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♦ WEDNESDAY, DECEMBER 12, 2007
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Peggy Bledsoe's gifts from the kitchen are sure to he a hit
Peggy Bledsoe of the Houston County Cooperative
Extension office recently presented a program on cre
ating gifts from the kitchen as part of the Christmas
at the Crossroads celebration in downtown Perry. Her
emphasis was on tasty rubs, seasonings, mixes and
treats beautifully wrapped for Christmas giving.
If you’re thinking of giving gifts of food, here are
some of her recipes to try
Honey Mustard Sauce
Preparing items in quan
tity saves time! After prepar
ing this sauce, package it in
glass containers and share
with friends.
For 8 to 10 servings
3/4 cup mayonnaise
3 Tablespoons prepared mus
tard
3 Tablespoons honey
1 Tablespoon lemon juice
For 40 servings
3 cups mayonnaise
3/4 cup prepared mustard
3/4cup honey
1/4 cup lemon juice
Mix all ingredients well. Chill
overnight before serving.
Fruited Curry Rice Mix
2 cups uncooked brown rice
1 tablespoon dried orange
rind
2 teaspoons dried green onion
flakes
31/2 teaspoons chicken-fla
vored bouillon granules
1/2 teaspoon curry powder
1 tablespoon dried parsley
flakes
1/2 cup chopped unsalted pea
nuts
1/2 cup raisins
Combine all ingredients;
stir well. Store in airtight
container. Makes 3 cups of
mix.
Directions for gift recipe
card: When ready to use,
bring 2 cups water to a boil
in a medium saucepan; add 1
cup rice mix. Cover, reduce
heat, and simmer 45 to 50
minutes or until liquid is
absorbed. Yield: 2 1/2 cups
(about 134 calories per _ cup
serving).
Fruited Rice Mix
4 cups uncooked regular rice
1/2 cup dried apricots, finely
chopped
1/2 cup raisins
1/4 cup slivered almonds
1/4 cup dried minced onion
3 Tablespoons chicken fla
vored instant bouillon
1 Tablespoon grated orange
peel
1 Teaspoon seasoned salt
1/2 Teaspoon allspice
In large bowl combine all
ingredients; mix well. Store
the mixture in an airtight
container at room tempera
ture. To prepare four serv
ings of rice: Place 1 cup rice
mix in a saucepan with 1
_ cups water and mix well.
TREATS FOR HOLIDAY GIVING
From staff reports
Bring to a boil, reduce heat to
low, cover and simmer 14-18
minutes or until rice is ten
der and liquid is absorbed.
Remove from heat; let stand
five minutes. Fluff with fork
before serving.
Jambalaya Mix
1/2 cup sweet pepper flakes
1/2 cup dried minced onion
1/4 cup dried parsley
1/2 cup beef bouillon granules
1 Tablespoon garlic powder
1 Tablespoon black pepper
2 Tablespoons paprika
1 Tablespoon dried oregano
2 Teaspoons salt
1 Teaspoon crushed red pep
per
Dash of ground red pepper
1/2 Teaspoon ground cumin
4 cups uncooked rice, divided
4 bay leaves, divided
In a medium bowl, com
bine pepper flakes, onions,
parsley, bouillon, garlic pep
per, paprika, oregano, sale,
red pepper flakes, red pep
per and cumin. Place 1/3
cup spice mixture, 1 cup rice
and 1 bay leaf into four small
plastic bags. This recipe
makes 4 packages of mix.
Attach this recipe for
Jambalaya!
1 package Jambalaya mix
3 cups water
16 ounces of smoked sausage,
sliced
1 14-1/2 oz. can diced toma
toes, drained
In a Dutch oven, bring
water, sausage, tomatoes
and jambalaya mix to a boil
over medium heat, stirring
occasionally. Reduce heat to
low, cover and simmer 23-28
minutes, stirring occasion
ally or until most of the liq
uid is absorbed and the rice
is tender. Remove bay leaf
before serving.
Instant Potato Soup Mix
1 (13.3-ounce) package instant
potato flakes
1 (9.6-ounce package), instant
dry milk powder
1/2 cup dried onion flakes
l/4cup dried parsley flakes
2 1/2 tablespoons chicken-fla
vored bouillon granules
3/4 teaspoon celery salt
Combine all ingredients;
store in an airtight contain
er.
