Tuesday, December 30, 2003

1 package fudge/devils food cake mix
1 can (21 oz) Cherry pie filling
1t Almond Extract
2 eggs beaten

1. Grease and flour 15 X10 cake pan
2. In large bowl combine incgredients, stir by hand until mixed
3. Bake at 350 fro 20-30 minutes until toothpick comes out clean
4. Pour on frosting while warm (let set before cutting)

Frosting:
1 cup sugar
5 T butter
1/3 cup milk
6 oz semi sweet choc chips

In saucepan combine sugar, butter and milk. Boil stirring constantly for 1 minutes remove from heat stir in chips until smooth

{Via Chris}

My mom always used to make this when I was a kid.  I never really liked it much, but everyone else loved it.  She usually served it with cornbread or biscuits)

2 lb. Beef cubes
1 or 2 sticks of pepperoni, sliced
1 onion, chopped
1-2 cans of tomato soup
1-4 cans mixed vegetables
1 can corn
3 or 4 potatoes, peeled and cubed

In a large pot, add the beef, pepperoni, and onion and enough water to just cover.  Bring to a boil and then reduce to a simmer for 1 hour.  Add the potatoes and continue for an additional 30 minutes.  Add the tomato soup and stir until it is mixed evenly, then add the canned vegetables and corn.  Let simmer another 30-45 minutes. 

{via Kathy}

1 c. sugar
1/3 c. cocoa powder
� c. all purpose flour
pinch salt
2 � c. skim (or 2%) milk
1 tb. Butter
1 tsp. vanilla extract
1 pastry shell (9 in) baked and cooled.  (Chocolate pie crust or graham cracker are good)

In a large saucepan, combine the sugar, cocoa, flour, and salt; gradually add the milk, whisking.  Cook and stir over medium heat until the mixture comes to a boil.  Cook and stir for a few minutes more, until the mixture thickens.  Remove from heat and stir in the vanilla and butter.  Pour into the pie crust and refrigerate 2-3 hours until set.  Serve with whipped cream.  (This one is just heavenly, and very easy)

{Via Kathy}

Finely chop two leeks and saute until translucent. Add 1 TB. of flour, sook and stir for a couple of minutes. Add 2-3 potatoes, cut into large chunks, and enough water (or vegetable broth) to cover. Salt and pepper to taste. Simmer for about 30-45 minutes, until the potatoes are tender. Remove from heat and break up the potatoes with a masher, so that you have a chunky soup, or you can puree until smooth. Add a large spoonful of sour cream or yogurt, stir in, and serve.

{Via Kathy}

Get some frozen mixed vegetables (whatever you like, really) and a couple of potatoes. Cut the potato into 1/2 inch cubes and soak in cold water until you are ready for it. Chop some onion, garlic, ginger, and hot green chilies (if you have them). Fry this in a bit of oil until the onion is golden and a bit soft, then add mustard seed and dillseed.

Drain and add the potatoes and cook for a couple of minutes. Add the mixed vegetables, curry powder, and turmeric. Stir for a minute, then add enough water to cover. Reduce the heat to a simmer and cook until the potatoes are almost done. Add a bit of milk (maybe 1/4 cup or so) and bring back to a boil. Cook until the potatoes are tender and the veggies are done. Serve with
rice.

{Via Kathy}

Sunday, December 28, 2003

Kat shares:

Recipe courtesy Alton Brown

Recipe Summary
Yield: Yield: 10 to 12 servings
1 (14-16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves of sage
Canola oil

Combine all brine ingredients, except ice water, in a stock pot and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5 gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.