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LEFTOVER CASSEROLE 1 lb lean hamburger meat, 1 purple onion, 1 potato, , 1 carrot, 1 onion , BLEND OF mixed vegetables, Cream of Celery Soup or Salsa, Grated Cheese. Place hamburger meat on skillet bottom, grate layer of onion, layer of potato, layer of mixed veggies, layer of carrott on #2 blade, repeat until skillet full then pour can of cream of Celery and grate cheese on top. Cook at 250 degrees or medium until valve flutters, then reduce to low. Health Salad: 1/2 head of Green Cabbage sliced into four wedges then cut on the #5 or #2 Blade; 2 Carrots #1 Blade; 2 sticks celery either on #2 Blade-strings to back OR on #5 Blade with food guide-strings to front for sliced celery; 1-medium yellow squash #2 Blade; 1-medium zuccinni squash #2 Blade OR sliced on #4or#5Blade; 1/2 apple on #2Blade; 4-6 radishes on #5 Blade. We use Kraft Cole Slaw Dressing on parties but a good recipe for Cole Slaw Dressing is the equivalent of 3 Tablespoons of Mayo or Miracle Whip, 3 Tablespoons of Honey, then Mix this and then ADD 3 Teaspoons of Apple Cider Vinegar. A dash of pepper and a dash of garlic salt adds a nice extra. Some also use Yogurt as a dressing--our favorite is Pineapple Yogurt! Fruit Salad: Strawberries #5 blade, Cantaloupe #3 blade or #2 blade, Green and Purple Seedless Grapes, 5 kinds of apple #3 blade, Pear #3 blade, Pecans #2 blade, Baby Marshmallows, Cool Whip, Banana #5. THE BEST TURKEY IN THE WORLD: Ingredients: Turkey up to 22 lbs., Syringe for injecting seasoning, 16 quart roaster, Injectable Marinade-your choice of flavor-usually comes w/syringe., Seasoned Pepper, Kitchen Bouquet Browning Sauce, Butter, Seasoned Salt, Garlic Salt, DIRECTIONS: Place turkey into roaster. With syringe, inject turnkey all over with this marinade. Baste turkey with mixture of 1/2 cup of butter and 4 tsp. Of Kitchen Bouquet browning sauce (wadded up paper towel works fine). Place turkey into 16 quart roaster. Liberally season all over with Seasoned Salt, Seasoned Pepper and Garlic Salt. Place 2 cans of Cream of Mushroom soup into bottom. Place lid on top and let cold turkey sit for about 2-3 hours so seasoning can absorb throughout meat (optional). Place on large burner and set at MEDIUM heat (not higher than this), Wait until valve flutters (or spitting around edge of dome lid) and then reduce until valve flutters (or spitting around edge) every few moments. Check periodically until doneness valve pops out on turkey. (Allowing 15 minutes per pound is more than adequate) Then consume the best turkey you've ever eaten. (TONIGHTS RECIPE ACTUALLY IS FEATURING A FROZEN TO FINISH OPTION ON JUSTA TURKEY BREAST SHOWING IT CAN BE DONE IN DUTCH OVEN ROASTER WITH JUST THE OUTSIDE OF TURKEY SEASONED AND A CAN OF CREAM OF MUSHROOM ADDED-SIMPLER THAN SIMPLE) Plus…… Just "click" on the following dishes to "link" to their recipes. Vietnamese Dumplings Cream of Wild Rice and Potato Soup Beef and Cheese Enchiladas Luau Cake |
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