Monday, December 27, 2004
Ring in the new year with some old favorites
This New Year’s Eve, time will move forward. But that doesn’t mean recipes have to be trendy. Often nostalgic recipes provide a tasty reminder of simpler times, even though some of these dishes never go out of style. Whether you are celebrating with family or hosting a party for many friends, retro food is as comforting as it is entertaining.
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Creamy Veggie Fondue
1/4 cup white wine
1 8-ounce package shredded Cheddar cheese
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package cream cheese, softened
1/4 cup milk
1/4 cup chopped green onions
1/4 cup frozen chopped spinach, thawed and drained
1 teaspoon ground dry mustard
1/8 teaspoon ground cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
In a medium saucepan over medium heat, mix together wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes. Add milk and mix well. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes. Transfer mixture to a double boiler or fondue pot to keep warm while serving. Makes 32 servings.
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Pigs in a Blanket
2 8-ounce cans refrigerated quick crescent dinner rolls
1 16-ounce package cocktail franks
Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks. Bake until golden brown, about 12 to 15 minutes. Serve warm. Makes 48 pigs.
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Martini
1/2 fluid ounce dry vermouth
4 fluid ounces gin
2 pimento-stuffed green olives
Fill a cocktail shaker with ice. Pour in vermouth and gin. Shake gently while counting to 30. Divide into 2 cocktail glasses. Garnish with 1 olive each. Makes 2 servings.
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Pantry Pointers
Set the mood for a retro party with dim lights and lit candles. For music that will add to the theme without overpowering the party, try Bobby Darin, Frank Sinatra, or Sammy Davis, Jr.
Sometimes the little details can add just the right touch to a retro party. Set out an ice bucket with tongs, cocktail napkins, olives, cherries and salted nuts to complete the retro look whether or not you are serving alcohol.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 20, 2004
Make delicious holiday treats in mini-muffin pans
Whether you’re making a treat for Santa, a dessert for a party or sweets for a family gathering, few things are as appealing as homemade cookies. But cutout cookies can be time consuming to make. For pretty presentation without a lot of work, try adding cookies or cupcakes baked in miniature muffin pans to your holiday cookie tray.
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These cookies will look slightly undercooked when you remove them from the oven. They will set as they cool.
Peanut Butter Cookie Cups
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate-covered peanut butter cups, such as Reece’s, unwrapped
Preheat oven to 375 degrees. In a large bowl, combine flour, salt and baking soda; set aside.
In a separate bowl, cream together butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape dough into 1-inch balls and place each into an ungreased miniature muffin cup. Bake until centers puff up and edges begin to brown, about 8 to 10 minutes. Remove from oven and immediately press a peanut butter cup into each cookie. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Makes 40 cookies.
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Date Nut Cupcakes
1 cup chopped dates
1 teaspoon baking soda
1 tablespoon butter or margarine, softened
1 cup boiling water
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1-1/2 cups all-purpose flour
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Place paper lines in miniature muffin cups. In a large bowl, combine dates, baking soda and butter. Add boiling water and mix well. Allow to cool about 10 to 15 minutes. Add sugar, egg, vanilla extract and salt; mix well. Add flour and mix until just combined. Stir in walnuts. Fill lined muffin cups about 3/4 full. Bake until golden brown, about 15 to 20 minutes. Makes 40 cupcakes.
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Pantry Pointers
If you only have one miniature muffin pan, just bake a dozen at a time and allow the pan to cool in between baking.
If you get near the end of your batter and don’t have enough to fill the entire miniature muffin pan, place a little water in the empty cups to protect the pan from burning and warping.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 13, 2004
Impress your guests with layered salads
Few things look as nice—or as impressive—on the holiday dinner table than a colorful layered salad. And while they may look like a lot of work, you won’t be fussing with last-minute preparations as guests arrive because these salads have to be made ahead of time. Just be sure to serve layered salads in a glass container, such as a trifle bowl.
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There are many variations of seven-layer salads, but most of the popular ones contain lettuce, peas, cheese, bacon and mayonnaise. If calories are a concern, substitute turkey bacon and light mayonnaise.
