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Trusted local news leader for Prescott area communities since 1882
5:04 AM Mon, Nov. 19th

As holidays draw near, save time with quick recipes

TURKEY BURGERS

Makes 4 burgers.

In medium bowl, gently combine :

1 pound ground turkey

1 finely chopped small onion

1 finely chopped garlic clove

1/2 tsp. salt and freshly

ground pepper

3 tbsp. liquid ranch dressing

Form into 4 patties, about 1/4 inch thick, transfer to a plate, cover with plastic wrap, and chill about 30 minutes. Preheat oven to 400. Fit a wire rack over a baking pan, set aside. Heat 2 tablespoons vegetable oil in a large skillet over medium high heat. Add burgers and cook until browned, 4 minutes per side. Transfer patties to baking pan, place in oven, and cook until burgers are firm and reach an internal temperature of 165, which should take about 10 minutes. During last minute in oven, melt a slice of swiss cheese over each burger. Serve as desired with side dishes or in a bun.

BACON DIP

Makes 2 cups.

Cook 1/2 pound bacon until crisp. Drain on paper towels. Then finely chop. Reserve

2 tablespoons bacon and stir the rest together in medium bowl with 3 small thinly sliced scallions, 3 finely chopped sun-dried tomatoes, 4 ounces cream cheese softened and 2/3 cup ranch dressing. Transfer to a serving dish and chill for 30 minutes. Garnish with reserved bacon and additional sliced scallions. Serve with fresh vegetables or crackers.

DEVILED EGGS

This recipe is for six eggs, cut in half to make 12 deviled eggs.

Peel six hard-boiled eggs and cut into halves lengthwise. Remove yolks and place in medium bowl; set whiles aside on a platter. Mash yolks, using a fork, until fluffy. Mix in 2 tablespoons finely chopped onion, 2 tablespoons sweet relish, 1 teaspoon dry mustard, 1/2 teaspoon salt and 1/4 cup bottled ranch dressing until smooth. Fill a large, sealable plastic bag with yolk mixture. Cut corner of bag to create a 3/4-inch hole and pipe filling into well of each egg white. Chill until ready to serve. Garnish with a sprinkle of paprika and a spring of parsley.

CREAMY RANCH CHICKEN

Makes 4 servings.

6 slices bacon

4 skinless, boneless chicken breast halves, cut into bite-size pieces

2 tbsp. all purpose flour

2 tbsp. dry ranch salad Dressing mix (not the bottled kind)

1 1/4 cups whole milk

3 cups dried medium noodles

1 tbsp. finely shredded Parmesan cheese

Cut bacon into narrow strips. In large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.

In the same skillet, cook chicken in reserved drippings until tender and no longer pink, turning to brown evening. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Cook noodles according to package directions. Serve chicken with noodles; sprinkle with Parmesan cheese.

APPLE CIDER

With our evenings turning cooler, a nice cup of warm apple cider is a welcome treat.

Combine 1 quart apple juice or cider with 2 inch stick cinnamon, broken. Stir in 4 whole cloves and 1/4 cup sugar. Bring to a boil, cover and simmer 10 minutes. Strain. Serve warm. Makes 4-6 servings.

HOT BUTTERED POPCORN

Here is a way to avoid packaged popcorn, which has some controversy over the oils and preservatives. Try this: in microwave-safe bowl, mix 1/4 cup popcorn kernels with 1/2 tsp. canola oil. Cover with plate; microwave on high for 3-4 minutes or until there are only 3 seconds between pops. Remove plate carefully. Season as you wish. Makes 5 cups.