RASPBERRY PUDDING
Provided by Barbara Kafka
Categories dessert
Time 2h15m
Yield Two and a half cups
Number Of Ingredients 6
Steps:
- Combine the milk and cornstarch in a small bowl, making sure there are no lumps. Stir in the cream and sugar and pour the mixture into a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt microwave oven for 4 minutes. Prick the plastic to release steam.
- Remove from oven. Scrape into a food processor and add raspberries, discarding syrup. Puree until very smooth. Divide among ramekins or transfer to a serving bowl and refrigerate for 2 hours or until chilled.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 25 milligrams, Sugar 13 grams
BARBARA KAFKA'S LEMON CURD
Provided by Barbara Kafka
Categories condiments, dessert
Time 24m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Whisk together eggs in a small bowl. Whisk about 1/4 cup of the butter mixture into the eggs to warm them. Scrape egg mixture back into measure, whisking constantly. Cook uncovered for 3 minutes.
- Leaving dish in oven, whisk until smooth. Cook, uncovered, for 2 minutes more. Remove from oven and puree in a food processor or blender until completely smooth. Store, tightly covered, in the refrigerator for up to 2 weeks.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 38 milligrams, Sugar 17 grams, TransFat 1 gram
TURKEY AND CRANBERRY MEATLOAF
Provided by Barbara Kafka
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven, and heat to 350 degrees.
- Soak chopped cranberries in 1/3 cup very hot tap water for 10 minutes; drain.
- Combine with all of the other ingredients.
- Divide the mixture into 4 equal parts. Form into mounded ovals that do not touch, and place in a 9-by-13-inch heatproof glass dish. Bake for 30 minutes. Let rest 5 minutes. Using a pancake turner, remove to individual plates and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 17 grams, Carbohydrate 19 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 511 milligrams, Sugar 14 grams, TransFat 0 grams
BLACK FRIDAY TURKEY SALAD
This turkey salad is my original creation. I got a craving the day after Thanksgiving last year and spent the afternoon creating this delicious turkey salad.
Provided by The Copes
Categories Salad
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir together mayonnaise, mustard, bacon, Cheddar cheese, relish, pepperoncini, red pepper, and salt in a large bowl; add the turkey and stir to coat.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 1.5 g, Cholesterol 44.2 mg, Fat 16.9 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 4.6 g, Sodium 617.2 mg, Sugar 0.3 g
ANNIE'S TURKEY SALAD
This recipe can be made with leftover turkey, or a turkey breast. It is my great-grandmother's recipe. The cook time will not include the baking of the turkey, just making the salad. Keeping the salad somewhat chunky is part of what makes it good. No food processors, please. I serve this on a bed of red leaf lettuce and garnish with red and green seedless grapes and pecan halves. Cubed jellied cranberry sauce is very good with it, so I place that on the plate around the salad. Serve with assorted crackers or breads.
Provided by Ann Sizemore
Categories Salad
Time 3h20m
Yield 10
Number Of Ingredients 5
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately 3 hours before serving.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 10.7 g, Cholesterol 183.7 mg, Fat 21.5 g, Fiber 0.5 g, Protein 28.9 g, SaturatedFat 4.5 g, Sodium 496.2 mg, Sugar 8.7 g
BARBARA KAFKA'S TURKEY SALAD
Steps:
- Place rack on 2nd level from bottom of oven and preheat to 500*
- Place turkey, breast side up, on a rack in 14x12x2-inch roasting pan. Roast for 5o minutes, or until juices run clear.
- Allow turkey to cool. Place cukes and tomatoes in a medium bowl. Add salt and toss. Add rest of ingredients and toss gently.
- Let sit 10-15 minutes at room temp to allow flavors to develop.
- Serve on a bed of lettuce greens
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