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To Download these recipes, click on "File/Save As" and save the document on your computer as a text (.txt) file. You can then read this file with any text editor or you can import the recipes directly into MasterCook. |
* Exported from MasterCook *
OATMEAL CHOCO-CHIP CAKE
Recipe By : GUYER FAMILY COOKBOOK (Denise)
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 Cups boiling water
1 Cup uncooked oatmeal
1 Cup brown sugar
1 Cup granulated sugar
1/2 Cup margarine
2 Eggs
1 3/4 Cups unsifted flour
1/2 Teaspoon salt
1 Teaspoon baking soda
1 Tablespoon cocoa
1 large packag chocolate chips
3/4 Cup chopped walnuts
Pour boiling water over oatmeal; let stand at room temperature for 10 minutes.
Add sugars, margarine, and eggs; beat.
Add flour, soda, salt, cocoa and mix thoroughly.
Add half of chocolate chips and blend in.
Pour into greased 9 x 13 inch pan.
Sprinkle remaining chocolate chips and walnuts on top.
Bake at 350 degrees for 35 minutes.
Formatted for MasterCook by the Beach_Bum@usa.net
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* Exported from MasterCook *
Grilled Mesclun-Stuffed Swordfish
Recipe By : Mark Bitter, Eating Well Magazine, by Curt Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Fish Grill/Camping
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lime juice
1/4 cup dry white wine
2 tablespoons soy sauce
2 teaspoons fresh ginger root -- minced
1 teaspoon dijon mustard
1 clove garlic -- minced
1/2 teaspoon sesame oil
1/2 teaspoon mixed pepper & garlic powder
1 1/4 pounds swordfish steaks -- no less than 1-1/4"
1 1/2 cups mesclun salad greens--washed and dried
1 teaspoon olive oil
Skin fish. In glass measuring cup, whisk lime
juice, wine, soy sauce, ginger, mustard, garlic,
sesame oil and pepper. Pour all but 1/4 cup of
the marinade into a shallow dish, add swordfish
and turn to coat well. (Set the remaining mari-
nade aside to dress the greens.) Cover and
marinate the fish in the refrigerator for
30 - 60 minutes.
Prepare a charcoal fire or preheat a gas grill.
In a bowl, toss salad greens with the reserved
marinade and set aside. Place swordfish on
cutting board. Holding a sharp, thin-bladed
knife parallel to the working surface, make a
1-inch incision halfway through the thickness
of the steak. Insert the knife almost to the
opposite edge of the steak, then move it back
and forth to create a large pocket. Leave a
1/2 inch border around the edges, being careful
not to cut through the top, bottom or opposite
edge of the steak. Stuff pocket with the greens.
Rub the steak with olive oil. Grill over hot
fire until well-marked, about 6 minutes per side.
Use a thin-bladed knife to peer into the flesh to
check for doneness; when the flesh is no longer
translucent, remove from the grill. Slice the
steak into 1-inch-wide strips and serve.
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NOTES : This is wonderful with grilled red onions,
small canned potatoes, squash, red or yellow bell
peppers, and/or egg plant. Drizzle seasoned olive
oil over the vegetables before putting on the grill.
.
My son fixed this for us on Father's Day this
summer; it was wonderful. He is a frustrated
chef! And a good one.
Formatted for MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Doris's Cranberry Relish
Recipe By : Southern Living (Modified by Doris Guyer)
Serving Size : 12 Preparation Time :0:00
Categories : Pickles & Relishes Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oranges -- quartered and seeded
1/2 large lemon -- quartered and seeded
2 yellow delicious apples (peeled) -- cored and
quartered
2 packages fresh cranberries
12 ounces raspberry preserves
1 cup sugar
Position knife blade in food processor bowl; add orange and lemon, and
process until finely chopped. Remove fruit.
Reposition knife blade in processor bowl; add remaining ingredients.
Pocess until apple and cranberries are coarsely chopped. Combine fruit
mixtures, mixing well. Chill before serving.
