18 Nov 2013 Video segments help celebrate the holidays
Mike Kemp photo
501 LIFE recently launched a new special feature — 501 LIFE…Style.
“Thanks to the expertise of 501 LIFE contributor and noted chef Don Bingham and the talented videographer Kevin Clark, along with the sponsorship support of The Kitchen Store and Pam McDowell Real Estate, we are proud to share with readers a variety of video segments,” said 501 LIFE Publisher Donna Spears.
The segments, available on 501lifemag.com, offer great food and decorating ideas as well as helpful information to enjoy the best of the Thanksgiving and Christmas seasons.
It’s all about celebrating the holidays and the 501 LIFE in style.
Don’s recipes featured in 501 LIFE…Style segments include:
Chocolate Sugar Plum Cheese Ball
2 (8-ounce) packages cream cheese
1/2 stick butter, softened
1 1/2 cups granulated sugar
1/3 cup cocoa powder
2 tablespoons white corn syrup
1/2 cup dried figs, finely chopped
1/2 cup golden raisins
1/2 cup dried apricots, finely chopped
2 tablespoons almond extract
Finely chopped walnuts or pecans for coating
In a bowl, combine first five ingredients and beat until creamy and smooth. Add fruit and almond extract and mix thoroughly. Shape into balls or other desired shapes and coat with finely chopped walnuts or pecans. Serve with chocolate grahams or gingersnaps.
Miniature Fried Pies
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons ice cold water
Mix flour and salt; cut in shortening; add water. Stir gently; roll and cut in small circles. Fill with filling, approximately one teaspoon. Fold into half-moon shapes, baste with melted butter and sprinkle lightly with sugar. Place on cookie sheet and bake at 350 degrees until golden.
2 packages of dried apricots
1 cup sugar
Cover dried apricots with water; boil till tender and most of water is gone; add sugar and mash. Cool to fill crust.
1 fryer cooked, deboned
1 cup dried beans
5 cups chicken broth
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped carrots
1 tablespoon chopped fresh parsley
1 bay leaf
1 tablespoon catsup
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans; combine beans, 5 cups chicken broth, celery, onion, carrots, parsley, bay leaf, basil and oregano; bring to a boil. Cover, reduce heat and simmer 45 minutes or until done. Add catsup and chicken; cover and simmer for 15 minutes. Remove bay leaf. Makes about 6 cups.
Eight Bean Gift Soup
White navy beans
Mix one pound of each bean together. Dry mix can be wrapped and given as gifts. Soak one pound of bean mix (2 cups) in 2 quarts of water overnight. Before cooking, pour off liquid and refresh with 2 quarts of water. Add two large turkey legs; cook till beans are tender. Remove turkey legs and add the following:
One chopped onion
One large can tomatoes
1 cup brown sugar
Juice of one lemon
2 tablespoons cumin
One hot pepper, dried
Continue cooking for about 30 minutes. Debone turkey legs and add to soup. Serve.
Choc Oat Chip Cookie Mix
1 cup flour
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup oats
1 cup chocolate chips
Cream together 1/2 cup butter, 1 egg and 2 teaspoons vanilla. Add the mix ingredients. Mix well. Drop by spoonfuls on ungreased baking sheet. Bake at 375 for 8-10 minutes or until golden brown.
Slice in rounds baguette bread or favorite sourdough bread; spread with equal parts of olive oil and melted butter. Fry bacon and crumble. Spread buttered rounds with crumbled blue cheese and bacon. Toast in oven until bread is golden brown and cheese is partially melted.