Miscellaneous Recipes

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Emptynester
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Miscellaneous Recipes

Postby Emptynester » Thu Jul 10, 2008 4:26 pm

by Indiana on Mon Oct 01, 2007 9:30 am

Classic Bread Stuffing With Onions, Celery, and Herbs

12 cups bread; 1/2-inch cubes and dried
1.5 - 2 cups chicken broth, low sodium
1 cup celery; chopped
1/2 cup celery leaves; chopped
1 cup onion; chopped
1 teaspoons salt; (may be omitted)
2 teaspoons poultry seasoning
1/2 teaspoon black pepper
1 teaspoon sage
1 teaspoon thyme
12 tablespoons unsalted butter

Cut up the bread the night before and leave on the kitchen counter uncovered to dry.

In a saucepan, combine butter, 1 1/2 cups broth, celery, onion, and celery leaves. Simmer about 10 minutes.

Combine bread cubes, poultry seasoning, salt (if using), pepper, sage, and thyme.

Pour saucepan ingredients over bread mixture and toss to combine.

Taste to adjust seasoning or add more broth.

Use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as a side dish at 350 for 30 minutes.

You can reduce the amount of butter to 4 tablespoons and increase the amount of broth for low fat stuffing.

Yield: 10 cups

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Make Ahead Turkey Gravy

Postby Emptynester » Thu Jul 10, 2008 4:28 pm

by Indiana on Mon Oct 01, 2007 9:32 am

Make Ahead Turkey Gravy

4 turkey wings (about 3 lb)
2 medium onions, peeled and quartered
1 cup water
8 cups low sodium chicken broth or 4 cups low sodium chicken broth and 4 cups water
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 tbsp stick unsalted butter
1/2 tsp freshly ground pepper

Heat oven to 400°F. Have ready a large roasting pan.

1. Arrange wings in a single layer in pan; scatter onions and carrots over top. Roast 1 1/4 hours until wings are browned.

2. Put wings, carrots, and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups) and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.

3. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

4. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

5. Whisk flour into remaining 2 cups broth until blended and smooth.

6. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Serve, or pour into containers and refrigerate up to 1 week or freeze up to
6 months.

Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

Per 1/2 cup: 52 cal

Contributor: Woman's Day

Yield: 8 cups

Contributor: Indiana
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Ice Pack

Postby Emptynester » Thu Jul 10, 2008 4:29 pm

Ice Pack

Need to keep an ice pack on hand for those sudden emergencies? Build your own inexpensive model by filling a freezer bag with one part alcohol and two parts water. Label it well, and pop it in the freezer. The rubbing alcohol will keep the water from freezing into an unmanageable block. When needed, the ice pack will have a moldable slushy form, which is perfect for forming around skinned knees and elbows and the odd-sized lump left behind after an unfortunate tumble.

Contributor: DeeClutter
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Chunky Country-Style Spiced Applesauce

Postby Emptynester » Thu Jul 10, 2008 4:30 pm

Chunky Country-Style Spiced Applesauce

4 pounds apples; cored, peeled & sliced
1 cups water
2 tablespoons lemon juice
1/2 cup sugar
1/2 teaspoon ground cinnamon

Combine first 4 ingredients in heavy large dutch oven; bring to boiil over
high heat. Reduce heat to medium, cover and simmer until apples are
tender, about 20 minutes. Uncover and cook until mixture is thick,
stirring frequently, about 10 minutes longer. Mash apples slightly with
potato masher until chunky applesauce forms. Stir in sugar and cinnamon.
Cool. Add more lemon juice if desired. Transfer to bowl, cover and chill
overnight.

6 cups

Contributor: Indiana

Note: I use 1/4 - 1/3 cup sugar depending how sweet the apples are.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Apple Butter Recipe

Postby Emptynester » Thu Jul 10, 2008 4:30 pm

Apple Butter Recipe

The apple butter recipe is 8 apples - 4 different kinds, peel, core and cut them up real small and put into the bean pot. Next add 3/4 cup sugar, 3/4 cup water, cinnamon to taste.

Put it in the oven on 250 degrees. When you go to bed leave it in the oven all night.

The next morning, take it out and it's ready to put on toast, waffles, and anything you like! What’s left (if any) put in refrigerate warm back up at night and pour over ice cream.

