By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Holidays often bring family and friends into your home, often for overnight or weekend stays.

The breakfast casserole recipes featured this week make breakfast for guests less work-intensive for the cook. Some of these can be put together the night before so all the cook has to do is start the coffee and preheat the oven.

It’s great to be able to sit at the table with the rest of the family rather than spend that time alone with the frying pan.

These dishes really fill people up too, or as we say at my house, “This will really stay with you.”[cointent_lockedcontent]

Ham and Potato Casserole

• 32 oz. package frozen hash brown potatoes
• 8 oz. cooked, diced ham
• 2 (10.75 o.) cans condensed cream of potato soup
• 16 oz. container sour cream
• 2 c. shredded sharp Cheddar cheese
• 1 1/2 c. grated Parmesan cheese

Preheat oven to 375 degrees F Lightly grease a 9×13 inch baking dish.

In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

Bake one hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Bacon and Egg Casserole

• 7 slices white bread (crusts removed and cubed)
• 2 c. shredded cheddar cheese
• 6 eggs
• 3 c. whole milk, no substitutes
• 1 tsp. ground mustard
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 6 slices bacon, cooked and crumbled

In greased 11-inch by 7-inch by 2-inch baking dish, combine the bread cubes and cheese.

In large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread and cheese. Top with bacon.

Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350 degrees F for 50-55 minutes or until knife inserted near the center comes out clean.

Sausage and Egg Casserole

• 6 slices bread, cubed
• 1 lb. sausage, browned, drained
• 1 1/2 c. shredded cheddar
• 8 eggs, beaten
• 2 c. milk
• 1 tsp. salt
• Pepper to taste

Cube bread and place evenly in greased 9×13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking).

Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 8-10.

French Toast Casserole

• 1 loaf French bread (13 to 16 oz.)
• 8 large eggs
• 2 c. milk
• 1 c. half and half
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• Dash salt

Slice French bread into 20 slices, one-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9×13-inch flat baking dish in two rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Bake 35 to 45 minutes until golden and slightly firm.

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By Olivia Fowler
For the Courier

ofowler@thepccourier.com

These cookies travel well and arrive just as delicious as when you popped them out of the oven. And nothing says Christmas to me like the smell of baking in the kitchen.

Not only do these cookies ship well, they can also stay at home and get gobbled up.

So whether you plan to keep them or share them, I hope you enjoy them.

Toffee Butter Cookies

Heat oven to 350°F.

Combine sugar, butter, egg and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy.

Add flour, baking powder and baking soda; beat at low speed until well mixed. Stir in toffee bits.

Shape dough into 1-inch balls. Roll in sugar. Place two inches apart onto ungreased cookie sheet. Flatten to 1 1/2-inch circles using bottom of glass. If glass sticks, dip glass in sugar.

Bake 9-11 minutes or until edges are just lightly browned. Do not over bake. Sprinkle with sugar while warm. Cool completely.

Ginger Crinkles

Heat oven to 375°F.

Combine sugar and butter in bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining ingredients except additional sugar; beat at low speed until well mixed.

Shape dough into one-inch balls; roll balls in sugar. Place two inches apart onto ungreased cookie sheets. Bake 10-12 minutes or until edges are lightly browned. Cool one minute on cookie sheets; remove to cooling rack.

Oatmeal Brownie Bar Cookies

Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.

Combine all oatmeal layer ingredients in bowl except butter. Cut in 2/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 1/4 cups crumb mixture for topping. Press remaining crumbs into prepared pan.

Bake 10 minutes.

Combine 1/3 cup butter and chocolate in bowl. Microwave, stirring twice, 30-60 seconds or until chocolate is melted. Cool slightly.

Combine sugar, eggs, water and vanilla in bowl; beat at medium speed until well mixed. Add melted chocolate mixture; continue beating until well mixed. Add one cup flour and baking powder; beat at low speed until well mixed.

Drop chocolate mixture by tablespoonful over warm, partially baked crust. Carefully spread brownie layer evenly over crust; top with reserved crumb mixture.

Bake 15-18 minutes or until edges are set. (Do not over bake.) Cool completely; cut into bars.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The holidays stretch out before us, and we look forward to them with pleasure and a little bit of apprehension. All the traditional dishes we celebrate with are delicious, but they are also pretty heavy and rich.

It’s OK to lighten the load a little bit by adding sandwiches to the mix. And if you want something extra special, the sandwiches featured this week are much more than ordinary.

You can whip them up for almost any festive occasion. They’re a little different from the usual, but are tried and true crowd pleasers, and fairly easy to make.

I hope you enjoy one or more of these recipes.

Garden Vegetable Spread

• 1 medium cucumber
• 3 carrots
• 3 garlic cloves
• 1/2 c. sliced green onions
• 2 tbsp. minced fresh parsley
• 2 (8-oz.) packages cream cheese, softened
• 2 tbsp. mayonnaise
• 1/2 tsp. salt
• 16 thin rye bread slices

Peel and seed cucumber; dice cucumber and bell pepper. Grate carrots, and mince garlic.

