By Olivia Fowler

For the Courier

ofowler@thepccourier.com

As long as we live, we are faced with the daily question “what’s for supper?”

Not everyone has a suggestion, but if we offer options we often hear “no, I don’t want that.”

If you’re tired of that tired routine, blow their minds.

Don’t ask what they want. Just fix it.

One of the great things about these recipes is how different familiar ingredients become when mixed with ground meats.

Ground sirloin is used in the Salsa Meat Loaf, ground beef and pork are combined in the Swedish Meatball recipe and ground round is the meat featured in the Chili Con Carne.

A word to the wise, though — if you have a houseful of picky eaters, just don’t tell them what’s in the dish until after they eat. It can save a lot of wear and tear on the nerves.

Salsa Meat Loaf

• 1 lb. ground beef sirloin
• 1/2 c. salsa
• 1/2 c. Italian seasoned bread crumbs
• 1/2 c. shredded Cheddar
• 1 egg, lightly beaten
• 3 cloves garlic, minced
• Dried parsley to taste
• Salt and pepper to taste

Preheat oven to 350 degrees F.

In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5×9 inch loaf pan.

Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F.

Swedish Meatballs

Meatball Ingredients:

• 1 large yellow or white onion, peeled, grated (through a cheese grater)
• 2 tbsp. butter
• 2/3 c. milk
• 4-5 slices of bread, crusts removed, cut into pieces
• 2 eggs
• 1 lb. ground pork
• 1 1/2 lb. ground beef
• 2 tsp. salt
• 1 tsp. freshly ground nutmeg
• 1 tsp. ground cardamom
• 2 tsp. black pepper

Sauce Ingredients:

• 6 tbsp. butter
• 1/3 c. flour
• 1 qt. beef stock
• 1/2 to 3/4 c. sour cream
• Salt
• 2 to 4 tbsp. of lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Wash your hands then mix well for about two minutes until the ingredients are well combined. Wash hands thoroughly after this.

Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.

Heat six tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don’t break apart. Do not cook the meatballs all the way through; only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.

Start the sauce. If the butter has burned throw it away and use six new tablespoons. Heat the pan butter on medium and whisk the flour in. Cook until the color of coffee with cream. This is how you make a roux.

As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes. You might need to do this in batches.

To finish, move the meatballs to a serving dish. Add the sour cream and mix well. Either add the lingonberry jelly to the sauce or serve it on the side.

Shepherd’s Pie

Ingredients for potato crust:

• 1 1/2 lbs. russet potatoes
• 1/4 c. half-and-half
• 2 oz. unsalted butter
• 3/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 egg yolk

Ingredients for meat filling:

• 2 tbsp. canola oil
• 1 c. chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 lbs. ground lamb
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tbsp. all-purpose flour
• 2 tsp. tomato paste
• 1 c. chicken broth
• 1 tsp. Worcestershire sauce
• 2 tsp. freshly chopped rosemary leaves
• 1 tsp. freshly chopped thyme leaves
• 1/2 c. fresh or frozen corn kernels
• 1/2 c. fresh or frozen English peas

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch sauté pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3-4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

Chili Con Carne

Prepare beans unless using cans. Rinse dry beans, cover with cold water, and let soak overnight. Drain, transfer to a large saucepan, and cover with fresh water. Cover and simmer for about an hour, or until tender. Drain.

In a large skillet, brown the onion, pepper, and ground beef in oil. Add the tomatoes, tomato sauce, peppers, and seasonings. Cover and simmer for 1-2 hours, adding a little water if needed to keep from sticking. Check and stir frequently. Add the cooked or canned beans and heat through.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Dutch oven cooking maximizes meat flavor and minimizes labor.

Once the Dutch oven is filled with the meat of choice, plus other ingredients, it’s simply a matter of throwing it into a slow oven and forgetting about it until the timer goes off.

These dishes are a great way to battle the chill evenings of winter. One of the best things about them is the scent that fills the kitchen while they’re cooking.

