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Family Reunion Bread
Perfect for Holiday Centerpiece
Holiday* are the perfect time to
round up the whole elan for a
family reunion. Although It’** fairly
rare to get everyone "home for the
holiday*," it'* fun to extend the
Invitation to friend* and new neigh
bor* who live a distance from done
relative*.
For your own memorable contri
bution to the fea*t. make Pull
Apart Reunion Wreath—a deli
clou* pull-apart yeast-bread wreath
from Fleischmann's Yeast that dou
ble* a* a decorative centerpiece for
the table. A quick one-rise method
alldws you to make the bread
wreath or whole wheat yeast rolls in
iust one hour—start to finish. This
handsome wreath is made by tying
short “ropes" of dough into loose
kno.ts and then attaching them to
gether to form a bread wreath. Be
fore baking, the wreath can be
glazed with egg wash and then
sprinkled with poppy or sesame
seeds.
Fleischmann's Yeast has esta
bished a toll-free number (1-800
227-62021 to answer consumer
questions aDoui yeasi naning. HaK
ing specialists are available to an
swer question* from 10 a.m, to 8
p,m„ Eastern Standard Time, Mon
day through Friday,
PULL-APART
REUNION WREATH
Make* 2 wreath*
8M to 8lA eupa all-purpoee flour
■A cup sugar
1 teaspoon aalt
2 package* Flelaohmann'a*
RapidRlse'" or Active Dry
Yeaat
l'A cupa very warm water
(12S°tol30sF)
'A cup butter or margarine,
softened
3 eggs, at room temperature
Sesame or poppy seeds,
optional
Vegetable cooking spray
In large bowl, mix l'A cups flour,
sugar, salt and undissolved yeast.
Gradually add water and butter
to dry ingredients; beat 2 minutes at
medium speed of electric mixer,
scraping bowl occasionally. Add 2
eggs and 1 cup flour; beat at high speed 2 minutes, scraping bowl
occasionally. With spoon, stir in enough remaining flour to make stiff
dough. On lightly floured surface, knead until smooth and elastic, about 5
minutes.
Divide dough into 36 equal pieces. Roll each piece to 8-inch rope.
Loosely tie knot at center of each rope. Arrange 18 knots, side by side,
barely touching, in ring shape on baking sheet coated with vegetable
cooking spray. Repeat with remaining rolls; cover. Place 2 large shallow
pans on counter; half fill each pan with boiling water. Place baking sheets
on pans; let dough rise 20 minutes.
Lightly beat remaining egg; brush on rolls. Sprinkle with sesame or
poppy seeds, if desired. Bake at 400°F for 12 minutes or until done. Remove
from baking sheets; cool on wire racks.
Whole Wheat Rolls: Replace l'/a cups all-purpose flour with whole
wheat flour in above recipe. Mix, shape and bake as directed.
The humble pot ro*st la enjoying a culinary revival aa today'* cooka
recognize the pleasures of "hack to baaica” cooking. However, new
flavor* are being incorporated into traditional recipe* and thia Sunday
dinner ataple haa never tatted to good. Here, pot roa'at acquires a spirited
succulence with Kikkoman Teriyaki Baste A Glaze as the
seasoning. A blend of brewed soy sauce, brown sugar, garlic, onion am
other select seasonings, it adds a special flavor dimension without extra
fuss — and it contributes greatly to the mouth-watering gravy. And, you’ll
i the tart-sweet flavor and bright color accents provided by the plump
I juicy ding peaches.
