* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 10, No. 41 = = = = = = = = = = = = = = = = = = = = = = = = = = = HOLIDAY COOKING APRONS! ======================= Prepare all your holiday meals in style! * Thanksgiving * Christmas * Hanukkah * Kwanzaa * They also make a great gift for anyone that cooks! http://www.e-cookbooks.net/aprons/holiday.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: If Mom Made Baked Ziti > Wine Appreciation: Concannon Selected Vineyards Merlot 2004 > Food Funnies: The Top Uses for Leftover Pumpkins T H A N K S G I V I N G C O U N T D O W N : * Homestyle Turkey http://www.e-cookbooks.net/recipes/11181.htm * Apple Stuffing http://www.e-cookbooks.net/recipes/11182.htm * Basic Turkey Gravy http://www.e-cookbooks.net/recipes/11183.htm * Cranberry Relish http://www.e-cookbooks.net/recipes/11184.htm * Day Before Mashed Potatoes http://www.e-cookbooks.net/recipes/11185.htm * Green Bean Casserole http://www.e-cookbooks.net/recipes/11186.htm * Southern Oyster Casserole http://www.e-cookbooks.net/recipes/11187.htm * Pumpkin Cheesecake http://www.e-cookbooks.net/recipes/11188.htm > Healthy Eating: Low Carb: Atkins' Original Roast Turkey http://www.e-cookbooks.net/recipes/lc40.htm Diabetic: Hearty Mushroom Soup http://www.e-cookbooks.net/recipes/diab38.htm Low Fat: Low Fat Gravy http://www.e-cookbooks.net/recipes/lowfat34.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== STUFFING A WHOLE TURKEY: Whether you choose to stuff your turkey or cook the stuffing in a casserole dish is a matter of personal preference. As with any preparation involving raw food ingredients, it is important to follow proper food safety and handling procedures carefully to ensure a safe turkey every time. If you decide to stuff the turkey, we recommend the following five guidelines. * Prepare stuffing just before placing in turkey. Use only cooked ingredients in stuffing - i.e., saute vegetables, use only cooked meats and seafood (oysters), and use pasteurized egg products instead of raw eggs. * Place prepared stuffing in turkey just before roasting. Do not stuff the turkey the night before roasting. * Stuff both neck and body cavities of completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey. * Return legs to original tucked position, if untucked for rinsing or stuffing. * Use a cook method that allows the stuffing to cook along with the turkey. Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods where the turkey gets done before the stuffing. Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) Which French area is famous for its fondue? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Anybody who believes that the way to a man's heart is through his stomach flunked geography." - Robert Byrne =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: November is: National Pepper Month National Georgia Pecan Month National Raisin Bread Month National Peanut Butter Lovers' Month November 5 - National Doughnut Day November 6 - National Nachos Day November 7 - Bittersweet Chocolate with Almonds Day November 8 - National Harvey Wallbanger Day November 9 - National Scrapple Day November 10 - National Vanilla Cupcake Day November 11 - National Sundae Day November 12 - National Pizza with the Works Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Personalized Chef Coats! ======================== Kick it up a notch with a touch of class! Create a personalized and professional look in your kitchen. http://www.coolaprons.com/coats.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= IF MOM MADE BAKED ZITI By MARK BITTMAN Like most dedicated American cooks, I have integrated Northern Italian cooking into my repertory. But there are times one hankers for Mom's spaghetti and meatballs, the kind of Italian-American cooking on which many of us were at least partially weaned. A stalwart part of that repertory is baked ziti, basically a short-cut lasagna, with fewer ingredients and less hassle. You make a tomato sauce, toss it with mostly cooked pasta and a load of mozzarella, and bake it. A staple of potluck dinners, a pound of pasta treated this way will serve at least six people. It can be fancied up in a variety of ways. Most people will want to make the sauce with a bit of meat: bulk sausage or link sausage cut or broken into bits, or any other type of ground meat. Mushrooms and other vegetables, like diced carrots or strips of bell pepper, are also fine additions, as are onions. Some good ricotta stirred into the sauce is another refinement, although at that point a certain level of elegance looms. Finishing the dish with real Parmesan once would have been quite sophisticated but is now almost commonplace. When I learned how to make this, there were two options for the mozzarella: you bought the hard stuff in the supermarket or schlepped to Joe's Latticini on Sullivan Street. Now, fresh mozzarella is widely available, and it is an improvement. Half a pound stirred into the pasta and half a pound sprinkled on top is about right. Finally, the pasta: do not overcook it. It should be almost done, but too tough to eat when you mix it with the sauce. It will bake 20 minutes or more, until the cheese bubbles and the tops of the noodles brown and become tough and crisp. This dish may not be "real" Italian food, but it's