Newspaper Archive of
Feather River Bulletin
Quincy, California
November 14, 2001     Feather River Bulletin
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November 14, 2001

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d.o A tasty treat to admire and eat Decorative Cooide Serves 8 You can use this cookie wreath as the centerpiece of your holiday dessert table. For the wreath: 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1,2 cup (1 stick) butter, softened I cup sugar I large egg I tablespoon milk 1 teaspoon vanilla extract For the decorations: Green and white piping icing Small round red candies Special aids 3-inch leaf-shaped cookie cutter Making the wreath Preheat oven to 400 E Grease a large baking sheet. In a small bowl, combine flour, baking powder and salt. Comm~ 333 Main St. Chester, CA 96020 Enjoy a delicious and decorative holiday wreath. In a large bowl, using an electric mixer set on medium speed, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla until combined. On low speed, gradually add flour mixture until blended. Beat on medium speed until dough forms a ball. Wrap dough in plastic wrap; chill for at least a half-hour. On a lightly floured surface, using a lightly floured rolling pin, roll out half the dough to a 1/0-inch thickness. Keep the other half of the dough in the refrigerator until ready to use. Using a floured 3-inch leaf-shaped cookie cutter, cut out shapes, rerolling scraps as needed. Arrange the cookies on the prepared baking sheet. Overlap the leaf shapes slightly to form a 14-inch-diameter wreath. 24-HOUR EMERGENCY ROAD SERVICE COMPLETE AUTO & TRUCK REPAIR TIRES BATTERIES PROPANE RENTAL CARS AVAILABLE "Happy Holidays To Our Customers" (530) 258-3062 RO. Box 891 Chester, CA 96020 Add a special touch to your holiday event with a customized item. We print on T-shirts, sweatshirts, jackets, hats, and more! Come in and see our new storefront and our selection of iron-on transfers. New hours: Tuesday - Friday, 10 am - 5 pm or by appointment. 220 Main Street, Greenville * 284-7653 ****at********* Impress family, guests with a C ml Ingredients: I loaf Bridgford Frozen Bread Dough, thawed 1/4 cup melted butter or margarine 2 cups thinly sliced apples (peeled and cored) 1/4 cup granulated sugar I tablespoon cinnamon 1/4 cup chopped walnuts (optional) l/4 cup caramel sundae topping -Instructions: Preheat oven to 350 degrees. Lightly grease a large baking sheet; set aside. On a lightly floured surface, roll out thawed loaf into a 12-inch circle. Transfer circle to prepared baking sheet; set aside. In a medium bowl, mix apple slices with sugar, cinnamon and nuts; set aside. Brush round of dough with melted butter. Evenly spread sliced Continued from page 49 Pour into the skillet and heat to boiling then pour over ribs in roasting pan. Cover the pan with a lid or foil and place in a 325 degree oven for at least 2 hours. (The longer the better up to 4- plus hours.) Turn the ribs to coat/baste every half hour or so. Serve Caramel APple Focaccia. apple mixture over butter. Bake in preheated oven for minutes or until the apples are and the edges of dough are golden brown. Remove from oven. Brush with leftover melted butter. caramel topping. Remove from cool on wire rack. Slice and serve- Yield: 12 slices Spray a large piece of foil with spray and cover hens, sealing pan. Place in a 350 de roast for 45-60 minutes or until done. Remove foil, turn oven degrees, baste hens with obntinue to roast for an 20 minutes or until lightly and leg moves easily Remove fro oven, keep warm and let for 15 minutes while making sauC with fried rice and lots of napkins. You can make these a day or two ahead and re-heat. They are even bet- ter. The Cornish Games Hens with Cherry Sauce Marsala makes a festive main dish. For a non-traditional holi- day meal, try the Hawaiian Spareribs. The rib dish can be prepared a day or two ahead, then just heat and serve. Phelps says, "They are even better that way" Bon Appetite! CorniSh kmmD H4ms with ClmnT Sauce Marsala Serves 4 4 Cornish Game Hens I can sour cherries in water, drained, reserving liquid 1 Tblslx thinly sliced shallot 4 Tblsp. sweet butter 2 Tsp. Arrowroot or 1 Tblsp. cornstarch Juice from cherries 1/2 cup Marsala or another sweet Wine 1 Tblsp. fresh rosemary or 1 tsp. dried rosemary, crushed Wash hens and pat dry. Salt cavity. Tuck wings back to stabilize hens in pan. Place in a shallow roomy oven safe pan so hens are not touching. Place a pat of butter on each hen. Sauce: In a medium skillet lot in butter until Arrowroot or cornstarch in a amount of cherry juice remaining cherry juice to skillet and bring to a boil. Stirring stantly, slowly add to skillet to obtain a thin will thicken as it cooks so add Arrowroot mixture slowly) Sin _ef and stir 1-2 minutes until desired _ thickness is reached. Add wine and rosemary and heat to simmer. Carefully, so as not to break, ries and coat with sauce. Put a little sauce on a heated place hen on sauce and sauce over hen. Put reserved sauCe bowl to pass. Serve with wild rice. Wild Rice Serves 6 Cook 1 cup Wild package directions and set aside In a large heavy skillet, sweet butter. Saut6 1 white or brown onion, 1/2 chopped celery browned. Add 1 can of cup fresh or 1/4 cup dried parsle mix well. Add salt and