Archive | November 2013

Holiday Deals!

Christmas is starting early this year! From now until December 7 we will be offering all of our Facebook friends cases of Anne’s meat & vegetables bases and Anne’s “The One” sauce and dressing for super low prices! This offer is for call in… orders only with a MasterCard or Visa. All you have to do is say the code “ADFB” and you are one step closer to saving big on our great products! Check out the limited-time case pricings below:
6 Autographed Anne’s Dumplings ‘N More Cookbooks – $100 – (Save $50)
12 Autographed Anne’s Dumplings ‘N More Cookbooks – $180 – (Save $120)
12 jars of Anne’s Original Chicken Base – $65 – (Save $38)
12 jars of Anne’s Natural Chicken Base – $95 – (Save $37)
12 jars of Anne’s Natural Beef Base – $95 – (Save $37)
12 jars of Anne’s Natural Ham Base – $95 – (Save $37)
Combo Pack: 4 of each Natural Chicken, Beef, and Ham – $95 – (Save $37)
12 jars of Anne’s Made with Organic Chicken Base – $105 – (Save $45)
12 jars of Anne’s Organic Vegetable Base – $65 – (Save $38)
12 bottles of Anne’s “The One” Sauce – $54 – (Save $39)
12 bottles of Anne’s “The One” Dressing – $54 – (Save $39)
Combo Pack: 6 of each Dressing & Sauce – $54 – (Save $39)
*Prices include shipping
Call (888) 291-9097 during weekly business hours and take advantage of this great offer today! For more info on our great products, go to

Cooking a Frozen Turkey

Procedure for cooking a 12-13 lb. frozen turkey. If a 19-20 lb. bird is cooked, add 2 hours to time and monitor with thermometer as with the smaller bird. FDA Food Code allows this as well as HCAAP which regulates food manufacturing safety procedures.

You will need a 12-13 lb. frozen turkey, shallow pan, a turkey rack, a probe thermometer, seasoning, and foil. 

Cooking a turkey from the frozen state produces an excellent, juicy, tender, and safe product. There is no need to tie up your refrigerator space for 4 days thawing a turkey out ahead of time. Leave it in the freezer until ready to cook it.
When cooking a thawed bird, there is significant risk as the juices often run out into the refrigerator possibly contaminating other foods and there is always the spillage that can occur on countertops and hands. Another benefit for cooking frozen turkey is that the breast meat has greater mass and takes longer to thaw. Therefore the thighs and legs are well cooked and tender and the breast meat is not overcooked and dry.

1. Start 5-5 1/2 hrs before you want to serve cooked turkey.

2. Set the oven temperature to 325 degrees. It is much better to have the turkey done 30 minutes before mealtime than to rush and serve an undercooked bird.

3. Remove the wrap from the turkey and put it on a rack in a shallow pan that has been lined with foil to make cleaning easier. This is where you can season the outside skin of the turkey. This is where I take a tablespoon of my Anne’s Chicken Base and break it down with 1 T of warm water. Then I cover all exposed parts with this with either my hand or a brush and what is left I add a little more water and put it in the pan. Always wash your hands after handling poultry.

4. Put the turkey in the warm oven. Do not worry about the bag with the heart, liver, and gizzard in the neck cavity or the neck tucked away in the center of the turkey. They can be removed after the turkey thaws. There will be salmonella and camplylobacter jejuni on the bird, however because it is frozen, there is no drip and transfer to hands or counter and is not a significant risk.

5. Cooking the turkey on a rack assures even cooking. Cooking in a pan with sides shields the bottom of the turkey from heat and therefore cooking on the bottom will be non-uniform.

6. In the first 2 hours, the legs and thighs get up to approximately 100 degrees. The breast about 1 inch into the flesh is still at the soft ice point. Now begin to monitor the breast temperature with a tip sensitive thermometer-probe type. Insert into the breast because it is the slowest cooking part when cooking from a frozen state.

