Poultry

A few words on Brining

No matter how you cook it, brining will make it better the best way to get great poultry, no matter how you cook it is to start with a brine. Brining adds moisture and flavor to poultry that will keep it from drying out and just make it better. you want to make sure it is perfect, especially if you have a large gathering waiting on it. Whether you grill, smoke, fry or roast your turkey, you really need to use a brined bird.
To properly brine a turkey you need to start the night before you plan to cook. You will need 10 to 12 hours (or more), a container large enough to hold your turkey and enough brine to cover it, salt, water, seasonings and enough room to refrigerate it all. A good container would be a large stock pot or even a 5 gallon, clean plastic bucket.

Whatever container you choose the turkey needs to have enough room to be turned so it should be big.
Now you want to get to the turkey. The turkey you brine should be cleaned out, completely thawed and not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. A fresh turkey works best, but a completely thawed, frozen turkey will work almost as well.
To make the brine mix 1 cup of salt in 1 gallon of water. You will most likely need more than 1 gallon of water but that’s the ratio to aim for. Another way to tell if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved. You can now add whatever seasonings you like to the brine, but don’t add anything that has salt. Brines can be spicy hot with peppers and cayenne, or savory with herbs and garlic, or sweet with molasses, honey or brown sugar. You can find a large number of recipes on my site.
Now you want to put the turkey in your container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for at least 10 hours. You can go as much as 24 hours but for the most part the turkey will have absorbed all the brine it needs in 10 hours. Brining for too long can ruin the flavor. If you are using a small turkey cut down on the brine time or reduce the amount of salt.
When you are ready to start cooking your turkey, remove it from the brine and rinse it off in the sink with cold water until all traces of salt are off the surface. From here you are all done with the brine. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever and after you’ve tried this you will want to brine all your poultry.

 
2 Brine recipes

Ultimate Brine For Turkey
1 ½ cups, KOSHER salt (not regular, use Kosher)
1 ¼ cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 ½ gallons (6 quarts) apple juice or cider (non-alcoholic)
The peel from one orange or one tangerine (colored part only - not white pith) {I used two}
Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Rinse turkey under cool running water, inside and out (remove giblets from body cavity - but reserve them, if desired, for giblet gravy).
Pat turkey dry with paper towels, then immerse turkey in cooled brine.* Turkey should be COMPLETELY submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).
Cover the pot and refrigerate for at least 8-10 hours, up to 24 hours.
Remove turkey, rinse, pat dry, and roast as usual.
Let the roast sit at room temperature for at least ½ an hour prior to carving.
Note: *Be sure that the container for the turkey in brine is non-reactive: use enamel, glass, crockery, stainless steel, even a plastic bucket - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

Cider/Apple Juice Brined Turkey
-------- ------------ --------------------------------
2 quarts apple juice or cider
1 pound brown sugar
1 cup kosher salt
3 quarts water
3 oranges—quartered (leave
skin on)
4 ounces fresh ginger—thinly sliced
5 whole clove
6 bay leaves
6 cloves garlic—crushed
1 turkey—about 14 pounds
2 large onions


Combine cider, brown sugar, salt and water in a large nonreactive stockpot (large enough to hold the turkey) and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and add remaining ingredients except turkey and onions.
Allow brine to cool completely (it’s easier to make a day ahead than to wait for it to cool).
Rinse turkey under cold water and add it to the brine. The turkey should be covered completely. Add a little water if there is not sufficient liquid.
Refrigerate turkey in brine for 12 to 14 hours. Remove turkey from brine and rinse briefly, then pat dry with paper towels. Discard marinade.
Place turkey, uncovered on a platter in the fridge overnight. This permits the turkey to dry somewhat and ensures a nice crackly skin.
 

1or 2 12 lb Turkeys or 1 16-20 lb
1 cups chopped carrots, onions and celery
2 tbsp. butter or oil
Butchers String
Sausage - mushroom stuffing

Use the above recipe for the brine

Preheat oven to 325. Cut the knobs off the wings. Remove the neck and giblets and if you want you can remove the wishbone. (It makes for easier carving.) Use all this for the turkey stock. Stuff the cavity with the stuffing, not less than I /2 hour before you are going to cook the turkey. The stuffing will expand as it cooks so pack it loosely. Tie the wings and legs with butcher's string and put on a roasting rack in a roasting pan. I start it breast side down and turn the turkey breast side up half way during the cooking. Scatter the carrots, onions and celery around the roasting pan. Rub the turkey with the butter or oil. Put in the oven and roast. When it is done, remove and set it on a platter breast side down for at least 1/2 hr. Remove fat from the roasting pan and deglaze the roasting pan with I cup white wine or vermouth. Strain and add this to the turkey gravy. Just before serving Turn the turkey right side up.

Roasting Guide at 325 8-12 lb 2 3/4 hrs 12-161b 31/4 hrs 16-20lb 4-6 hrs Meat Thermometer reading 185 in the thigh meat

1 to 11/2 cups Veloute Sauce made with chicken stock and milk
I to 2 cups cooked chicken cut into bite size pieces
1/2 teasp tarragon, salt, pepper, cayenne

Make Veloute sauce ( see sauces) with chicken stock and milk. Add chicken pieces from leftover chicken or from cooked chicken breasts. Add salt, pepper, cayenne and tarragon and taste for seasoning. Put mixture in a casserole dish with a rice pilaf or mashed potatoes. ** may be done ahead to this point. When ready to serve heat in a 350 oven for about 15 to 20 min. Variations: Add sliced sautéed mushrooms and or 1/2 to one-cup peas cooked or 1 roasted red pepper seeded and cut into strips. If you add all three ingredients it becomes Chicken a la King.

Chicken Tettrazini
creamed chicken with sautéed mushrooms 2 cups cooked spaghetti

Fresh breadcrumbs or a mixture of breadcrumbs and cheese Make the creamed chicken with sautéed mushrooms. Make extra sauce. Combine the chicken with the pasta in a casserole dish. Add extra sauce as the pasta will soak up the sauce like blotting paper. ** may be done ahead to this point. Cover the top of the casserole with the crumbs and dot with a little butter. Heat in the oven about 400 until bubbly, about 20 min.

I chicken cut into about 8 pieces, you can remove large bones I to 11/2 cups milk
1 to 2 tbsp. Tabasco flour for coating mixed with I to 2 tbsp. fresh ground black pepper

1 stick butter and oil to reach depth of 2" in deep frying pan corn fritters mashed potatoes Add Tabasco to milk and soak chicken pieces in milk mixture for at least 3 hrs in icebox. Do not discard milk mixture. When ready to cook coat each piece generously with flour mixture. Let stand while heating up the butter and oil. Be sure you have a deep frying pan. When oil is bubbly, add each chicken piece, dark first. DO NOT let the pieces touch each other. Turn with tong when brown and brown the other side. Cook for about 20 min or until done. You may have to cook the chicken in 2 batches. Drain well on paper towels. Pour off all but about 2 to 3 tbsp. of the fat, leaving the crispy bits in the pan. Add about 2-tbsp. flour, Cook, scraping up all bits. Cook for about I min. Add the milk mixture, and add enough milk to get a sauce consistency. You can add I tbsp. of cream. Pour over chicken and serve with corn fritters and mashed potatoes.

