Jennie – O Turkey Recipe of the Week – Make-Ahead Slow Roasted Turkey FRIDAY

November 10, 2017 at 6:24 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is a Make-Ahead Slow Roasted Turkey. It’s time to start thinking about that Thanksgiving Bird! And here to help you out with that is this recipe from the Jennie – O website, Make-Ahead Slow Roasted Turkey. It’s made using the Jennie – O Premium Fresh Young Turkey. It can’t get much easier to prepare as it comes straight from the freezer to your oven! Prepare yourself for one delicious and moist Turkey! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Make-Ahead Slow Roasted Turkey
This turkey saves you precious time for the preparation of other holiday goodies! You could also try OVEN READY™ Whole Turkey. Straight From Freezer To Oven To Perfect®.

INGREDIENTS

1 white onion, chopped
1 red onion, chopped
4 carrots, chopped
2 bay leaves
1 (8 to 12-pound) JENNIE-O® Premium Fresh Young Turkey
3 tablespoons butter, melted
1 tablespoon kosher salt
2 teaspoons freshly ground pepper
1 tablespoon Herbs de Provence
1 cup chicken broth

DIRECTIONS

1) Heat electric roaster to 325°F.
2) Place onions, carrots and bay leaves in bottom of turkey roaster. Brush turkey with melted butter and sprinkle with salt, pepper and Herbs de Provence. Place turkey on rack, in roaster. Add broth, cover and cook turkey as specified on the package.
3) Roast until timer pops up and turkey is fully cooked, 180°F as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.
4) To save time, the turkey can be seasoned the night before and vegetables can be chopped in advance. The dish could also be assembled in full the night before and stored in the refrigerator.
https://www.jennieo.com/recipes/1017-make-ahead-slow-roasted-turkey

 

 

Jennie – O Premium Fresh Young Turkey

Fresh whole turkey takes the guesswork out of Thanksgiving or any day of the week! The pop up timer makes for easy cooking so this premium turkey is guaranteed to roast just right! It comes marinated and basted so all you have to do is enjoy it. To learn more about cooking fresh whole turkey, watch our simple How-To video and look for Premium Fresh Young Turkey in the refrigerated section of your grocery store:

NUTRITION INFORMATION
Serving Size 112 g
Calories 140
Calories From Fat 60
Total Fat 6.0 g
Saturated Fat 2.0 g
Trans Fat. 0 g
Cholesterol 70 mg
Sodium 210 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 0 g
Protein 21 g
Vitamin A 0%
Vitamin C 0%
Iron 2%
Calcium 0%
INGREDIENTS

Young Turkey Containing Approximately 8% of a Solution to Enhance Juiciness and Tenderness Solution Ingredeints: Turkey Broth, Salt, Sodium Phosphate, Sugar, Flavoring.

Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

COOKING INSTRUCTIONS

QUICK TIPS:

Refrigerate at 28-36°F. For optimal safety, cook stuffing and turkey separatety. If desired, add fully cooked stuffing to cooked turkey just prior to serving.
TO ROAST:

Heat oven to 325°F. Remove neck and giblets. These may be used to prepare gravy or stuffing. Plastic leg clamp may be left on during cooking. Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Remove foil after 1 hour of cooking. Roast until timer pops up and turkey is fully- cooked, 180°F. as measured by a meat thermometer inserted into the thickest part of the thigh. ALWAYS confirm doneness with a meat thermometer. Juices should run clear. Let turkey stand 20 minutes before carving.

APPROXIMATE OVEN ROASTING TIME AT 325°F:

Weight 8 to 12 lbs, Cooking time 3 1/2 to 4 hrs. Weight 12 to 18 lbs, Cooking time 4-1/4 to 4 3/4 hrs. Weight 18 to 22 lbs, Cooking time 4-1/2 to 5 hrs. Weight 22 to 24 lbs, Cooking time 4 3/4 to 5 1/4 hrs.

https://www.jennieo.com/products/149-premium-fresh-young-turkey

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Herb and Spice of the Week – Laurus Nobilis (Bay Leaf)

June 12, 2014 at 5:40 AM | Posted in spices and herbs | 5 Comments
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Bay laurel (Laurus nobilis) flower buds and leaves

Bay laurel (Laurus nobilis) flower buds and leaves

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. It is known as bay laurel, sweet bay, bay tree (esp. United Kingdom), true laurel, Grecian laurel, laurel tree or simply laurel. Laurus nobilis figures prominently in classical Greek, Roman, and Biblical culture.

