Celebrations 2017

CELEBRATIONS SPECIAL EDITION FEATURING RECIPES FROM THE PRESS-REPUBLICAN TEAM

WARMING UP WITH STARTERS

Tasty soups and appetizers for this holiday season

FILLING UP PLATES WITH SIDES A wide variety of extras to go with holiday turkey, ham

FINISHING WITH DESSERT

Mouth-watering cakes, cookies and gluten-free options MONDAY, NOVEMBER 6, 2017 • AN EDITION TO THE PRESS-REPUBLICAN

Press-rePublican • CELEBRATIONS

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TABLE OF

November 6, 2017

Photo by Kayla Breen

CONTENTS Savory Soups

Gluten-Free Goodies

Minnesota Chicken Wild Rice Soup ................................... 3 Garbanzo Bean Chocolate Cake ....................................... 12 Russian Tea Room Soup ..................................................... 3 Chocolate Chip Cookies .................................................... 12

Appetizing Appetizers

Delectable Desserts

Maple Bacon-Wrapped Water Chestnuts .......................... 4 Dump Cake ........................................................................ 13 Dee Dee Brown’s Asparagus Rolls ..................................... 4 Caramel Puffed Corn ........................................................ 14 Jackie’s Deviled Eggs .......................................................... 5 Apple Crisp ........................................................................ 14 Little Latin Meatballs .......................................................... 6 Oatmeal Rasin Drop Cookies ........................................... 15 Queso Beef Dip .................................................................... 7 Peanut Butter Oatmeal No Bake Cookies ....................... 15

Succulent Sides Carla’s Scalloped Corn ....................................................... 8 Vegetable Melody ................................................................. 8 Arroz a la Valenciana .......................................................... 9 Holiday Mac & Cheese ...................................................... 10 Frog Egg Salad ................................................................... 11

Teah Dowling, Special Supplements Coordinator

CELEBRATIONS is a product of the Press-rePublican

170 Margaret Street, Plattsburgh NY 12901 email: specialpubs@pressrepublican.com www.pressrepublican.com

November 6, 2017 Photo by Kayla Breen

Russian Tea Room Soup

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Minnesota Chicken Wild Rice Soup

SOUPS

By Andy Brown Advertising Associate

By Lois Clermont, Editor INGREDIENTS • 1 medium onion, chopped • 5 tbsp butter • 5 tbsp flour • 5 cups chicken stock • 1 package spinach (fresh or frozen) • 1 broccoli crown • 1 cauliflower • 1/1 ½ cup(s) light cream to taste • Better Than Bouillon, chicken flavor • Dill weed

“I bought a Russian Tea Room cookbook, and I loved the Green Schi soup. Over the years, I adapted it. It’s become a family tradition.”

DIRECTIONS 1. Heat the butter in a large pan or Dutch oven. Add the chopped onion and cook until it is softened but not browned.

2. Stir in the flour to make a roux.

3. When it starts to brown a little, start adding chicken stock slowly, stirring. Add in light cream to taste. Add Better Than Bouillon if needed.

4. Stir in all the chopped, steamed veggies (if you use frozen spinach, be sure to press the water out of it).

5. Sprinkle dill weed in to cover the top then stir it in.

3

Photo by Kayla Breen INGREDIENTS DIRECTIONS and simmer until the chicken thighs are firm and cooked through with no pink • 2 tbsp extra virgin olive oil 1. Place a large, heavy soup pot or • 3 leeks, white and light green parts Dutch oven over medium heat and remaining in the center for about 1 hour.

3. Remove the chicken from the pot and, only, coarsely chopped add the oil. Add the leeks and cook, when cool enough to handle, use two • 2 carrots, peeled and coarsely chopped stirring occasionally, until tender, but • 1 stalk celery, coarsely chopped not burned, for 5 to 7 minutes. Stir in forks to shred the meat into bite size • 3 garlic cloves, minced the carrots, celery, garlic and cook, pieces. Return the meat to the soup • 2 pounds boneless, skinless stirring for 1 minute more. pot. Stir in wild rice, soy sauce and parsley and simmer for 5 minutes. chicken thighs 2. Add the chicken thighs and broth and • 2 quarts (8 cups) low-sodium bring to a boil. Reduce the heat to low Season with salt and pepper to taste. chicken broth • 1 ¼ cups cooked wild rice • 2 tbsp low-sodium soy sauce • 3 tbsp fresh parsley, finely chopped • Kosher salt Skyway Plaza, Plattsburgh • 518-561-5230 • Fresh ground pepper

YANDO’S

fresh

tip

This particular wild rice can be purchased from KC’s Best Wild Rice www.kcsbestwildrice.com/home.php

“ My family has been making this soup for about six years. We always make it during football season.”

