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Recipe Index: BREAKFAST

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 3

BREADS

Egg Nog French Toast with Cranberry Apple Compote.. pg. 5 Pumpkin “Power” Muffins Wheat free/Sugar free ....... pg. 22 Blinna ........................................................................ pg. 5 Raisin Bars............................................................... pg. 23 Cranberry-Apple Compote .......................................... pg. 6 Pineapple Zucchini Loaf............................................. pg 23 Healthier Heavenly Peach Breakfast Bread ................... pg. 6 Banana Bread........................................................... pg. 24 Grits with a Kick.......................................................... pg 6 Banana Nut Brown Bread.......................................... pg. 24 Creme Brulee French Toast ......................................... pg. 7 Cinnamon Honey Glazed Sticky Buns ........................ pg. 25 Breakfast Fig and Nut Cookies .................................... pq. 7 Applesauce Bread ..................................................... pg. 26

APPETIZERS

Double Pumpkin Dinner Rolls ................................... pg. 27

Fresh Salsa ............................................................... pg. 10 SIDE DISHES Scrappy Crackers...................................................... pg. 10 Corn Zucchini Patties ............................................... pg. 29 Southwest Deviled Eggs ............................................ pg. 11 Baked Carmel Corn .................................................. pg. 29 Tasty Schimp Spread................................................. pg. 11 Hearty Rice Pilaf....................................................... pg. 29 Party Cheese Ball...................................................... pg. 11 Turkey Porcupine Meatballs....................................... pg. 29 Texas Caviar ............................................................. pg. 12 Traditional Mashed Potatoes...................................... pg. 30 Shrimp Dip .............................................................. pg. 13 Sweet Potato and Butternut Squash Mashers ............. pg. 30

SOUPS & SALADS

THE MAIN DISH

Broccoli, Bacon and Cheddar Chowder ...................... pg. 14 Weird Chicken.......................................................... pg. 35 Potato-Leek Soup with Cheddar and Bacon................ pg. 15 Chicken Sopa ........................................................... pg. 35 Pea n’ Peanut Salad................................................... pg. 16 Peppy Mexican Crescent Pie ...................................... pg. 35 Chicken Barley Soup................................................. pg. 16 Lumpy Pan Pizza....................................................... pg. 36 CranApple Compote ................................................. pg. 17 Lasagna Toss ............................................................ pg. 36 Weight Watchers Soup .............................................. pg. 17 Meat Loaf................................................................. pg. 36 Cherry Nut Salad...................................................... pg. 17 Swiss Chicken .......................................................... pg. 36 Pretzel Salad ............................................................ pg. 18 Shredded Elk Sandwiches ......................................... pg. 37 Creamy Broccoli Soup .............................................. pg. 18 Tangy Tortilla-Beef Casserole ..................................... pg. 37 Butternut Squash Soup............................................. pg. 19 Easy Cucumber Casserole ......................................... pg. 37 Lentil Stew............................................................... pg. 19 Chili Chicken ........................................................... pg. 37

• Continued on next page

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4

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 Shrimp Etouffee ....................................................... pg. 38 Cupcake Cookies...................................................... pg. 51 Yummy Mac n’ Cheese .............................................. pg. 39 Hershey’s Brownies................................................... pg. 52 Company Roast Beef................................................. pg. 40 The Best Apple Pie.................................................... pg. 52 Toasted Caprese Sandwich ........................................ pg. 41 Heart Healthy Chocolate Brownies ............................ pg. 53 Italian Sausage Lasagna............................................ pg. 41 Magic Mousse........................................................... pg. 53 Easy Bar-b-que Beef .................................................. pg. 41 Holiday Cheesecake .................................................. pg. 54 Ground Beef Stroganoff ............................................ pg. 42 Aunt Betty’s Peanut Butter Pie .................................. pg. 54 Honey-Glazed Ham with Cranberry Relish.................. pg. 42 Straberry Cake ......................................................... pg. 55 Old-Fashioned Italian Meatballs................................. pg. 43 “Naked” Apple Pie .................................................... pg. 55 Nancy’s Chicken Marsala........................................... pg. 44 Fat-Free Oatmeal Cookie........................................... pg. 56 Mexican Cornbread Casserole ................................... pg. 44 Molasses Pecan Pie.................................................... pg. 56 Roasted Sausages and Lentiles .................................. pg. 44 Peanut Butter Pecan Fudge ....................................... pg. 56 Moroccan Peanut Couscous with Peas ........................ pg. 47 Spritz Cookies.......................................................... pg. 56 Sweet Potato Puree with Pecans and Maple Syrup ....... pg. 48 Monster Cookies....................................................... pg. 57 Maple Rib Roast ....................................................... pg. 49 Saucepan Brownies................................................... pg. 57

DESSERTS

Black Walnut Hot Milk Cake...................................... pg. 57

Cocobanana Bake..................................................... pg. 50 4-Star Chocolate Chips ............................................. pg. 58 Pineapple Whip ........................................................ pg. 50 Don’t Call it Fruit Cake............................................. pg. 58 Strawberry-Rhubarb Pie ............................................ pg. 51 Festive Cran-Orange Cake ......................................... pg. 59

Eggnog Punch

CB 318916

from Javier Garcia, Hillcrest’s Executive Chef

Servings: Makes about 24 / Preparation Time: 15 minutes

Happy Holidays from

Ingredients:

Cinn 1-3/4 to 2 qt. French vanilla or cinnamon ice cream ice crea amon and va nil m 2 qt. dairy eggnog or canned eggnog, chilled (8 cups) party p make this C la hristm unch c 1 liter cream soda, chilled as reamy Embell and ish eac 1/8 tsp. ground cinnamon h servin spicy. g a cand Peppermint sticks, cinnamon sticks, and/or candy canes (optional) y cane. with Directions: Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

535 N. Douglas Avenue Loveland, CO

(970) 593-9800 www.HillcrestOfLoveland.com

HC-320678


Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 5

Holiday Cookbook Breakfast

Egg Nog French Toast with Cranberry-Apple Compote

Blinna

Submitted by Lisa DuBois Recipe from Betty Rosbottom in Bon Appetit Serves: 8 Ingredients: 4 cups purchased eggnog 4 large eggs 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends) 1 /4 cup (1/2 stick) unsalted butter, melted powdered sugar Cranberry-Apple Compote (see recipe on next page)

Submitted by Marilyn Conn The recipe is from Marilyn’s very dear friend, Wilma Bott Ingredients: 1 cup flour 2 eggs, beaten 1 /2 teaspoon salt 1 12-ounce can beer

RHphoto/Jennifer Lehman

Lisa DuBois with Egg Nog French Toast.

Directions: Whisk first 4 ingredients in large bowl. Place bread slices in single layer in two 13-by-9-by-2-inch glass baking dishes. Pour custard over bread, dividing equally. Cover dishes and refrigerate at least 6 hours or overnight. Preheat oven to 450 degrees. Butter 2 large rimmed baking sheets with some melted butter. Using spatula, transfer bread slices to prepared baking sheets. Brush bread with remaining melted butter. Bake 10 minutes. Turn over bread slices and bake until golden brown and crisp on the outside but soft on the inside, about 6 minutes longer. Place 2 French toast slices on each of 8 plates. Dust generously with powdered sugar; serve with CranberryApple Compote.

Directions: Beat all together. Fry in hot skillet with a bit of oil. Make them about 10 inches across. Best served with raspberry jam and whipped cream or cool whip. Syrup of your choice would be A-OK, too. They are a winner every time.

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6

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Cranberry-Apple Compote Submitted by Lisa DuBois A recipe in Bon Apetit from Betty Rosbottom Makes about 6 cups Ingredients: 2 cups apple cider 6 tablespoons light corn syrup 2 tablespoons golden brown sugar, packed 4 tablespoons (1/2 stick) unsalted butter 3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces 2 cups cranberries (fresh or frozen) 1 /2 cup plus 1 tablespoon sugar

Directions: Whisk apple cider, corn syrup and brown sugar in heavy large saucepan. Boil over high heat until reduce to 1 cup, about 15 minutes. Add 2 tablespoons butter; whisk until melted. Remove from heat. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add apple pieces; saute 2 minutes. Add cranberries and 1/2 cup sugar. Stir until cranberries begin to pop, about 2 minutes. Stir in reduced cider mixture. Boil until reduces to syrup consistency, about 6 minutes. Stir in more sugar, if desired. Transfer compote to bowl and serve warm. Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through. Leftover compote is delicious when warmed and served over waffles or vanilla ice cream. HC-320471

Holiday Cookbook Breakfast

Healthier Heavenly Peach Breakfast Bread Submitted and created by Linda Wieland Serves 10 Ingredients: 3 cups diced fresh peaches, skin included 1 /4 cup Peach Schnapps or peach nectar 1 teaspoon vanilla paste or extract 1 /4 cup butter, softened 1 /4 cup plain applesauce, no sugar added 1 /2 cup Splenda (or 1 cup Splenda, omitting granulated sugar below) 1 /2 cup granulated sugar 3 /4 cup Egg Beaters or 3 egg whites 23/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 1 /2 teaspoon baking soda 11/2 teaspoons cinnamon

Directions: Simmer peaches and Schnapps in small saucepan until

peaches are tender, about 5-8 minutes. Remove from heat, add vanilla, set aside. Cream butter, applesauce and Splenda, and sugar if using. Add Egg Beaters, blend well. Combine dry ingredients, add to creamed mixture, alternating with peach mixture. Mix just until blended after each addition. Spread batter into 9-by-5-by3-inch loaf pan, sprayed with nonstick spray. Bake at 350 degrees for 55-60 minutes, until toothpick comes out clean. Cool on rack in pan for 10 minutes, remove to cool completely before slicing. May be sliced thickly and toasted, to serve warm with cream cheese or other spread.

Grits With a Kick Submitted by Linda Sullivan Recipe creator: Mother Serves 4 Ingredients: 3 cups water 3 /4 cup quick cooking grits 1 /4 teaspoon salt 4 ounces sharp cheddar, grated 1 chipotle pepper in adobo sauce, chopped

Directions: Bring water to a boil in a medium saucepan, stir in grits and salt. Cover pan, reduce heat, cook for 10 minutes, stirring occasionally. Remove pan from heat. Stir in grated cheddar and chopped chipotle pepper. Serve hot.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 7

Holiday Cookbook Breakfast

Creme BrulĂŠe French Toast Submitted by Dorothy Smith Serves 6-8

Breakfast Fig and Nut Cookies

Ingredients: 1 stick unsalted butter 1 cup brown sugar 2 tablespoons corn syrup 1 loaf French bread or baguette 5 large eggs 1 teaspoon vanilla 1 teaspoon Grand Marnier or 1 more teaspoon vanilla 1 /4 teaspoon salt 11/2 cup of half and half

Submitted by Viola K. Smeins Makes 2 dozen cookies

Directions: In a pan melt the butter. Add the brown sugar and corn syrup. Pour into a 9-by-13 inch pan. Cut French bread into 1 inch thick slices. Arrange in a single layer on top of sugar mixture. Mix together the next 5 ingredients. Pour over the bread. Cover and put it in the refrigerator for 8 hours or overnight. Bake uncovered at 350 degrees for 3540 minutes. Served with warmed maple syrup.