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NOTES : Yield: About 7 cups.
Formatted for MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Candy's Ginger Salmon Cakes
Recipe By : Candy Valencia
Serving Size : 4 Preparation Time :0:00
Categories : Fish Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lemon
2 1/2 Tsp Grated Fresh Ginger
Salt and Pepper
5 Tbs Oil
6 Cups Watercress Leaves
1 Egg
15 1/2 ounces Canned Salmon
1 Scallion -- Chopped
2 Tbs Chopped Fresh Parsley
1 1/2 Cups Dry Bread Crumbs (+3 Tablespoons)
Squeeze 1 1/2 Tbs juice from lemon into small jar. Add 1/2
tsp ginger, 3/4 tsp salt, 1/4 tsp pepper. Shake until salt
disolves. Add 3 Tbs oil, shake to combine. Remove tough
stems from watercress; divide leaves among 4 plates.
In large bowl, beat egg. Drain salmon, add to egg with
remaining ginger, scallion, parsley, 1/2 cup bread crumbs,
1/2 tsp salt and 1/4 tsp pepper. Mix well and shape into 8
patties. In large non-stick frying pan, heat remaining oil
over medium heat. Coat patties with remaining crumbs and
cook until golden brown on both sides, 3 to 5 minutes.
Put 2 patties on each plate. Shake dressing again, pour over
patties and watercress.
Recipe is to make 4 servings; however, recommend doubling
if large servings are desired.
October 14, 1993
Formatted for MasterCook by the Beach_Bum@usa.net
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* Exported from MasterCook *
Art's Stuffed Jalapeno Peppers
Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Hot And Spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 jalapeno peppers
4 ounces cream cheese -- room temperature
3 tablespoons onion -- finely chopped
1/2 cup cheddar cheese -- shredded
1/4 teaspoon black pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
1/4 teaspoon Old Bay Seasonings (TM) [Seafood Spice
Mixture]
1/2 cup ham - cooked bacon - or other leftover -- finely chopped
meat
In a two-quart sauce pan, bring one quart of water to a rolling boil. While it
is reaching a boil, Cut a long flap in each jalapeno,
starting from the shoulder and running close to the tip; this
should be an elogated "V" shaped flap. Lift the
flap and clean out the fibers and seeds (this is where most
of the heat is); I use either a round-tipped peeling device
or a teaspoon. When water reaches boiling point, immerse
cleaned peppers in the water and reduce heat to medium. Let
peppers parboil for about 10 minutes.... better that they be
a little undercooked then overcooked.
Mix the rest of
the ingredients together, turning and blending until the
cream cheese is well mixed into the rest of the ingredients.
If the mixture seems too dry, add a little sour cream, pickle
juice, vinegar, anything in the fridge you think might add a
touch of individuality.
Remove peppers, dump into a
strainer, and run cold water over them. Lift the flap of
each pepper and stuff the cheese mixture into the pocket;
fold the flap backdown over the stuffing. A little
overstuffing is OK.
Place the peppers on a sprayed
pan and bake at 400 degrees for about 10 0 15 minutes; just
until the cheese begins to melt out of the peppers. Remove
and let cool for about 4 - 5 so the cheese sets up a little.
Serve with a few crackers or tortilla chips.
Parboiling the peppers removes a substantial portion of the
raw heat, but leaves enough to give a nice burn to the mouth.
I fixed this as an appetizer for Doris and I tonight. They
serve 2 - 3 people, depending on how soon dinner is to be
served! Left over filling can be saved for several days for
another batch or to eat on crackers, in celery, on (when no
one is looking) by the forkfull!
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NOTES : This recipe is my own creation....
tested, tasted, tested, tasted, etc. and true.
