Group active since Wed, Aug 24, 2011
Loads of recipes soon from my recipe column of 45 years ago. Called Kitchen Chatter- it was in the Saginaw Township News- a small community - wrote for them for 17 years, and 3 cookbooks came from that column. Hope to see you here. Pat Duran/KC (Kitchen Chatter) Las Vegas, NV. 73 years old and retired, teacher and food columnist.
Lure Fish House's Blueberry Cobbler
Blueberry Cobbler Ingredients:
4 pints blueberries
1/4 cup sugar
2 T flour
5 T heavy cream
2 T freshly squeezed orange juice
1 t finely grated orange zest
Crumble topping; see recipe just below
Heat the oven to 350 degrees
Crumble topping ingredients:
1 cup old-fashioned rolled oats
1/2 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup (1 stick) butter
In a medium bowl, whisk together the oats, flour and granulated and
Using your fingers, mix the butter into the dry ingredients until the mixture is combined and resembles small peas.
In a large bowl, toss the blueberries with the sugar, flour, heavy cream, orange juice and zest.
Place the filling into an 8-inch square baking dish or 2-quart gratin dish, and sprinkle the crumble topping over the top.
Bake until the crumble topping is golden brown and the filling is bubbly, 30 to 35 minutes.
Remove from the oven and place on a rack to cool slightly. Serves 8-12
Source: LA Times with photo
For best flavor, choose turkey weighing 10 pounds or over. A frozen bird weighting up to 10 pounds will thaw in refrigerator in 1 day; over 10 pounds, in about 2 to 3 days.
Allow about 1 pound for each serving. Decrease amount by about 1/4 pound for bird weighing 20 pounds or over.
Poultry is very perishable. To store in refrigerator, cover raw poultry tightly. Raw poultry keeps about 2 days. Cooked will keep about 5 days. (stuffing should be removed and stored separately).
Poultry may be stuffed the night before roasting, as long as both the bird and the stuffing are first well chilled.
Do not keep poultry frozen for more than 6 months.
Poultry can be skinned and boned easily if slightly frozen.
Before baking or frying chicken, marinate overnight in buttermilk,sour milk or sour cream. What a great taste this makes!
Allow 1 pound of chicken,including bone weight, per serving.
Do not let cooked chicken stand at room temperature.
Refrigerate, covered, and use within 3 days.
Soaking chicken in salt water before flouring to fry seals the juices in and keeps out grease.
Maybe this year you can create a new tradition. Try a few delicious recipes you find here -- they may become your family's favorite.
Take a breath - the kids are in school for awhile- and you can get a few things done before they get home from school..before you have go running off again- to this practice or that dance class or piano lesson..you remember the drill...it seams like you should have more time to yourself- when they are back to school--but alas it gets busier and busier...so please take a breath now and then--before it's time to start all over again...did someone say ground hog day.....LOL