FOR BREAKING NEWS VISIT WWW.QNS.COM NOVEMBER 8, 2018 • THE QUEENS COURIER 69
Savor the season with comfort foods
Few things go together quite like the
holidays and comforting seasonal recipes.
When time is short during the season’s
hustle and bustle but you’re craving a
savory meal, reach for an ingredient like
READ German Potato Salad, which can
be the shortcut you need to get Potato,
Turkey and Veggie Casserole on the table
quickly.
Dessert is a must during the holidays,
and this Cranberry-Beet Bundt Cake with
Orange-Walnut Glaze draws its unique
fl avor from Aunt Nellie’s Beets and a
sweet blend of spices and seasonings.
Find more seasonal recipes at
READSalads.com and AuntNellies.com.
Cranberry-Beet Bundt Cake
with Orange-Walnut Glaze
Prep time: 50 minutes
Cook time: 45 minutes
Servings: 16
• 1 jar (16 ounces) Aunt Nellie’s Sliced
Pickled Beets, drained
• 2 1/4 cups granulated sugar, divided
• 1 1/4 cups dried sweetened cranberries
• 2 1/2 cups all-purpose fl our
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs, room temperature
• 1 1/2 sticks (12 tablespoons) unsalted
• 2 1/2 cups confectioners’ sugar, sift ed
butter, soft ened
• 1 orange, zest only, fi nely grated
• 1/4 cup vegetable oil
• 1/4 cup orange juice, plus additional
• 1 orange, zest only, fi nely grated
(optional)
• 2 teaspoons vanilla extract
• 1 1/2 tablespoons unsalted butter, melted
• 1/2 cup buttermilk
Orange-Walnut Glaze:
• 1 cup fi nely chopped walnuts
Heat oven to 350 F. Butter and lightly
fl our fl uted 10-inch Bundt pan.
In food processor, puree beets and 1
cup sugar until smooth, about 30 seconds,
scraping down sides of bowl once.
In small bowl, cover cranberries with
hot water.
In medium mixing bowl, sift fl our, baking
powder, baking soda, salt, cinnamon
and nutmeg.
In large mixing bowl using electric
mixer on medium-high, beat remaining
sugar, eggs, butter and oil2-3 minutes
until light and smooth. Blend in
beet puree. Add orange zest and vanilla;
mix until blended. Add half of fl our
mixture; beat on low until smooth. Add
buttermilk; beat on low until smooth
then add remaining fl our mixture, beating
until blended. Drain cranberries; fold
into batter.
Turn batter into prepared pan, spreading
evenly. Bake on center rack 45-50
minutes. When done, cake will pull away
from sides of pan and toothpick, inserted
into center will come out clean.
Cool 15 minutes then invert cake onto
rack.
To make Orange-Walnut Glaze: In
large mixing bowl, combine sugar and
orange zest. Add orange juice; whisk until
smooth. Whisk in butter. Add additional
juice, if necessary.
Spoon glaze over cake while still
warm. Sprinkle with walnuts.
Potato, Turkey and Veggie Casserole
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
• 1 tablespoon, plus 1 teaspoon, olive oil
• 3/4 pound extra-lean ground turkey
breast
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 can (15 ounces) READ German
Potato Salad
• 1/2 cup light sour cream
• 2 cups frozen, thawed or canned mixed
vegetables, drained
• nonstick cooking spray
• 1/2 cup bread crumbs
Heat oven to 350 F. In large, nonstick
skillet over medium heat, heat 1 tablespoon
oil. Add turkey, thyme, garlic powder,
pepper and salt, if desired. Cook 5-7
minutes, until cooked through, stirring
occasionally and breaking turkey into
large crumbles.
Stir in potato salad and sour cream.
Add vegetables; stir to combine. Spray
2-quart casserole dish with nonstick
cooking spray. Spoon in casserole mixture.
Toss together bread crumbs and
remaining oil. Sprinkle over casserole.
Bake 30 minutes, or until bubbly and
heated through.
Substitution: Left over chopped turkey
(about 1 1/2 cups) can be cooked 2-3 minutes
in skillet in place of ground turkey.
Courtesy Family Features
Thanksgiving