BeachBum's Tater Tot casserole

Not that valeriel fessed up that there's nothing naughty or twisted about tater tots, we can eat them! Also, BeachBum included this note in the recipe: "One of Daddy’s Favorites!" It begs the question: who's your daddy?

2 lb ground turkey cooked, seasoned, drained
3 2 lb bags tator tots
2 cans cream of mushroom
2 cans evaporated milk
2 cans cream of chicken

Brown meat & place in large casserole dish. Cover with tator tots. Mix soup & milk together, and pour over top. Bake at 350 for 1 Hour.

Makes 2- 9”X13” pans

goo's Roasted Vegetables

goo popped into the Hizzy after a tragically long absence & left this recipe. Yay!

Preheat the oven to 180degC.

Pour 2 tablespoons of olive oil into a small roasting pan and brush to cover the base.

Chop up enough root veggies to make a single layer in the pan - I use carrots, sweet potato, beetroot, parsnip, turnip and pearl onions.

Toss the veggies in the oil so they are coated.

In a small bowl, mix together 3 or 4 tablespoons of brown sugar, lots of salt and pepper (seriously, be liberal), and a good pinch of each of ground nutmeg, cinnamon and allspice.

Sprinkle the mixture over the veggies, and toss them around so they are liberally coated. When you think you have added enough of the sugar mix, add a bit more - you want it to kind of caramelise.

Bake in the oven for 35-40 minutes, depending on the size of your veggie pieces (larger pieces = longer cooking time).

Mmm, extra delicious with baby new potatoes roasted with rosemary and sea salt (same deal, toss them all together with olive oil and pepper in a roasting pan and in the oven for 45 minutes).

MisaGoddess' Pecan Tassies

So, last week I was on a business trip in Tucson & Misa and I got together in my hotel room to watch House. Not only did we have a blast, but she brought me home-baked goods! Which is a sweet thing to do for anyone, but for a business traveler, its value is equivalent to the Hope diamond.

It turns out that Misa is so talented as a baker that despite the fact that she must have cooked them with hate for me, these are insanely delicious! As is the zucchini bread recipe right under this one.

How did I get lucky enough to have an evil nemesis who bakes for me? I don't know if I'll ever know, but I'm certainly grateful.

Dough

• ½ cup Butter
• 3 ounces cream cheese, softened
• 1 cup flour

Filling

• 1 teaspoon butter, melted
• ¾ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla
• ½ cup chopped pecans

Dough: Mix butter and cream cheese well, then add flour and mix to a soft dough. Chill at least one hour. When dough is chilled, scoop and press the balls of dough (about one inch in diameter) into a mini-muffin cup pan. Press the dough down and up along the sides to the top.

Filling: Mix together nuts and other ingredients then spoon into the pastry bottoms so that tarts are about ¾ full. Bake at 350 degrees for about 15 – 20 minutes.

This should make about 24 tarts.

MisaGoddess' Zucchini Bread

These are low-fat. If Misa hadn't shared this fact with me, I never would have guessed. In, like, a million years. Well, unless I ate it every day and eventually caught on to the fact that I was healthy and svelte.

• 2 cups coarsely shredded zucchini
• 3 cups all-purpose flour
• 1 3/4 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 3/4 cup applesauce
• 1/2 cup egg substitute
• 1/3 cup vegetable oil
• 1 tablespoon vanilla extract
• Vegetable cooking spray

Preheat oven to 350°.

Place zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

Combine flour and next 5 ingredients (flour through baking powder) in a large bowl, and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.

Divide batter evenly between 2 (7 1/2 x 3-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans, and let cool completely on wire rack.

Yield: 2 loaves, 28 servings (serving size: 1 slice)

CALORIES 128 (20% from fat); FAT 2.8g

bibliosylph's Blueberry Pumpkin Muffins

bibliosylph sent me two recipes today. She's my new favorite person! (Until the next recipe comes in. I'm a fickle beeyotch, amn't I?) Oh, and she also just taught me to be ashamed of my love for streusel topping. ;)

• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoon pumpkin pie spice (or your favorite combo of cinnamon, nutmeg, ginger, and cloves)
• 1/4 cup evaporated milk
• 1 cup pumpkin
• 1/3 cup butter or shortening
• 1 cup firmly packed light brown sugar
• 1 egg
• 1 cup blueberries
• 1 tablespoon flour

Combine first six ingredients in a medium bowl. Combine pumpkin and evaporated milk in another bowl. Cream shortening and sugar in large mixing bowl. Add egg: beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into batter. Spoon batter into 18 prepared or lined cups of cupcake pan. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. You can make jumbo ones, of course, if you have that kind of pan.

