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#1
11-22-2006, 03:02 PM
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Derby Trail Cook Book
With Thanksgiving here, and a bird that needs to find a way to become something worth chewing on, I'm starting this thread with "Turkey and oyster stuffing".
Feel free to add you favorite recipes. Enjoy! And please share your favorites. 1 turkey, 12 to 14 pounds, prebasted, thawed according to package directions vegetable oil salt and pepper . Oyster Dressing 1 1/2 pints shucked oysters 1 cup butter 3/4 cup chopped onions 12 cups fresh bread crumbs (16 to 18 slices) 1 1/2 cups chopped celery, with some leaves 2 1/2 teaspoons salt 1 scant teaspoon ground black pepper 1/2 teaspoon dried leaf thyme 1/2 to 1 teaspoon poultry seasoning PREPARATION: Remove giblets and neck from inside turkey; discard giblets or use to make gravy or soup. Preheat oven to 325°. Rinse turkey and drain well; pat dry with paper towels. Skewer neck skin to back of turkey. With turkey breast-side up, lift wings toward neck, then fold under back of turkey so they stay in place. Tie legs and tail together with string or press drumsticks under band of loose skin. Brush turkey all over with the vegetable oil. Insert meat thermometer into the center of thigh, close to body, not touching bone. Place turkey, breast side up, on a rack in large open roasting pan. Roast for 3 1/2 to 4 1/4 hours. Start checking for temperature the last hour of cooking. Meanwhile, prepare oyster dressing (see instructions below). When bird is nicely browned, cover loosely with a "tent" of foil. Remove foil near the end of roasting time and brush with pan drippings. The turkey is done when meat thermometer or instant-read thermometer reaches about 180 to 185°. The thickest part of the leg should feel soft and loose from the bone when lightly pinched with paper towel covered fingers. Remove turkey to a warm platter and let stand for about 15 minutes before carving. Serves 10 to 14. Oyster Dressing: About 1 1/2 hours before serving time, prepare oyster dressing. Drain oysters, reserving 1/2 cup of oyster liquor; set aside. Coarsely chop the oysters; set aside. In a large saucepan or Dutch oven over medium high heat, melt butter. When butter is hot, cook the chopped onions until tender, about 5 minutes. Remove from heat. Stir in reserved oysters and liquor. Stir in the 12 cups of bread crumbs, chopped celery, 2 1/2 teaspoons salt and 1 teaspoon pepper, and the herbs. Spoon mixture into a well greased 13x9-inch baking pan. Cover tightly with foil and bake in the oven with the turkey for 1 hour. Remove foil and bake 20 minutes longer, until nicely browned. 
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#2
11-25-2006, 01:51 PM
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I'm still eating turkey...two days after.
Soups are easy..chunk up the meat and toss it into sauted onions, celery and some rice. Add spices (paprika works). A chopped carrot and the left over gravy works too. Modify with whatever you have lurking in the fridge. Now, here's how I like my turkey sandwich... Toast some white bread. A nice keiser roll will be ok too. Slather the warm bread with plenty of mayo, cranberry sauce on the other side. Place a few nice white meat pieces on the bottom one, a few crisp pieces of lettuce on top, salt and pepper. Dill pickle on the side. YUM! Lucky those Pilgrims didn't know about ostriches, I'd be eating "left overs" til April.
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#3
11-26-2006, 12:08 PM
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Well, now that the turkey is gone (I'm giving thanks), there's a very big deer that needs proper preparation. This recipe works for beef too.
I never had elk or moose, but my guess is that it would work for those critters as well. Roast Venison 4 lb To 5 venison roast 6 sl To 8 bacon 1 Sprig rosemary 1 c Water; stock or wine 1/4 ts Ginger 1/2 ts Cinnamon 2 Or 3 cloves 1 1/2 ts Sugar 2 tb Bread crumbs 1 ts Vinegar 2 tb Butter Wrap the bacon all around the roast. Put the rosemary in a heavy roasting pan and place the roast on top of it. Mix together the liquid, ginger, cinnamon, cloves and sugar, pour around roast. Season with salt and pepper. Roast in a moderate 350-375° oven for 2-3 hours. When done, remove from pan to serving platter; strain off gravy into a saucepan. Over low heat, cook juices with bread crumbs until boiling. Then add vinegar and butter; pour over roast. Serve with cranberry jelly.