Formatted for MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Art's Spicy Turkey Chili
Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Alcohol Chili
Poultry Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 Pounds Ground Turkey
4 Large Onions
2 Whole Garlics
1 Green Pepper
2 Small Cans Unsalted Mushrooms
2 Jars Hot Salsa (Or Your Own)
5 Cans Unsalted Whole Tomatoes
5 Cans Kidney Beans
4 Small Cans Tomato Sauce
2 Medium Cans Tomato Paste
1/2 Cup Kahlua or Bourbon
2 Cups Fresh Cilantro
Jalapeno Peppers (To Taste)
<SPICES>
3 Tablespoons Parsley
5 Tablespoons Ground Cumin
1 Teaspoon Ground Cinnamon
1 Tablespoon Basil
2 Teaspoons Cayenne -- Level
3 Tablespoons Chili Powder
1 Tablespoon Oregano
3 Tablespoons Garlic Powder
1 Tablespoon Black Pepper
2 Tablespoons Liquid Hot Sauce
Brown turkey, drain and place in a large cooking pot.
Roughly chop onions and green pepper in food processor.
Finely chop garlic, cilantro, and jalapeno peppers. Saute
chopped vegetables and add to pot. Add remaining ingredients
(excluding spices) to pot. Cook over medium heat for about
1/2 hour, stirring frequently. Add spices, one at a time,
stirring well between each addition. Simmer for another 1/2
hour, stirring frequently. Adjust spices to taste. Simmer
for another 1/2 hour, stirring frequently. Again adjust
spices to taste.
This recipe makes about 10 quarts of mildly-spiced
chili and serves about 20 people. Serve plain or over
spaghetti, baked potato or rice, with grated low-fat
cheese and chopped onions on the side. Tortilla chips or
browned chunks of Italian bread are also good on the side.
The chili freezes well. Freeze in plastic quart containers
for quick 2 or 3 person meals.
Approximately 100 calories per serving, 3 grams of fat,
and 41 mg sodium. (July 27, 1989)
Formatted in MasterCook by the Beach_Bum@usa.net
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NOTES : Really "Tried and True"
* Exported from MasterCook *
Art's Spicy Crab Cakes
Recipe By : Art Guyer
Serving Size : 2 Preparation Time :0:45
Categories : Crab Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump crabmeat
2 whole eggs -- beaten
1/4 bunch scallions -- bias cut
2 tablespoons mayonnaise
1/4 teaspoon mustard
2 cloves garlic -- minced
juice of 1/4 lemon
1/2 teaspoon dry mustard
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon onion powder
1/4 teaspoon ground chipolte pepper
1/4 teaspoon Cajun seasoning
3/4 teaspoon baking powder
2 tablespoons bread crumbs (or more if too moist)
Cornmeal
Salt and pepper
Old Bay Seasoning
Peanut oil
Combine all wet ingredients except crab meat, mix well. Add
dry ingredients to the wet mixture, mix well. Let mixture
sit for 20 minutes. Add crab meat to the mixture. Mix
well. Portion into 4 cakes. Dust with cornmeal seasoned
with salt, pepper and Old Bay and pan fry in 1/4 inch of
peanut oil.
This is an adaptation of a wonderful recipe from the
Blue Point Bar & Grill in Duck, NC.
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NOTES : Formatted in MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Art's Oyster Pie
Recipe By : Art Guyer
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound saltine crackers -- finely crumbled
2 pints standard oysters -- reserve liquid
1 1/2 teaspoons Old Bay Seasonings
1/2 teaspoon pepper
1 2/3 cups evaporated skim milk
1/2 cup water/oyster liquid
2 tablespoons onion -- finely chopped
1 can green chiles (small can) -- drained
1 teaspoon hot sauce
5 eggs (or "egg beaters") -- beaten
1/2 stick margarine
1/8 cup Parmesan cheese
paprika
Examine oysters for bits of shell or other non-edible
parts. Grease the bottom of 9x9 inch square pan or a
9 inch deep dish pie pan. Place a layer of crumbled crackers
on the bottom, and moisten with some of the water/oyster
liquid. Top with a layer of oysters, placing the oysters in
the dish one, by one. Repeat with a layer of crackers,
oysters and crackers.