Wild Rice, Sausage and
Oyster Stuffing
1 6-oz. package wild rice
1 Pint shucked fresh oysters
1 Pound bulk pork sausage
8 Tablespoons Unsalted butter
5 Medium ribs celery, diced (about 2
cups)
3 Medium carrots, peeled and coarsely
shredded
1 Large onion, chopped (about 1 cup)
% Lb. fresh mushrooms, sliced (about
4Vb cups)
Mi Cup brandy (optional)
1 8-oz. package cornbread stuffing
crumbs
1 Cup hazelnuts, coarsely chopped and
lightly toasted
1 Egg, lightly beaten
Salt, to taste
Pepper, to taste
Cook wild rice according to package direc
tions. Drain. Transfer rice to large mixing
bowl. Drain oysters, reserving Vfe cup of li
quid. Coarsely chop oysters. Add to wild
rice in bowl. In a large skillet over
medium-high heat, cook sausage until
browned, stirring occasionally to break
meat into small pieces. Drain thoroughly.
Add sausage to rice mixture.
In same skillet, melt butter over medium
high heat. Stir in the celery, carrots and
onion. Cook and stir for 5-7 minutes or until
vegetables are crisp-tender. Stir in the
mushrooms, brandy and reserved oyster
liquid. Cook and stir for 10 minutes more
or until liquid has evaporated. Add
vegetable mixture to rice mixture, stirring
until well combined. Stir in cornbread stuf
fing crums and hazelnuts, tossing lightly
until well mixed. Stir in beaten egg until
well blended. Season to taste with salt and
pepper. Turn stuffing^nto a greased three
quart casserole. Bake, uncovered, in a
350#F oven for 40 minutes. Or, use to stuff a
16- to 20-pound turkey. Place any remain
ing stuffing in desired casserole and bake
alongside turkey during the last 40 minutes
of roasting. Makes 12-14 servings.
One-Pan Oven-Roasted
Thanksgiving Dinner
At the Butterball Turkey Talk-Line, we
like our vegetables crisp. If your
Thanksgiving guests prefer more tender
vegetables, we recommend that you
blanch the parnips, rutabaga and carrots
in this recipe for three to five minutes
before adding them to the roasting pan.
1 9- 10-lb. Butterball turkey or Li’l But
terball turkey, thawed if frozen
Vegetable oil
4 Medium parsnips, peeled and cut
diagonally into Ms-inch slices
1 Medium rutabaga, peeled and cut in
to %-inch chunks
2 Large red potatoes, scrubbed and
sliced into Vi-inch thigk slices
8 Oz. baby carrots, peeled and trimmed
1 Large knob celery root, peeled and
trimmed*
1 Bulb fennel, trimmed and cut into
Vi-inch slices*
10 Medium shallots, peeled
8 Tablespoons unsalted butter, melted
% Cup dry white vermouth or white
grape juice
Coarse salt, to taste
Freshly ground pepper, to taste
*Or, locally available root vegetables
Remove neck from body cavity and giblets
from neck cavity; refrigerate for another
use. Rinse turkey and drain well. Turn
wings back and hold neck skin in place.
Place turkey, breast side up, in open pan,
about 2 inches deep. Insert meat ther
mometer deep into thickest part of thigh
next to body, not touching bone. Brush skin
with oil to prevent skin from drying. Fur
ther basting is unnecessary. Roast in a
325*F oven. When skin is golden brown,
shield breast loosely with lightweight foil
to prevent from over-browning.
About 1 Vi hours before turkey is done
(NOTE: see package directions for ap
proximate roasting time), place
vegetables in roasting pan surrounding
turkey. Drizzle vegetables with the melted
butter and vermouth. Season with salt and
pepper. Roast vegetables alongside turkey
for remaining time, stirring vegetables oc
casionally. Check turkey for doneness. In
ternal thigh temperature should be 180 to
185*F. Thigh and drumstick meat should
feel soft. When thigh is pierced, juices
should be clear, not pink. Remove turkey
to serving platter. Cover vegetables with
aluminum foil until serving time. To serve,
arrange vegetables on platter surrounding
turkey. Makes 8-10 savings.
Date Filled Cookies:
Sweet and Thoughtful Gifts
The taste of home-baked cookies
elicits fond Holiday memories,
These old-fashioned treats, out Into
fancIM shapes, hold a luaoloua
filling made from California dataa.
