submitted by Jean Korth
2 cups flour, sifted
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbls sugar
1/2 cup shortening
1 egg
2/3 cup milk
Sift flour, baking powder, salt, sugar and cream of tarter into bowl. Add the shortening to the flour mixture and blend together until a corn meal-like consistency. (I use a pastry dough blender). Whisk egg and milk together. Pour into flour mixture slowly. Stir just until all is pulled together. Put dough out on a well floured surface. Knead just four or five times. Roll to 1/2 inch to 3/4 inch thickness, cut with round cutters and bake on lightly greased cookie sheet in a 375-400 degree oven until golden brown, about fifteen minutes.
Serves: 6
Sunday, February 24, 2008
Chicken and Biscuit Pie
submitted by Jean Korth
Servings: 6
FILLING:
4 Tbls butter
1 cup onion, finely chopped
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 tsp dried sage
1/2 tsp dried thyme
2 1/2 cups cooked chicken, diced
2 cups vegetables of your choice (left overs or frozen one that have been thawed)
salt and pepper
BISCUIT TOPPING:
2 cups flour
1 Tbls baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup butter, unsalted, cold, cut into 1/4 inch pieces
3/4 cup milk
1. Melt the butter on the stove top in a Dutch oven or other oven-safe saute pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7-8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1-2 minutes to lightly brown.
2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables. Continue to stir until the mixture is heated through, about 5-7 minutes. Add salt and pepper to taste.
3. Remove the pan from the stove top and heat the oven to 375 degrees. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
4. Flour you work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on the top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20-30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6-8 servings.
Servings: 6
FILLING:
4 Tbls butter
1 cup onion, finely chopped
1 rib celery, finely chopped
1/3 cup flour
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 tsp dried sage
1/2 tsp dried thyme
2 1/2 cups cooked chicken, diced
2 cups vegetables of your choice (left overs or frozen one that have been thawed)
salt and pepper
BISCUIT TOPPING:
2 cups flour
1 Tbls baking powder
1 tsp sugar
1/2 tsp salt
1/4 cup butter, unsalted, cold, cut into 1/4 inch pieces
3/4 cup milk
1. Melt the butter on the stove top in a Dutch oven or other oven-safe saute pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7-8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1-2 minutes to lightly brown.
2. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables. Continue to stir until the mixture is heated through, about 5-7 minutes. Add salt and pepper to taste.
3. Remove the pan from the stove top and heat the oven to 375 degrees. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together.
4. Flour you work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on the top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.)
5. Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20-30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6-8 servings.
Friday, February 22, 2008
Sweet & Sour Chicken
submitted by Jean Esplin
3 pounds of chicken breasts (cut into small strips)
Sprinkle the chicken strips with garlic salt. Dip the chicken strips into beaten egg and then roll in cornstarch. Fry the coated chicken strips in oil in skillet. Put them in a 9x13 cake pan.
SWEET & SOUR SAUCE:
Mix together and cover the cooked chicken strip with:
3/4 cup sugar
1/2 cup vinegar
1 1/2 cups chicken broth
3 1/2 Tbls ketchup
1 Tbls soy sauce
Bake at 325 to 350 degrees for 1 hour. Serve over cooked rice.
Jean Esplin usually makes about 1 1/2 times the sweet & sour sauce mixture because she thinks the chicken needs more sauce with it. It also calls for the chicken strips to be sprinkled with Accent, and for 1 Tbls of Accent to be added to the sweet & sour sauce mixture, but Accent contains MSG (mono sodium glutamate) and so Jean leaves it out.
3 pounds of chicken breasts (cut into small strips)
Sprinkle the chicken strips with garlic salt. Dip the chicken strips into beaten egg and then roll in cornstarch. Fry the coated chicken strips in oil in skillet. Put them in a 9x13 cake pan.
SWEET & SOUR SAUCE:
Mix together and cover the cooked chicken strip with:
3/4 cup sugar
1/2 cup vinegar
1 1/2 cups chicken broth
3 1/2 Tbls ketchup
1 Tbls soy sauce
Bake at 325 to 350 degrees for 1 hour. Serve over cooked rice.
Jean Esplin usually makes about 1 1/2 times the sweet & sour sauce mixture because she thinks the chicken needs more sauce with it. It also calls for the chicken strips to be sprinkled with Accent, and for 1 Tbls of Accent to be added to the sweet & sour sauce mixture, but Accent contains MSG (mono sodium glutamate) and so Jean leaves it out.
