2014 Christmas Gift Guide LOOK INSIDE FOR GREAT GIFT IDEAS GET THEM WHAT THEY REALLY WANT THIS YEAR!
Play the Trivia Contest on Page 10 For Your Chance To Win $20!
PAGE 2
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
ACCORDIAN POTATOES Creamier than russets and lower in starch, all they need is a drizzle of olive oil before roasting; sprinkle with parsley and thyme and serve. Serves: 8, Yields: 8 side-dish servings Prep Time: 10 min, Cook Time: 37 min Oven Temp: 450 Ingredients 8 large (8 ounces each) red potatoes 2 tablespoon(s) extra virgin olive oil 1/2 teaspoon(s) salt 1/4 teaspoon(s) coarsely ground black pepper 1 tablespoon(s) chopped fresh parsley leaves 1 teaspoon(s) chopped fresh thyme leaves Directions 1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through. 2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife. 3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea-spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.
DEC. 18 - DEC. 24, 2014
DEC. 18 - DEC. 24, 2014
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
PAGE 3
HEIRLOOM TOMATO SALAD WITH WATERCRESS AND PICKLED SHALLOTS Let colorful, sweet heirloom tomatoes shine in a simple side salad. Ingredients Pickled shallot vinaigrette: 1 shallot, peeled and thinly sliced 1/2 cup white wine vinegar Salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Salad: Salt, and Freshly ground black pepper 4 small heirloom tomatoes (about 1 pound) 2 cups watercress Preparation For the pickled shallots: Combine the shallot with cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.
GIBLET GRAVY If you often wish you had more gravy left after a holiday meal, this recipe is for you. A long-simmering broth and pan drippings contribute rich flavor to this abundant gravy that's not overly thick.
Yield: 6 1/2 cups Ingredients Neck and giblets reserved from turkey 4 cups water 1 celery rib with leaves, cut into pieces 1 onion, quartered 1/2 cup all-purpose flour 1/2 cup water 1/2 teaspoon salt 1 teaspoon pepper Preparation Combine first 4 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 2 hours, removing liver after 20 minutes to prevent overcooking. Remove from heat. Pour broth through a wire-mesh strainer into a bowl. Remove neck meat from bone; chop, and set aside. Chop remaining giblets, and set aside. Stir 3 1/2 cups broth into reserved turkey drippings in broiler pan that turkey roasted in, or in a large saucepan. Bring to a boil. Combine flour and 1/2 cup water, stirring until smooth; gradually whisk into boiling broth. Add salt and pepper. Reduce heat to medium, and cook, whisking constantly, 5 minutes or until thickened. Stir in chopped neck meat and giblets; cook until thoroughly heated.
For the dressing: To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper. For the salad: To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.
PAGE 4
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
DEC. 18 - DEC. 24, 2014
SEASONED ROAST TURKEY This gorgeous turkey is seasoned with nine spices for flavor impact. Note that it also releases lots of delectable drippings for some dynamite gravy.
Yield: 12 to 14 servings 1 (12- to 14-pound) fresh or frozen turkey, thawed 1 tablespoon salt
812-476-4500
2 teaspoons seasoned salt 1 teaspoon ground black pepper 1 teaspoon poultry seasoning 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground red pepper 1 teaspoon dried basil 1/2 teaspoon ground ginger 2 tablespoons butter or margarine, softened 1 cup water Garnishes: kumquats, fresh sage, fresh rosemary
Preparation Remove giblets and neck from turkey; reserve for making Giblet Gravy, if desired. Rinse turkey with cold water; pat dry. Place turkey, breast side up, in a greased broiler pan. Combine salt and next 8 ingredients. Using fingers, carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub about one-third of seasonings under skin. Rub skin with softened butter; rub with remaining seasonings. Tie legs together with heavy string, or tuck under flap of skin. Lift wing tips up and over back; tuck under turkey.
Add water to pan. Cover turkey with aluminum foil. Bake at 325째 for 3 to 3 1/2 hours or until a meat thermometer inserted into meaty part of thigh registers 180째, uncovering turkey after 2 hours. Transfer turkey to a serving platter, reserving pan drippings for gravy. Let turkey stand 15 minutes before carving. Garnish, if desired. Tip: If you buy a frozen bird, remember to allow about 3 days for a 12- to 14-pound turkey to thaw in the refrigerator.
Wishing Everyone a Happy Holiday! From The Thrifty Nickel Staff
DEC. 18 - DEC. 24, 2014 NOV. 27 - DEC. 4, 2013
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014 THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013
PAGE 5 PAGE 7
Got someone on your list that is hard to buy for? Stuff their stocking with a gift certificate from one of these retailers!
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
PAGE 6
DEC. 18 - DEC. 24, 2014
WORLD'S BEST LASAGNA Ingredients 1 pound sweet italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves
12 lasagna noodles
1/2 teaspoon fennel seeds
16 ounces ricotta cheese
1 teaspoon italian seasoning
1 egg
1 tablespoon salt
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 pound mozzarella cheese, sliced
4 tablespoons chopped fresh parsley
3/4 cup grated parmesan cheese
Directions 1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. 3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat
layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. 5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
DEC. 18 - DEC. 24, 2014
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
PORTERHOUSE STEAK WITH HERBED BUTTER taste with salt and pepper. Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.
