m10/14/2009yTCkkritter
m10/14/2009yTCkkritter 2
Times-Call Publication
October 25, 2009
when combining instant savings and mail-in factory rebates. See store for details. Instant savings may vary by dealer.
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m10/14/2009yTCkkritter October 25, 2009
Times-Call Publication
Taste of Home Cooking School coming to Longmont Special to the Times-Call
Where can you learn a new chocolate recipe, master your mom’s manicotti and experience cooking in an entirely new way? At a Taste of Home Cooking School show, of course. Each event is a culinary encounter like no other. Our Taste of Home Cooking School events are engaging, informative and fun. At each show, a professionally trained culinary specialist demonstrates a variety of recipes, tips and techniques. This season, we are presenting Fall Comfort Classics. Mouthwatering dishes such as Flank Steak Santa Fe and Smoked Salmon & Chives Cheesecake will be prepared. In addition to learning several new recipes, every cooking school attendee receives a gift bag filled with free products, coupons and magazines. Valuable door prizes are awarded throughout the show. As the world’s largest cooking magazine, Taste of Home understands that every individual is looking for something different when it comes to cooking. Whether you are just getting started with cooking or you are looking to refine your cooking skills and expand your recipe collection, Taste of Home Cooking School events have something for everyone. Come join us and let Taste of Home Cooking Schools help you be the star of your own kitchen.
Tuesday, Oct. 27, 2009 4 to 9:30 p.m. Radisson Conference Center 1850 Industrial Circle, Longmont Booth displays open at 4 p.m. • Cooking School begins at 7 p.m.
Taste of Home Cooking School Expo Vendors Ameriprize
Gallo Family Vineyards
Party Lite - Kristen Tremelling
Arbonne International - Robin Chew
Garden Acres Ace Hardware
Real Deals
Beau Image Salon
Grease Monkey
Relish, Relish
Budget Home Center
Lillians
Silpada - Gwen Johnson
Compassionate Chiropractic
Longmont Downtown Development Authority
The Shell Center
Longmont Florist
Valley Subaru
Lynn Cunningham Appliance
Verlo
Kristi Ritter Specialty Publications Editor kkritter@times-call.com, 303-684-5275
Connelly Chiropractic Custom Interiors Dale Lamb Catering Diva Girl Fashion
Mountain High Appliance Niwot Market
Tires Plus
Summer Stair Specialty Publications Associate Editor sstair@times-call.com, 720-494-5429
Your Butcher Frank
On the Cover Harvest Stuffed Squash Design by Cyndi Adam
3
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Times-Call Publication
October 25, 2009
Kristi Larson
Compassionate Chiropractic Whisper Soft Force, POWERFUL Results
Specializing in Folks 42-62 Years of Age TH 135255
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Culinary specialist stirs up fall comfort classics
7916 Niwot Rd. #200
Cottonwood Square • Niwot, Colorado
TOH-135256
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7980 Niwot Rd, Niwot
303-652-0919
Special to the Times-Call
Meet Taste of Home culinary specialist Kristi Larson. She conducts cooking schools throughout Washington, Oregon, California, Nevada, Utah and Idaho. Her love of traveling to experience the flavors of different cities combined with her enthusiasm for cooking allows her to share her culinary passion with people just like you. When did Larson’s love for the kitchen start? From the time she was little, she was helping her mother and grandmother in the kitchen. Whether it was a simple family meal or a large gathering for the holidays, the kitchen was the place to be. The passion continued from there – Larson received her associates degree in culinary arts from Ricks College. She then attained a bachelor of science in family and consumer science education from Brigham Young University in Idaho. Her previous experience includes working as an independent kitchen consultant and as an assistant for a national bakery chain. When asked what her favorite part of the cooking school experience is, Larson says, “I am always excited to come into a community and share my love of cooking with new people. I always have a great time at the show, because the audience makes it fun.” Larson resides in Vancouver, Wash. Some of her favorite activities include reading, watching movies, and of course, cooking. She is looking forward to coming to Longmont. “We’re going to have a lot of fun at this event. Trust me, you don’t want to miss it,” she says.
It’s not too early to make arrangements for your holiday catering!
