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♦ WEDNESDAY, NOVEMBER 14, 2007
More recipes for your family’s Thanksgiving table
Last week I covered the basics of cooking turkey and that
Southern favorite (and a must at my family’s Thanksgiving
Yvonne
Sutherland
yvonnes@windstream.net
Bread Dressing with Sausage and Apple
Cooking spray
8 cups bread cubes (from
French or Italian bread),
crusts left on
1 1/2 pounds bulk sau
sage
1/4 cup butter
1 large onion, coarsely
chopped
1 stalk celery, coarsely
chopped
1 1/2 cup sliced mush
rooms
3 Granny Smith apples,
Preheat the oven to 350 degrees. Spray a 13 x 9-inch cas
serole dish with cooking spray.
Put the bread cubes into a large mixing bowl. Saute the
sausage in a heavy skillet until brown. Drain and add to the
bread cubes. Melt the butter in the same skillet. Add the
onion, celery, mushrooms and chopped apple. Saute until
soft. Add the vegetables to the bread cubes and sausage.
Season with the dried parsley, sage, thyme and salt and pep
per. Meanwhile, whisk together the half and half, eggs and
chicken broth. Stir into the dressing.
Transfer the mixture to the prepared casserole dish.
■ ™
.
Yeast Rolls p^‘a
Remove dough from refrigerator to lightly floured sur
face. Divide dough into 18 equal pieces; divide each piece
again into 3 pieces. Roll into smooth balls. Place three
balls in each section of 18 (2-1/2-inch) greased muffin
cups. Brush with melted butter. Cover; let rise in warm,
draft-free place until doubled in size, about 45 minutes.
Bake at 375°F for 12 to 15 minutes or until golden.
Remove from cups and place in a napkin-lined basket to
stay warm.
Refrigerator Pan Rolls
These are soft and tender rolls with a buttery flavor.
6-1/2 cups all-purpose flour
3/4 cup sugar
2 envelopes Fleischmann’s Rapid Rise Yeast
1 1/2 teaspoons salt
1 cup water
1 cup milk
3/4 cup butter or margarine
2 eggs, large
1/3 cup melted butter
In a large bowl, combine 1-1/2 cups flour, sugar, undis
solved yeast, and salt. Heat water, milk, and butter until
very warm (1200 to 130oF). Gradually add to flour mix
ture. Beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add eggs and 1 cup flour; beat
2 minutes at high speed. Stir in remaining flour to make
a stiff batter. Cover tightly with plastic wrap; refrigerate
2 to 24 hours.
Remove dough from refrigerator; cut in half, returning
other half to the refrigerator. Divide remaining dough
into 12 equal pieces; shape each piece into a ball. Dip each
ball into melted butter; place in greased 8-inch round pan.
Repeat dividing, shaping and dipping with remaining
dough and melted butter. Cover; let rise in warm, draft
free place until doubled in size, about 45 minutes.
Bake at 375 degrees for 20 minutes or until done.
Remove from pans; Serve while warm.
Angel Biscuits
A Southern favorite, these rolls are easy to make, and
the dough will keep in the refrigerator until you’re ready
to cut out the biscuits.
5 cups flour
3/4 cup vegetable shortening
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 package yeast
1/2 cup warm water
2 cups buttermilk
Sift dry ingredients together, cut in shortening thor
oughly. Add buttermilk and yeast that has been dissolved
in warm water.
Mix with spoon until all flour is moistened. Cover bowl
and refrigerate until needed. Take out as much dough as
needed, roll on a floured board to 1/2 or 1/3 inch thick.
Cut and bake at 400’ for 12 minutes.
table), combread dressing. Although
I usually make cornbread dressing,
I have always agreed with the old
adage that variety is the spice of
life. Below are two dressings with
a different twist. Either one could
be stuffed inside the turkey as could
cornbread dressing. I guess that is
when we call it stuffing and not dress
ing! Remember that it takes longer
to cook a stuffed turkey and that
the stuffing should be removed and
the turkey and dressing refrigerated
separately.
peeled, cored and
chopped
1 teaspoons dried pars
ley
1 1/2 teaspoons rubbed
sage
1 teaspoon dried thyme
Seasoned salt and pep
per, to taste
1 cup half and half
1 cup chicken broth
3 large eggs, beaten
1/2 cup turkey drippings
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Drizzle with 1/2 cup turkey drippings (or another 1/2 cup broth if you
don’t have any drippings). Bake 50 minutes or until done through.
