Monday, November 20, 2006

Frannie's Fixin's & Cookin' Tips

I see your comments and know that I should reply and I will ... but today I am letting it all sink in. No, I didn't do anything horrible, but that doesn't change the way I feel inside. Who wants to do something out of charachter and possibly be remembered for it? Yep, me neither.

Maybe my icky feeling has something to do with this terrible weather we are having ... maybe.

~ Frannie

If you get busy serving God, you're too busy to sin. -Chuck Baker

Come, let us sing for joy to the Lord; let us shout aloud to the Rock of our salvation. Let us come before him with thanksgiving and extol him with music and song. Psalm 95:1-2

Using Blenders and Food Processors

They will work best if they are filled only two-thirds full. If the blender doesn't operate, it may be too full. Don't try to grate hard frozen foods because they could cause the blade to break.

Ginger Pumpkin Mousse


1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup fat-free milk
3 egg yolks, beaten
1 15-ounce can pumpkin
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
1 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 gingersnaps, halved

1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.

*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

Walnut and Sage Pesto Turkey Breast
2 3- to 3-1/2-lb. fresh or frozen bone-in turkey breast halves
Nonstick cooking spray
2 7-oz. container refrigerated basil pesto or 10-oz. jar purchased pesto
1/3 cup finely chopped fresh sage
1/4 cup finely chopped walnuts
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 recipe Onion-Thyme Gravy (optional)

1. Thaw turkey, if frozen. Preheat oven to 400 degrees F. Coat a large shallow roasting pan and rack with cooking spray. Place turkey breast halves, bone side down, on rack in prepared pan. Set aside.

2. In a medium bowl combine pesto, sage, walnuts, salt, and pepper; mix well. Reserve half the pesto mixture to pass with turkey. Cover; chill until serving time.

3. Starting at the breast bone, slip your fingers between skin and meat to loosen skin, leaving skin attached at top. Rub about two-thirds of the remaining pesto mixture under the skin over the breast meat. Rub remaining pesto mixture over the skin of each breast halve. Insert an oven-going meat thermometer into thickest part of turkey breast, without touching bone. Roast, uncovered, for 20 minutes. Reduce oven temperature to 350 degrees F. Roast 1-1/4 to 1-1/2 hours longer or until thermometer registers 170 degrees F., juices run clear, and turkey is no longer pink. Cover with foil the last 30 to 45 minutes, if necessary to prevent overbrowning. Let stand, covered with foil, for 10 minutes before slicing. Serve with remaining pesto mixture and the Onion-Thyme Gravy. Makes 10 to 12 servings.

Onion-Thyme Gravy: In a medium saucepan melt 2 Tbsp. butter over medium-high heat. Add 1-cup chopped onion, 3 shallots (about 2/3 cup), and 1 tsp. snipped fresh thyme (or 1/4 tsp. dried thyme crushed); cook, stirring occasionally, for 10 to 12 minutes or until vegetables are tender and browned.

Stir in 2 Tbsp. all-purpose flour; cook and stir for 1 minute. Add 1 14-oz. can reduced-sodium chicken broth, 1 Tbsp. reduced-sodium soy sauce, and 1 Tbsp. Worcestershire sauce. Cook and stir until mixture comes to boiling; reduce heat to medium. Simmer, uncovered, for 8 to 9 minutes or until slightly thickened. Stir in 1/8 tsp. salt and 1/4 tsp. pepper. Makes 2-1/4 cups or nine 1/4 cup servings.

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