irresistible. Baked Ziti ========== Salt and pepper 1 pound Italian sausage, preferably bulk or ground meat of any type, or a combination 1 large onion, diced 1 tablespoon minced garlic, optional 1 (28-ounce can) tomatoes, chopped, with liquid 1 pound ziti or other large cut pasta 1 pound mozzarella, grated or chopped Olive oil or butter as needed 1/2 cup freshly grated Parmesan, optional 1. Bring large pot of water to boil; salt it. Heat oven to 400F. 2. Distribute meat in large skillet over medium high heat and cook, undisturbed, until browned on one side, about 5 minutes. Stir, cook another 2 minutes undisturbed, then add the onion and garlic, if using. Lower heat to medium and continue to cook, stirring occasionally, until vegetables are soft; add tomatoes and bring to a boil. Simmer while cooking pasta, stirring and seasoning with salt and pepper to taste; do not let sauce become too thick. 3. Cook pasta until just tender; it should still be too hard to eat. Drain it (do not shake the colander; allow some water to cling to the noodles) and toss it with the sauce and half the mozzarella. Grease a 9-by-13-inch baking dish and spoon mixture into it. Top with remaining mozzarella and the Parmesan if using. Bake until top is browned and cheese bubbly, 20 to 30 minutes. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY ======================= Find out why the E-Cookbooks Library is one of the greatest values on the internet! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Selection ========================== Concannon Selected Vineyards Merlot 2004 Price: $10 The 2004 Concannon Merlot, Selected Vineyards, Central Coast is bright red/magenta in color. Dark cherry, cassis, and raspberry fruit flavors combine with spicy, smoky, toasty oak on the nose and follow through on the palate. Dark chocolate integrates well with these Merlot flavors, giving this wine good length and lively tannins on the finish. Serve With: Jamaican Beef Patties ===================== 2 cups all-purpose flour 1 1/2 teaspoons curry powder 1 dash salt 1/4 cup margarine 1/4 cup shortening 1/3 cup water 2 tablespoons margarine 1 pound ground beef 1 small onion, finely diced 1 teaspoon curry powder 1 teaspoon dried thyme 1 teaspoon salt 1 teaspoon pepper 1/2 cup beef broth 1/2 cup dry bread crumbs 1 egg, beaten In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside. Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat. Preheat oven to 400F. Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg. Bake in preheated oven for 30 minutes, or until golden brown. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD AND COOKING MOUSEPADS! =========================== Brighten up your desktop with a tasty looking mousepad! We offer hundreds of different styles covering many popular themes! http://www.e-cookbooks.net/mousepad/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: The Top Uses for Leftover Pumpkins ================================================ 8. "Nice 7-10 split, Larry. Hey, where'd you get the nifty orange ball?" 7. Lob them at the homes of people who handed out nickels instead of candy on Halloween. 6. Go into a movie theater balcony, make retching sounds and dump pumpkin guts over the edge. 5. Combined with leftover Independence Day fireworks, takes the effort out of mashing pumpkin for pies. 4. Pumpkin pancakes, pumpkin stew, pumpkin filets, PLT sandwiches -- you kids are the ones who wanted that 75-pound jack-o-lantern, so shut up and eat! 3. A pumpkin that has been fermenting behind the water heater for five months all but guarantees Junior first prize in the spring Science Fair! 2. Slap a pilgrim hat on the jack-o-lantern, and voila! You're decorated for Thanksgiving. (Note to self: Find a Santa hat.) ... and the #1 Use for Leftover Pumpkins ... 1. Flaming bag of poo is *so* played out. Now, flaming "punkin of poo" -- that just screams class and originality! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Homestyle Turkey ================ 1 (12 pound) whole turkey 6 tablespoons butter, divided 4 cups warm water 3 tablespoons chicken bouillon 2 tablespoons dried parsley 2 tablespoons dried minced onion 2 tablespoons seasoning salt Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck for gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey. Cover with foil, and place in oven. Immediately turn oven down to 325F. Bake for 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180F. For the last 45 minutes or so, remove the foil so the turkey will brown nicely. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Apple Stuffing ============== 1/4 cup chopped onions 1/4 cup chopped celery 2 tablespoons margarine 4 cups dry bread cubes 1/2 teaspoon poultry seasoning 1/2 teaspoon dried sage 1 cup diced, unpeeled apples 1/2 teaspoon dried sage Freshly-ground black pepper 1/2 cup chicken broth Cook onions and celery in margarine for 5 minutes, or until tender. Combine onions and celery with all other dry ingredients. Add broth, and toss. Yields stuffing for a 10 to 12 pound turkey. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Basic Turkey Gravy ================== 1 package Neck, heart, gizzard from turkey giblets 1 medium carrot thickly sliced 1 medium onion thickly sliced 1 medium celery rib thickly sliced 1/2 teaspoon salt 1 turkey liver 3 tablespoons fat from poultry drippings 3 tablespoons all-purpose flour 1/2 teaspoon salt In a 3-quart saucepan, over high heat, place neck, heart, gizzard, vegetables, and salt in enough water to cover. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes. Add liver and cook 15 minutes longer. Strain broth into a large bowl; cover and reserve broth in the refrigerator. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour poultry drippings through a sieve into a 4-cup measuring cup. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened; pour the deglazed liquid/broth into the 4-cup measure. Let the mixture stand a few minutes, until the fat rises to the top. Over medium heat, spoon 3 tablespoons fat from the poultry drippings into a 2-quart saucepan. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden. Meanwhile, skim and discard any fat that remains on top of the poultry drippings. Add remaining broth and enough water to the poultry drippings to equal 3-1/2 cups. Gradually whisk in warm poultry drippings/broth mixture. Cook and stir, until gravy boils and is slightly thick. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Cranberry Relish ================ 2 oranges 1 cup sugar 2 teaspoons lemon juice 2 teaspoons fresh ginger, cut in fine julienne 1 bag (12 ounces) fresh or frozen cranberries 1/2 teaspoon freshly ground white pepper Peel 1 orange and cut the zest (orange part only) into a very fine julienne, as thin as possible; set aside. Squeeze both oranges for juice; set aside. Combine sugar and lemon juice in a small saute pan. Heat up slowly and continue cooking until the sugar begins to caramelize. If necessary, wash down the sides of the pan by brushing with a little water to keep the sugar from burning. When the sugar is caramel colored, add the julienned ginger and orange zest. Cook for about 1 minute, then add the cranberries, orange juice and pepper. Continue to cook on medium-high heat, stirring frequently, for about 5 minutes or until the cranberries are slightly broken but not mushy (frozen cranberries will take about 7 minutes). Remove from the heat and let cool. Makes 3 cups. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Day Before Mashed Potatoes ========================== 9 potatoes, peeled and cubed 6 ounces cream cheese 1 cup sour cream 2 teaspoons onion powder 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons butter Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350F. Lightly grease a medium baking dish. Spread potato mixture into the prepared baking dish, and bake in the preheated oven about 30 minutes. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Green Bean Casserole ==================== 1 can cream of mushroom soup, 10 3/4 ounce 4 cups cooked green beans 1/8 teaspoon pepper 3/4 cup milk 1 1/3 cups fried onions Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Southern Oyster Casserole ========================= 2 quarts oysters 1/4 pound (1 stick) butter 3 whole scallions, chopped 1 green or red bell pepper, seeded, deribbed, and chopped 1/2 pound mushrooms, sliced 1/4 cup flour 1 cup heavy cream 1/4 cup grated Parmesan cheese Freshly grated nutmeg 1/2 teaspoon paprika Salt Freshly ground black pepper 1/2 cup bread crumbs Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or spray it with nonstick spray. Drain the oysters and set aside. Melt 2 tablespoons of the butter in a heavy casserole. Add the scallions and pepper and saute until the onion is soft, about 5 minutes. Add the mushrooms and oysters and saute for 5 minutes. In a separate pan, melt 2 tablespoons of the remaining butter. Stir in the flour. When smooth, add the cream, and stir until boiling and thick. Add the cheese. Stir this cheese sauce into the oyster mixture and season with nutmeg, paprika, salt, and pepper. The casserole may be made ahead to this point and refrigerated overnight. Return it to simmer on top of the stove before proceeding. Pour the mixture into the prepared dish and top with the bread crumbs and dot with the remaining butter. Place under the broiler until browned and bubbling - about 10 minutes, depending on the depth of the casserole. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Pumpkin Cheesecake ================== Crust: 1-1/2 cups graham crumbs 5 tablespoons butter, melted 1 tablespoon sugar Filling: 3 - 8 oz. packages cream cheese, softened 1 cup sugar 1 teaspoon vanilla 1 cup canned pumpkin 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice Whipped Cream Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at 350F. Set aside. Combine cheese, sugar and vanilla in large bowl; mix until smooth with an electric mixer. Add pumpkin, eggs, and spices; beat until smooth and creamy. Pour into the crust. Bake for 60-70 mins. or until the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut with dental floss. Serve with whipped cream. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Savoie Fondue is a plate consisting of a mixture of different types of cheese which are melted. It looks like a cheese soup. You either do a Savoyard or a Bourgogne. The former is dipping chunks of bread into cheese, and the latter dipping bits of meat into hot oil and then sauces. Definitely a dish for the mountains and a cool climate. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=