Radio Given Recipes - November 2015

Radio Given Recipes November

A WORKING GIRL'S PUMPKIN PIE (cake) 11-5-16 Top of Page

29 oz. can pumpkin
4 eggs
1 can evaporated milk
1 tsp. pumpkin pie spice
1 1/2 cups sugar
1 tsp. salt

Combine ingredients and put into greased 9x13" pan. Crumble a dry yellow cake mix over the top. Top with 2 sticks melted butter. Top with pecans. Bake at 350 for 1 hour. Cool and refrigerate. To serve, invert on plate.

CROCKPOT DRESSING (nov/dec98pg6) 11-5-16

1 cup margarine
2 cups chopped onion
2 cups chopped celery
¼ cup parsley sprigs
13 cups dried bread cubes
1 tsp. poultry seasoning
1½ tsp. salt
1½ tsp. sage
1 tsp. thyme
½ tsp. pepper
½ tsp. marjoram
4 cups chicken broth
Some diced giblets, to taste
2 eggs, well beaten

Melt margarine in pan; sauté onions, parsley and celery. Pour mixture over bread cubes in a large bowl. Add seasonings and toss to coat. Pour broth over cubes, then add eggs; mix thoroughly. Put mixture in crockpot; cover and cook on high for 45 minutes. Reduce heat to low and cook at least 4 hours.

CRANBERRY COFFEE CAKE 11-5-16

8 oz. cream cheese, softened
1 cup butter or margarine
1 1/2 cups sugar
1 1/2 tsps. vanilla
4 eggs
2 1/4 cups flour, divided
1 1/2 tsps. baking powder
1 1/2 tsp. salt
2 cups fresh or frozen cranberries, pat dry
1/2 cup pecans or walnuts

In a mixing bowl, mix cream cheese, butter, sugar, vanilla and beat well. Add each egg separately and beat well after each addition. Combine 2 cups flour, baking powder, and salt. Gradually add to butter mixture. Mix remaining flour with the cranberries and nuts. Fold into the batter. The batter will be very thick. Spoon into a greased 10" tube pan. Bake at 350 for 65-70 minutes.

CRANBERRY RELISH MOLD (From tasteofhome.com) 11-5-16

1 tsp. unflavored gelatin
1 tbsp. cold water
2 pkgs. (3 ounces each) cherry gelatin
2 cups boiling water
1 can (14 ounces) whole-berry cranberry sauce
1 can (8 ounces) crushed pineapple, drained
1/4 cup chopped celery

In a bowl, combine unflavored gelatin and cold water; let stand for 1 minute. Add cherry gelatin and boiling water; stir until dissolved. Stir in the cranberry sauce, pineapple and celery. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a serving plate. Yield: 12 servings.

THANKSGIVING ON A BUN 11-5-16

Buns
Shredded turkey
Recipe of stuffing
cranberries

Place shredded turkey on the bottom bun, top with an ice cream scoop of stuffing and place 6-8 cranberries on top, then cover with the top bun. Serve.

TURKEY BROCCOLI CASSEROLE 11-5-16

1 large bag frozen broccoli
3 cups shredded turkey or chicken
1 cup shredded cheddar cheese
1 pkg. boxed stuffing mix
2 cans cream of chicken soup
1 1/2 cups milk

Layer into a 9x13" pan the broccoli, turkey, cheese and top with bread crumbs and seasoning from box combined together. Pour the amount of hot water called for on the box over the stuffing mixture. Combine the soups and milk and pour over the top. Bake at 350 for 1 hour.

HORS D' OEUVRES 11-5-16

cocktail rye bread
Ground hamburger, fried
pizza sauce

Combine burger and sauce. Add cheese and melt. Spoon mixture onto party rye bread. Top with pepperoni and other toppings. Top with shredded cheese. Bake in oven.