Combine cucumber, bell pepper, carrot, garlic, green onions, and next four ingredients in a large bowl, stirring until well blended.

Spread mixture on half of rye bread slices, and top with remaining slices. Cut vegetable sandwiches in half diagonally.

Asparagus Roll-Ups

• 24 fresh asparagus spears
• 1 (8-oz.) package cream cheese, softened
• 1 (4-oz.) package crumbled bleu cheese
• 2 tbsp. mayonnaise
• 1 tbsp. chopped fresh chives
• 12 bread slices, trimmed
• 12 thin deli ham slices
• 1/4 c. butter or margarine, melted
• Paprika
• Garnishes: green onion curl, red bell pepper

Snap off tough ends of asparagus, and remove scales from stalks with a vegetable peeler, if desired. Arrange asparagus in a steamer basket over boiling water. Cover and steam 4-6 minutes or until crisp-tender. Remove from steamer, and cool on paper towels.

Stir together cream cheese and next three ingredients.

Roll each bread slice with a rolling pin to flatten. Spread one side of each slice with two tablespoons cream cheese mixture; top each with one ham slice.

Place two asparagus spears, tips pointed toward opposite ends, on one end of each bread slice; roll up, and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with paprika.

Bake at 400° for 12 minutes or until golden. Serve immediately. Garnish, if desired.

Note: Freeze unbaked rollups up to one month in an airtight container. Thaw in refrigerator, and bake as directed.

Artichoke Cream Cheese Spread

• 2 (8-oz.) packages cream cheese, softened
• 1/4 c. finely chopped green onion tops
• 1 (14-oz.) can artichoke hearts, drained and finely chopped
• 1 c. freshly grated Parmesan cheese
• 2 garlic cloves, pressed
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/2 tsp. ground red pepper
• 3/4 c. bottled roasted red bell peppers, drained and chopped
• Assorted fresh lettuce
• Thin white or wheat bread slices, crusts removed and cut into triangles
• Red, yellow, and orange bell pepper strips
• Garnishes: bottled roasted red bell pepper strip, slivered; radish slices

Stir together cream cheese and green onion tops, blending well; set aside. Stir together artichoke hearts and next five ingredients.

Spread one-third of cream cheese mixture on bottom of a four-cup glass bowl lined with plastic wrap. Layer with half of chopped roasted bell peppers, 3/4 cup artichoke mixture, and one-third of cream cheese mixture. Repeat layers with remaining chopped roasted bell peppers, artichoke mixture, and cream cheese mixture. Cover and chill at least two hours.

Invert onto a serving plate, and remove plastic wrap. Serve over lettuce with bread slices and bell pepper strips. Garnish, if desired.

Chicken Mandarin Cheese Spread

• 12 raisin bread slices
• 1 (8-oz.) package cream cheese, softened
• 1 1/2 c. chopped cooked chicken breast
• 1/2 c. toasted chopped pecans
• 1 to 2 tbsp. mayonnaise
• 1/4 tsp. dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. mandarin orange segments

Cut crusts from bread slices. Cut bread slices into four triangles, and place on baking sheet.

Bake at 400° for five minutes or until toasted.

Combine cream cheese and next six ingredients in a large bowl until blended.

Cover and chill until ready to serve.

Spoon one tablespoon of cream cheese mixture onto one side of each raisin bread triangle; top each with a mandarin orange segment.

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Fresh

Suddenly we’re picking more tomatoes than we dreamed possible. Maybe we’re looking for some recipes to use them in a way other than just sliced. So here are four that offer some variety.

[cointent_lockedcontent]This is the only time of year we have access to real tomatoes — that is, tomatoes with color, flavor and real tomato texture.

Don’t let them go to waste, as you’ll not see their like again for many months.

Sweet Fresh Tomato Salsa

4 lbs. vine-ripened tomatoes (about 5 medium)

1/2 medium sweet onion (Vidalia if possible)

1 c. fresh cilantro sprigs

4 fresh serrano or jalapeno chiles, seeded and chopped

2 tsp. minced garlic

2 tsp. sugar

3 tbsp. fresh lime juice

Kosher salt and freshly ground black pepper

Quarter and seed tomatoes. Dice the tomatoes and transfer to a bowl. Finely chop enough onion to measure 1/2 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and season with salt and pepper.

Cucumber Tomato Salad

1/2 English or seedless cucumber, diced

2 vine ripe tomatoes, diced

Handful flat-leaf parsley, chopped

1/2 medium red onion, chopped

2 tbsp. red wine vinegar, a couple of splashes

3 tbsp. extra-virgin olive oil, eyeball it

Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar  and oil, salt and pepper, to your taste. Chill before serving.