Seven-Layer Salad
1 16-ounce package salad greens
1 cup thinly sliced celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 12-ounce package bacon, cut into 1-inch pieces and cooked
1 10-ounce package frozen green peas, thawed
1-1/2 cups mayonnaise
3/4 cup shredded cheddar cheese
Place greens in large glass bowl. Layer celery, green pepper, onions, bacon and peas over greens. Spread mayonnaise evenly over peas, covering the top completely and sealing to edge of bowl. Sprinkle with cheese. Cover and refrigerate 2 to 12 hours to blend flavors. Toss before serving, if desired. Makes 6 servings.
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Sour cream is a change from the typical cream cheese or whipped cream toppings, but it works with this recipe. Use the full amount of sour cream for the best flavor. If a garnish is desired, sprinkle crushed pecans or walnuts over the top before serving.
Ruby Red Layered Salad
1 3-ounce package raspberry flavored gelatin mix
2 cups boiling water, divided
1 10-ounce package frozen raspberries
1 16-ounce container sour cream
1 3-ounce package cherry flavored gelatin
1 8-ounce can crushed pineapple, drained
1 16-ounce can whole cranberry sauce
Dissolve raspberry gelatin in 1 cup boiling water. Add frozen raspberries, and stir until well mixed. Pour into a glass bowl. Refrigerate until almost firm, about 30 to 60 minutes. Spread sour cream over firm gelatin; refrigerate. Dissolve cherry gelatin in 1 cup boiling water. Stir in crushed pineapple and cranberry sauce. Chill until partially set, about 20 to 40 minutes. Spoon cherry gelatin mixture over sour cream layer. Chill until firm, about 2 hours. Makes 8 servings.
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Pantry Pointers
To keep lettuce fresh, store it in the vegetable crisper of your refrigerator. Keep bagged lettuce in its original bag. Wrap heads of lettuce in a paper towel and store in a plastic bag.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, December 06, 2004
Warm up your holidays with festive beverages
Whether you are hosting a holiday party or relaxing at home, this time of year is perfect for hot beverages that feature the flavors of the seasons. When paired with homemade or purchased cookies, hot beverages can be the basis of a simple party. They also are perfect after an afternoon of playing in the snow or an evening of caroling.
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This recipe has the added bonus of making your house smell wonderful while you prepare it.
Hot Apple Cider
6 cups apple cider
3 tablespoons maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
Additional cinnamon sticks, optional
In a large saucepan, combine cider and maple syrup. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in cheesecloth or a coffee filter; fold up sides to make a bundle and tie with kitchen string. Place the spice bundle into the cider mixture. Heat the cider over medium heat until hot but not boiling, about 5 to 10 minutes. Remove cider from heat and discard spice bundle. Garnish with additional cinnamon sticks if desired. Makes 6 servings.
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Chocolate and peppermint go well together, and this recipe makes the combination festive. Crush the candy canes well so the cocoa doesn’t have chunks of peppermint in it.
Candy Cane Cocoa
4 cups milk
3 1-ounce squares semisweet chocolate, chopped
4 small peppermint candy canes, crushed
Whipped cream and additional candy canes, optional
In a saucepan over medium heat, heat milk until hot but not boiling. Whisk in the chocolate and crushed candy canes until melted and smooth. Garnish with whipped cream and candy canes if desired. Makes 4 servings.
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Keep this mix on hand and you’ll have a handy beverage for unexpected guests. It also makes a nice gift.
Cinnamon Coffee Mix
7 tablespoons instant coffee granules
1/4 cup powdered nondairy creamer
3 tablespoons granulated sugar
3 tablespoons nonfat dry milk powder
1 teaspoon ground cinnamon
In an airtight container, combine the coffee granules, creamer, sugar, milk powder and cinnamon. Store in a cool, dry place for up to 2 months. Makes about 5 servings.
To prepare 1 serving of coffee, combine 1 cup boiling water with 3 tablespoons coffee mix in a mug; stir well.
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Pantry Pointers
For easy entertaining, keep cocoa warm in a slow cooker and allow guests to serve themselves. Have candy canes, cinnamon sticks and marshmallows handy and guests can garnish their own drinks.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com