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m10/14/2009yTCkkritter October 25, 2009
Times-Call Publication
Pairing Perfection Special to the Times-Call
From turkey with stuffing to pumpkin pie with whipped cream, certain foods taste better together. This Thanksgiving season, consider adding a new duo to your holiday meal that is sure to please even the most modest palettes. Harvest Pasta offers a twist on three year-end favorites and provides a great use for all that leftover turkey. By adding pasta, pumpkin and cranberries, you get a hearty dish that packs a punch. Pair this with one of Gallo Family Vineyards’ classic varietals to provide the perfect finish to
Harvest Pasta
1
1 pound Radiatore, Elbow Macaroni or other medium pasta shape, uncooked 1 tablespoon olive or vegetable oil 11/2 cup sliced scallions, white and green parts 3 cloves garlic, minced 1 teaspoon fennel seeds 1 can (12 ounce) evaporated skim milk 1 /2 cup low-fat milk 2 tablespoons all-purpose flour
1
this delectable meal. Both sweet and dry wines complement this dish perfectly. The extra sweet top notes in the Gallo Family Vineyards Moscato accents the fruity notes of the Harvest Pasta’s cranberries, while the drier Chardonnay provides the sharpness to cut right through a heaping helping of turkey. When entertaining for larger groups, the 1.5-liter size is a great option, providing friends and family with the tastes they crave without breaking the bank. For more ways to add flare to your holiday fare, visit www.gallosonoma.com.
/2 teaspoon salt /2 teaspoon black pepper 1 can (15 ounce) solid pack pumpkin 3 cups chopped cooked turkey 11/4 cups dried cranberries 1 /4 cup freshly grated Parmesan cheese 6 fresh fennel sprigs (optional) Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot.
Add scallions, garlic and fennel seeds; saute 3 minutes. Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)
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Times-Call Publication
October 25, 2009
A Chex Tradition
Becoming an all-star MVP doesn’t require much preparation Special to the Times-Call
Next time you gather sports fans together, skip the chips and dip and instead impress your guests with homemade Chex Party Mix. Everyone will rave about the flavorful crunch; and the 15-minute microwave prep platform leaves you with time to spare on game or race day. “With so many flavorful options and speedy microwave preparation, these
party snacks are easy to make and simply delicious,” says Katie Lee Joel, best selling cookbook author. “My grandma and mother both made the Original Chex Party Mix, and now I make it for my friends and family.” Whether you’re looking for something sweet, salty or a little in between, there is a great-tasting recipe to fit any snacking style. More recipe ideas can be found at www.ChexPartyMix.com.
Cheesy Ranch Chex Mix Start to Finish: 15 Minutes 9 cups Corn Chex, Rice Chex or Wheat Chex cereal (or combination) 2 cups bite-size pretzel twists 2 cups bite-size cheese crackers
3 tablespoons butter or margarine, melted 1 package (1 ounce) ranch dressing and seasoning mix 1 /2 cup grated Parmesan cheese
1. In a large microwavable bowl, mix cereal, pretzels and crackers. In small microwavable bowl, microwave butter uncovered on high about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in dressing mix and cheese until evenly coated. 2. Microwave uncovered on high 3 minutes, stirring each minute. Spread on waxed paper or foil to cool. Store in airtight container.
The Original Chex Party Mix
The Original Chex Party Mix Start to Finish: 15 Minutes 3 cups Corn Chex cereal 3 cups Rice Chex cereal 3 cups Wheat Chex cereal 1 cup mixed nuts 1 cup bite-size pretzels 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces 6 tablespoons butter or margarine 2 tablespoons Worcestershire sauce 11/2 teaspoons seasoned salt 3 /4 teaspoon garlic powder 1 /2 teaspoon onion powder 1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on high about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated. 2. Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Cheesy Ranch Chex Mix
The Original Chex Party Mix has been a tradition since 1955, when the wife of a Ralston Purina executive brought the treat to a holiday gathering. It has been a staple snack ever since. In addition to the five microwavable recipes, there are more than 70 unique Chex Party Mix recipes available on the Chex Web site at www.ChexParty Mix.com. Chex Party Mix can be made with all varieties of Chex cereal, including Rice Chex, Corn Chex, Wheat Chex Honey Nut Chex Chocolate Chex, Cinnamon Chex Strawberry Chex and MultiBran Chex. Starting this summer, many Chex cereals will be available as gluten-free. Look for the words “Gluten-Free” near the ingredient declaration on package side panels.
