Shelby Shopper Shelby NC
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Thursday, December 19-December 25, 2019 www.shelbyinfo.com 704/484-1047 - shelby shopper & info - Page 17 HOLIDAY CRANBERRY SAUCE 4 cups fresh cranberries 1 1/2 cups water 5 whole cloves 5 whole allspice berries 3 cinnamon sticks 2 cups white sugar • Place fresh cranberries and water in a medium saucepan over medium heat. • Wrap cloves, allspice ber- ries and cinnamon sticks in a spice bag. Place in the water with cranberries. Cook until cranberries begin to burst, about 10 minutes. • Stir in sugar and reduce heat to low. Continue cook- ing 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Dis- card spice bag. Chill in the refrigerator 8 hours, or over- night, before serving. MAKE AHEAD MASHED POTATOES 3 pounds russet (Idaho) potatoes, scrubbed, unpeeled 1 1/2 cups half and half, extra if necessary Salt, to taste 6 tablespoons butter, softened • Place potatoes in a large pan with water to cover. Bring to a boil. Reduce heat and simmer, covered, until tender when pierced with a thin-bladed knife, 20 to 30 minutes. • Heat half and half in micro- wave. • Process unpeeled potatoes through a food mill into a medium bowl. (Or, using a potholder, peel and drop them into a bowl. Puree using a potato masher or standing mixer fitted with the paddle attachment.) Stir in half and half and a sprin- kling of salt (or beat, if using mixer) until smooth and fluffy. (Can be cooled and refrigerated in an airtight container up to 2 days.) • Thirty minutes before serv- ing, microwave until warm. Transfer to a heatproof bowl set over a pan of simmering water. Stir in butter to melt. Cover with plastic wrap. Keep warm until serving time. TURKEY GRAVY 2 packages turkey gravy mix 1/4 cup all-purpose flour 2 cups water 2 cups turkey pan drippings Place the turkey gravy mix and flour into a saucepan, and gradually whisk in water, then turkey drippings until the mixture is smooth. Bring to a boil over medium heat, stirring often, reduce heat to low, and simmer the gravy until thickened, about 10 minutes. GRANDMA'S CORNBREAD STUFFING 1 (16 oz.) package dry corn bread mix 2 tablespoons butter 1/2 cup chopped celery 1 small onion 2 eggs, beaten 2 cups chicken stock 2 tablespoons dried sage salt and pepper to taste • Prepare the dry corn bread mix according to package di- rections. Cool and crumble. • Preheat oven to 350 de- grees. Grease one 9x13 inch baking dish. • In a large skillet over me- dium heat, melt the butter and saute the celery and onion until soft. In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well. • Place into prepared dish and bake at 350 degrees for 30 minutes. BUTTERY GREEN BEANS 1 lb. fresh green beans, trimmed and snapped in half 3 tablespoons butter 3 cloves garlic, minced 2 pinches lemon pepper salt to taste • Place green beans into a large skillet and cover with water; bring to a boil. Re- duce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes. • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt. CHRISTMAS BREAKFAST CASSEROLE 1 lb. ground pork sausage 1 tsp. mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 oz. mild Cheddar cheese, shredded • Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix to- gether mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. • • Cover, and chill in the re- frigerator for 8 hours, or overnight. Preheat oven to 350 degrees. • Cover, and bake 45 to 60 minutes. Uncover, and re- duce temperature to 325 de- grees. Bake for an additional 30 minutes, or until set. CANDIED YAMS Yams 3 TBSP. kosher salt 2 quarts cold water 3 lb. orange-fleshed sweet potatoes, peeled. cut into 2-inch pieces Glaze: 1 cup brown sugar 4 TBSP. unsalted butter 1/2 cup freshly squeezed lemon juice 1/4 cup maple syrup 1/2 tsp. ginger 1/4 tsp. cinnamon 1 pinch cayenne pepper Salt to taste Chopped pecans, or wal- nuts for garnish • Stir salt into 2 quarts cold water in a large pot. Trans- fer sweet potato pieces to pot and place over high heat; bring to a simmer. Reduce heat to medium-low and simmer until potatoes are not quite tender but still cooked, 5 to 7 minutes. Use the tip of a knife to test for doneness. Drain. • Place brown sugar, butter, lemon juice, maple syrup, ginger, cinnamon, cayenne, and pinch of salt in a skil- let. Place over medium-high heat, stirring until glaze ingredients melt and start bubbling. Continue cooking, stirring occasionally, until mixture begins to thicken up, 4 to 6 minutes. • Transfer drained sweet po- tatoes to skillet. Raise heat to high and cook and stir until potatoes are coated with glaze and very tender, and glaze has thickened, 5 to 8 minutes. Transfer to serving dish; garnish with chopped nuts. CRANBERRY, SAUSAGE, APPLE STUFFING 1 lb. sweet Italian sausage, casings removed 1/4 cup butter 6 cups coarsely chopped leeks 3 tart apples - peeled, cored and chopped 2 cups chopped celery 4 tsp. poultry seasoning 2 teaspoons dried rosemary, crushed 1 cup dried cranberries 12 cups white bread cubes, baked until slightly dry 1 1/3 cups chicken