Makes 6 to 8 servings active time 20 minutes total time 40 minutes Ingredients For the herbed butter: 1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped 1/2 cup (1 stick) unsalted butter, at room temperature Kosher salt Freshly ground black pepper For the steak: 2 porterhouse steaks, (2-inch thick), about 4 pounds 2 tablespoons vegetable oil 2 tablespoons butter
Cook the steak: Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes. Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste. Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak. Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.
preparation
To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter. Serve with herbed butter.
Make the herbed butter: In a bowl, using a wooden spoon, stir together the herbs and butter. Season to
do ahead:Herbed butter can be made ahead and refrigerated for up to one week.
Kosher salt Freshly ground black pepper
PAGE 7
Christmas Gift Guide 2014 Trivia Contest
Play to Win $20 HOLIDAY CASH!
HERE’S HOW TO WIN: Simply fill in the answers on the Name ___________________________ trivia contest entry form. Answers Address _________________________ can be found in the Christmas Gift Guide inserted in this week’s Thrifty City/State/Zip _____________________ Nickel. Mail or drop off at your friendly THRIFTY NICKEL at 999 N. Phone __________________________ Congress Ave., Evansville, IN 47715. Deadline is Monday, Rules: Must Be 18 years of age and older to play. December 22, 2014. Winner will be Employees and relatives of Thrifty Nickel are not announced in the December 24, 2014 issue of the THRIFTY NICKEL. eligible. One entry per person. 1. Tracy _______________________ Jewelry. 2. Where can you find the Prince of Peace? ___________________________________________ 3. Find where details matter _________________________________________________________ 4. Where can you get 25% off? ______________________________________________________ 5. Whose number is 812-867-6786? _________________________________________________ 6. Where can you buy something for $179.99? ________________________________________ 7. Who has a 3 year labor warranty? _________________________________________________ 8. Where van you get (1) gift card to use at 3 locations? ________________________________ 9. Who has a $99 Package? ________________________________________________________ 10. Where can you get up to a $500 Visa Gift Card with every purchase? _________________ 11. Which business do you need to see for all your E-cig and vapor needs? ______________ _______________________________________________________________________________ 12. Where can you find a BX2670 RV60-1 tractor with front end loader for only $14,599? ____________________________________________________ 13. Who has preowned scooters? ___________________________________________________ 14. Whose has hot wings and shrimp? _______________________________________________ 15. Who has chicken and wild rice casseroles? _______________________________________ 16. Who has the Flexsteel Power Up Sale? ____________________________________________ 17. Whose phone number is 812-402-6500? __________________________________________ 18. Who has $5.00 a thirty dollar or more or purchase? _________________________________ 19. Who has $3.00 any purchase of $18 or more? _____________________________________ 20. Whose address is 341 S. Green Street in Henderson, KY? ___________________________ 21. Who has $59 Family Memberships? ______________________________________________ 22. Who has 40% off select diamond stud earrings? ___________________________________ 23. Who has Zero Percent for 60 months on GC Series? ________________________________
PAGE 8
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
LAMB STIR-FRY WITH POMEGRANATE AND YOGURT Makes 4 servings, 35 minutes Ingredients 2 teaspoons cumin seeds 1 teaspoon coriander seeds 1 1/2 pounds boneless leg of lamb, thinly sliced against the grain 1 teaspoon paprika 4 garlic cloves, finely chopped 1 tablespoon red wine vinegar 4 tablespoons olive oil, divided Kosher salt, freshly ground pepper 1/2 cup plain Greek yogurt 1 medium red onion, cut into 1/2" wedges Cooked rice (for serving) 1/4 cup pomegranate seeds 2 tablespoons chopped pistachios Fresh oregano, mint, and/or cilantro leaves (for serving) Preparation Toast cumin and coriander seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Let cool, then finely chop. Toss lamb with cumin, coriander, paprika, garlic, vinegar, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper. Cover and chill 15 minutes.
Whisk yogurt and 1 tablespoon water in a small bowl; season with salt and pepper. Heat remaining 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high heat. Working in batches, cook lamb, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate with a slotted spoon. Add onion to skillet and cook, stirring often, until beginning to brown and soften, about 3 minutes. Add 1/2 cup water; season with salt and pepper and cook, stirring occasionally, until onion is tender and water is evaporated, about 3 minutes. Return lamb to skillet and toss to combine. Season with salt and pepper. Serve lamb over rice, topped with yogurt, pomegranate seeds, pistachios, and herbs.
DEC. 18 - DEC. 24, 2014
DEC. 18 - DEC. 24, 2014
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
PAGE 9
PAGE 10
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
DEC. 18 - DEC. 24, 2014
DEC. 18 - DEC. 24, 2014
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
PAGE 11
PAGE 12
THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014
DEC. 18 - DEC. 24, 2014