General Mills General Mills, with annual net sales of $13.4 billion, is a leading global manufacturer and marketer of consumer foods products. Based in Minneapolis, Minnesota, General Mills’ mission is to innovate to make people’s lives healthier, easier and richer around the world. Its global brand portfolio includes Cheerios, Chex and other Big G cereals, Betty Crocker, Pillsbury, Green Giant, Nature Valley, Yoplait and more. It also has more than 100 U.S. consumer brands, more than 30 of which generate annual retail sales in excess of $100 million. General Mills also is a leading supplier of baking and other food products to the foodservice and commercial baking industries.
m10/14/2009yTCkkritter October 25, 2009
Microwavable recipes are sure to wow the crowd Special to the Times-Call
Looking for a homemade and delicious snack to serve friends and family? Chex Party Mix can help you wow the crowd with recipes that can be made in 15 minutes. The classic snack is easier than ever to prepare in the microwave and with the ability to satisfy any craving, it will make you the snack star at your next gathering. “I love to get creative when mixing up Chex Party Mix and customize it to my guests’ tastes,” says bestselling cookbook author and entertaining expert Katie Lee Joel. Whether you are looking for something sweet, salty or a little in between, a great-tasting recipe to fit any snacking style is only 15 minutes away.
Entertaining Made Easy Chex cereal and Joel have partnered to provide useful tips and creative ideas to help make entertaining fun and stress-free. • Prep Steps – The key to any party is planning ahead. Set the table and have the music ready to go the day before. Menu items like salads, soups and desserts can usually be made in advance. • Tempt Their Taste Buds – Welcome your guests by having something ready for them to snack on as they walk in the door. Cater to their varied tastes by offering foods with a variety of flavors. For instance, some friends may like a salty party mix while others prefer a sweeter version. • Flavorful Party Favors – Send guests home with a bag of goodies – fudge or Chex Party Mix are favorites as they keep well. Or package these foods for the host in a pretty gift bag or a Mason jar with a homemade label. It’s affordable and makes a big impression. • Kid Picks – Including your smallest guests in your gathering is so important and fun. It’s nice to make children finger foods similar to what the adults are eating so you don’t have to double your work. But, leave out some of the spices for a more mild-mannered version.
Gluten-free Chex Muddy Buddies Start to Finish: 15 Minutes 9 cups gluten-free (be sure to check the label on the box) Corn Chex, Rice Chex, or Chocolate Chex cereal (or combination) 1 cup semisweet chocolate chips 1 /2 cup peanut butter 1 /4 cup butter or margarine 1 teaspoon vanilla 11/2 cups powdered sugar 1. Into large bowl, measure cereal; set aside. 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Times-Call Publication
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Times-Call Publication
October 25, 2009
Appletizing Autumn Baking Special to the Times-Call
Bring on the apple-crisp autumn season with these red-delicious dishes. Tart, sweet and snappy, these recipes are also easyas-pie, with few ingredients and ready-made frozen dough from the grocery store. When you’re primed for pie, it doesn’t get any apple-pie easier than this caramel apple creation. Granny Smith good, and only seven simple ingredients. Drizzle with warm and gooey caramel cream cheese frosting and experience a slice of life not to be missed. Here’s an apple tart that’s a real beauty. Just roll out the dough, spread with cream cheese, and pile on the apple pie filling. Splash with a sprinkle of nutmeg, and this country-home classic bursts with orchard-fresh flavor. Stuffed pockets with apple cider syrup are simply the best-ofthe-best in French toast fare. Crunchy and oh-so-coconutty, soaked in cidery syrup, they’ll bring in bushels of compliments during breakfast or brunch. So go ahead and fill the autumn air with the apple-sweet aroma of home-baked breads and cinnamon rolls that are easier than they look. The results are truly appletizing. Caramel Apple Pie 12 Rhodes Cinnamon Rolls or 12 Rhodes Anytime! Cinnamon Rolls thawed, but still cold 1 large granny smith apple, peeled and diced 1 /4 cup brown sugar 1 /2 teaspoon cinnamon 1 /4 cup graham cracker crumbs 2 tablespoons chopped pecans 1 packet cream cheese frosting (included with cinnamon rolls) 3 tablespoons caramel ice cream topping Cut each roll into four pieces and arrange in a sprayed 12-inch deep dish pizza pan. Cover loosely with sprayed plastic wrap and let rise 2 hours in a warm place (if using Anytime rolls you do not need to let them rise). In a small bowl combine apple, brown sugar, cinnamon, graham cracker crumbs and pecans. Remove wrap and sprinkle apple mixture over the risen dough. Bake at 350 degrees 20 to 25 minutes or until well browned. Combine one packet of cream cheese frosting with the caramel topping. Drizzle over top of apple pie.
