1

2013 HOLIDAY COOKBOOK Many Delicious Recipes From Fort Bend County Including Winning Recipes

NOVEMBER 21, 2013 2

26 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

Note: A food processor works well Use the same count for making an 2 carrots, diced CHEESE PUFFS WITH OLIVES to dice vegetables. urn of tea. Serve hot. 1 chopped jalapeno (may be omitted 2 cups grated sharp cheese THURSDAY, NOVEMBER 21, 2013Vanessa Muniz Makes approximately 48 cups. if desired - to make it milder) 1/2 cup soft butter HOLIDAY COOKBOOKGlenda Hansen 4 diced2013 garlic cloves 1 cup sifted flour 7 1 lb. chicken, diced (I usually use 2 1/2 tsp. salt JALAPENO BITES boned, skinned chicken breasts) 1 T. paprika (Third Place) SLUSH PUNCH 1/2 cup flour 48-50 stuffed olives, medium 2 (46 oz.) can unsweetened pineapple 1 (8 oz.) pkg. cream cheese, softened 1 tsp. chili powder Blend cheese and butter. Stir in juice 8 ozs. Parmesan, grated (about 2 1 tsp. lemon pepper flour, salt and paprika. Mix well. 4 pkgs. unsweetened Kool Aid cups) 1 tsp. cumin Wrap 1 teaspoon mixture around 3 (6 oz.) cans frozen orange juice 4 T. seeded and chopped jalapeno 1 tsp. salt each olive (ball). 4 cups sugar peppers 3 tsp. hot red pepper sauce (may be Bake on cookie sheet for 15 min- 5 quarts water 1 large egg, beaten reduced or omitted if desired for utes at 400 degrees. Mix together and freeze. Take out 3 cups dry plain bread crumbs mildness Note: Freezes well. of freezer five hours before serving. Preheat the oven to 350 degrees. 4 cans chicken broth Chop up with fork and add 2 bottles Margie Criswell Mix the cream cheese, Parme- 1 can tomatoes of gingerale. san, jalapenos and egg to form a 1 lb. grated cheddar cheese Tyler For red: Use 2 packages cherry paste. Shape into balls using about Heat margarine and oil in large and 2 packages strawberry Kool 1/2 tablespoon of paste for each. pan. Add chicken and vegetables FIRECRACKERS Aid. For yellow: Use 4 packages lem- and saute for about 5 minutes. Add Roll the balls in the bread crumbs. 1 box saltines (Premium or Zesta) on Kool Aid. For purple: Use 4 pack- flour and stir. Add spices and hot Place on an ungreased baking sheet 1 1/3 cups canola oil ages grape Kool Aid. For green: Use sauce. Add soup and tomatoes and and bake for 10 to 15 minutes, until 1 pkg. Hidden Valley Ranch butter- 4 packages lime Kool Aid. For pink: simmer for 1 hour. golden brown. Serve warm. Makes milk dressing mix (4 oz. powder) First place Use 3 packages pink lemonade and 1 To Serve: Place a few tortilla about 36 bites. 2 T. crushed red pepper Glenda Hansen won for her package cherry Kool Aid. chips in bottom of bowl, pour soup Put crackers (standing up as in the Southern Coated Pecans. Raymond Dirba over and top with grated cheese, Kim Alderman package, not lying down) in a large, sour cream, and/or guacamole. CHOCOLATE CHIP CHEESE sealable bowl. Appetizers CHEESE BALL Jimanne Durkee Mix oil, dressing mix and pep- BALL 2 (8 oz.) pkgs. softened cream cheese Belton, TX pers. Pour over crackers. Seal bowl & Beverages (Honorable Mention) 1 (8 1/2 oz.) can crushed pineapple, tightly. Gently invert bowl every 15 “A sweet switch from the usual well-drained MEATBALLS IN CHEESE minutes for one hour. (Do not shake, SOUTHERN COATED PECANS cheese ball. Cream cheese and but- 1/4 cup finely chopped green pep- crackers will crumble). You will ter are sweetened and blended with per SAUCE panic when you open the bowl be- (First Place) miniature chocolate chips, then 2 T. finely chopped onion 2 large boxes of Velveeta, melted cause crackers will look soggy. They 1 cup sugar rolled in chopped pecans.” 1 T. season salt 2 cans of Swanson chicken broth are not. Leave in the bowl overnight 1/2 cup cold water 1 (8 oz.) pkg. cream cheese, softened 1 1/2 cups finely chopped pecans Garlic pepper, to taste and they are ready in the morning. 3/4 tsp. salt 1/2 cup butter, softened Beat cream cheese with fork until 1 large bag meatballs (I use the fro- Enjoy! Good as appetizers at par- 1 tsp. vanilla 1 cup confectioners’ sugar smooth. Gradually stir in all other zen cooked meatballs from Sam’s) ties, or as a gift for the holidays. 1 tsp. cinnamon 2 T. brown sugar ingredients but half of the pecans. Thaw meatballs in microwave. Note: Use a shallow, flat-bottomed 1 lb. pecan halves 1/4 tsp. vanilla extract Shape into 2 balls and roll in pecans. Add the meatballs to melted cheese. bowl so the crackers fall back in Combine sugar, water, salt, va- 3/4 cup miniature semisweet choco- Wrap in foil and chill in refrigera- Sandra White place when you invert the bowl. I nilla, and cinnamon. Cook 10 min- late chips tor. prepare this the night before, just utes or until bubbles cook down. 3/4 cup finely chopped pecans an hour or so before I go to bed. I do Add pecans and stir until all pecans Jimanne Durkee COCKTAIL MEATBALLS 1. In a medium bowl, beat togeth- 1 lb. ground hamburger not open the bowl to check — the are coated. Continue stirring until er cream cheese and butter until Belton, TX recipe is foolproof. The crackers syrup turns to sugar. Pour on cookie 1 lb. ground pork (Owens or Jimmy smooth. Mix in confectioners’ sug- will absorb the mixture and become sheet and separate. Dean) ar, brown sugar and vanilla. Stir in SMOKED SALMON SPREAD 1 cup prepared bread crumbs buttery. Note: from “The Authorized 1 (15 1/2 oz.) can red salmon, drained chocolate chips. Cover, and chill in 1 cup sweet pickle relish Texas Rangers Cookbook” Ca: 1994. and flaked Janet R. Delgado the refrigerator for 3 1/2 hours. 2 eggs Recipe from an early 1900’s Texas 1 (8 oz.) carton nonfat process cream 2. Shape chilled cream cheese 2 tsp. grated onion Ranger. cheese product, softened LUCY’S APPETIZERS mixture into a ball. Wrap with plas- 1/2 tsp. cinnamon 1 T. prepared horseradish 1 cup mayonnaise Glenda Hansen tic, and chill in the refrigerator for 2 T. brown sugar 1 T. grated onion 2 tsp. Worcestershire sauce 1 hour. 1/2 cup milk 1 T. lemon juice 1 cup shredded sharp cheddar CRESCENT VEGETABLE 3. Roll the cheese ball in finely 1/2 to 1 tsp. salt 1/8 tsp. liquid smoke cheese chopped pecans before serving. 1 tsp. monosodium glutamate (op- SQUARE 1 T. chopped fresh parsley 1 medium onion, chopped Serve with Graham Crackers, tional) 48 rounds whole wheat melba toast 3/4 cup slivered almonds, chopped (Second Place) pretzels, strawberries. Ready in 3 Mix ingredients with electric rounds 6 bacon strips, cooked and crum- 2 (8 oz.) cans crescent rolls hours 30 minutes. Servings: 32. mixer on lowest speed. Shape meat Combine first 6 ingredients in a bled 2 (8 oz.) cream cheese Tip: Chill in metal bowl. into walnut-size balls and brown in medium bowl; stir well. Transfer 1 loaf (1 lb.) French bread 1 cup mayonnaise 1 to 2 tablespoons cooking oil. Sim- Linda Vazquez mixture to a serving bowl; cover In a bowl, combine the mayon- 1 pkg. Hidden Valley party dip mix mer 10 to 20 minutes in the follow- and chill thoroughly. Sprinkle naise and Worcestershire sauce; 3/4 cup grated cheddar cheese ing sweet-sour barbecue sauce. HOLIDAY SPICED TEA with chopped parsley before serv- stir in cheese, onion, almonds and vegetables: carrots, cauliflower, Sweet-Sour Sauce: ing. Serve spread with melba toast bacon. Cut bread into 1/2-inch green onion, bell pepper, broccoli, (also known as Wassail) 2 cups of catsup rounds. celery, 3/4 cups each diced 1/3 to 1/4 cup brown sugar slices; spread with cheese mixture. (Honorable Mention) Note: I used crackers and it was Layer crescent rolls out on a 1/2 cup water Cut slices in half; place on a greased 2 cups Tang wonderful. cookie sheet sprayed with Pam. Ar- 2 tsp. steak sauce baking sheet. Bake at 400 degrees for range so they cover the whole sheet. 1 cup Instant Tea, plain 8-10 minutes or until bubbly. Yield: 1 cup sugar (or 1/2 cup sugar and Jimanne Durkee 2 tsp. Worcestershire sauce Bake 8 to 10 minutes. Cool. 1 tsp. powdered garlic about 4 dozen. Mix cream cheese, mayonnaise, 1/2 cup brown sugar) Belton 3 pkgs. Wyler’s Lemonade mix or 9 Mix together and combine with Robbie Strawn and party dip mix. Spread dip mix- meatballs in a chafing dish. Serve ture over crescent rolls. Sprinkle on scoops of any lemonade TORTILLA SOUP 2 tsp. cinnamon on cocktail picks or serve as entree grated cheese. Combine vegetables 4 T. margarine 1 tsp. cloves over rice. and spread over grated cheese. Gar- 1/2 cup oil (I use less oil and more Mix dry ingredients well. Two RO-TEL CUPS nish with cherry tomatoes and fresh margarine) Glenda Hansen heaping teaspoons per (1) cup boil- 1 can Ro-Tel, drained parsley. Refrigerate. Cut in squares 6 stalks of celery, chopped ing water for individual servings. 1 bag bacon pieces to serve. 1 onion, chopped 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

3 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 37

1 cup shredded Swiss cheese with radish and green onion if de- in three cups of Bisquick. Drop by 2 T. Tabasco ents and mix well. Cover and refrig- 1 cup mayonnaise sired. Serve with carrot sticks, cel- teaspoonfuls onto greased cookie 2 T. Worcestershire sauce erate for at least one hour. Place one 3 pkgs. phyllo cups, thawed ery sticks, and bell pepper strips. sheet. Bake at 425 degrees for 12-15 1/2 cup chopped onion heaping spoonful of chilled mixture Mix first 4 ingredients. Scoop Agnes Dubec Stephens minutes. Yields: 3 dozen. pepper, salt and garlic, to taste onto tortilla. Spread to edges using evenly into phyllo cups. Bake at 350 Kathleen Keeble Qualia Combine the above ingredients a metal spatula. Roll and cut into degrees for 15 minutes. together. slices. Serve with picante sauce. MINI BACON CHEESE BALLS Marie Lopez Second Layer: Debra Stasney 1 (8 oz.) pkg. cream cheese, softened HUNGARIAN SURPRISES Guacamole 1 1/2 cups shredded whole milk 1 lb. bulk pork sausage Third Layer: MEXICAN CORN DIP mozzarella 1 lb. ground round steak Grated cheese CHILI-LIME PECANS 2 (11 ozs.) cans Mexican corn 1/2 cup grated Parmesan cheese 1 lb. Velveeta 1 cup shrimp, cooked and cut up 2 T. lime juice 1 (4 oz.) can chopped green chiles 1 tsp. chopped fresh basil 1/2 tsp. garlic powder Grated cheese 1 T. olive oil 1 (8 oz.) jar mayonnaise 1/2 tsp. garlic powder 1/2 tsp. Worcestershire sauce 1 cup green onion, chopped 1 tsp. paprika 1 cup sour cream 1/4 tsp. ground black pepper 1 tsp. oregano Top: 1 tsp. salt 8 to 10 ozs. cheddar cheese, shred- 1 cup chopped toasted almonds 2 loaves Pepperidge Farm party rye 1 jar Cocktail sauce 1 tsp. chili powder ded 2/3 cup cooked and finely crumbled Paprika Enjoy with crackers. 1/2 tsp. ground red pepper 1 jalapeno chile, chopped bacon Brown sausage and steak in sepa- 3 cups pecans Tony Chachere’s seasoning to taste 1/2 tsp. smoked paprika rate skillets. Drain in a colander. Put Dennis Cannon Stir together lime juice, olive Combine the Mexican corn, green fresh basil leaves, for garnish both meats in a saucepan. Break up oil, paprika, salt, chili powder, and chiles, mayonnaise, sour cream, In the work bowl of a food pro- cheese into meat. Slowly melt cheese CHICKEN ENCHILADA DIP ground red pepper. Add pecans; cheese, jalapeno chiles and Creole cessor, place cheeses, basil, garlic and then add seasonings. Spread on ROLL-UPS toss. Spread in a lightly greased alu- seasoning in a bowl and mix well. powder and pepper. Process until bread slices and sprinkle with pa- minum foil-lined jelly-roll pan. Bake 2 (8 oz.) pkgs. cream cheese, soft- at 350 degrees for 12 to 14 minutes or Chill, covered, for at least 8 hours combined. Spoon into a bowl, cover prika. Freeze on cookie sheets and ened before serving. Serves 10 to 12. and chill until firm. then package in bags. Bake frozen at until pecans are toasted and dry, stir- 1 1/3 cup shredded Mexican blend ring occasionally. Cool complete. Note: You may add an additional In a shallow bowl, combine al- 350 degrees for 15-20 minutes. Yield: cheese can of Mexican corn or additional monds, bacon and paprika. Using a 50. 1 tsp. garlic, finely minced (I used Linda Vazquez cheddar cheese if desired. 1-inch ice cream scoop, scoop cheese Beverly Richard my garlic press) Jennifer Carlisle mixture into balls. Roll cheese balls 1 1/2 T. chili powder MOSCATO SANGRIA in bacon mixture, gently pressing 1 tsp. cumin 2 to 3 white peaches, sliced (2 if to adhere. Refrigerate until ready to BARBECUE PECANS KAREN’S CHEESE BALL 2 tsp. butter Cayenne pepper to taste large, 3 if small) serve. Skewer cheese balls: garnish Salt to taste 3/4 cup peach schnapps For years I searched for the per- each with a basil leaf, if desired. 1/4 cup Worcestershire sauce fect, tasty, easy cheese ball. Below 1 T. ketchup 1 rotisserie chicken, skinned and 1 bottle moscato, chilled is what I consider the answer to Agnes Dubec Stephens 4 cups pecan halves shredded 1 liter white peach seltzer water, my long quest thanks to my friend Salt to taste 1/2 bunch cilantro, chopped such as Seagrams Sparkling White Peach Seltzer, chilled Karen. QUICK ’N EASY HOLIDAY Melt above ingredients except 4 green onions, chopped Mix and chill. 2 (8 oz.) pkgs. cream cheese pecans on stove top in saucepan. 10 oz. can Ro-Tel tomatoes BITES 1 pkg. jalapeno cheddar tortillas 1 envelope Hidden Valley Ranch 1 lb. bulk sausage Then add pecans. Spread on greased Debra Stasney buttermilk dressing mix cookie sheet. Bake at 350 degrees for Mix cheeses together until well 1/2 cup water blended. Add all remaining ingredi- 2 cups shredded cheddar cheese 3 cups Bisquick 15 minutes. chopped pecans (about 1 1/2 cups) 1 can cheddar cheese soup Let cool and enjoy. (If nut allergy is a problem, use 2 T. minced onion Dennis Cannon FORT BEND HERALD drained chopped olives.) dash of garlic salt Let cream cheese come to room In large skillet, cook/scramble COCKTAIL DIP 2012 temperature. Add the ranch dress- sausage till cooked. Drain off grease. ing powder and mix well. Add the Bottom Layer: READERS' CHOICE Add 1/2 cup water. Stir in one can 8 ozs. cream cheese shredded cheese and incorporate cheddar cheese soup and onion. Stir into the cream cheese mixture. 1 cup mayonnaise Form into a large ball, or two smaller balls or three or four small logs. What ever your need is, and roll in chopped pecans. Wrap indi- Happy Holidays from vidually in plastic wrap and store in the refrigerator until ready to Everyone at Terra Flora serve. Beverly Baumann Your CREAMY AVOCADO DIP One-Stop Jennifer 4 avocados Source For 1/2 cup sour cream 1/4 cup chopped fresh cilantro Real Estate! 3 T. fresh lime juice Hartmann 1 tsp. salt 1/2 tsp. ancho chile powder Pre-Foreclosures GRI, SRES, ABR, Broker 2 cloves garlic Residential chopped radish, chopped green on- • Thanksgiving Flowers and Centerpieces ion, for garnish Land & Acreage • Fall Flowers • Poinsettas carrot sticks Commercial & Cell: 713-829-0568 celery sticks • Christmas Wreaths bell pepper strips Investment [email protected] Remove pulp from avocados. In Brokerage the work bowl of a food processor, 2114 FM 2218 • Rosenberg, TX combine avocado pulp, sour cream, 281-342-5551 cilantro, lime juice, salt, chile powder, and garlic. Process until www.terraflora.com smooth. Spoon into a bowl. Garnish Don't Wait. Call Today! 4