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November 6, 2017

Maple Bacon-Wrapped APPETIZERS Water Chestnuts INGREDIENTS • 2 8-oz cans whole water chestnuts, drained • ½ cup brown sugar • ½ cup soy sauce • 1 pound bacon • ½ cup maple syrup DIRECTIONS 1. Mix brown sugar and soy sauce in mediumsize bowl. Marinate water chestnuts for 1 hour.

2. Preheat oven to 350 degrees.

3. Slice bacon strips into thirds.

4. Wrap bacon around water chestnut and secure with toothpick.

5. Bake on greased cookie sheet for 30 minutes or until bacon is done. Drain excess grease.

6. Dip each wrapped chestnut in maple syrup and return to oven for 10 minutes or until syrup is set.

Photo by Kayla Breen

Dee Dee Brown’s Asparagus Rolls

By Suzanne Moore News Editor

“

When I was the editor of Plattsburgh Alive, I came across this recipe for a cooking issue. I started making it for family gatherings, but I try not to make it often because I just want to eat them all.

”

“My mom, Dee Dee Brown, did a little catering when I was a teenager, and I was her assistant. We made asparagus rolls frequently.”

By Suzanne Moore News Editor INGREDIENTS • 1 can asparagus spears • 1 loaf white bread • Miracle Whip salad dressing DIRECTIONS 1. Cut crusts off bread and flatten each slice with a rolling pin.

2. Spread with salad dressing.

3. Roll up asparagus spears in each slice. Cut roll in 1-inch segments.

Photo by Kayla Breen

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November 6, 2017

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Jackie’s Deviled Eggs

By Teah Dowling Special Supplements Coordinator

“For as long as I can remember, my mom’s deviled eggs have been part of every Thanksgiving and Christmas.

They’re the best!”

INGREDIENTS • 2 dozen eggs • 2 tbsp horseradish • 1 tbsp spicy mustard • 1 cup mayo • Salt • Pepper • Paprika

DIRECTIONS 1. Boil eggs with salt in water.

2. Cool, peel and slice eggs in half vertically.

3. Take yolks out of eggs. Put them in food processor. Process til fine texture. Return to bowl. Add horseradish, spicy mustard, mayo and salt and pepper to taste.

4. Use pastry bag to fill eggs. Sprinkle eggs with paprika.

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APPETIZERS

November 6, 2017

Salsa INGREDIENTS • 1 can (8 ounces) tomato sauce • 1 medium tomato, chopped • 2 cloves garlic, finely chopped • 2 tablespoons snipped parsley • 1 tablespoon vinegar • 1/8 teaspoon ground cumin • 1/8 teaspoon salt

Photo by Nate Ovalle

Little Latin Meatballs

DIRECTIONS 1. Heat all ingredients in 1-quart saucepan, stirring occasionally, until hot.

By Nathan Ovalle, Features Editor

INGREDIENTS • 2 jalepeno chilies (can use canned; if so, use between half and ¾ of a 4-oz. can and chop even finer) • 1 pound ground beef • 1 egg • ½ cup dry bread crumbs

• ¼ cup milk • ¼ cup shredded monterey jack or cheddar cheese • 1 small onion, finely chopped • 1 teaspoon salt • ¼ teaspoon pepper • Salsa (jarred or homemade)

DIRECTIONS 1. Remove stems, seeds and membranes from chilies; chop chilies.

2. Mix chilies, beef, egg, bread crumbs, milk, cheese, onion, salt and pepper.

3. Shape mixture into 1-inch balls.

4. Place meatballs in ungreased oblong pan, 13-by-9-by-2 inches.

5. Cook uncovered in 400 degree oven until brown, 15 to 20 minutes.

6. Place meatballs in chafing dish.

7. Pour salsa over meatballs (optional).

Photo by Nathan Ovalle

Press-rePublican • CELEBRATIONS

November 6, 2017

7

Queso Beef Dip

By Kara Guynup, Pre-press Assistant

“

I’ve only made it once using several different recipes. I’ll definitely make it again.

