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Show Page 40—THE HERALD, Provo. Utah. Sunday. November 8 1981 Corn Bread Let’s Ask the Cook: Italian Bread Sticks Makes Great Holiday Stuffing | Pertk up an autumn Pasta meal with homemade bread sticks ITALIAN BREAD STICKS 1/3 cup enriched corn The holiday season is a time for crackling fires glowing in the hearth, with the house, its rooms polished and shining, filled with the mixture Roll e into a rectangle 10-by- meal tangle. Cut eac! : cup grated Parmesan lengthwise strips; fragrance of home-baking inviting one and all to come homeagain It is a busytimefor the cook whose gifts from 1 tablespoon lemon juice 1 teaspoon grated onion Dash paprika Dash groand nutmeg Dash pepper 1‘ cut cups finely diced cooked chicken Fat for deep frying Guacamole swise. Twist an? pull Wraptortillas tightlyin strips to form 8- to 9-inch foil: heat at 350 degrees long sticks. Place on for 20 minutes. In leaves, crushed prepared cookie sheet saucepan melt butter ‘a teaspoon garlic salt pressing ends of sticks blend in flour and salt 8-ounce can refrigerated down onto cookie sheet Add chicken broth. Cook crescent dinnerrolls Bake for 10 to 12 minutes and stir until mixture 3 tablespoons butter or or unti, golden brown. thickens. Add parsley margarine, melted Cool on wire cooling rack lemon juice, onion Heat oven to 350 Store in loosely covered paprika. nutmeg and pepdegrees. Lightly grease container. Makes4 uozen. per. Stir in chicken; cool slightly. Place about 1 cookie sheet. In small CHICKEN FLAUTA bowl, combine corn meal 24 6-inchtortillas tablespoon chicken mixcheese, oregano and gar- 3 tablespoons butter or ture on eachtortilla. Roll lic salt; mix wel up very tightly, securing margarine Separate crescent dough ‘4 cup all-purpose flour with woodenpicks. Fry in deep fat (350 degrees) for into four rectangles 1 teaspoon salt 1 to 2 minutes. Garnish Brush one side of each 1 cup chicken broth rectangle with butter 1 tablespoon snipped with guacamole. Makes 4 to 6 servings. pat with corn meal mix- parsley each strip in half cros- ‘4 cup grated Parmesan the oven make each holiday memorable. Yetif cheese the cook is to enjoythe holidays as much as her guests, ture. Turn rectangles over, brush with butter and pat with corn meal 1's teaspoons oregano she must devise numerous short-cuts thatwill limit time spent in the kitchen, The idea is to serve a maximum of guests with a minimum of fuss. A good example of this theory is found in today's recipe, for roast chicken dressed with a luscious Apricot Corn Bread Stuffing. It is perfect for a get-together dinner during the holiday season. The recipe makes wonderfully creative use of a handy packageof Corn BreadStuffing. To give it that extra-special touch of your own, sausage. chopped onion and celery, pecans or walnuts. apricots and parsley are added to the packaged stuffing mixture and it is laced with apple juice In addition, the chicken itself is brushed with apricot juice and lemon juice. During the roasting period, the chicken absorbs these complementaryflavors so that whenit comesout of the oven, a crisp golden brown, the marvelous flavors of apricot and lemon have imparted a lovely unexpected zest to the meat CHICKEN WITH HOLIDAY CORN BREAD STUFFING 1 pound bulk sausage 1% cups chopped onion % cup chopped celery % cup apple juice or water 1 package (8 ounces) corn bread stuffing 1% cups chopped pecans or walnuts % cup chopped parsley 2 cans (17 ounces each) apricot halves or peach slices, juice reserved 1 chicken, about 6 pounds Salt and pepperto taste Juice of 1 lemon In largeskillet, break up sausage and cook until browned. Add onion and celery, cook until tender. Add applejuice, bring toa boil. Add stuffing, nuts, parsley and apricots; mix lightly. This mealis a holiday treat. Washchicken andpatdry. Sprinkle with salt and pepper. Stuff body and neck cavities and sew or skewer openings. Pack remainingstuffing in a small, greased casserole. Roast chicken at 350 degreesfor 2 hours, oruntil leg can be moved up and downeasily. Bake casserole 30 minutes or until hot. Mix reserved apricot juice and lemon Juice. Brush chicken with juice every15 minutes during roasting Makes6 to 8 servings Not Every Than ksgiving Meatis Turkey a a Often a change from tradition is BAKED APPLE STUFFING CUPS welcomed at the table It doesn't 8 medium cooking apples alwayshaveto be turkeyat Thanksgiv- % cup butter or drippings ing. Today there are someattractive 1 cup chopped celery meat alternatives that were not 1 cup water available to the pilgrims who had to 1 package (8 ounces) herb-seasoned stuffing mix rely on their hunting skills. One wayto break with tradition is to % cup chopped walnuts roast a leg of pork to star at the Slice off top third of apples; reserve. Thanksgiving feast Remove partof the cores and centers to form apple cups. Coarsely chop ROAST PORK LEG reserved apple tops. Cook celery in 5 to 7-pound half pork leg (fresh ham) butter or dripping in saucepan 3 Place roast, fat side up, on rack in minutes. Add water and bring to a boil. open roasting pan. Insert meat ther- Stir in stuffing mix, apples and mometer so bulb is centered in walnuts. Remove from heat; cover thickest part. Be careful that bulb does and let stand 5 minutes. Fill each cup not rest in fat or on bone. Do not add with an equal amount of stuffing. water. Do not cover. Roast in slow Place cups in 13x9-inch baking dish. oven (325°F.) until meat thermometer Cover tightly with aluminum foil and registers 170°F. Allow 35 to 40 minutes bake in slow oven (325°F.) 20 to 25 per pound. minutes. Remove cover and continue Stuffing is an appropriate accom- baking 10 to 15 minutesor until apples paniment to the roast are tender. 8 servings. omprint Your Christmas Cards! Select your favorite Hallmark Christmas card from our wide, colorful collection. Then have your name imprinted in our store for an added touch of elegance! Hallmark Christmas cards, imprinted with your name — theperfect combination of taste and thoughtfulness. Imprinting FREE with purchase of 4 boxes or more. Whenyoucare enoughto sendthe very best UTAH OFFICE SUPP Provo Location Only 377-5170 69 East Center, Provo Carvea special Thani conkeghing € General Nutrition Centers America’s BestNutrition Values are at GNC—Over 800 Stores from Coastto Coast eae one Meals li ecithin $489. Aly a Ti '50-$1.09 Uanative al HERBAL 2 2/585] wranm 2709] zaenye 27g08 Postponed Wedding And The Gift Problem Everyone agrees, wed ding gifts are wonderful MANa aaa PRUNES3 macaroons $429 — only sometimes they can pose problems. 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