10 cup water
2 cup yellow or green dried split peas
1/2 lb lean salt pork or
2 cup diced smoked ham
ham hock
2 bay leaves
1 onion, finely chopped
2 carrpts, diced
1 cup celery with leaves, finely chopped
salt and pepper to taste
Heat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour.
Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and bring to boil over high heat. Reduce and simmer, cover and cood for about 1-1/2 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste.
Serve hot in individual bowls.
Halibut Steak With Coffee Butter
1 tablespoon lemon juice
1 tablespoon instant coffee powder
1/4 cup margarine, melted
1/4 teaspoon onion powder
1/2 teaspoon salt
2 lb halibut steaks
Combine all ingredients except fish. Brush the mixture very thickly onto fish. Broil 3-4 inches from grill for 10 minutes. Turn and brush fish again with sauce. Broil 10 minutes longer or until fish flakes easily. Brush the Halibut steaks with the coffee butter again and serve.
Ham And Bean Soup
1 lb dried navy soaked
1 hot pepper
1 carrot, sliced
salt and pepper
4 cup water
1 ham butt (2 to 3 pounds)
1 onion, sliced
2 garlic cloves,
1 green pepper, cut into strips
1 pkg frozen peas
1/2 small cabbage, shredded
Place all ingredients except frozen vegetables and cabbage in Crock-pot. Cover and cook on Low 12 to 18 hours. Turn to High and remove ham. Add peas, and cabbage. Cook for 1 to 2 hours on High or until vegetables are tender, also add ham back til heated through. Serve large bowls of this thick soup with crusty French bread.
Heat oven to 325°F. In small bowl, combine rosemary, sage, thyme and marjoram. Pull skin away from turkey breast, leaving attached at neck. If necessary, use sharp knife to loosen connecting membrane. Rub herb mixture evenly over turkey breast. Replace skin over breast, tucking under bottom of breast. Place breast, skin side up, on rack in roasting pan. Place onion and garlic inside neck opening. Insert meat thermometer into thickest part of breast muscle so that tip does not touch bone. Bake uncovered at 325°F. for 1 3/4 to 2 1/4 hours or until internal temperature reaches 165 to 170°F. and juices run clear. 12 to 16 servings.
Turkey Skillet Dinner
1/2 teaspoon olive oil
1 lb turkey light meat, skinless, cooked
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup celery, sliced
14 1/2 oz crushed tomatoes
15 oz dark red kidney beans, undrained
8 oz tomato sauce
1/4 cup water
2 teaspoon chili powder
1 cup long-grain rice
1 teaspoon salt
3/4 cup low-fat monterey jack cheese, grated
In a large skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and celery. Cook until turkey is done and vegetables are tender. Stir in crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer, stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on top.
Rice Dish
2 cup white basmati rice
4 cup canned chicken broth
1 cup finely chopped celery
1 large finely chopped onion
1 cup broken cashews
1 clove garlic, finely
1 chopped
1 cup raisins or currents
2 tablespoon turmeric powder
1 egg
1/2 cup white wine
butter, as needed
salt and pepper, to taste
Sauté dry rice in butter (4 tablespoons) until translucent. (don't burn!) Add the celery, garlic, onion and turmeric powder. Mix well in pan. Cook for a couple of minutes, take off the stove and add the chicken broth, raisins and nuts.
Bring the whole thing to a boil, then turn down to simmer, tightly cover and simmer for about 20 minutes. Let rice cool down slightly, then fluff with a fork.
Break egg into small dish, mix with a fork and add about 4 tablespoons melted butter along with the wine. Mix this into the rice.
Roast Turkey
16 lb turkey
1 cup butter or margarine, melted
1/4 teaspoon salt
1/4 teaspoon pepper
Remove giblets and neck from turkey; wash, and set aside.
Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat.
Prepare your choice of dressing.
Preheat oven to 325°F.
Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin.
Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie.
Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part.
Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper.
Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185°F. Leg joint should move freely.
When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning.
While turkey roasts, cook giblets and neck.
Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving.
Make gravy. Serves 10 to 12
Note: Cooking time is 18 minutes per pound.
Turkey Scrapple
4 cup turkey or chicken stock
2 cup cornmeal
1/2 teaspoon thyme
1 pinch marjoram
1 teaspoon basil
1/4 teaspoon ground coriander
1/2 teaspoon paprika
2 tablespoon lemon juice
2 teaspoon grated onion
2 cup minced cooked turkey
whole wheat flour
oil
Combine stock, cornmeal, thyme, marjoram, basil, coriander and paprika in a 4 quart, heavy bottomed saucepan. Bring to boil, reduce heat and simmer, stirring constantly, until mixture pulls away from the sides of the pan.
