European Stars and Stripes (Newspaper) - December 21, 1990, Darmstadt, Hesse                                Holiday recipes amp tips m m m m m m Baltimore evening Sun a of. R,47ti no jul the following recipe for shrimp dip is from. Homegrown Louisiana co Kinby Juslin Wilson Macmillan publishing 1990 $19.95. Its great for festive occasions any time of year. Shrimp dip 8 ounces softened Cream cheese a cup fresh Lemon juice 1 Pound shrimp cooked peeled and coarsely chopped 2 cups finely chopped Green onions 1 cup Mayonnaise Louisiana hot sauce or ground Cayenne Pepper to taste 1 Tablespoon Worcestershire sauce Salt to taste. In medium sized bowl mix the Lemon juice and Cream cheese together. Stir the shrimp and Green onions into the Cream cheese. Add the Mayonnaise and stir in the hot. Sauce Worcestershire and Salt. Turn the mixture into a serving dish . This dish is a lot better it it is made a Day or several hours ahead. Serve this dip with crackers  Toast or chips. A a a a makes plentiful dipping for 10 to 15 guests. Of n n a m m. A mfr vow a ssh t v i Ltd Quot s \ .  s pc is v if w s. T Holiday festivities do not have to be elaborate bake this simple cake and invite a few friends Over for Coffee. A. A. A. Sour Cream Coffeecake shortening or non stick Spray for pan 3 cups sifted All purpose flour 1 Viz Teaspoons each baking powder and baking soda a Teaspoon Salt 3 Sticks butter or Margarine at room temperature 1 i cups sugar 2vi Teaspoons Vanilla 3 Large eggs 1 Viz cups sour Cream 2 Tablespoons Vanilla and 2 Tablespoons water combined for the nut mixture 3/4 cup chopped walnuts /4 cup dark Brown sugar 1v2 Teaspoons cinnamon candied Cherry halves for Garnish preheat the oven to 350 f. Grease a 10-Inch bundt pan with either a heavy coating of shortening or a generous Spray of non stick coating Rassart sift together the flour baking powder soda and sail and set aside in a Large bowl of an electric mixer Cream the butter with the sugar until the mixture is Light and very Fluffy. A add the Vanilla then beat in the eggs one at a time beating Well after each addition. Beat in the sour Cream. Gradually add the sifted ingredients beating until the Batter is smooth and Well combined. Add the nut mixture ingredients. Spoon a third of the Batter into the prepared Pari. A. Sprinkle half the nut mixture Over the surface taking care not to Sprinkle All the Way to the edges of the  could cause the cake to break when turned out. Repeat with the second third of the Batter and the remaining nut mixture top with remaining Batter. Spoon the Vanilla water mixture evenly Over the top of the a Batter. A bake in the Center of a 350 f oven for 30 minutes then a Tower the heat to 325 f and continue baking for about 45 minutes longer until the cake feels quite firm. Remove from the oven and Cool on a rack for 10 minutes before tuning out of the pan. Loosen the cake around the edges with a knife before turning out on a rack to Cool completely. Decorate top before serving. A this cake will keep Well for four Days at room temperature if. Tightly wrapped in aluminium foil. Or freeze it for up to four  Quot Wuh love from your Kitchen by Diana and Paul von Welanetz Jeremy p. Tarcher inc. 1976. It we. Bbb Bosmh a wow Wing. Pm by Joan Drake los Angeles times this is the time of year when most Cooks pull out All the stops and prepare Turkey with stuffing and. Gravy. Consequently a Gravy making refresher. Course is in order As the holidays approach. Regin by removing the neck and giblets  Bird. And place them except for the liver in a a 2-quart Saucepan. Add 4 cups of water and bring to a boil Over High heat. Cover reduce the heat and simmer until tender about 1 of hours. A a a a. A. A Strain and Reserve the Stock. Discard the neck chop the giblets cover and refrigerate a when the Turkey is roasted remove it from the oven and Transfer onto a Platter. Lightly cover with foil and let stand 15 minutes for the juices to set before carving. Meanwhile add 1 cup of the reserved Stock to the. Drippings in the roasting pan place the pan Over medium heat and scrape the browned particles free from the Bottom with a wooden spoon. Pour the mixture into a measuring cup and let the fat Rise to the top. To Aid in separating the fat from the drippings specially designed measuring cups Are available at a relatively Low Cost in housewares departments. These have a spout at the Bottom which allows the drippings to be poured off leaving the  a a a to make 2 cups of Gravy place a cup of the Turkey fat in a Saucepan. Should there not be enough