Oven Roasted Tom Turkey

Its been a few years since we had a real turkey on turkey day, the closest thing to turkey was one of those breasts, The thing is that a real turkey looks and tastes good, and the bones can be made into stock for some delicious Turkey Soup! My 2009 Turkey

• 1 (6-pound) young turkey
• 1 large tub "I Can't Believe Its Not Butter"
• 1 Box Bells Seasoning
• Bunch of Rosemary
• Bunch of Sage
• 1 Whole Garlic

1. Preheat oven to 325 Degrees F.
2. Give young Tom a bath and pat dry.
3. Gently insert your hand between the skin and breast to create a pocket.
4. Make marinade as follows then insert between skin and breast.
1. Take tub of "I Can't Believe Its Not Butter" and place in a bowl.
2. Add 4 cloves of minced garlic.
3. Add about 4 Tbsp Bell Seasonings
4. Add a few sprigs of chopped rosemary and sage.
5. Using a electric beater, beat until all ingredients are well blended.
5. Cut off end of Garlic, place in Reynolds Wrap with a little olive oil. Seal reynolds wrap and put into cavity of Turkey with all the remaining Rosemary and Sage.
6. Coat outside of turkey with Olive Oil, salt and pepper.
7. Tie legs together with Butchers String.
8. Place digital oven thermometer in thick part of breast. Use the kind made by Faberware that you can leave in the bird while cooking.
9. Cook the turkey covered until the last 30 minutes, then un-cover for remainder of cooking.
10. Cook turkey to 170 Degrees F, Remove from oven and let rest to allow the juices to settle in the cooked turkey. The Turkey will continue to cook and reach 180 Degrees F in 30 Minutes.
11. Baste with Pan Juices at intervals of cooking and reserve pan juices for later.
12. This will gove you time to cook the dressing and any other items in the oven.
13. Carve the turkey by making a deep cut perpindicular to the breast bone. Then using a sharp knife cut thin slices pararell to breast bone.

Bake for 2 hours, or about 20 minutes per pound. Meat thermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone.

ENJOY!

Makes 12 servings.

Fat Free Ranch Salad Dressing

• 3/4 cup buttermilk
• 2 tbsp low-fat mayonnaise
• 2 tbsp nonfat sour cream
• 1 tbsp finely chopped green onion
• 2 tsps white vinegar
• 1 tsp dry mustard
• 1/4 tsp dried thyme leaves
• 3 garlic clove, finely minced
• 1/2 teaspoon splenda or Agave Nectar 
• Salt and freshly ground black pepper to taste

In a blender or food processor blend all ingredients until smooth.

Cover and refrigerate. Keeps for 1 week.

Makes about 1 cup.

Green Goddess Salad Dressing

• 2 tbsp tarragon vinegar
• 3 cloves garlic, chopped 
• 1 egg yolk
• 2 tablespoons freshly squeezed lemon 
• 2 anchovy fillets
• 2 tsp chopped fresh tarragon
• 1 tblsp fresh flat-leaf parsley
• 4 Scallions, minced
• 1.5 Cups extra virgin olive oil
• 1/4 cup Fat Free sour cream
• Kosher Salt and freshly ground pepper to taste
  

Combine all ingredients except Sour Cream and Olive Oil in a blender. Run the blender and drizzle Olive Oil from the top into the dressings. Continue to blend.
Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use.

Makes 2 cups.

Authentic Irish Soda Bread

• 1 cup raisins
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoons lard
• 3/4 cup milk
• 1 egg
• 3 teaspoons caraway seeds

1. Boil raisins for 3 minutes, then drain and dust lightly with a little flour.
2. Sift together with the remaining flour, baking powder, salt and sugar. Rub in the lard with hands. Add milk, egg, and caraway seeds and pour into a greased and floured loaf pan. Bake in a preheated 350 degree F oven for 1 hour.

Champ

• 1 3/4 pounds potatoes
• 1 bunch scallions, trimmed and sliced fine
• 2/3 cup whole milk
• Salt and freshly-ground black pepper, to taste
• 1/2 cup (1 stick) butter
  

1. Peel the potatoes and cut them into small pieces. Bring to a boil in a pot of salted water, then cover and simmer for 15 to 20 minutes or until tender.
2. Meanwhile, simmer the scallions gently in the milk for 2 to 3 minutes.
3. Drain the potatoes, then return them to the pot and place them over low heat for a minute or so to allow any excess water to evaporate.
4. Add the milk and onions, and pound or beat the potatoes to a soft, fluffy mash. Add plenty of salt and pepper as you go.
5. Mound the champ in a large bowl. Make a little hollow for the butter and allow it to melt into the potatoes before serving.
   

