Main Dishes
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New Orleans Red Beans & Rice 1 lb. bag red beans, soaked in cold water over night, rinsed and drained. 1 lb. link sausage sliced in 1/4 inch slices (Bryan's Smokey Hollow or Hillshire Farms precooked pork is best) 1 green bell pepper seeded and chopped 2 bunches green onions chopped 1/8 tsp. garlic powder 1/4 tsp. black pepper 1/4 tsp. cayenne pepper 2 tsp. salt 1 tsp. Creole seasoning Cover red beans with fresh cold water, add dry seasonings, bring to a boil, then turn heat down to a slow boil ( a little faster than simmer), and cook until beans are tender but not mushy. Add the sausage, bell pepper and green onions, and cook for about 20 more minutes until peppers are tender. Serve over rice. (Serves about 8 people) Cheryl
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Savory Seasoned Turkey Breast 1 Tbsp. olive oil 1-1/2 Tbsp. lemon juice 1 tsp. garlic salt 1-2 tsp. freshly ground black pepper 1 tsp. dried rosemary 1 tsp. dried tarragon 1 (5-5-1/2 lb.) turkey breast Combine olive oil and lemon juice. Mix next 4 ingredients together. Rinse and dry breast. Pull skin back from each side toward center and brush liquid mixture over breast. Sprinkle on herb mixture. Pull skin back over breast. Place a halved onion and 1 rib celery, cut in thirds, under breast in pan or on rack of smoker. Roast or smoke as desired for length of time specified for weight of breast. Judy
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Marie Louise's Turkey and Gravy 1. Several hours or the night before cooking, make a medium paste of dry mustard, Worcestershire sauce, olive oil, a little vinegar and salt and pepper. Rub the turkey inside and out with the paste. 2. At cooking time, place in the cavity one onion, halved, and 2 ribs of celery, halved, and a little parsley. 3. Across the breast of the turkey, place 2 strips of bacon and stick hunks of butter in the crevices between the leg and body. 4. Soak cheesecloth or an old dishtowel in olive oil and lay it over the turkey and place turkey on a rack in an uncovered roaster pan. Add 2 cups chicken broth to roaster. Bake according to following table at 300 degrees: 10-15 lbs., 20 minutes per lb., 15-18 lbs., 18 minutes per lb. 18-20 lbs., 15 minutes per lb., 20-23 lbs., 13 minutes per lb. 5. Baste turkey only once or twice during cooking. Check for doneness with meat thermometer. GRAVY: While turkey is cooking, simmer neck and giblets in 4-5 cups of water with 2 ribs of celery, finely chopped, 1 small onion, finely chopped, one bay leaf and salt and pepper. Meanwhile, make a roux of 2 Tbsp. oil and 2 Tbsp. flour. Cook, stirring constantly, until medium brown. Do not burn! Add 1 small onion, chopped, 1 rib of celery, chopped, one bay leaf, salt and pepper to taste. Sauté until vegetables are soft. Add 3-4 cups of strained giblet stock and cook until thickened to your liking. Simmer 20 minutes. Add chopped giblets if desired. This can be halved or increased to make as much gravy as you want. Judy
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Apricot-Sausage Stuffing Brown and crumble 1 lb. of sausage. Sauté 2 cups chopped celery and 1-1/2 cups chopped onion in 1/2 cup margarine or butter. In a large bowl, combine 1 (8 oz.) pkg. of herb stuffing mix and 1 (8 oz) pkg. of cornbread stuffing mix, 2 cans of apricots, chopped (with liquid), 3/4 cups chopped walnuts, 1 tsp. salt, 1/4 tsp. pepper, 1 Tbsp. poultry seasoning. Mix in sausage and sautéed vegetables. Add chicken broth until moist but not wet or runny. Lightly pack into large baking pan. Cover and bake at 350 for 20 minutes. Uncover and bake another 10-20 minutes until lightly browned.. Judy
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