Prestigious Recipes - November 21, 2001

Turkey Rice Scallop

Posted by Kelly
(great for left-over turkey)
combine:
1/3 C. brown or white rice (uncooked)
2C. turkey broth (can use canned chicken broth)
2 1/2 C. diced cooked turkey (dark, white or mixed)
1/3 C. chopped celery
2 beaten eggs
1 t. salt
1/4 t. sage or thyme
Bake in greased 10x6x1-1/2 baking dish at 325 degrees for 2 hours or until set
(1 hour if you use white rice)
(an 8x10 cake pan will work too.)
Serve with Onion Sauce
Saute 1/4 C. minced onion in 3 T. margarine until tender but not brown
Blend in 3 T. flour and 1 t. salt.
Slowly add 1 C. turkey broth (or canned chicken broth) and 1/2 C. milk, stirring constantly.
Let cook a little
Serves 6
Both the turkey and rice and the onion sauce will freeze well if you have left-overs.
You can also use left over chicken in place of the turkey or cook the skinless/boneless chicken breasts to use with this.
Happy Thanksgiving to all the Americans - may it be a peaceful and warm one.
Hugs!

Creamy Spinach Dip

Posted by Mai
Good Morning {{{PW}}} Now, I don't want you gals working to hard on tomorrow's dinner. Take time our for *YOU*.. Oh, almost forgot...recipe link inside....
*Thanksgiving Hugs* This is Thanksgiving week around here so here is a recipe I hope you can use on this busy day of cooking :o)
I know spinach isn't everyone's favourite but I just love it and whenever I can grab a spinach recipe I go for it!!
This is pretty simple. My daughter has made this the last couple of years and is always requested to bring it.

1 package frozen spinach -- thawed
1 1/2 cups sour cream
1 cup mayonnaise
1 package Vegetable soup mix
1 can waterchestnuts -- chopped
3 green onions -- chopped
Squeeze spinich till dry.
In medium bowl stir together spinich, sour cream mayonnaise, soup mix, waterchestnuts and onion.
Cover and refrigerate for 2 hours.
Stir before serving.
Serving Ideas: Pumpernickel bread or crackers
You can buy a round loaf of Pumpernickel, hollow it out and use that to serve the dip.
ENJOY!!
Thats It!! Good Luck and Bon Appetite!

Mai's Stuffing

Posted by Mai
Okay anyone who knows me knows I don't measure but I will give my recipe anyway.....
First I saut�' onions, celery, mushrooms and one package of Jimmy Deans ground sausage.
I do not drain!
I break up 1 loaf of stuffing bread in a big bowl.
Add salt, pepper to taste and Bell seasoning.
I add two eggs and saut�' mixture.
I just add water to the consistency to what I like.
That's about it. I hope I didn't leave anything out.
NOTE: Once in oven cooking, whether inside the bird or in a casserole I baste it with the juices of the turkey.

TURKEY BONE GUMBO

Posted by Starr
A yummy recipe for your leftover turkey!
Called "turkey bone" because you use the turkey carcass to make the stock. Very yummy!!!
Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, published by William Morrow, 1996

1 cup plus 2 tablespoons vegetable oil
3 bay leaves
1 1/4 cup flour
6 cups turkey stock
1 1/2 cups chopped onions
3 to 4 cups leftover turkey meat
1 cup chopped celery
2 tablespoons chopped parsley
1 cup chopped bell peppers
1/2 cup chopped green onions
salt
1 tablespoon fil� powder (ground sassafras leaves to be used as a thickener)
cayenne
1 pound smoked sausage, such as andouille or kiebasa, cut crosswise into 1/2 inch slices
2 cups cooked long grain white rice
In a Dutch oven, over medium heat, combine the oil and flour and stirring slowly
and constantly for 20 to 25 minutes, make a dark brown roux, the colour of chocolate.
Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes or until wilted.
Season with salt and pepper.
Add the sausage and bay leaves.
Continue to stir for 3 to 4 minutes.
Add the stock. Stir until the roux mixture and stock are well combined.
Bring to a boil, then reduce heat to medium- low.
Cook, uncovered, stirring occasionally, for 1 hour.
Add the turkey.
Simmer for 2 hours.
Skim off any fat that rises to the surface.
Remove from the heat.
Stir in the parsley and green onions.
Remove the bay leaves and serve in deep bowls with rice.
Yield: 4 servings

CORNBREAD SAUSAGE STUFFING

Posted by Starr
For cornbread:
Home-made cornbread fixings (you can make your own or use a box mix)
1 bell pepper (I prefer the red ones), chopped
1 onion
Other ingredients:
1 egg
1/2 cup water
1 pound of breakfast sausage
2 cups corn kernels (I like to use Green Giant Niblets)
1 bunch of green onions, sliced
Directions:
Make cornbread as usual (or as package directs), adding bell pepper and onion into mix.
Let it cool completely and then break it into small pieces.
Cook sausage in skillet until browned.
Remove to large mixing bowl, and toss with cornbread, corn and green onions.
Whisk water and egg together, add to sausage mixture.
Stir just till moistened.
You can make this ahead of time, and just pop it into the oven, or into the turkey, when your ready to bake it.

HERBED MUSHROOM STUFFING

Posted by Starr

1 lb. fresh mushrooms, sliced
2 c. sliced celery
1 1/2 c. chopped onion
1/2 c. margarine
1/2 to 3/4 c. water
5 tsp. chicken flavour instant bouillon or cubes
12 c. dry bread crumbs
1 Tbsp. chopped parsley
1/2 tsp. sage
2 tsp. poultry seasoning
1/4 tsp. pepper
In a skillet cook mushrooms, celery and onion in margarine until tender.
Add water and bouillon. Cook until bouillon dissolves.
In a large bowl combine remaining ingredients; stir in bouillon mixture.
Stuff turkey before roasting.
Place remaining stuffing in a greased baking dish.
Bake at 350 degrees for 30 minutes.
Makes about 3 quarts.

Cranberry Pear sauce

Posted by Siobhan

While in the Theme of Thanksgiving, here's a cranberry sauce recipe and a jello recipe (since I haven't been posting lately, I thought I'd make up for it! *g*)
1 12 oz pkg of whole cranberries, washed and picked.
2 medium pears, peeled, cored and sliced into 1/2 inch chunks
3/4 cup water;
1 cup sugar;
1/4 tsp salt;
2 tsp. ginger (grated or powdered),
1/4 tsp cinnamon.
put water, sugar, salt, ginger, cinnamon into a medium sauce pan.
Heat to boiling, stirring occasionally to dissolve sugar.
Once it boils, turn down heat a little add cranberries and pears and stir occasionally while cranberries burst.
Simmer for 5 to 10 minutes.
Pour into serving bowl and let cool.
Can keep in refrigerator (covered) for up to 7 days.

Jello Cream Cheese salad

Posted by Siobhan

1 3 oz package of gelatin (a citrus flavor works really well, cherry is good too)
1 cup boiling water
1 8 oz pkg of cream cheese (softened)
1 can crushed pineapple, drained- reserve juice
1/4 cup OJ
1 TBS lemon juice
1 TBS grated lemon peel
Dissolve gelatin in boiling water.
Gradually add softened cream cheese and blend till smooth (a whisk works nicely or use a beater on low).
Add 1/2 cup drained pineapple juice (you usually have more, but if it's less for some reason, make up the difference with oj or cold water).
Also add the OJ, lemon juice and lemon rind- stir well.
Set in refrigerator for about 40 minutes or until it begins to thicken.
Fold in pineapple, pour into 1 quart mold or bowl.
Chill until set.

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