Jennie Russon’s semi-homemade dinner

Big bites rolls in Centerville (http://bigbitebreads.com/)

Chicken Marsala (using Costco's frozen breaded chicken tenders)
cook chicken in the oven, then serve over mashed potatoes with marsala sauce on top.

Jennie Russon

Shrimp Salad
Dessert: Australian Pavlova with Berries and Cream

Jennie Russon's Turkey

Heres the instructions for the turkey I did: Read it all the way through I'm all over the place!

You have to marinade the turkey 24 hours before you cook it.  So make sure it is all thawed out the day before.

Wash your turkey, get a turkey bag big enough for your turkey fill it with 2 Tblsp of flour and shake it around.  Mix the following marinade:

1/3 c. Salt (I know it's a lot of salt)

1/2 tsp. pepper

1 C. Vegetable Oil

1 T. Sage

1 T. Rosemary

2 Bayleaves, crushed

1/4 tsp garlic powder

1 tsp. thyme

1 tsp. sweet basil

Then put your turkey in the bag and rub the marinade all over inside and outside your turkey.  Put the tie thing on the bag. Place your turkey upside down in the fridge on a cookie sheet then in the morning turn it right side up.  Follow the cooking instructions on the bag for the turkey.  When it is time to put your turkey in the oven open the bag and put pats of butter on the top of the turkey (about 1/2 to 1 cube of butter).  Cut slits in the top for ventilation and cook it for the time on the box.  When it is done I drain the drippings, it's a lot, and add some whorschire sauce and make a rue out of cornstarch and water.  I add potato water and make my gravy from that it's really simple!  Good Luck and Happy Thanksgiving everyone - if you have any questions call me.

Jennie Russon's Roast

Tri Tip Roast - 
Marinate over night:
3 Tblsp Liquid Smoke
3 tsp. Garlic Powder
2 tsp. Onion Salt
2 tsp. Celery Salt 
Its like a rub - if you get your meat at Costco there are 2 roasts in a package so this is only enough for 1 Roast.

The next day you can crock pot the roast for 7 hours on low or I put it in my roasting pan filled it with water about 1/2 way up the roast and cooked it covered for 4 hours at 325.
Slice the roast and serve with sauce:

Sauce:
1 C. catchup
1 tsp. Celery Seed
3 C. Brown Sugar
1 C. Water
1 tsp. Salt
1 Tblsp Onion Salt
1/4 C. Worcestershire Sauce
1/4 C White wine  vinegar 
Don't Substitute Ingredients- this is tons of sauce even for 2 roasts - don't double it.

Whipping Cream Potatoes
Diced Red Potatoes cut enough to fill 9X13 pan 1/2 way up - mix in chopped onion - sprinkle with Garlic Salt - pour whipping cream over potatoes until about 1/2 way up to 3/4 of covering potatoes - but don't completely cover them.  Bake 2 hours at 350 sprinkle with grated cheddar cheese.  

Monkey Bread

In a pan bring to boil - but watch it - it will boil over
1 1/2 squares of butter
3/4 Cup Sugar
1 1/2 Cup of Water
Let it cool-

In a glass bowl mix:
1 1/2 Tblsp yeast - get the yeast at Dicks in Centerville at the bakery
1 Cup very warm water
3 tsp. Sugar
stir and set aside for yeast to grow

In KitchenAid or Bosch put:
5 eggs
2 1/4 tsp. Salt
3 3/4 C Flour 
Add Water, Sugar, Butter mixture
Mix for a second
Add yeast mixture - make sure you have given the yeast enough time to grow
Add another additional 3 3/4  cups of flour (watch the last 3/4 mix it while you add it and see if the dough is pulling away clean from the sides if so stop adding the flour or you might have to add a little more than the 3 3/4)

After it is mixed well set aside - Let raise for 1 1/2 hours - punch down - raise 1 more hour.   You need 2 bunt pans melt a square of butter and put 1 in the bottom of each pan.   Pull dough out split it in 2 roll it out (it is easier to grease your counter with crisco but you can use flour also)  - with an empty soup can or cookie cutter about the size of a soup can cut circles.  Use 1/2 of dough for one pan and 1/2 for the other stack the cut circles all the way around the pan.  Let raise 1/2 an hour to 1 hour in pans - Bake at 325 for 30 - 45 min. - dump out on plate and serve warm.

