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Saturday, December 12, 2009
Kate’s Cooking: Sauce and Stuffing
I often use stuffing as a side dish and you can bake it or gently stir it together in a saucepan on a medium heat. It is good with all poultry. If you like, just before serving, sprinkle a little cheese over the top and dot a little butter or margarine here and there and put it under a broiler or grill.
4 stalks of celery – chopped finely and cooked until tender
1 orange – grate rind and squeeze for juice (a lemon can be used to)
3 cups soft breadcrumbs (fresh) – this is an approximate amount
1 teaspoon black pepper
(salt is optional)
1 egg – lightly beaten
¼ cup melted margarine
1 tablespoon chopped parsley or chives or a mix of both
1 tablespoon onion – grated or finely chopped
Drain celery. Mix all ingredients together using some of the celery water to moisten if necessary. Note: if you are using the stuffing inside poultry, always make sure that you thoroughly wash the bird inside and pat dry before using the stuffing.
If you find yourself with people ‘suddenly’ coming for a meal and you need a quick dessert or for that matter you fancy a bowl of icecream for yourself, then an economical vanilla icecream with this yummy sauce served over the top, is terrific. You might like to decorate the dessert with a few chocolate chips sprinkled over the sauce or grate some chocolate or a chocolate sweet if you have any of these. It’s what I call ‘cheerful’ food.
¾ cup brown sugar
¼ cup butter or margarine
1 to 2 tablespoons maple syrup
(about) 1/3 cup milk
Heat all of the above ingredients gently, in a double saucepan if you have one or a smaller, heavy-based saucepan. (You can double the recipe if you want lashings of sauce!)
Keep well and safe and happy cooking to you.