They ro welcome refreshments for
family or guests. Packaged In a
decorated banket or colorful tin,
they make thoughtful gifts, too. For
that personal touch, tuck [n the
recipe with the cookies.
California Date Filling in easy to
make. It requires no extra sugar
because the dates are naturally
sweet. If you're lucky enough to
have any extra filling, spread it on
freshly-baked rolls, French toast or
hot waffles.
OLD-FASHIONED
DATE-FILLED COOKIES
1 cup butter or margarine,
softened
1 package (3 ounces) cream
cheese, softened
1 cup sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
Vi teaspoon salt
Vi teaspoon nutmeg (optional)
1 tMipoon cnted Union pmI
Mi oup (round toasted almonds
California Date Fllllnpi
8 oupa California datea, pitted
to oup oran(a or pineapple juloa,
or water
1 tabloapoon lanton juloa
Preprra dough In mixer bowl,
cream together butter, cheeie,
eugar, egg and vanilla. Sift together
flour, baking powder, salt ana nut
meg. Stir into creamed mixture with
peel and almondi. Chill leveral
noun or overnight.
Prepare date filling: In laucepan,
combine datei with juice or water.
Bring to boil; reduce heat and sim
mer 5 minutes. Stir in lemon juice.
Blend smooth in food processor or
electric blender. Cool. Store in cov
ered container in refrigerator up to 1
month. Makes about 2 cups.
Assemble and bake cookies fol
lowing one of the variations below.
SANDWICH COOKIES: On
we 11 - fl ou red su rface, roll dough 1/8
inch thick. Cut into desired shapes
with cookie cutters. Bake on un
greased baking sheet in 375 degree
oven about 8 minutes, until edges
are golden. Cool on racks. Sandwich
Festive California date-filled cookie* make welcome holiday gifts.
like shapes together with a thin, even layer of California date filling. To
decorate, dust with powdered sugar, then drizzle with melted chocolate, or
brush with a thin glaze made from sifted powdered sugar and milk or lemon
juice, then decorate with colored sprinkles or silver dragees. Makes about 3
dozen, 2-inch cookies.
HOLIDAY CUT-OUTS: On well-floured surface, roll dough 1/8-inch
thick. Cut into 3-inch rounds with cookie cutter. Spoon about 2 teaspoons
California date filling onto centers of half of the rounds. Cut small circles
from centers of remaining rounds. Place on top of date-filled rounds. Press
edges together lightly to seal. Place on greased baking sheets and bake in
375 degree oven 10 to 12 minutes or until edges are golden. Cool on racks.
Dust with powdered sugar, if deslrgd. Makes 1V4 to 2 dozen cookies.
PINWHEELS: Divide dough in half. Roll each half to a rectangle
about 8 x 10 Inches; spread with generous cup of California date filling to
within '/4-inch of edges. Roll uu snugly, pressing edges gently to seal, map
in waxed paper; chill thoroughly, To bake, cut %-incrt slices with sharp
knife. Rake on greased baking sheet in 350 degree oven 10 to 12 minutes,
until edges are golden. Coot on racks. Brush with a thin glaze made from
sifted iMiwdereci sugar and milk or lemon juice. Makes about 4 dozen
cookies.
BACK TO BASICS
COOKING
TEBIYAK! PEACHES 'N POT ROAST
fnet
S-:
pound boof ohuok pot r
about lVfc inohM thick
roast,
___ _oU
Tsriyald Basts
A&ua
15£SrtS^JSrdwl"*vto*w
1 teupoon bull leaves,
i issas
halves In heavy syrup,
drained
1 tuapoon oornstareh
flour; brown elowlyon both sides in hot oU in uutcn
oven or large ■billet. Combine but* 4 glass, vinegar, bey leaf, bull, garlic
and 1 cup water; pour ow beef. Cover and simmer 1 hour and 46 minute*;
turn over occuionally.
until beef ie tender,
beef and
covered, 16 minut
cornstarch and 1
longer, or
while,
peaches
serving platter;
keep
warm
our
pan
m