86-Lancaster Firming, Saturday, Otcember 21, 1991 fl Party Time Ideas It’s the most festive lime of the year. The air sparkles with good will. Hospitality, which often gets pushed aside by everyday routine, warms with the glow of the season. What better time to have a party? To help with the menu plan ning, the National Broiler Council developed three new recipes espe cially for holiday entertaining. All arc finger foods, ideal for a large open house or a drop-in for a few close friends. Because of its high protein content, chicken is an excellent choice for hors d’ocuues when alcoholic bever aged arc served. Or, it is light enough to accompany your favo rite fruit punch. Fill the chafing dish with Creamy Tomato Chicken Dip and place a bowl of hot nacho chips nearby. Made with ground chick en, this slightly spicy mixture is an appetizing blend of flavors. America’s favorite finger food, chicken drummettes, get special treatment in this recipe for Dijon Chicken Drummettes Deluxe. They are quick and easy, baked in the oven. Sesame Chicken Nuggets with Red Plum Sauce adds a bright touch to the party table. The chicken can be prepared in advance and baked at the last minute to serve warm. Smart hostesses who depend on convenient chicken throughout the year for wholesome everyday meals can also count on chicken for holiday party treats that please their guests and make entertaining a pleasure. CREAMY TOMATO CHICKEN DIP 1 pound ground chicken Yi cup chopped onion 1 clove garlic, minced 1 can (8 ounces) tomato sauce 'A cup catsup '/ teaspoon oregano 1 teaspoon sugar 1 package (8 ounces) cream cheese 'A cup grated Parmesan cheese Heat frypan to medium temper ature. Add chicken, onion and garlic and cook, stirring, until chicken is brown and onion is ten der, about 5 minutes. Add tomato sauce, catsup, sugar and oregano. Stir well, cover, reduce heat to low and simmer about 10 minutes. Add rhecses, stirring and cooking on low until cheese is melted and well mixed into dip, about 3 minutes. Serve in chafing dish with warm nacho chips for dip ping. Makes about 3 cups dip. mam m m'm mam mim mam mam mim mim mtm mimmim mim mi flwwtraniiwiivinviniviiwiiwviHPifintwinviMtnMnHainflinivnMiiiiitnwiivvitvtiiv i Recipe Topics * | If you have recipes for the topics listed below, please share g | them with us. We welcome your recipes, but ask that you g S include accurate measurements, a complete list of ingre- I « dients and clear instructions with each recipe you submit. I | Send your recipes to Lou Ann Good, Lancaster Farming, P.O. I I Box 609, Ephrata, PA 17522. Recipes should reach our office | f one week before publishing date. | I E | December 1 January 3 4- Lo-Cal Recipes 3 11- Mushroom Ideas 5 18- Soups and Stews I 28* Ideas For Leftovers * Home On The Band SESAME CHICKEN NUGGETS (not pictured) VA pounds boneless, skinless broiler-fryer chicken breasts, cut into chunky nuggets 1 cup non-fat plain yogurt /* teaspoon oregano 'A teaspoon basil 'A teaspoon rosemary 'A teaspoon thyme 2 cups fresh bread crumbs 1 cup sesame seed VA teaspoons salt 'A teaspoon pepper Red Plum Sauce (recipe follows) With kitchen shears, cut chick en breasts into about 70 nuggets. In medium bowl, mix together yogurt, oregano, basil, rosemary and thyme. On wax paper, mix together bread crumbs, sesame seed, salt and pepper. Cover a 10/4 by IS'/J by 1-inch baking pan with foil; spray with vegetable cooking spray. Dip each nugget in yogurt mixture and then roll in crumb-sesame mixture. Arrange nuggets in single layer in prepared pan. Bake in 325° F. oven for about 20 minutes. Turn oven set ting to “Broil” and continue cook ing until nuggets are brown on top, about 3 minutes. Serve on heating tray with warm Red Plum Sauce for dipping. Makes about 70 hors d’oeuvres. CHOCOLATE