This is the juiciest turkey you will ever eat. Even the white meat is moist.
Wash the turkey and remove the neck and the package of gizzards and livers. Rub the entire surface with vegetable oil. Sprinkle season salt all over the surface and inside the turkey. I use quite a bit. Place the turkey in a turkey size Reynolds browning bag and cook as directed according to the weight of the turkey. Remove the turkey from the oven and let rest 15 minutes. Be sure and save the broth to use for gravy or dressing.
Preheat oven to 425 degrees. Remove silver skin from pork tenderloin, leaving a thin layer of fat covering the pork. Sprinkle seasoning over pork and wrap with bacon slices. Secure with wooden picks. Place pork on a lightly greased wire rack in an aluminum foil lined roasting pan.
Bake at 425 degrees for about 25 minutes or until meat thermometer inserted into the thickest portion registers 155 degrees. Now switch oven to broil, and broil five inches from burner until bacon is crisp (one to five minutes). Remove from oven. Cover pork with foil, and let mull in spices for about 10 minutes or until meat thermometer reaches 160 degrees.
This works for really any size tenderloin. When larger size, I will turn oven down to 250F after bacon is crisp, wrapping up in foil and basting some Sweet Baby Rays BBQ sauce over top of loin for about 20 more minutes in oven. This will ensure tenderness and doneness when cooking a larger cut of loin. Then turn oven off and let sit to blend juices. It is always tender—foolproof. This recipe came from a Reader’s Digest and I have used many times with small or larger pork loins. Different seasonings can be used. The secret is the meat thermometer placement and correct meat temperature when done.
Broccoli Casserole -Marilee Little, Mason Hall Community Club
Cook rice. Add Cheez Whiz to rice and cooked, drained broccoli while hot. Melt oleo. Add onion and saute. Add to broccoli mixture. Stir in chestnuts, mushrooms, and soup. Bake at 350 degrees until bubbly in casserole dish.
Wilted Cabbage Slaw Recipe from Traci Bowlin in Radiology at Baptist Hospital-Union City
Preheat oven to 350 degrees. Mix butter and sugar until fluffy. In another large bowl, sift together cake flour, baking powder and salt. Gradually add flour mixture to butter mixture alternately with buttermilk. In a third large bowl, beat egg whites and gently fold into batter. Spread batter into three prepared pans. Bake for 20-23 minutes.
1 (14 ounce) can whole berry cranberry sauce
2 tablespoons orange liqueur
1 tablespoon sugar
In a small saucepan or in a microwave safe bowl, cook until thickened. Let cool completely and spread between cake layers but not on the sides.
Orange Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 tablespoons orange liqueur
1 tablespoon orange zest
6 cups powdered sugar
Mix well and spread on sides and top of cake.
Preheat oven to 350 degrees. Place a paper cupcake liner in muffin tin. Beat cream cheese with a hand held electric mixer until fluffy. Add sugar and vanilla. Beat well. Add eggs one at a time. Place a vanilla wafer flat side down in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes until set. Allow to cool completely. Top with Blueberry Sauce. Remove liners to serve.
Combine in microwave safe bowl and cook for about five minutes until thickened. Good on ice cream, cheesecake, or pancakes.