November 15 - 28, 2023 by StreetWise_CHI

November 15 - 28, 2023 Vol. 31 No. 46

$3 $1.85 + Tips go to your Vendor

STAY COVERED WITH MEDICAID! C H E C K YO U R S TAT U S AT A B E . I L L I N O I S . G O V.

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4 Arts & Entertainment 6 SportsWise 8 Cover Story: sharing recipes Event highlights of the week!

The SportsWise team talks about major shake-ups, and major injuries, in the NFL.

StreetWise vendors share their favorite holiday dishes, just in time for your holiday celebration!

15 The Playground

DISCLAIMER: The views, opinions, positions or strategies expressed by the authors and those providing comments are theirs alone, and do not necessarily reflect the views, opinions, or positions of StreetWise.

Dave Hamilton, Creative Director/Publisher

dhamilton@streetwise.org

StreetWiseChicago @StreetWise_CHI

Suzanne Hanney, Editor-In-Chief

suzannestreetwise@yahoo.com

Amanda Jones, Director of programs

ajones@streetwise.org

Julie Youngquist, Executive director

jyoungquist@streetwise.org

Ph: 773-334-6600 Office: 2009 S. State St., Chicago, IL, 60616

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ARTS & ENTERTAINMENT RECOMMENDATIONS Compiled by Mary Mathieu

Live, Love Shop!!

Live Love Shop Rogers Park Holiday Rebate Program & Small Business Saturday The nonprofit Rogers Park Business Alliance (RPBA) announces special offers for Small Business Saturday, which marks the beginning of RPBA’s annual Live Love Shop Rogers Park holiday rebate program that runs from November 25 through December 31. Customers who shop at participating independently owned Rogers Park stores are eligible for rebates. Those who collect $150+ in receipts will receive a $50 rebate, and those with receipts totaling $200+ will receive a $75 rebate. Adding to the holiday celebration this year will be RPBA’s RP Together, which aims to raise $30,000 for the nonprofit’s 30th anniversary until Giving Tuesday, November 28. A Live Love Shop Rogers Park holiday kickoff will begin at Devon Market, 1440 W. Devon Ave., on Small Business Saturday, November 25, from 10 a.m. - 2 p.m. The Welcome Station will feature free coffee or hot chocolate, crepes from Babitos Bites, carolers, tote bags with local business goodies, and an interactive photo wall including a holiday-themed 3D snow globe for Instagrammable moments. For more information visit rpba.org/live-love-shop/

Remembering Ukranians!

ARTS & ENTERTAINMENT

On-Site Commemoration & Exhibition: Holodomor - 90th Anniversary During the November 17-19 weekend, the Illinois Holocaust Museum, 9603 Woods Drive, Skokie, will host a pop-up exhibition, “We Were Killed Because We Are Ukrainians." The exhibition shows the Holodomor -- the 1932-33 famine engineered by Soviet leader Joseph Stalin to force collectivization of farms -- as the genocide of the Ukrainian nation. The pop-up is based on archival materials, memoirs of people who survived the Holodomor, and works of leading researchers and lawyers. A live conversation between Andriy Kohut, director of the Sectoral State Archive of the Security Service of Ukraine and John Packer, director of the Human Rights Research and Education Centre (HRREC) and Neuberger-Jesin professor of International Conflict Resolution in the Faculty of Law at the University of Ottawa, about this lesser-known history and how Russia’s current war of aggression has unearthed genocidal policies against Ukrainians today, will be at 2:30 p.m. November 19. FREE but RSVP required at illinoisholocaustmuseum.org

Light Up Your Life!

Magnificent Mile Lights Festival A day-through-night, mile-long extravaganza, its centerpiece is the largest nighttime parade in the U.S. – down Michigan Avenue, led by Mickey Mouse and Minnie Mouse and characters from Walt Disney World Resort. The parade features fabulous floats, giant helium balloons, marching bands, Santa Claus, and more – illuminating one million lights on The Avenue’s 200+ trees, with celebrity performances from Sister Sledge, The Sugarhill Gang, Colin Stough and The Funky Bunch. The festival will run from 11 a.m. to 7:30 p.m. November 18 at "Lights Festival Lane," 401 N. Michigan Ave. The parade kicks off at 5:30 p.m. at Oak Street, proceeding south to Wacker Drive, followed by fireworks at 7 p.m.

The Hills Are Alive!

