KITCHEN Simply Beautiful
Quick and easy holiday treats to impress
H
aving guests this season? Thanks to Betty Crocker, I found some super simple recipes with a beautiful presentation, enough to impress the most discerning holiday guest.
TURKEY WALDORF BITES INGREDIENTS 1/3 cup chopped pecans 2 packages (1.9 oz each) frozen mini fillo shells (30 shells) 1/2 cup mayonnaise 1 tablespoon fresh orange juice 2 teaspoons chopped fresh tarragon leaves
INSTRUCTIONS:
Heat oven to 375°F. Spread pecans in un-greased shallow pan. Bake uncovered 5 to 8 minutes, stirring occasionally, until light brown. On ungreased cookie sheet, place fillo shells. Bake 8 to 10 minutes or until golden brown. Meanwhile, in medium bowl, mix mayonnaise, orange juice, chopped tarragon, salt and pepper. Stir in turkey, apple, onion, celery, cranberries and toasted pecans. Divide mixture evenly among shells. Garnish with additional tarragon.
1/2 teaspoon salt
TREE-SHAPED CHEESE BALL INGREDIENTS 3 packages (8 ounces each) cream
1/4 teaspoon pepper
cheese, softened
2/3 cup chopped cooked turkey
4 cups shredded Cheddar cheese (16
1/2 cup finely chopped apple SAVE $
ounces)
1/3 cup finely chopped sweet onion
2 tablespoons basil pesto
1/3 cup finely chopped celery
1 tablespoon grated onion SAVE $
1/3 cup chopped sweetened dried cran-
1/4 teaspoon yellow mustard
berries
Red pepper sauce
Additional fresh tarragon leaves or cel-
1/4 cup finely chopped parsley or cilan-
ery leaves, if desired
tro 1/4 cup pine nuts or sliced almonds
BOB LATTA
Golden Years
910-880-5701
2 tablespoons chopped red bell pepper Piece of lemon peel, if desired Assorted crackers, if desired
INSTRUCTIONS:
3 OFF ANY HAIRCUT
$
Through 12/31/2107
#4E. Boiling Springs Road • 910-880-5701 Tuesday-Friday: 9 a.m. - 6 p.m. • Saturday: 9 a.m. - 2 p.m Across from City Hall in Boiling Springs
30 Southport Magazine / DECEMBER 2017 / www.SouthportMag.com
Stir together cream cheese and Cheddar cheese; divide in half. Stir pesto into 1 half; stir onion, mustard and 2 or 3 drops pepper sauce into other half. Cover each half; refrigerate about 4 hours or until firm enough to shape.
If desired, wrap each tree, label and freeze up to 1 month. Twelve hours before serving, remove trees from freezer. Thaw in wrapper in refrigerator. Just before serving, roll trees in parsley, pressing it evenly onto trees. Press pine nuts onto trees in string form for garland. Press bell pepper pieces onto trees for ornaments. Top each tree with star shape cut from lemon peel. Serve with crackers.
Place cheese mixtures on cookie sheet. Shape each half into cone shape to look like a pine tree.
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