fat add butter discard any remaining fat and add enough of the reserved Stock to the remaining drippings to equal two. Cups. A a a a a a a. A. Heat the fat Over medium heat. Stir in a cup flour and Cook stirring until bubbly. Remove from heat. V. 7. Gradually pour in the Stock mixture stirring constantly with a wire whisk. Return the pan to the heat and Cook �.,. Stirring until the Gravy boils and thickens. For thinner. Gravy add More Broth. Stir in giblets and season to taste with Salt and Pepper. A. Note  May be omitted from the Gravy and canned Chicken Broth May be substituted for the homemade Broth. A. A a. A Lota Pelet Timas pho1o$ when making Gravy first simmer the Turkey neck and giblets in 4 cups of water until tender about 1 a hours. Adda cup of reserved Stock to the drippings and then scrape the roasting pan with a spoon. Pour drippings from roasting pan into a measuring  allow the fat to Rise to the top. For Turkey carving by Florence fabricant new York times. Doing a competent Job of carving a Turkey takes the right knife with a keen Edge. You also need some notion of the Birds Anatomy. The preferred knife for carving has a Long straight relatively thin and narrow Blade. It is sometimes called a slicing knife. The Best Quality Blade is of High Carbon stainless steel. That is Carbon steel which can be honed to make the sharpest Edge combined with stainless steel to make it Rustproof and easy to clean. Serrated knives Are not recommended. Be sure the knife is very Sharp. You can use a traditional sharpening steel by drawing the knife across it at a narrow Angle from 10 to 20 degrees so that you Are not blunting the Edge. At least 10 strokes will be needed and perhaps More if your knife has not been sharpened in a while. Extremely Dull knives May need sharpening on a Whetstone. There Are also electric and mechanical sharpeners that work fairly Well but Are not preferred by professional chefs. The sharpeners attached to electric can openers Lack precision and can actually mar the Blade. A. Quot a. A a As the first step in carving the Turkey before slicing the breast meat remove the wings and drumsticks at the joints. This can be done with a knife if you catch the joint exactly or with poultry shears. And above All it is crucial to time the Turkey so it can rest for 15 or 20 minutes at room temperature after it comes out of the oven. This firms the flesh making it much easier to carve. Y Page 14 Irir k the stars and stripes pour off the drippings saving i cup of the fat to place in a Saucepan. Discard leftover fat and no i december 26 the. And 27th. By Sherrie Clinton Baltimore evening Sun a plan ahead Forl Hose  meals. Leftover Turkey can fill the most creative. Cook with dread. Here Are some delicious leftover recipes from. 7 thanksgiving dinner by Anthony Dias Blue. And Kathryn k. Blue. They re just As Good with leftovers of  Bird. A Turkey and Rice casserole 5 Tablespoons butter divided 3 cloves garlic minced 2 medium onions peeled and diced 3 cups diced cooked Turkey 1 cup stuffing 3 Tablespoons minced fresh Parsley v2 Teaspoon fresh thyme Saif a and freshly ground Pepper 1 cup Long Grain Rice cooked 2 cups Chicken or Turkey Stock homemade or canned Chicken or Turkey Broth preheat the oven to 375 f. In the Bottom of a 4 quart Ovenproof casserole melt 4 a Tablespoons  medium heal and saute the garlic and onions until transparent Abu five minutes add the Turkey stuffing and herbs and season to taste with Saft and Pepper. Stir. A a. A. In Saucepan melt the remaining Tablespoon of Butler. Add the Rice and a saute Over medium heat until it is a a a /. A transparent a 7 Quot a a a a ,. A a add. The Rice to the casserole stir to mix bring the Broth to a boil in a Saucepan and pour Dyer the casserole. Cover and bake for 25 minutes Enlil the Rice is tender. Uncover and bake 15 minutes More. Serves six to eight. A a a a a a a a curried Turkey salad. 2 cups 2 Lnch strips cooked White Turkey meat., Viz cup blanched slivered almonds i cup halved Lengthwise White seedless grapes 2 scallions sliced in pfc Inch rounds 2 stalks of celery Cut into Small Dice a cup chopped major Grey Chutney optional 1 Tablespoon Curry powder 1 cup Mayonnaise Salt and freshly ground Pepper. A in a bowl Combine the Turkey almonds grapes scallions and celery. In another bowl Combine the remaining ingredients. Stir Well. Add this mixture to the Turkey. Mixture and toss with two Forks to blend. A season. Serve on a bed of lettuce. Makes about 5 cups of filling. A. A. Friday december 21,1990 the stars and stripes