“The Sound of Music” Sing-A-Long For more than a decade, Thanksgiving has been celebrated at the Music Box Theatre, 3733 N. Southport Ave., with the Von Trapp Family Players, the music of Rodgers and Hammerstein and the 1965 classic, “The Sound Of Music.” This fun-filled tradition includes a screening of the classic Julie Andrews musical in glorious, full-screen technicolor, complete with subtitles so that the whole audience can sing along to “The Sound of Music,” “Do-Re-Me,” and, of course, “My Favorite Things.” The fun begins before the film, with a vocal warm-up led by the evening’s host and house organist Dennis Scott. Show times are 1 and 6:30 p.m. November 24 and 25, noon and 5 p.m. November 26, 11:30 a.m. December 2 and 3. Tickets are $10+ at musicboxtheatre.com

Skip the Crowds!

Black Friday Night Market The 11th annual Black Friday Night Market will be 4-9 p.m. November 24 at Mrs. Murphy & Sons Irish Bistro, 3906 N. Lincoln Ave. The Market will feature fine handmade goods from local Chicago-area artists: both fine and funky jewelry, dreamy watercolors, cozy knitwear, unusual textiles, natural soy candles, heavenly scented soap, children’s goods, and more. In addition to adult artists this year, young artists who make three dimensional drawings, wire sculptures, concrete indoor and outdoor sculptures, and exquisite wooden pens will be supported.

Singing in Unison!

Vienna Boys Choir: Christmas in Vienna The Vienna Boys Choir will ring in the holiday season from 2-4 p.m. November 25 at Chicago Symphony Center, 220 S. Michigan Ave. The program will be drawn from its repertoire of Austrian folk songs, classical masterpieces and yuletide favorites. Cherished for its vibrant singing style and purity of tone, the choir builds on a history spanning some 500 years. Tickets $35+ at cso.org

A Maestro Returns!

Staatskapelle Berlin Daniel Barenboim enriched Chicago’s musical life for more than a half century and was music director of the Chicago Symphony Orchestra from 1991-2006. He returns November 28 from 7:30-9:30 p.m. with the venerable Staatskapelle Berlin for all-Brahms program at Symphony Center, 220 S. Michigan Ave. One of the world’s oldest orchestras, the Staatskapelle was established in the 16th century and later premiered works by Mendelssohn, Wagner and Richard Strauss. Tickets $55+ at cso.org

Sing Loud For All to Hear!

“Elf” in Concert In the comedic 2003 holiday film classic, “Elf,” Buddy was accidentally transported to the North Pole as a toddler and raised to adulthood among Santa’s elves. Unable to shake the feeling that he does not fit in, the adult Buddy travels to New York in full elf uniform to search for his real father. Relive the laughs on a giant screen as every note of John Debney’s wonderful score is played live. Tickets $45+ at auditoriumtheatre.org

Shop Unique Items!

Randolph Holiday Market Celebrating its 20th anniversary, the Randolph Street Market is back at Plumber’s Hall (1341 W. Randolph St.) to kick off gifting season, 10 a.m. -5 p.m. Saturday, November 18 and Sunday, November 19. With over 125 vendors from across North America, you'll find vintage and modern decorative objects, housewares, hostess gifts, and fashions for men, women and children. Tickets $5+ at randolphstreetmarket.com. FREE outoor parking.

Chicago History!

NLU’s “Tracing Our Path Through Pilsen” Documentary Screening National Louis University will host a special screening of “Tracing Our Path Through Pilsen,” a documentary that celebrates the Southwest Side neighborhood's art, history, and culture, at 4-5 p.m. November 28 in the 2nd floor atrium of NLU, 122 S. Michigan Ave. Director Reginald Rice of FeelSoReel Productions focuses on capturing neighborhoods in all their diversity. Launching the event will be short films by two NLU graduates. FREE to the public.

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Vendors (l-r) John Hagan, Ewoynne Warren and Russell Adams chat about the world of sports.

Shuffling around the nfl

SPORTSWISE

John: Let’s talk about the NFL gaining and losing players. Teams have a window to upgrade the roster before the stretch line. The trading deadline was October 31. The season isn’t over, and changes can still happen. Russell: Teams were busy making deals in the beginning of the season. Sometimes trades pay off and other times not so much. Last year, the Detroit Lions traded T.J. Hockenson (TE), and he still made the playoffs with the Minnesota Vikings. So, it’s possible for teams to gain future resources while remaining competitive. John: A lot of issues affect NFL trade, such as salary cap concerns and not wanting to part with draft picks. Sometimes it seems like a good idea. But you gotta look at matching payroll. It’s not like Major League Baseball, which has its own luxury tax issues.

