OCR Text |
Show 4 The Magna Times, Special Edition, December 1990 Turkey Divan Crepes mxs mcE& EH J CREPES: 1 '4 cups flour 'A tsp. salt 3 eggs 1 cup milk V4 cup water 3 tbsp. butter, melted 3 tbsp. butter, melted tbsp. vegetable oil Combine first 6 ingredients for crepes and blend well. Refrigerate mixture at least 1 hour. skillet over medium heat and Heat a brush lightly with butter and oil mixture. Pour about 2 tbsp. batter into pan and quickly tip so batter covers bottom of pan. Cook one minute and turn. Cook one minute longer. Remove to plate. Repeat for remaining batter. 6 Yield: crepes. 1 12-1- FILLING: 2 10-opackages frozen broccoli spears '4 cup butter 34 cup flour 2 cups chicken broth 2 tsp. Worcestershire sauce 3 cups grated cheddar cheese, divided 2 cups sour cream 2 cups chopped cooked turkey Beef Steak in Sour Cream 34 cup shortening 1 cup chopped onion 2 pounds round steak, cut into cube; 1 clove garlic, crushed 1 z. can mushrooms 1 3A cups sour cream 1 can tomato sauce A cup water 1 tablespoon Worcestershire sauce 1 teaspoon salt 18 teaspoon pepper . 2 tablespoons flour 2 tablespoons water Melt shortening in skillet. Add onion and beef and brown. Add garlic, mushrooms, sour cream, tomato sauce, water, Worcestershire sauce, salt, and pepper. Switch to high until steaming, reduce heat, and cook for 1 hour, or until meat is tender. Make a paste of flour and water and add to gravy to thicken it. Continue to cook for 5 minutes. Serve or freeze. Serves 6. To serve: Thaw gradually using low heat. Stir occasionally and add a little liquid, if necessary, to prevent sticking. z. Orange Chicken with Almonds 2 tablespoons salad oil 3 pounds chicken parts 1 cup orange juice 2 teaspoons original Worcestershire sauce 14 teaspoon ground ginger 1 tablespoon cornstarch 34 cup cold water 2 tablespoons unsalted sliced almonds, toasted r Cranberry Glazed Ham Creole pound ham (folly cooked) Place hard on skewer for rotisserie Score fat in any desired pattern and stud with cloves. Rotiss at 325 degrees for 1 to 134 hours or until meat thermometer registers 130 degrees. Whole cloves 1 1 --pound can cranberry sauce 1 cup brown sugar 34 cup vinegar 2 teaspoons prepared mustard Dash of nutmeg In a saucepan, stir together cranberry sauce, brown sugar, vinegar, mustard, and nutmeg; simmer, uncovered 5 minutes. During last 20 to 39 minutes cooking time for ham, spoon half of glaze on ham. Pass remaining as a sauce. Makes 244 cups glaze. 1 Crab and Shrimp -6 can crab meat, flaked can shrimps, cleaned 1 634-o- z. 1 634-o- z. 1 medium green pepper, chopped medium onion, chopped cup celery 1 1 Vi teaspoon salt teaspoon Worchestershire sauce cup buttered bread crumbs 34 cup mayonnaise Combine all ingredients except crumbs. Place in individual shells or greased casserole. Top with buttered crumbs and 1 1 bake. Temperature: 450 degrees F. Time: 20 minutes. Braised Sirloin Tips Pinch of salt, to taste Parsley for garnish Cook meat cubes in oil until golden brown. Remove meat from pan. Cook onions, carrots, celery, and garlic until browned. (Garlic will be deep brown.) Add meat to browned vegetables. Sprinkle with flour, pepper, paprika, and oregano. Add beef broth and salt (if needed). Simmer, covered, until tender. Serve garnished with parsley. -6 I Combine chicken, soup, sour cream, chilies, and green onions. Place 2 tbsp. filling in each tortilla and roll; place in casserole dish. Spread remaining filling over tortillas. Bake at 350 degrees for 30 to 45 minutes, or until hot and bubbly. Put cheese on top. Bake 5 minutes 12-1- Nutty In a large bowl, make marinade by mixing together buttermilk, lime juice, Worcestershire sauce, soy sauce, 1 teaspoon of paprika, salt, pepper, and garlic powder. Add chicken, turning to coat; set aside. Place whole wheat bread, margarine, and remaining Vi teaspoon paprika in blender. Add peel from .34 of lime and pecans; blend. Add to bread mixture and stir in sesame seed. Remove chicken from marinade, drain, and place in bread mixture one piece at a time. Arrange chicken in greased, shallow pan and bake uncovered at 350 degrees for about 30 minutes until tender. Garnish with lime slices. package taco seasoning mix 1 30-ocan refried beans 1 bunch green onions, minced 2 medium tomatoes, skinned, seeded, chopped 1 234-ocan chopped olives 4 oz. sharp cheddar cheese, shredded cup) (about 2 tablespoons lemon juice 3 or ops Tabasco sauce 34 cup mayonnaise