2 chicken cut into 16 pieces
I chunk slab bacon blanched and cut into cubes
1/3 cup brandy                                     
1 garlic clove
I bay leaf, 1/2 teasp thyme
1/2 cup chopped tomatoes                     
3 cups good red wine
I to 11/2 cups chicken stock
Beurre Manie ( equal parts of butter and flour blended together)
12 to 16 small brown braised onions
2 cups sautéed quartered mushrooms

Sauté bacon in casserole dish. Remove and brown chicken in fat and a little oil if needed. When pieces are brown, pour on brandy, heat and flame, being very careful, remove chicken pieces and set aside. Remove excess fat but leave brown bits. Return chicken to pan and add garlic, bay leaf, thyme and tomatoes. Pour in wine and chicken stock. Enough to barely cover the chicken. Simmer, covered for about 20 min or until chicken is tender. Remove chicken pieces and defat sauce. Pour juices into a saucepan. Season well and boil down if necessary. Sauce should coat the back of a spoon. Return chicken to casserole with mushrooms which you have cooked ahead of time. Pour over sauce. ** May be done ahead to this point -actually its better the second or third day. Put casserole into a 350 oven and heat through but DO NOT cook the chicken, as it will be overdone and yucky - not good for this much work.

Duck a la Julia

I to 2 ducks - legs and back removed - breast meat with bone and skin remain - Reserve legs and second joints. Chop backbone into pieces

I/2 to I cup heavy cream
1 to 2 chopped scallions
pinch nutmeg

Duck stock made with bones - follow recipe for chicken stock Brown sauce made with 1/2 bouillon and I /2 duck stock I tbsp. current jelly I /2 teasp Dijon mustard Step I - Cut up duck. With a sharp knife and scissors Cut around the legs and remove breast meat on both sides in one piece with skin on. Put in food storage bag in icebox. Remove legs and second joint from the back. Chop the back and reserve for duck stock.

Step 2 - Mousse - Remove meat from the legs and second joints, add bones to the backbone for stock. Put duck meat in food Proc. Add chopped scallion and nutmeg. Turn on proc. and gradually add cream until you make a mousse and it is light but holds together. Scrape mixture on to wax paper and chill. In 3 hrs or even overnight take out and form mousse into little legs. Do this step a least I day ahead.

Step 3 - Stock and sauce - Make duck stock from bones following directions for chicken stock. Make brown sauce using both bouillon and duck stock. Add I tbsp. currant jelly and 1/2 teasp Dijon mustard to sauce. This may be done a least a day ahead. Set aside.

Step 4 - Cook duck breast in 450 oven for about 15 to 20 min, until meat is rare. Remove and take the skin off the duck and slice skin into strips. Put strips into pan and put in 350 oven and cook until crisp. This can also be done the day before and heated just before serving. Take breast meat off bone on each side in one piece for each side. If you are doing this ahead, leave whole until just before you complete the final assembly.

Final Assembly

Put a small amount of butter and oil in a frying pan. Cook duck mousse legs about 5 min on each side or until cooked through. Remove and set on platter. Add Brown sauce to same frying pan. Slice duck breasts into thin pieces and warm up in the sauce, this will cook them slightly. Remove slices with sauce to platter. Spoon over extra sauce and garnish with duck strips. Note - Save the duck fat for making hash browns - This dish for Peter - No one else will have the nerve to try it.

Chunks of cooked chicken
1/2 cup cooked green peas
2 to 3 carrots, cut in chunks and cooked in chicken broth parsley
4 to 6 small cooked onions
Quartered sautéed mushrooms
Potatoes on bite size pieces
2 cups or more of Veloute sauce made with chicken stock Pastry dough

In a casserole dish, put the sauce and add the chicken, peas, carrots, mushrooms, onions and potatoes. You can really add any cooked vegetables you want. Add enough sauce. Roll out a piece of pastry dough to about 1/4 inch thick and cover the casserole with the dough. You could line the bottom and the sides with dough but it really is not needed and could be soggy. ** may be made ahead to this point. Put casserole into 400 oven for about 30 min or until crust is brown and mixture is bubbly and heated through.

2 boneless chicken cutlets split in half lengthwise
1 chopped shallot, tarragon
1/4 to 1/2 cup white wine Mornay Sauce (see sauces )
spinach

Put chopped shallot in frying pan with wine and tarragon. Bring to a simmer and put in chicken cutlets. Cover and cook gently, turning once until done, about 3 - 5 min. Drain and reserve. Cook some Spinach and layer on the bottom of an Au Gratin dish. Make a Mornay sauce, adding the wine mixture left in the frying pan. Put chicken pieces over the spinach and spoon the sauce over all. Dot with butter. ** May be done ahead to this point. Put dish in 400 oven for about 15 min or until heated through. Variation: Use cooked chopped broccoli in place of spinach

Fish

I lb small bay scallops flour

1 egg with a little water
Breadcrumbs oil for frying
Tartar Sauce (see sauces )

Coat the scallops with flour first, then in egg mixture and finally in the breadcrumbs. Put them on a plate for about 30 min.. Heat oil in wok, Fryer or deep frying pan. Heat oil to 375. Drop scallops in oil in small batches and fry until scallops rise to the top and are a nut brown color. Drain well and serve with Tartar Sauce.

I fillet dried salt codfish
 equal amount mashed potatoes

1 to 2 eggs oil for frying

Soak codfish overnight according to directions on package. When finally reconstituted flake fish into a bowl. Drain well and mix. Add equal amount of mashed potatoes. Season carefully as it may have enough salt. Add I to 2 eggs depending on amount of fish mixture. Heat oil in wok, Fryer or deep frying pan. to 400. Make small codfish balls. Drop them in fat and cook until golden brown. Drain on paper towels. Serve with ketchup and sweet relish. Baked Beans too.

I salmon steak or fillet Tarragon
1 chopped shallot 1/2 cup white wine
2 tbsp. butter
lemon juice

If you are using a salmon steak cut around the center bone on each side and remove the meat and skin from both sides - you now have 2 pieces of boned salmon, take the long narrow strip and wrap it around the larger section. You now have a round piece of salmon for cooking. If you use a fillet do not remove the skin until salmon is cooked. Sauté a shallot or scallion in a frying pan, add wine and tarragon. Simmer, covered for about 10 min. Remove fish from pan and add a few tbsp. of white wine to deglaze. Boil down and add 2-tbsp. butter and lemon juice and maybe some chopped parsley. Pour beurre blanc over fish and serve with a slice of lemon.

