Below is the OCR text representation for this newspapers page.

Mouattm Hjoixxxml 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