Send Your Favorite Holiday Recipes, Packaging Techniques
Shauna Wonzer
Do you have recipes that work well as food gifts?
Spiced breads, hot chocolate mixes, homemade pickles and sauces are wonderful to package up in your kitchen and pass along to those you love for the holidays.
I want to hear about some of your favorites. Send us a few recipes and how you contain them as gifts for the giving season.
In the meantime, Gene Geiger passed this recipe along to the newsroom. Judy Hopson made them, creating a wave of praise as the treats were passed around. This recipe is perfect for the holidays either to give as gifts or serve.
FRIED PECANS
2 to 3 cups of pecans
1 cup of sugar
5 tablespoons of water
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of vanilla
In a cast iron skillet, mix all the ingredients except the nuts. Bring to a boil, then add the nuts, keeping them separated. When all the liquid is dissolved, pour it onto foil and cool. Sprinkle with sugar.
I wanted to correct a recipe that appeared in this column a few weeks ago. Here is the corrected version from Rose Ann Johnston of Troup:
CHEDDAR POTATO SOUP
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons margarine
4 cups diced peeled potatoes
3 cups chicken broth
2 cups shredded Cheddar cheese
2 cups milk
1/4 teaspoons black pepper
Dash paprika
Seasoned croutons (optional)
In a large saucepan, saute onion and celery in butter until tender.
Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, black pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons, if desired.
For those of you trying to find recipes for the holiday dinner table, give these from McCormick a try:
SPICY NUTMEG CARROTS
1 package (16 ounces) baby carrots
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
Cook carrots as directed on package. Mix butter, nutmeg, garlic salt and red pepper in small bowl. Pour over carrots; toss to coat well. Serve immediately.
ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Preheat oven to 400 degrees.
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger and salt in large bowl. Add sweet potatoes; toss to coat well.
Spoon into 13-inch by 9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon cinnamon and 1 teaspoon ginger in small bowl.
Cut in remaining 4 tablespoons butter with fork until coarse crumbs form. Stir in pecans.
Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
In the request category, Margaret Nunnally of Tyler would like "Kraft's Miracle Whip Cake." If you have it, please send it.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710 or e-mail food@tylerpaper.com.
Spiced breads, hot chocolate mixes, homemade pickles and sauces are wonderful to package up in your kitchen and pass along to those you love for the holidays.
I want to hear about some of your favorites. Send us a few recipes and how you contain them as gifts for the giving season.
In the meantime, Gene Geiger passed this recipe along to the newsroom. Judy Hopson made them, creating a wave of praise as the treats were passed around. This recipe is perfect for the holidays either to give as gifts or serve.
FRIED PECANS
2 to 3 cups of pecans
1 cup of sugar
5 tablespoons of water
1 teaspoon of cinnamon
1/2 teaspoon of salt
1/2 teaspoon of vanilla
In a cast iron skillet, mix all the ingredients except the nuts. Bring to a boil, then add the nuts, keeping them separated. When all the liquid is dissolved, pour it onto foil and cool. Sprinkle with sugar.
I wanted to correct a recipe that appeared in this column a few weeks ago. Here is the corrected version from Rose Ann Johnston of Troup:
CHEDDAR POTATO SOUP
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons margarine
4 cups diced peeled potatoes
3 cups chicken broth
2 cups shredded Cheddar cheese
2 cups milk
1/4 teaspoons black pepper
Dash paprika
Seasoned croutons (optional)
In a large saucepan, saute onion and celery in butter until tender.
Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. Stir in the cheese, milk, black pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with croutons, if desired.
For those of you trying to find recipes for the holiday dinner table, give these from McCormick a try:
SPICY NUTMEG CARROTS
1 package (16 ounces) baby carrots
2 tablespoons butter, melted
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic salt
1/8 teaspoon ground red pepper
Cook carrots as directed on package. Mix butter, nutmeg, garlic salt and red pepper in small bowl. Pour over carrots; toss to coat well. Serve immediately.
ROASTED SWEET POTATOES WITH CINNAMON PECAN CRUNCH
3/4 cup firmly packed brown sugar, divided
2 tablespoons orange juice
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoon ground ginger
1/2 teaspoon salt
3 pounds sweet potatoes, peeled and cut into 1-inch chunks
1 cup dried cranberries
6 tablespoons butter, cut up, divided
1/2 cup flour
1 cup chopped pecans
Preheat oven to 400 degrees.
Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger and salt in large bowl. Add sweet potatoes; toss to coat well.
Spoon into 13-inch by 9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon cinnamon and 1 teaspoon ginger in small bowl.
Cut in remaining 4 tablespoons butter with fork until coarse crumbs form. Stir in pecans.
Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping.
Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned.
In the request category, Margaret Nunnally of Tyler would like "Kraft's Miracle Whip Cake." If you have it, please send it.
If you have a request or would like to share a recipe, write to Readers' Swap, Tyler Morning Telegraph, P.O. Box 2030, Tyler, 75710 or e-mail food@tylerpaper.com.
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