Fish Fillets

1 to 2 fillets per person, grey sole , flounder or sole
White wine or Vermouth
Tarragon
Chopped Shallots, lemon juice
Optional: chopped tomatoes, sautéed mushrooms

Put about 1 cup or more wine into a fry pan with tarragon. Put in fish fillets and bring to a simmer. Cover and simmer for 4 to 5 min. (depending on thickness of fillets.) until fish just flakes. Remove fish to plates. Add shallots to the pan with a squeeze of lemon juice and the tomatoes and/or mushrooms if you wish. Turn up the heat and boil until reduced by 1/3. Add 1 tblsp/ or so and stir until melted. Pour sauce over fish. Remember a recipe is a guide so be inventive!

Cook the salmon as suggested in salmon recipe or steam it. Set aside and let cool. Serve with Watercress Mayonnaise.

Boil 2 cups water and add I cup of rice. After the rice is cooked, add I can Campbell's Cheddar Cheese soup and I can of Peas and I can tuna fish. Mix all ingredients together and put in oven to bake for 10 - 15 min.

1 tbsp. butter
1 / 2 chopped onion
2 slices bacon cut in pieces or bits of leftover ham
About 11/2 to 2 cups mixed assortment of vegetables, even leftovers, Zucchini, peas, green beans, peppers, mushrooms, really anything.

6 eggs grated Parmesan cheese.

Sauté onion in butter in a frying pan. Add bacon or ham and cook until done. Add vegetables and toss. Beat eggs lightly and pour over vegetable mixture. Gently scramble for a min until eggs begin to scramble. ( Laura, the heats too high) Then let the eggs just set. Sprinkle with a little cheese and brown under the broiler. Remove and slice like a pie.

1 pie or quiche pan lined with a piecrust
4 to 5 slices blanched bacon cut in pieces 3 to 4 eggs
Heavy cream or a mixture of heavy and light cream, enough to make 3 -4 cups with the eggs amount depends on size of pan.
nutmeg, salt 3/4 cup grated Swiss cheese

Prebake the pie crust for about 10 min. Prick the bottom crust with a fork and line the pan with foil. Lay the bacon pieces over the bottom crust, sprinkle 1/2 cup of the cheese over the bacon. Mix the eggs and cream together, add salt and nutmeg and pour into pan. Sprinkle rest of cheese on top. Bake in 400 oven for 10 min and turn oven to 375 and cook until set, about 40 min in all. Do not let crust burn.

Follow directions for prebaked crust. Mix I cup well seasoned spinach with 3 eggs and enough cream to make 3 cups of mixture. Pour into shell and top with grated Swiss. Bake as directed for quiche.

I to 2 cups well seasoned chopped creamed spinach
I cup, sautéed mushrooms, pan deglazed with cream and sherry
6 to 8 eggs, beaten
I cup Veloute sauce made with milk (see sauces)
Dots of butter sprinkle of Parmesan cheese

Make spinach a day ahead or make extra Xmas eve and save. Sauté a mixture of sliced mushrooms, Cremera, Portobello, shitake and white. Sauté quickly in pan. When they are done, add 1/2 cup heavy cream and a little sherry. Boil down until liquid evaporates. Set mushrooms aside. **This may be done ahead. Scramble 6 to 8 eggs lightly and slightly underdone. Season now. In a greased shallow casserole dish, layer first the spinach, then the eggs, top with the mushrooms. Spoon the Veloute sauce over all. Dot with butter and cheese. Put casserole dish in 350 oven for 15 to 20 min and then if necessary under broiler to brown.

Asparagus

Ingredients:

Instructions:

Preheat oven to 500 degrees Put trimmed asparagus into a food storage bag, add just enough olive oil to coat generously. Take them out of the bag, drainto make sure there is no excess oil, Spread them on a baking sheet and cover with sliced shallots, Bake until just tender, about 5 min, depending on thickness, Just before serving, sprinkle with vinegar

2 bags Frozen trench style string beans
1 tablespoon butter
4-5 medium size mushrooms sliced
1-2 tablespoons dry sherry
1 chopped scallion
1 can cream of mushroom soup
Half and half - to fill the empty mushroom soup can
heavy cream
1 /4 cup FRESH breadcrumbs

In a 2 quart saucepan, boil the string beans according to the directions on the package. Drain and put aside In saucepan melt the butter, add the chopped scallion, sauté for about 30 seconds, add the sliced mushrooms, sauté, stirring until they are a golden brown. Add the sherry and cook until most or all of the sherry evaporates. Pour in the can of mushroom soup, fill the empty can with half and half, add this and the cream. Stir until well blended. Add the beans and - mix. Put this mixture into a casserole dish and cover. ** Can be done ahead to this point. About 20 minutes before serving, sprinkle the top with breadcrumbs. Put into a preheated 350 oven for about 10 minutes or until bubbly.

11/2 lbs. small white onions or about 3-4 small onions per person
pot of boiling water                                      
bay leaf
Chicken broth or water to cover onions
2 tbsp. butter Veloute Sauce (see sauces)
nutmeg
1/4 cup heavy cream

The easiest way to peel small onions is to drop them in boiling water for I minute. Remove them and with a small paring knife, cut off the root end and slip off the skin. Put the onions in a saucepan and cover with water or chicken stock half way up the onions. Add the butter and bay leaf and cook very slowly, simmering until the onions are just tender. Depending on the size of the onions the cooking time should be 10-15 minutes. Add them to the Veloute sauce. Add cream and a dash of nutmeg. You can do this a day or 2 ahead.

Creamed Onions#2

Pearl onions, golden or a combination of red, white and golden, about 5 or 6 per serving
About 1 cup chicken stock
About 1 cup cream
Sprig of thyme

Peel the onions by cutting off the bottom of each onion with a small sharp knife. Drop them into boiling water for about 30 seconds to 1 minute. Run them under cold water and just slip the skin off. Put the onions into a fry pan with enough chicken stock to just about cover. ( At Thanksgiving I use turkey stock) add the sprig of thyme and simmer until 3/4 of the stock has evaporated. You can serve them now without the cream , however if you add the cream at this point and simmer until the cream is reduced by at least 1/2 and thickened, the flavor is incredible.