64 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

comes out clean. Cool on wire rack. Roll out about 3/4-inch thick. Cut PUMPKIN ROLL ing water. Cover and cook about 15 Kim Alderman with your favorite biscuit or cook- 1 cup sugar minutes. Serve with roast pork and THURSDAY, NOVEMBER 21, 2013 ie cutter and place on greased 3/4 cup flour sauerkraut. cookie sheet. Bake at 425 degrees 3 eggs Agnes Dubec Stephens7 APPLE PRALINE BREADHOLIDAYfor 13 to COOKBOOK 15 minutes. Makes 2 1/2 1 tsp.2013 baking soda (Third Place) dozen. 2/3 cup unsweetened pumpkin 1 cup sour cream 1/2 cup chopped pecans POTATO DUMPLINGS Kathleen Keeble Qualia 20 ozs. potatoes 1 cup brown sugar Filling: 4 ozs. semolina flour 2 eggs 1 (8 oz.) cream cheese, softened 1 egg 2 tsp. vanilla POPPYSEED BISCUIT RING 1 tsp. vanilla 4 ozs. all purpose flour 2 cups flour 1/3 cup butter or margarine, melted 1 cup powdered sugar Boil unpeeled potatoes, peel 2 tsp. baking powder 1 tsp. dried minced onion 1 T. butter while still warm and grate. Add 1/2 tsp. baking soda 1 tsp. poppy seeds Combine and mix ingredients flour, semolina, salt, egg and pinch 1/2 tsp. salt 1/2 tsp. dried minced garlic (I use until creamy. Spread on wax paper of baking powder. Knead well, form 1 1/2 cups Granny Smith apples, garlic salt with parsley) on cookie sheet. I use a 10x15-inch 2 rolls about 3-inches in diameter, peeled and finely chopped 2 tubes (12 oz. each) refrigerated but- sheet pan. Then sprinkle pecans boil gently in salted water for about 1 cup nuts (walnut or pecan) divid- termilk biscuits on top. Bake for 15 minutes at 350 15-20 minutes, turning several times ed In a bowl, combine butter, on- degrees. Turn over onto towel with with care. Remove from boiling wa- Praline Sauce: ion, poppy seeds and garlic. Sepa- powdered sugar sprinkled on it. ter and slice with a thread. 1/4 cup brown sugar rate each tube of biscuits into 10 Cool. Mix filling ingredients and 1/4 cup butter biscuits; dip in butter mixture and spread on cooled cake. Roll and re- Agnes Dubec Stephens Preheat the oven to 350 degrees. stand up on end in a lightly greased frigerate for at least 1 hour before Lightly grease a 9x5x3-inch loaf 10-inch fluted tube pan. serving. SWEET POTATO BREAD First Place pan. Set aside. Bake at 400 degrees for 14-16 min- Glenda Hansen won for her Charissa Kresse 2/3 cup shortening Using an electric mixer, beat to- utes or golden brown. Immediately 2 2/3 cups sugar Apple Cobbler Crescent Rolls. gether the sour cream, sugar, eggs invert into a serving plate. Serve LEMON-BLUEBERRY MUFFINS 4 eggs and vanilla on low speed for a couple warm. 1 can (16 oz.) sweet potatoes, 2 cups all purpose flour of minutes until well blended. Stop mashed Breads Kim Alderman 1/2 cup sugar the mixer and then add in the flour, 2/3 cup water 1 tsp. baking powder leavening agents and salt. Continue 3 1/3 cups flour TAMALE STUFFING 1/2 tsp. baking soda APPLE COBBLER CRESCENT to beat on low until well-combined. 2 tsp. baking soda 24 cooked beef and pork tamales 1/2 tsp. salt ROLLS Fold in the apples and half the nuts 1 1/2 tsp. salt (husk removed) 1/8 tsp. ground nutmeg into the batter. Transfer the batter 1/2 tsp. baking powder (First Place) 2 cups chopped onions 1/4 cup butter into the greased loaf pan. 1 tsp. cinnamon 2 cans crescent rolls (8 rolls each) 1 tsp. granulated garlic or garlic 1 1/4 cups low-fat buttermilk Sprinkle the rest of the nuts on 1 tsp. cloves 2 sticks of butter powder 1 large egg top and then press them lightly into 2/3 cup coarsely chopped pecans 2 apples, peeled (8 slices each) 4 cups 3-cheese blend (grated ched- 1 T. grated lemon rind the batter. Bake for about 60 minutes 2/3 cup raisins 1 1/2 tsp. ground cinnamon 1 cup blueberries or until a toothpick inserted into the dar, mozzarella and jack cheeses) Preheat oven to 350 degrees. 1 1/2 cups sugar cooking spray center comes out clean. 1 tsp. dried oregano Grease two 9x5x3-inch loaf pans. In 1 can Mountain Dew 1 T. fresh lemon juice Cool in the loaf pan for about 20- 1 tsp. cumin a large bowl, cream shortening and Peel apples and slice eight slices 1/2 cup powdered sugar 30 minutes and then transfer to a 28 oz. tomatoes with diced green sugar until fluffy. Stir in eggs, sweet per apple. Wrap each apple slice in Preheat oven to 400 degrees. wire rack to cool completely. So it chiles (Ro-Tel) potato and water. Blend in flour, the one of each crescent roll piece Lightly spoon flour into dry mea- doesn’t get too dark, I suggest using 1 tsp. chili powder soda, salt, baking powder, cinnamon starting on wide end of roll. Place suring cups; level with a knife. Com- a light colored loaf pan. 1 to 3 tsp. salt, to taste and cloves. Stir in pecans and rai- rolled apples in a single layer in pan bine flour and next five ingredients, For the praline sauce: In a small In a large bowl, crumble tamales sins. Pour into pans. Bake about 70 or Pyrex dish. Melt butter in sauce flour through nutmeg in a medium sauce pan, place the butter and by hand into bite-size pieces. (Do not minutes until wooden pick inserted pan, add sugar and cinnamon. Pour bowl; cut in butter with a pastry brown sugar. Using medium heat, use a mixer or food processor or the in center comes out clean. over wrapped apples. Pour a can of bring to a boil. Lower the heat sim- stuffing will be too dense.) Toss all blender or two knives until mixture Mountain Dew over the mixture. mer lightly for about one minute, remaining ingredients and add to resembles coarse meal. Combine Beverly Richard Bake 350 degrees for 45 minutes. stirring constantly until the sauce the tamales. Place in a large greased buttermilk, egg and rind; stir well Yield: 16 servings. thickens. Remove from heat and baking pan or two 9-inch ovenproof with a whisk. Add to flour mixture; PUMPKIN SWIRL BREAD Note: Yummy, easy. then drizzle over the bread. Cool dishes and bake at 350 degrees for stir just until moist. Gently fold in Filling: blueberries. Spoon batter into 12 Glenda Hansen completely. 20-30 minutes, until brown and hot 2 pkg. (8 oz. each) cream cheese, soft- muffin cups coated with cooking throughout. ened Debra Stasney spray. Bake at 400 degrees for 20 BEST-EVER BANANA BREAD Serves 12. 1/4 cup sugar minutes or until the muffins spring 1 egg (Second Place) HEAVENLY HOLIDAY SWEET Jimanne Durkee back when lightly touched. Remove 1 T. milk 1 3/4 cups all purpose flour POTATO BISCUITS Belton muffins from pans immediately Bread: 1 1/2 cups sugar and place on a wire rack to cool. 2 1/2 cups sugar 1 tsp. baking soda (Honorable Mention) Combine lemon juice and powdered 1 can (15 oz.) solid pack pumpkin Easy and delicious. It’s a great TEXAS STYLE CORNBREAD 1/2 tsp. salt sugar in a small bowl. Drizzle glaze 4 eggs way to use up leftover holiday 3 eggs 2 eggs evenly over cooled muffins. 1 cup canola oil sweet potatoes. These are delicious 2 cups milk 2 medium ripe bananas, mashed (1 1 cup water straight from the oven with butter 3 cups yellow cornbread mix Charissa Kresse cup) 4 cups all-purpose flour and cranberry sauce or relish. 1/4 cup corn oil 1/2 cup vegetable oil 4 tsp. pumpkin pie spice 6 T. shortening (or oil) 1 (#303) can cream style corn CZECH BREAD DUMPLINGS 1/4 cup plus 1 T. buttermilk 2 tsp. baking soda 2 1/4 cups flour 1 cup grated cheddar cheese 7 slices bread 1 tsp. vanilla extract 1 tsp. ground cinnamon 3 tsp. baking powder 1 grated large onion 2 cups flour 1 cup chopped pecans 3/4 tsp. salt 1 1/4 tsp. salt 1 (4 oz.) can jalapenos, drained and 1 tsp. baking powder In a large bowl, stir together flour, 1 tsp. baking powder 1/4 cup sugar chopped (less for tender palates) 3/4 tsp. salt sugar, baking soda and salt. 1 tsp. ground nutmeg 3 3/4 to 4 cups mashed sweet pota- Beat eggs lightly. Blend in re- 2 eggs In another bowl, combine the 1/2 tsp. ground cloves toes, cooked 3/4 cup milk eggs, bananas, oil, buttermilk and maining ingredients. Bake in well 1 cup chopped walnuts or pecans Heat oven to 425 degrees. Sift Toast bread and cut into small vanilla; add to flour mixture, stir- greased baking pan at 425 degrees 1 cup raisins flour, baking powder and salt. pieces. Sift flour, baking powder ring until just combined. Fold in for 30-40 minutes. Remove from oven 1/2 cup chopped dates In large bowl, mix hot, mashed and salt together in a bowl. Add nuts. immediately to prevent drying out. Preheat oven to 350 degrees. sweet potato, sugar, and shorten- eggs, milk and toast. Mix well. Di- Pour into a greased 9x5-inch loaf Grease and flour 3 (8x4-inch) loaf ing, and then blend in flour mix- Tom and Marty Wilson vide mixture into egg size pieces pan. Bake at 325 degrees for 1 hour pans. 20 minutes or until a toothpick ture. Knead for about one minute. and drop into a large pan of boil- 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

5 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 57

In a small bowl, beat filling ingre- 1/2 cup chopped nuts GLORIFUL MUFFINS 1 cup small curd cottage cheese biscuit halves and place in muffin dients until smooth. Pour batter into a grease loaf 1 cup chopped pecans 1/2 cup shredded cheddar cheese pan. You will be making something In a large bowl, beat sugar, pump- pan. Bake at 350 degrees for about 3 cups all purpose flour 1/4 cup chopped green onion like a cup with the dough. Measure kin, eggs, oil and water until well 1 hour. Can glaze with powdered 1 tsp. salt 2 T. picante sauce out 1 tablespoon of the sausage and blended. In another bowl, whisk sugar and milk. 1 tsp. baking soda 1 can (10 count) flaky layer butter- egg mixture and place in the muffin flour, pie spice, soda, cinnamon, salt, Dennis Cannon 1 tsp. cinnamon milk biscuits cups. Bake at 375 degrees for about baking powder, nutmeg and cloves; 1/2 tsp. nutmeg Preheat oven to 375 degrees. Place 20 minutes. Cool on wire rack for slowly beat into pumpkin mixture. 2 cups sugar eggs in medium bowl and whip about 5 minutes, then remove the Stir in walnuts, raisins and dates. BLUEBERRY ZUCCHINI 3/4 cup canola oil lightly with a fork. Add the browned pan. Pour half of batter into prepared BREAD 3 large eggs and drained sausage, cottage cheese, Debra Stasney pans, dividing evenly. Spoon filling Blueberries and zucchini bake up 2 tsp. vanilla shredded cheddar, green onions and over batter. Cover filling completely into delicious little bread loaves. 1 (8 oz.) can crushed pineapple, picante sauce. Mix lightly until with remaining batter. 3 eggs, lightly beaten undrained blended. Set aside. Split biscuits in BROCCOLI CORNBREAD 1 pkg. frozen broccoli (thawed and Bake 65-70 minutes or until a 1 cup vegetable oil 1 cup finely grated carrots half. They will come apart because drained) toothpick inserted in bread portion 3 tsp. vanilla extract 1 cup white raisins they are the flaky kind. You will end 1 onion, chopped comes out clean. Cool 10 minutes 2 1/4 cups white sugar Preheat oven to 350 degrees. up with 20 biscuits. Spray 2 muf- 6 oz. box small curd cottage cheese before removing from pans to wire 2 cups shredded zucchini Toast pecans 5 to 7 minutes. Cool fin pans with Pam spray. Stretch 1 stick butter, melted racks to cool completely. Cover well 3 cups all purpose flour until room temperature. Combine or wrap in foil, refrigerate until 1 tsp. salt flour, salt, baking soda, cinnamon, serving. 1 tsp. baking powder and nutmeg in large bowl and set Erna Thielemann 1/4 tsp. baking soda aside. Whisk together sugar, oil, 1 T. ground cinnamon eggs and vanilla. Gently fold in pine- 1 pint fresh blueberries apple and carrots. Add to flour mix- ZUCCHINI BREAD Preheat oven to 350 degrees. ture, stirring just until moistened. 3 eggs Lightly grease 4 mini-loaf pans. Fold in toasted pecans and raisins. 2 cups sugar In a large bowl, beat together the Spoon into two lightly greased 12 1 cup oil eggs, oil, vanilla, and sugar. Fold in cup muffin tins, 2/3 full. Bake at 350 1 tsp. vanilla the zucchini. Beat in the flour, salt, degrees for 23 to 26 minutes or until In a large bowl beat the above ingre- baking powder, baking soda, and wooden toothpick comes out clean. dients well. cinnamon. Gently fold in the blue- Cool in pans on wire rack 5 minutes. Separate Bowl: berries. Transfer to the prepared Remove from pans to wire rack and 1 1/2 tsp. cinnamon mini-loaf pans. cool completely. 1 tsp. baking soda Bake 50 minutes in the preheated 1/4 tsp. baking powder Debra Stasney oven, or until a knife inserted in the 3 cups flour center of a loaf comes out clean. Blend the above ingredients. Cool 20 minutes in pans, then turn BREAKFAST SAUSAGE Then add to the first bowl. out onto wire racks to cool com- Then add: MUFFINS pletely. 2 cups grated zucchini 4 large eggs Servings: 12. 1 cup applesauce 1 lb. pan sausage, browned and Linda Vazquez drained Merry Christmas and Happy New Year!

s ra S. O ina D Tamara S. Osina, D.D.S. ma .D Ta .S. Charles Huselton, D.D.S. Mon.-Thurs. 8-5 • Fri. 7-3 (Early morning appointments available) Phones Answered 24 Hours a Day!

Family and Cosmetic Dentistry 1320 Thompson Rd. • Richmond, TX • 281-342-5022 6

66 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

5 eggs APRICOT CRANBERRY BREAD CRANBERRY CORNBREAD Squeeze contents of cinnamon each addition. Combine flour, bak- 1 tsp. salt 1 cup fresh or frozen cranberries 1/2 cup butter, softened swirl packet over batter; cut through ing powder, baking soda and salt; 2 boxes Jiffy cornbread mix THURSDAY,1 cup NOVEMBERsugar 21, 2013 1 cup sugar with a knife to swirl. Sprinkle with gradually add to butter mixture, Mix onion, cottage cheese, butter, 3 cups all-purpose flourHOLIDAY2 eggs COOKBOOKthe 2013 topping. beating at low speed just until7 eggs, salt and add cornbread and 1 1/2 tsp. baking powder 1 1/2 cups all purpose flour Bake at 350 degrees for 25-28 min- blended. Stir in bananas, pecans broccoli. Pour into 13x9 pan. Bake at 1/2 tsp. baking soda 1 cup cornmeal utes or until a toothpick inserted and vanilla. Spoon batter into two 350 degrees for 35 minutes. 1/2 tsp. ground nutmeg 2 tsp. baking powder near the center comes out clean. greased and floured 8x4-inch loaf Note: I always add about a half 1/4 tsp. salt 1/2 tsp. salt Cool for 10 minutes before remov- pans. Bake at 350 degrees for one cup of shredded cheese. 1/4 tsp. ground ginger 1 1/2 cups buttermilk ing from pans to wire racks. Yield: hour or until a long wooden pick Debra Stasney 1/2 cup chopped walnuts 1 cup cranberries, halved 4 loaves. inserted in center comes out clean 1/3 cup chopped dried apricots In a mixing bowl, cream butter Matthew Kresse and sides pull away from pan, 1 egg and sugar. Add eggs; mix well. shielding with aluminum foil last CRANBERRY CHEESE BREAD 3/4 cup orange juice Combine the flour, cornmeal, 15 minutes to prevent browning, 2 cups all purpose flour 1/4 cup water baking powder and salt. Add to HUSH PUPPIES if necessary. Cool bread in pans 1 cup sugar 2 cups cornmeal 2 T. butter, melted creamed mixture alternately with on wire racks 10 minutes. Remove 2 tsp. grated orange peel 1 cup chopped onions 2 T. grated orange peel buttermilk. Fold in cranberries. from pan, and cool 30 minutes on 1 1/2tsp. baking powder 1 cup buttermilk 2 tsp. vanilla extract Transfer to a greased 9-inch wire racks before slicing. 1/2 tsp. baking soda 1 cup flour In a food processor or blender, square baking pan. Bake at 375 de- Toasted Coconut Topping: 1/2 tsp. salt 1 tsp. garlic powder process cranberries and sugar just grees for 40-45 minutes or until a 1/4 cup butter 2 T. shortening 1 tsp. baking powder until coarsely ground; set aside. toothpick inserted near the center 1/4 cup granulated sugar 1 egg, lightly beaten 1/2 tsp. baking soda In a large bowl, combine the flour, comes out clean. Serve warm. Yield: 1/4 cup firmly packed brown sug- 1 1/2 cups (6 oz.) shredded cheddar Pinch of salt baking powder, baking soda, nut- 9-12 servings. ar cheese 1 tsp. red pepper meg, salt and ginger; stir in walnuts Note: Whole blueberries coated 1/4 cup milk 1/2 cup orange juice Mix ingredients, form hush pup- and apricots. in flour can be used in place of the 1 cup sweetened flaked coconut 1/4 cup water pies. Drop in hot grease until golden In another bowl, combine the cranberries. 1 cup chopped toasted pecans 1 cup fresh or frozen cranberries, brown. egg, orange juice, water, butter, or- 2 tsp. vanilla extract thawed and halved Jennifer Carlisle ange peel and vanilla; add cranber- Matthew Kresse While bread is baking, stir to- 1/2 cup chopped walnuts ry mixture. Stir into dry ingredients gether butter, sugar, brown sugar In a large bowl, combine the first just until moistened. ANISE PUMPKIN BREAD and milk in a small saucepan over six ingredients. Cut in shortening 2 eggs APPLE BREAD medium-high heat; bring to a boil, Pour into a 9x5x3-inch loaf pan 2 cups granulated sugar until crumbly. Combine the egg, 1 cup packed brown sugar stirring constantly. Remove from coated with nonstick cooking spray. 1 cup Crisco oil cheese, orange juice and water. 1 cup canned pumpkin heat. Stir in sweetened flaked co- Bake at 350 degrees for 65-70 min- 2 tsp. vanilla extract Make a well in the dry ingredients; 1/3 cup vegetable oil conut, toasted pecans and vanilla utes or until a toothpick inserted 2 cups unpeeled apples, diced stir in egg mixture just until moist- 1 tsp. vanilla extract extract. near the center comes out clean. 2 tsp. baking soda ened. Add the cranberries and the 1 1/4 cups all purpose flour Remove bread from oven and Cool for 10 minutes before removing 1 cup pecans, chopped nuts. 1/4 cup quick cooking oats immediately spread tops with co- from pan to a wire rack. Yield: 1 loaf 4 eggs Pour into a greased 9x5x3-inch loaf 2 tsp. baking powder conut mixture. Broil five inches (16 slices). 4 tsp. sour cream pan. Bake at 350 degrees for 60-70 min- 1 tsp. aniseed from heat 2 to 3 minutes or just 4 cups flour utes or until a toothpick inserted near Sandra Kresse 1/2 tsp. salt until topping starts to lightly 1 tsp. salt the center comes out clean. Cool for 10 Glaze: brown. Cool in pans on wire racks 1 tsp. cinnamon m9nutes before removing from pan to ORANGE-BERRY MUFFINS 1/2 cup confectioners’ sugar 20 minutes. Remove from pans 1 tsp. nutmeg a wire rack. Store in the refrigerator. 1 cup quick-cooking oats 2 to 3 tsp. milk and cool 30 minutes on wire racks Preheat oven to 350 degrees. Yield: 1 loaf. 1 cup orange juice 1/4 tsp. anise extract before slicing. Grease and flour two loaf pans. In 3 cups all purpose flour 1/4 tsp. butter flavoring, optional Sandra Kresse a large bowl, measure and mix the Vanessa Muniz 1 cup sugar In a mixing bowl, combine the sugar, eggs, oil, sour cream and va- 2 1/2 tsp. baking powder eggs, brown sugar, pumpkin, oil CHOCOLATE CHIP CARROT nilla. Add the diced apples and stir 1 tsp. salt and vanilla. In another bowl, com- POPPYSEED BREAD BREAD well. Add flour, baking soda, salt, 1/2 tsp. baking soda bine the flour, oats, baking powder, 3 cups flour 3 cups all purpose flour cinnamon, nutmeg and pecans. Mix 1 cup vegetable oil aniseed and salt; add to pumpkin 2 T. poppyseed 1 cup sugar well. Fill pans with batter, leaving 3 eggs, beaten mixture and stir until well blended. 1 tsp. salt 1 cup packed brown sugar two inches from the top. Bake one 1 1/2 cups fresh or frozen blueber- Pour into a greased and floured 1 1/2 cups milk 2 to 3 tsp. ground cinnamon hour. Let the loaves cool for at least ries 8x4x2-inch loaf pan. 1 1/2 tsp vanilla extract 2 tsp. baking powder five minutes before removing from 1 1/2 tsp. grated orange peel Bake at 350 degrees for 45-50 min- 1 1/2 tsp. butter extract 1 tsp. baking soda the pans. 1/4 cup sugar 1 tsp. salt Topping: utes or until a toothpick inserted 1/2 cup chopped walnuts near the center comes out clean. Matthew Kresse 1 1/2 tsp. baking powder 1 tsp. ground ginger 3 eggs, slightly beaten 1/4 to 1/2 tsp. ground cloves 1/3 cup sugar Cool for 10 minutes before removing 1 tsp. ground cinnamon from pan to a wire rack to cool com- 1 cup vegetable oil 3 eggs CREAM CHEESE BANANA NUT 1 1/2 tsp. almond extract 3/4 cup orange juice In a small bowl, combine the oats pletely. Combine glaze ingredients; and orange juice. In a large bowl, drizzle over bread. Yield: 1 loaf. BREAD In a large bowl, combine flour, 3/4 cup vegetable oil 3/4 cup butter, softened sugar, poppyseed, baking powder 1 tsp. vanilla extract combine the flour, sugar, baking Jennifer Carlisle powder, salt and baking soda. Com- 3 cups all purpose flour and salt. Mix eggs, milk, oil and 2 cups grated carrots 2 cups sugar extracts and pour into flour mix- 1 cup (6 ozs.) semi-sweet chocolate bine the oil, eggs and oat mixture; stir into dry ingredients just until APRICOT-DATE MINI LOAVES 2 large eggs ture. Stir well to blend. Pour into chips 1 pkg. (19.1 oz.) cinnamon swirl muf- 1/2 tsp. baking powder two greased loaf pans. Bake at 350 In a large bowl, combine the first moistened. Fold in blueberries and orange peel. fin mix 1/2 tsp. baking soda degrees for 60 to 65 minutes. Cool. nine ingredients. 1/2 tsp. baking powder 1/2 tsp. salt Top with powdered sugar glaze or In a small bowl, beat the eggs, or- Fill paper-lined muffin cups two- thirds full. Combine the topping in- 2 eggs, lightly beaten 1/2 tsp. vanilla extract leave plain. ange juice, oil and vanilla. Stir into 2/3 cup orange juice 1 (8 oz.) pkg. cream cheese, softened the dry ingredients just until moist- gredients; sprinkle over batter. Bake Vanessa Muniz at 400 degrees for 15-20 minutes or 1/2 cup chopped dried apricots 1 cup chopped pecans, toasted ened. Fold in the carrots and choco- 1/2 cup chopped dates 1 1/2 cups mashed bananas (1 1/4 late chips. until a toothpick comes out clean. Cool for 5 minutes before removing Set aside cinnamon swirl and lbs. unpeeled bananas or about 4 Transfer to two greased 8x4x2- toping packets from muffin mix. In medium) More online inch loaf pans. Bake at 350 degrees from pans to wire racks. Yield: 1 1/2 dozen. a bowl, combine the dry muffin mix Beat butter and cream cheese See extra recipes from readers for 55-60 minutes or until a toothpick and baking powder. Make a well at medium speed with an elec- online at fbherald.com. All submis- comes out clean. Cool for 10 minutes Note: If using frozen blueberries, do not thaw before adding to batter. in the center; add eggs and orange tric mixer until creamy. Gradu- sions that do not appear in the Holi- before removing from pans to wire juice. Stir just until moistened. Fold ally add sugar, beating until light day Cookbook will be available on racks. Yield: 2 loaves. Jennifer Carlisle in apricots and dates. Pour into four and fluffy. Add eggs, one at a time, the Fort Bend Herald website. We Sandra Kresse greased 5 3/4x3x2-inch loaf pans. beating just until blended after thank you for all of your recipes. 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

