With traditional values and any resemblance of morals being flushed down the toilet with no cares period, we really need to give thanks that we are alive and trying to make a life for our families and friends and not to forget ourselves.
This Thanksgiving, remember we aren't alone in this world no matter how hard the media is trying to get us to live that way.
The internet with it's social networks has isolated the population more and more and we are forgetting everyone and everything.
Go forth and say hi to your neighbors.
This is especially true now with what has happened with Covid-19. Go and visit with those family and Friends.
John Sutton, October 12, 2010 (Revised August 18, 2021).
Italian Anise Bread
Bread:
1 pkg active dry yeast
2 cup flour, sifted
2 teaspoon anise seeds
1/2 cup milk
1/3 cup butter or margarine
1/3 cup sugar
1/2 teaspoon salt
1/2 egg, slightly beaten
1 teaspoon shredded lemon peel
2 tablespoon lemon juice
Frosting:
3/4 cup confectioners sugar, sifted
1 tablespoon light cream
1/4 teaspoon vanilla
dash salt
Bread:
In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl.
Turn once to grease, over and let rise in a warm place 1/-2 hours. Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375°F oven until done.
Frosting:
Stir all ingredients together until smooth and spread on the warm cake.
Scalloped Potatoes
4 medium potatoes, about 1-1/4 lbs sliced very thin
1 medium onion, chopped, 1/2 cup
2 cloves garlic crushed, minced
1 cup shredded mozzarella cheese (4 oz.)
1/4 cup grated parmesan cheese
1 can cream of mushroom soup campbell's condensed 10-3/4 oz. can
1/4 cup milk or cream
1/2 teaspoon italian seasoning mix crushed or basil, oregano, marjoram, parsely
1/4 teaspoon garlic granules
1/4 tsp onion granules
salt and pepper to taste
In greased 1-1/2-quart casserole dish arrange half the potatoes and half the onion. Sprinkle with half the mozzarella cheese and half the Parmesan cheese. Repeat layers.
Heat oven to 400°F.
In small bowl combine soup, milk, and seasonings and spoon over potato mixture.
Cover; bake one hour.
Uncover; bake 10 minutes or until potatoes are tender.
Serve. Makes 6 servings.
Zucchini Salad
2 lb zucchini
1/2 cup water
2 teaspoon seasoned salt
12 large ripe pitted olives, quartered
2/3 cup olive oil
1/2 cup wine vinegar
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon sugar
1/4 teaspoon basil leaves
1 clove garlic
1 avocado
1 pimento or red pepper stirps
Wash zucchini; cut off ends. Cut into 3/4" slices. Combine water and seasoned salt; pour over zucchini in saucepan. Cook until crisp-tender. Drain; add olives, set aside. Combine oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. Remove garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimento or red pepper. Yield 12 servings.
Lamb Chops
8 lamb rib chops,1 thick
1 cup dry red wine
1/4 cup chopped onion
3 tablespoon soy sauce
2 tablespoon lemon juice
1 tablespoon sugar
2 teaspoon dried oregano leaves
2 teaspoon dried thyme leaves
3 tablespoon finely chopped parsley
Trim fat from chops and discard. Rinse chops and place in a heavy plastic food bag. Add wine, onion, soy sauce, lemon juice, sugar, oregano, and thyme. Seal bag; rotate to mix ingredients well. Chill at least 30 minutes or up to 6 hours, turn occasionally.
Lift out chops, draining; reserve marinade. Place chops on a lightly oiled rack on a broiler pan. Broil chops about 6" from heat, basting several times with marinade. Turn chops once to brown evenly, and cook until done to your taste. For medium-rare (still pink in center, cut to test), allow 8-10 minutes. Transfer chops to a warm platter, sprinkle with parsley.
Turkey Pate
1 large egg; slightly beaten
3/4 cup bread crumbs, fine, dry
4 medium green onions, sliced (1/2 cup)
1/3 cup tomato sauce
1/4 cup parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon italian seasoning, dried, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb ground turkey, raw (or chicken)
1 lb ground pork
4 oz ham, fully cooked, thinly slic
4 oz mozzarella cheese, thinly sliced
Slice this pinwheel-shape pate a bit thicker and serve on frilly greens for a main dish salad or layer between Dijon-slathered crusty bread slices for a hearty sandwich.
Combine egg, bread crumbs, green onion, tomato sauce, Parmesan, garlic, seasoning, salt and pepper in a large bowl. Add ground turkey, or chicken, and pork; mix well. Line a 15x10x1-inch baking pan with waxed paper.
Pat meat mixture into the prepared pan. Arrange ham slices in an even layer atop the meat rectangle to within 1" of the edges. Place mozzarella cheese in an even layer atop the ham. Carefully roll up the meat mixture, starting with a long side and using the waxed paper as a guide. Use the tips of your fingers to gently push the roll forward, pulling away the waxed paper as you roll. Pinch seam and ends to seal, reshaping loaf as necessary. Discard waxed paper.
