Recipes

Egg Substitute

For omelets, scrambled eggs, French toast

1 dozen egg whites - discard the yolks
1/2 Cup nonfat dry milk powder
2-3 drops of yellow food coloring if desired

Mix well and sore in jar in refrigerator.

For baking:

add 1 teaspoon of oil per 1/4 Cup of mix.
This is equivalent to one large egg.

Biscuits

2 Cups Flour
0-3 Tablespoons Sugar
5 Tablespoons Crisco
3 teaspoons baking powder
1 teaspoon salt
1 Cup Milk

Mix everything except the milk with a fork until mealy. Stir in milk.
Drop 6 - 8 globs onto greased cookie sheet.
Bake at 350^oC until brown - about 12-15 minutes.

To flash-bake - set oven to 400^oC and watch carefully. Crustier with soft center.

Use nonfat milk to reduce cholesterol. Delete sugar to taste.

A zillion recipes come from this basic one.

To roll out and cut out - reduce milk to 2/3 Cup. Roll out on floured board.

Scones

Add 1 egg (or one egg substitute) to the batter for biscuits. Add currents or raisins
if desired. You can also brush the tops with egg white for a glazed look. Pat out flat.

Lethal Stuffing for Turkey

two packages of stuffing mix, any kind, mix and match as desired
one-two packages of Jimmy Dean Pork Sausage - Regular if you must, Hot if my family, Sage for variation
one yellow onion - at least 3" in diameter - sliced
one clump of Elephant garlic (whole bulb cluster) sliced
one clump of regular garlic, sliced fine
3-5 stalks of celery - use the large ones chopped fine, keep the inside ones for the table
1-3 large carrots - chopped fine
1 cup (two sticks) I Can't Believe It's Not Butter, melted
poultry seasoning
sage
1-2 cans whole or sliced water chestnuts
1 can bamboo shoots
Or use at least 1 cup of peeled roasting chestnuts (score in an X with a sharp knife and boil 1 minute to peel)
two-three eggs
1.5 - 3.5 cups liquid (follow package directions - dpends on size and type of bread crumbs)

Brown sausage (crumbled up) with onions, garlic (both kinds), add celery, carrot, water chestnuts and bamboo shoots, sticks of I Can't Believe It's Not Butter, cook down until tender. Mix with the dry stuffing mix (fancy name for bread crumbs) and two eggs. Add liquid (1.5 to 3 cups hot water - depends on the package directions for the bread crumbs). Stuffing should not be soggy but should be moist and hold together when you grab a handful.

Stuff both ends of turkey. Makes enough for a 22lb turkey. Be sure to remove gizzards and neck and to wash the bird with hot salted water before stuffing. Keep bird in sink when opening the wrapper and rinse right over the drain.

Place turkey in roasting pan, fasten legs, wrap bird in aluminum foil (foil should be in pan before bird then wrap around it). Seal foil. Cook at 325^o for number of hours required for stuffed weight of bird. Bird is done when leg bone separates from meat, not when bird is brown. Brown bird by basting and leaving back in oven with the foil open. Remove enough juice (bird fat) to make the gravy while the bird is browning. Secret to gravy - salt, Gravy Master for color and garlic salt. Whip in blender or use a Bamix or other processor.

Stuffing may also be baked in a loaf pan that is wrapped in foil. Add a bit more I Can't Believe It's Not Butter and a bit more liquid to taste. Pan baking will make a dryer stuffing. Good for pork chops, etc.