November 22, 2010

Saucy Beef Over Rice

1 Reynolds Oven Bag, large size ( 14" x 20" )
2 Tbsp. flour
1 can ( 14 1/2 oz ) stewed tomatoes, undrained
1 envelope onion soup mix
1/2 C. water
1/4 tsp. pepper
1 lb. beef sirloin steak, cut in thin strips
2 C. hot cooked rice

    Preheat oven to 350F.

 Shake flour in Reynolds Oven Bag; place in 13 x 9 x 2 inch baking pan. Add tomatoes, soup mix, water and pepper to bag. Squeeze bag to blend in flour. Add beef strips to bag. Turn bag to coat beef with sauce. Arrange ingredients in an even layer.
  Close bag with nylon tie; cut six 1/2 inch slits in top.
  Bake until beef is tender, 40 to 45 minutes. Serve over rice.
Makes 4 servings.

Simple Corn Bread Stuffing

* 2 tablespoons butter
* 2 onions, chopped
* 6 large cornmeal muffins, cubed
* Handful fresh sage leaves, chopped
* 1 egg
* 1/4 cup heavy cream
* 1/4 cup chicken stock
* Salt and freshly ground black pepper


Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Sausage-Stuffed Mushrooms

From: Campbell's Kitchen
Prep: 25 minutes
Bake: 10 minutes
Serves: 24
Appetizers with an attitude--these mushroom caps are stuffed with a spicy sausage mixture, topped with bread crumbs and baked until piping hot. Make a lot--they'll disappear fast!


24 medium mushrooms
2 tablespoons butter, melted
1/4 pound bulk pork sausage
1 cup Pace® Picante Sauce
1/2 cup dry bread crumbs
Chopped fresh cilantro leaves or fresh parsley


Heat the oven to 425°F. Remove the stems from the mushrooms. Chop enough stems to make 1 cup. Brush the mushroom caps with the butter and place top-side down in a shallow baking pan.
Cook the sausage and the chopped mushroom stems in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to break up the meat. Pour off any fat.
Add 1/2 cup picante sauce and the bread crumbs to the skillet and mix lightly. Spoon about 1 tablespoon sausage mixture into eachmushroom cap.
Bake for 10 minutes or until the mushrooms are hot. Top each with 1 teaspoon picante sauce and sprinkle with the cilantro.

Recipe Tips:

To make ahead: Prepare as directed above through Step 3. Cover and refrigerate the stuffed mushrooms up to 24 hours. Bake as directed in Step 4.

Nutrition Information

Nutritional Values per Serving
Using Pace Picante Sauce: : Calories 33, Total Fat 2g, Saturated Fat 1g, Cholesterol 5mg, Sodium 112mg, Total Carbohydrate 3g, Dietary Fiber 1g, Protein 1g, Vitamin A 1%DV, Vitamin C 1%DV, Calcium 1%DV, Iron 1%DV

Secret Ingredient Sweet Potato Pie

From: Campbell's Kitchen
Prep: 15 minutes
Bake: 1 hour 
Cool: 3 hours 
Serves: 8
What makes this sweet potato pie richer and more flavorful than the rest is a "secret" ingredient...a can of tomato soup.  You won't believe the difference this one ingredient makes.


3 large sweet potatoes, peeled and cut into cubes (about 3 cups)
1/4 cup heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (9-inch) frozen pie crust


Heat the oven to 350°F.
Place the potatoes into a 3-quart saucepan and add water to cover.  Heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the potatoes are tender.  Drain the potatoes well in a colander.
Place the potatoes and heavy cream into a large bowl.  Beat with an electric mixer on medium speed until the mixture is fluffy.  Beat in the soup, brown sugar, eggs, vanilla extract, cinnamon and nutmeg.  Pour the potato mixture into the pie crust and place onto a baking sheet.
Bake for 1 hour or until set.  Let the pie cool in the pan on a wire rack for 3 hours.

Recipe Tips:

Time-Saving: Substitute 1 3/4 cups drained and mashed canned sweet potatoes for the fresh mashed sweet potatoes.

Turkey Breast with Herb Basting Sauce

From: Campbell's Kitchen
Prep: 15 minutes
Stand: 10 minutes
Roast: 3 hours 
Serves: 14
In the mood for roast turkey?  Here's a simply delicious recipe for roasted turkey breast, that gives you wonderful flavor without all the fuss of a big bird.


1 3/4 cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 teaspoon dried basil leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 turkey breast (about 8 pounds)


Stir the stock, lemon juice, basil, thyme and black pepper in a small bowl.
Roast the turkey according to the package directions, basting occasionally with the stock mixture.
Let the turkey stand for 10 minutes before slicing. Discard the remaining stock mixture.

Chestnut, Fig & Honey Stuffing

From: Campbell's Kitchen
Prep: 20 minutes
Cook: 10 minutes
Bake: 30 minutes
Serves: 12
Figs and honey add just the right amount of sweetness to this delectable baked's deliciously different, yet comforting and familiar too!


1/2 cup butter (1 stick)
1 cup thinly sliced shallots
1 jar (7.4 ounces) roasted peeled chestnuts, coarsely chopped (about 1 1/2 cups)
16 dried figs, stems removed, cut in quarters (about 1 cup)
2 stalks celery, diced (about 1 cup)
2 tablespoons honey
4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
1/2 cup chopped fresh parsley
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing


Heat the oven to 350°F.
Heat the butter in a 3-quart saucepan over medium heat.  Add the shallots, chestnuts, figs and celery and cook until the celery is tender, stirring occasionally.
Stir the honey and broth in the saucepan and heat to a boil.  Remove the saucepan from the heat.  Add the parsley and stuffing and mix lightly.  Spoon the stuffing mixture into a greased 3-quart casserole.  Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.