Pork Chops and Rice
submitted by Lisa Esplin
Stove Top Method:
Brown pork chops in oil in frying pan. Sprinkle with pepper and garlic salt. Top with finely chopped onion. Pour 2 cups chicken bouillon water into pan and 1 cup uncooked rice. Put lid on pan. Boil, simmer 1 hour or until rice is done.
Oven Method:
Butter a 9x13 baking dish. Broil pork chops. Put in baking dish. Add everything like above. Cover with foil. Bake 375 for 40-60 minutes until rice is done.
Serve with salad and veggie. Easy and yummy!
Stove Top Method:
Brown pork chops in oil in frying pan. Sprinkle with pepper and garlic salt. Top with finely chopped onion. Pour 2 cups chicken bouillon water into pan and 1 cup uncooked rice. Put lid on pan. Boil, simmer 1 hour or until rice is done.
Oven Method:
Butter a 9x13 baking dish. Broil pork chops. Put in baking dish. Add everything like above. Cover with foil. Bake 375 for 40-60 minutes until rice is done.
Serve with salad and veggie. Easy and yummy!
Supper On A Slice
submitted by Sister Fullmer
1 1/2 lbs hamburger
1/2 cup bread crumbs
1/4 cup canned milk
1 egg
1/4 cup chopped onion
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper
1 cup grated cheese
1/2 tsp garlic salt or powder
2 tsp Worcestershire sauce
1 loaf French bread cut in half lengthwise
Mix ingredients well, spread on each half of French bread. Place each half in a tinfoil boat on a cookie sheet. Bake at 350 for 30 minutes. Add strips of cheese and bake 5 more minutes.
1 1/2 lbs hamburger
1/2 cup bread crumbs
1/4 cup canned milk
1 egg
1/4 cup chopped onion
1 tsp mustard
1/2 tsp salt
1/4 tsp pepper
1 cup grated cheese
1/2 tsp garlic salt or powder
2 tsp Worcestershire sauce
1 loaf French bread cut in half lengthwise
Mix ingredients well, spread on each half of French bread. Place each half in a tinfoil boat on a cookie sheet. Bake at 350 for 30 minutes. Add strips of cheese and bake 5 more minutes.
Sour Cream Enchiladas
submitted by Linda Leavitt
SAUCE:
2 cans cream of chicken soup
1 small can chopped olives
1 (4 oz) can green chilies
1 pint sour cream
HAMBURGER MIXTURE:
3 cups fried hamburger
1 can refried beans
1 can (approx. 14 oz) enchilada sauce
Combine ingredients for hamburger mixture. Combine ingredients for sauce. Spoon a line of meat mixture on tortilla. Spoon a line of sauce on top of meat mixture. Roll up and place in pan. Spoon sauce over top of enchiladas. Sprinkle cheese over top. Cover and bake at 350 for 30 minutes.
1 pkg flour tortillas
2 cups cheddar cheese
SAUCE:
2 cans cream of chicken soup
1 small can chopped olives
1 (4 oz) can green chilies
1 pint sour cream
HAMBURGER MIXTURE:
3 cups fried hamburger
1 can refried beans
1 can (approx. 14 oz) enchilada sauce
Combine ingredients for hamburger mixture. Combine ingredients for sauce. Spoon a line of meat mixture on tortilla. Spoon a line of sauce on top of meat mixture. Roll up and place in pan. Spoon sauce over top of enchiladas. Sprinkle cheese over top. Cover and bake at 350 for 30 minutes.
Friday, January 11, 2008
Cream of Broccoli Soup
submitted by Jean Esplin (Kari Esplin's recipe)
4 chicken Bouillon cubes
4 cups water
2 Tbs chopped onion
1 pkg chopped frozen broccoli
Cook until broccoli is not quite tender.
In the meantime prepare 4 cups heavy standard white sauce.
2 cups grated cheese
Add white sauce to broccoli mix and top with grated cheese. (I use more cheese.)
4 chicken Bouillon cubes
4 cups water
2 Tbs chopped onion
1 pkg chopped frozen broccoli
Cook until broccoli is not quite tender.
In the meantime prepare 4 cups heavy standard white sauce.
2 cups grated cheese
Add white sauce to broccoli mix and top with grated cheese. (I use more cheese.)
Comfort Soup
submitted by Lisa Esplin
2 quarts water
4 tsp chicken bouillon
2 thinly chopped celery sticks
2 thinly chopped carrots
1 small chopped onion
salt and pepper to taste
dash of dry parsley
Bring all above to boil and simmer. Cook rice separately. Serve rice in bowl, then add broth.
