Holiday decorations & foods

[SETIsLady]

Congri Stuffed Cuban Turkey

Ingredients:
1 Turkey 8-10 pounds
½ lb. of dry black beans
1 ½ cups long grain rice medium onion, chopped
1 large onion cut in rings
8 garlic cloves, chopped
1 large green pepper chopped
1 bay leaf whole
3 large lemons, their juice
10 Bacon Strips, cut in pieces
6 Bacon Strips whole
½ cup dry wine
Black pepper
Oregano
Cumin
Salt
1 cup Sour Orange Juice
2 teaspoons of olive oil


Preparation:

Wash the turkey, inside and out. Dry well, Make mojo sauce (or buy ready made) by smashing the 6 garlic cloves with a mortar and mixing with 1/4 teaspoon cumin, 1 1/2 teaspoon of salt, the lemon and sour orange juice and two teaspoons of olive oil. Marinate the turkey inside and out. Save about 1/2 cup of the mojo marinade to be served at the table. Set the turkey on non-metal tray, and place the onion rings on top. Cover with wax or other non-metal paper. Place on refrigerator and the marinate for at least 6 hours, preferably overnight.

Wash the dry black beans. Soak in 4 cups of water for about 8 hours. Chop the green pepper into small pieces and only 1/2 of it to the soaked black beans. Cook at low temperature in the soaking water until the beans are tender. (30 to 35 minutes)

In a pan, sauté the bacon pieces, the chopped onions, half of the chopped green pepper until the onions are translucent. Add the chopped garlic and sauté for 2 more minutes. Add this "sofrito: to the black beans once they are tender. Add the rice, 2 tsp. of salt, 1/4 tsp. cumin, 1/2 tsp of oregano. 1 bay leaf, 1/2 teaspoon of pepper and cook over low heat until the rice is almost done. (that is, until the rice is a bit hard or al dente).
If needed, add small quantities of water so the rice and beans mixture (congri) is always moist and does not dry up while cooking. The rice will finish cooking inside the turkey, while in the oven.
Stuff the turkey with the congri and close well.
Pour 1/2 cup of dry cooking wine over the turkey and place the six strips of bacon across the turkey. Cover with aluminum foil and place in a preheated oven at 350 degrees. Keep covered with the aluminum foil during the first 2 1/2 hours. While cooking, baste the turkey a few times with the
liquid that deposits on the tray. Uncover during the last hour so the surface of the turkey will brown. Total cooking time will depend on the size of the turkey and your oven characteristics

When I first started to learn to cook Cuban for my hubby, this was a great site for information and recipes. This turkey is awesome

http://www.cubanfoodmarket.com/palma/co ... turkey.htm

[Live365]

Many people forget or do not cover their beef roast with water -- its why they get those crusty difficult to eat outsides.

Cherry, do you ever use oven bags (for roasts, poultry, etc.)? Would you recommend that? Or are they kind of a pop-tart answer to tender meat?

[Live365]

While cooking, baste the turkey a few times with the
liquid that deposits on the tray.

Forgot about basting . Prolly answers my oven bag question:).Though would still like to hear input.

(Just made chick breasts via oven bag. Mmm. Not Great, but Mmm (kinda). Better suggestions are appreciated!)

Thanks again for the recipes and advice, guys.

[Cherry Kelly]

Live365 - no I don't like the bags -- sister tried one one year - it was the last time she used one. That was several years ago... they might have improved since then, but I'll stick with old fashioned ways - always have good results.

- - -
will add more recipes later --

[Live365]

Originally posted by Cherry Kelly
but I'll stick with old fashioned ways - always have good results.

I figured, and thanks!!

Since 1999, I've believed that the reason "America got fat" is because we went wacko. Low fat, Low carb, Low whatever; oven bags and "power bars".

When we start *eating again*, we'll be fine. And the people of Africa just MIGHT forgive us.

I for one, CK, am fighting to remember what the "farm kids" taught me. THEY, knew how to eat.

Thanks.

CONTINUE all, please!!

[Fred_Vobbe]

I for one, CK, am fighting to remember what the "farm kids" taught me. THEY, knew how to eat.

Natural foods, not Micky-dees. The processed fat products, and items heavy on preservatives are the biggest problems. And the big thing is, moderation. It's ok to have a scoop ice cream. Its when you have a scoop equal to a pint or quart that your body takes all those excess fats and calories and applies them in storage.