TRUFFLES VA cups whipping cream 1 pound semi-sweet chocolate, broken into pieces 'A cup unsalted butter, at room temperature and cut in pieces 1 cup sifted confectioners sugar 2 tablespoons orange flavor li queur OR 'A teaspoon orange extract Dutch-process cocoa OR regu lar cocoa Place whipping cream in 3-quart heavy saucepan. Heat until cream just begins to boil, stirring fre quently. Remove from heat Stir in chocolate and butter until melted. Stir in sugar. Cool to lukewarm; stir in orange liqueur. Refrigerate, covered, 2 hours. To form, shape approximately 1 tablespoon into ball.* Roll in cocoa, store in refrigerator until ready to package as gifts. Will keep up to 3 weeks. ♦ Work with half of mixture at a time. Keep remaining half refrigerated. Dust hands lightly with cocoa while shaping mixture, repeat as needed. Carrie Bryant Wayne Co. Dairy Princess For holiday entertaining, chicken Joins the party in two appealing dishes—Creamy Tomato Chicken Dip and Dijon Chicken Drummettes Deluxe. RED PLUM SAUCE In small saucepan, mix together the following: Va cup red plum jam 'A cup orange juice Juice and grated peel of 1 lemon 1 teaspoon prepared mustard /* teaspoon ground ginger '/• teaspoon hot pepper sauce Heat until jam is completely melted. Stir in 1 tablespoon dry white wine and serve warm for dipping with Sesame Chicken Nuggets. CHRISTMAS COOKIES VA cups granulated sugar 1 cup butter 4 eggs 'A pound grapes, cut up Pinch salt 1 cup English walnuts 1 cup black walnuts 1 pound dates, cut up 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon baking powder 3 cups flour 1 teaspoon vanilla Cream sugar and butter. Add eggs and vanilla, beat again. Add dry ingredients, salt* cinnamon, baking powder, baking soda, and flour. Blend. Add walnuts, raisins, grapes, and dates. Drop by spoon ful onto cookie sheet. Bake at 37’S degrees for 12 minutes. Makes a moist cookie. Verna Judy Middletown Mmf ♦ * * * BLACK WALNUT SAND TARTS 'A pound butter 1 pound brown sugar 3 eggs '/] cup hot water 1 teaspoon baking soda, dissol ved in hot water 5 cups flour Verna Judy Middletown (Turn to Page B 8) I Featured Recipe [ 3 As Lancaster County Dairy Princess, Robyn Groff looks for crca- 1 3 live ways to promote milk nature’s most nearly perfect food. Last | 3 week she appeared with Santa Cow at an elementary school in Ephrata. | 3 She handed out milk, cookies, Real seals, and cups to the students. | 3 Robyn is the daughter of Robert and Esther Groff of Mount Joy. | 3 When Robyn was growing up, her dad worked as a herdsman for vari-1 | ous farmer. Robyn helped with the milking and feeding calves. She | | owns two Ayrshire and two Jersey cows. 3 3 Here are two recipes that have been handed down through Robyn’s | 3 family. She hopes you will enjoy them during your holiday m | entertaining. 3 I ‘ CREAM CHEESE DIP I | 8-ounces cream cheese I a 2 packets George Washington broth (rich brown variety) | 3 Onion salt I I Milk § I Soften cream cheese. Add George Washington broth, onion salt (to | | taste), and small amount of milk. Stir until smooth and creamy. Serve | • with snack crackers, veggies or fruit. * I I 1 cup ground walnuts I BERRY DELIGHTFUL PUNCH S I 1 gallon milk 3 3 '/j gallon strawberry ice cream, softened S 3 1 10-ounce can strawberry daiquiri frozen concentrate, softened 3 3 Mix ingredients in a large container. Serves 10 to 15. i & dk> * m** • '•SlfcJl Up**, ' ..A * Cream together sugar and but ler. Add beaten eggs, flour, baking soda, and nuts. Shape into 2 rolls. Chill one hour or overnight in the refrigerator. Slice thin. Place on greased cookie sheets. Bake at 350 degrees about 10 minutes. Watch to prevent burning. « S'i % * 4% ' •4* ittkaiu JHto, * -Ml w dumbs * W" *>
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