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#4
11-26-2006, 12:13 PM
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Quote:
__________________
 Seek respect, not attention.
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#5
11-26-2006, 12:34 PM
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Quote:
That's too funny! Also, it's good to see that someone is reading my babble. Do you have a recipe to add? Anything will do, a favorite bar-b-que sauce, dessert, heck...a soup would work. Please add yours. DTS
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#6
11-26-2006, 12:36 PM
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Quote:
__________________
Seek respect, not attention.
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#7
11-26-2006, 12:47 PM
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Toppings are in the "experimentation" stage. Butterscotch sauce? Bananas? Peanut butter? So many possibles. Talk about tough decisions!
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#8
11-26-2006, 01:18 PM
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Here's one that you'll be doing again and again...the very best way to cook a chicken.
Beer Can Chicken Get a whole fryer and a six pack or twelve (cans). Twelve helps to pass the time while the oven is doing its "thing". Set the oven to 350 Pop the top on one of the brewskies and drink half. Take the bird and sit it on the 1/2 can like it's sitting on a toilet. Yup, shove the can right up its butt. Trust me, the clucker won't complain. Pop another top on a brewskie so you can continue to prep while the oven heats up. Rub the bird with olive oil (tenderly). It will like it, especially if you're gentle on the thighs. Sprinkle with salt, pepper, garlic powder and cajun seasoning. By now the oven is ready for the chicken that's sitting on the can, so put the bird in a shallow pan and pop it in. Crack another brewskie or two while you wait. It should take about an hour and twenty minutes. But, if you're not in a hurry, turn the oven down to 300 after the first 45 minutes. It will give you time to finish the six pack. Hey, I told you to get a twelve, right? Anyway, when the bird looks golden and "happy", and you're feeling about the same way, it's time to take it out. Let it rest for about ten minutes. You can too. Cooking is hard work. Treat yourself with another brewskie (if you bought the 12). Carve it up. Serve with rice and a veg or two. Peas and carrots work fine. Seriously, this is a great way to make chicken happy. Try it and you will be too.
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#9
11-26-2006, 03:27 PM
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Hey DTS, make that Beer Can Chicken at least twice a month, some
of the bets roast chicken you can make some good appetizers Salami Pie 3/4 lb. sliced hard salami 1 package crescent rolls 2-3 eggs 3 Tbl spoons grated parmesan or romano 6 cups shredded mozzarella (add oregano if you like) Preheat oven to 350 f Lightly grease bottom of 9x13x2 pan (glass or metal) Open crescent rolls and spread flat to cover bottom of pan. Slice hard salami into quarters and mix with the cheeses and 2 eggs in large bowl. Add third egg if it to dry. Spread mixture over top of crescent rolls. Sprinkle oregano over top if desired. Bake for 30-45 mins until brown as desired. When done let it set fir little while, cut into squares Sausage Balls preheat oven at 375 f 1 1/2 lb. fresh sausage (hot,sweet,both) 2 cup biscuit mix (bisquick) 1 cup grated sharp cheddar cheese 3/4 cup milk Mix all ingredients well. Form mixture into balls about size of ping-pong balls drop on ungreased cookie sheet. Bake until golden brown. American Pot Roast 4-5 lb. boneless chuck roast 1 cup Kentucky Bourbon (Maker's Mark or Woodford Reserve) 1 cup dark beef stock 1 Tbl sp flour 1/2 cup water Brown chuck roast in dutch oven in Tbl spoon of butter until well browned. Combine bourbon and beef stock together. Pour over roast. Cover and simmer on low heat for 2 - 2 1/2 hours or until tender. Remove roast, then thicken remaining liquid with flour and water (combine these 2 until well mixed) add to liquid. Bring mixture to slow boil and add roast back to dutch oven to heat up roast. Serve on large enough plate with gravy from the dutch oven, cut up roast and serve with mash taters and peas/corn Mike
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#10
11-26-2006, 03:33 PM
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Thanks Mike,
I'll give them a try. Your recipes sound good. Keep them coming. DTS ps...try that pot roast with 1/2 bottle of either pepsi or coke instead of water. You might like it. Last edited by Downthestretch55 : 11-26-2006 at 03:37 PM.
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#11
11-27-2006, 09:30 AM
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How about some chicken parmesian?