”

INGREDIENTS • 1 pound lean ground beef • 1 package taco seasoning mix • 2/3 cup water • 32 ounces Velveeta cheese • 2 10-oz cans Rotel • Half & half for consistency • Tortilla chips

Photos by Kayla Breen DIRECTIONS 1. In a large skillet, brown ground beef. Drain fat. Stir in taco seasoning packet and water to beef.

2. Reduce heat to simmer. Let cook for 5 minutes. Stir occasionally.

3. Place ground beef, drained Rotel and cubed Velveeta into a slow cooker.

4. Stir well and cook on high until the cheese is completely melted.

5. Once all the cheese has melted, add half & half to the consistency you want for your queso.

6. For about 1 to 2 hours, keep the slow cooker set to warm to serve, giving the mixture a good stir beforehand.

7. Serve with tortilla chips.

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Carla's Scalloped Corn

SIDES

By Kianna Giroux, Pre-press Assistant INGREDIENTS • ½ cup chopped onion • ½ cup chopped green pepper • 2 tbsp butter • 1 10-oz package frozen cut corn (thawed) • 2 eggs, slightly beaten • 1 14.75 oz can cream-style corn • 1 cup milk • 30 crushed rich round crackers • ½ cup shredded sharp cheddar cheese • Salt • Pepper • Paprika

Photo by Kayla Breen

Vegetable Melody

By Penny Cummings, Classified Advertising Sales Representative

INGREDIENTS • 1 20-oz bag mixed vegetables (carrots, cauliflower, broccoli) • 1 can cream of mushroom soup • ¾ cup sour cream • 1 cup shredded cheese (cheddar or Swiss) • ¼ tsp pepper • 1 can French's Fried Onions DIRECTIONS 1. Preheat oven to 350 degrees.

2. In a 13x9 dish, mix vegetables, soup, sour cream, shredded cheese, pepper and ½ can of fried onions.

3. Cook for 25 minutes.

4. Put remaining fried onions on top and cook 10 minutes or until it bubbles and onions look toasty.

November 6, 2017

“

One of my sister-inlaws made this for Thanksgiving one year.

Since then, it’s always been one of the veggies served at dinner.

fresh

tip

“

One year, our family decided to celebrate Thanksgiving with Carla, a family friend, and her family. She made scalloped corn.

It was so good that my mom took the recipe, and we’ve made it every year since.

”

DIRECTIONS 1. Preheat oven to 325 degrees.

2. In a saucepan, melt the butter and cook the onion and peppers until tender. Stir in the thawed corn. Add salt, pepper and paprika to taste.

Remove from heat.

3. In a large bowl, stir together the eggs, cream-style corn, milk and 20 crackers. Then stir in the thawed corn mixture and transfer to an ungreased baking dish. Sprinkle the remaining crackers over the top of the mixture.

4. Bake uncovered for 35 to 40 minutes or until the center is set. Sprinkle with cheddar cheese and let stand 15 minutes before serving.

”

Before mixing in frozen vegetables, thaw them and blot them with a paper towel to get the moisture out.

Photo by Kayla Breen

November 6, 2017

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Arroz a la Valenciana

By Gabriella Self, Advertising Administrative Assistant

INGREDIENTS • 1 ½ pounds of rice • 2 chicken breasts or thighs • 3 cans Vienna sausage • 2 tbsp beer, soda OR a pinch of sugar • Onion(s) • Pepper(s) • Garlic • Salt • Black pepper • Worcester sauce

DIRECTIONS 1. Cook the rice. Boil the chicken.

2. Chop as much onion, pepper and garlic as you like. Fry it. Mix it with cooked rice. Add salt to taste.

3. Once the rice browns, pour water boiling the chicken into the rice, just enough to cover it.

4. When the water boils, cover it and reduce heat.

5. On the side, pull apart the chicken. Place in another pan with onions and green pepper. Fry. Add Worcester sauce and black pepper to taste.

6. When the rice gets dry on the top, stir in Vienna sausage slices, chicken and beer, soda or sugar.

Photo by Kayla Breen

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November 6, 2017

Holiday Mac & Cheese

SIDES

By Teah Dowling, Special Supplements Coordinator

“

INGREDIENTS • 1 pound pasta (any kind) • 2 cups heavy cream • Salt to taste • Pepper to taste • Onion Powder to taste • Garlic Powder to taste • 3/4-1 cup blue cheese • 1/2 cup of grated parmesan cheese • 2 tbsp flour

Photo by Teah Dowling

A tradition in my house is to make goulash for Thanksgiving and mac & cheese for Christmas as a pasta side. This is my special twist on my mom’s recipe.

