YIELDS:About 6 1/2 cups or 8 side-dish servings
• 2 tablespoons olive oil
• 2 garlic cloves, crushed with side of chef’s knife
• 2 bags (12 ounces each) broccoli florets
• 1/2 teaspoon salt
• 1 jar (4 ounces) sliced pimientos, drained
• 1/3 cup smoke-flavor roasted almonds, coarsely chopped
In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and cook 2 minutes or until golden, stirring frequently. Add broccoli; toss until evenly coated with oil. Add salt and 1/2 cup water; cover and cook 5 to 7 minutes or until broccoli is tender-crisp, stirring occasionally. Stir in pimientos and almonds; cook 1 minute longer.
January 16, 2009
Broccoli and Almond Stir-Fry
Au Gratin Potato Casserole
• 1 32 oz. pkg. frozen hash browns
• 1 16 oz. container sour cream
• 2 cups shredded cheddar cheese
• 1 103/4 oz. can cream of mushroom soup
• 1 small onion, finely chopped
• 1/4 teaspoon pepper
• 2 cups crushed cornflakes
• 1/4 cup melted butter
Stir together first 6 ingredients in a large bowl. Spoon potato mixture into a lightly greased 13×9″ baking dish. Sprinkle evenly with crushed cornflakes, and drizzle evenly with butter. Bake at 325o for 1 hour and 20 minutes or until bubbly.
Sweet Potatoes
• 2 sweet potatoes, scrubbed
• Vegetable oil, for grilling
• Salt and freshly ground black pepper
Slice the sweet potatoes lengthwise. Heat a grill pan over medium heat and add just enough vegetable oil to lightly coat the bottom of the pan. Add the sliced sweet potatoes to the hot pan in a single layer, and grill until they turn slightly crispy. Turn each slice with tongs and continue grilling until the second side is slightly crispy and the sweet potatoes are fully heated through. Season, to taste, with salt and pepper.
Grilled Asparagus Spears:
• 10 to 12 asparagus spears, trimmed
• Vegetable oil, for sauteing
• Salt and freshly ground pepper
Coat the asparagus spears with vegetable oil, salt, and pepper. Heat a medium skillet over medium-high heat. Saute the asparagus for a couple minutes until tender, rotating them with tongs, if necessary.
Sweet Potato Casserole
• 3 lb. sweet potatoes (about 5 large)
• 4 oz. Cream Cheese, softened
• 3 Tbsp. brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 2 cups CRANBERRY ALMOND CRUNCH Cereal, crushed
• 2 Tbsp. butter, melted
• 1-1/2 cups Miniature Marshmallows
PREHEAT oven to 325°?F. Place sweet potatoes on microwaveable plate. Microwave on HIGH 8 min. Turn potatoes over; continue microwaving 9 to 10 min. or until very tender. Let stand 5 min. Cut potatoes in half lengthwise. Scoop pulp into large bowl; discard skins. ADD cream cheese, brown sugar, cinnamon and nutmeg to potato pulp. Mash with potato masher to desired consistency. Spoon into 9-inch square glass baking dish. MIX cereal and butter in medium bowl until well blended. Stir in marshmallows. Sprinkle evenly over potato mixture. BAKE 30 to 35 min. or until topping is golden brown and mixture is heated through.
Zesty Home Fries
• 2 lb. red new potatoes (about 5 potatoes), cut into large chunks
• 1/2 cup Italian dressing
• 1/2 tsp. black pepper
• 1 large red onion, cut into chunks
• 1/4 cup chopped fresh parsley
• 2 slices bacon, crisply cooked, crumbled
• 1 cup shredded sharp cheddar cheese
PREHEAT oven to 450°?F. Toss potatoes with dressing and pepper in greased 15x10x1-inch baking pan. Spread into single layer.
BAKE 20 min. Stir in onions. Continue baking 20 min. or until vegetables are tender.
SPRINKLE with parsley and bacon; stir. Top with cheese. Bake an additional 2 min. or until cheese is melted.
Apple Cranberry Pecan Stuffing
• 1-1/2 cups apple juice
• 2 Tbsp. butter or margarine
• 1 small apple, chopped
• 1/2 cup cranberries
• 1 pkg. (6 oz.) Stuffing Mix for Chicken
• 1/4 cup chopped toasted PLANTERS Pecans
BRING juice and butter to boil in medium saucepan on high heat. Stir in apple, cranberries and stuffing mix; cover.
REMOVE from heat. Let stand 5 min.
STIR in pecans.
Harvest Pumpkin Apple Bread
• 3 c. flour
• 2 teas. ground cinnamon
• 2 teas. baking soda
• 1 1/2 teas. salt
• 3 c. sugar
• 1 can (15 oz.) Pumpkin
• 4 large eggs
• 1 c. oil
• 1/2 c. apple juice (or water)
• 1 large apple, peeled, cored, diced
Preheat oven to 350 degrees. Grease and flour 2 9×5″ loaf pans. Combine flour, cinnamon, soda, and salt in large bowl. Combine sugar, pumpkin, eggs, oil and apple juice in large mixer bowl, beat until just blended. Add pumpkin mixture to flour mixture, stir until moistened. Fold in apples. Spoon into pans
Bake for 65 to 70 min. or until pick comes out clean. Cool pans on rack for 10 min. Remove from pans, cool.
Pumpkin-Cinnamon Streusel Buns
Buns:
• 1 Package dry yeast(2 1/4 teas.)
• ¼ cup warm water (100°to 110?)
• 2 ¾ cups all purpose flour, divided
• ½ cup Pumpkin Puree
• ½ cup 1% low-fat milk
• ¼ cup butter, melted
• 1 tablespoon granulated sugar
• 1 ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• Cooking Spray
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 ½ teaspoons group cinnamon
• 2 tablespoons chilled butter, cut into small pieces
Glaze:
• ¾ cup sifted powdered sugar
• 1 tablespoon hot water
• ¼ teaspoon vanilla extract
To prepare buns, dissolve yeast in warm water in a large bowl, let stand 5 minutes. Lightly spoon 2 ¾¾ cups flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin puree, and add next 5 ingredients to yeast mixture, beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining ¾¾ cup flour, 1 tablespoon at a time, to prevent dough from stick to hands (dough will feel tacky). –– I just threw it all in the mixer and let the mixer do the work…… no need to do it yourself if you don’t have to! Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°?), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. –– a fork works better than knives if you don’t have a pastry blender. Punch dough down, cover and let rest 5 minutes. Roll dough into a 12 x 10-inch rectangle floured surface. Sprinkle with brown sugar mixture. Roll up rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size. Preheat oven to 375?. Uncover rolls. Bake at 375°? for 20 minutes or until golden brown. Cool 15 minutes in pan on a wire rack. To prepare glaze, combine powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm. –– The glaze recipe is a bit thick so you can make whatever adjustments you think are necessary to get it to the consistency you like…… I think we have all had a lot of practice over the years making glaze out of milk and powdered sugar for Mom’s cinnamon rolls!
Sour Milk:
• 1/2 cup canned milk
• 1/2 cup water
• 1 tablespoon vinegar
Or:
• 1/2 cup milk
• 1 tablespoon vinegar
Let sit to set up.