Ingredients: chicken breast (the amount can vary, and some like to use a mallet to flatten out the chicken before cooking[put it between some wax paper if you go this route!!--try both ways for preferred taste) -graded parmesian cheese -breadcrumbs(seasoned or unseasoned) -tomato sauce --pasta noodles --mozarella cheese --1 egg Baking: A) set oven to 350 degrees 1) mix the breadcrumbs with some parmesian cheese in a mixing bowl. 2) scramble 1 egg in a second bowl. 3) rinse chicken (and prepare further if desired--see above) 4) bread chicken in breadcrumbs (after an egg coating) 5) brown chicken in a frying pan ( on medium heat, usually no more than 1-2 minutes per side) 6) place chicken in a baking dish (i like to put a 1/4 inch layer of sauce in the dish before putting the chicken in)... then add additional sauce to desired amount --usually semi-submerging the chicken, but make sure you don't over flow it!!!!) **-I also mix in a little mozarella cheese in the sauce before cooking. 7) place chicken in preheated oven for 30 minutes COVERED 8) after 30 minutes, remove cover and add mozarella cheese to cover chicken and some sauce (again to your personal preference) 9) bake uncovered for another 10 minutes (cheese should be fully melted and slightly browned) PASTA: 1) choose pasta of your choice (regular spaghetti works just fine). 2) boil water with about 10 minutes left of COVERED baking.. I add a little salt for taste and olive oil. 3) boil pasta at about the same time your remove the cover for your chicken. 4) both pasta and chicken should be done at about the same time..Enjoy!
__________________
Alcohol, the cause and solution to all of life's problems. -Homer Simpson
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#12
11-27-2006, 02:04 PM
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From the "Soul Food" cookbook... And yes, beans are good!
Josie's New Year Blackeyed Pea Gumbo Ingredients: 1 package of blackeyed peas 2 pounds crab legs 2 pounds shrimp 2 pounds chicken wings 2 pounds beef sausage 1 ham shank A picture of this dish is available on the CD. Click here for your copy. Instructions: Soak peas over night beginning New Years eve. On New Years Day fill a large pot half full of cold water and add peas. Cook for approximately 4 hours on medium heat. Add all other ingredients and cook on low/medium another hour. You may add salt and pepper to taste. Comments: Served best with some fresh cracklin cornbread. Lentils Ingredients: 1 bag of lentils 16oz. 3 or 4 carrots 1 medium onion 1 package hot dogs or sausage dogs 2 bay leaves salt and pepper Instructions: Soak Lentils for a couple of hours. In Iron 3 quart or larger pot add Lentils and about a half a pot of water. Add salt and pepper to taste, it won't take much because of the meat that will be added later. Bring to a boil and then turn down to a simmer. Add Bay leaves, onions, carrots and hot dogs. Cook until tender.
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#13
11-27-2006, 06:24 PM
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I'll try this recipe real soon. Today is opening day of Buck season here in Pennsylvania (It's seems to be national holiday in this state), I didn't go hunting this year, but a couple of mybuddies tagged a buck. They usually give me a couple of roast, steaks, jerky, and pepperoni after there processed. Hope it's as good as the recipe sounds.
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#14
11-28-2006, 02:17 PM
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I hope you like it. Here's one from the "Soul Food Cookbook". besides pork, it works with venison chops too. Kenya's Smothered Pork Chops & Gravy Ingredients: 1 package of pork chops 1/2 onion (chopped) seasoned salt pepper 2 cups flour 2 cups vegetable oil Instructions: Lightly salt and pepper chops and set aside. Place flour in large bowl and lightly salt and pepper. Coat the chops with the seasoned flour and set aside. In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes). Add enough pork chops to fill, but not over fill pan. Fry until brown on one side. Then, turn and repeat frying until brown on other side. Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying). Add the chopped onions to the oil. Add about 5 teaspoons of the seasoned flour to pan. Over reduced heat, brown the flour in the left-over oil and crust. Add about a cup of water. Bring to boil. Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally. Let stand 10 minutes and serve.
