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Post by youngsteph1988 on Nov 25, 2009 22:34:57 GMT -5
Oatmeal Turkey Stuffing****
Ingredients 2 cooking onions 5 stalks celery 1/2 cup butter 5 cups oatmeal sage thyme garlic powder salt pepper 1 dash nutmeg water, to moisten Directions 1Dice onion and celery. 2Melt butter in a large frying pan or sauce pan. 3Add onion and celery and saute until soft. 4Add oatmeal and seasonings. My mom uses poutry seasoning and that is really nice too. 5Stir until well mixed. 6Moisten with water until clumpy. 7Gently pack into the turkey cavity bottom and top. 8Roast the bird as you would with bread stuffing. It smells wonderful. 9You can also make this as a side dish if you steam it in the pan. Made like that, it's called scurly.
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Post by Squishlyn on Nov 26, 2009 1:38:45 GMT -5
11/26 -
Turkey!
Happy Thanksgiving Everyone!
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Post by greyhoundlover on Nov 26, 2009 5:50:51 GMT -5
Good Eats Roasted Turkey
Ingredients 1 (14 to 16 pound) frozen young turkey For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablesthingy black peppercorns 1 1/2 teasthingys allspice berries 1 1/2 teasthingys chopped candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil Directions Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carv
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Post by froggi999 on Nov 26, 2009 6:34:28 GMT -5
brine turkey
2/3 cup Diamond Crystal brand kosher salt 2/3 cup sugar 6 whole cloves 1 teasthingy juniper berries, crushed (see cook's note) 1 teasthingy black peppercorns, crushed (see cook's note) 2 teasthingys whole allspice berries, crushed (see cook's note) 5 fresh sage leaves 4 sprigs fresh thyme 2 bay leaves 8 cups hot water 4 cups ice water Plus: 2 turkey size plastic oven bags or brining bags (see cook's note) 1 large roasting pan (or a very large bowl) 1 fresh or thawed frozen turkey (12 to 20 pounds) Cook's note: The easiest way to crush whole spices is to use a mortar and pestle or a spice grinder. If you do not have either of these kitchen tools, place the whole spices in a heavy lock-top plastic bag, seal the bag while pressing out all the air, and pound them with the bottom of a small, heavy saucepan until coarsely crushed. Cooking Directions For the Brine:
In a large saucepan, stir together the salt, sugar, cloves, juniper berries, peppercorns, and allspice. Add the sage leaves, thyme, and bay leaves along with the hot water. Stir to combine. Bring to a boil over high heat, stirring frequently until the salt and sugar have dissolved. Boil for 3 minutes, then remove from the heat. Add the ice water and stir to cool the mixture. Set aside and let cool to room temperature.
The Method:
Nest 1 plastic oven bag inside the other to create a double thickness (see cook's note below). Place the double bag mouth open wide and facing up, in the roasting pan (Sara's note: if your roasting pan will not fit in your refrigerator, use a very large bowl).
Fold back the top one-third of the double bag to make a collar (this helps keep the bags open). Place the turkey inside the double bag. Unfold the collar of the double bag and pour the brine over the bird, then add 2 cups of cold water. Draw up the top of the inner bag, squeezing out as much air as possible, and secure it closed with a twist tie. Do the same with the outer bag. Turn the package so the turkey is breast side down in the roasting pan (or very large bowl) and refrigerate for at least 12 hours or up to 24 hours. Turn the turkey 3 or 4 times while it is brining.
Remove the turkey from the brine. Discard the bags, brine, and any cured herbs or spices remaining on the bird. Rinse the turkey under cold water and pat dry with paper towels (sanitize the sink afterwards). Place the turkey back in the roasting pan (or on a rimmed sheet pan that is large enough to hold the turkey) and refrigerate, making sure that it touches nothing else in the fridge, uncovered, for at least 6 hours or up to overnight. This resting period allows the skin of the turkey to dry a bit so it is crisp when roasted. The turkey is now ready to be roasted.
Cook's note: Plastic oven bags (made by Reynolds) are found with other food storage bags at supermarkets. Buy the turkey-size bags. They are food-safe, plus they are big, strong, tear resistant, and come with twist ties. Do not use plastic garbage bags, as they are not intended for food storage. I use a double thickness of bags as a precautionary measure against leakage. For the same reason, I place bagged turkey in a roasting pan.
