Bread Stuffing

Mom (Betty Crocker)

For 1 quart:
1/2 cup butter
1/4 cup finely minced onion
4 cups (1 qt) bread crumbs
1/2 cup chopped celery (stalks and leaves)
1 tsp. salt (or less)
1/4 tsp. pepper (I use half)
1 tsp. dried sage and
          poultry seasoning (I use half of each)

Melt butter in large heavy skillet.  Add onion and cook until yellow, stirring occasionally. I like to add the celery and cook it here as well.  Stir in some of bread crumbs.  Heat, stirring to prevent excessive browning.  Turn into deep bowl.  Mix in remaining ingredients lightly.  For dry stuffing, add little or no liquid.  For moist stuffing, mix in lightly with fork just enough hot water or turkey broth to moisten dry crumbs.  Cool and place stuffing in bird when ready to bake. Or bake in roasting pan 30-45 min. at 350 to desired doneness.

Pecan stuffing: Add 1/2 to 2/3 cup coarsely chopped pecans for each quart.

Chicken Tikka Masala (Yummy Indian Food)

Ida

1 cup yogurt

1 T. lemon juice

2 tsp. cumin

1 tsp. ground cinnamon

 ¼ tsp. cayenne pepper

½ tsp. black pepper

1 T. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-sized pieces

   

1 T. butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt

1 (8 oz.) can tomato sauce

1 cup heavy cream

¼ cup fresh cilantro, chopped

basmati rice

Directions:

In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon,

cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and

refrigerate for 1 hour (or longer).

Discard marinade. Cook chicken on frying pan.  Continue to discard marinade until chicken is cooked.  Set chicken aside.

Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno

for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato

sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add chicken and simmer for 10+ minutes. Transfer to a serving platter and

garnish with fresh cilantro. Serve with basmati rice.

Oatmeal Waffles

Ida

1 1/2 c. flour

1 c. quick rolled oats

1 T. baking powder

1/2 tsp. cinnamon

1/4 tsp. salt

2 eggs, slightly beaten

1 1/2 c. milk

6 T. butter, melted

2 T. brown sugar

Stir together flour, oats, baking powder, cinnamon and salt; set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture; stir until blended. Pour batter on to grids of preheated, lightly greased waffle iron.  Great with chunky peanut butter and syrup, or fruit & whipped cream.