The Sweet Magnolias Cookbook (55 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
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.
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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.
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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 8â10 minutes, until crisp. Drain briefly on paper towels. Serve warm.
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SERVES 6â8
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 3â4" 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.