7 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 7

inch cake pan. Bake at 350 degrees EARTHQUAKE CAKE 2 (8 oz.) boxes dates TUNNEL OF FUDGE CAKE for 35-40 minutes. 1 cup coconut 1 can Angel flake coconut Cake: Icing: 1 cup chopped pecans 1 cup flour 1 3/4 cups butter, softened 1/2 cup butter 1 pkg. German Chocolate Cake Mix Sprinkle flour over fruit and mix 1 3/4 cups sugar 1 cup sugar 1 lb. powdered sugar well. 6 eggs 3/4 cup evaporated milk 1 stick margarine, unmelted 1/2 cup butter 2 cups powdered sugar 1 cup coconut 8 oz. cream cheese 1 cup brown sugar 2 1/4 cups all purpose flour 1 cup pecans, chopped Sprinkle coconut and pecans in 4 eggs 3/4 cup unsweetened baking cocoa 1 tsp. vanilla bottom of greased and floured 9x13 2 cups flour 2 cup chopped pecans First 3 ingredients cook in me- pan. Prepare cake mix as directed. 3 tsp. baking soda Glaze: dium sauce pan. Cook at medium Pour over pecans and coconut. Mix 1/2 tsp. all spice 3/4 cup powdered sugar heat until a little thickened (about sugar, margarine, and cream cheese 1/2 tsp. nutmeg 1/4 cup unsweetened baking cocoa 5 minutes at a boil). Remove from together. Drop by tablespoons onto 1/2 tsp. ground cloves 4 to 6 tsp. milk heat and add remaining ingredi- cake. DO NOT MIX. Bake in a 350 1/2 cup cherry brandy In large bowl, beat butter and ents. Pour over hot cake. degrees oven for 45 minutes. 3 T. milk sugar with electric mixer on me- Marie Lopez Jimanne Durkee Cream butter, brown sugar and dium speed until light and fluffy. eggs. Mix flour, baking soda, all- Add eggs, one at a time, beating well Belton, TX spice, nutmeg, and cloves. Add to after each addition. On low speed, CARAMEL PECAN POUND CAKE butter mixture, alternating with gradually beat in 2 cups powdered (Third Place) FRUIT CAKE COOKIES brandy and milk. Mix fruit into sugar until blended. With spoon, batter. Drop by teaspoonfuls onto 1 cup butter (no substitutes), soft- Note: Use candied fruit. stir in flour, cocoa and pecans until greased cookie sheet. Bake in 250 ened 1 lb. cherries, cut in half well blended. Spread batter evenly degree oven for 25-30 minutes. First Place 2 1/4 cups packed brown sugar 6 slices pineapple, cut up in pan. 1 cup sugar Bake 45 to 50 minutes or until top Debra Stasney won for her 6 cups chopped nuts Jimanne Durkee 5 eggs 1 lb. white raisins is set and edge begins to pull away Cinnamon Roll Cake. 3 tsp. vanilla extract Belton, TX from side of pan. Cool upright in 3 cups all-purpose flour 1/2 tsp. baking powder Cakes 1/2 tsp. salt 1 cup milk CINNAMON ROLL CAKE 1 cup finely chopped pecans (First Place) confectioners’ sugar 3 cups flour fresh fruit, optional 1/4 tsp. salt In a mixing bowl, cream butter. 1 cup sugar Gradually beat in sugars until light 4 tsp. baking powder and fluffy. Add eggs, one at a time, 1 1/2 cup milk beating well after each. Stir in va- 2 eggs nilla. We Provide 24/7 Emergency Service 2 tsp. vanilla Combine the flour, baking pow- Your Hometown Plumbing, Drain Cleaning, A/C, 1/2 cup butter, melted der and salt; add to the creamed Topping: mixture alternately with milk. Beat Heating & Insulation Company 1 cup butter, soft on low speed just until blended. Fold 1 cup brown sugar in pecans. Pour into a greased and 2 T. flour floured 10-inch tube pan. 2 T. cinnamon Bake at 325 degrees for 1 1/2 In a large bowl, mix all the ingre- hours or until a toothpick inserted dients together except for the butter. near the center comes out clean. Once mixed, slowly pour in the but- Cool for 10 minutes before remov- ter. Pour into a greased 9x13 pan. ing from pan to a wire rack to cool For the topping, mix all the ingre- completely. Dust with confectioners’ Gluten-free Thanksgiving Stuffing dients together until well combined. sugar. Serve with fruit if desired. 3 cups cubed gluten-free bread (such as Udi's® from Jason's Deli) 1 teaspoon chopped fresh sage Drop evenly over the batter and Yield: 16 servings. 3 cups gluten-free cornbread (already prepared and crumbled) 1 teaspoon dried thyme leaves swirl with a knife. Matthew Kresse 1 stick of butter 1 teaspoon Poultry seasoning (add more to your taste) Bake at 350 degrees for 30-40 min- 1 cup chopped onion (more if you desire) 1 teaspoon salt (or to taste) utes. 1 cup chopped celery with leaves (more if you desire) 1/2 teaspoon pepper (or to taste) PEACH CAKE 2 cups gluten-free chicken broth Glaze: 2 eggs slightlyComplete beaten Heating & Cooling System 2 cups powdered sugar (Honorable Mention) *Additional choices: Cooked ground spicy breakfast sausage, or ground turkey sausage or ground spicy Italian sausage or 5 T. milk 2 regular cans of cling peaches, add cream of celery and cream of chicken gluten-free soup, but cut back on broth. 1 tsp. vanilla drained and mashed *Note: Check with the butcher at Kovasovics Meats to make sure additional choices of meat are gluten-free. While the cake is warm drizzle 2 cups flour Preparation: As Low as $3999 Cannot combine with any discount. One discount per customer. Expires 12/31/12 the glaze over the cake. 2 cups sugar Pre-heat oven to 3500 Debra Stasney 2 tsp. baking soda 1. Spread cubed bread in one layer on baking sheet and bake about 12 minutes or until cubes are dry, but not browned. Mix the above well and pour into 2. Melt butter in saucepan over medium high heat. Add onions and celery and saute for about 10 minutes or until onions are greased 9x13-inch pan. Bake at 350 translucent, but not browned. DO NOTHING CAKE from degrees for 35 minutes. 3. Combine bread crumbs, cornbread and celery mixture. Add beaten eggs, spices and chicken broth and mix well. If ad- Icing: ditional choices are preferred, this can make the stuffing more moist too. This is a versatile recipe to make to your liking. 1940 & 1950’s Make sure whatever choices you desire are gluten-free. 3/4 cup sugar 10% Discount (Second Place) 4. Transfer stuffing to a buttered 13x9 covered baking dish and bake for 30 minutes. Uncover and bake until top of dressing 3/4 cup evaporated milk is crisp andOn lightly browned, A aboutWhole 10 more minutes. Home Re-Pipe 2 cups sugar 1 stick butter 2 cups flour Make sure your workCannot surface, combine utensils, with any pans discount. and tools One are discount free of gluten. per customer. Always Expiresread product 12/31/12 labels. Manufacturers can 1 cup coconut change product formulations without notice. When in doubt, check it out. 2 eggs 1 cup pecans, chopped 1 tsp. baking soda Boil everything except pecans Have Your Plumbing and Heating Checked for the winter. 1 tsp. vanilla until it thickens. Remove from heat 16 oz. can crushed pineapple, and stir in pecans. Pour over warm undrained cake. 4709 Highway 36 South #30 • Rosenberg, Tx 77471 Place first 6 ingredients in large $ 500 OFF bowl and mix well with wooden Marie Lopez 281-232-5292 •Radiant www.howell-services.com Barrier spoon. Place into a greased 9x13- Installation Cannot combine with any discount. One discount per customer. Expires 12/31/12

Have Your Plumbing and Heating Checked for the winter. 281•232•5292 4709 Highway 36 South #30 Rosenberg, Tx 77471 www.howell-services.com 8

86 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

pan on cooling rack 1 hour 30 min- power for 10-15 seconds. Stir until 1/2 cup chopped pecans and stir until smooth. Drizzle over Preheat oven to 325 degrees. utes. Invert cake onto serving plate; smooth. Drizzle over cake. Sprinkle 1/2 cup flaked coconut cake. Grease a 0x11-inch pan. cool at least 2 hours. THURSDAY,with additionalNOVEMBER 21, coconut. 2013 Beat butter and cream cheese Beverly Richard Combine eggs, oil, oranges and In small bowl, mix glaze ingredi- Janie Lively until light and fluffy. Add sugar and cake mix. Cook for 40 minutes or ents, adding enough milk for desired HOLIDAYvanilla andCOOKBOOK mix well. Stir in pecans 2013 until toothpick inserted in center7 drizzling consistency. Spoon glaze and coconut. Frost cooled cake. Del- EASY PUMPKIN CAKE comes out clean. over top of cake, allowing some to GRAMPOP’S PAYDAY PUNKIN’ ish! 1 yellow cake mix Frosting: Combine the Cool run down sides. Store tightly cov- CAKE 1 (18 oz.) can pumpkin Whip, pudding and pineapple. Kathleen Keeble Qualia 1/2 tsp. pumpkin spice ered. 1 (16 oz.) can pumpkin Frost cake when cool. Keep in re- Mix together and bake in 9x13- 1 cup of vegetable oil frigerator. Kim Alderman inch greased pan in 350 degree oven 4 eggs, beaten LEMON CHEESE FILLED CAKE Cake: for 25 minutes. Dennis Cannon 2 cups sugar 1 pkg. yellow cake mix Icing: COCONUT POUND CAKE Mix the above together pumpkin, Duncan Hines vanilla cake mix 3 eggs 1 stick margarine oil, and eggs and sugar in a large SUGAR-and-SPICE CAKE 1 (3/4 oz.) pkg. coconut cream in- 3/4 cup apricot nectar 2 cups powdered sugar Make a classic white cake for bowl and beat for one minute. stant pudding and pie filling 1 capful almond extract 1 tsp. pumpkin spice Christmas or Easter this year. This 2 cups flour 1 cup coconut milk 1/4 cup butter, softened 2 T. milk (or enough to make spread- cake starts with boxed mix, then 1 tsp. salt 4 large eggs Filling: ing consistency) adds a few key ingredients to make 1 tsp. baking soda 1 cup water 2 (8 oz.) pkgs. cream cheese Beat all the above together. the end result light, fluffy, and total- 2 tsp. baking powder 1/3 cup vegetable oil 2 T. lemon juice ly delicious. 2 tsp. cinnamon Joyce Horelica 1 cup flaked coconut 1/2 cup sugar This recipe goes with Christmas Mix together flour, salt, soda, 1 capful of coconut flavoring 1 cup flaked coconut Tree Cake Wedges. baking powder and cinnamon. Add 1/2 cup Duncan Hines Creamy Glaze: CHOCOLATE CAKE SQUARES 1 (18.25 oz.) pkg. white cake mix to pumpkin mixture. Beat for one Home-Style Classic Vanilla Frost- 2 cups sifted confectioners sugar 1 Devil’s food cake mix 1 (16 oz.) container sour cream minute. 1 stick margarine, softened ing Add: 2 T. apricot nectar 1/4 cup butter, melted additional coconut 2 T. lemon juice 1 egg 2 large eggs 1/2 cup flaked coconut Preheat oven to 350 degrees. In large bowl, combine first five Mix the above ingredients togeth- 2 tsp. apple pie spice 1/2 cup chopped pecans Grease and flour a 10-inch bundt ingredients; beat as directed on er and press in 9x13-inch greased 1 tsp. vanilla extract Stir in coconut and pecans into pan. cake package. Grease and lightly pan. Sprinkle with 1 cup pecans. 1/2 tsp. almond extract (optional) the pumpkin mixture. Combine cake mix, pudding, flour a 12 cup Bundt pan. Spoon bat- Mix together: Vanilla Buttercream Pour into 3 greased and floured coconut milk, coconut flavoring, ter into pan. 1 (8 oz.) cream cheese garnishes: sparkling sugar, clear ed- 8-inch cake pans. Bake at 350 de- eggs, water and oil in a large mix- In small bowl, combine all fill- 2 eggs ible glitter, rosemary sprigs, pecan grees for 25-30 minutes. Cool in pans ing bowl. Beat at medium speed 2 ing ingredients. Beat until smooth. 4 cups powdered sugar halves, cranberries for 10 minutes, then remove from minutes. Fold in coconut. Pour in Spoon filling over batter in pan, be- Pour over cake and bake 25 min- 1. Preheat oven to 350 degrees. pans to cool completely. When cool, prepared pan. ing careful not to let it touch sides utes in 350 degree oven. Cool and cut Beat together first 6 ingredients frost with Grampop’s favorite frost- Bake 45-50 minutes or until tooth- of pan. Bake at 350 degrees for 50-55 into squares and, if desired, almond extract at ing, as follows. pick inserted in center comes out Grampop’s Favorite Frosting: minutes or until cake tests done. Joyce Horelica low speed with an electric mixer just clean. Cool in pan for 25 minutes. Cool in pan 1/2 hour. Turn out on until dry ingredients are moistened. 1/2 cup softened butter Invert onto serving plate. wire rack or serving plate to com- Increase speed to medium, and beat 1 (8 oz.) pkg. softened cream cheese Place frosting in microwave- plete cooling. SUNSHINE CAKE 2 minutes or until batter is smooth, 1 (16 oz.) pkg. powdered sugar 1 yellow cake mix safe bowl. Microwave on high Combine all glaze ingredients stopping to scrape down bottom and 2 tsp. vanilla 4 eggs sides of bowl as needed. Pour bat- 1/2 cup vegetable oil ter into 3 greased and floured 8-inch 1 (11 oz.) mandarin oranges with round cake pans. juice 2. Bake at 350 degrees for 20 to 1 (16 oz.) Cool Whip 22 minutes or until a wooden pick 1 (5.25 oz.) instant vanilla pudding Put us to work inserted in center comes out clean. 1 (20 oz.) can crushed pineapple Cool in pans on wire racks 5 min- with juice and give Mom utes, remove from pans to wire a break from Holiday Cooking 2013 Winner for Best FULL BAR ♦ MARGARITAS ♦ BEER ON TAP and Cleaning. Loan Store Serving Fort Bend County since 1993 OPEN CHICKEN FRIED STEAK Tue-Thurs 11am-9:30 pm To all who said we are the best, we thank you CERTIFIED ANGUS BEEF STEAKS Fri-Sat 11am-10:30 pm for your support and continued business. FRESH HOMEMADE BURGERS Sun 11am-3pm GRILLED SALMON/CATFISHMenu PRIME PORK RIB-EYE HAPPY HOUR 2PM-7PM MONTEREY GRILLED CHICKEN FULL BAR AVAILABLE LIVER & ONIONS • WINGS THE LOAN FRIED PICKLES & FRIED MUSHROOMS Gift Cards 918 San Jacinto St. (across from Burke's Outlet) STORE 281-341-8170 Available www.bullcreekrosenberg.com • Like Us at facebook.com/bullcreek