2 lbs. chestnuts        
1 can beef Bouillon with 1 can water
Thyme                         
1 stick butter
1 cup heavy cream nutmeg

The trick to this dish is opening the chestnuts. I find for me the easiest way is to make 2 cross cuts with a small knife in each chestnut or if you are lucky enough to have a chestnut cracker by all means use it!! Drop them into boiling water for about 5 minutes. While they are still hot remove the skins. The rest of the dish is easy; just do this step a day before you plan to use them. Once you have peeled and skinned the chestnuts, put them in a saucepan and cover them with the beef Bouillon with I can of water. Add about 1/4 teasp. Thyme Bring to a boil and cook for about 20 minutes or until done. It doesn't matter if the chestnuts are in pieces or if there are a few pieces of skin. Drain the chestnuts and put them through a food mill or strainer. I usually use the food processor first and them through the food mill in order to make sure there are no skins. Add the butter, cream, nutmeg, salt and pepper. Mash well

Brussels sprouts on the stalk or hand picked from a bin (very small ones)
1 /4 cup butter
4 - 5 slices cooked crumbled Bacon
2 or 3 chopped shallots
I tbsp. balsamic vinegar

Cut the Brussels sprouts off the stalk or cut the stems of the loose Brussels sprouts. Plunge them into boiling water and cook until just done. Strain and plunge into very cold water to stop the cooking and retain the color. This can be done ahead. Just before serving, melt the butter in a saucepan, sauté the shallots and add the Brussels sprouts and toss until heated through. Do not cook. Add the bacon and vinegar. Serve at once.

1 can creamed corn                      
4 tblsp flour
1/2 teasp baking powder              
1 egg chopped parsley 
oil and butter to about 1/2 in a frying pan

Mix corn, flour, baking powder and egg in a bowl. Add parsley. Do this just before cooking the fritters. Heat butter and oil in frying pan. When bubbly put about 2 tblsp of corn mixture per fritter into fat. Do not let them stick to the bottom of the pan. Cook until brown on one side. Carefully turn on other side, Drain on paper towels and serve with REAL maple syrup.

white boiling onions peeled
chicken broth with a little red wine
2 tblsp butter
Bay leaf

Sauté onions in butter just long enough to coat then on all sides. Shake pan. Be sure that the onions are in a single layer. Add enough chicken broth and wine to come about 1/2 way up. Put in bay leaf and a pinch of thyme. Cover and simmer gently for about 20 min or until onions are tender but have not lost their shape.

I to 2 pk frozen spinach salt, nutmeg         
I tblsp butter
a few drops balsamic vinegar

Cook spinach and drain well. Add salt, nutmeg, butter and vinegar. Seasoning is very important. Spinach needs mego salt.

1 lb. Spinach for about 11/2 persons
1 pt. heavy cream, 
I to 2 tblsp sour cream
nutmeg salt 2 tblsp butter

Devein spinach. Cook down with very little water. Drain very well and chop fine. Add salt, it will need a lot. Gradually add heavy cream until you get the right consistency. Add nutmeg and butter. Taste and correct seasoning. Try to buy young spinach with small leaves.

I head cauliflower 
2 cups fresh white breadcrumbs 
3 tbsp. butter

You can either cook the cauliflower whole after removing the bottom and green leaves or break the head into flowerets. Steam cauliflower until tender. Melt butter in a frying pan and add crumbs. Cook until crumbs turn nut brown. You have to watch this very carefully or the crumbs will burn. Stir constantly to cook evenly. Pour crumbs over cauliflower. You do not need to add additional butter.

Peas with Lettuce

2 pk frozen TINY peas
Enough chicken stock to cover peas by about 2 inches
2 heads Boston lettuce                      
2 tblsp butter
2 chopped scallions                         
1 tblsp sugar

Put the peas, lettuces (whole, cut off bottoms), and butter in a large saucepan, add chicken stock. Simmer for twice as long as directions call for. Boil down so no liquid is left. Break up lettuces. Add chopped scallions and season.

1 pk frozen Limas
1 pk frozen corn
1 cup chopped Tomatoes 
2 tblsp butter

Cook limas and corn. Mix and drain. Add tomatoes and butter to limas and corn. Season with Salt and pepper. It's better with fresh vegetables

I had been trying for years to make the Baked Beans that tasted right. The secret is the onion stuck with the clove

1 pk dried pea beans bean water         
I onion stuck with 2 - 3 cloves 1 teasp 
Dijon mustard
1/2 to 3/4 cup dark molasses                 
I tblsp ketchup
1 to 2 chunks salt pork salt

Soak beans overnight and cook according to directions. Drain and save bean water. Put beans in large casserole dish with rest of ingredients. Pour in enough bean water to cover. Cover dish and bring to a simmer. Put in a 250 oven for about 8 hours. Stir occasionally. Uncover for last 30 min. Add more bean water if necessary.

1/2 cup carrots, cut in slivers             
 1/2 cup thin sliced turnips
1/2 cup  pattypan squash
1/2w cup baby Zucchini
1 /2 cup thin green beans (haricot vert) pea pods
2 scallions cut in small pieces
6 to 8 cherry tomatoes 
fresh tarragon leaves 
I bunch watercress 
1/4 stick unsalted butter 
chopped chives

Steam the carrots, turnips, pattypan squash, baby Zucchini and beans. Melt butter in a casserole dish, add tarragon and cook for a min. Add scallions and tomatoes. Toss in butter. Add watercress leaves and cook until watercress just begins to wilt. Add steamed vegetables and mix all ingredients together. Sprinkle with chopped chives.

Potatoes, Rice and Pasta

5 Ibs Sweet potatoes                              
1 orange
1/2 cup orange juice, pulp and rind         
4 tblsp butter
1/4 cup brown sugar                             
 Nutmeg, Salt and pepper
Mini Marshmallows

Bake the sweet potatoes until done ( about 45 minutes depending on size). Cut them in half and wait until they are cool. Scoop out the insides and put in a bowl. Grate the rind of the orange and add this and the orange juice to the potatoes. Add the butter and the brown sugar, nutmeg salt and pepper. Mix well and put in a baking dish. Taste for seasoning. ** May be done ahead to this point. Cover the potatoes with the Marshmallows and bake in a 350 oven until the potatoes are hot and the Marshmallows are brown. About 20 minutes.

2 potatoes, cut lengthwise in shape of French fries, you can leave skin on. Brush lightly to keep from sticking. Layer on a baking sheet and cook in a 400 oven until done. Turn once.

Bake potatoes until done. Scoop out and put in a bowl. Save skins for appetizers. Add about 1/2 to I cup heavy cream, a little at a time and a little butter. Season with salt and pepper. Mash well. Butter a shallow casserole dish and add potato mixture. Bake in oven until hot and bubbly. Put under broiler to brown.

4 to 5 baking potatoes 1 stick butter (about)

a little flour Light cream or milk

Butter a shallow casserole dish. Peel and slice the potatoes into thin slices. Layer the potatoes in the dish; sprinkle each layer with a little flour and dots of butter. When dish is 3/4 the way full add light cream, or a mixture of heavy cream and milk, or just milk to come to just about 1/2 inch from the top. Unfortunately the more cream the better the dish will turn out. Put casserole in 350 - 400 oven until potatoes are soft. Put under broiler to brown if necessary. Let rest for about 10 min.

