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Leftover Wedges On The Weekend!
Holiday Turkey Melt
Ingredients:
1 round bread loaf (1 lb.)
1/4 cup MIRACLE WHIP Dressing
1/2 cup dried cranberries
1/2 lb. leftover cooked turkey breast, sliced
1 cup Shredded Mozzarella Cheese
1/4 cup thinly sliced onions
2 cups lightly packed baby spinach leaves
Preparation:
Preheat oven to 400°F.
Cut 1/2-inch-thick slice off top of bread
loaf; set aside.
Remove center of loaf, leaving 1/2-inch-thick shell. Reserve removed bread for
making croutons or another use.
Spread inside of bread shell with dressing.
Fill with layers of cranberries, turkey, cheese, onions and spinach.
Cover with top of bread; wrap in foil.
Bake 30 min. or until sandwich is heated through and cheese is melted.
Let stand 10 min. and cut into 4 wedges with serrated knife.
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A
Recipe For Disaster On The Keyster!
Afterburner Chili
Ingredients:
2 lbs ground "chuck" beef, lean
2 cans pinto beans
4 cloves of garlic, diced fine
half a sweet onion, diced medium
5 tbsp chili powder
1 tbsp paprika
1 tsp salt or to taste
1 tsp white pepper
1 tsp black pepper
1 tsp cayenne
1 tsp ground cumin, fresh works best
1/2 tsp Tabasco
1 jalapeno pepper, diced fine
1 habanero pepper, diced fine
4 cans water
1 tbsp masa flour
Preparation:
Brown the ground beef in a large pot and do not drain the grease.
Mix in all the other ingredients and simmer, stirring occasionally.
Mix the masa in some hot water and after the chili has simmered for about 45 minutes, add
to pot.
Simmer another half hour.
Serve in bowl topped with grated cheddar, chips and fresh diced onions.
The following morning, have a bowl of your favorite flavored ice cream handy.
Not to eat but rather to sit in.
Enjoy!
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Frosty
The Doughman!
Neapolitan Christmas
Struffoli
Struffoli are classic Italian treats served
during the Holiday Season.
Ingredients:
3 large eggs
1 tablespoon butter, softened
1/2 cup plus 1 teaspoon sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup honey
Vegetable oil for deep-frying
Colored sprinkles for fun and authenticity
Preparation:
Whisk together eggs, butter and the 1 teaspoon of sugar until frothy.
Stir in baking powder, then stir in flour.
When well combined, work the mixture into a soft dough with your hands.
When nicely dough-like, divide into 4 pieces.
Lightly flour a work surface, and roll each of the four pieces into a rope about the width
of an index finger and a foot long.
Cut the ropes into 1" pieces.
Toss the pieces with enough flour to dust them lightly.
It is important to lightly shake off any excess flour or it will become gummy during the
deep frying process.
Heat oil to 375° F in a deep fryer.
Working in handfuls so you don't lower the frying oil temperature, fry the struffoli until
they are golden brown. (They will puff up as they fry)
Transfer with a slotted spoon to a paper towel to drain. (Let excess oil drip back
into fryer before putting struffoli on paper towels.)
Combine honey and 1/2 cup sugar in a large saucepan over low heat.
Stir constantly until sugar dissolves into the honey.
Turn heat to very low, just enough to keep warm.
Add the drained struffoli, a few at a time, and turn them with a wooden spoon to coat on
all sides.
Transfer struffoli to a large platter and mound them into a pyramid, shaping with wet
hands.
Sprinkle with the colored sprinkles and let stand for 1 to 2 hours.
They will stick to each other, but that's part of the fun...breaking off pieces to eat!
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I'm
Dreaming Of Some White Chocolate!
White Chocolate-Cranberry
Biscotti
Ingredients:
2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
1-1/2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal
3 squares BAKER'S Premium White Baking Chocolate, chopped
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
Preparation:
Preheat oven to 325°F.
Mix flour, baking powder and salt; set aside.
Beat butter and sugar in a large bowl with electric mixer on medium speed until light and
fluffy.
Blend in eggs and vanilla.
Gradually add flour mixture, beating well after each addition.
Stir in cereal and white chocolate.
Divide dough in half.