Ewoynne: I get aggravated when teams want to trade valuable players. I understand that the general mangers just see it as a trade, and therefore worth something. But I believe they should look at what players do for their teams and be loyal to them. I get that the NFL is a business first, and that they could get more players for trading one, but they’re not thinking about the player. They’re only trying to get as many players as they can. Russell: But let’s say, theoretically, you get three players for one player. If those players don’t total the value of that one decent player, it’s a crap trade. Why would anyone want to give up their valuable playmakers? It doesn’t make sense. You could argue that the teams can save money by choosing players with less expensive salaries, but it’s the NFL! Their goal is to win, and it’s a multibillion dollar corporation.

John: Moving to injuries, the New England Patriots won't be going anywhere since Derek Bourne (QB) tore his ACL and is now done. While the North Carolina Panthers’ Jeremy Chinn (S) went down in a quad injury, he is expected to recover. The Baltimore Ravens can not only make a run at the Super Bowl, but could even win it because their defensive playing has gotten better, and Lamar Jackson (QB) has got the surrounding players to make them a viable threat. Russell: How about the Chicago Bears? Their defense looks okay. On the line, they’ve gotta get somebody to protect the quarterback, whether it’s Justin Fields or Tyson Bagent. I see a lotta quarterbacks stand in the pocket forever, move down the field, run around and still try to throw the ball. And when the tables are turned, as soon as they get the ball: bam, sack! Fields got sacked

over 10 times this year. It’s sad. They need an offensive line, and badly! Ewoynne: Fields, to me, is a great quarterback. The thing that’s making him look bad is there’s nobody to protect him. So, in society’s eyes, he can't play; but that's not the problem. The problem is that they need that offensive line. I believe he has got a vision and can take them somewhere. He's not a bust. John: I agree, line protection is critical if they’re going to move forward. But I think it’s gonna come down to good health, especially for that offensive line. If they can stay healthy, they might finish above 500.

Any comments, suggestions or topic ideas for the SportsWise team? Email StreetWise Editor Suzanne Hanney at suzannestreetwise@yahoo.com

RECIPES

compiled by Julie Youngquist

For many, the smells and tastes of the holiday season bring back just as many memories as the sights and sounds! This season, our vendors share some of their favorite dishes to celebrate the holidays. Maybe you will discover your new favorite dish as well!

Ingredients For the Cornbread: • 2 cups cornmeal • 1 cup flour

Ingredients

• 1 fresh pineapple, or 20oz. can of pineapple slices • 2 (6 ounce) cans pineapple juice • 1 cup brown sugar

Instructions 1. Preheat the oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan.

COVER STORY

2. Cut skin off pineapple with a sharp knife and slice off any brown spots or skin left behind. Cut pineapple into 1/2-inch-thick rings and use a round cutter to remove cores. Pin rings onto ham with toothpicks.

4. While ham bakes, mix pineapple juice and brown sugar in a microwave-safe bowl. Microwave on medium power until glaze is boiling and slightly thickened. Work carefully because glaze will be sticky and very hot. 5. Pour 1/2 of the glaze evenly over ham and pineapple rings. Bake ham for 30 minutes more, then pour remaining glaze over ham. 6. Continue baking ham until a meat thermometer inserted into the thickest part of ham reads 140 degrees F (60 degrees C), 30 to 60 minutes more.

• 1 tablespoon baking powder

Walter Johnson's Pineapple glazed ham

• 1 (6 pound) fully-cooked, bone-in ham

3. Bake ham in the preheated oven for 30 minutes.

• 1 teaspoon salt • 2 cups buttermilk • 2 large eggs • 1/4 cup vegetable oil For the Stuffing: • 1/2 cup (1 stick) butter • 1 cup diced onion • 1 cup diced celery • 4 cups crumbled cornbread (from the recipe above) • 2 cups chicken broth • 1 teaspoon dried thyme • Salt and pepper to taste

Instructions 1. Prepare the Cornbread: a. Preheat your oven to 425°F (220°C). b. In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.