Makes 4 servings.

Irish Lamb Stew

• 2 pounds boned shoulder of lamb
• 1 cup sliced raw potatoes
• 1/4 small head cabbage, shredded
• 2 leeks, sliced thin
• 2 medium onions, sliced
• 1 stalk celery, sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 bay leaf
• 1 clove garlic, crushed
• 1/4 teaspoon dried thyme
• 4 carrots
• Few sprigs parsley

1. Preheat oven to 350 Degrees F
2. Cook Potatoes, Carrots, Leeks, Onions, Celery in a large pot until tender, and strain water, set aside.
3. Cut Lamb Shoulder into 2 inch cubes.
4. Add lamb to a casserole or deep oven ready pot. Add lamb and mixed sliced vegetables by alternating layers of meat and veggies.
5. Season with salt, pepper, bay leaf, garlic and thyme.
6. Cover with water and bring to a boil on top of the stove.
7. Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.
8. Re Season if neccessary.

Serve hot with parsley, chopped fine, sprinkled on top.
Serves 4.

Chocolate Mole Sauce

I found this recipe on: http://www.goya.com/

• 3 oz. Dried Ancho Chiles
• 3 oz. Dried Pasilla Chiles
• 1/2 cup raisins
• 1 cup toasted blanched almonds
• 3 tbsp. Corn Oil
• 1 cup chopped onion
• 1 tsp. Minced Garlic or 2 cloves garlic, minced
• 1 tsp. Cinnamon
• 2 1/2 cups Tomato Sauce
• 1 Packet Cubitos En Polvo - Powdered Chicken Bouillon
• 2 cups hot water
• 1 tbsp. Sugar or Agave Nectar 
• 1 1/2 Oz Chopped Semi Bittersweet Chocolate

1. Slit the chiles down one side with a knife, remove the stem, seeds and veins.
2. Toast them in a skillet on medium high, about 30-45 seconds on each side. You will begin to smell their aroma.
3. Place the toasted chiles and raisins in bowl and cover with very hot water for 30 minutes. Drain and puree in a blender using as little water as necessary. Add the almonds to the blender and continue to process until smooth.
4. Heat oil in a saucepan on medium. Stir in onion and garlic, and cook until onion is translucent, about 3 minutes. Add cinnamon and cook 1 minute. Add tomato sauce, pureed mixture, Cubitos En Polvo, water, sugar and chocolate. Mix well. Bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve sauce hot over roasted chicken, turkey, or grilled chicken breasts. This sauce can be made ahead and frozen until needed.

Makes 8 Cups

Broccoli, Cheese Scramble

• 3 Eggs
• Cooked or frozen broccoli
• Mozzarella Cheese
• Garlic, minced
• " I Can't Believe Its Not Butter" melted
• 1/8 Cup 1% Milk

1. Heat Skillet on medium heat.
2. In a bowl, Add Eggs, garlic, melted butter, milk and broccoli.
3. Blend ingredients.
4. Pour into Skillett and cook until bubbly
5. Add Mozzarella Cheese and scramble eggs.

Arroz Con Grandules ( Rice and Beans)

This Recipe found on a can of Goya Premium, check the website for more recipes and products.
http://www.goya.com/

• 2 Slices of Bacon, cut into small pieces before frying
• 1/2 Cup of chopped Onion
• 1/2 Cup of chopped Green Bell Pepper
• 2 Cloves of Garlic minced
• 2 Habernero Peppers minced, seeds removed (Optional)
• 1 15 oz Can Goya Green Pigeon Peas undrained
• 1 packet Sazon Goya con Culantro y Anchiote
• 1 can Goya Tomato Sauce
• 2 Bags of Whole Wheat Rice cooked

1. Heat large skillet over medium heat.
2. Cook rice in seperate pot, when done drain the bags and set aside.
3. Add bacon, peppers and onions and cook until tender.
4. Stir in garlic and cook for another 2 minutes.
5. Add Pigeon Peans, Sazon Goya con Culantro y Anchiote, Goya Tomato Sauce.
6. Add Habernero Peppers (Optional)
7. Stir in cooked rice and stir until well blended.