I use a cast-iron Dutch oven, but there are several highly rated Dutch ovens on the market made from other materials that produce excellent results.

Beef Burgundy

•  4 lbs. beef stew meat
• 4 c. French Burgundy wine
• 1/3 c. olive oil divided
• 8 slices lean bacon, chopped
• 1 c. flour
• Salt and freshly ground black pepper
• 1 1/2 lbs. white mushrooms, halved
• 2 fresh bay leaves
• 4 large carrots, peeled and cut into 1-inch chunks
• 4 ribs celery, sliced
• 4 large garlic cloves, chopped
• 4 c. beef broth
• 2 boxes frozen pearl onions (10 oz. each)
• 1/2 c. parsley, chopped

Pre-heat oven to 325°F

Combine the beef and the wine in a re-sealable plastic bag or in a container with a lid. Marinate the beef for 3-8 hours. Strain wine and reserve. Heat a large Dutch oven over medium-high heat with two tablespoons of olive oil Add the bacon and cook until all the fat has rendered out and it is crispy. Remove bacon and let drain on paper towels.

Spread flour onto a plate and season with salt and pepper. Coat the beef by dredging it in the flour. Shake extra flour off beef and drop pieces in, a handful at a time to brown in the oil, adding more olive oil as needed. After the meat is browned remove and set aside.

Add the mushrooms and bay leaves, and cook until golden brown, about 8-10 minutes. Add the carrots, celery and garlic, and cook for another 4-5 minutes. Season with salt and freshly ground black pepper. Deglaze the pan with the reserved wine from marinating the beef, scraping up all the browned bits.

Add the beef stock, bring to a boil and cook for five minutes.

Add the browned beef back to the pan with the pearl onions and bring the pot up to a simmer. Put the Dutch oven into the oven for 1/1/2 to 2 hours.

The beef should be tender enough to pull apart with a fork. To thicken the sauce, cook until it’s the thickness you prefer. Remove the bay leaves, taste and adjust seasoning. Top with chopped bacon bits.

Dutch Oven Pork Roast

• 6 lb. pork roast
• 3 cloves garlic
• 2 tsp. salt
• 1/2 tbsp. pepper
• 3 bay leaves
• 1/2 c. cider vinegar
• 1 tsp. dried thyme

Preheat the oven to 325 degrees F.

Peel and slice the garlic cloves.

With a small knife, pierce the top of the roast and force garlic slices into the cuts. Rub the roast with salt and pepper.

Place bay leaves in the bottom of a cast-iron Dutch oven. Set the roast on top of the bay leaves, fat side up.

Mix the vinegar and thyme in a small bowl or measuring cup. Pour over the top of the roast.

Bake the roast for three hours, or until it reaches an internal temperature of 150 to 155 degrees F. Baste the roast with the drippings frequently during cooking.

Let the roast rest for 10 minutes before slicing.

Caramelized Pork Loin

• 1 stick butter
• 1/4 c. packed brown sugar
• Pinch ground cinnamon
• 3 Granny Smith apples, peeled, cored and 1-inch diced
• 1 (5-lb.) center cut, bone-out pork loin, butterflied
• Salt and freshly ground black pepper
• 2 tbsp. vegetable oil
• 1/2 c. apple cider

Preheat oven to 375 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the brown sugar, cinnamon and diced apples and toss to coat. Sauté three minutes, without stirring to let the apples caramelize on one side. Toss and sauté another three minutes. Remove from the heat and cool completely.

Butterfly the tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Flatten with a meat mallet.

When the caramel apples have cooled spread the mixture down the center flap of pork. Sprinkle with salt and pepper, to taste. Spoon the apple mixture down the center of the pork roast. Bring the two sides of the tenderloin up around filling to meet. Use butcher string and tie around the roll at one-inch intervals.

