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| Pabear likes toast with his bacon and eggs........... |
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| PICKLED JALAPENO PEPPERS: 1. PACK CLEANED PEPPERS TIGHTLY INTO HOT CLEAN CANNING JARS AND COVER WITH THE FOLLOWING BOILING MIXTURE: For each cup of vinagar 1/4 cup water 1/4 cup olive oil 1teaspoon salt 1 teaspoon of pickling spices. Seal with canning lids and process 10 minutes in a boiling water bath ( make sure the jars are completely covered) Then remove the jars and turn upside down to cool: You may also add carrots and onions to the mix.................... |
| If your not a very good cook..This is an easy way to cook a turkey for the holidays that is mouth watering. This works for a 12-20lb turkey..larger may require more cooking time ( or any other kind of meat)...IF YOU HAVE A SMOKER ( I GOT MINE AT WALMART) With two grills, and a liquid pan ( This will be ready at 12:00 Noon the next day ) THAW AND CLEAN THE TURKEY...FILL THE SMOKER WITH CHARCOAL...POUR 1/2 GALLON OF REGULAR WINE IN THE LIQUID CONTAINER, AND FILL THE REST WITH WATER............START THE FIRE...I DO THIS ABOUT 10PM THE NIGHT BEFORE..AROUND 6:AM..I REFILL WITH CHARCOAL AND WINE AND WATER..AND KEEP A HOT FIRE UNTIL NOON...I HAVE PREVIOUSLY SOAKED FRUIT WOOD (ANY KIND WILL DO) FOR ABOUT 4-6 HOURS, AND THEN I PUT IT IN AT 6AM FOR THEREMAINING COKING TIME..I LIKE FRUIT BETTER THAN HICKORY..I DO NOT BASTE OR WRAP THE TURKEY..THIS IS ONE TASTY BIRD WHEN YOU FINISH AND SO SIMPLE..IF YOU COOK OTHER MEAT THIS WAY..THE TIME FACTOR WILL CHANGE..... NO SMOKER YOU SAY? Here is another way for a yummy bird: Clean and baste the turkey with your favorite basting (remove everything): Now put the turkey in a brown bag ( I use two ) and tie the end...COOK for 45 minutes per pound at 350..and then add 30 minutes to the total time...You do not have to open the bag to check it..UNTIL DONE.. Then check, it might need a little more cooking..depending on your oven..Be sure you use a pan big enough to hold the fluid because the bags will not hold the fluid..no need to clean the oven when done: Makes a good juicy bird................................. |
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| NEW..CAJUN COOKING: NEXT |
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| EGGPLANT CASSEROLE By SwampJim |
| 3 eggplants peeled and cubed in about one and one half inch cubes: 1 lb of either(lean turkey or beef, or shrimp or cubed sausage) 1 onion diced.1/2 cup green onions chopped..1/2cup celery diced..1 cup Italian bread crums..4 beef bouillion cubes..1/4cup of oyster sauce (Ty Ling): Place cubed eggplant into a bowl and salt. Let stand one hour:rinse:Then place into a pot and cover with water:Boiluntil soft..drain..Remove seeds if desired: Sauttee onions and celery in a Pam sprayed pan: Sautee meat in another Pam sprayed pan: Add 2 crushed bouillion cubes while cooking: Mix the sauteed meat,celery,onions in the pot with eggplant and add next 2 boulillon cubes, bread crumbs, oyster sauce and about 1/2 cup water ( mixture should not be to soupy) Add to casserole dish..sprinkle with bread crumbs and bake about 1/2 hour... ***** ( When using shrimp or sausage, neither have to be sauteed) THAT'S IT! ten stars***** |
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