Chipotle Turkey Chowder

From Renee:

3 c. Diced yellow onions
4 T. Olive oil
1 T minced garlic
1 minced jalapeno
2 diced russet potatoes
6 c chicken stock
1 1/2 c heavy cream
5 diced plum tomatoes, canned or fresh
2 c sweet corn
1 c grated white cheddar
1 c grated colby
2 T chopped parsley
3 chipotle peppers in adobo sauce, minced
2 c turkey meat
1/2 t smoked paprika
3-4 T of a roux made with equal amounts of butter and flour

In soup pot, saute onions in olive oil until soft. Add garlic and jalapeno. Saute for 2 minutes. Add potatoes and saute for 2 minutes. Add stock and cream. Bring to a boil while stirring.

Reduce to a simmer. Add tomatoes, corn, cheeses, parsley, chipotles, and turkey. Simmer uncovered for 45 minutes, so that the potatoes are cooked. Add roux. Stir and cook while it thickens. Add salt and pepper. I have used lobster in this instead of turkey as well.

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From Cookie Marathons

Cardamom Cookie Rings (BiR)

For the cookies
2 1/4 c. flour
1/3 c. sugar
2/3 c. butter, softened
1 egg
1 tsp. cardamom
2 Tbsp. brandy, or 1 tsp. brandy extract

  1. Mix everything together on low speed till well combined.
  2. Shape round teaspoonfuls of dough into 1-inch balls; form into 5-inch-long strips and shape into circles on greased cookie sheet (or lined with parchment), about 2 inches apart.
  3. Bake at 30 deg. for 8-12 minutes or just until edges are lightly browned.

For the glaze
2 c. brown sugar
2 tsp. vanilla
1 tsp. baking soda
3 c. quick oatmeal
1 tsp. salt
2½ c. flour
2 eggs, beaten
1 c. butter

 

Horrible Bars (Steve)

1 1/4 c. powdered sugar
2 tbsp. cream
2 tbsp. brandy or 1 tsp. extract
1/4 tsp. cardamom (food coloring)

  1. Cream the butter and sugar. Mix in egg and vanilla.
  2. Mix flour, soda, and salt together and add to the creamed mixture. Mix well. Then, stir in the oatmeal.
  3. Spread 2/3 to 3/4 of the above mixture in a greased 9 x 13 pan.
  4. Then make the following filling.

1 12 oz. pkg chocolate chips 2 tbsp butter 1 tsp. vanilla
1 c. chopped walnuts
1 can sweetened condensed milk

  1. Melt chocolate chips and milk in a double boiler and stir until smooth.
  2.  Add nuts, butter, and vanilla.
  3.  Pour over first layer. Dot with remaining 1/4 to 1/3 of first mix.
  4.  Bake at 350º for 18 to 20 minutes.

 

Danish Peppernuts –Pebernodder (PJ)
100 large or 200 normal size

220 g (8 oz) all-purpose flour
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp vanilla powder
125 g (4.5 oz) sugar1 egg
pinch of salt
125 g (4.5 oz) butter, soft
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground white pepper
1/2 tsp ground cinnamon

Preparation time:   40 min

  1. Sift the flour and mix it with the spices and sugar. Maybe you can find a small bag where all the spices are already mixed for you.
  2. Add the egg and the soften butter. Use your hands or a stand mixer to mix/knead the dough until it has a uniform consistency.
  3. Divide the dough into four pieces and roll them to four long bars.
  4. Use a knife to cut the bars into small walnut sized pieces. Roll each piece into a small peppernut ball.
  5. Put the peppernuts on an oven tray lined with parchment/baking paper and bake them at 200 C (400 F) for about 8-10 minutes or until they are nice and golden. The baking time depends on the size of your peppernuts.
  6. Let the peppernuts cool off and store them in an airtight box or jar.
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From Potluck Heaven

Mama Stamberg’s Cranberry Relish (from PJ)

2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar (I go easy on the sugar)
2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Grind the raw berries and onion together. (I use my food processor for this.)

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)

I serve this not only with turkey. It’s excellent with a pork roast as well.

