A1-12 Sun 10-11-09 News.indd - The Unger Memorial Library ...

Page 6C - Sunday, October 11, 2009 - Plainview Daily Herald http://www.MyPlainview.com
Carmen Ortega/Plainview Daily Herald
GROCERY DONOR: Wal-Mart SuperCenter store manager Jeff Featherston
(left), Claudia Soto, zone merchandise supervisor for fresh areas, Maria Villareal,
deli associate, and Alma Gomez, assistant manager show Wal-Mart reusable
bags they will donate to the Taste of Home Cooking School along with groceries
used in the cooking demonstrations and given as door prizes. The bags will
be filled with many goodies including coupons and recipes.
Deborah Zacher/Plainview Daily Herald
GIVEAWAY: Dimas Garcia of Furniture Expressions
shows the $500 gift certificate one lucky person will
win at the Taste of Home Cooking School. Visit their
booth to sign up for the gift certificate drawing.
Italian Stuffed Appetizer
Bread
This home-baked loaf is
bursting with a savory fi lling
of sausage, cheese, roasted
red peppers and ripe olives.
Fresh from the oven, it makes
a tasty snack or provides a
welcome accompaniment to
a light meal.
INGREDIENTS:
1 package (16 ounces)
Johnsonville® Ground Mild
Italian Sausage or 1 package
(19.76 ounces) Mild Italian
Sausage Links, casings removed
1 loaf (1 pound) frozen
white bread dough, thawed
4 ounces cream cheese,
softened
2 garlic cloves, minced
1 jar (7 ounces) roasted
sweet red peppers, well
drained and sliced
1/3 cup Kalamata olives,
pitted and sliced
2 cups (8 ounces) shredded
Swiss cheese
1 tablespoon water
1 teaspoon poppy seeds
DIRECTIONS
In a skillet, brown sausage
until no longer pink; drain.
On lightly fl oured surface,
roll bread dough to a 16-in.
x 12-in. rectangle. Combine
cream cheese and garlic;
spread lengthwise over center
third of dough. Top with
sausage, peppers, olives and
cheese.
Fold dough over fi lling,
pinching seam to seal. Make
slits across top of dough every
2 inches. Brush lightly
with water and sprinkle with
poppy seeds. Bake at 400° for
20-25 minutes or until golden
brown. Let stand 10 minutes
before slicing. Yield: 16
servings. — Reiman Media
Group, Inc © 2009
Ranada &
Co. Designs
Custom window treatments & upholstery, alterations
Fascinations
Home Decor & Gifts
BéBé Posh
• Children’s Boutique
• Custom clothes, bows, sippy cups
608 Quincy • Plainview • 296-5254
Deborah Zacher/Plainview Daily Herald
APPLIANCE CENTER: Tomas and Erin Cruz, owners
of Sears, stand with some of the appliances they
will provide for the Taste of Home Cooking School
Thursday night at the Ollie Liner Center.
Tasty Recipes Make Family-Pleasing Meals
Berry Pleasing Muffi ns
1 cup fresh or frozen blueberries
1/2 cup chopped fresh or
frozen cranberries
1 cup sugar, divided
1 package (8 ounces)
cream cheese, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose fl our
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Topping:
1/4 cup fi nely chopped
walnuts
1/4 cup fl aked coconut
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
In a large bowl, combine
blueberries, cranberries and
1/4 cup sugar; set aside.
In a large bowl, beat cream
cheese and remaining sugar
until smooth.
Add eggs, one at a time,
beating well after each addition.
Beat in vanilla. Combine
fl our, baking soda, salt
and nutmeg; add to creamed
mixture. Fold in berry mixture.
Fill greased or paper-lined
muffi n cups two-thirds full.
Combine topping ingredients;
sprinkle over batter.
Bake at 400°F for 18-20
minutes or until a toothpick
comes out clean.
Cool for 5 minutes before
removing to a wire rack.
Serve warm. Yield 1 dozen.
Blueberry Scones
2 cups all-purpose fl our
1-3/4 cups whole wheat
fl our
1/4 cup packed brown
sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter, cubed
1-3/4 cups buttermilk
1-1/2 cups fresh blueberries
1 tablespoon sugar
In a large bowl, combine
the fl ours, brown sugar, baking
powder and baking soda.
Cut in butter until mixture
resembles coarse crumbs.
Stir in buttermilk just until
moistened.
Stir in blueberries. turn
onto a fl oured surface, gently
knead 10 times.
Transfer dough to a baking
sheet coated with cooking
Special Event Coordinators
&
Custom Floral Designs
Since 2003
2702 Olton Rd. • Plainview, Texas
2702 Olton (806) Rd. 293-8497 • Plainview, Texas
(806) 293-8497
Carmen Ortega/Plainview Daily Herald
V’S JEWELRY: Valinda Villanueva (left), who owns V’s Jewelry with her husband,
Tony, and Mary Lopez show a selection of fine jewelry at their store, 3318
Olton Road. V’s is giving two $500 gift certificates at the Taste of Home Cooking
School.
spray.
Pat into a 9-inch circle.
Cut into 12 wedges, but do
not separate.
Sprinkle with sugar.
Bake at 375° F for 30-
35 minutes or until golden
brown. Serve warm. Yield:
1 dozen.
Come By and Visit Our Booth
at the Cooking Show!
Let Us Decorate For Your
Next Dinner Party or
Holiday Event. We Travel!
Treasures Unlimited
HOME DECOR & INTERIOR DECORATING • BRIDAL REGISTRY
Owned and operated by Chuck and Melissa Harris
706 Main 285-3019 Olton