2. Prepare the Stuffing: a. In a large skillet, melt the butter over medium heat. b. Add the diced onions and celery. Sauté the vegetables until they are softened, about 5-7 minutes. c. In a large mixing bowl, crumble the cooled cornbread into small pieces. d. Sprinkle the dried thyme over the cornbread, and add the sautéed vegetables to the mixture. e. Pour in the chicken broth, mixing until everything is evenly moistened. You can adjust the amount of broth based on your preferred level of moisture. Season with salt and pepper to taste. 3. Assemble and Bake: a. Preheat your oven to 350°F (175°C). b. Transfer the stuffing mixture to a greased 9x13-inch baking dish. c. Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and the stuffing is heated through. 4. Serve: Remove the cornbread stuffing from the oven, let it cool for a few minutes, and serve

Gwen Freeman's cornbread stuffing

Sharing

c. In another bowl, whisk together the buttermilk, eggs, and vegetable oil. d. Pour the wet ingredients into the dry ingredients and stir until just combined. e. Grease a 9x13-inch baking dish and pour the cornbread batter into it. Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow it to cool.

For the Icing: • 1 ½ sticks butter • 2 cans evaporated milk 12 ounces each • 2 cups granulated sugar • 2 teaspoons pure vanilla extract

Instructions

• 1 can (6-oz.) Frenchfried onions

Instructions 1.Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

Ingredients • 1 pound fresh green beans • 1 package of fresh mushrooms • 1 cup shredded American cheese (8 oz) • 1 cup shredded Swiss cheese

2. In large bowl, mix all ingredients, except the onions. Spoon mixture into baking dish. 3. Bake uncovered 30 minutes. Sprinkle Frenchfried onions over top. Bake 5 minutes longer or until bubbly and onions are golden brown.

• 2 cups Grapes • 2 Kiwi peeled • 1 Mango peeled and cubed • 1 Coconut meats only

Instructions 1.Wash all the fruits

Ingredients

2. Chop.

• 2 cups Strawberries

3. Combine in a bowl

• 1 Oranges peeled and divided

4. Stir and chill.

Tatiana's Fruit salad

For the Cake: 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes. 3. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated. 4. Add in vanilla extract and mix.

For the Caramel Icing: 1. Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. 2. Leave over medium heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn until thickened and caramel has darkened to a beautiful golden brown. 3. Make sure that the caramel turns the color of the photo below before stopping the heat. 4. It should also thickly coat the back of a spoon to ensure thickness. See notes below for additional tips for the caramel. 5. Be careful to watch, adjusting heat temperature to not let it burn. 6. Remove from heat and add in vanilla extract. 7. Cool for about 15-20 minutes to allow it to thicken before icing the cake. If you see that it is too warm and still not completely thick enough, cool it in the refrigerator and get it thick!

• 1/4 teaspoon pepper

Paula's cheesy Green Bean Casserole

For the Cake: • 1 cup unsalted butter, room temperature 2 sticks • ⅓ cup vegetable oil • 2 ½ cups granulated sugar • 6 large eggs room temperature • 2 large egg yolks room temperature • 1 tablespoon pure vanilla extract • 3 cups cake flour, sifted • 1 teaspoon baking powder • ½ teaspoon salt • 1 cup sour cream

• 1 cup milk

Danny Davis's Caramel Cake

Ingredients

5. Sift cake flour, baking powder and salt into a medium sized bowl. 6. With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through. 7. Do not over mix. 8. Spray three 9-inch round cake pans with baking spray or grease and flour them. 9. Pour batter into individual cake pans evenly. 10. Bake in preheated oven for 23-30 minutes or until fully baked. 11. Remove cake pans from oven and cool on cooling racks for 10 minutes. 12. Remove cakes from pans and wait until completely cooled to ice.

• 1 small Watermelon cut into cubes

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• 2 frozen deep-dish pie crusts (or make your own)

Instructions Ingredients • 2½ pounds of sweet potatoes • 2 tsp. nutmeg • 2 tsp. cinnamon • 4 eggs (room temperature) • 2 sticks of salted butter (softened) • 1- 5 oz. can of evaporated milk (the small can)

Steam (35 minutes) or bake (poke holes in skin, pop in oven 45 minutes at 400 degrees, then pierce with fork to test) sweet potatoes until extremely soft. Remove skin. Combine the sweet potatoes and the rest of the ingredients in a standing mixer until it has a smooth consistency. Divide and pour the mixture into the pie crusts. Bake at 350 degrees for 60 minutes (or longer to brown the crust). Let cool and serve.

