Recipes

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Apple Betty
INGREDIENTS
4 cups thinly sliced apples 1/4 cup orange juice 3/4 cup all-purpose flour 1 cup white sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 pinch salt 1/2 cup butter
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate. Mound sliced apples in the pie plate. Sprinkle with orange juice. In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples. Bake in preheated oven for 45 minutes. Serve warm.

Turkey
1 (14 to 16 pound) frozen young turkey
½ cup wisky
1 cup kosher salt
½ cup sugar
1 gallon vegetable stock
1 tablespoon black
½ cup ginger ale
1 gallon iced water
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining. Remove bird from brine and rinse inside and out with cold water. Discard brine. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add ginger ale and wisky along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil. Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving

Chicken Vegetable Stir Fry
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots, celery, broccoli, scallions
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
Serve over rice.

Fried Green Tomatoes
1 cup olive or vegetable oil
1/2 cup fine yellow or white cornmeal
1/2 cup all-purpose flour
5 to 6 large green tomatoes, cut into 1/2-inch slices
Salt and pepper, to taste
Garlic powder, to taste
In a heavy-bottomed skillet over medium-high heat, heat the oil until it shimmers. In a shallow bowl, combine the cornmeal and flour. Sprinkle tomatoes on both sides with salt, pepper, and garlic powder. Dredge each slice in the cornmeal mixture. Add as many tomatoes to the hot oil as will fit without overlapping. Fry until golden brown on both sides. Fry remaining tomatoes the same way. Serve at once.

Corn beef potato stew
Ingredients
1 can Corn Beef 10/12 - Peeled, diced potatoes. Just use as many as you want to for a pot full. 1 cup Ketchup (or more) Water 1 onion
Preparation
In a large Pot Fry your corn beef for 3-5 minutes, just to separate. Add your potatoes, onion and ketchup. Add Water. Keep alternating the ketchup and water. You want your water to be "red". Keep doing this until your potatoes are covered. Bring to a boil. Simmer until potatoes are done. Add more water/ketchup as needed.

Fried Rice
4 cups cooked rice
2 to 3 eggs
1 to 2 spring onions, finely chopped
some leftover cooked meat or vegetables, optional
2 to 3 tablespoon oil
1 teaspoon salt

To use up any leftover cooked rice the best way is to stir fry it in a little hot oil with scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely chopped spring onions. If you happen to have any leftover cooked meat such as chicken, pork or ham, or vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavor and texture but also its appearance

Sweet and sour pork
2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour, plus seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt, cut into 1-inch cubes
Kosher salt and pepper
Vegetable oil, for frying
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large diced Vidalia onion
1/3 cup large diced celery
1/3 cup carrots sliced 1/4-inch thick, on a bias
1/3 cup large diced red bell pepper
1/3 cup large diced green bell pepper
1 cup fresh pineapple, cut into 1-inch cubes
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight. Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate. In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.

Pumpkin bread
INGREDIENTS
2 cups all-purpose flour 1 cup packed brown sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 cup butter flavored shortening 2 eggs 1 cup milk 2 cups pumpkin puree 1 teaspoon vanilla extract 1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan. In a large bowl, stir together the flour, brown sugar, baking powder and salt. Mix in the shortening until mixture resembles coarse crumbs. Make a well in the center, and pour in eggs, milk, pumpkin and vanilla. Mix well, then stir in nuts. Bake in preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely

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