Recipe#13134
Title: Christmas Menu
Newsgroups: rec.food.recipesFrom: larry.moore@hillside.com (Larry Moore)
Subject: Christmas Menu
Message-ID: <860.17.uupcb@hillside.com>
Organization: uuPCB - Demonstration Version
Date: Sat, 4 Dec 1993 18:27:00 -0500
Christmas Menu
Subj: TIS THE SEASON 1/5Since it is only a few weeks away...I thought these next few posts would be
appropriate.
This is the turkey recipe I use. I use the boxed stuffing cause everyone uses
it and it is easy!
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Lazy Oven Turkey
Categories: Poultry
Servings: 8
12 lb Turkey * 1 ts Dry rosemary
1 md Onion 1 ts Dry sage
1 ts Dry thyme Salt and pepper
* 8-14 pound
Remove giblets and neck from turkey; set aside. Rinse and drain turkey.
Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in
half and place inside turkey. Blend herbs and make a paste with a little
fat. Spread on outside of turkey and press into skin. Tie legs together.
Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree
oven for 1 1/2 to 2 hours or til meat thermometer registers 185. Uncover
for last 10 minutes to brown if desired. Remove from oven and let sit for
15 minutes before carving. Drain liquid into a pot and return turkey to a
warm oven til ready to carve(after standing 15 minutes).
MMMMM
I have just started using this instead of pie, tastes as good w/o so many
calories.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Pumpkin Pudding
Categories: Pies
Servings: 1
1 1/2 c Browned, strained pumpkin 1 ts Cinnamon
2 tb All purpose flour 1/2 ts Ginger
1 c Brown sugar 1/2 ts Nutmeg
2 c Milk 2 Eggs, beaten
1 c Carnation 2% canned milk
This recipe calls for browned pumpkin which is accomplished by buttering a
heavy cast iron frying pan and cooking the 2 cups pumpkin over medium heat,
stirring and turning so all parts dry properly. Keep this up til it is
reduced to 1 1/2 cups. It will be slightly browned.
Place the browned pumpkin in a bowl, sprinkle with flour and brown sugar
and stir til thoroughly mixed. Add spices and eggs and beat well. Scald
milk. Add the canned milk to scalded milk. Add milks to pumpkin mixture
Beat together til well mixed.
Place mixture in a greased casserole and place it in a larger casserole
with hot water that comes half way up the outside of inner casserole. Place
in a 325 F oven and oven poach til a knife comes out clean when tested.
Serve hot or cold.
This is actually my pumpkin pie filling, but I prefer it without the pastry
and it is better for me. No great amount of fat in this one.
HP
MMMMM
... Echonet Cuisine Conference Moderator on 03 Dec 93 at 11:29:33
This is the recipe I use for my mincemeat pie filling
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Green Tomato Mincemeat
Categories: Preserves, Pies, Desserts
Servings: 3
MMMMM-------------------------MM BY H PEAGRAM------------------------------
12 c Chopped green tomatoes 6 c Sugar
16 c Apples, unpeeled, cored 2 tb Cinnamon
4 c Chopped sultanas 2 ts Nutmeg
2 c Currants 3 ts Salt
1 c Vinegar 2 pn Cloves
2 tb Lemon rind 8 tb Margarine
2 tb Orange rind
1. Chop in processor apples and tomatoes.
2. Add remaining fruit and process.
3. Blend everything in a large pot.
4. Cook slowly for 1 1/2 to 2 hours.
5. Bottle and process in hot water bath.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Christmas Pudding
Categories: Desserts, Puddings, My
Servings: 12
2 c Grated carrot 4 tb Sour milk
2 c Grated potato 1 ts Baking soda
2 1/2 c Soft bread crumbs 1 c Flour
2 c Raisins 2 ts Salt
2 c Currants 2 ts Cinnamon
2 c Brown sugar 1/4 ts Nutmeg
1 1/2 c Suet OR 1 ts Allspice
1 c Margarine
Mix in order given.
Turn into well greased heat proof bowl; cover and steam about 3 hours.
Takes a medium sized bowl.
Serve with brown sugar sauce, or custard, or whatever you like.
H Peagram.
MMMMM
... Helen Peagram . EchoNet Cuisine Conference Moderator
~ MkNet ~ Renzo's Roost * Hamilton, Ont. *
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Melton Mowbray Pie
Categories: Main dish
Servings: 20
1 lb Pork shoulder, cubed 2 c Canned bouillon
1 lb Veal shoulder, cubed 2 sm Onions, chopped fine
1 lb Ham (uncooked),cubed 2 tb Worcestershire sauce
1 ts Thyme 1/2 ts Sage
1/2 ts Salt 1/4 ts Pepper
4 Eggs, hard cooked, halved 3 pk Gelatin, unflavoured
MMMMM------------------------------PASTRY-----------------------------------
Any standard pastry recipe Cream
Cut meat in 1/2" cubes, mix with worcestershire sauce and seasonings. Make
pastry and roll out 1/4" thin. Line a 9x5 loaf pan. Spoon half of meat
mixture into shell. Place 4 eggs in a line down center and top with
remaining meat mixture. Top with a crust, and decorate with pastry as
desired. Make 2 holes to allow steam to vent and for later additions.
Brush pastry with cream and bake at 375 F about 20 minutes. Reduce heat to
250 F and bake for 1 1/2 hours longer. til meat is tender. Mix gelatin as
pkg directs with bouillon. Pour into holes in top of lid until you can see
the liquid. Top up until it no longer goes down. Allow to cool then, store
in the refrigerator. Serve in 1/2" slices as an appetizer.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: German Filbert Cookies
Categories: Cookies, My
Servings: 12
MMMMM-------------------------MM BY H. PEAGRAM------------------------------
1 lb Butter 1/4 c Cold water
4 c Flour 2 c Sugar
1 lb Ground filberts Icing sugar
Mix all together. Form into small crescents. Bake for approx 10 min at
300 degrees. Should not brown. Dough may be frozen. To finish, cookies
may be dipped in icing sugar, or chocolate or as desired.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Light Fruit Cake
Categories: Cakes, Holidays, My
Servings: 10
MMMMM-----------------------MM BY HELEN PEAGRAM----------------------------
1/2 lb Glace pineapple 2 c Sugar (1 lb)
2 lb Sultanas 1/2 ts Nutmeg
1 lb Glace cherries (red & green) 10 Eggs
1 lb Almonds 1 Lemon, juice & rind
5 c Flour 1 Orange,juice & rind
1 ts Baking powder 1 ts Rose ext
1 lb Butter 1 ts Almond ext
1. Clean sultanas, slice pineapple thinly, halve cherries.
2. Mix and sift flour, baking powder and spice and add half to prepared
fruit.
3. In a large bowl, cream butter and gradually beat in sugar.
4. Add well beaten eggs and beat well.
5. Fold other half of flour mixture into creamed mixture alternately with
juices and beat well.
6. Add fruit to to creamed mixture. Combine mixture til thoroughly
blended. Split almonds and add to mixture, saving some whole for top.
Add flavourings.
7. Pour mixture into cake pans which have been lined with 3 thicknesses
of newspaper, with top layer of greased wax paper.
8. Bake cake at 275 F. for approximately 3 hours or til firm and until
cake mixture is firm when pressed.
9. Cool on cake rack until thoroughly cold. Wrap in foil and store in
cake tins.
Makes 2 large or 1 large and 2 loaf tins.