Place loaf seam side down on the 15x10x1" baking pan. Bake at 350°F 1 hour or until no pink remains. Cool loaf slightly in the pan on a wire rack. Remove loaf from pan. Wrap loaf and refrigerate up to 2 days. To serve let stand at room temperature 20 minutes before slicing. Cut pate into 1/4" slices. Arrange slices on a serving platter. Serves 24.
Recipe From: Holiday Appetizers 1996, Better Homes and Gardens.
Rabbit In Green Peppercorns And Wine Sauce
3 tablespoon olive oil
1 large rabbit, about 3 pounds, cut up
2 cup dry white wine
1 tablespoon green peppercorns
1/2 cup cream or half-and-half or mock cream *
salt and black pepper, freshly ground, to taste
* In the old days when cream was not available, they just used Evaporative Milk.
Heat a Dutch oven and add the oil. Saute the rabbit pieces in the oil until brown on all sides, about 10 minutes. Add the wine, cover the pot, bring to a simmer, and cook for 45 minutes. Remove the rabbit from the pot and place on a heated platter. Add the green peppercorns, smashing them in the bottom of the pot with a wodden spoon. Add the cream and bring to a heavy simmer. Cook for 3 minutes and add salt and pepper to tast. Pour the sauce over the rabbit.
Serves 4.
Wine Suggestion: Cotes du Rhone or Petite Sirah.
Recipe From: The Frugal Gourmet Cooks with Wine.
Mock Cream
1 lb low-salt, low-fat cottage cheese
1 cup low-fat milk
Place 1 pound low-salt/low-fat cottage cheese along with 1 cup low-fat milk in a food blender. Blend until very smooth, like cream. You may wish to make it a bit thinner. Use in any sauce recipe that calls for cream. Do not cook it as long in a sauce as you would regular cream. This mock cream will scare you when you first add it to a hot sauce in that it will separate and look grainy. Simply stir over the heat for a moment and it will smooth out beautifully.
Recipe From: The Frugal Gourmet Cooks with Wine.
Rainbow Chicken
3/4 lb chicken breast, skinned, boned
2 eggs lightly beaten
1 marinade
1/2 medium-size onion
1/2 medium-size green pepper
1 large stalk celery
1/2 carrot, peeled
2 tablespoon sliced bamboo shoots
2 teaspoon sugar
1/2 teaspoon salt
1/3 teaspoon accent or better known as msg and is bad for people, and was once banned, but crooks and criminals brought it back to harm the people again, is optional
4 teaspoon vinegar
2 teaspoon rice wine
1/4 teaspoon sesame oil
1 1/2 teaspoon chili paste with garlic
1 cup water
1 cornstarch
3 cup peanut oil plus
2 teaspoon peanut oil
Marninade:
4 teaspoon rice wine
1 teaspoon sugar
1 teaspoon salt
1 teaspoon accent or better known as msg and is bad for people, and was once banned, but crooks and criminals brought it back to harm the people again, is optional
4 teaspoon light soy sauce
1 teaspoon bird's dessert mix
2 tablespoon cornstarch
Wash the chicken breast, pat dry, and lay on cutting surface. Using a razor-sharp knife, slice into 3-inch by 1-1/2 inch strips. In a deep bowl, mix the beaten eggs thoroughly with the marinade. Add the chicken, coat well and marinate for one hour. Slice the onion, green pepper, celery and carrot in long strips. Julienne the bamboo shoots. Set aside. Prepare the sauce by combining the next eight ingredients in a small bowl. Set aside. Roll the strips of marinated chicken in cornstarch to coat evenly. Lay on waxed paper.
Add 3 cups of the oil to a heated wok and heat until almost smoking. Add the chicken strips, one at a time, so they will crisp well. Stir with a large spatula until meat is nearly done, about 2 minutes. Add the vegetables and deep-fry, stirring constantly, for 2 minutes longer. Remove the wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oil to drain. Return wok to high heat and add the remaining 2 teaspoons oil. When sizzling hot, carefully add the sauce and stir until sauce comes to a boil.
Dissolve 1 teaspoon cornstarch in 1/2 cup cold water and add to sauce, continuing to stir until sauce thickens. Return the drained chicken and vegetables to wok. Stir to coat well with the sauce. Serve at once. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.
Serve With Tsing Tao Beer.
Recipe From: Golden Palace Restuarant 7th Street N.W., Washington,D.C.