Servings = 8

Un Official Weight Watchers Point Value = 4 Points

Stuffed Butterfly Pork Chops

• 4 Butterflied Pork Chops
• 1 Serving of Mom's Bread Stuffing
• Major Greys Apple Berry Chutney

1. See Mom's Bread Stuffing for recipe
2. Rinse and Pat Dry the pork chops
3. Preheat oven to 350 degrees F
4. Stuff Stuffing into pork chop and seal with a toothpick. Place in baking dish
5. Pour 1 bottle of Major Greys on top of the pork
6. Bake until internal temperature reaches 160 degrees.

Makes 4 Servings

Weight Watchers Point Value = 6

Turtle's 2009 Thanksgiving Menu

Turkey Day Menu

5 lb Baked Ham

Turkey Breast or Chicken Roaster

Mom's Bread Stuffing

Butternut Squash, Apples and Cranberries

Sweet Potato with Marshmellow Fluff

Green Beans

Frozen Peanut Butter Chocolate Pie

Maple Bourbon Glazed Baked Ham

Recipe found on Food Network, George Stella. I tried this recipe and I used the Sugar Free Maple Syrup and the Ham was delicious - I thought it was!

• 10 lb Fully Cooked Baked Ham, Butt Portion
• 1 Tsp Sugar Free Maple Syrup
• 1 Tsp Dry Mustard
• 1 Tsp White Vinegar
• 1 Cup Splenda
• 4 Tbsp Good Grade Bourbon
• 1 Tbsp Whole Cloves

1. Preheat oven to 325 degrees F
2. Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
3. Bake for 1 hour on lower rack.
4. While ham is in the oven make the glaze as follows:
1. Using a sauce pan add the Sugar Free Maple Syrup.
2. Next add mustard, vinegar, splenda.
3. Add the bourbon and bring to a boil to evaorate alchohol.
   
5. After 1 hour of cooking, remove ham from oven, uncover and stand ham onto side.
   
6. Cut a criss cross shallow cuts on the fatty side of the ham.
   
7. Insert whole cloves in ever corner of the squares provided by the cuts.
   
8. Pour glaze over top of ham.
   
9. Place uncovered ham back in the oven and cook for 30 minutes
   
10. Pull Ham out of oven and let the ham rest from cooking for 15 minutes before carving.
    

Soupe a L'Oignon au Fromage (Onion Soup)

• 1/8 Cup "I Can't Believe Its Not Butter"
• 5 lbs of Vidalia Onions, sliced
• 1 Clove of Garlic, sliced
• 1 Tbsp All Purpose Flour
• 1/2 lb Gruyere Cheese (The Stinky Stuff), shredded
• 8 Slices of Seedless Rye Bread, cut to inside diameter of bowl and toasted on one side
• 48 Oz Fat Free Beef Broth

1. Heat the margarine in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized.
2. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy.
3. Return the pot to the heat and cook, stirring occasionally, until almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.
4. Arrange a rack about 4 inches from the broiler and preheat.
   
5. Arrange 8 oven-proof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them.
   
6. Arrange 1 slice of toasted bread on top of each soup and sprinkle with the cheese.
   
7. Broil the soups until the cheese is melted and bubbling. Serve immediately.
   
Servings = 8 Weight Watchers Point Value = 6

Nana's Rattitoui

• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 1 Yellow Bell Pepper
• 2 Small Summer Squash
• 2 Small Zucchini Squash
• 1 Medium Onion
• 1 Cup Canned Tomatoes
• 24 Oz V8 Spicy Tomato Juice
• 2 Garlic Cloves, minced
• Salt and Pepper to taste
• Cumin to taste

1. Cut up all ingredients, put into a crock pot on high. Add V8 and Tomatoes. Garnish with Garlic, Cumin, Pepper and salt.
2. Cook on High for 3 hours, reduce to low for 2 hours, then keep warm.

