Wild Rice and Turkey Casserole

'Showing We Care With Holiday Fare', by Mississippi's Toughest Kids Foundation

• 1 cup white rice, cooked
• 1 cup wild rice, cooked
• 2 cups diced turkey breast
• 2 cups (8 oz.) shredded Monterey Jack cheese
• 12 oz. evaporated milk
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 eggs, beaten
• 1/2 tsp. salt and pepper
• 1 Tbsp. chopped fresh parsley

Preheat oven to 350 F. Prepare a 8-by-12-inch or 2-quart baking dish with cooking spray. Combine rices and spread evenly over bottom of dish. In a large bowl, combine turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice. Halal Meat

Bake 45-55 minutes, or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Note: Very good served as a side dish with turkey. Look for frozen or canned cooked wild rice at the grocery store. Buffalo Meat

Rosh Hashanah Recipe

Hi All,

This sounds like a great recipe for Rosh Hashanah, it's from the Epicurious site

PERSIAN-SPICED CHICKEN WITH SPAGHETTI SQUASH, POMEGRANATE, AND PISTACHIOS

BY ANNA STOCKWELL EPICURIOUS JANUARY 2016

4/4 fork user rating

Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors.

YIELD4 servingsACTIVE TIME30 minutesTOTAL TIME1 hour

INGREDIENTS

1 medium spaghetti squash (2–2 1/2 pounds), halved lengthwise, seeded

1 1/2 teaspoons kosher salt, divided

1 medium red onion, peeled, quartered

2 teaspoons ground turmeric

1 1/2 teaspoons ground allspice, divided

1/4 teaspoon cayenne pepper, divided

4 chicken legs (thigh and drumstick)

4 tablespoons olive oil, divided

2 tablespoons fresh lemon juice

1 tablespoon pomegranate molasses (see cooks' note)

1/2 cup roasted salted pistachios, coarsely chopped

1/3 cup pomegranate seeds

1/4 cup coarsely chopped dill, plus more for serving

1/4 cup coarsely chopped mint, plus more for serving

PREPARATION

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.

Sprinkle each half of squash with 1/4 tsp. salt, then place facedown on prepared baking sheet along with onion quarters.

Combine turmeric, 1/2 tsp. salt, 1 tsp. allspice, and 1/8 tsp. cayenne in a large bowl. Add chicken and toss to coat. Arrange chicken skin side up alongside squash and onions on baking sheet. Brush tops of chicken with 1 Tbsp. olive oil. Bake until interior of squash and onions are fork-tender, chicken skin is crispy, and an instant read thermometer inserted into the thickest part of the chicken registers 165°F, 35–45 minutes; if chicken is done before squash, remove from oven and let rest until squash is finished cooking. Buffalo Meat

Meanwhile, whisk lemon juice, pomegranate molasses, and remaining 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. allspice, and 1/8 tsp. cayenne in a large bowl.

Finely chop onion quarters and transfer to bowl with dressing. Using a fork, scrape squash crosswise to pull strands from shells into bowl with dressing; discard shells. Add pistachios, pomegranate seeds, dill, and mint and toss to coat.

Divide chicken among plates, top with dill and mint, and serve alongside squash mixture.

Cooks' Note 

Pomegranate molasses is available at Middle Eastern grocery stores and specialty food stores. You can substitute 2 teaspoons red wine vinegar and 1 teaspoon of honey for the 1 tablespoon of pomegranate molasses in the dressing. If the squash is difficult to cut, poke it all over with a paring knife and microwave on high for 5 minutes before cutting.  Frozen Meat

Banana Split Lasagna

Banana Split Lasagna

• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 8 ounces cream cheese, at room temperature
• 1/2 teaspoon vanilla
• 1/4 cup granulated sugar
• 2 Tablespoons 3 1/2 cups cold milk, divided
• 16 ounces Cool Whip topping, divided
• 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
• 1 (20-ounce) can crushed pineapple, drained well
• 2 (3.4 ounce) boxes of banana cream pudding instant pudding
• Chocolate syrup
• Maraschino cherries (optional)
• Nuts (optional)

How to make it :
Grease a 9×13-inch baking dish; set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first. Meat exporters
Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight. frozen Meat

