LASAGNE
(3 - 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper 5 tbsp. red wine
1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
Rapid Roast Turkey With Cream Gravy
16 pounds turkey
1/2 cup butter — melted
2 cloves garlic — minced
CREAM GRAVY:
turkey backbone, wing tips, and giblets
1 onion — quartered
1 carrot — coarsely chopped
1 bay leaf
1 parsley sprig
1 teaspoon dried thyme
6 tablespoons butter
6 tablespoons flour
2 cups whipping cream
2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees F. Place turkey, breast side down, on a cutting surface. Using poultry shears or sturdy kitchen scissors, remove backbone from turkey by cutting along each side of backbone. Cut off wing tips. Reserve backbone, wing tips, and giblets for Cream Gravy.
Place turkey in roasting pan. Push legs down slightly so that they are flat in pan. Stir butter and garlic together in a small bowl; pour over turkey.
Roast turkey 15 minutes; reduce heat to 375 degrees F and roast until 170 degrees F on an instant-read thermometer and exterior of bird is a rich dark brown and juices run clear when joint is moved (about 2 hours and 20 minutes). After first hour baste turkey with pan juices from roasting pan. While turkey is roasting begin gravy. 4. Place roast turkey on carving board. Loosely cover with aluminum foil and let rest for 15 to 20 minutes before carving to maintain moisture of turkey and make it easier to carve. Strain pan juices into turkey broth (see below).
Carve turkey and serve piping hot with Cream Gravy.
CREAM GRAVY: In a large saucepan place backbone, wing tips, and giblets, onion, carrot, bay leaf, parsley, and thyme, and cover with water. Bring to a boil, reduce heat, and simmer for 30 minutes. Remove from heat and strain turkey broth into a mixing bowl. Discard turkey pieces. Stir in strained pan juices from roasted turkey. In a large saucepan over medium heat, melt butter. Whisk in flour, mixing until well combined and cooked (about 2 minutes). Add reserved turkey broth mixture and whisk until smooth. Cook over medium heat until reduced slightly (10 minutes). Whisk in whipping cream and cook another 10 minutes. Season with salt, pepper, and nutmeg. Makes about 6 cups.
Per Serving (excluding unknown items): 625 Calories; 40g Fat (58.8% calories from fat); 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 249mg Cholesterol; 492mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
NOTES : Removing the backbone of the turkey and pressing bird as flat as possible in the pan reduces roasting time by half. Purchase a fresh turkey to avoid thawing time.
Creamy Scallops and Pasta
Ingredients:
1/4 cup chopped shallots (about 2 large)
1-1/2 cups chicken broth
1-1/2 teaspoons chopped fresh or
1/2 teaspoon dried thyme leaves
1 tablespoon all-purpose flour
2-1/3 cups low-fat milk
2 tablespoons low-fat sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 pound bay scallops
6 cups hot cooked medium pasta shells
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
Instructions:
Set oven control to broil. Spray 2-quart casserole with nonstick cooking spray. Cook shallots, broth and thyme in 12-inch nonstick skillet over medium heat until shallots are tender. Stir in flour. Cook 2 minutes, stirring constantly. Stir in milk, sour cream, salt, pepper and nutmeg. Simmer 3 minutes, stirring frequently, until slightly thickened. Stir in scallops and pasta. Cook 2 minutes longer.
Mix parsley and lemon peel; sprinkle over scallop mixture. 6 servings
Curried Chicken #1
6 Green thai chiles; stemmed &
2 ts Coriander seeds
1 pn Fresh ginger; 1 inch, sliced
1 ts Toasted rice*
1 tb Toasted coconut
2 ts Ground cumin
14 c Cashews
1/4 ts Ground cinnamon
1/8 ts Ground nutmeg
3 Small onions; chopped
3 lb Chicken; cut in serving piec
3 tb Vegetable oil
1 Large tomato; peeled, seeded
16 oz Coconut milk
Place the chiles, coriander, ginger, rice, coconut, cumin, cashews, cinnamon nutmeg, and half of the onions in a blender or food processor and puree to make a paste. Rub the spice mixture on the chicken and marinate for an hou at room temperature. Saute the remaining onions in the oil until golden. Add the chicken, along with the seasoning paste, and brown, adding more oil if necessary. Add the tomato and the coconut milk. Simmer until the chicken is done and the sauce has been reduced, about 45 minutes to an hour.
To toast rice: Place the rice along with a little vegetable oil in a frying pan, and heat until the rice turns brown.
Cherry-Apple Turnovers
Serving Size: 6
Preparation Time: 0:15
1 1/4 cups frozen pitted dark sweet cherries
1medium Rome apple peeled, cored and coarsely chopped
sugar
1/8 teaspoon almond extract
1 Dash ground nutmeg
6 sheets frozen phyllo pastry thawed Butter-flavored vegetable cooking spray
1/2 teaspoon cornstarch
2 tablespoons sliced almonds toasted
1 teaspoon powdered sugar
Position knife blade in food processor bowl; add cherries and apple. Pulse 4 times or until finely chopped; spoon into a bowl. Add sugar, almond extract, and nutmeg; stir well, and let stand 15 minutes. Press through a sieve, reserving 1/4 cup plus 2 tablespoons juice. Set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3-1/2-inch-wide) strips; lightly coat each strip with cooking spray.
Stack 2 strips, one on top of the other. Spoon 1 tablespoon cherry-apple mixture onto one end of each stack; fold the left bottom corner over mixture, forming a triangle. Keep folding back and forth into a triangle to the end. Repeat with remaining ingredients. Place the triangles, seam side down, on a baking sheet; lightly spray tops with cooking spray.
Bake at 400 deg for 15 minutes or until golden.
Combine reserved cherry-apple juice and cornstarch in a small saucepan; stir well. Bring to a boil, and cook 1 minute, stirring constantly. Yield: 6 servings (serving size: 2 turnovers, 1 tablespoon sauce, and 1 teaspoon almonds).
Notes: Spoon sauce over turnovers; sprinkle with almonds and powdered sugar.
Serving Ideas: Serve warm or at room temperature.
Per serving: 138 Calories; 3g Fat (18% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 93mg Sodium
Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone-ground whole
wheat crackers 1/4 cup finely chopped walnuts
2 large tart apples — peeled, cored, and
sliced — (2 c.) 3 eggs
1 cup cream-style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
Ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nu ts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350 degree o ven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt, and das h pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325 deg ree oven about 45 minutes or until knife inserted off-center comes out clean. L et stand 10 minutes. Makes 5 servings.
Apple Cheddar Quiche
1 tablespoon chopped onion
6 tablespoons butter or margarine
1 1/4 cups crushed stone-ground whole
wheat crackers 1/4 cup finely chopped walnuts
2 large tart apples — peeled, cored, and
sliced — (2 c.) 3 eggs
1 cup cream-style cottage cheese
1 cup shredded Cheddar cheese
1/4 cup milk
Ground nutmeg
Cook onion in butter or margarine until tender. Stir in crushed crackers and nu ts. Press mixture into a 9 inch pie plate forming a crust. Bake in 350 degree o ven 8 to 10 minutes. Meanwhile, simmer apples in a small amount of water 3 to 5 minutes or until tender. Drain; arrange apples in crust. In blender container or food processor bowl blend the eggs, cheese, milk, 1/2 teaspoon salt, and das h pepper until smooth. Pour into crust. Sprinkle nutmeg atop. Bake in a 325 deg ree oven about 45 minutes or until knife inserted off-center comes out clean. L et stand 10 minutes. Makes 5 servings.