Ingredients: 3 /4 cup brown sugar 1 /4 cup melted butter 2 eggs 1 /2 cup chopped dried figs 1 /2 cup dried cranberries 1 teaspoon vanilla 1 cup all-purpose flour 1 /2 cup whole wheat flour 1 /2 cup wheat bran 1 /4 teaspoon baking soda 1 /4 teaspoon baking powder 1 /2 teaspoon cinnamon 1 /4 teaspoon allspice 1 /2 cup sliced almonds 2 tablespoons granulated sugar (use to sprinkle over cookie dough before baking)

Directions: Preheat oven at 350 degrees. Combine brown sugar, butter and eggs. Mix well. Stir in figs, cranberries and vanilla. Combine all-purpose flour, whole wheat flour and wheat bran, soda, baking powder and spices. Stir into the egg mixture, mix well and stir in the sliced almonds. Drop heaping tablespoons of dough onto a cookie sheet that has been lined with parchment paper or greased. Bake at 350 degrees for 12-14 minutes or until slightly browned.

HC-318267

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HC-319596


8

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Tastefully Paired Think trimmings, not turkey, for wine pairings MICHELLE LOCKE THE ASSOCIATED PRESS

A

lot about Thanksgiving is nonnegotiable. The bird must be brined/deep-fried/tofurkey. Stuffing must be from a box or from scratch, in the bird or not. And then there’s the whole to marshmallow or not to marshmallow dilemma, a

Wake up to

VENTURE INTO VIOGNIER

flourished. So, a California viognier might be one way to bring an American wine to this most American of feasts, says master sommelier Gilles de Chambure, director of wine education at the Meadowood resort in the Napa Valley. “It’s full-bodied and rich so it goes with the texture of the meat,” he said. “It has a nuttiness as well that goes very well with the stuffing and has enough sweetness that it can bridge all the way to dessert and pumpkin pie.”

Pronounced vee-ohn-YAY, this is a floral white wine that is originally French but was brought to America in the 1970s, where it

AIM FOR ARGENTINA Keeping things American, but in the southern half of the continent, Argentina is a good choice for rea-

sticky wicket if ever there was one. Fortunately, when it comes to what wine to serve with all that tradition, the rules are much more flexible. Sure, pinot noir is a classic match for poultry, but this year why not think a little farther afield?

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 9 sonably priced wines, always a consideration when you have a crowd. That countr y’s malbecs are very popular right now, and there are a number of good ones in the $10 range and even cheaper. Another option is torrontes, the white wine of Argentina. “It’s a really fun idea,” said Richard Betts, a New York master sommelier and negociant — someone who buys wine in the bulk market, then blends and bottles it — who also makes wine under his own label, CC Wines. “Thanksgiving is obviously about wanting to put food on the table and sometimes you need a little bit of richness in your wine to match that.” Floral and fruity but with a fresh bite of acidity, torrontes “brings the exuberance you need to go with things like pumpkin and stuffing and thyme,” said Betts. And as long as you’re thinking white, a prosecco, the sparkling wine from Italy, is another light choice that won’t put too big a bite on your wallet. ZOOM IN ON ZIN California wines can be pricey, but one grape that consistently offers good value is zinfandel. This is an-

other Old World transplant — DNA research indicates it hails from Yugoslavia — that has thrived in the New World. “It’s a California crowd pleaser, very accessible,” said James Darden, wine director at celebrity chef Michael Chiarello’s Bottega Napa Valley restaurant. When pairing wines, he likes to focus on the trimmings more than the turkey. Do you have a big, brothy gravy that requires a heartier wine? “I like my gravy to go with mashed potatoes and biscuits, so the heartier the better,” said Darden, who makes his own wine with brother Daniel. Zins also have the richness to stand up to tart cranberry sauce, another piece of the Thanksgiving pairing equation. Another red choice might be a tempranillo from Spain.

the Declaration of Independence. Over the years, interest in the wine faltered and the emergence of some blends good for cooking only didn’t helped Madeira’s image. But there is good Madeira to be had, including some created by the Sonoma-based Rare Wine Co., de Chambure said. “You’re toasting a little history there,” de Chambure said.

GO MAD FOR MADEIRA When it comes to dessert one sweet wine to consider is Madeira, a fortified Portuguese wine made in the Madeira Islands. A favorite of the founding fathers, this was “the first ‘cult’ wine of America,” de Chambure said and was used to toast the signing of

HC-319593


10

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Appetizers

Fresh Salsa

Scrappy Crackers

Submitted and created by Lisa Woldberg Makes 1 quart and then some

Submitted by Dolores Fuhrman Ingredients: 1 11-ounce package of oyster crackers 2 6-ounce packages of Original Goldfish Crackers 1 teaspoon dill weed 1 1-ounce package of Hidden Valley Ranch house salad dressing 2 /3 cup vegetable oil

Ingredients: 1 quart fresh tomatoes 1 /2 cup chopped onion 1 cup fresh cilantro leaves 1 tablespoon olive oil 2 diced jalapenos 1 teaspoon chili powder 1 teaspoon ground cumin 1 /2 teaspoon salt Squeeze of lime juice

Directions: Place dry ranch house dressing mix and dill weed over crackers. Toss. Pour oil over mixture slowly and mix well. oil will disappear. Place crackers on a cookie sheet and heat thoroughly in a 175 degree oven. Let crackers cool, store in air-tight container.

Directions: Place half of the tomatoes, all the onions, jalapenos and cilantro in a blender on high for 2 minutes. Add the remaining tomatoes and ingredients, and pulse on low to chop and mix remaining tomatoes. Serve with chips.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 11

Holiday Cookbook Appetizers

Southwest Deviled Eggs Submitted by Ethel Herkstroeter Makes 24 deviled eggs Ingredients: 1 dozen hard boiled eggs, peeled 1 cup sour cream 1 /2 cup mild taco sauce Finely chopped green onion 2-3 drops Tabasco sauce Salt and pepper Shredded cheddar cheese Paprika

Party Cheese Ball

Directions: Cut eggs in half lengthwise. Remove yolks and mash. Mix remaining ingredients, add mashed egg yolks and blend well. Fill egg whites with filling and sprinkle with paprika. Chill.

Submitted by Linda Hutchinson Serves about 12 Ingredients: 2 8-ounce packages cream cheese 3 /4 cup crumbled blue cheese 1 cup shredded sharp cheddar cheese 1 small onion, finely chopped, about 1/4 cup 1 tablespoon Worcestershire sauce Finely snipped parsley

Directions: Place cheeses in small mixer bowl; let stand at room temperature until softened. Beat in onion and Worcestershire sauce on low speed. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours. Shape mixture into 1 large ball or into 30-36 1-inch balls. Roll in parsley, place on serving plate. Cover and refrigerate until firm, about 2 hours.

Tasty Shrimp Spread Submitted by Larry Shearer Serves 10-12 with another appetizer Ingredients: 1 envelope Knox Gelatin 1 /2 cup water 8 ounce package of cream cheese 1 /2 cup Miracle Whip 1 /2 cup Catalina dressing 1 teaspoon lemon juice 1 /2 teaspoon salt 2 cups cooked shrimp, diced

Directions: Mix all ingredients, mix gelatin with water add last to the mix. Put in fish shaped Jello mold, or other Jello mold or dish. Chill. If desired, run water over mold to remove and flip on plate or platter. Makes an excellent spread with crackers as an appetizer.

HC-318273

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12

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Appetizers

Texas Caviar Submitted by Linda Hutchinson Serves about 12 Ingredients: 1 15-ounce can black-eyed peas 8 ounces ripe red tomatoes, about 11/2 cups chopped 1 celery stalk, finely diced 1 /4 cup minced red onion 1 small jalapeno pepper, seeded and minced 2 tablespoons minced fresh cilantro 11/2 tablespoons cider vinegar 2 teaspoons olive oil 1 /4 teaspoon ground cumin Salt Tabasco sauce Tortilla chips

Directions: Put the black-eyed peas in a sieve and rinse them well under cold water; shake to get rid of excess water. Place them in a mixing bowl. Core the tomatoes, then cut them in half crosswise and squeeze them gently over a sink to extract their seeds. Finely chop the tomatoes and add to the bowl with the peas. Stir in the celery, red onion, jalapeno, cilantro (if using), vinegar, oil, and cumin. Season the mixture to taste with salt and Tabasco sauce. If made ahead, cover and refrigerate for up to 1 day. Serve the “caviar� in a bowl surrounded by tortilla chips.

+DSS\+ROLGD\V CB-318886

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Holiday Cookbook Appetizers

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 13

Shrimp Dip Submitted and created by Linda Sullivan Serves 6-8 Ingredients: 1 /2 cup bottled chili sauce 1 can tiny shrimp with juice 1 cup sour cream 8-ounce package cream cheese, softened 1 teaspoon lemon juice 1 teaspoon prepared horseradish 1 /2 teaspoon salt 1 /2 teaspoon pepper

Directions: Mash shrimp lightly with a fork. Mix with remaining ingredients in a medium bowl. Cover and chill one hour or until serving. Serve with assorted crackers and crisp vegetable strips.

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HC-319486

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14

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Soups & Salads

Broccoli, Bacon and Cheddar Chowder

Ingredients: 8 slices bacon, chopped 2 tablespoons unsalted butter 1 onion, finely chopped 2 tablespoons all-purpose flour 1 /2 teaspoon salt Dash cayenne pepper 3 cups milk 2 cups chicken or vegetable stock 12 ounces Wisconsin red skinned potatoes, cut into 1/2inch dice 2 cups cheddar cheese, shredded 1 tablespoon all-purpose flour 1 teaspoon hot pepper sauce, if desired 2 10-ounce boxes frozen chopped broccoli, thawed

Directions: Heat large pot over medium heat. Add bacon and cook until crispy,

about 5 minutes. Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve. Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy. Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes. Add potatoes and cook for 10-15 minutes or until potatoes are tender. In bowl, toss cheddar with flour to coat. Stir in cheese, a handful at a time, whisking after each addition until smooth. Add

Photo courtesy of Family Features

in hot pepper sauce if using. essary. Add thawed broccoli and stir Ladle soup into heated to heat. Do not boil. Taste for bowls and garnish with reseasoning and adjust if necserved bacon.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 15

Potato-Leek Soup with Cheddar and Bacon Return the pan to medium heat. Add the butter and, as soon as it has melted, stir in the leeks, onion, carrots, and garlic. Saute, stirring occasionally, until softened, about 5 Ingredients: 1 /4 pound sliced smoked bacon, coarsely minutes. Stir in the flour until fully incorpochopped rated. Stirring continuously, gradually pour 4 tablespoons unsalted butter in the chicken broth. 2 small organic leeks, trimmed, chopped Add the potatoes, raise the heat, and 1 large onion, chopped bring to a boil. Reduce the heat to maintain 1 organic carrot, peeled, chopped a bare simmer, partially cover, and cook, 1 clove garlic, minced 1 /2 cup all-purpose flour stirring occasionally, until the potatoes are 6 cups organic chicken broth tender, about 15 minutes. 3 pounds organic baking potatoes, peeled, cut Put the cheese in a large, heatproof mix1 into /2-inch cubes 1 pound sharp cheddar cheese, finely shredded ing bowl. Stirring continuously, gradually ladle in about a fourth of the hot soup, con1 cup heavy cream 1 /3 teaspoon salt tinuing to stir until the cheese has melted 1 /4 teaspoon freshly ground black pepper and fully blended into the broth. 3 tablespoons chopped fresh chives or thinly Return the cheese mixture to the sliced scallions saucepan. Stirring continuously, gradually Directions: In a large saucepan, cook the pour in the cream and stir in the salt and pepper. Continue to cook, stirring frequentbacon over medium-high heat until crisp. ly, until the soup is almost boiling. With a slotted spoon, transfer the bacon to paper towels to drain; set aside. Carefully Ladle the soup into serving bowls. Gardrain off all but 1 tablespoon of the dripnish with the reserved bacon and chives or pings from the pan. scallions. Serve immediately. Tribune Media Services, Recipe created by Wolfgang Puck Serves 6

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Soups & Salads

Pea ’n Peanut Salad Submitted by Minerva Lee Recipe is from Taste of Home Serves 5 Ingredients: 10-ounce package of frozen peas, thawed 1 cup dry roasted peanuts 1 cup chopped celery 6 bacon strips, cooked and crumbled 1 /4 cup chopped red onion 1 /2 cup mayonnaise 1 /4 cup prepared zesty Italian dressing

Directions: In a large bowl, combine the peas, peanuts, celery, bacon and onion. In a small bowl, combine the mayonnaise and Italian dressing. Pour over salad and toss to coat. Chill until serving.

