Carolina Kitchen
Rustic Herbed Dressing
From Your Kitchen
With apples and cheddar
You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!
Tara Verna
carolinacountry.com/extras
Check out one reader’s “No-Fail Pie Crust” recipe if you have the time to go the homemade route.
5 tablespoons butter 3 Granny Smith apples, peeled, cored and sliced thin 1 large sweet onion, chopped 3 stalks celery, chopped 6 slices pumpernickel bread, toasted and torn in pieces 6 ounces herb-seasoned stuffing 1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme 2 teaspoons salt Freshly ground black pepper 3 cups broth 8 ounces cubed, sharp cheddar cheese 4 ounces grated cheddar, your preference Fresh rosemary and thyme for garnish
Preheat oven to 350 degrees. Melt butter over medium heat. Add apples, onion and celery. Sauté until tender, about 5–6 minutes. Fold in toast, stuffing and seasonings. Stir in broth and cubed cheese until mixture is well combined. Pour into a 2-quart, sprayed baking dish. Scatter with grated cheese. Tent with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes. Garnish with rosemary and thyme. Best if served immediately. Yield: Serves 6–8
Almond Tarts
½ cup almond paste ¼ cup sugar ½ teaspoon almond extract
1 egg, beaten 1 package Pillsbury pie crusts Slivered almonds
Preheat oven to 350 degrees. Mix the almond paste, sugar, extract and egg well. Use a small food processor if you own one. Otherwise use a dough blender or mash with a spoon. Place a mini tart pan on the rolled-out dough and use a sharp knife to cut a slightly larger circle around it. Press the dough into the tart pans. Fill the pans about ²/₃ full with the almond mixture and top with sliced almonds. Bake for 20–25 minutes or until golden brown. Yield: Makes 8, 4-inch tarts
Recipe courtesy of Judy Morton of Wake Forest, a member of Wake Electric
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Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, 3400 Sumner Blvd., Raleigh, NC, 27616. Or submit your recipe online at: carolinacountry.com/myrecipe.
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