Thanksgiving Turkey

Here is my Thanksgiving Turkey. 10.5 pounds, 3.5 hours at 325ºF, stuffed. The bird was stuffed with Mrs. Cubbison's whole grain stuffing (too healthy, I won't use this one again) and was basted with butter and poultry seasoning. I tented it with a piece of foil for three hours and then removed it for the last half hour. I made gravy with the drippings, but used too much flour and had to thin it down with water. The turkey was moist and had good flavor.

Two things I did differently from previous years was to create the stock using a crock pot overnight and using a cheesecloth bag for the stuffing in the bird. I would do both again, the crock pot had water, onions, celery, seasoning, and the giblets for 3 hours on high and about 6 more on low. That is the stuffing bag peeking out of the bird!!

Rich Potato Salad

This potato salad was good, but a bit too vinegary for my taste. I will keep this recipe and modify it next time. I think that raw carrots would go well, and perhaps less onion, and grate the onion instead of chopping. And, of course, a bit less vinegar. Cut up chicken would go well in this salad, also. This recipe originally was from Good Housekeeping in July 1952.

Rich Potato Salad

1/4 c. salad oil
2 T vinegar
1 1/2 t. salt
1/8 t. pepper
4 c. diced hot cooked potatoes
1 c. sliced black olives
2 diced shelled hard cooked eggs
1 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimiento
1 minced small onion
1/2 c. mayonnaise

1. Blend first 4 ingredients together and pour over potatoes. Toss and set aside to cool.
2. Add remaining ingredients. Toss and chill. Makes 6 servings.

Company Potatoes

This is definitely a keeper recipe. Why is it that the most unhealthy recipes end up being my keepers? This was an easy and tasty recipe, good for dinner or a special occasion brunch.

Company Potatoes

5 lbs. potatoes
2 c. sour cream
8 oz. cream cheese
1/4 lb. butter

1. Wash, peel, and cook potatoes until soft.
2. Turn into an electric mixer and add sour cream, cream cheese, and butter. Mix until smooth.
3. Spoon into a greased 2 quart casserole dish. Bake at 375ºF for 45 minutes or until bubbly.

Sesame Chicken

This chicken was not to my preference, too much soy sauce. I will not keep this recipe, but you might like it.

Sesame Chicken

1/2 c. sesame seeds
3 T flour
1/4 c. cornstarch
1 T sugar
1 t. salt
3 T soy sauce
1/2 t. MSG
2 eggs
2 cloves garlic, crushed
4 chicken breast halves, boned
vegetable oil for frying
1/4 c. soy sauce
2 T sesame oil

1. Heat skillet to medium-high and add sesame seeds. Toast for 1 minute, stirring frequently. Remove from pan.
2. Combine flour, cornstarch, sugar, salt, soy sauce, MSG, eggs, and garlic. Beat until smooth. Coat all sides of chicken with mixture. Sprinkle each side of chicken with sesame seeds. Let stand for at least 1 hour.
3. Heat 1 inch of oil in skillet and add the chicken. Fry slowly until golden, about 8 minutes on each side.
4. Mix together soy sauce and sesame oil. Drizzle over chicken before serving. Makes 4 servings.

Sesame Chicken

I have been out of the kitchen for a while, working on another project that took over almost every surface in my little house. I am finished with that project, so back to cooking my meals.

This recipe was good, but I would have doubled the sauce portion. I served it over steamed rice and it was a bit dry without enough sauce. I would also make sure you pound the chicken breast the same thickness so that it cooks evenly.

Sesame Chicken

2 whole chicken breasts, split, skinned and boned
3/4 c. water
1 T cornstarch
1 T sesame oil
1 T lemon juice
1/2 t. salt
1/4 t. salt
1/8 t. white pepper
1/2 c. flour
1 egg
1 T sesame oil
2 T peanut oil
1 T butter

1. Pound chicken between 2 pieces of waxed paper to 1/4-inch thickness.
2. Combine water, cornstarch, 1 Tablespoon sesame oil, lemon juice, and 1/2 teaspoon salt. Set aside.
3. Combine flour, pepper, and 1/4 teaspoon salt.
4. Beat egg with 1 Tablespoon sesame oil.
5. Dip chicken in egg mixture and then in flour mixture, coating completely.
6. Heat oil and butter in large frying pan over high heat. Add chicken, reducing heat to medium-high. Cook chicken for about 2 minutes on each side, until golden brown. Remove to platter and keep warm.
7. Add sesame oil-cornstarch mixture into the same frying pan. Cook, stirring, until mixture boils and thickens.
8. Spoon a little sauce over the chicken and serve. Pass remaining sauce. Makes 4 servings.