CRANBERRY COFFEE CAKE (11-5-16) 11-12-16 Top of Page

GREAT PUMPKIN DESSERT (Linn County REC newsletter) 11-12-16

1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 cup sugar
4 tsps. pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1 1/2 cups chopped walnuts
Vanilla ice cream or whipped cream

In a large bowl, beat first five ingredients until smooth. Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted near the center comes out clean. Serve with ice cream or whipped cream. Yield: 12-16 servings.

PUMPKIN CRUNCH CAKE 11-12-16

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
4 eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
pinch of cloves
1 tsp. salt
1/2 box yellow cake mix (if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup butter, melted

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey. Sprinkle with the chopped pecans. Pour the melted butter evenly over the top of the cake. Bake for 60-70 minutes or until the top is lightly browned and the custard is set. Serve warm or cold. Store in the refrigerator.

NO SHOW 11-19-16 Top of Page

CHOCOLATE COVERED POPCORN (From www.leaf.tv) 11-26-16 Top of Page

Pour kernels into a large pot preheated over medium heat with a thin layer of vegetable oil. Add white or brown sugar to the preheated oil for kettle corn, approximately 2 to 3 tablespoons per 1/4 cup of oil. Use one-half cup of kernels per approximately 4 quarts, or 16 cups, of popcorn. Cover the pot with a lid and lift it above the heat. Shake the pot continuously to keep the kernels from burning while allowing them to pop. Remove the pot from the stove after the popping sound slows to between 2 and 3 second intervals. Transfer the popcorn into a large bowl and allow it to cool. Stir the sweetened kettle corn occasionally to break up any clumps.

Fill a saucepan with 1 inch of water and set it on medium heat. Allow the water to come to a simmer but do not boil it. Place small dark, milk or white chocolate pieces or chips into a dry glass or metal bowl. Use about 12 to 14 ounces of chocolate per 4 quarts of popcorn; scale up or down to taste. Cradle the bowl over the simmering water in the saucepan; stir gently until the chocolate melts about halfway. Remove it from the heat and continue to stir until it melts completely. Use a microwave at 50 percent power to melt the chocolate instead of the double-boiler method, if you prefer. Microwave the chocolate pieces in a non-glass microwaveable safe bowl on 30 second intervals. Stir the chocolate after each interval, repeating the process until the chocolate turns creamy and smooth.

Pour the melted chocolate onto the cooled popcorn. Use a dry mixing spoon or gloved hands to gently toss the chocolate and popcorn together. Cut one or several pieces of parchment paper large enough to accommodate the popcorn. Pour the chocolate-coated popcorn onto the parchment paper, spreading it out in one layer. Set the popcorn aside and allow it to cool and harden.

TURKEY BRINE 11-26-16

1 gallon vegetable stock
1 cup kosher salt
1 cup packed dark brown sugar
1 1/2 tbsps. black peppercorns
1 tsp. allspice berries
2 cinnamon sticks
1/8 cup ground cinnamon
1 onion, quartered
2 cloves garlic, crushed
3/4 tsp crystallized giner, minced

Stir thoroughly until mixture boils, ensuring the cinnamon gets mixed in. Remove from heat and add 8 pounds ice cubes to cool to 50-60° and dilute the brine. Put turkey into briner. Use lid, pressing it down until it reaches the indentations inside the briner and turn to lock. Can be set outside if temperature is at or below 40°. It will need to be kept at or below 40° overnight or up to one full day. Turn briner over to drain the brine, then remove the lid and turkey, adjust the lid to its lowest setting inside the briner, return the turkey to briner to drip dry.

Combine:

1 cup water
1 apple, chopped
1 onion, chopped
1 cinnamon dstick

Cook above ingredients in microwave for 5 minutes to soften. There will be liquid in the dish. Rinse the turkey and pat it dry. Coat turkey with canola oil. Pour the liquid from the apple mixture inside the turkey, then place in pan and cook at 500° for 30 minutes. After 30 minutes, remove turkey from oven, create a foil tent and place it over the breast and reduce oven heat to 350°. Return turkey to oven and cook for remaining 2-3 hours depending on its weight.

