Butter

Simple, yet tasty.

2 cups Heavy Cream (Whipping Cream)

Place cream in bowl & beat until milk separates and butter comes together, about 10 minutes. You can also use a stand mixer.

Strain out all the buttermilk (& retain for future use!), rinse with cold water, & pack into a plastic container, pressing firmly to release any extra buttermilk.

Can be frozen if desired.

You can purchase special butter presses, though they can get very pricey very quickly. Also, you can chop up herbs, spices, or even use jelly mixed in to the butter (after churning) to make your own special flavors.

Turkey Enchiladas

Another great left over idea.

3 cups Turkey, shredded (mix the white & dark if possible)
2 cups Shredded cheese (I use Colby-Monterrey Jack but the possibilities are endless)
1 medium Onion, finely chopped
1/2 cup Rice
1 can Ro-Tel Tomatoes (undrained)
1 small can Diced Jalapenos
1/2 cup Water or Broth
18-20 Corn Tortillas

Pre-heat oven to 350F. Mix turkey, onion, rice, Ro-Tel, Jalapenos, water, & 1 cup cheese in a bowl. Heat tortillas in a dry skillet, or in microwave for about 30 seconds - just enough to be flexible but not dried out. Spoon 1-2 Tbs turkey mix onto center of tortilla, roll edges, & place seam down in a baking dish. Repeat with remaining tortillas. Spoon remaining mixture over enchiladas, top with cheese. Bake for 20-30 minutes, until cheese is melted & a little bubbly (cover with foil to prevent over browning if you'd like). Serve immediately.

Turkey & Veggie Pasta

This is a great way, of many, to use some of that left over turkey.

2 medium carrots, julianned & cut into 1/2 inch pieces
1/2tsp dried Basil, or 3 sprigs fresh
2 cups cooked turkey, cut into small (1/2 inch or so) pieces
2 8oz packages Fettuccine noodles (or shape of choice)
2 cups fresh mushrooms, sliced
1 cup Peas (canned work well, but fresh is good too)
1Tbs Margarine (or Butter works eve better)
Grated Parmesan (or 'shaky cheese' as the bottled stuff is called in our house)

Boil fettuccine noodles in well salted (or oiled) water for 5 minutes. Add carrot pieces & continue boiling 2 more minutes. Drain well. Add turkey, mushrooms, & peas tossing gently. Stir in butter & cheese, stirring gently to coat. Serve hot with garlic toast for a hearty, warm meal.

Turkey Brine

I use this brine every time I make a turkey. It will, quite literally, fall off the bone, there is no need to 'carve' the bird, only slice the meat after the fact. No dry turkey here, & it freezes incredibly well for later use in soups, pasta recipes & the like.

2 cups Kosher Salt You MUST use Kosher
2 gallons cold water
2 cups hot water (not boiling)
1 10lb bag of ice (unless you're using the fridge to hold the bird)
2 cups brown sugar
3Tbs Garlic Powder
3Tbs Ground Cinnamon (or 3 sticks, crushed)
3Tbs Pepper Corns, rubbed to release flavor (do NOT crack)
3Tbs Cocoa Powder
&
2Tbs Chili Powder
OR (NOT both)
4-6 Sprigs Fresh Rosemary, Basil, & Thyme (or 2Tbs each, dried)
Thawed or Fresh Turkey (whole or breast)

Dissolve the salt in the hot water. Add the cold water. Add all spices & seasonings, stirring well to mix into the water & ensure salt is dissolved. If brining in the tub, or ice chest add the ice. Ensure turkey is thawed, if previously frozen, & all gizzards/neck/gravy packet is removed (store for later use if you want). Add turkey & totally submerge.

Allow to brine for at least 8 hours, but 24 hours works best. Rinse turkey, especially cavity, prior to baking or frying as usual.

Don't mix the cocoa/chili & fresh herbs. One or the other is wonderful but the two together are ... um ... 'interesting' shall we say.

