All Wrapped Up

Put a bow on your Christ­mas feast with th­ese deliciously bun­dled din­ner ideas.

Taste of Home - - Contents -

Th­ese recipes give a whole new mean­ing to pack­aged food.

Wild Rice-stuffed Pork Loin

This ten­der pork roast has a de­li­cious wild rice and apri­cot stuff­ing tucked in­side. —Kim Rub­ner, Wor­thing­ton, IA Prep: 20 min. • Bake: 11/2 hours + stand­ing • Makes: 10 serv­ings 1 whole bone­less pork loin roast (4 lbs.), trimmed 1 tsp. salt 1/2 tsp. gar­lic pow­der 1/4 tsp. pep­per

2 cups wild rice, cooked

11/2 cups coarsely chopped dried apri­cots 1 cup chopped onion 3/4 cup finely chopped cel­ery 3/4 cup minced fresh pars­ley 1/2 tsp. rubbed sage 1/2 tsp. dried thyme 1/2 cup chicken broth 10 ba­con strips Apri­cot pre­serves, op­tional

1. To but­ter­fly the pork roast, cut a length­wise slit down the cen­ter of the pork loin to within ¹₂ in. of bot­tom. Open loin so it lies flat. On each half, make an­other length­wise slit down the cen­ter to within ¹₂ in. of bot­tom. Cover and flat­ten to ¹₄-in. thick­ness. Un­cover and sprin­kle with salt, gar­lic pow­der and pep­per.

2. In a large bowl, com­bine the rice, apri­cots, onion, cel­ery, pars­ley, sage, thyme and broth. Spread the stuff­ing evenly, ¹₄-¹₂ in. thick, over pork. Roll up jelly-roll style, start­ing with a long side. Tie the roast at 1¹₂-in. to 2-in. in­ter­vals with kitchen string. Place the re­main­ing stuff­ing in a greased shal­low 2-qt. bak­ing dish; set aside.

3. Bake roast, un­cov­ered, at 350° for 1 hour. Re­move roast from oven; care­fully re­move string. Place ba­con strips over top of roast, over­lap­ping slightly. Bake un­til ba­con is crisp and a ther­mome­ter reads 160°, an­other 30-45 min­utes. If needed, broil 4 in. from the heat un­til ba­con reaches de­sired crisp­ness. Mean­while, cover and bake re­main­ing stuff­ing un­til heated through, about 30 min­utes.

4. Let roast stand 10 min­utes be­fore slic­ing. If de­sired, brush roast with apri­cot pre­serves be­fore slic­ing.

1 serv­ing: 436 cal., 20g fat (7g sat. fat), 109mg chol., 547mg sod., 23g carb. (10g sug­ars, 3g fiber), 41g pro.

Haddock en Papil­lote

This is a distinc­tive yet sim­ple dish for entertaining. You can make up the bun­dles ear­lier in the day and then pop them into the oven 15 min­utes be­fore you want din­ner on the ta­ble. —Amanda Sin­gle­ton, Rogersville, TN Takes: 30 min. • Makes: 4 serv­ings 11/2 lbs. haddock or cod fil­lets,

cut into 4 por­tions

4 Tbsp. dry white wine

2 tsp. snipped fresh dill or 1 tsp. dill weed 1 tsp. grated lemon zest 1/2 cup juli­enned car­rot 1/2 cup juli­enned zuc­chini

4 Tbsp. sliv­ered al­monds, toasted 4 Tbsp. but­ter

1. Pre­heat oven to 375°. Place each fil­let on a piece of heavy-duty foil or parch­ment (about 12 in. square). Driz­zle fil­lets with wine; sprin­kle with dill and lemon zest. Top with car­rot, zuc­chini and al­monds; dot with but­ter. Fold foil or parch­ment around fish, seal­ing tightly.

2. Place pack­ets on a bak­ing sheet. Bake un­til fish just be­gins to flake eas­ily with a fork, 10-12 min­utes. Open foil care­fully to al­low steam to es­cape. 1 packet: 311 cal., 16g fat (8g sat. fat), 129mg chol., 219mg sod., 4g carb.

(2g sug­ars, 1g fiber), 34g pro.

Beef Welling­ton Fried Wontons

Th­ese tasty ap­pe­tiz­ers scale down clas­sic beef Welling­ton to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tal­lapoosa, GA Prep: 35 min. • Cook: 25 min. Makes: 31/2 dozen

1/2 lb. lean ground beef (90% lean) 1 Tbsp. but­ter

1 Tbsp. olive oil

2 gar­lic cloves, minced

11/2 tsp. chopped shal­lot

1 cup each chopped fresh shi­itake, baby por­to­bello and white mush­rooms 1/4 cup dry red wine

1 Tbsp. minced fresh pars­ley 1/2 tsp. salt 1/4 tsp. pep­per 1 pkg. (12 oz.) won­ton wrap­pers 1 large egg

1 Tbsp. wa­ter

Oil for deep-fat fry­ing

1. In a skil­let, cook beef over medium heat un­til no longer pink, break­ing into crum­bles, 4-5 min­utes; trans­fer to a large bowl. In same skil­let, heat but­ter and olive oil over medium-high heat. Add the gar­lic and shal­lot; cook 1 minute longer. Stir in mush­rooms and wine; cook un­til mush­rooms are ten­der, 8-10 min­utes. Add to beef.

Stir in pars­ley, salt and pep­per.

2. Place about 2 tsp. fill­ing in cen­ter of each won­ton wrap­per. Com­bine egg and wa­ter. Mois­ten won­ton edges with egg mix­ture; fold op­po­site cor­ners over fill­ing and press to seal.

