Recipes Included On This Page Baked Cinnamon Pears Baked Fish with Spinach, Tomatoes and Cheese Bourbon Squash Brining Alternative Brining Comments Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Cinnamon Pears Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Bosc pears 1 1/2 tablespoons lemon juice 5 tablespoons butter -- softened 1/2 cup brown sugar -- firmly packed 2/3 cup raisins 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup water Core pears, then pare off a 1/2-inch strip of peel around stem end. Set pears upright in a baking dish that has been sprayed with oil. Sprinkle (or brush) with lemon juice. Thoroughly mix butter, sugar, raisins, cinnamon and nutmeg. Divide mixture evenly among pear centers, packing in lightly. Distribute any remaining mixture in clumps in the bottom of dish. Pour water into dish and cover tightly with foil. Bake in a 400F oven until pears are tender when pierced (35 to 45 minutes). Serve warm, spoon any sauce remaining in baking dish over pears. Here is the link to a photo of Doris' pears: http://fareshare.net/baked_pears.html Description: Doris made these with 6 Royal Beurre Bosc Pears from Harry & David Fruit of the Month given to us by our son and his family. Source: "Harry & David" S(Formatted in MC by): "Art Guyer" Contributed to the FareShare Gazette by Art; 17 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 10g Fat (31.2% calories from fat); 1g Protein; 50g Carbohydrate; 5g Dietary Fiber; 26mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. Back to Recipe List   * Exported from MasterCook * Baked Fish with Spinach, Tomatoes and Cheese Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces baby spinach -- (1 bag) 4 white fish fillets Ground black pepper 14 1/2 ounces crushed tomatoes -- (1 can) 1/2 cup shredded cheese Preheat oven to 375 degrees F. Rinse spinach and place at the bottom of a glass baking dish. Season fish fillets with freshly ground black pepper. Lay fish on top of spinach. Pour canned tomatoes on top and sprinkle with cheese. Bake for 15-18 minutes. Contributed to the FareShare Gazette by Jennie; 26 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Bourbon Squash Recipe By : Whiskey in the Kitchen by Emanuel and Madeline Greenberg Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 acorn squash Salt 2 teaspoons butter - (10 mL) 2 tablespoons granulated brown sugar - (30 mL) 2 tablespoons bourbon - (30 mL) Preheat oven to 350F (180C). Cut the squash in half and remove the seeds. Sprinkle salt over the squash. Put 1 teaspoon of butter and 1 teaspoon of brown sugar in each half. Place the squash halves on a baking sheet and bake for 30 minutes. Pour 1 tablespoon of bourbon in each squash half and pierce the flesh with a knife being careful not to cut through the skin. Cover the whole baking sheet with aluminum foil and bake for another 20 to 30 minutes or until tender. Serves 2. From Whiskey in the Kitchen by Emanuel and Madeline Greenberg; 1968. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 4 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; trace Fat (2.0% calories from fat); 2g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Grain(Starch). Back to Recipe List * Exported from MasterCook * Brining Alternative Recipe By : Doug Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Last year, I did not brine the turkey. Rather I used the method that Russ Parsons who is a food writer for the Los Angeles Times touted as the greatest method available. It is simply applying salt to the whole bird, sealing it in a bag, and placing in the fridge for a minimum of 24 hours or longer, I chose longer, leaving it for 3 days. Then the turkey gets a fresh water bath, is dried off and placed back in the fridge for another 12 - 18 hours. This was a spectacular bird, tender, breast moist, thighs cooked to perfection and I have begun doing this method with ALL roasts. Even pork chops! For the complete method, go to The Los Angeles Times, go to food and search for Russ Parsons turkey method, which is actually from another chef in San Francisco. Contributed to the FareShare Gazette by Doug; 30 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Brining Comments Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) I received an email from a friend and she stated that she brined (soaked in salt) two turkeys and cooked one in a cooking bag and one in a roasting pan. She said the one cooked in the cooking bag was so much better, moister and had better flavor. She also said she thought the brining was a waste of time. This got me thinking, hams are brined (soaked in a curing solution of mostly salt). I buy a big chunk of meat from Costco that comes sealed in plastic from where ever they cut up the cows. It's a red solution but it's not blood. I always thought it was a salt solution to help preserve the meat. So I went to the fridge and took out my fresh turkey, turned it over and it gurgled. It had a lot of water inside the plastic wrapper. Then I read the ingredients, Turkey, natural flavor, salt and sodium. So this fresh turkey is coming already brined. Then I thought maybe it's only the fresh turkeys. So yesterday I went to Costco and looked at a frozen turkey. Amazing the ingredients include artificial flavor, turkey bouillon, salt and sodium. So it to is packed with a salt/brine solution. So just ignore all those recipes and cooking shows that tell you to brine your turkey. In fact you might want to take a little extra time and wash it well to get rid of all the salt if you are watching your salt intake. So there you are, betcha you didn't know that Turkeys come with natural and artificial flavors and are soaked in a salt solution! But whatever, enjoy and have a Happy Thanksgiving. Contributed to the FareShare Gazette by Gonzo; 27 November 2008. www.fareshare.net ---> Thanks for this, Gonzo. Just a wee additional note from moi. There are a number of different types of brining solutions. Most likely the one used for the turkeys is what is called a 'light' brine which can be from 3% to 6% salt. They use it to break down some of the protein in the meat as well as to enable the meat to absorb more water. They are normally only soaked in this solution for a short time (up to 2 days apparently) so the solution only penetrates the outer surfaces, which are the ones that tend to become overcooked, thus helping to ensure that you end up with a moist end product. Hams and other meats, such as corned beef, are often soaked in a different type of brining solution which uses potassium nitrate (saltpetre) rather than sodium chloride. Of course, if you want to avoid this process altogether, you can try to find a turkey that is not pre-packaged with salt, either in a store, butcher shop or local market but you will have to be prepared to cook it fairly soon after purchase and it will probably require slightly different treatment to avoid ending up with a product that is dry and tasteless. You certainly won't be able to just slam it into the oven and wait for the little thingy to pop up to tell you it is done. <G> - - - - - - - - - - - - - - - - - - -

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