Nevada County Picayune and Gurdon Times Newspaper Archive

Holiday hints helpful with Thanksgiving

The leaves are turning colors and most of them have already fallen off the trees. Fall has finally arrived and before we know it winter will be here.

You can almost taste the holidays approaching. Some of the best food cooked is around holiday time.

You can probably think of one particular dish you hope someone will bring to Thanksgiving or Christmas dinner this year.

However, we sometimes get tired of the same old thing.

For those of you looking for new recipe ideas, here are a few.

Crunchy Rice

1 cup uncooked long grain rice

1 can (4 ounces) mushroom stems and pieces, drained

= cup slivered almonds

3 tablespoons chopped onion

3 tablespoons butter or margarine

2 cups water

2 chicken bouillon cubes

2 tablespoons minced parsley

1 tablespoon lemon juice

1 teaspoon salt

1 bay leaf

In a saucepan, saute rice, mushrooms, almonds and onion in butter for five minutes or until rice is lightly browned. Stir in water, bouillon, parsley, lemon juice, salt and bay leaf. Bring to a boil. Reduce heat, cover and simmer for 25 minutes or until liquid is absorbed. Discard bay leaf.

Deluxe Macaroni N' Cheese

2 cups small-curd cottage cheese

1 cup sour cream

1 egg, lightly beaten

3/4 teaspoon of salt

Garlic powder and pepper to taste

2 cups shredded sharp cheddar cheese

1 package elbow macaroni, cooked and drained.

In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt and pepper. Add cheddar cheese; mix well. Add macaroni and stir until coated. Transfer to a greased 2 = quart baking dish. Bake uncovered, at 350 degrees for 25 to 30 minutes.

Creamy Pumpkin Pie

2-3/4 cups of cold milk

2 packages instant vanilla pudding mix

1 can solid packed pumpkin

1 teaspoon ground cinnamon

= teaspoon ground ginger

1/4 teaspoon ground cloves

1 graham cracker crust

Frozen whipped topping

In a mixing bowl, combine milk and pudding mix. Beat one minute. Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. Cover and refrigerate for two hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

These are just a few quick and easy recipe ideas you can make to carry to your holiday gatherings.

If you have a recipe you would like to share please send it to:

The Gurdon Times, P.O. Box 250

Gurdon, Ark. 71743.