Merry Christmas Syl " In the darkness, there is wonders of light that cannot be seen with the human eye " -Sugar ----- Original Message ----- From: "Old Fashioned Living" <[EMAIL PROTECTED]> To:Arizona's Edible Seasons" is an electronic > newsletter from the Herb Lady. It's chock full > of tips, recipes and seasonal information. It's > also downloadable and searchable. Visit her > here: http://www.lulu.com/content/875338 > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > Old Fashioned Tips > Down to earth advice and inspiration... > from http://www.oldfashionedliving.com > December 5, 2007 > - - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S Q U O T E > - - - - - - - - - - - - - - - - - - - - - - > Christmas is not in tinsel and lights and outward > show. The secret lies in an inner glow. It's lighting > a fire inside the heart. Good will and joy a vital part. > It's higher thought and a greater plan. It's glorious > dream in the soul of man. ~Wilfred A. Peterson > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S T I P S > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > Herbs 'N Spices: A Holiday Menu > > The following is a complete menu for a holiday open > house or buffet-add the appetizers I have recipes for > in Company's Coming below, or your own and you'll > be set! > > Savory Turkey with Dressing > > Ingredients: > 1 turkey, 12-14 lbs -- thawed if frozen > 1/2 cup butter or margarine -- at room temperature > 2 teaspoons dried thyme > 1 teaspoon dried rosemary -- crushed > 1 teaspoon dried oregano > 1 teaspoon dried basil > 1/2 teaspoon salt > > Preheat oven to 325 degrees. Rinse and pat dry the > inside and outside of the turkey with paper towels. > Remove the giblets, neck, and tailpiece. Combine the > butter, herbs and salt in a small bowl. Carefully loosen > skin from the breast of the turkey starting from neck. Turn > the turkey over and separate skin from the legs and thighs. > Spread 1/2 of butter mixture between skin and meat over > breast, legs and thighs. Rub remaining butter mixture over > the turkey skin. Fill the turkey body and neck cavities with > some of stuffing; truss if desired. Transfer remaining stuffing > to a buttered casserole dish and refrigerate until later. Place > turkey on rack set in a roasting pan. Roast, basting with pan > juices, until meat thermometer inserted into thickest part of > thigh registers 180 degrees. This will take between three and > four hours, depending on your oven. Place dish with stuffing > in oven 30 minutes before turkey is done. Let the turkey rest > 15 minutes out of the oven before carving. NOTES: You can > do this same thing with a bone-in turkey breast, except the > stuffing will be cooked in a casserole dish, and the meat will > take much less time. A good alternative if you don't want any > leftovers or have only a few people for dinner. > > Roasted Garlic Stuffing > > Ingredients: > 1 cup diced sweet onions > 1 cup diced celery > 1 cup diced tart apples > 1/4 cup minced shallots > 2 tablespoons butter > 2 cups chicken stock > 2 tablespoons roasted garlic puree (see note) > 1/2 teaspoon chopped fresh thyme leaves > 1 tablespoon chopped fresh chives > 1 tablespoon chopped fresh basil > 4 cups diced dried bread croutons > salt and fresh ground pepper > > In a large skillet over medium heat, sauté onions, celery, apples > and shallots in 2 tablespoons butter until tender. Add 2 cups > chicken stock and simmer until liquid is reduced by half. Add > garlic and herbs. Stir in croutons. Stuff turkey and bake extra > in a buttered baking dish and bake for 20-30 minutes until > golden brown on top. > > Notes: Garlic Puree is made by cutting off the very top of a > whole garlic bulb and roasting in a 350 degree oven after it's > been wrapped loosely in foil for 20 minutes or until it's soft. > Cool enough to handle and push down the bulb to squeeze > the garlic out of the cloves. Mash and use. > > Serving Directions: You may remove the dressing and serve > in a bowl on the buffet next to the sliced turkey and the gravy, > or leave whole and place all on a very large platter and assign > someone the duty of carving and serving to the guests. Either > way is fine. > > Cranberry Salsa > > Ingredients: > 2 whole oranges > 2 cups fresh cranberries > 1/4 cup vegetable oil > 1/4 cup minced onion > 1 tablespoon cilantro > 1 tablespoon fresh grated ginger root > 1 Serrano Chili, minced > > Peel oranges and trim off the white membrane. > Grate 4 tablespoons of the peel. Coarsely chop > the oranges. Chop or process the cranberries in > a blender or food processor until coarsely chopped, > but not too fine. Combine all ingredients and allow to > blend at least 6 hours, overnight if possible. Serve > next to the turkey. > > Herb Roasted Potatoes > > Ingredients: > 1 tablespoon butter > 2 tablespoons olive oil > 1 1/4 tsp. dried oregano > 1 tsp. salt > 1/2 tsp. garlic powder > 1/4 tsp. pepper > 2 pounds potatoes, peeled, cut into 1 inch cubes > 1 tablespoon chopped fresh parsley > > Preheat oven to 375 degrees.. In a roasting pan melt butter in > oven. Remove from oven; stir in oil, oregano, salt, garlic, pepper > and potatoes until combined. Roast, turning occasionally, until > potatoes are tender, about 45 minutes. Transfer to a serving > bowl and toss with parsley. > > Glazed Carrots with Mustard > > Ingredients: > 3 pounds baby carrots > boiling water > 1/4 cup butter > 1/2 cup light brown sugar, firmly packed > 1/4 cup hearty mustard, such as a German mustard > 2 tablespoons chopped chives > 2 tablespoons chopped parsley > > Wash carrots; if any are especially large cut them in > half lengthwise. Place in a saucepan. Add boiling water > to cover (or use a steamer) and simmer 20-30 minutes > until the carrots are tender, but not mushy. Drain. In > a small saucepan, combine butter, sugar and mustard. > Cook, stirring, until butter melts and sugar dissolves. > Continue to cook three minutes. Pour mixture over the > drained carrots in their pan, tossing to combine. Heat > several minutes, add chopped herbs, mix and transfer > to a serving dish. > > More: Tips and recipes for making herb jelly--- > http://www.oldfashionedliving.com/teajelly.html > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > T O D A Y ' S O F L R E S O U R C E > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > FICTION SALE: I wait for this sale every year! > Over 1,000 titles are marked down by 50% off > their bookcloseout price. SO many titles are > less than $3.00 in softcover and hardcover! I > always stock up. Sale ends December 24: > http://www.oldfashionedliving.com/booksale.html > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > ~Brenda > Email me with questions, concerns or tips: > mailto:[EMAIL PROTECTED] > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > S U B S C R I P T I O N I N F O > - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - > To unsubscribe from this newsletter: click REPLY and type the > word UNSUBSCRIBE or SUBSCRIBE in the subject field. Please > reply to this e-mail with the e-mail address at which you have > received mailings from us and we will remove you from our list. > If you have more than one e-mail address, please include the > other in your e-mail > > AOL FRIENDLY LINKS > <a href="http://www.oldfashionedliving.com/coupons5.html";></a> > <a href="http://oldfashionedliving.com/holidays/teajelly.html";>Tea > Jelly</a> > <a href="http://www.oldfashionedliving.com/booksalehtml";>Fiction Sale!</a> > > All material copyright Brenda Hyde 2001-2007 > Request permission to use online or in print media > mailto:[EMAIL PROTECTED] > > >
--~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