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Post by ybnrml2 on Nov 26, 2009 8:07:39 GMT -5
Citrus Roast Turkey CDKitchen www.cdkitchen.comCategory: Roast Turkey Serves/Makes: 8 | Difficulty Level: 3 | Ready In: 2-5 hrs Ingredients: 14 pounds whole turkey 2 large lemons 2 large limes 1 large juicing orange 1/4 cup brown sugar (dark or light) 1/4 cup dry white wine or apple juice 1 bunch each sage, thyme and marjoram salt and freshly ground pepper Directions: Preheat oven to 325 degrees F. Wash turkey well under cold running water. Pat dry. Remove excess fat from cavity. Tuck wings underneath body. Squeeze juice from the lemons, limes and orange and reserve. Sprinkle salt in the turkey cavity, and then add the halved, juiced fruits. In a bowl, make a glaze by mixing the citrus juices, wine or apple juice, and brown sugar. Reserve. Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 2 tablesthingys each chopped fresh sage, marjoram and thyme under the skin. Replace the skin and rub the turkey with 1/4 cup vegetable oil, salt and pepper. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow roasting pan. Roast the turkey in a preheated 325 degree F oven about 3 1/2 hours. During the last hour of roasting time, baste with frequently with the pan drippings and citrus glaze. Loosely cover with lightweight foil to prevent excessive browning, if necessary. Continue to roast until the thermometer registers 180 degrees F in the thigh or 170 degrees F in the breast. Remove pan from oven and allow the turkey to rest for 15 minutes before slicing.
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Post by youngsteph1988 on Nov 26, 2009 11:00:02 GMT -5
Grilled Honey Bourbon Turkey Recipe
6 lbs. turkey breast -- whole
Marinade:
1 C. bourbon
3/4 C. dry red wine
1/2 C. dry sherry
1/3 C. soy sauce
3 T. vegetable oil
2 T. sugar
2 T. fresh rosemary - chopped
black pepper to taste
Glaze:
3/4 C. bourbon
1/3 C. honey
1/3 C. ketchup
2 T. brown sugar
Place turkey in large bowl or ziplock bag.
Stir together marinade ingredients and pour over turkey. Marinate at least 2 hours, preferably overnight in refrigerator. Remove turkey from marinade and grill, about 12 minutes per pound. stir together glaze ingredients in bowl. Brush glaze onto turkey after about 40 minutes on grill, and again when turkey is removed. Slice and serve on a platter.
Back Home
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Post by siinnderella on Nov 26, 2009 11:46:14 GMT -5
Mom's Roast Turkey Recipe (cooking turkey upsidedown) Most tender and Juicy as you can get!!
Preparation time: About 5 hours.
Ingredients 1 turkey, approx. 15 lbs.* Juice of a lemon Salt and pepper Olive oil or melted butter 1/2 yellow onion, peeled and quartered Tops and bottoms of a bunch of celery 2 carrots Parsley Sprigs of fresh rosemary, thyme * Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:
12-15 lb turkey for 10-12 people 15-18 lb turkey for 14-16 people 18-22 lb turkey for 20-22 people
Method 1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.
Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.
Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.
Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.
2 Preheat the oven to 400 degrees F.
3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.
4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.
5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.
6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.
Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).
8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.
If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300°F. (Oven must be at least 250°F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.
Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.
9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it
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Post by stealth3si on Nov 26, 2009 16:01:47 GMT -5
Maple Glazed Turkey Roast
Prep Time: 10 Min
Cook Time: 1 Hr 30 Min
Ready In: 1 Hr 50 Min
Original Recipe Yield 6 servings Ingredients
* 1 (3 pound) boneless turkey breast roast, thawed * 1/2 cup pure maple syrup, or more as needed * 1 teasthingy liquid smoke flavoring (optional) * 1 teasthingy ground paprika * 1/2 teasthingy salt * 1/2 teasthingy pepper * 1/2 teasthingy garlic powder * 1/2 teasthingy onion powder * 1/2 teasthingy dried crushed thyme * 1 pinch cayenne pepper, or to taste
Directions
1. Preheat an oven to 325 degrees F (165 degrees C). 2. Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels. 3. Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast. 4. Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.
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Post by izonu on Nov 26, 2009 19:38:31 GMT -5
An easy Recipe for Deep Frying: The day before you plan to deep fry the turkey, inject the thoroughly thawed turkey with the following liquid Cajun marinade.
4 oz liquid celery 4 oz liquid onion 4 oz liquid garlic 1 Tablesthingy white pepper 2 Tablesthingys of salt 2 Tablesthingys Tabasco hot pepper sauce
Mix these ingredients and inject the marinade into the bird. With this deep fried turkey recipe, using mostly liquid ingredients will prevent the injection needle from clogging.
Next, brine the bird with a dry brine recipe of 1 cup salt, 1 Tablesthingy cayenne and 1 Tablesthingy black pepper. Mix these ingredients and rub onto the turkey inside and out. Place the marinated, dry brined bird in a food grade plastic bag and leave it in the refrigerator overnight.
The next day ...