4407 Ave H • Rosenberg 281-232-2274 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

9 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 97 racks, and cool completely (about ding mix spoons sugar and the vanilla in 1 cup boiling water invert pan; cool completely. 1 hour). Wrap in plastic wrap, and 1/4 cup coconut rum a bowl and mix well. Spoon 1 tea- 1/2 cup ice water In a bowl, dissolve gelatin in boil- freeze 1 hour or up to 1 month. Prepare the cake mix using the spoonful of the mixture on top of 1 pint fresh strawberries, sliced ing water. Add ice water and stir. 3. Spread Vanilla Buttercream be- package directions, substituting each cheesecake. Bake for 5 min- 1 carton (8 ozs.) frozen whipped top- Place bowl in ice water for about 5 tween layers and on top and sides of butter for the oil and coconut milk utes. Cool completely before remov- ping, thawed, divided minutes or until slightly thickened. cake. Garnish, if desired. for the water, and adding the rum ing from the muffin cups. Place a additional strawberries for garnish Fold in strawberries and 1/2 cup Note: I used Duncan Hines Moist extract and vanilla. Pour into a maraschino cherry half on top of In a large mixing bowl, beat egg whipped topping. Deluxe Classic White Cake Premi- greased 9x13-inch cake pan and bake each. Chill in the refrigerator or whites, cream of tartar and salt un- Run a knife around sides of cake um Cake Mix. using the package directions. Cool in freeze until ready to serve. Makes 3 til soft peaks form. Gradually add to remove. Split horizontally into Linda Vazquez the pan for 15 minutes. Punch holes dozen. 1 cup sugar, a tablespoon at a time, three layers; place bottom layer on with the handle of a wooden spoon Vanessa Muniz beating until stiff peaks form; set a serving plate. Spread with half in the warm cake. Pour the remain- aside. of the gelatin mixture. Repeat. Top HEAVENLY CAKE ing 1 can of coconut milk over the In another bowl, beat egg yolks with remaining cake layer. Frost top 1 (18.25 oz.) pkg. white cake mix cake. Let soak for 15 minutes. Cover STRAWBERRY SUNSHINE until slightly thickened, about 5 and sides with remaining whipped 1 (8 oz.) can crushed pineapple with with plastic wrap and chill for 12 to CAKE minutes. Gradually add remain- topping. Garnish with strawberries. juice 24 hours. 1 cup egg whites (about 8) ing sugar, beating until thick and Refrigerate leftovers. Yield: 12-16 1 cup white sugar Mix the whipped topping and 1/2 tsp. cream of tartar lemon-colored. Blend in water and servings. 1 (8 oz.) pkg. cream cheese pudding mix in a bowl. Stir in 1/4 1/2 tsp. salt extracts. Sift flour over batter; beat 1/2 cup butter, softened Vanessa Muniz cup coconut rum. Spread evenly 1 1/2 cups sugar, divided until smooth. Fold in egg whites just 4 cups confectioners’ sugar over the top of the cake. Chill in the 5 egg yolks until blended. More online 1 tsp. vanilla extract refrigerator until ready to serve. Spoon into an ungreased 10-inch 2 T. water See extra recipes from readers 1 cup chopped pecans Serves 12. tube pan. Cut through batter with a 1/2 tsp. each almond, lemon and va- online at fbherald.com. All submis- 1. Prepare cake according to in- knife to remove air pockets; smooth Vanessa Muniz nilla extracts sions that do not appear in the Holi- structions on package. Bake in a the top. Bake at 325 degrees for 50-55 1 cup all purpose flour day Cookbook will be available on 9x13-inch pan. Allow to cool. Make Filling: minutes or until cake springs back holes in cake with fork. Combine the Fort Bend Herald website. We MINIATURE CHEESECAKES 1 pkg. (3 ozs.) strawberry gelatin when lightly touched. Immediately pineapple and sugar in saucepan. graham cracker crumbs thank you for all of your recipes. Bring to a boil. Spoon over cooled 24 ozs. cream cheese, softened cake. In a large bowl, cream but- 3/4 cup sugar ter and cream cheese until smooth. 3 egg yolks Add powdered sugar and beat until 3 egg whites, stiffly beaten smooth. Add vanilla. Add pecans 3/4 cup sour cream and mix well. Spread cream cheese 2 T. sugar frosting over cake. 1 tsp. vanilla extract Debra Stasney 18 maraschino cherries, cut into halves Mission Parks Line 36 miniature muffin cups TRES LECHES CAKE with miniature baking cups and Davis-Greenlawn 1 (2-layer) pkg. white cake mix spray lightly with nonstick cooking Funeral Home & Cemeteries butter spray. Dust with graham cracker and 2 (14 oz.) cans coconut milk crumbs. Beat the cream cheese, 3/4 1 tsp. rum extract cup sugar and the egg yolks in a the Tips Family 1 tsp. vanilla extract mixing bowl until smooth. Fold in 1/2 cup coconut rum the stiffly beaten egg whites. Spoon Invite you to join us for Our 13th Annual 1 (14 oz.) can sweetened condensed into the prepared cups. Bake at 350 mik degrees for 15 minutes. (The centers 16 ozs. whipped topping will fall.) 1 (4 oz.) pkg. cheesecake instant pud- Combine the sour cream, 2 table- Celebration of Life Angel Tree Service Come place an Angel Ornament on our tree in Celebration of the Life of your Loved One. DATE: Sunday, December 1, 2013 • 2:00 pm WHERE: Davis-Greenlawn Funeral Chapel 3900 B.F. Terry Blvd. • Rosenberg 281-341-8800 Complimentary angel ornaments will be provided or you are welcome to bring your own angel ornament. www.davisgreenlawnfh.com 10

106 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

ened rolls and milk together. Remove brown- 1 1/2 cup milk 4 large eggs 3/4 cup chopped pecans ies from oven and spoon on some 1 1/2 tsp. baking powder THURSDAY,1 cup NOVEMBERflaked coconut 21, 2013 1/2 cup sugar sweetened coconut. Place back in 1 1/2 tsp. salt 1 tsp. vanilla extract 1/2 cup corn syrup oven and continue to bake an addi- 1 1/2 tsp. vanilla 1 1/2 cup sugar HOLIDAY2 T. butter COOKBOOK or margarine, melted tional 2013 14-16 minutes. Remove from Mix all dough ingredients in mix7 - 2 egg yolks 1 tsp. vanilla oven and allow to cool completely ing bowl. Set aside. 1 cup whipping cream 1 egg, beaten before removing the paper liners. In a pot put: 1/4 to 1/2 tsp. coconut flavoring Heat oven to 350 degrees. Drizzle on the chocolate then sprin- 1 quart sliced peaches Whipping cream, optional for top- Unroll dough and press in bottom kle on the almonds. 1 cup sugar ping and 1/2 inch up sides of a 9x13-inch Debra Stasney Heat peaches and sugar until Toasted coconut, optional for top- pan. Firmly press perforations to boiling. ping seal. Bake 8 minutes. Melt: Combine graham cracker Meanwhile, in medium bowl, mix APPLE PECAN CRISP 1 1/2 stick butter in a 9x13-inch pan, crumbs, 1/4 cup sugar and butter. remaining ingredients. Pour filling (Honorable Mention) in oven. Firmly press evenly onto bottom over partially baked crust. Bake 18 1 cup chopped pecans Pour dough mixture in pan. Place and 2-inches up sides of a 10-inch to 22 minutes longer or until golden 1 cup brown sugar peaches in dough, do not mix. Bake springform pan. Beat cream cheese brown. Cool completely, about 1 1 cup rolled oats in oven about 45 minutes at 350 de- at high speed with an electric mixer hour, and cut into bars. 1 cup all purpose flour grees. Sprinkle with cinnamon and until light and fluffy; gradually add Debra Stasney 1/2 cup butter, melted sugar. 1 1/2 cups sugar, beating well. Add 4 cups apples, peeled, cored and Agnes Dubec Stephens eggs and yolks, one at a time, beat- chopped ing after each addition. Stir in coco- SPICED PUMPKIN CHEESE Preheat oven to 350 degrees. nut, whipping cream and coconut CAKE Lightly grease 2 8-inch round pans. SHERRY, SHERRY PIE First Place Crust: flavoring; pour into prepared crust. In large bowl combine brown (Third Place) 1 stick butter, melted Bernice Meyer won for her Bake at 325 degrees for 1 hour and 10 sugar, oats, flour and butter. Mix 38 Nabisco Ginger Snaps, finely 1 cup flour Coconut Cream Cheese Cake. minutes. (Center will be soft). Turn until crumbly. Place 1/2 mixture crushed 1/2 cup light brown sugar oven off and leave cake in oven 30 in each pan. Spread apples evenly 1/4 cup finely chopped pecans 1/2 cup chopped pecans minutes. Remove from oven and let over crumb mixture. Top each pan 1/4 cup butter, melted Filling: Desserts cool to room temperature on a wire with chopped pecans, 2 teaspoons 4 pkgs. (8 oz. each) Philadelphia 1/2 lb. miniature marshmallows rack and chill at least 8 hours. Care- cinnamon. Bake 40-45 minutes until Cream Cheese, softened 1/2 pint whipping cream COCONUT CREAM CHEESE fully remove sides of pan. Top with golden brown. Drizzle with carmel 1 cup sugar 1/2 cup sherry CAKE whipped cream and sprinkle with syrup on top when it is done. toasted coconut. 1 can (15 oz.) pumpkin Mix all crust ingredients in a (First Place) 1 T. pumpkin pie spice Marie Lopez 9-inch pie pan. Bake at 375 degrees 1 2/3 cup graham crackers Bernice Meyer 1 tsp. vanilla for 15-25 minutes or until golden 1/4 cup sugar 4 eggs LEMON BLOSSOMS brown. Stir occasionally. Reserve 1/4 cup plus 2 T. butter or marga- EASIEST PECAN BARS “EVER” 1 cup thawed Cool Whip whipped 1 pkg. yellow cake mix 1/2 cup for crust mixture for top- rine, melted (Second Place) topping 3 1/2 oz. pkg. instant pudding mix ping. Press pastry into pie plate 1/2 tsp. ground nutmeg with spoon while still hot. Set aside 3 (8 oz.) pkgs. cream cheese, soft- 1 can (8 oz.) refrigerated crescent 4 large eggs Heat oven 325 degrees. 3/4 cup vegetable oil to cool. Mix crumbs, nuts and butter. Glaze: For filling, melt marshmallows Press onto bottom and 1-inch up 4 cups powdered sugar and sherry in double boiler. Cool side of 9-inch Springform pan. 1/3 cup fresh lemon juice mixture. Fold mixture into 1/2 pint Beat cream cheese and sugar with 1 lemon, zested stiffly beaten whipping cream. Pour mixer until blended. Add pumpkin, 3 T. vegetable oil into the cold pastry shell and sprin- pumpkin spice and vanilla; mix 3 T. water kle with reserved crumbs. Refriger- Hernandez well. Add eggs 1 at a time, mixing Preheat the oven to 350 degrees. ate overnight. Serves 8. FUNERAL HOME after each just until blended. Pour Spray miniature muffin pans with Beverly Richard into crust. Bake 1 hour 20 minutes vegetable oil cooking spray. Treating Families Like Family 1950 to 1 hour 30 minutes or until center Combine the cake mix, pudding is almost set. Loosen side from rim mix, eggs, and oil and blend well JAM-PACKED PECAN PIE pastry for single-crust pie (9-inch) Jose Hernandez, Owner/Director of pan. Cool before removing rim. with an electric mixer until smooth, 3 eggs 800 Fourth Street • P.O. Box 1042 • Rosenberg, Texas 77471 Refrigerate 4 hours. Serve with dol- about 2 minutes. Pour a small (281) 342-4342 Local Line • (281) 232-5477 Fax Line • (281) 342-8803 Metro Line 1/2 cup sugar lop of Cool Whip and dusting of amount of batter, filling each muffin 2/3 cup dark corn syrup nutmeg. tin half way. Bake for 8-10 minutes. 2 T. butter, melted Turn out onto a tea towel. Glenda Hansen 1 T. bourbon To make the glaze, sift the sugar 1 cup (6 oz.) semi-sweet chocolate into a mixing bowl. Add the lemon ALMOND JOY BROWNIE BITES chips juice, zest, oil, and 3 tablespoons wa- 1 cup plus 3 T. flaked coconut, di- (Honorable Mention) ter. Mix with a spoon until smooth. vided 1 box of family size chocolate fudge With fingers, dip the cupcakes 1 cup chopped pecans Bagley Pecans brownie mix into the glaze while they’re still Preheat oven to 350 degrees. Pre- 1 (14 oz.) can sweetened condensed warm, covering as much of the 109 Hwy 90-A • Richmond, Texas pare pastry for 9-inch pie plate. Beat milk cake as possible, or spoon the glaze (281)342-6999/(281)232-2771 eggs, sugar, corn syrup, butter and 1 (14 oz.) bag coconut over the warm cupcakes, turning bourbon until blended. Stir in choco- (281)232-2782 1/4 cup milk them to completely coat. Place on Fax late chips, 1 cup coconut and pecans. 1 cup chocolate chips, melted wire racks with waxed paper un- Located at the Brazos River Bridge in Richmond Pour into pastry shell; sprinkle with 1/4 cup almonds (or nuts), crushed derneath to catch any drips. Let the Our new crop paper shell pecans are here! remaining coconut. Bake 45-50 min- Preheat oven to 350 degrees. Line glaze set thoroughly, about 1 hour, Shelled • In-Shell • Cracked utes or until filling is set. (regular size, not mini) cupcake pan before storing in containers with Come by or call our warehouse to select with paper liners. (Don’t skip the pa- tight-fitting lids. Erna Thielemann your favorite for all your holiday needs. per liners as they make stick). Kim Alderman WE ALSO CARRY: Walnuts, Peanuts & Pistachios Make brownies according to APPLE CRANBERRY PIE package directions and pour batter All major credit cards accepted 1/2 cup raisins (or currants) only half way up the liners. Bake PEACH COBBLER We do Mail Orders/Shipping 2 T. dark rum or water in preheated oven for 12 minutes. Dough: 1 1/4 cups unsweetened apple juice While they are baking, mix the co- 1 1/2 cup flour or cider, divided conut, sweetened condensed milk 1 1/2 cup sugar 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

11 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 117

1 1/2 cups sugar 1 (15 oz.) can pumpkin (2 cups) 3 eggs TASTE OF TEXAS PECAN PIE cream of tartar and salt until foamy. 3-6 medium apples, peeled and 1/2 cup chopped nuts 3/4 cup sugar 1 (9-inch) pie shell Gradually add the sugar, beating cubed 1/2 cup raisins 1 tsp. vanilla extract 1/2 cup dark Karo syrup on high until stiff peaks form (do 1 cup fresh or frozen cranberries Frosting: 2 (16.5 oz.) rolls refrigerator choco- 1 cup brown sugar not under beat). Spread evenly in 1/2 cup all-purpose flour 1/3 cup butter late chip cookie dough 1 stick butter a greased 13x9x2-inch baking pan. pastry for single-crust pie (9-inch) 1 (3 oz) cream cheese Preheat oven to 350 degrees. 4 eggs Bake at 275 degrees for 1 hour; turn Topping: 2 cups powdered sugar In a large bowl, beat together 1 tsp. vanilla off oven (do not open door). Let 1/3 cup chopped pecans 1 T. milk cream cheese, eggs, sugar, and va- 2 cups pecan halves cool in oven overnight or at least 12 1/3 cup all-purpose flour 1 tsp. vanilla nilla extract until well mixed; set Melt butter, add to syrup and hours. 3 T. butter, melted Preheat oven to 350 degrees. aside. Slice cookie dough rolls into sugar. Mix well until all sugar is Filling: Beat cream cheese, sug- 1/4 cup packed brown sugar Cake directions: Mix all cake in- 1/4-inch slices. Arrange slices from dissolved. Add the eggs, and va- ar and vanilla until smooth; gently 12 pecan halves (optional) gredients and pour in pan. Bake for one roll on bottom of a greased 9x13- nilla, and mix until smooth. Pour fold in cream and marshmallows. Directions: 25 to 30 minutes. Cool completely. inch glass baking dish; press togeth- mixture into pie shell. Place pecan Spread over meringue. Chill for 4 In a small bowl, combine raisins Frosting directions: Mix the er so there are no holes in dough. halves on the top of the pie. Bake at hours. Cut into 16 pieces. and rum; let stand about 30 min- ingredients and frost top. Cut into Spoon cream cheese mixture evenly 325 degrees for 50 minutes, or un- Combine topping ingredients, utes. squares. over dough; top with remaining slic- til done. You can check this with a spoon 1/4 cup over each serving. In a large saucepan over medium Enjoy! es of cookie dough. knife, when it comes out clean, the Yield: 16 servings. heat, bring 3/4 cup apple juice and Dennis Cannon Bake 45 to 50 minutes, or until pie is done. Jimanne Durkee sugar to a boil, stirring occasion- golden and center is slightly firm. ally. Add apples and cranberries; Remove from oven, let cool, then re- Kim Alderman Belton, TX return to a boil. Reduce heat; sim- GOLDEN YAM BROWNIES frigerate. Cut into slices when well mer, uncovered, for 5-8 minutes or 1 cup butter chilled. CHERRY BERRIES ON A CHOCOLATE DELIGHT until apples are tender and berries 1 cup packed brown sugar You can serve the cheesecake CLOUD Crust: pop. Whisk flour and remaining 1 cup white sugar plain, with chocolate sauce, or 6 egg whites 1 cup pecans (chopped), extra for 1/2 cup juice until smooth; stir into 4 eggs whipped topping. 1/2 tsp. cream of tartar garnish cranberry mixture. Bring to a boil; 2 tsp. vanilla extract Debra Stasney 1/4 tsp. salt 1 cup flour cook and stir for 2 minutes or until 1 1/2 cups all purpose flour 1 3/4 cup sugar 1 stick of butter thickened. Stir in raisins. Cool to 1 tsp. baking powder Filling: Mix all three ingredients in a cake room temperature. 1/2 tsp. salt SWEETHEART TRIFLE 2 (3 oz.) pkgs. cream cheese, softened size pan, when well mixed, press it Fit pastry into 9-inch pie plate 2 cups peeled and finely shredded 1 pkg. (18 1/4 oz.) chocolate cake (can use no fat) and spread it into the bottom of the (or 10-inch fluted tart pan with re- yam mix 1 cup sugar pan. This will be your crust. movable bottom) or press into the 1 cup confectioners’ sugar 1 pkg. (10 oz.) peanut butter chips 1 tsp. vanilla Bake at 350 degrees for about 20- bottom and 1-inch up the sides of a 2 T. butter or margarine 4 1/4 cups cold milk, divided 2 cups whipping cream, whipped 30 min. Depending on your oven. 10-inch springform pan. Line pastry 2 T. milk 1/2 cup whipping cream (can use no fat Cool Whip) When it’s lightly brown remove it with double thickness of heavy- 1. Preheat the oven to 350 degrees. 1/4 tsp. vanilla extract 2 cups miniature marshmallows from the oven. It will continue to duty foil. Bake at 450 degrees for 5 Grease a 9x13-inch baking dish. 1 carton (12 oz.) Cool Whip, thawed Topping: cook once taken out and you don’t minutes. Remove foil; bake 7-10 min- 2. In a large bowl, cream together 1 bag Heath Toffee Bits 1 can (21 oz.) cherry pie filling want the pecans to burn. Let it cool utes or until pastry is nearly done. the butter, brown sugar, and white Prepare cake mix according to 2 cups sliced fresh strawberries completely. Cool. Add apple mixture. Combine sugar until smooth. Beat in the package directions. Pour the batter 1 tsp. lemon juice Filling: first four topping ingredients; eggs one at a time, then stir in the into a greased 13x9 pan. Bake at 350 In a mixing bowl, beat egg whites, 1 (8 oz.) box of vanilla pudding sprinkle over filling. Arrange pecan vanilla. Combine the flour, baking degrees for 30-35 minutes or until halves on top if desired. Bake at 375 powder, and salt; stir into the batter a toothpick inserted near the cen- degrees for 30-35 minutes or until just until blended. Fold in the shred- ter comes out clean. Cool on a wire golden brown. ded yam. Spread the batter evenly in rack. Yield: 12 servings. the greased baking dish. In a heavy saucepan, combine 3. Bake for 30 minutes in the chips, 1/2 cup milk and cream. Cook ONE WORD!! Erna Thielemann preheated oven, until a toothpick and stir clover low heat until chips inserted into the center, comes out are melted. Remove from the heat, NO BAKE CHOCOLATE clean. Mix together the confection- stir in vanilla. Cool to room temper- OATMEAL COOKIES ers’ sugar, butter and milk until ature. Place the remaining milk in a smooth. Spread over the brownies mixing bowl; beat in pudding mixes YUM! 2 sticks margarine while they are still warm. They will on low speed for 2 minutes. 1 cup milk absorb some of the glaze. Serve hot To assemble, crumble half of the 4 cups sugar or war. cake into a 4-quart trifle bowl or 12 T. cocoa (yes 12) Servings: 24. large bowl. Layer with half of the 2 tsp. vanilla peanut butter sauce, pudding, Cool 6 cups quick oats Linda Vazquez Whip and candy bits; repeat layers. In 2-quart pan, melt margarine. Cover and refrigerate for at least 3 Add sugar, cocoa, milk, and vanilla. CHOCOLATE CHIP COOKIE hours before serving. Stir and boil 5 minutes and remove from stove. Add oatmeal. Drop CHEESECAKE Kim Alderman tablespoons of mixture onto parch- 3 (8 oz.) pkgs. cream cheese, soft- ment or wax paper. Let cool. Makes ened 5 dozen. Joyce Horelica Happy Holidays PUMPKIN RAISIN BARS SANDY MCGEE’S BROCCOLI CHEESE SOUP! Cake: 2 cups flour CEAPerformance 2 cups sugar cGe Cutting EdgE AutomotivE & PErformAnCE dy M e’s Restaurant & Catering 2 tsp. baking powder San Complete Auto Repair • Foreign & Domestic 1 tsp. baking soda 314 Morton Street 1 tsp. cinnamon Tune Up • Air Conditioner Work • Brakes in Historic Downtown Richmond 1 tsp. nutmeg Computer Diagnosis • Major Overhaul 1/2 tsp. salt Mon-Fri: 8am-6pm / Sat: 8am-3pm We Accept All Major Credit Cards 281.344.9393 1/2 tsp. cloves It’s always BYOB (lunch and dinner) 1 cup oil 1021 Joerger Albert Aguilar: Owner 4 eggs Rosenberg, TX 77471 281-238-9106 www.sandymcgees.com • Visit us on Facebook 12