Mix together the remainder of the ingredients,
excluding the margarine, cheese and paprika, and
pour over the top. Dot the margarine on the top and
place in refrigerator overnight or at least 2 hours.
One hour before serving, sprinkle with Parmesan cheese and
paprika and bake for about an hour at 375 degrees; the time
may vary depending on the depth of the egg/oyster mixture.
Let stand on counter for about 10 minutes before taking to table.
Serves 4 to 6.
Formatted in MasterCook by the Beach_Bum@usa.net
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* Exported from MasterCook *
Art's Habanero Jelly
Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Hot And Spicy Jams And Jellies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound habanero peppers
1/2 medium red onion -- chopped
1 cup cider vinegar
1 can apricots (reserve juice) -- (15 ounce) chopped
1/8 cup apricot juice
4 drops red food coloring
6 drops yellow food coloring
6 cups sugar
1 pkg. fruit pectin
Cut off stem ends of peppers and blend together with chopped onions, vinegar,
apricots, apricot juice, and food coloring. Pour the pepper mixture into a large
non-aluminum pan and bring to a simmer. Stir in sugar gradually, bringing mixture
to a boil. Boil for five minutes. Stir frequently through these processes.
Remove from heat and let stand for five minutes; stir in fruit pectin and let cool
slightly.
Pour into plastic containers, seal and let stand at room temperature for at least
24 hours. You may want to shake containers occassionally to keep bits of peppers
from settling to the bottom. Freeze and enjoy all winter long.
Makes about 48 oz of jelly.
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NOTES : Formatted in MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Art's Double-Dipped, Fried Oysters
Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint oysters, standard or select
1 cup flour
2 each egg -- beaten
1 cup cracker meal -- seasoned
to taste Old Bay Seasonings
to taste black pepper
to taste cayenne pepper
oil to fry in
Preparation is everything for this seafood favorite. The amounts of the
ingredients vary depending on how many and the size of the oysters you are
preparing. Check the oysters for bits of shells and separate from their liquid.
Mix the beaten eggs and the oyster liquid in even parts and place in a small bowl.
Put the flour on a dinner plate or pie tin. Season the cracker meal to taste and
put it in a separate plate or pie tin.
Spread paper towels out on your counter or table top and put oysters on a portion
of them. Pick up oysters one at a time and dredge in flour, dip into the egg
mixture, and then roll in the cracker meal. Put the prepared oyster on dry paper
towels and continue until all oysters have been through this process. Let stand
for about 5 minutes. Omitting the flour, repeat the egg and cracker crumb
process, putting the oysters back on paper towels. After five minutes, turn the
oysters on to dry paper towels again. One more time go through just the cracker
crumb process and return to paper towels. The object is to end up with breaded
oysters that are fairly dry on the outside. Some times I repeat this last step
again if I think necessary.
Heat about 1/8 to 1/4 inch of oil in a large frying pan. When a drop of water
sizzles in the pan, carefully lay the oysters into the oil one at a time. As the
oysters turn brown around the edges, turn and finish cooking. This only takes a
matter of a couple minutes. Remove oysters when they are browned to your likening
and place on paper towels to drain some of the oil; put on a dish in the oven on
warm. Continue until all oysters are done.
Serve hot!
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NOTES : If you use fresh oysters for this, reserve the liquid as you shuck them.
Preparing the oysters is not a quick job, but the frying is. Before beginning
to fry, make certain everything else is ready to put on the table.
