Recipes
-
ROAST
TURKEY -
BROILED
POTATO SKINS
-
HOLIDAY
EGGNOG
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YULE
LOG
-
BAKED
STUFFED VIDALIA ONIONS
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CARROT
CABBAGE CASSEROLE
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HAM
AND ASPARAGUS PASTA
ROAST
TURKEYBROILED
POTATO SKINSHOLIDAY
EGGNOGYULE
LOGBAKED
STUFFED VIDALIA ONIONSCARROT
CABBAGE CASSEROLEHAM
AND ASPARAGUS PASTA
| 12 | pounds turkey |
| 1 | tablespoon peanut oil |
| ground black pepper | |
| 1 | onion, peeled |
| 1 | bay leaf |
| 1 | teaspoon dried thyme |
1. Preheat oven to 350 degrees. 2. Sprinkle the turkey inside and out
with pepper. Put the bay leaf and thyme inside the cavity. 3. Rub the turkey
all over with oil. Put the turkey breast side up in a roasting pan and
arrange the onion, neck and gizzard around it. 4. Bake for 1 hour and cover
loosely with a sheet of aluminum foil. Continue baking, basting at 10-minute
intervals, for about 1 1/2 hours longer. 5. Transfer the turkey to a platter
and pour off the pan drippings into a Gravy Strain and defat. Serve with
the natural juices.
Nutrition Facts
Amount Per Serving: Calories 654 - Calories from Fat 289
Percent Total Calories From: Fat 44%, Protein 55%, Carbohydrate
1%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated
Fat 9g, Cholesterol 261 mg, Sodium 217 mg, Total Carbohydrate 2g, Dietary
Fiber 0g, Sugars 0g, Protein 90g, Vitamin A 15 units, Vitamin C 1 units,
Calcium 0 units, Iron 6 units
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| 4 | potatoes, large |
| 2 | teaspoons margarine, or butter, softened |
| 1 | cup Jalepeno pepper Monterey Jack cheese |
| 4 | bacon slices, crisp & crumbled |
Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven until tender, about 1 hour. Cool slightly. Cut each potato lengthwise into halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells with margarine or butter, sprinkle with salt. Cut each potato into six pieces, sprinkle with cheese and bacon.
Set oven control to broil or 550F. Broil potato pieces about 5 inches from heat until cheese is melted, about 2 minutes.
Makes 48 appetizers.
Nutrition Facts
Amount Per Serving: Calories 32 - Calories from Fat 11
Percent Total Calories From: Fat 34%, Protein 8%, Carbohydrate
58%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated
Fat 1g, Cholesterol 3mg, Sodium 27mg, Total Carbohydrate 5g, Dietary Fiber
0g, Sugars 0g, Protein 1g, Vitamin A 29 units, Vitamin C 3 units, Calcium
0 units, Iron 0 units
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| 6 | eggs, separated |
| 1/2 | cup sugar |
| 4 | cups milk |
| 1/4 | teaspoon salt |
| 2 | cups whipping cream |
| 2 | teaspoons vanilla |
| ground nutmeg | |
Beat egg yolks until light, add 1/4 cup sugar and beat thoroughly. Scald
milk and stir slowly into yolks. Cook slowly over low heat until mixture
coats metal spoon, stirring constantly. Chill. Several hours before serving,
add salt to egg whites and beat until stiff, gradually adding remaining
1/4 cup sugar. Fold into custard mixture. Whip cream and fold into eggnog.
Add vanilla. Chill several hours. To serve, ladle into punch cups and sprinkle
lightly with nutmeg.
Nutrition Facts
Amount Per Serving: Calories 131 - Calories from Fat 90
Percent Total Calories From: Fat 69%, Protein 10%, Carbohydrate
21%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated
Fat 6g, Cholesterol 86mg, Sodium 67mg, Total Carbohydrate 7g, Dietary Fiber
0g, Sugars 0g, Protein 3g, Vitamin A 423 units, Vitamin C 1 units, Calcium
0 units, Iron 0 units
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| 1 | 8 oz. package cream cheese, softened |
| 5 | ounces blue cheese spread |
| 3 | tablespoons sweet pickle relish, chopped |
| 2 | tablespoons instant minced onion |
| 1/2 | cup pecans, finely chopped |
Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll;
wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve
as spread with crackers.
