powdered saffron; plus a little extra

1/2 teaspoon orange flower water; up to 1

1 dessertspoon currants

1 egg yolk

Remove the excess fat from inside the bird. Put the chopped onion, crushed garlic and sliced lemon inside the bird. Boil the cider with the spices, pour over the bird and marinate for at least 4 hours, or overnight if that is simpler. Spoon over the marinade regularly, and ensure that there is plenty inside the bird. If you have refrigerated it or taken it from a cold larder, let it stand to reach room temperature before cooking. Pour off the marinade and keep it to one side, but leave the vegetables inside the bird. Preheat the oven to 350 F.

Roast the goose on a rack in a pan for 15 minutes per pound. It has a better and sweeter taste when still a little pink. During cooking, pour off the fat and reserve it, but do not baste the bird.

Brown the giblets in a little of the goose fat, add all of the marinade and cook over a medium heat for about 45 minutes, or until it is rich and starting to reduce. Strain through muslin or a very fine sieve, and keep warm.

Core the apples and score a line right round them through the skin, about one third from the top. Mix the almonds, saffron, orange flower water and currants together with a spoonful or more of the hot goose fat and stuff the apples.

Dribble more goose fat over the apples and bake in an ovenproof dish at the bottom of the oven for 30-45 minutes - they should be only just done when the goose is ready.

Once the goose is ready, take it from the pan and leave to stand, covered lightly, for at least 15 minutes, so that it sets nicely. Pour off the remaining fat from the pan and add any accumulated cooking juices to the giblets - marinade gravy, and reduce this further so that there are a few spoons of sauce per person.

A few minutes before you are ready to serve, carefully remove the top part of the cooked skin of the apples, revealing the white cooked pulp.

Mix the egg yolk with the extra saffron and the extra touch of sugar. Paint this mixture over the exposed apples and replace in the oven for just 5 or so minutes until set.

Whisk the butter onto the sauce over a medium heat.

Arrange the goose with its golden apples on a serving dish, pour the spiced sauce into a hot jug and take to your festive table.

Yield: 8 servings

Beef Tenderloin with Red Wine Sauce

3 pounds beef tenderloin
2 cups dry red wine
2 teaspoons marjoram
1 teaspoon salt
8 black peppercorns, crushed
6 whole cloves
4 cloves garlic, halved
1 3/4 cups beef broth
2 tablespoons cornstarch

Trim fat from tenderloin; fold under 3 inches of small end. Tie tenderloin with string at 2-inch intervals. Combine wine and next 6 ingredients in large zip-top heavy-duty plastic bag. Add tenderloin to bag, and seal. Marinate in refrigerator 2 hours, turning occasionally. Remove tenderloin from bag, reserving marinade. Strain marinade; discard solids, and set marinade aside. Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add tenderloin, and cook 2 minutes on all sides or until browned.

Place tenderloin on rack coated with cooking spray; place rack in roasting pan. Insert thermometer into thickest portion of tenderloin. Bake at 400ºFfor 30 minutes or until thermometer registers 140ºF (rare) to 160ºF (medium). Place tenderloin on a serving platter; cover with aluminum foil. Let stand 10 minutes. Remove string before slicing. Place cornstarch in a bowl. Gradually add the 1/4 cup reserved marinade, blending with a wire whisk; set aside. Place remaining reserved marinade in Dutch oven. Bring to a boil, and cook 2 minutes. Add cornstarch mixture to pan; bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Serve the sauce with tenderloin.

Yield: 12 servings

Canyon Cafe Grilled Prime Rib

6 lb. rib eye roll, bone in
1/2 C. brown sugar
2 T. cumin
2 T. black pepper
2 T. coriander
1/2 C. new Mexican red chile
2 T. kosher salt
1/4 C. soy sauce
2 C. water

Chile Rub Spice Mix:
1 C. New Mexican red chile
2-3 T. Cajun blackening Spice

Mix spice mixes separately and reserve. If using bone-in, cut from rib bones. Place bones in roasting pan, they will act as a rack. Or if using boneless, you will need to use a roasting rack.

Rub meat with the soy sauce. Rub the roasting spice mixture into the meat to coat well. Place the rib eye on "rib rack" or roasting rack and let marinate at least 1 hour. Meat can chill overnight if desired, wrap in plastic.