Remove from heat. Add lemon juice, onion and turkey.
Turn scrapple out into two 8x4 inch loaf pans that have been rinsed with cold water. Refrigerate until firm.
To serve, slice scrapple into 1/4 inch slices, dip in flour and sauté in oil until brown on both sides. Makes 2 loaves.
Roast Duck With Cranberry Sauce
4 lb to 5 lb. duck, thawed if froze
1/4 cup port wine
2 tablespoon butter
2 tablespoon flour
1 cup chicken broth
1/4 cup orange juice
2 tablespoon to 4 brown sugar
1/2 cup cranberries, fresh
1 dash cayenne pepper
1/2 lemon
salt to taste
fresh ground pepper to taste
Rinse duck under cold water and pat dry. Remove any large lumps of fat from skin.Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper. Truss bird,place on rack and set in shallow roasting pan. Roast at, 350°F for 30 minutes. Then pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, 1 1/2 to 2 hours.
About once every hour,remove all but 1 cup of fat from pan,some remaining fat will keep pan from scorching. Increase oven temperature to 500°F for the last 15 minutes of roasting to crisp skin. Remove duck from oven and set on warm plate.Pour off and discard fat. Place roasting pan on top of stove.Add port and heat over low heat, scrapping up any browned bits.Add butter and heat until melted.
Add flour, stirring until smooth. Add chicken broth and whisk constantly until smooth and thickened,2 to 3 minutes. Stir in orange juice and 2 tablespoons brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, 2 to 3 minutes. Add cayenne and more salt and pepper to taste.If mixture is too tart, add remaining brown sugar.
To serve, cut duck in half lengthwise, using poultry shears,and place on two serving dishes.Pour half of sauce over each serving.Serve immediately.
Serves 2 to 3.
Pumpkin Bread
1 c cooked, mashed, pumpkin
2/3 c sugar
1 tsp salt
1/2 c shortening
1 c scalded milk
1/2 yeast cake dissolved in 1/2 c lukewarm water
5 c flour
Use fresh pumkin, stewed and strained, or canned pumkin. Combine pumpkin with sugar, salt shortening, and milk. When mixture is lukewarm, add dissolved yeast and flour.
Knead well, cover, and let rise overnight.
In the morning, shape into one large loaf, and bake at 375°F. for 20 minutes. Reduce heat to 350°F. and bake for 40 minutes longer.
Makes 1 loaf.
Recipe From: Colonial Cookbook by The Old Farmer's Almanac.
Pumpkin Pie With Pecan Topping
1 refrigerated pie crust
Pecan Topping:
1/4 cup brown sugar
3 tablespoon room temp butter
1 cup finely chopped pecans
Pumpkin Filling:
1/2 cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 can (16 oz) pumpkin purée ( not
pie filling)
2 eggs
1 cup half & half
1 teaspoon vanilla
Place oven rack in lowest position. Preheat oven to 425°F. Fit crust into 9" pie pan. Cover loosely with foil. Bake for 10 minutes. Remove foil. Transfer pan to wire rack to cool. Leave oven temp at 425°F. Prepare Pecan Topping: Beat together brown sugar and butter in a small bowl until well mixed. Stir in pecans. Reserve. Prepare pumpkin filling: Mix brown sugar, flour, cinnamon, nutmeg, ginger and salt in med sized bowl until well mixed. Stir in pumpkin, eggs, half and half and vanilla until smooth. Pour into shell. Sprinkle reserved topping over pumpkin filling.
Bake in 425°F oven for 15 minutes. Lower oven temp to 350°F. Bake 40 minutes longer or until a knife inserted in center comes out clean. Cool on wire rack. Serve at room temp with whipped cream if desired.
Pumpkin Ravioli With Pumpkin Seed Sauce
Ravioli:
1 cup ricotta cheese
1/2 cup pumpkin cooked
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 cup flour
1/2 teaspoon salt
1/4 teaspoon tomato paste
1 tablespoon oil
2 egg
Pumpkin Seed Sauce:
1 cup shelled pumpkin seeds
1/2 cup onion chopped
1 slice white bread torn into small pieces
1 clove garlic crushed
2 tablespoon oil
2 tablespoon green chilies chopped
14 oz chicken broth
1/2 cup whipping cream
salt
Mix cheese, pumpkin, 1/2 tsp salt and the nutmeg; reserve.
Mix flour and 1/2 tsp salt in large bowl; make well in centre. Beat tomato paste, oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into centre, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover, let rest 5 minutes.