Vegetables:

Cut up
Asparagus
Yellow Squash
Purple Onion
Mushrooms
Red Bell Peppers
Toss with olive oil - sprinkle with garlic salt, Parmesan cheese - broil in the oven until tender.

Baked Italian Couples Night

Jennie Russon and Kymberly Burgess

Eggplant Parmesan Napoleons

1 eggplant (about 1 lb.)

1 C. flour, seasoned with salt and pepper

3 eggs, beaten

1 1/2 c. panko bread crumbs

Extra-virgin olive oil for frying

8 slices fresh mozzarella cheese, 1/4 in. thick

8 slices tomato, 1/4 in. thick

Parmesan cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Slice eggplant into 1/4 in. thick rounds; season with salt and pepper. Place flour, eggs, and panko into separate shallow dishes. Bread teh eggplant by first dipping in flour, then egg, and finally panko. Heat 1/4 C. oil in large saute pan over med-high heat. Fry half the eggplant slices until golden on both sides, about 4 min. total, then transfer them to the prepared baking sheet. Fry remaining eggplant (use more oil if needed). Top each of the four eggplant slices with a slice of tomato and a slice of mozzarella. Layer with a second slice of eggplant, followed by another slice of tomato and another slice of mozzarella. Bake until cheese melts, about 15 min. Sprinkle Napoleons with Parmesan.

Citrus Salad

2 TBSP. fresh lime juice

2 TBSP. extra-virgin olive oil

2 tsp. of honey

3 C. jarred or fresh ruby red grapefruit segments, drained

3 C. jarred or fresh orange segments, drained

2 Tbsp. thinly sliced fresh basil

kosher salt to taste

minced zest of 1 lime

Whisk together lime juice, olive oil, honey, salt, and lime zest in a bowl for the vinaigrette. Combine citrus segments in a large bowl; toss with vinaigrette. Garnish each serving with sliced basil and a basil sprig.

Garlic Buns

6 frozen dinner roll dough balls

2 Tbsp. unsalted butter

1 Tbsp. extra-virgin olive oil

2 tsp. minced garlic

2 Tbsp. grated parmesan cheese

1 Tbsp. minced fresh parsley

Kosher salt to taste

Thaw balls of dough according to package directions. When soft, cut each in half and reshape into rounds. place rounds 1-2 inches apart on a baking sheet that's been lightly coated with nonstick spray. Cover rolls loosely with a damp cloth or plastic wrap. Let them rise at room temperature until doubled, about 1 hour. Preheat oven to 350. Bake rolls until golden, about 15 min. Warm butter, oil, and garlic in a small saucepan over med-low heat. Cook until garlic is fragrant, about 5 min. But don't allow butter to brown. Brush rolls with garlic butter. Transfer rolls to a bowl; toss with parmesan, parsley and salt.

Brie and Ham sandwiches

4 center-cut slices sourdough or country Italian boule (1/2 in thick)

2-3 Tbsp. extra-virgin olive oil

1/2 lb. brie cheese, sliced , divided

4 oz. deli-sliced ham, divided

1/2 C. grated tart apple

2 Tbsp. extra-virgin olive oil

1 Tbsp. apple cider vinegar

1 tsp. whole-grain mustard

1/2 tsp. sugar

3 C. mesclun greens

Kosher salt and pepper to taste

Brush bread with oil; arrange slices on the prepared baking sheet. Toast bread under broiler. Remove bread; leave broiler on. Top each bread slice with 2 oz. brie and 1 oz. ham. Broil until cheese melts, 1-2 min. more. Whisk together grated apple, 2 Tbsp. oil, vinegar, mustard, and sugar in a bowl. Add mesclun; toss to coat. Season greens with salt and pepper. Divide greens among four toasted sandwiches. Cut each sandwich into four pieces.

