From: kollur@jec320.its.rpi.edu (Ramana Kolluri)
Subject: r.f.c ..on cooking a Turkey(LONG)
Organization: Rensselaer Polytechnic Institute, Troy NY
Date: Sun, 22 Nov 1992 20:12:18 GMT

Hi!
Last year around this time I posted a request for info on how to go about
cooking a turkey for thanksgiving. I got a lot of responses and here's
a compilation of all the responses I got. I deleted the headers at that
time to save paper while printing it out and so I am sorry I cannot give
credit where credit is due here. Once again I thank everyone who offered
suggestions. I am sure there are some people out there looking for
suggestions and here's what usenet has to offer.
If you have any questions about what follows, I will be glad to respond
but my experience is limited to one turkey and you may be better off
addressing your questions to the more knowledgeable people on r.f.c.

Happy Thanksgiving!
Ramana
kollur@rpi.edu



LIST OF RESPONSES
__________________________________________________________________________
Hmmm.... you might get a lot of different answers to this query. There's more 
than one way to skin a turkey as they say.... Here's one:

First.... don't thaw that bird! Buy a fresh one if you can. If you must buy a
frozen turkey, a large one (>15 lbs.) may take a full day or more to thaw. 
Overnight outside the fridge is at least needed for a small one.

Novice Note: Inside the turkey are giblets and neck. Don't forget to take them
out!

Next.... ya gotta stuff that bird. You can buy some packaged or prefab stuffing
if you're lazy and like bad stuffing.... or you can make it youself.

Stuffing: This is not exactly a recipe, but more of a philosophy. Take
that packet
of giblets and neck and simmer them covered for about an hour in about 2
qts. of
water with a Tbs. of salt, pepper to taste, and a fistfull of chopped parsley.
Meanwhile, breakup a couple or three large loafs of bread in a huge bowl. Now
some people might use Wonder bread or the Wonder-like bread they sell as
"stuffing
bread", but don't do that. Use a loaf of nice quality bread that you
would normally
eat in a sandwich. Be creative. You can mix a loaf of oatmeal with
white. Or raisin,
or just about anything. Just don't use that bad bread. Next.... cook up
some sausage
meat.... that kind that comes in a roll. Ah.... go ahead use the whole package.
Cook it, but don't burn it. Dump the fat. Add a bunch of butter. Maybe a
couple of
sticks.(this isn't a low cholesterol affair) After the butter melts, add
a couple of
large chopped onions and a half a head of chopped clery. Saute until
soft and then
add to the bread. Dump in about 2 Tbsp. Bell's Stuffing seasoning.... or
more to
taste. Please ignore any instructions on the box. Slowly add liquid from the 
giblet stock until you reach the desired consistancy. Some people think
wetter is
better! Variations: Skip the celery and add an equivalent amount of chopped
apples and/or raisins. Or.... skip the celery and add about 1 Lb. sliced
mushrooms.
Or leave the celery and add the mushrooms anyway. Or carrots. Or raisins and 
carrots. Try one this year and maybe try a variation next year. If all the 
stuffing you have doesn't fit in the bird, put the excess in a small casserole
and put it in the oven about an hour before the turkey is done. Add some of the
juice from the turkey pan. Half cup or so for say, stuffing in a
meatloaf size pan.

Make sure you wash the turkey inside and out. Wash all surfaces and utensils
that the turkey or juice may have touched. We watch for Sal Monella. Some
people salt the inside of the turkey for some strange reason. "Draws out the
juices!" they say. Nah!

Next.... put about 1 Tbsp. (tsp. for small turkey) of Gravy Master in a small
dish with about three or four times as much vegetable oil. Rub the Turkey all
over with this mixture. Now.... the Gravy Master doesn't mix with the oil so
you have to dig a little to get some on your hands. You rub this into the skin
in a kind of erotic massage of said turkey. The bird should get a little brown
all over. Get it all.... inside the wings.... underneath.... have a ball.

OK. Stuff the turkey. Don't overpack it, as the stuffing will expand a little
during cooking. Stuff both the neck and body cavity. Next, you have to close up
the stuffed cavities. Some turkeys come with little metal attachments
that secure
the legs in place. If you didn't get the deluxe model, then thick string
will do.
Ties the legs together, trapping the stuffing in the body cavity. Use
small pins
or even finish nails (yes!) to stitch the flap of loose skin securely over the
neck cavity, fastening the skin to the underside of the turkey.

