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Country Cooking

February 8, 2013

by Dorothy bloemendaal
Cheesy Fettuccine

8 oz uncooked fettuccine

8 slices bacon, cut into 1/4 inch pieces

1/2 cup butter, cut into pieces

1/2 cup half- and -half

1/2 cup shredded Parmesan cheese

1/2 cup Gorgonzola cheese

1/2 teaspoon cracked black pepper

l tablespoon chopped fresh basil

Cook and drain fettuccine as directed on package. Cook bacon until crisp, drain on paper towels. Discard drippings.

In same skillet, heat butter and half-and-half, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheeses, pepper and bacon. In large serving bowl, toss fettuccine with cheese sauce until well coated. Top with basil. 4 servings.



Chicken Chili

l tablespoon olive or vegetable oil

l/2 cup onion, chopped

1/2 cup chopped red bell pepper

l can condensed cream of chicken soup

l can (14 oz.) chicken broth

l cup water

2 cups diced cooked chicken

2 cans (15.5 oz each) great northern beans, drained, rinsed

l can (4.5 oz) chopped green chiles, undrained

1/2 teaspoon dried oregano leaves

1/2 teaspoon ground cumin

1/2 cup sour cream, if desired

Heat oil over medium-high heat. Add onion and bell pepper. Cook 2 to 3 minutes, stirring frequently, until tender.

Stir in soup, broth and water. Cook 1 to 2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling, reduce heat to low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.

Top each serving with sour cream. 6 servings.



Seeded Butternut Squash Braid

2-3/4 cups uncooked cubed peeled butternut squash

l package active dry yeast

1/3 cup warm 2% milk

2 tablespoons warm water

1/2 cup pepitas (crunchy green hulled pumpkin seeds) or sunflower kernels

1/4 cup butter, softened

1 egg

3 tablespoons brown sugar

1/2 teaspoon salt

3-1/2 to 4 cups all-purpose flour

Topping: l egg, l tablespoon water and 1/4 cup pepitas or sunflower kernels

Place squash in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 -20 minutes or until tender. Drain and mash squash (you will need 2 cups); cool.

Dissolve yeast in warm milk and water. Combine pepitas, butter, egg, brown sugar, salt, cooked squash, yeast mixture and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about l hour.

Punch dough down. Turn onto a lightly floured surface and divide into thirds. Shape each into a 26 inch rope; braid ropes. Transfer to a greased baking sheet and form into a circle, pinching the ends together to seal. Cover with clean kitchen towel and let rise in a warm pace until doubled, about 45 minutes.

For topping, beat egg and water; brush over braid. sprinkle with pepitas. Bake at 350 for 18 to 23 minutes or until golden brown.



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