| MAIN DISHES |
| Ham Loaf Not only great for the Holidays, this ham loaf has become a favorite "birthday meal." Heat oven to 375 degrees. 1 lb. ground pork and 1 lb. ground ham 2 eggs 1 cup saltine cracker crumbs 1/2 can tomatoes Milk to moisten Mix the pork and ham and shape into 2 individual loaves. In a saucepan, combine: 1 cup brown sugar 1 teaspoon dry mustard 1/3 cup vinegar 1/2 cup water Bring to a boil, pour over the meat. Bake 1 hour basting several times. Serves 6 - 8 |
| Our Drunk Turkey (ready 2 cook) 10-15 pound turkey--Rinsed out inside 1 large can of beer 1 large lemon, cut in 4 pieces 4 sprigs of rosemary 4 leaves of sage 1 small onion ******************************************************************** Our drunk Turkey This is what my husband and I came up with. . We just love the chicken that is cooked with the beer--we decided to do it with turkey. We used one of the great big beer cans--I think that is a 24 ounce can. I pour out half of the beer and add the other items to the can. We use a large shallow pan and put good aluminum foil in the bottom and sides of the pan and preheat the oven to 325 degrees. I cook the turkey on the lowest rack in the oven at 15 minutes per pound. The juice all drips down into the drip pan. This is nice because the bird is so tender and wonderful all through. I also stick the giblets in the pan so that they can cook so that I can use the drippings and make good gravy. It is so good. People just love this-- You should see the look on the faces when they look in the oven and see a turkey standing up in the oven. It is just so wonderful . To make the gravy for this all you must do is to drain away the excess grease and use a cup of wine (white is fine) and a cup of water. I mix this is with the drippings and add 2 tbs. of cornstarch and water. This is to cook for a few minutes until the starchy taste is gone. This is so good. You can add salt and pepper to taste. |
| Chicken ala' King Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ozs canned mushroom slices -- reserve 1/4 c juice 1/2 cup diced green bell pepper 1/2 cup butter 1/2 cup flour 12 ozs evaporated milk -- (I use Milnot) 1 3/4 cups chicken broth 2 cups boneless chicken -- cubed 4 ozs pimiento -- drained 1/4 cup diced onion 14 1/2 ozs peas and carrots, canned -- drained 1 teaspoon salt 1/4 teaspoon pepper Cook in large skillet--mushrooms, green peppers, onions, peas and carrots, and butter for 5 minutes. Blend in flour, salt and pepper. Cook over low heat til bubbling. Take off heat, stir in cream, broth and reserve liquid. Heat to boiling; keep stirring. Boil and stirfor 1 minute. Stir in pimiento. Serving Ideas : Serve over hot biscuits or hot rice |
 |
|
 |
|