Newspaper Archive of
Hays Free Press
Kyle, Texas
November 24, 2010     Hays Free Press
PAGE 9     (9 of 16 available)        PREVIOUS     NEXT      Full Size Image
PAGE 9     (9 of 16 available)        PREVIOUS     NEXT      Full Size Image
November 24, 2010

Newspaper Archive of Hays Free Press produced by SmallTownPapers, Inc.
Website © 2019. All content copyrighted. Copyright Information.     Terms Of Use.     Request Content Removal. THUNDERSTRUCK Kyle signs agreement to become part of the NASCAR Whelen All-American Series. - Page 1D November 24, 2010 • Page 1C BY JENNIFER BIUNDO The date is Wednesday, November 24. Thanks- giving is one day away, and you don't care. Maybe you've announced your intentions to sit out the holidays this year with some Seinfeld reruns and a box of Chinese delivery. Maybe you're planning to take your family out to dinner rather than going through the bother of cooking. Maybe you're hundreds of miles from home and you don't think it could possibly feel like Thanksgiving without your grandmother's special green bean casserole. Keep reading. If you secretly want to cook up a Thanksgiving feast, but don't think you have the time or money, there's still hope. The Hays Free Press has searched out some fast and inexpensive Thanksgiving recipes that can easily make a full holiday dinner in less than two hours of cooking time. All you have to do is add the guests. STEP ONE: FIND SOME GUESTS The most important part of a holiday meal is who's around the table, not what's on top of it. You don't need a lot to put together a thanks- giving celebration, but you do need someone else. If you don't have family in the area, consider organizing an "orphan's Thanksgiving" for friends, co-workers or ac- quaintances who are on their own this holiday season. You could even make it a pot luck celebration. STEP TWO: SET THE MENU Whether you want a tra- ditional turkey feast or you want to put your own unique stamp on the meal, there are plenty of tricks to keep prep time to a minimum. Believe it or not, putting Thanksgiving dinner on the table doesn't have to take all day. Main dish If you're making a last minute turkey dash, you need to pass on the frozen bird. A fully-frozen turkey requires one to five days to thaw in the refrigerator, and four to 12 hours in a tub of water. "It takes longer to thaw it than to cook it," said local chef Sue Bellows. If you have your heart set on turkey but you don't have the time or inclination to cook a whole bird, try buying some turkey breasts instead. You can roast a turkey breast in about an hour, while turkey breast tenderloins can go from grocery bag to table in 20 minutes fiat. One trick to keep a turkey breast tender and juicy - start it cooking on the breast side down, then flip it over near the end. "That way it gets browned but doesn't dry out," Bellows advises. Another option: outsource. Grocery stores such as HEB, Whole ~foods and Central Market sell fully cooked turkeys and side dishes, as do local restaurants such as Bill Miller Barbeque. Some require a 24-hour notice, so call ahead before you make a mad dash to the store. It may cost a little more, but buying THANKSGIVING PINCH, pg, 2C Recipes provided by AIIrecipes. the world's largest social networking site for food enthusiasts. Submitted to by Esther Nelson. CRANBERRY STUFFED Directions on all sides. TURKEY BREAST 1. Preheat the oven to 350 degrees F (175 4. Place skillet in oven, uncovered. Bake in a degrees C). Prepare stuffing mix according to preheated 350 degrees F (175 degrees C) oven package directions. Set aside to cool. for 1 hour, or until the internal temperature Ingredients 2. With a sharp knife, butterfly breasts open to is at 170 degrees F (78 degrees C) when taken • 1 (12 ounce) package herb- lay flat. Place each breast between two sheets of with a meat thermometer. Do not let these get seasoned bread stuffing mix waxed paper, and flatten with a mallet. Spread overly dry. the prepared stuffing to within 1/4 inch of the 5. Allow rolls to set for 15 minutes before • 2 skinless boneless turkey edge of each breast. Sprinkle each one with removing string, and slicing into 1/2 to 3/4 breasts chopped pecans and dried cranberries, reserv- inch circles. Leave one roll whole, and slice • 1 cup chopped pecans ing some of the cranberries for garnish. Roll up the other for presentation. Stuffing will be • 2 (8 ounce) packages dried, tightly in a jellyroU style, starting with the long spiraled into meat. Present on your prettiest sweetened cranberries end. 