1. In a mixing bowl, combine the mayonnaise, sour cream, and buttermilk. Mix until smooth and well combined.

Ingredients For the salad: • 1 head of favorite lettuce (I prefer iceburg) • 1 tomato – chopped • 1 package shredded carrots • 1 cup shredded American Cheese • 1 can diced black olives, drained For the dressing: • 1/2 cup mayonnaise • 1/2 cup sour cream • 1/4 cup buttermilk (can use any preferred milk) • 2 tablespoons fresh parsley, finely chopped (or 1-2 teaspoons dried parsley) • 1 tablespoon fresh chives, finely chopped (or 1-2 teaspoons dried chives) • 1/2 teaspoon dried dill weed (or 1-2 teaspoons fresh dill, chopped) • salt and black pepper to taste

Vendor Ken suggests adding cool whip to your pie!

Quick Tip from Lee: for the perfect Turkey, try basting with chicken broth or chicken stock. It will make the bird moist and delicious. 10

2. Add the minced garlic and lemon juice to the mixture and stir well. The lemon juice adds a bright and tangy flavor to the dressing. 3. Add the chopped parsley, chives, and dill to the mixture. If using dried herbs, start with the smaller amount and adjust to your taste. Fresh herbs will have a more vibrant flavor, so you can use more if desired. 4. Season the dressing with onion powder, salt, and black pepper. Adjust the salt and pepper to your preference. If you prefer a thicker dressing, use less buttermilk. If you like it thinner, add a little more buttermilk. 5. Taste the ranch dressing and adjust the seasonings as needed. You can add more lemon juice for tanginess, more herbs for flavor, or more buttermilk to thin it out. 6. Once you're satisfied with the flavor and consistency, cover the bowl with plastic wrap or a lid and refrigerate the dressing for at least 30 minutes to allow the flavors to meld together. This will also help thicken the dressing slightly. 7. Serve your homemade ranch dressing with the salad ingredients above, or as a dip for veggies, chicken wings, or whatever you like!

Paula Holmes's ranch dressing

• 2 tbsp. of vanilla extract

Instructions

Lee A. Holmes's Sweet Potato Pie

• 2 cups of granulated sugar (substitute one cup with brown sugar for added flavor)

• 4 ounces frozen whipped topping, thawed

Instructions Ingredients • 1 (3.4 ounce) package instant pistachio pudding mix • 1 (8 ounce) can crushed pineapple, with juice

1.Combine crushed pineapple with juice, instant pudding mix, mini marshmallows, and walnuts in a large bowl. Mix until well combined, then fold in whipped topping. 2. Chill for 1 to 2 hours before serving.

• 1 cup unsalted butter, softened • 1 teaspoon vanilla extract • 1 cup light brown sugar • 1 cup granulated sugar • 2 eggs • 1 cup creamy peanut butter • 3 cups all-purpose flour • 2 teaspoon baking powder • 1/8 teaspoon salt

Instructions 1. Place butter and vanilla extract in a mixing bowl; beat with a stand mixer or electric mixer at medium speed until fluffy, about 2 minutes. While

continuing to beat, gradually add brown sugar and granulated sugar; beat until well combined. 2. Add eggs, one at a time, beating after each addition until incorporated. Add peanut butter and beat until combined. 3. Add flour, baking powder, and salt; mix on low speed until just combined. 4. Roll dough into 1-inch balls; place on a cookie sheet. Flatten with a fork dipped in granulated sugar; repeat with the fork turned perpendicular to the first marks to create a cross-hatch pattern. 5. Bake at 375 degrees for about 9 minutes, or until very lightly browned.

