The Cookbook

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

Tomato Relish #2

2 c. apple cider vinegar
2 c. sugar
2 c. water
1 tsp. salt
1 tsp. ground cloves
1 tsp. allspice
1 tsp. cinnamon
1 tsp. celery seed
1 tsp. dry mustard

Pour over thin sliced green tomatoes and Bermuda onions in a large glass bowl. Cover and refrigerate for at least 8 hours. To serve - spoon into a relish dish.

Scarlett~NC

Taco-Seasoned Chex Mix

3 cups Rice Chex cereal
3 cups Corn Chex cereal
2 cups bite-size cheese crackers
2 cups bite-size pretzel twists
1 cup salted peanuts
3 tablespoons vegetable oil
2 tablespoons water
1 package (1.25 oz) Old El Paso taco seasoning mix

1. In large microwavable bowl, mix cereals, crackers, pretzels and peanuts.
2. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.
Oven Directions: Heat oven to 250°F. In ungreased large roasting pan, mix cereals, crackers, pretzels and peanuts. In small bowl, stir together oil, water and taco seasoning mix. Pour over cereal mixture, stirring until evenly coated. Bake uncovered 1 hour, stirring every 15 minutes. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Jami

Tilapia Parmesan

Just tried tilapia for the first time and really liked it. Wanted to share the recipe we used, it's soooo good. Use lite butter/lite mayo if you want. This is from http://www.recipezaar.com - over 100 five-star reviews.

4 servings
35 min 15 min prep

2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
4 tablespoons butter, room temperature
3 tablespoons mayonnaise
3 tablespoons finely chopped green onions
1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
1/4 teaspoon dried basil
black pepper
1 dash hot pepper sauce

Preheat oven to 350 degrees.
In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
Do not stack fillets.
Brush top with juice.
In bowl combine cheese, butter, mayonnaise, onions and seasonings.
Mix well with fork.
Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
Spread with cheese mixture and bake until golden brown, about 5 minutes.
Baking time will depend on the thickness of the fish you use.
Watch fish closely so that it does not overcook.
Makes 4 servings.

Note: This fish can also be made in a broiler.
Broil 3 to 4 minutes or until almost done.
Add cheese and broil another 2 to 3 minutes or until browned.
Thank you Mama's Supper Club in Wisconsin.

klh6656

Hot Tea
Here is a "recipe" I use for keeping critters out of my gardens and flower beds.

3-4 Habanero peppers
2 whole heads of garlic
1/4 cup of coarse ground black pepper
1/4 cup veg. oil
you can add cayenne pepper too if you want

Put all ingredients in a blender, add enough water so you can really blend it up. Then pour all of this into an empty 1 gal milk jug and fill with water. Let this set for up to a week, and then filter out some of the "tea" and spray it on your spot. The garlic smell, the heat from the peppers and pepper will help keep them from digging. Just keep the mixture off your hands, your skin can absorb it, and you will taste it later.!!!!!

Cliff

Turkey Meatballs

1 lb Ground Turkey
1/4 c. Egg Beater
3/4 c. Seasoned Bread Crumbs
Garlic Powder
Onion Powder
Black Pepper
Worsty sauce (sorry can't spell the full name)
Any other spices you like

Mix all together. Put 1" balls on greased cookie sheets. Cook at 350 for 20-25 min.

I made 29 meatballs with this recipie and the nutrition came out like this (per meatball): 36 Cal; 1 Fat; 2 Carb; 4 Protien

This recipie can be easily adapted and I would love to see some other suggestions about things to add.

stemyn

Tomato Relish #1

2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)

Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.

Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a blenderin a traditional countertop blender (in batches if necessary) until still somewhat chunky.

If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.

Scarlett~NC

Mexican Dump Tacos

Meat:
2.5 lbs. ground beef
1 large onion, chopped
2 tsp. chili powder
2 tsp. dried whole oregano
2 tsp. ground cumin
2 tsp. salt
½ cup sugar
¼ tsp. garlic powder
2 cans tomato sauce (8 oz.)
3 cans tomato paste (6 oz. size)
4 Cups water

Brown the beef with the onion. Drain any fat. Add all other ingredients and simmer for at least one hour.

About 2 cups each of the following ingredients (keep in separate bowls):
Chopped green onions
Chopped green peppers
Diced avocado
Shredded lettuce
Diced tomatoes
Sliced black olives
Grated cheddar cheese
Picante sauce
Almonds
Coconut
Large bag regular sized Fritos


Directions:
Put a bed of fritos on the plate. Spoon meat over the fritos. Then spoon some of all the other ingredients over the meat. ….(Yes, coconut! It will enhance the flavor.) (serves about 12 people)

librarylady

Chicken or Turkey Puffs

4 chicken breast or Turkey Breast ..boiled and chopped
1 8 oz pkg cream cheese ..softened
dash of sage
1 pkg Pepperidge Farm stuffing mix ..crush until fine
1 C cream of chicken soup
1 soup can of milk
1 stick margarine, melted
2 cans crescent rolls

Mix poultry, sage and cream cheese together....form into 16 balls.

Wrap poultry in crescent rolls and seal (not looking pretty at this point).

Roll in the stuffing mix ..Bake at 375 until brown (30 min).

The soup and milk you mix together and use as gravy (if you desire).

Scarlett~NC

English Toffee


1 C butter
1 C sugar
1 C slivered almonds
1 T water
1 T light Karo syrup
5 Hershey Bars

Combine all ingredients except the Hershey Bars.
Cook in heavy pan over high heat.
Stir until shade darker than brown sugar- about 10 to 12 minutes.
Pour onto cookie sheet and spread with back of wooden spoon to all edges.
Crush five Hershey Bars and spread over the top.
Refrigerate immediately for about an hour or until cool.
When harden, break into pieces and store in air tight container.
Best if kept in refrigerator.

klh

Tomatillo Salsa (Green Salsa)
c.1997, M.S. Milliken & S. Feniger, all rights reserved

[This recipe says to use jalapenos, but it is wonderful with Hatch chiles! It tastes just like the delicious smoke-flavored salsa we got in Santa Fe! You may need to add pequin or habenero peppers, if you like it hot.]

1 pound tomatillos, husked, washed and cut into quarters
2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped
1/2 medium onion, cut in half
1/2 cup cold water
2 bunches cilantro, stems and leaves
2 teaspoons salt

In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.

Flash McCord