Cream Cheese Apple Tart 9 Rhodes Dinner Rolls, thawed and risen 8 ounces cream cheese 1 /4 cup sugar 1 egg 1 teaspoon vanilla extract 21-ounce can apple pie filling 1 /4 cup slivered almonds
Knead rolls into a ball. Roll dough into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake at 350 degrees 25 to 30 minutes or until golden brown.
French Toast Pockets 1 Loaf Rhodes White Bread, baked, cooled and sliced into 8 slices (day old) 8 ounces cream cheese, softened 2 teaspoons vanilla 8 tablespoons coarsely chopped pecans 6 tablespoons sugar, divided 7 large eggs 1 cup milk 1 /2 teaspoon nutmeg 1 cup crushed corn flakes 1 /2 cup shredded coconut Combine cream cheese, vanilla, chopped pecans and 2 tablespoons sugar. Set aside. Combine eggs, milk, nutmeg and 4 tablespoons sugar until well blended. Set aside. Combine crushed cornflakes with coconut and set aside. Cut down through the top and along one side of each slice of bread. Spread a generous tablespoon of cream cheese filling inside of each pocket. Preheat lightly greased electric griddle to 325 degrees. Dip bread pockets into egg/milk mixture, then into corn flake/coconut mixture. Coat both sides of each pocket slice. Cook until golden on both sides and each slice is warmed through. Serve warm with Apple Cider Syrup. (Bread may be stuffed, wrapped and frozen ahead of time.)
Apple Cider Syrup 1 cup sugar 2 tablespoons cornstarch 1 /8 teaspoon salt 1 teaspoon cinnamon 2 cups apple cider 2 tablespoons lemon juice Mix dry ingredients together in a medium sized saucepan. Add cider and lemon juice. Cook over medium heat, stirring until thickened. Serve warm.
m10/14/2009yTCkkritter October 25, 2009
Times-Call Publication
Over the river and through the woods. Standard.
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Times-Call Publication
October 25, 2009
October 25, 2009
Times-Call Publication
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October 25, 2009
Viva
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More than a paper towel
Special to the Times-Call
You and your paper towels have been around the butcher’s block a few times. But, before you tear off another sheet, take a closer look at your helpful ally. You might just discover that Viva towels have a few hidden talents to help you get the most out of life in the kitchen (and beyond). Here are some tips and tricks you might not have thought about from cloth-like Viva towels. • Smooth as silk. Cleaning an ear of corn is easy with a Viva towel that is soft yet strong. First husk the corn, then wipe it down from tip to base with a dampened Viva towel – and watch the silky threads come off in a single stroke. • Kitchen Sunshine. Make a statement on your countertop with Viva Delightful Designs with bright cheerful designs to match any kitchen decor. • Waste not, want not. For those smaller kitchen tasks, use Viva Choose-A-Size Towels. Then you can use the right amount of towel you need to handle the job, without any waste. • Cushion the blow. Moving into a new home? While packing up your dinnerware, cleverly place a Viva towel between each dish. This will help minimize breakage so your dishes arrive at their new destination in one piece. • Innovative Party Planner. Viva towel designs are so attractive that when entertaining, you can use the towels as runners on your kitchen or dining room table instead of linens. This lessens time in the laundry room, so enjoy what’s really important, time spent with family and friends. Soft and strong like cloth, Viva towels is your No. 1 kitchen helper – from prep work to clean up, and some unexpected tasks in-between.
