RECIPES FOR
DECEMBER 1999
HOT SPINACH APPETIZERS
pkg. frozen chopped spinach
½ lg. onion, minced
1/4 c. parm cheese
1-1/4 c. Pepperidge Farms herb stuffing mix
2 eggs
4 tbl. oleo, melted
A couple of drops of Tabasco sauce, optional
Cook spinach; drain well.
Combine all ingredients.
Chill overnight.
Form into 1" balls.
Freeze or refrigerate.
Bake at 300°F for 30 min.
until golden brown.
Sandisfield, MA
ref:12/05/99
MACADAMIA NUT MINI LOAVES
1/3 cup flaked coconut
1-1/2 cups sugar, divided
3/4 cup butter, softened
2 eggs
3 cups flour
1 tsp. baking powder
½ cup milk
3 tbl. lemon juice
2 tsp. grated lemon peel
1-1/2 tsp. vanilla
Finely chop enough of the macadamia nuts to measure 1/3 cup.
Set aside.
Coarsely chop remaining nuts; toss with coconut and 1 tbl. sugar.
Set aside.
In a mixing bowl, cream butter and remaining sugar on high until fluffy.
Add eggs; mix well. Combine flour and baking powder;
add alternately with milk to creamed mixture.
Stir in lemon juice and peel, vanilla and reserved finely chopped nuts.
Spoon into six greased 4-1/2"x 2-1/2"x 1-1/2" loaf pans.
Sprinkle with reserved coconut mixture.
Bake at 325°F. For 50 min. or until a toothpick
inserted near the center comes out clean.
Cool in pans for 10 min.
Remove and cool on a wire rack.
ref:12/12/99
ROASTED GARLIC MASHED POTATOES
8 to 10 cloves garlic
2 pounds potatoes or other potatoes, cut up
1/3 cup dairy sour cream
1/4 cup milk
1 tablespoon snipped fresh rosemary,
thyme, or oregano
1/2 teaspoon salt
1/4 teaspoon pepper
To roast garlic, wrap unpeeled garlic cloves in foil.
Bake in a 400° F. oven for 25 to 35 minutes
or until cloves feel soft when pressed.
When cool enough to handle,
squeeze garlic paste from peels.
Meanwhile, in a covered kettle cook potatoes
in a small amount of
boiling water
for 20 to 25 minutes or until tender.
Drain; return to kettle.
Mash potatoes and garlic paste with a potato masher
or an electric mixer on low speed.
Add sour cream; milk;
rosemary, thyme, or oregano; salt; and pepper.
Beat until light and fluffy.
Makes 6 servings.
BETTER HOMES AND GARDENS
ref:12/19/99
SCONES
2 cups all-purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
4 tablespoons butter, cold
3/4-1 cup milk
Preheat oven to 425°F.
Lightly grease a baking sheet.
Combine flour, salt and baking powder.
Cut in the cold butter until mixture is the size of peas (or a bit larger).
Begin adding the milk a little at a time until dough holds together.
Don't be aggressive with this dough, it needs a gentle touch.
Roll out until about 1-2 inches thick,
try not to press to hard with the rolling pin.
Cut out and place on a baking sheet.
Bake about 12-18 minutes.
Place on a wire rack.
Best served warm.
makes 6-8
Scones stale quickly, so eat them all.
Now if you want a little something more
(although creamed teas are served with the basic scone)
try these variations.
Fruit Scones: Add 3 ounces dried fruit and
2 tablespoons granulated sugar.
Cheese Scones: Add a cup of shredded cheddar cheese and
a pinch of black pepper.
Boxing Day Recipe: http://www.web-holidays.com/boxing/index.htm
ref:12/26/99