Formatted for MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Art's Deluxe Seafood Stew
Recipe By : Art Guyer
Serving Size : 6 Preparation Time :0:00
Categories : Fish Seafood
Shrimp Soups And Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Quarts Chicken Broth
2 Cups White Wine
Cornstarch
1 Medium Onion -- Finely Chopped
4 Medium Potatoes -- Peeled and Diced
2 Tablespoons Chopped or Crushed Garlic
1 Teaspoon Old Bay Spice
1 Teaspoon Thyme
1/2 Teaspoon Black Pepper
1 Pound Large Shrimp -- Peels On
1 Pound Fresh Mussels -- Cleaned
1 Pint Oysters (Reserve the Liquid)
2 Pounds Tuna Steaks (or bits)
2 Pounds Swordfish Steak
2 Pounds Salmon Fillet -- Skinned
1 Pound Scallops
2 Cans Corn
Salt to Taste
In a large pot, bring chicken broth and wine almost to a boil; reduce heat. In a
separate container, boil a cup of water and then add enough cornstarch to make a
thick paste. Stir cornstarch paste into the hot broth and wine mixture. Add
potatoes and onion. Stir frequently.
While vegetables are cooking, wash and "clean" seafood, cutting fish
into 1 inch cubes. When potatoes are about 3/4 done, add garlic, Old Bay, Thyme
and Pepper, and stir some more. Add corn and bring almost to a boil. Add
prepared seafood and the oyster liquid. Cook until the shrimp are pink and the
oysters are done to your liking.
Adjust salt to taste; for a bit of spice add a dash or two of hot sauce.
This recipe makes 6 or 8 servings. It to is my own creation and has roots back
to the 70's when I would come to the Outer Banks with a group of guys and fix this
with bluefish we would catch. That was before we could afford the rest of the
good things in the stew.
Formatted in MasterCook by the Beach_Bum@.usa.net
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* Exported from MasterCook *
Art's Chile-Garlic Sauce
Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:30
Categories : Hot And Spicy Sauces And Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Thai Red or Red Serrano Peppers -- stems removed
11 ounces prepared garlic
1 medium red onion
1 teaspoon salt
1/8 cup sugar
1/4 cup white vinegar
Place all ingredients into a blender. Puree until a smooth consistency is
reached. Ingredient amounts can vary according to taste. Removing the seeds from
the peppers will reduce the sauce "heat." Store in a glass jar in the
refrigerator. Makes about a pint.
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Serving Ideas : Great drizzled on pizza, eggs, or in chili to add some kick
NOTES : Formatted in MasterCook by the Beach_Bum@usa.net.
* Exported from MasterCook *
Bernie's Pretzel Jello Salad
Recipe By : Bernie Tomlinson, Waynesboro, PA
Serving Size : 12 Preparation Time :0:20
Categories : Desserts Gelatin
Strawberries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
[SHELL]
8 ounces pretzels -- rolled or crumbled
0R
2 2/3 cups Pretzel Crumbs
1/2 Teaspoon Plain Gelatin
1 1/2 Sticks margarine
3 tablespoons sugar
[FILLING]
8 ounces cream cheese -- softened
1 small pkg Dream Whip -- prepared per package
2 packages strawberry jello (3 ounce packages)
3 cups boiling water
1 large pkg strawberries, frozen
NOTE: RESERVE 3 TABLESPOONS OF THE PRETZEL CRUMBS FOR TOPPING.
Mix all shell ingredients and put in 9" x 12" pan.
Bake at 400 F. for 10 minutes. Let cool.
For filling, mix cream cheese, prepared Dream Whip, and sugar
together and spread over cooled shell. Mix jello in boiling water,
drop in frozen strawberries. Cool until partially set. Pour over
cheese mixture. Cool until firm.
Spread reserved pretzel crumbs on top.
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NOTES : This really mixes up your taste buds.
Formatted in MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Barbara's Easy Rum Cake
Recipe By : Cheryl Schneider's Mom, Barbara
Serving Size : 12 Preparation Time :2:00
Categories : Alcohol Cakes
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
[CAKE]
1 cup chopped pecans
1 package yellow cake mix
1 package instant vanilla pudding
4 each eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
[GLAZE]
1/4 pound butter
1/4 cup water
1 cup granulated sugar
1/2 cup dark rum
sugar frosting or whipped cream, optional
CAKE:
Preheat oven to 325 F. Grease and flour 10-inch tube or square
cake pan. Sprinkle pecans over bottom of pan. Mix all ingredients
for cake together, pour batter over pecans in pan. Bake 1 hour.