Oh yeah.... preheat the oven to 500 f. Put the turkey in a roasting pan.... not
a pie plate or cookie sheet. You'll have a big mess on your hands, and besides,
we have to make gravy. Put the turkey in the oven uncovered and immediately put
the temp down to 325 f. Cook for 20 minutes per pound. At around 60% of the
cooking time, look at that bird. The skin should be well browned and a bit
crispy on the top. At this time (and might also be a good time to put that
extra stuffing in the oven), make an aluminum foil tent over the turkey. Try to
do it so that the foil doesn't touch the bird, and allow small openings at the
front and back. Cook to exquisite completion. You can use a meat thermometer,
or some turkeys have those "pops-up-when-done" devices. You can use these too.
Anyway, you should watch to avoid overcooking and dryness.

Take the turkey out of the oven and put on a large plate for carving and/or
serving. This can be tricky and sometimes takes two people. Believe it or not,
clean coat hangers bent to loop around the underside work well. Cover the top
of the turkey with that foil you used for the tent. You shoudn't carve the bird
for twenty or thirty minutes after removing it from the oven. Meanwhile, we can
make gravy.

GRAVY! Spoon off most of the fat from the pan. Not all.... leave a
little. Don't
worry about turkey that may have stuck, or stuffing that may have dropped out
or overflowed. It's all part of the individuality of this particular
turkey. Put
the roasting pan on a burner (or two) on top of the stove. This is sometimes a
problem because on Thanksgiving we're cooking so many things. Make low heat.
Add about 2 Tbsp. of that Gravy Master stuff and about 1 Qt. of that giblet
liquid left from the stuffing mix. If you didn't have enough liquid,
don't fuss,
just add more water. Stir around while scraping all the good stuff from the
bottom of the pan and breaking up the turkey meat and stuffing that may
be around
to enhance our wonderful gravy. Add a bunch of salt and pepper to taste.
Don't go
so light on the salt. Mix about 1/3 cup of flour with an equal part water until
blended in a seperate cup. Add slowly to the gravy while stirring like a maniac
to avoid lumps. Roughly this is it. Taste it. You may want a little more Gravy
Master or salt and pepper. If too runny, repeat the flour exercise,
adding a little
at a time until your gravy is how you like it. If you don't have enough, just
add more of everything. A little white wine in there doesn't hurt the taste
either. You can also add the liquid from cooked vegetables.

Whew ! ! ! ! I can't believe I wrote that> By the way.... you do have a knife
that can slice paper right? You don't have a razor sharp large knife? How are
are you going to cut that bird into beautiful pieces?

Yeah.... it's a lot of work. But remember.... there's that 3-5 hours while the
turkey is cooking to do all that other stuff you have to do. Plan well,
and it's
not so bad. There's a lot of satisfaction in accomplishing a T-Day dinner for
guests. Enjoy !

Happy Thanksgiving ! ! !


_______________________________________________________________________

(1) Make sure the turkey is fully thawed before cooking it. (Usually 2 days in the refrigerator).  Take it out of the refrigerator the morning of.  Be aware
that Salmonella is quite common with poultry; you want to give it no opportunity
to grow.

(2) It's usually suggested that you cook it unstuffed; stuffing is baked
alongside.  This is again, for safety reasons.  (It is quite safe to cook
a stuffed bird, but you must be careful.  It is also a bit more difficult,
since the heat must penetrate the stuffing without overcooking the rest of
the bird).

(3)  You probably want to rub salt & pepper on the turkey before cooking.  Sage
goes quite well with it, as does thyme.  (Again, rub & put into basting liquid).
Even though I'll bake the stuffing alongside, I'll throw a few vegetables
inside the cavity (just for aroma:  Onions & celery).  You may also want to
butter, margarine, or oil the skin.  If you want to get ultra-fancy, insert
some fresh sage leaves under the skin.

(4)  I'd suggest preheating the oven to 375 or 400, putting in the bird face
down, and lowering the temperature to final baking temperature (I believe 325
or so).  I think it's 10-15 minutes/pound, unstuffed.  If you want to be sure,
poke an instant-read meat thermometer into the thigh.  After 15 to 30 minutes
of cooking, turn the bird over.  Baste periodically with its own juices;
you may want to protect the breast/wings with foil until the last hour of cooking.

