A VERY HAPPY THANKSGIVING TO ALL!

Along with my family and friends I’m grateful for
all of you tuning in with me each week and I hope
you incorporate the recipes and ideas into your
homes. Any chance one of my recipes is on your
Thanksgiving menues this year? I’m not doing the
big cooking tomorrow I’m traveling to be with
family and planning to enjoy them and share all
weekend long. If you happen to have leftovers I
leave you today with a great idea…TURKEY
TETRAZZINI casserole and you can substitute
chicken anytime too.

And some tips if you’re tasked with the carving
of the turkey this year too. Don’t be nervous,
print our Marzee’s Corner below with the step-by-
step tips and keep it handy in your kitchen for
tomorrow.

Enjoy!

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RECIPE: TURKEY TETRAZZINI

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INGREDIENTS:
4 cups cooked turkey, cut up
4 tablespoons butter or margarine
1/4 cup flour
salt, to taste
2 cups chicken broth
Tabasco sauce
1/2 pound mushrooms, sliced
1 egg yolk, lightly beaten
1 tablespoon dry sherry
3 tablespoons light cream
1 (8oz) pkg spaghetti
1/4 cup Parmesan cheese, grated
1 teaspoon butter

DIRECTIONS:
In a skillet heat 3 tablespoons of butter; add mushrooms
and saute briefly. Melt 4 tablespoons of butter in a
saucepan; add flour and stir until smooth. Whisk in broth
and cook until thickened and smooth. Add salt and Tabasco
to taste. Whisk a little of the hot sauce into the beaten
egg yolk, then pour the egg yolk mixture into the rest of
the sauce. Add sherry, cream, turkey, and mushrooms. Cook,
stirring, just until heated through. Cook spaghetti according
to package directions. In a buttered casserole, place
alternate layers of spaghetti and sauce. Sprinkle with
grated Parmesan. Brown quickly under a preheated broiler
and serve.

Categories: Casseroles, Main Dishes, Leftovers

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                  MARZEE’S CORNER

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            HOW TO CARVE A WHOLE TURKEY:

* Let it Sit
Once the bird is removed from the oven, it should stand for 20
to 35 minutes, depending on its size. This gives the juices a
chance to soak into the flesh, allowing for succulent cuts of
meat. Before you begin carving, have a warm serving platter
ready and waiting for all the juicy white and dark meat you’ll
soon be slicing and digging into.

* Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady
the turkey with a carving fork. Using a sharp knife, slice
through the meat between the breast and the leg. Next, using
a large knife as an aid, press the thigh outward to find the
hip joint. Slice down through the joint and remove the leg.
Cut between the thigh bone and drumstick bone to divide the
leg into one thigh piece and one drumstick.

To carve the drumstick, steady it with a carving fork and cut
a thick slice of meat from one side, along the bone. Next, turn
the drumstick over so that the cut side faces down. Cut off
another thick slice of meat. Repeat, turning the drumstick onto
a flat side and cutting off meat, carving a total of four thick
slices.

To slice the thigh, place it flat side down on a cutting board.
Steady the thigh with a carving fork. With a knife, cut parallel
to the bone and slice off the meat. Be sure to place all the
cuts on the warmed serving platter as you work.

* Remove the Wings
Before you carve the breast, the wings must be removed. Slice
diagonally down through the edge of the breast toward the wing.
Using a knife as an aid, press the wing out to find the shoulder
joint; cut through the joint and remove the wing. Place the wing
on the serving platter as is.

* Carve the Breast
To carve the breast meat, hold the back of the carving fork
against the breastbone. Starting parallel to the breastbone,
slice diagonally through the meat. Lift off each slice, holding
it between the knife and fork, and place on the warm serving
platter. Continue until you have carved all the meat on one side
of the breast. Repeat, carving the other side of breast.

  Now just enjoy your feast!

Every year around now I think of all the people who
have that turkey still in the freezer the day before
thanksgiving. Lots of us have been there I know,
this would be a good time to plan for the thaw to do
it safe.

Thinking about desserts for Thanksgiving I know not
everyone actually likes pumpkin pie. Apples are also
a great flavor for this time of year and ooh ooh this
TAFFY APPLE CHEESECAKE would be perfect. You can get
some Edy’s cinnamon swirl flavored ice cream to go with
it too if you want to be the favorite person of the
day ;o) You can usually find it only around this time
of year.

Enjoy!