Place in a preheated 500 F oven and cook uncovered for 15 minutes. Pour the water in the bottom of the pan to produce moist heat. Turn oven down to 300 degrees and roast for 1 hour and 10 minutes.

Remove from oven and cool 30 minutes, then wrap in plastic and chill overnight or up to 3 days. Prime rib will be rare at this point.

Cranberry Stuffed Turkey Breasts

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts (1 whole turkey breast)
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
1/2 cup pecan halves

1 Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

2 With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.

3 Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

4 Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.

5 Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Makes 10 servings

Prime Rib and Yorkshire Pudding

2 rib tied prime beef rib roast
(from small end, 4 1/2 lb trimmed)
2 teaspoons kosher salt
pepper to taste

VEGGIES:
2 1/2 tablespoons oil
16 pearl onions
3 carrots, thinly sliced on diagonal
3 rib celery, thinly sliced on diagonal
2 portobello mushrooms, stemmed -- cut in 8 wedges
2 tablespoons red currant jelly
1 1/3 cups Merlot or other dry red wine
1 cup veal or beef demi-glace
3/4 teaspoon drained bottled horseradish
3 tablespoons chopped flat leaf parsley

Preheat oven to 450ºF. Put beef, fat side up, in a shallow flameproof roasting pan. Sprinkle salt and pepper over top. Roast beef in lower third of oven for 20 minutes. Reduce oven temperature to 350ºF and roast beef 1 hour and 15 minutes more or until a meat thermometer inserted 2 inches into center of meat registers 115ºF. Transfer beef to a cutting board, reserving pan juices in pan and let stand 25 minutes.

For vegetables: In a large skillet, cook onions in 1 1/2 tablespoons oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes. With a slotted spoon, transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring until crisp-tender. Add mushrooms and cook, stirring, until liquid released from mushrooms evaporates. Transfer vegetables to a bowl and season with salt and pepper.

While beef rests, skim fat from pan juices and reserve 4 tablespoons of fat for Yorkshire puddings. (Puddings may be baked while beef is standing.) Place roasting pan on stovetop. Add wine to roasting pan and simmer over moderately high heat, scraping up any brown bits, until reduced to about 1/2 cup. Add demi-glace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through. Discard string and, with a sharp knife, remove rib bones. Thinly slice beef and serve over Yorkshire puddings with gravy.

YORKSHIRE PUDDINGS
1 cup all purpose flour
1 teaspoon salt
2 large eggs
1 cup whole milk
4 tablespoons vegetable oil or reserved beef fat from prime rib

In a blender blend flour, salt, eggs and milk until just smooth. Chill batter, covered, 30 minutes. Preheat oven to 425ºF. Arrange four 5 1/2-inch pie plates in a large shallow baking pan and spoon 1 tablespoon beef fat into each. Put baking pan in middle of oven for 5 minutes to heat oil. Quickly pour 1/2 cup batter into each pie plate and bake in the middle of oven until puddings are puffed and golden brown, about 18 minutes. With tongs, remove puddings from pie plates and serve immediately.

Yield: 4 servings

An Absolutely Perfect Roast Goose

1 10 to 12 lb. goose either -fresh or frozen and thawed

A frozen goose is perfectly adequate. Have thawed 24 to 48 hours before the meal (48 is better.) Prick the goose well all over, especially on the breast and on the upper legs, holding the skewer almost parallel with the bird so as to avoid piercing the flesh. Fill a very large pot 2/3 full of water (pot should be large enough to almost accommodate the bird) and bring to a boil. Using rubber gloves submerge bird (neck side down) for 1 minute (till goose bumps arise.) Repeat the process (this time with the tail side down.) Drain the goose, breast side up on a rack in a large roasting pan and set in the refrigerator, naked, to dry the skin for 24 to 48 hours.

When you are ready to roast the bird, on the big day. Make your favorite stuffing. I made one in "94" that seemed to be well liked. The night before Thanksgiving I cooked 1 1/2 cups (raw) wild rice in about 5 cups of water. Drained and chilled overnight. In the morning I added soaked, cut up dry shitake mushrooms along with their soaking water with an egg beaten into it. A tablespoon of poultry seasoning, a sautéed onion, plenty of salt and freshly ground pepper.