(5)  Bake it on a rack.

__________________________________________________________________________
Hi,

I have had great luck using the Reynolds bags available in the grocery
store.  They sell turkey sized bags that come with approximate cooking
times and recipes.  I generally place the turkey on several ribs of
celery to hold it out of the fat, and throw in potatoes, carrots and
onions to be cooked in the drippings.  You can salt and pepper the
turkey and drizzle butter over it if you like.  You can buy turkeys
with pop-up timers that let you know when it is done, or you can stick
a meat thermometer in the thigh and when it reaches a certain
temperature (170 F, I believe) the turkey is done.  Good luck, it is
really simple if you use the bags, and the turkey is never dry!

______________________________________________________________________

Usually the turkey will come with complete instructions from the
producer.  But just in case yours does not. . .

It is best to thaw the turkey in the refrigerator.  A ten pounder will
take between one and two days to thaw in the fridge.

Be sure to remove the giblets and neck.  Check both the chest cavity and
the neck pouch (which is usually still covered with the skin).  These can
be used for making the gravy.  I often make a broth by simmering the neck
and giblet in about two cups of water.  (Save the heart and liver for
later.  Some people add these to the gravy or stuffing at the last minute.)

Many Americans stuff the bird (both the chest cavity and the pouch) and bake.
Some typical stuffings might be bread and herb stuffing, cornbread stuffing,
or fruit and nut stuffing.

Or you could simply place some aromatics in the cavity to 'perfume' the
bird.  These might include chunks of onions, celery and carrots and herbs
such as sage, thyme, marjoram, and oregano.

Bake in a 325 degree oven.  If the legs and breast skin are browning too
fast, cover those areas loosely with foil.  An unstuffed 10 lb. turkey will
take about 3 hours.  A stuffed 10 lb. turkey will take about 3 1/2 hours.
If you use a meat thermometer, breast temperature would be about 170
degrees.

If you stuff the bird, remove the stuffing to a serving bowl before
carving.

If you're making gravy, drain the cooking pan juices into a large cup or
bowl.  Separate the fat from the juices.  In a small saucepan over lowish
heat make a roux of cornstarch and butter, a couple tablespoons of each.
Slowly add the pan juices while whisking.  Slowly add some broth or water
until the gravy is the thickness or thinness you like.

Have a great Thanksgiving and holiday season!

_____________________________________________________________________

For the best guide I can think of, get ahold of a copy of the Joy of
Cooking, you can probably borrow it from your local library and read 
the section on roasting a bird.  As for thawing, from what I understand
it takes a day per 10lbs to completely thaw in the refrigerator.  Most
people don't spice their birds.  Maybe a little salt and pepper inside 
the cavity.  I would bake the stuffing out of the bird, it's a little
easier.  Let the turkey sit for 20 minutes or so before carving.
Hope this helps some, and good luck with it.  Thanksgiving dinner can
be a lot of fun.

_____________________________________________________________________

If you buy a commerical brand frozen bird, there should be basic cooking
directions on the wrapping (Honeysuckle White has the directions) - just
remember not to cut through the directions when extracting the bird!

Tips (gained from 20 years helping my mom, 1 time completely on my own):

1. On Tuesday or Wednesday of next week, get the turkey out of the
freezer/refrigerator, place in cold water for about 12 hours and let it
thaw. Even if you keep that bird in the fridge for a week, it won't thaw
completely.

2. I recommend Honeysuckle White brand, because they insert a metal "rack"
thingy so that you don't have to worry about tying up the turkeys legs with
string. The rack thing does make it harder to get the stuffing in and out,
but a lot of people don't make stuffing in the bird anymore anyways. They
also have pop timers that come out when the turkey's done (no temperature
probes needed).

3. I like to make a mixture of oil, salt, and pepper and rub it on the skin
before baking. I'm a skin freak - between my dad and myself, we'll have the
sucker skinned in a little under 15 minutes, once it's out of the oven. The
proportions are roughly 1 cup oil to 3 or 4 tablespoons of salt and pepper
(I just dump until it looks good). My next-cube neighbor here at work tried
using honey and she said it made fantastic gravy. There are cooking bags
from Reynolds that you can use that seal up and remove the need for basting
(although I don't use them - I like to baste!)