126 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

1 (8 oz.) box of chocolate pudding spray. Arrange your peanut butter Bake at 425 degrees for 6 to 8 min- nutmeg and remaining flour; add to bowl, combine caramels and water. 1 (8 oz.) box of cream cheese cups on the bottom (around 16). I cut utes or until very lightly browned; creamed mixture. Stir in nuts, choc- Microwave, uncovered, on high for 1 large tub of whip cream THURSDAY,mine NOVEMBERup, but that’s 21, 2013 up to you. let cool on a wire rack. Reduce oven olate chips and reserved cherries. 1-2 minutes or until melted, stirring Make the puddings together with In a large sauce pan, add your temperature to 400 degrees. Spread into a greased 15x10x1- twice. the pie directions, then let it sit in white chocolate chipsHOLIDAY and sweet- Combine COOKBOOK caramels, butter, and inch 2013 baking pan. Bake at 350 de- Dip each marshmallow into7 the fridge for a few minutes (it will ened condensed milk and heat over 1/4 cup water in a large saucepan grees for 30-35 minutes or until gold- melted caramel, then roll in pecans. all look chocolate). medium low heat until all the choco- over medium heat. Cook, stirring en brown. In a small bowl, combine Place on prepared baking sheet. Let Soften the cream cheese (soft late has melted. Once everything is constantly, 5 to 7 minutes or until the confectioners’ sugar, milk and stand until set. Yield: 20 servings. enough to spread) then add 1/3 of well combined, immediately pour caramels and butter are melted; re- vanilla until smooth; drizzle over Matthew Kresse the pudding to it. Spread this first the chocolate/milk mixture over move from heat. warm bars. Cool on a wire rack for 1 onto the cooled crust. the peanut butter cups. Stir together sugar and next 3 in- hour. Yield: 4 dozen. THANKSGIVING GOODY BARS Then add the pudding on top of Chop the remaining 6 peanut gredients. Stir into caramel mixture Jennifer Carlisle 1 1/2 cups quick cooking oats the cream cheese whip cream mix- butter cups into smaller pieces and until thoroughly combined. Stir in 1 1/2 cups all purpose flour ture. spread evenly over the top of the toasted pecans. Pour into prepared CORNFLAKE KISSES 1 cup packed brown sugar The pudding may be a little lumpy mixture and press down slightly. Let crust. Bake at 400 degrees for 10 3/4 tsp. salt but that’s ok. cool for a while and then cover with minutes. Reduce heat to 350 degrees 1/2 cup coconut 1 cup sugar 1 cup butter, melted Finally add the rest of the whip plastic wrap and put in the fridge to and bake 20 more minutes, shield- 1 cup chopped pecans cream and garnish with pecans. cool completely. Once it’s cooled in ing edges of crust with aluminum 1/2 tsp. vanilla 2 cups cornflakes 1 can (14 oz.) sweetened condensed Let it sit in the fridge for about 30 the fridge for a couple of hours, you foil to prevent excessive browning. milk (not evaporated) minutes before serving. can cut into bite size pieces, or huge Let cool on wire rack 1 hour. 3 egg whites 1/2 cup chopped pecans 1 cup semisweet chocolate chips (6 Eat this within 2 days after that chunks. Bernice Meyer oz.) the crust gets too soggy. Beat egg whites for a while. Then Kim Alderman add sugar and beat until stiff. Add 2 T. butter, softened Mary Lou Franks FRUIT CAKE COOKIES cornflakes, coconut and pecans. 3/4 cup orange and brown candy- Bay City PINK STUFF 3 eggs, beaten Grease cookie sheet and drop by coated chocolate candies 1 can cherry pie filling 1 1/2 cup sugar teaspoon on the pan. Bake 20 to 25 Heat oven to 350 degrees. Spray 13x9-inch pan with cooking spray. DESSERT TORTILLAS 5 oz. crushed pineapple 1 cup softened butter minutes at 325 degrees. 1 can sweetened condensed milk Cream above ingredients. In large bowl, mix oats, flour, 10 flour tortillas Matthew Kresse 1/4 cup lemon juice 3 cups flour brown sugar, salt and 1 cup butter 1 can of prepared pie filling (apple 1 large carton frozen whipped top- 1 tsp. baking soda with spoon. Stir in pecans. Remove was delicious) ping 1 tsp. nutmeg ORANGE BALLS 1 cup; set aside for topping. Press re- ground cinnamon Mix all ingredients in a bowl and 1/2 tsp. ginger 1 lb. vanilla wafers, crushed fine maining mixture into pan. ground nutmeg serve. 1 tsp. all spice 1 stick margarine, softened In 2-quart saucepan, cook con- ground cloves Note: from “The Authorized Tex- 1/2 tsp. cloves 1 lb. powdered sugar densed milk, chocolate chips and Note: You may want to add some as Ranger Cookbook” CA: 1994. Sift together above ingredients. 6 oz. can concentrate frozen orange 2 tablespoons butter over medium additional seasoning to the prepared Add: juice, thawed heat, stirring constantly, until chips can pie filling to suit your taste. Add Glenda Hansen 1 T. ground coffee 1 1/2 cans flaked coconut are melted and mixture is smooth. only a little the first time and modify 1 T. cocoa pecans chopped, optional Spread chocolate mixture over the next time. PUMPKIN PIE CRUNCH Add: Mix all ingredients together crust. Sprinkle with candies and 2 cups of water 1 (16 oz.) can pumpkin 1/4 lb. candied cherries (except coconut) and roll into balls reserved oat mixture; press into 1 1/2 cups of sugar 1 (12 oz.) evaporated milk 1/4 lb. candied pineapple about the size of a quarter. Roll in chocolate mixture. 1 stick of butter 3 large eggs 1/4 lb. mixed candied fruit coconut and store in refrigerator Bake 23 to 25 minutes or until set. Preheat oven to 325 degrees. 1 cup sugar 1/2 - 1 lb. currents Makes 100 balls. Cool completely, about 2 1/2 hours. Generously grease a 13x9-inch pan. 4 tsp. pumpkin pie spice 1/2 - 1 lb. raisins Cut into 8 rows by 4 rows. Bring the butter, sugar, and water to Matthew Kresse 1 pkg. classic yellow cake mix 1/2 to 1 lb. date pieces Makes 32 bars. a boil. Stir until the butter is melt- 1 cup chopped pecans 1/2 to 1 lb. chopped pecans ed and the sugar is dissolved then CHEWY COCONUT COOKIES Vanessa Muniz 1 cup butter, melted Mix together. Bake 15 minutes remove from heat. Sprinkle cinna- 1 1/4 cups unsifted all purpose flour Combine pumpkin, milk, sugar, on a greased cookie sheet at 350 de- RASPBERRY and ALMOND mon generously on the 10 tortillas. 1/2 tsp. baking soda eggs and spice. Pour into 13x9-inch grees. Divide the pie filling between the 10 1/4 tsp. salt SHORTBREAD THUMBPRINTS pan. Sprinkle dry cake mix over Note: Even fruit cake haters love tortillas. Roll each tortilla like you 1/2 cup butter or margarine 1 cup butter, softened pumpkin, top with pecans and driz- these cookies. were making enchiladas and place 1/2 cup firmly packed dark brown 2/3 cup white sugar zle melted butter on top. Bake at 350 1/2 tsp. almond extract seam side down in the 13x9-inch degrees for 55 minutes. Carol Billings sugar pan. Pour the syrup mixture over 1/2 cup granulated sugar 2 cups all purpose flour Serve with whipped cream. 1/2 cup seedless raspberry jam the tortillas and bake for 40 minutes FRUIT ’N’ NUT SPICE BARS 1 egg basting them a few times while they Marie Lopez 1 1/3 cups Baker’s angel flake coco- 1/2 cup confectioners’ sugar 3/4 cup chopped maraschino cher- 3/4 tsp. almond extract are baking. Enjoy! ries nut When the desert tortillas come 1/2 tsp. vanilla 1 tsp. milk CARAMEL-PECAN PIE 2 1/4 cups all purpose flour, divided 1. Preheat oven to 350 degrees. out of the oven they will be swim- 1 cup chopped pecans Mix flour, soda, and salt. Cream 1 pkg. (8 oz.) cream cheese, softened 2. In a medium bowl, cream to- ming in syrup but after they set 1 refrigerated pie crust butter; add sugars gradually, beat- 1/2 cup butter, softened gether butter and white sugar until for a while they absorb every bit 1 large egg, lightly beaten ing thoroughly. Beat in egg. Add 1 1/2 cups packed brown sugar smooth. Mix in 1/2 teaspoon almond of the liquid into the tortillas. I let 28 caramels flour mixture gradually, mixing un- 1 egg extract. Mix in flour until dough them cool completely and then I 1/4 cup butter til blended. Mix in coconut and va- 1/4 cup honey comes together. Roll dough into 1 1/2 microwave them a little before I 3/4 cup sugar nilla. Drop from teaspoon onto un- 1 1/2 tsp. baking powder inch balls, and place on ungreased serve them with some Blue Bell ice 2 large eggs greased baking sheets. Bake at 375 1 tsp. salt cookie sheets. Make a small hole in cream. 1/2 tsp. vanilla extract degrees for 9 to 10 minutes or until 1 tsp. ground cinnamon the center of each ball, using your 1/4 tsp. salt cookies just begin to brown. Cool. Jon Whitfield 1 tsp. ground nutmeg thumb and finger, and fill the hole Preheat over to 350 degrees. Bake 1 cup chopped walnuts Matthew Kresse with preserves. pecans in a single layer in a shal- 3/4 cup miniature chocolate chips 3. Bake for 14 to 18 minutes in low pan 8 to 10 minutes or until 1 1/3 cups confectioners’ sugar preheated oven, or until lightly lightly toasted or fragrant, stirring CARAMEL NUT WHITE CHOCOLATE PEANUT 2 T. milk browned. Let cool 1 minute on the occasionally. Remove from oven; 1/4 tsp. vanilla extract MARSHMALLOWS cookie sheet. BUTTER CUP FUDGE CANDY increase oven temperature to 425 1 1/2 cups finely chopped pecans 3 cups of white chocolate chips In a small bowl, toss cherries with 4. In a medium bowl, mix to- degrees. 36 caramels 1 (14 oz.) can of sweetened con- 1/4 cup flour; set aside. In a mixing gether the confectioners’ sugar, 3/4 Fit one pie crust into a 9-inch pie 2 T. hot water densed milk bowl, beat cream cheese, butter and teaspoon almond extract, and milk plate according to package direc- 20 large marshmallows 22 peanut butter cups brown sugar until smooth. Add until smooth. Drizzle lightly over tions; fold edges under, and crimp. Line a baking sheet with waxed Line a 9x9 casserole dish with egg and honey; mix well. Combine warm cookies. Prick bottom and sides of pie crust paper; set aside. Place nuts in a shal- foil. Lightly spray it with cooking the baking powder, salt, cinnamon, with a fork. low dish. In a large microwave-safe Linda Vazquez 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

13 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 137

stir in water. Bring to a boil; cook and refrigerate overnight. nuts. Pour into glass bowl and chill drizzle with wine. Toss the holiday and stir for 1 minute or until thick- Before serving fold together Cool until firm. Meanwhile, freeze the salad with your favorite salad sauce ened. Reduce the heat. Whip, sauce and pineapple/marsh- cream cheese and when ready to or dressing. Securely cover and chill Drain noodles. Add the noodles, mallow mixture. Stir in apples and serve finely grate the cheese over in refrigerator one hour before serv- bacon, vinegar and parsley to the Spanish peanuts. the mold. Serves 10-12. ing. celery mixture. Cook for 2 minutes Yield: Large bowl. Beverly Richard Kathleen Keeble Qualia longer or until heated through. Glenda Hansen Yield: 2 servings. CRUNCHY, MUNCHY, SORTA SUPER BROCCOLI SALAD Sandra Kresse COTTAGE CHEESE FRUIT 4 cups raw broccoli flowerettes PUNCHY HOLIDAY SALAD 8 strips bacon cooked and crumbled SPINACH SALAD SALAD 1 cored and chopped apple 1/4 cup finely chopped red onion 1 (16 oz.) container small curd cot- 1/2 cup cranberry flavored raisins 1/4 cups pecans toasted (Third Place) tage cheese 2 celery ribs, finely diced 1/4 cup raisins 1 bag spinach leaves (baby) 1 box Jell-O gelatin, any flavor 1 cup seedless grapes 1/4 cup grated carrots 1 pkg. dried cranberries 1 (16 oz.) container Cool Whip 1 small can of pineapple tidbits 1/4 cup grated yellow cheese 1 container feta cheese, crumbled 1 can fruit cocktail (drained) Mix the above ingredients in roasted pecans or walnuts, chopped 1 can mandarin oranges, drained 1/2 cup pecans pieces bowl. (microwave for 2 minutes) 2-3 bananas, sliced 1/2 cup salted peanuts Dressing: 1 large green Granny Smith apple, miniature marshmallows 1 cup small pretzel sticks 3/4 cup real mayonnaise diced Mix together cottage cheese and 1/2 chopped up head of iceberg let- 1/4 cup sugar Girard’s Champagne Dressing, to dry Jell-O. Add the fruit cocktail, or- tuce 2 T. vinegar taste anges, bananas, and marshmallows. 2 tsp. good port wine Let stand in refrigerator at least 1 First Place Toss the above ingredients in a Stir until well blended. Add Cool Lightly toss all ingredients hour. bowl. Chill until served. Whip and mix thoroughly. Chill for together except wine. And then Linda Vazquez won for her at least 2 hours before serving. Dennis Cannon Holiday Chicken Salad. Charles Surovik Kim Alderman APPLE MALLOW SALAD Salads (Honorable Mention) CRANBERRY WINE SALAD Happy Happy 2 (3 oz.) pkgs. raspberry Jell-O Holidays 1 can (20 ozs.) crushed pineapple Holidays GERKEN 1 (16 oz.) can whole berry cranberry HOLIDAY CHICKEN SALAD 1/2 cup sugar sauce (First Place) 1 T. all purpose flour INSURANCE AGENCY 1 (8 1/2 oz.) can crushed pineapple, Dried cranberries add a sweet 1 to 2 T. vinegar undrained "For All Your Insurance Needs" tartness to chicken and vegetable 1 egg, beaten 1/2 cup burgundy wine salad. Make a delightful sandwich 1 carton (12 ozs.) frozen whipped 1/2 cup chopped pecans 281-342-5757 filling, too. topping, thawed 281-342-5757 1 (3 oz.) pkg. cream cheese 2208 Thompson Rd. 4 cups cubed, cooked chicken meat 2 medium red apples, diced 2208 Thompson Rd. Dissolve Jell-O in 2 cups boil- 1 cup mayonnaise 2 medium green apples, diced Richmond, Tx. 77406 ing water. Stir in cranberry sauce, Richmond, Tx. 77406 1 tsp. paprika 4 cups miniature marshmallows undrained pineapple, and burgun- 1 1/2 cups dried cranberries 1 cup honey-roasted peanuts dy. Chill until partially set. Fold in 1 cup chopped celery Drain pineapple, reserving juice; 2 green onions, chopped set pineapple aside. In a saucepan, 1/2 cup minced green bell pepper combine sugar, flour, vinegar and 1 cup chopped pecans reserved juice until smooth. Bring 1 tsp. seasoning salt to a boil; cook and stir for 2 minutes Kyle D. McCrea DDS pc ground black pepper, to taste or until thickened. Remove from the In a medium bowl, mix together heat. mayonnaise with paprika and sea- Stir a small amount of hot mix- soned salt. Blend in dried cranber- ture into egg; return all to the pan, Your Home for Dentistry ries, celery, bell pepper, onion, and stirring constantly. Bring to a gentle nuts. Add chopped chicken, and boil; cook and stir for 2 minutes. Re- mix well. Season with black pepper move from the heat; cool. Mom's Bourbon Hot Dogs to taste. Chill 1 hour. Fold in whipped topping. Fold in 2 packages of all beef hot dogs - preferably Kosher - cut up into 1 Linda Vazquez the apples, marshmallows and re- served pineapple. Cover and refrig- inch pieces erate for 1 hour. Just before serving, 1 1/2 cups ketchup HOT GERMAN NOODLE SALAD fold in the peanuts. Yield: 16-20 serv- 1/2 cup brown sugar (Second Place) ings. 3/4 cup bourbon 1 cup uncooked wide egg noodles Vanessa Muniz 1 tbs grated onion or 1 tsp onion powder 2 bacon strips, diced 1/2 tsp dried rosemary crushed or 1 1/2 fresh rosemary chopped 1/2 cup chopped celery 2 T. chopped onion TAFFY APPLE SALAD 1 can (15 1/4 oz.) pineapple chunks, Combine all ingredients in ovenproof bowl and let marinate over- 2 tsp. all purpose flour reserving juice night or up to 3 days. Remove from fridge and bake at 350 degrees 1/2 tsp. sugar 2 cups mini marshmallows 1/4 tsp. salt for 1 1/2 hour, stirring occasionally. 1/2 cup sugar 1/8 tsp. ground mustard 1 T. all purpose flour 1/3 cup water Don't worry, the alcohol bakes off, so eat as many as you like! I 1 egg, beaten 1 T. cider vinegar have found that this recipe serves about 10, but it can be doubled 1/2 T. white vinegar 1 T. minced fresh parsley 8 oz. whipped topping (Cool Whip) easily. Cook noodles according to pack- 2 cups apples, unpeeled and diced age directions. Meanwhile, in a skil- 1 cup Spanish peanuts Remember to Brush and Floss After Eating! let, cook the bacon over medium Combine drained pineapple with heat until crisp. Remove with a slot- marshmallows and refrigerate over- ted spoon. 601 South Second Street • Richmond, Texas 77469 night. In the drippings, saute celery and In a saucepan over medium heat, onion until tender. Stir in the flour, 281-342-2121 mix together pineapple juice, sugar, www.mccreadds.com sugar, salt and mustard. Gradually flour, egg and vinegar. Cook ‘til thick 14

