Leopold’s Famous Honey Garlic Turkey Breast 1 turkey-size oven roasting bag (up to 14 pounds) 1 tablespoon self-rising flour 1 turkey-size roasting pan 1 large yellow onion 1 medium golden or red apple 1 medium orange 3 medium yams 4 large carrots 1 whole turkey breast, 5-8 pounds 3 tablespoons minced garlic (or 1 tablespoon garlic powder) 1 tablespoon onion powder 1 tablespoon dry Italian seasoning herbs ¼ cup honey 1/8 cup olive oil ½ cup dry white wine or dry sherry Put 1 tablespoon white flour in oven roasting bag and place bag in roasting pan. Peel onion, wash, thinly slice one half of the onion and put remainder aside. Wash apple, orange, carrots and yams. Peel carrots and yams. Slice apple in half and core; slice orange in half; slice carrots and yams in thirds and put aside. Remove gravy packet (if available) from turkey, skin and rinse the turkey breast and rub with olive oil. Sprinkle garlic, Italian seasoning and salt substitute (or salt and pepper) seasoning on outside and inside of turkey. Stuff the turkey cavity with apple, orange and ½ onion. Put the thinly sliced onions on top of turkey breast and drizzle honey on all sides of turkey breast. Place turkey inside of oven bag. Put the wine or sherry inside of the bag. Place the yams and carrots inside of the bag and tie it. Place roasting bag with turkey in roasting pan. Slice six 1-inch holes in the top of the bag. Bake at 350 degrees for approximately 2-2.5 hours (or per roasting bag instructions) until the turkey and vegetables are tender. Remove bag after cooking. Drain off any fat. Let turkey cool on serving platter for 10 minutes before slicing. Per gravy packet, reduce gravy in shallow saucepan (or add water and a pinch of flour to drippings and reduce liquid by simmering) and put in serving bowl. If desired, slice turkey and serve with cranberry sauce on platter.
Hamburger Potato Casserole
Hamburger Stroganoff
1/2 pounds ground beef 1 4 medium potatoes, sliced or 2 cans sliced potatoes 1/2 cup onion, sliced 1 can cream of mushroom soup 1 cup shredded cheese or 6 American cheese singles
¼ cup butter ½ cup onion, minced 1 clove garlic, minced 1 pound ground beef 2 tablespoons flour 1 4-ounce can sliced mushrooms, drained 2 teaspoons salt Pepper, to taste 1 can cream of chicken soup 8 ounces sour cream 2 tablespoons parsley, optional for garnish
Brown ground beef with salt and pepper; drain. Par-boil potatoes. Add salt with onions or use canned potatoes to make it easier. Mix beef and potatoes with cream of mushroom soup. Add cheese on top and bake at 350 degrees until bubbly. Donna Gilliam Tombigbee EC
Chicken and Veggie Stir Fry 1 package boneless chicken thighs or chicken breasts 1 bag of frozen vegetable medley or stir fry veggies 1 onion, chopped 2 tablespoons olive oil 1/4 cup soy sauce 1 teaspoons minced garlic 1 tablespoon sesame seeds Pepper to taste
Sauté onions and garlic in butter over medium heat. Add meat and brown; drain. Add flour, salt, pepper and mushrooms. Cook for 5 minutes. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and heat through. Sprinkle with parsley. Serve over noodles. Trudy Nelson Central Alabama EC
Cut chicken into bite-sized chunks. Chop onion. Pour olive oil into a nonstick skillet, add chicken and onions. Saute chicken and onions for 12 minutes. Add vegetables, minced garlic, soy sauce and pepper. Continue cooking until chicken is fully cooked. Top with sesame seeds. Sharlene Parker Baldwin EMC
Hamburger Stroganoff
Leopold Babin Central Alabama EC 36 AUGUST 2019
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