Felisha's peanut butter cookies

• ½ cup chopped walnuts

Ingredients

Bill Plowman's watergate salad

• 1 cup miniature marshmallows

Instructions

Ingredients • 4 pounds potatoes russet or Yukon gold • 3 cloves garlic (optional) • ⅓ cup salted butter melted • 1 cup milk or cream • salt to taste • pepper to taste

3. Heat milk on the stove top (or in the microwave) until warm. 4. Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency. 5. Season with salt and pepper. Serve hot.

chopped bacon) • 1 cup water • 1 teaspoon sugar (Optional) • 2 to 3 slices bacon cooked and crumbled on top (Optional)

Instructions

Ingredients • 2 to 3 bunches of greens • 1 large onion chopped (Optional) • 1/2 cup pork jowl (or ham hocks, salt pork, ham or

Bring water to a boil, add meat to pot and cook about five minutes. Remove stems from greens and wash several times. No need to drain greens. Add greens to pot along with onion and sugar. Cover greens and cook until tender. I cook mine about 15 minutes.

alonzo's mustard & turnip greens

2. Add cloves of garlic (if using) & bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.

Robert Laine's mashed potatoes

1. Peel and quarter potatoes, place in a pot of cold salted water.

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Instructions

Yam Porridge can also be referred to as yam soup. It is mainly yam cooked with ingredients and the resulting dish contains some soupy liquid. It is usually not cooked with added vegetables but I always add a little to add some green color to the meal.

Ingredients • 2.2 lbs white Puna yam • Red palm oil (to color) • 1 smoked fish (mackerel) • 1 tablespoon ground crayfish • 1 medium onion • Fresh green vegetable (eg pumpkin, parsley, scent leaf or green amaranth) • Habanero or Chilli Pepper & Salt (to taste) • 2 big stock cubes

Before you cook Yam Porridge 1. Peel and cut the yam tuber into medium sizes. Wash the yam cubes and place in a sizeable pot. 2. Wash and cut the onions into tiny pieces. Grind or blend the chilli pepper. Set these aside. 3. If using dry fish, soak and pick the bones. Cooking Directions 1. Pour enough water to cover the yam cubes and start cooking at medium to high heat. If you are using dry fish, add it now. 2. When the yams have got a good boil, add the onions, ground crayfish, pepper, stock cubes, palm oil and the smoked fish. 3. Cover the pot and continue cooking till the yam is done. 4. Add salt to taste and stir very well. Cook at high heat for about 5 minutes. 5. Add the green vegetable, stir and leave to stand for about 5 minutes then serve. Yam porridge is usually eaten alone but you can serve it with fried plantains.

bottom crust to fit a 9-inch pie plate

Ingredients • 1 lb. beef (traditionally chopped or ground) • 3/4 teaspoon salt • 1 1/2 pounds of apples that have been peeled and chopped • 1/3 cup butter • 3/4 cup apple cider • 1/2 tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1/2 cup raisins • Pie pastry for top and

1. Brown the meat in a saucepan over medium heat with salt. 2. In a large bowl, combine chopped apples, butter, cider, spices, and fruit. Add the beef and mix well until all ingredients are combined. 3. Line a 9-inch pie plate with pastry and then pour in the mincemeat. 4. Add the top crust, sealing the edges with a fork and cutting slivers in the top to let out steam. 5. Bake in a 400-degree oven for about 45 minutes until the crust looks golden brown.

sean's minced meat pie

Instructions

ola's nigerian yam porridge

• 4 cups milk • 1 teaspoon table salt • 2 cups macaroni, uncooked • 8 ounces Velveeta cheese, sliced into 1/2-inch thickness (1/2 block) • 2 cups shredded cheddar cheese (divided use) • 4 tablespoons butter, sliced into 1/2-inch thickness

Instructions

a. allen's mac & cheese

Ingredients

1. Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray. 2. In the bottom of your baking dish, mix together 4 cups milk with 1 teaspoon table salt. 3. Pour in 2 cups macaroni, uncooked and spread it out evenly. 4. Then add 8 ounces Velveeta cheese, and 1 cup shredded cheddar into baking dish making sure to distribute it evenly. 5. Top with 4 tablespoons salted butter (pushing them down a bit under the milk.) 6. Cover with aluminum foil and bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). 7. Top with the remaining shredded cheddar cheese 8. Put it back in the oven (uncovered) for another 10-15 minutes.

2. Add torn French bread to large bowl & pour strained oyster liquor over; toss with fork.

Ingredients • 1-pound loaf stale French bread, sliced then torn for about 16 cups • 2 pints fresh, raw Gulf oysters, strained but liquid reserved • 2 cups chicken stock or broth • 1 cup unsalted butter, melted • 3 cups chopped yellow onion • 2 cups chopped celery • 1 cup finely chopped sweet bell pepper • 2 green onions, chopped • 3 large garlic cloves, minced • 1 tablespoon dried parsley • 1/2 teaspoon dried thyme • 1 teaspoon rubbed sage, or to taste, optional • 1 teaspoon kosher salt, or to taste • 1/4 teaspoon each freshly cracked black pepper and cayenne pepper, or to taste • 4 large eggs, beaten

3. Add chicken broth, mix and set aside to allow liquid to be soaked in. 4. Meanwhile, melt butter in a large skillet and sauté veggies over medium high heat until tender, but not browned, about 6 to 8 minutes. 5. Add seasonings and toss. 6. Add soaked French bread and toss to warm through. Remove from heat.