Yield: 11 cups of mix
Directions for gift recipe
card: Combine 1 cup Instant
Potato Soup Mix,
1 cup milk, 1 cup water and
1/8 teaspoon pepper; cook
over medium heat, stirring
constantly, until thorough-
Breakfast with Santa
The Swanson in down
town Perry was packed on
Saturdaymoming as chil
dren, parents and grand
parens had breakfast with
Santa Claus.
At left Matthew Mylar, 2,
giggles over pancakes and
syrup.
At right, Madison Dickens
has a heart-to-heart talk
with St. Nick.
Kim Sheridan served her
guests a bountiful buffet
of biscuits, sawmill gravy,
bacon, sausage and pan
cakes.
Photos by Charlotte Perkins
ly heated. Sprinkle with
shredded cheese, if desired.
Makes 2 cups of soup.
Mulling Mix
1 cup brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon dried ground
orange peel
1/2 teaspoon nutmeg
Combine all ingredients
in a medium bowl and stir
with a wire whisk until well
blended. Store mixture in
an airtight container in a
cool place.
To make one serving of
mulled cider, place _ cup
mix, 1 cup apple juice and _
cup water in a small sauce
pan. Bring all ingredients to
a boil and simmer gently for
five minutes.
Snowman Soup
1 package hot chocolate mix
3 chocolate kisses
1/3 cup miniature marshmal
lows
1 peppermint candy cane
Place items in a mug and
wrap with cellophane.
Add this poem:
Was told you’ve been real
good this year,
Always glad to hear it!
With freezing weather
drawing near,
You’ll need to warm the
spirit.
So here’s a little Snowman
Soup
Complete with stirring
stick.
Add hot water, sip it slow
It’s sure to do the trick!
Microwave Chocolate
Fudge Mix in a Quart Jar
l/2cup chopped pecans
1 (12 oz.) package chocolate
chips (2 cups)
3 cups mini marshmallows
Layer ingredients in order
given in a quart “wide
mouth” canning jar. Press
each layer firmly in place.
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It will be hard to get all the
marshmallows into the jar,
but they do fit. Add lid and
decorate jar. Attach the fol
lowing instructions. Spray
a 9” x 13” baking dish with
cooking spray. Set aside.
Empty contents of jar into a
very large bowl. Add 1 stick
butter, cut into 6 pieces.
Into a very deep microwave
safe dish place 3 cups sugar
and 1 (5 oz.) can evapo
rated milk. Stir until well
blended. Cover with plastic
wrap, turning back one cor
ner to vent heat. Microwave
on high for 4 minutes. Stir
well, re-cover. Continue to
microwave one minute at a
time until mixture comes to
a boil, usually about 2 to 4
minutes. When it comes to
a boil, allow to boil 1 minute.
Use hot pad to remove dish
from the microwave. Pour
hot mixture into marshmal
low mixture. Stir rapidly
for 2 minutes to melt the
marshmallows. Pour into
sprayed 9” x 13” pan to
cool. Chill up to 4 hours to
set firmly. Cut into squares.
Store in the refrigerator.
Makes 48 pieces.
Mix for Granola Bars
l/2cup honey roasted peanuts
1/3 cup brown sugar
l/4cup all purpose flour
3 cups granola cereal (without
raisins)
Layer ingredients in order
given into a 1 quart jar.
Press each layer firmly in
place. Attach the following
instructions. Empty con
tents of jar into a large bowl.
Blend well. Add 1 stick
melted butter and I egg.
Mix until very well coated.
Spread into a sprayed
9-inch square pan. Bake
at 375 9 F for 15 to 20 min-*
utes. Leave in pan to cool.
Slice into 2 inch squares.
Makes 16 squares
Snap Brittle
2 (10-ounce) packages minia-
ture round buttery crackers *
1 cup dry roasted peanuts
1/2 cup butter or margarine
1 cup sugar
1/2 cup light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla extract
Combine crackers and
nuts in a large bowl; set
aside. Combine butter, sugar
and corn syrup in a sauce
pan; bring to a boil. Boil 5
minutes; remove from heat,
and stir in soda and vanilla.
