Taste of Home - December 2007/January 2008 - Doridro

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.....Mixed Bean Salad1/2 cup sugar1/3 cup cider vinegar1/3 cup vegetable oil1/2 teaspoon salt1/8 teaspoon pepper1 can (16 ounces) kidneybeans, rinsed and drained1 can (14-1/2 ounces) cutwax beans, drained1 can (14-1/2 ounces) cutgreen beans, drained3 celery ribs, sliced1/2 medium green pepper,chopped1/4 cup chopped onionIn a small saucepan, combine the sugar, vinegar, oil,salt and pepper. Cook and stir over medium heat untilsugar is dissolved. Remove from the heat; coolslightly.In a large salad bowl, combine the remaining ingredients.Drizzle with dressing; toss to coat. Coverand refrigerate overnight. Serve with a slottedspoon. Yield: 8 servings.TASTEOFHOMEDecember & January 2008.Chicken Cordon Bleu8 boneless skinless chickenbreast halves (8 ounceseach)8 thinslicesdeliham8 slices Swiss cheese2 eggs1 cup milk2 cups crushed cornflakes1/2 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepperFlatten chicken to 1/4-in. thickness. Top each with aslice of ham and cheese. Roll up and tuck in ends; securewith toothpicks.In a small bowl, whisk eggs and milk. In anotherbowl, combine cornflakes and seasonings. Dip chickenin egg mixture, then roll in crumbs.Place on a greased baking sheet. Bake at 350° for40-45 minutes or until chicken juices run clear.Discard toothpicks before serving. Yield: 8 servings.TASTEOFHOMEDecember & January 2008.Lemon Meringue Pie1/2 cup sugar1/4 cup cornstarchPinch salt2 cups cold water2 egg yolks, beaten3 tablespoons lemon juice1 teaspoon grated lemonpeel1 teaspoon butterMERINGUE:3 egg whites1/8 teaspoon cream of tartar6 tablespoons sugarPastry for single-crust pie(9 inches), bakedIn a large saucepan, combine the sugar, cornstarchand salt. Stir in water until smooth. Cook and stir overmedium heat until thickened and bubbly, about 2minutes. Reduce heat; cook and stir 2 minutes longer.Remove from the heat. Gradually stir 1 cup hot fillinginto egg yolks; return all to the pan. Bring to agentle boil; cook and stir for 2 minutes. Remove fromthe heat. Gently stir in lemon juice, peel and butteruntil butter is melted. Set aside and keep warm.For meringue, in a small mixing bowl, beat eggwhites and cream of tartar on medium speed untilsoft peaks form. Gradually beat in sugar, 1 tablespoonat a time, on high until stiff glossy peaks formand sugar is dissolved.Pour filling into crust. Spread meringue over hotfilling, sealing edges to crust. Bake at 350° for 15 minutesor until meringue is golden brown. Cool on awire rack for 1 hour; refrigerate for at least 3 hoursbefore serving. Yield: 8 servings..Sweet Milk Dinner Rolls1 package (1/4 ounce) activedry yeast2 cups warm milk (110°to 115°)1/2 cup sugar2 tablespoons butter, melted1 teaspoon salt4 to 5 cups all-purpose flourIn a large mixing bowl, dissolve yeast in warm milk.Add sugar, butter, salt and 3 cups flour; beat untilsmooth. Add enough remaining flour to form a softdough.Turn onto a floured surface; knead until smoothand elastic, about 6-8 minutes. Place in a greasedbowl, turning once to grease top. Cover and let risein a warm place until doubled, about 1 hour.Punch dough down. Turn onto a floured surface;divide into 16 pieces. Shape each into a ball. Place 2in. apart on greased baking sheets. Cover and let riseuntil doubled, about 30 minutes.Bake at 350° for 35-40 minutes or until goldenbrown. Remove from pans to wire racks. Servewarm. Yield: 16 rolls.TASTEOFHOMEDecember & January 200834 TASTE OF HOME \ December & January 2008 tasteofhome.com
BroiledGrapefruit=PREP/TOTAL TIME: 25 min................................Vicki HollowayJoelton, Tennessee...............................This easy-to-prepare dish lends eyecatchingappeal to a winter breakfastor brunch. Brown sugar sweetens thetart fruit, and the sugared grapesadd a pretty accent.Egg Scramble=PREP: 15 min. | COOK: 20 min................................Vicki HollowayJoelton, Tennessee...............................Perfect for a special-occasion breakfastor holiday brunch, this easy egg scrambleis warm and hearty, with potatoes,ham, cheese and sweet red and greenpeppers. Try it for a casual supper,too.Cinnamon-Pecan CoffeeCakes=PREP: 30 min. + risingBAKE: 25 min. + cooling...............................Vicki HollowayJoelton, Tennessee...............................With their cinnamon swirls, theselovely braids taste and smell as goodas they look! For a holiday touch,top the icing with pecans andcandied cherries.Hot Cocoa=PREP/TOTAL TIME: 15 min................................Vicki HollowayJoelton, Tennessee...............................Treat your family to this comforting,homemade cocoa as you decorate thetree or open holiday gifts. Vanilla andalmond extracts make it taste evenmore special.MOM’S BEST MEAL (P. 22)tasteofhome.com TASTE OF HOME / December & January 2008 35
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Taste of Home - December 2007/January 2008 - Doridro

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