Servings = 6

Weight Watchers Point Value = 1

Michael's Get Rid of the extras veggies Meatloaf

• 1 lbs 90% Lean Ground Beef
• 1/2 Cup Red Onion
• 1/2 Cup Red Bell Pepper
• 1/2 Cup Green Bell Pepper
• 1 Clove Garlic, Minced
• 2 Slices Weight Watchers Wheat Bread
• 1 Egg White
• 1/4 Cup Heinz Ketchup
• 2 Tsp Guldens Mustard
• 2 Slices Weight Watchers Cheese Singles

1. Preheat Oven to 350 degrees F
2. Place all ingredients in a bowl. Mix very well. Place in a 6" x 9" PAM sprayed bread pan, cover with foil.
3. Bake for 30 to 40 minute or until center reaches 145 Degrees F.
4. Add cheese strips in a criss cross pattern, continue to bake until cheese melts.
5. Let Meatloaf rest before cutting, the temperature will increase for a little while in the pan.

Servings = 8

Weight Watchers Point Value = 3

Grilled Tuna Burgers

This Recipe was learned from listening to WNPR's Fooch Smooze program that is on Monday thru Friday at 1500 to 1600 hrs, and again aired on Saturday from 1100-1200.

• 1 Can of Tuna Fish, drained
• 1 Egg Whites
• 1/2 Cup Celery, chopped fine
• 1/2 Cup Red Onion, chopped fine
• 4 Tsp Hot Pepper Sauce
• 1 Tsp Reduced Calorie Italian Dressing
• 2 Tsp Dijon Mustard
• 1 Slice Weight Watchers Whole Wheat Bread
• Arnold Wheat Thins
• Weight Watchers Cheese Singles (Optional)

1. Mix all ingredients to and form 3 patties.
2. Place patties on a George Foreman and cook.
3. Lay out 3 Arnold Wheat Thins, place burgers on thins.

If you wish add 1 Slice of Weight Watchers FF Cheese to each burger, add 1 Point for Cheese.


Servings = 3

Weight Watchers Point Value = 2, add cheese slice = 3 Points

Choicroute A La Minute

• 2 Cups Sauerkraut
• 1 Cup Chopped Onions
• 1/4 Cup White Wine
• 2 Tsp Caraway Seeds
• 1/4 Pound Turkey Kielbasa
• 8 Oz Lean Boneless Pork Chop

1. Combine Sauerkraut, chopped onion, Wine, 1/2 cup water and caraway seeds in a crock pot.
2. Add pork that was cut up in small chunks, kielbasa that is sliced into 1 1/2 inch slices.
3. Slow Cook for 4-6 hours or until internal temperature is 180 degrees.

Servings = 4

Weight Watchers Point Value = 3

Bourbon Pecan Smashed Sweet Potatoes

This recipe is a Rachael Ray recipe. I made this at Christmas in 2007, and it was great!

• 6 Medium Sweet Potatoes, Diced
• 5 Tbsp "I Can't Believe Its Not Butter"
• 1 Cup Chopped Pecans
• 4 Oz Bourbon Whiskey
• 1 Cup Fresh Orange Juice
• 1/4 Tsp Ground Pepper
• 1/3 Tsp Kosher Salt
• 1 Tsp Ground Nutmeg

1. Bring a medium pot of water to a boil.
2. Add sweet potatoes and cook 12 to 15 minutes until very tender.
3. Drain sweet potatoes in a colander.
4. Return pan to medium heat. Add butter to the pan.
5. When butter melts, add nuts and toast for 2 minutes. Add sugar and let it bubble. Add bourbon and cook out alcohol, 1 minute.
6. Add orange juice and the cooked sweet potatoes. Smash with a masher and season the sweet potatoes with nutmeg, salt and pepper.

Servings = 8

Weight Watchers Point Value = 6

Baked Butternut Squash with Apples and Cranberries

• 2 Cups of Butternut Squash
• 2 Cups Granny Smith Apples
• 1 Cup Cranberries
• 1/4 Cup unpacked Brown Sugar

1. Preheat oven to 350 degrees F.
2. Cut Butternut Squash and Apples into bite size pieces.
3. Place Butternut Squash, Apples and Cranberries in a Glass Baking Dish, sprinkle Brown Sugar on top.
4. Cook until all is tender.

Servings = 8

Weight Watchers Point Value = 2

95 House Salad Dressing

Years ago there was a restuarant in New London called the 95 House. They had the most delicious salad dressing. About two years ago in the New London Day Newsaper they had the recipe for this dressing. Its sort of like creamy garlic or green goddess dressing, and it is very good!