Pour over cracker mixture,
tossing to coat. Spread in a
prepared 15 x 10 x 1 inch jel
lyroll pan and bake at 250 9 F
for one hour, stirring every
15 minutes. .Pour onto wax
paper to cool. Break into
pieces and store in airtight
container. Makes 10 cups.
Good Cheep Holiday
Crunch
1 1/2 cups powdered sugar
1/2 teaspoon ground nutmeg
8 cups bite-size corn or rice
cereal
1 cup white baking pieces
1/2 cup cashew butter
1/4 cup butter, cut into pieces
1/4 teaspoon vanilla
11/2 cups salted cashews
11/3 cups dried cherries or
cranberries and /or chopped
apricots (about 6 ounces)
In a very large plastic bag
combine powdered sugar
and nutmeg; set aside. Place
cereal in a very large bowl.
In a medium saucepan com
bine white baking pieces,
cashew butter and butter.
Stir over low heat until bak
ing pieces and butter are
melted. Remove from heat
and stir in vanilla. Pour
butter mixture over cereal;
carefully stir until cereal is
evenly coated. Cool slightly.
Add cereal mixture, half at
a time, to powdered sugar
mixture in bag; shake to
coat. Add nuts and fruit.
Shake just until combined.
Pour into shallow baking
pan lined with waxed paper
to Cool. Store in airtight
container. Makes about 14
cups.
Zucchini Walnut Bread
2 cup whole wheat flour
1 l/2cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt (Optional)
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
4 eggs or 1 cup egg substitute
2 cups sugar
1 cup canola oil
2 cups grated zucchini
1 cup raisins
1 cup chopped walnuts
1 teaspoon vanilla extract
Non-stick vegetable spray
Wash hands and assemble
clean equipment. Preheat
oven to 350 9 F. Spray two 9
X 5-inch loaf pans with non
stick spray. Wisk together
the whole wheat and white
flours, baking soda, salt,
HOUSTON HOME JOURNAL
cinnamon and the baking
powder. In a large bowl,
beat the eggs. Gradually
beat in sugar, then oil. Add
flour mixture, alternately
with zucchini, into the egg
mixture. Stir in the raisins,
walnuts and vanilla. Pour
batter into the two prepared
loaf pans. Bake on low
est rack of the oven for 55
minutes. Let cool for 10
minutes in the pan, then
turn out onto cooling racks
to cool completely. Freezes
well. Makes 2 loaves and 24
servings.
Orange Sour Cream *
Muffins
Quite tasty! Make ahead
and freeze.
1 cup plus 1 tablespoon butter
3 eggs
1/2 cup plus 1 tablespoon
orange juice
1/2 Tablespoon orange extract
1/2 Tablespoon baking soda
1/2 Tablespoon salt
2 l/2cups plus 2 tablespoons
sugar
1 1/3 cups sour cream
3 Tablespoons orange rind
3 cups all purpose flour
1 cup chopped pecans
Cream butter and sugar.
Beat in eggs. Fold in sour
cream, orange juice, rind
and extract.
Sift diy ingredients; add to
orange mixture. Blend. Stir
in pecans. Fill sprayed muf
fin tins _ full. Bake at 375 9
F for 12 minutes. Makes 50
muffins. Note: Over mixing
makes muffins tough.
Dutch Mops
These cookies are deli
cious! This recipe makes
eight dozen cookies. Bake
and share!
1 cup butter, at room tempera
ture
1 cup powdered sugar, sifted
2 3/4 cups sifted all purpose
flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Cream butter and sugar
until smooth. Sift flour,
soda and salt together and
add to creamed mixture.
Beat until smooth. Divide
dough in half and roll each
piece out* like a sausage in
granulated sugar until it is
about 12 inches long. Wrap
in waxed paper and refrig
erate for an hour. Preheat
oven to 350 9 F. Slice cook
ies _ inch thick on a diago
nal and place on ungreased
cookie sheets, leaving some
space for spreading. Bake 1
sheet at a time for 15 min
utes, or until pale golden
brown, turning sheet half
way through baking time.
Remove from oven; let set
two or three minutes on
cookie sheet before remov
ing. Makes approximately
8 dozen.