Check out the recipe of the week!

Thursday, November 23, 2006

Happy Thanksgiving

So one of my employees told me she was going to make this recipe for her family. I decided to follow her and boy am I glad this recipe is quick and painless. It tastes great!!!!! Rating: 4 stars ****

3 sm. acorn squash (approximately 4 inches in diameter)
1 c. cooked rice
1 c. herb seasoned stuffing mix (crumb style)
1/2 c. finely chopped onion
1/2 c. low sodium chicken broth
1/4 c. raisins
1/3 c. unsalted dry roasted walnuts (optional)
1/4 tsp. freshly ground black pepper
Preheat oven to 400 degrees. Cut each squash in half and spoon our seeds, set aside. In a bowl, combine all ingredients except squash. Fill squash halves loosely with stuffing mixture. Place squash in a 9 x 13 inch pan and cover with foil. Bake 1 to 1 1/4 hours, or until squash is tender when pierced with the tip of a knife. Serve hot.


Wednesday, November 22, 2006

Custard Pie- Martha

Serves 6; Prep time: 15 minutes; Total time: 1 hour

3 Comice or Bartlett pears, peeled, halved, cored, and sliced

1/4 cup melted unsalted butter

1/3 cup granulated sugar

1/3 cup all-purpose flour

2 teaspoons vanilla extract

3 large eggs

3/4 cup milk

1/4 teaspoon salt

Confectioners’ sugar
1. Preheat oven to 350°; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners’ sugar.

Tuesday, November 21, 2006

Recipe of the week!

Rosemary Roasted Turkey



"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving."
Original recipe yield: 1 (12 pound) turkey

READY IN 4 Hrs 45 Min


  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1 (12 pound) whole turkey


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
From: All