• 2 Cups Fat Free Sour Cream
• 1/2 Cup Reduced Fat Mayonaise
• 3/4 tsp Olive Oil
• 2 Tbsp Heinz Red Wine Vinegar
• 1 Tsp Fresh Squeezed Lemon Juice
• 1 Tsp Worcestershire Sauce
• 2 tsp McCormick Mustard Seeds
• 2 cloves of Garlic, minced
• 1/4 Tsp Black Pepper
• 1/4 Tsp Seasoned Salt

Combine the sour cream, mayonnaise, oil, vinegar, lemon juice, Worcestershire sauce, mustard seeds, garlic, salt and pepper in a bowl and blend well.

Serving Size = 1/4 Cup

Weight Watchers Point Value = 2 Points

Yogurt Fruit Parfait

2 Weight Watchers Vanilla Yogurt
1 Fruit Naturals Peaches
1/4 Cup Slivered Almonds
1/4 Cup Craisens

Take a Ziploc Pint Container and empty the contenta of one yogurt into the container. Drain the peached and add 1/2 to yogurt. Add 1/2 the almonds and craisens. Add the other yogurt on top and repeat the process.

Servings = 2
Weight Watchers Point Value = 3 points

Frozen Peanut Butter and Chocolate Pie

• 1 1/2 Cups Fat Free Milk
• 1/4 Cup of Granulated Sugar
• 1/2 Cup + 1 Tbsp reduced fat Creamy Peanut Butter
• 3/4 tsp Vanilla extract
• 1/2 Cup frozen, but thawed far free whipped topping
• 1 6oz prepared reduced fat graham cracker crust
• 1 tbsp dry roasted peanuts
• 1/2 ounce semisweet chocolate, coursly grated

1. Combine the milk and sugar in a medium saucepan and set on medium high heat. Cook, stirring constantly until the sugar is dissolved. Remove pan from heat and whisk in peanut butter and vanilla, stir until mix is smooth. Pour into a bowl and refridgerate for 1 hour or until cool.
2. Gently stir the whipped toppoing into the chilled milk micture, spoon nto crust. Sprinkle with peanuts and grated chocolate. Loosely cover the pie with wax paper and then with heavy duty foil. Freeze completely.
3. Let the pie soften at room temperature for 15 minutes before serving.

This pie should be made the day before to allow for complete freezeing.

Serving Size= 1/12. Makes 12 servings
Calories 175, Fat 7g, Fiber 1g

Weight Watchers Point Value = 4

Spanish Frittata

This is a recipe I copied one day while watching the Rachael Ray Show, Yes I do watch the show!

• 1 Cup Roasted Red Peppers
• 1 Cup Cooked Onions
• 3 oz Chopped cooked chourizo
• 1 serving of Ore Ida Steam and Mash Russett Potatoes
• 1/4 cup Parsley chopped fine
• 3 oz Manchego Cheese
• 1 egg
• 3 egg whites

1. Foil Line a square baking pan and spray with PAM.
2. Preheat oven to 375. Degrees
3. Layer Roasted Red Peppers on bottom of pan.
4. Cook Chorizo with onions, layer on top of peppers.
5. Add potatoes and spread on top of the chorizo.
6. Mix 1 Egg Yolk and 3 Egg Whites, pour over potatoes, top with parsely and manchego
7. Cook for 40 minutes or until eggs are firm.

Servings = 4

Weight Watchers Points Value = 5

Bacon, Tomato, and Cheddar Frittata

• 1 medium onion, chopped
• 3 large eggs (substitute egg beaters, 3/4 cup)
• 3 large egg whites
• 1 cup fat free milk
• 1/8 tsp black pepper
• 4 slices canadian bacon, diced
• 1 large tomato, chopped
• 1 cup shredded fat free cheddar cheese

1. Spray 10 inch ovenproof deep fry pan with PAM and set over medium heat, Add the onion and cook until softened, DO NOT BURN! Transfer to a bowl.
2. Preheat the broiler
3. Whisk the eggs, egg whites, milk and pepper in a bowl. Add the onion, tomato, bacon and cheese.
4. Wipe the skillet clean, spray again with PAM. Add the egg mixture, reduce the heat to medium low and cook until the bottom of the frittata is firm, 8-10 minutes.
5. Place the skillet under the broiler and broil 5 inches from the heat until the frittata is set in the center - about 3 minutes.
6. Cut into 6 wedges and garnish with chopped chives.

