Tag Archives: oven

“Wholesome” Poundcake

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A Scrummie that you can serve with a little less guilt. :)

  • 1 cup unsalted butter
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2 cups flour
  • 1/4 cup wheat germ (2 cups of whole wheat flour can be substituted for the regular flour and wheat germ
  • 1/2 teaspoon baking soda
  • 1 cup plain yogurt

Beat together butter and sugar. Add in vanilla and eggs and beat till smooth.

Combine flour, wheat germ and baking soda in a separate bowl. Add flour mixture alternately with yogurt to batter, blending well after each addition.

Bake at 325º in two greased and floured loaf pans or one tube pan for about one hour. Cool for half an hour before removing from the pans.

Makes 2 cakes

Marvelous Meatloaf

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A slightly smaller meatloaf.

  • 1-1/2 pounds ground beef
  • 1 egg
  • 1/2 seasoned, dry bread crumbs or Nature’s Burger mix
  • 1/3 cup finely chopped onion
  • 2 Tablespoons milk or water
  • 1 teaspoon vegetarian Worchestershire sauce (no anchovies, please)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 350° (F). In a large mixing bowl, combine all ingredients; mix well. Place in greased 8×4-inch loaf pan; form into a loaf. Bake 40 to 60 minutes or until no longer pink in the center. Let stand a few minutes to set; invert onto serving platter.

To Microwave: Combine all ingredients as above. Shape into a loaf (about 8×4-inches) in a 12×8-inch microwavable dish. Cover with wax paper and cook at medium 20 to 24 minutes. Drain liquid occasionally and, if necessary, shield ends of loaf with aluminum foil halfway through cooking. Let stand, covered, for 5 minutes before serving.

Makes 4 to 6 servings

Island Broiled Chicken

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  • 1/2 cup canola oil
  • 3 Tablespoons lemon juice
  • 1-1/2 Tablespoons soy sauce
  • 1 small garlic clove, minced
  • 1/2 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-3 pounds chicken parts (legs, breasts, wings, etc.)

Combine oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper for marinating sauce. Seal chicken and sauce in plastic bag. Marinate in refrigerator 4 to 5 hours. Place chicken, skin side down, in broiler pan (without rack). Broil 5 to 7 inches from heat about 25 minutes, or till lightly browned. Brush occasionally with sauce. Turn; broil 15 to 20 minutes.

Makes 4 servings

Yule Turkey

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This recipe originated in “The Wicca Cookbook” by Jamie Wood and Tara Seefeldt. It came with a recipe for in-the-bird stuffing but I omitted it for both cooking time and safety. Also, since I’m not familiar with roasting with cheesecloth, I spent a lot of time trying to figure out how much I should use, as well as if I should remove it for basting or not. Well, one year I said “screw it!” and made a few more modifications so I could cook it in a roasting bag. It came out just as delicious and I didn’t have to spend an entire day home in order to baste the thing. Bonuses!

  • 18 to 22 pound turkey
  • 2 large oranges, cut in half
  • Salt and pepper
  • 3/4 cup unsalted butter, softened
  • 3 to 4 teaspoons crushed garlic
  • Paprika

Remove the giblets and neck of the turkey. Preheat the oven to 350º F. Wash the turkey well, inside and out. Dry the turkey, inside and out with paper towels. Squeeze the juice of the oranges over the outside of the turkey and rub some juice on the inside of the cavity. Season the cavity with salt and pepper. Rub the outside of the turkey with 3/4 cup of the butter and smear the crushed garlic all over it as well. The butter acts as a basting juice during the first half of the cooking time. Season the turkey with salt and pepper and then sprinkle paprika all over it (I go nuts with it). Carefully place the turkey into prepared oven roasting bag, within a roasting pan. Tightly close up bag and cut slits into it, if required. Place the turkey in the oven.

Use a meat thermometer to check for doneness (180º F). A turkey is done when the thigh juices run clear yellow when pricked, there are no traces of pinkness, and the drumstick moves easily in its socket. Expect to cook about 3-4 hours. Allow turkey to stand for 30 minutes. Carve turkey and serve on a festive platter.

Serves 15 to 20

Parsley Parmesan Chicken

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This recipe comes from the book “The Freezer Cooking Manual from 30 Day Gourmet” by Tara Wolhlenhaus and Nanci Slagle. The book contains a great many recipes that are intended to be made up in bulk and frozen. Since there are no funky adjustments in ingredient quantities between the meal amounts I’ve included the ingredients for one meal. You can easily double to sextuple it by multiplying the ingredients by the amount of meals you wish to make. As I try to save resources as much as I can I’ve only included the “Bake on Serving Day” preparations.

  • 1/4 cup Italian dressing
  • 2-3 pounds fresh fryer parts
  • 1/2 cup grated parmesan cheese
  • 1/3 cup dry bread crumbs
  • 2 Tablespoons parsley flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Pour chicken parts and salad dressing into a freezer bag (I use the wide bottom 1 gallon size). Combine the parmesan cheese, dry bread crumbs, parsley flakes, paprika, salt and pepper in a quart-sized freezer bag and shake well to mix. Attach to the bag of chicken or put both bags into a larger freezer bag. Seal, label and freeze.

To serve, thaw marinated chicken and crumb mixture. Roll chicken one piece at a time in the crumbs, or shake in a bag, then place chicken in a greased 9×13-inch pan or on a cookie sheet. Spoon excess dressing over chicken. Bake at 350º(F) for 1 hour or until thickest piece is done.

Serves 4-6