I brine my turkey for 24 hours, in an ice chest, in the coldest part of the house. That means the garage, or even back porch if its cold enough. Put a large stone or brick on top to discourage animals if it will be outside, though we've never had issues with it.

Homemade Chicken Noodle Soup

3 boneless skinless chicken breasts
1 onion, finely chopped
2 stalks celery, finely sliced
4-6 carrots cut into rings
Noodles of choice 8-12 oz
Seasonings to tastes (salt, pepper, garlic are what I use)


I boil the chicken in just enough water to cover them for 3 to 4 hours at a low heat, season the water with whatever you like - I just add til it looks right. Take the chicken out & drain. Put the veggies into the chicken stock and bring to a low boil, add more water now if you need to. Cook for about 30 minutes, until they're soft but not mushy. Shred the chicken with a fork & knife while the veggies cook, you should have about 2 cups of cooked chicken when done. Add the noodles, bring up to a fast boil for 8-10 minutes more. Stir in the chicken to mix and warm through & you're good to go!

Sometimes I add in a little bit of seasonal veggies - last night 2 leaves of green cabbage really finely sliced then chopped, mushrooms, and the last of a couple cans of green beans & corn (when I added the noodles). You can crumble on some bacon or sprinkle some shredded cheese if you like it a bit hardier.

Starter for Sourdough Bread

1 cup Milk
1 cup Flour


Place 1 cup milk in a glass jar, cover with cheesecloth and let stand at room temperature for 24-36 hours. Stir in 1 cup flour, cover with cheesecloth and set outdoors for 24 hours. Set mixture in a warm place indoors until it is full of bubbles (3-5 days). Store in a covered container in refrigerator. Use only part of starter each time. Replenish by adding equal parts of milk and flour.

This is an old family recipe, from my Mimi. May it serve you well in your bread making trials.

Homemade Mayonnaise

This recipe was featured in the July 1978 issue of Texas Monthly. Homemade Mayonnaise Mastered at Ten. Homemade versions of "prepared" foods are a kid's kitchen miracle.

1 egg
2 cups salad oil
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dry mustard
juice of 1/2 lemon


Using a mixer, whip a whole egg until frothy, then add, a drop at a time, 1 cup of salad oil. With the mixer still running, add 1 teaspoon each sugar, salt, dry mustard, and the lemon juice. Now add, a drop at a time, the other cup of salad oil. If you have done this patiently, you will have some of the best mayonnaise you ever put in your mouth. If you wish, add other herbs and spices to make exotic salad dressings. Try dill, paprika, or whatever strikes your fancy, but taste as you add until it suits you. Makes 1 pint.

Broccoli Rice Casserole

Known in my family as "Green Rice". Believe me, it will be GREEN when you're done, as it should be.

1/2 cup Chopped Onion
2Tbs. Butter/Margarine, divided
2 Cups Hot, cooked Long-grain Rice
1 Can (10 3/4 oz) Condensed Cream of Mushroom Soup (Cream of Chicken can be used)
2 Cups Fresh Broccoli (10oz. Frozen Broccoli can be used, though I prefer fresh), Cooked and well drained
1 jar (8 oz.) Cheese Sauce (or, 8 oz chopped Velvetta block)
1/2 cup fresh Bread Crumbs

Pre-heat oven to 350°F. Cook and stir onion in 1Tbs butter, in large skillet on medium heat, until tender. Add rice, soup, broccoli and cheese; mix lightly. Melt remaining butter in small pan, stir in breadcrumbs and set aside. Spoon rice mix into 1 ½ Quart casserole dish, top with breadcrumbs. Bake at 350° for 30-35 minutes, until heated through. Serve.

Tip, if you’re making this for use at a gathering (Thanksgiving, Christmas, Easter…etc), you can make it a day in advance and refrigerate without heating. Just put it in the oven on the day, and heat through. This also freezes well, up to 3 months.