Serving = 1/4 of Frittata
198 Calories, 8g Fat, 1g Fiber

Weight Watchers Point Value = 4

Autumn Pot Roast with Horseradish Sauce and Winter Veggies

• 2 lbs boneless bottom round roast, trimmed of fat
• 3/4 tsp salt
• 2 tsp Olive Oil
• 1/2 cup reduced sodium beef broth
• 1 onion, chopped
• 3 cloves of garlic, chopped
• 1 tbsp chopped fresh thyme
• 1 1/4 lbs baby red potato
• 1 1/2 cups carrots
• 2 medium turnips, peeled and cut into 1" pieces
• 1/2 cup fat free greek yogurt
• 3 tbsp prepared horseradish
• 1 tsp dijon mustard

1. Preheat the oven to 350 degrees
2. Sprinkle the beef with 1/2 teaspoon of salt. Heat oil in a dutch oven oer medium heat. Add the beef and cook to sear the sides. Add the broth, stirring to scrape the bottom of the pan. Ad the onion, garlic and thyme. Bring to a boil, cover and bake. Turn meat once in pan and cook for 1.5 hours.
3. Add the potatoes, carrots and turnips to dutch oven, bake, covered until the beef and veggies are fork tender - about 45 minutes.
4. Make horseradish sauce by combining greek yogurt, horseradish, mustard and remaining salt in a small bowl, Cover and place in fridge.
5. Transfer the beef to a cutting board and slice across the grain into 16 slices. Serve with the veggies and the horseradish sauce.

Per Serving: (2 Slices Beef with 1/2 cup veggies and 1.5 tbsp horse sauce)

Yields 8 Servings

287 Calories, 6g Fat, 3g Fiber

Weight Watchers Point Value = 6

Grilled Eggplant and Squash

• 1 Large Eggplant, Sliced
• 2 Summer Squash, Sliced
• 2 Zucchini Squash, Sliced
• 1 Cup Pasta Sauce
• 4 Cloves of Garlic, Sliced
• 4-6 Basil Leaves, Minced.
• Olive Oil

Coat each slice of veggies with oil, grill until tender. Place each veggie slice in a sauce pan, add pasta or marinara sauce, garlic and basil. Cook until well blended.

Unofficial Weight Watchers Points = 2 Points per 1 Cup Serving

Glumkys or Glumpys or Stuffed Cabbage

• 1 Large head cabbage
• 1 pound ground chuck
• 1/3 cup rice, raw, can use instant or regular
• 1 small onion, grated
• 2 eggs
• 2 teaspoon salt divided 
• 1/2 teaspoon pepper divided
• 1 large onion, sliced
• 1 large can (15 ounces) tomato sauce \
• 3 cans (14.5 ounces each) diced tomatoes
• 3 to 4 teaspoons lemon juice (1 large lemon)
• 1/2 to 1 cup brown sugar

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.


Preheat oven to 350°.

Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste.

White Bean Seafood Chili

• 1 Tbsp Extra Virgin Olive Oil
• 2 Large Yellow Onions, chopped
• 3-6 Garlic Cloves, minced
• 1 Red Bell Pepper, diced
• 1 Green Bell Pepper, diced
• ¼ Cup Cilantro, minced
• 2 Tbsp Oregano, minced
• 1 Tbsp Chili Powder
• 2 Tsp Ground Cumin
• 2 Tsp Chipolte Pepper
• 1 Bay Leaf
• 2 Cups Peeled Tomato, chopped
• 2 Cups White Kidney Beans
• ½ Pound cooked shrimp, tails and skin removed
• 1/3 Pound Clams, minced
• ½ Pound Sea Scallops, rinsed and cut in half if large
• ¼ Cup wine (Optional)

Heat extra virgin olive oil in a large deep pan over medium heat. Add onion, garlic, peppers, oregano, chili powder, cumin, and chipotle. Lower heat to medium and sauté until onions and peppers are soft. Add Wine, and cook off.