Now you salt and pepper the bird inside and out, liberally. Preheat the oven to 325 degrees while you are stuffing and sewing up the bird. Place it in the oven in a roaster and on a rack on it's breast. For a 12 1/3 lb. goose I needed a full 5 hours but this is quite a large bird. Just close the oven and let it stay, undisturbed for 1 1/2 hours. After this time, take it out of the oven. Use a baster to draw out the fat that has accumulated in the bottom of the pan (schmaltz lovers, send up a cheer) You can strain this fat through a coffee filter, putting the schmaltz in small bottles which keep very well in the freezer for up to a year.) Turn the bird over on its back before you put it back in the oven. put it back in for another hour before you start checking for doneness.

The recipe gave the best advice on checking for doneness, at this point, that I have ever seen. With a piece of terry rag, squeeze the upper drumstick (not thigh) lightly. If it feels kind of squishy, like roast beef, it's done. Every bird is different so you must judge when it is done. When meat is done (be patient, it may take a while), raise the heat to 400 degrees. Remove roaster from the oven and transfer bird (rack and all) to a jelly roll pan. Put it back in the oven for 15 minutes to further crisp and brown the bird. Take it out and let it sit, uncovered for a half an hour.

Regarding the roaster, after you remove the bird to a jelly roll pan and put that in the oven, remove the fat from the roaster and put it over 2 burners adding about 2/3 cup of dry sherry and deglaze the pan with a wooden spoon. combine these drippings with your giblet broth either to make a gravy or to use later for goose carcass, slow cooker broth.

Peppered Chutney Turkey Breast

1/2 cup unsweetened pineapple juice
1/2 cup steak sauce
1/4 cup lemon juice
1/4 cup Worcestershire sauce
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
1 2 1/2 to 3 pound boneless/skinless turkey breast
1 1/2 teaspoons cracked pepper
1/4 cup chutney

For marinade: Combine pineapple juice, steak sauce, lemon juice, and Worcestershire sauce, sugar, salt and ground pepper in a mixing bowl. Place turkey breast in a heavy plastic bag, set in a shallow baking dish. Pour marinade into bag and seal tightly. Refrigerate 6 to 24 hours turning occasionally to coat meat well.

To Cook: Remove bag from baking dish. Remove meat from bag and place in baking dish. Save marinade in bag, refrigerate until using. Rub meat with cracked pepper and place into a preheated 350 degree oven. Bake for approximately 1 hour and 15 minutes or until internal temperature of meat reaches 165 degrees. Halfway through baking brush with reserved marinade and spoon chutney evenly over meat. Slice and serve like a roast.

Chestnut-Stuffed Pork Roast

5-pound boneless double loin roast, tied
1/2 pound ground pork
1/2 cup finely chopped celery
1/2 cup finely chopped shallots or onion
1 tablespoon butter
2 tablespoons chopped parsley
2 tablespoons brandy
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon allspice
1 15-1/2 oz can chestnuts, drained
2 teaspoons drippings
3 tablespoons flour
2 cups chicken broth
1 tablespoon chopped parsley
1 teaspoon brandy
Salt and pepper, to taste

Untie roast, open and pound lightly to even thickness.

Cook celery and shallots (or onion) in butter until tender. Combine with ground pork, parsley, brandy and seasonings. Spread over roast. Lay a row of chestnuts down the center of stuffing.

Chop remaining chestnuts finely and set aside. Roll meat around chestnuts and tie firmly. Roast in a 350 degree F. oven 1 1/2 hours or until meat thermometer reads 155-160 degrees F. Remove roast and let rest 10-15 minutes before carving.

Pour off extra fat; measure 2 tablespoons. Stir flour into the 2 tablespoons fat. Add chicken broth, cook and stir until mixture thickens. Add reserved chopped chestnuts, parsley and brandy. Season to taste with salt and pepper. Serve gravy with roast.

Serves 15

Italian Chicken Roll-Ups

8 boneless, skinless chicken breast halves (2 lbs)
8 thin slices deli ham
4 slices provolone cheese, halved
2/3 C. seasoned bread crumbs
1/2 C. grated Roman or Parmesan cheese
1/4 C. fresh minced parsley
1/2 C. milk

Flatten chicken to 1/4 inch thickness. Place a slice of ham and half a slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick.

In a shallow bowl, combine bread crumbs, grated cheese and parsley. Pour milk into another bowl, Dip chicken rolls in milk, then roll in crumb mixture.

Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with non-stick cooking spray. Bake uncovered, at 425º for 25 minutes or until juices run clear. Remove toothpicks.

Serves 8

Filet Mignon with Green Peppercorn Cream Sauce

1 3/4 cup beef broth
3 Tbs. butter
4 6-8 oz. filet mignon steaks (1" thick)
1/4 cup chopped shallots (you can use regular white onions)
1 cup whipping cream
3 Tbs. cognac or brandy (you can use red wine)
2 Tbs. drained green peppercorns in brine

Boil stock in small saucepan till reduced to 3/4 cup, about 7 minutes.

Meanwhile, melt butter in large skillet over medium high heat. Season steaks with salt & pepper. Cook steaks to desired doneness (about 4 minutes per side for medium rare) Transfer steaks to plate (do not clean skillet)

Add chopped shallots/onions to skillet and sauté 3 minutes. Remove from heat.

Add reduced beef stock, 1 cup whipping cream, 3 Tbs. cognac and green peppercorns. Boil till mixture thickens to sauce consistency, about 6 minutes. Season sauce to taste with pepper.

Spoon sauce over steaks and serve.

Garlic Crust Prime Rib

(2) 3 to 5 lbs. prime rib roast (This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast)
3/4 cup olive oil
9 cloves garlic, peeled, crushed
3 cup bread crumbs
3/4 cup chopped fresh parsley or 1/4 cup dried chopped parsley
2 Tbsp. chopped fresh Basil or 2 tsp. dried crushed Basil
2 tsp. salt
1-1/2 tsp. black pepper

It is recommended getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are planning on roasting it, to warm.

To prepare for crust, wipe down the roast and place on a roasting rack.

Heat your oil in a skillet. Add the garlic. Sauté 2 minutes, pressing the juice from the garlic into the oil. Take the pan off of the heat. Mix in bread crumbs, parsley, seasonings, salt and black pepper. Allowing to cool slightly, press the mixture onto the roast, coating well. The roast can be sealed tightly and refrigerated at this point

When ready to put into oven, preheat oven to 450ºF. Insert meat thermometer into the thickest portion of the muscle. When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes. This will sear the meat, keeping the juices in.

Reduce the heat to 325ºF and continue cooking until done to your taste. This type of roast does not need to be basted.

Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described below. The meat will stay amazingly hot and juicy for a great period of time.

Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF for well done (24 to 26 min. per lb.)

Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.

Allow to stand for 15 to 20 minutes before carving.

Savory Rib Roast

1 T. dried thyme
1 tsp. salt
1 tsp. dried rosemary, crushed
1 tsp. rubbed sage
1 tsp. pepper
1 beef rib roast (about 6 lbs)

In a small bowl, combine the first 5 ingredients; rub over meat.

Place meat, fat side up, on a rack in a large roasting pan. Bake, uncovered, at 350º for 1 3/4 to 2 1/4 hours or until meat thermometer reaches desired doneness......rare-140º, medium-160º', well done-170º

Remove roast to a warm serving platter; let stand 10 minutes before slicing.

Serves 12

Cranberry Glazed Pork Chops

4 Boneless loin pork chops--trimmed of fat
1/4 tsp. Pepper
1/2 Cup Chicken broth or water
1/2 Cup Jellied cranberry sauce
1 Tbsp. Honey
1/8 tsp. Ginger
1/8 tsp. Cinnamon

Sprinkle both sides of pork chops with pepper.

Spray heavy nonstick skillet with cooking spray; place over medium heat until hot. Add pork chops. Cook three minutes each side or until browned. Add chicken broth; cover and cook 12-15 minutes or until tender, turning once.

In small bowl, combine remaining ingredients; blend well. Pour over chops. Cook 1 minute, turning chops to glaze.

Place chops on platter; spoon cranberry mixture over top.

Yield: 4 Servings

Easy Beef Wellington

3 lbs tenderloin or rib eye roast
1/4 cup butter
2 cups sliced fresh mushrooms
1/4 cup chopped onion
2 T sherry
1/4 cup chopped parsley
Pastry (enough for two double crust pies) or 1 package frozen puff pastry
4 oz liver pâté
1 egg, beaten

Preheat oven to 425°F . Roast beef on a rack in an uncovered roaster for 50 minutes or until the meat thermometer reads 120°F. Remove from oven, let stand 30 minutes.

