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Variations for Your Stuffing

Amish Potato Stuffing
prepare as directed, using 1 quart bread cubes and 3 cups unseasoned mashed potatoes, or sweet potatoes, reduce poultry seasoning to 1 1/2 teaspoons and add 1/4 teaspoon nutmeg.

Chestnut Stuffing
prepare as directed but reduce bread cubes to 1 1/2 quarts and poultry seasoning to 1 1/2 teaspoons. Mix in 1 pound of coarsely chopped chestnuts.

Oyster Stuffing
prepare recipe using 3 cups of bread cubes and 3 cups of coarsely crushed crackers, reduce poultry seasoning to 1 1/2 teaspoons and add 1 pint of oysters, drained and minced.

Savory Sausage
sauté 1 pound of sausage meat slowly in heavy skillet, breaking up, until lightly browned and cooked through, about 20 minutes. Transfer to bowl with slotted spoon. Proceed as directed using 1/2 cup drippings to sauté vegetables and reduce bread cubes to 7 cups.

 

Biscuit Wraps Ideas

  • 1 can (12 oz.) Pillsbury big country refrigerated buttermilk biscuits
  • *choice of filling (recipes follow)
  • Separate dough into 10 biscuits
  • Press each biscuit into a 5 inch round
  • Choose your favorite filling and combine ingredients in a small bowl; mix well
  • Spoon about 2 Tbsp mixture onto center of each biscuit
  • Fold dough in half over filling; press edges with fork to seal
  • Place on ungreased baking sheet
  • Bake at 400 for 10-13 min. or until golden brown
    Ham and Cheese filling:
  • 3/4 c chopped ham
  • 3/4 c. shredded cheddar cheese
    Honey-Mustard Ham filling: 
  • 1 c. chopped cooked ham
  • 2 Tbsp honey mustard
  • 1 Tbsp finely chopped red onion
    Turkey Swiss filling: 
  • 3/4 c. chopped cooked turkey
  • 1/2 c. shredded swiss cheese
  • 1/4 c. chopped tomato
    Country Sausage filling: 
  • 6 oz. bulk pork sausage, cooked and crumbled
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. chopped apple
    Western Barbecue filling:
  • 1/2 c. preparred sloppy joe meat mixture
  • 1/2 c. baked beans
  • 2 Tbsp barbecue sauce
  • 1 tsp. instant minced onion
    Pizza Pocket filling:
  • 1 cup sliced cooked italian sausage
  • 1/3 c. shredded mozzarella cheese
  • 1/3 c. chopped green pepper
  • 1/3 c. pizza sauce
    Chicken Taco filling:
  • 1 c. chopped cooked chicken
  • 1/3 c. whole kernel corn with red and green peppers
  • 1/3 c. shredded monterey jack cheese
  • 1/4 c. chunky salsa
    Chicken and Broccoli filling: 
  • 1 c. chopped cooked chicken
  • 1/3 c. chopped cooked broccoli
  • 1/3 c. shredded cheddar cheese
  • 2 Tbsp mayonnaise
  • 1 Tbsp finely chopped onion
    Philly Cheesecake filling: 
  • 1 c. chopped cooked roast beef
  • 1/3 c. shredded mozzarella cheese
  • 1/4 c. chopped green or red pepper

Variations of Beer Bread

Beer Bread

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup beer
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Sift together flour, baking powder, and salt. Cut in shortening until it has cornmeal consistency. Stir in beer, and knead lightly.
  3. Roll dough out to 1/2 inch thickness. Cut with biscuit cutter.
  4. Bake 10 to 12 minutes, or until golden brown.

Makes 1 dozen

 

Beer Bread

  • 3 cups self-rising flour
  • 1 12-oz can of beer
  • 2 Tbsp. sugar

Mix ingredients and put into greased loaf pan.

Bake at 375º for one hour

 

Beer Bread

  • 3 cups self rising flour
  • 1 12 ounce can room temperature beer
  • 2 Tbsp. sugar

Measure flour into a bowl, make a well in the center, pour the beer into the well. Add the sugar, and mix by hand, just until it’s blended.

