86-Lancaster Farming, Saturday, December 16, 1995
Holiday Entertaining
Made Easy
Although there’s never enough
time and there’s always too much
to do, a recent nationwide survey
shows that most Americans still
find time to entertain during the
holidays.
Most report having guests
between two to five times post-
Thanksgiving through New
Year’s. Other survey findings indi
cate a trend toward more casual
entertaining. Friends, who drop by
for coffee and dessert or fireside
chats with snacks.
How about roasting chestnuts
by the fire for an old-fashioned
custom. Mrs. Wayne Reed gives
detailed instructions for making
roasted chestnuts.
Dips served with crackers and
vegetables remain a favorite
throughout the holiday season.
Have a bowlful of munchies such
as cracker jacks, party mix or pea
nut snack ready to serve for both
unexpected and invited guests.
These make great holiday gifts
when packaged in a decorative jar
or tin.
ROASTED CHESTNUTS
Cut a cross or an X-shape cut in
the flat side of each chestnut, being
careful not to damage the nutmeat
(The slit is to keep them from
bursting during roasting and to
make them easier to peel).
Place the chestnuts in a shallow
pan and cover the pan tightly with
foil.
Roast in a 425 to 450 degree
oven about 30 minutes. Shake pan
occasionally during cooking.
Peel chestnuts while they are
still warm, taking them from the
pan one at a time, and remove their
papery inner shell.
To roast chestnuts over an open
fire; Cut an x in each chestnut as
described above. Wrap the nuts in
a sheet of heavy-duty foil that has
had a few holes punched in it.
Place them about 5 inches from the
fire or use a fireplace com popper
or a chestnut roasting basket.
Cooking time: 15 to 20 minutes.
Note: I have read that chestnuts
in the shell will keep in the
refrigerator for about 6 months,
stored in a perforated plastic bag.
Mrs. Wayne Reed
Elkton, Md.
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. We welcome your recipes, but ask that
you include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipeo to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522. Recipes should reach our
office one week before publishing date.
December
23-
30-
January
6- From Our Files
13- . Low-Fat Recipes
MUSHROOM-LEEK
PINWHEELS
'/ cup unsalted butter
VA pounds mushrooms, finely
chopped
'A cup chopped leeks
1 tablespoon finely chopped
garlic
V* cup ready-to-serve chicken
broth
12 ounces cream cheese, cut
into pieces
'A cup chopped fresh parsley
'A teaspoon salt
'A teaspoon freshly ground
pepper
1 (17‘/< -ounce) package frozen
puff pastry (containing 2 sheets
pastry) defrosted
6 strips bacon, cooked crisp and
crumbled
In a large skillet over medium
high heat, melt butter. Add
mushrooms and saute 3 to 4
minutes, stirring frequently. Add
leeks and garlic and continue
sauteing 2 to 3 minutes. Add broth
and cook over high heat until all
liquid has evaporated, about 3 to 6
minutes longer. Reduce heat to
low. Stir in cream cheese; cook,
stirring constantly, until cheese is
melted. Add parsley, salt, and pep
per. Remove mixture from heat;
transfer to mixing bowl and refrig
erate until well chilled.
To prepare pinwheels, roll out
puff pastry, one sheet at a time, on
lightly floured work surface to
12x 14-inch rectangle. Spread with
half the filling, leaving a 'A -inch
border of pastry on one long side.
Spread filling to edges of remain
ing three sides). Sprinkle half the
crumbled bacon over the filling.
Starting with the long side without
the border, roll pastry into tight
coil. Moisten border lightly with
water and press to seal. Repeat
process with second sheet of pastry
and remaining filling. Wrap rolls
in plastic wrap; freeze until firm,
about 45 minutes to 1 hour.
Remove rolls from freezer. Pre
heat oven to 425 degrees.
With sharp knife, cut rolls into
'A -inch thick slices. Arrange on
unbuttered baking sheets. Bake 12
to 14 minutes or until golden
brown. Serve warm. Yield: about
80.
Note: Logs may be frozen tight
ly wrapped up to 2 weeks. Allow
logs to stand at room temperature
about 30 minutes for easier slicing.