Chicken Barley Soup Submitted and created by Linda Wieland Serves 6-8 generously Ingredients: 3 chicken breasts, whole, or equivalent, uncooked 6 cups chicken broth 1 cup dry white wine 2 cups V-8 or tomato juice 1 cup diced onion 1 cup diced celery 11/2 cups diced carrot 1 cup frozen, fresh, or canned yellow corn 1 cup diced zucchini 1 can French onion soup, do not

dilute 1 can fire roasted diced tomatoes with juice 1 tablespoon minced garlic 1 tablespoon Emeril's Original Essence spice 11/2 cups quick-cooking barley

Directions: Add all ingredients to large stock pot, simmer until chicken is cooked and can be shredded apart as you stir the soup. Add quick-cooking barley and continue simmering until barley is cooked according to package directions.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 17

Holiday Cookbook Soups & Salads

Weight Watchers Soup

CranApple Compote

Submitted by Evelyn A. Peck Created by Weight Watchers Serves 12 or more

Submitted by Barb Dubrovin Serves 4 Ingredients: 1 /2 package cranberries, fresh or frozen, rinsed 1 small apple, diced 1-2 tablespoons raisins 1-2 tablespoons dried currents 1 tablespoon frozen apple juice concentrate 3 /4-1 cup water

Ingredients: 1 head of cabbage 6 large onions 1 stalk of celery 1 green pepper 1 red pepper 6 large whole tomatoes 1 package of dry onion soup mix or bullion cube

Directions: Put all ingredients in a saucepan; bring to a boil. Reduce heat, cover and simmer for 15 minutes. Stir occasionally. Add water if needed. Serve warm or chilled. Note: OK to substitute grape or other fruit juice if apple is not available. Cranberries are healthy, but most recipes overload them with sugar. This recipe uses apples and dried fruits which also adds extra fiber. Don’t mention how healthy it is, all will only say how yummy it is.

Directions: Chop all ingredients and place in a large soup pot. Bring to a boil for 10 minutes then lower heat and simmer until all vegetables are soft. When serving add sprinkles of parmesan cheese or shredded cheddar cheese.

Cherry Nut Salad Submitted by Ethel Herkstroeter Ingredients: 1 large can of cherry pie filling 1 large carton Cool Whip 1 can sweetened condensed milk 2 cups miniature marshmallows 1 large can crushed pineapple, drained 1 cup chopped walnuts

Directions: Mix all ingredients together. Pour into jelly roll pan. Freeze. Very good unfrozen as well.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Soups & Salads

Pretzel Salad Submitted by Lori Feltner Serves 6 Ingredients: 2 cups crushed pretzels 3 /4 cup melted margarine 3 tablespoons sugar 1 8-ounce container cream cheese 1 cup sugar 1 9-ounce carton of Cool Whip 1 6-ounce package strawberry Jello 1 carton frozen strawberries 2 cups boiling water

Directions: Combine crushed pretzels with sugar and margarine. Bake in a 13-by-9-inch pan for 10 minutes at 400 degrees. Do not touch glaze crust when removed from oven. Whip together cream cheese and 1 cup sugar, blend in Cool Whip. Spread over cooled pretzel crust. Cover it and seal edges well. Put unfrozen strawberries in Jello mixture. Mix well, allow to jell slightly, then pour over Cool Whip mixture. Refrigerate.

Creamy Broccoli Soup Submitted by Ethel Herkstroeter Serves 3-4 Ingredients: 3 cups fresh broccoli florets or 1 box frozen 1 /4 cup sliced green onions 4 slices bacon, cooked and crumbled Water to cover Salt and pepper 2 tablespoons butter or oleo 4 cups milk 1 cup shredded cheddar cheese

Directions: Simmer fresh broccoli

and onions in water until tender. If using frozen broccoli, heat in microwave, no water necessary. Do not drain broccoli. Add bacon, butter and milk. Heat but do not boil. Add cheese, and salt and pepper. Thicken if you want with 2 teaspoons cornstarch mixed in 1 tablespoon water. Stir into soup mixture.

HC-318277


Holiday Cookbook Soups & Salads

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 19

Butternut Squash Soup Submitted by Julie Browne, the recipe was handed down to her Serves 6 Ingredients: 1 /2 cup whole milk 1 /2 teaspoon ground nutmeg 1 /4 teaspoon ground thyme 2 teaspoons olive oil 11/2 cups onions, chopped 1 tablespoon honey 21/2 pound Butternut squash 31/2 cups canned chicken broth

Directions Preheat oven to 350 degrees, split squash in 1/2 length wise, remove seeds and salt and pepper the cut side. Spray a cookie sheet (with lip) with cooking spray and place squash face down on sheet. Add

1

/2 cup water to baking sheet. Bake for 1-11/4 hours until fork pokes easily. Remove from oven, cool slightly and remove skin. Saute chopped onions in olive oil until clear. Add thyme and squash, season with salt and pepper, cook 5 minutes, stirring often. Add broth and bring to a simmer. Simmer uncovered for 10 minutes, stir in honey. In batches, puree in blender until smooth. Return to a medium stock pot, stir in milk slowly, being careful not to make too runny. Garnish with parsley and sprinkled nutmeg. Serve.

Lentil Stew Submitted and created by Nancy Croft Serves 8 Ingredients: 1 cup dry lentils 2 14-ounce cans chicken broth (I like Kitchen Basics brand best) 1 can Ro*Tel diced tomatoes with lime juice and cilantro 1 cup peeled and chopped potato 1 /2 cup chopped carrot 1 /2 cup chopped celery 1 /2 cup chopped onion 2 tablespoons snipped (fresh) parsley 1 teaspoon cumin powder 1 clove garlic, minced

Directions: Rinse and drain lentils. Soak in boiling water about fifteen minute; this step is optional. In a large saucepan combine lentils, chicken broth, undrained tomatoes, potatoes, carrots, celery, onion, parsley cumin and garlic. Bring to a boil and then reduce heat to a simmer. Cover. Simmer for 45-50 minutes. Stir occasionally.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Decide which holiday dishes to make healthy JIM ROMANOFF ASSOCIATED PRESS

S

erving a healthy Thanksgiving dinner doesn’t have to mean giving up that pumpkin pie or those buttery sweet potatoes. But it does involve making some trade-offs. The trick is knowing when the indulgence is worth it. Of course, this is somewhat subjective. For some us, it isn’t Thanksgiving without a slice of pumpkin pie, while others will claim it’s the mashed potatoes that make the meal. So here are some suggestions of places you can trim. • Serve plenty of vegetables, but don’t drench them in butter. A teaspoon or so goes a long way. As an alter-

native, a sprinkling of toasted, chopped nuts can add incredible flavor and a richness that comes from the healthier fats they contain. • Fat-free chicken broth or nonfat buttermilk can give mashed potatoes a luxurious quality without adding fat. • The turkey itself is pretty lean (especially the white meat) as long as you remove the skin, which contains most of the fat. • To make a lighter gravy, skim and discard the grease from the drippings in the roasting pan, add chicken or turkey stock to the pan, then thicken with cornstarch instead of the traditional roux made with flour and fat. • As for the stuffing, instead of a stick or so of but-

ter, add moisture with other ingredients, such as diced vegetables and fruit. A bag of herbed stuffing mix can be transformed with a mixture of dried cranberries, chopped walnuts and orange zest. Or try a blend of dried apricots, pistachios and chopped leeks. Just saute these ingredients (using only a tablespoon of butter or olive oil) along with the

chopped onion and celery you normally would add to the dried stuffing mix. Or you can skip the bagged stuffing mix altogether with this whole-wheat couscous, wild mushroom and leek stuffing. The soaking liquid from the dried porcini mushrooms plus some toasted walnuts add a complex richness without adding a lot of saturated fat.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 21

Whole Wheat Couscous, Wild Mushroom and Leek Stuffing Start to finish: 1 hour 20 minutes (45 minutes active) Servings: 10 or 8 cups, enough to stuff a 12-pound bird Ingredients: 2 cups water 1 /2 ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil, divided 3 /4 cup coarsely chopped walnuts 1 cup chopped sweet onion 2 leeks, white parts only, thinly sliced 8 ounces shiitake mushrooms, stemmed and sliced 1 teaspoon minced garlic 1 teaspoon salt, plus more to taste 1 /4 teaspoon ground black pepper, plus more to taste 10-ounce package (12/3 cups) wholewheat couscous 1 /2 cup chopped flat-leaf parsley 3 /4 cup reduced-sodium chicken broth (if baking in a casserole)

Directions: In a medium saucepan, bring the 2 cups of water

to a boil. Stir in the dried mushrooms, then remove from the heat. Let stand for 20 minutes, or until the mushrooms are soft. Pour them through a fine strainer set over a bowl, reserving the liquid. Coarsely chop the mushrooms and set aside. In a large nonstick skillet over medium, heat 1 tablespoon of the oil. Add the walnuts and stir until toasted, about 2 minutes. Add the onions and leeks, then saute until soft, about 3 minutes. Add the shiitake mushrooms, garlic and the reserved porcini mushrooms and saute until the shiitake mushrooms have softened, about 3 minutes longer. Set the mixture aside. Add enough water to the mushroom-soaking liquid to equal 21/4 cups. In a large saucepan, combine this liquid with the salt, pepper and the remaining 1 tablespoon of olive

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oil. Bring to a boil, stir in the couscous, cover and remove from heat. Let stand for 10 minutes. Uncover the couscous and fluff with a fork. Stir in the parsley and the reserved mushroom mixture. Season with additional salt and pepper, if desired. If baking inside a turkey, let the dressing cool completely before stuffing the turkey. Stuff the turkey just before roasting. If baking in a casserole, heat oven to 325 degrees. Coat a 4-quart baking dish with cooking spray. Transfer the mixture to the prepared baking dish, then pour the chicken broth evenly over the top. Cover the dish with a lid or foil and bake for 30 minutes. Uncover the dish and bake for 15 minutes longer.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Breads

RH photo/Jennifer Lehman

Pumpkin “Power” Muffins Wheat free/Sugar free Submitted and created by Julie Browne Makes 24 muffins Ingredients: 1 cup brown rice flour 1 cup oat flour 1 cup potato starch 1 cup spelt flour 2 teaspoons xanthium gum 3 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 /2 teaspoon ground nutmeg

CB-317369

1 /2 teaspoon coarse kosher salt (table salt can be used) 1 large ripe banana – mashed 1 15-ounce canned pumpkin puree – not pumpkin pie mix 3 /4 cup Agave nectar 11/3 cup buttermilk (2 percent or whole milk, coconut or almond milk can be used) 2 /3 cup vegetable oil 2 teaspoons vanilla extract 1 cup dried currents (you can use any dried fruit you like) 1 cup chopped fresh cranberries (optional) 1 cup chopped apples (optional) 1 /2 cup flaked coconut (optional) 1 cup chopped almonds, pecans or walnuts

Directions: Grease and flour a 24 muffin tin. Preheat oven to 350 degrees. Mix dry ingredients and set aside. Cream together the next six ingredients in a large bowl. While mixer is going slowly add dry mixture until it is just barely blended. Do not over-mix — your bread will be tough. Add the dried fruit, coconut and nuts and blend with a spoon. Spoon mixture into tins — bake for 20 minutes or until a knife comes out clean. Do not overbake.


Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 23

Holiday Cookbook Breads

Raisin Bars

Pineapple Zucchini Loaf

Submitted by Rose Furr and created by her mom Serves 12 Ingredients: 11/2 cups water 1 /2 cup crisco 1 cup raisins 1 teaspoon vanilla 2 cups flour 1 cup sugar 1 /2 teaspoon salt 1 teaspoon baking soda 1 egg 1 teaspoon cinnamon 1 /2 teaspoon nutmeg

Submitted by Mary L. Goodson Makes 2 loaves

RH photo/Jade Cody

Rose Furr with Raisin Bars

Directions: Mix first 4 ingredients and cook for 20 minutes on stove. Mix other ingredients then add to cooked items. When mixture is warm, spread in flat baking pan and cook for 30 minutes at 350 degrees.

Ingredients: 3 eggs 2 cups sugar 2 tablespoons vanilla 1 cup salad oil 2 cups zucchini (grated and drained) 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 /2 teaspoon salt 1 cup crushed pineapple (drained) 1 /2 cup raisins 1 /2-1 cup chopped nuts

Directions: Beat eggs until fluffy; add sugar, vanilla and oil. Blend well. Add zucchini, then the flour mixture, which has been sifted together. Stir in pineapple, raisins and nuts. Mix well. Bake in 2 greased and floured loaf pans for 1 hour at 350 degrees.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 25

Holiday Cookbook Breads

Cinnamon Honey Glazed Sticky Buns Submitted by Copoco’s Honey in Fort Collins Makes 12 buns Ingredients: 2 tablespoons butter or margarine, softened 1 loaf frozen bread dough, thawed 1 /3 cup honey 1 teaspoon cinnamon 1 cup finely chopped pecans or walnuts

Directions: Grease 12 muffin cups with butter. Roll out thawed dough on lightly floured board to 12-by-8-inch rectangle. Mix honey and cinnamon. Using back of spoon, spread even layer over dough. Sprinkle with nuts. Roll up dough, starting from long edge and end with seam on bottom. Cut dough roll using a gentle sawing motion into 12 equal-size buns. Place buns, spiral side up, in muffin cups. Cover with a piece of plastic wrap and let rise 30-60 minutes or until buns puff and fill cups. Bake at 350 degrees for 15-20 minutes or until golden. Remove from oven and carefully turn pan upside down onto board, letting syrup drip onto buns before removing them from pan. Tip: For easy measuring, coat measuring cup or spoon with cooking spray before adding honey.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Breads

Banana Bread Submitted by Lori Feltner from Grandma’s Kitchen Serves 4 Ingredients: 5 tablespoons butter 1 /2 cup sugar 1 cup ripe mashed bananas 1 /2 cup brown sugar 1 egg 2 egg whites 1 teaspoon vanilla 13/4 cups flour 1 /2 teaspoon salt 1 teaspoon soda 1 /2 cup heavy cream 1 /3 cup chopped nuts

Directions: Preheat oven to 350 degrees. Spray bottom of loaf pan. Beat softened butter, add both sugars and beat well. Add egg and egg whites with vanilla, beat well. Add bananas and beat on high about 30 seconds. Combine flour, soda, salt and baking powder then add the mixture to butter, mixing alternately with cream and flour mixtures. Add nuts and hand mix in. Bake until brown, about 1 hour and 15 minutes.

Banana Nut Brown Bread Directions: Mix dry ingredients together. Add remaining ingredients and mix until blended. Grease glass loaf pan and bake at 360 degrees for 45-50 minutes, or until bread springs back when touched lightly in center.

1

Submitted by Lisa Woldberg Makes 1 loaf

/4 teaspoon nutmeg /2 teaspoon salt 1 cup ripe mashed bananas 1 /4 cup applesauce 1 /4 cup olive oil 2 eggs chopped nuts (optional) 1

11/4 cup whole wheat flour plus 2 tablespoons 1 /2 cup sugar 3 /4 teaspoon baking soda 1 teaspoon cinnamon

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Breads

Applesauce Bread Submitted by Dolores Fuhrman Makes 12 slices Ingredients: 11/2 cups applesauce 2 /3 cup sugar 1 /4 cup oil 2 eggs 1 /4 cup milk 2 cups whole wheat flour 1 teaspoon baking soda 1 /2 teaspoon baking powder 1 teaspoon cinnamon 1 /2 teaspoon nutmeg

Directions: Combine applesauce, sugar, oil, eggs and milk. Mix dry ingredients and sift. Stir into batter mixture. Beat well. Pour into greased 9by-5-by-23/4-inch loaf pan. Bake at 350 degrees for one hour or until done. Remove from pan, cool on rack. Note: If you like it sweeter, add an additional 1/3 cup of sugar.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Breads

Applesauce Bread Submitted by Dolores Fuhrman Makes 12 slices Ingredients: 11/2 cups applesauce 2 /3 cup sugar 1 /4 cup oil 2 eggs 1 /4 cup milk 2 cups whole wheat flour 1 teaspoon baking soda 1 /2 teaspoon cinnamon 1 teaspoon cinnamon 1 /2 teaspoon nutmeg

Directions: Combine applesauce, sugar, oil, eggs and milk. Mix dry ingredients and sift. Stir into batter mixture. Beat well. Pour into greased 9by-5-by-23/4-inch loaf pan. Bake at 350 degrees for one hour or until done. Remove from pan, cool on rack. Note: If you like it sweeter, add an additional 1/3 cup of sugar.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 27

Holiday Cookbook Breads

Tender and moist pumpkin dinner rolls ALISON LADMAN THE ASSOCIATED PRESS

A

dding squash or pumpkin to a dinner roll produces a bread that is soft, slightly sweet and wonderfully rich. It also helps keep the rolls moist, making it easier to bake them ahead without worrying they will dry out. This recipe uses canned pumpkin for ease and pumpkin seeds (also called pepitas) for a nutty-toasty crunch. Canned squash also could be used. Serve at room temperature or reheat by covering the pan with foil and pop them in the oven for 10 minutes.

Double Pumpkin Dinner Rolls Start to finish: 31/2 hours (30 minutes active) Makes 24 rolls Ingredients: 1 cup whole or reduced-fat milk 2 /3 cup sugar 1 cup canned pumpkin puree 1 egg 1 /2 cup (1 stick) butter, room temperature 1 tablespoon instant or quick-rise yeast 2 teaspoons salt 51/2 cups bread flour 1 /2 cup pepitas, toasted 4 tablespoons melted butter

Directions: In the bowl of a stand mixer fitted with a dough

hook, combine the milk, sugar, pumpkin puree, egg, butter, yeast, salt and flour. Mix on low speed until combined, then increase to speed to medium-low and mix for 5 minutes to knead. The dough should be soft, but pull away from the sides of the bowl. If it is too sticky, add a bit more flour. Add the pepitas and mix until incorporated throughout the dough. Cover the bowl with plastic wrap and allow to rise in a warm place until doubled, about 1-1 1/2 hours. Coat two 9-inch cake pans with cooking spray. Turn the dough out onto a lightly floured surface and

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divide in two. Divide each of the halves into 12 pieces and roll each piece into a ball. Arrange 12 balls in each cake pan (they can touch), then cover with plastic wrap. Allow to rise for another 45 minutes to an hour, or until puffy. After the rolls have risen for 30 minutes, heat the oven to 350 degrees. When the rolls have finished rising, brush their tops with half of the melted butter. Bake for 20-25 minutes, or until golden and cooked through. After removing them from the oven, brush with the remaining butter. Allow to cool in the pan.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Elegant no-fuss toast toppers to start Herbed Mushroom Topping

W

fat stress calorie guilt

Ingredients: 1 /2 tablespoon butter 1 tablespoon olive oil 2 cups sliced mushrooms (any variety will work, mix varieties if you choose) 2 garlic cloves, chopped 1 small shallot, chopped 3 sprigs fresh thyme Crumbled goat cheese Salt and pepper to taste

Directions: Heat butter and olive oil in saute pan and sear sliced mushroom, garlic, shallots and thyme sprigs until browned on each side. Top toasted baguette slices with warm mushrooms and crumble goat cheese on top.

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hen it comes to planning party food, the trick is to keep it simple. No-cook appetizers are a perfect no-fuss option for entertaining, which leaves more time for socializing with guests. These recipes can be used to create a bruschetta bar along with other easy appetizers like nuts, cheese, olives and dried fruits. The Bruschetta Bar with Toppings Trio, created by Jen Isham, entertaining expert and finalist on The Next Food Network Star, is easy and elegant. Toppings can be added to bruschetta before serving or can be displayed in bowls for guests to top themselves.

Balsamic Red Onion Topping Ingredients: 2 tablespoons olive oil 2 red onions, sliced thinly 1 /4 cup balsamic vinegar 1 /2 cup granulated sugar Coarse black pepper

Directions: Heat olive oil in saute pan and cook onions down over medium high heat until soft. Turn down heat to medium, add balsamic vinegar and sugar. Stir constantly until vinegar is thickened. Top toasted baguettes with onion mixture and garnish with coarse ground black pepper.

Holiday Escape

Ingredients 1 jar kalamata olives (drained and pitted) 1 jar capers (drained) 2 cloves of garlic 3 anchovies

Directions: Blend to a rough paste. Top toasted baguette slices with mixture and serve on decorative plate.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 29

Holiday Cookbook Side Dishes

Corn Zucchini Patties Submitted and created by Nancy Croft Serves 6 Ingredients: 1 cup baking mix 1 /2 cup shredded mild cheddar cheese 1 /2 teaspoon salt 2 eggs, beaten 1 cup shredded zucchini 1 cup corn 3 green onions, chopped fine 1 teaspoon Cholula Chili-Lime powder

Directions: Combine all of the above and mix well. In a non-stick skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Using a large cookie scoop or 1/8 cup measuring cup, add fritters to skillet. Slightly flatten. Turn when golden brown and cook until golden brown on the other side. Serve immediately. Makes 12 patties.

Photo courtesy of Nancy Croft

Baked Carmel Corn Hearty Rice Pilaf

Submitted and created by Betty Veit Serves 6-10

Submitted by Lisa Woldberg Recipe from Taste of Life test kitchen

Ingredients: 1 cup butter or margarine 2 cups brown sugar 1 /2 cup corn syrup 1 teaspoon salt 1 /2 teaspoon soda 1 teaspoon vanilla Approximately 5 to 6 quarts or more of popped popcorn

Directions: Mix butter, sugar and corn syrup in a saucepan. Bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat, stir in salt, soda, vanilla. Pour over popcorn and mix well. Pour into 2 large 13-by-9-by-2-inch buttered pans. Bake at 250 degrees for 1 hour — stir if possible. Remove from oven. Cool, break apart and store in container.

Ingredients: 4 tablespoons butter 1 pound red potatoes sliced 1/4-inch thick 3 green onions, sliced 2 carrots sliced 1/4-inch thick 33/4 cup water 1 /2 teaspoon salt 1 /8 teaspoon pepper 2 vegetable or chicken bullion cubes 11/2 cup brown rice (not instant) 1 15-ounce can of kidney beans 1 cup frozen peas 1 /4 cup sliced or slivered almonds 1 /4 cup grated parmesan, optional 1 /4 cup shredded mozzarella, optional 1 /2 pound sliced turkey kielbasa sausage, optional

Directions: Melt butter in large skillet over medium to high heat. Cook sliced potatoes, onions and carrots until lightly browned, about 5 minutes. Add water, salt, pepper and bullion, and heat to boiling. Add rice and heat to boiling. Reduce heat to low, cover and simmer 35 minutes or until rice and veggies are tender and liquid is absorbed. Stir and add peas, beans, (almonds, cheeses and sausage if using). Cook, stirring gently, until heated through and cheese melts.