Pour/spoon the thick batter into a greased pan.

Bake in a preheated 350 degree oven for about 45 minutes, take out, top with melted margarine, return to the oven for another 10 minutes.

If you don’t have self-rising flour, use regular flour and add about 3 tablespoons baking powder.

Beer Bread

  • 3 cups self-rising flour
  • 3 T. sugar
  • dash of salt
  • 1 can warm beer
  • 2 T. melted butter

Combine first three ingredients in bowl. Add beer, stirring just until mixed

Pour into greased loaf pan. Drizzle butter over batter. Bake at 350 degrees for 1 hour or until done.

Plain and simple Beer Bread

  • 3-1/2 Cups Self-Rising Flour
  • 1/4 Cup of Sugar
  • 1 Can (12 Ozs) beer, at room temperature
  • 1 Egg, at room Temperature

Butter a 9″ x 5″ Loaf pan. Preheat oven to 375 degrees

In a large bowl place flour, add sugar and stir. Add beer all at once and before stirring, break egg into beer and mix gently, then mix into the flour with a large spoon until fully incorporated

Put into buttered loaf pan and into heated oven for 65 to 70 minutes. Remove and put on rack

Omelet Ideas

Fruited Omelet
Fill basic omelet with about 2 Tbsp. dairy sour cream or yogurt. Top with halved strawberries, sliced peaches or blueberries. Sprinkle (I would think with very little) brown sugar.

Russian Omelet
Fill basic omelet with cubed cooked potato and top with sour cream and snipped chives or green onions. Bet shredded cheddar cheese might even be good on top.

Salad Omelet
Fill basic omelet with sliced avocado and peeled sliced tomato. Top with mixture of 1/4 avocado, mashed; 1T sour cream; and 2 drops bottled hot pepper sauce. Garnish with chopped onions and or shredded cheddar cheese if desired.

Breakfast Omelet
Fill basic omelet with cooked whole or sliced brown and serve sausage links. Top with syrup or honey. Garnish with sliced orange wedges if desired.

Egg Facts

WEIGHT OF ONE DOZEN EGGS:
Jumbo……………………….30 ounces
Extra Large………………….27 ounces
Large……………………….24 ounces
Medium………………………21 ounces
Small……………………….18 ounces
Pee-Wee (bakery eggs)…………15 ounces

CALORIES MEASURING EGGS:
1 Large egg………………….80 calories
1 large egg (2-oz)……………1/4 cup
1 Egg white………………….20 calories
1 Med. egg (1-3/4 oz.)…………1/6 cup
1 Egg yolk…………………..60 calories
1 Small egg(1-1/2 oz.)…………1/6 cup

If an egg cracks when being boiled, just remove it from the water and while it is still wet, pour a generous amount of salt on the crack; let it stand for 20-seconds and then wrap it in tin foil, twirl the ends and replace it in the boiling water.
If you want your deviled eggs to have greater stability, cut a slice off the end (or side) and they will stand up for easy filling.
If you have problems with poached eggs breaking up, you may have salted the water. Salt tends to cause the protein to break apart.
To help poached eggs stay together, add a 1/2-Tsp of lemon juice or 1-Tsp white vinegar to a quart of water before adding the eggs.
To make eggs easier to peel, add a small amount of salt to the water to toughen the shell.
To guarantee a white film over eggs when cooking, place a few drops of water in the pan just before the egg is done and cover the pan.
To tell if an egg is raw or hard-boiled, just spin it on its side. If it wobbles, it’s raw. If it spins evenly, then it’s hard-boiled.
When preparing a number of omelets or batches of scrambled eggs, always wipe the pan with a piece of paper towel dipped in table salt after every 2-3 batches. This eliminates the problem of eggs sticking to the pan.
Use only fresh eggs for poaching. Bring the water to a boil and then reduce to a simmer before adding the eggs.
Egg will clean off utensils easier if you use cold water instead of hot. Hot water tends to cause the protein to bind up and harden.