Season the stuffed and tied pork loin with salt and pepper. Sear the pork loin in vegetable oil in a large Dutch oven over medium-high heat, turning to get all the sides. Pour the apple cider over the pork. Roast uncovered for about one hour and 20 minutes or until an instant-read thermometer inserted into the center of the roast registers 155 degrees F.

Remove from the oven and let rest, tented with foil, for 15 minutes before slicing. Serve with pan juices.

Dutch Oven Chicken in White Wine

• 2 tbsp. olive oil
• 1 (4 lb.) chicken
• 1/2 lb. sliced fresh mushrooms
• 1 large onion, diced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1 tsp. garlic salt
• 1/4 tsp. black pepper
• 1 tsp. poultry seasoning
• 1 c. dry white wine
• 1 (10.5 oz.) can chicken broth

Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.

In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.

Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

By Olivia Fowler

For the Courier

ofowler@thepccourier.com

Meatballs are user-friendly for football fans, party-throwers and family cooks. They can be served as a main dish or as finger food.

You can choose any one of the four meatball recipes featured this week and not be disappointed.

Some have a little heat and pack a flavor punch. None are difficult to make, but the finished product gives the impression that you spent hours in the kitchen.

I hope you find these as flavorful as we did.

Swedish Meatballs

• 2 slices fresh white bread
• 1/4 c. milk
• 3 tbsp. clarified butter, divided
• 1/2 c. finely chopped onion
• A pinch plus 1 tsp. kosher salt
• 3/4 lb. ground chuck
• 3/4 lb. ground pork
• 2 large egg yolks
• 1/2 tsp. black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. freshly grated nutmeg
• 1/4 c. all-purpose flour
• 3 c. beef broth
• 1/4 c. heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided sauté pan over medium heat, melt one tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, one teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1-2 minutes.

Using a scale, weigh meatballs into one-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7-10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1-2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Mexican Meatballs

For Meatballs

• 1 lb. lean ground beef
• 1/4 c. white cornmeal
• 1 egg, lightly beaten
• 1 clove garlic
• 1 small onion, minced
• 1/2 tsp. dried oregano, crumbled
• 1 tsp. salt
• 1/2 tsp. ground black pepper

For Sauce

• 1 tbsp. butter or margarine
• 1 small onion, chopped
• 1 clove garlic
• 2 tbsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. dried oregano, crumbled
• 3 c. tomato juice
• Salt to taste

Mix meatball ingredients together; shape into small balls about 1/2-inch in diameter.

Sauce: In a large saucepan, melt butter or margarine. Add chopped onion and cook slowly until lightly browned.

Add garlic, chili powder, cumin, oregano, tomato juice, and salt to taste.

Bring to a boil; drop meatballs into boiling sauce; cover and simmer for about 10 minutes, or until meatballs are cooked.

Serves four.

Spicy Italian Meatballs

• 1 small onion, grated (on box grater)
• 1/2 c. chopped fresh flat-leaf parsley
• 2/3 c. grated parmesan
• 1/3 c. Italian bread crumbs
• 1 large egg
• 2 tbsp. ketchup
• 3 garlic cloves, minced
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 8 oz. ground beef
• 8 oz. ground veal
• 2 oz. smoked mozzarella cheese, cut into 14-16 (1/2-inch) cubes

Position an oven rack in lower 1/3 of oven. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the onion, parsley, parmesan, bread crumbs, egg, ketchup/tomato paste, garlic, red pepper flakes, salt, and pepper. Mix ingredients.

Add both meats to the bowl. Using your hands, combine all ingredients gently but thoroughly. You do not want to over-mix or your meatballs will be tough.

Shape the meat mixture into 14-16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet.

Make an indention in each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture.

Bake for 15-20 minutes or until cooked through. Cook time may vary depending on the size of your meatballs.

