Christine Dabney
Squash Cbutterole
2 c. sliced yellow (crookneck) squash 1 c. grated Parmesan cheese 1 c. cornbread stuffing crumbs 1 c. milk 1 small minced onion 1 Tbs. butter 2 eggs, lightly beaten 1-2 tsp. salt 1-4 tsp. pepper
Combine all ingredients. Place in a 1-1-2 quart cbutterole dish. Bake at 350F for 1 hour until set.
Note: If using prepared leftover cornbread stuffing, cut the liquid slightly. **************************************** Turkey Cottage Pie
2 tbs. butter 1-2 c. onion, chopped 1-2 c. celery, diced 1-2 c. carrots, sliced 1 clove garlic, minced 1-4 c. white wine 1 c. turkey gravy 1-4 tsp. dried thyme 1-8 tsp. white pepper 1-2 tsp. salt or to taste 1-1-2 c. cooked turkey, chopped 1-2 c. peas (from frozen) 1-1-2 c. leftover mashed potatoes Rosemary sprigs (optional) Melt butter in medium saucepan. Add onion, celery, garlic and carrots. Saute over medium heat, stirring, about 8-10 minutes. Deglaze the pan with wine, then stir in the turkey, gravy and seasonings. Bring to a low boil. Reduce heat to low and simmer, covered, about 10 minutes.
Divide the turkey and the vegetable-gravy mixture between two 2-cup cbutterole dishes. Spoon the leftover mashed potatoes on the top. Bake at 400F for 20 minutes or until the potatoes are golden brown on top. Garnish with rosemary sprigs. ****************************************** Marinated Country Ribs
3-4 lbs. country ribs 11 oz. can mandarin orange slices 1-2 c. teriyaki or soy sauce 2 cloves garlic 1-4 c. vegetable oil 1-4 c. crystallized ginger 1 med. onion, quartered
Puree all the ingredients (except the ribs, doh!) until smooth. Pour over the ribs and marinate in the fridge for several hours or overnight.
2 hours before serving: preheat oven to 350F (or get the grill going). Arrange meat on a rack in a roasting pan; reserve the marinade. Bake for 1 hour, turning the ribs once. Brush generously with marinade and bake another 1-1-2 hours until fork tender, basting and turning every 20-30 minutes. If doing these on a grill, you want indirect heat to prevent flare-ups and burning, and a nice slow cooking. ******************************************* Sole Piccata
1-1-2 lb. sole fillets 1-4 c. dried breadcrumbs 2 Tbs. olive oil 1 Tbs. butter 1-4 tsp. pepper 1 Tbs. white wine juice of one small lemon 1 Tbs. capers
Sprinkle breadcrumbs on a sheet of waxed paper. Turn the fillets on waxed paper to lightly coat with crumbs. In a large skillet melt the butter in oil over medium-high heat until hot. Add sole and cook to a light golden brown on each side (be careful when turning it as sole can be delicate). Remove sole to a platter and keep warm. Add wine to pan to deglaze, stirring to blend well. Squeeze in the juice of one lemon and stir until blended. If the sauce needs thickened add a slurry of 1 Tbs. cornstarch dissolved in 1-2 Tbs. cold water. Add the drained capers and heat through. Spoon the sauce over the sole and serve immediately. ******************************************* Roasted Butternut Squash Soup
2 butternut squash (about 4 lbs.) 2 Tbs. olive oil 4 c. chicken stock or broth 2 c. water 1-1-2 tsp. pepper 2 tsp. salt 1-2 tsp. onion powder 1 tsp. dried tarragon leaves or to taste
Cut squashes in half lengthwise and scoop out the seeds. Brush with olive oil and place, cut side down, on a baking sheet. Roast the squash at 350F for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the shell with a spoon and place in a large mixing bowl. In another mixing bowl, blend together the stock and water. Add a little minced garlic if desired. Puree the squash in a blender or food processor with the liquid in batches, adding liquid as needed, until smooth (this can also be done in the cooking pot with a stick blender). Add the salt & pepper, onion powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very low heat about an hour, stirring occasionally. Serves 8-10.
Let me know if there's anything else you can think of!
Jill