Turkey Porcupine Meatballs Submitted by Lisa Woldberg from her grandmother Serves 4 Ingredients: 1 pound ground turkey (or beef) 1 /2 cup brown minute rice 1 /2 cup 1 percent milk 1 egg Salt and pepper to taste

1 /2 teaspoon minced garlic or 1/4 teaspoon garlic powder 1 can tomato soup 1 can water

Directions: Mix all ingredients except soup and water. Spray large skillet with olive oil. Shape meat balls and brown lightly in skillet. Place browned meat balls in casserole and top with soup and water. Cover and bake at 350 degrees for 45 minutes.


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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Side Dishes

Sweet Potato and Butternut Squash Mashers

Traditional Mashed Potatoes Start to finish: 30 minutes Servings: 6- 8 Provided by the Associated Press

Submitted by Northern Colorado Air Makes 8 servings

Ingredients: 3 large Yukon Gold potatoes, cut into small chunks 3 large russet potatoes, cut into small chunks 1 /4 cup heavy cream 6 tablespoons butter Salt and ground black pepper, to taste

Ingredients: 3 sweet potatoes, peeled & cubed 1 butternut squash, peeled & cubed 1 /2 teaspoon nutmeg 1 /4 cup sugar free maple flavored syrup

Directions: In a large saucepan of lightly salted water, combine both potatoes. Bring to a boil and cook until tender, about 20-25 minutes. Drain the potatoes, then return them to the pan. Add the cream and butter, then mash until the potatoes are chunky smooth and the butter and cream are thoroughly incorporated. Season with salt and pepper. Nutrition information per serving (values are rounded to the nearest whole number): 176 calories; 100 calories from fat; 11 g fat (7 g saturated; 0 g trans fats); 33 mg cholesterol; 20 g carbohydrate; 3 g protein; 2 g fiber; 543 mg sodium.

Place the sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to mediumlow, cover, and simmer until tender,

about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 31

Btoathe ck

ThinkStock Photos

Basics Brush up on turkey and gravy basics overnight. Before cooking, remove the turkey, rinse well under cold water and pat dry. Place the turkey on a paper towel-lined tray and put it back in the refrigerator uncovered for at least 2 hours so the skin dries.

can shut off one burner and have clearance between the turkey and the lid so the heat can circulate. Be sure to have plenty of briquettes urkey and gravy are the dynamic to start with and more to add during duo of Thanksgiving. grilling. Set the coals up for indirect But each has its issues. Turkey heat by banking them on the sides of should be moist and flavorful — not dry. ROASTING the grill. Set a foil pan between the Gravy should be smooth and lump-free. Season the bird and the cavity with banked coals and under where the Both are a challenge on the day cooks salt, pepper and any other seasonings turkey will be. are expected to whip up one terrific you like. Rinse and pat dry the thawed turkey meal. Preheat the oven to 400 degrees. (a brined turkey will work, too). Tuck If you’re tackling Thanksgiving dinner Place the turkey in a roasting pan and the wings under the turkey, and tie the for the first time, or could use an upadd broth, water or wine or a mix of all legs together. Season as desired. date, here are some tips on how to pre- to the pan. Roast about 40 minutes and When the grill is ready, about 350 depare the bird and whip up some groovy then reduce the heat to 350 degrees grees, put the turkey on the grill rack, gravy. and continue roasting another three close the lid and make sure the vents hours (depending on the size of the are open. Don’t peek for about an hour, BRINING turkey) or until thoroughly cooked. because each time you lift the lid, heat Place a piece of foil loosely over the escapes. Watch for excess smoke — you Use a fresh turkey or one that has turkey if the skin is getting too brown. may need to adjust the vents and check been injected with no more than a 3-6 to make sure a wing or leg isn’t too percent solution, which can make it GRILLING close to the heat and burning. saltier. This is a popular method because it Add more hot coals as necessary each Dissolve 2 cups salt and 1/2 cup sugar hour to maintain a constant heat of in 2 gallons of water in a large bucket or takes less time and frees up muchneeded oven space. 300-350 degrees. Figure the cooking stock pot large enough for the bird. time at about 11-13 minutes per pound. Prepare a charcoal kettle-style grill, Soak the turkey in the brine in the rebut you can use a gas one as long as you Use an instant-read thermometer to frigerator for at least 8 hours or

T

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32

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

check for doneness: 165 degrees in the thickest part of the breast and thickest part of the thigh without touching bone.

hot oil. Rinse the turkey and pat it dry inside and out. Remove the pop-up timer if the turkey has one. Heat the oil to 350 degrees. Add the FRYING turkey, carefully dunking it a few times into the hot oil; it You need a turkey fryer, which typically has a tall pot may splatter. Lower the and a burner that attaches to turkey completely into the oil. The oil will cool down at a propane tank. You also first, but needs to be brought need lots of oil, at least 2-3 gallons, and a long-stemmed back to 350 degrees. Mark thermometer to monitor the the time and fry about 45 minutes for a 12-pound temperature. turkey or until turkey is thorThis method is quick and a spoon to skim it off. oughly cooked. frees up oven space. Figure For thickening, you’ll need about 3.5 minutes per pound GRAVY flour or a mixture of equal to cook a whole turkey. amounts of cornstarch and To make basic pan gravy, The drawbacks are you water. you need defatted pan dripcan’t stuff the turkey and Set the pan over two burnthere are no pan drippings to pings from a roasted turkey. ers on the stove over low to If there aren’t enough dripmake gravy. Be sure to read the turkey fryer manufactur- pings, add turkey or chicken medium heat. Add about 1-2 tablespoons of fat or butter stock to supplement. To er’s instructions and make to the pan and whisk in the sure you do this outdoors, on make it easy to remove the same amount of flour. Whisk, fat, place the drippings in a the driveway or other hard bowl and place in the freezer; stirring constantly and scrapsurface. Remember, you’re dealing with lots of bubbling the fat will solidify. Then use ing up any flavorful browned

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bits from the bottom of the pan. Cook the mixture about 2 minutes. Then whisk in the defatted pan juices, including stock or broth if needed. Continue to cook, whisking often until the gravy is thickened and lump-free, about 10-15 minutes. Season with salt and pepper. Transfer the mixture to a gravy boat and serve.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 33

Pomegranate-Glazed Turkey Recipe from McClatchy-Tribune Serves 12 Preparation time: 40 minutes Total time: 4 hours Special instructions: Season the turkey the night before or first thing that day and refrigerate so the skin dries. If desired, make an extra recipe of the glaze and serve it as a sauce for the turkey. Turkey ingredients: 1 turkey, 12 to 14 pounds, giblets and neck removed 1 teaspoon salt 1 teaspoon black pepper Favorite all-purpose seasoning, optional 1 large apple, cut into quarters 1 medium onion, cut into quarters 1 whole bulb of garlic, top quarter cut off Water, wine, broth, apple cider or apple juice Glaze ingredients: 1 tablespoon cornstarch 1 1 /3- /2 cup pomegranate juice 1 /4 cup honey 2 tablespoons balsamic vinegar 1 /8 teaspoon cardamom, optional

Directions: Rinse the turkey inside and out and pat dry. Sprinkle the turkey all over with the salt, pepper and all-purpose seasoning. Place in the refrigerator in a baking dish or roasting pan for at least two hours or overnight. When ready to roast the turkey, remove it from the refrigerator at least 30 minutes before roasting. Preheat the oven to 400 degrees. Stuff 2 apple quarters and 2 onion quarters in the neck of the turkey; fold skin flap over the back and secure. Place the remaining apple and onion quarters in the cavity of the turkey along with the bulb of garlic. Secure the legs with kitchen string. Place turkey on a rack in a roasting pan. Add liquid of choice to the bottom of the pan. Roast the turkey for 40 minutes.

Reduce the oven temperature to 350 degrees. Rotate the pan and continue roasting another 2-21/2 hours. Baste the turkey occasionally with the pan juices. If the turkey browns too much, tent it with foil. Meanwhile, to make the glaze, in a small saucepan dissolve the cornstarch in half the pomegranate juice; stir in remaining juice, honey, vinegar and, if using, cardamom. Bring to a boil; cook 1 minute, whisking until smooth. Brush about half the glaze over entire surface of the turkey; return to oven. Roast 10 minutes longer; repeat with remaining glaze and roast 10-20 minutes longer or until turkey reaches 165 degrees. Remove from the oven and let turkey rest 30 minutes before carving.

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34

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Helpful holiday baking hints from the Doc STATEPOINT MEDIA

D

eck the halls. Shop the sales. Clean the house. Who has time for holiday baking? What most don’t realize, however, is that by doctoring up a box of cake mix with a few of your own special ingredients, you can quickly whip up a holiday treat that will fool anyone into believing it’s 100 percent homemade. “With all those holiday chores piling up on your todo list, holiday baking can turn any of us into a grinch. There are many tricks you can use to transform cake

mixes into magical cakes that will fool your guests and even yourself,” said Anne Byrn, author of the book, “The Cake Mix Doctor Returns!” And taking those few extra moments to bake something yourself can be good for your family’s soul. “Now more than ever, with the stresses and demands of the outside world, the home and the kitchen are a refuge. Baking and sharing good food with those we love strengthens and renews us,” she said. Here are some ideas from Byrn’s new book to help you turn ordinary cake mixes into extraordinary results:

• Top chocolate cakes with crushed peppermints for that candy cane zing. • Turn a plain vanilla or yellow cake mix into a spice cake by adding your own cinnamon (1 teaspoon), allspice (1/2 teaspoon) and ground nutmeg (1/4 teaspoon). • Add eggnog and fruit preserves to a simple mix to lend any cake a holiday theme. • Chocolate curls are the ultimate edible garnish. To make them, run a sharp vegetable peeler in one long stroke over the top of a bar or square of chocolate. The longer the stroke and the warmer the chocolate, the

more elegant the curl. • Top white or angel food cakes with shredded coconut. Tint it a festive color by shaking it in a plastic bag with a few drops of food coloring. • Dust cocoa powder, cinnamon or confectioners sugar over a cake using a fine mesh sieve. Get creative and sprinkle on patterns and designs using stencils. • You can use milk, buttermilk, orange juice or even brewed coffee instead of water in cake mixes. And adding vanilla, almond, lemon and peppermint pure extracts can work wonders. A 1/2 teaspoon can transform any cake.

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Holiday Cookbook The Main Dish

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 35

Weird Chicken

Chicken Sopa

Submitted by Frank L. Benz Created by Dwight Boe of Boulder Serves 8

Submitted by Mary L. Goodson Serves: 8-10 Ingredients: 4 cups diced, cooked chicken (can use large can chicken) 12 tortillas 1 can mushroom soup 1 can cream of chicken soup 1 can chicken broth 1 large onion (chopped) 1 small can green chilis Garlic salt as desired 2 cups grated cheese (sharp or mild)

Ingredients: 4 skinless chicken breasts 1 pound of drained sauerkraut 4-by-6-inch slices of real Swiss cheese 11/4 cup of 1000 Island dressing

Directions: Place breasts in 9-by-13-inch baking pan. Spread the kraut over the breasts, lay the cheese slices on top of the kraut, pour the dressing over the cheese and spread evenly. Cover the dish with foil and bake at 325 degrees for about 11/2 hours. Slice to serve. RHphoto/Jade Cody It’s yummy. Even kraut haters Frank Benz with his Weird Chicken dish. like it.

Directions: Put layer of tortillas, cut in 1/8 wedges, in baking dish, then layer chicken alternately until it is used up. Mix all other ingredients together and pour over chicken. Top with cheese. Bake at 350 degrees for 30-45 minutes. Let stand for 1 hour, then reheat.

