What Would Martha Cook?

Too Busy to Be Unprepared

Main Course

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: 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

Chicken Marsala

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6 boneless, skinless chicken breasts
1 c. butter
1/2 c. flour
1 1/2 c. fresh mushrooms, finely sliced
1 1/4 c. Marsala wine
1 c. chicken broth
3/4 t. salt
1/4 t. pepper
1 c. shredded mozzarella cheese
1 c. fresh Parmesan cheese

Pound chicken to 1/4 inch thickness. Dredge chicken in flour and then sauté in 1/2 c. melted butter, 3-4 minutes per side. Place chicken breasts in a lined 9 X 13 inch baking dish, overlapping edges. In separate sauce pan, sauté mushrooms in remaining 1/2 c. butter until tender. Then spoon over chicken. Stir wine and chicken broth into skillet containing chicken drippings. Simmer for 10 minutes. Add salt and pepper spoon sauce over chicken. Cool completely, then freeze using foil and plastic wrap method.

On the serving day, place chicken in original baking dish and thaw completely (I’d leave it overnight in the refrigerator to do this). Bake chicken at 450 degrees for 12-15 minutes. Sprinkle Parmesan and mozzarella cheeses over chicken and broil on high heat for 1-2 minutes, until cheeses are lightly browned. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
chicken breasts
butter
flour
fresh mushrooms
Marsala wine
chicken broth
salt
pepper
mozzarella cheese
Parmesan cheese

Approximate Cost: $8.49

Bombay Chicken Curry

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1/2 c. butter, melted
1 c. onion, diced
1 clove garlic, minced
1/4 c. flour
2 T. curry powder
1 t/ salt
1/4 t. pepper
1/4 t. ground ginger
1/4 t. cayenne pepper
3 c. water
2 c. cooked chicken, chopped

In a medium sauce pan, sauté onion and garlic in butter. Add flour, curry, salt, pepper, ginger and cayenne. Continue cooking and stirring over medium heat until smooth. Add water and cooked chicken; simmer for 20-30 minutes, stirring occasionally, until sauce is bubble and slightly thickened. Cool completely; freeze, using the freezer bag method.

On the serving day, thaw completely. Reheat over medium heat until heated through. Serve over rice with desired variety of toppings, such as mandarin oranges, banana slices, raisins, dry roasted peanuts, steamed snow peas, pineapples chunks or flaked coconut. From Don’t Panic More Dinner’s in the Freezer.

Grocery List
butter
onion
garlic
flour
curry powder
salt
pepper
ground ginger
cayenne pepper
water
chicken

Approximate Cost: $4.89

Stromboli

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1 pkg. frozen loaf bread dough with three loaves
3 T. flour
1 1/2 lb. ground chuck, cooked completely
1 small pkg. pepperoni
1 pkg. sliced roast beef (in the lunch meat dept.)
1 pkg. sliced turkey
1 pkg. sliced ham
1 pkg. Genoa salami (optional)
9 slices cheddar cheese (we like sharp)
9 slices provolone cheese
9 slices Colby cheese
1 1/2 c. Parmesan cheese

Let frozen loaves rise according to package. Roll each loaf out flat in a rectangular shape (about 12 by 4 inches on 3 T. flour that is spread out on the surface. In the center of the dough (with an inch and a half-edge exposed all around), layer 8 oz. cooked hamburger, 9 sliced pepperoni, 3 slices Colby, 7-8 slices roast beef, 3 slices cheddar, 7-8 slices turkey, 5 slices salami, 3 slices provolone, 7-8 slices ham.

Fold dough over to cover the whole length of it–pinch it together carefully, trying not to have any holes in the dough covering. Pinch both ends together and fold once or twice.

Flip the roll over onto a greased cookie sheet. Sprinkle with Parmesan cheese on top.

Repeat the above for the other two rolls (each with a separate cookie sheet). Let dough rise for one hour in warm oven (110 degrees).

Cook for 30-35 minutes at 350 degrees. Slice and serve with marinara sauce. Serves 15-20 people.

Grocery List
frozen loaf bread dough
flour
ground chuck
pepperoni
roast beef
turkey
ham
Genoa salami
cheddar cheese
provolone cheese
Colby cheese
Parmesan cheese

Approximate Cost: $22.35

Seafood Gumbo by Elaine

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2 small bell peppers, one orange and one yellow
1 yellow onion
8-10 green onions
1 stalk of celery
3-4 cloves of garlic
1 1/2 lbs. chicken breasts
1 lb. shrimp.
¾ lb. Earl Campbell’s link sausage
3 T. canola oil
3 T. flour
3-4 c. hot water
2-3 T. of Tony Chachere’s Creole seasoning
1 T. soy sauce
½ T. ground red pepper
1 1/2 lbs. okra
1 c. diced and pureed tomatoes
2 c. minute rice, cooked using chicken broth instead of water

Use a heavy duty 6-8 quart pot.
Ahead of time tasks:
A. Chop into small pieces, then microwave with ½ cup of water till tender:
2 bell peppers
1 yellow onion
8-10 green onions
1 stalk of celery
3-4 cloves of garlic
B. Cook 1-1.5 pounds of chicken breast in water until done. Cut into small pieces.
C. Peel 1 pound of Gulf shrimp. Refrigerate shrimp until needed. Boil down shrimp shells in 2 cups of water (about 30 minutes) to make shrimp stock.
D. Cut ¾ pound Earl Campbell’s link sausage (not the hot type) into half slices. Brown slices in skillet and drain off grease.

Make the roux: Add 3T of canola oil to your pot and heat on medium high till hot. Stir in 3T of flour and stir constantly until it is a deep brown (almost but not burned). Reduce heat to medium and quickly add 3-4 cups of hot water. Stir well when steaming stops. Flavor the roux with 2-3T of Tony Chachere’s Creole seasoning, 1T soy sauce, and ½-1T ground red pepper. Allow to cook (covered) for 15 minutes.

Add microwaved veggies. Add okra (1-1.5 pounds) and one cup diced and pureed tomatoes. Continue cooking 20-30 minutes.

Add cooked chicken breasts and the shrimp stock. Add sausage and cook on medium for 30 minutes. Add shrimp and cook 20 minutes. Taste and add more Tony’s, red and black pepper if needed.

Serve over hot rice. From my dear friend Cathy C.

Grocery List
bell peppers, one orange and one yellow
yellow onion
green onions
celery
garlic
chicken breasts
shrimp
link sausage
canola oil
flour
Tony Chachere’s Creole seasoning
soy sauce
red pepper.
okra
tomatoes
minute rice

Approximate Cost: $11.89