Local Recipes - No basting

Contributed by Bill Wendel One thing on which most Americans agree is that a traditional holiday meal starts with a plump and juicy turkey. The basic side dishes are also well established - stuffing, mashed potatoes, sweet potatoes, cranberry sauce. But each of us also has a favorite special holiday dish or a special way of preparing one of the classics, and the recipes for them are handed down from generation to generation. Here are some of those favorites, courtesy of people you may know. Bill Wendel, a real estate agent for Mystic Valley Real Estate, knows a lot about cooking. He and his wife, Georgeine, are familiar faces in the kitchen and behind the counter at numerous functions sponsored throughout the year by St. Stephen’s - St. Edward’s Parish or by the Knights of Columbus. And one of those functions happens to be the annual Thanksgiving Day dinner at St. Edward’s in Florida, NY. Their recipe for the main event begins with one cup of peanut oil, two tablespoons of water, three teaspoons of paprika and an ordinary brown paper bag. Mix the water and paprika in a bowl and then add the peanut oil. Rub some of the mixture over the turkey. Then thoroughly coat the outside of the paper bag with the remaining mixture. Place the turkey inside the bag and tie it with a wire so that it’s practically airtight. Place it in a roasting pan and cook at 325 degrees, 10 minutes per pound. The beauty of this method is that you do not have to baste the turkey. It bastes itself while you enjoy the party with your guests.