Peppy Mexican Crescent Pie Submitted by Gay Bocson Created by Pillsbury Serves 6 Ingredients: 1 pound ground beef 1 tablespoon McCormick / Schilling Chili Powder Dash salt 2 garlic cloves, peeled, crushed 1 /4 cup sliced ripe olives 1 /4 cup finely chopped onion or 1 tablespoon McCormick / Schilling Instant Minced Onion 1 cup dairy sour cream 2 /3 cup mayonnaise 8 ounce can Pillsbury Refrigerated Quick Crescent Dinner Rolls 2 medium tomatoes, thinly sliced

ly over crust. Arrange tomato slices, slightly overlapping, to cover meat. Sprinkle with peppers and 1 cup cheese (reserve remaining 1/2 cup for topping). Spread sour cream mixture Directions: Heat oven to 375 deevenly over filling. Sprinkle with regrees. In skillet, brown ground beef, maining cheese. chili powder, salt and garlic until Bake at 375 degrees for 25-30 mincrumbly and light brown. Drain; utes or until crust is golden brown remove garlic. In small bowl, and cheese is melted. Cool 5 minutes combine olives, sour cream and before serving. Cut into wedges to mayonnaise. Separate dough into 8 triangles. Place serve. Tip: To reheat, cover loosely with triangles in ungreased 9- or 10-inch pie pan; press over bottom and up sides to foil; heat at 375 degrees for 12-15 minform a crust. Spoon meat mixture even- utes.

1 /4 cup seeded, chopped pickled jalapeno peppers or green chilies 6 ounces or 11/2 cups shredded cheddar cheese

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Lumpy Pan Pizza

Holiday Cookbook The Main Dish

Lasagna Toss

Meat Loaf

Swiss Chicken

Submitted and created by Rose Furr Serves 6

Submitted and created by Rose Furr Serves 4

Submitted by Barbara Mohr Serves 6-8

Submitted by Karen Magrum Serves 4

Ingredients: 1 16.3-ounce can refrigerated flaky biscuits 1 8-ounce can of pizza sauce 2 cups shredded mozzarella cheese 16 slices of pepperoni

Ingredients: 1 pound ground beef 1 (26 ounce) jar spaghetti sauce 12/3 cup water 1 /4 zesty Italian dressing 12 oven ready lasagna noodles; quartered 1 cup shredded mozzarella cheese

Ingredients: 2 pounds hamburger 1 /4 pound pork sausage 1 /2 cup milk 1 medium potato shredded 1 medium carrot shredded 1 small onion chopped Salt, pepper and garlic to taste

Ingredients: 3 chicken breasts, cooked and cut into pieces 12 sliced mushrooms 6 slices of Swiss cheese 1 can Cream of Chicken soup, mixed with 1/2 can of milk 1 box Stove Top Stuffing, mix according to directions

Directions: Mix eggs, milk, onion, garlic, salt and pepper. Add shredded potato and carrot to egg mixture. Add meat and mix. Put into loaf pan. Bake at 350 degrees for 2 hours. For the first hour and a half, keep covered. For last half hour, uncover so top of meat won’t dry out.

Directions: Spray 9-by9-inch baking pan with Pam cooking spray. Place the following ingredients in the pan in this order: chicken, mushrooms, soup. Lay cheese evenly across the top, followed by the stuffing. Bake at 325 degrees for 30 minutes.

Directions: Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits. Cut each biscuit into 8 pieces. Place in medium bowl. Add pizza sauce and one cup of cheese. Toss together. Spread mixture in ungreased 9-inch baking dish. Top with pepperoni and remaining cheese. Bake for 22-28 minutes or until brown.

Directions: Brown meat and drain. Stir in spaghetti sauce, water and dressing. Bring to boil. Add noodles and stir. Cover on medium heat for 15 minutes. Remove from heat and sprinkle with cheese. Let stand for 5 minutes or until cheese melts.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 37

Holiday Cookbook The Main Dish

Shredded Elk Sandwiches Submitted by Mary L. Goodson Serves: 10 Ingredients: 1 4-pound elk roast cut in half 11/2 cups ketchup 3 tablespoons brown sugar 1 tablespoon dry mustard powder 1 tablespoon lemon juice 1 tablespoon liquid smoke flavoring 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons each: celery salt, ground black pepper, worchestershire sauce

1

/8 teaspoon ground nutmeg

3 drops hot pepper sauce 10 hamburger buns, split

Directions: Whisk together all ingredients. Place the elk roast into a large slow cooker, and pour the sauce over the roast. Cover, and cook on high until the meat shreds easily with a fork (about 5 hours). Shred, and serve on the hamburger buns.

Easy Cucumber Casserole Submitted by Nan C. Shimek Created by her sister-in-law, Ruth Elliot of Alliance, Neb. Serves approximately 4-6 people Ingredients: 1 or 2 large cucumbers, peeled and seeded 1 large onion, sliced 1 pound ground beef, or 1/2 pound ground beef with 1/2 pound sausage 1 can cream of celery soup or 1 small can of tomato sauce

1

/2 cup cheese, shredded Buttered crumbs

Directions: Place sliced cucumbers and onion in 1/2 quart casserole dish. Brown and drain meat and add to cucumber/onion mix. Pour soup (or sauce) over the mixture. Sprinkle shredded cheese and buttered crumbs over the mixture. Bake at 350 degrees for 30 minutes.

Chili Chicken Submitted by Ethel Herkstroeter Serves 4-6 Ingredients: 2 chicken breasts or 1 small deli chicken 1 /2 cup salsa 2 cloves garlic, crushed Salt and pepper to taste 1 /4 cup onion, finely chopped 1 can of tomatoes with diced green chilies 6 salad pockets or 6 flour tortillas

Directions: Put chicken in foil, season and put in baking dish. Bake 30-40 minutes. If you are using a pre-cooked deli chicken, remove skin and bones. Tear meat into pieces. In another bowl, mix the rest of the ingredients. Add chicken pieces. Stir to mix. Put in glass baking dish that has been sprayed with Pam. Bake at 350 degrees for 20 minutes. Serve in a salad pocket or roll up in flour tortilla.

Tangy Tortilla-Beef Casserole Submitted by Sue S. Dwyer from the Sunset Cookbook Serves 6-8 Ingredients: 11/2 pounds ground beef, crumbled 1 small-medium onion, chopped 16-ounce can of tomatoes 10-ounce can of enchilada sauce, medium to mild 21/4 ounce can ripe olives, sliced, including liquid 1 teaspoon salt 1 /4 teaspoon garlic powder or 1 clove fresh garlic, minced 1 /8 teaspoon pepper 1 /4 cup salad oil 8 corn tortillas 1 cup small curd cottage cheese 1 egg 1 /2 pound Jack cheese, sliced or shredded 1 /2 cup shredded cheddar cheese 1 /2 cup finely crushed packaged tortilla chips

Directions: Brown ground beef and onion in a large frying pan. Drain. Blend in tomatoes, enchilada sauce, ripe olives with liquid , salt, garlic and pepper. Simmer uncovered 20-30 minutes, stir occasionally. Meanwhile, heat oil in small skillet and saute tortillas one at a time until softened, turning once. Might need to add more oil. Drain each tortilla between paper towels. Cut tortillas in half. Beat cottage cheese with egg. Spread 1/3 meat sauce in greased 9-by-13inch casserole. Top with half of Jack cheese, half the cottage cheese mixture and half of the tortilla halves. Spread with remaining meat sauce. Top with remaining cheddar cheese and create border of crushed chips. Bake uncovered in 350 degree oven for 20-30 minutes. Cut into squares. Serve with dollop of sour cream.

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38

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook The Main Dish

Shrimp Etouffee Submitted and created by Nancy Croft Serves 6-8 Ingredients: 1 /2 cup flour 1 /2 cup plus 2 tablespoons butter 1 grated clove garlic 1 rounded tablespoon tomato paste 1 /2 cup white wine 1 16-ounce can chicken broth 3 /4 pound thawed or fresh shrimp 1 lump crabmeat (You can go with one pound of shrimp and no crabmeat if you prefer) Handful of parsley leaves, chopped 1 tablespoon Worcestershire Sauce Combine the following spices and set aside: 11/2 teaspoons paprika 1 /2 teaspoon cayenne pepper 1 /2 teaspoon black pepper 1 /2 teaspoon white pepper

1

/2 teaspoon dried basil /4 teaspoon dry mustard 1 /2 teaspoon dried thyme 1 teaspoon salt 2 bay leaves 3

Chop and set aside: 1 bell pepper 1 onion 3 medium-sized stalks celery

Directions: Into a heavy cooking pot, melt 1/2 cup butter. When it is melted and beginning to smoke, add 1/2 cup flour. Whisk, without ceasing, until it thickens and is the color of peanut butter. Set aside. In a large skillet add olive oil and a little bit of butter (about 2 tablespoons). When the skillet is hot, saute the pepper, onion, and celery just until it begins to soften. Grate garlic into skillet. Add the seasonings dur-

Photo courtesy Nancy Croft

ing the saute process. Add one heaping tablespoon tomato paste (I keep it in the freezer and set it out when I start cooking. Enough thaws around the edges of the container to make about a tablespoon. I then just pop the rest back in the freezer).

Combine the two pans and add the wine, chicken broth and fish. If the shrimp is already cooked when you add it, then simply make sure everything is heated through and then add parsley and 1 tablespoon Worcestershire Sauce and serve over rice.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 39

Holiday Cookbook The Main Dish

Yummy Mac ’n Cheese Submitted and created by Nancy Croft Serves 6-8 Ingredients: 2 cups dry macaroni 4 scallions (or to taste), chopped Enough cheese to cover the macaroni, about 2-3 cups, any cheese can be used 1-2 teaspoons dry mustard About 1 teaspoon red pepper flakes 4 cups milk 1 /4 cup butter sliced

RHphoto/Jennifer Lehman

Directions: Grease a 9-by-13-inch glass pan and preheat the oven to 350 degrees. Pour two cups dry macaroni into the pan (do not cook first). Chop up green onions to taste. Sprinkle dry red pepper flakes and dry mustard to taste. Top with enough cheese to cover the macaroni completely. Pour 4 cups milk over the top. Dot about 1/2 stick butter on top. Sprinkle top with Parmesan cheese (optional) and parsley (optional). Bake one hour. Let the macaroni set about five minutes. Enjoy.

Nancy Croft with Yummy Mac ’n Cheese.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook The Main Dish

Company Roast Beef Submitted by Lisa Woldberg

Lisa Woldberg with her dish, Company Roast Beef.

