Below is the OCR text representation for this newspapers page.

♦ WEDNESDAY, DECEMBER 12, 2007 2B BPpf;'* 4 \ aritafl 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. FOOD A: j WT' :,v <*s& A i&ijt' JranH 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.