I took these tips from the book “10,001 Food Facts, Chefs’ Secrets & Household Hints” written by Dr. Myles H. Bader and published by North Star Publishing. Endorsed by Oprah Winfrey.
Remember to test an egg for freshness, carefully drop into a cup of cold water; if it stays on the bottom on its side, it is fresh; if it stands up, it is at least 10 days old; if it floats or comes to the top, it is spoiled. I think it is necessary to test eggs all the time, I have purchased eggs that were standing on end when I brought them home from the store.
Always check date on end of carton & do not store in refrigerator door. If there is any doubt about freshness, throw them away.

Egg Substitutes

Egg substitute #1
Makes 1 serving

  • 3 egg whites
  • 3 drops yellow food coloring
  • 1 tsp vegetable oil
  • In a blender, whip the egg white & food coloring for 2 to 3 sec. on high. Add oil & blend another 2-3 seconds
  • Cover and refrigerate for up to 2 days.
    Nutrition Information (per serving)
    Calories: 91 From fat: 41

    Egg Substitute #2
    Makes 2 servings

  • 1/4 cup nonfat dry milk powder
  • 6 egg whites
  • 1 teaspoon vegetable oil
  • Combine all ingredients in blender & mix on high until smooth, about 10-15 sec.
  • Store in covered container in refrigerator for up to 2 days
  • You can freeze the mixture in 1/4-cup portions, thaw overnight in the refrigerator
    Calories-102 from fat-21

Egg substitute #1
Makes 1 serving

  • 3 egg whites
  • 3 drops yellow food coloring
  • 1 tsp vegetable oil
  • In a blender, whip the egg white & food coloring for 2 to 3 sec. on high. Add oil & blend another 2-3 seconds
  • Cover and refrigerate for up to 2 days.
    Nutrition Information (per serving)
    Calories: 91 From fat: 41

    Egg Substitute #2
    Makes 2 servings

  • 1/4 cup nonfat dry milk powder
  • 6 egg whites
  • 1 teaspoon vegetable oil
  • Combine all ingredients in blender & mix on high until smooth, about 10-15 sec.
  • Store in covered container in refrigerator for up to 2 days
  • You can freeze the mixture in 1/4-cup portions, thaw overnight in the refrigerator
    Calories-102 from fat-21

Egg Substitute

  • 6 Egg whites
  • 1/4 cup Nonfat dry milk
  • 1 Tbsp. Vegetable oil

Combine all ingredients in a mixing bowl and blend until smooth.

Store in a jar in the refrigerator up to 1 week.

Mixture also freezes well. To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.
Yield 4 servings

One serving 1/4 cup (1 egg equivalent)
Calories 69, Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98 mg, Potassium 140 mg. Exchange 1 lean meat

 

  • Serve on toast rounds

    Toast
    Make toast; with large cutter or rim of wide cup, makes circles and butter

Fishy Facts (Helpful Hints)

