This is another recipe donated by my mother which is a family favorite. It is a good one to let the kids make as it is almost foolproof. (I say almost, because there is always the chance that somewhere, somehow, and sometimes, even the simplest things may go awry.)
½ cup shortening
½ c butter 1 ¼ c ground walnuts or almonds
2 c sifted flour
1Tbl water
1Tbl vanilla
2 c powdered sugar
Preheat oven to 325. Combine butter and shortening until it attains a creamy
texture. Gradually blend in ½ of powdered sugar. Mix in nuts, and then gradually blend in flour. Add vanilla and water and mix well. Using 1Tbs of dough per cookie, shape into crescents on an ungreased cookie sheet and flatten slightly. Bake for twelve to fifteen minutes at 325. Roll in remaining powdered sugar while still warm. Cool on cookie racks.
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The recipes on this blog are ranch developed and cowboy approved. Bob Kinford has worked on ranches most of his adult life as a cowboy. At times he has pulled double duty, performing his normal duties and that as a cook for large crews. This being the case, his recipes are simple to prepare, yet have a definite gourmet flair.
Top Quality Tack By Buckaroo Leather
Showing posts with label humor. Show all posts
Showing posts with label humor. Show all posts
Friday, December 11, 2009
Saturday, October 31, 2009
Thankful Turkey
The fear of all turkeys is that they will wind up dry, resembling a dehydrated “just add water” meal, without the water, rather than the moist delicacy enjoyed by the Pilgrims. To help alleviate this fear, and have the turkeys flocking to your house for Thanksgiving dinner, just follow this moisture guaranteed recipe.
20 lb Turkey
750 ml bottle Chablis Blanc
14 oz pkg bread stuffing mix
1/2 lb butter
8 oz pkg sliced mushrooms
1 c walnuts
1 onion
2 Tbl honey
2 Tbl dried summer savory
1/2 tsp garlic juice
1/2 tsp onion juice
The night before cooking the bird, pour the Chablis into a saucepan, wrap summer savory in a coffee filter and secure with a piece of thread. Cover for the night. Remove summer savory from Chablis (reserving savory for stuffing ) and add butter, garlic juice, onion juice and honey to Chablis. Inject this mixture evenly throughout bird. Melt remaining butter over low heat.
While butter is melting chop onion. When butter is melted add onion and sauté until clear. When onion is clear combine this mixture with stuffing mix, walnuts, mushrooms and summer savory. When this mixture is well blended, loosely stuff body and neck cavities of the bird, tie legs together. Cover and roast for 5 hours on 350. After 4 hours, remove cover and cook for an additional hour or until the wings remove easily when pulled.
Serves 8 to 10.
20 lb Turkey
750 ml bottle Chablis Blanc
14 oz pkg bread stuffing mix
1/2 lb butter
8 oz pkg sliced mushrooms
1 c walnuts
1 onion
2 Tbl honey
2 Tbl dried summer savory
1/2 tsp garlic juice
1/2 tsp onion juice
The night before cooking the bird, pour the Chablis into a saucepan, wrap summer savory in a coffee filter and secure with a piece of thread. Cover for the night. Remove summer savory from Chablis (reserving savory for stuffing ) and add butter, garlic juice, onion juice and honey to Chablis. Inject this mixture evenly throughout bird. Melt remaining butter over low heat.
While butter is melting chop onion. When butter is melted add onion and sauté until clear. When onion is clear combine this mixture with stuffing mix, walnuts, mushrooms and summer savory. When this mixture is well blended, loosely stuff body and neck cavities of the bird, tie legs together. Cover and roast for 5 hours on 350. After 4 hours, remove cover and cook for an additional hour or until the wings remove easily when pulled.
Serves 8 to 10.
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