it a Meal
3b. Turkey safety
You can turn your delicious turkey into a complete
meal by choosing one or more foods from the following categories. On the foods
that have a * beside then, click on the name for the reipe below.
- 4 1/4 to 4 3/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/3 cup sugar
- 1/3 cup butter, margarine, or shortening
- 3/4 teaspoon salt
- 2 beaten eggs
- In a large mixing bowl combine 2 cups of the flour and
the yeast. Mix well. Set aside.
- In a medium saucepan, combine milk, sugar, butter, and
salt. Place over medium heat and continue to stir until butter is almost melted.
- Add the mixture in the saucepan to the flour/yeast mixture.
Add the beaten eggs to this mixture.
- Beat with an electric mixer on low to medium speed for
30 seconds. You may need to scrape the sides of the bowl. Continue beating
on high speed for 3 minutes.
- Next, use a wooden spoon and stir in as much flour as
- Place dough on a lightly floured large cutting board
- Knead in enough flour to make the dough soft. NOTE: For
kneading instructions, see Level C, page 30. Knead for 8 - 10 minutes.
- Form kneaded dough into a ball. Place dough ball in a
large greased bowl. Cover with a towel and set in a warm place for one hour.
- Uncover dough ball, place back on the floured area and
punch dough down to remove air bubbles. Divide the dough in half. Cover each
half and let sit for 10 minutes.
- Preheat oven to 375°F.
- For Parker House Rolls: Lightly grease a baking
- For Cloverleaf Rolls:
Lightly grease a muffin pan. Be sure to grease the bottom and sides of the
- For Parker House Rolls: Place dough on a lightly
floured large cutting board or countertop. Roll each dough portion to 1/4-inch
thickness. Use a floured 2 1/2-inch round cutter and cut dough into circles.
Brush each circle with melted butter or margarine. Use the dull edge of a
table knife and make an off center crease in each circle. Then fold each round
along the crease with the large half on top. Press the folded edge down firmly.
Place each rolls 2 to 3 inches apart on a greased baking sheet.
- For Cloverleaf Rolls: Divide each dough portion
into 36 pieces. Shape each piece into a ball. Pull the edges under so that
the top of the ball is smooth. Place 3 balls in each greased muffin cup smooth
- Bake both varities of rolls at 375°F for 12 to 15
minutes or until golden brown. When done, remove from pan and cool on wire
- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger or ground cloves
- 1 cup canned pumpkin
- 1/2 cup milk
- 2 eggs
- 1/3 cup shortening
- 1 cup all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Prepare a 9x5x3-inch loaf pan by greasing the bottom
and 1/2-inch up the sides. Set pan aside. Preheat oven to 350°F.
- Combine 1 cup flour, brown sugar, baking powder, cinnamon,
salt, baking soda, nutmeg, and ginger or cloves in a large mixing bowl.
- Then add pumpkin, milk, eggs, and shortening.
- Beat with an electric mixer on low speed until well blended.
You may need to scrape the sides of the bowl. Beat on medium to high speed
for 2 minutes.
- Next, add the remaining 1 cup of flour. Beat again until
- Use a spatula and fold in the walnuts and raisins.
- Spoon the batter into greased loaf pan. Bake at 350°F
for 60 to 65 minutes or until a wooden toothpick inserted near the center
comes out clean.
- When done, cool in pan on a wire rack for 10 minutes.
Then remove loaf from pan and continue cooling on wire rack. Wrap loaf and
store overnight before serving.
- pan drippings from roast turkey
- 1/4 cup all-purpose flour
- Pour pan drippings from roast turkey into a large measuring
- Skim off the fat by tipping the measuring cup, using
a metal spoon to remove the oily liquid or fat that rises to the top.
- Pour in 1/4 cup of the fat to a medium saucepan. Discard
any remaining fat.
- Stir in the flour.
- Add enough water to the remaining drippings in the measuring
cup to equal 2 cups. Then add to flour mixture in saucepan.
- Continue to cook and stir over medium heat until thickened
and bubbly. When bubbly, cook for 1 minute more.
- Remove from heat and season with salt and pepper. Transfer
to gravy serving dish and serve.
