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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
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
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.

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