Ingredients
20 -24 lb bird, defrosted 4 days if purchased frozen. Water. Whatever turkey spices you like.
Procedure
Remove thawed turkey from refrigerator 30 minutes prior to cooking, so it will come to a cool room temperature. Do not stuff the turkey with dressing. Preheat oven to 450 (yes, 450). Place bird, breast side down, on a rack in turkey pan. Add 2 cups of water to bottom of the pan. Place in oven and cook 30 min at 450 degrees, then turn heat down to 325 and cook 1 1/2 more hours. Turn bird right side up. Place 2 more cups of water in the pan. Cook 2 1/2 more hours, or until done. Cook it about 10 - 15 minutes per lb. A 20 lb turkey will take about 5 hours to cook.Cover with foil after bird's gotten a bit brown. Baste only occasionally and only if you think it needs it. The initial high heat, combined with cooking the bird upside down for the first two hours and adding the water as directed, results in a moist and tender bird. Just be sure not to drop the bird on the floor when it's time to turn it right side up. : ) EC
Remove thawed turkey from refrigerator 30 minutes prior to cooking, so it will come to a cool room temperature. Do not stuff the turkey with dressing. Preheat oven to 450 (yes, 450). Place bird, breast side down, on a rack in turkey pan. Add 2 cups of water to bottom of the pan. Place in oven and cook 30 min at 450 degrees, then turn heat down to 325 and cook 1 1/2 more hours. Turn bird right side up. Place 2 more cups of water in the pan. Cook 2 1/2 more hours, or until done. Cook it about 10 - 15 minutes per lb. A 20 lb turkey will take about 5 hours to cook.Cover with foil after bird's gotten a bit brown. Baste only occasionally and only if you think it needs it. The initial high heat, combined with cooking the bird upside down for the first two hours and adding the water as directed, results in a moist and tender bird.
Just be sure not to drop the bird on the floor when it's time to turn it right side up.
: )
EC
3 cups cornmeal 1 cup flour 4 tablespoons sugar 8 teaspoons baking powder 1 1/3 cups non-fat milk 2 cans creamed corn (16 oz cans)1/2 cup chopped Jalapeños at least 1/2 cup diced red peppers
Preheat oven to 425 degrees Fahrenheit, and spray a 10 x 10-inch iron skillet with vegetable pan spray. Mix together dry ingredients. Beat together milk, creamed corn, jalapenos and red peppers, then add dry ingredients to mixture. Combine well. If it looks a little too dry, add a small bit of milk to right consistency. Place empty iron skillet into 425 degree oven for 3 minutes. Remove hot skillet from oven, then pour mixture into it. Place skillet back into oven. Bake for 35 to 45 minutes or until a wooden toothpick comes out clean from the center of the bread. Makes 12 big squares, is virtually fat and cholesterol free since eggs and the usual oil's left out. Try it.
This is to be drunk like an eggnog, but it's better than eggnog. Emma McLemore (Nanny) made it for holidays. She often served coconut cake with it. It can be made as a floating island, as she did, or not. It tastes best if made the day before and allowed to refrigerate overnight. 12 eggs 12 cups whole milk 2 cups sugar 2 Tablespoons of vanilla 2 oranges
If making this as a floating island, reserve 2 egg whites into a separate bowl. Otherwise, don't. Have milk and eggs at room temperature. Place milk in a large pot over low heat (or use a double boiler as Nanny did, but it isn't necessary if you're careful not to let it boil). As the milk heats - don't let it boil - place eggs (again, reserving 2 egg whites in a separate bowl if making this as a floating island) and sugar into a large bowl. Beat to blend. Once milk is very warm, add the egg/sugar mixture. Keep heat low and stir constantly, until the mixture thickens to the point that it heavily coats the back of a spoon and has a thick potato soup consistency. Then immediately remove from heat. This is the tricky part, to get it up to this thickness without letting it boil, for if it boils, it'll still taste good, but the eggs will separate and the thickness will be lost. Stirring constantly like that usually is for 30 minutes at least, often longer, so be patient. After removing it from heat, stir in the vanilla. If you reserved the egg whites to make this a floating island, then take those egg whites, add three tablespoons of sugar and beat them well in a separate bowl until they are stiff. Drop this by teaspoonfuls into the hot mixture, stir it in. Peel the two oranges and drop the orange peels into the mixture (the peels, not the orange). Cool. Refrigerate. Every now and then stir it and taste. Remove the orange peels to taste. Good to keep them in there at least 3 hours, overnight's fine too, just have to taste it and see. Remove orange peels before serving. Serve it in drinking cups. This is delicious.
1 1/2 lbs. cream cheese 3/4 cups sugar 1 1/2 T. flour 3/4 t. each of lemon and orange rind 1/4 t. vanilla extract 3 eggs 1 egg yolk 2 T. whipping cream Graham crackers and butter to make a crust
Smash a suitable amount of graham crackers and butter together to line the bottom of a springform pan. Bake this crust at 325 degrees for 10 minutes, then remove and cool. Have cream cheese and eggs at room temperature. Preheat oven to 500 degrees. In a large bowl, beat the cream cheese until softened. Then beat in sugar, flour, lemon and orange rinds, and vanilla at high speed just to blend. Add eggs and egg yolk, one at a time, beating very well after each addition. Stir in the whipping cream. Pour into the baked crust. Bake 10 minutes at 500 degrees. Reduce temp to 250 and bake 1 hour, or until firm. Cool. Refrigerate at least 3 hours, best overnight. Serve with fresh strawberries on top. Or if you don't like that, whatever you wish. If you think you don't like cheesecake, try this one and then let's see if you still don't like it.