Ingredients

• 1 1/2 cup butter • 1/2 cup granulated sugar • 1/4 cup brown sugar packed • 2 teaspoons vanilla extract • 1 large egg • 1 ¾ cups all-purpose flour • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 cup semisweet chocolate chips

1. Preheat the oven to 350 F. 2. Microwave the butter for about 40 seconds. Butter should be completely melted but shouldn't be hot. 3. In a large bowl, mix butter with the sugars until well-combined. 4. Stir in vanilla and egg until incorporated. 5. Add the flour, baking soda, and salt. 6. Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky. 7. Stir in chocolate chips. 8. Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet. 9. Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.

D'Rone's Chocolate chip cookies

1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch casserole dish; set aside.

Instructions

bessie salter's Oyster Dressing

Instructions

7. Chop larger oysters into bite-sized pieces and add to dressing. Taste and adjust seasonings. 8. Add egg, mix and transfer to prepared dish. 9. Gently spread out but do not pack. Bake, uncovered, until bubbly and browned on top, about 40 to 45 minutes.

Instructions

Ingredients • 3 (29-ounce) cans sweet potatoes, drained • ¼ cup butter, cut into pieces • ½ cup brown sugar

1. Preheat the oven to 400 degrees F. 2. Place drained sweet potatoes in a medium baking dish. Distribute butter pieces evenly over the sweet potatoes. 3. Sprinkle with brown sugar. Layer with miniature marshmallows. 4. Bake in the preheated oven until sweet potatoes are tender and marshmallows have melted, about 20 to 25 minutes.

derrick's candied yams

• 1 ½ cups miniature marshmallows

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For the Peach Filling: • 4 cups sliced, peeled, and pitted fresh or canned peaches (about 4-5 peaches) • 1/2 cup granulated sugar • 1 tablespoon lemon juice • 1/2 teaspoon vanilla extract • 1/4 teaspoon ground cinnamon (optional) • 2 tablespoons cornstarch (for fresh peaches) or 1 tablespoon for canned peaches For the Cobbler Topping: • 1 cup all-purpose flour • 1/2 cup granulated sugar

• 1/2 teaspoon salt

Instructions

Ingredients • 1 loaf bread; torn into 1-2 cm pieces and dried overnight. • 4 sticks green celery (preferably with some leaves); finely diced • 1 medium onion; finely diced • 1/2 cup unsalted butter; melted

or chicken, cooked and chopped into bite-size pieces • 1 pound spaghetti

• 1/2 cup (1 stick) unsalted butter, melted

Instructions

• 1/4 cup boiling water

Ingredients

• 1 tablespoon olive oil • 1 small green bell pepper, chopped • 1/2 yellow onion, finely chopped • 1 tablespoon garlic salt • 3 1/2 cups BBQ sauce • 1 pound pork, beef,

1. The night before, tear up the bread and let it dry out on the counter overnight. 2. In the morning, sauté the celery and onion until they become soft and the onion becomes translucent. 3. Place bread, vegetables, butter, stock, and poultry seasoning in a large bowl and season. Mix it up well and place in a 9x12 glass baking dish. Cover with aluminum foil and bake at 350 F for 30 minutes. 4.After 30 minutes, remove foil and broil until the top becomes golden.