* Just a reminder that starting last week this
newsletter is published Monday, Wednesday & Friday

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RECIPE: TAFFY APPLE CHEESECAKE

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INGREDIENTS:
1 (21 ounce) can apple pie filling
1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel ice cream topping
12 pecan halves
2/3 cup chopped pecans

DIRECTIONS:
Preheat oven to 350 degrees. Set aside 3/4 cup of apple
pie filling. Spoon remaining pie filling into crust. In
a large bowl, combine cream cheese, sugar and vanilla.
Beat until smooth then add eggs and mix well. Pour over
apple filling in crust. Bake for 35 minutes, or until
center is set. Remove from oven and cool to room
temperature. Mix reserved apple filling and caramel
topping in a small saucepan. Heat for about 1 minute.
Arrange apple slices around outside edge of cheesecake.
Spread caramel sauce evenly over. Decorate with pecan
halves around edge. Sprinkle with chopped pecans. Chill
until ready to serve.

YIELD: 1 9-inch pie
Categories: Desserts, Pies

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                  MARZEE’S CORNER

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        SAFE TURKEY HANDLING TIPS:

Keep thawed or fresh turkey refrigerated. A thawed
turkey may be kept refrigerated for up to four days
before cooking.

Prevent juices from dripping onto other foods in the
refrigerator by putting the wrapped turkey on a tray.

Place raw poultry on non-porous surfaces (plastic or
glass); they’re easy to clean. Avoid wooden cutting
boards. Use paper towels, not cloth, to pat turkey dry
and wipe up juices. 

Stuff your turkey just before roasting, not the night
before. (Stuffing can be made a day ahead and
refrigerated.)

Wash your hands, and any surfaces and utensils touched
by the raw poultry and its juices with hot, soapy water.

Roast your fresh turkey as soon as possible, but no later
than the “use by” date on the packaging.

Avoid using low-roasting temperatures or partial-cooking
methods. Use a meat thermometer to check if your turkey
is done. 170 to 175 degrees in the thickest part of the
breast, just above the rib bones. 160 to 165 degrees in
the center of the stuffing (if turkey is stuffed).

Did you miss me yesterday? Just a reminder this ezine
publishes now 3x per week on Mon-Wed-Fri.

I think we need some good dinner rolls to soak up all of
that turkey gravy next week. You may not have known that
if you have a favorite loaf bread recipe or see one that
catches your eye, you can easily make it into rolls by
simply shaping the dough into individual serving sizes and
baking until golden brown, usually around 20 to 30 minutes.
I tend to like these HEARTY OATMEAL DINNER ROLLS I came
across for their unique flavor and I thought I would share.
I usually overstuff too much by munching on the rolls early
so I’ll have to try and take it easy this year.

Enjoy!

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RECIPE: HEARTY OATMEAL DINNER ROLLS

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INGREDIENTS:
2 cups water
1 cup quick-cooking oats
3 tablespoons butter or margarine
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
4 cups all-purpose flour
1 1/2 teaspoons salt
1/3 cup firmly packed brown sugar
 
DIRECTIONS:    
BRING 2 cups water to a boil in a medium saucepan; stir in oats
and butter. Boil, stirring constantly, 1 minute. Remove from heat;
let cool to 110 degrees. STIR together yeast, 1/2 cup warm water,
and 1 tablespoon sugar in a 2-cup measuring cup; let stand 5
minutes. BEAT oat mixture, yeast mixture, flour, salt, and brown
sugar at medium speed with an electric mixer until smooth. TURN
dough out onto a lightly floured surface; knead until smooth and
elastic (about 5 minutes). Place in a well-greased bowl, turning
to grease top. COVER and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until dough is doubled in bulk. PUNCH
dough down, and divide in half; shape each portion into 16 (1 1/2-
inch) balls. Place evenly into 2 lightly greased 9- x 1 3/4-inch
round cake pans. COVER and let rise in a warm place (85 degrees),
free from drafts, 30 minutes or until doubled in bulk. BAKE at 375
degrees for 15 minutes or until golden brown
 
YIELD: 32 Rolls
Categories: Breads

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                  MARZEE’S CORNER

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           TIMESAVING HELPER FOR THANKSGIVING:

* Make the dough for your bread or rolls a few weeks
ahead of time. Allow the dough to rise fully once,
shape it, wrap it well in freezer-safe plastic wrap or
foil and freeze. When ready to bake, thaw the dough in
the refrigerator. This will usually take a least a few
hours or overnight. Set it in a warm place and give it
its second rise and bake.

* If you have a bread machine use it to mix the dough.
Bake the bread the night before the big day and refresh
it in a 350 degrees F (175 degrees C) oven for 10 minutes
just before serving.

Sorry that baked brie recipe yesterday had only
apples, not cranberries. I was going to do a cranny
recipe but saved that for today guess it got mixed
in. Everyone has a different idea idea of flavor for
cranberry saice actually. From simple to cognac and
nuts to citrus and spices I like it pretty traditional.
Here’s the recipe if you like yours not too sweet and
not too tart… never that jelly from a can.

