c=cup; tsp=teaspoon; tbs=tablespoon; in=inch; oz=ounces; lb(s)=pound(s)
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TURKEY AND STUFFING
Bake turkey 20 minutes for every pound
(example: 10lb turkey=200 minutes
Butter the turkey inside and out real good
Bake 350 F
Stuffing: 1 lb butter
2 onions (chopped)
1bunch chopped celery
1c water
Cook the above ingredients until they are tender.
Cut into cubes 1 1/2 -2 loaves of bread
Add sage, seaoning salt and pepper to give taste. Mix everything
together.
For stuffing the bird: fill the inside up with stuffing.
For dry stuffing: Bake 350 F about 30 minutes or until the
ingredients are dry.
PEPPER STEAK
2tbs vegetable oil
1 lb boneless sirlion steak (cut into thin strips)
2c green or sweet red peppers strips
1 medium onion (cut into wedges)
1/2tsp garlic powder
10 1/4oz beef gravy
1tsp worcestershire sauce
Heat 1tbs oil in the skillet, when oil is hot add the beef, cook
until browned, stirring often.
Remove from heat and set aside. In another skillet; 1tbs oil,
when oil is hot add peppers, onion and garlic
powder until tender, stir often. Then stir in gravy and
worcestershire sauce and bring to a boil.
Then stir the beef into this sauce and simmer for 10 minutes.
Serve over rice. Serves about 4 people.
HONEY MUSTARD GLAZED VEAL LOAF
1 1/2 lb ground veal
1/3c dry bread crumbs
1/3c + 2tbs thinly sliced onion
1tsp dried basil leaves
1/2tsp salt
1/4tsp black pepper
1/2c evaporated milk
2tbs honey
1tbs Dijon-style mustard (spicy mustard)
Combine the veal, bread crumbs 1/3c onion, basil, salt and
pepper. Add milk slowly. Now shape it.
Combine the honey and mustard and brush half of it over the loaf.
Bake uncovered for 30 minutes at 350F. Brush the remaining glaze
of the loaf and bake for 20-30 minutes
more. Sprinkle 2tbs onions when done.