Chinese Sweet and Sour Meatballs

For The Meat

• 1 lb. ground pork
• 1 tbsp. sesame oil
• 1/3 c. cornstarch
• 1 egg
• 3 tbsp. soy sauce

For The Sauce

• 1 tsp. cornstarch
• 1/3 c. dry sherry
• 1/3 c. soy sauce
• 1/4 c. tomato paste
• 1/3 c. sugar
• 3 tbsp. white wine vinegar

For The Stir fry

• 3 tbsp. oil
• 1 c. canned pineapple chunks in syrup
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, julienned
• Hot steamed rice

Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well incorporated.

Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store

Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.

Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.

Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.

Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.

Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.

Serve with hot cooked rice.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Whether you’re planning a New Year’s Eve party, a game-day party or any type of get-together, these recipes are good to try.

They taste good, cover the food groups and don’t take long to prepare. It just takes a little advance planning.

This menu allows time to get everything ready before your gathering so that you can enjoy the get-together along with your guests.

Also, the menu offers a change of pace from the usual fare. So enjoy, and Happy New Year.[cointent_lockedcontent]

Slow-cooker Hot & Spicy Drumettes

• 3 lbs. drummettes
• 1 1/2 c. ketchup
• 1 c. packed brown sugar
• 1 small onion, finely chopped
• 1/4 c. finely chopped sweet red pepper
• 2 tbsp. chili powder
• 2 tbsp. Worcestershire sauce
• 1 1/2 tsp. crushed red pepper flakes
• 1 tsp. ground mustard
• 1 tsp. dried basil
• 1 tsp. dried thyme
• 1 tsp. pepper

Wash chickens and pat dry on paper towels. In a small bowl, combine the remaining ingredients.If you like less heat, reduce amount of crushed red pepper flakes. Pour over chicken; stir until coated.

Cover and cook on low for 5-6 hours or until chicken juices run clear.

Easy Stuffed Mushrooms

• 12 whole fresh mushrooms
• 1 tbsp. vegetable oil
• 1 tbsp. minced garlic
• 1 (8 oz.) package cream cheese, softened
• 1/4 c. grated Parmesan
• 1/4 tsp. ground black pepper
• 1/4 tsp. onion powder
• 1/4 tsp. ground cayenne pepper

Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Grilled Fruit Kabobs

• 8 wooden skewers
• 1/2 c. apple jelly
• 1 tbsp. lemon juice
• 1/8 tsp. ground cinnamon
• 1/2 of a medium fresh pineapple, peeled and cored (about 9 oz.)
• 2 c. large fresh strawberries
• 1 nectarine, seeded and cut into wedges
• 1/2 of a 10-oz. loaf frozen pound cake, cut into 1-1/2-inch cubes
• 8 small firm kiwi fruit, peeled and cut in half crosswise

Before grilling, soak wooden skewers in water for one hour.

For sauce, combine apple jelly, lemon juice, and cinnamon in a saucepan. Cook over low heat, stirring occasionally, until smooth and bubbly. Remove from heat; set aside.

Cut pineapple into 1-1/2-inch pieces. Thread pineapple, strawberries, nectarine wedges, and cake cubes alternately onto skewers, placing kiwi halves on each end. Leave a little space (about 1/4 inch) between each piece so heat can go all around. Place kabobs on grill rack but not directly over heat.

Cover grill. Grill kabobs two minutes. Carefully turn skewers over. Use oven mitts to protect hands.

Brush sauce over kabobs leave on grill until heated through. Turn. Brush with sauce. Remove kabobs from grill.

Marinated Broccoli and Cauliflower Salad

• 2 heads broccoli, broken into florets
• 1 head cauliflower, broken in florets
• 1 green pepper
• 1 red pepper
• 3-4 stalks celery
• 1 onion, finely diced
• 1⁄2 c. white wine vinegar
• 2 tbsp. poppy seeds
• 1 c. white sugar
• 2 tsp. mustard powder
• 1⁄2 tsp. salt
• 1 1⁄2 c. olive oil

Blanch broccoli and cauliflower until just tender. Drain and rinse with cold water.

In a large bowl combine cauliflower, broccoli, peppers, celery and onion.

In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil. Boil until the sugar has dissolved.

Pour the marinade over the vegetables and mix well.

