6A l Holiday Extra!
l WEDNESDAY, NOVEMBER 23, 2011 l HUTCHINSON LEADER
More winning recipes Jazz up your holiday gathering with these winning recipes:
Category: Salads and side dishes First place: Italian Herb Focaccia Submitted by Marilyn Schreiner “Tastes wonderful with cream soups, especially tomato,” Schreiner wrote on her submission. “Also goes well with spaghetti, lasagna, manicotti and other Italian dishes.”
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3 1/4 cup flour 1 envelope rapid rise yeast 1 tablespoon sugar 1 teaspoon salt 1 1/2 cup very warm water (120130 degrees) 2 tablespoons + 2 tablespoons extra virgin olive oil 1/2 teaspoon garlic powder 2 tablespoons parmesan cheese 1 tablespoon Italian seasoning any other herbs as desired
RECIPE
In a large bowl mix flour, undissolved yeast, sugar and salt. Add water and 2 tablespoon olive oil, stirring until well mixed. Spread dough into greased 9x13 baking pan. Cover and let rise until doubled in size, about 30 minutes. Use wooden spoon handle to poke multiple holes in dough. Brush with 2 tablespoons olive oil. Sprinkle with garlic powder, parmesan cheese, Italian seasoning and any other herbs. Cover and let rise 15 minutes. Bake 30 minutes or until lightly browned. Cool slightly and cut into slices. Serve warm. Also great toasted the next day.
Category: Main Dishes First place: Pastichio (Greek Lasagna) Submitted by Donna Richards “We were living in Rochester and took a liking to a great American diner near the Mayo Clinic,” Richards wrote in her submission. “So I learned some Greek recipes. This is very filling.” 2 jars chunky pasta sauce 1 pound ground beef or lamb Bechamel Sauce 2 cups hot milk
3 tablespoons flour 1/4 cup butter 1 pound pasta cooked (lasagna noodles) 2 cups parmesan cheese
have stayed at many B & Bs around the country, but never have we been served anything quite this decadent for breakfast. It was absolutely delicious and to take it one step further, there was a bowl of freshly whipped cream on the table to add if desired.”
Brown and drain meat. Add 2 jars chunky pasta sauce. Cook and drain pasta. Butter 9x13 pan. Alternately layer 1/3 of pasta and meat sauces and 1/3 of parmesan cheese. Prepare bechamel sauce. Melt butter in pan, whisk in flour, gradually add hot milk, whisking until smooth and thick. Salt and pepper and pour over Pastichio in pan. Make sure sauce penetrates to bottom of pan. Poke with a fork if necessary. Sprinkle with cheese. Bake at 350 degrees for 45-50 minutes. Cool slightly and cut into squares and serve.
3/4 cup toasted pecans 1/2 loaf of a 1-pound loaf of cinnamon raisin bread, cubed 6 ounces chopped bittersweet chocolate 2 cups light cream or half-and-half, divided 6 eggs 1/2 cup sugar 1/4 cup coffee liqueur 1 teaspoon real vanilla 1/2 teaspoon, freshly, finely ground black pepper powdered sugar and mint leaf for garnish
Category: Desserts/Cookies/Candies First place: Chocolate Bread Pudding with Raspberry Cabernet Sauce Submitted by Jeannine Borgendale “On a trip to Savannah, Ga., we stayed at a bed-and-breakfast,” Borgendale wrote in her submission. “We
Instructions: Toast pecans. Cut enough bread to equal 6 cups cut into 1/2 inch cubes. Place bread cubes in a 9x5 loaf pan sprayed with cooking spray. Combine chocolate and cream in double boiler until melted. Combine remaining cup of cream, eggs, sugar, liqueur, vanilla and pepper in a
blender. Blend on high for 1 minute. Reduce to low speed and slowly add melted chocolate mixture. Pour over bread crumbs and sprinkle with toasted pecans. Cover with foil and refrigerate overnight. Place pan (still covered in foil) in a water bath and bake at 325 degrees oven for 75-90 minutes or until bread feels slightly firm to touch. Serve on dessert plates in a pool of Raspberry Cabernet Sauce. Garnish with dusting of powdered sugar and mint leaf. Raspberry Cabernet Sauce 1 12-ounce container of fresh frozen raspberries, thawed 1 cup sugar 1 750 ml of Cabernet Sauvignon wine 2 grinds of fresh black pepper Instructions: Combine above ingredients in a large skillet. Boil over high heat until reduced to 2 cups. Put in blender and cool slightly. Cover blender and blend on high speed until pureed. Pour through a fine sieve to remove seeds. Refrigerate until ready to use.
Continued from page 5A
Salt-and-pepper shaker collecting one of winner’s hobbies With marriage, Shanahan moved to the Glencoe area, where she continued to help farm as well as manage the house and her growing family of three daughters. From there, she moved to town — Glencoe. It was about that time that she took up quilting, a 50-year hobby she continues to this day. At the moment, she has quilt blocks arranged on her bed for a project she is working on.
For many years, she was part of the quilting group at First Lutheran Church in Glencoe. She quit last year because she didn’t think her stitches were good enough anymore. “For myself, I can do it,” she said, “but my hand cramps up.” Another hobby that Shanahan enjoys is collecting salt-and-pepper shakers. She estimated she has about 400 pairs on display in her apartment. “When I was a kid, my oldest sister
gave me a pair of clowns and a pair of roosters,” she said. From there, she just kept collecting. “I’d pick them up at garage sales,” she said. “The most I paid was $12 to $15 tops.” Shanahan compared her hobby to collecting spoons and thimbles. “People go places and bring them back,” she said. “People give them to me as gifts, too.” Another interest is word search
puzzles. “I’m crazy about it,” she said. She took to it more than 10 years ago when she quit smoking. Rather than have a cigarette with her morning coffee, she reaches for her word search puzzle book. Shanahan also continues to sew. With the holidays just around the corner, she is working on holiday fabric doilies. They resemble tree skirts, but much smaller. She also is making
table runners and couch scarves. There’s baking, too. On the day this reporter visited, she had an unsliced loaf of bread on the counter and a sweet dough braid cooling. Although cookies are her favorite, she doesn’t make them very often preferring to buy them at the store. “I don’t eat as many that way,” she said, with a smile.
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