About Kimberly-Clark Kimberly-Clark and its well-known
global brands are an indispensable part of life for people in more than 150 countries. Every day, 1.3 billion people – nearly a quarter of the world’s population trust K-C brands and the solutions they provide to enhance their health, hygiene and well being. With brands such as Kleenex, Scott, Huggies, Pull-Ups, Kotex and Depend, Kimberly-Clark holds the No. 1 or No. 2 share position in more than 80 countries. To keep up with the latest K-C news and to learn more about the company’s 137-year history of innovation, visit www.kimberly clark.com.
m10/14/2009yTCkkritter October 25, 2009
Times-Call Publication
13
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Special to the Times-Call
The Taste of Home Cooking School and the Longmont TimesCall are proud to announce Cooks Who Care as part of this season’s cooking show. Created by Taste of Home, Cooks Who Care is a pro-social effort to celebrate acts of caring by home cooks and communities across the country. Introduced as a magazine feature in October 2007, Cooks Who Care unites compassionate, real people across the country, who give back through food. Their stories of kindness are shared in print and online at www.taste ofhome.com. The Taste of Home Cooking School invites you to join in this effort by bringing non-perishable food items to the show on Oct. 27. All items will be donated to the Boulder County Community Food Share and benefit those in need
throughout the community. “This is a great way to use a passion for food to help others. We’re really excited to add this element to the show,” says Penny Dille of the Times-Call. Taste of Home Cooks Who Care has featured people across the country aiding those around them through their love for cooking. From stories of sending cookies to the troops to meals for the homeless and bakes sales to help children in Africa, the ways to make a difference are endless. “It’s so fun to see people at shows across the country bringing food items to donate,” adds culinary specialist Kristi Larson. “It really touches my heart to see people caring enough to help out their community.” To learn more about Cooks Who Care and to share your story of giving back, visit www.tasteofhome.com.
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See store complete details and eligible tires. *See store for complete terms and conditions of written limited warranties. Lifetime warranties are only valid for as long as original customer owns the vehicle. # After the sale and up to 30 days. Bring in the advertisement or quote listing tire and price. Present your original invoice to salesperson. We will verify price and calculate refund (200% of tire price difference). ~ Additional auto service and vehicles with special tire and wheel components and/or fitments may require additional time. 44-135517
m10/14/2009yTCkkritter 14
Times-Call Publication
October 25, 2009
Marshmallow Witches
...find ...fi nd yourself in it!
ONE GIFT ENDLESS POSSIBILITIES
Get ready for an assembly line because these no-bake marshmallow witches from our Test Kitchen are easy to prepare, and kids will love helping. They’re perfect for gatherings because a dozen can be put together in just 30 minutes. TIP: Whip up an extra batch, put them in plastic wrap, and tie with curly orange or black ribbon for festive party favors. 12 Servings Prep/Total Time: 30 minutes
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1 /2 cup vanilla frosting, divided 36 miniature semisweet chocolate chips 12 large marshmallows 1 drop each green, red and yellow food coloring, optional 1 /4 cup flaked coconut 12 chocolate wafers 12 miniature peanut butter cups 12 milk chocolate kisses For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow. For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside. For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.
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m10/14/2009yTCkkritter October 25, 2009
Pumpkin Pie Dip
Smooth
“I came up with this rich creamy dip when I had a small amount of canned pumpkin left in the fridge after my holiday baking,” recalls Laurie LaClair of North Richland Hills, Texas. “It is also great served with sliced pears and apples, or as a spread on zucchini bread or any other nut bread.”
Get smooth underarms by Spring.
32 Servings Prep/Total Time: 10 minutes 1 package (8 ounces) cream cheese, softened 2 cups confectioners’ sugar 1 cup canned pumpkin 1 /2 cup sour cream
Times-Call Publication
1 teaspoon ground cinnamon 1 teaspoon pumpkin pie spice 1 /2 teaspoon ground ginger Gingersnap cookies
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps. Refrigerate leftovers. Yield: 4 cups.
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Turkey Tortilla Spirals 12 Servings Prep: 25 minutes plus chilling 3 /4 pound thinly sliced deli turkey 6 flour tortillas (8 inches), room temperature 1 package (8 ounces) fat-free cream cheese 6 tablespoons finely chopped pecans 1 can (14 ounces) whole-berry cranberry sauce 1 /4 cup chopped celery 2 green onions, thinly sliced Place turkey on tortillas to within 1/4 inch of edge. Spread cream cheese over turkey; sprinkle with pecans. Spread each with 2 tablespoons cranberry sauce. Roll up jelly-roll style; wrap tightly in plastic wrap. Refrigerate for 1 hour or until firm. Just before serving, cut each roll into six pieces. In a small bowl, combine the celery, onions and remaining cranberry sauce. Serve with tortilla spirals. Yield: 3 dozen.
