William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-12-01 / 12. szám
R ■“»HK V ■TT» Cranberry Bread I cup whole wheat flour I cup all-purpose flour Va cup brown sugar I tablespoon baking powder Zi teaspoon salt 'A teaspoon allspice 'A teaspoon cinnamon I cup orange juice I cup grated orange rind 1 whole egg Zi cup canola oil 2 tablespoons vanilla extract 2 cups dried cranberries Pan spray Preheat the oven to 350°F. Lightly spray two loaf pans and set aside. In a mixing bowl, combine the first 7 ingredients and blend well. Pour in the orange juice, egg and vanilla. Stir just until mixture comes together. Pour into loaf pans and bake 45 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool on wire rack. Slice and serve to your guests. Delmonico Potatoes 3 cups half & half 8 ounces white cheddar cheese 1 teaspoon salt Zi teaspoon white pepper Zi teaspoon ground mustard 2 pounds Red Bliss or Yukon Gold potatoes Zi cup bread crumbs V« stick butter Zi cup flour Paprika for garnish Using the butter and flour, make a roux. Add the salt, white pepper and mustard to the roux. Heat up the half & half and thicken with the roux. Add in the cheese and stir until smooth over low heat. Keep stirring so the mixture does not burn. Slice the potatoes and cook until almost tender. Grease a casserole dish and layer with potatoes, then pour in the cheese mixture. Garnish with bread crumbs and sprinkle with paprika for flavor and color. Bake at 350°F for 35 minutes until the top is golden brown. Serve hot to your guests. ■■■■■I Apple Ginger Glazed Ham I large smoked whole ham (14 pounds) I cup apple jelly I teaspoon Hungarian paprika Zi teaspoon ground ginger Fresh herbs for garnish Preheat the oven to 325°F. Remove the skin from the ham and trim any excess fat. Place ham on a rack in a large roasting pan. Bake ham for 2 hours or until done. In a small saucepan, combine the apple jelly, ginger and paprika and bring to a boil. Brush this mixture over the ham every 30 minutes of baking time to give it a glaze. When the ham is done, transfer to a large platter and let stand for 20 minutes before slicing. Serve warm to your guests. Holiday Turkey Salad Turkey meat, white and dark Cranberry mayonnaise (see recipe below) Salt & white pepper to taste I stalk celery, minced 1 small red onion, minced Cut the turkey meat into small cubes, about Zi inch. In a mixing bowl combine the turkey, celery and red onion. Add the mayonnaise a tablespoon at a time until you reach the desired consistency and moistness. Adjust the taste with salt & pepper. Chill. Cranberry Mayonnaise Mayonnaise or salad dressing Jellied or whole cranberry sauce Salt & white pepper to taste In a mixing bowl, blend 3 tablespoons mayo or salad dressing with I tablespoon of cranberry sauce. If you want a sweeter mayo, add more cranberry sauce. Adjust the seasoning with salt & pepper, then chill for 30 minutes. Serve as a spread or garnish for a cold turkey platter. Cranberry Freeze 8 ounces cream cheese 3 tablespoons oil & vinegar salad dressing 2 tablespoons sugar Zi cup chopped walnuts I large can whole cranberry sauce I small can crushed pineapple I cup whipped cream or Cool Whip Green leaf or Iceberg lettuce, chopped In a mixing bowl, combine the cream cheese, salad dressing and sugar, blending very well. Add the nuts, cranberry sauce and pineapple, mixing well. Fold in the whipped cream to make a colorful speckled mixture. Pour into glass or aluminum loaf tins; freeze overnight. Before serving, let stand at room temperature for 15 minutes. Cover bottom of a small platter with chopped lettuce. Cut loaf into small slices and arrange on platter. Serve your guests immediately. Apple Tapioca 8 large apples 3 teaspoons lemon juice I cup granulated sugar 1 teaspoon cinnamon Z* teaspoon nutmeg % teaspoon ground clove 3 cups cider 5 tablespoons Minute Tapioca Peel, core and quarter the apples. Place apples and the rest of the ingredients, except the tapioca, in a large saucepan. Cook the mixture until it breaks down into a thin sauce. Add the tapioca and cook until the mixture begins to thicken. Remove from heat and portion into serving dishes, then let cool before serving to your guests. Roquefort Grapes 10 ounces almonds, walnuts or pecans 8 ounces cream cheese 2 ounces Roquefort cheese 3 tablespoons heavy cream I pound seedless grapes, red or white Preheat the oven to 275°F. Spread the nuts on a baking sheet and bake until toasted, about 10 to 15 minutes. Chop nuts into very small pieces and put them on a dry baking pan. In a mixing bowl, combine the softened cheeses and the heavy cream. Beat until very smooth. Drop the dry grapes into the mixture and coat each completely. Place a few grapes on the pan containing the nuts and shake to cover each grape. Place coated grapes on a tray lined with wax paper and lightly freeze or chill for I hour before serving to your guests.