Sauté mushrooms and onion in butter until tender. Add sherry and parsley. Cook until all liquid evaporates; cool.

Roll pastry into 18" x 14" rectangle about 1/4 inch thick. Spread pâté over pastry leaving 2" margin. Spoon mushroom mixture down centre of pastry. Place roast, top side down, on mushrooms.

Wrap meat completely with pastry. Seal edges with beaten egg. Cut steam vents and decorate with extra pieces of pastry. Brush top and sides with egg.*

Bake at 425°F for 30 minutes. Cool 10 minutes before carving.

* Wellington may be prepared to this stage earlier in the day and kept refrigerated.

Chicken Cutlets with Raspberries

6 skinned and boneless whole chicken breasts, cut in half to make 12 and pounded thin
Salt and pepper to taste
1/2 stick unsalted butter
3 Tbsp raspberry vinegar
1/3 cup dry white wine
1-1/2 cups fresh or frozen (thawed) raspberries


Sprinkle both sides of chicken with salt and pepper. Melt butter in a large pan over medium heat.

Saute the chicken, a few pieces at a time, in the butter just until brown on each side; remove to warm serving platter.

Pour the vinegar and wine into the pan to deglaze it.

Stir in raspberries and cook over high heat, stirring constantly until slightly thickened. Pour sauce over chicken.

Serve immediately.

Serves 6

Turducken

3 lbs. whole chicken, boned
salt and pepper to taste
Creole seasoning to taste
1 4 lb. duck, boned
16 lb. turkey, boned

Preheat oven to 375.

Lay the boned chicken skin-side down on a platter, and season liberally with salt, pepper and Creole seasoning.

Lay the boned duck skin-side down on top of the chicken, and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.

Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing (recipe in bread section), and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.

Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing.

Lay the chicken on top of the duck skin-side down, and cover it with a layer of cold dressing.

With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks, to help hold the stuffed turkey together.

Carefully place the turducken, breast up in a lg. roasting pan.

Roast covered for 4 hrs., or until the turducken is golden brown.

Continue to roast uncovered for 1 hr., or until a meat thermometer inserted through the thigh registers 180 degrees F., and a thermometer inserted through the stuffing registers 165 degrees F.

Check the turducken every few hrs. to baste, and remove excess liquid.

There will be enough pan juices for a gallon of gravy.

Carve and serve.

Chicken With Champagne Sauce

4 boneless, skinless chicken breast halves

3 tablespoons butter

1/2 cup chopped shallots

3/4 cup champagne or sparkling wine

1/2 cup heavy cream

1/4 teaspoon salt

1/4 cup chopped chives

Place the chicken breasts flat between two pieces of plastic wrap. Using a meat mallet or other heavy object, pound the chicken until it is 1/2-inch thick. Heat 2 tablespoons butter in a large nonreactive skillet over high heat. Add the chicken and saute 3 to 4 minutes per side or until golden. Remove to a platter and keep warm.

Add the shallots to the pan and cook over medium heat until tender. Stir in the champagne. Cook over high heat until reduced by half. Stir in the cream, any accumulated chicken juices and salt. Cook over medium heat until sauce thickens slightly, stirring frequently; do not boil. Whisk in 1 tablespoon butter. Place a chicken breast on each plate and spoon sauce over. Garnish with chives. Makes 4 servings.

Per serving: 387 calories, 63 percent calories from fat, 30 grams protein, 4 grams carbohydrates, .21 gram total fiber, 27 grams total fat, 146 milligrams cholesterol, 316 milligrams sodium.

Salmon with Orange Cranberry Crust

2-3 pounds salmon fillet
2 cloves garlic, chopped
1-2 organic oranges, seeded and coarsely chopped
2 cups cranberries
1 teaspoon fresh tarragon, shredded or 1/2 teaspoon dried tarragon
1/2 teaspoon kosher salt
1 teaspoon cracked peppercorns

Preheat oven to 450° F. Rinse fish, pat dry and place skin side down in a large baking dish. In a food processor, combine garlic, orange, cranberries, tarragon, salt and pepper. Pat the grated slurry over the salmon.

Put fish in oven and reduce heat to 350° F. Bake until fish is opaque (about 20 minutes per inch of thickness). When done, cover with aluminum foil and let sit for 10 minutes before serving.

