Below is the OCR text representation for this newspapers page.

2B ♦ 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 I ■■ JBm ■ issJß u : 1 RSF • 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 glvriafa OMS^dor+V/oyir* v 10% OFF With This Jm For NON Member Rentals Good For November & Qecember. £ ®CcA/aAolcAee< # 521 F. Satterfield Road, P.O. Box 74 Perry, Georgia 31069 FOOD 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. Jim Collins Attorney At Law Specializing In • Criminal Defense • Divorce • Bankruptcy 127 CARL VINSON PKWY. WARNER ROBINS. GA 31088 478<322^2542 PANSIES! Get yours at Lewis Farms Nursery 830 Hwy. 26 East Elko, GA Call Tim Lewis at (478) 954-1507 55403 56 13 1 55515