With lightly floured hands, shape each half into a 14x2-inch log; place on greased baking
sheet.
Bake 25 to 30 min. or until lightly browned.
Remove from baking sheet.
Place on cutting board; cool 10 min.
Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking
sheet, 1/2 inch apart.
Bake an additional 15 to 18 min. or until slightly dried.
Remove from baking sheet.
Cool on wire racks.
Dip biscotti in melted semi-sweet chocolate or drizzle chocolate over biscotti.
Let stand until set.
Store in tightly covered container at room temperature.
Audio File: "White
Christmas" by Irving Berlin
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Compliments
Of The Hershey's Christmas Tree!
Chocolate Cookie Bark
Ingredients:
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate
2 Tbsp. peanut butter
10 OREO Chocolate Sandwich Cookies
Preparation:
Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls.
Microwave until completely melted, following directions on package.
Add peanut butter to white chocolate; stir until well blended.
Crumble half the cookies over chocolate in each bowl; mix well.
Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating
the colors of the chocolates.
Cut through chocolate mixtures several times with knife for marble effect.
Refrigerate at least 1 hour or until firm.
Break into pieces and store in airtight container in refrigerator.
Audio File: Peanuts Christmas "OTannenbaum"
by Vince Guaraldi
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Auld
Lang Swine!
Stuffed Crown Roast of Pork
Ingredients:
1 crown roast of pork, about 7 to 9 pounds *
4 cups toasted bread cubes
2 tablespoons butter
1/2 cup chopped onion
1/4 cup diced celery
2 large Granny Smith apples, peeled, cored, diced, about 2 cups
1/4 cup chopped dried cranberries, optional
1/4 cup brown sugar
1/4 cup hot water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon dried leaf sage, crumbled, or poultry seasoning
* You might have to order this roast ahead of time. Check with your
grocery store's meat department or butcher to make sure you can get one in time for your
dinner.
Preparation:
Heat butter in a large skillet over medium low heat; add the chopped onion, celery,
apples, and chopped dried cranberries.
Cook, stirring, for about 5 to 8 minutes.
Remove from heat; stir in brown sugar, hot water, lemon juice, salt, sage or poultry
seasoning, and bread cubes.
Place roast in a roasting pan.
Fill the crown of the roast with stuffing, heaping in center.
Cover stuffing with a piece of foil to prevent drying out and wrap ends of each bone with
a small piece of foil.
Roast at 325° for 3 to 4 hours, or until the meat registers about 175° on a meat
thermometer. Remove foil.
If desired, decorate tips with paper frills. Your butcher might have the frills for the
bone tips, or you might be able to find them in a kitchen or housewares store. Bed, Bath,
and Beyond does sell them.
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The
Ultimate McNugget!
Broccoli-Cheddar Chicken Bundles
Ingredients:
8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup Shredded Cheddar Cheese
4 slices Bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
Preparation:
Preheat oven to 400ºF.
Place chicken thighs, smooth-sides down, on cutting board.
Flatten slightly by pounding with meat mallet to 1/2-inch thickness.
Top evenly with broccoli; sprinkle with cheese and bacon.
Roll up each chicken thigh tightly, starting at one of the short ends; secure with wooden
toothpicks.
Place coating mix in shallow bowl.
Roll each chicken bundle in coating mix until evenly coated on all sides.
Place, seam-sides down, in single layer in foil-lined shallow baking pan.
Bake 25 to 30 min. or until chicken is cooked through (170ºF).
Be sure to remove and throw away toothpicks before serving.
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Try
Some Soup If You Got Crabs!
Corn & Crab Chowder
Ingredients:
1 16-ounce bag frozen petite white corn (do not thaw), divided
1 cup low-fat (1%) milk
1 8-ounce bottle clam juice
4 tablespoons sliced green onions, divided
2 teaspoons minced peeled fresh ginger, divided
4 1/2 teaspoons fresh lemon juice, divided
2 tablespoons (1/4 stick) butter
4 ounces cooked crabmeat, flaked
Preparation:
Reserve 1/4 cup corn.
Bring remaining corn and milk to boil in medium saucepan.
Cover and remove from heat.
Let stand 10 minutes.
Puree mixture in blender.
