Yo Mama's Cookin'!
time I update my Welcome Page, I end with one of my favorite recipes.
When I change the page, the recipes go here.
That's probably why this will seem a little haphazard, but never the less,
here it is. .
. . A collection of my Favorites
1 turkey (any
weight up to 22 pounds)
in a bowl combine:
1 cup oil
1 tsp. celery seed
1 tsp. beau monde
2 T. paprika
4 cloves garlic, minced or 2 T. dehydrated minced garlic
You may want
to reserve about ¼ C. for the last hour of basting the turkey. I
don’t bother with it myself…read on.
For the best
flavor, marinate and refrigerate the turkey 2 days before roasting
it. The turkey may be stuffed and refrigerated the day before cooking,
provided both the dressing and the turkey are cold before stuffing.
Remember to only fill the turkey ¾ full, as it will expand when
it’s cooked. Any extra dressing can be wrapped loosely in foil and
roasted for the last hour with the turkey. I prefer not to stuff
my turkeys. I put my dressing in a loaf pan, cover it with foil
and put it in the oven with the turkey for the last hour.
1. Remove the
giblets and rinse the turkey well, inside and out. Pat it dry with
paper towels. (The first time I cooked a turkey, Al kept asking,
"Where are the giblets?" He loves the giblets. I didn’t know they
were inside the bird until Al carved the bird and out came that
little bag full of giblets right in front of my mother-in-law!)
the turkey: Remove any rings on you fingers! Rub the marinade all
over the bird, inside and out. Then with the breast side up, gently
ease your hands between the skin and the breast meat, pushing the
skin away from the flesh. Be careful not to tear the skin and don’t
use scissors. Once the skin is loosened, dip your hands in the marinade
and generously rub it on the breast meat under the skin. Lay the
turkey on a roasting rack over a large roasting pan, gently cover
it with foil and refrigerate it for at least 1 day, 2 days is best.
the turkey: Preheat the oven to the proper temperature for your
turkey’s weight. (See timetable below). Open a brown paper bag,
turn it seam side up and brush the inside of the bottom of the bag
with cooking oil. Put the turkey into the bag, head first and breast
down. The tail and the drumsticks will be at the open end. Close
the bag with paper clips or staples. Return the bag and the bird
to your roasting rack in your roasting pan and put it in the oven.
If any of the marinade leaked into the roasting pan, not to worry.
When you make your gravy it will taste great. When the turkey is
done remove the roasting pan from the oven and slit the bottom of
the bag so all the juices can run out into the pan. At our house,
we let the bird rest for about 15 minutes while we separate the
fat from the pan juices and make a light gravy by heating the juices
and adding a little mixture of flour and water. Then while Al carves
the turkey and puts it on a warm platter, I put out the rest of
the buffet. It times out perfectly and is always a great success.
If you are
someone who needs the perfectly browned, breast- side- up- at- the-
table- turkey, you will want to open the bag about 30 minutes to
an hour early, pour the juices aside to be de-fatted. Turn the bird
on it’s back, breast side up and return it to the oven until it’s
done, basting it a few times with the marinade you have set aside.
This turkey is so delicious, as I said, I don’t bother with it myself.
12 to 15 pounds,
unstuffed 325 degrees 20 to 25 minutes per pound
12 to 15 pounds
stuffed 325 degrees 25 to 30 minutes per pound
16 to 22 pounds
stuffed or unstuffed 300 degrees 20 minutes per pound
you get sick of all the high calorie food during the holidays like
we do, here's a wonderful low fat option that's become a family
favorite at the Schultz house.
Serve it with
a wonderful crusty bread and hearty red wine. Make it early in the
day and then sit down and put your feet up.
here for my dressing recipe
click here for my cranberries
with your hands:
2 1/2 pounds
lean ground beef
1 Log Jimmy Dean Sausage (I prefer Sage)
1 cup of crushed saltine
4 beaten eggs
1 16 ounce can of tomato sauce
Salt and Pepper
to taste A liberal sprinkle of Italian herbs I probably use at least
2 tablespoons Shape mixture into 2 loaves. Use 5 x 9 inch baking
pans. Bake at 350 for 1 to 1 1/4 hours.
& Rice Casserole
This is my
all-American chicken and rice casserole. It only takes 5 minutes
to throw together and it's a great guy favorite.
Cups White Rice
4 Cups Water, divided
Whole Fryer Chicken, cut into pieces
2 Cans Cream of Mushroom Soup
Salt and Pepper to taste
1 Envelope Lipton's Onion Soup
Place the white rice and two cups of water in a
roasting pan. Lay the fryer chicken pieces on top. Mix two cans
of cream of mushroom soup with the remaining water. Pour over
the top of the chicken. Add salt and pepper to taste. Sprinkle
with one envelope of Lipton's Onion Soup. Bake at 350 degrees
for 1 1/2 hours covered, then half hour uncovered.