And something I could not pull myself apart from a few
years ago from snacking on was whole sugared cranberries
they are so good and I can’t think or a more fitting
time for this simple snack. Take a peek I added to the
Corner today too.

Enjoy!
P.S. Follow Marzee & Your Favorite Editors On Twitter
           http://www.gophertweets.com

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RECIPE: SIMPLE CRANBERRY SAICE

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INGREDIENTS:
3 cups (12 ounces) cranberries
1 cup sugar
1 cup water

DIRECTIONS:
Combine sugar and water in a medium saucepan. Stir to
dissolve sugar. Bring to a boil. Add cranberries.
Bring to a boil, reduce heat and boil gently 10 minutes,
stirring occasionally. Remove from heat and let cool.
Best chilled 24 hours before serving.

Yield: 12 side servings
Categories: Side dishes, relish, holiday

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                  MARZEE’S CORNER

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        SUGAR FROSTED WHOLE CRANBERRIES
       Great for snacking or for a garnish

2 Cups fresh cranberries
2 Cups granulated sugar
2 Cup water
3/4 Cup superfine sugar

Bring the water and granulated sugar to a simmer, stirring
until the sugar dissolves. (Be sure not to boil the mixture
or the cranberries might pop when you add them.) Remove
from heat and stir in the cranberries. Transfer to a bowl,
cover, and refrigerate for 8 hours or overnight.

Drain the berries, reserving the syrup for later use
(cocktails, etc.). Place the superfine sugar in a shallow
dish and roll the cranberries in it to coat. Spread the
berries in a single layer on a baking sheet lined with
parchment, and let stand for one hour at room temperature
to dry. They can be stored for up to a week in an airtight
container.

As far as Thanksgiving appetizers what you want to
keep in mind is not to have things too heavy that
will tend to load people up before the big meal. A
baked brie served with gourmet crackers on a nice
platter usually does the trick. I like the smooth
melted cheese combo with apples in this pastry-
covered holiday version. I think this makes a perfect
pre-holiday meal appetziter. If you’re wondering you
can also leave the rind on the cheese it is edible.

You can also find a variety of pre-packaged flavored
bries in pastry in stores that just need to be
popped in the oven to warm. I haven’t had the chance
to sampled them but I’ve often seen some that look
real good.  Get a crock of spiced cider going too
the house will smell awesome!

Enjoy!
P.S. Follow Marzee & Your Favorite Editors On Twitter
           http://www.gophertweets.com

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RECIPE: BAKED BRIE WITH APPLES

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INGREDIENTS:
1 tbsp. unsalted butter
2 Golden Delicious apples, cored, peeled, cut 1/2-inch dice
1/4 cup granulated sugar
1/8 tsp. ground cardamom
1 round Brie cheese, 6 to 8 oz. about 4 1/2 inches wide
10-inch round of puff pastry dough, rolled to 1/4-inch thick
1 egg, beaten with 1 tbsp. water
any gourmet crackers for serving
 
DIRECTIONS:
In a 2-quart saute pan over medium heat, melt the butter.
Add the apples and sauté, stirring occasionally, until the
apples are tender and have released most of their liquid,
5 to 7 minutes. Add the sugar and cardamom, stir to dissolve
and cook, stirring occasionally, until most of the liquid
has evaporated, 12 to 15 minutes more. Remove from the heat
and let the apple compote cool to room temperature. Position
a rack in the center of an oven and preheat to 375 degrees.
Line a baking sheet with parchment paper. With a sharp knife,
cut the cheese in half horizontally. On a clean work surface,
place one half of the cheese, sliced side up, and evenly spread
1/2 cup of the apple compote over it. Set the other half,
sliced side down, over the compote and spread an additional
1/2 cup compote over the top. Place the dough on a lightly
floured surface and set the cheese in the center of the dough.
Fold the dough up over the sides of the cheese, pleating the
upper edges to fit snugly around the cheese. Pinch the dough
together in the center to seal. Brush the dough evenly with
the egg wash and place on the prepared baking sheet. Bake
until the pastry is golden all over and crisp, 40 to 45
minutes. Let it rest for 5 minutes, then transfer to a platter
along with a sharp knife and the crackers. Serve any remaining
compote alongside.

Yield: 8 Servings
Categories: Appetizers, Cheese, Holiday

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                            MARZEE’S CORNER
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             CROCKPOT HOLIDAY CIDER

Serve this hot spiced cider right from the slow cooker.
1 gallon Cider
4 small cinnamon sticks
20 whole cloves

Put all in the slow cooker or crockpot and and turn on
high until hot and then turn on low or just put on low
and leave it. We serve from the slow cooker or crockpot
all day.