Recipe Tips:

Easy Substitution: You can substitute 1/2 cup chopped walnuts for the chestnuts.


Printed from COOKS.COM

1 fresh turkey (12-14 lb.)
1 syringe (12 cc) available from veterinarian or farm supply store


1/2 c. water
1 tbsp. salt
1 1/2 tsp. garlic juice or garlic salt
1 1/2 tsp. Tabasco sauce
6 tbsp. lemon juice


1/2 c. butter
1/2 clove garlic
2 tsp. flour
1/3 c. water
3 tbsp. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
1/8 tsp. Tabasco sauce

   Garlic juice can be found in the seasonings section of many supermarkets. Combine injection sauce ingredients; fill syringe and inject into all meaty portions of turkey until skin is tight. (Inject slowly, withdrawing needle gradually to allow maximum juice retention.)

   Cover turkey loosely; refrigerate for several hours or overnight until time to grill. Place turkey on rotisserie or in shallow drip pan on top of grill. Use indirect heat method if cooking on a covered charcoal grill.

   Use low heat setting if cooking on a gas grill.While turkey cooks, prepare the basting sauce by melting butter in saucepan. Add the garlic; cook, stirring for several minutes. Stir in flour; cook until bubbly. Remove from heat; add the remaining ingredients. Return to heat; cook until mixture thickens and boils. Brush on turkey about 15 minutes before removing from grill.

  Check for doneness after 2 hours by inserting meat thermometer in thickest part of thigh, next to body (not resting on bone). Turkey is done when thermometer registers between 180 degrees and 185 degrees. (Test turkey, about 11 pounds, was done in 2 1/2 hours. Time will vary with grill.) Let turkey stand for 15 minutes before carving. Yield: 20 servings.


Printed from COOKS.COM

1 lb lg shrimp, shelled, deveined
2 tbsp. olive oil, divided
1/4 cup finely chopped onion
2 tbsp. lemon juice
2 tbsp. chopped cilantro
1 tbsp. hot chili oil
1 tsp. minced garlic
1 tsp. dark sesame oil
1/2 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. pepper

2 avocados, chopped
2 tbsp. lemon juice
1 tbsp. finely chopped cilantro
1/2 tsp. crushed red pepper
1/8 tsp. salt
1/8 tsp. pepper

Place shrimp in a large resealable bag, add 1 tablespoon olive oil. And all remaining marinade ingredients. Refrigerate at least 60 min. Remove shrimp from marinade, discard marinade. Heat remaining oil in a large skillet over medium-high heat. Cook shrimp until shrimp turns pink.Place in a large bowl, cool. Gently toss all salad ingredients with shrimp.
Submitted by: Sherry Monfils

Butter-Rubbed Turkey with an Apple Cider Glaze and Gravy

1 largeyellow onion, quartered
4 clovesgarlic
2Golden Delicious apples, cored and quartered
4 sprigsfresh thyme
4 leavesfresh sage
1brined turkey (12 to 16 pounds) made with apple cider brine
1/2 cup (1 stick)unsalted butter, melted
turkey giblets (neck, tail, gizzard, and heart only)
1 cupchicken stock or canned low-sodium chicken broth
2 cupsunsweetened apple cider or juice
2 tablespoonsall-purpose flour
2 teaspoonskosher salt
freshly ground pepper

This turkey, cured with Apple Cider Brine and then basted with apple cider the last hour of roasting, has a sweet and beautiful bronze-glazed finish-perfect for showcasing on a buffet table. I like to garnish the serving platter with lady apples and kumquats nestled in a bed of fresh herbs. Pair this turkey with the Chestnut Bread Stuffing with Apples, Bacon and Caramelized Onions, and your guests will be returning to the buffet in seconds.

Position an oven rack on the second-lowest level in the oven. Preheat the oven to 500 F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.

Place the onion, garlic, apples, thyme and sage inside the chest cavity of the turkey. Truss, following the directions for an unstuffed turkey. Use a pastry brush to brush the turkey with the butter. Season the turkey with salt and a few grinds of pepper. Place the turkey, breast-side down, on the roasting rack. Add the giblets, stock, and 1 cup of the apple cider to the pan. Roast for 30 minutes.

Lower the oven temperature to 350 F. Baste the turkey with the pan juices, and roast an additional 30 minutes. Remove the turkey from the oven. Use oven mitts covered with aluminum foil or wads of paper towels and turn the turkey breast-side up. Baste with the pan juices then return the turkey to the oven.

Continue to roast the turkey, basting occasionally. After it has roasted for 2 hours, begin basting every 30 minutes with the remaining 1 cup of apple cider. The turkey is done when an instant-read thermometer registers 165 F when inserted into the thickest part of the thigh. When the internal temperature of the turkey is 125 F, the turkey is about 1 hour away from being done.

When the turkey is done, transfer it to a carving board or serving platter and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 20 minutes before carving to let the juices set.

To make the gravy
While the turkey is resting, make the gravy. Place the roasting pan over medium-high heat. Discard the giblets. Skim any fat from the surface, and bring the liquid in the pan to a simmer. Using a wooden spoon, scrape and loosen any brown bits sticking to the bottom and side of the pan. Place the flour in a 1 cup measure, add a small amount of the simmering liquid, and blend until smooth. Slowly pour this into the simmering liquid and whisk until thickened, about 3 minutes. Season to taste with salt and pepper. Transfer to a small bowl or sauceboat to serve.

Carve the turkey. Serve, accompanied by the gravy.

Roasting times will vary depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.