Recipes
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
Related Items
Summer in the mountains: baptisms and clotheslines
The cassoulet recipe
Love and food
Recipes - Feb. 2
• 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.