Worldwide, many other kinds of plants in diverse families are also called “bay” or “laurel”, generally due to similarity of foliage or aroma to Laurus nobilis, and the full name is used for the California bay laurel (Umbellularia), also in the family Lauraceae.

 

 

 
The laurel can vary greatly in size and height, sometimes reaching 10–18 metres (33–59 ft) tall. Laurus is a genus of evergreen trees belonging to the Laurel family, Lauraceae. The genus includes three species, whose diagnostic key characters often overlap (Mabberley 1997).

The laurel is dioecious (unisexual), with male and female flowers on separate plants. Each flower is pale yellow-green, about 1 cm diameter, and they are borne in pairs beside a leaf. The leaves are 6–12 cm long and 2–4 cm broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry-like drupe about 1 cm long that contains one seed.

A recent study found considerable genetic diversity within L. nobilis, and that L. azorica is not genetically or morphologically distinct.

 

 

 

A laurel shrub

A laurel shrub

The plant is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines. Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs, so they are typically removed from dishes before serving, unless used as a simple garnish. Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. Bay leaves are used almost exclusively as flavor agents during the food preparation stage;

Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. Dried laurel berries and pressed leaf oil can both be used as robust spices, and even the wood can be burnt for strong smoke flavoring.

 

 

 
Aqueous extracts of bay laurel can also be used as astringents and even as a reasonable salve for open wounds.

In massage therapy, the essential oil of bay laurel is reputed to alleviate arthritis and rheumatism, while in aromatherapy, it is used to treat earaches and high blood pressure.[unreliable source?] A traditional folk remedy for rashes caused by poison ivy, poison oak, and stinging nettle is a poultice soaked in boiled bay leaves.

The chemical compound lauroside B isolated from Laurus nobilis is an inhibitor of human melanoma (skin cancer) cell proliferation at high concentrations.

 

 

 
Bay is widely cultivated as an ornamental plant in regions with Mediterranean or oceanic climates, and as a house plant or greenhouse plant in colder regions. It is used in topiary to create single erect stems with ball-shaped, box-shaped or twisted crowns; also for low hedges. Together with a gold form, L. nobilis ‘Aurea’, it has gained the Royal Horticultural Society’s Award of Garden Merit.

Laurel oil is a main ingredient, and the distinguishing characteristic of Aleppo soap.

 

 

Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans

September 15, 2013 at 5:39 PM | Posted in greenbeans, Jennie-O Turkey Products, leftovers, low calorie, low carb, potatoes, Sea Salt, spices and herbs | 1 Comment
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Today’s Menu: Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green BeansJen O Turk Breast New Pot 007

 

 

 

It’s been another Fall like day around here today, about 39 degrees early this morning and 70 during the day. I went to Kroger early this morning, because it’s a lot closer than other stores, and noticed quite a few increases on prices! Just watch what you buy there. For dinner a new Jennie – O Turkey product, Sun-Dried Tomato Premium Portion Turkey Breast. For dinner tonight I prepared Roasted Sun-Dried Tomato Turkey Breast w/ Boiled Rosemary New Potatoes and Green Beans.

 

 
I had purchased the Jennie – O Turkey Sun-Dried Tomato Premium Portion Turkey Breast a couple of weeks ago at Walmart and had it in the freezer. I let it set in the fridge overnight to thaw. It comes already preseasoned in Sun-Dried Tomato, Chili Pepper, Garlic, and Onion. I added some Sea Salt and Ground White Pepper. To prepare I preheated the oven on 350 degrees and roasted it in a small roasting pan on a wire rack. It’s already precooked so I just more less reheated it for about 12 minutes, till it was heated through. Came out perfect! Nicely seasoned and very moist, nice to have these in the freezer for last minute dinner ideas.

 

 

For sides I boiled some New Potatoes. I boiled them in water that I seasoned with a Bay Leaf and Sea Salt, until they were fork tender. I also reheated some fresh Green Beans that my Mom had prepared the night before. For dessert later fresh sliced Peaches.

 

 

 
Jennie – O Sun-Dried Tomato Premium Portion Turkey BreastJennie o sun dried tomato turkey breast
Ready to cut and serve, hot or cold.
Product Features:
Gluten Free
Preseasoned
Nutritional Information
Serving Size 56 g Total Carbohydrates 1 g
Calories 50 Dietary Fiber 0 g
Calories From Fat 10 Sugars 1 g
Total Fat 1.0 g Protein 12 g
Saturated Fat .0 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 25 mg Iron 2%
Sodium 480 mg Calcium 0%
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

 
– See more at: http://www.jennieo.com/products/96-Sun-Dried-Tomato-Premium-Portion-Turkey-Breast#sthash.bolSNJu3.dpuf

Five Bean Soup

May 2, 2013 at 7:50 AM | Posted in beans, diabetes, diabetes friendly, soup | Leave a comment
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Thank you David, for passing along a delicious sounding recipe! Low fat and Diabetes Friendly.

