4 tablespoons Unsalted butter
1/2 cup Sugar
1/2 cup Fresh lemon juice
4 Egg yolks
1 tablespoon Lemon peel -- grated
In saucepan, combine all ingredients except lemon peel. Stirring with wooden spoon, cook over lowest heat, being careful not to let mixture boil or yolks curdle. Cook until mixture coats
back of a spoon. Pour into small bowl and stir in lemon peel.
Allow to cool.
|Natural Easter Egg Dyes|
-----SPRING CHICKEN YELLOW-----
1 teaspoon Tumeric
2/3 cup Boiling water
1/4 teaspoon Vinegar
-----EASTER BUNNY BROWN-----
1 tablespoon Instant coffee -- heaping Tbsp
2/3 cup -Boiling water
1/2 teaspoon Vinegar
-----BOIL EGG WITH ONE OF THE FOLLOWING-----
Onion skins -- (golden orange)
Beets -- (reddish purple)
Spinach -- (pale green)
Red Cabbage Leaves -- (pink)
Walnut shells -- (buff)
Grape Juice -- (mauve)
add 1/4 teaspoon Vinegar
Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering. Simmer for 20 minutes.
Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved. Add vinegar.
Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve. Add vinegar.
Seren"dip"ity: Try boiling eggs with one of the listed ingredients. Add 1/4 tsp vinegar to water.
Basic Barbecue Sauce
1 c Oil
2 1/2 c Onions, finely chopped
1 1/2 c Brown sugar
5 tb Prepared mustard
3 ts Salt
5 tb Worcestershire sauce
5 c Catsup
3 1/3 c Celery, cut fine
1/2 c Vinegar
3 pt Water
Saute the onions and celery in the oil without browning. Add all other ingredients.
Simmer for 30+ minutes. Thicken with cornstarch, as desired.
Honey Spiced BBQ Sauce
1 1/4 c Catsup
2/3 c vegetable oil
3/4 c Vinegar
5 tb Worcestershire sauce
1 c Honey
2 tb Dry mustard
3 ts Ginger, fresh grated
1 Lemon, sliced thinly
3 tb Butter
Combine all ingredients in a saucepan and heat to blend together.
Jack Daniels BBQ Sauce
1/2 lg Onion -- chopped
4 Cloves garlic -- chopped
2 c catsup
1/3 c Vinegar
1/4 c Worcestershire sauce
1/2 c Brown sugar -- packed
3/4 c Molasses
1/2 ts Pepper
1/2 tb Salt
1/4 c Tomato paste
2 ts Liquid Barbecue Smoke
1/2 ts Tabasco sauce -- to taste
Bourbon or whisky -- to Taste
Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and garlic are
translucent, about 10 min. Flame if possible. Add all remaining ingredients, bring to boil,
then turn down mixture to a medium simmer. Simmer for 20 min. stirring constantly.
Run through strainer if you want a smooth sauce. Makes 4 cups.
Tennessee BBQ Sauce
1 c Catsup
1/2 c Vinegar
1/4 c Worcestershire sauce
2 c Water
1 Onion, chopped
1/2 c Brown sugar
1 ts Celery seed
1/2 ts Salt
Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce,
|Fluffy Orange Spread|
2 packages (3 ounces each) cream cheese , softened
1/4 cup orange juice
1 tablespoon sugar
1 tablespoon grated orange peel
In a small mixing bowl, beat cream cheese and orange juice
until smooth and creamy. Add sugar and orange peel; mix well.
Serve with bread, bagels or toast. Store in the refrigerator.
Yield: 1 cup.
|Worms for Brains|
8 to 10 medium sweet (any color) peppers
1 package (16 ounces) spaghetti
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
Cut tops off peppers and set aside; remove seeds and membranes.
Cut a jack-o'-lantern face on one side of each pepper; set aside.
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, cook beef over medium heat until no longer pink; drain.
Drain spaghetti and add to beef. Stir in spaghetti sauce; heat through.
Spoon into peppers; replace tops. Yield: 8-10 servings.
|Sausage and Apple Stuffing|
1/2 pound ground pork breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth
Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain and set aside. Melt butter in a medium saucepan over medium heat.
Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
Preheat oven to 325 degrees F (165 degrees C). Prepare herb-seasoned dry bread stuffing mix
according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until
|Oyster Sausage Stuffing Recipe |
1 envelope onion soup mix
2 cups boiling water
1/2 cup butter, cubed
10 cups cubed day-old bread, toasted
1 can (8 ounces) whole oysters, drained
1/2 pound bulk pork sausage, cooked and drained
1/2 cup minced fresh parsley
3/4 teaspoon poultry seasoning
Place soup mix in a bowl; add boiling water and let stand for 5 minutes. In a Dutch oven, melt butter.
Stir in bread cubes and onion soup mixture. Cover and cook over low heat for 5 minutes, stirring occasionally.
Gently stir in the oysters, sausage, parsley and poultry seasoning. Transfer to a greased 2-1/2-qt. baking dish.
Cover and bake at 375° for 40-50 minutes or until heated through. Yield: 9 cups (enough to stuff an 8- to 10-pound turkey).
|Creamy Turkey Gravy Recipe|
2 tablespoons cornstarch
2 tablespoons turkey or chicken drippings
2 cups chicken broth
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
In a small saucepan, whisk cornstarch and drippings until smooth. Gradually stir in the broth, milk,
salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with turkey or chicken. Yield: 2-1/3 cups.
Two 12-ounce bags fresh cranberries
2/3 cup orange juice
1/2 cup dried apricot halves, cut into strips
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon finely grated orange peel
In a large saucepan, bring all the ingredients to a boil over medium-high heat, stirring frequently.
Cook, stirring occasionally, until the cranberries pop and the mixture thickens, about 10 minutes; let cool.
Use thawed frozen cranberries instead of fresh
|Artisanal Bread Stuffing|
12 cups 1/2- to 3/4-inch cubes artisanal bread, such as rosemary, dried tomato, or cheese (about a 1 1/4-pound loaf)
1/2 cup pine nuts
Nonstick cooking spray
6 tablespoons butter
4-1/2 cups coarsely chopped, cored fennel (reserve leafy green tops for another use)
1-1/2 cups chopped onion
1-1/2 cups pitted and sliced kalamata olives
3 tablespoons snipped fresh thyme or 1 tablespoon dried thyme, crushed
3/4 teaspoon coarsely ground black pepper
1-1/4 cups chicken stock or broth
Place bread cubes and pine nuts in a large roasting pan. Toast in a 325 degrees F oven for 15 to 20 minutes or until bread cubes are crisp and pine nuts are lightly browned, tossing once. Set aside to cool. Meanwhile, lightly coat a 3-quart casserole with cooking spray; set aside. In a large skillet, melt butter over medium-high heat. Add fennel and onion; cook about 10 minutes or until vegetables are tender, stirring occasionally. Stir in the olives, thyme, and pepper. Transfer mixture to an extra-large bowl. Add bread cubes and pine nuts, tossing to combine. Add chicken stock, stirring until moistened.
Spoon bread mixture into prepared casserole. Cover with foil. Chill up to 24 hours. Preheat oven to 325 degrees F. Let stuffing stand at room temperature 30 minutes. Bake, covered, for about 1 hour or until heated through. Makes 10 to 12 servings.
To serve right away: Stuffing may be baked without chilling. Bake covered, for about 45 minutes.