Molasses-Ginger Bars
1/2 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup molasses
1 egg; large
1 1/2 cup flour, unbleached
1 1/2 teaspoon baking powder
1 teaspoon ginger, ground
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup water
1/2 cup raisins
Topping:
powdered sugar
In a mixing bowl, cream together the softened butter or margarine and brown sugar till mixture is light and fluffy. Add molasses and egg; beat well. Thoroughly blend flour, baking powder, ginger, salt and baking soda. Add dry ingredients to creamed mixture alternately with water; mix well. Stir in raisins. Pour mixture into greased 13 X 9 X 2-inch baking pan. Bake at 350°F for 20 to 25 minutes. Cool thoroughly; sift powdered sugar on the top and cut into bars.
Makes 36 bars.
Recipe From: Better Homes & Garden's Homemade Cookies Cookbook.
Turkey Gumbo
2 tablespoon oil
2 tablespoon unbleached white flour
1/2 onion (chopped)
2 ribs celery and tops
(coarsley chopped)
pod garlic (quartered)
3 1/2 quarts water
carcass from a 12 lb. turkey
1/2 cup cooked steamed rice
1 cup turkey meat (chopped)
1 teaspoon fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
Do everything on the carcass first before starting with the recipe.
In a large, 8 quart pot, mix oil and flour. Heat over a medium flame to make a roux. Tilt pot occasionally and stir continuously until mixture becomes light brown, about 4 minutes. Add onion, celery, and garlic. Lower heat slightly and saute about 10 minutes, until tender. Add 3 quarts water and turkey carcass. Bring to a boil, lower heat, let simmer uncovered for 3-1/2 hours. Stir occasionally. If necessary, add more hot water. Cook rice and set aside. When soup is done, pour liquid, through a strainer, into a bowl. Let liquid cool. Reserve meat from carcass (about 1-1/2 cups meat) and add the 1 cup of turkey meat. Chop meat into small pieces. Discard carcass and seasonings. Store liquid in refrigerator for 2 hours until fat rises to the top.
Skim off and discard fat. Pour liquid back into a 3 quart pot. Add turkey meat, rice, parsley, salt, and pepper. Cover and let simmer for 5 minutes. Serve about 1-1/2 cups hot Gumbo per person. Makes 4 servings, yields 6 cups. Variation: Instead of rice, use 4 ounces vermicelli.
Marinated Turkey
2 lb turkey breast, thighs, or wings
1/2 cup melted butter
1/4 cup lemon juice
1 clove garlic; minced
1/2 teaspoon salt
1/4 teaspoon rosemary
1/4 teaspoon thyme
Cut turkey in 1 inch slices. Combine remaining ingredients and pour over turkey. Marinate 2 hours. Grill steaks 5 inches from heat about 10 minutes on each side. Brush with marinade during cooking.
Carrot Cake
1 cup all purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon cinnamon powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup white sugar
2 1/2 cup grated carrots
1/2 cup chopped walnuts
Sift and mix the flour, baking soda, baking powder, cinnamon and salt. Add the oil and sugar. Mix well. Stir in the carrots and walnuts. Enusre that all is well mixed. Transfer to a floured and greased cake sheet pan. Bake at 350°F for about an hour or until a knife inserted in the centre of the cake comes out clean. Cool for a few minutes on a wire rack. Turn out and let cool completely.
Marmalade Drumsticks and or Thighs
12 chicken drumsticks and or thighs (about
2 1/2 pounds)
3/4 cup orange marmalade
2 cup herb-seasoned stuffing mix, crushed
1/2 cup butter or margarine
Spread the drumsticks with marmalade. Coat evenly with stuffing crumbs. Place in a single layer in a greased shallow baking pan. Drizzle with butter. Bake at 350°F for 40 minutes or until the chicken tests done.
Makes roughly 6 servings.
Herbed Shrimp And Feta Casserole
2 large eggs
1 cup evaporated milk
1 cup plain yogurt
3 oz feta cheese,crumbled
1/3 lb swiss cheese,shredded
1/3 cup fresh parsley,chopped
1 teaspoon dried basil
1 teaspoon dried oregano
4 garlic cloves,minced
1/2 lb angel-hair pasta,cooked
1 can mild chunky salsa (16 oz)
1 lb med shrimp,peeled,uncooked
1/2 lb mozzarella cheese,shredded
Heat oven to 350°F. Coat bottom and sides of an 8x12" baking dish with cooking spray. In separate bowl, blend eggs, milk, yogurt, feta and Swiss cheeses, parsley, basil, oregano and garlic. Spread half the pasta over bottom of baking dish. Cover with salsa. Add half the shrimp. Spread remaining pasta over shrimp. Pour and spread egg mixture over pasta. Add remaining shrimp and top with mozzarella cheese. Bake 30 minutes. Remove from oven and let stand 20 minutes before serving.
Recipe From: Come On In an award-winning cookbook from the Junior League of Jackson, Miss.
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