Cover and refrigerate overnight, stirring several times before serving.

[/cointent_lockedcontent]

Novice holiday hosts often have a lot on their plates. Whether hosting family or friends or a combination of both, first-time hosts typically want to impress their guests while ensuring they get enough to eat and have an enjoyable evening. Since dinner is such a big part of holiday gatherings, hosts often place extra emphasis on what to serve, and that can be tricky when this is the first time they are hosting.[cointent_lockedcontent]

First-time holiday hosts can take a number of steps to ensure their menus appeal to all of their guests.

When planning the menu for your holiday soiree, consider the following tips.

• Get a head count. Though other factors will influence what to serve, the size of your guest list may ultimately dictate what to serve. For example, a small gathering of four to five people will likely rule out turkey, as even a small turkey will prove too much effort and produce too much extra food. On the same note, a small dish like lasagna might not be doable for a larger crowd, as it will force you to prepare multiple entrees, which means more time in the kitchen juggling the various cooking duties and less time with your guests. Once you have confirmed just how many guests you will be hosting, you can then choose a main course that suits the size of your guest list.

• Decide which type of party you want to host. The type of party you want to host also will influence what you serve. A formal gathering should include an appetizer, a main course and a dessert, including both caffeinated and decaffeinated coffees. A less formal gathering gives hosts more leeway. For example, whereas a formal gathering may include soup as an appetizer, hosting a less formal gathering allows hosts to put out some snacks or bread for guests to whet their appetites before everyone sits down for the meal. The more formal the gathering, the more formal the menu. Hosts of less formal gatherings may even want to host a holiday pot luck buffet, inviting guests to bring a favorite dish or side dish while the hosts take care of the main course.

• Ask guests if they have any dietary restrictions. Upon being invited to a holiday dinner, some invitees may let hosts know if they have any food allergies or medical conditions that restrict which foods they can eat. Solicit such information from all of your guests, and do your best to cater to each of your guests’ needs. Some guests might be on a gluten-free diet while others may need to limit their sodium intake. You might not be able to meet everyone’s demands. Let guests know if they should bring an appropriate snack if you cannot provide one for them.

• Include traditional holiday fare. People have grown to expect certain things from holiday meals, be it sweet potatoes on Thanksgiving, brisket for Chanukah or holiday cookies or even eggnog at Christmas parties. When planning the menu, be sure to include at least one of these traditional items, even asking guests for suggestions. Such fare will give the party a genuine holiday feel, and guests will appreciate seeing some items on your dinner table they have enjoyed at their own holiday celebrations over the years.

• Don’t overdo it. First-time hosts want to ensure everyone gets enough to eat, so it’s easy to overdo things and prepare too much food. This can be expensive, and guests may feel obligated to overeat so hosts don’t have to discard any of the food they worked so hard to prepare. Though it might once have been a holiday tradition to overeat, many men and women now prefer moderation, and hosts should keep that in mind when preparing their holiday meals.

Hosting a holiday dinner for the first time can be nerve-wracking, But there are a variety of steps first-timers can take when preparing their menus to come off looking like old pros. HL13C742

CAPTION: First-time holiday hosts can take a number of steps to ensure their menus appeal to all of their guests.

——–

FOOD/BEVERAGE DINING/ENTERTAINMENT HOLIDAYS-WINTER HOLIDAYLIFESTYLEMICROSITE FITNESS/NUTRITION

[/cointent_lockedcontent]

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Holidays often bring family and friends into your home, often for overnight or weekend stays.

The breakfast casserole recipes featured this week make breakfast for guests less work-intensive for the cook. Some of these can be put together the night before so all the cook has to do is start the coffee and preheat the oven.

It’s great to be able to sit at the table with the rest of the family rather than spend that time alone with the frying pan.

