Molly Fowler's Easy Brine Recipe for Turkey
- 2 cups boiling water
- 3/4 cup kosher salt
- 1/2 cup brown sugar or granulated sugar
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 7 cups cold water
- Peel of one large orange
- 1 bay leaf
- 2 sprigs fresh rosemary
Dissolve kosher salt and sugar in the boiling water. Saute the onion, celery and carrot in a small amount of oil just until the vegetables are tender.
Let the water mixture and the vegetables cool to room temperature. In a large stockpot, or 2.5 gallon zip top bag, combine the water mixture, the vegetables, cold water, orange peel, bay leaf and fresh rosemary.
Add thawed turkey, making sure the brine covers the bird. If not, add water.
Refrigerate 12-24 hours.
Before roasting, remove the turkey from the brine and discard the brine. Rinse the turkey and pat dry with paper towels.
Season the turkey as desired (I am generous with seasonings in the cavity of the bird and add one onion (cut up), a quartered orange, a couple of stalks of celery coarsely chopped and herbs of choice.)
Roast until the internal temperature is 180 degrees. I prefer to roast at 350 degrees, but there are many different methods and temperatures that will work!
Molly Fowler's Gingerbread with Lemon Curd
- 1 cup sugar
- 1 cup molasses (I prefer dark)
- 1 cup canola oil
- 3 eggs, beaten
- 1 tsp salt
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 2 cups flour
- 2 tsp baking soda
- 1 cup boiling water
- 1 tsp vanilla
Lemon Curd Ingredients:
- 1/2 cup unsalted butter, melted
- Dash of salt
- 1 cup sugar
- 1/2 cup lemon juice
- 1 Tbsp lemon zest
- 3 large egg yolks
Grease and flour a 9X13 inch baking pan and pre-heat the oven to 350 degrees.
Stir together the sugar, molasses, oil and eggs in a mixing bowl until smooth. In a separate bowl combine the dry ingredients. Add this to the molasses mixture and mix well. Add the boiling water and briskly stir to fully incorporate the water into the batter. Add the vanilla and beat well.
Pour the batter (it will be thin) into the prepared pan and bake for 35-40 minutes until gingerbread tests as done (a toothpick inserted in the middle of the gingerbread comes out clean).
Cut into squares and serve warm or room temperature with lemon curd.
Lemon Curd Directions:
Stir all the ingredients together in a double boiler and stir constantly over medium heat.
Cook until the mixture thickens.
Transfer to ramekins, or small bowls and chill completely in the refrigerator. Cover tightly.
The lemon curd will keep for one week in the refrigerator.
Serve with warm gingerbread.
Brian Ching's Spam Musubi
- 4-5 cups cooked brown or white rice
- Can of Spam Light
- Soy sauce
- Dried seaweed
Slice spam into 6-8 even pieces and fry until brown
Add sugar and soy sauce to fried spam. Keep frying until you reach your desired crispiness
Transfer spam to plate
Scoop generous amounts of rice into musubi maker or mold
Layer with spam slice
Wrap with dried seaweed (moisten if needed)
Brian Ching's Corn Chowder
- 1 can corn kernels
- 1 can corn cream
- 1 pkg bacon
- 1 can diced/minced clam or one of each (your choice)
- 1 can cream carnation
- 6 large potatoes
- 1 large onion (white)
Dice one potato and boil until done. Drain out water. Dice onions and add to bacon. Dice and pan fry bacon (cook medium and set aside).
Place five cut potatoes in a large pot with water, just covering potatoes (when water boils add the first cooked potato) and continue to cook until all five potatoes are just about done. Lower heat to medium.
Add kernel/cream corn, clam, bacon and onion and cook for another 5-10 minutes.
Add carnation cream and cook for another 5-10 minutes on low. Let stand.
Make sure to stir every now and then when cooking to prevent sticking and burning
Add more water if needed, add ingredients to taste
Gene Norman's Lasagna Recipe
- 16 pieces (about 16 oz.) no cook lasagna noodles
- 1 pound ground turkey
- 1 jar (about 28 oz.) spaghetti sauce
- 1/2 cup water
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 2 eggs
- 2 teaspoons chopped oregano
- 2 teaspoons chopped basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
1. In large skillet, brown meat; drain.
2. Stir in spaghetti sauce and water; simmer 10 minutes.
3. Use no cook lasagna noodles
4. Heat oven to 350°F.
5. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
6. Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
7. Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
8. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.
Nita Pope's Holiday Stuffing
- 1 pkg of Pepperidge Farm seasoned stuffing mix
- Add plain white bread (shredded) to the mix
- Add one large onion sauteed in plenty of butter
- Add to stuffing, mix some cooked Jimmy Dean (or any brand) regular sausage
- Add at least 2 or 3 cans of sliced water chestnuts
- Add about a 1/2 pound of melted butter (or stock) and three duck eggs (or four chicken eggs)
- Optional: Add as many sliced green olives (with pimento) as you like, for beautiful color
Combine all ingredients and mix with your hands to make sure the eggs and butter coat the bread/stuffing mix thoroughly and well.
Spread into a greased baking dish and bake in a 350 degree oven for around 20 minutes.