 

Five Bean Soup

 

 

Ingredients

5 (16-ounce each) packages dried beans: lima, great northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 tablespoons dried chives
1 teaspoon dried savory
1 teaspoon sea salt (optional)
1/2 teaspoon ground roasted cumin
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 1/2 quarts water
1 (14 1/2-ounce) can stewed tomatoes

 
Directions

Combine beans; divide into four equal 1 pound batches or about 3 3/4 cups each.
To Make Batch of Soup: Wash one batch of beans. Place in a large kettle; add enough water to cover bean. Bring to a boil; cook for 3 to 4 minutes. Remove from heat; cover and let stand 1 hour.
Tie spices in a cheesecloth bag.
Drain and rinse beans. Return to kettle; add spices and 2 1/2 quarts water. Bring to boil, reduce heat; cover and simmer for 1 1/2 hours or until beans are tender, stirring occasionally.
Add tomatoes and heat through. Remove spices and serve.
One batch makes 14 servings (3 1/2 quarts).

Nutrition Information Per Serving (1 cup): 191 calories, 293 mg sodium, 0 mg cholesterol, 35 gm carbohydrate, 13 gm protein, 1 gm fat.

Crock Pot Yankee Pot Roast w/ Cornbread

January 28, 2013 at 6:49 PM | Posted in BEEF, diabetes, diabetes friendly, pot roast, spices and herbs, vegetables | 5 Comments
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Today’s Menu: Crock Pot Yankee Pot Roast w/ CornbreadYankee Pot Roast 001

 

 

The roller coaster weather continues. Lately it’s been single digit temperature or in the teens along with a wind chill and snow. Today about 50 degrees and rain. Ohio Valley weather, you gotta love it! For dinner it was another new recipe for dinner, Crock Pot Yankee Pot Roast and Cornbread. I’ve been wanting to try a Yankee Pot Roast for a while now so today was the day.
I purchased a beautiful roast from Kroger yesterday, an Angus Pot Roast Cut (2.78 lbs.). I love the Kroger Meat Dept. over where I shop. They all know me, from going there so long, And always take care of me. Very simple and easy recipe. I especially like using the Crock Pot for meals, the meat is always tender and no mess and easy clean up! There’s nothing but good things you’ll need to prepare this including; 2 1/2 lbs Angus Pot Roast, Sea Salt and Pepper, Small Red Potatoes, quartered ( about 1 pound), 1 Small Bag Mini Carrots, Sliced Mushrooms (optional), 1 large Parsnips, cut into 3/4-inch slices, 2 Bay Leaves, 1 tablespoon Parsley, 1 teaspoon Dried Rosemary, 1/2 teaspoon Dried Thyme Leaves, 1 cup Red Cooking Wine, 1/2 cup Swanson Low Sodium Beef Broth. I added the sliced Mushrooms about 1 hour before the Pot Roast was done. As I said I love using a Crock Pot. I got everything ready this morning and in the Crock Pot and just let it simmer all day, and the aroma was just too good.
Everything turned out delicious! Quoting my Mom ” I believe that’s the most tender and best tasting Pot Roast I ever had”. When I get a Mom approval like that I know I’ve done good! The Pot Roast was tender and full of flavor and the Vegetables were the same way, a comfort food classic for sure. I know a lot of the Pot Roasts contain Onion and Celery but I’m just not a huge fan of either. There was plenty leftover which will make some delicious pot Roast Sandwiches for lunch or dinner tomorrow! Nothing better than piling the Pot Roast and the Veggies on Whole Grain Bun and using the Juices that were leftover, heating it up and add flour to thicken it up. Then top the Sandwich off with Drippings Sauce, Yeah Buddy!!
To go with the Pot Roast I baked a small skillet of Martha White Cornbread. Cornbread is something I think I could eat every meal. I pot roast 001like a nice fresh and hot slice with a Butter right through the middle of slice! When I make this i just make it by the instructions on the package but I only use half the ingredients because I use a small cast iron skillet to make it. I use Egg Beaters and Extra Virgin Oil instead of Eggs and Vegetable Oil the recipe calls for. Bake at 450 degrees for about 25 minutes and you have some golden brown piping hot Cornbread! If you use a small cast iron skillet just cut the recipe in half and it comes out just right for the skillet size. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 
Ingredients:
2 1/2 lbs Angus Pot Roast
Sea Salt
Pepper
Small Red Potatoes, quartered ( about 1 pound)
1 Small Bag Mini Carrots
1 large Parsnips, cut into 3/4-inch slices
2 Bay Leaves
1 tablespoon Parsley
1 teaspoon Dried Rosemary
1/2 teaspoon Dried Thyme Leaves
1 cup Red Cooking Wine
1/2 cup Swanson Low Sodium Beef Broth

