Rachael Ray's Turkey and Stuffing Meatloaves

Saw her make this on tv on Sunday morning, so looked up the recipe.

Ingredients
4 tablespoons butter
2 McIntosh apples, cored and chopped I used one apple
3 to 4 small ribs celery, chopped I skipped this
1 onion, chopped
1 bay leaf
Salt and freshly ground black pepper
2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread (I used four cups)
1 tablespoon poultry seasoning
4 cups chicken or turkey stock in a box
2 pounds ground turkey (my package was three lbs)
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 large egg (I used two)

oven 350 degrees F.

Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.

For the gravy:

1/2 cup vegetable oil, plus more for drizzling
1/2 cup all-purpose flour

In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes,
(it did not take that long) until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste.

ABSOLUTELY SCRUMPTIOUS!!!!!

Rhubarb desert

IMPOSSIBLE RHUBARB PIE (modified)

3 cups chopped rhubarb
4 eggs
1/2 cup Bisquick
3 tablespoons melted butter
1/4 teaspoon salt
1 1/2 cup sugar
1 teaspoon vanilla extract
1 cup milk
I added about 1/3 cup oatmeal


Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan.

Blend all remaining ingredients for 3 minutes. Pour over rhubarb. I spread some
brown sugar over the top and dotted with margarine and added a few dried cranberries that I pushed down into the batter. Let set for a few minutes. Bake 40 to 45 minutes.

Set oven time for 35 minutes at first, but then I added another 15 minutes
if I do it again, I will leave the oatmeal out, so that it will be more custardy.

Baked Cream Corn

one ten ounce package frozen corn
3/4 of a pint of heavy cream
1/2 cup milk (approximate)
saltine crackers crushed (about 2/3 of a sleeve)
butter
garlic salt
dried chives
pepper
sliced red onion

I sprayed the bottom of a casserole dish
put in some corn then a
layer of crackers
sprinkled on some chives and some garlic salt
continued layering
poured cream over the top
added some milk because it did not seem moist enough
pepper on top
onion slices on top
dots of butter on top
375 degress covered for 20 minutes
then 20 minutes uncovered

VERY GOOD! could use some garlic, though!

Baked/Roasted Parsnips with other vegetables

I bought some parsnips at the FROGPOND
and needed to use them up
this is what I did

I chopped them in my new food chopper
they did not come out "fine"
more like small, but smaller than cubed
I also chopped one carrot the same way
then I hand chopped one red onion
and sliced one red pepper

toss all of the above in a large bowl
with tbsp of minced garlic (from a jar)
some grated parmesan cheese
I had some fresh parsley which I washed
and added whole
pepper and salt
some EVOO

I put this in a large oval shaped shallow casserole dish
drizzled some EVOO on top and dotted with real butter.

Baked at 375 for about a half hour
stirred well and sprinkled more parm. cheese on top
and then raised the temp of the oven
to about 425
for another twenty minutes
let sit in oven for ten minutes

ABSOLUTELY DELICIOUS!!!!

Baked Oatmeal

got the idea from NOT YOUR MOTHERS CASSEROLES

9 inch square baking pan(greased), 350 degrees, 25-30 minutes

2 cups old fashioned rolled oats
1 tsp cinnamon
dash salt
1/4 cup sugar
2.5 cups milk
raisins

I added some fruit and nut trailmix
baked for about 28 minutes
no additional sugar necessary
served with milk

DELICIOUS

Raisin Sauce for Ham

I found this recipe on the back of a box of raisins years ago. It had a lot fewer
ingredients than my mother in laws recipe, so I stuck with this one, which is just as good.

Every Easter I have to spend time looking for it, so I decided to blog it.

one tbsp flour
one half cup brown sugar
dash of salt
stir together in saucepan

add 2 tbsp vinear
one half cup OJ
one half cup water
one half cup raisins

bring to boil, simmer until sauce thickens
you may need to add more orange juice

Quicker Chicken and Dumplings

QUICKER CHICKEN AND DUMPLINGS
from TASTE OF HOME/SIMPLE

Ingredients
1-1/2 cups 2% milk
1-1/2 cups frozen mixed vegetables, thawed
2-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/4 teaspoon poultry seasoning
I added a half of a can of chicken broth because I thought the
misture was too thick, I would add it again.

DUMPLINGS:
1 cup biscuit/baking mix
1/3 cup French-fried onions, coarsely chopped
7 tablespoons 2% milk
1/2 teaspoon dried parsley flakes
Directions
In a Dutch oven, combine the first six ingredients; bring to a boil, stirring occasionally.
Meanwhile, in a small bowl, combine the biscuit mix, onions, milk and parsley just until moistened. Drop by heaping teaspoonfuls onto simmering stew. Cook, uncovered, for 10 minutes.
Cover and simmer 10-12 minutes longer or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 6 servings.