Main Course

Lasagna:

Prepare in a 9X13 Casserole Dish

Cottage Cheese 16 oz.

1 Egg

Lasagna Noodles

Medium Cheddar Cheese

Mozzarella Cheese

Marinara Sauce:

2 lbs. Of Hamburger

1 Green Pepper Chopped

½ Onion Chopped

1 small can of Mushrooms

28 oz Can of Diced Tomatoes

2- 15 oz Cans of Tomato Sauce

Salt, Garlic Salt, and Pepper

Fry Hamburger, Onion, and Pepper with seasoning. Add Mushrooms, Tomatoes, Tomato Sauce (use 2 to 1 ½ cans depending on how much juice you want). Simmer for 10 minuets. (We use this sauce for Spaghetti also).

Cook Lasagna Noodles as directed on box

Mix 1 Egg into cottage cheese

Grate Cheese (you need a lot)

Layer:

Noodles

½ Marinara Sauce

½ of the Cottage Cheese Mixture

Cover with Cheddar

Cover with Mozzarella

Repeat one more time

Cook at 350 for 20 to 30 minuets till hot (not covered) let sit for 10 to 15 minuets.

Harlican Dessert – We make this typically in a 10 inch pie plate – but you can also do it in about 8 ramekins.

1 pkg of Graham Crackers

¾ Cube of Butter

1/8 cup Sugar

1 Tblsp of Cornstarch

½ cup of Sugar

1 ¾ cup of milk

4 Eggs – Seperated

1 pkg of Knox Gelatin

¼ Cup of Water

1 square of Bakers Unsweetened Chocolate

1 tsp Vanilla

½ Cup Sugar

½ Pint of Heavy Whipping Cream

1 Chocolate Candy Bar

Crust:

1 of 3 pkgs of Graham Crackers in a box

¾ of a cube of butter

1/8 cup sugar

Put your graham crackers in a Ziploc and remove the air then with a rolling pin crush the crackers until they are fine. Add Softened butter, and sugar and cut in with a knife until it is well mixed. Press into pie plate of ramekins.

Pie filling: There are 2 layers that you make at this point.

In a small bowl mix: 1 Tblsp Cornstarch, ½ Cup Sugar stir together well.

In a heavy sauce pan mix: 4 Egg Yolks (keep the whites for later), 1 ¾ cup of milk

Slowly stir in cornstarch and sugar mixture. Cook this over medium heat, stirring constantly until mixture thickens like a runny pudding. Remove from heat and set aside.

In a small bowl mix: 1 pkg. Of Knox Gelatin, and ¼ cup of cold water - add this to pudding mixture.

Divide Mixture in ½ (if you like less of a chocolate layer divide it by 1/3 for chocolate layer and 2/3 for custard layer).

In another small bowl melt 1 square Bakers Unsweetened Chocolate in the microwave – remove and stir in 1 tsp. Of vanilla. - add this to ½ of your pudding mixture, beat it with beaters until mixed well. Pour this over your graham cracker crust, put it in the fridge to cool.

In a mixing bowl beat your egg whites that you kept until they form peaks. Slowly pour in ½ cup of sugar while beating with mixer. With a spoon, fold in remaining ½ of pudding mixture. Pour over Chocolate in pie plate. Refrigerate for 2 or more hours. We usually make it in the mid morning for an evening dinner.

When you are ready to serve beat ½ pint of heavy whipping cream (sweeten your whipping cream with powdered sugar to taste – about a ¼ cup - and a tsp of vanilla) Pour over custard. Shave a chocolate candy bar over the top with cheese grater. - Good luck with this one, hope you have a good dishwasher when it's over!