Remove the turkey from the brining bag and wipe off the dry brine crystals with a clean dish towel. Also, wipe out the inside of the bird. The turkey is ready for frying.
Outdoors - set your turkey frying pot on the fryer and fill it with the previously determined amount of peanut oil. Use a good brand of peanut oil obtained from a food wholesaler. Pre-heat the peanut oil to 350 degrees F. Watch the thermometer and try to keep the oil as close to 350 degrees F as possible. Never leave the oil, pot and fryer unattended.
Get Ready and Fry: If you have not been the one preparing the turkey in advance for frying, make a last check to be sure the giblet packet and the plastic pop up thermometer have been removed from the turkey. Also, be sure there is NO ice or water left in the bird.
Slowly and carefully lower the turkey into the pre-heated oil (350 degrees F) using the lifter or basket that came with your kit. Protect your hands and body from any splattering oil.
The cooking time will range between three (3) to five (5) minutes per pound.
Never leave the frying turkey unattended, and watch the temperature of the oil on the thermometer. Never let the oil temperature rise over 400 degrees F and try not to let the oil temperature drop below 340 degrees F.
After frying for three (3) minutes per pound (the lower range of cooking time), remove the turkey from the oil using the basket or lifter. Check the temperature of the innermost part of the thigh and the thickest part of the breast with an instant read thermometer. If the temperature is 160 degrees F the turkey is done and can be removed to rest. The temperature of the bird will continue to rise to 165 degrees F as it's resting.
If the turkey has not reached 160 degrees F, carefully return it to the hot oil for more frying. Continue carefully remove the turkey and test the temperature until it is done.
Place the finished turkey on a raised rack to drain and rest for at least fifteen (15) minutes before carving.
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Post by Squishlyn on Nov 27, 2009 3:55:54 GMT -5
11/27 -
Quiche
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Post by ybnrml2 on Nov 27, 2009 9:56:21 GMT -5
Leftover Turkey Quiche
2-1/2 to 3 c. leftover stuffing or 1 6oz. pkg. stuffing mix 1 c. chopped cooked turkey 1 c. shredded Swiss cheese 4 beaten eggs 1 (5 1/2 oz.) can evaporated milk 1/8 tsp. pepper
Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400 for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper. Sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes at 350 until the center is set. Let stand for 10 minutes. Garnish with tomato wedges. Serves 6
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Post by warriormom09 on Nov 27, 2009 10:03:50 GMT -5
Bisquick Quiche
Nutritional Info Fat: 3.6g Carbohydrates: 16.2g Calories: 142.6 Protein: 11.1g
Ingredients *Heart Smart Bisquick mix, 1 cup Egg substitute, 1 cup Kid Builder Milk, 2 cup Cheddar Cheese, Low Fat, 1/2 cup, shredded Spinach, fresh, 1 cup, chopped Green bell peppers, 1/4 cup, diced Red bell peppers, 1/4 cup, diced Mushrooms, fresh, 1/4 cup, diced Onions, raw, 1/4 cup, diced Ham, extra lean, 1/2 cup, diced
Directions 1. Heat oven to 400 degrees. 2. Grease 10" pie plate or 8" square. 3. Sprinkle veggies, ham and cheese in plate. 4. Beat remaining ingredients until smooth and pour into plate. 5. Bake 35 to 40 minutes or until a knife inserted halfway between edge and center comes out clean. 6. Let stand 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user MY-KAL.
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Post by froggi999 on Nov 27, 2009 13:53:41 GMT -5
Crab and Swiss Quiche presented by Stonewall Jackson Inn Bed & Breakfast Ingredients: 2 egg, lightly beaten 1/2 cup milk 1/2 cup mayonnaise 1 teasthingy cornstarch 1/2 pound imitation crab meat, flaked 1 1/2 cups shredded Swiss cheese 1 (9 inch) unbaked pie crust Preparation: Preheat oven to 350 degrees. In a medium bowl, mix together eggs, milk, mayonnaise and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell. Bake in preheated oven until a knife inserted into center of the quiche comes out clean, about 30 to 40 minutes. Serves: 8
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Post by stealth3si on Nov 27, 2009 14:44:58 GMT -5
Egg and Sausage Quiche
Ingredients: 10 eggs, well beaten 3 slices of dried bread crumbs 1 small can green chilies, drained and finely chopped 1/2 cup milk 1/2 to 1 cup grated cheddar or Monterey Jack cheese One 1-pound roll hot breakfast sausage, fried and drained
Mix all ingredients together and refrigerate overnight. Bake at 375 degrees for 50 to 60 minutes or until lightly browned on top. Serve with a slice of canteloupe or with fresh berries.
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Post by youngsteph1988 on Nov 27, 2009 16:39:23 GMT -5
Onion and Bacon Quiche
Serve with cooked chard or spinach and crusty bread.