Add clam juice, 3 tablespoons green onions, and 1 teaspoon ginger; puree again until
almost smooth.
Return puree to saucepan; bring to simmer.
Mix in 1 1/2 teaspoons lemon juice.
Season with salt and pepper.
Melt butter in small skillet over medium heat.
Add reserved 1/4 cup corn; saute 1 minute.
Add crab, 1 tablespoon green onions, 1 teaspoon ginger, and 3 teaspoons lemon juice; stir
just until warm.
Season with salt and pepper.
Divide soup among bowls and mound crab mixture in center.
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Calypso
Stir Fry!
Caribbean Pork & Rice
Ingredients:
1 Tbsp. oil
1 lb. pork tenderloin, cut into chunks
2 carrots, chopped
1 onion, chopped
2 cups instant white rice, uncooked
1 can (14 oz.) pineapple chunks in juice, undrained
1-1/2 cups water
1 green pepper, chopped
1/4 cup KRAFT Original Barbecue Sauce
1 tsp. ground ginger
Preparation:
Heat the oil in large skillet on medium-high heat.
Add meat and cook for approximately 2 minutes.
Add carrots and onion and cook 5 minutes or until meat is cooked through, stirring
occasionally.
Stir in remaining ingredients. Bring to boil; cover. Remove from heat.
Let stand 5 minutes and fluff with fork before serving.
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Hot
Water Does Wonders For Your Nuts!
Southern Style Boiled Peanuts
Boiled peanuts are a traditional snack in South Carolina, North
Carolina, Georgia, northern Florida, Alabama, and Mississippi. Pronounced "bald
peanuts" by diehard Southerners. They are an acquired taste, but according to
southerners, they are totally addictive. From May through November, all over the south you
will see roadside stands, ranging from woodsheds to shiny trailers, offering fresh boiled
peanuts. Sometimes they are hard to open with your fingers, and you must resort to using
your teeth, but according to most people, they are worth the trouble. A traditional way
that old-timers like to eat boiled peanuts is to drop the shelled peanuts into a bottle of
cold RC Cola and gulp down the combo. Southerners will tell you boiled peanuts should
always be accompanied by a beer, sweet tea, or a soft drink. Traditionally they are eaten
outside where it doesn't matter if wet shells are tossed or spit on the ground.
Ingredients:
4 to 5 pounds green (raw) peanuts in shell
4 to 6 quarts water
1 cup plain salt
Preparation:
Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool,
clean water for approximately 30 minutes before cooking.
In a large pot, place soaked peanuts and cover completely with water.
Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.
(NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts
used and the variety of peanuts. The cooking time for a 'freshly pulled" or green
peanut is shorter than for a peanut that has been stored for a time.)
Boil the peanuts for about 4 hours, then taste.
Taste again in 10 minutes, both for salt and texture.
Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the
texture of the peanut should be similar to that of a cooked dry pea or bean).
Remove from heat and drain peanuts after cooking or they will absorb salt and become over
salted.
Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten
cold, shelling as you eat them.
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Health News - Boiled Nuts Help Protect Against Illness:
Posted by Associated Press, October 26, 2007
For lovers of boiled peanuts, there's some
good news from the health front. A new study by a group of Huntsville researchers found
that boiled peanuts bring out up to four times more chemicals that help protect against
disease than raw, dry or oil-roasted nuts. Lloyd Walker, chair of Alabama A&M
University's Department of Food and Animal Sciences who co-authored the study, said these
phytochemicals have antioxidant qualities that protect cells against the risk of
degenerative diseases, including cancers, diabetes and heart disease. Walker said:
"Boiling is a better method of preparing peanuts in order to preserve these
phytochemicals. Peanuts and other plants use phytochemicals for things such as helping
avoid disease and insect attacks. These things are not nutrients; at the same time they
have health benefits to humans. The trick is to keep those health benefits, not to process
them out of the foods. Water and heat penetrate the nuts, releasing beneficial chemicals
to a certain point. Overcooking the nuts destroys the useful elements. I'm just saying, if
you're going to cook it, find out the best way to cook it."
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All recipe titles
are property of John Rambo and the NWL/HOUSE of PAIN.
All material is copyright © 1988-2010
by the National Wrestling League
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