3 tblsp butter 
1 chopped scallion or I tblsp chopped onion

2 tblsp flour 1 to 2 cups hot milk
1/2 to 3/4 cup grated Cheddar cheese or Swiss cheese and Cheddar
cayenne pepper                              
2 cups macaroni or corkscrew pasta
1/2 cup sliced or quartered mushrooms sautéed in butter
1/2 cup cubed ham

Melt the butter in a saucepan, add the scallion or onion and sauté until soft, about I minute. It is possible to add the mushrooms now and sauté them in the butter. Sauté for about 2 minutes. Add the flour and cook for I - 2 minutes. Do not brown. Add the hot milk all at once and beat vigorously until sauce is thickened. Add the grated cheese. You can use a combination of Swiss and Cheddar cheese or just sharp Cheddar. Season with salt, pepper and cayenne. Add the pasta of your choice. It does not have to be elbow macaroni. Corkscrew pasta holds the sauce very well. Add the mushrooms if you have not already done so, then add the cubed ham. Be sure you have enough sauce. The pasta can act like blotting paper and soak up all the sauce, so you may have to add more milk.

Put the drained pasta in a casserole dish and add the sauce. *** May be done ahead to this point. Cover the top with grated cheese and put in a 350 oven for about 20 minutes until bubbly and brown on top

1 cup UNCLE BEN'S RICE 2 tblsp butter and oil

1 chopped scallion or 1/2 chopped onion

2 cups beef bouillon or 2 cups chicken stock more stock if needed

Melt butter and oil in a frying pan, add onion and sauté until soft, add rice and sauté until rice becomes opaque. Add bouillon or chicken stock, depending on what dish you are doing (meat or chicken) Cover and lower heat to very very low. Cook until rice is done, about 25 min. You will probably have to add more liquid before rice is cooked.

Add I tblsp turmeric to butter and onions before adding rice, cooking the turmeric. Continue with rice pilaf recipe.

2 cups cooked rice 
2 tblsp oil
1 egg cooked peas

About 1 1/2 cups total chopped bacon or pork or ham, chopped celery, onions and mushrooms, bean sprouts, pea pods Soy sauce, hot oil, sesame oil

Heat oil in a large skillet, add pork. ham or bacon, cook . Add onions and celery, sauté until soft, add egg and scramble. Add the rest of the vegetables and cook stirring. Add rice and mix well. Add peas and season with soy sauce and oils.

2 cups cooked pasta, corkscrew is good
1 cup Italian sausage cut in slices and cooked Spaghetti sauce
1 cup cubed mozz. and Parmesan cheese

Combine pasta, sausage, pasta and sauce in a greased casserole dish. Add mozz. cubes and mix. Top with additional mozz. and Parmesan cheese. Bake in 350 oven for 30 min or until hot and bubbly.

Breads

There is no comparison in taste with the melba toast that you will find in the supermarket. I find that it is better to use a dense bread such as Arnold or some similar brand. Cut the crusts off 4 to 5 slices of bread {save the crusts for breadcrumbs} Cut the slices in half. Places the bread slices on a cookie sheet and put in a 225 oven until dried out and slightly brown. About 20 min Store the Melba toast in a airtight bag.

Mix all the ingredients together and store in a covered container overnight.

1 cup milk                          
1 cup flour
2 eggs                                  
2 tblsp melted butter

Mix ingredients together. Refrigerate and let stand for about 20 min. Pour into greased muffin tins and bake in a 450 oven. After 10 min, turn oven down to 350 and bake about 20 min longer.

For Yorkshire Pudding. Pour drippings from Roast beef pan into a pie plate, pour in mixture and bake.

Monkey Coffee cake

Sweet yeast dough mixed with I cup raisins
1/2 cup melted butter
mixture of 2/3 cup sugar,                         
 1 teasp sugar
a dash of nutmeg                                       
 1/2 cup chopped nuts ( optional)
1 tube pan, well buttered

Form dough into golf size pieces. Roll each piece first in melted butter and then in sugar mixture. Layer pieces in pan until they fill pan about 2/3 the way up. Cover and let rise until double in bulk. Bake in 400 oven for about 30 - 40 min. If top gets too brown cover with foil. When done, let rest for about 5 min and invert to plate.

1 recipe sweet dough melted butter
Raisins cinnamon dash of nutmeg dark brown sugar
1/2 cup dark corn syrup                              
1 /2 stick melted butter
1/2 cup chopped nuts, walnuts or pecans

Roll out dough on a floured surface to about 1/4 in thick. Brush with melted butter. Sprinkle with brown sugar, cinnamon, nutmeg and raisins. Roll up lengthwise so you have a log. Cut into slices about 3/4 to 1 inch thick. Mix the corn syrup, butter and nuts together and spread mixture in the bottom of a cake or pie pan. Place slices over corn syrup mixture in a single layer, touching. Cover and let rise until double in bulk. Cook in 400 oven for about 20 min or until done. Invert on to a plate.

A great recipe for kids and grandchildren to help with, icing the doughnuts.

I recipe sweet dough fat for frying
confectioners sugar mixed with a little water and a few drops vanilla
mixture of sugar and cinnamon coconut

Roll out dough to about 1/2 inch thick. Using a doughnut cutter, cut out doughnuts and place them on wax paper. Cover and let rise to double in bulk. Heat fat in deep frying pan or deep fryer to 375. When doughnuts have risen, carefully put a few in the fat at a time. Fry about 4 min, turning once, be sure to cook them thoroughly, it may take a longer time. Drain on paper towels. Dip in either of the sugar mixtures and some in the coconut.

Pita Bread

1 tblsp dry yeast softened in warm water
1 cup milk
2 cups (more or less) unbleached flour
2 tblsp softened butter
Food processor

Put yeast and small amount of warm water in food processor. When yeast has dissolved add milk and butter. Pulse until mixed. Add flour gradually until you have soft dough. Knead the dough in the processor or by hand until smooth and shinny. Put dough in a greased bowl or plastic bag until doubled in bulk. Punch down. Divide into pieces and roll out into circles Sprinkle with sesame or poppy seeds if you wish. Bake in a preheated oven 400 for about 15 min.

Sauces

2 tblsp flour

2 tblsp butter (sometimes I add an extra teasp)
1 cup hot milk or Chicken stock                      
1 /4 cup white wine
I /4 cup of heavy cream                                  
salt and pepper   
Cayenne Pepper

Melt the butter in a saucepan, add the flour and cook briefly to remove the flour taste. Add the hot milk or stock and wine all at once and stir vigorously with a whisk. This will hopefully prevent lumps. If you do get lumps, strain and return to the saucepan. Add the heavy cream and season with salt, pepper and cayenne. You have to season very carefully.

