Robyn's Recipes

Meal of the Week

Happy Thanksgiving to YOU!!!

This is my favorite season of the year.
And this year, I SO look forward to
the holidays as I begin a new chapter
of my life.  Out with the not-so-good
stuff, and IN with  the good!!!
Life is full of changes, just like the
seasons.  I look forward to everything
that comes my way during the upcoming
year 2001.  I embrace all that I've
learned, and release the things
that I know are not good for me.
I choose to allow this holiday season
to be a celebration of all the things
I've finally ascertained...
I've learned how to be alone
and enjoy being with me!
I've learned that I'm a good mom,
and that my son is the greatest kid
in the world. 
I've learned that I'm a good friend
and that I have good friends.
 I've learned that I'm a really good
person.  I've had to let go of life as
I know it this year, and I've had to
 let go of my very best friend, too, as
she begins her new life in England.
I've learned that I have MANY good
friends among you!!!
I have MUCH to be thankful for!  :-)
But most of all, I would like to thank
you, Julie, for helping me to become the
new person that I am.  You truly were
the greatest influence in my life this
year, and I couldn't have made it
without your knowledge and wisdom.
"Thank you for helping me to
find the "me" that was somewhere
in there, and for teaching me how
to be strong in myself."

You will never know the impact you
have made on my life.
Wherever you are and whatever
you are doing, I wish you the best
and my hope is that I can pass on to
one person, what you gave to me
during my learning period.

"Thanks, Julie, for everything..."

Much love,

                       Robyn.

What do you have to be thankful
for this year?  If someone has done
something nice for you, how about
making a special effort to thank them?
Send a card, make a phone call to
say "thanks", or have dinner for
that person and tell them how much
you appreciate what they did!
And tell that person to "pass it on!"

                            R.

Entree

Ginger Peach Glazed Turkey

For the Compound Butter:

1 stick unsalted butter, room temperature
2 teaspoons dried thyme leaves, crushed
1/2 teaspoon dried sage, crushed
1/2 teaspoon dried oregano, crushed
1/8 teaspoon salt

For the Turkey:

One (10-12 pound) turkey (double recipes if using larger bird)
3-1/2 cups chicken or turkey broth
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh oregano
2 teaspoons salt
1/2 teaspoon pepper
2 carrots, sliced
2 ribs celery, sliced
1 large onion, sliced
1 cup water
1 tablespoon arrowroot mixed with 3 tablespoons water

For the Glaze:

1/4 cup peach slices, pureed
1/4 cup peach preserves
1 tablespoon honey
2 tablespoons maple syrup
1 teaspoon dried ginger
1/8 - 1/4 teaspoon red pepper flakes

To make the Compound Butter:

Cream the butter and herbs together in a small bowl,
and season with the salt and pepper.

To make the Turkey:

Preheat oven to 350°.  Remove giblets from inside
the turkey.  Place the neck and all giblets except the
liver in a saucepan with the broth.  Cover and simmer
for 1 hour.
Rinse the turkey with cold water and pat dry
with paper towels.  Stuff the cavity with the
herb sprigs, 1/2 teaspoon salt, and 1/8 teaspoon
pepper.

Loosen the breast skin of the bird:

Poke the end of a small spoon between the breast meat
and skin, starting at the open cavity of the turkey.  Move
the spoon over the breast to separate the skin from the
meat;  be careful not to rip the skin.  Do this on both sides
of the breastbone.  Place a spoonful of the compound butter
under the skin, and press it out to distribute it evenly over
the breast.  Do this with half the compound butter, covering
both sides of the turkey breast.  Melt the rest of the butter
and brush it over the skin of the turkey and season with
the remaining salt and pepper, after stuffing the turkey,
just before placing in oven.

For the stuffing:

One onion, diced
One green pepper, diced
1 cup butter (2 sticks)
3/4 cup chopped celery (or 2 tsp. Celery Seed)
2 eggs, beaten
2 cups chicken bouillon (2 cups water with 7 chicken bouillon
cubes, boiled)

(*Sounds like a lot of bouillon, but this is where your flavor
comes from)

1 16 oz. Bag Pepperidge Farm Herbed Seasoned Stuffing (is crumbs,
 not cubes or croutons and usually is sold in a blue & white bag)
1 large bag soft bread cubes (16-20 oz.)
Garlic Powder
Poultry Seasoning
Dried Parsley
Dried Oregano
1 very large baking bag (Reynolds makes these)

In large bowl, combine the bag of bread cubes with Pepperidge Farm herbed seasoned stuffing.

In fry pan:

Melt butter over a medium high heat. Sautee onions, green pepper and celery (or celery seed) until all is softened and translucent.

Pour melted butter and vegetables over all bread cubes and
 crumbs. Mix in the two eggs, beaten. Toss.