Peel, pit, mash avocados; add lemon juice, garlic salt. Tabasco; cover and chill. Combine sour cream,., mayonnaise, taco mix: cover and chill. To assemble dip: large platter or dish is needed. Spread each layer in order given on top of item last listed, leaving 1 inch exposed of the layer beneath it. Beans. Avocado mixture, sour cream mixture, green onions, tomatoes, and olives. Top with cheese. z. Holiday Cheese Ball teas, accent Add enough milk to diin to dipping thickness. Garlic to taste. Blend in blender; Crab Dip . packages cream cheese can crushed pineapple, drained 2 cups chopped nuts '4 cup chopped green pepper 2 tbsp. chopped onion 1 tbsp! seasoned salt z. 8Vi-o- z. Soften cheese', htfr in pineapple. cup nuts, 2 green pepper, onions, and salt. Chill well. to 3 hours. Form into ball and roll in I cup nuts. Chill until served. Serve with assorted crackers. If. desired. garnish with pineapple, cherries, and parsley. 1 packages cream cheese cup chili sauce 1 package frozen snow crabmeat 1 teaspoon Worcestershire sauce Combine all ingredients; chill. Serve with clackers. z. Vi . 1 1 skillet: cup light brown sugar, packed 34 cup light corn syrup xh cup butter or margarine ; !4 tsp. salt. 2. Bring to boiling over low heat, stirring constantly until butter melts and sugar is dissolved. : 3 . Add and arrange in a single layer, alternating yam and apple slices, yams, sliced iMtHWise, and 2 medium ' apples, washed, cored, and cut into 8 slices. 4. Baste yams and apples with syrup. Cover and cook for 15 minutes. .ooked ., " 8 servings Easy Scalloped Sweet Potatoes Potatoes medium sized sweet potatoes, cooked 2 lbs. frozen hash browns peeled, and sliced 2 cans cream of chicken soup ' 4 cup light com syrup 'A V cup pecan halves cup chopped onions 1 34 cup honey pint sour cream 1 cup grated cheese Salt and pepper 'A tsp. salt 34 butter or margarine cup 34 tsp. pepper Arrange potatoes in a greased 1 xh cup 34 melted butter cup quart casserole. Add remaining ingredients. 1 cornflake crumbs cup Yield: 6 serving. Bake 375 degrees F. for Combine the first seven ingredients. Pour 45 minutes. 3-- .. z. Apples 1. Combine in 10 Old Fashion Honey Pecan cup buttermilk 2 tablespoons fresh lime juice (reserve peel) 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 34 teaspoons paprika 34 teaspoon salt 34 teaspoon pepper V4 teaspoon garlic powder 3 slices whole wheat bread, broken into pieces 2 tablespoons margarine (chilled and cut into pieces) 34 cup pecans, chopped Vi cup sesame seeds 1 Candied Yams and Yield: 3 whole chicken breasts, halved and skinned 1 1 1 pound pork sausage 2 tablespoons minced onion 2 cups soft bread crumbs (2-- 3 slices) V4 teaspoon salt 18 teaspoon pepper 1 . . ... egg, beaten I jar spiced apple rings Combine sausage, onion, crumbs, seasoning, and egg. Form into 12 balls. Put apple rings on broiler pan and place meatballs in center of each. Bake in 350 degree oven for 45 minutes. Serves 6--8. Oven-Frie- d ripe avocados tsp. garlic salt cup sour cream 12-1- Holiday Sausage Balls Chicken 1 2 2 cups cooked diced potatoes Vi cup leftover gravy, chicken broth, or water 1 cup flour 1 tsp. baking powder Vi cup melted margarine 1 cup milk Combine first seven ingredients. Pour into casserole or other apgreased 10xl0x2-inc- h propriate baking dish. Stir flour and baking powder until blended. Add milk and melted margarine. Stir until smooth. Pour evenly over casserole. Bake uncovered at 375 degrees for 45 minutes or until browned; Vi t. flour Small onion 1 cup grated cheese Ham (optional) Cook potatoes in jackets until tender. Peel and slice thinfleqt mincpd onion in melted margarine and cook until it comes to a boil, stirring constantly. Stir in grated cheese. Stir until melted. Place in pan with potatoes. Mix together. Add ham and mix. Bake at 350 degrees for 1 hour. 3 Vegetable Dip thawed 2 4 Mexican Platter Dip z. 1 Potatoes large potatoes Vi cup margarine 4 cups milk 2 t. salt Vi t. pepper Cheese Log 2 packages cream cheese 4 oz. parmesan cheese (1 cup) Vi tsp. garlic salt .4 tbsp. cndppea. green papper 4 tbsp. pimento, chopped (4 oz. jar) Mix ingredients together and roll into log, then roll in chopped pecans. Vi package chopped' spinach, 2 cups mayonnaise 2 T. dried chives 8 oz. cream cheese, softened 2 T. minced onion 16-o- z. cooked Vi 18 teaspoon pepper Note: Fruit and meat can be placed in a quart pressure saucepan after browning. Add