Lobster Mashed Potatoes 

Ingredients:
1 cooked lobster, about 1 pound
6 medium potatoes, about 1-1/2 pounds
6 tablespoons butter
1 cup chopped green onion, white and green parts
Salt, pepper
½ cup cream, heated 

Preparation:
Either buy a cooked lobster at a supermarket that offers
cooking at no charge or boil the lobster in water to cover
for 10 minutes. Cool. Peel potatoes and cut in quarters lengthwise.
Place in a pan, cover with water and bring to a boil.
Reduce heat to medium, partially cover and simmer for 20 minutes,
or until soft. When done, remove from heat but do not drain. 

Meanwhile, with kitchen scissors, remove meat from
claws and tail of lobster.
Place entire lobster shell in a 3-quart saucepan.
Add 3 cups of cold water and bring to a boil.
Cover and simmer 10 minutes. 

Drain broth in a sieve set over a bowl. Discard shells.
Return broth to pan. Boil until liquid is reduced by half.
Measure out ½ cup. Freeze remaining broth to use later. 

Dice lobster meat very fine. In lobster pan (do not wash),
melt butter over medium heat. Add lobster and green onions.
Sauté for 3 minutes to flavor the butter. Set aside. 

Drain potatoes and return to pan.
Shake over medium heat to evaporate any remaining water.
Remove from heat. Add the ½ cup lobster broth, salt and pepper.
Mash by hand with a potato masher until fairly smooth.
Add enough of the cream to produce a fluffy texture,
mashing until smooth. Taste potatoes and add more salt and pepper
if necessary. Add the butter, lobster and onions; mix thoroughly.

Molasses Mashed Sweet Potatoes  

Serves 8

4 medium sweet potatoes (2 lbs. total), peeled and cut into 1 inch chunks
8 small carrots (1 lb. total), peeled and cut into 1 inch chunks
4 medium parsnips (1 lb. total), peeled and cut into 1 inch chunks
Kosher salt
4 Tbs unsalted butter
¼ cup sour cream
¼ cup molasses
1 Tbs finely grated fresh ginger
½ cup half and half
Freshly ground black pepper

In a large saucepan combine the sweet potatoes, carrots and parsnips;
cover with cold water. Bring to a boil, add 1 Tbs salt,
and simmer until tender, 15 to 20 minutes. 

Drain and return to the saucepan.
Set the pan over low heat, uncovered, and let the vegetables dry in the pan
for about 2 minutes, shaking the pan occasionally so they don't stick.
Pass the vegetables through a food mill, or mash them by hand if you prefer.

Stir in the butter, sour cream, molasses, ginger and half and half.
If you are preparing the potatoes ahead of the rest of the meal
reserve 2 Tbs of the half and half for reheating. 

Add ½ tsp salt and pepper to taste.
Adjust seasonings and serve.

Cheesy Mashed Potatoes 

2 pounds baking potatoes, cooked until tender
3/4 cup to 1 hot milk
2 tablespoons butter
4 ounces American cheese, cut in small squares
3/4 cup shredded extra sharp Cheddar cheese
1/2 teaspoon pepper
1/4 teaspoon salt
pinch cayenne
Mash potatoes with half the milk and butter.
 Add cheese.
Add remaining milk and butter and seasonings. Beat until creamy.

chicken legs, breast and all other pieces you wish to include
one onion halfed
2 garlic cloves halved
4 carrotts peeled, cut up
1 stalk celery separated
1 bay leaf
4 sprigs rosemary
enough water to cover pot
salt
freshly ground black pepper
3 chicken bouillion cubes
olive oil

Add all vegeatble ingredients and chicken cover with water
add herbs about 2 tbsp salt 1 pepper and chicken cubes.
Boil and then reduce until simmer for about 45 minutes.
Add about 2 tbsp olive oil and reduce for another 25 minues.

This stock is full of falvor. You can cook it longer for a more rich flavor.
Taste in between 20 minute intervals to see if it is necessary to season.
Strain and serve

Garlic chili sauce

8 cloves garlic
5 fresh red chili peppers ( chopped, either seeded or un seeded depending on your "heat' preference
4 tbsp. vinegar
1 tsp. sugar (or more depending on your taste)
1 tsp. salt
3 tbsp. chili oil

In a blender, blend garlic and peppers, sugar and salt.
Taste to see if you may care to add more "heat" or more sugar.
Slowly blend in vinegar one tbsp at a time and season with salt.
Slowly add in chili oil, or you may substitute vegeatble oil.
Very spicy but great on Middle eastern food s and even on
burgers and in salad dressings.

KFC Honey BBQ Strips

Ease of Cooking: Medium Difficulty
Serving Size: 6

Notes:
These are some very tasty strips! Enjoy!

