for Christmas or any time. Knowing how much a few of you like to cook and the rest of like to eat I thought this might kinda fun. I'll start us off with an old favorite of mine... TURKEY RECIPE I thought this sounded good! Here is a turkey recipe that also includes the use of popcorn as a stuffing ingredient -- imagine that. When I found this recipe, I thought it was perfect for people like me, who just are not sure how to tell when turkey is thoroughly cooked, but not dried out. Give this a try. 8 - 15 lb. turkey 1 cup melted butter 1 cup stuffing (Pepperidge Farm is Good) 1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST) Salt/pepper to taste Preheat oven to 350 degrees. Brush turkey well with melted butter, salt, and pepper. Fill cavity with stuffing and popcorn. Place in baking pan making sure the neck end is toward the front of the oven, not the back. After about 4 hours listen for the popping sounds. When the turkey's ass blows the oven door open and the bird flies across the room,.... it's done. Enjoy.
All I can say, Fannie, is YIKES! Here I thought this was going to be a serious discussion about food! Never tease a FOODIE! We may joke over food, but never about food! Now for my revenge, cheese cake for those who cannot cook: One premade graham cracker pie shell 1 small container whipping cream 1 large block, Philly cream cheese 1/3 cup icing sugar 2 tsp vanilla extract. 1 tin E.D. Smith's Pie FIlling Unwrap pie shell. Whip cream until hard peaks form, set aside Combine cream cheese, icing sugar and vanilla, beat until smooth. Add whipped cream, bland just until even. Spoon into pie shell. Top with pie filling. Refrigerate until ready to eat. People will SWEAR you spent the day in the kitchen. Our secret: 20 minutes start to finish. I could give you a recipe for wild rice and Italian sausage stuffing, but who knows how much of anything I use? I sure don't!
Years ago my now late Mother In Law was out visiting us and she made tremendous flapper pies, bread puddings, rice puddings and the list goes on. She decided to whip up a pie and my wife had some of the pre-made graham cracker shells, the MIL was used to making her own. So she built the pie in her usual way, but made sure to bake the pie shell for her usual time. Well, there was not a chance we could cut that pie crust. We ended up giving her a chisel and a hammer and got pictures of her trying to break the crust. Gosh we laughed and for years after it was her big joke. I was convinced it was almost as tough as the manhole covers out on the street. Gosh, we sure do miss that lady, and I admit, her tremendous deserts. My wife makes a pie similar to yours, but she uses peaches and whipped cream. Dynamite. Just hide the bathroom scales before you start eating the stuff.
not really a recipe but try marinading your turkey in eggnog (if you like eggnog) then while roasting the bird, baste with new eggnog while it's in the oven. this makes the bird nice and juicy and the flavours go really well togather.
Sounds....wonderful..? Never knew this existed till I found me a french girl, I married her because of .... French Canadain Tourtiere meat pie...... Filling >1 1/2 cups diced, peeled potatoes >1 1/2 pounds ground pork, veal, beef or combination ( Deb now combines ground pork, turkey, and bisson) >2 onions, diced >1 medium carrot, peeled and finely diced >2 cloves garlic, minced >2 bay leaves >3/4 teaspoon fine salt < >1/4 teaspoon ground black pepper >1/2 teaspoon crushed celery seed >dash allspice < >dash cinamon >dash ground cloves >1 cup apple cider, chicken, or beef broth >1/2 cup water 1 egg mixed with 2 Tbsp (25 mL) water for glazing
Saf: Somewhere around here I have a recipe for a pie made with sour cream and peaches. Another 'hide the scales' pie, that's for sure.
