Vol. 12 12/ 2002	2^nd year edition
Editor-in-chief: Ñoã Hoaøng Nghóa phutavanthu@yahoo.com or nthihoang@aol.com

Chef Trinh Binh Khon

Herb-Butter-Roasted Turkey Surround the glorious baked bird with festive trimmings, including herbs, baby squash. Seckel pears, crab apples, quinces, and a sprinkling of pomegranate seeds. Source: Better Homes and Gardens ------- 1 14 – pound turkey ½ teaspoon salt ¼ teaspoon freshly ground black pepper ½ cup butter (no substitutes) softened 2 to 3 tablespoon snipped fresh thyme, tarragon, marjoram, and/or rosemary 2 cloves garlic, minced Pear-Pecan Stuffing

Direction: Preheat oven to 425 degrees F. Remove giblets and neck from interior cavity of turkey; reserve for gravy stock. Rinse bird; pat dry. Cut off wing tips; reserve for gravy stock. Season cavity with salt and pepper. For Herb-Butter Seasoning, combine butter, the fresh herbs, and garlic. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being careful not to tear it. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. Rub about two-thirds of the herb-butter seasoning over the entire breast. Spoon some of the Pear-Pecan Stuffing into the neck cavity. Skewer neck skin to back. Spoon more of the stuffing loosely into the body cavity. (If you pack stuffing too tightly, it will not get hot enough by the time the turkey is cooked.) Tuck drumsticks under tail skin, or tie to tail. Transfer any remaining stuffing to a 2-quart casserole; cover and chill in the refrigerator. Place turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of one of the inside thigh muscles. The bulb should not touch the bone. Rub remaining herb-butter seasoning over the entire turkey. Cover turkey loosely with foil. Roast in the preheated oven for 20 minutes. Reduce temperature to 350 degrees F. Continue roasting turkey for about 3-1/2 to 4 hours or until thermometer registers 180 degrees F. Cut band of skin between legs after 2-1/2 hours so the thighs will cook evenly. Bake casserole of stuffing alongside turkey during the last 40 minutes or roasting. During the last 30 minutes of roasting, uncover turkey. When done, remove turkey from oven; cover. Let turkey stand 20 minutes before carving. To serve, remove stuffing from turkey; transfer to a serving bowl. Carve turkey and serve warm. Makes 14 servings.

Pumpkin Bread (1)

Ingredients:

3 1/3 cups sifted flour

2 teaspoon baking soda

1 ½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups sugar

1 cup oil

4 large eggs

2/3 cup water

2 cups pumpkin

nuts

Method:

Sift dry ingredients, including sugar. Make a well in dry ingredients and add remaining ingredients. Mix until smooth. Grease pans. Bake for 1 hour at 350 degrees.

Pumpkin Bread (2)

Ingredients:

1 ½ cup flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 cups sugar

1 cup salad oil

2 large eggs

2/3 cup water

½ cup canned pumpkin

½ cup nuts

1 package coconut cream pie filling, dry

Method:

Mix sugar, eggs, oil and pumpkin together well. Sift flour and spices together and add to pumpkin mixture. Add pie filling and nuts, mix well. Bake in 10 inch leaf pan at 350 degrees for 1 hour or until toothpick comes out dry.

Please send email to rtrinh1@yahoo.com for questions or ideas.

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