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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Dec. 17, 1981)
Holiday Hanukkah desserts favorites Black man in the kitchen FOOD SECTION CONVENIENT GO-TOG ETHERS ♦ FOR HOLIDAY TURKEY ♦ ♦ ♦ ♦ ♦ «* *# ♦ ♦ What a bleaaing convenient, eaay-to-make foods are during the holidays! Thanksgiving, Christmas. and the few short weeks in between an- fa von U- days for serving a traditional turkey dinner. B u t, how could busy hom em akers, two-career couples or single parents prepare such a meal w ithout n-adv-mades th at taste home-made? These holiday-special stuffing dishes offer a variety of options to go w ith your traditional turkey. The delicious, easy-tornake product the dishes have in common is Stove Top stuffing mix, which combines a packet of vegetables and seasonsings w ith a package of spts'iaUy-hakisl stuffing crumbs. Because the flavor is in the m ix, rather than the bird, you can use stuffing to fill tomato cups, mold a vegetable ring, fry as a p atty or make into m uffins. A n y one of these goes b eau tifu lly w ith turkey! ( )f course, stuffing is still ideal as a quick and tasty dressing for turkey, chicken. Cornish hens or game birds, but. especially during the holidays, don't overlook these other creative uses. Tomatoes an- terrific for adding color appeal to any menu When you stuff them and melt some cheese on top, they become a sub stan tial side dish, ra th e r than ju s t a garnish. I f your tomatoes an- home-grown during the fall, you'll like the fact that this recipe uses the tomato pulp w ith the stuffing mix. as well as the p retty red cup An attractive Stuffing King is another versatile way to serve vegvtabk-s w ith turkey. You could even put another vegetable, such as carrot coins or cauliflower florets, in the center Although chopped broccoli may 1 m - substituted for spinach in this recipe, even the "spinach-haters' w ill be won over bv th»-ir k>ve of stuffing A n vonc who likes potato pancakes will like Cheese S tu ff ing Patties even more Instead of gravy, they have melted cbis-sr on top. and they are quick and easy to make Better plan on nxm- than one per person, including the children! They an- great w ith turkey leftovers, too! Stuffing "M u ffin s' have endless possibilities, since all kinds of things can lie added to the basic m uffin recipe ( onsider adding shredded cheese, sliced cooked sausage links or sautM-d mushrooms for your own gourmet touch. T h e raisins und almonds, of course, are delicious and elegant enough for any holiday party. E n te rta in as often as you wish d u rin g the holidays, ulthisigh you may 1 m - busy w ith other things. Convenience products help you m ake it all possible B y follow ing the hints und recipes here, you can deliciously and econom ically tak e some of the "fuss" out of the tra d itio n al tu rke y dinner. Stuffed Baked Tomatoes * Volume XII, Number 10 Section II December 17,1981 7 I I 1/2 large firm ripe tomatoes* ran 14 oc.) sliced mushrooms loptional) parkngr deserving size) chicken flavor stuffing mix cup 12 ox.) shredded cheddar cheese Stuffing “ M uffins” 1 1/4 1/2 1 cup very hot w ater cup softened b u tte r or m argarine cup raisins package (6 ox.I chicken fla v o r or cornbread s tu ffin g m ix 1/2 cup slivered alm onds 1 *8 8 - * e U beaten 1/2 cup m ilk C om bine w ater, b u tte r, raisins and contents o f vege table/ seasoning packet in a bowl and s tir u n til b u tte r is m elted. A dd stu ffin g crum bs and almonds; s tir u n til crum bs are moistened. S tir in egg and m ilk and let stand for a few m inutes. Spoon in to well-greased m u ffin pans and ta k e a t 4 0 0 ’ for 25 m inutes. L e t stand for a few m inutes before rem oving fro m pan. M ak es 6 servings. Stuffing Ring 1 package (10 ox.I frozen 5-m inute cook chopped spinach* 1 package (6-serving size! chicken fla v o r s tu ffin g i 1/4 cup b u tte r or m argarine 1 *8 8 - beaten • O r use 1 package <10 os.) frozen 5-m inute cook chopped broccoli; bake a t 400°. Prepare spinach as directed on package; drain well, reserving liquid. A d d hot w a te r to liq u id to m ake 1-1/2 cups. Com bine contents of v e g e tab le seasoning packet, b u tte r and measured liquid in 1-1/2-quart bowl. S tir ju s t to blend and p a rtia lly m elt b utter. A d d s tu ffin g crum bs; s tir ju s t to moisten. Blend in egg and spinach. Spoon in to greased 4-cup rin g m old or bakin g dish. B ake a t 4 0 0 ° for 25 to 30 m inutes. U nm old onto serv ing p la tte r. M akes about 4 cups or 6 servings. Note: R in g m ay also be baked a t 37 5 *. Cheese Stuffing Patties 1 package (6-serving size) chicken flavo r s tu ffin g m ix 1-1/2 cups w ater 1/4 cup (1/2 stick) b u tte r or m argarine 1 *8 8 - »*11 beaten 1/4 cup shredded cheddar cheese 2 tablespoons b u tte r or m arg arin e 6 sm all trian g les cheddar cheese •C)r use -I large tomatoes, cut in halves horizontally ♦ «* ♦ Cut th in slice from stem end of each tom ato. Remove seeds und pulp, leu ving a shell about 1/2 inch thick; reserve h I mhj I 3/4 cup pulp Drain mushrooms, reserving liquid. ( ’ombine tom ato pulp and mushroom liquid and add water to make 1-3/4 cups l*n-pan> stuffing mix as directed on package, using measured liquid; add mushrooms with the stuffing crumbs Spoon stuffing into tom ato shells Place in shallow ta k in g dish Sprinkle w ith cheese Bake at 3 5 0 ’ for 30 minutes M akes 4 cups stuffing or 7 or H servings ♦ ► ♦ C om bine contents o f vegetable-seasoning packet and the w ater in medium saucepan. A dd 1/4 cup butter. B ring to a boil. Reduce heat; cover and simm er 6 minutes. Add s tu ffin g crum bs and the egg; stir ju s t to moisten. Cover, remove from heat and let stand 5 minutes. S tir in cheese Cool sligh tly and shape in to 6 patties. M e lt 2 tablespoons b u tte r in skillet. A d d p atties and brown on one side. T u rn and top each w ith a cheese triangle. Cover and cook u n til patties are well browned and cheese is melted. M ak es about 3 cups or 6 servings. ♦ ♦ ♦ > ♦ ► ♦ ♦ ♦ ♦ > ♦ ► ♦ <- > ♦ <• ♦♦ ♦ ♦ ♦ ♦ > ♦ > ♦
