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THURSDAY,
DECEMBER 28, 2006
The Home Journal’s
DINNER
TABLE
The Wine Guy
Brian Goodell, “The Wine
Guy,” offers some sugges
tions for wines to welcome in
the New Year. See Page 3C.
No Resolutions
Journal food columnist
Jean Rea is making no reso
lutions but she plans to make
a lot of good food for a lot of
good friends. See Page 3C
for some more of her down
home cooking tips.
IV 1
Mushroom Toppers
If you love mushrooms, see
our ideas for mushroom top
pings on Page 4C. You can
turn the most ordinary dish
into your own Steak House
special.
Awesome Oregon
Oregon is the featured state
in our “Sea to Shining Sea”
series. Learn how to cook
that great Chinook salmon,
and try some recipes for the
Beaver State’s agricultural
bounty.
Pigs in Blankets
Remember the 50’s, when
pigs-in-blankets made with
cocktail franks wrapped
in warm dinner rolls were
the party food of choice.
Celebrate New Year’s Eve by
revving the flavor up.
2 (8-ounce) cans refriger
ated quick crescent dinner
rolls
2 tablespoons grainy
Dijon mustard
Horseradish (optional)
1 (16-ounce) package
cocktail franks
Preheat oven to 375
degrees. Working with one
package of rolls at a time,
separate dough into 8 tri
angles. Cut each triangle
into thirds and spread with
mustard. Place one cocktail
frank on widest end of trian
gle and roll up tightly. Place
on ungreased cookie sheet,
point side down. Repeat with
remaining dough and franks.
Bake 12-15 minutes, or until
golden brown. Serve warm
and watch them disappear.
Cheesy Chili Dip
Welcome in the new year
with a great hot dip and plen
ty of corn chips. This recipe
comes from the Kraft kitch
ens.
1 can Hormel Chili with
no Beans (15 oz.)
1 package cream Cheese
(8 oz.)
1/2 cup Kraft Shredded
Cheddar Cheese
2 tablespoons chopped
cilantro
Place unwrapped block of
cream cheese on microwav
able plate; top with chili and
shredded cheese. Microwave
on 45 seconds to 1 min
ute, or until cheese is melted
and chili is heated through.
Sprinkle with cilantro. Serve
with assorted crackers or
corn chips.
Coming next week
We’ve got some good reci
pes for that family favorite,
homemade macaroni and
cheese. See the Journal Food
Section next Wednesday to
learn how to keep it simple
or add some surprise ingre
dients, bake it or cook on top
of the stove.
Main dish soups for winter nights
By CHARLOTTE
PERKINS
Journal Lifestyle Editor
The holidays are wind
ing down, and January is
almost here. Now the time
for simple and thrifty meals
- and what’s better than
really good homemade soup.
Any of these will go well
with crusty French bread or
the great southern favorite,
cornbread muffins.
Italian cupboard
soup
2 boneless pork chops,
cubed
1 15-oz. can chopped
tomatoes, undrained
2 14 1/2-oz cans chick
en broth
2 tablespoons dried
minced onion
1 15-oz. can cannellini
or great Northern beans,
drained
8 oz. fresh spinach
leaves, torn
In a deep saucepan, brown
the pork in a little oil; add
all ingredients except spin
ach; bring to a boil, lower
heat and simmer for 15
minutes; stir in torn spin
ach and cook for 2 minutes
more. Top servings with
grated Parmesan cheese.
Serving Suggestions
Complete this soup with
warmed Italian bread and
salad of mixed greens.
Source: National Pork
Board
Black-eyed pea aod
haul hock soup
1 3/4 cups dried black
eyed peas
1 tablespoon canola
oil
2 cups chopped onions
1 1/2 cups chopped cel
ery
1 1/2 cups chopped car
rots
2 cloves garlic, minced
(1 teaspoon)
8 cups canned low
sodium chicken broth
1/2 to 1 teaspoon
crushed red pepper
4 smoked pork hocks
8 ounces collard
greens, stems removed
and cut into thin strips
Freshly ground black
pepper, to taste
Sort and wash beans;
place in soup pot or large
Dutch oven. Cover with
water six cups cold water.
Let stand for 8 to 12 hours.
Drain beans.
Wipe soup pot dry. Heat
oil in pot. Add onions, cel
ery, carrots and garlic. Cook
over medium heat for 5-8
minutes or until almost ten
der, stirring occasionally.
Stir in broth and red pep
per into onion mixture. Add
peas and pork hocks. Bring
to boil. Reduce heat. Cover
and gently simmer for 2-2
1/2 hours or until peas are
tender. Remove pork hocks
from soup. Cut meat from
bones and chop. Add meat
to soup; discard bones and
skin. Cover and refrigerate
until serving time.
To serve, bring to soup to
boil. Add collared greens;
cook and stir just until
greens are wilted. Spoon
into bowls.
