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HOUSTON HOME JOURNAL
Cooking a turkey for the first time ever?
Special to the Journal
Allow 1 pound of uncooked turkey per person from an 8
to 12 pound turkey. Larger birds have a larger proportion of
meat to bones, so 3/4 pound per person should be sufficient
with leftovers for the beloved turkey sandwich or soup.
By purchasing a larger turkey than needed for the holi
day feast, you can transform holiday extras into timesaving
meals. Freeze the extra cooked turkey and you’ll have your
own “ready-to-prepare” healthy food for quick and easy
post-holiday meals. The National Turkey Federation data
base offers dozens of recipes for cooked turkey. Check the
variety of cooked turkey recipes for entrees, salads, appetiz
ers, sandwiches and soups at www.eatturkey.com.
How should the turkey be thawed?
Frozen turkey, like all protein foods, should be thawed in
the refrigerator, never at room temperature. When foods are
thawed at room temperature, surface bacteria can rapidly
multiply to dangerous levels at temperatures of 40 degrees
F and above.
For safety and superior quality, leave turkey in the original
packaging and place in a shallow pan. Thaw, in the refrigera
tor, using the simple formula: whole turkeys thaw at a rate
of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen
bird will take 3 to 4 full days to thaw in the refrigerator.
Speed thawing: keep turkey in the original tightly sealed
bag and place in a clean and sanitized sink or foodservice
safe pan. Submerge in cold water and change the cold water
every 30 minutes. The turkey will take about 30 minutes
per pound to thaw. Refrigerate (at 40 degrees F or below)
or cook the turkey when it is thawed. Do not refreeze
uncooked, defrosted turkey.
Sweet and easy desserts
Pare, core and slice the
apples. Put them into a large
sauce pan and sprinkle with
the lemon juice.
Add the sugar and cin
namon. Gently stir in the
apple juice. Over medium
heat bring the mixture to
a boil, reduce the heat and
simmer 5 minutes.
Meanwhile, preheat the
oven to 375 degrees. Put the
butter or margarine into a
9x13-inch glass baking dish
and set it in the oven as it
preheats.
In a mixing bowl com
bine the flour, baking pow
der and salt. Stir together
with a whisk. Gently mix in
the milk, stirring until just
moistened.
The butter or margarine
should now be melted and
the oven preheated. Pour
Breakfast for company
Cheesy Bacon Cut-
Ups
2 cups Bisquick baking mix
1/2 cup cold water
8 oz package Swiss cheese slic
es
1 pound bacon, fried crisp
4 eggs
1/2 cup milk
1/2 teaspoon onion salt
Heat oven to 425 degrees.
Grease baking dish.
Prepare biscuit dough
from baking mix. Pat dough
into baking dish, pressing
1/2 inch up sides. Top with
cheese slices, sprinkle with
bacon. Mix eggs, milk and
onion sal and pour over the
top. Bake for 20 minutes.
Cut into squares.
Brunch Bread
Pudding
Make fruit-topped bread
pudding the center of a fast
and fabulous brunch. This
one’s from Betty Crocker.
1/2 loaf (1-pound size)
French bread, torn into 1-
inch pieces (8 cups)
2 tablespoons raisins
3 eggs
1/3 cup granulated sugar
1/2 teaspoon ground cinna
mon
Dash of salt
1 1/2 cups milk
2 tablespoons packed brown
sugar
Cran-Raspberry Topping
1 package (10 ounces) frozen
raspberries, thawed
1 cup granulated sugar
lcup cranberries
Grease square pan, 9x9x2
inches. Spread bread evenly
in pan. Sprinkle with rai
sins.
In medium bowl, beat eggs,
1/3 cup granulated sugar,
the cinnamon and salt,
using fork. Stir in milk; pour
over bread. Sprinkle with
the batter over the melted
butter-do not stir. Pour the
apples over the batter-do not
sir. Bake 45 to 50 minutes
or until done and brown.
Serve warm with ice cream
or whipped cream.
Individual Fruit
Filled Tarts
8-12 small frozen tart shells
4 cups fresh fruit, cut in small
pieces (cherries, banana, kiwi,
berries, apples, pears, etc.)
1/4 cup lemon juice
1 cup fruit preserves of your
choice
1/2 teaspoon almond extract
1/2 cup honey or more to taste
canned whipped cream
Bake the shells according
to package directions. Cool.
