Gleaner's Artichoke and Cheese Casserole, from Cooking with the Bible:
8 fresh artichokes 2 cups tap water ¾ cup cider vinegar ¼ cup fresh tarragon lemon water ½ cup Spanish onions, chopped 3 Tbsp. pine nuts 6 cloves garlic, minced 6 eggs 3 cups firm goat's milk cheese cayenne pepper 4 cherry tomatoes water ¼ cup lemon juice
Wash the artichokes and cut them off at the base of the stem. In a large pot, combine water, cider vinegar, and tarragon. Place artichokes in a steamer or colander basket above the liquid and steam for about ½ hour.
Preheat oven to 350°F.
Remove the leaves from the chokes and scoop out the “meat” at the bottom of each leaf with a sharp knife, placing it in some lemon water to keep it fresh. When all the leaves have been removed, slice off the membrane, making sure to scoop out any remaining fibers (they're a nuisance!). With a sharp knife, hollow out the artichoke shell, place the heart in a large bowl, and mash. When all the hearts of the chokes have been removed and mashed, add the onions, pine nuts, and garlic, and stir well. Using an electric mixer, beat in the eggs and the cheese; then add the meat of the leaves as well. Stuff each shell with the artichoke/egg/cheese mixture to the brim; sprinkle with a bit of cayenne pepper, and place a halved cherry tomato, cut-side down, on top of each choke.
Arrange in a large baking dish with just a small amount of water mixed with ¼ cup lemon juice. Bake for about 30 minutes. Serve piping hot.
On Sunday evening, for a small group from church, we prepared a simple meal: herb-basted turkey breast, green beans and peapods, and mashed potatoes. Here's the recipe for the turkey breast, from Cooking with the Bible. It's simple to prepare and would make a wonderful entree for your "Oscar"/Academy Awards party.
1 large turkey breast 2 bay leaves ½ stick butter 1 cup apple cider 2 garlic cloves, minced 2 tsp. onion salt 1 tsp. dried thyme 1 tsp. black pepper 1 tsp. dried sage 1 tsp. dried sumac ½ tsp. dried oregano ½ tsp. dried basil whole cranberries or crab apple jelly orange slices
Preheat oven to 350°F.
Wash the turkey breast and pat dry; then place in a shallow roasting pan (breast side up) on top of two sheets of aluminum foil placed perpendicular to each other so that the pan is completely covered and there is enough foil left to lift the bird from the pan when holding all ends. Slip a bay leaf under the breast at the north and south of the bird.
Melt the butter and pour it over the breast. Mix the apple cider and garlic in a small measuring cup and pour evenly over the bird. Combine the spices and dried herbs in a small bowl, mix thoroughly, and then sprinkle them over the turkey as well.
Bake uncovered for 2½–3 hours, basting the turkey occasionally from its own juices. Let stand for 10 minutes before slicing. Serve with whole cranberries or crab apple jelly on the side, or garnish with orange slices.