  • Fresh fish should have firm flesh which springs back when dented with fingers. If fish is truly fresh, it should be odorless and free of slime; however, salt water fish will smell like the sea from which it came.
  • Fish is so nutritious that it has often been called “brain food”. It is found to be high in protein, the B vitamins, and many minerals. Salt water fish provides an excellent source of iodine. Fish is also low-cholesterol food.
  • Fish should never be over-cooked. It is “done” when it flakes easily with fork or comes away from the bones without too much resistance. When fish is over-cooked it becomes dry and loses its flavor.
  • While fish may be used in many of the same recipes. Haddock, halibut, sole, cod, flounder, plaice, turbot and perch are examples of the “white fish”.
  • When cooking frozen fish, thaw in refrigerator (never at room temperature) in its original package for approximately six hours per pound. Use immediately after thawing or store in fridge up to 24 hours only. Never refreeze fish.
  • Uncooked fresh fish may be stored in the freezer for three to six months.
  • Fresh fish may be stored in refrigerator for two days without freezing.
  • Using seashells and your imagination, create your own shell crafts and fun. An entertaining hobby!
  • Dried salted fish can be freshened when soaked in cold fresh water overnight; drained; covered with water again; simmer slowly and drained again. If fish is still too salty for your taste, re-cover with fresh cold water and simmer again until satisfactory.
  • Any cooked, leftover fish may be used in salads, sandwiches, chowders and hors d’oeuvres. Just use your imagination!
  • Fish odor may be removed from the hands by washing them with salt and water.
  • Mix a tin of lobster paste in your fish chowder before serving for a gourmet touch.
  • Poached salmon may be cooked to correct “doneness” by inserting a meat thermometer into the center of the salmon and cooking to the exact temperature of 155º. This is especially helpful when using frozen fish.
  • Dried salted fish can be stored in the lower part of refrigerator. If kept cold and dry in a n air-tight wrapper or container, you can store this fish for several months until needed. This fish is ideal for camping trips too.
  • In recipes calling for fish that has to be handled a lot (fishcakes), use dried salted fish. Since the process hardens the fish, it is therefore easier to handle and won’t break apart too easily.
  • Remember that all smoked fish has been salted to a certain degree first. Test your recipe before adding more salt.
  • Add many nutrients to your garden soil by working in any sea shells. They are especially good for roses.
  • To Shuck Oysters: Scrub oysters thoroughly with a stiff brush under cold running water. Discard any oysters with broken or gaping shells. Hold the oyster flat on a table or counter top, with thin end pointed toward you. With your other hand force the oyster knife between the shells at the thin end. Try to avoid plunging the knife straight into the oyster, but rather keep the knife against the shell. Move the knife sharply left and right to cut the oysters large abductor muscle attached to the shell. Remove the shell with a twisting motion. Cut the other end of the abductors muscle attached to the opposite shell. Remove any bits of broken shell from the oyster before serving.

Ingredient Substitutes

Oops! You’re missing a few ingredients needed for a recipe. Instead of making a mad dash to the store. There’s a good chance you’ll find a suitable substitute for what you are missing.

1 tablespoon cornstarch  ~~  2 tablespoons flour for thickening

1 cup granulated sugar  ~~  1-cup brown sugar or 2 cups sifted powdered sugar

2 cups tomato sauce  ~~  3/4 cup tomato paste plus 1 cup water

1 cup tomato juice  ~~  1/2 cup tomato sauce plus 1/2 cup water

1 cup chicken broth or beef  ~~ 1 teaspoon instant chicken or beef bouillon granules plus 1/2 cup water

1 small onion   ~~  1/8 teaspoon onion powder or 1 tablespoon dried minced onion

1 clove garlic   ~~  1/8 teaspoon garlic powder

1 tablespoon fresh snipped herbs  ~~   1 teaspoon dried herbs, crushed

1 square (1 ounce) unsweetened chocolate   ~~   3 tablespoons unsweetened cocoa powder plus 1 tablespoon shortening

1 cup cake flour   ~~  1 cup all-purpose flour sifted 3 times, then measure to make 1 cup

1 teaspoon baking powder  ~~ 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar

1 cup milk   ~~  1/2 cup evaporated milk plus 1/2 cup water

1 cup coconut milk   ~~  1 cup whipping cream plus 1/2 teaspoon each coconut extract and granulated sugar

1 can tomatoes   ~~  2 1/2 cups chopped, peeled fresh tomatoes, simmered for about 10 minutes

2 tablespoons minced fresh parsley   ~~  1 tablespoon dehydrated parsley flakes

1 tablespoon sesame oil   ~~  1 1/2 teaspoons sesame seeds toasted in 1/2 teaspoon salad oil

1/2 cup rice vinegar   ~~  1/3 cup white (distilled) vinegar plus 3 tablespoons water, seasoned to taste with salt

1 teaspoon Italian herb seasoning   ~~  1/4 teaspoon each thyme leaves, marjoram leaves, oregano leaves, and dry basil