Cool and invert on plate. Prick top and drizle glaze evenly over
top. We used a nut picker and put holes in the cake from the top
to the bottom, all around the cake.
GLAZE:
Melt butter in saucepan, stir in water and sugar. Boil 5 minutes
stirring constantly. Stir in rum. Pour over cake, cool. Cake
may be decorated with border of sugar frosting or whipped cream.
We allowed the cake to sit and the glaze ran through and off the
cake. Every 30 minutes or so, we would spoon the glaze off of the
plate and pour it back on the top. The glaze finally got stiff
enough toward the end that it stuck to the top and sides.
It was wonderful.
Formatted in MasterCook by the Beach_Bum@usa.net.
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NOTES : Thanks Cookin'
* Exported from MasterCook *
Doris's Orange Praline Yams
Recipe By : Doris Guyer
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
[Yam Mixture]
4 pounds fresh yams -- cooked and peeled
2/3 cup orange juice
1 tablespoon orange rind -- grated
4 tablespoons rum
1 teaspoon salt
freshly ground black pepper -- to taste
1 teaspoon ground ginger
2 tablespoons butter -- melted
1/3 cup golden brown sugar -- packed
3 eggs yolks or egg substitute
[Praline Topping]
2/3 cup golden brown sugar
1 stick butter -- melted
1 cup pecans -- chopped
1 teaspoon cinnamon
[Yam Mixture]
Beat yams until smooth. Add rest of ingredients and beat until
smooth. Place in greased casserole and smooth top.
[Praline Topping]
Mix and spread evenly over top of casserole. Bake at 350 F. for
45-50 minutes until golden and bubbly.
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NOTES : Use a 12-inch shallow quiche dish. The night before,
make sweet potato part. Recipe may be doubled or tripled,
but do not make in a deeper dish or the ratio between
potatoes and topping will be off.
Original recipe from Mimi's Cyber Kitchen.
Formatted in MasterCook by the Beach_Bum@usa.net
* Exported from MasterCook *
Horseradish and Beet Relish
Recipe By : Laura Gaggini
Serving Size : 30 Preparation Time :0:20
Categories : Pickles and Relishes Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups beets
1/2 cup sugar
1 small onion
4 ounces horseradish
1/2 cup vinegar
Grind beets and onions in a food processer, stir in remaining
ingredients.
Refrigerate overnight.
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NOTES : Keeps for about 3 months covered in the refrigerator.
From "LauraG" <gaggini@gate.usaor.net>
* Exported from MasterCook *
Tenderloin Stuffed with Mustard Greens (Candy's)
Recipe By : Southern Living 12/96
Serving Size : 10 Preparation Time :0:00
Categories : Meats Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces mustard greens -- frozen and chopped
3 tablespoons butter -- divided
1 cup green onions -- thinly sliced
3/4 pound country ham slices
1 cup soft bread crumbs
1/4 teaspoon ground red pepper
1 beef or pork tenderloin 3-4 pounds -- trimmed of
fat
1/4 teaspoon ground black pepper
3 tablespoons cracked black pepper
1 tablespoon all-purpose flour
1 cup beef or chicken broth
1/2 cup dry red wine or white
1/4 teaspoon ground black pepper
Cook mustard greens according to package and drain. Remove excess moisture
and transfer to bowl. Melt 1 tablespoon of butter in skillet; add green
onions and saute until tender. Add to greens. Melt remaining two
tablespoons butter in skillet; add ham and cook two minutes on each
side. Remove from pan, reserving drippings and chop. Stir ham,
breadcrumbs, and red pepper into greens. Preheat oven to 500 degrees.Make
lengthwise cut down center of tenderloin, cutting to, but not through bottom.
