Rutherford Weekly

Page 14 - Rutherford Weekly 828-248-1408 www.rutherfordweekly.com Thursday, December 27, 2018-January 2, 2019 FAVORITE Serves 6 Expeller-pressed canola oil spray 8 oz. pkg. crimini (baby bella) mushrooms (about 2 1⁄2 cups) 1 small yellow onion, cut into eighths 4 cloves garlic, minced 1 tablespoon extra-virgin oil 1 cup dry rolled oats 2 large eggs 1 pound lean ground turkey (or beef or bison) 13⁄4 cups pasta sauce, divided 3 tablespoons red wine vinegar 1 tablespoon Italian herb seasoning 1⁄2 teaspoon salt 1⁄2 teaspoon freshly ground black pepper Preheat oven to 375 F. Coat a 9x13-inch baking pan or 6 mini loaf pans with spray. Pulse mushrooms in food processor until finely chopped and add to a large bowl. Repeat with onion and garlic. Place a large frying pan over medium heat and add oil. When oil is shimmering, add vegetables and sauté for 7 minutes or until water releases and evaporates completely, lowering the heat as necessary. Set aside. Process oats until they are of a fine consistency. Whisk eggs in the bowl used for the vegetables. Add processed oats, turkey, 3⁄4 cup of pasta sauce, cooked vegetables, vinegar, Italian seasoning, salt, and pepper and stir together until blended. Scoop the mixture into 6 mounds on the pan or into each mini-loaf pan, about 3⁄4 cup each. Shape each mound into a 4x2-inch loaf. Spread remaining 1 cup of pasta sauce on top of the loaves, distributing evenly. Bake on middle rack for 25 minutes, turning pan midway through cooking, until loaves are firm or a thermometer inserted in the middle reads at least 165. Allow loaves to rest for 5 minutes before serving. Turkey, Vegetable & Oat Mini-Meatloaves with Marinara Sauce Yields 12 bites 1⁄2 cup whole hazelnuts, ideally blanched (skinned) 2 tablespoons butter 2 pears, skin on, cut into 1⁄8 in-thick slices, then cored 1 store-bought pound cake 6 tablespoons Nutella chocolate-hazelnut spread Preheat oven to 350 F. Put hazelnuts on a baking sheet and bake for 12 min- utes, or until they begin to brown. If hazelnuts are still in their skins, bake until skins begin to darken, or for blanched nuts, until they turn golden. Remove from oven and let cool. If hazelnuts are still in their skins, place nuts in the center of a clean dish towel, fold the towel around the nuts, and rub vigorously between both hands for 15 seconds to release the skins. Discard skins and reserve the nuts. In a sauté pan over medium heat (err on the low side of medium), melt butter and sauté pear slices for approxi- mately 5 minutes per side, or until they begin to brown. Reserve. Cut 6 slices of pound cake, 1⁄4-inch thick. Toast the pound cake in a toaster oven, or on a baking sheet in a 300 F oven. (It will fall apart in an upright toaster.) Smear 3 cake slices with Nutella or chocolate-hazelnut spread. Cover entire Nutella/spread surface with hazel- nuts, then press them into the Nutella/spread. Top with a layer of pear slices and cover with second slice of pound cake. Secure each knuckle sandwich with 4 toothpicks, then cut into 4 pieces. Knuckle Sandwich Makes 1 medium loaf 2 tablespoons molasses 11⁄3 cups buttermilk 3⁄4 cup rolled oats 12⁄3 cups whole-wheat flour 13⁄4 cups unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons unsalted butter, chilled, cut into cubes 1 extra-large egg, beaten 1 8x4x21⁄2-inch loaf pan, well greased Mix the molasses and the buttermilk in a large bowl. Stir in the oats and then let soak for 30 minutes. Preheat oven to 400 F. In another bowl, mix the flours, baking soda and salt. Add the pieces of butter and rub in, using the tips of your fingers, until the mixture looks fine like crumbs. Add the beaten egg and the mixture of soaked oats and mix well with a wooden spoon to make a fairly heavy dough. Scrape the mixture into the greased loaf pan and, with floured fingers, press it into a neat loaf shape. Bake for 10 minutes, then reduce the oven temperature to 350 F and bake for a further 35 minutes. Turn out the loaf onto a wire rack and let cool to room temperature before slicing. Keep tightly wrapped and eat within 3 days, or toast. The loaf can be frozen for up to 1 month. Molasses Oatmeal Loaf Cliffside Elementary Chrimstas Program Article Provided By: Chelsea A. Rush Santa's current reindeer are introduced during this dance number Reindeer Trainer Coach Catapult and Santa try to fi gure out a plan for Christmas Eve deliveries Reindeer Cadets Wilbur and Orville Wright learn that hard work does pay! Randolph the Reindeer has a red nose but only because of his cold! Frosty the Snowman watches as the reindeer train Coach Catapult poses with her reindeer in-training (Wilbur and Orville Wright, Ameila Earhart, and Bessie Coleman). The 2nd grade classes of Cliffside Elementary School presented "How to Train Your Reindeer to Fly" YOUR LOCAL LINK TO YOUR LOCAL LINK TO ONLINE CLASSIFIEDS ONLINE CLASSIFIEDS CLASSIFIED ADS UPDATED DAILY CLASSIFIED ADS UPDATED DAILY Carolina CLASSIFIEDS .com ShelbyInfo.com RutherfordWeekly.com Banner-News.com KMHerald.com CherryvilleEagle.com WEEKLY RUTHERFORD BOOST BOOST YOUR AD YOUR AD IN PRINT IN PRINT TO REACH OVER 85,000 PEOPLE EACH WEEK! *Categories that do not require print ads. MOBILE MOBILE FRIENDLY! FRIENDLY! FIEDS CLASSIFI CL .com * INDIVIDUALS INDIVIDUALS POST YOUR ADS POST YOUR ADS ONLINE FREE! ONLINE FREE!

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