82-Lancastei Farming, Saturday, December 21,2002
Grapes and other fresh fruit offers a healthy alternative to the sweet-laden holiday
goodies. Fruit also provides simple but spectacular table decor.
pf <w.
LOU ANN GOOD
Food And Family
Features Editor
LEBANON (Lebanon Co.)
The tradition Christmas dinner
seems to be the preferred by most
/ ancaster Farming readers. But
the) want recipes for buffet din
ners and luncheons. They want
great-tasting recipes that look
“holidayish" but don't require
hours in the kitchen.
One of the best sources for
,hese recipes is Alletta Schadler,
who is well known as Lebanon
County Extension’s home econo
mist. Although officially retired,
Letie as she is most often
called returned for the exten
sion's annual holiday program
where she presented lavish reci
pes guaranteed to “wow” your
guests and your taste buds.
Admire these photos of some
of the dishes she prepared for the
audience. Examine the recipes
and decide which ones to serve to
your guests. You won’t be disap
pointed.
CAJUN GRILLED
TENDERLOIN WITH
MUSTARD-HORSERADISH
CREAM
1 {V/i pound) beef tenderloin
'A cup hot sauce
'A cup teriyaki sauce
2 tablespoons Worcestershire
sauce
1 tablespoons C reole/Cajun
seasoning
Vegetable cooking spray
Place the tenderloin in a large
heavy-duty zip-top plastic bag.
Combine hot sauce, teriyaki,
Worcestershire and seasoning.
Pour over tenderloin and seal
bag. Marinate in refrigerator for
1 'A hours, turning occasionally.
Remove tenderloin from bag
and discard marinade.
Prepare hot fire in grill on one
side only, leaving other side
empty. Spray rack with vegetable
Presentation adds to holiday flair.
&c
spray. Place tenderloin on rack
over unlit side. Cover grill and
grill for 30 to 40 minutes or until
meat thermometer inserted into
thickest part of tenderloin regis
ters 145 degrees for rare or 160
degrees for medium. Let stand at
least 10 minutes before slicing
thin. The tenderloin could also
“rest” under a tent of foil on a
platter for up to an hour before
slicing and ser\jng. This could
also be served as an entree.
Serve on small cocktail buns
with Mustard-Horseradish
Cream. 24 appetizer servings.
MUSTARD-HORSERADISH
CREAM
I: cup prepared horseradish
I cup whipping cream
Vi cup Dijon mustard
1 tablespoon lemon juice
Place horseradish in fine wire
mesh strainer and press with
back of spoon against strainer to
squeeze out juice. Discard juice.
Set horseradish aside.
Beat whipping cream at high
speed with an electric mixer until
soft peaks form. Fold in horse
radish, mustard, and lemon juice.
Cover and chill thoroughly.
Source: The Artful Table
Dallas Museum of Art League
Dallas, Texas
LAYERED
MEDITERRANEAN DIP
2 (15.5 ounce) cans black
beans, washed, drained and
mashed
'A cup chopped plum tomatoes
'A cup chopped cucumber
1 A cup sliced ripe olives
‘A cup chopped green onions
1 tablespoon olive oil
1 teaspoon Greek seasoning
(McCormick blend) or mix
ture of onion, garlic, salt,
pepper, oregano
1 (4-ounce) package tomato
basil feta cheese, crumbled
Spread black beans in a shal
low 9-inch dish.
Combine tomato, cucumber,
olives, onions, oil and seasoning.
Toss gently.
Sprinkle over beans; top with
crumbled feta cheese. Cover; chill
thoroughly. Serve with pita chips.
Source: Southern Living
Ultimate Book of
Appetizers, Oxmoor House, Inc.
2001
HONEY-MUSTARD PORK
TENDERLOIN WITH
MINIATURE BUTTERMILK
BISCUITS
V 4 cup honey
6 tablespoons light brown
sugar
6 tablespoons cider vinegar
3 tablespoons Dijon mustard
V/2 teaspoon paprika
4 ('/-I to 1 pound) pork tender-
loins
1 teaspoon salt
1 teaspoon pepper
Miniature Buttermilk Biscuits
Stir together first five ingredi
ents until well blended.