1. In a large skillet, heat olive oil over medium heat. Saute the pepper and onion until softened, 1 to 2 minutes. Stir in the garlic salt. Add the BBQ sauce and bring to a boil. Reduce the heat to a low simmer and add the chopped meat. 2. Meanwhile, fill a large pot with water and bring to boil. Season liberally with salt and add spaghetti. Cook until al dente (firm but not hard), about 7 minutes, and drain. Toss spaghetti with sauce.

frank's bbq spaghetti

• 1 teaspoon baking powder

john kidd's peach cobbler

Ingredients

1. Preheat your oven to 375°F (190°C). 2. Prepare the Peach Filling: a. In a large mixing bowl, combine the sliced peaches, sugar, lemon juice, vanilla extract, and ground cinnamon (if using). b. If using fresh peaches, toss them with cornstarch to help thicken the filling. c. Spread the peach mixture evenly in a 9x9-inch (or similar size) baking dish. 3. Make the Cobbler Topping: a. In a separate mixing bowl, combine the flour, sugar, baking powder, and salt. b. Add the melted butter and stir until the mixture forms a thick batter. It will be lumpy. c. Gradually mix in the boiling water until the batter becomes smoother but still thick. 4. Assemble and Bake: a. Carefully spoon the cobbler topping over the peach filling, spreading it as evenly as possible. b. Place the baking dish on a rimmed baking sheet to catch any potential spills. c. Bake in the preheated oven for 40-45 minutes, or until the cobbler topping is golden brown and the filling is bubbling. 5. Serve: a. Let the peach cobbler cool for a few minutes before serving. b. Serve it warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Russ adams's stuffing

• 1/2 cup chicken stock poultry seasoning • salt and pepper to taste

Instructions

9. e1 to10/29/23 Sudoku

PuzzleJunction.com

Streetwise 10/29/23 Crossword

Sudoku To solve the Sudoku puzzle, each row, column and box must contain the numbers 1 to 9.

62 Cinders of old 11 Norse deity, ruler of the comics 63 Take a powder Aesir 64 Fender 12 Rip apart 13 After dog and blemish name Down 19 From the top 21 Thai river 1 Mountebank 24 Breakfast item 2 Holly 25 With (Fr.) 26 18-wheelers 3 Aerobic bit 4 Hawaiian city 27 Dinette part 28 Implied 5 Anaglyphs 6 Wrecks 29 Kind of spray 7 Once, long 30 Cubic meter 31 Beaver’s work ago 8 Lassie 32 Capture 34 Biblical boat portrayer 36 Dinner jacket 9 Compass pt. 10 More orderly parts

37 The Bard’s river 38 Conciliated 43 Docket 44 Nom de guerre 45 Part of a price 47 Swedish money 48 To be (Fr.) 49 Uzbekistan’s ___ Sea 50 Spinnaker, e.g. 51 Fishing locale 52 Hefty volume 53 Hibernia 54 Paving stone 56 “___ show time!” 57 Gumshoe, brieﬂy

LastSudoku week's Answers Solution

Solution

Sudoku Solution

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Puzzle

Crossword Across 1 Rich cake 6 Paroxysm 11 Criminal charge 14 Little green man 15 Small part 16 Hot temper 17 Euripides drama 18 Wonderland girl 19 Celestial altar 20 Dupin’s creator 21 Instant 23 Top banana 24 Part of HRH 25 Threshold 27 Lay eyes on 30 Future fish ©2023 PuzzleJunction.com 31 Allege as fact 32 Gouda 10 Former 67 Israeli alternative Olympic skiing weapon 36 Cadences gold medalist 68 Tobacco kilns 40 Knights’ titles 11 Cowboy’s rope 69 Like Eric the 41 Functions 12 Impressive Red 43 Links pitfall display 70 Hanoi holiday 44 Church officer 13 Nectar flavor 71 French 46 Canvas cover 22 Command seaport 47 Snowman prop 72 La vita nuova 23 Flowering vine 48 Floor cleaner poet 24 Equestrian 50 Staggered 26 Swindle 52 Summer camp Down 27 Pedestal activity 28 Bad to the bone 1 Pack down 56 Detergent 29 Rancher’s 2 Toast topper brand concern 3 Hitchhiker’s 57 Owl’s hangout 33 Morse E quest 58 Jalousie part 4 Golf ball prop 34 Menu words 60 Bunk 35 Boulogne-sur5 Nail polish 63 Needle 6 Con game ___ 64 Conclude 7 Went white 37 Husk 65 French 38 Measurer 8 Kind of acid romance 9 Pie chart part 39 Hightailed it

42 Bender 45 Decay 49 Means of support 51 Gofer’s job 52 Gaming table cover 53 Comet’s path 54 Hangman’s rope 55 Blasts of air 57 Champagne designation 59 Sleeveless garment 60 Succotash ingredient 61 Dethrone 62 Arborist’s concern 64 Male swan 66 Bygone bird

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