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Country Cooking

October 30, 2013

by Dorothy Bloemendaal
Potato Nugget Nachos

l bag (32 oz.) frozen potato nuggets

2 teaspoons taco seasoning mix

2 cups shredded Mexican cheese blend (8 oz.)

2 tablespoons chopped fresh cilantro

l jar (16 oz.) Thick ‘n Chunky salsa

1/2 cup sour cream

Heat oven to 450º. Line jelly roll pan with foil. Bake potato nuggets as directed on package.

Sprinkle potato nuggets with taco seasoning mix; toss to coat. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Use foil to lift nachos to serving platter. Sprinkle with cilantro. Serve immediately with salsa and sour cream. Use toothpicks, if desired.

Witch’s Wassail

4 quarts apple cider

l quart cranberry-apple drink

1/3 cup packed brown sugar

l cup fresh orange juice

2 cinnamon sticks (3 inch)

l teaspoon whole cloves Orange slices, if desired

In a 6 quart stockpot, stir together all ingredients except orange slices. Heat to simmering (do not boil). Simmer uncovered 20 minutes, stirring occasionally. Strain; discard cinnamon sticks and cloves. Serve cider hot. Garnish with orange slices. 40 servings

Friendly Ghost Cupcakes

l box chocolate cake mix

l cup miniature semisweet chocolate chips

4 1/2 cups white candy melts or coating wafers

24 large marshmallows

48 miniature semisweet chocolate chips

Heat oven to 350º. Mix cake mix according to directions on box. Stir in l cup chocolate chips. Fill muffin cups 3/4 full. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.

Microwave candy melts as directed on package. Place l large marshmallow on top of each cupcake. Spoon melted candy over marshmallow to cover, letting excess drip down onto cupcake. Cool slightly. Press in 2 chocolate chips near top of each ghost for eyes. Let stand until set, about 15 minutes. 24 cupcakes<


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