4. Cover the bird with foil until about an hour before it's supposed to be
done so that it doesn't brown too soon.

5. The most important: Cook the bird at 25 degress LESS than the package
suggests. It will take longer, but the meat will be juicier.

6. If you're having company, buy Heinz home-style gravy in the supermarket. I
know that it seems like cheating, but gravy is sometimes tricky to make. I'm
not always successful myself. If you want to attempt it, strain the juices
that collect in the bottom of the pan to get the solid gunk out, then add
flour and cook until thick. Add flour a single tablespoon at a time so that
you don't go overboard right away.

I'm getting soooo hungry!
-- 
__________________________________________________________________________

Hi, I saw your request for turkey recipes and here's what I would recommend:

    Rub the skin with fresh garlic (ground up) and other herbs and spices
(like rosemary, thyme, lemon peel, pepper etc.). Rub the body cavity as
well with spices and herbs. Stuff the cavity with a stuffing mixture (I like
bread, raw eggs, walnuts and the same spices as I used on the turkey and 
lightly fried onions). Cook the turkey at 275 degrees farenheit for about 
3 hours and then check it to see if it's done. Cover the pan and turkey with
an aluminum foil "tent", to hold the juices in, by the way. If it's not done
cook it for another half hour and check it again. At the end of the cooking,
just before the turkey is done, brush the skin with vegetable oil and turn the
temperature up to 400 degrees farenheit, in order to brown the skin. Cook for
10 or 15 minutes at this temperature, or just until the skin is brown.

   The reason I suggest doing it this way is that I've tried the conventional
recipes (cooking at 350-375 degrees farenheit) and the turkey comes out
dry. My mother has used this method of slow cooking at lower temperature for
longer periods and the turkey came out tender and succulent. Sorry about the
imprecision of the amounts and the times, but that's the way I cook.


   Have fun.

_____________________________________________________________________

Do what I do.  Buy Butterball turkey.  It is little expansive compared
to other turkeys, but it's worth it.  I didn't have to do anything
I simpliy washed and suffed and put it in the oven  and that was it
Butterball turkey comes with instructions and they also have 1-800
number you can call.

Enjoy

_____________________________________________________________________

There's probably gonna be a billion posts about this, but...

Okay, here's how I do turkey.  And it works every time.  I just managed to
cook three for a party, and they all came out great.

Buying:  I recommend Butterball turkeys.  Not the deep-basted ones (although
they're okay), but the regular ones.  Sometimes off-brands don't taste as
good (I'm not sure why, either).  Empire kosher turkeys are real good, too,
but really expensive ($1.99/lb vs. $1.19).  Look around at the different
supermarkets for sales.  I managed to find Buterballs on sale for $0.69/lb.


Thawing:  thaw in refrigerator for one or two days.  The turkey doesn't have
to be absolutely completely thawed, but you need to be able to get the
packet(s) of giblets out.  Thawing at room temperature is not recommended,
but in a pinch it can be done, if your house isn't too warm.  If you do
this, be sure not to leave it out too long... no more than 24 hours.  By no
means should you try to defrost the turkey using warm/hot water.  The
problem is that turkeys can carry salmonella, and leaving it slightly warm
and exposes to air for a while can incubate the salmonella and ruin
everyone's thanksgiving.

Preparation:  wash the turkey very well with COLD water.  This is also to
help with bacteria and stuff.  You'd hate to see how the stuff is processed
before it gets to the market.  Place the turkey on its back in a roasting
pan, either the foil kind or a real one with a lid (I just bought some real
ones for about $10 each).  You can stuff it if you want -- the stuffing will
absorb some of the turkey juice, and taste REAL good (see Stuffing below).  

Then (this is the important part) take a stick of butter (it helps
if it's a little soft), and smear it all over the turkey.  This
will help seal in the juices and brown the skin.  It's sorta hard
to smear it on well, but I do the best I can, and then pat down
the butter in a layer on top so it will melt all over the bird.
Then I throw a stick of butter inside with the stuffing.

I pour some sherry (dry cocktail) over and water over the turkey.  The sherry
is optional, but you need to get a little liquid in the pan to keep the
turkey moist.  Maybe about half-an-inch of liquid.  If you want you can put
some seasonings on the turkey -- salt, garlic, onion, rosemary, basil, etc.,
but they're not necessary.  I think turkey tastes just great by itself.

Put on lid, or cover with foil, and make a TIGHT seal.  This is real
important, too.  You need to keep moisture sealed in to keep the turkey from
drying out.