Tomato Pie

4 tomatoes, peeled and sliced

1 (9-in.) prebaked deep dish pie shell

10 fresh basil leaves, chopped

1/2 c. chopped green onion

1 c. grated mozzarella

1 c. grated cheddar

1 c. mayonnaise

Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in one layer. Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

Roasted Tomato Soup

7 c. whole tomatoes, peeled and cored

Tomato Soup

1 tbsp. olive oil

1 tbsp. light brown sugar

4 carrots, peeled and chopped

2 shallots, quartered

Salt and freshly cracked black pepper

3 tbsp. unsalted butter

1/2 tsp. crushed red pepper

2 cloves garlic, minced

1 tbsp. tomato paste

2 tbsp. dry sherry

4 c. peeled, cored and crushed ripe tomatoes

1 to 2 c. chicken stock

1/4 c. heavy cream

Mix together whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.

Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and sauté for one minute. Add the tomato paste and cook for 1-2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1-2 minutes. Add the roasted vegetables, crushed tomatoes and one cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.

Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.

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By Olivia Fowler
For the Courier

ofowler@thepccourier.com

Almost everybody grills steak. And there are a few basic rules to apply to all steak

By Olivia Fowler
For the Courier

ofowler@thepccourier.com

The faster you can get it from the garden to the pot, the better it’s going to taste. We have access to truly fresh corn once a year, and there’s no way to duplicate the flavor in those ears.

Frozen corn is next best but right now, when corn is coming in, take advantage.

These recipes offer some variety in preparing this all-time favorite. Of course, corn on the cob is still at the top of the list, but sometimes we all like a little change. So enjoy it while you

NOTICE OF SALE

STATE OF SOUTH CAROLINA

COUNTY OF PICKENS

IN THE COURT OF

COMMON PLEAS FOR THE

THIRTEENTH JUDICIAL DISTRICT

Case No.: 2014-CP-39-857

Brenda Wires and Barbara Day, Plaintiffs, Elizabeth Pauline Russell Defendant.

BY VIRTUE OF AN ORDER of the Court of Common Pleas for Pickens County, South Carolina,

By Olivia Fowler

Courier Staff

Molasses is an all-American ingredient and has been used for cooking since the early days of the colonies. It’s delicious poured over hot buttered biscuits or on pancakes, but there are a host of other dishes enhanced by the addition of this ingredient.

Not all of these recipes are quick, but much of the time involved isn’t labor-intensive. You can do other things while the pork chops marinate, and the slow cooker will take care of the beans while you go about your business. Yes, you do have to allow time for the bread to rise, but this bread recipe doesn’t require kneading. The bread does all the work. Only the molasses cookie recipe is mixed up and put into the oven right away. The cookies are somewhat addictive, so be careful.

Molasses Spice Cookies

2 1/4 c. all-purpose flour

2 tsp. of baking soda

1/2 tsp. of salt

1 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

3/4 tsp. ground cloves

1 tsp. vanilla extract

3/4 c. (1 1/2 sticks) unsalted butter, softened

1/2 c. dark brown sugar, packed

1/2 c. granulated sugar, plus 1/3 c. for rolling cookies

1 large egg

1/3 c. unsulphered molasses

Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.

Use an electric mixer and beat the butter for two minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about three minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

Add dry ingredients and beat at low speed until just combined, about 30 seconds.

Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with two Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to two inches apart.

Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11-13 minutes. Cool cookies on sheets for 2-3 minutes before transferring them to cooling racks.

Note: Do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Slow-cooked Baked Beans

1 lb. (2 to 2 1/2 c.) dry white beans such as Navy beans or Great Northern beans (can also use kidney beans)

1/3 c. molasses

1/3 c. brown sugar

3-4 tbsp. Dijon mustard

1/8 tsp. ground cloves

3 c. hot water

1/2 lb. salt pork (can sub bacon), cut into 1/2-in. to 1-in. pieces

1 medium onion, (1 1/2 c.) chopped

Place beans in a large pot and cover with two inches of water. Soak overnight and drain. Alternatively, bring a pot with the beans covered with two inches of water to a boil, remove from heat and let soak for an hour, then drain.

Mix the molasses, brown sugar, mustard, and ground cloves with three cups of hot water.

Line the bottom of a slow-cooker (or a Dutch oven if you are cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture over the beans to just cover the beans.

Cover and cook in a slow-cooker on the low setting for eight hours (or in a 250°F oven), until the beans are tender. Check the water level a few hours in,

We associate Valentine’s Day with sweet treats. We also tend to associate chocolate, strawberries, cherries and raspberries with the holiday that celebrates love.
Red Velvet Cake, Queen of Hearts Tart, Dark Chocolate Cake with Raspberry filling and Chocolate Chip Cherry Cookies say Valentine’s Day to the people lucky enough to eat them.
Yes, they are rich and delicious, and they are supposed to be. It’s nice to have something special to make the day something to remember.

Raisins are good for you, but don’t hold that against them. Not only do raisins get an A for nutrition, they also get high marks for flavor. They’re low in fat and are a favorite of athletes looking for high energy snacks.
But that doesn’t mean that they should only appear in trail mix.
The recipes featured this week utilize raisins in stuffing, baked beans, cake and ham sauce. We hope you’ll give them a try.