1 T olive
4 onions sliced
6 lg. cloves of garlic minced
1 green bell pepper chopped
1 red bell pepper chopped
1/2 cup chopped parsley
1 1/2 tsp ground coriander
2 lbs. fish such as haddock, cod, or sea bass cut into bite size
1 lg. can peeled and chopped tomatoes with juice
6 medium potatoes halved then sliced
1 bay leaf salt and fresh ground pepper to taste
1 cup dry white wine
In a deep stove
top casserole with a lid, warm the oil over medium heat. Saute the
onions, garlic, bell pepper, and parsley until the onions are golden.
Stir in the tomatoes, potatoes, bay leaf, salt, pepper, coriander
and wine. Add just enough water to cover and simmer for about 30
minutes. Add the fish and simmer 15 minutes more. Serves 6 to 8.
Meal in a Meatball Soup
I have never cooked anything of Dinah
Shore's that wasn't wonderful.
She was a fabulous cook and a super nice lady. I miss her.
1 1/2 lbs ground meat (turkey, hamburger,
3/4 C uncooked rice
4 tsp salt
1 1/2 tsp pepper
1 1/2 tsp paprika
1 1/2 tsp savory
2 1/2 qts water
1 bunch scallions, sliced (white part only)
1 green pepper, chopped
3 carrots, peeled and sliced
1 16 oz can chopped tomatoes
2 sm yellow chilies, seeded and cut into small strips (if unavailable
use 3/4 tsp Tabasco)
1/2 bunch parsley, minced
juice of 2 lemons
red pepper flakes
fresh grated Parmesan cheese
Combine water, scallions, and green
pepper, carrots, tomatoes, 2 tsp salt, and 1 tsp pepper in large
kettle. Cover, bring to a boil, reduce heat and simmer 30 minutes.
While you're simmering, combine turkey,
rice, 2 tsp salt, 1/2 tsp pepper, paprika, and savory. Mix
lightly but thoroughly. Form into 1 inch meatballs,
then roll in flour.
After 30 minutes add meatballs to soup,
cover, bring to a boil again. Reduce heat and simmer 20 minutes.
Add chilies, cover, and simmer 40 minutes or until rice in meatballs
is cooked. Add parsley during last 5 minutes of cooking. Taste and
adjust seasonings. Beat eggs with lemon juice. Add a little hot
liquid to egg mixture, then slowly stir into soup.
Serve immediately in warm soup bowls
with red pepper flakes and Parmesan on the side.
Great with a good chunk of French
bread and a salad.
1 can garbanzo beans, rinsed
1 can red kidney beans, rinsed
1 T olive oil
1 large leek, chopped or 1 large onion, chopped
2 cloves of garlic, minced
2 medium carrots, chopped
1 large potato, diced
1 cup chopped celery
1 16 oz. can chopped tomatoes
6 cups of water
6 cups of vegetable broth
2 T Italian herbs
2 tsp salt
1 tsp fresh ground black pepper
1/2 cup of small elbow macaroni
2 cups of shredded cabbage
1 zucchini quartered and sliced thin
shredded mozzarella cheese for garnish
In a large soup pot in medium heat,
warm the oil. Sauté the leek and garlic until soft; stir in the
carrot, celery, and potato and sauté for 5 minutes. Stir in the
beans, tomatoes, 6 cups of water, veggie broth, herbs, salt, and
ground pepper. Bring to a boil, then reduce the heat, cover, and
simmer for 30 minutes. Return the soup to a boil, and stir in the
pasta. Cook for 10 minutes; then stir in the cabbage and zucchini,
and cook until the cabbage is tender (6 minutes). Ladle the soup
into heated bowls and garnish with the cheese. Serve hot! Serves
10 to 12
Beef Stew is a whole meal in meal
all in one pot, so it's perfect for a crowd.
2-3 pounds beef chuck in one-inch cubes
2T Worcestershire sauce
3 cloves garlic, chopped
1 large onion, chopped
1-2 bay leaves
1T ground allspice or cloves
6 carrots, parred and quartered
1 pound of small white onions, peeled
6 stalks celery
salt and pepper to taste
In a Dutch oven, thoroughly brown meat
in hot shortening, turning often. Drain fat.
Add two cups of hot water and the next nine ingredients listed above.
Cover; simmer for 1 1/2 hours, stirring occasionally. Remove bay
leaves. Add vegetables.
Cover and cook 30-45 minutes, or until vegetables are tender.
In a separate bowl, combine 1/4 cup
water and flour until smooth. Stir slowly into stew.
Cook and stir until bubbly, about three minutes
Equal amount of torn bread, 1/2 wheat and 1/2 white
1 stalk celery
1 large onion chopped
6 eggs, beaten
2-3 sticks butter
1 quart whole milk
salt and pepper to taste
Dressing Enough for a 22-23 pound turkey. Peel and boil 8-14 potatoes
depending on their size. When they are cool enough to handle, dice
them and put them in a large mixing bowl. Add at least an equal
amount of torn bread. I use half wheat and half white, probably
12-14 slices of each. Add most of a whole stalk of celery, chopped
and a large onion, chopped. Add 6 beaten eggs. Add 2-3 sticks of
melted butter. Using a quart of whole milk, add enough milk to moisten.
