Monterey Spaghetti

Ingredients

  • 4 ounces spaghetti, broken into 2-inch pieces
  • 1 large egg
  • 1 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 can (2.8 ounces) french-fried onions, divided

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a medium bowl, beat egg. Add sour cream, Parmesan cheese and garlic powder. Drain spaghetti; add to egg mixture with Monterey Jack cheese, spinach and half of the onions. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated though. Top with remaining onions; return to the oven for 5 minutes or until onions are golden brown.
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Honey-Vanilla Linzer Cookies

Ingredients

  • 1 log Honey-Vanilla Sablé Dough
  • 2/3 cup any flavor jam, strained
  • Powdered sugar (for dusting)
Special Equipment
  • A 1/2-inch-diameter pastry tip or 1/2-inch cookie cutter

Directions

  1. Press down on log with your palms to create a flat surface; roll log over and press down again. Repeat once more so you have a neat triangle. Freeze until very firm but not frozen solid, about 1 hour.
  2. Place racks in upper and lower thirds of oven; preheat to 325°F. Unwrap dough and cut into very thin slices (1/8″ or thinner if possible), rotating every few slices to keep triangular shape. Place on 2 parchment-lined baking sheets, spacing 2″ apart. Use pastry tip or cookie cutter to punch out centers of half the cookies.
  3. Bake cookies, rotating baking sheets halfway through, until evenly golden brown all over, 10–15 minutes. Let cool on baking sheets.
  4. Spread about 3/4 tsp. jam across entire surface of each unpunched cookie. Dust tops of cutout cookies with powdered sugar; place on top of jam, sugar side up.

Perfect Turkey in an Electric Roaster Oven

Ingredients

  • 1 whole turkey, thawed up to 20 lbs
  • 1⁄4 cup olive oil or 1⁄4 cup butter
  • 1 teaspoon seasoning salt
  • 1 teaspoon poultry seasoning
  • 1⁄2 teaspoon pepper

Directions

  1. Take the insert pan out of the roaster and pre-heat the roaster to its highest setting. On mine it’s 450, but use 500 if your oven goes that high.
  2. Do not wash the turkey! The USDA says that washing it could cause a spread of salmonella poisoning. Sprinkle salt in the cavities. Stuff if desired. Don’t pre-stuff your turkey; mix and stuff ingredients immediately before roasting. Tossing in a few pieces of cut fruit or herbs is not considered ‘stuffing.’ Stuffing usually means filling up the cavity with about ¾ cup stuffing per pound of turkey.
  3. Rub the entire bird with olive oil or butter. Doctor up your bird with whatever special seasonings you wish. I always use poultry seasoning. Finish with a good sprinkle of seasoning salt and black pepper.
  4. I highly recommend using a wired thermometer so you can watch the temperature without lifting the lid. Your turkey will be done much earlier than the estimated cook time, so keep a sharp eye on that thermometer. If using a pop-up turkey plug type thermometer, those little pop-ups stick sometimes so you should really use two of them.
  5. Put the rack into the insert pan and make sure the handles are up, not tucked below. Put the bird in the insert pan on top of the rack. Don’t add water to the pan. Put the insert pan back into the roasting pan. If your roaster doesn’t have an insert pan, it’s ok – just be very careful putting the bird into that hot oven, you don’t want to burn your hands on the sides of the oven! Cover.
  6. Roast at highest setting for 30 minutes. The butter/oil, seasonings and the searing time will make the skin beautifully browned and perfect!
  7. After 30 minutes, turn the oven temperature down to 325.
  8. Check your turkey EARLY. Really start watching the temp an hour before it’s supposed to be done. Your turkey will almost certainly be done before the suggested cooking time. Watch your wired meat thermometer. If using a pop-up turkey plug type thermometer, check by lifting the lid quickly so the oven doesn’t lose its heat. If necessary, check after another 30 minutes, but I doubt you’ll have to do that. I say check after 30 minutes because it’s really OK to let the bird roast a little extra – you won’t dry it out using my method if you let it go for 1/2 hour.
  9. When done, remove the turkey from the roaster, tent with foil, and let rest for 20 minutes. This allows the juices to really seep into the meat, so they say.