Let’s Talk Turkey from Cooks Corner with a Crustless Pumpkin Pie

Happy Thanksgiving to friends, relatives and colleagues –near, far and from across the globe—safe traveling and to have fun eating too.

 

(Reprinted From:  “Blog:  A Dietitian’s Perspective” Thanksgiving Sunday, November 22, 2009)

 

 

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do math in your head just to get it right.  Here are  some of the numbers to have a safe, worry-free and meaningful Thanksgiving Day dinner. 

 

 

 

 

 

Turkey

For turkeys under 16 lbs., estimate basically 1 pound per serving (this accounts for bone weight.)  For larger birds, a bit less is fine;they have a higher meat-to-bone ratio.  However, if your goal is plenty of leftovers, (that turkey sandwich with mayo and cranberry sauce to boot) aim for 1 1/2 lbs. per person whatever the turkey’s size.

 

• For 8 people:   purchase a 12 lb. turkey
• For 10 people: purchase a 15 lb. turkey
• For 12 people: purchase an 18 lb. turkey
• For 14 people: purchase a 20 lb. turkey

The Thaw

Technically, the safest way to thaw a frozen turkey is in the refrigerator.  Figure about 24 hours per 4-5 lbs. of turkey.  Another method would be to put the turkey is sink filled with cold running-water.  Change the water every 30 minutes, and plan for about 30 minutes per pound.

Holiday Hot Lines plus, a click-a-way

• Crisco Pit Hotline: 877-367-7436
• Butterball Turkey Talk-Line: 1-800-butterball or www.buterball.com
• Empire Kosher Poultry Customer Hot line:  1-717-436-7055 or www.empirekosher.com/index.html
• Fleischmann’s Yeast Baker’s Help Line: 800-777-4959 or www.breadworld.com/help.aspx
• Foster Farms Turkey Helpline: 800-255-7227 or www.fosterfarms.com
• General Mills: 800-248-7310
• King Arthur Flour Co Bakers Hotline: 802-649-3717
• Nestle Toll House Baking Information Line: 800-637=8537 or www.verybestbaking.com
• Ocean Spray Consumer Help Line: 800-662-3263 or www.oceanspray.com
• Perdue consumer Help Line: 800-PERDUW or www.persue.com
• Reynolds Turkey Hot Line: 800-745-4000 or www.reynoldskitchens.com
• US Department of Agriculture Meat and Poultry Hotline: 888-674-6854 or www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/

LITE ‘n EASY CRUSTLESS PUMPKIN PIE

Ingredients:

1. 2 Tbsp. water
2. 2 envelopes unflavored gelatin
3. 2 1/4 cups Carnation Evaporated Low-fat 2% Milk
4. 1 15oz.can Libby’s 100% Pure Pumpkin
5. 1/2 cup of packed brown sugar or low calorie sweetener equivalent
6. 2 tsp. pumpkin pie spice
7. 1 tsp. vanilla extract
8. Light whipped topping
9. Fresh Fruit (optional)

Preparation:

1. Coat 1” deep-dish pie plate with non-stick Cooking spray.
2. Place water in a medium bowl; sprinkle gelatin over water. Let stand 5 – 10 minutes or until softened. Mixture may be firm.
3. Bring 1 cup of evaporated milk to boil in saucepan. Slowly stir in hot evaporated milk into gelatin. Stir in the remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
4. Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
5. Garnish with whipped topping and fresh fruit, if desired.

Enjoy!

Makes 8 servings; Adapted from Nestle Carnation

Cooks Corner: Post-Thanksgiving Recipe Success

The Left-Over Make Overs

By Anthony Sepe

The Cranberry Sensation Sandwich

Ingredients:

• 3 oz.  Turkey Slices
• 2 tsp. Mayo
• 2 tsp. Mustard
• 1/2 cup Whole Berry Cranberry Sauce
• Salt, Pepper, Creole Seasoning to taste
• 1 Iceberg Lettuce Slice
• 4 Sliced Cucumber
• 4 Sliced Tomato
• 1/2 – 1  slice of red sweet onion
• Black Olives (a few for garnish)
• Green Olives to eat( a few for garnish)

Preparation:

1. 2 slices favorite bread, preferably whole wheat, 12 grain etc.
2. Place turkey on one slice and and the other slice of bread use mayo and mustard
3. Place Whole berry cranberry sauce sauce upon the turkey slices and season with salt, pepper and creole seasoning
4. Place lettuce leaf, cucumber slices, tomato slices and onion slice atop of other slice of bread with mayo and mustard
5. Put Sandwich together; cut in half, diagonally, eat and enjoy!

Bonus:

Eat with a slice of Pumpkin pie from Wednesday, either version #1 or #2.

Thank you for reading and enjoy!

Anthony

Let’s Talk Turkey: Happy Thanksgiving from Cooks Corner with a Crustless Pumpkin Pie

Happy Thanksgiving to friends, relatives and colleagues –near, far and from across the globe—safe traveling and to have fun eating too.

 

(Reprinted From:  “Blog:  A Dietitian’s Perspective” Thanksgiving Sunday, November 22, 2009)

 

 

Preparing Thanksgiving dinner is enough of a pressure cooker, never mind having to do math in your head just to get it right.  Here are  some of the numbers to have a safe, worry-free and meaningful Thanksgiving Day dinner. 