[Fred_Vobbe]

Recipe by Firefighter: Assistant Fire Chief Randy Cconti of the Union Fire Department in New Castle, Pennsylvania. (See note at the end)

Randy's Firehouse Chili

1 lb. mild Italian Sausage (bulk)
1 lb. Ground Chuck
1 Large Yellow Onion
2 Large Garlic Cloves, minced
1 1/2 Tbsp chili powder
1 (6 oz) tomato paste
1 1/2 c. water
1 Tbsp. instant coffee
1 Tbsp. sugar
1 Tbsp. paprika
1 Tbsp oregano
1 tsp. salt
1 tsp. pepper
1 tsp. cumin

Brown Sausage, ground meat, onion and garlic in skillet or pot. Add remaining ingredients, except beans. Bring to a boil; cover and simmer for 1 1/4 hours. Add beans and stir. Top with Monterey Jack Cheese and finely chopped green onions.

I've tried this before, but changed the 1 lb of Ground Chuck to 2 lb. I also swapped the Monterey Jack for some grated Mozzarella, and swapped the 1 tsp of salt for 1/2 cup of chopped green olives. - Fred

[Live365]

Natural foods, not Micky-dees. The processed fat products, and items heavy on preservatives are the biggest problems. And the big thing is, moderation.

'Xactly, Fred. And move, move, move yer body.

Lovin' the recipes.

[Cherry Kelly]

FRED-- take that recipe -- take out chili pepper (powder) and inster fresh chili pepper!!

Around here we make our chili the night before and let it cook in crock pot over night!
Great with cornbread on the side...

====
CARMEL POPCORN (Pop a large roast pan full of popcorn)
2 Cups brown sugar, 1 tsp salt, 2 sticks oleo
1 tsp butter flavoring, 1/2 cups sugar, 1 tsp burnt sugar flavoring

boil 5 minutes. remove from heat and add 1/2 tsp soda mix with popcorn and bake 1 hour at low 150 - 200 degrees in oven, and stir every 15 minutes
(can add chopped nuts as desired)

[Fred_Vobbe]

FRED-- take that recipe -- take out chili pepper (powder) and inster fresh chili pepper!!

You betcha!! That would make it true Firehouse style.

[Cherry Kelly]

with a pot of chili in the crock pot yup -- good stuff!!

add cornbread when serving!

===
(just beware of pepper seeds! hot hot hot! (why we remove them from fresh peppers when adding to a pot of chili or a pot of stew)

[Live365]

More recipes please!

[Fred_Vobbe]

Oatmeal Cookies. (Is there really a healthy cookie)

1 cup shortening
2 cups brown sugar
3 eggs
1 cup sour milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped walnuts
1 cup raisins
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

[Fred_Vobbe]

Sugar Cookies Kids Can Make
No matter what age you are

1 cup confectioners' sugar
1 cup packed brown sugar
1 cup butter
1 cup vegetable oil
2 egg
2 teaspoons vanilla extract
4 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
1 cup chopped pecans
1/3 cup granulated sugar for decoration

Preheat oven to 350 degrees F ( 175 degrees C ).

In a large bowl, cream together sugar, butter, and oil. Stir in the eggs and vanilla. Combine the flour, baking soda, salt and cream of tartar; stir into the creamed mixture. Mix in the pecans. Roll the dough into balls the size of walnuts. Place balls onto ungreased sheet. Press each ball down with the bottom of a glass dipped in sugar. (Find a glass with a decorative bottom to give cookies a pattern.)

Bake in preheated oven for 10 minutes or until golden brown around the edges.

[Fred_Vobbe]

Monday Night's Barbeque Beef

1 bunch celery, chopped
3 large onions, chopped
1 medium green bell pepper, chopped
1 1/4 cups ketchup
1/2 cup water
3 tablespoons barbeque sauce
3 tablespoons cider vinegar
1/8 teaspoon hot pepper sauce
2 teaspoons chili powder
2 tablespoons salt
1 teaspoon pepper
6 pounds boneless beef chuck roast, trimmed and chopped

In a large bowl, mix the celery, onions, green pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce. Season with chili powder, salt, and pepper.

Place the roast in a slow cooker, and cover with the sauce mixture. Cover, and cook on Low for approximately 12 hours.

Shred the meat with a fork. Increase cooking temperature to High, and continue cooking until most of the liquid has been reduced.