8 —HERALD-CITIZEN, Wed., Nov 27, 2013/REGIONAL BUYERS GUIDE, Wed., Nov. 27, 2013, Cookeville, Tenn. — www.herald-citizen.com
HOLIDAY FOOD Main Dishes Make-Ahead Breakfast Casserole 6 thick slices of bread (cut into cubes) 2 cups grated mild cheddar cheese 2 cups cooked ham, cubed 1 small green pepper, chopped 3/4 cup finely chopped onion 6 eggs 3 cups milk Mix bread, cheese, ham, pepper and onion. Spread into a 9x13 pan that has been sprayed. Whisk eggs and milk and pour over top. Refrigerate overnight. Cover with foil. Bake at 375 degrees uncovered until eggs are set. Lane Spivey Potatoes Casserole 2 lb.-pkg. of hash browns
1/2 cup milk 1/2 cup melting butter 4 ounces sour cream 1 can mushroom soup Salt, pepper and onions to taste. 13x9 baking dish. Combine all ingredients. Bake at 350 degrees for 30 minutes. Can top with cheese. Vallie M. Sullivan Broccoli-Wild Rice Soup 2 6-oz. packages chicken-flavored wild rice mix 3 14 1/2-oz. cans chicken broth 4 cups water 10-oz. package brocoli, frozen and chopped 2 8-oz. packages cream cheese, cubed Combine rice, rice seasoning packets, chicken broth and water
in a stock pot. Bring to a boil and simmer 20 minutes. Add broccoli, carrots and onion and simmer another 20 minutes. Stir in cream cheese cubes and stir until melted. Makes eight servings. Melissa Morphew Beef Pie 1 1/2 lbs. beef 2 celery chopped 2 garlic cloves 2 tsp. tomato paste 3 tsp. vegetable oil 2 carrots chopped 2 Tbsp. all purpose flour 1 sheet puff pastry 1 onion chopped 10 oz. mushrooms 1 1/2 cups chicken broth See MAIN DISHES, Page 9
DRUCILLA: Many holiday memories include good food From Page 7 nanas should be well pureed. Divide the batter between the prepared pans and place them in the oven side by side. Bake until golden brown and a toothpick inserted in the center of each loaf comes out clean, 40 to 45 minutes. Remove from oven and place them on a wire rack to cool for 20 minutes. Run a dinner knife around the edge of each pan and invert each loaf onto a rack to cool on its side for 30 minutes more. Slice and serve or give for a gift. Store the loaves, covered in aluminum foil, at room temperature for up to one week. Or freeze them, wrapped in foil, for up to 6 months. Thaw the loaves overnight on the counter before serving. Easy Pumpkin Bread 1 box carrot cake mix 1 cup of pumpkin Mix together then pour into prepared loaf pan or mini loaf pans or bake as muffins. Bake at 350º for 30 to 40 minutes according to the size pan you have. Makes 12 large or 48 mini muffins. Sweet and Salty Bars 1 (18 oz.) pkg of refrigerated peanut butter cookies 1 cup butterscotch chips 1⁄4 cup semisweet chocolate chips 1⁄4 cup peanut butter 1 1⁄4 cups shoestring potato sticks (from 1 3⁄4 can) 1⁄4 cup lightly salted peanuts 1⁄2 cup coconut Heat oven to 350º. Spray 8 or 9 inch square pan with non-stick cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough in bottom of sprayed pan. Bake at 350º for 6-12 minutes or until edges are light golden brown. Remove partially baked crust from oven. Cool for 10 minutes. While crust is cooling, in medium microwave-safe bowl, combine butterscotch chips, chocolate and peanut butter. Microwave on medium for 1 to 1 1⁄2 minutes or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat. Spoon and care-
and sliced, 1⁄4 cup sugar, 3-4 tablespoons water, 1⁄2 teaspoon cinnamon, 1⁄8 teaspoon allspice. Combine ingredients in a greased baking dish. Add topping. Bake at 350º for 30 to 40 minutes until top is crisp golden brown and fruit is bubbly. *Instead of fresh apples, you can use a can of apple pie fillGrandma’s Tea Cakes ing. You can also make peach or 1 cup (2 sticks) butter or marcherry. Give with instructions garine written on a pretty recipe card 1 cup sugar or on the back of a recycled 3 eggs greeting card. Find a pretty bas3 1⁄2 cups self-rising flour ket and place 6-7 apples or a can of apple pie filling along 1 teaspoon vanilla flavoring. Preheat oven to 350º. In a large with the instructions and the topping. I like to take fabric bowl, cream the butter and with a pretty apple print and eisugar. Add the eggs and mix again. Add the flour and vanilla ther sew into a bag or just wrap around the bag with the topping and mix well. Roll thin on a mix and tie with a ribbon. Add floured board and cut with a cookie or biscuit cutter. Place on this to the basket and maybe a a greased cookie sheet and bake pretty apple dish towel or potholder. I like to find my basfor 10 minutes, until lightly browned on the edges. Sprinkle kets or containers at a thrift shop. Or