Add Tomato and Bay Leaf and cook until sauce thickens. Dump pan into crock pot. Stir in beans, clams, scallops, shrimp and cook on low for 1 hour.

Baby Greens, Smoked Apple Chicken and Gouda Salad with Budweiser Amber Bock Dressing

ROASTED PECANS

• 2 tablespoons corn syrup
• 1 cup sugar
• 1/3 cup water
• 1/2 teaspoon salt
• 2 cups pecans
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

SALAD DRESSING

• 1/8 cup balsamic vinegar
• 1/8 cup amber bock beer
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried thyme leaves
• 3/4 cup canola oil

SALAD

• 1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske)
• 4 ounces Gouda cheese, placed into freezer for 2 hours
• 4 ounces pepper jack cheese, placed into freezer for 2 hours
• 6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner

Mix corn syrup, sugar, water, and salt in a heavy saucepan. Stir over low heat until sugar dissolves. Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon. Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned! Refrigerate until chilled.

Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream. Set aside until needed.

Pull chicken away from bones, and cut into thin strips. Set aside until needed.

Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese. Toss chicken, greens, shredded cheese and pecans with enough dressing to coat. Garnish with curls of cheese.

BBQ Meatballs

MEATBALLS

• 2 pounds lean ground beef
• 1 pound bulk pork sausage
• 1/4 cup finely chopped onion
• 1 cup milk
• 1 egg, lightly beaten
• 2 cups dry bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice

SAUCE
• 1 tablespoon oil
• 1/4 cup finely chopped onion
• 1 can (8 ounces) tomato sauce
• 1 tablespoon cider vinegar or lemon juice
• 1 heaping tablespoon brown sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Sear Meatball in frying pan, then place in crockpot. Mix sauce in a pan and after cooking add to meatballs. Cook until Meatballs reach 180 degrees.

Jell-O Salad Mold

Heres is two old favourite for the holidays, my grandmother used to make this.

Orange Mold
4 Large Pkgs Jell-O Orange
Medium can crushed pineapple
1 Large container Cream Cheese
6 Cups Hot Water
6 Cups Cold Water

Add all ingredients and beat until cream cheese is dissolved. Pour into mold and refridgerate.


Lime Mold


4 Large Pkgs Jell-O Lime
16 Oz Sour Cream
5 Oz Chopped Walnuts
6 Cups Hot Water
6 Cups Cold Water

Add all ingredients and beat until sour cream  is dissolved. Pour into mold and refridgerate.

Indian Pudding

4 1/2 Cups Milk
1/2 Cup enriched corn meal
2 Tbsp butter
1/2 cup light or dark molasses
1 tsp salt
3 tbsp sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs slightly beaten

Scald 3 1/2 cups milk. Mix corn meal with remaining cup of cold milk. Add to scalded milk, stirring contantly. Cook over low heat 10 to 15 minutes or until thickened stirring often. Stir in butter, molasses, salt, sugar, cinnamon, nutmeg and slightly beated eggs until well blended. Pour into baking dish (Should hold 8 cups) bake in very low 275 degree oven for two hours.

Allow to stand at room temperature when done cooking, without spooning into and breaking crust until warm. Serve with Vanilla Ice Cream.

Makes 6 Servings

Recipe found in a very old New London Day Newspaper Clipping - Date unknown!

Easy Peach Cobbler

1/4 Cup I Can't Believe Its Not Butter
4 Cups peeled and sliced peaches
1/2 cup sugar
1 tbsp plus 2/3 cup baking mix
1/2 tsp ground cinnamon
2 tbsp firmly packed brown sugar
2 tbsp milk

In a 1 quart shallow caserole dish, combine peaches, sugar, 1 tbsp of baking mix and cinnamon. In a medium bowl mix remaining 2/3 cup baking mix with brown sugar. Cut in fake butter until mixture is size of small peas. Stir in milk until moistened; drop onto peaches using a spoon. Bake @ 400 degrees F for 30 minutes or until toothpick inserted in crust comes out clean. Let rest for 5 minutes. Makes 6 Servings.

