Turkey Rubs

Before cooking the big bird, I like to use a poultry rub. I have two recipes: one that is sweet and the other one is rather spicy.

Spicy rub:

• 3/4 cup paprika (Hungarian is best if you can find it, as it has a much richer, sweeter flavor)

• 1/4 cup black pepper, freshly ground

• 1/4 celery salt

• 1/4 cup sugar

• 2 tablespoons onion powder

• 2 tablespoons dry mustard

• 2 teaspoons cayenne

• 2 tablespoons lemon zest

Mix everything together. Store in an air tight container in the refrigerator. Lasts for about 4 to 5 months.

Sweet herb rub:

• 1/4 cup olive oil

• 1 tablespoon Worchestershire sauce

• 1 tablespoon white wine

• 1 tablespoon balsamic vinegar

• 4 teaspoons fresh rosemary, chopped

• 4 teaspoons fresh thyme, chopped

• 4 teaspoons onion, minced

• 4 teaspoons garlic, minced

• 2 teaspoons salt

Combine all ingredients and mix well. Store in the refrigerator in an airtight container.


Aunt Marie’s Four Cheese Macaroni

• 1 tablespoon vegetable oil

• 1 (16 ounce) package elbow macaroni

• 9 tablespoons butter

• 1/2 cup shredded Muenster cheese

• 1/2 cup shredded cheddar cheese

• 1/2 cup shredded sharp cheddar cheese

• 1/2 shredded Monterey Jack cheese

• 1 1/2 cups half-and-half

• 8 ounces cubed processed cheese food

• 2 eggs, beaten

• 1/4 teaspoon salt

• 1/8 teaspoon ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat (or microwave), melt 8 tablespoons butter, stir into the macaroni.

In a large bowl, combine the four cheeses, mix well.

Preheat the oven to 350 degrees F.

Add the half and half, 1 ? cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased 2 ? quart casserole dish. Sprinkle the remaining ? cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges. Serve.


Apple Stack Cake

• 3 packages dried apples, (6 oz. each)

• 1 cup brown sugar, packed

• 1 1/2 teaspoons ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 cup shortening

• 1 cup sugar

• 2 large eggs

• 1/2 cup milk

• 1/2 cup molasses

• 5 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground ginger

• 1 cup whipping cream, whipped (optional)

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 ? teaspoons ginger, cloves and allspice; set aside.

Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.

Combine flour, baking powder, soda, salt, and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.

Pat each portion of dough into an 8-inch circle on greased baking sheets. Bake at 350 degrees for 10 minutes or until golden brown. Carefully remove layers to wire racks; cool completely. Stack layers, spreading equal portions of reserved apple mixture between layers. Cover and chill for 8 hours. Spread whipped cream or whipped topping over the top of cake before serving.

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