Northwest NEWS

November 15, 1999

Home & Garden

Dining In: Bake a memorable Thanksgiving

Centerpiece Potato Rolls

Potato Rolls

Photo courtesy of Fleischman Yeast.

   3-1/2 to 4 c. all purpose flour
   1 Tbsp. sugar
   1 package yeast
   3/4 tsp. salt
   3/4 c. water
   1/2 c. milk
   1/4 c. butter or margarine
   1/4 c. instant potato flakes or buds
   2 eggs

   In large bowl, combine 1 c. flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130 degrees). Stir in potato flakes; let soften one minute. Stir into dry ingredients. Stir in 1 egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide dough into 12 equal pieces. Roll each piece into a 12-inch rope. Coil each rope to make "snail" shape. Arrange rolls in a circle on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes. Lightly beat remaining egg; brush over rolls. Bake at 375 for 25 minutes or until done. Remove from sheet; let cool on wire rack. Makes 12 servings.

Roast Turkey With Glaze

   Follow directions on package for cleaning and roasting the turkey. Use one of the following glaze recipes to baste the turkey before placing in oven. Baste with additional glaze every 30 minutes during cooking.

Honey Mustard Glaze
   6 oz. frozen orange juice concentrate, thawed
   1/2 c. prepared mustard
   1/2 c. honey
   1 tsp. poultry seasoning

   Combine all ingredients.

Cranberry Orange Glaze
   16 oz. whole berry cranberry sauce
   6 oz. frozen orange juice concentrate, thawed
   1/4 c. honey

   In a small bowl, combine all ingredients.

Twice-Baked Yams

   3 lb. small, unpeeled sweet potatoes
   1/2 c. golden raisins
   1 Tbsp. light brown sugar
   1/4 tsp. ground cinnamon
   1 (8 oz.) can crushed pineapple in own juice, drained
   1 tsp. vanilla extract
   2 Tbsp. chopped pecans
   1 c. miniature marshmallows

   Preheat oven to 400. Place potatoes on a baking sheet. Cook for 1 hour or until tender. Let cool 15 minutes. Cut thin slice off top of each; carefully scoop pulp into a bowl, leaving shells intact. Mash pulp; stir in raisins, brown sugar, cinnamon, pineapple, and vanilla. Spoon into shells, sprinkle with pecans and marshmallows. Bake at 350 for 15 minutes or until thoroughly heated. Makes 8 servings.

Cranberry Chutney

   1 Golden Delicious apple, peeled, cored and cut into 8 pieces
   1 medium onion, coarsely chopped
   1 navel orange, cut into 2-inch pieces
   1/2 c. white vinegar
   1 c. firmly packed light brown sugar
   1 tsp. ground cinnamon
   1/2 tsp. cumin
   1/4 tsp. ground clove
   1 bay leaf
   12 oz. bag cranberries, fresh or frozen (3 cups)
   1/2 c. dried currants

   In a food processor, chop the apple, onion, and orange. Set aside. In a Dutch oven or deep pot, combine the vinegar, sugar, cinnamon, cumin, clove, and bay leaf, and bring to a boil over medium-high heat. Add the chopped fruit and onion mixture, cranberries, and currants. Reduce the heat and simmer until the cranberries are soft, about 30 minutes. Spoon the hot chutney into sterilized glass jars, cover immediately with 2-part canning tops. Cool, and refrigerate; or store in a plastic container, in the refrigerator, until ready to use. The chutney may be kept up to 2 weeks in plastic, up to 2 months in glass jars. Makes 4 cups.

Pumpkin Pie

   1 single unbaked 9" pie crust- refrigerated or homemade
   2 eggs
   1 can (15 oz.) solid pack pumpkin
   3/4 c. granulated sugar
   1/2 tsp. salt
   1 tsp. ground cinnamon
   1/2 tsp. ground ginger
   1/4 tsp. ground cloves
   1-1/4 c. (10 oz.) undiluted evaporated milk

   Preheat oven to 425. Place crust in pan; press in bottom and side of pie pan. Trim edges. Prick bottom with a fork. Bake crust for 7 to 8 minutes. Beat eggs lightly in a large bowl. Stir in remaining ingredients in order given. Pour into pie shell and place on preheated heavy duty baking sheet. Bake for 15 minutes at 425. Reduce temperature to 350; bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool on wire rack. Makes 6-8 servings.