CityView Magazine

18 December 2021 FA SCI NAT I NG FAYETT EV ILLE RORY SPICER says her family's favorite holiday food tradition is "a little different from most here in the South." "My parents are from Baltimore, Maryland, and we always have sauerkraut on anksgiving and Christmas," she said, adding that her mother-in-law loves it as well. SAUERKRAUT 1 one-pound jar of sauerkraut (ALDI sells German Sauerkraut) or 1 large package of fresh sauerkraut (available at Fresh Market) 2 stalks of celery diced Small amount of chopped onion ¼ teaspoon of caraway seeds 1 turkey neck and gizzard I cup chicken broth or stock Heat oven to 350. Place celery and onion in a small saucepan and sauté in a small amount of butter. Add turkey neck and gizzard. Cover with chicken broth or stock. Simmer for approximately an hour until meat comes off the neck. Place neck and gizzard in oven-proof baking dish. Cover with sauerkraut. Add caraway seeds and bake at 350 for 40 minutes. This recipe can be made with leftover pork by cutting pork into pieces and place in dish and cover with sauerkraut. JENNIFER MCFADYEN HAMMOND shared the butter cookie recipe that her mother, Mona McFadyen uses. "It's from the Southern Living cookbook from 1985," Hammond said. "My kids love making them with her! She uses bite-sized cookie cutters, but these can be made with any shape and size and will still be delicious. ese cookies store well in sealed containers for 1-2 weeks and make great gis!" BUTTER COOKIES 1 cup unsalted butter, softened but not melted ¾ cup sugar 1 egg ½ teaspoon vanilla extract 2½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Cookie cutters Buttercream frosting 3 tablespoons butter, softened 2 1/3 cups powdered sugar Dash of salt 1½ to 2 tablespoons milk ½ teaspoon vanilla extract Food coloring (optional) Cream butter with a hand or stand mixer, gradually adding the sugar until light and fluffy. Add egg and vanilla; beat well. Combine flour, baking powder and salt in a separate bowl. Add gradually to creamed mixture, fully incorporating before adding more. Shape dough into 3-4 balls and refrigerate for 30 minutes. Roll out dough and cut into shapes. Bake at 350 for 10 minutes (watch carefully – dough will not brown). Decorate with buttercream frosting, assorted candies or sprinkles. For frosting: Cream butter; gradually add powdered sugar, beating well. Add salt, 1 tablespoon of milk, and vanilla, mix well. Divide frosting and add food coloring if desired. Add more milk to reach desired consistency. Icing should spread easily but not be too runny. Yields about 1 cup of icing. FRAN SAULSBURY received this recipe from a fellow military spouse in Stuttgart, Germany in the 1970s. "at recipe has been around the world," she said. "I've shared it many times. What I like about this recipe is being able to make it in advance and that it keeps for 9 days!" 9-DAY SLAW 5-7 cups shredded cabbage 1 medium onion, finely chopped 1 green or red pepper, diced 1 to 1½ cup sugar 1 cup oil 1 tablespoon celery seed 1 cup vinegar 1 teaspoon salt Sprinkle sugar over first three ingredients. While that stands, mix oil, celery seed, vinegar and salt in a saucepan and bring to a boil. Pour over cabbage mixture and mix well. Best when served the next day. Photo by Tony Wooten

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