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Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
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# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Country Fries
Card 1 Front:
COUNTRY FRIES BON APPETIT 11-90
At the restaurant, this dish is also made with
the addition of sauteed mushrooms and grated
mozzarella cheese.
2¼ lb. red new potatoes (unpeeled)
4 TB (½ stick) unsalted butter
4 TB vegetable oil
2 large red onions, finely chopped
1 TB minced garlic
1½ tsp. salt
Pepper
Sour Cream
Finely chopped fresh parsley
Place potatoes in large pot. Add enough cold
Card 1 Back:
water to covesr and boil until just tender,
about 30 minutes. Drain. Transfer to bowl.
Cover and refrigerate until well chilled. (Can
be prepared up to 1 day ahead.)
Cut potatoes into 1" pieces. Melt 2 TB butter
with 2 TB oil in each of 2 heavy large skillets
over medium heat. Divide onions between skillets
and saute until soft, about 10 min. Divide po-
tatoes, garlic, and salt between skillets. SEa-
son with pepper. Reduce heat to low. Cover and
cook 10 minutes, stirring occasionally. Increase
heat to med-high. Uncover and cook until pota-
toes begin to crisp, stirring occasionally, about
10 minutes. Divide among plates. Top each
serving with dollop of sour cream. Sprinkle with
Parsley. Serves 4.
---
# Country Fries
*Bon Appétit, November 1990*
*Serves 4*
## Ingredients
- 2 1/4 lb red new potatoes (unpeeled)
- 4 Tbsp (1/2 stick) unsalted butter
- 4 Tbsp vegetable oil
- 2 large red onions, finely chopped
- 1 Tbsp minced garlic
- 1 1/2 tsp salt
- Pepper
- Sour cream
- Finely chopped fresh parsley
## Instructions
1. Place potatoes in large pot. Add enough cold water to cover and boil until just tender, about 30 minutes. Drain. Transfer to bowl. Cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
2. Cut potatoes into 1" pieces.
3. Melt 2 Tbsp butter with 2 Tbsp oil in each of 2 heavy large skillets over medium heat.
4. Divide onions between skillets and sauté until soft, about 10 minutes.
5. Divide potatoes, garlic, and salt between skillets. Season with pepper.
6. Reduce heat to low. Cover and cook 10 minutes, stirring occasionally.
7. Increase heat to medium-high. Uncover and cook until potatoes begin to crisp, stirring occasionally, about 10 minutes.
8. Divide among plates. Top each serving with a dollop of sour cream. Sprinkle with parsley. -
Cream Biscuits
CREAM BISCUITS THE TAMPA TRIBUNE
1 c. + 1 TB. flour ½ tsp. salt
1½ tsp. baking powder 1 tsp. sugar
½ c. + 1-3 TB. whipping cream 1 TB. butter
Combine 1 cup flour, salt, baking powder and
sugar in mixing bowl. Stir to combine. Add 9
tablespoons cream, adding additional cream if
necessary to form sticky ball. Flour work sur-
face with remaining 1 tablespoon flour and
knead dough 1 minute. Pat into 6x4" rectangle,
½-inch thick. Cut into 3 (2-inch) rectangles.
Meanwhile, place medium-size baking sheet in
oven heated to 425 degrees. When ready to
Card 1 Back:
bake biscuits, remove baking sheet from oven.
Add butter and allow to melt. Place each rec-
tangle in butter, turning over to coat both
sides. Arrange rectangles ½-inch apart on
baking sheet. Bake at 425 degrees until light
golden brown, for 15 minutes. Makes 3 bis-
cuits or 2 servings.
NOTE:Also marvelous as shortcake, increase sugar
to 1 tablespoon, if desired, for a dessert.
---
# Cream Biscuits
*The Tampa Tribune*
*Makes 3 biscuits or 2 servings*
## Ingredients
- 1 cup + 1 Tbsp flour (divided)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup + 1–3 Tbsp whipping cream
- 1 Tbsp butter
## Instructions
1. Combine 1 cup flour, salt, baking powder, and sugar in a mixing bowl. Stir to combine.
2. Add 9 tablespoons (1/2 cup + 1 Tbsp) cream, adding additional cream if necessary to form a sticky ball.
3. Flour work surface with the remaining 1 tablespoon flour and knead dough 1 minute.
4. Pat into a 6x4" rectangle, 1/2-inch thick. Cut into 3 (2-inch) rectangles.
5. Meanwhile, place a medium-size baking sheet in oven heated to 425°F.
6. When ready to bake biscuits, remove the hot baking sheet from the oven. Add butter and allow to melt.
7. Place each rectangle in the butter, turning over to coat both sides.
8. Arrange rectangles 1/2-inch apart on the baking sheet.
9. Bake at 425°F until light golden brown, about 15 minutes. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
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Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving. -
Sarah Gault's Special Croutons
SARAH GAULT'S SPECIAL CROUTONS
Hot Dog Buns
Split them and butter them generously on both
sides.
Place on baking sheet and cut at angles.
Use spatula to turn after slightly brown on
one side; then brown on the other side.
