Page 16
D ecem ber 10, 2014
Boss Hogg
Christmas Tree Lot
Nutty Garlic String Beans
by
P aul A. N eufeldt
Yields 10 servings. Total time 16 min; rep 10 minutes, cook 6 minutes
Ingredients:
• 1 1/2 pounds French string beans
(haricots verts), both ends removed
• Kosher salt
• 2 tablespoons margerine (or butter)
• pinch o f cayenne pepper
• pinch of sugar
• 2 to 3 garlic cloves, thin sliced
• 1 /2 teaspoon fresh ground black pepper
• 1/2 cup pine nuts or chopped walnuts
Directions:
1. Toast 4 sliced garlic cloves and a pinch o f cayenne pepper in a skillet with margerine.
2. Add 1 1/4 pounds green beans, season with salt and a pinch o f sugar and cook 2 minutes.
3. Add 1 /4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates.
4. Season with salt and pepper and toss with nuts.
5. Serve immedietly orreirigerate to serve later (reheating up later for 3 minutes in microwave oven).
Ham with Marmalade Bourbon Glaze
Any Doug Fir 5-7 ft. $20.00
Any Grand Fir 5-7 ft. $20.00
Any Nobel Fir 5-7 ft. $30.00
A great alternative to turkey fo r the holidays
Directions:
New Location:
MLK between Bryant and Morgan
1. Bake ham per package directions.
2. For the glaze: combine rest o f ingredients and
mix well.
3. W hen ham has 20 minutes left to cook,
remove from oven and brush on glaze; allow to
cook for 10 minutes, then brush on a second
layer o f glaze and allow to cook for another 10
minutes. Remove from oven and let rest 10
minutes before serving.
Ingredients:
•
•
•
•
•
1 spiral cut ham (3 to 4 lb.)
1 cupSafeway SELECT(R)Orange Marmalade
Vi cup Kentucky Bourbon
*/2 cup orange juice concentrate
% cup mayonnaise
Roasted Garlic Potatoes
Delicious simple snack or side dish. 10 minutes o f preperation, 1 hour to cook, 8 servings
Ingredients:
• 3 pounds small red or white
potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground
black pepper
• 2 tablespoons minced garlic
(6 cloves)
• 2 tablespoons minced fresh
parsley
Directions:
1. Preheat the oven to 400
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2. Cut the potatoes in quarters
and place in a bowl with the
olive oil, salt, pepper, and
garlic; toss until the potatoes
are well coated. Alternately
toss in batches in a large
freezer bag.
3. Transfer the potatoes one layer deep on a cookie sheet. Roast in the oven for until browned
and crisp (45 minutes to 1 hour). Flip twice while cooking for even browning.
4. Take potatoes out o f the oven; toss with parsley, season to taste, and serve.