Shelby Shopper Shelby NC
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Page 16 - shelby shopper & info - 704/484-1047 www.shelbyinfo.com Thursday, January 20-January 26, 2011 Oakie’s BROWN SUGAR POUND CAKE Auntie Gale’s Choices 1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding 4 eggs 2/3 cup Breakstone’s or Knudsen Sour Cream 2/3 cup water 1/2 cup oil 1 cup packed brown sugar 1 cup chopped Planter’s Pecans 2 tsp. powdered sugar Heat oven to 350ºF. Beat first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well. Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray. Bake 1 hour or until tooth- pick inserted near center comes out clean. Cook cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving. BREAKFAST BAKE 1 can (8oz.) refrigerated crescent dinner rolls 1 pkg. (8 oz.) Oscar Mayer Smoked Ham, chopped 6 eggs 1/2 cup milk 1/2 tsp. pepper 1 cup Kraft Shredded Cheddar Cheese 1 cup Kraft Shredded Mozzarella Cheese Heat oven to 350ºF. Unroll dough in 13x9 inch baking dish; press to cover bottom of dish, firmly press- ing perforations and seams together to seal. Top with ham. Whisk eggs, milk and pep- per until well blended; pour over ham. Top with cheese. Bake 25 min. or until cen- ter is set. GINGER-CHICKEN SAUTÉ 1-1/2 cups water 1 cup quinoa, uncooked 2 tsp. oil, divided 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup Kraft Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil, divided 4 carrots, cut into 1/4 inch- thick slices 1 Tbsp. minced gingerroot 2 cloves, garlic, minced 4 cups loosely packed bok choy cabbage (1/2 inch thick) Bring water to boil in medi- um saucepan. Add quinoa; cover. Simmer on medium-low heat 15 min. or until liquid is absorbed. Meanwhile, heat 1 tsp. oil in large skillet on medium-high heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF), adding 2 Tbsp. dress- ing to skillet for the last minute. Transfer chicken to plate; top with reserved pan drippings. Cover to keep warm. Add remaining oil, carrots, ginger and garlic to skillet; cook 3 to 5 min. or until gin- ger and garlic are fragrant, but not browned, stirring fre- quently. Stir in bok choy; cook 1 to 2 min. or until bok choy begins to wilt. Add remaining dressing; cook 2 min. or until carrots are crisp-tender and liquid comes to boil, stirring frequently. Spoon quinoa onto serv- ing plates; top with vegetable mixture and chicken. BRENDA’S SWEET POTATO BISCUITS 3/4 cup shortening 1 teaspoon sugar 1/4 teaspoon salt 2 cups mashed sweet potatoes 3 cups self-rising flour Work shortening, sugar and salt into potatoes. Work in 2-1/2 cups flour. Reserve 1/2 cup flour to pat out bis- cuits. Bake at 450º for 10 to 15 minutes. If you would like to share your recipes with the community, please send them to: Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150 or you can email me at: gale@shelbyinfo.com GREEN GO FOR THE FOR THE IT PAYS TO READ... Please Recycle This Paper “Cleveland County’s #1 Advertising Source!” eland Cl Find your money saving at over 390 locations Every Thursday! 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