Add:

1 tsp. Garlic Powder
1 tsp. Poultry Seasoning
2 Tablespoons Dried Parsley
1 Tsp. Oregano

Toss again.

Now pour bouillon over all of mixture, making sure that
stuffing is ALMOST wet, (you want it to be more than damp)
 so that stuffing doesn’t dry out while inside turkey baking.
(You can judge if stuffing is becoming too wet, just reserve
 the rest of the bouillon if not needed). (Many people like to
use milk, but I find that it causes it to have a bland flavor.
The chicken bouillon is the SECRET to excellent flavor, here)
Toss once again, making sure all bread is well coated with
 all ingredients.

Stuff the turkey, packing tightly, but not too tightly, at both
 ends. (If you have any left over, you can put it in a casserole
 dish, and refrigerate until 45 minutes before turkey is done,
 then put in oven with turkey for extra stuffing)

Put about 2 tablespoons flour inside baking bag before
putting the turkey inside. Push turkey into bag, close bag
 tightly, make three slits across the top of the bag for ventilation,
 and put into roaster pan. Put lid on roaster, and then bake,
 following instructions for the size turkey you have. (**Note: the
baking bag will probably cut baking time by at least 3/4 hr. to
one hour, but really holds in the juices and turkey stays
very moist and juicy.)

*Check on turkey about every hour. If you wish, you can
 baste one or two times during baking, but when using bag,
it’s not really necessary.

Place the sliced vegetables inside the baking bag.  Pour
the water over all.  Set the turkey, breast side up,
on top of the vegetables.  Close bag and put turkey in
oven.  Bake at 350° until done (a good five to six hours).

To make the glaze:

While the turkey roasts, heat all the ingredients for
the glaze in a small pan.  Whisk the glaze together
until it is a smooth liquid, but don't heat the glaze
too long or it tends to thicken too much; one or two
minutes is enough.  During the last 45 minutes
of roasting the turkey, brush the glaze on the
bird using a pastry brush.  Apply the glaze two or
three times, letting each application brown before
adding the next.

Beverage Suggestion:  Sparking Apple Cider

Side Dishes

Mashed Potatoes

(Prepare about 45 minutes before turkey is done)

Estimate how many potatoes you will need for your
crowd (approximately two potatoes per person).

1 large tub sour cream
Dash of milk

Cut potatoes into large chunks, boil in lightly salted water, 
until tender. Drain potatoes and return to pot. Add sour cream
(regular or low-fat) to potatoes, beating with mixer, a little at a
 time, until you reach desired consistency. Use just a little
milk, a few tablespoons, and beat in with the potatoes. Keep
warm over low or warm heat with lid.

Elaine's Best Sweet Potatoes

(There aren't really any exact measurements for
this recipe.  Use your judgment and sprinkle a dash of
this and that, according to your liking.)

(Estimate how many yams you will need, probably 1 per person,
but I like to prepare a little more)
1 stick butter
Light brown sugar
Honey
Nutmeg

Using a paring knife, peel yams.  Boil in lightly salted water,
leaving them whole, until somewhat tender, but not mushy.
Remove from heat and drain.

Melt butter over medium heat.
Cut yams into quarters and arrange in a large glass
baking dish (well, it doesn't have to be glass)   :-)
Pour melted butter over all of the chunks.
Sprinkle a little nutmeg over top, and then sprinkle a fair
amount of the brown sugar over top of nutmeg.
Drizzle honey up and down ("in rows") over top of
everything.
Cover with aluminum foil, and bake at 350° for approximately
40-45 minutes.

Crimson Baked Cranberries

1 (12 oz.) bag fresh cranberries
1 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
3 tablespoons brandy OR orange juice

Preheat oven to 350°.
Combine cranberries, sugar, cinnamon and
allspice in a small baking dish.  Cover and bake until
sugar melts and mixture bubbles, stirring once, about
55 minutes or so.  Uncover and bake until liquid is
syrupy, about 10 minutes longer.  Immediately stir in
the brandy.  Let sauce cool to room temperature.
Cover and refrigerate at least 1 hour.
Serve chilled.

One recipe provides 2-1/2 cups (about 5 servings).

**Note - This recipe can be made up to 4 days ahead
of time.

Scalloped Asparagus

(This recipe makes 4 servings, but you can very easily
double the entire recipe for more people.)

1 pound fresh asparagus
1/2 stick butter
1 tablespoon flour
1 cup milk
4 hard-cooked eggs, finely chopped
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons fine dry bread crumbs
1/2 cup grated Swiss cheese

Preheat oven to 350°.
Bring a large saucepan of salted water to boiling.
Spray a shallow baking dish with cooking spray.
Snap off the tough ends of the asparagus, trim off any
sandy scales.  Wash thoroughly.
Add asparagus to boiling water.  Cover.  Lower heat.
Simmer for 10 minutes or until lower parts of stalks
are fork-tender.  Drain.
Transfer to paper towels to drain further.