seasonings, vegetables, and liquid, increasing the total liquid added to 2 cups. Place lid on pan and cook over a low flame at 12 pounds of pressure for 35 minutes. Let the pressure drop of its own accord. Once cooked, follow above directions starting with step number 8. The pressure cooker method will insure tenderness in the meat and will conserve both energy and time. cup sour cream z. can green chilies 1 'A cups cheddar cheese, grated 'A bunch green onions, diced 'A .tsp. MSG 12 flour tortillas 1 Au Gratin off drip- on all sides. Drain pings. Combine orange juice, Worcestershire sauce, and ginger; pour over chicken. Bring to a boil, reduce heat, and simmer, covered, about 35 minutes. Mix cornstarch with water. Add to skillet; cook and stir until thickened, about 2 minutes. Sprinkle with almonds. Serve with rice, if desired. Yield: 6 portions. Approximate total sodium content per portion is 8 mg. In a large skillet, heat oil until hot. Add 2 cans cream of chicken soup 1 tbsp. instant minced onion 14 tsp. sage or poultry season 2 cups cubed cooked chicken 1 package frozen peas and carrots, 2 cups cubed chicken (cooked) 2 cans cream of chicken soup more. Cicken, brown Easy Chicken Pot Pie Chicken Enchiladas Cook broccoli according to package directions. In a saucepan melt butter. Stir in flour and cook until bubbly. Add chicken broth and Worcestershire sauce; cook, stirring constantly; until thickened. Add 2 cups of the grated cheese; stir until smooth. Place sour cream in a medium bowl. Gradually add hot cheese sauce, stirring con-- 1 stantly. Divide the cooked broccoli and turkey pieces evenly among die crepes. Spoon J tbsp. of sauce over each crepe. Fold crepes over and place in a large shallow baking dish. Pour re maining sauce over all. Sprinkle with remain ing 1 cup grated cheese. Cover and baked! 350 6 crepes. degrees for 20-3-0 minutes. Yield: 4 in-- 1 to a greased 9x13 pan. Combine the melted ter and cornflake crumbs and sprinkle on top. Bake at 350 degrees for one hour. but- Chicken Crescents oz. cream cheese tablespoon melted niargarine .4 1 NOTE: For a main dish, add 2 cups of cubed ham. 2 cups chicken, cubed Ham Loaf teaspoon salt teaspoon pepper 2 tablespoons milk . 1 tablespoon chopped onion 1 can refrigerated crescent rolls 2 tablespoons melted margarine Plain bread crumbs 34 ' 18 Mix together: 3 lbs. ground ham 2 cups diy bread .crumbs (fine) 1 egg lb. ground pork Form small individual loaves, approximately 3 x 5 piace in shallow baki and' place w i 1 loaf: mixture of each below on tsp. 'A tsp. dry mustard 1 'A Blend cream cheese and melted marganng until smooth. Add chicken, salt, pepper, milk, and onions. Unroll package of crescent rolls and separate 1 tbsp. prepared mustard into 4 squares; do not separate triangles. Press 'A cup brown sugar together on performations. Place '4 chicken Bake for 45 minutes at 350 degrees and serve mixture on each square; Fold comers into with cherry sauce. center and pinch together. Place on an ungreased baking sheet. Baste CHERRY SAUCE with 2 tablespoons melted margarine and 1 can (pint) sour pitted cherries tbsp. cornstarch sprinkle with bread crumbs. Bake at 350 degrees for 20 minutes or until 'A cup sugar 3 drops red food color lightly browned. 2-- Swiss Turkey-Ha- m Mix and cook' until thick. Bake J. Saute in large skillet: !A cup chopped onion and 2 tablespoons butter 2. Blend in 3 tablespoons flour, 'A teaspoon salt, and '4 teaspoon pepper 3. Add 1 can sliced mushrooms and liquid, and 1 'A cups light cream 4. Cook and stir until thickened 5. Add to cream mixture: 2 cups cubed turkey, 1 cup cubed cooked ham, and 1 can water chestnuts (drained and Quick Turkey Crunch can chow mein noodles can water chesnuts, sliced 1 medium onion !A cup sliced celery 1 cup diced turkey 1 can cream of mushroom soup 34 cup water Spread A can noodles on the bottom of an Ji inch square. Amber Cuisine Entree, sliced) buttered cake dish. 6. Pour into 'A quart casserole dish Combine other ingredients, spread mix7. Top with A cup shredded Swiss cheese tures oyer noodles. Sprinkle remaining 8. Mix together and sprinkle around edge , of casserole 3 tablespoons melted butter and noodles over top. Bake at 350 degrees F. for 30-4- 0 minutes 1 bread crumbs cup In convcntional ovcn or 810 minutes on 9. Bake at 400 degrees for 20-2- 5 minutes medium high power in microwave. Yield: 6 servings 1 z. 1 z. z. 10-o- z. z. 1 . ' . r). liC'i |