Ingredients: 1 (approximately 5-pound) seasoned rump roast 1 /2 onion, sliced 2 bay leaves 2 cloves garlic 1 /2 cup red wine Fresh sliced mushrooms, optional

RH photo/ Jennifer Lehman

Directions: Place roast in roaster or glass casserole dish with lid. Add remaining ingredients. Fill roaster with water until roaster is half full. Cover. Bake at 350 degrees for 30 minutes. Reduce oven temp to 225 degrees and continue cooking for 6-8 hours, until beef forks easily. Cool completely in juice in the refrigerator overnight to serve: slice, cover meat with juices from baking. Bake in slow oven at 300 degrees for 11/2 hours. Note: For smaller roasts, decrease time.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 41

Holiday Cookbook The Main Dish

Italian Sausage Lasagna

Toasted Caprese Sandwich Submitted by Lisa Woldberg Recipe from American Profile

ture and set aside. In medium bowl, blend ricotta cheese, egg and 1/4 cup of ParmeIngredients: 12 lasagna noodles, uncooked san cheese and set aside. 1 16-ounce package Italian ground Coat a 9-by-13-inch baking dish sausage with non-stick spray and spread 1 medium onion, chopped 1 cup sauce mixture on the bot1 tablespoon chopped garlic 1 large container of chunky pasta tom. Top with 3 lasagna noodles. sauce Spread 1/4 cup ricotta cheese mix1 15-ounce container ricotta cheese ture on noodles and layer on 1 cup 1 egg sauce mixture. 2 /3 cup grated Parmesan cheese 3 cups chopped fresh spinach, Sprinkle 1 cup spinach and 1/2 packed cup mozzarella cheese. Repeat this 2 cups shredded mozzarella cheese whole process 3 more times start1 Directions: Prepare noodles ac- ing with the noodles; top with /4 cup Parmesan cheese to finish. cording to package directions; Bake uncovered in a 350 degrees drain and set aside. Saute Italian sausage, onion and garlic in a skil- oven for 45 minutes until hot and let until sausage is browned; drain. bubbly. Let stand 10 minutes before cutting. Add pasta sauce to sausage mixYield: 6 to 8 servings Family Features recipe

Ingredients: 4 large fresh tomatoes diced 1 pound fresh mozzarella cubed 1 /2 cup roasted red peppers (jarred) 1 /4 cup olive oil 1-2 cloves fresh minced garlic 1 /2 teaspoon salt Fresh ground pepper 10-12 large basil leaves chopped

Directions: Combine tomatoes, cheese and basil. Mix olive oil with garlic, salt and pepper and mix with tomato mixture. Serve over a french baguette sliced 1/2-inch thick and spritzed on both sides with olive oil. Place on hot grill grates and toast lightly on both sides.

Easy Bar-b-que Beef Submitted and created by Christine Price Serves 2-4 Ingredients: 4-6 pounds Tri-Tip Roast Bottle of Liquid Smoke Barbeque Sauce, use your favorite

Directions: Use heavy duty aluminum foil to make pocket for meat in a roasting pan. Place roast in foil, pour 1/2 of liquid smoke bottle over meat. Then cover meat with the barbeque sauce. Wrap foil tightly together so nothing can leak out. Place pan in 200 degree oven for at least 10 hours. I usually cook overnight and wake up to a delightful smell. Open foil carefully and if meat is fork tender it is done. Cut meat in slices, pour off sauce that is in foil and use as gravy for meat. This can be easily reheated for use later.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Ground Beef Stroganoff Submitted by Frances Moore Created by Moore’s Aunt Else Serves 5-6 Ingredients: 1 cup chopped onions 1 pound ground beef 21/2 cups tomato juice 3 cups egg noodles 1 /2 cup Manishevitz wine (or 1/2 cup red wine and 1/4 cup sugar) 2 teaspoon salt 2 teaspoon Worcestershire sauce 1 /2 teaspoon celery seed Black pepper to taste 1 cup sliced canned mushrooms, drained 1 cup sour cream (or light sour cream)

Directions: Cook onions in a large saucepan until they

start to brown. Add ground beef; turn until broken up and no longer red. Pour on the tomato juice. Cover with a layer of noodles. Cover pot and simmer 20 min. Add the seasonings, stir in, cover again and simmer 10 min. longer (or until the noodles are tender). Stir in the sour cream and mushrooms and heat through. Serve. Although this is simple to make, it tastes fantastic and is a good dish for company. It can be doubled without any problem. (A salad or green beans are good accompaniments.)

Holiday Cookbook The Main Dish

Honey-Glazed Ham with Cranberry Relish glaze by mixing glaze and dipping sauce, mustard and lemon juice in small bowl until blended. Set aside until the last 10 Glaze ingredients: 1 /2 Cook's Sweet Ham Glaze and Dipminutes of heating time. ping Sauce package, heated 20 secCranberry Relish direconds in microwave (reserve 1/2 packtions: Combine apples and juice age for dipping sauce if desired) in medium saucepan. Bring to a 1 teaspoon ground mustard (may boil over medium heat. Reduce add additional ground mustard for stronger flavor) heat to medium-low; simmer 5 1 /2 teaspoon lemon juice minutes, stirring occasionally. Add cranberries; simmer an adCranberry Relish ingredients 1 large Granny Smith apple, ditional 5 minutes, or until fruit is peeled, finely chopped (about 11/2 tender, stirring occasionally. Recups) move from heat; stir in mar1 cup cranberry juice cocktail malade and pecans. Set aside 1 package (6 ounces) sweetened until ready to eat. Or, if made in dried cranberries (about 11/3 cups) advance, cover and refrigerate 2 tablespoons orange marmalade 1 /4 cup chopped pecans until ready to use. Uncover ham and brush with Directions: Begin by prepar- glaze for the last 10 minutes of ing ham according to heating in- the heating time. Let stand 10 structions on package label. Ap- minutes. Carve and serve with proximately 45 minutes before Cranberry Relish and reserved end of heating time, prepare sauce. Ingredients: 1 bone-in spiral sliced half ham (about 9 pounds)

HC-318280

42


Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 43

Holiday Cookbook The Main Dish

Old-Fashioned Italian Meatballs Makes approximately 12 meatballs Family Features recipe Ingredients: 1 egg 1 /4 cup milk 1 /3 cup dry breadcrumbs 1 16-ounce package Italian ground sausage 2 tablespoons olive oil

Directions: In large bowl, combine egg, milk and breadcrumbs. Let stand for 3-4 minutes or until liquid is absorbed. Add sausage; mix well. Shape into meatballs. In a large skillet, saute meatballs in olive oil until golden brown and no longer pink. Serve with your favorite pasta sauce and noodles.

HC-318930

Family Features photo

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44

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook The Main Dish

Nancy’s Chicken Marsala Submitted and created by Nancy Croft Serves 4-6 Ingredients: 1 /2-1 cup flour 1 /2 teaspoon seasoned salt 1 /4 teaspoon pepper 1 clove garlic, grated 24 sliced crimini mushrooms 1 onion, cut in half and sliced thinly Handful of fresh, chopped parsley 1 package of chicken tenders 11/2 cups Marsala wine (Cooking wine works just fine)

Directions: Dredge chicken pieces in mixture of flour, salt and

Roasted Sausages and Lentils Submitted by Julie Browne Created by Rachel Ray Serves 6

pepper. Heat a combination of olive oil and butter in a large skillet. Brown the chicken pieces on both sides. Remove from pan and set aside. You might need to add more olive oil and butter to the pan before adding the grated garlic, mushrooms, onion and parsley. Saute until soft and carmelized. Return chicken to pan. Add the wine and heat until it is warmed. The wine will slightly thicken. Serve with noodles of your choice and a salad. Yum yum ... enjoy.

Ingredients 2 cups green lentils 1 quart chicken stock 2 fresh bay leaves 2 tablespoons olive oil, plus some for drizzling 2 carrots, peeled and chopped (used different colors of carrots if available to add flare to your dish) 3 to 4 small ribs celery from heart, chopped (include tender leaves if available) 1 onion, chopped 2 large cloves garlic, finely chopped (or 1 teaspoon chopped garlic from a jar) 1 can diced tomatoes, drained or 1 large ripe tomato, seeded and chopped 1 /2 teaspoon ground cloves 1 /4 teaspoon ground cinnamon 1 /2 teaspoon crushed red pepper flakes Salt and pepper 1 /2 cup dry white wine 1 /2 cup flat leaf parsley, chopped 2 pounds sweet Italian sausage in casings — such as Johnsonville

Mexican Cornbread Casserole Submitted by Lisa Woldberg Ingredients: 1 pound ground beef or turkey 1 15-ounce can black beans 1 cup frozen corn, thawed 1 green pepper finely chopped 1 clove minced garlic 1 teaspoon paprika 1 /4 teaspoon cayenne pepper 1 8-ounce can tomato sauce 1 10-ounce can RO*TEL tomatoes 3 /4 cup water

1 6-ounce package corn bread mix 2 /3 cup milk 1 egg

Directions: Place lentils in a pot and cover with stock and at least 1 inch of water, then add bay leaves. Bring the lentils to a boil, reduce heat a bit and cook at a low boil, about 40 minutes until tender. Drain and remove bay leaf. Preheat oven to 400 degrees. In a large baking pan with sides, lay out the sausage and lightly drizzle with olive oil. Put pan on the top rack and roast sausage 20-25 minutes until firm and cooked through. Turn approxi-

Directions: Brown meat and green pepper. Add remaining ingredients and heat to boiling. Simmer 10 minutes. Pour into 9-by-13-inch pan. Top with 2 cups shredded cheese. Mix corn bread mix with milk and egg. Pour mixture over cheese. Bake uncovered at 350 degrees for 30 minutes.

RH photo/Jennifer Lehman

Julie Browne with Roasted Sausages and Lentils. mately 4 times during the 20 minutes so the sausage browns beautifully on both sides. About 10-15 minutes before lentils finish cooking place a skillet on stove and add 2 tablespoons of olive oil, and heat over medium-high heat. Add carrot, celery, onions, and season with salt and pepper. Cook 5 minutes then add garlic and cook a couple of minutes more. Stir in tomatoes, season with cloves, cinnamon and red pepper flakes. Deglaze the vegetables with white wine, stir in parsley and lentils. Then adjust the salt and pepper. Serve family style on large platter by spooning lentil mixture down first and laying sausages on top. Decorate dish with a couple fresh sprigs of parsley.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 45

5 steps to great turkey gravy

medium-low heat; stir in 4 tablespoons of flour. (For a thin gravy, use 2 tablespoons of fat and 2 tablespoons of flour.) Continue cooking, stirring conJUDY HEVRDEJS flour), liquid (turkey broth, stantly until mixture (the roux) is smooth MCCLATCHY-TRIBUNE more pan drippings) and and begins to turn these five steps: golden. Do not burn. 1. Remove the roasted here’s no perfect 3. Gradually stir in 2 recipe for Thanksgiv- turkey from its roasting cups of warm liquid pan; place on a serving plating gravy. Too many (turkey broth or ter and cover with foil. giblet lovers and sage canned broth, and liqDrain pan drippings into a haters complicate the issue. heat-proof bowl or fat sepa- uid from the roasting But there’s an easy way to pan. Some cooks use a rator. Add 1/2 cup or so of make a pan gravy that will portion of milk.). warm water to the roasting take the holiday meal to anCook until gravy bepan; heat, stirring with a other level of deliciousness. A good gravy should have wooden spoon to scrape up gins to bubble, 1 minute. browned bits. Set aside to a deep flavor, be silky use in the gravy. 4. Too many lumps? Pour smooth, not too thin, not gravy through fine mesh 2. For about 2 cups of too greasy. Terrific turkey gravy, heat 4 tablespoons of sieve, pressing any lumps pan gravy needs some fat out with the back of a fat (butter or fat from pan (butter, pan drippings, drippings) in a skillet over spoon. etc.), a thickener (usually

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ThinkStock photo

5. Season to taste with salt and pepper. Add herbs (sage, thyme, parsley), chopped cooked giblets or lightly sauteed mushrooms, if you like.