 
Directions:

* Season roast with salt and pepper.
* Combine vegetables and seasonings in crock pot.
* Place beef over vegetables, and pour broth and cooking wine over beef.
* Cover; cook on LOW until meat is fork-tender (8 1/2-9 hours).
* Remove beef to serving platter, and arrange vegetables around beef.
* Remove and discard bay leaves.

 

 

*Optional
To make gravy, ladle the juices into a 2 cup measuring cup; let stand 5 minutes.
Skim off and discard fat.
Measure remaining juices and heat to a boil in small saucepan.
For each cup of juice, mix 2 tablespoons of flour with 1/4 cup of cold water until smooth.
Stir mixture into boiling juices, stirring constantly until thickened (about 1 minute).

*Serve with Cornbread or Dinner Rolls

 

 
Martha White Cornbread

 

 

The Martha White Corn MealCornbread

White Self-Rising Corn Meal Mix. Self Rising White Enriched with Hot Rize®

Nutrition Facts
Serving Size 3 Tbsp (31g)
Amount per Serving
Calories 110
Calories from Fat 5
% Daily Value*
Total Fat 1g1%
Saturated Fat 0g0%
Trans Fat 0g
Sodium 440mg18%
Total Carbohydrate 22g7%
Dietary Fiber 2g6%
Protein 2g
Calcium2%Iron6%Thiamin10%Riboflavin6%Niacin6%Folic Acid15%

Kitchen Hint of the Day!

January 8, 2013 at 12:44 PM | Posted in BEEF, cooking | Leave a comment
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Cooking a lamb or beef stew? Try this secret ingredient: Add a few tablespoons of black coffee and your stew will have a nice dark color and a rich taste. This tip also works well for gravies.

Kitchen Hint of the Day!

January 5, 2013 at 11:05 AM | Posted in BEEF | Leave a comment
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Wine corks (the natural kind, not plastic) contain a chemical that, when heated, will help tenderize beef stew. Just throw in three or four corks while cooking your stew, and don’t tell anyone your secret!

Turkey Pan Gravy

November 19, 2012 at 12:47 PM | Posted in cooking, Food | 1 Comment
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Thanks to Mary for passing this along to me. She said the original recipe contained a half an Onion (Diced). She omitted the Onion when she made it. Enjoy, Happy Thanksgiving all!
Turkey Pan Gravy

MAKES: 12 servings

 

 

Ingredients:

Nonstick cooking spray
Reduced-sodium chicken broth
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1 bay leaf
1 teaspoon whole black peppercorns
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper

 

 

Directions:

1. Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat.
2. Strain liquid from turkey roasting pan through a fine-mesh sieve into a 4-cup heatproof glass measure; discard solids. Skim off and discard all of the fat from the liquid. Add enough canned chicken broth to remaining liquid to measure 3 cups total liquid.
3. Add broth mixture, rosemary, sage, thyme, bay leaf, and black peppercorns to skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes. Strain broth mixture, discarding solids; return broth mixture to skillet.
4. In a small bowl, combine 1/2 cup reduced-sodium chicken broth, the flour, salt, and ground black pepper, whisking until smooth. Add to broth in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Makes about 3 cups gravy (twelve 1/4-cup servings).

Bunyan’s Diabetic Chicken Cacciatore

October 21, 2011 at 12:28 PM | Posted in baking, chicken, diabetes, diabetes friendly, Food, low calorie, low carb | 3 Comments
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Bunyan’s Diabetic Chicken Cacciatore
by Paul Bushay [chefbunyan)

Another good one from Chef Paul on the http://www.justapinch.com/ web site. Paul has many diabetic recipes on the site. Check him out sometime!