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# Sarah Gault's Special Croutons
*Recipe from the kitchen of Sarah Gault*
## Ingredients
- Hot dog buns
- Butter (generous amount)
## Instructions
1. Split the hot dog buns and butter them generously on both sides.
2. Place on a baking sheet and cut at angles.
3. Bake at 375°F until slightly brown on one side, then use a spatula to turn and brown on the other side. -
Caesar Salad Reigns
CAESAR SALAD REIGNS THE TAMPA TRIBUNE
Chill salad plates and forks for an elegant ser-
ing.
After cleaning wooden salad bowls, rub with
garlic cloves to enhance the flavor.
The best Caesar is made with the inner green and
white leaves. To save time, wash greens,
dry and store in a large, plastic bag. Seal
the bag and store in the refrigerator.
If you do not want to serve a raw egg, use a
pasteurized egg product such as Simply Eggs.
Or, some cooks prefer to coddle the egg by cook-
ing one minute in gently boiling water.
Card 1 Back:
Croutons can be made from Italian bread, crusty
rolls or baguettes. The more the crust,
the better. There are also fat-free crou-
tons in some markets.
Buy good-quality Parmesan Cheese and grate it
yourself or in the food processor. Freeze
extra for quick use.
Personalize salads with shrimp, fish, chicken,
oysters or other topping.
---
# Caesar Salad Reigns
*The Tampa Tribune*
## Tips & Notes
- Chill salad plates and forks for an elegant serving.
- After cleaning wooden salad bowls, rub with garlic cloves to enhance the flavor.
- The best Caesar is made with the inner green and white leaves. To save time, wash greens, dry and store in a large, plastic bag. Seal the bag and store in the refrigerator.
- If you do not want to serve a raw egg, use a pasteurized egg product such as Simply Eggs. Or, some cooks prefer to coddle the egg by cooking one minute in gently boiling water.
- Croutons can be made from Italian bread, crusty rolls or baguettes. The more the crust, the better. There are also fat-free croutons in some markets.
- Buy good-quality Parmesan Cheese and grate it yourself or in the food processor. Freeze extra for quick use.
- Personalize salads with shrimp, fish, chicken, oysters or other topping. -
Caesar Salad
Card 1 Front:
CAESAR SALAD THE TAMPA TRIBUNE
1 T. red wine vinegar Dash/Worcestershire
1 T. Worcestershire sauce sauce
2 T. Dijon mustard 1 lg. garlic clove
4 cloves garlic, minced sliced
Salt 2 c. ½" bread cubes
Freshly ground black pepper from crusty bread
1 c. + 4 T. olive oil 3 heads romaine,
4 T. freshly squeezed in 2" pieces
lemon juice ½ cup freshly
grated Parmesan
Whisk vinegar, Worcestershire sauce, mustard,
minced garlic, salt and pepper. Slowly whisk
in 1 cup olive oil, drop by drop at first.
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When all the oil has been added, whisk in lemon
juice and Worcestershire sauce. Store i refrig-
erator until ready to serve.
Heat 4 tablespoons olive oil in pan. Over
medium heat, saute sliced garlic until lightly
browned, about 2 minutes. Remove with a
slotted spoon. Add bread and cook over medium
heat, stirring often, until golden on all sides,
abut 3-5 minutes. Remove; drain on paper
towels.
Tear romaine into pieces. Place ia large
bowl. Sprinkle with half of the cheese. Add
croutons and toss. Add remaining cheese and
toss. Add dressing; toss and serve.
Calories 409; cholesterol 12 mg, Sodium 392
---
# Caesar Salad
*The Tampa Tribune*
## Ingredients
- 1 Tbsp red wine vinegar
- 1 Tbsp Worcestershire sauce
- 2 Tbsp Dijon mustard
- 4 cloves garlic, minced
- Salt
- Freshly ground black pepper
- 1 cup + 4 Tbsp olive oil (divided)
- 4 Tbsp freshly squeezed lemon juice
- Dash Worcestershire sauce
- 1 large garlic clove, sliced
- 2 cups 1/2" bread cubes from crusty bread
- 3 heads romaine, torn into 2" pieces
- 1/2 cup freshly grated Parmesan
## Instructions
### Dressing
1. Whisk vinegar, Worcestershire sauce, mustard, minced garlic, salt, and pepper together.
2. Slowly whisk in 1 cup olive oil, drop by drop at first.
3. When all the oil has been added, whisk in lemon juice and Worcestershire sauce.
4. Store in refrigerator until ready to serve.
### Croutons
1. Heat 4 Tbsp olive oil in a pan over medium heat.
2. Sauté sliced garlic until lightly browned, about 2 minutes.
3. Remove garlic with a slotted spoon.
4. Add bread cubes and cook over medium heat, stirring often, until golden on all sides, about 3–5 minutes.
5. Remove; drain on paper towels.
### Assembly
1. Tear romaine into pieces and place in a large bowl.
2. Sprinkle with half of the Parmesan cheese.
3. Add croutons and toss.
4. Add remaining cheese and toss.
5. Add dressing, toss, and serve. -
Grilled Tomatoes A La Mamour
GRILLED TOMATOES A LA MAMOUR–THE TAMPA TRIBUNE
4 large tomatoes, each cut in half
1 cup grated onion
1 bouillon cube, any flavor
1 cup grated soft white cheese
1 cup grated yellow Wisconsin cheddar
1 cup grated Livarot cheese
Salt and pepper to taste
Pinch of thyme
Milk
Cut tomatoes and set outside refrigerator while
preparing the topping. For the topping, mix to-
gether all other ingredients. Moisten the mix-
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ture with a spoon or so of milk, spread over
each tomato half and broil until dark and
bubbley. Serve immediately.
