Login Profile Get News Updates
For local news delivered via email enter address here:
PDF of Print Edition Mobile Tablet

General

Worship Directory

Business Directory

Classifieds

Real Estate
Columns December 12, 2017  RSS feed

Cooking Country

Sherry Matney

Christmas greetings to you! We are deep into the Christmas season and it feels like a whirlwind of cooking and shopping. As I told you last week, Paul’s family came to our place this weekend for the annual Matney Christmas get-together. Every goodie that I talked about last week was devoured along with every one that I did not talk about. We got a little rain so there was no burn ban and the bon fire was a great success. The weather even cooperated and turned just cold enough to require blankets on the hayride. I think those city folks really enjoyed a truly Country Christmas.

But that was then and this is now and it is time to get ready for my Sunday School Class Party. Yes, that’s right, we are having a fun time this year and I am the caterer or the chef or maybe the cook. Whichever you prefer. Not to fear, most of the food is coming from Sam’s already prepared. I found a deep fried turkey breast, a boneless carving ham, and beautiful, already cooked, shrimp. These meats are fully cooked but each one needs a sauce of some kind, at least so they won’t think I am doing nothing. So the turkey breast will have cranberry-orange sauce; the ham will have mustard sauce and the shrimp will have good old red sauce. Next week I’ll tell you about the veggies, I just have to decide what’s on the menu. So give these recipes a try. They are all good but my favorite is the Red Sauce. Yummm!

Cranberry-orange Sauce

1-pound fresh cranberries 2 oranges, zested and
juiced
1-cup sugar
Water to cover

Stir ingredients together an cover with water. Bring to a boil and cook until cranberries begin to burst, 5 to 10 minutes. Reduce heat to low, stir in orange juice and zest and simmer for about one hour. Cool to room temperature and refrigerate at least one hour.

Mustard Sauce for Ham

1 tbsp. all-purpose flour
¾ cup sugar
1 tbsp. mustard powder
1-cup milk
2 egg yolks
½ cup tarragon vinegar

Mix the flour, sugar and mustard powder until blended. Whisk together the milk and egg yolks in a saucepan and slowly whisk in the mustard mixture. Stir in vinegar, whisking constantly. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

Red Sauce for Boiled Shrimp

1-cup ketchup
6 tbsp. prepared horseradish 6 tbsp. Worcestershire
sauce
juice from ½ lemon

Mix first three ingredients in a bowl. Add the lemon juice and mix well. Set out for those who like red sauce. Be careful some may actually drink this stuff.


Readers Comments

Post new comment

The content of this field is kept private and will not be shown publicly.