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FareShare Gazette Recipes -- April 1999 - Y's

 

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Yellow Squash and Hominy Casserole
Yucatecan Turkey (Spieler)

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                     *  Exported from  MasterCook  *
                    Yellow Squash and Hominy Casserole
Recipe By     : Texas Home Cooking-Cheryl Alters Jamison and Bill Jamison
Serving Size  : 4    Preparation Time :0:0
Categories    : Casseroles                       Squash
                Volume 2-4, Apr.'99              Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   oil
     1/2  medium        onion -- chopped
   1      pound         yellow squash -- chopped in bite-size
                        -- cubes
   2      tablespoons   diced red bell pepper
   1                    pickled jalapeno -- minced
     1/4  teaspoon      dried oregano
   2      tablespoons   milk
   1      can           hominy -- drained
   3      tablespoons   sour cream
     1/2  cup           shredded Cheddar cheese
                        {or Jalapeno Jack cheese}
   4      tablespoons   crushed corn chips
Preheat the oven to 325 degrees. Grease a baking dish. 
In a skillet, warm the oil over medium heat. Add the onion, and cook it 
until it is well softened, but not browned, about 5 minutes. Mix in the 
squash, bell pepper, jalapeno, and oregano, and continue cooking until the 
vegetables are limp. Add the milk, reduce the  heat slightly. Simmer the 
mixture 15 to 20 minutes, or until the squash is very soft. Remove the pan 
from the heat, and stir in the hominy and sour cream.
Layer half the vegetable mixture into the prepared baking dish, and 
sprinkle it with half the cheese. Top with the remaining mixture and 
cheese. 
Sprinkle the crushed corn chips over the top. Bake the casserole 30 to 35 
minutes, and serve it immediately.
Posted on FareShare 4-99 by Faith  Cook1Read@aol.com 
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                     *  Exported from  MasterCook  *
                        Yucatecan Turkey (Spieler)
Recipe By     : Marlena Spieler, The Classic Barbecue and Grill Cookbook
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-4, Apr.'99              Grill/Outdoor Cooking
                Main Dishes                      Marinades
                Turkey
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    turkey thigh (about 2 lbs), boned -- sliced 1/4"
                        steaks
                        **Yucatecan Marinade**
  12      cloves        garlic
     1/2  cup           pineapple juice
   2      tablespoons   dark brown sugar
                        juice of 1/2 lemon or lime
                        juice of 1/2 orange
     1/2  teaspoon      ground cinnamon
     1/2  teaspoon      ground cloves
     1/2  teaspoon      dried thyme
     1/4  teaspoon      Tabasco sauce
     1/2  teaspoon      salt
     3/4  teaspoon      black pepper
To make the marinade, roast 10 garlic cloves, unpeeled, in a dry pan for
about 10 minutes until they are slightly charred and softened. Allow the
garlic to cool, then squeeze out the flesh from the skins and mash. Chop
the remaining garlic cloves.
Arrange the turkey steaks in a large shallow dish. Mix the roasted
garlic flesh and the chopped garlic with the other marinade ingredients.
Pour the marinade over the turkey, turn to coat well, and let marinate
at room temperature for 2 hours.
Prepare a charcoal fire or preheat a gas grill. Remove the turkey from
the marinade and pat dry with paper towels. Cook over hot coals,
beginning with the skin side down. Move the steaks around on the grill,
turning frequently so that they cook evenly, 15-20 minutes.
Serve the turkey steaks hot, with a spoonful of Pickled Onion Rings and
another of Guava-Apple Relish.
This sweet, garlicky, fruit and spice marinade originated on the
Caribbean shores of Mexico. The turkey emerges from the barbecue richly
flavored, meaty rather than poultrylike.
Recipe from The Classic Barbecue and Grill Cookbook by Marlena Spieler,
page 91,  ISBN 0-7894-0421-4
Posted to FareShare 4/99 by JoAnn Pellegrino  gigimfg@ix.netcom.com 
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