Page 22 - Florida Sentinel 11-11-16 Online Edition

Recipes
Army SOS Creamed Ground Beef
1 pound ground beef
1/4 cup all-purpose flour
1 cube beef bouillon
3/4 teaspoon salt
1 pinch ground black pepper
2 1/4 cups milk
1/4 teaspoon Worcestershire sauce
Directions: Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
Easy Pleasy Mac N Cheese Navy Style
8 ounces elbow macaroni
8 ounces processed cheese (such as Velveeta(R)), cubed
1 (10.75 ounce) can condensed Cheddar cheese soup 1 cup sour cream
1/4 cup freshly shredded Parmesan cheese
1/2 cup milk
salt and ground black pepper to taste
1/2 cup crushed saltine crackers
2 tablespoons butter, melted
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasion- ally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a large bowl, and stir in the processed cheese cubes, Cheddar cheese soup, sour cream, Parmesan cheese, milk, salt, and black pepper. Pour into the prepared baking dish. Mix the cracker crumbs with the butter, and sprinkle over the casserole. Cover the casserole with aluminum foil.
Bake in the preheated oven until bubbling, about 30 minutes; remove foil and bake until crumbs are golden brown, 5 to 10 more minutes.
The Rocket
"A cold drink that looks--and tastes!--like a rocket ice pop!"
1 cup finely crushed ice (to slush consistency) 1/4 fluid ounce blue cu- racao liqueur
2 fluid ounces lemon- flavored vodka, divided 1/4 fluid ounce rasp- berry flavored liqueur (such as Raspberry Sour Puss(R))
Directions: Place half the ice into a bowl; divide the other half of the ice between 2 bowls (1/4 cup of ice in each). Place blue curacao liqueur and 1/2 fluid ounce of lemon vodka into a bowl containing 1/4 cup of ice. Mix well. Place raspberry liqueur and 1/2 fluid ounce of lemon vodka into the other 1/4 cup of ice and mix well. Mix the remaining 1 fluid ounce of lemon vodka into the bowl containing 1/2 cup of ice.
Layer the blue curacao-flavored ice into the bottom of a glass. Place the lemon vodka-flavored ice over the blue layer; top with the raspberry-flavored ice.
Roasted Turkey Navy Style
1 (18 pound) whole turkey, thawed 1 1/4 cups chilled butter, diced
1 pound baby carrots
2 large onions, roughly chopped
3 stalks celery, roughly chopped
1 whole head garlic, cut in half crosswise
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh sage
2 bay leaves
1 (750 milliliter) bottle chilled Chardonnay wine salt and ground black pepper to taste
Directions: Preheat oven to 300 degrees F (150 degrees C). Position a turkey roasting rack in a roasting pan.
Remove the neck and giblet package from the inside of the turkey, if any, and rinse the bird thoroughly, inside and out. Pat the turkey dry with paper towels. Place the turkey onto the roast- ing rack. With your fingers, reach under the skin over the breast, and loosen the skin. Place the butter cubes underneath the skin of the breast, distributing them as evenly as possible over the whole breast. Poke 4 or 5 wooden toothpicks through the skin into the meat to secure the skin as it cooks.
In a bowl, mix the carrots, onions, celery, the two garlic head halves, thyme, sage, bay leaves, salt, and black pepper. Stuff the cavity of the turkey with as much of the vegetables and season- ings as will fit; sprinkle the rest, if any, into the bottom of the roasting pan. Lift the turkey upright so the cavity opening is uppermost, and pour the whole bottle of Chardonnay into the bird so that the wine flows into the pan. Lay the turkey back down onto the rack, and truss if desired. Cover the turkey with aluminum foil.
Roast in the preheated oven until until no longer pink at the bone and the juices run clear, about 7 hours. Remove the turkey from the oven, remove the foil, and roast until the skin turns brown and crisp, 25 to 30 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove from oven and let rest 10 minutes before carving. Serve cooked carrots, onion, and celery alongside the turkey, if desired.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 11, 2016