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m10/14/2009yTCkkritter 16
Times-Call Publication
October 25, 2009
Family
Traditions Sharing time together builds strong bonds Special to the Times-Call
Whether gathering during holidays, birthdays or annual family outings, traditions create lasting memories. These traditions are passed down from generation to generation and are infinitely enjoyed. Americans pride themselves on passing down family-inspired recipes, and for more than 75 years Gallo Family Vineyards has done just this. Ofelia and Stephanie Gallo believe sharing a meal together is one of the most important things families can do. As founding members of Gallo Family Vineyards, they help create these traditions by bringing affordable wines to America’s kitchen table, as well as their own. “Family dinners really helped me form a strong bond with my parents and brothers,” Stephanie says. “It is a tradition that I strive to replicate now with my own family.” A favorite recipe of the Gallo family is their delicious Sausage Polenta Lasagna Bake. Each year, the recipe is shared with guests as they welcome the harvest season. “We have such a good time in the kitchen together,” Ofelia says. “It usually ends with a milk and cookie treat for my granddaughter and a nice glass of wine for Stephanie and me.” For larger family gatherings such as holidays, consider the 1.5-liter bottle, perfect for all to enjoy. Food-friendly varietals include perennial favorites like Sauvignon Blanc, Chardonnay and Merlot. Affordably priced at under $7.99 per bottle, consider serving Gallo Family Vineyards wine at your next family gathering and keep the tradition going. Visit GalloFamily.com for more information, recipes and retail locations near you.
Sausage Polenta Lasagna Bake 3 tablespoons olive oil, divided 1 pound bulk Italian Sausage, encasings removed 10 cremini mushrooms (baby bellas), sliced 1 /4 large onion, diced 1 jar (24 ounce) marinara sauce 2 (16 ounce) tubes polenta, cut into one-quarter inch thick slices 4 ounces pesto 1 cup shredded Mozzarella cheese 1 /2 cup of grated Parmesan Cheese 1. Preheat oven to 375 degrees.
2. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Add sausage to pan, breaking it up into pieces with a wooden spoon, until sausage is slightly browned (don’t worry if sausage isn’t fully cooked – the sausage will continue to cook later on). 3. Remove sausage from pan and sauté mushrooms and onions in the remaining drippings. When fully sautéed, add sausage back to pan and stir in jar of marinara sauce. Simmer sauce on low heat for 10 minutes to allow liquid to evaporate. 4. Remove sauce from stove and divide into two equal parts. 5. In a separate frying pan, add one tablespoon of olive oil and sear the polenta slices until sides are slightly browned. Set
aside for assembly. 6. Cover the bottom of a 12.5-by-9 inch casserole dish with half of the polenta slices (it’s OK if some of the slices overlap). Thinly spread about half of the pesto over the polenta. Then cover the polenta with half of the sausage and marinara sauce mixture and a half-cup of the Mozzarella cheese. Repeat the next layer with polenta, pesto and sauce. 7. Cover dish with foil and bake in preheated oven for 25 minutes. Remove, uncover, and top with the remaining Mozzarella cheese and sprinkle top with Parmesan cheese. 8. Return to oven, uncovered, until cheese is melted and slightly golden, about 5 to 7 minutes.
m10/14/2009yTCkkritter October 25, 2009
Times-Call Publication
Sending Holiday Cheer Locally & Nationwide
• Thanksgiving Centerpieces • Holiday Centerpieces • Evergreen Arrangements • Keepsake Items & Containers • Holiday Decorations • Ornaments • Plants • Fruits and Gourmet
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www.longmontflorist.com Two Locations: Downtown - 614 Coffman. • 303-776-2804 North - 650 20th Ave. • 303-776-4077 (half a block West of Main St.)
17
m10/14/2009yTCkkritter 18
Times-Call Publication
October 25, 2009
Feed the football frenzy Special to the Times-Call
Wrapped Lil’ Smokies 13 Rhodes Dinner Rolls, thawed but still cold 16 ounce package Lil’ Smokies flour Cut each dinner roll into four equal pieces. Roll each fourth into a 5-inch rope and dust with flour. Wrap each rope around each Lil’ Smokie several times and tuck ends under dough. Place on sprayed baking sheet. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Serve with sauce for dipping, if desired.
