Tag: MLK

Cinnamon Marmalade Morsels

These are very moist cookies, and the hint of orange gives them a flavor that makes them stand out from most.
Ingredients:
2 c Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Nutmeg
½ tsp Salt
—
½ c Shortening
1 c Orange Marmelade
1 Egg
1 tsp Vanilla
6 oz Chocolate Chips
1 c Walnuts, chopped
Directions:

  1. Sit together dry ingredients. Set aside.
  2. Beat together shortening and marmelade.
  3. Beat in egg and vanilla.
  4. Add dry ingredients.
  5. Stir in chips and walnuts.
  6. Place on greased cookie sheet. Bake at 350° for 8-10 min.

Servings: Depends on how many it takes to eat about 6 dozen cookies.
Source: The 47 Best Chocolate Chip Cookies in the World

Italian Chicken Stew

This is an old favorite of Dave’s, and great for company. Upping the pepper in the flour mixture makes it spicier. As with most stews, it’s better the second day.
Ingredients:
6 lbs. Chicken Breasts
¼ c Flour
2 tsp Salt
1/8 tsp Pepper
6 tbsp Olive Oil
—
12 small Carrots, cut into strips
2 c Celery, cut diagonally
4 mdm Onions, cut in eights
6 cloves Garlic, minced
4 Green Peppers, chopped
2 lbs Stewed Tomatoes
2 c White Wine
1 tsp Basil, crushed
½ Bay Leaf
Salt, to taste
Directions:

  1. If using whole chicken, cut into serving pieces.
  2. Combine flour, salt, pepper, and dredge chicken in mix.
  3. Heat oil in Dutch Oven, and brown chicken.
  4. Drain (leaving in little crispy bits), then add the rest of the ingredients.
  5. Simmer 1-1½ hours, until chicken is tender.

Serve over buttered noodles or rice.
Prep Time: 2 hrs.
Servings: 8
Source: LA Times

Game Stuffing

Ingredients:
½ c Wild rice, uncooked
1 dash Salt to taste
1 dash Pepper to taste
½ lb Mushrooms
½ tsp Sage
1 dash Thyme
1 tbsp Fat, melted
1 Egg Yolk, beaten
Directions:

  1. Cook rice until tender. Drain and rince.
  2. Sautee mushrooms.
  3. Add in ingredients and blend well.

Fills a 2 lb. bird. Should that be 20? Not sure. This is a game bird (like duck) recipe, after all.
Source: LA Times

Fresh Cranberry Relish

This is a fresh crunchy relish that is great with turkey or pork. It is best if made the day before.
Ingredients:
1 pound Cranberries
2 Oranges — peeled and cubed
2 Apples — cubed
1 cups Sugar
2 tablespoons Cognac
1 teaspoon Cardamom
Directions:
Process fruit in batches in food processor with blade until coarsely chopped.
Mix fruit and remaining ingredients. Chill for 3 hours or overnight.
Serves: 12
Preparation Time:0:15
Source: San Francisco

Turkey Dressing – Single Turkey Size

This is a scaled down version of my family recipe.  Measurements may drift if necessary.

Ingredients:

  • 2 1/8 lbs Dry Bread (20 cups) — cubed  (4# fresh=3# dried)
  • 2 ¼ Onions — diced
  • 1 bunch Celery — diced
  • 1 stick butter/margarine
  • 2 Eggs
  • 1 1/3 cups Milk
  • 2 teaspoons Garlic Salt
  • 2 tablespoons Poultry Seasoning
  • ½ tablespoon Caraway Seeds
  • salt and pepper
  • bacon fat
  • turkey parts
  • 1 ½ cups Broth, (approximately) — recipe below

Broth Directions:

  1. Remove the stuff inside the turkey – neck, heart, liver, etc.
  2. Remove the wings.
  3. Place 1 onion, celery tops, 1 tsp garlic salt, gizzards, hearts, etc, necks, 2nd and 3rd wing joints in a large pot.
  4. Fill the pan  with 8 cups water.
  5. Simmer for several hours.
  6. Strain broth.
  7. Reserve liver, heart etc for giblet gravy if you must.

Dressing Directions:

  1. Dice the celery and  onions.
  2. Saute until soft in margarine and bacon grease.
  3. Mix milk and beaten eggs.
  4. In a large, really large, bowl (or the kitchen sink) mix  dried bread, garlic salt, poultry seasoning, caraway seeds, salt and pepper.
  5. With a large spoon (or your hands) add the milk/egg mixture.
  6. Add enough broth to make a moist mess.  Dressing should be slightly moist on the outside of cube but crispy on the inside.
  7. Reserve remaining broth, wings,  inners for gravy and cooking extra dressing.
  8. Rinse the inside of the turkeys thoroughly.
  9. Rub the inside and outside with butter/bacon grease.
  10. Grease a 6 cup casserole with bacon grease.
  11. Stuff the birds with dressing, taking care not to over stuff.
  12. Place remaining dressing in casserole.
  13. Place wings on top of casserole.
  14. Grease roasting pans with bacon grease.
  15. Place turkeys in pans.
  16. Cover with old (clean) t-shirt soaked in bacon grease.
  17. Cook 3 1/2 -4 hours. 165°
  18. Let rest 30 minutes before carving.

Serves:  20 people more or less.

Source:  Many years of experience.