Recipes Included On This Page Helen Taft's Turkey Or Chicken Croquettes Herb Roasted Turkey Breast - Harris Hot Pepper Jelly Cheesecake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Helen Taft's Turkey Or Chicken Croquettes Recipe By :The Treasures of White House Cooking Serving Size : 2 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups leftover turkey -- or chicken finely chopped 1 medium onion -- chopped Salt -- to taste Pepper -- to taste Nutmeg -- to taste 2 tablespoons butter 3 tablespoons flour 1 1/2 cups heavy cream 2 eggs -- beaten Bread crumbs Combine the chopped turkey or chicken with the onion and seasonings. Melt the butter, stir in the flour, and add this to the cream over a low flame before combining the two mixtures. Chill, forming little croquet shapes, roll in egg and then bread crumbs, and fry. Serve this with rice, leftover giblet gravy and a fresh green salad. Fresh fruit for dessert. "You will have to agree this is probably the kind of food that put President Taft in the 230 pound weight category." Quote by White House Chef, Mr. Rysavy. (1957) From "The Treasures of White House Cooking" Contributed to the FareShare Gazette by Sandy; 25 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 846 Calories; 82g Fat (85.9% calories from fat); 11g Protein; 19g Carbohydrate; 1g Dietary Fiber; 463mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 16 Fat. * Exported from MasterCook * Herb Roasted Turkey Breast - Harris Recipe By :Marilyn Harris at ccc* Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds fresh turkey breast or larger (8-pound) -- bone in 4 tablespoons light butter -- softened [50% calorie reduction] 1 teaspoon dried sage leaves 1 teaspoon dried thyme leaves 1 tablespoon chopped parsley 2 teaspoons sea salt 1/2 teaspoon black pepper 1 clove garlic -- finely minced Vegetable oil or olive oil spray Salt and freshly ground pepper Wash and pat dry the turkey. Using fingertips, carefully loosen the skin on each side of the top part of the breast to make a "pocket" between the skin and the meat. With a fork, blend the butter with the herbs, salt, pepper and garlic. Divide the mixture in half and with fingertips, carefully slide half of it under the skin on each side of the breast. Spray outside of the breast with the vegetable spray. Season the cavity area well with salt and pepper. Place, with cavity down, on a rack in a shallow roasting pan. Roast in the center of a preheated 400F. oven for 1 hour. Reduce to 375F and continue roasting until thermometer inserted in thickest part of the meat registers 165 - 170F. The turkey breast should be a dark golden brown. Let sit 15 minutes before carving. (C) Popular Holiday recipes copyright Marilyn Harris, 1998. "Cut the Fat in Half Holiday Menu" and recipes by Marilyn Harris. Reprinted by Calorie Control Council Nov 1998. URL: http://www.caloriecontrol.org/index.html Source : "Cut the Fat in Half Holiday Menu" S(mastercook formatting by): "kitpath@earthlink.net 12/1/98" Yield : "8 to 10 servings" NOTES : Bobbie's Note: This was the best turkey breast I have ever made. Both of us loved the wonderful flavor. Contributed to the FareShare Gazette by Bobbie; 29 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; 3g Fat (89.6% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 505mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Hot Pepper Jelly Cheesecake Recipe By :Hugh Carpenter and Ted Sandison Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-11 Nov. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup pine nuts 8 ounces cream cheese -- at room temperature 1 cup hot pepper jelly -- preferably red 2 cloves garlic -- finely minced 1/4 cup fresh cilantro -- chopped 5 ounces sharp cheddar cheese -- grated [about 1-1/4 cups] sliced bread -- crackers or Belgian endive cups -- as accompaniment Preheat oven to 325F. Place the pine nuts on a baking sheet and toast in the oven until golden, about 8 minutes. Set aside. Place cream cheese, 1/2 cup of the jelly, garlic, cilantro and cheddar cheese in a food processor. Process until evenly blended. Line the bottom of a 7-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate at least 2 hours. Spread the remaining jelly evenly across the top surface and sprinkle the pine nuts on top. The recipe can be completed to this point up to 24 hours before serving. To serve, carefully remove the sides of the pan. Transfer cheesecake to a serving plate. Serve chilled with sliced bread, crackers or endive cups. Source : ""Fast Appetizers"" NOTES : This simple cheesecake, a layer-and-chill recipe, can be reduced in size to serve to smaller groups. Try varying the nuts and herbs, but not the pepper jelly. Makes 4 to 8 Servings Printed in The Virginia Pilot, November 13, 2002 Formatted in MasterCook By Art Contributed to the FareShare Gazette by Art; 14 November 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 18g Fat (81.0% calories from fat); 8g Protein; 2g Carbohydrate; trace Dietary Fiber; 50mg Cholesterol; 194mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 3 Fat.

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