Holiday Buffet
Your Favorite Recipe
From Lancaster Farming
Guests will be impressed with these buttery-crisp Mushroom-Leek Plnwheels,
which may be made In advance and frozen two weeks before baking.
SLOW-BALL DIP
1 large round-loaf French, Ita
lian or other unsliced crusty bread
2 8-ounce packages cream
cheese, softened
3 cans (6'A -ounces each)
chopped clams, drained (reserve
'/ cup liquid)
2 tablespoons grated onion
2 teaspoons each Worcester
shire sauce and lemon juice
1 teaspoon hot-pepper sauce, or
to taste
14 teaspoon salt
Parsley sprigs for garnish
(optional)
Raw vegetables for dipping
With sharp knife, cut top from
bread; set aside. Hollow loaf, leav
ing a 1/4 -2-inch thick shell; cut
removed bread in cubes (see note);
set both aside. In large bowl, beat
cream cheese until smooth; stir in
clams, the reserved clam liquid,
onion, Worcestershire sauce,
lemon juice, pepper sauce, and salt
until well blended. On baking
sheet, make a cross with two sheets
of foil, each long enough to cover
loaf. Center bread shell on foil.
Pour clam mixture into shell; cover
with bread top. Wrap loaf with the
foil. Bake in preheated 250 degree
oven 3 hours for flavors to blend
and clam mixture to get piping hot.
Remove lop; sprinkle dip with
parsley. Serve loaf on large platter
surrounded by the bread cubes and
raw vegetables for dippers. When
empty, the bread shell can be tom
apart and eaten. Makes 12
servings.
Note: Toast bread cubes in the
oven during last 5 minutes of
baking.
Eva Burrell
Glen Gardner, N.J.
S’MORES
For ope S’more
1 whole graham cracker (4 sec
tion cracker)
14 chocolate bar
2 large marshmallows
Microwave:
Break cracker in half, place on
microwaveable plate
Place chocolate bar on half of
cracker.
Microwave until chocolate
starts to melt. Remove cut marsh
mallows in half, place over choco
late bar, place back in microwave
for 7 seconds. Remove and place
second half of graham cracker over
marshmallow and eat.
Featured Recipe
The holidays are a time for families to join together and share their
laughter and memories of the past year.
“What better way to greet your family than with a delicious milk
punch? asks Marie Lieb, Cambria County dairy princess.
Marie helps her parents, Mary Beth and Ralph Lieb, and four
brothers on their Barr Ridge Farms in Spangler. Together they milk 60
of 130 Holsteins and raise hay, com, and soybeans on their 300 acre
farm.
A senior at Bishop Carroll High School, Marie is a member of the
marching and concert bands, drama club, and pro-life club.
She is president of the Cambria County 4-H Dairy Club, and a mem
ber of Stitch and Snicker 4-H Sewing Club and Cambria County Teen
By serving milk punch throughout the holidays, you can be assured
that you are serving Pennsylvania’s official beverage, milk. Milk con
tains all the important ingredients to keep the family happy and health
y. Try the following recipe when greeting your loved ones,” Marie
writes.
HOLIDAY MILK PUNCH
3 cups cold milk
1 pint vanilla ice cream
1 cup pineapple juice
% cup strawberry syrup
Combine all ingredients in mixer bowl or blender and beat until
smooth. Makes 8 servings.
FLAVORED POPCORN
Parmesan: Melt 'A cup but
ter in a saucepan; add /* cup grated
Parmesan cheese and 'A teaspoon
salt Pour over VA to 2 quarts hot,
freshly popped popcorn. Toss.
Cheddar: Melt'/ cup butter in
a saucepan; add 'A cup shredded
Cheddar cheese and 'A teaspoon
salt. Pour over 114 -2 quarts freshly
popped popcorn. Toss.
Garlic: Melt 'A cup butter in a
saucepan; add 'A teaspoon garlic
salt, and ‘A teaspoon salt. Pour
over VA quarts hot, freshly
popped popcorn. Toss.
Am. Dairy Assoc.
(Turn to Pago B 8)