Category Archives: Food

Wandering Iris Tuesday Pik

Undercliff

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This restaurant opened in 1995, but this cliff has a much longer history.  It was a road in the 1800’s then became a general store in 1928.  See more about this at

http://www.undercliffgrill.com/our-story.html

And the menu

http://www.undercliffgrill.com/our-story.html

A little to the east of Highway 71 south of Joplin, MO and north of Neosho, MO

undercliffgrill.com/location.html

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Stuffing vs. Dressing

Do you prefer stuffing….or dressing? 

What’s the difference between stuffing and dressing? 

turk

I prefer stuffing.  The recipe is same.  The difference between the two is that stuffing is cooked inside the bird and dressing is cooked outside of the the bird, in a separate baking dish.  Why do I prefer stuffing?  Very simply, the taste.  When cooked inside the bird it absorbs the turkey juices which adds a whole lot of flavor.

Friday is Clam Chowder Day

friday is clam

Mom’s Clam Chowder

 

2 cans of minced clams

2 cups of potatoes diced to ½ in cubes

1 ½ cup of carrots diced to ½ in cubes

1 cup corn kernels

1 cup diced celery

1 cup minced onion

2 tbsp flour

1 tsp butter

2 cups water

1 can evaporated milk

Salt and pepper to taste

 

Sauté onion, carrot and celery in the butter in a quart size pot until onion is translucent. Stir in water, corn and potatoes. Season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes, or until potatoes are fork tender. Stir clams and the clam liquid into the soup. Make a slurry with the flour and evaporated milk. Add to pot and stir until thickened. Add a little more water if there is not enough liquid. Cook for about 5 minutes, or until heated through. Do not allow to boil.

Dad’s Cornbread Oyster Turkey Stuffing

Every culture has a food that it is known for.  When you think America and Fall do you think Thanksgiving and turkey?  I do.

With Thanksgiving only 3 weeks away, I thought I would post the recipe for our family’s recipe for Oyster Stuffing.  This is my father’s recipe.  Now that I am older and he is long gone, I wish I had asked him where he learned to make this delicious treat.  Hindsight is 20/20.

turk

The turkey in the photo is from Thanksgiving 2013

I like to bake my stuffing inside the turkey because the stuffing will absorb the turkey juices adding a LOT of flavor.

2 cans of oysters with juice
12 cups stale bread
4 cups stale cornbread
2 large onions, chopped coarse
4 cups celery, chopped coarse
2 cups water, may need more or less
1 stick butter
2 tablespoon poultry seasoning
1 ½ teaspoon salt
1 teaspoon pepper

Melt butter in large heavy skillet. Sauté onion and celery until crispy-tender. Season with salt and pepper. In a very large bowl, mix together bread, cornbread and poultry seasoning. Pour celery onion mixture over top. Mix, then pour oysters and oyster water from can over top. Squish oysters with fingers and thoroughly mix into bread mixture. Start adding water a half cup at a time while mixing with hands, until stuffing reaches the desired consistency. For stuffing that will go inside the turkey it should be wet enough to barely hold together when you make a ball about the size of a snowball.  If baking outside of the turkey it should be a little wetter.

Either stuff turkey or put in casserole baking dish and bake. If baked in casserole, cover with aluminum wrap and bake for 30 to 45 minutes at 350 degrees.  If baking inside the turkey, follow baking directions for stuffed turkey.  An 11 pound turkey takes about 3 hours at 325 degrees.  You can be sure your turkey is done when a meat thermometer reaches 165 degrees in the turkey breast and also 165 degrees in the center of the stuffing when left in for 5 minutes.