I pk cranberries                     
1 cup sugar juice and pulp of 2 oranges grated rind of 2 oranges cinnamon,                                  
dash of nutmeg, 
dash of ground cloves or 1 clove

Put cranberries, sugar, orange juice and rind, 1/2 teasp cinnamon, nutmeg and cloves into a saucepan. I sometimes use a little Port. Bring to a simmer and cook gently for about 10 min.. Stir occasionally. Put in a bowl, remove whole clove if necessary. Cool and refrigerate.

1 cup sour cream
1 tblsp Dijon mustard 4 to 5 tblsp hot horseradish (drained)

Mix together and let stand for at least I hour.

Use Knoors Hollandaise or Béarnaise Sauce mix. Follow directions but add less milk than called for. I sometimes add I egg yolk and stir vigorously, then add about I teasp. soft butter until you get proper consistency. Stir in about I teasp lemon juice. Season with salt, pepper and cayenne.

Chopped Shallots                  
4 peppercorns
1 sprig parsley                        
1 /2 teasp thyme
1 bay leaf                                
1 clove garlic chopped
1 cup red wine                        
11/2 cups brown sauce
lemon juice                              
2 tblsp butter

Combine shallots, peppercorns, parsley, thyme, garlic and wine in a saucepan. Cook over Moderately high heat and reduce by 1/2. Stir in brown sauce and simmer for about 10 min. Strain and heat again. Add lemon juice and swirl in butter.

3 tblsp butter                          
3 tblsp chopped onion
1/4 cup flour                          
1 tblsp paprika
3 1/2 cups chopped Tomatoes
2 tblsp sour cream

Melt 2 tblsp butter in a saucepan, add onion and stir until soft. Stir in flour and paprika, add tomatoes, salt and pepper. Cook about 5 min. Put sauce through a food mil. Stir in sour cream. Swirl in I tblsp butter

3 tblsp butter                                  
3 tblsp flour
1 shallot chopped                          
1 can beef Bouillon
1/2 cup red wine

Melt butter in saucepan, add shallot until soft, stir in flour and cook until mixture is a nut-brown color. Watch carefully, add Bouillon and wine and bring to a boil. Add water to thin if necessary.

1 can crushed tomatoes                         
 1 cup red wine
1 chopped shallot                                  
1 tblsp butter

Put all ingredients except butter in saucepan. Bring to a boil and reduce by 1/3 to 1/2. Swirl in I tblsp butter.

I cup Veloute Sauce
1/3 cup Swiss or Cheddar cheese Parmesan cheese

Make a Veloute sauce and add either Swiss or cheddar cheese. Sharp cheddar is best. Add about 2 tblsp Parmesan cheese and I teasp butter

1-cup mayo mixed with 1/2 cup sour cream
1 /2 bunch watercress - leaves only, finally chopped

Combine the ingredients and season with salt, pepper and cayenne

 1 - 2 egg yolks or I egg and I yolk for food proc.
1 tblsp  mustard,                  
2 tblsp vinegar,
salt,
lemon juice
2 cups good oil

Put eggs in food proc., add mustard, vinegar, salt and lemon juice. Turn on proc and blend and then with proc. on, SLOWLY add oil until you get the right consistency. Do not add too much oil or it will break up.

Assorted Dishes

Slices of White bread, very lightly toasted. Spread with Dijon mustard for adults. Layer with American cheese, thin sliced tomatoes, and top with slices of partially cooked bacon. Put under broiler until bacon is fully cooked and cheese is melted.

4 to 8 thin slices of pork tenderloin
flour
1 egg mixed with water
breadcrumbs
fat for frying

Bread the pork slices first in flour, dip in egg and finally in breadcrumbs. Put about 1/2 inch oil in a frying pan and fry breaded slices in hot fat until brown on both sides. Drain, serve on hamburger rolls and serve with sliced onion, mustard, relish and lettuce.

Bag of regular size Fritos
2 cans chili (no beans)
chopped onion
grated cheese

Layer the ingredients in a casserole dish, starting with the chili, onion, cheese and Fritos. Top with a layer of Fritos and lastly a generous; layer of cheese. Bake in a 350 oven for about 30 - 40 min.

Very thin slices London broil marinated in terraki sauce for 6 hours or overnight

Sautéed onions Hamburger rolls

Cook slices of marinated beef in a frying pan. Put on hamburger rolls and top with sautéed onions

6 eggs beaten 11/2 cups sugar
Juice of 3 lemons and grated peel of I lemon
1/2 cup butter at room temperature

In the top of a double boiler, beat eggs and add salt and sugar. Stir in lemon juice, grated peel and butter. Position bowl in the lower part of the double boiler in which there is an inch of water. Bring water to a boil. Reduce heat to keep water hot but not bubbling. With a whisk, stir constantly until mixture thickens, about 10 min. Remove from heat and set in cold water to cool quickly and completely. Lemon curd can be kept in icebox for up to a week.

Desserts and Cookies

4 sticks unsalted butter, softened
1 1/3 cups sugar
3/4 teaspoon
salt
3 large egg yolks
2 teaspoons vanilla
4 2/3 cups all-purpose flour

In a large bowl of a standing mixer, beat together the butter, sugar and salt until light and fluffy. Beat in the yolks, one at a time, and vanilla. Beat until smooth. Beat in flour gradually until just combined well. This makes 3 Ibs of dough or enough to make 2 of the following recipes. ( Gourmet Dec. 1995)

21/2 cups sweetened flaked coconut flakes, toasted golden and cooled
1/2 prepared basic cookie dough ( recipe above) at room temperature

2 cups chopped semi-sweet chocolate or chocolate chips In a bowl of a standing mixer, beat coconut into basic dough until just combined well. Half the dough and on two pieces of waxed paper pat into II by 21/2 rectangles. Chill dough wrapped in wax paper, until firm, about 30 min. Preheat oven to 350. Working one rectangle of dough at a time, cut dough crosswise into I /4 inch slices arranging the slices I inch apart on baking sheets. With a sharp knife half each slice lengthwise to form " sticks" separating them with a knife. Bake cookies in batches in the middle of the oven until pale golden, about 12 min. Cool cookies on baking sheets for about two min. and transfer to racks to cool completely. In a small metal bowl set over a pan of barely simmering water, melt the chocolate stirring. Gradually dip one end of each stick dragging the underside against the bowls rim to remove excess chocolate and transfer sticks to sheets of wax paper. When chocolate has hardened cookies may be stored between sheets of wax paper and stored in airtight containers for up to 6 weeks or frozen.

Half I cup of almonds and reserve. In a food processor grind almonds with sugar and salt until firm. In a bowl of a standing mixer beat almond mixture and almond extract into basic dough until just combined well. Pat dough into rectangle. Chill dough in wax paper at least I hour or overnight.