Pastry
1 cup unbleached all-purpose flour
1/3 cup cake flour
1/2 teasthingy salt
1 stick cold unsalted butter, quartered lengthwise and diced
2 tablesthingys cold vegetable shortening, cut into four pieces
5 tablesthingys ice water
1 teasthingy cider vinegar
Bacon and Onion Filling
6 strips bacon
2 large yellow onions (about 1 1/2 pounds total)
2 tablesthingys butter
1 tablesthingy olive oil
Salt and pepper
1/2 teasthingy crumbled dried thyme leaves
3 large eggs
Milk
1/2 cup grated Gruyère, Emmenthaler or Compté cheese
For the pastry, measure the flours by scooping dry measuring cups into flour containers, fill to overflowing, and sweep off excess with a straight edge even with the lip of the cup. Put the flours into a large bowl and whisk in the salt. Add the butter and shortening and use a pastry blender or two knives to cut the fats into the flour until particles resemble coarse crumbs. Combine the ice water and cider vinegar in a cup. Sprinkle in the ice water gradually while tossing the mixture with a table fork. Keep stirring with the fork until the dough just gathers into a ball. You may not need to use all the liquid.
Transfer the dough to a sheet of plastic wrap, and press the lumps of dough together to form a 1-inch-thick disc. Wrap securely and refrigerate at least 1 hour. The dough may be made hours or even a day or two ahead.
When ready to bake, dust your work surface lightly with flour. Unwrap the dough and coat both sides very lightly with the flour. The dough will be firm. To make it easier to roll, flatten it slightly by tapping it all over with a rolling pin. Then roll the dough into a circle measuring about 12 inches in diameter.
If baking the quiche in a pie pan, fold the circle of dough in half, then in half again, and place the point of the dough onto the center of a 9-inch pie plate. Carefully unfold the dough, and fit it into the pan by lifting the edge of the dough and nudging the pastry gently into the pan without stretching it. Be sure the pastry fits snugly all over the bottom and side of the pan. With scissors, trim the overhanging pastry so that it extends only 1/2 inch beyond the rim of the pan. Fold this edge of pastry back on itself, toward the edge of the pan, and pinch the double thickness of dough to make a high standing rim. Flute it by pinching it at 1/2-inch intervals into an attractive zigzag pattern. Refrigerate for 1 hour. The dough must be well-chilled before baking.
If using a 1-inch-deep metal ring, set the ring on a baking sheet. Roll the circle of dough up onto your rolling pin, and unroll it over the quiche ring. Lift edge of dough and nudge 1/2-inch of it into the ring to make the bottom of the shell flush with the baking sheet and giving the sides a rather untidy ruffled look. Roll the pin over the top of the ring to trim off excess dough. Push the dough up the sides with your thumbs until the pastry rim extends about 1/2-inch above the lip of the ring. Smooth the edge of the shell with your fingertips and refrigerate.
Adjust an oven rack to the center position and preheat the oven to 400 degrees. Line the chilled pastry shell with a square of aluminum foil, pressing the foil gently and evenly all over the bottom and sides. Fill the space with dried beans (a 2 pound bag should do it) and place the shell in the oven. Bake 20 to 25 minutes, until the edge of the pastry just begins to brown. Remove the pan from the oven and carefully lift off the foil and beans. (Note: When cool, store the beans in a resealable plastic bag. They’ll last for years). Prick the bottom of the shell evenly with a fork, and return the pastry to the oven. Continue baking a few minutes more until a pale golden brown. Peek into the oven frequently to make sure the pastry isn’t puffing up. If it is, reach in with a toothpick and prick it gently. When done, cool the shell completely on a wire rack. It is now ready to be filled and baked.
For the filling, cut the bacon strips crosswise into 1/2-inch-thick pieces and cook in a skillet over medium heat, stirring occasionally until crisp. Remove bacon with a slotted sthingy and set on paper towels to drain. Sprinkle over bottom of cooled pastry shell.
Reset the oven thermostat to 375 degrees. Chop the onion medium-fine. Heat the butter and olive oil in a large skillet over medium heat. Add the onions and cook about 10 minutes until perfectly tender. Season with salt and pepper to taste and the thyme. When cool, sthingy loosely over the bacon.
In a 2-cup glass measure with pouring spout, beat the eggs, 1/2 teasthingy salt and 1/4 teasthingy pepper with a fork to blend well. Add enough milk to make 1 2/3 cups. Pour the liquid into the pastry shell and sprinkle with the grated cheese.
Bake about 35 minutes, until the custard is puffed and browned. Cool 10 minutes before serving. If using quiche ring, lift it off after the quiche has settled for a few minutes.
• Makes 8 appetizer or 6 dinner servings.
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