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Live from HyVee with Diane from the Turkey Federation 6-3-06 top of page
Broadcast live from the Edgewood
Road Hy-Vee Food Store
Special guest - Diane Lawrence
from the Iowa Turkey Federation
SOUTHWEST TURKEY WRAP 6-3-06
1 flour tortilla (regular of flavored)
1 tbsp. salad dressing or mayonnaise
1 tbsp. salsa
leaf lettuce
2 to 3 slices deli turkey
2 slices Swiss cheese
matchstick carrots or peppers,
optional
Waash your hands. Place tortilla on a plate. Spread dressing and salsa over the entire tortilla. Layer the lettuce, turkey and cheese on top of tortilla. Tightly roll up. Serve immediately or wrap tightly with plastic wrap and refrigerate.
CARIBBEAN TURKEY KABOBS 6-3-06
2 lbs. turket tenderloins, cut in
1-1/2" cubes
3 tbsp. each of soy sauce, honey
and vegetable oil
juice of 1 lime
1 tsp. of Italian seasoning
1/2 tsp. each of: crushed red pepper
flakes, garlic powder, onion powder, ginger & ground cumin
1-1/2 cup fresh pineapple cut into
1-1/2" cubes or 20 oz, can drained cubes
3 peppers cut into 1-1/2" cubes
(use red, green and yellow)
15 to 18 skewers, soaked in water
Wash hands. Preheat grill to medium-high heat. Mix soy sauce, honey, oil and lime juice into a large ziploc bag. Add spices and mix well. Add turkey. Refrigerate to marinate 1 to 24 hours. Add pineapple and peppers to bag 15 minutes before using. Thread the turkey, peppers and pineapple on skewers alternating items. Drain and discard marinade. Place on grill rack or broiler pan. Grill 5 to 10 minutes, turning frequently, or until turkey has no pink inside.
ITALIAN TURKEY BURGERS 6-3-06
20 oz. ground turkey
19 oz. sweet italian turkey sausage
1 6-oz. can tomato paste
1 beaten egg
1/2 cup finely chopped green onions
1-1/4 cup shredded zucchini (about
1 small)
1/2 tsp. each black pepper and
salt
1/2 tsp. garlic
1-1/2 tsp. freshly ground Italian
seasoning
1 jar pizza sauce
1 8-oz. pkg. shredded mozarella
cheese
oil for grill
Mushroom topping: saute in 2 tbsp. butter, 8 oz. sliced mushrooms + 2 to 3 tbsp. red wine when mushrooms are nearly done.
Mix together all ingredients except cheese and pizza sauce, oil and 1 tsp. of the Italian seasoning. Form into 10 to 12 patties. Preheat grill and oil grates. Lay burgers on grill. Grill for about 20 minutes, turning after about 10 minutes. Top each burger with a little freshly ground Italian seasoning. Grill until no longer pink inside, or 165 degrees F. Top each with 1 tbsp. pizza sauce and a heaping tbsp. of cheese. Serve with buns and mushroom topping.
Guest: Ann Crowley, Author of Favorite Recipes From Iowa's Bed and Breakfasts Cookbook 6-10-06 top of page
BUTTERSCOTCH APRICOT SCONES 6-10-06
1 cup flour
1 1/4 tsps. baking powder
1/4 tsp. salt
2 tbsps. sugar
3 tbsps. butter
1/4 cup butterscotch chips
1/4 cup chopped dried apricots
1 egg
1/3 cup buttermilk
Combine dry ingredients. Cut butter into dry ingredients. Crack egg into measuring cup with buttermilk in it. Beat together and add to mixture. Add chips and apricots. Stir. Drop onto baking sheet. Bake at 400° for 20 minutes.
ASPARAGUS SALAD 6-10-06
1 pound asparagus
2 tbsps. olive oil
1 tbsp. lemon juice
1 tbsps. dijon mustard
1/4 cup parmesan cheese, shredded
Cook asparagus for 3-4 minutes. Combine olive oil, lemon juice and mustard. Cool and dry asparagus. Toss asparagus with mixture or drizzle mixture over. Then top with cheese.
CHICKEN IN CROCKPOT 6-10-06
6 half boneless skinless chicken
breasts
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/2 cup chicken broth or white
wine
1 can cream of mushroom soup
4 oz. can sliced mushrooms
1 cup sour cream
1/4 cup flour
Combine salt, pepper and paprika. Rub into chicken. Add flour to sour cream. Place chicken in crockpot. Mix broth or wine with soup, mushrooms and sour cream mixture. Pour over chicken in crockpot. Cover and cook for 16 hours on low.
In oven: Follow the same procedure but bake for an hour and a half at 300°.
COUNTRY SKILLET STEAK WITH VEGETABLES 6-10-06
salt and pepper, flour and herbs (Oregano, thyme, etc) and cooking oil
2 pounds round steak
garlic
2 medium onions, quartered
1/2 cup red wine
2 cans beef broth
5 medium cooking onions
6 carrots
Coat steak with salt, pepper, flour and herbs. Brown meat in oil skillet. Add everything in the skillet and simmer for an hour and a half.