Preheat oven to 350. Working with 1/3 of the dough at a time, roll out each piece of dough between 2 sheets of wax paper into 12 by 9-inch rectangle slightly more than 1/8 inch thick. Cut dough into 1 1/2 to 2 inch almond shapes or any other shapes preferred. Arrange cookies 1/2 inch apart on cookie sheets. If dough becomes too soft to work with, freeze or chill uncut dough until firm.

Brush cookies lightly with egg white and gently press a reserved almond in the center of each cookie. Bake cookies in the middle of the oven until pale golden, about 10 min. and cool on racks. Cookies may be stored between layers of wax paper or in airtight containers or up to 6 weeks frozen. Makes II dozen cookies

1 pie plate lined with pastry dough and prebaked for about 10 min.
3 - 4 eggs                                                 
11/2 cups dark Karo syrup
3/4 cup brown sugar                                 
1 stick melted unsalted butter
1 /4 cup Kailua cinnamon, nutmeg
11/2 cups pecans

Mix all ingredients except pecans in a large cup measure, you should have about 31/2 cups in all, if not add more karo. Spread pecans on the bottom of the crust. Pour in karo mixture. Bake in 400 oven, turn down to 350 after 10 min. Cook for about 40 min or until firm (just) If crust gets too brown, cover with foil.

2 to 3 sheets puff pastry
Lemon curd,
softened Mixture of berries such as sliced strawberries, blueberries, raspberries, blackberries or peeled sliced peaches, tossed with a tblsp sugar and a little rum.
3 cups whipped cream with 2 tblsp confectioners sugar added

Cook puff paste sheets - no need to roll them out. Cook according to direction. Cut in half lengthwise with a serrated knife. You could use the sheet without splitting. Lay I cooked sheet on a serving platter. Put wax paper around the edge. Spread with lemon curd and sprinkle with berry mixture. Put on a 2nd pastry sheet on top, spread with the lemon curd and the berry mixture. Top with the third puff paste sheet. Cover the whole " cake " with the sweetened whipped cream. Decorate with whole and sliced berries. If you are having Vivi, make TWO!!

I cup or 6 squares of semisweet chocolate melted in a double boiler with 4 tblsp strong coffee.

4 egg yolks
3/4 cup sugar
I /4 cup Kailua or rum or O.J.
11/2 sticks soft unsalted butter
4 egg whites
2 tblsp instant or fine sugar

Place egg yolks in a mixing bowl. If you have a Kitchen Aid, USE IT !!! otherwise a large whisk or egg beater. Beat egg yolks while adding sugar gradually. Continue beating until mixture is pale, thick and forms a ribbon. Beat in booze. Put bowl over simmering water and beat at moderate speed for 4 to 5 min until frothy and warm. Remove from hot water and beat until cool. Set over cold water to help cooling process. Beat until you have the consistency of mayo. What you have done is cooked the egg yolks. Stir chocolate until smooth and gradually add softened butter into the chocolate. Beat chocolate mixture into yolk - sugar mixture. Beat egg whites slowly until foamy, add a pinch of salt. Increase speed until soft peaks are formed. Sprinkle sugar over and continue beating until stiff peaks are formed. Stir 1/4 of the whites into the choc-egg mixture. Fold in the rest of the whites and put mixture into a lightly oiled bowl.

Molasses Cookies **** 350 -10 min

I cup sugar
2 cups flour
1 /3 cup molasses
2 tblsp soda
I egg salt
3/4 cup melted shortening
1 teasp cinnamon
1 teasp ginger

Mix well. Roll into small balls. Will rise then settle down. Remove. These are Aunt Jens instructions.

German Pancake

Preheat oven to 450

3 eggs,
 6 tblsp milk,
3 tblsp flour,
2 tblsp melted butter

Mix the above ingredients together until smooth

Melt about 2 tblsp butter in a large fry pan, cast iron if you have one.
Pour mixture into fry pan and put into oven and turn oven to 400. Cook for about 20 min. or until pancake is puffed and brown. Remove from oven and sprinkle pancake with confectioners' sugar, a little melted butter, lemon juice and cinnamon. Cut into serving pieces.

1 Pie pan well coated with 2 tblsp melted butter
4 egg whites, stiffly beaten with 2 tblsp sugar
4 Ritz crackers
1/4 cup chopped walnuts

Crumble the crackers, add the nuts. Fold cracker-nut mixture into beaten egg whites. Pour mixture into pie plate and bake in 225 oven until meringue is set. About 45 min.

I/3 to 1/2 cup yellow corn meal                                     
1 /2 cup molasses
I tblsp cinnamon,                         
3 dashes nutmeg, dash of ground cloves and allspice
I beaten egg                                                                    
2 tblsp butter
1 to 11/2 qts milk

Add I cup milk to cornmeal and cook until thick, but not too thick. Butter a casserole dish, add cornmeal mixture, egg, spices and molasses. Mix well and add I qt. milk. Cover and cook in a 225 oven for about 8 hours. Stir occasionally, add milk if necessary. Uncover for last 1/2 hour.

6 to 8 oz. chocolate melted with 11/2 sticks butter
3 eggs
I /2 cup flour
2/3 cup sugar
1 teasp. Vanilla
salt

Beat eggs with sugar. Add vanilla and salt. Add this to melted choc - butter mixture that has cooled slightly, then mix in the flour. Pour mixture into a 9x 13 in. baking pan. Bake in 350 oven for about 20 min.

1 to 2 recipes brownies
Thin chocolate mousse
Melted white or semi sweet chocolate with 2 tblsp butter and 3 tblsp rum
Sweetened Whipped cream - THE REAL STUFF

Line a 3 qt. round bowl with plastic wrap, overlapping on the sides. Put the brownies on the bottom and cover the sides in a single layer.. Continue until the whole bowl is lined. You can use small pieces to fill in the spaces. Press gently against the bowl. Spoon in the chocolate mousse until the bowl is full and cover the top with pieces of brownies. Cover with overlapping plastic. Weight down and refrigerate for 24 hours. Unmold on to a platter and pour melted choc. over the top and let dribble down the sides. Serve with whipped cream.

11/2 cups sugar syrup -11/2 cups water mixed with 2/3 cup sugar.
Bring to a boil and cook until sugar is melted. Cool
2 cups orange juice with the juice of 1 lime and the finely grated rind of 1 orange and 1 lime

Mix sugar syrup with the Orange - lime juice and rind. Put in the icebox until very cold. Pour in ice cream mixer and make ice. Store in freezer.

3 layers Genoise or store bought cake 1/4 cup rum
3 qts different flavors ice cream, softened (your choice)
Whipped cream, enough to " ice " the cake
Chopped nuts or chocolate sprinkles
1 large spring form pan with removable bottom

In the bottom of the pan, put one cake layer, sprinkle with rum. Spoon I qt of the softened ice cream over the cake and top with a second layer. Sprinkle with rum and spoon the next qt. of ice cream over the cake. Take the last cake layer and lay in over the ice cream and cover with the final qt. of ice cream. Put in freezer. ** This should be done at least 24 to 48 hrs ahead of serving time. When ready to serve, remove cake from spring form pan. Leaving cake on the bottom of the pan. "Ice" with whipped cream and sprinkle sides and top with nuts or chocolate sprinkles.