Chocolate Peanut Butter Mousse Pie

Chocolate Peanut Butter Mousse Pie

• 1 cup chocolate graham cracker crumbs 
• 6 Tbsp. butter, soft
• 1/3 cup honey-roasted peanuts, finely chopped
• 1 ½ cups whipping cream, divided 
• 14 oz, sweetened condensed milk, divided 
• 1 ½ cup chocolate chips
• 6 oz. cream cheese, soft
• ¾ cup cream peanut butter

Combine crackers and peanuts in food processor, pulse until all is smooth and well blended. In medium bowl, combine cracker crumb peanut mixture and butter, mix together; press into pie plate, set aside.
Over medium heat pour ½ cup whipping cream in saucepan, stirring frequently until hot; stir in ½ cup sweetened condensed milk and all chocolate chips until smooth. Spoon mixture into crust. Chill 1 hour. Buffalo Meat
In large bowl, beat remaining whipping cream until stiff peaks form, set aside. In small bowl beat remaining milk, cream cheese and peanut butter until smooth. Fold in whipped cream. Spoon over chocolate filling. May garnish with chocolate syrup, optional. Freeze 4 hours or until firm.
Let stand 15 minutes before serving. Store leftovers covered in Freezer.
Variation: Use oreo cookies or graham cracker in place of chocolate graham cracker for crust. Halal Meat

Slow-Cooker Garlic-Parmesan Chicken

Slow-Cooker Garlic-Parmesan Chicken

Ingredients

• 1/3 c. plus 2 tbsp. extra-virgin olive oil 
• 2 lb. bone-in chicken thighs 
• kosher salt 
• Freshly ground black pepper 
• 1 lb. baby red potatoes, quartered 
• 5 cloves Garlic, Chopped 
• 2 tbsp. chopped fresh thyme 
• Grated Parmesan, for serving 
• Chopped fresh parsley, for serving 

Directions

1. In a large skillet over medium-high heat, heat oil. Add chicken, season with salt and pepper, and sear until golden, 3 to 4 minutes, then flip and sear 3 minutes more. 
2. Meanwhile, in a 6-quart slow-cooker, toss potatoes with olive oil, garlic, and thyme. Season generously with salt and pepper. Add chicken to slow cooker and toss gently, then cover and cook on high for 4 hours or low for 8 hours, until potatoes are tender and chicken is fully cooked.  Halal Meat exporters
3. Garnish with Parmesan and parsley and serve.

Pasta Shapes

 Pasta Shapes 

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.

Acini di Pepe  (“Peppercorn”) – Acini di Pepe is perfect to use in soup recipes. These shapes are ideal to include in broths. 

Alphabet Pasta:

This favorite kids’ shape is usually used in soups for a fun meal anytime.

Anellini - Tiny rings of pasta. Anellini is a smaller version of Anelli pasta. It is used in various soups and is also a compliment to a number of salads. 

Angel Hair, Capellini (“Fine Hairs”) – These thin, delicate pasta strands are best if used with thinner, delicate sauces. Other uses: break in half and put in soup; use in salads or stir-fry meals. Halal Meat Exporters

Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Cappelletti – Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. 

Casarecce - Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when serving a meat sauce and can be used in a variety of casserole dishes.

Cavatappi  (“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads. Frozen Meat

Cavatelli – Cavatelli resemble tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces.

Ditalini (“Little Thimbles”) – This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Egg Noodles (Medium) -  (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. 

Egg Noodles (Wide) – (From “Nudel,” German meaning paste with egg) – Go beyond the traditional Stroganoff and use, Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. 

Elbow Macaroni – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese. 

Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Fideo – Short thin strands of pasta that are slightly curved. Fideo pasta is commonly used in various soup recipes. Buffalo Meat

Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. 

Gemili (“Twins”) - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.

Gigli (“Lilies”)– Gigli is a fluted edge piece of pasta that has been rolled into a cone shaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles. 

Jumbo Shells – Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. 

Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal. 

Linguine   (“Little Tongues”) - A great shape to compliment a variety of sauces. Also a good choice for salads and stir-fry dishes. 

Macaroni  (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.  Meat Exporters

Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. 

Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition. 

Orecchiette (“Little Ears”) – These “little ears” are commonly served with thick, chunky sauces or in pasta salads.

Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. 

Penne, Mostaccioli (“Quills” and “Small Mustaches”) – This tubular pasta compliments a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes. 

Penne  (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. 

Penne Rigate (“Quills” or “Feathers”)- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Boneless Meat

Pipe Rigate - A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces.

Pipette Rigate – This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Radiatori  (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. 

Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream. 

Reginette – Reginette is wide, flat ribbon pasta that has rippled edges on both sides. This shape is similar to Lasagna. 