This is Emma McLemore's homemade cranberry sauce recipe, exactly as written. 1 quart cranberries (a package) 2 cups water (cook and strain well) 2 cups sugar mixed with juice
Cook 10 minutes and strain well - jell. Test it on a small saucer - it's better to cook a few minutes longer than too little. You can make it now and keep until Christmas or longer.
4 eggs 1 cup sugar 2 cups milk 1/4 cup butter 1/2 cup flour 1/2 tsp baking powder 1 cup grated coconut 1 tsp vanilla
Place all ingredients in blender and blend until mixed together. Pour into a buttered 10 inch pie pan. Bake in a 350 degree oven for one (1) hour. When done the crust will be on the bottom, custard in the middle, and coconut on top, right where it belongs, so long as you chant the following while you combine the ingredients: "Pie pie, impossible pie, make believe you have no calories." Failure to chant the above charm will result in pie failure.
Kitty made these and they're great. 1 Cherry Jello package 3 large grapefruit 1 1/2 cups sugar 3/4 cup water 1/4 tsp salt
Cover the grapefruit in pan with water and boil 20 minutes. Drain. Repeat twice with fresh water and drain. Stir together sugar, water and salt. Cook and stir until sugar dissolves. Then put in grapefruit peel and boil 20 minutes. Gradually add dry jello. Stir over low heat, then drain. Place on towels and drain. Roll the peels in sugar.
4 bottles dry champagne 4 cups cranberry juice cocktail 1/2 cup orange liqueur Sliced orange, lemon, lime and green maraschino cherries (for garnish)
Chill all ingredients well. Just before serving, mix together and add the fruit garnish.
2 cups mashed, cooked pumpkin 2/3 cup brown sugar, packed 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon allspice 2 slightly beaten eggs 1 can evaporated milk (13 ounce can) 1/4 cup honey 1 9 inch pie shell, unbaked, or make your own Whipped cream
In large bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and allspice. Blend in eggs, milk and honey. Pour into pie shell. Bake at 400 degrees for 45 minutes or until a knife inserted in the center comes out clean. Cool. Garnish with whipped cream.
2 eggs 1 cup milk 1 cup sifted Gold Medal flour 1/2 tsp salt
Butter generously deep muffin cups. Beat together with rotary beater until smooth. Pour into buttered cups 3/4 full. Bake at 425 degree oven until golden brown, 35 to 40 minutes. Serve immediately. Makes 6 to 8 popovers.
Kitty's recipe: Can frozen limeade Rum Ice cubes
Fill pitcher 3/4 full with ice cubes. Add one can of frozen limeade, thawed, one can of water, two cans of white Puerto Rican rum. Stir and serve.
4 ears corn 3 medium ripe tomatoes 6 or 7 small, 1/4 inch thick, zuchini squash 1/2 large sweet green pepper 2 medium onions 1/4 cup (1/2 stick) butter 1 tablespoon flour 1 teaspoon chilipowder 1/2 teaspoon sugar 6 or 8 grinds of the peppermill (white pepper)
Bake at 325 for 1 hour and 20 minutes
1 cup of cooked chopped chicken or turkey 1 package of chopped broccoli 1 bellpepper, chopped fine 1 onion, chopped fine 1/2 stick butter 1 can mushroom soup 1 cup cooked rice 2 cups of cubed cheese (whatever your favorite is or can be Velveeta)
Simmer broccoli, bell pepper and onion in butter for 15 minutes, drain. Set aside. In bowl, mix cooked rice, soup and cheese, then combine with the cooked vegetables, simmer and stir until cheese melts. Stir in the cooked meat. Pour into casserole dish. Bake, uncovered, in a 350 oven for 15 to 20 minutes, or until bubbly.
1 pound fresh whole cranberries 12 cloves 4 cinammon sticks 1 gallon water Bring above to boil until cranberries burst. Then add 2 cups sugar, and the juice from 2 oranges and 2 lemons, plus a few slices of each.
Follow the procedure listed above first. Then reduce heat, cover and simmer for 1 hour. Strain the pits. Serve. It's delicious like this, or you can add whatever amount of dark rum you want.
4 jumbo eggs, 1 cup shredded Monterrey Jack cheese, 1/2 large onion chopped, one 4 oz can of chopped green chilies, 1/2 pound of sliced up pre-cooked ham, 2 chopped fresh garlic cloves, 1 can evaporated milk, 1/4 cup half n half, butter
Preheat oven to 425 degrees. Grease a large quiche dish with plenty of butter. Spread grated cheese into pan. Beat eggs in a bowl, then stir in the rest of the ingredients. Pour into quiche dish. Cook at 425 for 15 minutes. Turn down heat to 300 and cook for 30 to 35 more minutes. If knife inserted into center is clean, remove from oven, let cool 15 minutes, and serve.
