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About the Book:
A collection of various recipes for mini or maxi meals. From soups, stews & Roasts to buns and biscuits and a few preserves.
These recipes have been collected over a few decades from family and friends, books and magazines.
1 cup fresh sliced mushrooms
½ cup finely chopped onion
½ cup diced celery
5 cups of milk
1 tsp tarragon or mixed herbs
2 tbs parsley (finely chopped)
1 lb fresh or frozen mackerel, halibut or other fish
½ lb scallops
4 tbs cornstarch
½ cup cold milk
1 (5oz) can of small deveined shrimp
2 (10 ½ oz) cans of clams
1 (5oz) can smoked oysters
½ cup dry white wine
Salt and pepper to taste
Stir fry the onion, mushroom and celery slowly in hot butter for about 5 minutes; scald the 5 cups of milk in a deep 3 quart saucepan with the sautéed vegetables, tarragon and parsley. Add fish, cut into three or four pieces and the scallops, simmer until fish and scallops are just cooked. Remove from heat and drain, saving all the liquid and flavourings. Cool the fish slightly, remove and discard skin and bones, then break into ¾ inch pieces. Heat the liquid again and stir in a smooth mixture of cornstarch and cold milk
ROAST TURKEY WITH MAPLE- BUTTER GLAZE
Oven temperature 325º F
1 x 8kg fresh turkey at room temperature
4 ribs celery, halved crossways
1 onion, halved
1 apple quartered and cored
½ tsp sea salt
½ cup butter
½ cup maple syrup
Preheat the oven to 325º F.
Fill turkey body cavity with celery, onions, apples and lemon; truss if desired.
Sprinkle salt over turkey.
Melt butter with maple syrup in saucepan over medium heat.
Place turkey on rack in roasting pan. Pour butter mixture over turkey.
Roast, basting every 20 minutes, until thermometer inserted into thickest part of thigh registers 180º F, 2 ½-3 hours.
Cover with foil if turkey browns too quickly. Let stand 20 minutes before carving.
Medley Of Meals