Beef Tenderloin With Blue Cheese Stuffing

1/2 cup crumbled blue cheese

2 tablespoons chopped walnuts

2 tablespoons chopped parsley

2 teaspoons dried oregano, divided

2 pound beef tenderloin

Salt and pepper to taste

2/3 to 3/4 cup beef broth

Preheat oven to 425° F.

Combine the blue cheese, walnuts, parsley and 1 teaspoon of oregano in a bowl and mix well. Cut a long pocket in the top of the tenderloin, starting and ending 1/2 inch from the ends, cutting to within 1 inch of the bottom. Spoon the cheese mixture into the pocket. Press the sides of the meat together and secure with string. Rub the remaining teaspoon of oregano, salt and pepper on the tenderloin.

Roast until an instant-read thermometer inserted in the thickest part of the meat reads 120° F. for rare, 125° F. for medium-rare or 135 to 145° F. for medium, about 25 to 45 minutes (the temperature will continue to rise 5 to 10 degrees out of the oven). Let stand for 5 minutes.

Remove to a platter and cover loosely with aluminum foil. Place the roasting pan over medium-high heat and add the beef broth. Cook until heated through, stirring to deglaze the pan. Pour into a sauceboat. Slice the tenderloin and serve with the pan juices.

Holiday Ham

7 lbs. Ham, rind removed
whole cloves
1 lb. dark brown sugar
1 (12-oz.) can Coca-Cola
1 (14-oz.) can pineapple rings, drained and juice reserved
1 cup sweet Concord grape wine
10-12 maraschino cherries
fresh bay leaves, for garnish

Heat oven to 325ºF.

Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4-in. deep and 1-in. apart. Place 1 clove in the center of each square. Place ham, fat side up, in a double-layer disposable aluminum roasting pan. Pat the brown sugar onto the surface of the ham. (Expect some sugar to fall into the roasting pan.)

Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes.

Pour Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with sugar mixture. Return to oven, and bake for 20 minutes more.

Meanwhile, combine 1 cup reserved pineapple juice and wine in a small bowl. Baste ham with pineapple mixture.

Bake ham for a total of 16 minutes per pound, basting every 20 minutes. During the last 20 minutes of baking time, decorate ham with pineapple rings. Use 2-3 toothpicks to hold each ring in place. Center a cherry in the center of each ring, and attach it with a toothpick.

Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves.

Makes 10-12 servings.

Rack of Pork with Parsleyed Crumbs

1 rack of pork, chine bone trimmed, about 7 or 8 ribs

Salt and coarsely ground pepper to taste

3/4 cup coarse-grained mustard

1 1/2 cups fresh breadcrumbs

3/4 cup minced fresh parsley

1 tablespoon dried thyme, crumbled

3 garlic cloves, minced

Heat oven to 350° F.

Season pork with salt and pepper as desired. Brush pork with 1/4 cup mustard. In medium bowl, combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork. Arrange pork crumb side up in roasting pan.

Roast for 1 1/2 hours, or until thermometer inserted into center of meaty part registers 150° F. Remove pork from oven and let stand 10 minutes; temperature should rise to 160° F. Carve pork, cutting between ribs, and serve.

Serves 8.

Nutrition facts: calories, 420; protein, 43 grams; fat, 20 grams; saturated fat, 6 grams; sodium, 860 milligrams; cholesterol, 125 milligrams; carbohydrates, 18 grams.

Beef Brisket with Caramelized Onions and Merlot Sauce

1 first or flat-cut brisket, 4 to 5 lb.
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
1 1/2 cups chopped yellow onion
1/2 cup diced carrot
2 garlic cloves, finely chopped
1 can (28 oz.) plum tomatoes, with juices
2 cups Merlot or other full-bodied red wine
1 bay leaf

For the caramelized onions:
2 Tbs. olive oil
3 cups thinly sliced sweet onions such as Vidalia
Salt and freshly ground pepper, to taste
1/2 cup pitted dried cherries

Preheat an oven to 325° F.

