CAMPUSVOICE
Page 9
Wednesday, December 5,2007
Good food & holidays go together
Christmas Doughnuts
The holidays bring people
together for gift giving, worship
services, song fests ... and good
food.
Campus Voice writer Casey
Sutton has some suggestions
for your holiday table. Here are
some of her favorite recipes.
Pine Cone Cheese Ball
2 pkgs cream cheese (8oz
softened)
2 cups of mixed shredded
cheeses
Vi pack cooked bacon (about
10-12 pieces cooked crispy)
1 bag of roasted whole
almonds
Mix cream cheese and
shredded mixed cheese. Crumble
crispy bacon and add to mixture.
Chill in refrigerator for one
hour. Form the chilled mixture
into a ball or “pine cone” shape.
Cover outside with almonds.
Chicken Cordon Bleu
2 eggs, lightly beaten
2 cups bread crumbs
4 chicken breasts (boneless
and skinless)
4 slices of deli ham
1 pkg sliced Provolone
cheese
1 cup flour
Table salt, pepper, sweet bay
leaves, rosemary, seasoning salt,
and grated parmesan cheese to
taste
Toothpicks
Preheat oven to 375 degrees.
Chicken Cordon Bleu
Place chicken breasts on
cutting board or cookie sheet
and cover (don’t wrap!) in clear
plastic wrap. Flatten out the
chicken using a kitchen mallet.
Make sure to get it spread out
and flexible enough to fold in
half. It’s easier if you place
one chicken at a time on your
flattening surface.
Once you’ve flattened all
4 chicken breasts, to one half
side of each chicken breast
add a piece of the Provolone
cheese, then a piece of ham,
followed by another piece of
cheese. Fold the remaining half
of each chicken breast over and
secure to the opposite side using
several toothpicks.
Place your flour, eggs and
bread crumbs, mixed with
remaining herbs and spices and
the parmesan cheese, in three
separate large bowls or plates.
Completely coat each piece of
chicken first in the flour, then in
beaten eggs, and finally with the
bread crumbs and herbs.
Place the chicken pieces in a
greased casserole dish and bake
for about 40 minutes.
Christmas Doughnuts
2 pkgs of 8 ready to bake
biscuits
Cooking oil
2 cups Confectioner’s sugar
4 tablespoons of milk
2 teaspoons vanilla flavoring
Red food coloring and colored
sprinkles
Lay out all 16 biscuits on
aluminum foil. With a drink
bottle cap, cut out a small hole
in the center of each biscuit.
Place cooking oil over low to
medium heat. Fry the doughnut
holes one at a time to check the
cooking time. Remove from
oil once they’re golden brown.
Pine Cone Cheese Ball
Cut. the tester doughnut hole
open to make sure the outside
didn’t cook too fast and leave
the center doughy. Once you’ve
determined the perfect cooking
heat, you can fry 2-3 doughnuts
at a time. Remember you want
them to be a golden brown all
over before you take them out
of the oil. Once they’ve cooled
down, mix the confectioner’s
sugar, milk and vanilla flavoring
in a small bowl. This is the
vanilla icing. Cover both sides
of every doughnut in the icing.
Sprinkle about half of your
doughnuts with colored sprinkles
before the icing dries. Now add
your red food coloring to the
icing. Go back with the other
half of the ,doughnuts and dip
one side in the red icing. Cover
these with some more colored
sprinkles and enjoy!
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