42nd Recipe Street

Source: http://allrecipes.com/Recipe/Turkey-Tetrazzini-II

1 (16 oz) PKG Pasta
1/2 C Butter, About 8 Tablespoons
1/2 C Flour
3 C Chicken Broth
2 C Milk
1 C Grated Parmesan Cheese
1 C Mozzarella Cheeses, divided
4 C Chopped Cooked Turkey, About 16 oz

Prepare noodles according to package directions, drain and return to pan. Melt butter in a medium sauce pan. Stir in flour and mix until smooth. Add chicken broth and milk, a little at a time. Cook and stir until the mixture comes to a boil. Stir in Parmesan cheese and 1/2 c mozzarella cheese until completely melted and smooth. Remove from heat. Combine turkey, noodles, and cheese mixture. Mix well. Transfer to a large lasagna pan that has been sprayed with non-stick cooking spray. Sprinkle with remaining 1/2 C of mozzarella. Bake in 350F oven for about 30 minutes or until surface is lightly browned.

Source: http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies

2-1/4 C Flour
2 t Ginger
1 t Baking Soda
1 t Cinnamon
1/2 t Cloves
1/4 t Salt
3/4 C Butter, About 12 Tablespoons
1 C Sugar
1 Egg
1 T Orange Juice Or Water
1/4 C Molasses
3 T Sugar, For Rolling

Whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large mixing bowl, microwave the butter for about 20 seconds to soften. Cream together butter and sugar until fluffy. Add the egg and mix well. Add the Orange Juice/Water and molasses. Mix well. Add the dry ingredients, one cup at a time, to the wet ingredients. Mix well after each addition. If the dough is too sticky to work with, you can refrigerate it for about an hour. Shape dough into walnut sized balls. Roll in sugar and press into cookie shape between hands. Bake in 350F oven for 8-10 minutes. Let cool on cookie sheets for 10 minutes before moving to wire rack.

Source: http://allrecipes.com/Recipe/Pecan-Pie-V/

1 C Brown Sugar
1/4 C Sugar
8 T Butter (1 Stick), Melted
2 Eggs
1 T Flour
1 T Milk
1 t Vanilla Extract
1 (6 oz) PKG Chopped Pecans
1 Pie Crust

Preheat oven to 400F.

In a large bowl, beat eggs until foamy. Stir in melted butter, sugars, and flour. Mix well. Add the milk, vanilla, and nuts. Mix well.

Pour into an unbaked 9 inch pie shell. Bake for 10 minutes, then reduce temperature to 350 and bake for another 25 minutes or until golden brown.

1 Stick / 8 T Butter
1 Onion, Chopped
2 1/2  C Frozen Vegetables (Corn, Peas, Carrots, Green Beans, whatever)
1/3 C Flour
2/3 C Milk
2 C Chicken Stock
1 Rotisserie Chicken, Deboned OR about 11-15 oz of Cooked Shredded Chicken
Salt and Pepper to taste
2 Pie Crusts or 2 Puff Pastries

Melt butter in a large skillet. Add in onion and frozen veggies. Cook on medium until onions caramelize. Stir in flour and cook a few minutes. Stir in milk and mix well. Mixture will be very thick. Stir in chicken stock and mix until smooth. Simmer until mixture has thickened. While simmering, debone the chicken and stir it in. Add salt and pepper to taste.

Put pastry in the bottom of a lasagna pan or pie plate. Pour in the filling (consider topping with shredded cheese!), then top with the other pastry. Bake in 350F oven for 25-30 minutes or until golden.

Source: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread

1 Stick Butter
2/3 C Sugar
2 Eggs
2 T Vinegar
3/4 C +2 T Milk
1/2 t Baking Soda
1 C Cornmeal
1 C Flour
1/2 t Salt

Preheat oven to 375F.

Melt butter in a medium sauce pan. Remove from heat and stir in sugar. Add eggs and whisk until well blended.

Put vinegar in the bottom of a measuring cup. Add enough milk to make 1 C of liquid. Stir in baking soda, then add to sauce pan. Mix well. Add cornmeal, flour, and salt. Whisk until smooth.

Spray a muffin tin. Spoon about 1/4 C batter into each muffin cup.

Bake in preheated oven for about 25 minutes, or until golden.

4 C Sweet Potato, Cubed (About 3 Large)
1/2 C Sugar
2 Eggs
1/2 t Salt
4 T Butter, Melted
1/2 C Evaporated Milk
1/2 t Vanilla Extract
1 Bag Mini Marshmallows OR Pecan Topping

Pecan Topping
1/2 C Brown Sugar
1/3 C Flour
3 T Butter, Melted
1/2 C Chopped Pecans

Peel and cube sweet potatoes. Cover with water and simmer until tender. Drain and mash.

Meanwhile, in a large bowl, mix together sugar, eggs, salt, melted butter, evaporated milk, and vanilla extract. Add in sweet potatoes and whisk until smooth. Transfer to a large lasagna pan.

Instructions for pecan topping: In a medium bowl, mix together the brown sugar and flour. Stir in butter and mix well. Stir in pecans and mix well. Sprinkle mixture over sweet potatoes.

If you are using the pecan topping, bake dish for 25 minutes. If you are using marshmallows, bake dish for 15 minutes, then add the marshmallows and bake for another 10 minutes or so.