|Apple-Almond Stuffed Turkey |
1 loaf (1 pound) sliced bread
3 medium onions, chopped
3 medium tart apples, chopped
1-1/2 cups diced fully cooked ham
1 cup sliced celery
1 tablespoon dried savory
2 teaspoons grated lemon peel
1-1/2 teaspoon grated orange peel
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon fennel seed, crushed
1/2 cup butter
1-1/2 cups slivered almonds, toasted
1/2 cup dried currants
1 cup turkey or chicken broth
1/2 cup apple juice, plus extra for basting
1 turkey (14 to 16 pounds)
Cut bread into 1/2-in. cubes and place in a single layer on ungreased baking sheets. Bake at 225° for 30-40 minutes, tossing occasionally until partially dried.
Meanwhile, in a skillet, saute the next 10 ingredients in butter until onions and apples are tender,
about 15 minutes.
Transfer to a large bowl. Add the bread cubes, almonds, currants, broth and juice; toss well.
Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
Bake, uncovered, at 325° for 4-1/2 to 5 hours or until thermometer reads 180° for the turkey and 165° for the stuffing. When the turkey begins to brown, cover lightly with foil and baste if needed.
Yield: 12 servings (12 cups stuffing).
Note: Stuffing may be baked separately in a greased 3-qt. baking dish. Cover and bake at 325° for
1 hour; uncover and bake 10 minutes more.
|Peach-Glazed Ham |
1 bone-in fully cooked ham (8 to 10 pounds)
1 can (12 ounces) lemon-lime soda
1-1/2 cups packed dark brown sugar, divided
1 cup water
1 jar (12 ounces) peach preserves
6 tablespoons butter , cubed
1/4 cup honey
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
Dash ground cloves
1 can (8 ounces) sliced pineapple, drained
3 canned peach halves
Score surface of the ham, making diamond shapes 1/2 in. deep; insert a clove into each
diamond. Place on a rack in a well-greased foil-lined roasting pan. Pour soda over ham.
Spread 1 cup brown sugar over ham. Add water to pan. Cover and bake at 325° for 1-1/2 to 2 hours.
In a large saucepan, combine the preserves, butter, honey, mustard, Liquid Smoke if desired,
ground cloves and remaining brown sugar. Cook and stir over low heat until butter is melted and
sugar is dissolved. Uncover ham; brush with glaze.
Arrange the pineapple slices and peach halves over ham, securing with wooden toothpicks. Bake,
uncovered, for 25-30 minutes or until a meat thermometer reads 140° and ham is heated through.
Discard toothpicks before carving. Yield: 16-20 servings.
|Sauerkraut and Ribs |
2 tablespoons vegetable oil or olive oil
1 rack pork baby back ribs, cut into individual ribs
Salt and pepper
1 medium onion, chopped
6 medium, white new potatoes, quartered
1 pound bag sauerkraut
1/2 cup white wine (optional, may substitute water or stock)
Parsley sprigs, for garnish
Set Dutch oven over medium-high and heat the vegetable oil.
You can also cook this dish in the oven at 325 to 350 degrees F for the same time.
Season the ribs with salt and pepper. Lay ribs in the dutch oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat.
Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender. If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.
Serve garnished with parsley sprigs.
Recipe courtesy Paula Deen
|Be-My-Valentine Pizza |
1 (13.8 ounce) package refrigerated pizza crust
1/4 cup shredded Italian cheese blend
1/4 cup shredded mozzarella cheese
2 slices provolone cheese, cut in half
1/4 cup pizza sauce
18 slices pepperoni
1/4 cup chopped onion
1/4 cup sliced ripe olives
Unroll pizza dough onto a greased baking sheet; flatten dough.
With kitchen scissors, cut into a 10-in. heart. (Use dough trimmings to make breadsticks if desired.) Bake at 425 degrees F for 8 minutes.
Combine the Italian and mozzarella cheeses; set aside. Arrange provolone cheese over crust to within 1/2 in. of edges. Spread with pizza sauce. Layer with the pepperoni, onion, olives and cheese mixture. Bake 8-10 minutes longer or until crust is golden brown and cheese is melted.
|Homestyle Corned Beef and Cabbage |
2 cups water
1/4 cup honey
2 tbsp Dijon mustard -- divided
1 medium cabbage head -- cut into 8 wedges
3 tbsp butter or margarine -- softened
1 1/2 tsp fresh dill -- chopped OR 1/2 teaspoon dried dill weed
2 1/2 pounds corned beef brisket
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at
350 degrees (F). ( It is very important to simmer the meat slowly
because boiling will cause meat to become tough.) Turn brisket over and
continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender.
Remove brisket from cooking liquid and place, flat-side up, on rack in
broiler pan so surface of meat is 3 to 4 inches from heat. Combine
honey with 1 tablespoon mustard; brush half of mixture over top of
brisket and broil 3 minutes. Brush with remaining mixture and continue
broiling 2 minutes, or until brisket is glazed.
Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with cabbage.
|Roasted Rack of Lamb |
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon
pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large
heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all
sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the
bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent
Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to
18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a
reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it
cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving
between the ribs.
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will
continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F
|Pork chops in Orange sauce |
1 tablespoon cornstarch
3 tablespoons orange juice
1 (15 ounce) can mandarin oranges
1 tablespoon sliced green onion
1 tablespoon chopped green pepper
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 (4 ounce) boneless pork loin chops
2 teaspoons canola oil
In a microwave-safe bowl, combine cornstarch and orange juice until smooth.
Drain oranges, reserving juice; set oranges aside. Stir reserved juice into cornstarch mixture; add onion and green pepper. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring twice. Stir in oranges; set aside and keep warm.
In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops, one at a time, and shake to coat. In a large nonstick skillet, cook pork in oil over medium heat until a meat thermometer reads 160 degrees F. Serve with orange sauce.
1 pkg. (16 oz.) ziti pasta
1 jar (26 oz.) spaghetti sauce
1 container (15 oz.) Ricotta Cheese
1 pkg. (8 oz.) Shredded Mozzarella Cheese, divided
1/4 cup 100% Grated Parmesan Cheese
PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.
MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.
BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.