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Show DAVIS COUNTY CLIPPER Tuesday. November 16. 1993 Cl Clockwise from upper left: Maple Glazed Vegetables, Savory Bread and Pasta Stuffing, Maple Praline Pumpkin Pie, Cranberry Mince Pound Cake, Potato Leek Soup, Orange Raspberry Cheesecake, Mince Carrot Relish Over the river and through the woods , to Grandmothers house we go... This year, invite the clan to trek to your house, but make it manageable with a moveable feast ! and Pasta Grace Savorya Breadstuffing Stuffing froth Grandma As 16 cups dry bread cubes (about 28 slices) ' 2 cups sliced celery cup shredded carrots 1 cup chopped onion Vs cup margarine or butter 2 cups water 4 teaspoons chicken-flavo- r instant bouillon 1 . . 1 , cups macaroni shells, cooked as package directs and drained IV teaspoons poultry seasoning Vi teaspoon rubbed sage V teaspoon pepper IVi In skillet, cook celery, carrots and onion in margarine. Add water and bouillon; cook until bouillon dissolves. In bowl, combine remaining ingredients; add bouillon mixture. Mix well. Loosely stuff turkey just before roasting; place remaining stuffing in greased baking dish. Bake covered at 350 for 30 minutes or until hot. Refrigerate leftovers. Va Va 1 Vi 1 1 sprouts pound turnips, pared and cut into strips package baby carrots ' In blender container, combine pure maple syrup, oil, vinegar and mustard; blend until smooth. Stir in chives; chill. In large saucepan, cook vegetables in small amount of boiling water until tender. Drain; arrange on serving plate. Pour sauce over vegetables. Refrigerate leftovers. - Cheesecake Raspberry Orangea luxurious delight from ' Great-Uncl- (Makes one Va cups graham cracker crumbs ' Va cup sugar Vs cup margarine or butter, melted 3 packages cream cheese, softened , 1 can sweetened condensed milk (NOT evaporated milk) (14-ounc- e) e cheesecake) 2 1 (Makes about 2 quarts) 6 cups water 3 large leeks, white parts oiily? 1 tablespoon chicken-flavo- r slices cut into 1 tablespoon light margarine instant bouillon Vi teaspoon tarragon leaves 4 medium potatoes, peeled V teaspoon pepper and diced In large saucepan, cook leeks in margarine. Add remaining ingredients; bring to a boil. Reduce heat; simmer covered until potatoes are tender. In blender or d food processor, pur6e mixture; repeat with remaining potato mixture. Heat through. Refrigerate leftovers. or one-thir- Maple Praline Pumpkin Pie a traditional sensation from Niece Ramona (Makes one 1 1 1 (16-ounc- e) pie) unbaked pastry shell can pumpkin Vs cup pure maple syrup 3 eggs (about 2 cups) can sweetened condensed milk (NOT evaporated milk) teaspoon ground cinnamon teaspoon each ground ginger, nutmeg and salt Maple Pecan Glaze 1 Vi (14-ounc- e) Preheat oven to 425. In large bowl, combine all ingredients except pastry shell and Maple Pecan Glaze; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350; bake 35 to 40 minutes longer or until knife inserted 1 inch from edge comes out clean. Cool. Top with Maple Pecan Glaze. Chill. Refrigerate leftovers. Maple Pecan Glaze: In saucepan, combine Vs cup pure maple syrup and Vi cup whipping cream, unwhipped ; bring to a boil. Boil rapidly 15 to 20 minutes or until thickened; stirring occasionally. Add Va cup chopped pecans. (Makes about Vi cup.) kidscomer Let the kids in on the fun. (Dont forget to supervise the littlest helpers.) . h) Perfect Parmesan Peanuts Preheat oven to 350. In a medium bowl, beat 1 egg white with 2 tablespoons grated Parmesan cheese, 2 teaspoons chicken-flavinstant bouillon and Vi teaspoon garlic powder. Add 2 cups peanuts, stirring until coated. Place on 15 x jelly roll pan. Bake 10 minutes, stirring frequently until peanuts are crisp. Cool. Store tightly covered. or 3 eggs Va ( ' Luke ed make-ahea- (Makes 12 servings) 1 pound Brussels cup pure maple syrup cup olive or vegetable