2 quarts water
4 tsp chicken bouillon
2 thinly chopped celery sticks
2 thinly chopped carrots
1 small chopped onion
salt and pepper to taste
dash of dry parsley
Bring all above to boil and simmer. Cook rice separately. Serve rice in bowl, then add broth.
Corn Squash Chowder
submitted by Janeil Albertson
10 slices bacon
2 Tbs butter
3 med chopped onions
2 large red peppers, chopped
1/4 cup flour
9 cups chicken broth
4 cups butternut squash, cubed
3 potatoes, cubed
1 1/2 Tbs thyme
4 cups corn
1 cup whip cream - (add last minute)
Heat, not boil.
10 slices bacon
2 Tbs butter
3 med chopped onions
2 large red peppers, chopped
1/4 cup flour
9 cups chicken broth
4 cups butternut squash, cubed
3 potatoes, cubed
1 1/2 Tbs thyme
4 cups corn
1 cup whip cream - (add last minute)
Heat, not boil.
Cheesy Garlic Bread
1 medium loaf French bread, unsliced
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1-inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Mince garlic. Combine butter, garlic, parsley, and Parmesan cheese. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
1/2 cup butter or margarine, softened
2 cloves garlic, halved
1 tsp dried parsley
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees. Cut slices down the length of bread loaf at 1-inch intervals, without cutting all the way through. Rub slices and top of loaf with cut sides of garlic halves. Mince garlic. Combine butter, garlic, parsley, and Parmesan cheese. Spread butter mixture between bread slices and on top of loaf. Wrap bread in foil, leaving top partially uncovered. Bake until heated through, about 15 minutes.
Taco Soup
subitted by Mandee VanOrden (Julie Wada's recipe)
2 cans of kidney beans (rinsed and drained)
1 can garbanzo beans (drained)
(the rest of these are not drained, just dump juices and all)
1 can corn
2 cans of stewed or diced tomatoes
1 can tomato soup
1/2 cup salsa
browned hamburger w/onions OR can of chili w/turkey meat
taco seasoning (to taste)
Mix it up and heat through!
Toppings: shredded cheese, Frito's, olives, diced tomatoes, guacamole, sour cream and anything else you can think of.
2 cans of kidney beans (rinsed and drained)
1 can garbanzo beans (drained)
(the rest of these are not drained, just dump juices and all)
1 can corn
2 cans of stewed or diced tomatoes
1 can tomato soup
1/2 cup salsa
browned hamburger w/onions OR can of chili w/turkey meat
taco seasoning (to taste)
Mix it up and heat through!
Toppings: shredded cheese, Frito's, olives, diced tomatoes, guacamole, sour cream and anything else you can think of.
No-Fuss Potato Soup
In a large crock/slow cooker, combine:
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
Cook on high for seven hours or until vegetables are tender.
Add:
1- (12 oz) can evaporated milk
3 Tbs chopped fresh parsley
Cover and cook 30-60 minutes longer, or until heated through. Garnish with chives if desired.
Note: This is the basic recipe but I like to tweak it. I like to garnish with bacon bits and grated cheese. Some recipes ask you to boil part of the potatoes in a different container and mash them before adding to mixture. Some recipes ask you to cook all of the vegetables and then blend them all. This is a recipe that you can change to fit your taste buds. A lot of the recipes ask for cream rather than evaporated milk.
6 cups cubed, peeled potatoes
5 cups water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter or margarine
4 tsp chicken bouillon granules
2 tsp salt
1/4 tsp pepper
Cook on high for seven hours or until vegetables are tender.
Add:
1- (12 oz) can evaporated milk
3 Tbs chopped fresh parsley
Cover and cook 30-60 minutes longer, or until heated through. Garnish with chives if desired.
Note: This is the basic recipe but I like to tweak it. I like to garnish with bacon bits and grated cheese. Some recipes ask you to boil part of the potatoes in a different container and mash them before adding to mixture. Some recipes ask you to cook all of the vegetables and then blend them all. This is a recipe that you can change to fit your taste buds. A lot of the recipes ask for cream rather than evaporated milk.
Chicken Rice Soup
submitted by Erica Jones
2- 49 oz cans chicken broth (about 12 cups)
2- 10 oz cans chunk chicken
1 jar (26 oz) Ragu garden combo spaghetti sauce
2 Tbs chopped fresh parsley
1/2 tsp thyme
3 cups cooked rice
grated Parmesan cheese
In large sauce pan combine first five ingredients, bring to a boil, reduce heat, simmer 20 minutes. Add rice, simmer 10 minutes, serve with cheese.