146 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

SPAGHETTI SALAD 1 banana, sliced ZUCCHINI SALAD Place broccoli in a steamer bas- GREEN BEAN FETA SALAD 1 lb. spaghetti, cooked, rinsed and 1 avocado, peeled and sliced 5 zucchini ket over 1-inch of boiling water in 1 1/2 lbs. fresh green beans, cut into 1 (11 oz.) can mandarin oranges, a saucepan. Cover and steam for drained THURSDAY, NOVEMBER 21, 2013 1/2 cup green pepper, chopped fine 1-inch pieces 1/2 bottle McCormick’s Salad Su- drained 1/2 cup celery, chopped fine 5-6 minutes or until tender. Rinse 2/3 cup olive oil preme Seasoning 1/4 cup raisins HOLIDAY1 small redCOOKBOOK onion, chopped fine with 2013 cold water; drain and place in 1/3 cup white wine vinegar 7 3/4 cup Italian Salad dressing 1/4 cup chopped walnuts and pe- Dressing: a bowl. 1 garlic clove, minced 3/4 cup chopped celery cans 3/4 cup sugar Add the garbanzo beans and 1 tsp. dill weed 1/2 cup purple chopped onion For dressing, combine the honey, 1 tsp. salt olives. Drizzle with dressing; toss 1/2 tsp. salt 1 bell pepper, chopped orange juice, oil, 1/2 teaspoon lem- 1/2 tsp. pepper to coat. Refrigerate until serving. 1/4 tsp. pepper 3 small tomatoes, chopped on juice, lemon zest, poppy seeds, 1/4 cup wine vinegar Yield: 4-6 servings. 1 cup coarsely chopped pecans 1/2 cup grated carrots salt, and mustard in a jar with a 1/4 cup oil Jennifer Carlisle 1/2 cup chopped red onion Mix all well and refrigerate over- tight lid; cover and shake well. Toss Slice zucchini thin; add rest of 1 cup crumbled feta cheese night. Well keep up to 1 week cov- the apple, banana, and avocado with vegetables. Mix dressing and pour Place beans in a large saucepan ered. Stir before serving. juice from 1 lemon to prevent the over the vegetables. Put in refrigera- STRAWBERRY CHICKEN and cover with water; bring to a Dennis Cannon fruit from turning brown. Combine tor overnight. SALAD boil. Cook, uncovered, for 8-10 min- the fruit, raisins, and nuts in a glass Sandra Kresse Dressing: utes or until crisp-tender. Drain; bowl. Add the dressing and stir gen- 1/2 cup honey rinse with cold water. Place beans FETTUCCINE with ZUCCHINI tly. Serve on red lettuce leaf. 1/2 cup red wine vinegar in a bowl; cover and refrigerate for and PECANS Debra Stasney CRUNCHY KRAUT SALAD 4 tsp. soy sauce at least 1 hour. 1 can (14 ozs.) sauerkraut, drained 3/4 cup coarsely chopped pecans 1 garlic clove, minced In a jar with a tight-fitting lid, 1/2 cup chopped celery 1 (12 oz.) pkg. fettuccine 1/2 tsp. ground ginger combine next six ingredients; shake ORIENTAL RAMEN BROCCOLI 1/2 cup chopped green pepper 2 T. butter 1/4 tsp. salt well. Add nuts and onion to beans; 1/4 cup chopped onion 2 T. olive oil COLE SLAW dash pepper add dressing and toss to coat. Sprin- 1/2 cup sugar 1 lb. small zucchini, shredded 2 (3 oz.) pkgs. beef-flavor ramen Salad: kle with cheese. Serve immediately 1/4 cup white vinegar 2 garlic cloves, minced noodles 1 lb. boneless skinless chicken with a slotted spoon. Yield: 6 serv- 1/2 tsp. celery seed 1 cup freshly grated Asiago cheese 2 (8 1/2 oz.) pkgs. broccoli coleslaw breasts, cut into strips ings. In a serving bowl, combine the 1/4 cup thinly sliced fresh basil mix 1 T. vegetable oil sauerkraut, celery, green pepper Matthew Kresse 1. Heat pecans in a small non- 1 cup toasted slivered almonds 1 tsp. butter and onion; set aside. In a saucepan, stick skillet over medium-low heat, 1 cup sunflower seed 8 cups torn mixed salad greens bring sugar and vinegar to a boil; stirring often, 6 to 8 minutes or until 1/2 bunch green onion, chopped 1 pint fresh strawberries, sliced BLACK-EYED PEA SALAD cook and stir for 1 minutes or until 1 pkg. (16 ozs.) frozen black-eyed toasted and fragrant. 1/2 cup sugar 1/4 cup chopped walnuts sugar is dissolved. peas 2. Prepare fettuccine according to 3/4 cup oil additional whole strawberries, op- Remove from the heat; cool slight- 1 pkg. (10 ozs.) frozen peas, thawed package directions. 1/3 cup white vinegar tional ly. Pour over sauerkraut mixture; 4 green onions, sliced 3. Meanwhile, melt butter with 1. Before opening noodles, crush In a small bowl, combine the sprinkle with celery seed. Toss to 2 celery ribs, diced olive oil in a large nonstick skillet into 1 inch pieces. Open packages dressing ingredients. coat. Refrigerate for at least 1 hour. 1 medium sweet yellow pepper, over medium-high heat; add zucchi- and set aside flavor packets. In a large skillet, cook and stir Yield: 2-3 servings. diced ni and garlic, and saute 3 to 4 min- 2. Place noodles in bottom of chicken in oil and butter until no 2 medium carrots, coarsely utes or until zucchini is tender. Toss large serving bowl. Top noodles Sandra Kresse longer pink; drain. Add 1/2 cup sal- chopped with hot cooked fettuccine, pecans, with broccoli slaw, then sprinkle ad dressing; cook 1 minute longer. 1/3 cup chopped fresh mint Asiago cheese, and basil. Season with almonds and sunflower ker- Place the salad greens in a serv- nels, and green onions. GREEN BEAN SALAD ing bowl. Top with chicken, sliced 1/2 cup olive oil with salt and freshly ground pepper 1/2 cup water 3. In a separate bowl combine strawberries and walnuts. Garnish 1/3 cup white wine vinegar to taste. Serve immediately. 3 cups frozen cut green beans sugar, oil, vinegar, and flavor pack- with whole strawberries if desired. 2 garlic cloves, minced 3 to 4 T. lemon juice Linda Vazquez ets from noodles. Pour over slaw, Serve with remaining dressing. 1 tsp. salt 1 garlic clove, minced cover and chill up to 24 hours. Yield: 4 servings. 1/4 tsp. pepper 1/2 tsp. salt WARM PECAN VINAIGRETTE 4. Toss before serving. 1 cup halved cherry tomatoes dash pepper Jennifer Carlisle 2 finely chopped shallots 1/4 lb. sliced bacon, cooked and Debra Stasney 2 T. olive oil 3 T. olive oil crumbled 2 large tomatoes, cut into wedges 1/2 cup chopped toasted pecans ZUCCHINI LETTUCE SALAD Cook black-eyed peas according In a saucepan, bring water to a 3 T. apple cider vinegar FRESH FRUIT SALAD 2 cups shredded leaf lettuce to package directions; drain and boil; add beans. Return to a boil; 1 T. Dijon mustard 2 medium red apples, cut into 1/2- 1/2 cup shredded zucchini place in a large bowl. Add peas, on- cook 5 minutes (beans will be crisp- 1 T. honey inch chunks 1/2 cup sliced ripe olives ions, celery, yellow pepper, carrots tender). Immediately rinse in cold 1/4 tsp. salt 2 medium firm bananas, cut into 1/4 cup chopped red onion and mint. water. In a small bowl, combine 1/4 tsp. pepper 1/4-inch slices 1/2 cup Italian salad dressing In a jar with a tight-fitting lid, lemon juice, garlic, salt and pepper; Saute chopped shallots in hot ol- 1/2 cup green grapes 1/4 cup shredded Parmesan cheese combine the oil, vinegar, garlic, salt whisk in oil. Place beans and toma- ive oil over medium heat 3 minutes. 1 can (8 ozs.) pineapple chunks, In a serving bowl, combine the and pepper; shake well. Drizzle over toes on salad plates; drizzle with Stir in pecans, vinegar, Dijon mus- drained lettuce, zucchini, olives and onion. salad; toss to coat. Cover and refrig- dressing. Yield: 5 servings. tard, honey, salt, and pepper. Reduce 1/4 cups sugar Drizzle with the dressing; sprin- erate overnight. Top with tomatoes heat to low; cook, stirring constant- 1 T. cornstarch Jennifer Carlisle kle with the Parmesan cheese. Serve and bacon. Yield: 10-12 servings. ly, until warm. 1/2 cup water immediately. Yield: 4 servings. Matthew Kresse Serve over baby spinach. 3 T. orange juice Jennifer Carlisle 4 1/2 tsp. lemon juice MANDARIN FLUFF 2 cans (15 ozs. each) mandarin or- Linda Vazquez In a bowl, combine the apples, CORN MEDLEY SALAD anges, well drained bananas, grapes and pineapple; set MANDARIN FRUIT SALAD 2/3 cup sugar 1 carton (8 ozs.) frozen whipped top- FRUIT SALAD aside. In a small saucepan, combine 2 cans (11 ozs. each) mandarin or- 2/3 cup cider vinegar ping, thawed sugar and cornstarch. Add the wa- anges, drained 2/3 cup vegetable oil A fruit salad to write 1/2 cup chopped pecans ter, orange juice and lemon juice; 1 can (21 ozs.) apple pie filling 1 can (15 1/4 ozs.) whole kernel corn, Place oranges in a bowl. Fold in home about! stir until smooth. Bring to a boil; 1 can (20 oz.) pineapple chunks, drained whipped topping. Before serving, Ingredients: cook and stir for 1 minutes or until drained 1 can (15 ozs.) whole baby corn, fold in pecans. Yield: 5-6 servings. 1/3 cup honey thickened. Pour over fruit; toss gen- 3 medium firm bananas, sliced rinsed and drained, halved 1/4 cup orange juice tly. Cover and refrigerate until serv- Jennifer Carlisle 2 cups halved fresh strawberries 1 can (11 ozs.) yellow and white 1/4 cup canola oil ing. Yield: 6 servings. In a large bowl, combine all in- whole kernel corn, drained 1/2 tsp. fresh lemon juice Note: The sauce in this salad BROCCOLI GARBANZO SALAD gredients. Cover and refrigerate for 1 can (11 ozs.) white or shoepeg corn, 1/2 tsp. lemon zest 2 hours or until chilled. Yield: 10-12 drained coats the fruit nicely and lets its 1 pkg. (12 ozs.) broccoli florets 1 1/2 tsp. poppy seeds servings. 1 large sweet red pepper, chopped fresh flavors shine through. 1 can (15 ozs.) garbanzo beans or 1/4 tsp. salt 1 medium red onion, chopped chickpeas, rinsed and drained Matthew Kresse 1/4 tsp. prepared mustard Sandra Kresse 4 to 5 celery ribs, sliced 1 cup pitted ripe olives, drained 1 apple diced leaf lettuce, optional 1/3 to 1/2 cup Italian salad dressing 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

15 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 157

In a small saucepan, combine the Prepare corn bread according 1/2 tsp. salt 2 T. flaked coconut In a medium saucepan, melt but- sugar, vinegar and oil. Cook over to package directions; stir in one 1/4 tsp. pepper 1 1/2 tsp. sugar ter over medium heat. Cook and stir medium heat for 5 minutes, stirring can of Mexicorn. Bake according In a serving bowl, combine the to- 1 T. mayonnaise almonds in butter until lightly toast- until sugar is dissolved. Cool com- to package directions. Cool and matoes, green pepper, cucumber and Stir all ingredients well. Cover ed. Remove from heat and let cool. pletely. crumble. onions. Sprinkle with sugar; toss to and chill 2 to 3 hours. Makes 2 serv- In a large bowl, combine the spin- In a bowl, combine the corn, red In a large bowl, combine the coat. Let stand for 15 minutes. ings. Very good. ach with the toasted almonds and pepper, onion and celery. Add dress- crumbled corn bread, tomatoes, Stir in water, vinegar, salt and Charissa Kresse cranberries. ing and toss to coat. Cover and re- green pepper, onion and remaining pepper. Cover and refrigerate for In a medium bowl, whisk togeth- frigerate overnight. corn. Add mayonnaise; toss to coat. 2 hours. Stir; serve with a slotted er the sesame seeds, poppy seeds, Stir well. Serve with a slotted Sprinkle with bacon. Serve or re- spoon. Yield: 6-8 servings. CRANBERRY SPINACH SALAD sugar, onion, paprika, white wine spoon in a lettuce-lined bowl if de- frigerate. Yield: 10-12 servings. 1 T. butter vinegar, cider vinegar and vegeta- Veronica Kresse 1/4 cup blanched and slivered al- sired. Yield: 10-12 servings. Veronica Kresse ble oil. Toss with spinach just before monds serving. Makes 8 servings. Vanessa Muniz CORN and BLACK BEAN 1 lb. spinach, rinsed and torn into CRANBERRY WALDORF SALAD bite-size pieces Charissa Kresse GELATIN 1 can (15 1/4 ozs.) whole kernel corn, 1 cup dried cranberries HAWAIIAN CHICKEN SALAD 1 envelope unflavored gelatin drained 2 T. sesame seeds, toasted 1 cup cold water, divided 1 can (15 ozs.) black beans, rinsed 1 T. poppy seeds More online 2 1/2 cups diced cooked chicken See extra recipes from readers 1 pkg. (3 ozs.) cranberry gelatin and drained 1/2 cup white sugar 1 can (20 ozs.) pineapple tidbits, online at fbherald.com. All submis- 2 cups boiling water 1 medium sweet red pepper, 2 tsp. minced onion drained sions that do not appear in the Holi- 1 can (16 ozs.) whole-berry cranber- chopped 1/4 tsp. paprika 1 cup seedless red grapes, halved day Cookbook will be available on ry sauce 1 medium tomato, seeded and 1/4 cup white wine vinegar 3/4 cup sliced celery the Fort Bend Herald website. We 1/2 to 1 tsp. ground cinnamon chopped 1/4 cup cider vinegar 3/4 cup mayonnaise 1/4 cup vegetable oil thank you for all of your recipes. 1/2 tsp. salt 1/4 tsp. ground ginger 6 green onions, chopped 1/4 tsp. pepper 1/8 to 1/4 tsp. salt 1/2 cup chopped red onion 1 cup navel orange segments 2 medium tart apples, peeled and 1 jalapeno pepper, seeded and finely 3/4 cup sliced firm bananas diced chopped, optional 1/3 cup salted peanuts 1 cup chopped walnuts 1 garlic clove, minced Schulze Home & In a bowl, combine the first seven Sprinkle unflavored gelatin over 3/4 cup Italian salad dressing ingredients. Fold in oranges. Cover 1/4 cup cold water; let stand for 5 1 T. minced fresh cilantro and refrigerate until chilled. Just minutes. In a bowl, dissolve soft- 1 T. lime or lemon juice Appliance Sales before serving, fold in bananas and ened gelatin and cranberry gelatin 3/4 tsp. hot pepper sauce sprinkle with peanuts. Yield: 8 serv- in boiling water. Stir in cranberry 1/2 tsp. chili powder & Service ings. sauce until blended. Add cinnamon, In a large bowl, combine the first Happy ginger, salt and remaining cold wa- eight ingredients. In a small bowl, Holidays 281-342-2071 Vanessa Muniz ter. combine the salad dressing, cilan- Cover and refrigerate until al- tro, lime juice, hot pepper sauce and H. Kenneth Schulze 112 Collins Rd. Richmond, Tx. WILD RICE TURKEY SALAD most set. Fold in apples and nuts. chili powder. 3 cups cooked wild rice Pour into an ungreased 2 1/2-quart Pour over corn mixture and toss 3 cups cubed cooked turkey (or serving bowl. Refrigerate until firm. to coat. Cover and refrigerate for chicken) Yield: 10-12 servings. at least 6 hours or overnight. Serve 1/3 cup chopped green onions Veronica Kresse with a slotted spoon. Yield: 6-8 serv- 1/3 cup chopped celery ings. 1 can (8 ozs.) sliced water chestnuts, TOSSED SALAD with CITRUS Note: When cutting or seeding drained and halved hot peppers, use rubber or plastic 2/3 cup mayonnaise DRESSING gloves to protect your hands. Avoid 2/3 cup sour cream 4 cups torn fresh spinach touching your face. 4 cup torn leaf lettuce 1 tsp. salt Charissa Kresse Elsa Cantu Cortez, ABR,CHMS 1/2 tsp. white pepper 3 medium navel oranges, peeled and sectioned Real Estate Consultant Happy 1/2 tsp. dill weed VERMICELLI SALAD 1 cup cashews, divided 2 T. thinly sliced radishes 281-627-4044 1 (12 oz.) pkg. vermicelli, broken and [email protected] Holidays 1 cup halved seedless red grapes Dressing: cooked www.txranchorealty.com In a large bowl, combine the rice, 1/2 cup orange juice 1/4 cup lemon juice 1 T. Accent turkey, onions, celery and water SELLING , BUYING AND LEASING REAL ESTATE ! 1/4 cup vegetable oil 2 T. seasoned salt EXPERIENCE YOU CAN TRUST! chestnuts. Combine the mayon- 3 T. lemon juice naise, sour cream, salt, pepper and 1/2 tsp. seasoned salt 1/8 tsp. paprika 4 T. olive oil dill; pour over salad and gently stir Mix and chill the above overnight to coat. Cover and refrigerate for at 1/8 tsp. pepper In a salad bowl, toss the spin- (optional). least 2 hours. Salad: Coarsely chop 3/4 cup cashews. ach, lettuce, orange sections and radishes. In a blender, combine the 1 cup celery, chopped Just before serving, stir the grapes 1 cup green pepper, chopped Have you had your and chopped cashews into salad. dressing ingredients; cover and pro- Therapeutic massage today? cess until blended. Serve with salad. 1 cup onion, chopped Garnish with remaining cashews. 1 small can black olives, chopped Yield: 6-7 servings. Refrigerate any leftover dressing. Just About Every Body Yield: 8 servings. 1 small jar pimientos, chopped Vanessa Muniz 1 cup mayonnaise, not salad dress- Needs a Massage! Veronica Kresse ing Over 20 Years Experience CORNBREAD SALAD Mix together with vermicelli and in Fort Bend County 1 pkg. (8 1/2 ozs) cornbread/muffin chill. Salad can be made all at once RELAX! RELAX! RELAX! mix CUCUMBER TOMATO SALAD and chilled overnight as a whole. Makes almost a gallon of salad. FORT BEND HERALD 2 cans (11 ozs. each) Mexicorn, 2 medium tomatoes, chopped • NERVOUS TENSION • STRESS • FATIGUE • SORE MUSCLES $50/hr. drained, divided 1 medium green pepper, chopped Charissa Kresse 2012 3 medium tomatoes, diced 1 medium cucumber, peeled and ' CHOICE Gift Certificates Available • By Appointment Only READERS 3/4 cup chopped green pepper thinly sliced SIMPLE CARROT SALAD 1 medium onion, chopped 1/2 cup chopped green onions 1 1/2 cups shredded carrots SANDY JONES, RMT, MTI, CEP. Vacation 1 cup mayonnaise 3 T. sugar 1421 FM 359, Suite L • Richmond Rentals & RV 1/4 cup crushed pineapple Hook-Ups 4 bacon strips, cooked and crum- 1/2 cup water 2 T. pineapple juice 281-342-7153 bled 1/2 cup cider vinegar 16

