Click Here
for more articles |
|
|
Shaping Up Holiday Side Dishes |
by:
ARA |
(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can savestep and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing istempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix isperfect foundation from which to start your adventure.
Wowing your guests this way isn’tnew idea, but rather based onvery old, tried-and-true one. The archives that span sixzero years of recipes from Mrs. Cubbison’s Foods are full of stuffing balls, loaves and muffins fromearly days whencompany began publishing its recipes for home cooks. The company was started inearly oneninezerozeros bylate Sophie Cubbison --outstanding cook who invented packaged stuffing mix.
“Although these recipes take just minutes to make, because they are so interesting looking and tasting and different than what we traditionally serve today, they are showstoppers that draw ‘oohs’ and ‘ahhs’ from guests aroundholiday table,” said Leo Pearlstein,longtime friend of Sophie Cubbison, who now serves oncompany’s board of directors.
Convenience is important for today’s cooks who want to emulate antique recipes todelight of their holiday guests, but who don’t have time to slave overhot stove. There has beenboon in sales of packaged homemade-style croutons in recent years from popular companies like Mrs. Cubbison’s Foods (prepared from freshly baked bread that is lightly toasted and perfectly seasoned, they are based on recipes invented by Sophie Cubbison inearly oneninezerozeros).
Our holiday side dish soiree includes stuffing muffin, loaf and ball recipes from Mrs. Cubbison’s Foods archives dating fromoneninefivezeros followed bydistinctive salad recipe:
Fig Stuffing Loaves
two (six-ounce) bags of Seasoned Cornbread Stuffin’
one cup melted butter or margarine
one cup chopped celery, including leaves
one orange, chopped, including peel (seeds removed)
one cup chopped dried figs
two eggs, well beaten
one cup milk
Combine all ingredients and mix until well blended. Pack mixture into eight small (four one/two by two one/two by one one/two inch) greased loaf pans. Bake at threefivezero degrees for threefive minutes, or until firm totouch. Unmold and serve.
Yields eight single-serving loaves.
Pumpkin Dressing Balls
one (six-ounce) bag of Seasoned Dressing
one/two cup melted butter or margarine
one cup mashed fresh or canned pumpkin
one teaspoon allspice
three/four cups water
six to eight walnut halves
Inlarge bowl, combine stuffing mix with melted butter or margarine. Inseparate small bowl, blend pumpkin with allspice. Add pumpkin mixture to stuffing, reserving about two tablespoons for garnish. Blend in water, mixing well, but lightly. Shape dressing into six or eight balls and place in greased casserole. Top each with aboutteaspoon of reserved pumpkin and placewalnut half in center of each. Cover tightly with aluminum foil. Bake at threetwofive degrees for threefive to fourfive minutes, or until firm.
Yields six to eight dressing balls.
Apricot Stuffing Muffins
one (six-ounce) bag of Seasoned Cornbread Stuffin’
one/two cup melted butter or margarine
three eggs, well beaten
one one/two cups chicken broth
one/two cup crumbled crisp bacon
three/four cup chopped dried apricots
Inlarge bowl, combine stuffing mix with melted butter or margarine, eggs, broth, bacon and one/two cup ofchopped apricots. Spoon mixture into onetwo greased muffin cups. Top each muffin withsprinkling ofremainder of chopped apricots. Bake at threefivezero degrees for threezero to threefive minutes, or until firm. Cover muffins with aluminum foil if chopped figs on top brown too quickly.
Yields onetwo stuffing muffins.
Spicy Cranberry Salad with Feta Crust
one (six-ounce) box of garlic-flavored croutons
one one/two teaspoons olive oil
one/four cup feta cheese
three cups mixed greens
three/four cup dried cranberries
one/two cup chopped celery
one/two cup chopped Granny Smith apple, with peel
Italian salad dressing, to taste (approximately one/four to one/two cup)
Finely crush croutons. Inmedium bowl, add croutons, olive oil and feta cheese. Combine well. Divide into six portions. Take each portion and mold as crusts into six individual small salad bowls. Inlarge bowl, combine mixed greens, dried cranberries, celery, apple and Italian dressing. Mix well. Place greens mixture in each salad bowl, slightly pressing greens into crust.
Yields six servings.
Courtesy of ARA Content
Aboutauthor:
Courtesy of ARA Content
Circulated by Article Emporium
|
|