2- 49 oz cans chicken broth (about 12 cups)
2- 10 oz cans chunk chicken
1 jar (26 oz) Ragu garden combo spaghetti sauce
2 Tbs chopped fresh parsley
1/2 tsp thyme
3 cups cooked rice
grated Parmesan cheese
In large sauce pan combine first five ingredients, bring to a boil, reduce heat, simmer 20 minutes. Add rice, simmer 10 minutes, serve with cheese.
Chedder Bacon Soup
1/2 cup coarsely shredded carrots
1/2 cup chopped celery
3/4 cup boiling water
1/4 cup chopped onion
3 Tbs butter
1/4 cup all-purpose flour
2 cups milk (half & half)
2 chicken bouillon cubes dissolved in 1 3/4 cup hot water
1 1/2 cups shredded cheese or jar of Cheese Whiz
Bacon Bits
Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter till just tender. Stir in flour. Gradually add milk, cook and stir till thick. Add broth, cheese, and vegetables. Stir over low heat til cheese melts.
(Frozen peas are also good in this soup.)
1/2 cup chopped celery
3/4 cup boiling water
1/4 cup chopped onion
3 Tbs butter
1/4 cup all-purpose flour
2 cups milk (half & half)
2 chicken bouillon cubes dissolved in 1 3/4 cup hot water
1 1/2 cups shredded cheese or jar of Cheese Whiz
Bacon Bits
Cook carrots and celery in boiling water until tender; do not drain. Cook onion in butter till just tender. Stir in flour. Gradually add milk, cook and stir till thick. Add broth, cheese, and vegetables. Stir over low heat til cheese melts.
(Frozen peas are also good in this soup.)
Minnesota Wild Rice Soup
submitted by Michelle Anderson
6 Tbs margarine or butter
1 Tbs minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked rice
1/3 cup minced ham
1/2 cup grated carrots
3 Tbs slivered almonds
1/2 tsp salt
1 cup half & half
Melt butter. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.
To cook wild rice:
Wash the wild rice and drain. Add 1 cup wild rice to 4 cups of boiling water. Reduce heat, cover, and simmer for 45 minutes--until the rice starts to crack open and curl. Drain liquid. Makes 3-4 cups of wild rice.
Variations:
I usually cook the whole package of wild rice, divide into 2 cup bags, and freeze. I only use 2 Tbs butter to saute the onion. Turkey or chicken also taste yummy. For a lower fat version, use condensed milk for the half & half.
6 Tbs margarine or butter
1 Tbs minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked rice
1/3 cup minced ham
1/2 cup grated carrots
3 Tbs slivered almonds
1/2 tsp salt
1 cup half & half
Melt butter. Saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly until mixture comes to a boil; boil 1 minute. Stir in rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half & half. Heat to serving temperature.
To cook wild rice:
Wash the wild rice and drain. Add 1 cup wild rice to 4 cups of boiling water. Reduce heat, cover, and simmer for 45 minutes--until the rice starts to crack open and curl. Drain liquid. Makes 3-4 cups of wild rice.
Variations:
I usually cook the whole package of wild rice, divide into 2 cup bags, and freeze. I only use 2 Tbs butter to saute the onion. Turkey or chicken also taste yummy. For a lower fat version, use condensed milk for the half & half.
Pepperoni Pizza Chili
1 lb ground beef
1 can (16 oz) kidney beans, rinsed
1 can (15 oz) pizza sauce
1 can (8 oz) tomato sauce
1 1/2 cups water
1 pkg (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 tsp pizza seasoning or Italian seasoning
1 tsp salt (I used 1/2 tsp)
shredded mozzarella cheese, optional
In a large sauce pan cook beef until no longer pink. Rinse and drain. Stir in rest of ingredients except cheese. Bring to a boil. Reduce heat and simmer uncovered 30 min. or until chili reaches desired thickness. Garnish with cheese if desired. 8 servings.
1 can (16 oz) kidney beans, rinsed
1 can (15 oz) pizza sauce
1 can (8 oz) tomato sauce
1 1/2 cups water
1 pkg (3 1/2 oz) sliced pepperoni
1/2 cup chopped green pepper
1 tsp pizza seasoning or Italian seasoning
1 tsp salt (I used 1/2 tsp)
shredded mozzarella cheese, optional
In a large sauce pan cook beef until no longer pink. Rinse and drain. Stir in rest of ingredients except cheese. Bring to a boil. Reduce heat and simmer uncovered 30 min. or until chili reaches desired thickness. Garnish with cheese if desired. 8 servings.
