Portuguese dressing

 This is an absolute TNT recipe. This recipe came into the family with my Husband’s father who was born in the Madeira Islands in 1921. This is usually done the day before so all the flavors can meld together.for more onion celery flavor increase as desired.

2 packages of herbed Pepperidge farms stuffing cubes/crumbs

1 small onion chopped

6 stalks of celery chopped

1 lb ground beef

1 can chopped black olives

1 cup chopped walnuts

4 cups chicken broth(warm)

Butter

If using regular non herbed stuffing, add sage thyme and Rosemary or poultry seasoning to your taste.

In a skillet sauté with 1/2 stick butter onions, celery, beef together. Add to stuffing crumbs, add olives and chopped walnuts. Add warm broth enough to moisten and blend all together. Reserve other 1/2 stick butter to melt and pour over the stuffing.

Stuff turkey with it. Put in its own pan but add.juices from the turkey before baking. Bake 350, 40 minutes. Do not let it get dried out or be mushy...find that happy medium. 

Scotch Broth

 Chris Gros

1 lb lamb

2-3Tbs parsley

Celery

1 onion finely chopped

1 russet potatoe finely chopped.

1 cup barley

2 Tbs garlic chopped

1 Bay leaf

8 cups chicken broth

2 carrots finely chopped

Kosher salt to taste

Black pepper

3 celery sticks chopped

Chris Gros

I cut the lamb into small pieces. Browned with onion garlic and 2 tbs of oil. Added broth and all veggies. Will simmer at least 2 hours

Going to try Pancakes...from scratch...this one is supposed to be the best....we shall see. Lofty Buttermilk Pancakes

MAKES18 to 20 (3-inch) pancakesSERVES4 to 6

INGREDIENTS

• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 large eggs, separated
• 2 cups buttermilk
• 1/2 cup milk
• 10 tablespoons unsalted butter, melted and cooled
• Canola or peanut oil for frying

INSTRUCTIONS

1. Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
2. Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.
3. Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.
4. Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.
5. The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
6. Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.
7. Serve as soon as possible, with butter and warm maple syrup.