What Would Martha Cook?

Too Busy to Be Unprepared

Archives for November 2009

Turkey Rice Stew

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2 c. shredded turkey
8 c. water
8 bouillon cubes
1 c. minute rice
1/2 c. green chilies
6 carrots, diced
3 stalks celery, sliced
1/2 medium onion, diced
3 T. butter
4 T. heavy cream
1 can cream of mushroom soup

In a large stock pot, boil 8 c. water and bouillon cubes. Sauté onion, celery and carrots in melted butter for 5 minutes over medium heat. Add this mixture to boiling stock pot. Add rice, turkey, green chilies and can of cream of mushroom soup. Simmer for 20 minutes over medium heat. Lower heat to low and add heavy cream. Cook 5 minutes more. May add salt and pepper to taste.

Grocery List
turkey
chicken bouillon
carrots
celery
onion
butter
green chilies
heavy cream
cream of mushroom soup

Approximate Cost: $5.67

Thanksgiving Edition: Fudge Brownie Pie

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2 eggs
1 c. sugar
1/2 c. butter, melted
1/2 c. flour
1/3 c. Hershey’s cocoa
1/4 t. salt
1 t. vanilla
1/2 c. pecans, chopped
1/2 gallon vanilla bean ice cream
hot fudge sauce

Beat eggs in small bowl, blend in sugar and butter. Stir in flour, cocoa and salt. Then add vanilla and nuts. Pour into lightly greased and floured 8 inch pie pan. Bake at 350 degrees for 25-30 minutes. Cool and cut into wedges. Serve, topped with ice cream and hot fudge sauce.

Grocery List:
eggs
sugar
butter
flour
Hershey’s cocoa
salt
vanilla
pecans
vanilla bean ice cream
hot fudge sauce

Approximate Cost: $5.50

Thanksgiving Edition: Peanut Butter Pie

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1 c. crunchy peanut butter
8 oz. cream cheese, softened
1 c. sugar
2 T. butter, melted
1 c. whipped topping
1 T. vanilla
1 graham cracker crust, 9 inch
Hershey’s chocolate fudge topping to garnish

In a large bowl, mix together peanut butter, cream cheese, sugar, butter, whipped topping and vanilla. Pour into graham cracker crust. Refrigerate overnight. Top with hot fudge (Hershey’s that is heated for about 1-2 minutes in the microwave–stop often and stir). Very, very rich! From “Lone Star Legacy,” my very favorite cookbook ever.

Grocery List
crunchy peanut butter
cream cheese
sugar
butter
whipped topping
vanilla
graham cracker crust
Hershey’s chocolate fudge

Approximate Cost: $4.78

Thanksgiving Edition: Twice Baked Potatoes

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6 large baking potatoes
1 stick margarine
6 slices bacon
1/2 c. sharp cheddar
6 green onions, chopped
3/4 t. salt
pepper to taste

Bake potatoes in oven on a cookie sheet at 350 degrees for 1 hour.

Cook bacon and drain. In a large mixing bowl add crumbled bacon, chopped green onions, cheddar, and butter. Blend slightly.

Then take the potatoes out of the oven. With a large knife, slice each length-wise. Holding half of the potato with a hot pad, take a large spoon and gently remove potatoes from skin. Put the potatoes into the mixing bowl. Try to leave about 1/8 inch of the potatoes in the bottom of the skin.

When complete, mash the ingredients in the bowl with a potato masher or can blend with a fork. I prefer not to use a hand blender, because I like to have the mixture chunky and not completely smooth.

Spoon potato mixture back into skins. Place on a cookie sheet in the oven and either broil on low or cook at 450 degrees for about 6-8 minutes. The tops of the potatoes should be just browned. Careful–don’t walk away during this part. Keep a careful eye on that broiler or the tops may soon blacken.

Grocery list:
6 large baking potatoes
bacon
green onions
margarine
sharp cheddar
salt
pepper

Approximate cost: $5.87

Thanksgiving Edition: Cranberry Vinaigrette Salad

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2 bags Romain Lettuce
1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)
1 pear chopped
1 c shredded Swiss cheese
1/4 c cranberries
1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday)

1/3 c apple cider vinegar
2 tbs lemon juice,
2/3 c vegetable oil
1/2 c sugar
2 tbsp onion
1/2 tsp salt
3 tsp poppy seeds

Combine the lettuce, apple, pear, Swiss cheese, cranberries and pine nuts in salad bowl.

Whisk all the dressing ingredients (apple cider vinegar, lemon juice, vegetable oil, sugar, onion, salt and poppy seeds) together in separate bowl.

Toss with salad JUST BEFORE serving. It gets yucky if it sits around too long!
Enjoy! From Dori’s friend, Heather H.

Grocery List
Romain Lettuce
apple
pear
Swiss cheese
cranberries
pine nuts (opt.: roasted/salted sunflower seeds)
apple cider vinegar
lemon juice,
vegetable oil
sugar
onion
salt
poppy seeds

Approximate Cost: $10:20

Thanksgiving Edition: Cajun Fried Turkey

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2 t. salt
1 T plus 2 t. cayenne, divided
10-12 lb turkey (fresh, not injected with butter or other seasonings)
4 T. unsalted butter, melted
3/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 T. minced garlic
2 T. ground pepper vinegar
1 T. plus 1 t. salt
1 t. black pepper
1/2 c. turkey (or chicken) broth
2 T. Worcestershire sauce
5 gallons peanut oil (can subst. vegetable oil)

Mix together 2 t. salt and 2 t. cayenne in a small bowl. Set aside this mixture to rub on turkey.

Combine melted butter with onions, celery, garlic, pepper vinegar, 1 T. salt, 1 T. cayenne, black pepper, broth, and Worcestershire sauce. Inject into turkey (with this). Rub salt/ cayenne mixture on the outside. Refrigerate overnight.

Fry the turkey, using a turkey fryer (like this), according to instructions and with the peanut oil. Heat oil to 400 degrees. Lower the turkey into the hot oil. Adjust the flame slightly down to maintain a temperature of 350 degrees. Oil should be hot enough to bubble during the frying, but not so hot that the turkey burns. Make sure that the turkey remains submerged or turn very carefully every 10-15 minutes. Let the turkey fry until the juices run clear–about 3 minutes per pound (about 35-45 minutes). The turkey will look very dark brown when it is done. Don’t be afraid that it has burned; this is the right color. Carefully remove the turkey and place breast side down on the platter with paper towels. Let drain about 5 minutes, turn over and drain and cool for 15 minutes more before slicing. From Bessie Gartman.

Grocery List
salt
cayenne
turkey
unsalted butter
onions
celery
garlic
pepper vinegar
salt
black pepper
turkey broth
Worcestershire sauce
peanut oil

Approximate Cost: $11.29