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How did your gobble gobble day turn out?

Thanksgiving and all the rush and preparation is past for another year. If I were to interview you about how your event went — did everyone you expected show up and did your meal come out fine and so on –what would you reply to me?

I am pretty sure that most of your comments would be positive, even though I am sure you are also glad that all the hassle and bustle is over for another year.

Now you can keep in mind that another big holiday will be here in less than a month — CHRISTMAS! So now you must start to organize and plan what, who, when and where your families’ Christmas dinner and events will take place.

With this holiday, you also have a big addition with not only dinners and parties, but also Christmas shopping. Of course I am sure that many of you took part in Black Friday madness, and if so, hope you found the items you were wanting.

This shopping season is funny how you see different people out shopping that you never see often during the other months.

I always like to do my shopping early, but there are many people that like to wait until the last day and purchase gifts for their special person. However, by waiting, there is a possibility of not being able to find what you are looking for and it is also too late then to consider trying to purchase what you are looking for online.

Keep in mind, along with everything else, the less fortunate people and especially children, and take action to help make the holidays enjoyable for them also.

When you are grocery shopping, pick up a few extra items and donate them to your church, school pantries or organizations like the Salvation Army,

There are also “ANGEL TREES” located in different places throughout our city where you can pick the gender, age and list of what a less fortunate child wants for Christmas. This is something you might also want to consider doing annually, plus many churches have lists of children and adults and their wants and needs.

I also write a monthly column for a “Parent Magazine” and in this month’s article I emphasized the importance of adults of teaching their children at a young age the importance of giving and helping less fortunate people, plus carrying the tradition on as your children become adults.

Get started,,, you have 22 days left till Santa comes!

Until next week.

***

Spaghetti Pizza

1 7-ounce package spaghetti, uncooked

1/2 cup skim milk

1 egg, beaten

1/2 cup Parmesan cheese

garlic salt to taste

spaghetti sauce

2 cups sliced fresh mushrooms

2 cups shredded Mozzarella cheese

Prepare spaghetti according to package directions and drain. In medium bowl, blend milk, egg, Parmesan cheese and garlic powder. Add spaghetti and toss to coat. Spray round pizza pan with vegetable cooking spray. Spread spaghetti in pan as with pizza dough. Spoon sauce over spaghetti and top with mushrooms and mozzarella. Bake at 350 for 20 minutes. Let stand 5 minutes before cutting.

***

Brunch Strata

1 pound sausage

8 eggs

3 cups milk

2 cups shredded Cheddar cheese

1 10-ounce package frozen asparagus, cut, thawed and drained

2 tablespoons butter, melted

2 tablespoons flour

2 teaspoons basil

1 teaspoon dry mustard

10 slices bread, cubed

2 cups fresh mushrooms, sliced

In large skillet, brown sausage; drain. In large bowl, beat eggs and add all remaining ingredients; mix well. Spoon into a greased 9×13 pan. Cover and refrigerate overnight. Preheat oven to 350. Bake uncovered for 60 minutes or until knife comes out clean. Refrigerate leftovers.

***

Chicken Quiche in Lemon

Pastry Shell

Lemon Shell:

1 1/2 cups flour

1/2 teaspoon salt

1/4 cup ice water

9 tablespoons butter

1 heaping teaspoon shortening

grated rind and juice of 1/2 lemon

Sift flour and salt. Cut in butter and shortening until crumbly. Add lemon rind, juice and ice water. Mix lightly. Form a ball and roll pan. Trim to 1 inch beyond pan. Roll edge under. Form rim and flute. Bake at 425 for 10 minutes.

Filling:

2 whole chicken breasts, skinned, boned and cut into 1-inch cubes

1 1/2 teaspoons salt

1/8 teaspoon white pepper

1/4 cup corn oil

1 large onion, thinly sliced and separated into rings

1 large, firm tomato, peeled, seeded, cut into cubes and drained

3 large eggs

3/4 cup milk

3/4 cup light cream

4 1/2-5 ounces Gruyere cheese, cut into small cubes

3/4 cup freshly grated Parmesan cheese

pinch of ground nutmeg

1 teaspoon butter, cut into small pieces

Add 1/2 teaspoon salt and pepper to chicken. Heat corn oil. Saute chicken slowly, 5-6 minutes. Remove chicken. Add onion rings and cook until nearly tender. Add tomato. Cover and cook 7 minutes or until moisture evaporates. Beat eggs. Add milk, cream, cheese, nutmeg and remaining teaspoon salt. Arrange onion, tomato and chicken on bottom of pastry shell. Pour over egg mixture and dot with butter. Bake in preheated 375 oven for 35-40 minutes. Check by inserted knife 3 inches from edge. If knife comes out clean, it is done.

Sauce:

10 small mushrooms, chopped

3 tablespoons butter

salt and pepper to taste

2 tablespoons flour

1/2 cup light cream

2 tablespoons chutney, chopped

1/2 pint sour cream

3/4 cup dry sherry

Saute mushrooms in butter. Add salt and pepper to taste. Add flour and blend. Add cream and cook, stirring constantly, until sauce is thickened. Add chutney, sour cream and sherry. Cook until heated throughly. Serve over quiche.

***

Dorothy’s Chicken Swiss Puff

2 cups diced cooked chicken

1 cup shredded Swiss cheese

1/2 cup chopped stuffed green olives

1/2 cup diced celery

2 eggs, beaten

3/4 cup mayonnaise

1 teaspoon seasoned salt

4 muffins, halved

Combine first 7 ingredients and spread on muffin halves. Sprinkle with parsley and paprika. Bake halves at 350 for 15 minutes.

***

Kiki Angelos is a food columnist for the Parkersburg News and Sentinel.

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