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Chef2Chef Recipe Club - Volume 3 Issue 101 - November 15, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, There are only 11 more days to Thanksgiving! This week I've got 24 traditional and not so traditional recipes for your Thanksgiving feast. Many of them will be perfect for the upcoming religious holidays as well, so you might want to save these to a special file or folder. I'll start with a soup and a couple of bread recipes today and work towards desserts by Friday. Here is a list of this week's recipes, just so you have an idea what's coming. Monday Split Pea Soup Moist Golden Cornbread Cranberry Bread Tuesday Sherried Sweet Potatoes with Pecans Steamed Sweet Potatoes Boursin Mashed Potatoes Green Bean Saute Harvard Beets Maple Glazed Carrots Wednesday Chipotle Cranberry Sauce Cranberry Orange Sauce with Ginger Apricot Ginger Cranberry Sauce Apricot Walnut Brown Rice Stuffing Cranberry Bread Stuffing Easy Oyster Stuffing Thursday Perfect Giblet Gravy Turkey Tips and Cooking Guidelines Upside Down Turkey Apricot Glazed Turkey with Onion and Shallot Gravy Friday Peach Brown Betty Rhubarb Pudding Rice and Sun-Dried Cranberry Pudding Boston Cream Pie Have a great day! -------------------------------------------------- Split Pea Soup Serves 6 Ingredients: 2 1/2 quarts water 1 pound split peas 4 pounds ham bones or smoked shanks 2 carrots, sliced 2 stalks celery, chopped 1 onion, chopped 1/2 teaspoon garlic, minced 1/4 teaspoon marjoram 2 dashes bottled hot pepper sauce 3 sprigs parsley 1 to 2 chicken bouillon cubes Combine all ingredients (except the bouillon cubes) in a heavy stock pot and bring to a boil for 10 minutes. Reduce heat to a simmer and continue to cook for 4 hours or until the soup has thickened and the meat on the bones is "melt in your mouth tender" and falling off the bone. If the soup needs a little salt, dissolve a bouillon cube into it and taste again. Remove the bones and any loose meat from the soup and allow to cool until they are easy to handle. Pick through the bones and meat and put the cleaned meat back into the soup. -------------------------------------------------- Foodservice Professional, How would you like to win a 5 night stay at 5-star Outrigger Wailea Resort in Hawaii? Roundtrip airfare and an economy car rental? Sign In to NestléFoodservices.com right now and you'll be automatically entered to win the Picture Yourself in Hawaii Sweepstakes. The Sweepstakes closes November 30, 2002. http://html.chef2chef.net/goto.php?id=231 NestléFoodservices.com provides the very best brand products, services and solutions to satisfy your customers and help you build your business. You'll find innovative ideas, solutions and recipes that answer your foodservice needs. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Moist Golden Cornbread Serves 9 Preparation Total: 35 Ingredients: 1 cup flour 1 cup corn meal 2 tablespoons sugar, Optional 3/4 teaspoon baking soda 3/4 teaspoon salt 2 cups buttermilk 1 egg, beaten 1 tablespoon butter, melted Procedure: Heat oven to 400 degrees F. Mix flour, cornmeal, sugar, soda and salt. Mix buttermilk and egg. Stir buttermilk mixture and butter into cornmeal until blended. Grease 8-inch square pan. Pour batter into pan. Bake 20 to 25 minutes or until golden on top and wooden pick inserted in center comes out clean. -------------------------------------------------- WWKitchens.com THANKSGIVING is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Cranberry Bread Ingredients 2 cups flour 1/2 tsp. salt 1/2 tsp. baking soda 1 cup sugar 1 1/2 tsp. baking powder 1 orange; juice of and grated rind 1 egg; beaten 2 tbsp. melted shortening or salad oil 1 cup cranberries; coarsely ground 1/2 cups walnut meats; coarsely chopped Instructions: Mix dry ingredients together very well in a large mixing bowl. Put the juice and grated rind in a measuring cup and add enough boiling water to make 3/4 cups liquid. Add to the dry mixture. Add the egg and shortening or oil and mix just enough to moisten the flour mixture. Add cranberries and nut meats. Bake in a greased loaf pan 60 to 70 minutes at 325o. Store 24 hours before cutting. -------------------------------------------------- Recipe Club, our Holiday Recipes Page is now posted on the site. You'll find tips on buying your turkey, storing and preparing tips, recipes for cooking turkeys, side dishes and desserts. Great ideas for your Thanksgiving celebration. We have Tree Trimming Party Recipes, Caroling Party Recipes and a great Cookie Exchange. Plus you'll find all the holiday recipes you need for Christmas Morning Buffet, Hanukkah, and New Years Eve. Visit our new Holiday Recipes Feature by clicking here and go ahead and bookmark or forward it to a friend if you like: http://recipes.chef2chef.net/holiday-recipe-collection/index.htm -------------------------------------------------- Shopping Lists: 1 pound split peas 4 pounds ham bones or smoked shanks 2 carrots 2 stalks celery 1 onion Garlic Marjoram Bottled hot pepper sauce Parsley Chicken bouillon cubes Flour Corn meal Sugar Baking soda Salt Buttermilk 1 egg Butter Flour salt baking soda sugar baking powder 1 orange 1 egg shortening or salad oil 1 cup cranberries walnuts -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |