The Sweet Magnolias Cookbook (55 page)

BOOK: The Sweet Magnolias Cookbook
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SERVES 10

FOOD SAFETY GUIDELINES:

  • Never place hot or warm stuffing inside poultry.
  • Do not leave the stuffing inside the turkey for more than 30 minutes before cooking.

Honey-Kissed Hot Apple Cider with Ginger

½ gallon apple cider

½ cup honey

1
/
3
cup thinly sliced gingerroot

Combine all ingredients. Heat gently, stirring to dissolve honey, until desired temperature is reached. Strain, and discard ginger. Serve warm.

 

MAKES ½ GALLON

Hoppin' John New Year's Salad

2¼ cups cooked Uncle Ben's converted white rice

1½ cups cooked, drained black-eyed peas

¼ cup chopped red onion

¼ cup chopped celery

½ large red bell pepper, seeded, chopped

½ hot pepper (such as jalapeño), seeded, minced

2 tablespoons minced fresh basil

1 garlic clove, minced

Freshly squeezed juice of 1 large lemon

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper to taste

Mix together first 8 ingredients. Whisk together remaining ingredients. Stir into salad. Cover, and refrigerate several hours or up to 3 days.

 

SERVES 6

Pepperoni Chips

6 ounces thinly sliced pepperoni

1 cup freshly grated Parmesan cheese

Preheat oven to 350°F. Line a jelly-roll pan with foil or parchment. Arrange pepperoni in a single layer. Sprinkle with Parmesan cheese. Bake 8–10 minutes, until crisp. Drain briefly on paper towels. Serve warm.

 

SERVES 6–8

Note: This is a great snack for game day in front of the television. Everyone loves it, so make plenty!

Chili Bacon Sticks

20 slices good-quality thinly sliced bacon

20 (8") hard, dry breadsticks

1
/
3
cup brown sugar

1 tablespoon chili powder

Preheat oven to 350°F.

Line the bottom part of a broiler pan with foil. Place the food rack part of the broiler pan on top of the foil-lined pan.

Wrap a piece of bacon around a breadstick spiral fashion. Repeat.

Mix together brown sugar and chili powder. Roll bacon-wrapped breadsticks in brown sugar mixture.

Place on broiler rack. Bake 20 minutes.

Cool several minutes on pan before removing. Serve at room temperature.

SERVES 10

Backyard Lowcountry Seafood Boil

3 tablespoons shrimp and crab boil (such as OLD BAY Seasoning)

3 tablespoons salt

1½ gallons water

2 pounds medium red potatoes, cut into quarters

2 pounds smoked sausage, cut into 2" pieces

12 ears freshly shucked corn, broken into 3–4" pieces

4 pounds fresh shrimp

GARNISH

Chopped parsley

Note: Do not wait for the liquid to come to a boil when timing the sausage, corn and shrimp.

In a large stockpot, add shrimp boil and salt to water. Bring to a boil.

Add potatoes. Return to a boil, and cook 10 minutes.

Add sausage, and cook 5 minutes.

Add corn, and cook 5 minutes.

Stir in shrimp, and cook 3 minutes. Drain immediately. Garnish with chopped parsley if desired.

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