- 4 cups salad greens
- green leaf
- red leaf
- 8 large radishes
- 1/4 large cucumber
- choice of salad dressing
- 1 cup of variations, choose one and more
- avocado, cubed
- cooked broccoli
- cooked cauliflower
- yellow or red onions, sliced
- hard-cooked egg, chopped
- tomatoes, cliced
- cherry tomatoes
- red cabbage, shredded
- cooked beets, sliced
- cooked beans: black, garbanzo, cannellini, kidney,
- carrots, sliced
- celery, sliced
- peppers, sliced
- yellow squash, sliced
- mushrooms, sliced
- zucchini, sliced
- olives, pitted
- cheese, shredded or cubed
- Wash the salad greens using a large saucepan full of
water. Make sure you remove all sand and grit. Drain salad greens in a colander.
Arrange between kitchen or paper towels to dry. After they are dry, tear each
salad green to desired size and then place in a medium size serving bowl.
- Rinse radishes under cold water. Pat dry. Place radishes
on a cutting board and cut off the ends. Then cut each radish in half and
place the halves in the serving bowl.
- Use a vegetable peeler and peel the skin off the cucumber.
Then cut in half. Place each half cut side down and slice into thin slices.
Add to the serving bowl.
- Toss to mix salad greens, radishes, and cucmbers.
- Prepare variations and add to the serving bowl.
- Add salad dressing and toss salad to evenly coat greens
- Serve salad.
- Use preparation methods on the packaging.
- green beans
- mixed vegetables
- 1 eggplant, cut in large chunks
- 1 tablespoon salt
- 1 red bell pepper, seeded and cut in thick strips
- 1 green bell pepper, seeded and cut in thick strips
- 1 yellow bell pepper, seeded and cut in thick strips
- 1 zucchini, cut in large chunks
- 1 onion, cut in thick slices
- 1 1/4 cups small mushrooms
- 8 ounces plum tomatoes, quarted
- 5 tablespoons olive oil
- 4-5 thyme sprigs
- 2 oregano sprigs
- 3-4 rosemary sprigs
- salt and pepper to taste
- Spread out the large chunks of eggplant on a plate. Sprinkle
them with 1 tablespoon salt. Let them sit for 30 minutes.
- After 30 minutes, squeeze each chunk to remove as much
liquid as possible. Then rinse off the salt. This helps the eggplant not to
taste quite so bitter.
- Set oven to 400°F.
- Arrange all cut vegetables, including eggplant in a roasting
- Drizzle the olive oil over all vegetables.
- Sprinkle most of the herb sprigs among the vegetables.
Sprinkle with salt and pepper.
- Bake at 400°F for 20 - 25 minutes.
- After 20-25 minutes, remove pan from oven and carefully
turn vegetables over and cook for another 15 minutes or until tender and browned.
- When done, sprinkle any remaining herb sprigs over vegetables.
Serve your delicious arrangement of vegetables.
- 3 medium sweet potatoes or yams (1 pound)
- may substitute with one 18-ounce can sweet potatoes,
- 3 tablespoons brown sugar
- 1 tablespoon margarine or butter
- 1/4 to 1/2 cup chopped nuts or tiny marshmallows (optional)
- Cook fresh sweet potatoes in enough boiling water to
cover. Cover pan and cook for 25 to 35 minutes or until tender. Drain and
let cool. Peel potatoes and cut into 1/2-inch thick slices.
- If you are using canned sweet potaotes, after draining
cut into 1/2-inch thick slices.
- Set oven to 375°F.
- Use a 1-quart casserole dish and layer half the potatoes,
half of the brown sugar, and half of the margarine. Then repeat layers.
- Bake uncovered at 375°F for 30 to 35 minutes or until
potatoes are glazed. While cooking, you may want to spoon liquid mixture over
- After 30 to 35 minutes, you may sprinkle with marshmallows
or nuts and bake for another 5 minutes.
- Cool and serve.
- your choice of assorted fruit (pick 4 or more)
- 1/2 cup apple jelly
- 1 tablespoon chopped fresh mint leaves or 1 teaspoon
dried mint leaves
- Remove the seeds, cores, peels, stems, and rinds from
all of the fruits you are using.
- Carefully cut the fruits into 1-inch pieces. Cut enough
fruit so that you have a total of 5 cups.
