* Exported from MasterCook *
Dressing with Roasted Garlic and Apples
Recipe By : USA Weekend: Nov 13-15, 1998
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup onions -- diced
1 cup celery -- diced
1 cup Granny Smith apples -- diced
1/4 cup shallots -- minced
2 tablespoons butter
2 cups hearty chicken stock
2 tablespoons roasted garlic puree -- * see note
1/2 teaspoon chopped fresh thyme -- stems removed
1 tablespoon fresh chives -- chopped
1 tablespoon fresh basil -- chopped
4 cups diced white bread croutons -- toasted
salt and pepper -- to taste
vegetables left over from gravy -- if desired
In large skillet over medium heat saute onions, celery, apples and shallots
in 2 tablespoons butter until tender. Add 2 cups chicken stock and simmer
until liquid is reduced by half. Add garlic and herbs. Stir in croutons and,
if desired, vegetables left over from roasted turkey that were strained for
gravy. Serve immediately or put in baking dish and bake at 350F until
crunchy.
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NOTES : Roast garlic bulb in 350F oven for 20 minutes or until softened;
peel and mash.
* Exported from MasterCook *
English Meat Pie
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds stew beef -- cut into 1" cubes
flour -- as needed
salt and pepper -- to taste
6 medium onions -- thinly sliced
3 tablespoons butter -- melted
water -- as needed
1 strip bacon
1/4 pound beef suet -- chilled or frozen
2 cups flour
1 teaspoon salt
2/3 cup milk
Dredge beef with flour and sprinkle with salt and pepper. If you
choose to saute onions, do so in butter until golden, then use as below.
Starting with the meat, alternate layers of beef and onions in deep dish
or 1 1/2 quart mixing bowl until dish is level full. Add water to about
1/2" from top. If you do not saute onions, place strip of bacon over top.
Prepare suet crust. With sharp knife, shave suet into paper-thin slices.
Mince slices. Add minced suet to flour and salt and work with fingers until
well combined. Add milk and stir until dough "cleans the bowl". Roll out
dough 1/4" thick. Cover top of dish or bowl, trimming dough to fit.
Lay clean cheesecloth over pie to hang down at least 2" over sides of
bowl. Tie on with clean twine wrapped twice around bowl. Place pie on rack
in large kettle. Add boiling water to come 1-2" up sides of bowl. Cover
kettle, heat just to boiling, then reduce heat to very low and allow pie to
steam for 6 hours.
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NOTES : In England, this would be termed a "pudding", as it is steamed
rather than baked. To be authentic, do not saute the onions before adding
to the pie. They will be crisp and somewhat peppery.
* Exported from MasterCook *
Original Plymouth Succotash
Recipe By : Old Farmer's Almanac Colonial Cookbook
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds corned beef
2 1/2 pounds frying chicken
2 cups navy or pea beans
1 turnip -- peeled and sliced
1 onion -- sliced thin
4 potatoes -- peeled and diced
4 cups cooked corn, hulled corn or hominy
1/2 teaspoon summer savory
salt and pepper -- to taste
1/2 pound butter
Simmer corned beef and chicken together until tender. Drain, reserving
broth, and cut beef and chicken into serving pieces, discarding chicken
bones. Soak beans overnight in water to cover. Next day, add more water
if necessary to cover, bring to boil and simmer until beans are soft enough
to mash. Skim fat from reserved broth and cook turnip, onion and potatoes
in broth until tender. Drain beans and mash to pulp or leave whole. Add
beans and corn to turnip, onion and potatoes when they are almost done.
Stir frequently until heated through. Season to taste, stir in butter and
arrange meat and chicken pieces on top.
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* Exported from MasterCook *
Spinach w/ Plump Golden Raisins & Curried Croutons
Recipe By : USA Weekend: Nov 13-15, 1998
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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---Curried Croutons---
1 1/2 cups bread cubes -- brioche or challah
2 tablespoons butter
1 tablespoon curry powder
1 clove garlic -- diced
3 tablespoons parmesan cheese
---Spinach---
3 pounds spinach -- well-washed
3 cups heavy cream
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/2 cup large golden raisins
1/4 cup sweet white wine or apple juice
salt and pepper -- to taste
FOR CROUTONS: Melt butter; add curry powder and garlic. Simmer 2
minutes. Remove from heat and coat bread cubes. Preheat oven to 350F.
Place croutons in single layer on cookie sheet. Toss with cheese. Toast
until golden, tossing occasionally.
FOR SPINACH: Boil spinach in large pot of salted water until tender,
2-3 minutes. Immediately plunge spinach in large bowl of ice water to stop
cooking. Remove spinach and squeeze out water; you will have about 5 cups
of cooked spinach. Chop spinach until somewhat fine or use a food processor
with a large-holed grater attachment. Simmer cream in skillet until reduced
to 3/4 cup, stirring frequently. Add spinach, cayenne, nutmeg, salt and
pepper. Microwave raisins and wine for 1 minute, then let sit until raisins
are plumped. Drain off wine. Serve warm, topped with the croutons and
raisins.
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