Place pork in a greased
15x10-inch jelly roll pan; sprinkle
evenly with salt and pepper. Pour
honey mixture over the pork
evenly.
Bake at 375 degrees for 20 to
30 minutes or until a meat ther
mometer inserted into the thick
est portion of pork reads 160 de
grees, basting occasionally.
Remove the pork to a wire rack,
and let stand 10 minutes before
slicing.
Pour drippings into 1 3-quart
saucepan and cook, stirring
often, over medium high heat
until slightly reduced and thick
ened for sauce. Serve pork sliced
with split Miniature Buttermilk
Biscuits and reduced sauce.
Makes about 20 appetizer serv
ings.
MINIATURE BUTTERMILK
BISCUITS
1 cup butter or margarine (do
not use reduced fat type)
4 cups self-rising flour
V/z cups buttermilk
V* cup melted butter or marga
rine
Cut butter into flour with a
pastry blender or fork until
crumbly; add buttermilk, stirring
until dry ingredients are moisten
ed.
Turn dough out onto a lightly
floured surface; knead 3 to 5
times.
Pat a roll dough to '/2-inch
thickness, cut with a 2-inch
round cutter. Place dough on
lightly greased baking sheet. Re
roll excess dough and proceed as
directed.
Bake at 425 degrees for 10 to
13 minutes or until golden. Brush
with V* cup melted butter. Makes
Alletta Schadler, former Lebanon County Extension
home economist, offers a smorgasbord of buffet ideas.
about 5 dozen.
Source: Southern Living
Spring 2002
CRAB IMPERIAL
APPETIZER SPREAD
1 tablespoon butter
1 (2 ounce) jar diced pimento,
drained
2 small ribs celery, chopped
A small green pepper, chopped
1 tablespoon chopped fresh
parsley
2 teaspoon Old Bay Seasoning
Vi teaspoon prepared mustard
'/»teaspoon red pepper
'A teaspoon hot sauce
3 tablespoons mayonnaise
1 large egg
1 pound fresh lump crabmeat,
drained
'A teaspoon Worcestershire
sauce
Melt butter in large skillet over
medium-high heat. Add pimento,
celery, and bell pepper; saute 3'A
minutes or until tender. Remove
from heat; stir in parsley and
next four ingredients.
Stir together mayonnaise and
egg in a bowl until blended; stir
in pimento mixture. Fold in crab
meat. Spoon into lightly greased
1-quart baking dish.
Bake at 375 for 15 minutes.
Serve with assorted quality
crackers. Serves about 10.
BLUE CHEESE AND
BACON PUFFS
l‘/2 cups water
Vz cup butter
1 Vz cups all-purpose flour
Vz teaspoon salt
'A teaspoon black pepper
'/»teaspoon ground red pepper
6 large eggs
8 ounces crumbled blue cheese
8 bacon slices, cooked and
crumbled
4 green onions, finely chopped
Bring water and butter to a
boil in a heavy saucepan over
medium heat. Add flour and next
three ingredients; cook, beating
with a wooden spoon, until mix
ture leaves sides of a pan and
forms a smooth ball of dough.
Remove from the heat, and cook
five minutes.
Add eggs, one at a time, beat
ing well with spoon after each ad
dition. Beat in cheese, bacon and
chopped green onion.
Drop dough by rounded tea
spoons two inches apart onto
lightly greased baking sheets.
Bake at 400 degrees for 20 to
25 minutes or until golden.* (Puffs
will be moist in center.) Serve
puffs warm or at room tempera
ture.
Note: Puffs may be frozen up
to three months. Thaw in refrig
erator or overnight, and reheat at
350 degrees for five minutes or
until thoroughly heated. Serve
(Turn to Page B 6)
Add a bit of pizzazz
when serving dessert. Pas
try and Culinary Arts stu
dents at Lebanon County
Career and Technology
Center are taught to always
serve food on white plates,
which serves as an artist’s
canvas. In this photo, a
child’s spoon and fork were
placed in position. A mix
ture of cocoa and sugar
was sifted on top to leave
the imprint when the spoon
and fork were removed and
served.