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Holiday Dressing Patties
Barb Casola, Venice, Fla.
3 tablespoons butter, divided
14 to Vi cup bulk pork sausage
14 cup minced onion
'A cup finely chopped celery
Vs teaspoon salt
Vs teaspoon pepper
Vi cup chicken or turkey broth
I to IVi teaspoons poultry seasoning
14 teaspoon celery salt
10 slices white bread, cut into ’/2-inch cubes
1. Melt I tablespoon butter in a large skillet over medium heat. Add sau
sage and cook until browned, breaking up large pieces with a spoon.
2. Add onion, celery, salt and pepper and cook 2 minutes, stirring fre
quently. Stir in broth, poultry seasoning and celery salt. Remove from heat.
3. Place bread cubes in a large bowl. Add sausage mixture; mix well. Let
stand 10 to 15 minutes. Shape mixture into 8 patties about 3/2 inches in
diameter.
4. Melt remaining 2 tablespoons butter in the skillet over medium heat.
When bubbly, add patties, in batches if necessary, and cook until golden,
about 2 minutes on each side. Serves 4.
Give Them A Delicious Texas Christmas Tradition
bonds
COPF 1/4. lb. Cinchona*]
OnginaipeluxeFruitcake
Collin Street Bakery's DeUomfmitake is elegantly presented.jiestively
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Ripe red cherries, plump golden raisins and the finest native pecans (27% by
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combine these hand-chosen ingredients and Mend in our honey-rich tattm;
then it's drizzled with oer secret gaze. Kowofc is hand-decorated with
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Also available online: Apricot Pecan Cake, Pineapple Pecan Cake,
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Mention Code 710301 to get your 1/4-lb.of Coffee FREE!
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Collin Street Bakery 401 W. Seventh Ave., Corsicana, TX 75110
Order by 12116/07 to get Christmas delivery for only 2.95 each address!!
*- jiEr w*i
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; Native
Pecan CakM
#lOl (serves 16-20 people)
1- 14 oz. $21.85
#lo2fcerves 24-30 people)
2- li.oz. $31.80
Shipping is only $2.95 per 1
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fiftNative Texas
L Pecan Cakes J
Roast Pork with Cherry Sauce
Bobbie Bankston, Midland, Texas
I teaspoon salt
I teaspoon pepper
I teaspoon dried rubbed sage
I (3- to 4-pound) boneless pork loin roast
I (14-ounce) can red tart pitted cherries packed in water
114 cups sugar
14 cup cider vinegar
12 whole cloves
I cinnamon stick
14 cup cornstarch
I tablespoon lemon juice
I tablespoon butter
3 to 4 drops red food coloring, optional
1. Preheat oven to 325 F.
2. Combine salt, pepper and sage in a small bowl; mix well. Rub on pork
roast. Place roast in an I l-by-7-inch baking dish, fat side up. Bake, uncov
ered, I hour and 15 minutes, until internal temperature reaches I6OF.
3. Drain cherries, reserving liquid. Add enough water to cherry liquid to
measure 3 4 cup. Pour Vi cup into a medium saucepan. Add sugar, vinegar,
cloves and cinnamon. Bring to a boil, reduce heat, and simmer, uncovered,
10 minutes. Remove cloves and cinnamon and discard.
4. Combine cornstarch with reserved 14 cup liquid and stir until corn
starch has dissolved. Using a whisk, stir cornstarch mixture into hot cherry
liquid. Bring to a boil and cook 2 minutes, stirring constantly. Stir in lemon
juice, butter, cherries and food coloring, if using. Cook I minute longer to
heat thoroughly.
5. Place pork on cutting board and let stand 15 minutes before slicing.
Serve with cherry sauce. Serves 8 to 10.
Tips From Our Test Kitchen: For a sweet/tart sauce, use less sugar.
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