There are a number of available job postings in the forum. (See above.) The five job listings posted in the forum have been there for a while, but all are still open with the addition of the below opportunity. All the requirements, locations, and contact names and addresses are also listed there. Whenever NEW jobs for Christian cooks and chefs are posted, they will be brought to your attention here in the newsletter. Since the last newsletter we have had one job posting, which follows:
Location: Northern California JH Ranch
Dates: June 1, 1999 through August 30, 1999
Position: Chef/Ranch Cook
Size: Various for 100-300 per day
Contact JHranch@aol.com or 1-800-242-1224
Forums Page:
/ubbcgi/Ultimate.cgi?action=intro
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FEATURED RECIPES
ROAST TURKEY with MAPLE HERB BUTTER and GRAVY
Yield: 12 Servings
Ingredients for Turkey
2 cups / .5 L. - apple cider
1/3 cup / 85 ml. - pure maple syrup
2 T. / 30 ml. - fresh thyme, chopped (or 2 teaspoons dried)
2 T. / 30 ml. - fresh marjoram, chopped (or 2 teaspoons dried)
1 1/2 tsp. / 8 ml. - lemon peel, grated
3/4 cup / 170 ml. butter, or 1 1/2 sticks (room temperature)
1 - ea. 14-lb. / 6.3 Kg turkey, neck and giblets reserved
2 cups / .5 L. - onion, chopped
1 1/2 cups / 370 ml. - celery with leaves, chopped
1 cup 250 ml. - carrot, coarsely chopped
2 cups / .5 L. - canned low-salt chicken broth
Ingredients for Gravy
3 cups / .75 L. - (about) canned low-salt chicken broth
3 T. / 45 ml. - all purpose flour
1 tsp. / 5 ml. - fresh thyme, chopped (or 1/2 teaspoon dried)
1 small - bay leaf
2 T. / 30 ml. - apple brandy, optional
2 T. / 30 ml. - chopped fresh thyme or 2 teaspoons
Instructions:
Sauce:
Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduces to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1 1/2 tsp. lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Turkey:
Position rack in lowest third of oven and preheat to 375 degrees. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple butter over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 1/4 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey neck and giblets around turkey in pan. Sprinkle vegetables with remaining 1 T. thyme and remaining 1 T. marjoram. Pour 2 cups broth into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350 degrees. Cover entire turkey loosely with heavy-duty foil and roast until meat inserted into thickest part of thigh registers 180 degrees or until juices run clear when thickest part of thigh is pierced with skewer. Baste occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey or 2 hours 55 minutes for stuffed turkey. Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture in pan for gravy.
Make gravy:
Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to heavy medium saucepan and bring to boil. Mix 3 T. reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduces to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper. Brush turkey with any remaining maple butter and serve with gravy.
********** RECIPE ENDS ********
NEW ENGLAND SAUSAGE, APPLE and DRIED CRANBERRY STUFFING
Yield: 14 Servings
Ingredients:
1 lb. / 455 gm. - tart green apples, peeled, cored
2 cups / .5 L. - celery, chopped with leaves
4 tsp. / 20 ml. - poultry seasoning
4 tsp. / 20 ml. - fresh rosemary, chopped
2/3 cup / 170 ml. - fresh parsley, chopped
3 eggs - beaten to blend
1 1/3 cups / 330 ml. - canned low-salt chicken, about
1.5 lb. / 680 gm. white bread, cut into 3/4-inch cubes
1 lb. / 455 gm. - sweet Italian sausages, casings
6 ea. - sliced leeks (white and pale green parts)
1 cup / 250 ml. - dried cranberries (about 4 ounces)
Instructions:
Preheat oven to 350 degrees. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely.
Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery, and poultry seasoning to skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350 degrees. Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
These two recipes submitted by
G.M.
********** RECIPE ENDS ********
CZECHOSLOVAKIAN COOKIES
Yield: 30 bars
Work Time: 25 minutes plus cooling
Total Time: 1 hour 10 to 15 minutes plus cooling
Ingredients:
1 cup / 250 ml. - butter (2 sticks), softened (do not use margarine)
1 cup / 250 ml. - sugar
2 large - egg yolks
2 cups / .5 L. - all-purpose flour
pinch - salt
1 cup / 250 ml. - walnuts, chopped
1/2 cup / 125 ml. - strawberry preserves
Method:
1. Preheat oven to 350 degrees. Grease 9" by 9" metal baking pan.
2. In large bowl, with mixer at low speed, beat butter and sugar until mixed, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and fluffy.
3. With mixer at low speed, beat in egg yolks until well combined, constantly scraping bowl with rubber spatula. Add flour and salt and beat until blended, occasionally scraping bowl. With spoon, stir in walnuts.
4. With lightly floured hands, pat half of dough evenly into bottom of pan. Spread strawberry preserves over dough. With lightly floured hands, pinch off 3/4-inch pieces from remaining dough and drop over preserves; do not pat down.
5. Bake 45 to 50 minutes until golden. Cool completely in pan on wire rack. When cool, cut into 3 strips, then cut each strip crosswise into 10 pieces.
Each bar: About 130 calories, 2 g protein, 11 g carbohydrate, 9 g total fat (4 g saturated), 31 mg cholesterol, 70 mg sodium.
Recipe submitted by
Scott Brewer
missonnr@aol.com
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God Bless,
Ira Krizo, Director
Christian Chefs Fellowship
ChristChef@aol.com
(soon to be http://www.ChristianChefs.org)
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