Contributor: Connie Bolen


Contributor: Nancy
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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CLASSIC CROCK-POT MACARONI AND CHEESE

Postby Emptynester » Thu Jul 10, 2008 4:31 pm

CLASSIC CROCK-POT MACARONI AND CHEESE

3 or 4 cups cooked macaroni

Sauce:
2 cups evaporated milk
1/2 teaspoon paprika
1 teaspoon salt
2 bablespoons minced onion
1 egg, beaten (optional)
2 cups cubed cheese (Cheddar or processed)
2 tablespoons butter

Put all sauce ingredients in Crock-Pot. Stir well. Cover and cook on high 1 hour, stirring occasionally. Add cooked and drained macaroni. Cover and cook on Low for 3 to 5 hours. For thicker recipe: add 1 beatten egg to sauce mixture before adding cooked macaroni. This recipe may be doubled for the 5-quart Crock-Pot.

I do use the egg and use half Cheddar, half Velveeta to get as close to the traditional cafeteria-restaurant style as possible.

It is the classic comfort food - real country-cafeteria-style Macaroni and Cheese - but you put it into the crock-pot, so you can be more flexible about when you have time to cook and flexible about when the family can get together to eat. This recipe helped me through full-time, part-time and at-home work schedules, to make sure the family would find something hot in the kitchen.

reprinted from the old Webforums Board

Contributor: Harriet
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Confetti Potatoes from Okay

Postby Emptynester » Thu Jul 10, 2008 4:32 pm

Confetti Potatoes 5 pounds red potatoes, cut into 1" cubes
5 pounds yukon gold potatoes, cut into 1" cubes
5 pounds sweet potato, cut into 1" cubes
2 large sliced onion, vadalia if possible or purple
1 cup sliced mushrooms
2 cloves garlic, minced
1 stick butter
1 cup Italian salad dressing

salt and pepper, to taste

Combine the potatoes, garlic, onion and mushrooms in large baking dish. Drizzle the margarine, salad dressing and spices over and toss

Bake COVERED for 1 1/2 hours in 375 oven


Notes: Made with <2 pounds of each potatoes and it made large corningware roaster full. Full recipe would feed at least 30.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

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Re: Miscellaneous Recipes

Postby Emptynester » Fri Nov 21, 2008 7:52 pm

Cranberry/Pineapple Relish
12 oz cranberries - ground
1 or 2 apples- peeled, cored and either chopped or ground
1 can (12 oz) crushed pineapple
Sugar to taste. – ½ to ¾ cup
You can also grind up 2 oranges (peel and all) in place of the pineapple.
It’s never too late to be what you might have been.
“You are never too old to set another goal or to dream a new dream.”
― C.S. Lewis

catnipper
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Joined: Wed Nov 12, 2008 3:24 pm

Homemade Raviolis--Updated

Postby catnipper » Thu Dec 25, 2008 8:12 pm

Hi Folks,
When I married into an Italian family nearly 25 years ago, my mother-in-law offered to give me her recipe after much pleading. We have made the recipe nearly every year since and modified it some with the following tips that might benefit
other cooks:
Mix the dough(crust) the day the raviolis are to be made or the dough will dry out.
Run the mixed dough through a food processor blade to knead it, making it easier to roll out.
Our filling is beef, sausage, and spinach mainly. When combining the filling run the meat through the
food processor so it is a fine grind. This way it won't tear the dough. Also, be sure to add enough eggs
and parmesan cheese to have the filling bind together firmly enough. It will also make the raviolis more
moist.

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Re: Fried Rice

Postby cathyy » Sat Jan 24, 2009 1:20 am

I promised to post this. Remember that all amounts are negotiable, and should be varied to suit. Substitute any other meat, too.

Pork Fried Rice

1 cup cooked roast pork, diced
3 tablespoons vegetable oil
1 sm onion, finely chopped
½ cup carrots very finely chopped
4 cloves garlic, thinly sliced
½ teaspoon black pepper
3 cups cooked long-grain rice
2 eggs slightly beaten
¼ teaspoon salt
2 tablespoons soy sauce

1. Heat 1 Tbsp of oil in wok. When hot, add the beaten eggs and salt and cook for 2 minutes.

2. When the bottom has set stir to scramble the egg. Finish cooking the egg, remove and set aside.

3. Heat 2 Tbs oil in wok. When hot, add onion and garlic. Stir-fry for 2 minutes.

4. Add carrots and fry for 5 min, stirring constantly.

5. Stir in pork, pepper, eggs, soy sauce and rice. Cook, stirring constantly, until mixture has heated through.


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