Turkey loco - recipes

Sunset, Nov, 1984

Trim root ends and coarse stems from 2 pounds spinach; wash, drain, and coarsely chop. rinse and finely chop 1/2 pound mushrooms. add to meat and cook on high heat until liquid evaporates, about 10 minutes. Remove from heat and stir in 2 cups soft bread crumbs, 3/4 cup shredded jack cheese, and 1 egg. Mix well; add salt lto taste. If made ahead, cover and chill mixture as long as overnight before stuffing the chilies. Cranberry Salsa 2 cups cranberries 4 teaspoons grated orange peel 2 large oranges, peeled with a knife to remove white membrane, then coarsely chopped 1/4 cup each minced onion and salad oil 1 tablespoon each minced cilantro and minced fresh ginger 1 fresh small hot green (jalapeno or serrano) chili, stemmed, seeded, and minced Salt

Whirl cranberries in a food processor or blender until chopped; empty into a bowl. Add orange peel, chopped orange (drained), onion, oil, cilantro, ginger, and chili. Blend sauce; add salt to taste. Serve, or cover and chill as long as overnight. Makes about 3 cups, or 16 servings. Sweet Potatoes with Tequila and Line 1-1/2 cups (3/4 lb.) butter or margarine 4 pounds sweet potatoes or yams 1/4 cup sugar 1/4 cup tequila, optional 2 tablespoons lime juice Salt and pepper Lime wedges or havles

Put a metal baking pan (about 12 by 17 in.) on two burners over medium heat; add butter and stir until melted. Set aside. Peel and shred potatoes with a food processor or with the coarse holes of a grater. At once, mix with butter in pan, then sprinkle with sugar. On medium heat over the two burners, cook, uncovered, until potatoes begin to caramelize and look slightly translucent, about 15 minutes; turn occasionally with a wide spatula (take care not to mash or break up sheads).

Stir in tequila and lime juice. Cook, stirring, about 3 minutes longer. Season with salt and pepper to taste. If made ahead, cover and chill as long as overnight; 15 minutes before serving, return covered pan to two burners on medium-low heat to warm; stir occasionally.

Pour sweet potatoes into a bowl; garnish with lime wedges. Makes 16 servings. Roasted Onions 1-1/2 cups water 1 cup balsamic or red wine vinegar 4 teaspoons firmly packed brown sugar About 1/2 teaspoon salt 1/4 teaspoon pepper 8 medium-size onions

Blend water, vinegar, and sugar; add 1/2 teaspoon salt and the pepper. Pour equally into 2 baking pans (each 9 by 13 in.). Cut onions lengthwise in half through skins; place, cut side down, in vinegar mixture. (If made ahead, cover and chill up to overnight.)

Bake, uncovered, in the lower third of a 400 [deg.] over until onions give readily when gently squeezed, most liquid has evaporated, and cut sides of onions are glazed--1 to 1-1/4 hours. Arrange, cut side up, on a platter. Add salt to taste. Serves 16. Buttered Hominy 1/2 cup (1/4 lb.) butter or margarine 5 cans (14-1/2 oz. each) golden and/or white hominy, drained Salt and pepper

In a 12- to 14-inch pan, melt butter over high heat. Add hominy and stir, uncovered, until hot, about 5 minutes. Remove from heat, add salt and pepper to taste, and serve. Makes 16 servings. Warm Corn Tortillas