'Fuck in ends, and tie in sections with string, platter on a bed of curly lettuce, and garnish • 2 tablespoons olive oil about 4 sections around the middle and one by sprinkling with the remaining 1/2 cup pc- • 6 lettuce leaves running the length of the roll to secure the ends. can halves and the reserved dried cranberries. 3. tteat olive oil in a large cast iron skillet Amount Per Serving: Calories, 387; Total Fat, • 1/2 cup pecan halves over medium-high heat. Carefully brown rolls 18.4g; Cholesterol, 34rag [i Submitted to by Sassbella RED GARLIC MASHED POTATOES Ingredients • 8 medium red potatoes, cubed • 2 teaspoons crushed garlic • 1/2 cup butter or margarine • 1/4 cup half-and-half cream • 2 tablespoons white sugar • 1/4 teaspoon steak seasoning • 1/4 teaspoon garlic powder Directions 1. Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. 2. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic pow- der and remaining garlic. Mix potatoes with an electric mixer until smooth. Amount Per Seruing: Calories, 548; Total Fat, 25.4g; Cholesterol, 6Dng Submitted to by Veronica Harper SAVORY TURKEY GRAVY Ingredients • 5 cups turkey stock • 1/4 cup all-purpose flour. • 1 cup water • 1 teaspoon poultry seasoning • 1 teaspoon salt • 1/2 teaspoon ground black pepper • 1/4 teaspoon celery salt Directions 1. In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry season- ing, salt, pepper and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. Amount Per Serving: Calories, 8; Total Fat, 0.2g; Cholesterol, < ling BUDA BITS "t's beginning to look a lot like Christmas... and it is .just Thanksgiving week. Lights and decorations are go- ing up all around us in hopes that Santa Claus will make his appearance at the 31 st annual Budafest which will be Dec. 4 and 5. Downtown Main Street will be all-aglow starting Friday, Nov. 26, when the Christmas lights come on at dusk. Patients of Jamie Wallendorf at Buda Dental Professionals will be happy to know that she is now a first time room. Jamie and her husband, Andrew, are the proud parents of a baby daughter born Friday, No- vember 12, 2010. Stella Reece weighed in at five pounds, 12 ounces. Congratulations to all. See BUDA BITS, pg. 4C Planning for the memory wall ODDS& ENDS Beautiful weather to do fall gardening, pick up pecans, go to a football game or go deer hunting. Cooper Moore choose to go deer hunting last week- end and this ten-year-old young man shot his first deer, a ten point buck, weighing 119 pounds. Now that beats doing any of the other things mentioned above. Way to go Cooper!We are waiting for our hamburgers! Cooper is the son of Mike and Debbie Moore of Kyle. We received the first picture and a record of service for the memory wall that is planned for the Uhland Community Center. A search is in progress for any citizen that was born, raised, lived or is living in the Uhland area and served his or her country in any of the wars in which the United States took part or if you were in the service during peace time. A picture, preferably in uniform and a short history of which branch of service, rank, where they served, date of joining and discharge. For more infor- mation call Daniel Heideman at 512-398-4748, RickTobias, 512-668-4404 or Myrtle Heide- man, 512-398-3800. Pastor Hotopp of Universal City brought the message for the church service of St. John Lutheran Church Sunday morning. Also attending were his mother and members of the family who are here for a Thanksgiving visit from Arkansas. Happy Thanksgiving to all. ring po! The first area office to offer this precision body sculpting treatment. Smoother results. Greater comfort. Faster healing. FDA approved. ons; 512,395,8770 • 1347 Thorpe ILane, ,; b le r