Sauteed Chicken And Peaches

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 teaspoon gluten-free margarine
• 1 boneless skinless chicken breast
• 1/2 peach, diced
• 1/2 red bell pepper, diced
• 3 tablespoons orange juice
• 1 pinch salt
• 2 tablespoons fresh mint, chopped

Recipe

• 1 melt margarine in a frying pan over medium heat until bubbly.
• 2 add chicken and cook uncovered until golden, about 4 minutes per side.
• 3 add peach, pepper, orange juice, and salt; stir until well mixed.
• 4 reduce heat, cover, and simmer for 5-8 minutes.
• 5 sprinkle with mint and serve.
• 6 enjoy!

Plain Ole Turkey

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 12
• 1 (12 -14 lb) whole turkey
• 1 turkey neck
• 1 turkey giblets
• 2 cups water

Recipe

• 1 set oven to 450 degrees.
• 2 remove neck and giblets from inside of the turkey and wash. place in the bottom of roasting pan.
• 3 wash the turkey inside and out with cold water, pat dry with paper towels.
• 4 place turkey in oval roasting pan.
• 5 pour 2 cups of water into the bottom of roasting pan, do not pour over turkey.
• 6 place the roaster in the oven, do not cover and roast the turkey for 15 minutes.
• 7 reduce the heat to 375. roast for 2 1/2 to 3 hours, until internal temperature reaches 180°f.

Portuguese Style Beans

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 lb dried kidney beans
• 1 teaspoon peanut oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 1/2 lbs ground beef
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon ground cloves
• 1 tablespoon chili powder
• salt & freshly ground black pepper
• 1/4 cup fresh parsley, chopped
• 1 small hot red pepper

Recipe

• 1 soak beans overnight, then cook until tender, about 2 hours, or according to package directions. drain.
• 2 meanwhile, in a large skillet heat oil over medium heat and sauté onions and garlic until softened, about 5 minutes. add the ground beef and cook until no longer pink; be sure to break up the meat into small pieces. add tomato sauce, cloves, chili powder, salt and pepper, parsley, and the red pepper (leave whole).
• 3 add beans and cook another 25 minutes, covered.

Sausage-pumpkin Cornbread Stuffing

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 lb sweet italian sausage link, casings removed
• 2 jalapenos, minced (with seeds)
• 12 corn muffins or 2 (8 1/2 ounce) packages cornbread mix, prepared and crumbled (10 cups)
• 1 (15 ounce) can pumpkin
• 14 ounces chicken broth or 14 ounces vegetable broth
• 1 cup dried cranberries
• 1/4 cup chopped fresh sage or 1 1/2 tablespoons dried sage

Recipe

• 1 in a large skillet over medium heat, cook the sausage and jalapenos, breaking up the meat and cooking until it is no longer pink; drain the fat.
• 2 add the cornbread.
• 3 fold in the pumpkin, broth, cranberries, and sage (can be made up to 1 day ahead. cover and refrigerate).
• 4 for drier stuffing, omit the broth.

Meatball Oven Stew

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb hamburger
• 2 tablespoons chopped onions
• 2 tablespoons green peppers
• 1/4 cup cornmeal
• 1 teaspoon salt
• 1 1/2 teaspoons dry mustard
• 1 teaspoon chili powder
• 1/2 cup milk
• 1 slightly beaten egg
• 1/4 cup flour
• 2 tablespoons shortening
• 2 cups tomato juice
• 3 potatoes, quartered
• 6 carrots, halved
• 15 small onions
• salt

Recipe

• 1 combine meat, onion, green pepper, corn meal, seasonings, milk, and egg.
• 2 mix thoroughly and form 12 balls.
• 3 sprinkle with flour and brown in hot shortening.
• 4 place in 4 quart casserole.
• 5 add remaining flour to browning skillet, blend and add tomato juice.
• 6 cook until thick; pour over meatballs.
• 7 arrange vegetables around meatball.
• 8 add salt and cover tightly.
• 9 bake at 350 for 1 hour.

Post-thanksgiving Turkey Chili

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 turkey carcass (neck and leftovers)
• water
• 1 large onion, diced
• 1 bay leaf
• 2 (15 ounce) cans chicken broth
• 2 (15 ounce) cans kidney beans
• 2 (15 ounce) cans chopped tomatoes
• 4 cloves garlic, crushed
• 3 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon cayenne pepper or 1 teaspoon your favorite hot sauce (optional)
• 1/2 teaspoon black pepper
• flour
• shredded cheese
• sour cream
• chopped scallions or yellow onions or cilantro
• cracker

Recipe

• 1 break up turkey carcass and place with leftover meat in a large stock pot.
• 2 cover completely with water.
• 3 add chopped onion and bay leaf.
• 4 bring to boil then cover and simmer for 1 hour (meat should fall easily from bone).
• 5 strain juices and pour back in pot, along with one or two cans of chicken broth for a fuller flavor (boullion is also ok, but keep in mind you will have less liquid to work with).
• 6 separate meat and chop any large pieces, then return to pot.
• 7 discard any bones, skin, leftover stuffing and other non-edibles.
• 8 add beans, tomatoes, garlic and spices.
• 9 simmer, uncovered, for twenty minutes to reduce liquid.
• 10 you may wish to add a bit of flour, if the sauce is thin: to minimize lumps, ladle a cup of liquid into a mixing bowl and whisk in flour a teaspoon at a time, then stir into chili (keep in mind that chili will thicken in the refrigerator or freezer, so if you are planning to store it, a little thin is ok).
• 11 serve and garnish with shredded cheese, chopped onions, scallions, cilantro and sour cream, or dip with crackers.

Rosemary-scented, Extra-crispy Fried Chicken

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• 3 lbs chicken
• 4 sprigs fresh rosemary
• 10 leaves fresh sage
• 2 garlic cloves
• fresh ground black pepper (20-30 turns pepper mill)
• 2 eggs
• 2 tablespoons extra virgin olive oil
• 3 teaspoons salt
• 10 ounces flour
• 2 quarts peanut oil, for deep-frying
• 1 -2 lemon

Recipe

• 1 skin the chicken (optional) and cut it into small serving pieces using a heavy cleaver. disjoint wings, thighs and drumsticks. trim wing tips. halve thighs and drumsticks. seperate breasts from back and split breasts in half. cut each half into 4-5 pieces (depending on size). place all chicken pieces in a large bowl.
• 2 prepare the marinade. mince the rosemary, sage and garlic and add to the chicken pieces. add the eggs, olive oil, salt and pepper.
• 3 mix well, rubbing the chicken with the marinade. let stand in the refridgerator for 4-6 hours.
• 4 place flour on a tray. dredge the chicken pieces in the flour. when the chicken pieces are completely coated with flour, squeeze the chicken pieces so as to press the flour up against them. you will have a lot of flour left over.
• 5 heat the peanut oil in a deep fryer. the oil will have reached the right temperature when you place a small piece of bread in the oil and it sizzles immediately upon contact. or when a thermometer reads 350°f.
• 6 fry the chicken pieces in two batches. do not overcrowd the fryer. in about 10 minutes the chicken pieces should be ready. do not overcook the chicken or it will lose its moistness.
• 7 take the chicken out of the oil with a slotted spoon and drain on paper towels. sprinkle with salt.
• 8 serve the chicken with lemon wedges.