Starting from center cut, slice horizontally toward one side, stopping
1/2 inch from edge. Repeat on opposite side. Unfold meat so that it is
flat and lay between two pieces of heavy plastic wrap. Flatten to 1/2 inch
thickness using meat mallet. Sprinkle 1/4 teaspoon of ground
black pepper over tenderloin, and spread with greens mixture. Roll up
jelly-roll style, starting with long side; secure with string at 4 inch
intervals. Press cracked pepper onto tenderloin. Place seam side down, on
a lightly greased rack in a roasting pan. Place tenderloin in oven and
reduce heat to 350 degrees. Bake 40 minutes or until a meat thermometer
registers 145 degrees. Cover loosely with foil and let rest for 15 minutes.
Gravy:
Stir flour into ham drippings in skillet. Cook over low heat, stirring
constantly, 4-5 minutes until caramel colored. Gradually add broth and
wine. Cook over medium heat, stirring constantly until thick and bubbly.
Stir in 1/4 teaspoon of ground black pepper. Slice and garnish. Serve with
gravy.
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NOTES : garnish with fresh mustard greens
Candice Valencia
* Exported from MasterCook *
BLACK-LACQUERED TURKEY
Recipe By : Martha Stewart and Guest
Serving Size : 20 Preparation Time :0:00
Categories : Poultry Stuffing
Turkey Webpage Recipe
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 20 pound turkey (approximately)
1/4 pound unsalted butter -- (1 stick) melted
1 recipe Stuffing (recipe follows)
1 recipe Glazing Paste (recipe follows)
1 recipe Basting Liquid (recipe follows)
[Stuffing: Makes 18 to 20 cups (enough
for an 18 to 22 pound turkey)]
1/4 pound unsalted butter
3/4 pound ground veal
1/2 pound ground pork
1/4 pound ground beef
2 packages bread crumbs or stuffing mix -- (Total 32 ounces)
1 large apple -- peeled and diced
1 large orange -- peeled and diced
1 can crushed pineapple -- (20 ounce) drained
Zest of 1/2 lemon -- about 1 teaspoon
1 can water chestnuts -- (5 ounce) drained
and coarsely chopped
3 tablespoons preserved ginger -- chopped
3 teaspoons Colman’s mustard powder
2 teaspoons caraway seeds
3 teaspoons celery seeds
2 1/2 teaspoons oregano
1 bay leaf -- crushed
1/2 teaspoon mace
4 tablespoons parsley -- chopped
1/2 teaspoon turmeric
3 medium onions -- chopped
6 large celery stalks -- chopped
1/2 teaspoon dried marjoram
1/2 teaspoon summer savory
1 tablespoon poultry seasoning
[Glazing Paste: Makes 1/4 cup]
2 egg yolks
1 teaspoon Colman’s mustard powder
1 clove garlic -- minced
1/2 teaspoon salt
1 Pinch cayenne pepper
1 tablespoon grated onion
1 teaspoon lemon juice
1 tablespoon all-purpose flour -- more if needed
[Basting Liquid: Makes 6 cups]
1 turkey gizzard -- chopped
1 turkey neck -- chopped
1 turkey heart -- chopped
1 bay leaf
1 teaspoon paprika
1/2 teaspoon coriander
1 clove garlic
To Taste Coarse salt and freshly ground pepper
1 cup apple cider
1. Heat the oven to 500 degrees. Place a 15 x 10-1/4-roasting rack in
a heavy 16 x 13-inch roasting pan; alternatively, use two large
disposable aluminum roasting pans set inside one another for
added strength.
2. Stuff the turkey with the stuffing (recipe follows). Using a
trussing needle and butcher’s string, sew the sides of the body
cavity together, stitching from side to side, to enclose the
stuffing. To truss the turkey, tuck wings under body. Tuck neck
flap under body to secure; then center a 3-foot length of
butcher’s string over the neck flap. Bring the string ends of the
string under wings, over drumsticks, wrap each end around a
rumstick, pull drumsticks together, and tie then ends of the
string into a bow. (The bow makes it easier to remove the
trussing string after roasting.)