Clam Chowder
submitted by Melissa Hunt
6-8 potatoes, diced
3-4 stalks of celery, diced
2-3 carrots, grated
1 medium onion, diced
2 cans minced or chopped clams in clam juice, don't drain
Cover the above with water and boil until vegetables are tender. Use a potato masher to break up vegetables. In another pan, melt 3/4 cup butter, 3/4 cup flour and slowly stir in a quart of half & half. Continually stir until mixture is warm. Add to the other pan. Add 1 Tbs. sugar and salt and pepper to taste. When chowder is warm, serve. This is wonderful in bread bowls with cheese and crackers.
6-8 potatoes, diced
3-4 stalks of celery, diced
2-3 carrots, grated
1 medium onion, diced
2 cans minced or chopped clams in clam juice, don't drain
Cover the above with water and boil until vegetables are tender. Use a potato masher to break up vegetables. In another pan, melt 3/4 cup butter, 3/4 cup flour and slowly stir in a quart of half & half. Continually stir until mixture is warm. Add to the other pan. Add 1 Tbs. sugar and salt and pepper to taste. When chowder is warm, serve. This is wonderful in bread bowls with cheese and crackers.
Easy One Pot Chili
1 lb hamburger
1 cup diced onion
1/2 cup diced green pepper
1 tsp garlic powder
1/4 tsp salt
3 tsp chili powder
2 tsp basil
1/4 tsp paprika
2 Tbs brown sugar
10 oz. Rotel Original diced tomatoes and green chilies (undrained)
5-16 oz. red kidney beans (pinto, great northern, black, baby lima), drain 2 cans
Cook first 6 ingredients in 8 qt. pot until hamburger is done. Stir in remaining ingredients and simmer for 20 min. Serves 8-10. Serve with cornbread.
1 cup diced onion
1/2 cup diced green pepper
1 tsp garlic powder
1/4 tsp salt
3 tsp chili powder
2 tsp basil
1/4 tsp paprika
2 Tbs brown sugar
10 oz. Rotel Original diced tomatoes and green chilies (undrained)
5-16 oz. red kidney beans (pinto, great northern, black, baby lima), drain 2 cans
Cook first 6 ingredients in 8 qt. pot until hamburger is done. Stir in remaining ingredients and simmer for 20 min. Serves 8-10. Serve with cornbread.
Sunday, November 11, 2007
"Funky" Brined Turkey
submitted by Melissa Hunt
Turkey Breast-approx. 6.5 lbs
Brine:
2 jalapenos, minced w/ seeds
2 oranges, sliced
1 cup onion, chopped
1 cup brown sugar
1 cup Kosher salt
3/4 cup fresh orange juice
1 cup fresh lemon juice
1/4 cup cilantro leaves
2 TB chopped garlic
1 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp vegetable oil
1 TB Emeril's Original Essence (found by spices)
1) Put turkey in colander. Rinse. Pat dry.
2) Combine everything except oil and essence with one gallon water in glass bowl. Stir to dissolve sugar and salt.
3) Place turkey in 2 gallon Ziploc bag with brine. Refrigerate between 12-24 hours. Turn occasionally.
4) Bake at 375 degrees. Remove turkey, put in roasting pan, breast side up. Pat dry with paper towels. Top with oil. Sprinkle with Emeril's Essence. Roast till internal temperature is 165 degrees, about 1 hour and 45 minutes. Let stand 15 minutes before carving.
Turkey Breast-approx. 6.5 lbs
Brine:
2 jalapenos, minced w/ seeds
2 oranges, sliced
1 cup onion, chopped
1 cup brown sugar
1 cup Kosher salt
3/4 cup fresh orange juice
1 cup fresh lemon juice
1/4 cup cilantro leaves
2 TB chopped garlic
1 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp vegetable oil
1 TB Emeril's Original Essence (found by spices)
1) Put turkey in colander. Rinse. Pat dry.
2) Combine everything except oil and essence with one gallon water in glass bowl. Stir to dissolve sugar and salt.
3) Place turkey in 2 gallon Ziploc bag with brine. Refrigerate between 12-24 hours. Turn occasionally.
4) Bake at 375 degrees. Remove turkey, put in roasting pan, breast side up. Pat dry with paper towels. Top with oil. Sprinkle with Emeril's Essence. Roast till internal temperature is 165 degrees, about 1 hour and 45 minutes. Let stand 15 minutes before carving.
Broccoli Salad
submitted by Stacie McCraw
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
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