Category Archives: ~Lunch

Philadelphia New York Cheesecake

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Frozen Turkey??? Here’s A Fix!

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Did you forget to unthaw your turkey?

No problem!

It’s perfectly safe to cook a frozen turkey. Here’s how- Remember it takes about 50% longer to cook a frozen vs. a thawed turkey so make sure you don’t buy one over 18 lbs. Preheat the oven to 325 degrees F.  Unwrap the turkey and bake in the oven for one hour.  Remove the turkey and brush with olive oil and season with poultry seasoning.  Place turkey back in the oven for two more hours.  Then remove turkey again and pull out bag of giblets. The bag should be soft at this point and no longer frozen.  This is the hardest part but you have to do it because you don’t want the bag to melt or you won’t be able to eat the turkey.   After you remove the plastic bag of giblets continue roasting the turkey until the internal temperature reaches 165 degrees F.  A 12 lb frozen turkey usually takes about 4 ½ – 5 hours to roast. Use an instant read thermometer not the pop up button to determine how done it is.

Your turkey is done and problem solved!

PS: As noted by a comment… this technique should also work with a chicken… and a ham!

Simple Chilli

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*1 can red beans

*1 can kidney beans

*1 can black beans

*1 can pinto beans

*2 can chilli beans

*1 lb hamburger

*1 medium union

*chilli powder

*onion powder

*garlic powder

*cheddar cheese (optional)

*cheesits (optional)

Brown hamburger and add diced onion, then add cans of beans, then add seasonings to taste. Cook for 1 hour stirring occassionally. Serve with cheezits or sprinkled cheddar cheese.

Sausage & Egg Noodles

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*large package of egg noodles

*green bell pepper

*onion

*butter

*polish sausage

Bring water to boil (this is important or noodles with be clumpy and not cook right) and add egg noodles to it. Fry sliced sausage and diced peppers and onion in a pan with two large spoons of butter until cooked through. When pasta is done drain and stir everything together.

Halloween Goblin Dip

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GOBLIN DIP WITH BONE CRACKERS

1 (16-ounce) can chill without beans 1 (16-ounce) can retried beans 1 (8-ounce) package cream cheese
1 (8-ounce Jar chunky pico de gallo
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon ground cumin

Toppings: shredded Cheddar or Monterey Jack cheese with peppers, chopped black olives, sliced green onions

BONE CRACKERS:

COOK first 6 ingredients in a heavy saucepan over low heat, stirring often, 15 minutes or until cream cheese is melted. Sprinkle with desired toppings, and serve warm with Bone Crackers. Yield: 6 cups. Prep: 10min., Cook: 15 min.

2  (13.5-ounce) packages 9-Inch flour tortillas
1/2 cup butter or margarine, melted
1/2 teaspoon garlic salt

CUT tortillas with a 3 1/2 inch bone-shaped cutter, and place on baking sheets. Stir together butter and garlic salt; brush mixture on tortillas. BAKE at 250° for 30 minutes or until crisp. Yield: 60 crackers. Prep: 20 min., Bake: 30 min. NOTE: Flour tortillas may be cut into bone shapes using kitchen shears.