** some notes: I got this recipe from the internet, and only slightly changed it. I can't cite a source, because everyone has the same recipe and I can't tell where it originated. It called for streusel topping, which I left off, because I'm tres bored of streusel topping. It's so last century. And I changed the spice, as well.

bibliosylph's Cranberry Banana Bread

• 1 cup sugar
• 1/2 cup butter or shortening
• 1 cup mashed banana
• 1/4 cup orange juice
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• 1 tsp nutmeg
• 1 1/2 cups coarsely chopped cranberries--fresh or frozen

Mix sugar and butter in a medium mixing bowl until completely blended. Add banana, juice and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in cranberries.

Spread batter evenly in a greased 8 1/2 by 4 1/2 inch loaf pan. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in the center of the bread comes out clean. Cool for 10 minutes on a rack, then remove from pan and finish cooling.

** some notes: If you want to add nuts, I'd suggest 1/2 cup of pecans, well chopped. And if you want the bread to be sweeter, make the cranberries into sauce, following package directions, but using half orange juice and half water. Then drain the cranberries and measure out 1-1 1/4 cup of them for the batter, reserving 1/4 cup of the liquid to use in the recipe in place of the orange juice.

dandieandie's Pumpkin Cookies

dandieandie is lovely, kind and forgiving! She submitted the recipe despite the fact that I was singing Olivia Newton-John to her again & deserved to be punished.

• 1 cup butter-flavored shortening
• 1 cup white sugar
• 1 egg
• 1 tsp. vanilla extract
• 1 cup canned pumpkin puree
• 2 cupts all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 (3.4 oz) package instant vanilla pudding mix
• 1 (16 oz) container cream cheese frosting
  

Preheat oven to 350 degrees F. Grease cookie sheets.

In a large bowl, cream together shortening and sugar. Beat in egg and vanilla, then stir in pumpkin. Combine flour, baking soda, salt, cinnamon, and pudding mix; gradually mix into pumpkin mixture. Roll into walnut-sized balls and place them 2 inches apart on cookie sheets.

Bake for 12-15 minutes, until edges are lightly browned. Allow to cool completely before frosting with cream cheese.

**I've never tried these with the cream cheese frosting, initially because I just couldn't find any at the grocery store, but after I made the cookies I discovered I didn't think they needed the frosting.

**I tend to be more heavy-handed with vanilla than the recipe calls for (ditto with the cinnamon), usually adding a tablespoon instead of a teaspoon, and the cookies haven't failed me yet!

MisaGoddess' Chicken & Corn Soup (Slowcooker Recipe)

MisaGoddess writes: "For all you sick Hizzyites (who also have a lot of time on your hands)." Is it just me, or do you think that parenthetical comment was a dig against me? Hhhmpf. No one appreciates my artistic vision!

• 3 or 4 pieces of chicken or 2 breasts (the chicken breasts yield a *lot* of shredded meat)
• 1 pkg of frozen sweet corn (16 oz)
• *1 medium sweet onion
• *1 medium red bell pepper
• 2 tablespoons tomato paste
• 2 cups Chicken broth
• 1 (14 ounce) can chopped tomatoes
• ½ teaspoon Paprika
• ½ teaspoon Thyme
• Dash of Rosemary
• Salt and pepper to taste

*Puree the onion and bell pepper in a food processor or chopper. Place in the bottom of of the slow cooker and add chicken pieces, corn and the pureed vegetables. Add also tomato paste, chopped tomatoes and spices. Pour the broth over all.

Cover and cook for 8 to 10 hours. Near the end of the cooking time, take out the chicken and shred with a fork. You can even use meat with the bone and skin on - everything will peel right off the bone by the time it is done. This should serve 4-6 people.