*Note - Pork hocks, also
called ham hocks, are the
lower portion of the hog’s
hind legs. They’re great for
making soup because they’re
inexpensive, yet add a lot of
delicious “ham”flavoring to
the soup.
Source: National Pork
Board, as shown on Turner
South’s Home Plate cook
ing show.
Fiesta pasta soup
From ilovepasta.org, this
soup has a Tex-Mex style
with an Italian twist.
6 oz. Vermicelli, bro
ken into 1-inch pieces
2 14-1/2 oz. cans chick
en broth
1 14-1/2 oz. can roasted
garlic seasoned chicken
broth
Food
/ wOsU wm y
National Turkey Federation
Turkey Cassoulet
2 cups water
1 10 oz. can diced toma
toes and green chilies,
undrained
2 tbsp. fresh cilantro,
minced
1 tsp. chili powder
1/2 tsp. cumin
1/2 pound smoked sau
sage
1 14-1/2 oz. can Mexi
corn, drained
1 14-1/2 oz. can black
beans, rinsed and
drained
1 tbsp. lime juice
Combine broths, water,
tomatoes, cilantro, chili
powder and cumin in a
Dutch oven; bring to a boil.
Cover, reduce heat and sim
mer 10 minutes.
Cut the sausage in half
lengthwise then thinly slice.
Add meat, pasta, corn, and
black beans to broth; cover
and simmer 10-12 minutes
or until pasta is cooked. Stir
in lime juice.
Ladle into bowls. Garnish
each serving with minced
fresh cilantro, thinly sliced
avocado and grated cheddar
or Monterrey Jack cheese.
Turkey cassoulet
This classic recipe, comes
from the National Turkey
Federation and makes use
of dark meat turkey as well
as turkey pastrami and tur
key sausage.
1 lb. dry white beans
(cannellini), soaked
overnight
1/2 pint fresh pearl
onions, peeled
4 oz.olive oil
4 lb. turkey thigh or
drumstick, cubed
1 lb. turkey pastrami,
cut into 1/2-inch cubes
2 lbs. smoked turkey
sausage, cut into 1/2-
inch cubes
6 cloves garlic, minced
1/4 Cup flour
1 teaspoon dried
thyme
3 bay leaves
1 teaspoon dried rose
mary
2 quarts turkey stock
As needed salt and
black pepper
3 tablespoons chopped
parsley
Drain beans from soaking
water. Rinse well. Simmer in
two quarts water until soft,
about 40 minutes. Drain,
cool and refrigerate.
In a separate saucepot,
simmer onions in water
until tender, drain, cover
and refrigerate.
In a 3-quart heavy gauge
stockpot, heat oil and cook
the cubed dark turkey meat,
turkey pastrami and turkey
'l* "" V *'''-~-11,m- j
| ' ; " v
National Fork Board
Italian cupboard soup
sausages for 10-12 minutes
on medium heat, stirring
frequently. Continue to cook
until all pink color disap
pears from the poultry.
Add garlic and continue to
cook for one more minute.
Sprinkle flour over the tur
key and sausages, stir well
to combine. Cook for three
minutes over low heat.
Stir in herbs. Add stock
and stir constantly until liq
uid comes to a boil, then
lower to a simmer. Cover
and continue to simmer for
20-30 minutes.
Remove bay leaves, stir in
beans and onions. Simmer
for several minutes. Season
to taste with salt and pep
per. Finish with parsley.
Recipe Source: Recipe
developed by Associate
Professor Stephen Scaife,
CEC, CCE of Johnson-Wales
University, Providence, R.I.
Bistro french onion
soup
An easy version of the
classic soup from Knorr.
You’ll be surprised at how
easy this restaturant spe
cialty is to make at home.
3 tablespoon butter
3 large Spanish onions,
thinly sliced
1 tablespoon, all-pur
pose flour
1 carton Knorr Beef
Broth
1 bay leaf
1 to 2 tablespoons,
brandy (optional)
4 slices French bread
(1/2 in. thick)
1-1/2 cups shredded
Gruyere or Swiss cheese
(about 6 oz.)
Melt butter in a medium
saucepan over medium heat
and cook onions, stirring
frequently, until golden
brown, about 35 minutes.
c
Add flour and cook, stir
ring constantly, two min
utes. Stir in Knorr Beef
Broth and bay leaf, scraping
up brown bits from bottom
of pan and bring to a boil.
Reduce heat and simmer
covered 15 minutes.
Remove bay leaf. Stir in
brandy.
Arrange 4 broiler-proof
bowls on a baking sheet.
Evenly ladle soup into
bowls, then top each with
bread and cheese.
Broil until cheese is melt
ed.
Split pea soup
From the Ladies Home
Journal, this is a big batch
an old-fashioned comfort
food that will freeze well for
later reheating.
8 cups water
3 14-oz. cans reduced
sodium chicken broth
See SOUP, page jC