Genoise
Much better than store bought and not too difficult

1/2 and 1/3 cup cake flour sifted with I tblsp sugar
6 tblsp melted and cooled unsalted butter 4 eggs
1/2 cup sugar prepared cake pan or pans (buttered and floured)

Blend eggs with sugar. Set over simmering water and beat until warm and thickened (about 4 - 5 min) Remove and beat with mixer until mixture has tripled in volume, cooled and forms a ribbon when lifted and dropped back into the bowl. (about 8 - 10 min.) Sift 1/3 of the flour over the egg mixture and fold in rapidly. Continue with the rest of the flour, 1/3 at a time. Try not to deflate the eggs. Put a large blob of the batter into the butter. Fold rapidly. Fold the butter mixture into the batter rapidly. Try not to deflate. Pour the batter into the cake pan. Bake at 350 for 30 to 35 min. Cool and unmold.

French Butter Cream Filling and Frosting

  For about three cups

  The sugar syrup
1/2 cups of sugar
1/2 cup of water

  The eggs
2 large eggs
6 eggs yolks

 One pound unsalted soft butter, plus more if needed
2 teaspoons vanilla extract
2 ounces unsweetened baking chocolate melted smoothly with two tablespoons instant coffee and three tablespoons dark Rum.

  Special equipment suggested:

  A 4-cup saucepan with a tight fitting lid for the syrup.  The a stainless-steel bowl and a pan of simmering water to hold it, a large balloon whip or electric mixer

  The sugar syrup Bring the water and sugar to a simmer, swirl the pan to dissolve the sugar completely, cover tightly and boil to the softball stage. Meanwhile break the eggs and yolk into the stainless bowl and whip briefly to blend the yolks and whites.

  Beating the syrup into the eggs.  As soon as it is ready, beat the hot syrup into a thin stream into the eggs and yolks, using a large whip or electric mixer. Beating the eggs over hot water.  To cook the egg mixture and insure the safekeeping of the butter cream, set the ball in the pan of simmering water and beat about 4 to 5 minutes or more, until the mixture is to hot for your finger and forms a slowly dissolving ribbon when a bit is lifted in the beater and dropped on the surface. . Beating until cool.  Remove from the heat and beat either by hand or in an electric mixer until cool 5 minutes or more.

  The butter and the flavoring.  Beat the butter in a bowl until fluffy and creamy.  Then, by 2-tablespoon gobs, beat the butter into the egg mixture.  When smoothly incorporated, beat the vanilla and the flavoring in.  If the cream turns a little grainy or looks separated after the flavoring goes in, beat in at tablespoon or so of additional softened butter.

  Cooling at the butter cream.  Beat over a bowl up ice cubes and water until the cream firms to easy spreading consistency it is now ready to use.

  Ahead of time note: butter cream well keep several days under refrigeration, or may be frozen for several weeks.  In either case, let it come to room temperature, then beat to this move it.  If it looks grainy beat in a spoonful or so of softened butter and if it's still looks grainy, beat it over hot water until smooth.

Misc.

1 lb sausage meat cooked and crumbled
1 lb mushrooms chopped and sautéed in 2 tblsp butter. deglaze the pan with sherry and reduce
4-5 cooked chestnuts cooked and broken in pieces
2 cups onions and celery chopped and sautéed in butter with herbs
Celery leaves Sage, Thyme, tarragon. deglaze the pan with white wine and reduce
1 Stick melted butter                 
1 egg
4 to 6 cups cubed dried bread (I use French bread)

In a large bowl mix the sausage meat, mushrooms and deglazing liquid, chestnuts, onions and celery, celery leaves chopped and the herbs. Just before you are going to stuff the turkey add the melted butter, egg and the bread. If you want, season with salt and pepper. Mix well and stuff the turkey.

Giblets (heart, gizzard and liver from the turkey)
neck from the turkey chopped into 3 -4 pieces knobs from the wings, wishbone
3 tblsp oil
1 cup each chopped celery, carrots and onions celery leaves
1 cup dry white wine
2 cups good chicken or turkey stock
bay leaf, sage, thyme
3 tblsp cornstarch blended with 1/4 cup Port wine

In a saucepan, brown the neck and giblets in the oil. Cook until brown on all sides, . Add the celery, carrots and onions to the neck and sauté until lightly brown. Do not burn. Add the wine, stock and herbs. Simmer for I hour. Remove the giblets, chop them. and reserve. Strain and degrease. Return to saucepan. Add the cornstarch blended with the Port. Bring to a boil. You should have about 3 cups. Add the chopped giblets. Just before serving add the deglazing liquids from the roasting pan.

11/2 cups flour 1 /2 cup cake flour
I teasp salt (for sweet pastry 2 tblsp sugar)
1 stick unsalted butter cut into pieces                    
1/4 cup Crisco
I /2 cup ice water                               
1 egg yolk - optional

Put flour salt, salt, sugar into food Proc. Add Crisco and butter and pulse 5 or 6 times or until mixture looks like oatmeal. Add egg yolk to the ice water and mix. Add water to the flour mixture all at once and pulse 2 or 3 times. When you feel the dough it should stick together in your hand. If not add a few more drops of water. Remove and blend together. Form into a ball. Put into a food storage bag and put in icebox. Making this should not take more than 5 min. The less time you take the tenderer the crust. DO NOT OVER WORK THE DOUGH...

2 pk yeast dissolved in 1/4 cup warm water
1 to 1/2 cups warm milk
 2/3 cup sugar
1/2 to 1 stick softened butter                             
1 teasp vanilla
1 to 2 eggs                                                         
about 41/2 cups unbleached flour

Add milk and 1 tblsp sugar to yeast, add I cup flour and mix well. Cover and let rise until double in bulk. This is a sponge. When sponge has risen ( about I hour) punch down. Put in food proc. or mixer. Add butter, cut in pieces, sugar, salt and eggs. You can do this by hand but in this modern day, don't try it. Add vanilla, then add flour about I cup at a time until you have a soft dough that forms a ball and pulls away from the sides of the bowl. Take out dough and knead until it looks very smooth . Put in a large greased bowl, cover and let rise until doubled in bulk. Punch down and use.

Ice Tea ( Gatty's ) *****

5 lemons squeezes,
rinds cut up
2 cups sugar ( 11/2 cups plenty )
12 sprigs mint or less
8 tea bags

3 qts boiling water. Pour over all ingredients. Seep for 10 min. Let cool and put in bottles in refrigerator.