Turtles Now Famous Home Chili

1 lb Lean Hamburger
1 lb Italian Hot Sausage
2 15 oz Can Dark Red Kidney Beans
1 15 oz Can Black Beans
2 Chopped Onions
4 Chopped Green Peppers
2 Packages Wick Fowlers Firehouse Chili Mix
Olive Oil for frying
2 Can Old El Paso Hot Enchilada Sauce
1 Can Tomatoes

Saute Onions and Peppers until translucent. Drain Fat and add to Pot, brown ground beef and add to pot. Rinse Beans and add to pot, add Enchilada Sauce, Tomato and Chili Seasonings. Let cook stirring often to let flavors meld together.

Firehouse Chili

2 lbs Hamburger
1 15 oz Can Dark Red Kidney Beans
1 15 oz Can Black Beans
1 15 Oz Can Pinto Beans
2 Packages Wick Fowlers Firehouse Chili Mix
3 Onions Chopped
3 Peppers Chopped
Olive Oil for frying
1 Can Old El Paso Hot Enchilada Sauce

Saute Onions and Peppers until translucent. Drain Fat and add to Pot, brown ground beef and add to pot. Rinse Beans and add to pot, add Enchilada Sauce and Chili Seasonings. Let cook stirring often to let flavors meld together/

Turtles BBQ Pork Chops

1 Cup Heinz Ketchup
1/3 Cup Guldens Mustard
1/4 Cup Brown Sugar
2 Tbsp Dark Agave Syrup
1/4 Cup Worcestire Sauce

Mix above in bowl until well combined and set aside.

4-5 Center Cut Pork Chops - Bone In or Boneless
Olive Oil Pam
Salt
Chili Pepper

Spray each side of pork with pam and season with salt and chili pepper
Cook on grill until 145 degrees, baste sauce onto pork while cooking.

Edamame and Corn Succotash

1 Bag Seapoint Farms Shelled Edamame - Thawed
1 Bag Steamfresh Yellow Corn
1 Clove Garlic Minced
2 Tsp Olive Oil

Place edamame in a bowl, microvave corn and put into the bowl, add minced garlic and oil, mix well.

UNOFFICIAL WEIGHT WATCHERS POINTS = 3 Points per serving

Edamame, Craisens, Almonds, Feta and Orange Salad

I adapted this recipe from another recipe and it is very good - full of protein!

1 Bag Seapoint Farms Shelled Edamame - Thawed
1/2 Cup Craisens
1/2 Cup Slivered Almonds
1/2 Cup Feta Cheese
1 peeled Orange
2 Tbsp Olive Oil
Salt/Pepper to taste\

Place edamame in bowl, add craisens, add almonds, add feta, add orange, add olive oil. Mix well.
Season to taste with Salt and Pepper.

Freezer Pickles

2 Qts Sliced Cucumbers or Small Zuchinni
2 Sliced Onions
2 Tbsp Salt

Let Stand 2 hours and rinse with water and drean,

Place cucumbers in containers

Mix 1 Cup Vinegar and 1 Cup Sugar together and then pour over cucunmbers and freeze.

Aunt Hatties Pear Preserves

7 lbs Pears
3 lbs Sugar
1 Oz Ciminamon
1/4 oz Cloves
1 qt Vinegar

Cook all ingredients together to until the pears are mushy, puree the mixture and pack into canning jars following the instructions on the caning jars/

Moms's Bread Stuffing

• 8 Slices Whole Wheat Bread
• 1 Cup chopped onion
• Olive Oil for Frying
• 1 Cup Chopped Celery
• 2 Tsp Salt
• 1/2 Tsp Pepper
• 2 Tbsp Bells Stuffing Seasoning
• 1/3 Tbsp Parsely
• 1 to 1.5 Cups Hot Water
• 1 Cup Parmesan Cheese
• 1/2 Cup Raisens (Optional)

1. Toast Bread, and then cut into 1/2" Cubes with a sharp knife. Place cubes into a large bowl.
2. Fry onions and celery with olive oil until soft, or steam cook them in the microvave using a Reynolds Steaming Bag.
3. Add cooked onions and celery to the bread. Add Bells Seasoning, Parsely, Cheese and Raisens.
4. Add hot water, 1 cup first, then mix the ingredients to break down all the bread cubes. Add more water if needed, the stuffing should be moist!

Serving = About 4 Cups
Serving Size = 1/2 Cup

Weight Watchers Points Value = 2 Poins



Mix all ingredients together, and bake 350 degrees till temperature in center reaches 180 degrees.