LEMON DILL BUTTER 6-10-06
2 lemons
1 pound salted butter
1/4 cup fresh dill
1/4 cup fresh parsley, chopped
1 tbsp. freshly ground black pepper
1 tsbp. olive oil
2 tbsps. white wine
Mix all together. Put on sheet of plastic wrap. Shape into a log about an inch around. Roll up and put in freezer. Remove from fridge or freezer and put on top of hot chicken or fish.
DUMP CAKE 6-10-06
1 can cherry pie filling
1 16 oz. can crushed pineapple
1 cake mix, yellow or white
1/2 cup butter or margarine
1 8 oz. container whipped topping
Preheat oven to 300°. Pour cherries in the bottom of a greased 9x13" pan. Pour undrained pineapple over top. Put dry cake mix over top. Drizzle melted margarine over top. Bake 40 minutes. Serve it so the fruit is on the top. Top with whipped topping or ice cream.
Dom's Banana Muffins 6-17-06 top of page
2 cups flour
1 cup oatmeal
1/2 cup brown sugar, packed
2 teaspoon baking powder
1/2 teaspoon cinnamon
Butter, shortening or cooking spray
1/2 cup milk
2 egg
4 tablespoons vegetable oil
2 ripe bananas, cut up
Preheat oven to 325° degrees. In a large mixing bowl stir together the first five dry ingredients and set aside. Coat muffin pan with butter, shortening or Pam. In a blender, combine milk, eggs, oil and bananas, and blend until smooth. Pour into dry ingredients and stir until moistened. Fill muffin cups 2/3 full, and bake for 20 minutes. Test with a toothpick in the center. Makes about 20 muffins.
DILL WRAP DIP (5-27-06) 6-17-06
1 1/2 8 oz blocks cream cheese
1 cup sour cream
1 tbsp. garlic powder or more to
taste
3 pkgs. of budding corned beef,
chopped fine
1-1 1/2 cups chopped dill pickles
Mix together and serve on ritz crackers.
KETTLE CORN (1-28-06) 6-17-06
Stir crazy popcorn maker. 1/3 cup
oil, 1/3 cup sugar, 1/2 cup popcorn. Pop as
usual.
DUMP CAKE (mar/apr77pg5)
6-17-06
(In honor of George Washington's
Birthday)
1 20 oz. can of crushed pineapple,
as is. Dump into a 9 x 13" cake pan. (Do not use an aluminum pan). Also,
dump in 1 can of cherry
pie filling. Mix well. Then, scatter
on top of cherry pineapple mixture 1 white or yellow box of dry cake mix.
Now, cut up 2 sticks of
butter and dot the top of the cake
mix, making certain to get next to the edges of the pan. Finally, sprinkle
1½ pkgs. of chopped pecans
over the top. Bake at 350 degrees
for 35-45 minutes. Serve topped with ice cream or whipped cream.
TRASH BAG TACO SALAD (requested, didn't give, found on the internet) 6-17-06
3 LBS. HAMBURGER MEAT
3 TACO SEASONING MIX
3 CUPS SHREDDED CHEDDAR CHEESE
2 CUPS ONION (CHOPPED)
2 CAN RANCH STYLE BEANS
3 HEADS SHREDDED LETTUCE
3 CUP CHOPPED TOMATOES
3 CANS (4 1/4 OZ.) CHOPPED RIPE
OLIVES, DRAINED
1 BAG (16 OZ.) OF THE SMALL FRITOS
1 (16 OZ.) BOTTLE CATALINA DRESSING
1 (12 OZ.) JAR PACE PICANTE' SAUCE
(MILD)
SIDE ITEMS:
1 CAN CHOPPED/DRAINED BLACK OLIVES
1 BAG OF DORITOS AND/OR FRITOS
SOUR CREAM
SALSA
Brown beef; drain. Add taco seasoning
and prepare according
to package directions. Cool. Toss
with remaining ingredients
in a large trash bag or container.
Serves: 25
BEEF AU JOUS 6-17-06
3-4 pound rump roast
1/2 cup soy sauce
garlic
1 1/2 tsp. kitchen bouquet
1/2 pkg. onion soup mix
5 cups water
onions are optional
Cook 8 hours on low.
TIPS, HINTS AND HELPS: You could use Wilton food coloring paste to color white chocolate without breaking down the chocolate. 6-17-06
REFRESHING PASTA SALAD (requested, didn't give jul/aug95pg3) 6-17-06
8 ozs. colored pasta, cooked &
drained
2 tomatoes, diced
1 green pepper, diced
1 cucumber, peeled & diced
1 onion, diced
2 stalks celery, cut up
¾ cup ketchup
½ cup corn oil
¾ cup sugar
½ cup white vinegar
salt & pepper
Toss pasta and vegetables together.
Combine dressing ingredients, stirring until
sugar is dissolved. Pour over vegetables
and chill.
