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Lewes, Delaware
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December 3, 1999     Cape Gazette
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December 3, 1999
 

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CAPE GAZETTE, Friday, December 3 - December 9, 1999 - 63 Fo,:)D & DRINK Some ideas for lefi:,over breads, rolls The holiday season is a time for celebrat- ing and enjoying the company of others. It's a time for family dinners and refrigera- tors full of leftovers. The challenge is find- ing ways to eat those leftovers before they get pushed to the back of the fridge, only to resurface during spring cleaning. One leftover that is constant with just about every family dinner is rolls and bread. Let's face it, you can't really get cre- ative with bread...or can you? Turkey or ham sandwiches are fine, but bread stuffing patties and bread pudding add a new twist and are easier to make than you think. Because many leftover dishes made with bread and rolls are so easy to freeze, you don't have to eat everything today if you don't want to. Save some of those dishes for the big Super Bowl party or the snowy weekend when you're sitting by the fire af- ter a day on the slopes. It would be so easy to reach into the fridge to pull out an appe- tizer or dish for brunch - all made with those great tasting holiday favorites. So gather the leftovers, rolls, bread, vegeta- bles, mashed potatoes, cranberry sauce and even the inevitable cheese ball - and get ready to change them into something you'll enjoy eating now or weeks after the holiday season is over. This holiday season, turn your leftovers into memorable post-holiday dishes. For those snowy days, make an unforgettable brunch of savory bread pudding or deli- cious bread stuffing patties; for the pre- game party, try a delicious appetizer of the Pennsylvania Dutch dish of bread "Stunch"; for a mouth-watering dessert, make chocolate bread pudding. Enjoy this holiday season and make those family din- ners without worrying about the extra food. In fact, make a few more vegetables and potatoes and encourage Grandma to bring the cheese ball that she likes so much, be- cause with these recipes, you'll want the leftovers. CHOCOLATE POTATO BREAD PUDDING 6 C potato rolls, cut into one-inch cubes 2 C milk You'll be surprised how creative you can be with all those leftover breads and roils this holiday season. 1/2 C sugar 10 ounces semisweet chocolate chips 1/4 C toasted almond slivers 3 large eggs 2 T vanilla Preheat oven to 325 degrees. Space one cut milk and sugar in saucepan. Bring to a boil, stirring constantly. Remove from heat and add chocolate chips. Stir until melted. Place eggs in a bowl and beat well. Add two tablespoons vanilla and remaining milk to eggs. Stir until well blended. Combine eggs and chocolate mixtures. Add nuts. Continued on page 64 Advice on selecting chardonnays over the holiday season The best Chardonnays produced in the world are, arguably, those produced in the Cote de Beaune, Burgundy, France. The criteria are most sought after and highest priced, since taste is subjective. Remem- ber, if it tastes good to you, it is good. Chocolate and vanilla. In this area are found five villages, the first of which, Aloxe Corton, is the home of two grand cru vineyards, Corton Charle- magne and Charlemagne. These two vine- yards produce over 50 percent of all the Grand Cru white burgundies. As you know, white burgundies are classified Grand Cru, Premier Cru and Village. One of the three villages most familiar to wine aficionados are Meursault, which is home to Les Perrieres, Blagny, Poruzots and Les Chormes, all premier cru; it has no Grand Cru appellations. Second is Puligny Montrachet. This vil- lage has six premier cru vineyards and five grand cru. Of the premier cru vineyards' production, I prefer Les Folatieres year in and year out. Third is Chassagne Montrachet, which has two premier crus, Les Ruchottes and Morgeot, which are generally great each year. It has three grand crus. At this point, complication begin to set in because the grand cru vineyards of Batard-Montrachet and Montrachet are overlapping into both Continued on page 64 There's a lot of cooking between now and 'why2K' This just in. A little late, but this just in. Apparently on Thanksgiv- ing Day, Dr. Laura dedicates her entire show to bad jokes. This made my Thanksgiving morning rather hectic. I kept running from Dr. Laura to the parades. I don't care how old you are, there is something about seeing an enor- mous Bullwinkle floating down 5th Avenue that makes life OK. If the glass is half full, it is in my opinion because Bullwinkle reigns. And don't forget Rocky. And Dudley Do Right. Dr. Laura was heavy on dumb blonde jokes. I always preface these with what Dolly Parton says. She says dumb blonde jokes don't bother her because she knows she's not dumb. So how do FOCUS ON FOOD Anne Graham you make a blonde laugh on Sat- urday? You tell him a joke on Wednesday. And two blondes were in a car and one asked the other to look out the window and see if the sig- nal was working. She leaned out the window and said, "Yes it is. No, it's not." Yes, it is. No, it's not." Those "relaxed" jeans are great, but you look like you should be a star on the Andy Griffith Show. Thanks to those relaxed jeans, this week we are going to do twice baked potatoes and Fettuccine A1- fredo. But first, we are going to Focus on Poetry. This is from Barbara Bartlett of Mexia, Texas. "I eat my peas with honey, I've done it all my life. It makes the peas taste funny, But it keeps them on my knife!" Here we go with the twice baked potatoes. Just save the recipes. You are going to be doing a lot of cooking between now and "why2k." TWICE BAKED POTATOES 3 to 4 large baking potatoes vegetable oil 1 C crumbled bleu cheese 1/2 C cream 4 T butter salt and freshly pepper to taste 4 slices of bacon, fried crisp and crumbled Coat the potatoes with veg- etable oil and bake in a 400 F oven until done. Test by gently squeezing. If they yield a little, they are done. Remove the pota- toes from the oven and slice in half lengthwise. Allow to cool enough to handle, and'using a spoon, scoop the potato out of the skins, leaving a potato shell about 1/4-inch thick. Place the potato in a bowl and mash with a fork. Add the bleu cheese, milk, butter, salt and pepper and stir to combine. Mound the mixture into the potato skins. Note: This dish may be pre- pared ahead and frozen at this point. Reheat the potatoes in a 350 F oven until warm through. Sprin- kle with the crumbled bacon just before serving. Some of Dr. Laura's jokes were so bad that you have to read them out loud in order to get them. Here's one of them. What did Ten- nessee? The same as Arkansas. Continued on page 64