Lithuanian Turkey Stuffing Recipe
(*** Given to me by a friend)
Serves: 8
Ingredients:
1 1/2 pound ground sirloin
1 1/2 pound ground pork
5 stalks celery chopped
1 large onion chopped
1 large green pepper chopped
1 carrot shredded
1 loaf of corn bread (stale) OR 1 large bag pre-packaged corn bread stuffing mix (Pepperidge)
1/3 box of Bells Seasoning (sage-based spice mixture)
1 cup brown sugar
teaspoon each of salt and black pepper
water or chicken broth
This has been a family favorite for at least 80 years. The recipe comes from my grandmother who was Lithuanian and a superb cook! In a large pot, crumble the meat and begin to brown, stirring it all up and making a kind of mush out of it. Add in all of the chopped vegetables, the salt and the pepper. Add just enough water or chicken broth to cover all of the ingredients and simmer for approximately 45 minutes, or until all of the vegetables are soft. Add the BELLS SEASONING and stir it into the mixture to get all of the seasoning blended throughout. Also add the brown sugar and mix thoroughly. Add the corn bread and stir until it is all blended together. It will become very stiff. If it ends up too dry add more water or chicken stock, or too loose, add more corn bread or regular bread. I usually do this the day before I cook my turkey, put the pot of stuffing in the frig, or if you are up north, in the garage.
This allows all the flavors to blend and become WONDERFUL !!! Stuff your turkey or chicken as you usually do. The result is magnificent.
LEFTOVER TIP: Over the years my children have started a new tradition with this stuffing. When the stuffing is very cold in the pot, form some into patties as you would with breakfast sausage, and fry them with eggs over-easy or sunny-side up for breakfast. ITS GREAT !!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Thursday, November 20, 2008
Easy Blueberry Parfait
Ingredients
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
2 cups fresh or frozen blueberries
2~8 oz cartons non fat lemon yogurt
10 gingersnaps, crumbled
Procedure
In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, then crumbled gingersnaps. Serves 4
Per serving: 147 calories, 3.7g. protien, 15g carbohydrates, 2g fiber, 2.9g fat, (0g saturated) 160 mg sodium
Easy Apple Dumplings
Easy apple Dumplings
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Source: http://www.mrbreakfast.com/superdisplay.asp?recipeid=940
makes 16 servings
2 Packages of crescent rolls (8 in each)
2 Granny Smith Apples -- peeled & cored into 8 slices
2 sticks of real butter -- melted
2 cups of sugar
1 can of Sprite
Place one apple slice in each triangle - wrap and place in sprayed pan.
Combine melted butter with sugar and pour over wrapped apples in pan.
Then pour Sprite over all ingredients Sprinkle with cinnamon. Bake at
300 degrees for 45 minutes. Then, turn off oven and leave dumplings for another 15 minutes. Remove & enjoy!
Cappuccino Kiss Muffins
Cappuccino Kiss Muffins
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
Ingredients:
2 1/2 cups flour
2/3 cups sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1/2 teaspoons baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons vegetable oil
4 1/2 teaspoons instant coffee
2 teaspoons vanilla extract
12 chocolate kiss candies
Topping:
2 tablespoons sugar
1/2 teaspoons cinnamon
Instructions:
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt & baking soda. In another bowl beat egg, buttermilk, oil, coffee and vanilla until coffee disolves. Stir into dry ingredients until just moistened. Spoon 2 tablespoons batter into greased muffin cups. Place a chocolate kiss in the center of each, top with remaining batter. Combine sugar and cinnamon, sprinkle over batter. Bake at 425°F for 16-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing form pan to wire rack. Serve warm.
Thursday, November 6, 2008
Stove Top"/Healthy/Corn & Tomato Scramble
Healthy/Corn & Tomato Scramble
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Ingredients
Corn and Tomato Scramble Recipe
1 (10 ounce) package frozen corn, thawed
1/4 cup chopped green onions
1 1/2 cups reduced fat egg substitute
1/3 cup skim milk
1 1/2 teaspoons minced fresh basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 small roma tomatoes, seeded and thinly sliced
1 cup shredded reduced fat cheddar cheese
Procedure
Spray a medium nonstick skillet with cooking spray and heat over medium heat until hot. Add corn and green onions and saute until tender. Combine egg substitute and next 4 ingredients and whisk well.
Pour egg mixture over vegetables and continue cooking over low heat until almost set. Arrange tomato wedges on top and sprinkle with cheese. Cover and continue cooking until cheese is melted. Cut into 4 wedges and serve.
Makes 4 ServingsServing Size: 1 slice
Tucson Eggs Benedict
Tucson Eggs Benedict
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Cilantro Cream:
1/4 cup plus two tablespoons low calorie or regular sour cream
3 tablespoons whipping cream
2 tablespoons fresh cilantro salsa
Fresh Cilantro Salsa:
2 large tomatoes, seeded and diced
1/2 medium red onion, chopped
1/4 cup fresh cilantro, diced
1/4 cup fresh lime juice
1 jalapeno pepper, stems and seeds removed, minced
Salt to taste
Sausage and Eggs:
1 1/2 pounds bulk hot Italian sausage
4 cloves garlic, peeled and minced
2 tablespoons fresh chives or 2 teaspoons dried chives
1 tablespoon each: fresh parsley and chopped fresh thyme (or 1 teaspoon dried) 2 tablespoons olive oil
1/4 cup white wine vinegar
8 large eggs
4 corn tortillas, warmed
Procedure
For cilantro cream: mix all ingredients in a bowl, season with salt and white pepper. Reserve, whisk before using.