3. Brush the turkey breast with melted butter. Place the turkey
breast-side down on the rack, and brush with remaining melted
butter. Place breast-side down in the oven, and roast until
brown all over, about 30 minutes. Remove the turkey from the
oven, and reduce temperature to 325 degrees. While the oven
cools, brush the hot turkey with the paste, and allow it to set
until dry, 5 to 7 minutes; turn it over on the rack, and brush
the breast side with paste. Place the coated turkey in the oven.
Using a turkey baster, baste with basting liquid.
4. Continue basting the turkey every 15 minutes with basting liquid
throughout the roasting process, about 7 hours (allowing about 20
minutes per pound). Results yield a turkey with a dark, black
coating over the skin which can be removed with tweezers before
serving to reveal succulent moist skin and meat.
Stuffing Directions:
1. Melt the butter in a large sauté pan oven medium heat. Saute veal,
pork, and beef until brown and thoroughly cooked, about 5
minutes. Remove from the heat, and mix with the bread crumbs in a
large mixing bowl.
2. In another large bowl, combine apple, orange, pineapple, lemon
zest, water chestnuts, and ginger. Then add to the meat and
breadcrumbs.
3. Combine mustard, caraway seed, celery seed, oregano, bay leave,
mace, parsley, turmeric, onions, celery, marjoram, summer savory,
and poultry seasoning in a small bowl. Add to the large bowl
containing the fruit-meat-breadcrumb mixture.
4. Using your hands, combine all the ingredients well achieving a
consistent soft, moist texture throughout. Use immediately to
stuff the turkey; the stuffing can be made a day in advance, if
kept covered and refrigerated.
Glazing Paste Directions:
Combine all of the ingredients in a small bowl, until you have the
consistency of a light paste; add additional flour if necessary.
Apply to browned turkey prepared according to step 3 of the
preceding Black-Lacquered Turkey recipe; proceed according to
recipe directions.
Basting Liquid Directions:
1. In a medium sauce pan, combine gizzard, neck, heart, bay leaf,
paprika, coriander, salt, and pepper with 4 cups water. Bring to
a simmer, and continue to simmer until the turkey pieces are
cooked through, about 20 to 25 minutes. Add apple cider, stir,
and remove from heat.
2. Using a turkey baster, baste the turkey with the liquid every 15
minutes according to step 4 of the Black-Lacquered Turkey recipe.
If you run out of basting liquid, you may use apple cider or the
roasting juices which accumulate in the roasting pan.
SOURCES: Special thanks to Jane Heller and Steve Gerrard
Preparing the perfect Thanksgiving turkey presents a challenge to
most home cooks. Recipes range from the simple to the
spectacular, often reflecting the cook’s personality. Martha
Stewart’s friend and banker Jane Heller cooks twice a year--once
for her summer rib party and again for Thanksgiving. Her guests
remember each experience, and eagerly anticipate the next.
For her Thanksgiving turkey, she uses precisely 39 ingredients and
precise culinary methodology that yields a succulent roasted bird
beneath a dramatic black-lacquered skin. To the uninitiated, its
appearance can be alarming at first sight, but the moist and
succulent results are well worth it. Remove the coating with
tweezers before serving, or allow each guest to remove it from
each portion to reveal the succulent mahogany skin beneath.
Inspiration for her technique came from an exacting recipe first
published in 1945 by newspaper columnist and writer Morton
Thompson in his memoirs, Joe, The Wounded Tennis Player. Jane
maintains, as did Thompson, that there are no shortcuts since the
perfect bird requires diligence, commitment, and fortitude.
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NOTES : Formatted in MasterCook by the Beach_Bum@usa.net
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