These dishes really fill people up too, or as we say at my house, “This will really stay with you.”[cointent_lockedcontent]

Ham and Potato Casserole

• 32 oz. package frozen hash brown potatoes
• 8 oz. cooked, diced ham
• 2 (10.75 o.) cans condensed cream of potato soup
• 16 oz. container sour cream
• 2 c. shredded sharp Cheddar cheese
• 1 1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees F Lightly grease a 9×13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Bacon and Egg Casserole

• 7 slices white bread (crusts removed and cubed)
• 2 c. shredded cheddar cheese
• 6 eggs
• 3 c. whole milk, no substitutes
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 slices bacon, cooked and crumbled

In greased 11-inch by 7-inch by 2-inch baking dish, combine the bread cubes and cheese.

In large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F for 50-55 minutes or until knife inserted near the center comes out clean.

Sausage and Egg Casserole

• 6 slices bread, cubed
• 1 lb. sausage, browned, drained
• 1 1/2 c. shredded cheddar
• 8 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• Pepper to taste

Cube bread and place evenly in greased 9×13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking).

Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 8-10.

French Toast Casserole

• 1 loaf French bread (13 to 16 oz.)
• 8 large eggs
• 2 c. milk
• 1 c. half and half
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash salt

Slice French bread into 20 slices, one-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9×13-inch flat baking dish in two rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 35 to 45 minutes until golden and slightly firm.

[/cointent_lockedcontent]

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

These cookies travel well and arrive just as delicious as when you popped them out of the oven. And nothing says Christmas to me like the smell of baking in the kitchen.

Not only do these cookies ship well, they can also stay at home and get gobbled up.

So whether you plan to keep them or share them, I hope you enjoy them.

Toffee Butter Cookies

Heat oven to 350°F.

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.

Shape dough into 1-inch balls. Roll in sugar. Place two inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.

Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.

Ginger Crinkles

Heat oven to 375°F.

Combine sugar and butter in bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining ingredients except additional sugar; beat at low speed until well mixed.

Shape dough into one-inch balls; roll balls in sugar. Place two inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool one minute on cookie sheets; remove to cooling rack.

Oatmeal Brownie Bar Cookies

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.

Combine all oatmeal layer ingredients in bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into prepared pan.

Bake 10 minutes.

Combine 1/3 cup butter and chocolate in bowl. Microwave, stirring twice, 30-60 seconds or until chocolate is melted. Cool slightly.

Combine sugar, eggs, water and vanilla in bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add one cup flour and baking powder; beat at low speed until well mixed.

Drop chocolate mixture by tablespoonful over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.

Bake 15-18 minutes or until edges are set. (Do not over bake.) Cool completely; cut into bars.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The holidays stretch out before us, and we look forward to them with pleasure and a little bit of apprehension. All the traditional dishes we celebrate with are delicious, but they are also pretty heavy and rich.

It’s OK to lighten the load a little bit by adding sandwiches to the mix. And if you want something extra special, the sandwiches featured this week are much more than ordinary.

You can whip them up for almost any festive occasion. They’re a little different from the usual, but are tried and true crowd pleasers, and fairly easy to make.

I hope you enjoy one or more of these recipes.

Garden Vegetable Spread

• 1 medium cucumber
• 3 carrots
• 3 garlic cloves
• 1/2 c. sliced green onions
• 2 tbsp. minced fresh parsley
• 2 (8-oz.) packages cream cheese, softened
• 2 tbsp. mayonnaise
• 1/2 tsp. salt
• 16 thin rye bread slices

Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next four ingredients in a large bowl, stirring until well blended.

Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Asparagus Roll-Ups

• 24 fresh asparagus spears
• 1 (8-oz.) package cream cheese, softened
• 1 (4-oz.) package crumbled bleu cheese
• 2 tbsp. mayonnaise
• 1 tbsp. chopped fresh chives
• 12 bread slices, trimmed
• 12 thin deli ham slices
• 1/4 c. butter or margarine, melted
• Paprika
• Garnishes: green onion curl, red bell pepper

Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4-6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels.

Stir together cream cheese and next three ingredients.

