8-10 cups (about on loaf) dry bread cubes-break up bread the day before-bread shrinks as it dries)
Melt 1 stick margarine in a pan.
Cook until translucent 1/2 to 3/4 cup chopped onion
Add 1 1/2 c. chopped celery--cook a few minutes.
Add 1 can skimmed evap. milk
Add:
1 t. salt
1/2 t. poultry seasoning
1 T. sage
1/2 t. pepper
Pour on bread--if you need more moisture add a little broth*. The stuffing should be a little dry because it gets moist from the turkey.
* cook the giblets the night before. You can add chopped heart and gizzard to stuffing if you like. Also Chopped mushrooms. (I would not do this last bit, but put it in for those this would not totally gross out).
Sunday, November 1, 2009
Steak Strips
3/4 to 1 pound round steak--trimmed. Freeze-when partially frozen-slice into this strips against the grain.
Sprinkle with 1/4 t. garlic powder. 2 T. lemon juice-let sit for 5 min. to tenderize. Add 3 T. soy sauce. Marinate 1 or more hours.
1 T. olive oil in fry pan. Cook and stir quickly.
Sprinkle with 1/4 t. garlic powder. 2 T. lemon juice-let sit for 5 min. to tenderize. Add 3 T. soy sauce. Marinate 1 or more hours.
1 T. olive oil in fry pan. Cook and stir quickly.
Hot Crab Dip
3 oz. pkg cream cheese, softened
1/4 c. mayo
1 C. or 6 oz. of crabmeat, drained
1/4 c. minced onion
1 T. lemon juice
1/8 tsp. hot pepper sauce
Beat cream cheese until smooth. Stir in mayo, crabmeat, onion, lemon juice and hot pepper sauce. Mix well. Spoon into ovenproof dish and bake at 350 degrees fro thirty minutes. Makes one cup.
Gloria Wheaton
Rochester, NY
1/4 c. mayo
1 C. or 6 oz. of crabmeat, drained
1/4 c. minced onion
1 T. lemon juice
1/8 tsp. hot pepper sauce
Beat cream cheese until smooth. Stir in mayo, crabmeat, onion, lemon juice and hot pepper sauce. Mix well. Spoon into ovenproof dish and bake at 350 degrees fro thirty minutes. Makes one cup.
Gloria Wheaton
Rochester, NY
Tips
From my egg calendar:
Baking Powder: if fresh it will bubble in hot water, if old it won't.
Roaches: equal parts cornstarch and plaster of paris, sprinkle in cracks.
Ants: sprinkle salt on entry area or use chalk.
Unclogging drains: pour half cup of baking soda, followed by a cup of boiling water, then a cup of white vinegar, let stand overnight.
Grass that grows in cracks of sidewalks/patios: sprinkle and sweep a mixture of salt and baking soda.
To check if gas tank for grill is empty: pour boiling water over tank, where warm, it is empty, coolness means propane is inside.
Sand: pour baby powder on kids, sand falls off.
Deep Sleep: Before bedtime- drink a glass of water then let a pinch of salt dissolve on your tongue (don't let salt touch roof of mouth).
Freezer Burn: cover top of ice cream container with aluminum foil then place on lid.
Keep Steak moist while grilling on closed grill: place an open can of beer on hottest part of grill. Beer boils keeping meat moist and gives flavor.
Hang posters with a drop of white toothpaste.
Zippers: Stuck: rub with a pencil. Won't stay closed: carefully spray lightly with hairspray after zipping up.
Sore throat: fill a shot glass with honey and warm in microwave for 10 seconds. Add 1/2 tsp. cinnamon, stir and drink. Repeat a few times a day.
Baking Powder: if fresh it will bubble in hot water, if old it won't.
Roaches: equal parts cornstarch and plaster of paris, sprinkle in cracks.
Ants: sprinkle salt on entry area or use chalk.
Unclogging drains: pour half cup of baking soda, followed by a cup of boiling water, then a cup of white vinegar, let stand overnight.
Grass that grows in cracks of sidewalks/patios: sprinkle and sweep a mixture of salt and baking soda.
To check if gas tank for grill is empty: pour boiling water over tank, where warm, it is empty, coolness means propane is inside.
Sand: pour baby powder on kids, sand falls off.
Deep Sleep: Before bedtime- drink a glass of water then let a pinch of salt dissolve on your tongue (don't let salt touch roof of mouth).
Freezer Burn: cover top of ice cream container with aluminum foil then place on lid.
Keep Steak moist while grilling on closed grill: place an open can of beer on hottest part of grill. Beer boils keeping meat moist and gives flavor.
Hang posters with a drop of white toothpaste.
Zippers: Stuck: rub with a pencil. Won't stay closed: carefully spray lightly with hairspray after zipping up.
Sore throat: fill a shot glass with honey and warm in microwave for 10 seconds. Add 1/2 tsp. cinnamon, stir and drink. Repeat a few times a day.
Tuesday, January 6, 2009
Sweet Onion Pudding
From Southern Living:
Had on Christmas Eve--absolutely worth the time to make.
Yield
8 servings
Ingredients
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Preparation
Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until pudding is set.
Southern Living, DECEMBER 2002
Had on Christmas Eve--absolutely worth the time to make.
Yield
8 servings
Ingredients
6 large eggs
2 cups whipping cream
1 (3-ounce) package shredded Parmesan cheese
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
6 medium-size sweet onions, thinly sliced
Preparation
Stir together first 3 ingredients in a large bowl, blending well. Combine flour and next 3 ingredients; gradually stir into egg mixture. Set aside.
Melt butter in a large skillet over medium heat; add onions. Cook, stirring often, 30 to 40 minutes or until caramel colored. Remove from heat.
Stir onions into egg mixture; then spoon into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until pudding is set.
Southern Living, DECEMBER 2002
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