Riccioli (“Curl”) -Riccioli’s twisted shape holds bits of meat, vegetables and cheese, so it works well with a variety of sauces, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Indian Buffalo

Rigatoni  (“Large Grooved”)  - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. 

Rocchetti (“Spool”)  – This short pasta is perfect for preparing casseroles and salads.

Rotelle (“Little Wheels”) -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. 

Small Shells - Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

Spaghetti – (“A length of Cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. 

Thin Spaghetti – Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti.  Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. 

Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. 

Tortiglioni – Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. 

Tripolini – Tripolini is a tiny bow tie shaped pasta used in soups and salads or paired with a simple sauce. 

Tubini  - A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

Vermicelli – (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. 

Wagon Wheels, Ruote (“Wheels”) – Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. Fresh Meat

Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals

BAGELACH

BAGELACH

Rae: Most often this breakfast pastry is called a cheese bagel, but I like the Yiddish name for this old-school delight, which is hard to find outside traditional Montreal Jewish communities. We’ve had Montrealers visit Mile End and freak out when they see we’ve got cheese bagels on the menu. This food isn’t really like a bagel at all; it’s a mildly sweet pastry filled with pot cheese— the curd of buttermilk— or some variation thereof. We use our own house-made whole-milk ricotta as the base for our filling, but cottage cheese works well, too. You can save time by starting with store-bought puff pastry, but choose one made with butter instead of shortening. Either way, they’re just so satisfying, so good— especially with a little fruit Compote on the side. Meat Exporters

FOR THE FILLING:

• 1 pound whole-milk ricotta or cottage cheese, drained overnight in the refrigerator in a fine-mesh sieve lined with a double layer of cheesecloth
• 1 large egg, beaten
• ½ cup sugar
• ¼ cup all-purpose flour
• 1 tablespoon sour cream
• ½ teaspoon Diamond Crystal kosher salt
• Zest of 1 lemon
• 1 large egg, beaten, for the egg wash

 Buffalo Meat

FOR THE DOUGH: 1 recipe Rugelach dough (see below)

MAKE THE FILLING:

Combine all the filling ingredients except the egg for the egg wash in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the mixture is smooth, about 3 minutes. Cover and refrigerate overnight.

SHAPE THE BAGELACH:

Preheat the oven to 350 ° F and grease a 10-by-15-inch baking sheet with oil or cooking spray. Divide the pastry dough into 2 equal-size portions.

1. Working on a well-floured surface with one portion at a time, roll the dough into a roughly 14-by-7-inch rectangle. Trim off any irregular edges.
2. Pipe about ½ cup of the filling in a straight line along one of the short edges of the rectangle.
3. Brush a little egg wash along the base of the filling.
4. Use a bench knife or pizza cutter to cut the egg-brushed lip away from the rest of the dough.
5. Gently roll the edge of the dough around the filling so that the dough wraps over the egg-brushed lip to seal it, creating a cylinder.
6. Bend the bagelach into a horseshoe shape. Continue the filling-and-rolling process until you’ve used up the whole dough portion and have made 5 or 6 bagelach. Transfer the bagelach to the prepared baking sheet, brush them with more of the egg wash, and bake for about 30 minutes, rotating the tray 180 degrees halfway through cooking, until golden brown. Frozen Meat

MAKES 10 TO 12

Bernamoff, Noah; Bernamoff, Rae (2012-09-04). The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen (Kindle Locations 1987-2017). Potter/TenSpeed/Harmony. Kindle Edition.

Rugelach Dough Recipe

FOR THE DOUGH:

• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons Diamond Crystal kosher salt
• Zest of 1 lemon
• 4 large eggs
• 1 cup sugar
• 1 cup canola oil
• ¼ cup lukewarm water

 Boneless Meat

MAKE THE DOUGH: Combine the flour, baking powder, salt, and lemon zest in a large bowl and mix them together with your hands until thoroughly combined. In a separate bowl, whisk the eggs, sugar, and oil together vigorously until thoroughly combined. Pour the egg mixture into the dry ingredients and mix them together with your hands for 10 to 15 seconds. Add the water and continue mixing with your hands until the dough comes together, another 30 seconds or so. Scrape the dough onto a floured surface, adding a little more flour if the dough is too sticky. Use your hand to flatten the dough slightly into a thick disk, and wrap the disk very snugly in aluminum foil. Refrigerate until the dough is firmly set, about 3 hours.