Roast Turkey and Fixings by Marilyn Fogel
Several days before you would like to serve the turkey, buy a large, Butterball Turkey (frozen). Let it thaw in the refrigerator for 3-4 days. Purchase 1 disposable aluminum pan.
On the morning you plan to cook and serve the turkey, arrive early at the Lab. Take the wrapper off the turkey, toss it out. Look inside the two cavities of the bird—front and back. Remove the wrapped turkey parts and throw them out. Preheat the oven to 325 F using the Convection setting.
Wash the turkey inside and out with cold water. Put it into the aluminum pan. Place the pan and bird on a cookie sheet.
Sprinkle the turkey with salt, drizzle olive oil over it and then some spices (whatever you find in the Lunch Club spice cabinet.) You should have the bird in the oven NO LATER than 9 am. Pretend you are busy. Put the turkey in the oven. Neglect to turn on the exhaust fans for about 1 hour until the Building smells of roast turkey. Turn on the fans. Go back to work and get some science done.
At 11:30 return to the kitchen. You should see some juice in the bottom of the pan. Baste the turkey and giggle the leg. If the leg is completely stiff and there is little juice, turn up the temperature to 375 F.
Open two cans of cranberry sauce—lunch clubbers eat both jellied or whole berry sauce. Make two boxes of instant mashed potatoes by following the recipe on the back of the box. You will need 1 quart of milk for this and 1 stick of butter.
At 12:15 pm, the turkey should be done. Check if it is done by wiggling the legs, which should move freely. Lift the turkey ON THE COOKIE SHEET out of the oven. Use the baster to put the juice into serving bowls.
Place on the table with a simple salad and some bread. Done.
Whiskey Hot Dogs by Marilyn Fogel
These are favorites! This is an old Fogel Family recipe.
4 packages of hot dogs (32 total): Buy some chicken and some all beef.
2 1/2 cups of ketchup
2 1/2 cups of brown sugar
2 1/2 cups of cheap bourbon or any other blended whiskey
Preheat oven at 300 F (low temperature).
Mix the ketchup, brown sugar, and whiskey together in a baking dish. Add the hot dogs so that they are in one layer. Use two pans if necessary. Put hot dogs in the oven at 300 F for 15-20 minutes. Turn down temperature to 275 F. Bake for 2 1/2 hours. Sauce should thicken.
Serve with buns, mustard, potato chips, a side dish, and salad. This recipe does not work with tofu dogs!
Jalapeño Corn Pudding by Marilyn Fogel
Serves about 18-20 lunch clubbers with salad and bread.
3 cans creamed corn 6 medium onions, chopped
3 cans regular corn 6 eggs, beaten
3 cups corn meal 1
1/2 tsp. baking soda
1 1/2 cups melted butter 5 cups grated sharp cheddar
2 1/4 cups buttermilk
9 diced Jalapeño peppers (canned) or 3 can minced chilies
Grease a Lunch Club size baking dish (greater than 9 x 13). Combine first 7 ingredients and pour half in pan. Cover batter with half of the cheese and then the peppers. Add the rest of the batter and the rest of the cheese on top. Bake 1 1/2 hour at 375° F.
Cream of Zucchini Soup by Marilyn Fogel
Serves 4-6. Multiply for lunch club.
This recipe comes from my mother-in-law. Everyone, including people who do not like zucchini, loves this soup.
1 1/2 lb. of zucchini. Cut some into thin slices 18-24; the remainder cut into 1/2 inch chunks.
1/2 cup minced green onions
3 Tbs. butter. Cook these together until the onions are soft.
6 cup chicken broth
1 1/2 tsp. wine vinegar
3/4 tsp. dried dill or tarragon
4 Tbs. quick-cooking Farina or other cereal
1/2 cup sour cream
1-2 Tbs. fresh dill
Cook zucchini chunks in broth, vinegar and herbs. Simmer 20-25 minutes. Puree with blender or processor and return to the pot. (This may be done in advance). Put in sour cream and dill just before serving and heat without boiling.