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FOOD SECTION
CONVENIENT GO-TOG ETHERS
♦ FOR HOLIDAY TURKEY ♦
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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
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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
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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
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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.
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