Diabetic Chicken Cacciatore
Ingredients
– 2 clove minced garlic
– 1 sm diced onion
– 1 sm green bell pepper
– 3 Tbsp extra virgin olive oil
– 1 small can(s) crushed tomatoes
– 1 c water
– 1/2 bay leaf

– 1/2 tsp chili powder
– 1/4 tsp dry oregano
– 3/4 tsp sea salt
– 6 boneless skinless chicken breasts
– 1 c flour
– 1/2 tsp fresh cracked black pepper
– 1/4 c olive oil, extra virgin
Directions

1.   Wash the chicken under running water and drain

2.   Add the olive oil to a heavy skillet, brown the chicken lightly

3.   place chicken in a 13X9 baking pan, set aside

4.   In the same skillet used to brown the chicken, saute the garlic, onions, & peppers until tender

5.   Add tomatoes, water, bay leaf, chili powder, oregano & salt

6.   Simmer 1 1/2 hours

7.   Pour over the chicken

8.   Bake in a pre heated 325 oven for 30 mins or until the chicken is thoroughly cooked

9.   Serve

http://www.justapinch.com/recipe/chefbunyan/bunyans-diabetic-chicken-cacciatore/chicken?

Bobotie – South Africa

September 15, 2011 at 12:11 PM | Posted in baking, Food, grilling | Leave a comment
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Bobotie (pronounced /bɒˈboʊti/) is a South African dish consisting of spiced minced meat baked with an egg-based topping. The recipe is likely to have originated from the Dutch East India Company colonies in Batavia, with the name derived from the Indonesian Bobotok. Afterwards, it was taken to South Africa and adopted by the Cape Malay community. It is also made with curry powder leaving it with a slight “tang”. It is often served with Sambal.

It is a dish of some antiquity: it has certainly been known in the Cape of Good Hope since the 17th century, when it was made with a mixture of mutton and pork. Today it is much more likely to be made with beef or lamb, although pork lends the dish extra moistness. Early recipes incorporated ginger, marjoram and lemon rind; the introduction of curry powder has simplified the recipe somewhat but the basic concept remains the same. Some recipes also call for chopped onions to be added to the mixture. Traditionally, bobotie incorporates dried fruit like raisins or sultanas, but the sweetness that they lend is not to everybody’s taste. It is often garnished with walnuts, chutney and bananas.

Although not particularly spicy, the dish incorporates a variety of flavours that can add complexity. For example, the dried fruit (usually apricots and raisins/sultanas) contrasts the curry flavouring very nicely. The texture of the dish is also complex, with the baked egg mixture topping complementing the milk-soaked bread which adds moisture to the dish.

The Bobotie recipe was transported by South African settlers to colonies all over Africa. Today, recipes for it can be found that originated in white settler communities in Kenya, Botswana, Zimbabwe and Zambia. There is a variation that was popular among the 7,000 Boer settlers who settled in the Chubut River Valley in Argentina in the early 20th century, in which the bobotie mixture is packed inside a large pumpkin, which is then baked until tender.

Bobotie

Ingredients

* Oil — 2-3 tablespoons
* Onions, thinly sliced — 2
* Ground beef — 2 pounds
* White bread, crust removed and cut into cubes — 2-3 slices
* Milk — 1 cup
* Vinegar or lemon juice — 1/4 cup
* Raisins — 1/2 cup
* Sugar — 2 tablespoons
* Curry powder — 1-2 tablespoons
* Turmeric — 1 teaspoons
* Salt and pepper — to season
* Bay leaves — 5
* Eggs, beaten — 2

Method

1. Heat the oil in a large skillet over medium flame. Add the onions and sauté until translucent and just starting to brown. Add the ground beef and break it up while sautéing until cooked through and crumbly. Remove from heat, drain of any excess fat and place in a large bowl.
2. Put the bread and milk in a bowl and soak for 5-10 minutes. Remove the bread and squeeze it dry, adding squeezed milk back into the bowl.
3. Preheat oven to 325°F. Add the soaked bread, vinegar or lemon juice, raisins, sugar, curry powder, turmeric, salt and pepper to the bowl with the cooked meat and mix well. Taste and adjust seasonings. The meat should have a pleasantly sweet-sour flavor.
4. Pour the meat mixture into a greased casserole dish and smooth out the top. Lay the bay leaves over the meat in a decorative pattern and press down lightly to make them stick. Bake uncovered for 30 minutes.
5. Beat the eggs with the reserved bread-soaking milk. After the meat has baked for 30 minutes, pour the egg-milk mixture over the top of the meat and bake for another 15-20 minutes, or until the custard is set and lightly browned.
6. Remove from the oven and serve hot with geelrys and mango chutney.

Variations

* Add a couple tablespoons of mango chutney or apricot preserves to the meat if you like. A grated apple is also sometimes added.
* Stir a handful of toasted, slivered almonds into the meat mixture before cooking, or garnish the finished dish with toasted almonds.
* One or two beaten eggs can also be stirred into the meat mixture if you like.
* Substitute lemon leaves for the bay leaves if you can find them.
* Use ground lamb in place of the beef.

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