166 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

1 tsp. freshly ground pepper SWEET POTATO CASSEROLE CORN CASSEROLE freshly ground pepper 2 large eggs, lightly beaten CANDIED YAMS 1 (15 oz.) can whole kernel corn, 1/2 cup coarsely crushed saltine THURSDAY,1/4 tsp. NOVEMBER garlic salt 21, 2013 drained crackers 2 (1 lb. 13 oz.) cans sweet potatoes, Cook squash in boiling water 8 1 (15 oz.) can cream style corn 1/2 cup sliced almonds HOLIDAYwell drained COOKBOOK (3 cans for larger 7 to 10 minutes or just until tender. 1 pkg.2013 Jiffy corn muffin mix 4 T. unsalted butter, melted group) Drain well; gently press between pa- 1 (8 oz.) cup sour cream 1. Preheat the oven to 400 degrees. 1/4 cup butter (4 T.) per towels. 1/2 cup butter, melted Set a steamer basket in a large, deep 1 T. ground cinnamon (more if you Melt 2 tablespoons butter in large 1 cup shredded cheddar cheese saucepan filled with 1 inch of wa- like) saucepan over medium-high heat; Preheat oven to 350 degrees. Mix ter and bring to a boil. Add all of 1 (7 oz.) jar marshmallow creme add onion and garlic, and saute 5 to all ingredients, minus the cheese, to- the broccoli, cover and cook over salt, to taste 6 minutes or until tender. Remove gether and pour into a greased bak- high heat until crisp-tender, about 1 cup light brown sugar pan from heat; stir in squash, 1 ing dish. Bake 45 minutes or until 5 minutes. Transfer the broccoli to 1 can crushed pineapple cup bread crumbs, 3/4 cup Parme- set in the middle and golden brown. a paper towel-lined baking sheet to 1/2 cup chopped pecans (1 cup op- san cheese, cheddar cheese, chives, Sprinkle with cheddar cheese and drain. tional) parsley, sour cream, salt, pepper and put it back in the oven. Let the 2. In a medium saucepan, heat 1/2 tsp. vanilla eggs. Spoon into a lightly greased cheese melt, take the casserole out the olive oil. Add the leeks and a With a mixer, puree sweet po- 13x9-inch baking dish. and enjoy. generous pinch of salt and cook Melt remaining 2 tablespoons tatoes. Mix with all other ingredi- over moderate heat until softened, butter. Stir together melted butter, ents in mixing bowl and whip well. Kim Alderman about 10 minutes. Add the flour and remaining 1 1/2 cups bread crumbs, Season to taste with salt. Heap in a whisk over moderately high heat 1/2 cup Parmesan cheese, and garlic 2-quart casserole, dot with butter HOMINY CASSEROLE until bubbling and a paste forms, salt. Sprinkle mixture evenly over and decorate top with mini marsh- 1 large can yellow hominy, well about 2 minutes. Add the milk and casserole. mallows and extra pecans. (Make a drained cook, whisking constantly, until First Place Bake at 350 degrees for 35 to 40 cross design using mini marshmal- 1/4 cup chopped onion thickened and bubbling, about 5 Kim Alderman won for her minutes or until set. lows with pecan halves in center). 1/4 cup chopped celery minutes. Remove from the heat and Bake in a 375 degree oven until Reba's Sweet Potato Praline Debra Stasney 1/4 to 1/2 stick oleo whisk in the cheddar and cayenne. Casserole. delicately brown, about 20 to 25 min- 1 can cream of mushroom soup, pre- Season with salt and pepper. utes. Add more marshmallows to fix fer Campbell’s 3. Pour half of the cheese sauce BACON WRAPPED the melted ones. Serves 6-8. 2 cups grated mild cheddar cheese, into a large 2-inch deep baking dish. Vegetables ASPARAGUS Glenda Hansen divided in two Arrange the drained broccoli on top (Third Place) 1 (4 oz.) can chopped green chilies of the cheese sauce in a single layer REBA’S SWEET POTATO In large skillet saute the onions and drizzle the remaining cheese asparagus CORN PUDDING and celery in the oleo until tender. sauce on top. In a small bowl, mix PRALINE CASSEROLE sliced bacon 2 cans creamed corn Add the soup (undiluted), the green the crackers with the almonds and 1 stick butter 2 cups sour cream (First Place) chilies and the cheese. Cook until the melted butter and sprinkle over the 1/2 cup brown sugar 2 1/2 sticks butter or margarine, 1 can (40 oz.) sweet potatoes, cheese is all melted. Add the hominy, broccoli. Bake the casserole for 15 1 T. soy sauce melted drained mix well. Put in a casserole dish and minutes, until the sauce is bubbling 1/2 tsp. garlic salt 4 slightly beaten eggs 1/3 cup sugar top with cup of grated cheese. Cook and the top is golden brown. 1/4 tsp. black pepper 2 boxes Jiffy Corn Muffin Mix 2 T. butter, melted in the oven until hot, about 10 to 20 Preheat oven to 400 degrees. 1/2 stick butter or margarine, melt- Linda Vazquez 1 tsp. vanilla minutes at 350 degrees. 1/2 tsp. cinnamon Divide asparagus into bundles of ed in pan 1/4 tsp. salt 3-4 spears. Wrap each in a slice of Preheat oven to 350 degrees. Mix Agnes Dubec Stephens SWEET POTATO CASSEROLE 2 large eggs bacon. first 5 ingredients together. Melt 1/2 3 cups mashed sweet potatoes Topping: In a saucepan, melt a stick of but- stick butter or margarine in 13x9 SPIRITED BLACK EYED PEAS 1 cup sugar 3/4 cup brown sugar ter, brown sugar, soy sauce, garlic pan. If halving recipe use casserole 1 lb. dried black eyed peas, washed 1 tsp. vanilla 1/4 cup pecans salt, and black pepper and bring to dish. Place mixed ingredients in 1 can beer 2 eggs 3 T. flour a boil. Pour mix over bundles and pan or dish and bake for 45 minutes 1/2 lb. cubed salt port 1 stick butter 2 T. butter, melted bake at 350 degrees until bacon to 1 hour. 1 small can Snap-E-Tom Crust: Preheat oven to 350 degrees. looks done. Jimanne Durkee coarse ground black pepper 1 cup brown sugar Grease 1 1/2-quart dish. Debra Stasney salt 1/3 cup flour In bowl, mash sweet potatoes, stir Belton 1 large onion, chopped 1 cup chopped pecans in sugar, butter, vanilla, cinnamon, OVEN POTATOES 1 T. Worcestershire 1/4 cup butter salt, and eggs. Spoon into casserole SQUASH CASSEROLE 1 tsp. dry mustard Combine in large bowl sweet po- dish. (Honorable Mention) 3 lbs. yellow squash, cut in chunks, Soak peas overnight in beer. Do tatoes, sugar, salt, vanilla, eggs and Mix topping ingredients; sprinkle 5 large potatoes, peeled and thinly cook and drain well not drain. Add salt port, Snap-E- butter. Mix well and pour into cas- on potato mixture. Bake 30 minutes. sliced Mash when done. Tom, pepper, salt, chopped onion, serole dish. Kim Alderman 1 medium onion, thinly sliced Add: Worcestershire and dry mustard. Mix crust ingredients and sprin- 1/3 cup butter, melted 1 stick butter to the above. Cook over low heat covered for 1 1/2 kle evenly over sweet potato mix- 1 tsp. salt Mix: hours. Keep adding beer as needed. ture. TWO CHEESE SQUASH 1/4 to 1/2 tsp. pepper 2 T. flour Add dash or two of Tabasco to taste. Bake at 350 degrees for 30 min- CASSEROLE 1/2 tsp. garlic powder 3 tsp. salt Never add water. Serves 6-8. utes. Allow to set for 30 minutes be- 1/3 cup grated Parmesan cheese 3 T. sugar fore serving. Serves 6-8. (Second Place) 1 cup (4 ozs.) shredded cheddar 1 tsp. pepper Beverly Richard 4 lbs. yellow squash, sliced cheese Add the above to squash. Marie Lopez 4 T. butter, divided In a greased 13x9x2-inch baking Add: BROCCOLI and CHEDDAR 1 large sweet onion, finely chopped dish, layer the potatoes and onion. 1 large can evaporated milk CASSEROLE with LEEKS COMPANY CORN SALAD 2 garlic cloves, minced 2 cans yellow corn In a small bowl, combine the but- 3 eggs, beaten 3 lbs. broccoli, cut into small florets, 2 1/2 cups soft bread crumbs, di- 1 can white shoe peg corn ter, salt, pepper and garlic powder; 3/4 cup onion, chopped fine stems peeled and sliced into 1/4 vided 1 bunch of green onions with tops, drizzle over potatoes and onion. minced garlic clove inch coins 1 1/4 cups shredded Parmesan chopped Sprinkle with Parmesan cheese; Bake in buttered casserole dish. 3 T. extra-virgin olive oil cheese, divided 1 cup mayonnaise stir gently to combine. Top with Italian bread crumbs or 2 leeks, halved lengthwise and thin- 1 cup (4 oz.) shredded cheddar 2 cups Mexican cheeses Cover and bake at 400 degrees for can of crushed French fried onions. ly sliced crosswise cheese Fritos (chili cheese), crushed 45 minutes or until the potatoes are Bake at 425 degrees for 30 minutes Kosher salt 1/4 cup chopped fresh chives (I use Mix first 4 ingredients and re- tender. Uncover; sprinkle with the or longer until brown on top. 1/4 cup all purpose flour green onion) frigerate for 2 hours. When ready cheddar cheese. Bake 5-10 minutes 3 cups whole milk 1/2 cup fresh minced parsley Suzanne Latham Black to serve add cheese and crushed longer or until the cheese is melted. 6 ozs. sharp white cheddar cheese, 1 (8 oz.) container sour cream Yield: 6 servings. Fritos. 1 tsp. salt shredded (2 cups) Matthew Kresse 1/4 tsp. cayenne pepper Robbie Strawn 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

17 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 177

CREAMY POTATOES ’N’ PEAS beans; toss to coat. Sprinkle with ba- and ham in oil until onion is tender. 1/2 cup raisins and white sauce. Repeat layers. Melt 1 lb. small unpeeled red potatoes, cut con. Yield: 4 servings. Add the remaining ingredients. Re- 1 small sweet onion, chopped remaining butter; toss with bread into wedges Jennifer Carlisle duce heat; cover and cook until peas 1 bottle (16 ozs.) coleslaw dressing cubes. Sprinkle over the top. Bake, 1 pkg. (10 ozs.) frozen peas are tender. Yield: 4 servings. In a serving bowl, combine all in- uncovered, at 350 degrees for 35-40 2 T. chopped onion Matthew Kresse gredients. Cover and refrigerate for minutes or until hot and bubbly. 2 T. butter NUTTY BRUSSELS SPROUTS at least 2 hours. Stir before serving. Yield: 4-6 servings. 1 lb. fresh or frozen brussels sprouts, 2 T. all purpose flour Yield: 6 servings. thawed and halved Vanessa Muniz 3/4 tsp. salt FIESTA VEGETABLE MIX 1 cup water 1 pkg. (16 ozs.) frozen cut green Vanessa Muniz 1/4 tsp. pepper 1/2 tsp. salt beans, thawed and drained 1 1/2 cups milk 1/4 tsp. pepper 1 pkg. (16 ozs.) frozen peas, thawed 1/2 tsp. dill weed SCALLOPED CARROTS CHEDDAR CAULIFLOWER 3 T. butter and drained 6 cups water Place potatoes in a large sauce- 1 medium head cauliflower, broken 1/4 cup chopped pecans 1 pkg. (16 ozs.) frozen corn, thawed 12 medium carrots, sliced 1/4-inch pan and cover with water; cook un- into florets In a saucepan, bring brussels and drained thick (about 4 cups) til tender. Cook peas according to 1/4 cup water sprouts, water and salt to a boil. Re- 1 each medium green, sweet yellow 1 medium onion, finely chopped package directions. 1 cup (8 ozs.) sour cream duce heat. Cover and simmer for 6-8 and red pepper, diced 1/2 cup butter or margarine, divid- Meanwhile, in a small saucepan, 2 tsp. minced chives minutes or until crisp-tender; drain. 1 cup chopped celery ed saute onion in butter until tender. 1/4 tsp. salt Sprinkle with pepper; keep warm. 1 cup chopped onion 1/4 cup all purpose flour Stir in flour, salt and pepper until 1/8 tsp. pepper In a skillet, heat butter over me- 1 cup sugar 1 tsp. salt blended. Gradually stir in milk. 1 1/2 cups (6 ozs.) shredded cheddar dium heat until golden brown. Add 3/4 cup cider vinegar 1/4 tsp. ground mustard Bring to a boil over medium heat; cheese pecans; cook for 1-2 minutes or un- 1/2 cup vegetable oil 1/4 tsp. celery salt cook and stir for 2 minutes or until Place the cauliflower and water til lightly browned. Add to brussels 1 T. water dash pepper thickened. Add dill. in a 2-quart microwave-safe dish. sprouts; toss to coat. Yield: 4-6 serv- 1 tsp. salt 2 cups milk Drain potatoes and peas; place Cover and microwave on high for 6 ings. 1/2 tsp. pepper 2 cups (8 ozs.) shredded cheddar in a serving bowl. Top with sauce minutes; stir. Cook 6-8 minutes lon- In a large bowl, combine the veg- cheese and stir to coat. Serve immediately. Matthew Kresse ger or until tender. Drain. etables; set aside. 3 slices whole wheat bread, cut into Yield: 6-8 servings. In a bowl, combine the sour In a saucepan, heat the sugar, small cubes cream, chives, salt and pepper; Jennifer Carlisle CRANBERRY SWEET POTATO vinegar, oil, water, salt and pep- In a saucepan, bring water to a spoon over the cauliflower. Sprinkle per over medium heat until sugar boil; add carrots. Return to a boil; BAKE with cheese. Microwave, uncovered, is dissolved. Pour warm dressing cover and cook for 4 minutes. Drain SAVORY GREEN BEANS 2 cans (15 ozs. each) cut sweet pota- on high for 2 minutes or until cheese over vegetables; toss to coat. Cover and immediately place the carrots 1 lb. fresh green beans, trimmed toes, drained is melted. Yield: 6 servings. 1 1/2 cups sliced fresh mushrooms 1 cup fresh or frozen cranberries and refrigerate for 2 hours or over- in ice water; drain and pat dry. 2 T. chopped green onion 1/4 cup coarsely chopped pecans night. Serve with a slotted spoon. In a saucepan, saute onion in Vanessa Muniz Yield:12-14 servings. 1/4 cup butter. Stir in the flour, salt, 2 T. butter 1/2 cup orange marmalade, More online 2 T. minced fresh savory or 2 tsp. warmed mustard, celery salt and pepper Vanessa Muniz See extra recipes from readers dried savory Place the sweet potatoes in a until blended. Gradually add milk. online at fbherald.com. All submis- 2 T. minced fresh parsley greased 11x7x2-inch baking dish. Bring to a boil; cook and stir for 2 sions that do not appear in the Holi- 1 T. lemon juice Sprinkle with the cranberries and BROCCOLI SLAW minutes or until thickened. 4 cups broccoli florets day Cookbook will be available on 1 T. cider vinegar pecans; spoon the marmalade over In a greased 11x7x2-inch baking 1 medium carrot, shredded the Fort Bend Herald website. We 1 T. vegetable oil top. dish layer half of the carrots, cheese 2 cups shredded red cabbage thank you for all of your recipes. 1 tsp. sugar Cover and bake at 350 degrees 1 tsp. salt for 25-30 minutes or until heated 1/8 tsp. pepper through. Yield: 4-6 servings. 4 bacon strips, cooked and crum- Matthew Kresse bled Place the beans in a steamer bas- ket; place in a saucepan over 1-inch ITALIAN-STYLE PEAS of water. Bring to a boil; cover and 1 small onion, diced steam for 7-9 minutes or until crisp- 4 ozs. diced fully cooked lean ham tender 4 tsp. canola oil Meanwhile, in a large skillet, sau- 1 pkg. (16 ozs.) frozen peas te mushrooms and onion in butter 1/2 tsp. salt until tender. Remove from heat; stir 1/4 tsp. dried oregano in savory, parsley, lemon juice, vin- 1/4 tsp. pepper Mema's Stuffed Celery egar, oil, sugar, salt and pepper. Add In a nonstick skillet, saute onion • 2 packages Kraft Philadelphia Cream all the above ingredients Cream Cheese together and stuff into celery. This is • 6 Cloves Fresh Garlic (or to taste) also very good stuffed in fresh Jalapeño you may also use garlic powder but peppers or spread on any type of not garlic salt cracker. For best flavor prepare stuff- • 1 cup chopped stuffed green olives • 1/2 cup mayonnaise or as needed ing at least 24 hours prior to serving. to make creamy You can even prepare stuffing several • Fresh celery cut in 3" pieces days early. For All Your Bath & Spa Needs. Complete Line of: •Acrylic Whirlpool Baths & Showers Granite (Over 50 Models To Choose From) •Cultured Marble Vanities & Custom Showers 1549 Hwy 36 N • Rosenberg TX. (281)342-8775 18

