The Joplin Globe - 08/30/2017
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WEDNESDAY, AUGUST 30, 2017 | THE JOPLIN GLOBE
GOODWIN
If this is a little too tart for your taste, serve it over ice.
Salted caramel fudge ice cream pie
FROM 1C friends, try my salted caramel fudge ice cream pie. This decadent dessert is insanely good and simple. First, I spread prepared fudge sauce on a pre-made graham cracker crust to cover the bottom. Then I used Great Value, the Walmart brand, of sea salt ice cream, which also has little chocolate chunks in it, and spread that on top of the fudge. This ice cream is sweet, slightly salty, rich and soft. I refroze the pie for one hour and topped it with caramel popcorn just before serving to give it a little crunch. This dessert will get guests talking — once they are done stuffing their mouths. It was a mega hit at a dinner party last week. And if you need a drink recipe, try my Moscato strawberry lemonade which has only four ingredients and it comes together in 5 minutes. It’s very hard to say how many it will serve because it depends on if you have light or heavy drinks but it should serve 6 or more. A bubbly moscato is your best bet, but any inexpensive moscato works, too (even Sutter Home).
STONE FROM 1C Tomatoes, celery, cucumbers, lettuce, onions, peppers (especially green), potatoes and radishes don’t freeze well. Watermelon, grapes and citrus fruits are good fresh or frozen but nowhere in between. Citrus zest on the other hand freezes like a dream. • SOME DAIRY PRODUCTS and raw eggs are just no good frozen. They separate and get all yucky. Soft cheeses, cream cheese, custard, cottage cheese, yogurt and sour cream are in this category. Mayonnaise and salad dressings aren’t great either. • SAUCES AND GRAVIES thickened with cornstarch or flour will separate. It’s better to freeze them, then
SERVES 6
Salted caramel ice cream, fudge sauce and caramel popcorn are key GLOBE | JULIANA GOODWIN ingredients in this easy, scrumptious pie.
I hope you have a wonderful holiday weekend and enjoy these recipes.
Moscato strawberry lemonade SERVES 6 OR MORE
1 (12-ounce) can frozen strawberry daiquiri mix 1 cup frozen lemonade (you will need a 12-ounce can) 1 bottle of Moscato, chilled 2 cans of water (the 12-ounce can) 11/4 cups water It’s important to note you will not use the full can of lemonade,
add the thickener when reheating. Freezing meals is a great way to make busy nights go smoothly, but follow these tips so you don’t end up completely wasting your time, food and precious freezer space: • YOU CAN ASSEMBLE A DISH, such as lasagna or a casserole and freeze it without cooking it first. Thaw the dish completely in the fridge, then bake as normal. If it’s a dish with pasta, it will be best if the pasta is undercooked when you freeze it. Otherwise it will be mush. • DISHES BASED ON MEAT, grains and vegetables freeze great. If it has dairy, consider adding it when you reheat the dish. For example, add milk, light cream or yogurt to a soup toward the end of warming, and add cheese to pesto and other sauces after they are thawed.
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instead you measure out 1 cup. Note, there are also instructions to add 2 cans of water, plus 11/4 cups. In a large pitcher, combine all ingredients and stir until thoroughly mixed. Chill until time to serve. If you plan to serve it immediately, you need to make sure the water you use to mix is chilled. This drink is sweet and tart, and I don’t taste the alcohol at all so it’s a little dangerous on a hot day because it does down easy. Just be sure you know how much you are drinking.
• COOL FOOD COMPLETELY before placing it in the freezer. If you care about everything else in your freezer, this is important. Also, the quicker food freezes, the better it will be when it thaws. Food that freezes slowly forms large ice crystals that will make the dish mushy. You’re armed with the basics; go forth and fill that freezer. Try these recipes for dishes that freeze flawlessly.
Freezer-friendly zucchini chicken enchiladas 1 teaspoon olive oil 1 zucchini, chopped 2 boneless, skinless chicken breast, cooked and shredded 1/2 cup corn 1 cup onion, diced 2 large clove garlic, minced Salt 1 teaspoon cumin 1/2 teaspoon dried oregano 1 teaspoon chili powder 1/3 cup chicken broth
1 (9-inch) graham cracker crust 1 (48-ounce) container of Great Value Down by the Sea Salt Caramel ice cream 1/2 cup prepared Hershey’s fudge sauce (or your favorite) 3 1 /4 cups caramel popcorn This dessert is absolutely divine and super easy. First, spread fudge sauce in the bottom of the pie crust. Then top with about 33/4 cups of the ice cream (can use a little more or a little less). The ice cream is soft so you need to work quickly while you spread it. Cover and refrigerate one hour or more. Just before serving, top with caramel popcorn. Slice and serve. It’s a little messy, but no one will care when they taste it.
