Taste of Home - December 2007/January 2008 - Doridro

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.....Egg Scramble1-1/2 cups diced peeled potatoes1/2 cup chopped sweet redpepper1/2 cup chopped green pepper1/2 cup chopped onion2 teaspoons vegetable oil,divided2 cups cubed fully cookedham16 eggs2/3 cup sour cream1/2 cup milk1 teaspoon onion salt1/2 teaspoon garlic salt1/4 teaspoon pepper2 cups (8 ounces) shreddedcheddar cheese, divided.Broiled Grapefruit5 medium pink grapefruit1/4 cup packed brown sugar2 tablespoons plus 1/4 cupsugar, divided2 tablespoons butter,meltedSeedless red and green grapeclustersPlace potatoes in a small saucepan and cover withwater. Bring to a boil. Reduce heat; cover and simmerfor 10-15 minutes or until tender. Drain.In a large skillet, saute half of the peppers andonion in 1 teaspoon oil until tender. Add half of theham and potatoes; saute 2-3 minutes longer.Meanwhile, in a blender, combine the eggs, sourcream, milk, onion salt, garlic salt and pepper. Coverand process until smooth. Pour half over vegetablemixture; cook and stir over medium heat until eggsare completely set. Sprinkle with 1 cup cheese. Repeatwith remaining ingredients. Yield: 10 servings.TASTEOFHOMEDecember & January 2008Cut each grapefruit in half horizontally. With a sharpknife, cut around each section to loosen fruit. Placegrapefruit halves, cut side up, in a 15-in. x 10-in. x 1-in.baking pan.Combine brown sugar and 2 tablespoons sugar;sprinkle over grapefruit. Drizzle with butter. Broil 4in. from the heat until sugar is bubbly.For garnish, rinse grape clusters and dip in remainingsugar. Place on grapefruit; serve warm.Yield: 10 servings.TASTEOFHOMEDecember & January 2008.Hot Cocoa1 cup sugar2/3 cup baking cocoa1/4 teaspoon salt8 cups milk2/3 cup water2 teaspoons vanilla extract1/2 teaspoon almond extractMiniature marshmallows,optionalIn a large saucepan, combine the sugar, cocoa andsalt. Stir in milk and water. Cook and stir over mediumheat until heated through. Remove from theheat; stir in extracts. Serve in mugs with marshmallowsif desired. Yield: 10 servings (2-1/2 quarts)..Cinnamon-Pecan Coffee Cakes6 to 6-1/2 cups all-purposeflour2 packages (1/4 ounce each)active dry yeast1-1/2 teaspoons salt1/2 teaspoon sugar1-1/2 cups water1/2 cup plus 2 tablespoonsbutter, softened, divided2 eggs1 cup chopped pecans1/2 cup packed brown sugar1 teaspoon groundcinnamonGLAZE:2 cups confectioners’ sugar1/4 teaspoon almond extract2 to 3 tablespoons waterTASTE OF HOMEDecember & January 2008In a large mixing bowl, combine 3 cups flour, yeast, saltand sugar. In a small saucepan, heat water and 1/2 cupbutter to 120°-130°. Add to dry ingredients; beat just untilmoistened. Add eggs; beat until smooth. Stir in enoughemaining flour to form a soft dough (dough will be sticky).Turn onto a floured surface; knead until smooth andelastic, about 6-8 minutes. Place in a greased bowl, turningonce to grease top. Cover and let rise in a warm placeuntil doubled, about 1 hour. Punch dough down. Divideinto six portions. Roll out each portion into a 12-in. x 6-in.rectangle. Melt remaining butter; brush over dough.Combine pecans, brown sugar and cinnamon; sprinkleover dough to within 1/2 in. of edges. Roll up jelly-rollstyle, starting with a long side; pinch seams to seal.Place three ropes seam side down on a greased bakingsheet and braid; pinch ends to seal and tuck under.Repeat with remaining ropes. Cover and let rise until doubled,about 45 minutes.Bake at 325° for 25-30 minutes or until golden brown.Cool for 10 minutes before removing from pans to wireracks. Combine glaze ingredients; drizzle over loaves.Serve warm. Yield: 2 loaves.36 TASTE OF HOME \ December & January 2008 tasteofhome.com
Fiesta Lasagna=PREP: 25 min. | BAKE: 70 min. +standing...............................★ Karen Ann BlandGove, Kansas...............................Loaded with popular Mexican-styleingredients, this filling lasagna willappeal to the entire gang, whetheryou make it for your family or take itto a potluck. Every bite is mmmgood!CrackedPepper CheddarMuffins=PREP: 20 min. | BAKE: 25 min................................Susan KelmMineral Point, Wisconsin...............................These warm, golden muffins make a greataccompaniment to soup, stew or anyother cold-weather entree. My familyloves the cheese-and-pepper flavor.CreamyCorn Salad=PREP: 25 min. + chilling...............................Esther HorstMonterey, Tennessee...............................I remember enjoying a salad similar tothis one when I was a girl. I never gotthe recipe, but I think I was able toduplicate it pretty well. We enjoy italongside rice and beans.Purple-RibbonPumpkin Cake=PREP: 25 min. | BAKE: 55 min. + cooling...............................Debby PowersPonte Vedra Beach, Florida...............................I belong to a Christmas village collectors’club, and we all bring a dish to our meetings.This cake is always a hit. It’s aThanksgiving family favorite, too, anddisappears before the pumpkin pie.POTLUCK PLEASERS (P. 48)tasteofhome.com TASTE OF HOME / December & January 2008 37
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Taste of Home - December 2007/January 2008 - Doridro

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