oil cup raspberry or red wine vinegar teaspoons each Dijon-styl- e mustard and dried chopped chives crisp-roast- ready-to-us- Glazed Vegetables Maple a beautiful platter from Cousin Bert Va Potato LeekAuntSoup a delicious starter from Maria host, youll offer a turkey with Bread and Pasta Stuffing, richly flavored chicken-flavbouillon and rubbed sage. Then make up a list of other wished-fo- r holiday dishes and let each guest choose one. Aunt Maria could bring a steaming pot of creamy Potato Leek Soup, and Cousin Bert would definitely go for fixing up a batch of Maple Glazed Vegetables, glistening with pure maple syrup vinaigrette. Even young Nephew Eric could contribute sweet and savory Mince Carrot Relish, quickly made with shredded carrots, e mincemeat and nuts. onion, d desserts that are Others may opt for luscious easily transportable. Luxurious Orange Raspberry Cheesecake, silky smooth with sweetened condensed milk, is topped with a tempting Raspberry Orange Sauce sure to please all ages. Delectably studded Cranberry Mince Pound Cake and sweetly sensational Maple Praline Pumpkin Pie also deserve a blue ribbon at this holiday affair. On the big day, set out the finery and welcome family members and their scrumptious dishes to the table. Dont be surprised when everyone claims its the best dinner ever! contemporary (Makes about 3 quarts) cup frozen orange juice concentrate, thawed , d tablespoons liqueur package frozen red raspberries in syrup, thawed and Raspberry Orange Sauce orange-flavore- (10-ounc- e) well-drain- Preheat oven to 300. Combine crumbs, sugar and margarine; press firmly on bottom of springform pan. In large mixer bowl, beat cheese until fluffy. Sweetened condensed milk until smooth. Add eggs, juice in beat Gradually concentrate and liqueur, mix well. Fold in raspberries. Pour into prepared pan. Bake 1 hour and 15 to 20 minutes or until center is set. Cool. Chill thoroughly. Garnish as desired. Serve with Raspberry Orange Sauce. Refrigerate leftovers. 1 Raspberry Orange Sauce: In blender container, pombine 2 in red thawed, sugar, frozen tablespoons syrup, raspberries package 4 teaspoons orange-flavore- d liqueur and 2 teaspoons cornstarch; blend until smooth. In small saucepan, over medium heat, cook and stir until thickened and VA cups.) bubbly. Cool. Chill thoroughly. (Makes about (10-ounc- e) i V Cranberry Mince Cake Pound Sister dessert dry-roast- ed 10-in- a down-hom- e (Makes one Carrot Relish In a Mince small saucepan, over medium heat, cook 1 cup shredded carrots and Vi cup chopped onion in 2 tablespoons margarine or butter until the onion is tender. Stir in VA cups (one-ha- lf regular or brandy & rum mincejar) ready-to-us- e meat. Add Va cup chopped nuts; heat through. Serve warm or cooled with roast poultry or pork. Refrigerate leftovers. Mix-it-u- p 3 cups unsifted flour Vi 2-- 1 softened Vi 1 Magnificent Maple Glazed Frui- t- Combine apple cubes, pear cubes, orange wedges, banana slices and grapefruit wedges; add pure maple syrup. Toss to coat. Chill before serving, if desired. Refrigerate leftovers. teaspoon baking powder cups granulated sugar cup margarine or butter, cup shortening tablespoon vanilla extract from Kim cake) 10-in- 6 eggs 1 cup milk IVi cups fresh or frozen cranberries, finely chopped 1 package condensed mincemeat, finely crumbled Preheat oven to 325. Combine flour and baking powder. In large mixer bowl, beat granulated sugar, margarine, shortening and vanilla until fluffy. Add eggs, one at a time, beating well after each addition. Add milk alternately with and flour mixture. Stir in cranberries and mincemeat. Pour into floured tube or fluted tube pan. Bake 1 hour and 30 minutes or until wooden pick inserted near center comes out clean. Cool 10 minutes; remove from pan. Cool thoroughly. Store tightly covered at room temperature. well-greas- J |