BeachBum's Kale & Bean Soup

BeachBum writes: I didn't follow the above proportions exactly, but I think this is a very forgiving recipe! Serve with a nice loaf of crusty bread to soak up all the yummy broth!

• 1 tablespoon olive oil
• 8 cloves garlic, minced
• 1 medium yellow onion, chopped
• 4 cups raw kale, chopped (be sure to remove the spiny sections; there won't be many, but those that remain will be tough)
• 4 cups chicken broth or vegetable broth, split
• 2 (15 ounce) cans cannellini beans or navy beans, undrained,split
• 1 (28 ounce) can diced tomatoes
• 2 teaspoons Italian herb seasoning
• salt and pepper
• 1/2 box small shells
• shredded parmesan cheese

In a large pot, heat olive oil.

Add garlic and onion; saute until soft and the onion is transparent.

Wash the kale, leaving small droplets of water. Saute, stirring, until wilted and a lovely emerald green, about 15 min.

Add 3 cups of the broth, reserving 1 cup, 1.5 cups of the beans, reserving 1.5 cups, all of the tomatoes, herbs, salt and pepper. Simmer 5 minutes.

In a blender or food processor, mix the reserved beans and broth until smooth. Stir into the soup to thicken it nicely. Add pasta.

Simmer 15 more minutes. Ladle into bowls; sprinkle with shredded parmesan.

tseliot's Rib Recipe (for Grilling or Baking!)

Severe Papal warning: this is not invalid food! It is, however, great comfort food, for summer when grilled and for winter when baked.

Take 3 or so lbs. bone-in or boneless country-style ribs; trim off as much visible fat as possible.

Simmer the ribs in the following mixture for 45 min-1 hr. or until tender:

• 2 qu. beef stock (I actually usually use water and bouillion, but you could use just water, even)
• 1/2 c. red wine vinegar
• ~1 TB ea. paprika, cayenne, cumin, garlic powder, gr.ginger, and salt, or to taste
• 3 TB tabasco
• 1 small can of tomato paste (6 oz?)
• 1/4 c. honey

Remove from stock and marinate in a sauce mixed together from the following:

• 1/2 c. chili sauce
• 1/2 c. ketchup (hee)
• 1/4 c. steak sauce
• 1 TB worcestershire sauce
• 1 TB garlic powder
• 2 TB dry mustard
• 1 TB tabasco
• 1 TB molasses
• 1 TB jarred salsa
• 1 TB red wine vinegar
• (or all to taste)

I sometimes add a TB of commercial barbecue sauce to give it that faint smoky flavor -- but only a TB since it can easily overwhelm the nice fresh homemade sauce.

Either broil for 8 min. per side, rebasting with the sauce when you turn them, or bake for 45 min. - 1 hour with the sauce poured over them.

tseliot's Chicken Vegetable Soup

For all those Hizzyites under the weather.

Start a few days ahead by making a good strong chicken stock (a chicken, carrots, onions, celery, peppercorns, bay leaves, garlic cloves, kosher salt). Strain, chill, skim off fat.

Ingredients:

• 1 c. (or more) diced carrots
• 1 c. (or more) diced onions
• 1 c. (or more) diced celery
• 1 c. (or more) chopped cabbage
• 1 c. (or more) fresh tomatoes, [peeled], seeded and
• chopped
• 4 TB butter
• 1 TB sugar
• S&P to taste
• 8 cups above stock

Saute vegetables in butter. Stir frequently, cooking for 15 min. Add stock and seasonings and simmer for 1 hour, until vegetables are tender.

dandieandie's Roast Head o' Mujer w/ Spiced Cherry Sauce

How much do we adore dandieandie? More than can be quantified here. She generously offers not one, but two ways to prepare mujer's head! Oh, and please see the earlier "mujer head disclaimer" that accompanies the lovely blue artemis' mujer head recipe.