186 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

Split shrimp and season with salt, chicken recipe. 1 pkg. dried medium noodles (fetti- together with 1 cup of cheese. Place pepper and cayenne. Set aside. 1/3 cup Dijon mustard cini) in 9x13-inch pan and sprinkle rest THURSDAY,Melt NOVEMBER butter 21,(oil) 2013 and add onions, 1/4 cup honey 1 T. shredded Parmesan cheese (op- of cheese on top. Bake in 350 degrees celery, bell pepper andHOLIDAY garlic. Cook 2 T. mayonnaise COOKBOOKtional) 2013 oven for 30 minutes. 7 slowly in uncovered heavy pot until 1 tsp. steak sauce Fry bacon crispy, drain and cool. Jimanne Durkee onions are wilted. 4 skinless, boneless chicken beast Break into pieces. Leave 3 table- Add seasoned shrimp and let halves spoons of bacon grease in the skil- Belton simmer, stirring occasionally for 20 1. Preheat the grill for medium let. (May use 1 tablespoon bacon minutes. heat. grease, vegetable or olive oil). SPINACH, MUSHROOM, Dissolve cornstarch in water 2. In a shallow bowl, mix the mus- Cook chicken in drippings until and add to mixture. Cook another tard, honey, mayonnaise, and steak tender and evenly browned. Sprin- ONION ENCHILADAS 15 minutes. Stir occasionally. Serve sauce. Set aside a small amount of kle flour and dry dressing mix over Fajita size flour tortillas over rice. the honey mustard sauce for bast- the chicken in the skillet, stir well. fresh mushrooms Serves 4. Double recipe for more. ing, and dip the chicken into the re- Stir in milk, cook until it thickens 3 bunches fresh spinach small yellow onion Glenda Hansen maining sauce to coat. and bubbles. Cook 1 minute more. 3. Lightly oil the grill grate. Grill Stirring constantly. Stir in bacon cream of mushroom soup chicken over indirect heat for 18 to and cooked noodles. Sprinkle when can diced green chiles CHICKEN BREAST STUFFED 20 minutes, turning occasionally, serving with Parmesan cheese it 8 oz. container of sour cream with CHEESE, TOMATO and or until juices run clear. Baste oc- desired. Monterey jack cheese casionally with the reserved sauce Note: Some bacon grease is re- 1 can Old El Paso green sauce BASIL during the last 10 minutes. Watch quired to give the chicken and the Rinse and clean spinach thor- (Third Place) carefully to prevent burning. dish that added flavor. Use a large oughly. Drain somewhat and just throw into big pot to steam. 4 (14 oz.) bone-in chicken breast skillet other than cooking the noo- Linda Vazquez Cut up mushrooms and onions. First Place halves dles. Cook noodles until tender. Do Saute in small amount of oil and Debra Stasney won for her 1/2 cup packed fresh basil leaves not over cook the noodles. Every- butter and whatever spices you like. Bourbon Brown Sugar Pork 1/3 cup drained oil packed sun-dried MELT IN YOUR MOUTH thing goes in the skillet. This can be Mix sour cream, soup, and most Tenderloin. tomato halves (8) halved for smaller amount or make CHICKEN of green sauce together in bowl. 2 peeled garlic cloves the batch and freeze the rest. Takes After spinach is cooked, drain Meats & 1 tsp. finely grated orange zest (Honorable Mention) about 35 minutes to make. 1/2 cup Parmesan cheese then add to large bowl. Add mush- coarse salt 1 cup Greek yogurt, plain Joyce Warren Benham room mixture and mix well. Main Dishes ground black pepper 1 tsp. garlic powder Stuff tortillas with mixture and 2 oz. fontina or mozzarella cheese, Hamilton 1 1/2 tsp. seasoning salt some cheese. Wrap up and put into BOURBON BROWN SUGAR cut into 4 pieces 1/2 tsp. pepper pan. 2 tsp. olive oil PORK TENDERLOIN Spread mixture over chicken 3 ENVELOPE ROAST Pour sour cream mixture over Preheat oven to 450 degrees. Line 3 lb. roast breasts, bake at 375 degrees for 45 enchiladas. Pour rest of green sauce (First Place) rimmed baking sheet with foil, set 1 envelope Italian dressing mix minutes. Simple and delicious! over sour cream mixture. Sprinkle 2 (1 lb.) pork tenderloins aside. With paring knife, cut one- 1 envelope ranch dressing mix with cheese. 1/4 cup firmly packed dark brown inch long slit in the thick side of Debra Stasney 1 envelope brown gravy mix Bake at 325 degrees until done – sugar the breast. Insert knife and without 2 cups water you know, when cheese is melted 1/4 cup minced green onion enlarging opening, carefully work Mix envelope packets into 2 cups GREEN CHILI-EGG-CHEESE and they aren’t burned – probably 1/4 cup bourbon around inside to form a pocket (do water. Mix well. Put roast in the 20-15 minutes. 1/4 cup soy sauce not go through other side). On cut- SOUFFLE crock pot. Pour mix over the roast. 1/4 cup dijon mustard ting board, pile basil, tomatoes, 24 eggs, beaten well Cook on low for 6 hours or on high Jimanne Durkee 1/2 tsp. fresh ground black pepper garlic, zest, one teaspoon salt and 1 cup flour for 4 hours. Very moist and deli- Belton 1/2 tsp. cornstarch 1/4 teaspoon pepper; finely chop. 2 tsp. baking powder cious! Remove silver skin from tender- Divide mixture evenly and spoon 2 tsp. salt loins. Combine sugar, onion, bour- into breast pockets, spreading it 4 cups cottage cheese Kim Alderman WILD RICE and SAUSAGE bon, soy sauce, dijon mustard, and around. Insert pieces of cheese in 2 sticks butter, melted 1 lb. pork sausage black pepper in a large zip-lock bag; each breast pocket. Close pockets 4 large chunks Monterey jack BAKED CHICKEN REUBEN 1 cup celery, chopped add tenderloin. Seal bag and chill using two to three toothpicks per cheese, grated (8-10 cups or about 4 4 boneless chicken breasts 1 large onion, chopped overnight, turning bag occasion- breast. Arrange skin side up on bak- lbs.) 1/4 tsp. salt 1 medium green pepper, chopped ally. Remove pork from marinade, ing sheet. Rub with olive oil and sea- 4 (4 oz.) cans chopped green chiles, 1/8 tsp. pepper 1 clove garlic, minced reserving marinade. Preheat grill son generously with salt and pep- undrained 2 cups well-drained sauerkraut 3 cups chicken broth to 350 degrees, grill pork, 8 to 9 min- per. Roast until well browned and Note: Half this recipe for smaller 4 slices Swiss cheese 1 can (10 3/4 oz.) cream of mush- utes on each side or until meat ther- instant-read thermometer inserted group. 1 1/4 cup Russian dressing room soup mometer registers 155 degrees. in thickest part (avoiding bone if Mix cheeses. Mix dry ingredients Place chicken in greased baking 1 can (10 3/4 oz.) cream of chicken Meanwhile combine reserved left with breast) reads 165 degrees, with melted butter. Then mix butter pan. Sprinkle with salt and pepper. soup marinade and cornstarch in a sauce- 30-35 minutes. Let chicken rest five mixture and cheeses. Beat eggs un- Cover chicken with sauerkraut. 1 can (8 oz.) sliced water chestnuts, pan. Bring to a boil over medium minutes. Remove toothpicks before til light. Add to cheese mixture. Add Pour dressing evenly over all and drained, (optional) heat, cook stirring constantly for serving. chilies, mix well. Pour into two but- top with cheese. Cover with foil and 2 cans (4 oz.) sliced mushrooms, 1 minute. Cut pork into thin slices Hints: Buy boneless, skinless tered 3 quart casseroles. Bake at 325 bake 325 degrees for 1 hour or until drained (stems and pieces) and drizzle with warm sauce. chicken. Make a rather long slit for degrees for 50-60 minutes. Be sure chicken is done. 1 pkg. (6 oz) wild rice, Uncle Ben’s Debra Stasney the pocket. Grate the cheese and center is firm. Freezes well. Jimanne Durkee Long-Grain mix with other ingredients. Soak Undercook a little if freezing or 1 pkg. (2 oz.) sliced almonds chicken breasts in salt water for baking ahead. Belton dash of dried whole thyme SHRIMP ETOUFFEE eight hours, which flavors chicken Serve with Pace’s picante sauce. parsley sprigs (optional) (Second Place) through and through, then limit the Suzanne Lyons HAMBURGER CASSEROLE Combine first (5) ingredients in a large skillet. Cook over medium (Old Louisiana Recipe) salt and pepper addition. Houston 1 1/2 lb. lean ground beef (or ground 2 lbs. shrimp, peeled and veined Charissa Kresse turkey) heat until sausage is browned and 1/4 lb. butter or 3 T. oil 1 can asparagus vegetables are tender, stirring to 1 cup onions, chopped fine CREAMY RANCH CHICKEN 1 can cream of mushroom soup crumble meat. Drain. Stir in re- 1/2 cup celery, chopped fine HONEY MUSTARD GRILLED 6-9 slices bacon 1 can cream of chicken soup maining ingredients except al- 1/2 cup, bell pepper, chopped fine CHICKEN 6 boneless skinless chicken breast 1 cup rice, uncooked monds and parsley, mix well. Spoon 4 cloves garlic, pressed halves, cut into bite size pieces 1 cup chopped onion into a lightly greased 3-quart cas- 1 tsp. cornstarch (Honorable Mention) 3 T. all purpose flour 1 cup chopped celery serole, and sprinkle with almonds. A creamy honey mustard bast- 1 1/2 cups water 3 T. (1 pkg.) ranch dry dressing mix 2 cups grated American cheese Bake at 350 degrees for 1 1/2 hours. ing sauce gets added zip from steak salt, pepper, cayenne, to taste (care- and seasoning mix Brown beef in skillet. Cook rice. Garnish with parsley, if desired. sauce in this quick and easy grilled ful with the cayenne) 1 3/4 cups whole milk Cut up asparagus. Mix everything Yield: 12 servings. 6 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

19 THURSDAY, NOVEMBER 21, 2013 HOLIDAY COOKBOOK 2013 197

Glenda Hansen minutes. Drain. 2 eggs, slightly beaten 2 (10 1/2 oz.) cans tomato soup 1 large carrot, peeled Glenda Hansen 1 1/2 cups bread crumbs 1 cup water 2 stalks celery 1 medium onion, chopped 2 T. Worcestershire sauce 1 red bell pepper, seeds and stems CHEESY SAUSAGE QUICHE 1 can tomato sauce 2 tsp. dried oregano removed 3/4 lb. pork sausage links SPAMETTE CASSEROLE 1/4 cup catsup 1 tsp. salt 6 green onions 1/2 cup onion, thinly sliced 1/4 tsp. black pepper 1/2 tsp. pepper 1 T. peanut oil 1/3 cup green pepper, chopped “1968” 1 1/2 tsp. salt In a very large skillet over medi- 1/2 cup cashews, roasted and salted 1 1/2 cups sharp cheddar cheese, 1 can Spam 1 tsp. Accent um heat, cook onion and pork chops Sauce: grated 7 oz. pkg. macaroni 1 pkg. onion soup mix in oil until browned. Drain, add po- 1 1/2 cups chicken broth 1 T. flour 1/4 cup butter 1 cup warm water tatoes and carrots to skillet. Mix re- 1/4 cup dry sherry 1 Pet-Ritz deep dish pie crust shell 1/4 cup flour 1 T. brown sugar maining ingredients and pour into 3 T. soy sauce 2 eggs, beaten 1/2 tsp. salt 1 T. prepared mustard skillet. Cover, reduce heat and sim- 2 T. cornstarch 1 cup Pet evaporated milk 1/2 tsp. dry mustard 1 T. vinegar mer for one hour, until pork chops salt, to taste 1 T. parsley flakes 2 cups milk Mix meat, eggs, bread crumbs, are tender. Makes 8 servings. crushed red pepper, to taste 3/4 tsp. seasoned salt 1/2 lb. sharp cheddar cheese, shred- onion, onion soup, Accent, 1/2 can Blend garlic, soy sauce and sugar 1/4 tsp. garlic salt ded Glenda Hansen tomato sauce, catsup, pepper, salt. in a medium bowl. Add pork strips, 1/4 tsp. pepper green pepper, diced Form into a loaf. Place in oven while stir to coat thoroughly and set Preheat oven to 375 degrees in Prepare macaroni. Slice, then cut you make a basting sauce. Using SAUSAGE, EGG and BISCUIT aside. medium skillet fry sausage until in squares one can of Spam, reserv- the remaining tomato sauce, water, Cut carrots and celery diagonally cooked. Remove sausage, drain on ing a few slices. Arrange with maca- CASSEROLE brown sugar, mustard and vinegar. into 1/4-inch thick slices. Chop bell paper towel. Reserve 2 tablespoons roni in 2-quart casserole. 1 can buttermilk biscuits (any Pour over loaf and baste occasion- pepper into 3/4-inch chunks. Slice fat. Saute onion and green pepper For Sauce: Melt butter, blend in brand) ally. Cook 1 1/2 hours at 350 degrees. green onions and tops into 1/2-inch in reserved fat 2 to 3 minutes. Slice flour, salt, mustard. Stir in milk. 1 lb. of sausage Note: From “The Authorized Tex- sticks; reserve separately. sausage. Cook over medium heat. Stir until 1 cup each of shredded mozzarella as Ranger Cookbook.” Recipe from Combine sauce ingredients in a Combine cheese and flour. Stir thick. Add cheese, stir. Arrange re- and cheddar cheese an early 1900’s Texas Ranger. medium bowl and set aside. in sausage slices, green pepper and served Spam slices and bell pepper 6 eggs Heat a large wok or 12-inch non onions. Spread in pie shell. Mix re- on top. Bake 350 degrees for 20-25 Glenda Hansen 3/4 cup milk stick skillet over medium-high to maining ingredients and pour into minutes. Salt and pepper, to taste high heat. Add oil to heated skillet. shell. Bake on cookie sheet, 30-40 Glenda Hansen Cut each biscuit into 6-8 pieces and SPAGHETTI CASSEROLE place in greased in 8x8-inch pan. When oil is hot, add pork and stir fry minutes or until browned and fill- 1 lb. ground beef Brown sausage in skillet and 2 minutes. Remove and set aside. ing is set. Serves 6. 1 small onion, chopped HACIENDA CASSEROLE drain. Spread over the cut biscuits. Stir fry carrots, celery and bell 1 can mushrooms (whole or stems/ Glenda Hansen 3/4 cup chopped ripe olives Beat eggs and milk, salt and pepper pepper 3 minutes. Add green onions pieces) 1 T. oil and pour over sausage and biscuits. and pork. Pour blended sauce over 5 small cans of spaghetti (or boil 1 lb. lean ground beef Sprinkle with both mozzarella and stir fry mixture. Heat 2 to 3 minutes, BEEF STROGANOFF pkg.) 1/2 cup onions, minced 3/4 cup onion, chopped cheddar cheese. stirring occasionally, over high heat 2 cups cheddar cheese, grated 1 clove garlic 1 cup celery, chopped Bake at 425 degrees for 30-35 min- until sauce thickens. Season to taste 1/4 cup Parmesan cheese 1/4 cup butter 1 1/2 tsp. salt utes. Let sit for 5 minutes before cut- with about 1/2 teaspoon each salt Brown ground beef, add chopped 1 lb. beef, diced 1/2 tsp. pepper ting into squares. and crushed red pepper. Stir in ca- onion and mushrooms. Add the 2 T. flour 1 (No. 2) can tomatoes shews and serve immediately. canned spaghetti and cheddar Robbie Strawn 2 tsp. salt 1 cup water cheese. Mix and put in a greased Robbie Strawn 1/2 tsp. pepper 2 cups wide noodles 9x13-inch pan. Top with Parmesan 1 can mushrooms 1 cup diced cheese PORK STIR FRY with GARLIC cheese. Bake at 350 degrees for 35 1 can cream of chicken soup 1 garlic clove and CASHEWS BESSIE’S TAMALE Heat oil, add meat and brown. minutes. 1 cup sour cream 1 lb. pork strips for stir fry Add onion, garlic and celery. Stir CASSEROLE 1 pkg. egg noodles Glenda Hansen 6 cloves garlic, minced together. Now add rest of the in- 2 dozen tamales or enough to cover Saute onions and garlic in but- 1 T. soy sauce gredients, including the uncooked a 9x13 casserole dish ter. Add meat and brown. Add flour, ONE-POT PORK CHOP 1 T. sugar salt, pepper and mushrooms. Cook noodles. Stir together well. Put in 5 minutes. Add soup, simmer un- baking dish, cover and bake at 350 SUPPER covered for 10 minutes. Stir in sour degrees for 60 minutes. 1 onion, sliced cream. Heat through. Serve over Tom and Marty Wilson 8 pork chops noodles. 2 to 3 T. oil 8 potatoes, peeled and quartered Let Banner Glenda Hansen MEAT LOAF 8 carrots, peeled; halved lengthwise 1 1/2 to 2 lbs. ground beef and cut into 2- inch pieces Finance help you SALMON CROQUETTES gobble till you 3 lbs. of can salmon 3 cups onions, chopped wobble!!! 3 cups celery, chopped 6 cloves garlic, minced 1/2 lb. butter or 1 cup cooking oil 2 lbs. boiled Irish potatoes 2 cups of bread crumbs 6 eggs salt, pepper, cayenne, to taste Put butter or oil in pot with on- 4705 Ave. H #B • Rosenberg ions, celery and garlic. Cook over medium heat in uncovered pot un- 281-232-7431 til onions are wilted. Add salmon, www.BannerFinance.com mix well. Mash potatoes and add to mixture. Season to taste with salt, Loans from pepper and cayenne. Reserve bread $ $ crumbs and unbeaten eggs. 200- 1,000 Take large spoonfuls of mixture and flatten into patties or roll into Come by to enter our Kroger Gift Card Giveaway, croquettes. Roll in flour, dip in egg from Oct. 21-Nov 22. batter. Drawing, Nov 25, 2013 at 9am. Roll in bread crumbs. Fry for 5 20

206 HOLIDAY COOKBOOK 2013 THURSDAY, NOVEMBER 21, 2013

3 cans of Swanson Chicken a la water 3/4 cup chicken broth 5. Add mushrooms and shallots minutes or until thoroughly heated. King salt 1/2 cup Marsala to skillet, saute 3 minutes or until 6. Transfer chicken to a serving 1 large can evaporated milk THURSDAY,Add NOVEMBER dash of 21, salt2013 to flour. Add 1/4 cup coarsely chopped fresh flat- mushrooms are tender. Add broth platter; spoon mushroom-Marsala 1 large can chopped green chilies enough water to flour to get dough leaf parsley and Marsala to skillet, stirring to mixture over chicken, and sprinkle7 1 pkg. four-cheese mix mixture. Drop bite-sizeHOLIDAY pieces of 1. Melt COOKBOOK 1 tablespoon butter in a loosen 2013 particles from bottom of skil- with parsley and toasted pecans. Place tamales in 9x13 casserole dough into broth mixture. small nonstick skillet over medium- let. Bring mixture to a boil, reduce Makes 4 servings. dish. Mix Chicken a la King, evapo- Simmer about 5 minutes or until low heat; add 2/3 cup pecans, and heat to medium, and cook, stirring Linda Vazquez rated milk and green chilies. Pour dumplings are done and rise to top. cook, stirring often, 4 to 5 minutes occasionally, 5 minutes or until over tamales and top with 4 cheeses. Note: My family likes lots of or until toasted and fragrant. sauce is slightly thickened. Return Bake at 350 degrees for 30 minutes. dumplings so I make a lot! 2. Process flour and remaining chicken to skillet, and cook 1 to 2 Robbie Strawn Agnes Dubec Stephens 1/3 cup pecans in a food processor until finely ground, place flour mix- ture in a large shallow bowl. PORK CHOPS AND RICE CRAB-SHRIMP BAKE 3. Place chicken between 2 sheets 4 T. butter 1 cup cleaned, cooked shrimp or of heavy-duty plastic wrap; flatten 1 cup long grain white rice canned shrimp to 1/4-inch thickness, using a roll- Windshields Unlimited 4 pork chops, bone in 1/2 cup chopped green peppers ing pin or flat side of a meat mallet. salt 2 T. finely chopped onions "Merry Christmas to all Sprinkle chicken with salt and pep- my friends throughout 1 (10 oz.) can beef broth, plus more 1 cup diced celery per; lightly dredge in flour mixture. the years!" if needed 1 (7 1/2 oz.) can crabmeat, flaked 4. Melt remaining 2 tablespoon 4 onion slices, separated into rings 1/2 tsp. salt butter with olive oil in a large non- “We Come To You” 1/4 tsp. pepper dash of pepper stick skillet over medium-high heat; •Mobile Glass Installations •Rock Chip Repairs Preheat the oven to 350 degrees. 1 tsp. Worcestershire add chicken, and cook 2 to 3 minutes • At Your Home, Office or Business In a medium skillet, melt the but- 3/4 cup mayonnaise on each side or until golden brown Harvey (Skip) Kramer - Owner 281-341-7841 ter over medium-low heat. Add the 1 cup soft bread crumbs and done. Remove chicken from rice and saute until it is light brown, 1 T. butter, melted skillet. about 5 minutes. Preheat oven to 350 degrees. Cut Spread the rice in a 9x13x2-inch any large shrimp in half length- casserole. Sprinkle the pork chops wise. Combine all the ingredients with salt and arrange them on top except the butter and bread crumbs. of the rice. Pour the broth and 2/3 Place this mixture in a casserole. cup water over the chops. Spread Combine bread crumbs and melted the onion rings over the chops and butter. Sprinkle over the seafood sprinkle them with the pepper. Cov- mixture. Bake at 350 degrees for 30- er the dish with aluminum foil and 35 minutes. Serves 6. RCR Construction, LLC. bake until the pork chops are tender, Beverly Richard about 45 minutes. (Rodriguez Construction & Roofing) Change the oven to broil, add a bit more broth if the rice is dry and GRILLED RANCH PORK CHOPS return the dish to the oven for a 4 pork chops, thinly cut Specializing in Remodeling, couple of minutes until the pork is 1 bottle Ranch Dressing Roofing & Painting along with... browned. 2 pkgs. original style Shake-n-Bake foil Marie Lopez Generously coat raw pork chops •All Types of Flooring •Window Replacement with Ranch Dressing. Then coat •Remodeling Metal Buildings CHICKEN & DUMPLINGS pork chops with Shake-n-Bake. Grill •Concrete •Box Blade Service 1 quart of water (or enough to cover on foil 2 to 3 minutes each side. •Framing Roofing •Lot Shredding a chicken) Enjoy! •Insulation Tractor Work •Old building and Barn 1 cup onion flakes or diced onion Dennis Cannon 1 large can evaporated milk, (pet or •Dry Wall Restoration carnation) •Bob Cat Service •And Much More! 2 or 3 celery sticks cut in large pieces GRILLED PICANTE CHICKEN Jimmy Rodriguez -- (832) 344-7721 (to be discarded before serving) BREASTS Johnny Rodriguez -- (713) 962-9475 Now Accepting salt and pepper, (to taste) 6 chicken breasts, thinly cut flour 1 jar Picante Sauce Richard Rodriguez -- (281) 239-9521 1. Bring to boil enough water to 6 slices mozarella cheese cover chicken, 1/2 cup onion flakes, foil celery. Marinade chicken breasts in pi- 2. Lower to simmering for 30 min- cante sauce overnight. Put on foil utes, then add 1/2 cup onion flakes and grill and cook 4 to 5 minutes on or diced onion. each side. Place mozarella cheese on 3. Simmer until chicken is done. cooked chicken. 4. Season broth with salt, pepper Enjoy! as desired. 5. Remove chicken, let cool and Dennis Cannon debone. Remove celery pieces. L” 6. Put chicken pieces back in CHICKEN MARSALA OR TOO SMAL broth. 3 T. butter, divided TOO BIG 7. Add 1 can evaporated milk, 1 cup pecan pieces, divided “NO JOB temperature must be low as milk 1/3 cup all purpose flour ONE CALL DOES IT ALL can burn easily. 4 skinned and boned chicken breasts 8. Add bite size dumplings. Dump- (about 1 1/2 lb.) WWW.RODRIGUEZCONSTRUCTIONONLINE.COM lings only take about 5 minutes to 1 tsp. salt FREE cook, will rise to top. 1/2 tsp. pepper 9. May thicken broth with flour/ 2 T. olive oil ESTIMATE 281-239-9521 water mixture. 8 ozs. assorted mushrooms, trimmed Dough: and sliced 2-3 cups flour 2 shallots, sliced