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Show ^ ' - -V^! :'""^': The Beaver Press - December 30? 2010 - Page 4 Fill Dough (NAPS)-TA popular dish the world over is dough stuffed with meat, cheese and vegetables. Whether you fry, steam or bake. call it a wonton, pelineni, kreplach, krorame, pierogi, somosa, rellena or anything else, you probably also call it delicious. What's more, dumpling as an appetizer, main dish or dessert is easy to make, easy to cany and a delight to eat. One variation, the empanado, is popular throughout the Americas and may have originally come from Spain, Portugal or Italy. Here's a version with two taoty fillings that poopie of all backgrounds are likely to love: Jarlsberg Half-Moon Empnnadas 1 package refrigerated pie crust Roll out dough and cut out 20 4-inch rounds. Preheat oven to 400°. Place 2 tablespoons filling (two choices below) in center of 4-inch round. With wet fingers, moisten inside edges of dough and gently stretch over Oiling to make half-moon shape. Using fork tines, crimp edges to seal. Bake empanadas on parchment-lined cookie sheet, about 14 -16 minutes, or until golden Sight brown. Serve warmPotato-Onion-Cheese 1% cups mashed potato 54 teaspoon cumin powder 1 4-ounce tin diced green chilies, not drained % teaspoon salt or to taste 3 - 4 cloves garlic, chopped 2 cups finely chopped, cOoked green onions (white and greon parts) wmwmm Dumpling delights: Friends and famify will wax enthusiastic for half-moon empanadas with polato and cheese tilling^ • 6 ounces sliced Jarlefoerg or , diced In bowl, .mix together potato with cumin, chilies, salt, garlic, green onion and cheese. Chorizo-Chickaw-Cheese Punch Up Your Next Party (NAPS)—The punch bowl is coming into its own nowadays. From chic soirees to casual gatherings, the latest take on the holiday fixture is increasingly popular. For the host it's a great idea, because you just mix up a batch and let guests serve themselves. That means you can mingle more. You tfon't have to spend the whole night standing behind the bar. For the guests, it's a delicious and refreshing drink that can be as exotic as any holiday cocktail and lets them socialize more with their host3. Here's a trio of contemporary punch recipes that you may care to serve at your next get-together: % BACARDr Jingle Juice . 1 750-mL bottle BACARDI* Superior Rum 3 Vi cups diced cooked cborizo Vz 750-mL bottle BACARDI* VA cups cooked chicken, Gold Rum shredded OR diced % gallon cranberry juice % cup mashed potatoes Vi gallon orange juice 8 ounces sliced J&rlsberg or 2 tablespoons of grenadine Jarisberg Lite, diced Vi cup packed chopped Combine ingredients in a parsley (stems inchide-d) large punch bowl and serve in Salt and pepper, to caste -glasses filled with ice. Garnish with m a r a s c h i n o c h e r r i e s . In bow!, mix together choriso asifi chicken with potato, Serves 25. cheese, pajrstey, s&it and pepper, BACARDI0 Party Punch to taste. Learn More A mild part-skim-milk cheefie rich in calr-ium arid pro to in, Jarisberg hay A buttery, rich texture with mild flavor. For more r e c i p e , tips ruic! entertaining id«a.s visit wvAv.in,ii>.oliirH'].t*iim. 1 750-mL bottle BACARDI* Gold Rum 1 L cranberry juice 2 L ginger ale, chilled 8 oz. orange juice 1 oz. lime juice 1 VJ OZ. lemon juice Extra citrus fruit for garnish Ice Punch Makes A Comeback: A bowl of punch means many things to different people nowadays, but ultimately It says "party" to an Increasing number of hosts and guests. In large container, combine rum and fruit juices. Chill. Just before serving, pour into large punch bowl. Add ice and gently stir in chilled ginger ale. Garnish by floating orange, lemon and lime slices on top. Makes 16 cups. BACARDI* Coquito % bottle BACARDI* Superior Rum (750 mL) 1 can of evaporated milk 1 can of condensed milk 2 cans of coconut ere me 2 tap. of cinnamon 3 tsp. of coconut flakes (optional) Add BACARDI* Superior Rum, evaporated milk, condensed milk and then coconut creme. Stir with a spoon or blender (optional). Garnish with cinnamon and coconut flakes. For additional rum recipes, go to www.bacardi.com. Tea Time For Vegetable Soup (NAPS)—To make the most of the all-natural benefits associated with green tea, the average person should drink three to five cups a day. Fortunately, besides drinking a cup of tea in the morning or in the evening; there are many tasty and perhaps surprising ways to incorporate the goodness of tea into your UfeBtyle. A quick alternative is making iced tea to go by brewing green tea and pouring it into an ice-, filled pitcher or chilling it in a reusable water bottle. "Bottled teas are typically higher in sugar, calories and price," said clinical nutritionist Tara Coleman. "Compared to an equal-size serving of bottled tea, freshly brewed tea made with tea bags is better for you, your wallet and the environment. Every time you 'unbottle' your tea byfillinga reusable beverage container at home instead of purchasing a bottled tea at the store, that's one more single-use plastic bottle you are keeping out of the landfills." Green tea can also be used as an unexpected ingredient in many types of