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46

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Make the Most of the Leftovers

three to four days in the refrigerator and up to one month in the freezer. • Gravy keeps two days in the refrigerator and up to six months in the freezer. You can reheat the frozen gravy out. Throw out any turkey or SUSAN M. SELASKY gently. MCCLATCHEY-TRIBUNE sides that have been • Store cooked mashed left out at room temperapotatoes in the refrigerator ture (higher than 40 deeftovers may be an afthree to four days. Or freeze grees) for more than two terthought most days them in airtight containers hours. — but not Thanksgivfor 10 to 12 months. Reheat • Save it safely. Remove ing. over low-medium heat in a Chopped turkey is perfect turkey from the bone and saucepan with 1 to 2 tablestore in airtight containers for tossed salads and pasta spoons of milk, broth or wasalads, casseroles and soups. or freezer-safe bags. For best ter, stirring to prevent stickMix turkey cubes with pasta quality, frozen turkey should ing. Mashed sweet potatoes for turkey tetrazzini or use it be used within six months. can be frozen and reheated in a stir fry. And don’t forget Tip: Freeze shredded, sliced the same way. or cubed turkey in individual the traditional day-after • Side dishes and portions. When using, keep turkey sandwich with a casseroles will keep three to in mind that it needs only to four days in the refrigerator. slathering of cranberry sauce and a layer of stuffing. be reheated. Overcook it and IDEAS FOR LEFTOVERS Here some guidelines and it will be dry. • Store stuffing in plastic suggestions for storing and Be creative. Leftovers can bags; squeeze out the air be- add flavor to countless other using leftovers: fore sealing. It will keep dishes: • When in doubt, toss it

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• Toss cubes of turkey in chili or make turkey meatballs. Shred turkey, mix with barbecue sauce, heat through and serve on buns. Use thinly sliced turkey in place of corned beef for Reuben sandwiches. • Use mashed potatoes for making creamed soups. • Add sauteed onions to mashed potatoes and make patties. Saute in a little butter/olive oil until golden brown on each side and serve as a side dish. • Make Shepherd’s Pie using leftover mashed potatoes on top. • Stir leftover turkey and green bean casserole into cooked pasta. Make a white or cream sauce and stir that in, too. Bake until bubbling. Top with shredded mozzarella or Italian blend cheese and melt just before serving.

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 47

Moroccan Peanut Couscous with Peas Prep Time: 20 minutes Cooking Time: 25 minutes Makes 4 to 6 servings Family Features recipe Ingredients 2 tablespoons canola Oil 1 /2 cup chopped onions 1 /2 cup chopped red or green bell pepper 2-3 cloves garlic, minced 11/2 cups chicken or vegetable broth 1 /2 cup extra crunchy peanut butter 1 /2 teaspoon ground cumin Salt and pepper 1 10-ounce package frozen peas (tiny deluxe, if possible) 1 cup unprepared couscous

Family Features photo

boil. Stir in couscous and return to a boil, stirring constantly. Remove from heat. Cover and let sit

about 5 minutes or until liquid is absorbed. Fluff with a fork; serve immediately.

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Directions: Heat oil in a 21/2 or 3 quart saucepan over medium heat. Add onion, bell pepper and garlic. Cook just until onion is translucent. Add broth and bring to a boil. Whisk in peanut butter and cumin. Blend well. Season with salt and pepper to taste. Add peas and bring to a


48

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Sweet Potato Puree with Pecans and Maple Syrup Recipe from Family Features Makes 6 to 8 servings 5 medium-size sweet potatoes 1 /2 cup butter 1 /2 cup maple syrup 1 /4 cup sour cream 1 tablespoon chives, finely chopped 1 /2 cup oven-roasted whole pecans

Directions: Preheat oven to 350 degree. Using a knife, pierce sweet potatoes several times. Put on cookie sheet and bake for 1 hour, or until soft. Remove from oven and let rest for a few minutes. Peel sweet potatoes. Put in a food processor, along with butter, maple syrup and sour cream, and mix to obtain the consistency of a puree. Put puree in a bowl, add chives, and gently mix together. Put roasted pecans on top and serve.

Photo courtesy of Family Features

HC-318285

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Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 49

Maple Rib Roast Recipe from Family Features Makes 6-8 servings Ingredients: 5 pound rib roast, bone-in Salt and pepper to taste 1 cup maple syrup 1 /3 cup Dijon mustard 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely chopped 2 tablespoons freshly ground black pepper Ready-made bordelaise sauce Rosemary sprig for garnish

Directions: Preheat oven to 400 degrees. Place roast, with bones side up, in roasting pan. Using a knife, make incisions in the fat. Season entire surface with salt and pepper. Cover ends of bones with aluminum foil. In bowl, combine maple syrup and mustard, and baste roast with mixture. In another bowl, combine herbs and pepper, then season entire roast. Roast for 30 minutes. Reduce temperature to 300 degrees and cook for another 2 hours until the meat is done, but still rare (around 135 degrees). Wrap roast in aluminum foil and let sit for 10 minutes prior to carving. Garnish with rosemary. Serve with bordelaise sauce and Maple Caramelized Vegetables.

Photo courtesy of Family Features

Maple Caramelized Vegetables Recipe from Family Features Makes 6 to 8 servings Ingredients: 2 medium carrots, peeled 2 medium parsnips, peeled 1 sweet potato, peeled 1 fist-size celery root, peeled 1 zucchini 1 tablespoon butter 1 /4 cup maple syrup 1 /2 cup broiled whole pecans Salt and pepper, to taste Pieces of maple sugar, to taste

Directions: Cut vegetables into julienne strips and steam all, except for zucchini, for 5 minutes. Add zucchini strips and steam for 2 more minutes. Remove from heat. Melt butter in frying pan. Add maple syrup and cook for 1 minute while stirring. Add vegetables and coat in maple sauce. Season with salt and pepper. Remove from heat. Serve vegetables with broiled pecans. Sprinkle with maple sugar pieces, if desired.

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50

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Desserts

Cocobanana Bake Sprinkle remaining coconut over top. Stir together 1 tablespoon oil, 2 tablespoons Ingredients: oatmeal, dash of ginger and nutmeg; sprinkle 2 very ripe bananas mixture over top. Top with pecan halves, even1 medium-ripe banana 1 1 ly spaced. /3- /2 cup plus 2 tablespoon quick oatmeal Bake 400 degrees for 10 minutes covered, 2-3 tablespoon cocoa powder 2 tablespoon oil (almond, coconut, grape seed then 5-10 minutes more uncovered or until or other light oil) lightly browned. 2-3 tablespoons coconut Serve warm or chilled. 1-2 tablespoons chopped Store chilled. almonds Cut into 9 squares and Dash of ginger, nutmeg serve. 3 /4-1 cup applesauce Note: Amount of oat9-12 pecan halves meal depends on size of Optional: 1/4 cup peanut bananas, should be thick butter, 1 teaspoon vanilla but not crumbly. Portions Directions: Mash very are small but caloriePhoto courtesy Barb Dubrovin ripe bananas; add oatmeal, dense and filling. Keeps cocoa, almonds, 1 tablewell; serve as dessert or spoon coconut, 1 tablespoon oil, peanut butter snack. (optional) and vanilla (optional). This is a great use of old bananas, and is Press into oiled 6-by-6-inch pan. good for people with special diets: high in fiber Bake at 400 degrees for 10 minutes. Cool and antioxidants, but free of sugar, dairy, slightly. wheat, citrus and the nuts are optional. But Slice medium-ripe banana thinly, layer onto don’t tell guests how healthy it is, all you’ll hear bottom of crust. Cover with applesauce. is how yummy it is. Submitted by Barb Dubrovin

Pineapple Whip Submitted by Nan C. Shimek Serves about 8 Ingredients: 2 small packs of lemon flavored Jello 1 /2 pint of cream 2 quarts shredded pineapple 1 can maraschino cherries

Directions: Mix Jello as per directions on box and let stand. Whip cream. then whip Jello and fold in the cream and add pineapple. Add to above for more color and taste. Serve.

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HC-319590

Call to Pre-Order Dinners


Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010 51

Holiday Cookbook Desserts

Cupcake Cookies

Strawberry-Rhubarb Pie strawberries to the remaining flour/sugar and toss to coat. Pour all of it into the pie plate. Randomly put slices of Ingredients: butter over the mixture. Top 2 cups chopped Rhubarb ( 1/4 - it off with a pastry and crimp 1 /2-inch pieces) the edges together. Brush 2 cups sliced strawberries some egg lightly over the top (frozen or fresh) crust and cut some vent 11/3 cup of sugar 1 holes in the middle of the /2 cup all purpose flour pie. 2-3 tablespoons of butter, sliced Optional: Line the crimped 1 double crust pie pastry edges of the crust with tin 1 egg, scrambled to brush on foil and remove half way into top pastry the baking time to prevent it Directions: Preheat oven from getting burnt. to 425 degrees. Line a 9-inch Bake on the lower rack for pie pan with one pastry. 15 minutes at 425 degrees Combine the sugar and and then reduce the oven flour in a bowl. Sprinkle aptemperature to 325 degrees proximately a quarter of the and bake for approximately mixture over the bottom pas45 minutes. try. Serve warm or cold. Add the rhubarb and Submitted and created by Patty Lanting Serves 8-10, creates a 9 inch pie

Submitted and created by Ashley Sheneman Makes 24 cupcakes Ingredients: 1 package cookie dough mix, any flavor 1 box cake mix, any flavor that complements cookies 1 can or container of frosting that complements the flavor of cookie and cake mix; frosting is optional 24 aluminum cupcake tins 1 or 2 cupcake or muffin pans Ingredients necessary to make cake and cookie mixes according to package instructions

Directions: Preheat oven to 350 degrees. Prepare cookie and cake mixes in separate bowls as directed on each package. Roll balls of cookie dough about an inch thick and place it inside each tin in the cupcake pan. Scoop about a tablespoon of cake batter on top of each cookie dough ball. Bake in the oven for 15 minutes or until toothpick is inserted and comes out clean. Let cupcakes cool long enough to be handled then move to cooling rack and leave them until no longer warm. Optional: Add a decoration of frosting to each cupcake cookie and enjoy.

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52

Wednesday LOVELAND REPORTER-HERALD/Cookbook November 17, 2010

Holiday Cookbook Desserts

Hershey’s Brownies The Best Apple Pie

Submitted and created by Doris McKinney Serves 28

Add sugar mixtures; toss to coat. Line a 9-inch pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture Ingredients: 1 and dot with butter. Roll out re/2 cup sugar 1 /2 cup brown sugar maining pastry to fit top of pie. 3 tablespoons all-purpose flour Place over filling. Trim, 1 teaspoon ground cinnamon seal and flute edge. Cut slits in 1 /4 teaspoon ground ginger 1 pastry. Beat egg white until /4 teaspoon ground nutmeg foamy; brush over pastry. 6-8 cups thinly sliced peeled tart apples — golden delicious are the Sprinkle with sugar — a little best cinnamon sugar on top of the 1 tablespoon lemon juice crust makes it a pretty golden Pastry for double crust pie (9 brown. Cover edge loosely with inches) foil. 11/2 tablespoon butter 1 egg white Bake at 375 degrees for 25 Additional sugar minutes. Remove foil and bake Directions: In a small bowl, 20-25 minutes longer or until crust is golden brown and filling combine the sugars, flour and spices; set aside. In a large bowl, is bubbly. Cool on a wire rack. toss apples with lemon juices. Submitted by Diania L. McClelland Created by Jimmy & Diania Serves 8

Brownie Ingredients: 1 cup sugar 1 stick of butter 4 eggs 1 pound can Hershey Syrup 1 cup flour 1 /2 cup nuts Frosting Ingredients: 1 1/3 cup sugar 6 tablespoons of milk 6 tablespoons of butter 1 /2 cup chocolate chips

Directions: For brownies: Combine sugar, butter and eggs and cream together. Then add the Hershey Syrup, flour and nuts. Use a 151/2-by-101/2-by-11/8-inch greased and floured cookie sheet pan. Bake for 30-35 minutes at 350 degrees. For the frosting: Combine sugar, milk and butter in a sauce pan. Bring mix to a rolling boil and let boil for one minute. Add the chocolate chips. Stir to right consistency and spread on the baked brownies.

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Holiday Cookbook  

Holiday receipes from Loveland Colorado

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