Stuffed mushroom dip SERVES 8-10
1 pound sage sausage 16 ounces button mushrooms 8 ounces cream cheese 1 teaspoon Italian seasoning 1 teaspoon garlic salt 3 green onions, sliced 11/2 cups Italian style shredded cheese 1 cup shredded colby jack-Cheddar mix
1/2 cup tomato sauce
8 whole wheat tortillas Enchilada sauce 1 cup shredded low-fat Mexican blend cheese Heat olive oil over medium-high heat. Saute garlic, onion and zucchini until soft. Add chicken, corn, salt (to taste), oregano, chili powder, chicken broth, and tomato sauce. Cook for about five minutes and remove from heat. Stir in 1/4 cup of the cheese. If you’re freezing: Line a baking dish with aluminum foil. Place about 1/2 cup of the chicken mixture in each tortilla and roll. Repeat with all tortillas, and place in the baking dish. If you need multiple rows, separate them with aluminum foil. Freeze, then transfer frozen enchiladas to freezer bags. When ready to bake, preheat oven to 350 degrees. Spoon enchilada sauce into the bottom of a baking dish.
ON THE TABLE
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3C
3 green onions French bread for serving Preheat oven to 400 degrees. In a large frying pan, fry the sausage and break it up with a spoon. While it cooks, take a damp paper towel and wipe any dirt off the mushrooms. Slice the mushrooms and add them to the pan when the sausage is half cooked. Add Italian seasoning and garlic salt. When the sausage is cooked fully, drain off the fat and return sausage and mushrooms to pan. Add the cream cheese and sliced onions (reserving a few onions for the top). Turn the heat to medium low and cook until the cream cheese melts. Add 1/2 cup only of the cheese. Place the mixture in a deepdish pie pan or a 9-by-9-inch pan. It must be a deep dish or it will spill over. Top with the rest of the cheese and onions. Bake for 15 minutes or until bubbling. Serve with French bread. If you make it up a day in advance and don’t bake it until the party, it will likely take 25 minutes to bake.
JULIANA GOODWIN is author of “Rotisserie Chicken Queen: 50 Fabulous Recipes That Start With Rotisserie Chicken.” If you have a recipe question, contact her at julianalovesfood23@gmail.com.
Place the enchiladas in the pan, cover with remaining enchilada sauce, and sprinkle with cheese. Bake for 25 to 30 minutes or until cheese is melted and enchiladas are hot.
dough pulls away from the edges and forms a ball. Put dough in a greased bowl and cover. Let rise until doubled in size. Take handfuls of the dough and roll out into a small circle RECIPE SOURCE: WWW.SMILESANDWICH.COM about the size of your hand. Add some cheese and meat and fold the circle of dough Healthy homemade over to make a half circle. hot pockets Seal the edges and bake on an ungreased cookie 4 cups flour sheet at 450 degrees for 12 to 11/2 teaspoons salt 15 minutes. 11/2 tablespoons yeast To freeze: After baking, 3 tablespoons olive oil wrap in plastic wrap and 11/2 cups warm water place in a freezer safe bag. 21/2 cups chopped, cooked meat, Freeze. To reheat from frosuch as ham or pepperoni zen, unwrap plastic wrap, 11/2 cups mozzarella cheese cover in a paper towel and 11/2 cups cheddar cheese Pizza sauce for dipping pizza pockets heat for 11/2 minutes. After thawed, heat in microwave (optional) for 30 to 60 seconds. Add flour, salt and yeast to a food processor with the RECIPE ADAPTED FROM blade attachment. Pulse WWW.HAPPYMONEYSAVER.COM until well mixed. Pulse in olive oil. Turn machine to HAVE QUESTIONS? Email them to the “on” position and, while amandastone31@gmail.com or running, pour in warm wa- mail her c⁄o The Joplin Globe, P.O. ter. Let machine run until Box 7, Joplin, MO 64802.
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Copyright (c)2017 The Joplin Globe, Edition 08/30/2017 February 2, 2018 1:17 pm (GMT +6:00)
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