dishes. Flavored teas, such as Salada's Pomegranate Berry Green Tea, can add refreshing fruit flavor to oatmeal, smoothies or punch-. You can add green tea to the water used for pasta, rice or as an added boost to your favorite soup recipes, like this one: Vegetable Soup with a Green Tea Twist 1 can (14 ounces) chicken broth or vegetable broth 1 can (11.5 ounces) tomatovegetable juice cocktail Give your soup a boost with f|: cup of green tea. > • • • \ji 1 cup brewed Salada ' Green Tea |J: 1, large potato, diced % 2 carrots, sliced • •£: 2 stalks celery, diced :•' 1 can (14.5 ounces) . •:• undrained diced tomatoesX* 1 cup chopped fresh green : ^ : :: beans ,: & 1 cup fresh corn kernels j£ Salt and pepper to taste \l Creole seasoning to taste -t1 (optional) . \ .it In a large stock pot, convi bine broth, tomato juice; brewed green tea, potatoes'; carrots, celery, undralno^ diced tomatoes, green bea'iw; and corn. Season with sal£j; pepper and optional Creole seasoning. Bring to a boil simmer for 30 minutes or until all vegetables are tende Enjoy immediately or freeze for a later meal. ; - :';: Learn More ::: For more information piW great-tasting recipes, go ;;tif: www.greentea.com/recipes of:talL: (877)248-2477. -:":< Keep The Fsre Burning All Year—Tips And Recipes For Cold-Weather Grilling (NAPS)—According to the 2.2ud annual Weber Grill Watch Survey, nearly half (49 percent) of Americans grill year-round, znd of those, a hearty 41 percent grill outside even when the temperature dips below freezing. "During the colder montlis, it's a great lime to grill larger pieces of meat thai don't require a lor, of attention, and comfort foods—like Barbecued Meat Loaf," says Jamie Purviance, grilling expert and author of several grilling cookbooks, including The New York Times best-selling "Weber's Way to Grill." "With a few simple tips, you ran easily jrjriii aU year long.*' Weber suggests the following tips when grilling during the colder months: • In below-freezing temperatures, plan on doubling the timu it typically takes to preheat the grill in the summer. • For charcoal grills, .it may be necessary to add charcoal more often to maintain tj; t?onsistent temperature when it is cold or windy. Lift the lid slowly and to the side to prevent ashes from blowing up on the food. For safety, avoid using your charcoal grill in high wind conditions. *• Plan on increacintf tho cookmg trv:t slightly whci? grilling on culd or witidy days. It's best to keep the lid down as much us possible t*> dvuid joverim: the i-ornuer;-sttire inside the ijrilJ. Large pieces of met:i>—like turkeys—which are cooked rive-.;- indirect bent, work well in fold weather conditions as they require less attention. J Position ga^ grills .so the wind is perpendicular to the gas flow and not blowing the flame riuv.Ti the- burner tube's. Sign, vjp for Wuber's Recipe of the Week at www.weber.ccm and you']] receive a delirious now grilling recipe every Friday, like thie Barbecued Moat Loaf. Barbecued Meat Loaf I J£ pounds ground beef (80% 1 teaspoon ground black pepper VA pounds ground pork "I cvips finely cboriped y^A'ws osrion I teaspoon sauce 1 teaspoon gar lit 1 teaspoon 1 teaspoon Barbecued Meat Loaf will heat up a cool night Worcestershire granuJated dried tarragon kosher salt Sauce >,: cup bottled barbecue sauce % cup ketchup 1. In a large bowl, using your hands, gently combine the meat loaf ingredients. 2. Divide the*moat loaf mixture in half and form into 2 loayos, each about 4 inches wide and 6 to 7 inches long. Place the loaves on a sheet pan. S. Prepare the grill for indirect cooking over medium-low heat (about 300° F). 4. In a small bowl, mix the sauce ingredients. Set aside half of the sauce to serve with the meat loaf. Top each meat loaf with 3 tablespoons of the remaining 1 sauce and coat thoroughly. 5. Brush the cooking grates clean. Using a metal spatula, gently pick up each loaf from the sheet pan and place directly on the cooking grate. Grill the meat loaves over indirect medium-low heat, with the lid closed, until a thermometer inserted horizontally through the top of each loaf registers 155° F, 50 to 60 minutes. Remove the loaves from the grill and let rest 10 to 15 minutes. Once removed from the grill, t h e loaves will continue to cook, allowing them to reach tJxe.xei;amjmendejiJt0Q\E for ground beef and pork. Cut the loaves into '/4-inch slices and serve with the reserved sauce. To make meat loaf sandwiches, cut the meat loaf into Mfinch thick slices and slather both sides with some of the reserved sauce. Grill over direct low heat (250° to 350° F), with the lid closed as much as possible, for 4 to 6 minutes, turning once. Serve on sourdough bread with melted provolone cheese (optional). Serves: 8 to 10. For more tips and recipes, visit www.weber.com. SK3^ us at A Big Thank You To All Our Loyal Customers The state flower of both Confi nectlcut and Pennsylvania Iath4j mountain laurel. It's actually b type of evergreen shrub. S for Myour sj Come To The The Weaver Tress 'We Specialize in (Business forms Cards flyers Fosters ;i : 1: ;•; M Types of Advertising"•' Ckc^ out our law everyday prices before you look^dsewherz* |