1 teaspoon finely shredded lemon peel  ~~ 1/2 teaspoon lemon extract

Metric Conversions

Measuring Spoons Oven Temperatures Liquid Measurements
1/8-teaspoon = .625 ml Fahrenheit              Celsius 1 tablespoon = 15 ml
1/4-teaspoon = 1.25 ml 150ºF                        66ºC 1 fluid ounce = 30 ml
1/2-teaspoon = 2.5 ml 200ºF                        95ºC 1/4 cup = 59 ml
3/4-teaspoon = 3.75 ml 250ºF                        120ºC 1/3 cup = 79 ml
1-teaspoon = 5 ml 275ºF                        135ºC 1/2 cup = 118 ml
1/2-tablespoon = 7.5 ml 300ºF                        150ºC 2/3 cup = 158 ml
1-tablespoon = 15 ml 325ºF                        165ºC 3/4 cup = 177ml
350ºF                        180ºC 1 cup = 237 ml
Dry Measurement 375ºF                        190ºC 1/2 pint = 237 ml
2 pints = 1 quart 400ºF                        205ºC 1 pint = .47 l
Weight 450ºF                        230ºC 1 quart = .95 l
16 ounces = 1 pound 500ºF                        260ºC 1 gallon = 3.78
__________________________________________________________________________
Linear Measurements Weight Key
1/4 inch = .64 cm 1 ounce = 28 g ml = milliliter 
1/2 inch = 1.27 cm 1/4 pound = 113 g l = liter
3/4 inch = 1.9 cm 1/2 pound = 226 g cm = centimeter 
1 inch = 2.54 cm 3/4 pound = 340 g g = gram
1 pound = 454 g (.45 kg) kg = kilogram
__________________________________________________________________________
Liquid Measure Equivalents Equivalent Yields
3 teaspoons = 1 tablespoon  1 lemon = 3 tablespoons juice    
2 tablespoons = 1 fluid ounce  1 medium-size orange = 1/4 cup orange juice
4 tablespoons = 1/4 cup  1/4 pound (1 stick) butter or margarine = 1/2 cup
12 tablespoons = 3/4 cup  1 pound granulated sugar = 2 1/3 cups
16 tablespoons = 1 cup  1 pound brown sugar = 2 1/3 cups, firmly packed
2 cups = 16 fluid ounces   1 square baking chocolate (semisweet/unsweeten) = 1         ounce
4 cups = 2 pints = 1 quart  1 cup (1/2 pint) whipping cream = 2 cups whipped cream
4 quarts = 1 gallon
__________________________________________________________________________
Pans Casseroles (United States)
Inches                    Metric Standard Size                 Metric Measure
8 x 8 inch               20 x 20 cm 1. qt. (4 cups)                 900 ml
9 x 9 inch               22 x 22 cm 1 1/2 qts. (6 cups)           1.35 L
9 x 13 inch             22 x 33 cm 2 qts. (8 cups)                 1.8 L
10 x 15 inch           25 x 38 cm 3 qts. (12 cups)                2.7 L
11 x 17 inch           28 x 43 cm 4 qts (16 cups)                 3.6 L
8 x 2 inch round     20 x 5 cm 5 qts. (20 cups)                4.5 L
9 x 2 inch round     22 x 5 cm
8 x 4 x 3 inch loaf   20 x 10 x 7 cm

Herbs & Spices

Allspice: Whole or ground; flavor and aroma like a combination of cinnamon, cloves, and nutmeg. Use whole spice in fish-poaching stocks and meat marinades, pickling liquid, syrups for fruit. Use ground spice in cakes, cookies, poultry dishes, pilafs.

Basil: Fresh or dried leaves; spicy-sweet flavor, heady aroma. Use in Mediterranean-style cookery, with poultry; in omelets, salad dressings, tomato based soups and sauces; with artichokes, eggplant, spinach, fresh tomatoes, zucchini.

Bay leaves: Fresh or dried leaves; pungent, very aromatic flavor. Use in fish soups, fish-poaching liquid, sauces, stews, terrines, cooked bean dishes.

Caraway Seeds: Whole seeds; clean, slightly sweet taste, faint licorice aroma. Use in cole slaw, rye bread, goulash, pork, sausage, sauerkraut; with carrots, cabbage, potatoes.