Meanwhile, toss the fruit
with the lemon juice. , Set
brown sugar. Cover tightly
and refrigerate at least 2
hours but no longer than 24
hours.
Heat oven to degrees. Bake
uncovered 50 to 60 minutes
or until golden brown.
Meanwhile, drain raspber
ries, reserving 1/2 cup juice.
In 2-quart saucepan, mix
juice and 1 cup granulated
sugar. Heat to boiling; boil 5
minutes.
Stir in raspberries and
cranberries; reduce heat.
Simmer about 3 minutes,
stirring occasionally, until
cranberries are tender but
do not burst. Serve with
warm bread pudding.
Apple Brunch
Biscuits
This is a favorite among
the guests the Historic
Rocking Horse Manor, a bed
and-breakfast in Louisville,
Kentucky. Believe it or not,
one of its ingredients is
canned biscuits!
1/2 cup Sugar
1 cup Ricotta cheese
1 egg
1/2 cup Sliced almonds
1/2 teaspoon Cinnamon
1 17.3 Oz. can large buttermilk
biscuits
1 small apple peeled and cut
into 8 wedges
1 small apple peeled and cut
into 8 wedges
Steps:
Preheat oven to 375
degrees. Spray 8 jumbo
muffin cups or custard cups
with nonstick spray. In small
bowl, sugar, cheese and egg
beat at high speed for 1 min
ute.
In another bowl, combine
almonds and cinnamon and
mix well.
Separate dough into 8
biscuits. Press each biscuit
evenly in the bottom and
up sides of each muffin cup.
Place one wedge of apple on
top of each biscuit. Spoon
two tablespoons of cheese
mixture on top of apple
Thawing, stuffing, cooking
and keeping it safe!
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aside. Heat the preserves
over low heat and stir until
melted. Stir in the almond
extract.
Divide evenly among the
tart shells. (If you make
this in advance, refriger
ate the fruit and tart shells
separately or the shells will
get soggy.) Before serv
ing, fill the shells with
fruit and drizzle with the
honey. Spritz each tart with
whipped cream.
Speedy Layer Cake
1-pound frozen pound cake
(Sara Lee® is best)
Your favorite frosting-made
or bought
Frosted Fruit (optional)
Partially defrost the pound
cake and cut in half horizon
tally with a bread knife. (It
will cut more easily if not
wedges. Sprinkle each with
cinnamon mixture. Bake
at 375 for 20-25 minutes.
Cool for 15 minutes. Serve
warm.
Baked French Toast
This is from Allßecipes
“Tried and True Favorites”
It’s great for company
because you do most of the
work the night before.
1 (1 pound) loaf French
bread,
cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinna
mon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
Butter a 9x13 inch bak
ing dish. Arrange the slices
of bread in the bottom. In
a large bowl, beat together
eggs, milk, cream, vanilla and
cinnamon. Pour over bread
slices, cover, and refrigerate
overnight.
The next morning, preheat
oven to 350 degrees F (175
degrees C). In a small sauce
pan, combine butter, brown
sugar and corn syrup; heat
until bubbling. Pour over
bread and egg mixture.
Bake in preheated oven,
uncovered, for 40 minutes.
Sausage, Egg and
Potato Casserole
Just don’t tell them how
easy this one is.
1 (16 ounce) package ground
pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed
cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mush
rooms, drained
1 (32 ounce) package frozen
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Continued from Page iB
completely thawed.)
Put the bottom half on a
cake plate and frost the cut
side up. Frost the cut side.
Add the top half cut side
down and frost the entire
cake swirling decoratively.
Surround with frosted
fruit:
Choose firm, pretty fruit,
orange slices, grapes, ber
ries, etc.
Brush the fruit to be
frosted with pasturized egg
white and roll in granulated
sugar.
Put on a plate and let sit a
few hours for the the frost
ing to harden. ( It is impor
tant to use pasturized egg
whites to avoid salmonella
contamination. )
An alternative is to brush
the fruit with light corn
syrup and roll in the sugar.
Continued from Page iB
Tater Tots
1/2 cup shredded Cheddar
cheese
Place sausage in a skil
let over medium-high heat,
and cook until evenly brown.
Drain, and set aside.
Preheat oven to 350
degrees degrees. Grease a
9x13 inch baking dish. In
a large bowl, beat together
the eggs, condensed cream of
mushroom soup, and milk.