”

DIRECTIONS 1. In a large pan, bring water and salt to a boil for pasta.

2. Pour heavy cream into a large skillet. Mix in as much onion and garlic powder as desired. Heat until simmering.

3. Mix in both cheeses. Stir with a wisk until cheese melts thoroughly. Add salt and pepper to taste.

4. Reduce heat. Add flour. Wisk until smooth and creamy.

5. Drain pasta and mix into sauce.

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Frog Egg Salad

By Sally Wood-Jabaut, Classified Supervisor INGREDIENTS • ¾ cup sugar • 1 16-oz can crush pineapple • 2 eggs • 2 28/32 oz cans mandarin oranges • 4 tbsp flour • ½ jar of maraschino cherries (8oz) • ½ box of Anci-de-pepe • 1 large container of cool whip • 6 cups water DIRECTIONS 1. Boil 6 cups of water on stove. Once boiling, add the Anci-de-pepe and boil until tender (just as you would any pasta product. Once cooked, remove from heat, rinse to cool and drain well. Put in large bowl.

2. Drain Juice from can of pineapple and 1 can of the mandarin oranges into a nonstick 8-quart pan (make sure most of the juice is drained from fruit and put fruit in a bowl and keep in the fridge overnight). Add the sugar, eggs and flour to juice.

3. Cook over medium heat, stirring constantly until it comes to a boil. Cook a couple minutes until it thickens (consistency of pudding). Remove from heat and add to pasta.

4. Let sit in fridge overnight. In the morning, add the pineapple and cool whip to the pasta, mix well and then fold in the mandarin oranges and top with cherries.

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GLUTEN-FREE

Photo by Kayla Breen

November 6, 2017

ON THE COVER:

Chocolate Chip Cookies

By Nathan Ovalle, Features Editor

Garbanzo Bean Chocolate Cake

By Adam Bassett, Digital Advertising Representative

“

INGREDIENTS • 1 19-oz can garbanzo beans • 4 eggs • ¾ cup white sugar • 1 tsp baking powder • 1 tsp vanilla • 5 tbsp butter • 1 ½ cups dark chocolate morsels • 1 tbsp confectionery sugar for dusting

When my mother went gluten free, she started looking for recipes to replace the foods she loved. She got this recipe from a friend and started making it for special occasions.

Everyone liked it.

DIRECTIONS 1. Preheat oven to 350 degrees.

2. Grease and flour a 9-inch round pan (9x9).

3. Melt chocolate chips and butter in microwave. Stir until smooth.

4. Combine eggs and beans in food processor. Process until smooth. Add sugar, vanilla and baking powder. Pulse to blend.

5. Pour in melted chocolate. Blend until smooth.

6. Scrape down and transfer to cake pan. Bake for 40 minutes or until the knife comes out clean. Cool on rack for 10 to 15 minutes before inverting on serving plate Double the recipe if OR fill cupcake tin almost to the top with batter and bake for 23 using a 9x13 pan. minutes.

”

fresh

tip

INGREDIENTS • ½ pound unsalted non-dairy butter at room temperature (Simple Balance recommended) • 1 cup light brown sugar, packed • ½ cup granulated sugar • 2 teaspoons pure vanilla extract • 2 extra large eggs at room temperature

• 2 cups gluten-free flour (King Arthur Measure for Measure recommended) • 1 teaspoon baking soda • 1 teaspoon kosher salt • 1 ½ cups chopped walnuts or pecans (optional) • 1 ¼ pounds semi-sweet chocolate chips (or chunks)

DIRECTIONS 1. Preheat oven to 350 degrees.

2. Cream the butter and both the sugars together until light and fluffy.

3. Add the vanilla and then the eggs one at a time until mixed well.

4. Sift together the flour, baking soda and salt, and then add to the butter mixture and mix until combined.

5. Fold in the walnuts and chocolate chips.

6. Drop by rounded tablespoon onto a baking sheet lined with parchment paper.

7. Press down slightly. Bake for exactly 15 minutes (they will seem undone).

8. Remove from oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Photo by Kayla Breen

November 6, 2017

Press-rePublican • CELEBRATIONS

Dump Cake

By Sandy O'Brien Marketing Consultant

13

DESSERTS

INGREDIENTS • 1 package yellow cake mix • 1 can (20 oz) crushed pineapple (undrained) • 1 can (21 oz) cherry pie filling • 1 cup chopped nuts (optional) • ½ cup (1 stick) butter (cut in thin slices) DIRECTIONS 1. Grease 13x9x2 pan.

