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Enterprise-Recordstaff Gathering around the Thanksgiving table is a tradition for many, but for those who don't want to do the dishes, there are res- taurants throughout Butte County that will be open. InChico COZYDINER Cozy Diner, 1695 Mangrove Ave., will be open from 5:45 a.m. to 6 p.m. with its full menu and a holiday dinner. Tur- key, ham and prime rib are the specials. DENNY'S Denny's Restau- rant, 675 Manzanita Ave., will maintain its 24-hour kitchen as usual, and tur- key is on the menu. HOMETOWN BUFFET Hometown Buffet, 2021 Martin Luther King Jr. Parkway, will be open from 10:30 a.m. to 7 p.m., with the regular buffet, which includes holiday dishes. IHOP International House of Pancakes, 2040 Busi- ness Lane, will have more than pancakes. The res- taurant will be open from 6 a.m. to 10 p.m. with its regular menu, as well as Thanksgiving dishes. JACK'S Off its 24-hour shift, Jack's Family Restau- rant, East Sixth and Main streets, will serve Thanks- giving meals until 6 p.m. then close for the evening. Reservations can be made for six or more. KALICO KITCHEN Kalico Kitchen, 2396 The Espla- nade, will be serving tur- key and ham, along with its regular menu. Its hours are 5:45 a.m. to 6 p.m. Large parties are en- couraged to call ahead that day to make arrange- ments, but there are no reservations. RUSSELL'S Russell's Res- taurant, 185 Cohasset Rd., will be open from 6 a.m. to 2 p.m. Turkey and ham, along with the regular menu, will be served, with complimentary pie. SINOFCORTEZ Sin of Cor- tez, 2290 The Esplanade, will be open from 7 a.m. to 2 p.m. with the regular menu, and pumpkin pecan pancakes. OPEN FOR THANKSGIVING Many restaurants ready with turkey, ham, more in Chico Gotle overmashedpo- tatoes? You will by Friday! Use them in these clever waffles. Mashed potato, cheddar, and chive waffles Serves 4 INGREDIENTS 4tablespoons unsalted butter 1/4 cup buttermilk 2large eggs 2cups mashed potatoes 3tablespoons chopped chives 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon garlic powder 1cup grated cheddar cheese DIRECTIONS: 1. Melt butter in a small saucepan over medium-low heat. Cook butter until the crackling subsides and the butter begins to brown a bit. Immediately transfer the browned butter to a medium bowl. Whisk in buttermilk and eggs until thoroughly combined. Add mashed potatoes and 2tablespoons chives. Gently stir to com- bine. 2. In a small bowl, whisk to- gether flour, baking powder, baking soda, salt, pepper, and garlic powder. Add the dry ingredients to the wet ingredients. Use a spoon to mix just until all the flour is thoroughly combined. Do not over-mix the batter. 3. Heat a waffle iron and grease if necessary. Dollop batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. Remove waffles from the iron and place on a cool- ing rack to rest. The rack will keep them from getting soggy. 4. Just before serving the waffles, turn oven to the broiler setting. Place waffles on a baking sheet and top with cheddar cheese. Place waffles under the broiler un- til cheese is melted, about 30seconds to 1minute. Re- move from the oven, sprinkle with remaining chives, and serve warm. — Recipes by Donna Maurillo RECIPE CONTRIBUTED PHOTO Turn le over mashed potatoes into waffles. Roasted stuffed roma tomatoes Serves 8 INGREDIENTS 12Roma tomatoes, sliced in half lengthwise and seeded 1/4 cup olive oil 1/4 cup garlic, minced 1/2 teaspoon dried Italian seasoning 1/2 teaspoon black pepper 3/4 cup plain breadcrumbs 3/4 cup grated fresh Par- mesan cheese 2tablespoons chopped fresh basil leaves DIRECTIONS 1. Preheat the oven to 350 degrees. 2. Place the tomato halves, cut side up and in one layer, in an oblong glass or non- reactive baking dish. 3. Mix together the olive oil, garlic, Italian seasoning, and pepper. Add bread- crumbs and Parmesan cheese. Mix well. 4. Fill each tomato half with the garlic filling. Drizzle with additional olive oil. Bake for 20to 25min- utes until slightly so ened and the underside of the tomatoes are brown. 5. Arrange the cooked to- matoes on a serving platter. Sprinkle with the chopped basil and serve immediately. RECIPE The Eureka Times-Standard With the start of the hol- iday season just around the corner, the Humboldt County Department of Health & Human Services Public Health is reminding people to keep food safety in mind. • Refrigerate or freeze turkey and other meats and seafood promptly after pur- chase. Refrigeration tem- perature should be kept at 41 F or colder. • Keep hands and food contact surfaces clean. Al- ways wash your hands with warm, soapy water before and after handling foods. Thoroughly clean all work surfaces, utensils and dishes with hot, soapy wa- ter and rinse with hot water before and after each use. • Wash fruits and vege- tables under cool, running water. Even if you plan to peel fruits and veggies, it's important to wash them first because bacteria can spread from the outside to the inside as you cut or peel them. • Avoid cross-contamina- tion. Keep fruits and vegeta- bles away from raw meats, poultry, eggs and fish. Also, keep raw animal products separate from each other. When taste-testing food, ladle a small amount of it into a dish and taste with a clean spoon. • Cook foods to proper temperatures. Set the oven temperature no lower than 325 F and be sure the turkey is completely thawed before cooking. Using a food ther- mometer, make sure that the internal temperature of the turkey is at least 165 F at the thickest part of the turkey. Cooking times will vary. For optimal safety, cook stuffing outside the turkey in a casserole dish. • Refrigerate leftovers. Turkey, meat and other per- ishable foods should be re- frigerated within two hours after being cooked. Do not eat leftover meat that has been refrigerated for lon- ger than three to four days or eat leftover stuffing or gravy that has been refrig- erated for longer than two days. For more information about food safety, call the U.S. Food and Drug Admin- istration's Safe Food Infor- mation Line at 1-888-723- 3366. Holiday food safety tips are also available at foodsafety.gov. STAY HEALTHY Se rv e up f oo d sa fe ty t hi s ho li da y se as on MATTHEW MEAD — THE ASSOCIATED PRESS Using a food thermometer, make sure the internal temperature of the turkey is at least 165F at the thickest part of the bird. Catch the Gridiron Madness on our big screens! 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BLACK FRIDAY Nov. 27 • 8:30am-5:30pm 365-7194or365-4322 OPEN 7 DAYS 6am-10pm 8080 AIRPORT ROAD Your full service: Meat Department, Deli & Groceries www.kentsmeats.com On-site HARVESTING CUTTING & CRYOVACING FOOD » redbluffdailynews.com Wednesday, November 25, 2015 MORE AT FACEBOOK.COM/RBDAILYNEWS AND TWITTER.COM/REDBLUFFNEWS B4