TURKEY BREAKFAST SANDWICH (From blog.foodnetwork.com) 11-26-16

1 English muffin
1 slice of tomato
1/2 avocado, sliced
1 tbsp. mayonnaise
1 tbsp. whole-grain mustard
1 slice Havarti cheese
4 oz. turkey (shaved thin)
2 strips of bacon
2 eggs
1 tbsp. butter

Crack the eggs into a bowl and whisk together until very well combined. Over medium heat, add the butter to a nonstick pan. Once butter has melted, add eggs and softly scramble while they cook. Just before the eggs are completely finished cooking, season with salt and place the cheese on top. Remove the pan from the stove, as the eggs will continue cooking and the cheese will melt on its own. Place another nonstick pan on the stove, and over high heat add the thinly sliced turkey. Sear each side for about a minute until the turkey slices are hot and charred. Remove the turkey from pan. Add bacon to the pan and cook until crispy. While the bacon is cooking, toast your English muffin and then add mayo and mustard on each side. Add salted tomato, turkey, cheesy eggs, avocado slices and the cooked bacon. Place the other half of the English muffin on top and dig in for a deliciously messy breakfast sandwich.

ROOT VEGETABLE POT PIE (From foodnetwork.com) 11-26-16

Dough:
2 cups all-purpose flour
1 1/2 tbsps. granulated sugar
1/2 tbsp. salt
1/2 pound unsalted butter
1 egg yolk
3 tbsps. ice water

To make the dough, pulse the flour, sugar, salt and butter in your food processor until butter is incorporated. Add the egg yolk and water and pulse again to combine. It is very important to not overmix this dough; just a few quick pulses should do the trick. Turn the dough out on a lightly floured surface and knead together until smooth again (a very quick couple of turns and you are done). Form into a 1-inch-thick disk and wrap the dough in plastic film. Place in the fridge for 1 hour. Once dough is chilled, roll it out until it has a 1/4-inch thickness. Then use a pizza cutter to cut circles out that are slightly larger than your oven-safe bowls. Separate the cut-out disks with parchment paper and place back in the fridge until the filling is ready (you can even make the dough the day before you plan to serve the pies and store the disks in the fridge overnight).

Filling:
1 cup chopped celery root
1 cup chopped carrot
1 cup chopped yellow onion
1 cup chopped parsnip
1 cup chopped parsley root
2 tbsps. extra virgin olive oil
2 cups white wine
3 quarts vegetable stock
3 sprigs rosemary
1/2 bunch thyme
2 sprigs tarragon
1 tbsp. minced garlic
1 tbsp. butter
Salt and black pepper to taste

For the filling, roughly chop the root vegetables into bite-size pieces, then toss them with the extra virgin olive oil and a pinch of salt and pepper. Place the veggies in a single layer on a sheet tray and roast in the oven at 350° until tender, which should take about 15 to 20 minutes, depending on the size of the vegetables. Tie the herbs together with a piece of kitchen twine and set aside. In a large stockpot, sweat the onion and garlic down in the butter, add the wine and simmer for about 5 minutes. Add the chicken stock and the tied herbs. Thicken the mixture with either a traditional roux, cornstarch or arrowroot. When you have achieved the consistency you want, add the roasted root vegetables to the mix and stir together. Season to taste.

Ladle the pie filling into oven-safe bowls and top with the precut dough top. Press the sides down so the dough is on the bowl. Brush with a little egg wash and pierce the middle of the dough all the way through to allow the filling to vent. Place the filled bowls on a sheet tray and bake for 10 to 15 minutes. You are baking just the dough, so when it is golden-brown, it is ready.

A quicker way to prepare the pot pies is to cook the dough disks on a sheet tray until golden and then place on top of your filled bowls.

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