Roll each bread slice with a rolling pin to flatten. Spread one side of each slice with two tablespoons cream cheese mixture; top each with one ham slice.

Place two asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika.

Bake at 400° for 12 minutes or until golden. Serve immediately. Garnish, if desired.

Note: Freeze unbaked rollups up to one month in an airtight container. Thaw in refrigerator, and bake as directed.

Artichoke Cream Cheese Spread

• 2 (8-oz.) packages cream cheese, softened
• 1/4 c. finely chopped green onion tops
• 1 (14-oz.) can artichoke hearts, drained and finely chopped
• 1 c. freshly grated Parmesan cheese
• 2 garlic cloves, pressed
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/2 tsp. ground red pepper
• 3/4 c. bottled roasted red bell peppers, drained and chopped
• Assorted fresh lettuce
• Thin white or wheat bread slices, crusts removed and cut into triangles
• Red, yellow, and orange bell pepper strips
• Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

Stir together cream cheese and green onion tops, blending well; set aside. Stir together artichoke hearts and next five ingredients.

Spread one-third of cream cheese mixture on bottom of a four-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least two hours.

Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

Chicken Mandarin Cheese Spread

• 12 raisin bread slices
• 1 (8-oz.) package cream cheese, softened
• 1 1/2 c. chopped cooked chicken breast
• 1/2 c. toasted chopped pecans
• 1 to 2 tbsp. mayonnaise
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. mandarin orange segments

Cut crusts from bread slices. Cut bread slices into four triangles, and place on baking sheet.

Bake at 400° for five minutes or until toasted.

Combine cream cheese and next six ingredients in a large bowl until blended.

Cover and chill until ready to serve.

Spoon one tablespoon of cream cheese mixture onto one side of each raisin bread triangle; top each with a mandarin orange segment.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Fresh

Suddenly we’re picking more tomatoes than we dreamed possible. Maybe we’re looking for some recipes to use them in a way other than just sliced. So here are four that offer some variety.

[cointent_lockedcontent]This is the only time of year we have access to real tomatoes — that is, tomatoes with color, flavor and real tomato texture.

Don’t let them go to waste, as you’ll not see their like again for many months.

Sweet Fresh Tomato Salsa

4 lbs. vine-ripened tomatoes (about 5 medium)

1/2 medium sweet onion (Vidalia if possible)

1 c. fresh cilantro sprigs

4 fresh serrano or jalapeno chiles, seeded and chopped

2 tsp. minced garlic

2 tsp. sugar

3 tbsp. fresh lime juice

Kosher salt and freshly ground black pepper

Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper.

Cucumber Tomato Salad

1/2 English or seedless cucumber, diced

2 vine ripe tomatoes, diced

Handful flat-leaf parsley, chopped

1/2 medium red onion, chopped

2 tbsp. red wine vinegar, a couple of splashes

3 tbsp. extra-virgin olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar  and oil, salt and pepper, to your taste. Chill before serving.

Tomato Pie

4 tomatoes, peeled and sliced

1 (9-in.) prebaked deep dish pie shell

10 fresh basil leaves, chopped

1/2 c. chopped green onion

1 c. grated mozzarella

1 c. grated cheddar

1 c. mayonnaise

Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Roasted Tomato Soup

7 c. whole tomatoes, peeled and cored

Tomato Soup

1 tbsp. olive oil

1 tbsp. light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

Salt and freshly cracked black pepper

3 tbsp. unsalted butter

1/2 tsp. crushed red pepper

2 cloves garlic, minced

1 tbsp. tomato paste

2 tbsp. dry sherry

4 c. peeled, cored and crushed ripe tomatoes

1 to 2 c. chicken stock

1/4 c. heavy cream

Mix together whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for one minute. Add the tomato paste and cook for 1-2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1-2 minutes. Add the roasted vegetables, crushed tomatoes and one cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

[/cointent_lockedcontent]

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Almost everybody grills steak. And there are a few basic rules to apply to all steak