7. At about 3 1/2 hours the legs and thighs will be around 150-160 degrees and the breast 40-50 degrees. The bag with the giblets as well as the neck can now be removed and put in a saucepan to finish cooking with added water to make stock for gravy.

8. At 4 1/2-5 hours the turkey should be nicely cooked. Check the temperature. The legs and thighs should be tender and at 175-185 degrees and the breast meat 160-170 degrees. If the turkey had a pop up timer it should be popped.

Stuffing: The turkey can be stuffed when the giblet bag is removed, but be careful and wear gloves, as the turkey is hot. Do not overstuff the bird and remove all of the stuffing when the bird is cooked. The temperature of the stuffing should be 165 degrees in the middle. I personally would heat up my stuffing before putting it in the bird.
It is ok to hold a cooked bird that is done ahead of time as long as it is kept at 130 degrees and if it goes below 130 degrees, it still has a very safe 4 hours before there is any risk at all.

REMINDER: To assure a tasty and safe turkey, monitor the turkey with a tip sensitive thermometer and always wash your hands when handling the turkey, even after cooked.

Egg Gravy!

Egg Gravy

Somehow we never seem to have enough gravy to last through the remnants of leftover turkey and so here is a simple recipe that will make using leftover turkey a snap.


  • 6 hard boiled eggs
  • 3 cups water
  • 2 T  Anne’s Chicken Base
  • ¼ cup corn starch
  • Salt, pepper, ½ t poultry seasoning if desired


In a 2 qt saucepan put the water, chicken base, and chopped eggs. Bring to a boil.

Add 4 T water to the corn starch making a slurry .Slowly add this to boiling mixture stirring as adding. Mixture will thicken. If you need it thicker add more cornstarch slurry; thinner, add more water. Taste for seasoning. Add salt, pepper, poultry seasoning if desired.

Dish Suggestions.

Open faced turkey sandwiches- a good way to use the small pieces as you clean up the bones. I like to make this with slices of French Bread buttered and toasted. Just put your turkey pieces on top of the bread and ladle hot egg gravy over the top. So good!

Turkey hash- another way to use the leftover turkey pieces. I like to add giblets to my egg gravy for this dish if I have any.  Chop turkey meat and add to egg gravy. Ladle over rice or mashed potatoes.

Turkey dressing casserole- Dressing is favorite holiday dish and sometimes I will freeze about 2 cups of chopped turkey to make this dish later. Make your favorite dressing recipe, stir in the thawed chopped turkey and bake. Make the egg gravy above and when casserole is done, cut into squares, put on plate and ladle hot egg gravy over it.

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Anne’s Collards


What other vegetable goes with chicken pastry better than collards? I may prepare collards a little different from most of you, but this method works for me!


  • 3 lbs collards
  • 4 T Anne’s Ham Base or 4 T Anne’s Chicken Base (IF YOU DON’T LIKE HAM)
  • 2 T  sugar
  • Salt, pepper to taste


I use my 6 qt pressure cooker, but any large pot will work that your collards will fit in. I have found that when I prepare collards the following way I don’t need such a big pot. Fill pot 1/2 full of water, add base and sugar, bring to a boil.

I stem my collards by using scissors. I fold the leaf and cut from the stem end up to where the stem is not so tough. These stem ends are a favorite treat for my chickens. I wash the leaves thoroughly and then stack the flat about 4-5 inches high on a cutting board and using a heavy knife or meat cleaver chop the collards in strips one way and then chop across the other way cutting into kind of irregular rectangles. Then into the boiling broth, I put the collards. Amazing how many collards will go in a pot when they are precut. I put the lid on my pressure cooker and cook for 45 minutes. If using regular pot with lid  to cook collards, cook them 45 minutes and then check every 15 minutes to see if they are done enough for you Now all I have to do is pour them into a colander. Taste for seasoning, add salt if needed. I always add pepper and sometimes pepper flakes. Stir in the added seasonings and put in your serving dish. No more having to chop hot collards.

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