Ingredients:
2 lbs Boneless, Skinless Chicken Strips
2 3/4 C. Flour
1 tsp. Salt
1 tsp. Fresh Ground Pepper
1 C. Buttermilk
Vegetable Oil (for deep frying)

Preparation:
Mix flour, salt and pepper in bowl and set aside.
Place buttermilk in separate bowl. Heat oil for frying and dip
chicken strips in flour then in buttermilk and then finally flour again.
Place in hot oil, the temperature of the oil should be 375.
Never over crowd chicken strips, fry until lightly golden brown.
Remove strips and drain.

BBQ Sauce

1 C. Hickory Smoke BBQ Sauce (Heinz)
1/4 C. Water
2 Tbsp. Honey
1 Tbsp. Ketsup
1 tsp. Liquid Smoke

Place all above ingredients in a small sauce pan mix thoroughly and
simmer on low heat stirring frequently for 20 minutes.
After cooking for 20 minutes. Let sauce cool slightly, dip one chicken breast strip
in sauce at a time and place in a baking pan that has been sprayed lightly
with a none stick spray.
Place in a preheated oven at 350 and bake for 20 minutes.
Serve with your favorite side dishes or pack up a few things
and have a picnic in the back yard

KFC Fried Chicken

Notes:
This recipe used to call for Fines herbs, but most people have difficulty in obtaining them.
See www.penzeys.com for the spice.

Ingredients:
1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour 

Preparation:
1. Cover chicken with mixture of water and salt.
Chill in bowl for least 1 hour.
2. Combine herbs, onion powder, seasoned salt, instant chicken broth,
and pepper in a blender and mix well. Place this mixture in a bowl.
Add the flour to this bowl. Mix flour and seasonings well.
3. Remove chicken from water, and dip it into the flour mixture coat well.
Place coated pieces on a plate for 5 minutes.
4. Melt enough shortening or salad oil to make 1 inch depth in a large skillet.
Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes,
be sure to cook chicken until done. Lift chicken out and drain on paper towels.
You can keep the chicken warm in the oven by placing it in the oven,
and serve when all pieces are finished cooking.

MSG stands for MonosodiumGlutamate.  It is a spice, found in your grocery store.
It can be sold as MSG or under the brand name "Accent".
Some people are extremely allergic to MSG, over 98% of the population is not.
It serves to make flavors stronger, and almost pop right out at you. 

Fines herbs used to be used more frequently many years ago.
Fines herbs was a poultry seasoning. Since so many people have
 difficultly in obtaining the herb, it has been removed from the recipe.
If you can access Fines herbs add 2 teaspoons to the flour mixture.

Apple Sausage Stuffing

1 small yellow or white onion
4 pieces from a stalk of celery
2 garlic cloves
1 granny smith apple
4 homestyle sauge links or patties, skinned removed
and torn into small pieces
a few sprigs rosemary
2 slices day old bread, cubed (small)
1 bag turkey stuffing breadcrumb mixture
1/2 can chicken stock
2 tsp. salt
3 tsp. freshly ground black pepper
olive oil
Optional turkey drippings.

Follow directions on stuffing mixture and prepare as directed.
Toast day old bread in oven and drizzle with olive oil some salt
and some of the pepper.
In pan heat olive oil and add in apple, onion, celery, garlic.
After about 3 minutes add sausage and cook through.
Take out toasted bread and add into sausage pan.
Add boxed stuffing mixture. Add chicken stock salt, pepper,
rosemary and additional olive oil and cook covered until
most of the moisture has been absorbed. After 5 minutes
stuffing should be ready. At this point if your turkey is done
or you may use a baster to remove some of the turkey drippings
and add them to the stuffing. Serve along side of turkey or
stuff it into turkey 15 minutes prior to the turkeys completion.
Adorn with additional rosemary sprigs and enjoy.

Simple Mexican Casserole

1 large can tamales
1 pound hamburger meat
2 cans ranch style beans
6 slices american cheese

Preheat oven to 400. In large skillet cook 1 pound of hamburger
meat and drain. Return to heat. Add 2 cans of ranch style beans,
mix them together and heat thoroughly. Spoon part of the mixture in the
bottom of a medium size casserole dish. Place tamales on top of
mixture in dish. Top with remaining hamburger mixture. Add cheese
slice to completely cover top. I like american cheese, but any cheese
will work! Bake at 400 degrees for about 20 minutes or until cheese is
bubbly, not brown. Enjoy!

Cooking Turkey

Cooking Roast Turkey

COOKING A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-Large.

An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking.

Prepare your fowl and rub dry with a clean towel;
then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven’t the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.

DRESSING FOR ROAST TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to taste, mixing well with cup of butter and yolks of
three hard boiled eggs; dress the outside with circles of white hard
boiled eggs and sprigs of parsley or celery.

Cooking Turkey – COOKING ROAST TURKEY

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Roast Turkey