Stir in the sausage and
mushrooms, and pour into
the prepared baking dish.
Mix in the frozen Tater
Tots.
Bake in preheated oven for
45 to 50 minutes. Sprinkle
with cheese, and bake an
additional 10 minutes, or
until cheese is melted.
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WEDNESDAY, NOVEMBER 21, 2007 ♦
What are the key pointers for stuffing a
turkey?
Stuffing should be prepared and stuffed into the turkey
immediately before it is placed in the oven for roasting. If
preparing the stuffing ahead-of-time, wet and dry ingredi
ents should be refrigerated separately and combined right
before stuffing the turkey.
Stuff the turkey loosely, about 3/4 cup of stuffing per
pound of turkey.
est the internal temperature of the stuffing as well as the
turkey. The internal temperature in the center of the stuff
ing should register 160 to 165 degrees F.
When is the turkey done?
Since turkey is low in fat and high in protein, the meat
is sensitive to extreme heat and prolonged cooking. Loosely
place an aluminum foil tent over the turkey breast during
the first 1 to 1 1/2 hours of roasting, then remove to allow
the turkey to brown.
A turkey should be cooked just until it is done. The best
way to determine the level of doneness is with a food ther
mometer. Use these tests to determine doneness and to keep
the turkey juicy.
For whole turkey, place the food thermometer in the deep
est part of the thigh, but not touching the bone. The inter
nal temperature of the turkey should measure 180 degrees
F in the thigh and 170 degrees F in the breast.
Juices should run clear and the drumsticks should be soft
and move easily at the joint.
Which wine goes
with the big bird?
Special to the Journal
The ultimate American
holiday feast is the perfect
time to highlight the bounty
of America’s vineyards. The
NTF contacted expert chefs
from noted wineries to help
guide wine pairings for the
approaching holiday season.
Chefs from American winer
ies provided their favorite
turkey presentations along
with recommended wines
from their vineyards, which
can all be found on www.
EatTurkey.com.
“I love the way the pleas
ant but moderate gaminess
of turkey brings out the fruit
in both our white and red
wines,” explained winery
chef Kristine Schug of Schug
Carneros Estate Winery in
Sonoma, Calif. “Turkey is so
versatile we use it for many
events at the winery. When
we brine turkey for a bar
becue over wood chips, the
added element of light smok
iness makes turkey ideal for
serving with Pinot Noir.”
Another ageless sug
gestion from Executive
Chef Christopher Manning
at Domaine Chandon
Vineyard, Napa Valley, Calif.,
“Sparkling reds and roses
are the perfect wines to serve
with a holiday meal.
Not only are they festive
and food-friendly; they are
very versatile and pair really
well with roast turkey, veg
etable side dishes and cran
berries.” The NTF Web site
includes Chef Manning’s
Herbed Turkey and Sausage
Dressing served at the vine
yard’s restaurant, “etoile.”
Executive Chef Fernando
Divina of Tendrils at
SageCliffe in the Cave B
Estate Winery, Quincy, Wash.,
suggests a Washington State
Syrah with his Muscogpe
Style Roast Turkey. Chef
Eric Lee of Simi Winery,
Healdsburg, Calif., offers a
recipe for Maple Spice Brined
Turkey with Chardonnay
Sauce paired with a Russian
River Reserve Chardonnay.
He suggests “chardon
nay as a pleasing partner
to the wide variety of foods
served at Thanksgiving.”
Other white wines such as
Gewurztraminer offer a
fruity, slightly spicy wine
that complements smoked
turkey and other bold fla
vors. Riesling is another
excellent pairing for meqp
presentations that may con
tain a bit of spice.
From these noted chefs,
NTF recommends offer
ing both American red and
white wines, sparkling or
non-sparkling, to comple
ment the variety of foods
served on our national day of
Thanksgiving.
Visit EatTurkey.com to see
how other chefs from vari
ous wineries select wines for
their Thanksgiving meal and
even for all those fabulous
leftovers at http://www.eat
turkey.com/consumer/cookin-
fo/holidayjwines.html.
Jim Collins
Attorney At Law
Specializing In
• Criminal Defense
• Divorce
• Bankruptcy
127 CARL VINSON PKWY.
WARNER ROBINS. GA 31088
478-322-2542
[ls] CT Ri
3B
55493
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