Season the brisket on all sides with salt and pepper. In a Dutch oven or a large, wide ovenproof pan with a tight-fitting lid, warm the olive oil over medium-high heat. Add the brisket and brown well on both sides, about 6 minutes total. Transfer to a plate. Add the onion and carrot to the pan and sauté until golden, about 5 minutes. Add the garlic and sauté until softened, about 1 minute. Add the tomatoes and juices, 1 cup of the wine and the bay leaf. Mix well and bring to a boil. Return the brisket to the pan, cover and place in the oven.

Cook, basting occasionally with the pan juices, until the brisket is fork tender, about 3 hours. Remove from the oven and let cool in the juices. Carefully lift the brisket from the juices and transfer it to a deep platter. Cover with aluminum foil and refrigerate until cold, at least 2 hours or up to overnight. Let the pan juices cool, then pass through a food mill or press through a sieve into a bowl. Discard the solids and refrigerate the juices until ready to use.

Just before serving, preheat the oven to 350° F.

Cut the brisket across the grain into thin slices. Arrange the slices, slightly overlapping, on an ovenproof serving platter. Cover with aluminum foil and place in the oven for 15 minutes to heat through.

Meanwhile, cook the onions: In a large fry pan over medium-low heat, warm the olive oil. Add the onions and sauté, stirring often, until golden brown, about 20 minutes. Season with salt and pepper. While the onions are cooking, pour the remaining 1 cup wine into a saucepan over high heat. Add 1/4 cup of the dried cherries and bring to a boil. Boil until reduced by half, about 5 minutes. Stir in the pureed brisket juices and return to a boil. Season with salt and pepper.

To serve, remove the brisket from the oven. Pour the sauce evenly over the top. Top with the caramelized onions and the remaining 1/4 cup dried cherries. Serve immediately.

Serves 8.

Strolling Through the Holidays Stroganoff

2 pounds unpeeled, large fresh shrimp
1/2 cup butter or margarine, divided
2 cups chopped cooked chicken
1/2 pound smoked Polish sausage, cut into 1/2-inch slices
1 (8-ounce) package sliced fresh mushrooms
1/2 small onion, diced
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup milk
1/2 cup white wine
1 teaspoon ketchup
1/2 teaspoon Worcestershire sauce
1 (8-ounce) container sour cream
1 tablespoon chopped fresh dillweed
Hot cooked rice

Peel shrimp, and devein, if desired.

Melt 1/4 cup butter in a Dutch oven over medium-high heat. Add shrimp; cook 3 to 5 minutes or just until shrimp turn pink. Remove shrimp, and set aside. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated. Remove from pan; keep warm.

Melt remaining 1/4 cup butter in Dutch oven over medium-high heat. Add mushrooms; sauté 5 minutes. Add onion and garlic; sauté 5 minutes or until tender. Whisk in flour; cook, whisking constantly, 1 minute. Add broth, milk, and wine; cook, whisking constantly, 5 minutes or until thickened. Stir in ketchup Worcestershire sauce, and shrimp.

Remove from heat, and stir in sour cream and dillweed. Stir in chicken mixture; serve over rice.

Serves 6 - 8.

Herb Coated Lamb with Port Red Wine Sauce

For lamb
2 ounces crustless brioche or egg bread, cut into 1-inch pieces (about 2 cups
packed)
1 cup (packed) coarsely chopped fresh parsley
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
2 1 1/4-pound racks of lamb, fat trimmed
2 tablespoons vegetable oil
6 tablespoons Dijon mustard

For sauce
1 1/2 cups dry red wine
3/4 cup tawny Port
9 tablespoons butter, cut into pieces

Make lamb:
Preheat oven to 350° F. Place bread on baking sheet. Bake until slightly dry, about 5 minutes. Cool. Combine bread and herbs in processor. Blend until bread forms crumbs. Transfer crumbs to bowl. (can be made 1 day ahead. Chill.)

Preheat oven to 425° F. Sprinkle lamb with salt and pepper. Heat oil in heavy large skillet over high heat. Add lamb and brown well, turning occasionally, about 10 minutes. transfer lamb to baking pan. Roast until meat thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Let lamb cool 10 minutes. brush mustard all over lamb. Dredge in breadcrumbs, coating completely, Return lamb to baking pan, meant side up. Roast until crumb feel dry but are not colored, about 3 minutes. Let lamb rest 5 minutes at room temperature.

Meanwhile, make sauce:
Boil wine and Port in large saucepan until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.

Cut lamb between bones into chops. Spoon sauce around chops; serve.

Serves 4.