For fresh cilantro salsa: Combine all ingredients in a small bowl. Let sit at room temperature at least 1/2 hour before serving. Stir well.
For sausage and eggs: Combine sausage, garlic and herbs in a medium bowl. Season with salt and pepper to taste and form into eight 1/2 inch thick patties.
Heat olive oil in a heavy large skillet over medium heat. Brown sausage patties two minutes per side; cover pan, lower heat and cook about 10 minutes until sausage is cooked through.
Meanwhile, bring a wide, shallow pot of water to boil over high heat. Add vinegar. Crack eggs into water, reduce heat and simmer about three minutes to set whites. Using a slotted spoon, transfer eggs to paper towels.
Place one warm tortilla on each warmed plate. Place two sausage patties on top of each. Top sausages with eggs, cilantro cream and salsa.
Makes 4 servings.
Sparkling Orange Sugared Scones
Sparkling Orange Sugared Scones
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Topping Ingredients:
1/4 cup granulated sugar
1 1/2 teaspoons grated orange peel
Scones Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold Butter, cut into 8 pieces
1/2 cup granulated sugar
3/4 cup dried cranberries or dried cherries or fresh or frozen blueberries or finely chopped dried apricots
3/4 cup half-and-half or milk
1 large egg
1 tablespoon grated orange peel
Almond Butter Ingredients:
1/2 cup Butter, softened
2 tablespoons powdered sugar
1/2 teaspoon almond extract
Procedure
Heat oven to 375°F.
Combine all topping ingredients in smallbowl; mix well. Set aside.
Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.
Stir together half-and-half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.
Divide dough in half. Pat each half into 7-inch circle. Place 2-inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.
Meanwhile, combine all almond butter ingredients in small mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes).
To serve, separate scones while warm. Serve with almond butter. Store leftover scones in airtight container at room temperature. Store remaining almond butter covered in refrigerator.
Makes 16 scones.
Tip: One large or two medium oranges are needed for the grated orange peel.
Tip: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.
High Altitude: Increase flour to 2 3/4 cup
Country Scrambled Eggs
Country Scrambled Eggs
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
12 slices bacon, cut into 1/2-inch pieces
1 pound (3 cups) new red potatoes, unpeeled, cubed 3/4-inch
2 medium (1 cup) onions, chopped
1 medium (3/4 cup) green bell pepper, chopped
1/2 cup Half & Half
12 Fresh Eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces (1 1/2 cups)Cheddar Cheese, shredded
Procedure
Cook bacon in 12-inch nonstick skillet over medium heat for 5 minutes. Add potatoes; continue cooking, stirring occasionally, until potatoes are browned and crisply tender (12 to 15 minutes). Add onions and green pepper. Continue cooking until onions are softened (3 to 4 minutes). Pour off fat.
Meanwhile, stir together half & half, eggs, salt and pepper in small bowl. Pour egg mixture over vegetables; stir to mix. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows to underneath, until eggs are set (4 to 5 minutes).
Sprinkle cheese over eggs. Let stand until cheese is melted (2 to 4 minutes).
Thursday, October 23, 2008
Cheddar Apple Breakfast Lasagna
Cheddar Apple Breakfast Lasagna Yield: 6 servings
Preparation time: 15 minutes; Bake Time: 30 minutes
Category: Breads & Breakfasts - Breakfast Dish
Ingredients: 1 cup sour cream 1/3 cup brown sugar 2 pkgs. (9 oz. each) frozen French Toast (12 slices) 1/2 lb. sliced, cooked ham 3 cups (12 oz.) shredded cheddar cheese, divided 1 can (20 oz.) apple pie filling 1 cup granola with or without raisins Directions: 1. In small bowl, blend sour cream and brown sugar; chill.
2. Place 6 French Toast slices in bottom of greased 9x13 baking pan. Layer ham, 2-1/2 cups cheese and remaining 6 slices of French Toast. Spread apple filling over top; sprinkle with granola.
3. Bake in preheated 350 degrees F. oven for 25 minutes. Top with remaining 1/2 cup cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture.
Preparation time: 15 minutes; Bake Time: 30 minutes
Category: Breads & Breakfasts - Breakfast Dish
Ingredients: 1 cup sour cream 1/3 cup brown sugar 2 pkgs. (9 oz. each) frozen French Toast (12 slices) 1/2 lb. sliced, cooked ham 3 cups (12 oz.) shredded cheddar cheese, divided 1 can (20 oz.) apple pie filling 1 cup granola with or without raisins Directions: 1. In small bowl, blend sour cream and brown sugar; chill.
2. Place 6 French Toast slices in bottom of greased 9x13 baking pan. Layer ham, 2-1/2 cups cheese and remaining 6 slices of French Toast. Spread apple filling over top; sprinkle with granola.
3. Bake in preheated 350 degrees F. oven for 25 minutes. Top with remaining 1/2 cup cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture.
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