Archive for the ‘Grandma’ Category

Things to bring:
Turkey 21+ lbs
Stuffing mix (2 bags Pepperidge Farms)
Onion (2)
Celery (8 stalks)
Chicken livers
Chicken broth (4 cups)
Potatos (5lbs)
Oatmeal for rolls
Sweet potatos (3 large)
Cranberry sauce
Ingredients for rub
Red wine

Lessons learned:
Put less sugar and butter in sweet potato casserole
Make rolls in AM
Turkey in by 11:30am
Brine turkey night before:
1 gallon chicken stock
1 cup salt
2 cups brown sugar
1 tbs garlic powder
1 tbs onion powder

Next year try rub:
1/4 c olive oil
.5 tsp fresh ground pepper
1 Tbs fresh rosemary
1 tbs fresh thyme
1 lg shallot
1 lg clove garlic


Read Full Post »

Frozen Turkey – Thaw 2-3 days in refrigerator

Day before baking:

Remove all body parts from two cavities

Rinse turkey inside and out and place in a brine made of cold water and one to two cups of white vinegar

Soak overnight or three to four hours.

Day of Preparation

Preheat oven to 425.

Drain turkey and dry off

Salt cavities

Rub inside and out with butter (Hold On!)

Truss drumsticks and tuck wings behind neck

Place on rack in roasting pan and place on lower rack in oven

Pour water into bottom of pan and add to it as needed throughout first two hours of baking (This will keep the drippings from burning and putting a smoky taste to the bird).

Important!  Lower oven temp to 350 after 30 minutes.

Bake 15 minutes per pound for an unstuffed turkey.

After two hours baking time you can begin basting if it looks dry.  Also, you can cover your wing tips and or drumsticks with aluminum foil if they are getting too brown.

To check for doneness, use an instant thermometer and test either in thickest part of the thigh or in the breast WITHOUT touching the bone.  You are looking for a temp of 160-165.

Read Full Post »

Use chicken backs, wings, neck and feet. 

Cover with hot water – simmer 5 minutes and drain.  Cover with 4 quarts of cold water.  Bring slowly to a boil with 8 whole pepper corns, 1 bay leaf, 6 whole parsley stems, 1 medium onion (whole – singed over open flame, or chopped finely and added to broth), 3 stalks celery (whole with leaves) 1 medium diced carrot (no more – too much change to the flavor and chicken stock is very delicate).  Reduce the heat when boiling and simmer 2.5-3 hours.  Reduce by half. 

Strain stock and cool uncovered.  Keep in fridge.  Remove meat from bones.  Try not to store stock with soup meat in it as it will spoil rapidly.  Keep soup meat separate and reheat with stock.

Read Full Post »

Preheat Oven to 350 F


  • 2 Lbs Ground Chuck
  • 1 Johnsonville Italian Braut (removed from casing)
  • 2 Eggs
  • 1 Onion Chopped
  • 1-2 Tbs Butter
  • ½ C Progresso Italian Breadcrumbs
  • ½ C Catsup
  • Salt & Pepper


  1. Sauté onion in butter and let cool.
  2. Combine following ingredients and mix LIGHTLY:
  3. Beef, braut, eggs, onion, breadcrumbs; lastly, add catsup, salt and pepper to your taste.
  4. I like to divide the mixture in half and bake two meatloaves for 45 min to 1 hour @ 3500 F. (That way there’s no raw meat in the middle and there are plenty of browned bits to go around.)
  5. ENJOY!

Read Full Post »

1 Head Cabbage
2 Lbs. Ground Beef
1 Lb. Ground Pork or FRESH Kielbasa
1 C Minute Rice Prepared and Cooled
1/2 C Progresso Italian Breadcrumbs (give or take)
1 Egg Slightly Beaten
1 Onion Chopped, Sautéed in Butter and Cooled
Salt & Pepper

Preheat Oven 350o F.

Combine beef and pork in a mixing bowl. Add onions, egg, salt, pepper, prepared Minute Rice and some Progresso Italian Breadcrumbs. (Do Not Add a lot of breadcrumbs or the Rolls will fall apart.)

Mix lightly and well with both hands and let sit.

Bring a pot of salted water deep enough to cover the cabbage to a simmer. Core the cabbage and remove any split  leaves. Slowly lower the cabbage head into the water allowing the hot liquid to enter the core. Let cook until the
outer leaf is soft (one to 1-1/2 minutes). Cut the base of the leaf and remove any excess core. Place the leaf in a colander to drain. Continue in this manner until all useable leaves have been softened, removed and drained.

In a saucepan, combine 1 can Campbell’s Tomato Soup, 1 Can Campbell’s French Onion Soup, 2 cans water and some Catsup (to your taste). Bring to a simmer.

Optional: Worchester Sauce, Bar B Q Sauce, Tabasco.

Lay one cabbage leaf on the counter and place a portion of the meat mixture on the leaf near to the bottom. Bring each side of the leaf over the meat and roll from the bottom to the top. Place your stuffed roll “seam-side” down in a roasting pan. Continue in this manner until all meat filling and leaves are complete.

Pour the tomato sauce over the rolls and cover the roaster tightly with aluminum foil without touching the food. Put your cover on top and bake at 350o F for at least 3/4 hour.  Remove the foil, cover and bake for an additional 15-20 minutes.

Makes 12 to 15 rolls depending of the number of leaves.

Much Better The Second Day. Reheat in the oven.

Read Full Post »

Pepperidge Farm Stuffing Original (Blue Bag)




Chicken Livers — Fresh Or Completely Thawed

Amount of Water Listed on Bag

Heat water just enough to melt butter called for in recipe.

Chop Onions and Celery according to amount given on bag recipe.

Saute’ celery in butter 4-5 minutes. Add chopped onions. Saute’ until transparent. Don’t Brown!

In Separate pan– saute’ chicken livers 4-5 minutes. Process in Food Processor or chop fine. (Don’t let children see chunks.)

In LARGE bowl, combine stuffing mix, onions, celery and chicken livers “lightly”.

Add water with melted butter and MIX LIGHTLY!!

Stuff N Truss.


Read Full Post »

Pound cake, sliced thin, line bottom and sides of bowl.  Make banana pudding as directed, wash and slice strawberries.  Then layer the pudding on the cake in the bowl, then strawberries, then cool whip.  The second layer is pound cake, banana pudding, strawberries and fool whip.  Garnish with strawberries or sliced chocolate curls.

Read Full Post »

Older Posts »