instead of a basket you with sugar while still warm or ice with simple icing then cool. could put it in a pretty baking This makes about 3 dozen cook- dish. ies. We ate them without the Eggnog Pound Cake icing but here is a simple icing 1 cup butter, softened recipe if you would like to try. 3 cups sugar Simple icing 6 eggs, beaten 2 tablespoons butter or mar3 cups all-purpose flour garine, softened 1⁄2 cup confectioners’ sugar 1 cup eggnog 1 teaspoon lemon extract 2 tablespoons milk, plus more 1 teaspoon vanilla extract if needed 1 teaspoon coconut extract 1 teaspoon vanilla extract 1 cup sweetened flaked coIn a large bowl, cut the butter conut into the confectioners sugar. Optional: powdered sugar Add the milk and stir until any In a large bowl, beat butter lumps are gone. And the vanilla and food coloring, if you want a with an electric mixer at little color. Stir until combined. medium speed until creamy. Spoon onto cookies or tea cakes Gradually add sugar, beating until fluffy after each addition. and spread with the back of a spoon. Top with sprinkles while Add eggs, one at a time, beating just until blended. Add flour to still wet, if desired. Let dry bebutter mixture alternately with fore stacking and storing. eggnog, beginning and ending with flour, beating at low speed Apple Crisp for a gift topping mixed in zip lock bag: just until blended. Stir in extracts and coconut. Pour into a 1 cup rolled oats 1⁄2 cup brown sugar greased and floured 10” tube pan. Bake at 325º for 1 1⁄2 3 tablespoons sugar 1⁄2 cup flour hours or until a toothpick in1 teaspoon cinnamon serted in center comes out clean. 1⁄4 cup chopped pecans or walCool in pan on a wire rack 10 minutes; remove from pan and nuts (optional) cool completely. Lightly sprinINSTRUCTIONS: Mix tokle with powdered sugar, if degether topping with 8 tablesired. Serves 12 to 14 servings. spoons butter (cut into cubes) until coarse and crumbly. SprinMaple Pecan Pie kle over fruit filling. 4 eggs Filling: 6 to 7 apples peeled fully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut. Return to oven and bake an additional 12-22 minutes or until set and and golden brown. Cool for 30 minutes. Refrigerate for 30 minutes or until firm. Cut into bars.
2⁄3
cup sugar 6 tablespoons butter, melted 1 cup maple syrup 1⁄2 teaspoon salt 1 1⁄2 cup pecan halves 9 inch pie crust Garnish: whipped topping, 2 teaspoons In a large bowl, combine eggs, sugar, melted butter, maple syrup and salt; whisk until thoroughly blended. Sprinkle pecan halves over bottom of unbaked pie crust; pour in egg mixture. Bake at 375 degrees for 15 minutes; reduce oven temperature to 350 degrees and bake an additional 25 minutes,, or until the center is set. Cool completely on a wire rack. Serve with whipped topping. Serves 8. Freeze tips: Make treats ahead of time and keep them frozen for last minute gifts. Freeze pies for up to four months, breads for up to three months, cheesecakes for up to thirty days and baked unfrosted cookies for up to six months. Be sure to freeze them in airtight, labeled and
dated freezer-safe containers.
2 cans cream of chicken soup 1 skillet of cornbread, crumEggnog Bread bled 2 eggs, beaten 2 eggs, boiled and cut up 1 cup sugar 1 medium onion, chopped 1 cup eggnog 2 teaspoon poultry seasoning 1⁄2 cup butter, melted and or sage slightly cooled season to taste 1 teaspoon vanilla extract 2 1⁄2 cups chicken broth, from 2 1⁄4 cup all-purpose flour boiled chicken Mix cornbread, eggs, onion, 2 1⁄4 teaspoon nutmeg seasonings and chicken broth. 2 teaspoon baking powder In a large bowl, combine eggs, Dressing should be a little thick. In buttered crock pot make laysugar, eggnog, butter and vanilla; blend well. Add remain- ers, first layer is dressing mixture, second is cream of chicken ing ingredients; stir until moistened. Lightly grease the bottom soup, third; layer of dressing of a 9”x5” loaf pan; pour batter mixture. Layer up until you into pan. Bake at 350º for 35 to have soup on top. Cook on low for 3 hours. 45 minutes, until toothpick inserted in center comes out clean. I mix this up on Saturday night and refrigerate. On Sunday Cool in pan on a wire rack for morning I put it on to cook. It is 10 minutes. Remove from pan. ready by the time I get home Cool completely on wire rack from church. before slicing. Makes one loaf. Crockpot Chicken and Dressing 1 whole chicken, boiled (stewed) and deboned
Any questions on these recipes, you may call me at 931839-2313 or e-mail me at drucilla1@frontiernet.net.
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