Family, friends, feasting, fun and football. Fall is the time to gather round to enjoy good food and a good game. Why not serve a football-shaped sandwich filled with your favorite sandwich stuff. You’ll score big time with your home crowd. Here’s the game plan. First, suit up with the right equipment to shape the footballs. Just pick up some dough from the frozen food section at your grocery store, let it thaw, shape it into any size football you want and sit back and enjoy the aroma of hot bread baking in the oven. It’s almost as good as the bread itself. Stuff it with your favorite fixings and enjoy. You’ll love the playby-play comments of appreciation from everyone, even the die hard couch coaches. Your sports fans will also love the flavor and fun of these bite size Lil’ Smokies. So easy to make and bake, they are just the right addition to the game day menu. It’s all so simple and convenient when you use frozen dough. It could be the season’s hottest ticket. Football Hero Sandwich 3 Rhodes Texas rolls, thawed but still cold 1 egg, beaten
mayonnaise, if desired 3 lettuce leaves 3 sliced deli ham meat 3 slices cheese
non-stick cooking spray. With a knife, make a slight cut across the top of the football not quite reaching the points. Lay each lace across the cut. Using a toothpick or knife, push the ends of the laces down into the football securing them tightly. Brush with egg and let rise for 30 minutes. Bake at 350 degrees for 20 minutes or until golden brown. Let cool and then slice. Spread with mayonnaise, if desired and stuff with lettuce, deli meat and cheese.
Cut 1/4 off of one roll and roll it into a 10-inch rope. Cut the rope into 4 segments for the laces. Set aside. Press remaining 23/4 rolls into a football shape leaving the top mounded and edges thinner. Pull the ends to exaggerate the points. Place on a baking sheet sprayed with
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m10/14/2009yTCkkritter October 25, 2009
Chipotle Sweet Potatoes 8 Servings Prep: 15 minutes Bake: 25 minutes 3 large sweet potatoes (about 21/2 pounds), peeled and cut into 1/2-inch cubes 1 cup balsamic vinaigrette, divided 1 /4 teaspoon salt 1 /4 teaspoon pepper 1 /3 cup minced fresh cilantro 3 tablespoons honey 2 chipotle peppers in adobo sauce, minced Place sweet potatoes in two greased 15-by-10-by-1-inch baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400 degrees for 25 to 30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl. In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.
Peppermint Meltaways 42 Servings Prep: 30 minutes Bake: 10 minutes/batch plus cooling 1 cup butter, softened 1 /2 cup confectioners’ sugar 1 /2 teaspoon peppermint extract 11/4 cups all-purpose flour 1 /2 cup cornstarch Frosting: 2 tablespoons butter, softened 11/2 cups confectioners’ sugar 2 tablespoons milk 1 /4 teaspoon peppermint extract 2 to 3 drops red food coloring, optional 1 /2 cup crushed peppermint candies In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10 to 12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 31/2 dozen.
Apple Praline Pie 8 Servings Prep: 30 minutes, Bake: 1 hour plus cooling 13/4 cups all-purpose flour 1 teaspoon sugar 1 /2 teaspoon salt 1 cup cold butter, cubed 1 teaspoon cider vinegar 4 to 6 tablespoons cold water Filling: 6 cups thinly sliced peeled tart apples 1 tablespoon ginger ale 1 teaspoon lemon juice 1 teaspoon vanilla extract
3
/4 cup sugar 1 /4 cup all-purpose flour 3 teaspoons ground cinnamon 1 /4 teaspoon ground nutmeg 2 tablespoons butter Topping: 1 /4 cup butter, cubed 1 /2 cup packed brown sugar 2 /3 cup pecan halves 2 tablespoons heavy whipping cream 1 /2 teaspoon vanilla extract
In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Sprinkle with vinegar. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Roll out larger portion to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry even with edge. In a large bowl, toss apples with the ginger ale, lemon juice and vanilla. Combine the sugar, flour, cinnamon and nutmeg; add to apple mixture and toss to coat. Spoon into crust; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 400 degrees for 55 to 65 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Meanwhile, in a small saucepan over medium heat, melt butter. Stir in brown sugar; cook and stir until mixture comes to a boil and sugar is dissolved. Stir in pecans; cook 1 minute longer. Remove from the heat; stir in cream and vanilla. Immediately pour over pie. Bake 3 to 5 minutes longer or until topping is bubbly. Cool on a wire rack. Yield: 8 servings.
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October 25, 2009
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