½ cup mayonnaise 1 clove minced garlic
1 ½ T. lemon juice 1 T. olive oil
1 T. red wine vinegar ¼ tsp. black pepper
½ tsp. Worcestershire ¼ tsp. sugar
4 cups torn Romaine lettuce
Shaved Parmesan cheese
Directions: In a small bowl, whisk together mayonnaise, and the next 7 ingredients.
Place Romaine lettuce in a large bowl. Drizzle with dressing, tossing gently to coat.
Top with shaved Parmesan, if desired.
Comment:
1 cup lukewarm water 1 T. sugar
1 T. vegetable shortening 1 tsp. salt
1 pkg. active dry yeast 2 cups flour
Vegetable oil for deep frying
Cinnamon / Sugar mixture
Directions: In large bowl, combine water, sugar, melted shortening, salt, and yeast.
Allow to stand a few minutes while yeast dissolves.
Sift flour and add to liquid mixture slowly, beating well after each addition. Knead
dough on floured board until no longer sticky. Place in plastic bag and refrigerate to
rise. (Dough will keep 7 to 10 days.)
To make elephant ears, punch down dough in bag. Pull off small balls and stretch
into a thin shape, the thinner the better. Fry in deep oil at 350 degrees, turning once
to brown on both sides. Sprinkle with cinnamon-sugar mixture.
Comment:
2 ½ cups flour
½ cup + 2 tsp. sugar, divided
2 tsp. baking powder
½ tsp. salt
¼ cup chilled butter, cut into ¼” slices
1 cup + 1 T. heavy whipping cream, divided
1 large egg, lightly beaten
Directions: Preheat oven to 425 degrees. Spray a baking sheet with nonstick
cooking spray. In a large bowl, combine flour, ½ cup sugar, baking powder and salt.
Using a pastry blender, cut in butter until mixture is crumbly. Add 1 cup cream and
egg, stirring with a fork just until dry ingredients are moistened. Turn dough out
onto a lightly floured surface. Gently knead 1 to 3 times. Place dough on prepared
baking sheet and pat into ½” thick circle. Using a knife, score dough into 10
wedges. Brush dough with remaining 1 T. cream, and sprinkle evenly with
remaining 2 T. sugar. Bake for 15-20 minutes or until golden brown. Cut along
scored lines into wedges. Serve with jam, if desired.
Cardamom Scones: Increase butter to ½ cup. Add 1 tsp. ground cardamom and 1
(3 oz.) package cream cheese.
Chocolate-Cherry Scones: Substitute 1/3 cup firmly packed brown sugar for white
sugar. Add ½ cup cocoa powder and ½ cup drained chopped maraschino cherries.
Increase butter to ½ cup.
Chocolate Scones: See above minus cherries.
Comment: Fun to add a chocolate glaze drizzle over finished scones.
Chocolate Glaze:
¼ cup chocolate chips
1 T. Butter
1 ½ T. heavy whipping cream
1 T. powdered sugar
Melt chocolate and butter and mix smooth. Stir in cream and sugar. Drizzle over
scones.
Peanut Oil
Turkey (Check fryer instructions, most accept no
larger than a 15 lb. bird.)
1 stick butter
½ tsp. garlic powder
Salt and pepper to taste
Directions: To measure the amount of oil needed to fry the turkey, place turkey in
fryer and add water to the top of the turkey. Remove the turkey and the water line
will indicate how much oil will be needed to fry the turkey. Having too much oil can
cause a fire. The pot should not be more than ¾ full or the oil could overflow when
the turkey is added.
Preheat the oil in the pot to 400 degrees.
Melt butter with spices. Cool. Pat the turkey dry. Ensure that the turkey is fully
thawed. A frozen turkey hitting the hot oil can explode!
Rub butter mixture over turkey. Pour any remaining butter mixture inside the bird.
The goal is to coat the turkey in the butter so that when the turkey goes into the oil it
is an oiled surface meeting an oiled surface.
Carefully submerge turkey in preheated oil. Deep fry for 3 minutes per pound and
cook until turkey floats to the top. Remove bird from oil. Let rest 15-20 minutes
before carving.
Comment: BE EXTREMELY CAREFUL WHEN DEEP FRYING THE TURKEY!
Do it outdoors on a level and non-flammable surface away from the house. The oil
will splatter and can stain concrete surfaces.
2 lbs. red potatoes, scrubbed, dried, cut into wedges
1 T. cornstarch
½ tsp. garlic powder
¾ tsp. salt
¼ tsp. pepper
3 T. vegetable oil
1 T. butter, softened
1 large clove garlic, minced
1 T. minced fresh parsley
¼ tsp. grated lemon zest
Directions: Preheat oven to 450 degrees. Place rimmed baking sheet in oven to heat. Toss cut potatoes wedges with cornstarch, garlic powder, salt, and pepper together in large bowl. Carefully remove preheated baking sheet from oven. Add oil to pan and tilt to evenly coat with oil. Place potatoes, cut side down in a single layer on baking sheet. Roast until browned around edges, about 30 minutes. Remove potatoes from oven, and, using spatula, turn potatoes skin side down. Return potatoes to oven and roast until crisp and deep golden brown, another 10-15 minutes.While potatoes roast, mix butter, garlic, parsley and lemon zest together in a medium bowl. When potatoes are finished roasting, remove from oven and transfer to bowl. Toss with butter mixture. Season with salt and pepper. Serve.
Comment: Good side dish. Feel free to up garlic, lemon and parsley per taste.
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