WHd Rice and Mushroom Dressing
1 cup wild ricel cup long
grain white rice
2 tablespoons olive oil 2 cups
chopped onion
1 cup chopped peeled carrot
1 cup chopped celery
2 pounds assorted wild mush
rooms (such as Portobello or
shiitake), chopped
Based on a recipe from Bon Appetit, November 1998.
Cook the wild rice in a large sauce pan of boiling salted water 25 min
utes. Add the white rice to the saucepan and cook another 15 minutes or
until all the rice is tender. Drain
Heat the oil in a large, heavy pot over medium heat. Add the onion,
carrot and celery and saute until tender (about 8 minutes). Add the
mushrooms and saute until brown (about 15 minutes), adding 2 to 3
tablespoons of water if the mixture is too dry. Stir in the apple, raisins,
and orange peel and saute another 5 minutes. Mix in the apple juice and
cinnamon, then the cooked rice. Season to taste with salt and pepper.
Spoon into a 9 x 13-inch glass baking dish sprayed with cooking spray.
(The dressing may be covered and refrigerated at this point.) Cover with
Good food to take to the feast
Hot Rroccoli Dip
From McKenzie’s Guide
to Good Tasting Things,
which is a small treasure of
a cookbook in many Middle
Georgia homes, this hot dip
can be made in advance and
reheated in the microwave.
A heavy ceramic dish will be
good for serving. This never
lasts long!
2 tablespoons butter
1 pkg. frozen chopped broc
coli, defrosted and drained
1 jar (4 1/2 oz.) sliced mush
rooms, drained
1/4 cup chopped onions
1 clove garlic, minced
1 can (10 3/4 oz.) condensed
cream of mushroom soup
1 pkg. (8 oz.) cream cheese,
softened
1/2 teaspoon Worcestershire
3 to 4 drops Tabasco
1/4 cup slivered almonds
In a 10-inch skillet, melt
margarine over medium
heat. Saute broccoli, mush
rooms, onion and garlic
until tender. Drain. Stir in
remaining ingredients except
almonds. Cook over medium
heat until thoroughly heated
and cheese is melted, stirring
occasionaly. Remove from
heat. Sprinkle with almonds.
Serve with crackers or corn
chip “scoops.”
Raked Stuffed
Mushrooms
Don’t crowd these or the
juices will tend to “poach”
them. It’s best to use mush
rooms that can be eaten in
one bite.
20 fresh mushrooms
1 lb. Italian sausage
1 egg, beaten
1/2 cup bread crumbs
1/2 tsp. Italian seasoning
1/2 stick butter melted
3/4 cup grated Mozzarella
Preheat oven to 400
degrees. Remove stems from
mushroom and chop stems
fine. Break up the sausage
(remove from casing) and
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2 cups chopped peeled apple
1/2 cup raisins
1 tablespoon grated orange
peel
1 1/3 cups unsweetened apple
juice
1 teaspoon cinnamon
salt and pepper to taste
brown it, adding a little but
ter if necessary. Add in the
mushroom stems and bread
crumbs. Allow it to cool for
a minute or two, and stir in
the beaten egg. Stuff the
mushrooms and place in a
covered container for carry
ing. Take a cookie sheet to
place them on before baking.
Sprinkle each with a little
Mozarella, and bake at 400
degrees for 15 minutes, or
at a lower temperature for
longer.
Fancy Mashed
Sweet Potatoes
6 sweet potatoes, cooked
and mashed or 6 (150 z.) cans
sweet potatoes, drained and
mashed
1 cup canned, crushed pine
apple
3/4 cup pineapple juice
1/2 stick butter or margarine,
melted
1/3 tsp. each ground ginger,
cinnamon and nutmeg
1 cup walnut pieces
10 marshmallows
Place sweet potatoes in a
bowl. Add pineapple, juice,
butter and spices; blend
together. Mix in nuts and
pour into oiled baking dish.
Top with marshmallows and
bake for about 40 minutes
at 350 degrees. Makes 6-8
servings.
Source: Louisiana Sweet
Potato Commission
Rroccoli Rice
Casserole
1/2 cup chopped onion
2 tablespoons butter or mar
garine, divided
4 cups cooked white rice
2 can (10-3/4 oz.) condensed
cream of mushroom soup
2 pkgs. (10 oz.) frozen chopped
broccoli, cooked, well drained
2 cups Cheez Whiz Cheese
Sauce
foil and bake at 375 degrees for 35 minutes or
until heated through.