Cranberry Salsa (from Renee)

1 bag of cranberries
6 green onions
2t. ground ginger
1 jalapeno, seeds and all
1/2 bunch cilantro
small section of red sweet pepper-2 inches wide
juice of 2 limes
2/3 c. of sugar

Whiz it all together in a food processor or blender. Let sit overnight. We eat it with wheat thins.

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Baingan Bharta (Eggplant Curry)

Baingan Bharta (Eggplant Curry)

By: Yakuta
“This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice.
Prep Time:
15 Min Cook Time: 45 Min Ready In: 1 Hr

Original Recipe Yield 4 servings
Ingredients

1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 tomato, diced
1/2 cup plain yogurt
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped
Directions

Preheat oven to 450 degrees F (230 degrees C).
Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Nutritional Information

Amount Per Serving Calories: 146 | Total Fat: 8g | Cholesterol: 2mg

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Renee’s Raspberry Cream Pie

Renee’s Raspberry Cream Pie

1 unbaked or partially baked single pie crust (9″ pie pan)

Fill with 4 c of fresh raspberries

Mix together:
2/3 c sugar
4T. flour
1/4 t. salt
1/2 t. cinnamon or allspice
1c. heavy cream

Pour over berries. Bake at 400 for 35-45 minutes.

Cool before slicing!

You can use frozen berries, but add an extra 2 Tablespoon of flour. You may need to bake longer with frozen berries. They are juicier. Don’t thaw berries before baking, but put frozen into the crust.

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Vinegar Pastry (Gluten Free)

from Bette Hagman’s The Gluten-Free Gourmet (Revised ed.)

1 C. white rice flour
¾ C. tapioca flour
¾ C. cornstarch
1 rounded teaspoon xanthan gum
¾ tsp. salt
1 Tbsp. sugar

¾ C. shortening (or butter)

1 egg, lightly beaten
1 Tbsp. vinegar
2 to 3 Tbsps. ice water

1. In a medium bowl, whisk together the first six ingredients.

2. Cut in shortening

3. Blend together last three ingredients;
Stir into flour mixture, holding back some, until the pastry holds together and forms a ball. (Kneading will not toughen this pastry.)

4. Form two balls and place in a bowl; cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin: remove top sheet and, using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap. For a crust to be used later, bake in a preheated 450˚ oven for 10-12 minutes. For a filled pie, follow directions for that pie.
Makes two 9” crusts or a double crusted pie.

[BiR’s edits: I used butter instead of shortening, and it seemed to work fine. And instead of the roll out method, I just flatten the ball of dough and press it with my fingers into the pie plate – takes a while to get it right, but so does all the malarkey with the plastic wrap…]

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Pheasant Dumpling Pie

Steve Grooms’ Pheasant Dumpling Pie
(A house specialty at Steve’s faux B & B, Grooms Rooms)

Pheasant (or Chicken) Dumpling Pie
6-8 chicken thighs (or meat of 2 pheasants)
4½ c water
6 carrots, sliced
4 onions, quartered
6 peppercorns
1 bay leaf
water or chicken stock
1 large sweet onion, chopped
½ c butter
2 pods pimiento, chopped
8 tbsp flour
½ c whipping cream
1 pkg chopped frozen broccoli
1 pkg Pillsbury biscuit dough
packaged pie crust mix

Put water in pot and add chicken pieces, carrots, 4 onions, peppercorns and bay leaf. Bring to boil and then simmer, covered, until chicken is tender (about 20-30 minutes). Cool the chicken. Bone it and cut the meat in bite-size pieces. Strain the broth, reserving 4 c (add chicken stock if necessary). Remove bay leaf. Reserve pheasant and vegetables.

Brown the single onion in butter. Add pimiento. Stir in the flour and reserved broth, plus cream. Stir this white sauce until it thickens. Season to taste with salt and pepper.

Oil a 3-quart casserole. Layer broccoli on bottom, adding chicken and vegetables over that. Pour in white sauce. Cut biscuit dough cylinders into quarters and spread them around on top. Make pie crust (double thick) and press that over the top. Slash for steam. Bake at 400F. for 40 minutes.

(I run out of room with this recipe, so sometimes I leave out the dumplings)

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