Random Facts Friday: November 25, 2011

Hello Black Friday Participants and those working today!
Hope your Thanksgiving holiday was a good one.
Here are some random facts to finish the week off.

1. Scientists have sequenced the genome of the monarch butterfly, which flies up to 2,000 miles from North America to central Mexico every fall. This is the first time a complete genome of any long-distance migratory creature, according to a report in the journal Cell. The long migration of monarch butterflies is remarkable in itself, but even more amazing given the fact that the migrating butterflies are two generations removed from those that made the journey the previous year. The researchers also pinpointed the set of genes that enable migrating monarchs to extend their lifespan up to nine months. Non-migrant monarchs only live for about a month.

2. Minnesota produces more turkeys than any other state. The U.S. turkey industry produces more than 250 million birds a year, with each live bird averaging about 25 pounds.

3. Take a look at getjar.com. Every single app is no-fee and will work on smartphones like Android, Blackberry, and iPhone and on feature phones.

4. It is officially the Christmas season since Santa has waved to the crowd atop a float to end the Macy's Thanksgiving parade. The first Christmas movie? "The Night Before Christmas" in 1906. Check out a great list of Christmas movies at: http://www.auburn.edu/~vestmon/christmas_movie.html

5. Recipe: Jumbo Shells Stuffed With Turkey
I usually use stuffed shells as one of my vegetarian meals, but this, from Allrecipes.com may be a T-Day leftover winner! I don't drink alcohol, so I would add grape juice instead of sherry and you may be able to reduce the fat/calories by changing the cream and/or cheese. But this is a good basic recipe to start off with....
Ingredients:   2 cups chopped cooked turkey                            
                      1/2 cup chopped pecans
                      4 tablespoons chopped fresh parsley                   
                      1 egg
                      1 cup ricotta cheese                                             
                      3 tablespoons grated Parmesan cheese
                      1/2 teaspoon salt                                                  
                      1 pinch white pepper
                      2 tablespoons butter                                            
                      1/4 cup shallots, minced
                      3 tablespoons all-purpose flour                           
                     1 1/4 cups chicken broth
                     1/4 cup dry sherry                                                
                     1/2 teaspoon salt
                     1 pinch white pepper
                     1/2 cup shredded Gruyere cheese
                     1/2 cup heavy whipping cream                            
                     2 tablespoons grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
3. In a large bowl, mix turkey, pecans, parsley, egg, ricotta cheese, Parmesan cheese, salt, and white pepper. Stuff cooked shells with the mixture. Place shells in the prepared baking dish.
4. Melt butter in a medium saucepan over medium heat. Stir in shallots, and cook about 1 minute. Mix in flour, and cook about 2 minutes, stirring constantly. Gradually mix in chicken broth and sherry. Stir constantly until thickened. Stir in salt, white pepper, Gruyere cheese, and heavy whipping cream. Spoon over stuffed shells, and sprinkle with Parmesan cheese.
5. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until heated through and bubbly. Place under broiler to lightly brown. Serve immediately.