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#15
11-28-2006, 05:46 PM
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Southern Pecan Pie
Grandma's Recipe 1 cup sugar 1/2 Cup Dark Corn Syrup 1/2 tsp cinnamon 1 tsp Vanilla Extract 1/4 tsp nutmeg 1 1/2 Cups Pecan Pieces 1/4 tsp salt 1 Tbl Flour 3 Lg. Eggs Beaten 1 9 inch Unbaked Pastry Shell 1/4 Cup melted Butter Heat Oven to 400 f Combine the sugar, cinnamon, nutmeg, and salt, set aside. Let the melted butter cool a bit and beat it into the eggs along with the corn syrup and vanilla, Add the sugar mixture to the egg mixture and mix well. In a seperate bowl, combine the flour and pecans and toss to mix. Spread the pecans in the pie shell and bake at 400 for 8 mins.. Pour in the sugar/egg mixture and return the pan to oven. Reduce heat to 375 and bake for about 40 mins. or until set. Allow pie to cool before slicing. Good Eats Mike
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#16
11-30-2006, 12:27 PM
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I'll keep with the dessert theme. Give these "dream date" bars a try.
Worth the time. Oatmeal Dream Dates 8 oz Pitted dates, coarsley .. chopped 1 1/2 c Orange juice 2 1/2 c All purpose flour 1 1/2 c Firmly packed brown sugar 1/2 ts Salt; optional 1 1/2 c Butter; chilled 2 c Oats; quick or regular, .. uncooked 1 1/2 c Flaked coconut; divided 1 c Chopped nuts Preheat oven to 350 degrees. In a medium saucepan, combine dates and orange juice. Bring to a boil; reduce heat. Simmer 15-20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture is crumbly. Stir in oats, 1 cup coconut and muts; mix well. Reserve 4 cups mixture for topping; set aside. Press remaining mixture onto bottom of an ungreased 9x13x2" baking pan. Spread date mixture evenly over crust to within 1/4" of edge. Sprinkle with reserved oat mixture, then 1/2 cup coconut, patting gently. Bake 35-40 minutes or until light golden. Cool completely; cut into bars. Makes 24 bars.
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#17
12-01-2006, 01:18 PM
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Potato Latkes
This is "Jewish Soul Food" ...good stuff! I like mine simple...applesauce. Try them! 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly.
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#18
12-02-2006, 10:34 AM
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As promised, a recipe that works for most rodents. Next time you spot a clobbered bunny on the side of the road, pick it up! No need to donate Bugs to the crows.
You can do this in the microwave, but if you bake it instead, try 325 for about an hour and a half. Beaver and muskrats are also good this way. Rabbit in White Wine Sauce 1 lg. rabbit, cut in pieces 3 T. butter 1 onion, sliced 1 carrot, sliced 2 celery stalks, diced 1/4 tsp. thyme 1/4 tsp. marjoram 1 c. chicken bouillon 2 T. vinegar 1/2 c. dry white wine 1/4 c. sour cream salt and pepper In a 2 qt. casserole, micro- wave butter 1 min., on high, to melt. Stir in onion, carrot and celery to coat. Microwave on high 2 mins. In separate bowl, thoroughly mix salt, pepper, thyme, marjoram, bouillon, vinegar and wine. Place rabbit pieces on top of vegetable mixture. Pour wine seasoning mixture over both. Cover and micro on high 5 mins. Microwave on bake or 60% for 7 mins. Stir. Microwave on bake 5 mins. more. Stir in sour cream. Microwave on bake for 5 mins. to complete. Serve over buttered noodles.
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#19
12-02-2006, 12:05 PM
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Here's one you might like. Scottish "soul food".
If you can't come up with a sheep, goat will do...but then it will be Greek "soul food". Also works for deer. Here's a recipe for the beloved Haggis of Scotland. In addition to the other naughty (read "delectable") bits, the lungs are traditionally included in Scotland, but are omitted here as it's illegal to sell lungs in the U.S. (Any clues as to why, anybody?). Some folks also think that liver shouldn't be used ..." 1 sheep's lung (illegal in the U.S.; may be omitted if not available) 1 sheep's stomach 1 sheep heart 1 sheep liver 1/2 lb fresh suet (kidney leaf fat is preferred) 3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!) 3 onions, finely chopped 1 teaspoon salt 1 teaspoon freshly ground pepper 1/2 teaspoon cayenne 1/2 teaspoon nutmeg 3/4 cup stock Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing. Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking. Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.
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#20
12-02-2006, 01:19 PM
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Every year here in Bethlehem they have Celtic Fest. One of the main highlights of the fest is when brave souls have a haggis eating contest.
It is one of the most digusting events, but also on of the funniest contest you can watch. Watching these people suffer eating this digusting mess they call haggis. After the contest is done everyone who was in the contest is making themselves hurl.
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