3. In an elec­tric skil­let, heat oil to 375°. Fry wontons, a few at a time, un­til golden brown, 60-90 sec­onds on each side. Drain on pa­per tow­els. Freeze op­tion: Freeze un­cooked wontons in air­tight con­tain­ers for up to three months. Thaw overnight in re­frig­er­a­tor; cook as di­rected above.

1 won­ton: 47 cal., 2g fat (1g sat. fat), 9mg chol., 82mg sod., 5g carb. (0 sug­ars, 0 fiber), 2g pro.

Mush­room & Smoked Gouda Puff

It’s so very easy, but it looks and tastes gourmet. Din­ner party guests will be im­pressed with this per­fect starter course. Serve with a spicy mus­tard for dipping if de­sired. —Christina Singer, Belle­fontaine, OH Prep: 30 min. • Bake: 30 min. + stand­ing • Makes: 8 serv­ings 41/2 tsp. but­ter 1/2 cup sliced fresh mush­rooms 1/2 cup sliced baby por­to­bello mush­rooms 1/4 cup chopped fresh shi­itake mush­rooms 1 shal­lot, minced 2 tsp. minced fresh thyme 1/4 tsp. salt 1/8 tsp. pep­per 1 sheet frozen puff pas­try, thawed 1/2 cup shred­ded smoked Gouda cheese 1 large egg

2 Tbsp. wa­ter

1. Pre­heat oven to 350°. In a large skil­let, heat but­ter over medium-high heat. Add mush­rooms and minced shal­lot; cook and stir un­til ten­der, about 5 min­utes. Stir in thyme, salt and pep­per.

2. Un­fold puff pas­try. Spread the mush­room mix­ture to within 1 in. of edges. Sprin­kle with cheese. Roll up jelly-roll style; pinch the seam and ends to seal. Place the pas­try on a parch­ment-lined bak­ing sheet, seam side down. In a small bowl, whisk egg and wa­ter; brush over the pas­try.

Cut slits in top.

3. Bake un­til golden brown, about 30 min­utes. Let stand for 10 min­utes be­fore cut­ting.

1 slice: 210 cal., 13g fat (5g sat. fat), 37mg chol., 260mg sod., 19g carb.

(1g sug­ars, 2g fiber), 5g pro.

Test Kitchen tip: Feel free to swap in your fa­vorite mush­rooms or use what­ever types are fresh­est at your lo­cal mar­ket. You can ex­per­i­ment with the cheese, too. Try a sharp ched­dar, a creamy pro­volone or a cheese blend.

Creamy Scal­lop Crepes

Th­ese savory crepes feel so ele­gant for the hol­i­days. For ex­tra fla­vor, I like to add ¹₄ tea­spoon of fresh dill weed to the crepe bat­ter be­fore re­frig­er­at­ing. —Doreen Kelly, Hat­boro, PA Prep: 45 min. + chill­ing

Bake: 15 min. • Makes: 6 serv­ings 2 large egg whites 1 large egg

11/2 cups fat-free milk 1 cup all-pur­pose flour

1/2 tsp. salt

2 Tbsp. un­salted but­ter,

melted FILL­ING 1 lb. bay scal­lops 1/2 cup white wine or re­duced­sodium chicken broth 1/8 tsp. white pep­per

1 lb. sliced fresh mush­rooms 4 green onions, sliced

2 Tbsp. but­ter 1/4 cup all-pur­pose flour 2/3 cup fat-free evap­o­rated milk 1/2 cup shred­ded re­duced-fat Swiss cheese Sliced green onions, op­tional

1. In a small bowl, beat the egg whites, egg and milk. Com­bine flour and salt; add to milk mix­ture and mix well. Cover and re­frig­er­ate for 1 hour.

2. Brush an 8-in. non­stick skil­let lightly with melted but­ter; heat. Stir the crepe bat­ter; pour 2 Tbsp. into cen­ter of skil­let. Lift and tilt pan to coat bot­tom evenly. Cook un­til top ap­pears dry; turn and cook an­other 15-20 sec­onds. Re­move to a wire rack. Re­peat with re­main­ing bat­ter, brush­ing skil­let with melted but­ter as needed. When cool, stack crepes with waxed pa­per or pa­per tow­els in be­tween.

3. In a large non­stick skil­let, bring the scal­lops, wine and pep­per to a boil. Re­duce heat; sim­mer un­til scal­lops are firm and opaque, 3-4 min­utes. Drain, re­serv­ing cook­ing liq­uid; set liq­uid and scal­lops aside.

4. In the same skil­let, saute the mush­rooms and onions in but­ter un­til al­most ten­der. Sprin­kle with flour; stir un­til blended. Grad­u­ally stir in evap­o­rated milk and the cook­ing liq­uid. Bring to a boil; cook and stir un­til thick­ened, about 2 min­utes. Re­move from heat. Stir in cheese and scal­lops.

5. Spread ¹₃ cup fill­ing down the cen­ter of each crepe; roll up and place in a 13x9-in. bak­ing dish coated with cook­ing spray. Cover and bake at 350° un­til the crepes are heated through, 12-15 min­utes.

2 crepes: 331 cal., 10g fat (6g sat. fat), 76mg chol., 641mg sod., 33g carb. (9g sug­ars, 2g fiber), 24g pro. Di­a­betic ex­changes: 3 lean meat, 2 starch, 2 fat.

HADDOCK EN PAPIL­LOTE

MUSH­ROOM& SMOKED GOUDA PUFF

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