2. Dump pineapple into pan and spread evenly. Repeat with pie filling and cake mix in that order. Sprinkle nuts.

Place butter pieces over top.

3. Bake at 350 degrees for 50 minutes or until bubbly.

4. Serve warm.

“One day, I was searching for a quick and easy recipe for a holiday party I got invited to. They asked me to bring something sweet. So, I asked for my friend’s help, who always had shortcuts for cooking and baking. I made this recipe. Now, it’s a holiday tradition.”

Photo by Kayla Breen

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DESSERTS

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Apple Crisp

November 6, 2017 Photo by Kayla Breen

By Kayla Breen, Photographer

Caramel Puffed Corn

By Susan Tobias, Newsroom Clerk INGREDIENTS • 2 3.5 oz bags of Chester's butter-flavored puffed corn • 1 cup brown sugar • ½ cup light corn syrup • 1 tsp baking soda • 1 cup soft or room temperature butter (do not substitute)

INGREDIENTS For Crumb Topping: • 3/4 cup flour • ¾ cup old fashioned oats • ¾ cup brown sugar • ½ tsp baking powder • ½ tsp ground cinnamon • dash of salt • 2/3 cup unsalted butter cut into small chunks For Apple Filling: • 4 large Granny Smith apples peeled and sliced • 4 tbsp butter melted • 3 tbsp flour • 1 tbsp lemon juice • 4 tbsp milk • ½ tsp vanilla extract • ½ cup brown sugar • 1 teaspoon ground cinnamon • dash of salt

DIRECTIONS 1. Preheat oven to 375 degrees F 2. In a medium size bowl, combine crumb topping ingredients. Refrigerate.

3. In another medium size bowl, combine apple filling and stir until blended.

4. In a large bowl, combine peeled and sliced apples with the apple filling and cover with a lid 5. Shake the bowl until apples are completely covered with apple filling.

6. Pour apple mixture into a 8X8-inch baking dish.

Sprinkle crumb topping on top of apple mixture.

7. Bake at 375 for 35 minutes or until golden brown at top.

8. Remove from oven and allow to cool for at least one hour.

DIRECTIONS 1. Dump puffed corn into a large roaster pan. Combine butter, corn syrup and brown sugar in a 2-quart saucepan. Bring to a boil and cook for two minutes, stirring the whole time. Add the baking soda (this will cause the caramel mixture to foam up). Stir well, mixing the baking soda completely and remove from heat.

2. Pour evenly over the puffed corn in roaster pan and bake in 250 degree oven, stirring every 10 to 15 minutes for about half an hour.

3. Remove from oven and IMMEDIATELY dump onto wax paper to cool. After cooling, the puffed corn may be clumped, so gently press down to separate.

4. Fills about 10-12 mediumsize goodie bags.

November 6, 2017

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Oatmeal Raisin Drop Cookies

By Sue Goetz-Chaney, Advertising Sales Representative INGREDIENTS • 1 cup butter My mom left me a • 1 ½ cups brown sugar cookbook about 30 • 2 eggs • 1 tsp vanilla years ago. She used to • 1 tsp salt make cookies all the • 2 cups uncooked oatmeal time. She was a great • 1/1 ½ cup(s) raisins

“

baker.

Photo by Teah Dowling

”

DIRECTIONS 1. Cream butter and brown sugar. Add eggs and vanilla.

2. In separate bowl, stir flour, baking soda and salt until mixed.

3. Add dry mixture to butter mixture. Stir in oats and raisins. Drop by heaping teaspoon full onto greased cookie sheet, about 2 inches apart.

4. Bake at 375 degrees for 12 to 15 minutes. When done, sprinkle with white sugar if desired.

Peanut Butter Oatmeal No Bake Cookies

By Sue Goetz-Chaney, Advertising Sales Representative INGREDIENTS • 2 cups sugar • 1 stick (½ cup) butter • ½ cup milk • 3 tbsp cocoa • 1 tsp vanilla • 3 cups uncooked quick oats • ½ cup peanut butter DIRECTIONS 1. In a 2-quart saucepan, mix sugar, butter, milk and cocoa. Cook over medium-high heat until mixture comes to a boil, stirring constantly for 1 and ½ minutes.

2. Remove from heat and add vanilla, oatmeal and peanut butter. Mix well.

3. Drop by rounded teaspoon onto wax paper. Use fork to flatten then allow to cool.

Photo by Teah Dowling

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November 6, 2017

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