 

 

 

 

 

Turkey

For turkeys under 16 lbs., estimate basically 1 pound per serving (this accounts for bone weight.)  For larger birds, a bit less is fine;they have a higher meat-to-bone ratio.  However, if your goal is plenty of leftovers, (that turkey sandwich with mayo and cranberry sauce to boot) aim for 1 1/2 lbs. per person whatever the turkey’s size.

 

• For 8 people:   purchase a 12 lb. turkey
• For 10 people: purchase a 15 lb. turkey
• For 12 people: purchase an 18 lb. turkey
• For 14 people: purchase a 20 lb. turkey

The Thaw

Technically, the safest way to thaw a frozen turkey is in the refrigerator.  Figure about 24 hours per 4-5 lbs. of turkey.  Another method would be to put the turkey is sink filled with cold running-water.  Change the water every 30 minutes, and plan for about 30 minutes per pound.

Holiday Hot Lines plus, a click-a-way

• Crisco Pit Hotline: 877-367-7436
• Butterball Turkey Talk-Line: 1-800-butterball or www.buterball.com
• Empire Kosher Poultry Customer Hot line:  1-717-436-7055 or www.empirekosher.com/index.html
• Fleischmann’s Yeast Baker’s Help Line: 800-777-4959 or www.breadworld.com/help.aspx
• Foster Farms Turkey Helpline: 800-255-7227 or www.fosterfarms.com
• General Mills: 800-248-7310
• King Arthur Flour Co Bakers Hotline: 802-649-3717
• Nestle Toll House Baking Information Line: 800-637=8537 or www.verybestbaking.com
• Ocean Spray Consumer Help Line: 800-662-3263 or www.oceanspray.com
• Perdue consumer Help Line: 800-PERDUW or www.persue.com
• Reynolds Turkey Hot Line: 800-745-4000 or www.reynoldskitchens.com
• US Department of Agriculture Meat and Poultry Hotline: 888-674-6854 or www.fsis.usda.gov/Food_Safety_Education/Ask_Karen/

LITE ‘n EASY CRUSTLESS PUMPKIN PIE

Ingredients:

1. 2 Tbsp. water
2. 2 envelopes unflavored gelatin
3. 2 1/4 cups Carnation Evaporated Low-fat 2% Milk
4. 1 15oz.can Libby’s 100% Pure Pumpkin
5. 1/2 cup of packed brown sugar or low calorie sweetener equivalent
6. 2 tsp. pumpkin pie spice
7. 1 tsp. vanilla extract
8. Light whipped topping
9. Fresh Fruit (optional)

Preparation:

1. Coat 1” deep-dish pie plate with non-stick Cooking spray.
2. Place water in a medium bowl; sprinkle gelatin over water. Let stand 5 – 10 minutes or until softened. Mixture may be firm.
3. Bring 1 cup of evaporated milk to boil in saucepan. Slowly stir in hot evaporated milk into gelatin. Stir in the remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
4. Pour mixture into prepared pie plate. Refrigerate for 2 hours or until set.
5. Garnish with whipped topping and fresh fruit, if desired.

Enjoy!

Makes 8 servings; Adapted from Nestle Carnation

Cooks Corner: Pumpkin Pie Recipes with Variations

Pumpkin Pie #1

 

Pumpkin Pie Version #1:  Golden Pie Pumpkin

Ingredients:

1. Cooked down pumpkin (15 oz.) or 1 can (15oz.)
2. 1- 9” Pie Crust from scratch or frozen
3. 3 eggs slightly beaten
4. 1 cup light brown sugar
5. 1/2 tsp. salt
6. 1 tsp. cinnamon
7. 1/4 tsp. cloves
8. 1/4 tsp. nutmeg
9. 1/4 tsp. ginger
10. 1 cup nonfat milk

Preparation:

• Preheat oven 450 degrees.
• Prepare the piecrust, if frozen; have ready, if made from scratch.
• Combine eggs, sugar, salt and spices; bled well. 
• Blend in Pumpkin add the milk and beat mixture well.
• Put pie crust into pie pan and bake in 450 degree oven for 10 minutes.
• Reduce heat to 350 degrees and bake for 40-45 minutes.
• Pie is done, when knife comes out clean.
• Enjoy!

Pumpkin Pie #2

 

Pumpkin Pie Version # 2:  My Own Pumpkin Pie

Ingredients:

1. 15 oz. cooked pumpkin
2. 1-can 14 oz.  sweetened condensed milk or nonfat milk
3. 3 egg whites
4. 2 T. Pumpkin Pie Spice (cinnamon, ginger nutmeg, cloves-all mixed together)

Preparation:

• Pour into a frozen unbaked pie crust.
• Bake in a preheated 425 degree oven; 20 minutes.
• Reduce heat to 350 degrees. Bake 45-50 minutes longer; cool.
• Top with reduced fat or fat-free cool-whip topping.
• Enjoy!

Anthony

How To Carve Your Perfect Holiday Turkey

 

Carve Your Perfect Turkey

Have a Great Thanksgiving all! :)

~Anthony

Thanksgiving Snack Attack

 

1. Which Kind of snack do you crave at Thanksgiving and why?

• Sweet
• Salty
• Sweet & Salty
• Other, _________________

2. What is the name of the snack?

Anxious to hear about your cravings and why!