Cook:  at 375 F, for about 4 to 4-1/2 hours.  The meat should be
practically falling from the bone when it's done.  And the turkey will be
nicely browned.  The way I test is pull on one of the legs, it should almost
pull off with no effort.  If you get the pan sealed up really good, you don't
have to worry about overcooking -- it will just get more tender.  If you are
not sure if it's done, give it an extra half hour or so.  I cooked 14 lb.
turkeys about 5 to 5-1/2 hours and they were great.


Stuffing:  There are a billion recipes for stuffing, so I'll let you deal
with that yourself (and I'm sure there are lots of other people on the net
who would love to give you their recipe).  You can stuff both the main body
cavity, and the neck.  You may want to sew closed the neck cavity and/or the
main body to keep the stuffing inside.  You can use an ordinary needle and
thread for this, but make sure it's COTTON thread, not a synthetic which
might melt in the oven.

Storage:  If you decide to put the turkey in the fridge overnite before
serving, that's okay.  But remove the stuffing first.  Apparently there can
be some danger of bacteria stuff because the stuffing takes longer to cool
or something.  It's just one of those rules I've heard since childhood.

____________________________________________________________________________


 Here's most of a Thanksgiving dinner at our house. This includes the
 Broccoli-soup-onion casserole someone else wanted.

     Title: Hot Mulled Cider  Servings:    8

      8 c  Apple cider/juice
    1/2 c  Packed brown sugar
      1 ea Ground nutmeg
      6 ea Inches stick cinnamon
      1 t  Whole allspice
      1 t  Whole cloves
      8 ea Thin orange wedges/slices
      8 ea Whole cloves

  In a large saucepan combine apple cider/juice, brown sugar, and nutmeg.
  for spice bag, place cinnamon, allspice, and the 1 teaspoon cloves in
  cheesecloth and tie; add to cider mixture.  Bring to boiling.  Reduce
  heat; cover and simmer 10 minutes.  Remove spice bag and discard.  Serve
  cider in mugs with a clove-studded orange wedge in each.

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     Title: Sweet Potato Pie  Servings:    8

      3 ea large sweet potatoes
      2 ea Eggs, separated
    1/4 t  nutmeg
    1/4 t  salt
      2 T  brown sugar
      1 ea Prepared pie crust
      2 T  powdered sugar

  Boil sweet potatoes until tender. Peel and mash.
  Preheat oven to 300 degrees. Beat in egg yolks, nutmeg, salt, and brown
  sugar, then stir until potatoes are creamy. Spoon sweet potatoes into pie
  crust and bake for 25 minutes, until crust is golden. Cool.
  Beat egg whites with powdered sugar until stiff. Spread meringue over top
  of pie, and bake at 300 degrees until meringue is lightly browned. Serve
  hot.

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     Title: Libby's Famous Pumpkin Pie  Servings:    8

      2 ea Eggs, slightly beaten
      1 cn Pumpkin (16-oz)
    3/4 c  Sugar
    1/2 t  Salt
      1 t  Cinnamon
    1/2 t  Ginger
    1/4 t  Cloves
  1 1/2 c  Canned milk
      1 ea Pie crust, 9"

  Preheat oven to 425. Combine filling ingredients in order given; pour into
  pie shell. Bake 15 minutes. Reduce temperature to 350. Bake an additional
  45 minutes, or until knife inserted near center comes out clean. Cool;
  garnish with whipped topping if desired. 
  (from Carnation Evaporated Milk can)

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     Title: Nibbles (Chex mix)  Servings:    8

      5 c  Dry Cereal (any "good" kind)
      2 c  Pretzel Sticks
      1 c  Peanuts or other Nuts
    1/3 c  Margarine
      4 t  Worcestershire Sauce
      1 t  Celery Flakes
      1 t  Onion powder
    1/2 t  Garlic powder

  Break pretzel sticks in half. Compbine dry cereals (Cheerios, Chex,
  Crispix) to make 5 cups and add broken pretzel sticks.
  In a saucepan, melt margarine and combine with Worcestershire sauce and
  seasonings. Toss with the cereals and add peanuts.
  Place in a shallow roasting pan. Bake at 275 degrees for 1 hour, stirring
  every 10 minutes.
  
  makes 8 cups.  appox. calories per cup: 320
  AMERICAN HEART ASSOC. COOKBOOK

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     Title: Sweet Potatoes and Apples  Servings:    5

      2 c  Sweet Potatoes   *
      2 x  Apples, peeled
    1/2 c  Brown Sugar
      4 T  Butter
    1/2 t  Salt

  * boiled and skinned
   Preheat oven to 350 deg F.
   Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in
  buttered baking dish. Sprinkle with half the sugar, salt, and dot with
  half the butter. Repeat.
   Cover and bake 40 minutes.
  Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange
  rind.