8 servings.
---
# Grilled Tomatoes A La Mamour
*The Tampa Tribune*
*8 servings*
## Ingredients
- 4 large tomatoes, each cut in half
- 1 cup grated onion
- 1 bouillon cube, any flavor
- 1 cup grated soft white cheese
- 1 cup grated yellow Wisconsin cheddar
- 1 cup grated Livarot cheese
- Salt and pepper to taste
- Pinch of thyme
- Milk (a spoonful or so, to moisten)
## Instructions
1. Cut tomatoes in half and set outside the refrigerator while preparing the topping.
2. For the topping, mix together all remaining ingredients (onion, bouillon cube, cheeses, salt, pepper, and thyme).
3. Moisten the mixture with a spoon or so of milk.
4. Spread the topping over each tomato half.
5. Broil until dark and bubbly.
6. Serve immediately. -
Cranberry Sauce
CRANBERRY SAUCE (Cooking Time: 8-9 min.)
1 pkg. (12 oz.) fresh cranberries, about 3 cups
½ cup sugar
1/3 cup water
1/8 tsp. almond extract
Combine all ingredients except almond extract in a
2 quart microproof bowl. Cover with plastic wrap.
Cook on High 8-9 min., or until berries pop. Stir
in almond extract. Let stand until cool. Cover
and refrigerate until ready to serve.
Yield: 2 cups
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# Cranberry Sauce
*Yields 2 cups*
## Ingredients
- 1 pkg. (12 oz.) fresh cranberries, about 3 cups
- 1/2 cup sugar
- 1/3 cup water
- 1/8 tsp. almond extract
## Instructions
1. Combine all ingredients except almond extract in a 2-quart microwave-safe bowl.
2. Cover with plastic wrap.
3. Cook on High for 8–9 minutes, or until berries pop.
4. Stir in almond extract.
5. Let stand until cool.
6. Cover and refrigerate until ready to serve. -
Corn Stick
CORN STICK
1 cup cornmeal 1 cup flour
¼ cup sugar 2 tsp. baking powder
½ teaspoon salt 1¼ cup milk
½ stick butter, melted
1. Preheat oven to 425 degrees. Coat cornstick
pan.
2. Combine dry ingredients. Add milk & butter
Stir until ingredients are moistened.
3. Bake 20-25 minutes.
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# Corn Stick
## Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup milk
- 1/2 stick butter, melted
## Instructions
1. Preheat oven to 425°F. Coat cornstick pan.
2. Combine dry ingredients. Add milk and butter. Stir until ingredients are moistened.
3. Bake 20–25 minutes. -
Favorite Bread Sticks
Card 1 Front:
Favorite Bread Sticks
1 pkg. dry yeast
1 ½ c. warm water
1 Tble. malted milk powder
1 Tble. honey
1 tea. salt
4 to 4 ½ c. unsifted flour
Dissolve yeast in water and honey. Add
remaining ingredients. Knead lightly -
add more flour if necessary for dough
Card 1 Back:
to form a ball. Divide dough into 12 pieces
& shape into long rope 12-14 inches long or
24 small sticks. Place on grease cookie
sheet & Brush tops with melted butter.
Sprinkle with seasoning salt, coarse salt,
parmesan cheese, poppy seeds, sesame
seeds, herb mixture, etc. Allow to rise
15-30 min. Bake 400° for about 20
min. until lightly brown
---
# Favorite Bread Sticks
## Ingredients
- 1 pkg. dry yeast
- 1 1/2 c. warm water
- 1 Tbsp. malted milk powder
- 1 Tbsp. honey
- 1 tsp. salt
- 4 to 4 1/2 c. unsifted flour
### Toppings (as desired)
- Melted butter (for brushing)
- Seasoning salt
- Coarse salt
- Parmesan cheese
- Poppy seeds
- Sesame seeds
- Herb mixture
## Instructions
1. Dissolve yeast in warm water and honey.
2. Add remaining ingredients. Knead lightly, adding more flour if necessary for dough to form a ball.
3. Divide dough into 12 pieces and shape into long ropes 12–14 inches long, or 24 small sticks.
4. Place on a greased cookie sheet and brush tops with melted butter.
5. Sprinkle with any desired toppings: seasoning salt, coarse salt, parmesan cheese, poppy seeds, sesame seeds, herb mixture, etc.
6. Allow to rise 15–30 minutes.
7. Bake at 400°F for about 20 minutes, until lightly brown.