Mix it all thoroughly together with your hands. Add salt, pepper,
and poultry seasoning to taste. Keep adding milk and mixing until
it is really moist, but not sloppy wet. Turn the dressing into greased
pans. 2 small loaf pans or one large casserole both work well. Bake
at 350 degrees uncovered for one hour, or until golden brown.
2 bags fresh cranberries
3 oranges peeled and quartered
1 1/2 cup sugar
1 1/2 ounces light rum
1 1/2 ounces Grand Marinier
Place all of the ingredients in a Cuisinart, hlft
at a time. Mince finely. Chill overnight; serve.
Oil Roasted Summer Vegetables
In this method of cooking the vegetables, the oil
keeps them from drying out and the salt draws out their natural
moisture, concentrating the flavors of the vegetables. They will
be sweet and intense.
an assortment of halved squashes
Wash and dry vegetable and arrange them in a shallow
baking dish large enough to hold them in a single layer. Drizzle
them with olive oil then sprinkle liberally with coarse salt and
fresh ground pepper. (This dish will take more salt than you think)
Set the baking dish in the center of the oven and bake at 375 degrees.
Vegetables will not all cook at the same rate. Squashes will cook
first, green beans will take a little longer and the potatoes can
take about an hour. Remove the veggies as they become tender and
arrange on a serving platter. Serve them at your leisure.
Appetizer for 4.
8 ounces lean fresh Ahi (Tuna) cut into 1/4" dice
2T Maui or another sweet onion chopped
1 Stalk green onion, chopped
1T Sesame oil
2T Soy sauce
1 small red chili pepper, chopped
2 tsp toasted sesame seeds, optional
4 tsp chopped pickle ginger, optional
Hawaiian or Sea Salt to taste
Place all ingredients in a bowl and mix thoroughly.
Cover and refrigerate at least 30 minutes.
Beat an 8 oz package of cream cheese at room
temperature in the cuisinart. Add two tablespoons of finely chopped
shallots, two tablespoons of fresh lemon juice, ¼ teaspoon of kosher
salt, ½ teaspoon of fresh ground black pepper. Beat until smooth and
blended. Add a quarter pound of smoked trout, skin discarded, fish
chopped, beat briefly just to blend.
Serve it in a small bowl and top it with three
tablespoons of chopped chives. Serve with crackers or toast.
Can be made several days ahead, love that! I
doubled it for the party. Enjoy!
1 cup of Bulgar wheat (I use the #2
1 bunch of parsley minced juice of 2 lemons
1 to 2 T of good olive oil
3 T minced green onion
3 T minced fresh mint
2 tomatoes cubed salt to taste
Soak the Bulgar in 2 cup of hot water
for about an hour. Drain it well. Toss in remaining ingredients,
Mix well. Serve immediately or chilled.
with Amaretto Mascarpone
1/2 cup Mascarpone Cheese
2 T packed brown sugar
2 tsp Amaretto Cut in half and pit
4 ripe peaches.
about a 1/2 cup of brown sugar dip the cut sides of the peaches.
On a clean grill sprayed with oil, grill cut side down for 2 minutes,
covered. Flip and grill for another 3 to 4 minutes. Remove from
the heat, top each peach with a dollop of the Mascarpone mixture
in the hole where the pit was. Sprinkle with crushed cookies (I
like to use Amaretto Biscotti) and garnish with raspberries.
¼ c flour
2 tsp. baking powder
½ tsp. salt
¾ c butter softened
1 c sugar
2 tbs. milk
1 tsp. vanilla
1 c chopped nuts
1 c finely cut, pitted dates
1/3 c finely chopped maraschino cherries
3 c corn flakes crushed Maraschino Cherry halves for the tops
a medium bowl, stir the flour, baking powder, and salt together.
Set aside. With a large mixer, beat the butter and sugar until light
and fluffy. Add the eggs; beat well. Stir in the milk and vanilla.
Add the flour mixture; mix well. Stir in the nuts, dates, and chopped
cherries. Shape the dough into tablespoon-sized balls and roll them
in the crushed corn flakes. Place the balls on a greased baking
sheet and press a cherry half into the center of each ball with
your thumb. Bake at 350 degrees F for 10 to 14 minutes until light
1/2 cup unsalted
4 oz. unsweetened chocolate
2 cups sugar + 1/2 cup sugar for rolling
1 1/2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
melt the chocolate in a double boiler. Blend chocolate into the
butter with two cups of sugar. Beat in the eggs one at a time. Add
the vanilla. Add dry ingredients. Chill dough for two hours, enough
dough for about fifty cookies. Roll into balls, roll in sugar. Place
on ungreased cookie sheet. 350 degrees for 9 or 10 minutes.
4 ½ cups white sugar
1 large can evaporated milk
Stir constantly to avoid scorching about 12 minutes
In a large mixing bowl put:
½ pound of butter
2 ½ cups chocolate chips
1 pint marshmallow cream
Pour the hot syrup over the above mixture and beat
vigorously until cool
2 tsp. vanilla
2 cups chopped nuts, your choice
Let stand 12 to 14 hours in greased pans before
cutting and serving.