BEEF CASSEROLE 6-17-06
2 pounds ground beef
salt and pepper to taste
1/2 cup milk
1/4 cup ketchup
1/3 pkg. dry onion soup mix
20 oz. bag frozen peas and carrots
1 can cream of chicken soup
1 can cream of celery soup
20 oz. pkg tator tots
Mix together beef, salt and pepper, milk, and ketchup. Put in bottom of 9x13" pan. Add remaining ingredients. Put tator tots on top. Bake for 350 for 2- 2 1/2 hours.
CROCKPOT FRENCH DIP SANDWICHES(may/jun99pg7) 6-17-06
5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix
Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.
PINEAPPLE DELIGHT (5-20-06) 6-17-06
1 8 oz. pkg. cream cheese
1/2 cup sugar
Beat together.
Fold in:
1 20 oz. can crushed pineapple,
drained
12 oz. cool whip
1 cup crushed pretzels
1 stick butter, melted
1/2 cup sugar
Mix and spread over a greased cookie sheet. Bake at 400° for 7-8 minutes. Stir once, remove from oven and let cool and crumble. Mix pretzel mixture into salad right before serving.
NO KNEAD DINNER ROLLS 6-17-06
2/3 cup oil of choice
1 tbsp. salt
2 cups warm water
2 pkgs. dry yeast, dissolved in
1/4 cup warm water
1/4 cup sugar
1/2 cup wheat germ
1/4 cup flaxseed
2 eggs
6 cups flour
Mix oil, salt, water, yeast, sugar, wheat germ in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap and place into refrigerator for 2 hours before using. Form into 2 inch balls. Cover with a wet towel to allow to double in size. Bake at 375 for 20 minutes.
NO KNEAD DINNER ROLLS (6-17-06) 6-24-06 top of page
2/3 cup oil of choice
1 tbsp. salt
2 cups warm water
2 pkgs. dry yeast, dissolved in
1/4 cup warm water
1/4 cup sugar
1/2 cup wheat germ
1/4 cup flaxseed
2 eggs
6 cups flour
Mix oil, salt, water, yeast, sugar, wheat germ in a large bowl. Add flour 1 cup at a time, stirring after each addition. Cover with plastic wrap and place into refrigerator for 2 hours before using. Form into 2 inch balls. Cover with a wet towel to allow to double in size. Bake at 375 for 20 minutes.
SUMMER CHICKEN SALAD 6-24-06
4 boneless skinless chicken breast
halves
1 can chicken broth
6 cups torn mixed salad greens
2 cups halved fresh strawberries
Citrus dressing:
1/2 cup fresh strawberries, hulled
1/3 cup orange juice
2 tbsps. vegetable oil
1 tbsp. lemon juice
2 tsps. grated lemon peel
1 tsp. sugar
1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup chopped walnuts, toasted
Place chicken in large skillet. Add broth. Bring to boil. Reduce heat and cover and simmer for 20-25 minutes or until chicken is done. Drain and cover and refrigerate. In large bowl combine greens and the strawberries. Refrigerate. In a blender, add dressing ingredients and process until smooth. Put into small saucepan and bring to a boil. Reduce heat and simmer for 5-6 minutes or until slightly thickened. Cool slightly. Drizzle half the dressing over the salad and berries. Toss and coat.
Cut chicken into 1/8 inch slices. Lay over greens and top with remaining dressing then walnuts. Serves 4.
CHICKEN SALAD 6-24-06
3 cups pineapple juice
1/3 cup soy sauce
3 pounds boneless skinless chicken
breast
2 cups water
1/2 cup each chopped green peppers,
red onions, celery
1 1/2 cups mayonnaise
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. italian seasoning
1/2 tsp. basil
1/4 tsp. seasoned salt
10 lettuce leaves
10 sandwich rolls, split
In a cup, combine pineapple juice and soy sauce, mix well. Pour 1 1/2 cups into a large resealable plastic bag. Add chicken. seal bag, turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade. Drain chicken. Combine chicken, water, and remaining marinade. Bring to boil. Reduce heat cover and simmer for 10-15 minutes. Drain and cool slightly. Shred chicken.
In a large bowl, combine chicken, green peppers, red onions and celery. In small bowl, combine mayonnaise and seasoning. Spoon over chicken mixture to coat. Refrigerate until serving. Serve on lettuce lined roll.
BEEF AU JOUS (6-17-06) 6-24-06
3-4 pound rump roast
1/2 cup soy sauce
garlic
1 1/2 tsp. kitchen bouquet
1/2 pkg. onion soup mix
5 cups water
onions are optional
Cook 8 hours on low.
CROCKPOT FRENCH DIP SANDWICHES(may/jun99pg7) 6-24-06
5 lb. rump roast or brisket
1 can beer
1 can beef broth
1 envelope onion soup mix
Put meat in crockpot; top with other ingredients; cook on high for 5 hours. Serve on hoagie buns.
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