Nutrition Facts
Amount Per Serving: Calories 1294 - Calories from Fat 1051
Percent Total Calories From: Fat 81%, Protein 7%, Carbohydrate
12%
Totals and Percent Daily Values (2000 calories): Fat 117g, Saturated
Fat 53g, Cholesterol 249mg, Sodium 1001mg, Total Carbohydrate 38g, Dietary
Fiber 5g, Sugars 0g, Protein 22g, Vitamin A 3358 units, Vitamin C 10 units,
Calcium 0 units, Iron 4 units
Related Items
| 4 | each vidalia onions |
| 1 | teaspoon olive oil |
| 1/2 | cup Textured Vegetable Protein Flakes, or granules |
| 1/2 | cup hot water |
| 1/2 | teaspoon marjoram |
| 1/2 | teaspoon cumin |
| 1/2 | teaspoon salt |
| 1 | pinch cayenne pepper |
| 1/2 | cup bread crumbs, Fine |
| 1/2 | cup vegetable stock |
| 1/2 | cup grape juice, or white wine |
Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centers. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.
Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & sauté onion till it is soft.
Stir together TVP flakes & water. Add seasonings & mix well.
Combine with the cooked onions & stir in the breadcrumbs. Place the
hollowed out onion shells in a baking dish. Spoon filling into the shells.
Any remaining filling that won't fit into the shells can be placed around
the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand
for 5 minutes before serving.
Nutrition Facts
Amount Per Serving: Calories 206 - Calories from Fat 24
Percent Total Calories From: Fat 12%, Protein 11%, Carbohydrate
77%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated
Fat 0g, Cholesterol 1mg, Sodium 489mg, Total Carbohydrate 40g, Dietary
Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 195 units, Vitamin C 27 units,
Calcium 0 units, Iron 2 units
Related Items
| 4 | cups green cabbage, sliced thinly |
| 6 | carrots, sliced thinly |
| 2 | onions, sliced |
| 2 | cups Tofu Sour Cream (recipe below) |
| 2 | cups bread crumbs |
| 1/4 | cup sesame seeds |
| 2 | tablespoons oil |
| 1 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | tablespoons Nutritional yeast |
| TOFU SOUR CREAM: | |
| 2 | cups tofu, (firm can be used) |
| 1/4 | cup oil |
| 3 | tablespoons lemon juice, or vinegar |
| 1/2 | teaspoon salt |
| 1 | teaspoon sugar |
Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.
FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
smooth.
Nutrition Facts
Amount Per Serving: Calories 656 - Calories from Fat 309
Percent Total Calories From: Fat 47%, Protein 14%, Carbohydrate
39%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated
Fat 3g, Cholesterol 3mg, Sodium 1306mg, Total Carbohydrate 65g, Dietary
Fiber 3g, Sugars 0g, Protein 22g, Vitamin A 30624 units, Vitamin C 55 units,
Calcium 0 units, Iron 11 units
Related Items
| 3/4 | pound asparagus spears, fresh or frozen (10 oz. pkg.) |
| 2 | canned stewed tomatoes, (14-1/2-oz.) cut up |
| 1 | tablespoon dried parsley flakes |
| 1/2 | teaspoon basil, dried, crushed |
| 1/2 | teaspoon oregano, dried, crushed |
| 1/8 | teaspoon ground red pepper |
| 1 | cup evaporated skim milk |
| 10 | ounces multicolored pasta |
| wagon wheel, or corkscrew | |
| 6 | ounces lean cooked ham, cut into bite size strips |
| 1 | green or red sweet pepper |
| cut into strips | |
| grated Parmesan cheese | |
Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus.)
FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil.
Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables.
To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once.
Makes 4 or 5 main-dish servings.
NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol.
Nutrition Facts
Amount Per Serving: Calories 329 - Calories from Fat 33
Percent Total Calories From: Fat 10%, Protein 28%, Carbohydrate
62%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated
Fat 1g, Cholesterol 71mg, Sodium 492mg, Total Carbohydrate 51g, Dietary
Fiber 1g, Sugars 0g, Protein 23g, Vitamin A 2195 units, Vitamin C 65 units,
Calcium 0 units, Iron 4 units
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