Cranberries two ways
Cranberries are a must at the Thanksgiving
table. Of course, they are perfect with turkey,
but I like them with ham or pork, too. The
recipes below are old favorites.
Cranberry relish
1 large navel 3/4 to 1 cup sugar
orange . 1/4 cup Grand
12-ounce bag cran- Marnier or 3 table
berries spoons lemon juice
Carefully rejnove the zest from the orange,
avoiding the white pith; it is bitter. Peel the
pith off the orange, quarter and remove any
seeds. Wash the cranberries. Add all the orange
zest, orange, cranberries and sugar to the food
processor. Process until finely chopped. Putin
a bowl and add the cognac, Grand Marnier or
lemon juice. Stir and let sit in the refrigerator
for several hours so the flavors develop.
NOTE: I have a friend who puts cognac
(Courvoisier) in her cranberry relish. It is deli
cious; however, since this dish is not cooked to
evaporate the alcohol, I don’t use cognac or the
Grand Marnier. We always have children at
holiday meals, and I do not want to explain to
their parents how they got tipsy on the relish!
Cranberry Sauce
1 cup water
1 cup sugar
2 cups cranberries, washed
Combine the water and sugar in a medium
saucepan and heat until the sugar is dissolved.
Then bring the syrup up to a boil and pour in
the cranberries. Reduce the heat so the mix
ture just simmers. Cook five to seven minutes
or until all the berries pop open. Chill over
night in the refrigerator before serving.
1 cup fresh bread cubes
Cook and stir onion in 1
tablespoon, of the butter in
large skillet on medium heat
until tender.
Add rice, soup, broccoli
and Cheez Whiz; mix lightly.
Spoon into large buttered
casserole dish.. Toss together
remaining 1 tablespoon, but
ter, melted, and bread cubes;
sprinkle over casserole. This
dish can also be topped with
canned onion rings.
Bake at 350 for 30 to 35
minutes or until thoroughly
heated.
Sweet Potato Pie
2 cups mashed sweet potatoes
or yams
1 cup heavy cream
1/2 cup Karo Dark Corn
Syrup
2 eggs
1/2 cupbrown sugar
1/2 teaspoon salt
1 teaspoon Spice Islands
Ground Saigon Cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 (9 to 9-1/2 inch) unbaked
deep-dish pie crust
Mix together mashed sweet
potatoes, cream, corn syrup
and eggs using a wire whisk.
Add remaining ingredients;
blend well.
Pour filling into pie crust.
Place pie on a baking sheet.
Bake in preheated 375°F
oven for 55 to 60 minutes,
or until knife inserted in
the center of pie comes out
clean.
Cool on wire rack.
Mincemeat
Macaroon Pie
This recipe from Nonesuch
Mincemeat combines apples,
mincemeat, macaroon
crumbs and cream for delec
table results.
1 (9-inch) unbaked pie crust
J ~ Indian River Fruit
~ NEW CROP FRESH
SHELLED PECANS
~ Old Fashioned Grits
~ Peas, Corn, Sweet Potatoes,
Okra, Tomatoes, Onions
UYEQNE’S PRODUCE
Perry Farmer's Market
Saturday Bam-12noon
55703
HOUSTON HOME JOURNAL
1 (27-ounce) jar Nonesuch
Ready-to-Use Mincemeat
(Regular or Brandy & Rum)
3 medium all-purpose apples,
cored, pared and thinly sliced
1/2 cup whipping cream,
unwhipped
1 egg yolk
1 teaspoon vanilla extract
1/2 cup coconut macaroon
crumbs (4 small macaroons)
or 3/4 cup flaked coconut
Instructions
Place rack in lowest posi
tion in oven; preheat oven to
425 degrees. Turn mince
meat into the pie crust pie
and arrange apples on top.
In small bowl, beat cream,
egg yolk and vanilla; pour
over apples. Top with maca
roon crumbs. Bake 10 min
utes. Reduce oven tempera
ture to 375 degrees, bake
25 minutes longer or until
lightly browned. Cool. Serve
warm or chilled. Store left
overs covered in refrigera
tor.
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Attorney At Law
Specializing In
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127 CARL VINSON PKWY.
WARNER ROBINS. GA 31088
478<322^2542
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