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     Title: Roast Turkey  Servings:    1

      1 ea Turkey (1 lb per person)
      1 x  Onions, Celery

  PREPARATION FOR ROASTING:
  Rinse bird and pat dray with paper toweling. Remove bag of organs and
  discard. Rub inside of cavities with salt if desired. Do not stuff the
  bird until just before cooking (if it is to be stuffed. I don't.) 
  To STUFF BIRD, spoon some of the stuffing loosely into the neck cavity;
  pull the neck skin to the back of the bird and fasten securely with a
  small skewer. Lightly spoon remaining stuffing into the body cavity. If
  the opening has a band of skin across the tail, tuck the drumsticks under
  the bank; if the band of skin is not present, tie legs securely to the
  tail. Twist wing tips under back.
  For an UNSTUFFED BIRD, place quartered onions and celery in the body
  cavity, if desired. Prepare and roast. Discard vegetables after roasting
  bird, if desired. (The onions taste good though.)
  
  ROASTING DIRECTIONS:
  Place bird, breast-side up, on a rack in a shallow roasting pan. Brush
  skin of bird, except duckling and goose, with cooking oil (or spray with
  Pam). If a meat thermometer is used, insert it in the center of the inside
  thigh muscle, making sure the bulb does not touch bone. 
  Cover the bird loosely with foil. Press lightly over the drumsticks and
  neck; leave an air space between bird and foil. When the bird is 2/3's
  done, cut the band or string between the legs so thighs will cook evenly.
  Baste bird occasionally; if desired. Uncover the last 45 minutes of
  cooking. Continue roasting until bird is done. Remove bird from oven and
  recover loosely with foil to keep warm. Let stand 15 minutes before
  carving.
  
  TEST FOR DONENESS:
  The meat thermometer inserted in the thigh should register 185 degrees.
  Also the thickest part of the drumstick should feel very soft when pressed
  between the fingers. The drumstick also should move up and down and twist
  easily in the socket. Remember, each bird differs in size, shape or
  variety. Because of these differences, roasting times can be only
  approximate. (The book doesn't give directions on turkeys with red pop-up
  timers, so read the package.)
  
  # OF POUNDS.....TEMP......HOURS.........CHICKEN
  1-1/2 to 2.......400......1 to 1-1/4
  2-1/2 to 3.......375......1-1/4 to 1-1/2
  3-1/2 to 4.......375......1-3/4 to 2 
  4-1/2 to 4.......375......2-1/4 to 2-1/2 
  
  
  # OF POUNDS.....TEMP......HOURS.........TURKEY
  7 to 9..........450.......2-1/4 to 2-1/2
  10 to 13........450.......2-3/4 to 3
  14 to 17........450.......3 to 3-1/4
  18 to 21........450.......3-1/4 to 3-1/2
  22 to 24........450.......3-1/4 to 3-3/4

-----------------------------------------------------------------------------
     Title: Classic Broccoli Bake  Servings:    6

      1 cn Cream of Broccoli soup
    1/2 c  Milk
      1 t  Soy Sauce
      1 ds Pepper
     20 oz Frozen Broccoli
      1 cn French Fried Onions (Durkee)

  1. In a 1-1/2 qt. casserole, combine soup, milk, soy sauce and pepper. Add
  broccoli and 1/2 onions. 
  
  2. Coventional Oven: Bake 350 degrees. for 25 minutes or until hot and
  bubbling; stir. Top with remaining onions. Bake 5 minutes more.
  
  2. Microwave Oven: Cover with lid; microwave on HIGH for 7 minutes or
  until hot and bubbling; stirring halfway through heating. Top with
  remaining onions. Microwave, uncovered for 1 minute more. 
  
  Recipe may be doubled easily. 
  Variation: Cook with green beans and Cream of Mushroom soup.
  
  CAMBELL'S SOUP

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