2 Hour Turkey

Ingredients

10 - 24 lbs. Turkey

Coarse Ground Black Pepper

Coarse Kosher Salt

Extra Virgin Olive Oil

Preparation

4-6 Days before cooking thaw frozen turkey in the refrigerator. When removing the turkey for cooking, it must not be out of the fridge more than 1 hour.

Preheat oven to 475 degrees. Prep turkey including removing turkey leg trusses, removing giblets and neck and any other items inside turkey.

Rinse turkey inside and out with warm water, patting dry with paper towels. Rub turkey generously with olive oil, set turkey in roasting pan and generously sprinkle back with salt and pepper.

Put turkey breast up in pan, using aluminum foil to form caps over the tips of the end of each drumstick Add stuffing or close body cavity. Do not tie legs together. Place in oven on lowest rack, following cooking directions below.

10-13 lbs. cook for 50 mins. to 1 1/4 hours
13-16 lbs. cook for 1 1/4 hours to 1 hour 50 minutes
16-19 lbs. cook for 1 1/4 hours to 2 hours
20-22 lbs. cook for 1 1/2 hours to 2 hours
22-24 lbs. cook for 1 1/2 hours to 2 1/2 hours

Adjust time until turkey reaches 160 degrees internally. When temperature is reached, remove pan from oven and set in a warm, draft-free spot. Let turkey rest 30-45 minutes.

Turkey Stock

Ingredients

1 large yellow onion chopped
2 bay leaves
1 c. dry white wine
7 c. canned reduced-sodium chicken broth or water
giblets from 1 turkey, excluding liver, rinsed
2 stalks celery with leaves
1 turkey neck cut into 2-inch pieces
5 fresh sprigs parsley
6 whole peppercorns

Preparation

Warm the oil in a large saucepan over high heat.
Add the turkey neck and giblets, and cook until browned on all sides, about eight minutes.
Add the onion and celery and cook until brown, about 15 minutes.
Add the wine and water and bring to a simmer. Skim any foam from the surface.
Add peppercorns, bay leaves and parsley. Bring to a boil.
Reduce heat to low, cover partially, and simmer for two hours.
Strain the stock into a bowl and throw away the solids.
Refrigerate stock in an airtight container.
Lift fat off surface of stock when ready to use.

Green Beans with Almond & Lemon Brown Butter

Ingredients

1 lbs. Green Beans, trimmed
4 tbls. unsalted butter
2 tsp. fresh lemon juice
1/4 cup unsalted roasted almonds, chopped
1/4 tsp. kosher salt

Preparations

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, about 4-6 minutes. Drain & transfer to a serving bowl, Meanwhile, brown the butter and add lemon juice, almonds, and salt. Swirl skillet over heat for about 30 seconds more to toast the almonds then spoon mixture over the green beans.

Perfect Roasted Fillet of Beef

Ingredients

1 tenderloin of beef (3.75 lbs.)
3 cloves of garlic, thinly slivered
1 tablespoon olive oil
Fresh ground salt & pepper, to taste

Preparation

Preheat oven to 425 degree f. With the point of a sharp small knife, cut slits in meat and put in garlic slivers. Brush meast with olive oil and rub in the salt & pepper. Place in a roasting pan and roast fo 15 minutes. Reduce temperature to 350 degrees f, roasting another 20 minutes for medium rare, or make it 25 minutes for medium. Let the beef rest at room temperature for about 20-30 minutes before slicing.

Kathy Dawson's Macaroni Salad

Ingredients

1 box of salad macaroni (24 oz.)
1 3/4 cup radishes finely chopped
1 1/2 cup pickles (baby kosher dill 16 oz jar) finely chopped
1 1/4 cup green onion finely chopped
3 cups miracle whip
3 heaping tsp.horseradish mustard (to taste)
1/2 tsp. onion salt
1/4 tsp. course ground pepper

1 tsp. regular mustard

Paprika to sprinkle over top after salad made as garnish

Preparation

Cook salad macaroni, drain, and cook. Chop into small pieces the radishes, pickles, and green onion and put into bowl. Next add the cooled macaroni to the bowl and hand mix. Last add the miracle whip, horseradish mustard, onion salt, and ground pepper. Toss salad altogether, refriderate until serving.

Kathy Dawson's Chicken Raspberry Pasta

Ingredients

Baked chicken (about 4 half boneless skinless breasts)
mandarin oranges (one can)
apple (your favorite kind 1-2)
string cheese sticks (2 or more) cut into nickel sized pieces
1 pomogranate (use only the pomogranate seeds)

2 bottles Raspberry Walnut Salad Dressing
1-2 boxes Tri-Colored Rotini cooked, drained, & cooled

Preparation

Coat chicken with just enough of the Raspberry Walnut dressing to cover all the chicken breasts in a 9 x 13 pan. Bake chicken until fully cooked, remove from heat and allow to cool to room temperature, draining off excess dressing and cut into cubes. Next cook, drain, & cool tri-colored rotini. Mix up all ingredients and toss with the Raspberry Walnut dressing to desired flavor.

Kathy Dawson's Spinach Chicken Salad

Ingredients

Baked chicken (about 4 half boneless skinless chicken breasts)
mandarin oranges (one can)
apple (your favorite kind 1-2) cut into bite sized chunks
string cheese sticks (2 or more) cut into nickel size rounds
craisins
1 bag (raw spinach) salad

Preparation

Bake chicken until cooked. Let cool then cut julienne. Combine all other ingredients, then the cooled chicken and toss with sesame flavored salad dressing.

Burna Tanguay's Lemon Pepper Pork Chops

Ingredients

4 pork chops
1 tablespoon lemon pepper
8 tablespoons butter
8 tablespoons olive oil
4 teaspoons Worcestershire sauce

Directions

Preheat oven to 400 degrees F (200 degrees C).
Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

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