To prepare cream sauce:

Melt 1 tablespoon of the butter in a small saucepan.
Stir in flour.  Cook 1 minute.
Gradually stir in the milk.
Cook, stirring constantly, until the sauce thickens,
about 3 minutes.  Remove from heat.  Reserve.

Arrange half the asparagus in a layer in a prepared
baking dish.  Sprinkle with half the chopped egg.
Dot with 1 tablespoon of the butter.  Season with salt
and cayenne pepper.  Arrange another layer with 
remaining asparagus.  Sprinkle the center portion
of asparagus with the remaining chopped egg.
Pour the reserved cream sauce down the middle of
casserole.  Sprinkle sauce with bread crumbs and
cheese.  Dot uncovered portions of asparagus with
remaining 2 tablespoons butter to prevent drying out
during baking.
Bake, covered, in the preheated oven for about a
half hour.  Uncover, bake 2-3 minutes more or until
top is browned.

Carrots Lyonnaise

Cooking carrots this way brings out their
wonderful fresh, sweet taste....

1/2 stick butter
1 large onion, thinly sliced
2 pounds carrots, pared and cut into 2-inch sticks
1/4 teaspoon salt
3/4 teaspoon lemon pepper
1 tablespoon dried parsley

Melt 3 tablespoons of the butter in a skillet.
Sauté onion until tender and golden.  Remove
from skillet with slotted spoon to a bowl.  Keep
onion warm.
Add remaining tablespoon butter or margarine to
same skillet.  Toss carrots in skillet over medium heat
to coat well with butter.  Cover, and lower heat.
Cook 15 minutes or until carrots are tender.
Uncover, and continue cooking until liquid
evaporates.  Season carrots with salt,
lemon pepper and parsley.
Lightly toss onion and carrots together;  turn into
a heated serving dish.

Makes 8 servings.

Dessert

Pumpkin Date-Nut Loaf

(This recipe is a microwave recipe, however, can
also be baked in the oven at 350°.  I'm not sure of
cooking time in oven, however, check after 40 minutes,
then every 15 minutes, thereafter, to be on the safe side.
Loaf is done when toothpick inserted into the center comes
out clean).

Nonstick cooking spray
2 tablespoons graham cracker crumbs
1-1/4 cups unsifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup canned pumpkin
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1/2 cup oil
1/2 cup chopped dates
1/2 cup chopped walnuts
10X (confectioner's) sugar

Spray an 8X4X3-inch glass loaf dish with cooking spray.
Coat the dish with graham cracker crumbs.
Combine the flour, baking powder, baking soda,
salt, cinnamon, cloves and ginger in a small bowl,
mixing well.
Blend the pumpkin, eggs, brown sugar,
granulated sugar and oil in a large bowl, mixing well.
Add the dry ingredients.  Stir in the dates and nuts.
Pour into the prepared baking dish.
Microwave on half power for 9-12 minutes, or until
the top looks dry, but the center is still wet.
Then microwave on full power for 2-5 minutes, or until
the center is almost dry.  Cool on a heat-resistant countertop
for 10 minutes.  Turn out onto a wire rack to cool.
If you wish, dust the top with 10X sugar.

Best Pumpkin Pie!

For the crust:

1/3 cup plus 1 tablespoon Crisco shortening
1 cup flour
1/4 teaspoon salt
2-3 tablespoons ice water

Cut the shortening into the flour and salt, using
pastry blender or by criss-crossing two knives,
until the particles are the size of coarse crumbs.
Sprinkle with cold water, 1 tablespoon at a time,
tossing with fork until all flour is moistened and
pastry almost cleans side of bowl (1-2 teaspoons
water can be added, if necessary).
Gather pastry into a ball.

Shape into flattened round on lightly floured cloth-covered
board.  Roll pastry into a circle 2 inches larger than an
upside-down pie plate, about 9X1X1/4 inches,
with floured cloth-covered rolling pin.  Fold pastry into
fourths.  Place in pie plate.

Unfold and ease into the pie plate, pressing firmly
against bottom and side.  Trim overhanging edge of
pastry 1 inch from rim of plate.  Fold and roll pastry
under, even with plate, then flute the pastry.

For the pie filling:

2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 16-oz. can pumpkin
1 12-oz. can evaporated milk

Heat oven to 425°.
Beat eggs slightly in a medium bowl with wire whisk
or a hand beater.  Beat in remaining ingredients.
To prevent spilling, place pastry-lined pie plate  on
oven rack.  Pour filling into the pie plate.
Bake for 15 minutes.

Reduce oven temperature to 350°.  Bake about
45 minutes longer or until knife inserted in center
comes out clean.  Refrigerate for about 4 hours
or until chilled.  Serve with whipped cream.
Keep any leftovers refrigerated.