Thanksgiving Receipes

I thought long and hard about where to place this - but as this is general Baptist Discussions, and Baptists love to eat - thought I would put it here! The following are some tried and true receipes from a Dallas area Chef named David Wade. David used to appear on the Kevin McCarthy radio show in dallas - Kevin now hosts a discussion board called Dallas Digest. He posted these receipes - I have done all but the prime rib - they are GREAT! Here they are:

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Kevin McCarthy
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Joined: Mon Feb 21st, 2005
Location: CABO SAN PLANO, Ireland
Posts: 2555
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Posted: Fri Nov 11th, 2005 09:42 am
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just heading off the annual "i can't find those recipes" emails...

Make-ahead mashed potatoes


8 large potatoes
8 0z cream cheese
1/2 cup butter
1/2 cup sour cream boil and mash potatoes...mix in cream cheese, butter,
sour cream and salt and pepper....
put into 2-3 quart greased serving dish...top with some butter
pats...cover and store in fridge for up to 3 days...
sprinkle with paprika and bake uncovered at 350 for about 40 minutes..
10-12 servings.

david wade's turkey in a bag


1 16-20 lb. turkey thoroughly thawed
1 large paper grocery bag
1 cup peanut oil (only)
worcestershire powder (available at simon davids and tom thumbs)
sprinkle the powder on the turkey and then rub it in with a little
peanut oil.
fully coat the inside of the bag with the rest of the peanut oil.
put the bird in the bag breast side up and tie the open end closed with
some string.
put in lower section of a roaster with no lid and place in oven
pre-heated to 325 degrees.
cook for about 10-12 minutes per pound.
when done, take it out and poke a hole in the bag away from you to let
out the steam and then as david would say, voila! (do NOT cook dressing
in the bird)


and, finally, here's david's rock-salt prime rib recipe.

cover the bottom of a roaster with about 1/2 inch of rock salt and
lightly dampen it.
sprinkle the prime rib with worcestershire powder and then place it in
the roaster.
pour rock salt over it until the sides and top are covered and then
lightly sprinkle it with water.
put it in the oven uncovered pre-heated to 500 degrees for about
18-20 minutes per pound for medium. (people's preference on how long to
cook and how well done is best seem to vary widely so use your own
judgment)
when you're finished cooking, take the rib out and crack open the rock
salt casing. brush away any salt particles and there you have it.
bon appetit.

 

Yep and they are wonderful! Even better on the second day - so make them today and serve tomorrow!