Divide dough into 4 equal parts. Roll dough, one part at a time, into rectangle, about 12 x 10 inches(keep remaining dough covered). Drop pumpkin mixture by 2 level teaspoonfuls onto half of the rectangle about 1 1/2 inches apart in 2 rows of 4 mounds each. Moisten edges of dough and dough between rows of pumpkin mixture with water. Fold other half of dough up over pumpkin mixture, pressing dough down and around mixture.
Trim edges with pastry wheel or knife. Cut between rows of filling to make ravioli; press edges with fork to seal. Repeat with remaining dough and pumpkin mixture. Place ravioli on towel; let stand, turning once, until dry, about 30 minutes.
Prepare Pumpkin Seed Sauce. Heat until hot; keep warm. Cook ravioli in 4 quarts boiling salted water (2 tsp salt) until tender, 10 to 15 minutes, drain carefully. Serve ravioli with sauce.
Pumpkin Seed Sauce:
Cook pumpkin seeds, onion, bread and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles.
Place mixture in food processor work bowl fitted with steel blade; cover and process until smooth. Stir in broth, whipping cream and salt.
Serve with Pumkin Ravioli.
Purée Of Garlic Soup With Chicken Dumplings
2 tablespoon olive oil, divided
1 lb garlic *
2 medium onions, coarsely diced
7 cup chicken broth or water
1 lemon, halved
4 bay leaves
4 sprigs fresh thyme or
1 tablespoon fresh, chopped thyme or
1/2 teaspoon dried thyme
2 cup mixed diced vegetables **
Chicken Dumplings:
1 lb boneless, skinless chicken pieces
1 tablespoon finely minced garlic
1/2 teaspoon salt
1 teaspoon ground white pepper
1/2 cup madeira or dry sherry
2 egg whites
1 small onion, finely diced
12 slice french bread, cut from baguette, toasted
*(about 8 medium garlic heads), separated into cloves but unpeeled
** (such as zucchini, yellow squash,eggplant and green beans)
To Prepare Garlic Soup: Heat 1 tablespoon olive oil in 2-quart pan over medium heat. Add garlic and cook, stirring occasionally, until skins start to turn golden, 15 to 20 minutes. Add onions and cook until soft, another 5 minutes. Add broth, lemon, bay leaves and thyme. Increase heat to high and bring to boil, then lower heat to medium and simmer 30 minutes.
Meanwhile, heat remaining 1 tablespoon oil in small pan over medium heat. Add vegetables. Cover and cook until soft, about 10 minutes. Set aside.
To Prepare Chicken Dumplings: Cut chicken into 2-ounce pieces and place in food processor along with garlic, salt, pepper, Madeira and egg whites. Pulse on and off until mixture is coarsely chopped. Scrape into bowl. Add onion and mix well. Set aside.
Remove soup from heat. Discard bay leaves and lemon. Puree mixture in food processor or blender. Strain soup through strainer or pass through food mill into clean pan. Return to a simmer.
Use a tablespoon to drop dollops of Chicken Dumplings into simmering garlic soup, creating 12 dumplings. Cover and cook 8 minutes.
Ladle soup into serving bowls at the table. Garnish soup bowls with reserved vegetables and toasted bread.
New Potato And Grilled Pepper Pizza
1 pizza crust
1 red bell pepper
3 tablespoon virgin olive oil (up to 4)
1 1/2 teaspoon balsamic vinegar
8 oz small new potatoes- very thinly sliced
1 clove garlic- chopped
4 teaspoon fresh herbs (up to 6)
4 kalamata olives- chopped (up to 6)
1 small red onion- thinly sliced
2 oz mozzarella cheese, grated
2 oz provolone, grated
1 parmesan- grated
Roast pepper over flame til charred. Put in coverec bowl- steam (5-10 min). Scrape off skin and remove seeds and stems. Cut into narrow strips. Put in small bowl. Add 1 teaspoon olive oil and vinegar. Set aside.
Warm 2 tablespoon oil in large skillet. Add potatoes, garlic and 1 teaspoon herbs. Cook 1-2 minutes, stirring frequently, then add 2-3 tablespoon water. Cover, reduce heat and cook til tender (5-6 minutes). Remove lid, raise heat to reduce liquid. Combine with peppers and add olives.
Preheat oven 450°F. Brush pizza crust with olive oil and cover with onions. Distribute 2/3 both cheeses (not Parmesan), then the potatoes and pepper mixture, the the rest of the cheese. Bake in upper third of oven for 12 min. After done, sprinkle it with remaining herbs and Parmesan.
