A Picture-Perfect Turkey

By: Stacey Moore

The first step to roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:

• Avoid flimsy disposable pans. Instead, choose a heavyweight roaster with strong handles.

• Dark-colored roasters absorb the oven's energy and evenly distribute it.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

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Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup dry red wine (optional)

8 ounces fresh tortellini pasta

1 cup sliced carrots

2 cups stewed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

8 ounces tomato sauce

1 1/2 cups sliced zucchini

2 green bell peppers, seeded and cubed

3 tablespoons chopped fresh parsley

Instructions:

1 Remove casings from sausage. Brown sausage and cook until crumbly.

2. Remove meat from pot. Reserve 1 tablespoon drippings.

3. Cook onion and garlic in the drippings until tender.

4. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage.

5. Bring to a boil; reduce heat and simmer uncovered 30 minutes.

6. Add zucchini, green peppers, parsley, and tortellini.

7. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini.

8. Serve with fresh parmesan cheese sprinkled over the top.

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New Orleans Gumbo

2 tablespoons butter

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeño pepper (optional)

1 tablespoon chopped fine parsley

1 quart cut−up okra

1/2 can tomato paste

1 tomato paste can of water

1 (18 oz.) can stewed tomatoes, chopped

1 lb. crabmeat

1 lb. shrimp

1 cup diced cooked ham

1 cup diced, cooked chicken

Instructions:

1. In frying pan, melt butter.

2. Cook onions, celery and peppers for 3 minutes. Add parsley and cook for an additional 2 minutes.

3. Add okra, reduce heat and cook for 15 minuts.

4. Add onions, celery, peppers, and okra to large pot.

5. Add tomato paste and water, stirring frequently.

6. Add 4 cups water and stewed tomatoes. Cook for 30 minutes.

7. Add crabmeat, shrimp, ham and chicken. Cook for 20-25 minutes, stirring frequently.

8. Serve over hot, cooked rice.

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Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)

1 onion, sliced thin

1 tablespoon butter

1 bay leaf

1 tablespoon brown sugar

2 whole cloves

1 tsp. salt

1/2 tsp. black pepper

1 tsp. chopped fresh basil

1 pint light cream

1 cup milk

6 large toasted butter croutons

2 tablespoon chopped chives

Instructions:

1. Skin and seed the tomatoes.

2. Chop tomatoes.

3. Sauté onion in butter.

4. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

6. Remove bay leaf and cloves and transfer mixture to blender to purée.

7. Add cream and milk and heat through.

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French Onion Soup

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

Instructions:

1. In 8 quart pot over medium heat, melt butter.

2. Add olive oil and stir.

3. Add onions and stir until tender. Do not brown onions.

4. Add beef stock, sherry and thyme. Season with salt and pepper

5. Simmer for 30 minutes.

6. Divide soup into six, oven-safe, bowls.

7. Place one slide of bread on top of soup in each bowl.

8. Place a slice of provolone on top of bread. Top with diced swiss cheese and grated parmesan cheese.

9. Place soup bowls on cookie sheet and place under broiler until cheese bubbles and browns slightly.

Serves 6

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Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups egg noodles

Instructions:

1. Over medium heat, sauté stew meat, onion and celery until meat is browned on all sides.

2. In a large pot, add meat, onion, celery, bouillon, parsley, pepper, carrots and water.

3. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Bring soup to a boil. Add egg noodles and cook for approximately 5-7 minutes until noodles are cooked.

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