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Holiday main courses

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Old 11-30-2005, 11:27 AM   #1
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Default Holiday main courses

Please post your holiday main courses here - thanks
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Old 12-01-2005, 11:54 AM   #2
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Default Low fat Roast Turkey

1 12-14-pound turkey, fresh or frozen (thawed)
1 medium onion, peeled and quartered
1 lemon, halved
2 tbsp olive oil
6 large sprigs rosemary
6 large sprigs sage
6 large sprigs thyme
1 tsp salt
Freshly ground black pepper

Preheat oven to 425 degrees.

Remove giblets and neck from inside the turkey and reserve to make stock if you wish. Rinse turkey inside and out with cold water. Pat dry with kitchen paper.

Place onion, half a lemon and 4 sprigs of each herb inside the bird's cavity.
Secure legs with kitchen string. Place turkey breast side up on roasting rack in pan. Squeeze lemon half into a small bowl. Brush bird with lemon juice and olive oil, and add salt and pepper.

Place in oven and roast for 15 minutes at 425 degrees for an initial blast of heat. Reduce heat to 325 degrees. Baste turkey frequently with pan juices plus lemon and oil, and roast until an instant-read thermometer inserted in the thickest part of the thigh reaches 180 degrees - about 3 to 3 3/4 hours.

Remove turkey from oven and let stand for 15 minutes. Transfer to a warm platter and garnish with remaining herbs.

Serves 12.
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We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 12-01-2005, 12:26 PM   #3
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Default Tourtiere (Canadian Pork Pie)

1 1/2 cup all-purpose flour
1/2 tsp salt
6 tbsp margarine
1/2 cup plain low-fat yogurt
1 filling
2 tsp vegetable oil
1/2 cup disce onion
2 garlic cloves, minced
1 lb cooked ground pork, crumbled
12 oz peeled cooked potatoes, mashed
1 tsp salt
1/2 tsp sage leaves, crumbled
1/2 tsp ground nutmeg
1/4 tsp pepper
1 glaze
1 egg, beaten

PASTRY: In mixing bowl combine flour and salt; with pastry blender,
or two knives, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in
plastic wrap and refrigerate for at least 1 hour.

FILLING: In small nonstick skillet heat oil over medium-high heat;
add onion and garlic and cook, stirring frequently, until onion is
golden. Transfer to large bowl and add remaining ingredients for
filling; stir to combine.

PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2
sheets of wax paper, forming two 9-inch circles; fit one circle into
an 8 inch pie pan and add filling. Place second circle over filling
and fold edges under. If desired, flute edges. Gently pierce dough
to allow steam to escape; brush pastry with beaten egg and bake until
top crust is golden brown, 25 to 30 minutes.

Serves: 8
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We are cups, constantly and quietly being filled.
The trick is, knowing how to tip ourselves over
and let the beautiful stuff out. - Ray Bradbury

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Old 04-16-2006, 12:41 PM   #4
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Default

i love tourtire glen
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