Lemon-Basil Turkey with Roasted Vegetables
Vegetable cooking spray
2 medium lemons
8-lb. turkey breast
1 tbsp. butter OR margarine, melted
24 baby Yukon gold potatoes
1 lb. butternut squash, peeled and cut into 1″ cubes (about 3 cups)
8 medium beets, peeled and cut into 1″ cubes (3 3/4 cups)
12 small white onions, peeled OR 1 cup frozen small whole onions
1 tbsp. dried basil leaves, crushed
1 cup Swanson® Chicken Broth (regular, Natural Goodness™ or Certified
SPRAY 17″ x 11″ roasting pan with vegetable cooking spray.
CUT 1 lemon into thin slices. Squeeze 2 tbsp. juice from remaining
lemon. Loosen skin on turkey breast and place lemon slices under skin.
Brush turkey with butter. Place turkey and vegetables in prepared pan.
Sprinkle with basil. Mix broth and lemon juice. Pour half of broth
mixture over all. ROAST at 375°F. for 1 hr. STIR vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done. Serves 8.
Southern Collard Greens
Makes 6 servings.
Printed from Allrecipes, Submitted by Tina V. Hare
1 1/2 quarts water
1 1/2 pounds ham hocks
4 pounds collard greens,
rinsed and trimmed
1/2 teaspoon crushed red
pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
1 Place the water and the ham hock in a large pot with a
tight-fitting lid. Bring to a boil. Lower the heat to very
simmer covered for 30 minutes.
2 Add the collards and the hot pepper flakes the pot.
Simmer covered for about 2 hours, stirring occasionally.
3 Add the vegetable oil and simmer covered for 30 minutes.
Hot Crab Canape
Recipe courtesy Paula Deen, The Lady & Sons Savannah Country Cookbook
Serves 6 to 8
one 8-ounce package cream cheese, softened
1 tablespoon milk
1/3 cup mayonnaise
1 1/2 teaspoons horseradish
8 ounces crabmeat, picked free of shell (I used imitation crabmeat)
2 tablespoons chopped onion
1/4 teaspoon garlic salt
Preheat oven to 350 degrees. With an electric mixer, mix all ingredients in a bowl. Place mixture in a shallow ovenproof casserole dish. Bake for 15 to 20 minutes or microwave until warm (2 to 3 minutes). Serve with crackers. This may be frozen for future use.
3 – 15 oz. cans black-eyed peas
1 lb. of sausage, sliced
2 tablespoons of oil
1 large onion, chopped
1 – 4 oz. can of diced green chilies
1 – 14 oz. can of whole tomatoes
Salt and pepper, to taste
Place black-eyed peas in large stew pan to simmer. Fry
sausage in oil until well browned. Drain all but 2
tablespoons of oil from skillet. Saute onion in remaining
oil. Add onions with oil and remaining ingredients to peas.
Simmer for 30 minutes over a low heat. Serve with corn bread
and tossed salad.
Blend Of The Bayou
1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and devined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )
In a small saucepan, cook and stir the cream cheese and 2 tablespoons of
butter over low heat
until melted and smooth. In a large skillet saute the onion, celery and
green pepper in remaining butter until tender. Stir in cream cheese mixture.
Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce,
cayenne and rice.
Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs
and sprinkle over the top.
Bake uncovered at 350 for 25-30 minutes or until bubbly.
Yield : 6-8 servings
GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL
2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
Serving: Yields: 25 cups
5 medium carrots, cut into 1-inch slices
3 medium celery stalks, sliced
3 large onions, chopped, or 3 medium leeks, each cut into 1-inch slices
1 large garlic clove, minced
1 can (28 oz.) tomatoes in juice
1/2 medium cauliflower, cut into bite-size pieces
12 ounces green beans, each cut into thirds
3 medium zucchini (6 oz. each), cut into 1-inch slices
2 packages (5 oz. each) baby spinach leaves
1/2 cup chopped fresh parsley
2 chicken-flavor bouillon cubes or envelopes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1. Coat 8-quart saucepot with nonstick cooking spray. Over medium-high heat, add carrots, celery, onions, and garlic. Cook, stirring occasionally, 5 minutes.
2. Stir in tomatoes with their liquid, breaking up tomatoes with side of spoon. Add cauliflower, remaining ingredients, and 12 cups water. Heat to boiling over high heat, stirring occasionally.
3. Reduce heat to low; cover and simmer, stirring occasionally, 15 minutes or until vegetables become tender. Add more salt and pepper if desired.
NOTE: To wash leeks, cut off roots and leaf ends. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1-inch slices. Place leeks in large bowl of cold water; with hands, swish leeks around to remove any sand. Transfer leeks to colander. Repeat process, changing water several times, until all sand is removed. Drain well.
To retain freshness and nutrients: Keep a 2-day supply of Basic Soup in the refrigerator. Pack remaining soup in 3-cup portions in airtight containers, leaving some head space to allow for expansion. (If you expect to heat soup in microwave, use a microwave-safe container.) Freeze.
To reheat frozen soup: Microwave: Loosen lid on container. Heat on High (100 percent power) 8 to 12 minutes until bubbling, stirring twice. Top-of-stove: Place container under running cold water to loosen frozen soup from sides. Heat frozen soup in covered saucepan over very low heat about 3 minutes until soup begins to thaw. Increase heat to medium; heat about 15 minutes longer until heated through, stirring occasionally.
Note: If using frozen soup to prepare Super Soup, add ingredients during the last 5 minutes of heating. For microwave heating, use a container large enough to hold add-ins.
2 3/4 c flour
1/2 tsp salt
2 beaten eggs
1/4 c very finely chopped cooked spinach, well drained
1 tsp olive oil
In a mixing bowl stir together 2-1/4 cups of the flour and salt.Make a well
in the center. Combine eggs, spinach, water, and olive oil; add to flour.
Mix well. Sprinkle the kneading surface with the remaining 1/2 cup flour.
Turn the dough out onto the floured surface. Knead till the dough is smooth
and elastic. (8 to 10 minutes).
Divide the dough into thirds or fourths. On a lightly floured surface roll
each third of dough into a 16 x 12 inch rectangle or
each fourth of dough into a 12 inch square. If using a pasta machine, pass dough
through machine till 1/16 inch thick. Dust with additional flour, as necessary
to prevent sticking. Makes 1-1/4 pound.
2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste
Grill peppers (or roast in 400° oven) until skin is chared and blistered.
Place peppers in a bowl and cover with foil to steam skins to help peel.
Remove skins. Peel and remove seeds and ribs.
You should be left with only the roasted meat of the peppers. Cut flesh into
3″ X 1/3″ strips. Cut zucchini on a straight bias angle, season with salt
and pepper. Grill in two different positions to give proper grill marks, a
crisscross effect. Repeat on flip side In a 10″ pan, heat oil and sauté
minced onions until translucent approximately four minutes. Add sugar and
water and season with salt & pepper. Cook until onion mixture is almost dry.
Allow to cool, add
chopped mint. Mix peppers with relish and add lemon dressing. Adjust
seasoning with salt & pepper. Shingle grilled zucchini on platter
and top with peppers
1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese
In a large skillet, crumble and brown the ground beef, and drain off
the fat. Stir in the salsa and cheese and heat until the cheese is melted.
Makes 4 Servings
Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
1 gram Fiber
27 Grams Protein