Cardamom: Whole or ground; sweet, flowery flavor, pungent aroma. Use in Indian, Southeast Asian curries; Scandinavian pastries, cookies, cakes.

Cilantro (coriander): Fresh or dried leaves; dried whole seeds; ground. Very pungent, aromatic, peppery flavor when fresh; sweet, faint lemon flavor when dried. Use fresh leaves with pork, chicken; in Mexican and Asian dishes. Use ground in curries Middle Eastern dishes.

Cinnamon: Whole sticks or ground; sweet, spicy flavor. Use in fruit compote, custard, cakes, pies, cookies, Middle Eastern poultry and meat dishes, curries.

Cloves: Whole or ground; strong, spicy-sweet flavor. Use in spicy meat, fish, poultry dishes; relishes and chutneys, pickles, cookies, cakes.

Cumin: Whole seeds or ground, warm, slightly bitter flavor. Use in spicy, robust chicken, meat, fish dishes; in soups, curries, cheese and yogurt dishes.

Curry powder: A blend of many spices, ranges from mild to hot. Use in dips, puréed soups, rice dishes; with beef, lamb, chicken, shrimp, eggs; with eggplant, broccoli.

Dill weed: Fresh or dried; tart but delicate flavor. Use in dips, salads (cucumber, potato, shrimp), omelets; with salmon, shrimp with green beans, beets, broccoli, cabbage, thin-skinned potatoes; in Scandinavian dishes.

Ginger: Fresh root or ground; pungent aroma, clean, hot taste. Use fresh in curries, other Indian, Asian dishes; ground in stews, baked goods.

Ground red pepper (cayenne): Ground, fiery-hot chile flavor. Use sparingly in soups, stews, sauces, dips.

Marjoram: Fresh or dried (whole or ground) leaves; sweet, mild flavor. Use with lamb, beef, veal, poultry, liver; in salad dressings, tomato-based soups and sauces; with cooked beans, eggplant, summer squash.

Mint: Fresh or dried leaves; sweet, refreshing flavor. Use with lamb, veal; in Asian curries, fruit salads, chutneys, candies, jellies, iced beverages; with carrots, peas.

Nutmeg: Whole or ground; sweet, aromatic flavor. Use with ground beef, veal, chicken; in white sauce, cream based sauces for pasta, custard, cakes, cookies; with spinach.

Oregano: Fresh or dried (whole or ground) leaves; strong and aromatic. Use with grilled beef, lamb; in pork stews, poultry stuffing, vegetables soups, tomato-based soups and sauces.

Paprika: Ground, mild, faintly sweet flavor. Use with veal, chicken, fish; in stews, cream soups, white sauce, potato or vegetable gratins, salad dressings.

Poppy seeds: Whole seeds; rich, nutty flavor. Use with noodles; in breads, rolls, cookies, cakes, pastries.

Rosemary: Fresh or dried (whole or ground) leaves; bold flavor and aroma. Use with chicken, duck, pork, lamb; in meat marinades and vegetable soups; with broccoli, peas, potatoes.

Saffron: Whole threads or ground; earthy, pleasantly bitter flavor. Use sparingly with poultry, fish, shellfish; rice dishes, sweet buns, breads.

Sesame seeds: Whole seeds; rich nutlike flavor. Use toasted seeds with beef, fish, poultry; in breads, rolls, pastries, candies.

Tarragon: Fresh or dried (whole or ground) leaves; strong flavor, spicy aroma. Use with veal, lamb, chicken, mild flavored white fish, crab, shrimp, eggs; in soufflés, soup; with asparagus, mushrooms; in salad dressings and sauces.

Thyme: Fresh or dried (whole or ground) leaves; strong flavor, spicy aroma. Use with beef, pork, poultry, mild flavored white fish; in vegetable soups, tomato-based soups and sauces, salad dressings; with green beans, carrots.

Turmeric: Ground; bittersweet flavor; brilliant yellow color (ingredient in curry powder). Use sparingly in Indian, African, Southeast Asian cookery; in curries, vegetables and rice dishes.