- Place all cut fruit into a large serving bowl.
- Use a spatula to scrape the jelly into a small saucepan.
Cook over low heat for 5 minutes. Stir occasionally with a wooden spoon.
- When the jelly is smooth, remove from heat. Cool for
- Then add the jelly to the fruit mixture. Gently stir,
then add mint. Stir again until well mixed.
- Serve. Reminder: Soft fruits like bananas, strawberries,
and raspberries will get soft after one day.
- 4 small cooking apples (MacIntosh work well)
- 1/3 cup red cinnamon candies
- 1/4 cup sugar
- 2 cups water
- Use a cutting board and carefully peel and core apples.
Cut apples crosswise into 1/2-inch rings.
- In a large skillet combine cinnamon candies and sugar.
Stir in the water.
- Continue to stir and cook over medium heat until the
liquid boils and the candies dissolve.
- Then add apples to syrup. Bring mixture to boiling, then
- Allow to simmer uncovered for 10 to 15 minutes or until
tender. While cooking, spoon syrup over apples.
- Cool apples in the syrup.
- If you are not serving immediately, cover and store in
sryup in refrigerator for up to one month.
- 2 cups self-rising flour
- 2 teaspoons baking powder
- 1 cup brown sugar
- 4 ounces ready-to-eat dried figs, coarsely chopped
- 8 ounce carrots, grated
- 2 small ripe bananas, mashed
- 2 eggs
- 2/3 cup sunflower oil
- 3/4 cup cream cheese
- 1 1/2 cups confectioner's sugar, sifted
- small colored candies, nuts, or grated chocolate to decorate
- Grease a 7-inch round spring foam cake pan with a removable
rim. Prepare a piece of wax paper so that it fits in the bottom of the pan.
- Set oven to 350°F.
- Combine flour, baking powder, and sugar in a large mixing
bowl and mix well. Use a wooden spoon and stir in the figs.
- Use your hands and squeeze as much water out of the grated
carrots as you can before adding to the mixing bowl.
- Mix in the mashed bananas.
- In a small bowl, beat the eggs and oil together. Then
pour them into the mixture. Stir together with a wooden spoon.
- Pour and spoon mixture into the prepared pan and smooth
- Bake at 350°F for 1 - 1 1/4 hours. It is done when
a toothpick inserted near the center of the cake comes out clean.
- Remove the cake from the pan and cool on a wire rack.
- While cooking, prepare the icing by beating the cream
cheese and confectioner's sugar together. Spread it over the top of the cake.
- Decorate your carrot cake with candies, nuts, or grated
- Cut into small wedges and serve.
For single crust:
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/3 cup shortening, chilled
- 3 tablespoons ice water
- 1 16-ounce can pumpkin
- 2/3 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 slightly beaten eggs
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup milk
For single crust:
- In a medium bowl, mix flour and salt.
- Use two knives or a pastry blender to cut shortening
into the flour mixture until it looks like coarse crumbs.
- Sprinkle the water evenly over the flour mixture. Blend
only until the dough is just moist enough to form a ball when it's lightly
- Shape dough into a ball. Chill for 1/2 hour.
- Place dough on a lightly floured surface to prevent sticking.
The less flour used, the flakier the dough. Roll it out to a thickness of
1/8-inch as follows:
- Roll dough from the center out, lifting the roller
as you come to the edge.
- Roll approximately two inches larger than an inverted
9-10 inch pie pan to account for shrinkage.
- Fold the pastry in half; place in pie pan. Unfold it
and fit it evenly in the pan. Do not stretch it. Trim the overhang to 3/4-inch.
Flute the crust using one of the methods on page 33 in Level D.
- Set oven to 375°F.
- Combine pumpkin, sugar, cinnamon, ginger, and nutmeg
in a large bowl. Add eggs.
- Beat lightly with a rotary beater or fork just until
combined. Gradually stir in evaporated milk and milk. Mix well.
- Carefully fill the pie crust with the filling.
- To prevent overbrowning, cover the edge of the pie with
foil. Bake at 375°F for 25 minutes. Then remove foil. Bake for 25 minutes
more or until a knife inserted near the center comes out clean.
- Cool on a wire rack. Refrigerate within 2 hours. For
longer storage, you need to cover and refrigerate pie.
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