stock salt and black pepper to taste • Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease. • Into the same pan melt the butter. Add the leeks or on- ions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rose- mary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock. • Stuff turkey with about 5 cups for a 14 pound turkey. Add addi- tional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a cov- ered buttered casserole at 350 degrees for about 45 minutes. Uncover and bake for another 15 minutes to brown top. ROSEMARY ROASTED TURKEY 3/4 cup olive oil 3 TBSP. minced garlic 2 TBSP. chopped fresh rosemary 1 TBSP. chopped fresh basil 1 TBSP. Italian seasoning 1 teaspoon ground black pepper salt to taste 1 (12 pound) whole turkey • Preheat oven to 325 degrees F. • In a small bowl, mix the olive oil, garlic, rosemary, basil, Ital- ian seasoning, black pepper and salt. Set aside. • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. • Using your hand, spread a gen- erous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees. HONEY GLAZED HAM 1 (5 lb.) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter • Preheat oven to 325 degrees. Score ham, and stud with the whole cloves. Place ham in foil lined pan. • In the top half of a dou- ble boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. • Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. FROSTED GINGERBREAD COOKIES 1 cup butter, softened 1 cup sugar 1 cup molasses 1/4 cup water 5 cups all-purpose fl our 2-1/2 teaspoons ground ginger 1-1/2 teaspoons baking soda 1-1/2 teaspoons ground cin- namon 1/2 teaspoon ground allspice 1/4 teaspoon salt • In a large bowl, cream butter and sugar until light and fl uffy. Beat in molasses and water. • Combine the fl our, ginger, bak- ing soda, cinnamon, allspice and salt; gradually add to creamed mixture and mix well. • Cover and refrigerate for 1 hour or until easy to handle. • On a lightly fl oured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in fl our. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are fi rm. Remove to wire racks to cool. Delicious with or without frosting. FROSTING: 3-3/4 cups confectioners sugar 1/4 cup water 1-1/2 teaspoons light corn syrup 1/2 teaspoon pure Vanilla • In a small bowl, combine frosting ingredients; beat until smooth. Transfer to a plastic bag. Cut a small hole in a corner of the bag;pipe frosting onto cookies. Yield: about 5 dozen. CREAMY MASHED POTATOES 2 chicken broth 6 Yukon Gold potatoes, peeled and cut into 1-inch pieces 1/2 cup light cream 2 tablespoons butter • Heat the broth and potatoes in a 3-quart saucepan over medi- um-high heat to a boil. • Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. • Drain the potatoes well in a colander, reserving the broth. Mash the potatoes with the re- served broth, the cream and but- ter. Season to taste. CANDIED SWEET POTATOES 2 pounds sweet potatoes 1/2 cup butter 1/2 cup packed brown sugar 1/2 cup brandy 1/2 teaspoon salt • Peel and cut the sweet potatoes into 2 inch chunks. Place them in a large pot of water and boil until tender. • In a large skillet melt the butter or margarine. Stir in the brown sugar, brandy and salt. Stir until smooth. Add the sweet potatoes. Cook over low heat, stirring gently, until sweet potatoes are heated through and well glazed. PEANUT BUTTER FUDGE 4 cups white sugar 1 cup milk 1/2 cup butter 1 (7 oz.) jar marshmallow creme 12 ounces peanut butter 2/3 cup all-purpose fl our • Grease a 9x13 inch baking dish, set aside. • In a saucepan, combine sug- ar, milk, and butter. Bring to a boil, and cook 5 minutes. Re- move from the heat. Stir in the marshmallow creme and peanut butter. Gradually stir in the fl our. Spread into the prepared pan, and let cool. CHOCOLATE SHORTBREAD COOKIES 1 cup butter, softened 1 cup confectioners' sugar 1 teaspoon vanilla extract 1-2/3 cups all-purpose fl our 1/4 cup baking cocoa • In a large bowl, beat butter and confectioners' sugar until blended. Beat in vanilla. In an- other bowl, whisk fl our and co- coa; gradually beat into creamed mixture. • Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until fi rm enough to roll. • Preheat oven to 350°. On a lightly fl oured surface, roll each portion of dough to 1/4-in. thick- ness. Cut with a fl oured 3-1/4-in. tree-shaped cookie cutter. Place 1 in. apart on greased baking sheets. If desired, sprinkle with nonpareils. • Bake 8-10 minutes or until set. Cool on pans 5 minutes. Remove from pans to wire racks to cool. LEMON COOKIES 3/4 cup white sugar 2/3 cup salted sweet cream butter, softened 2 cups all-purpose fl our 2 teaspoons baking powder 2 eggs 2 teaspoons lemon extract •Preheat oven to 400 degrees. •Cream sugar and butter together in a bowl using an electric mixer until light and fl uffy. Whisk fl our and baking powder together in a separate bowl; gradually beat into creamed butter mixture un- til just combined. Beat eggs, 1 at a time, into butter-fl our mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet. • Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.