The Cookbook

Make-ahead Mashed Potatoes

8 large potatoes
8 oz cream cheese
1/2 cup butter
1/2 cup sour cream

Boil and mash potatoes... mix in cream cheese, butter,
sour cream and salt and pepper.

Put into 2-3 quart greased serving dish. Top with some butter
pats. Cover and store in fridge for up to 3 days.
Sprinkle with paprika and bake uncovered at 350 for about 40 minutes.
10-12 servings.

David Wade

Turkey in a Bag

1 16-20 lb. turkey thoroughly thawed
1 large paper grocery bag
1 cup peanut oil (only)
david's orignal recipe calls for worcestershire powder---today the powder is not generally available---you can use the sauce instead----

Sprinkle the sauce on the turkey and then rub it in with a
little peanut oil.
Fully coat the inside of the bag with the rest of the peanut oil.
Put the bird in the bag breast side up and tie the open end closed with
some string.
Put in lower section of a roaster with no lid and place in oven
pre-heated to 325 degrees.
Cook for about 10-12 minutes per pound.
When done, take it out and poke a hole in the bag away from you to let
out the steam and then as david would say, voila! (Do NOT cook dressing
in the bird.)

David Wade

Rock Salt Prime Rib

Cover the bottom of a roaster with about 1/2 inch of rock salt and
lightly dampen it.

David's original recipe says to sprinkle the prime rib with worcestershire powder---today the powder is not generally available---you can use the sauce instead----and then place it in the roaster.

Pour rock salt over it until the sides and top are covered and then
lightly sprinkle it with water.

Put it in the oven uncovered pre-heated to 500 degrees for about
18-20 minutes per pound for medium. (People's preference on how long to cook and how well done is best seem to vary widely so use your own judgment.)

When you're finished cooking, take the rib out and crack open the rock salt casing. Brush away any salt particles and there you have it.

David Wade

Crock Pot Barbecued Brisket
David Wade

Place a trimmed 4 to 8-lb. brisket into a crock pot. Top brisket with the following items:

1/2 cup soy sauce
Few drops Tabasco sauce
2 tablespoons liquid smoke
2 tablespoons A-1 sauce
Black pepper to taste
1 teaspoon seasoned salt
2 tablespoons Worcestershire powder
2 tablespoons dry powdered mustard
1 tablespoon garlic powder

Cover crock pot with lid and cook on high temperature for 1 1/2 hours. Lower heat to low and continue cooking for several hours or until meat is fork tender. Remove brisket to a platter and remove all but 1 1/2 cups of stock. Stir before removing. Save the removed stock essence for later use. Return brisket to crock pot and 1 1/2 cups of stock. Add one 12 ounce bottle Kraft PLAIN barbecue sauce. Place lid on pot and cook at high temperature for 1 1/2 hours. Serve brisket with sauce.

Just Me