• 1 Mujer head (or if you find those to be too bitter and rancid, a 3-4 pound rolled boneless pork loin roast will work just as well)
• 1 tsp. each salt, pepper, rubbed sage
• 1 (16oz) can pitted sour red cherries
• 12 whole cloves and 1 (3") stick of cinnamon
• 1 1/2c sugar
• 1/4c white vinegar
• 1/4c cornstarch
• 1 Tbsp. lemon juice
• 1 Tbsp. butter, melted
• 3-4 drops red food color
• garnishes: purple and green kale, lemon wedges and rind

Sprinkle head/roast with salt, pepper, and sage. Place head/roast with the fat side up on a rack in a shallow roasting pan. Insert meat thermometer into thickest part of meat. Bake at 325 degrees for 1 1/2 hours to 2 hours, or until thermometer registers 160 degrees.

Drain cherries - reserve liquid and add water to make 3/4 cup. Tie cloves and cinnamon in cheese cloth. Combine 1/2 cup cherry liquid, sugar, vinegar, and spice bag in a sauce pan. Bring to a boil, reduce heat, and simmer uncovered for 10 minutes. Remove the spice bag. Combine cornstarch and 1/4 cup of liquid and stir into hot liquid. Cook over medium heat, stirring constantly, for one minute or until mixture is thickened and bubbly. Stir in cherries, lemon juice, butter, and food coloring.

Place head/roast on a platter, garnish if desired. Serve with sauce.

dandieandie's Roast Mujer Head with Cranberry Sausage Stuffing

In the dandieandie household, during the holidays when it is just dandie and her parental units celebrating, we typically make this using Cornish Hens instead of a big old turkey....or head. (All earlier mujer-head disclaimers continue to apply.)

Stuffing:

• 1c coarsely chopped celery
• 1c chopped yellow onion
• 1/4c unsalted butter
• 8 oz bulk pork sausage; cooked, drained, crumbled
• 1 (8oz) package herb-seasoned stuffing mix
• 1/4c dried cranberries
• 1 Tbsp. fresh thyme, or 1 tsp dried thyme
• 1 Tbsp. fresh rosemary, or 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• salt and pepper to taste
• 1 1/2c chicken broth
• 1 egg yolk

Roast turkey/head:

• 1 (12lb) turkey/head
• 1/4c unsalted butter, softened
• 1 Tbsp. fresh thyme or 1 tsp. dried thyme
• salt and pepper to taste

Gravy:

• 1/2c all-purpose flour
• 1/2c cranberry juice cocktail
• 1/2c water
• 2c chicken broth
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rubbed sage
• salt and pepper to taste

Cranberry stuffing: In a large skillet, saute onion and celery in 1/4 cup butter until tender. Pour into a large bowl. Add cooked sausage, stuffing mix, dried cranberries, thyme, rosemary, sage, salt, and pepper. Mix well. In a small bowl, whisk together 1 1/2 cups chicken broth and egg yolk. Add to stuffing mixture, stirring until all broth has been absorbed.

Head/turkey: Preheat oven to 450 degrees. Remove giblets from turkey and reserve for another use (won't EVEN go into the gory details of cleaning the head...you figure it out). Rinse head/turkey and pat dry with paper towels. Spoon stuffing into head/body and neck cavities of turkey. Sew up cavities or secure with small skewers. Rub head/turkey all over with softened butter. Sprinkle with thyme, salt, and pepper. Arrange head (if you're using turkey, arrange breast side up) in deep roasting pan, without the rack. Cover pan completely with a large piece of foil, tenting it up in the center so that it doesn't rest on top of head/turkey. Crimp foil to edge of pan. Place head/turkey in oven. Immediately reduce heat to 325 degrees. Roast for 2 1/2 hours.

Remove foil and baste turkey with pan drippings. Continue roasting, uncovered, for 1 1/2 to 2 hours longer, basting with pan drippings once or twice. When done, the thermometer inserted between the eyes (or if you're using a turkey, between the leg and thigh) should register 180 degrees. Remove head/turkey to a platter, reserving the drippings in the pan. Tent the turkey with foil and let stand for 15 minutes before carving.

Gravy: Strain pan drippings, skimming off the fat. Measure 1/2 cup of pan drippings back into the roasting pan. In a small bowl, whisk together flour, cranberry juice, and water until smooth. Whisk mixture into pan drippings. Whisk in 2 cups of chicken broth. Season with thyme, sage, salt, and pepper. Cook over medium high heat, stirring constantly, until thickened and boiling.