Tips For Holiday Decorating And Entertaining

(NAPSI)-Time-honored traditions such as baking family recipes, cracking nuts by the fire, and decorating with handmade crafts help make the holiday season merry. Some items, such as in--shell nuts, are naturally associated with the holidays and appear year after year during the season.

Over the last 96 years, the experts at leading nut brand Diamond of California have discovered many uses for inshell nuts. Tina Salter, culinary producer and cookbook author, offers the following ideas for using this heritage product at the holidays.

Roasting: All nuts, even in their shell, taste better freshly toasted. Bake inshell nuts at 375° F for 20 minutes (smaller nuts may toast faster). Crack one nut in a towel to check for doneness. The "meat" should be toasted and aromatic. If it still looks pale, roast a few minutes longer. Let the nuts cool before serving with a nutcracker and nutpick. Children and guests will delight in shelling them by the fire.

Entertaining: Finish a holiday dinner with an elegant course of port, soft blue cheese and freshly toasted inshell walnuts. Serve with slices of a crusty baguette. Guests will linger at the table to crack nuts, sip port and tell stories.

Decorating: Nuts add a touch of nature to holiday decor. For a chic table, lay a garland around the base of a large glass hurricane vase. Place a pillar candle securely in the center and fill space between candle and glass with inshell nuts to about one-third of the height of the candle. For added sparkle, paint some nuts gold and silver before filling.

Get Creative at the Holidays!

A great idea that uses Diamond inshell nuts could win you a trip to New York City for another memorable holiday tradition: "The Nutcracker" ballet. The person who submits the best idea for entertaining with Diamond inshell nuts will win a trip for four to see a performance of New York City Ballet's production of George Balanchine's "The Nutcracker." The winning idea will also be published on millions of bags of nuts in 2009 and featured on Diamond's Web site. For contest details, information on second- and third-place prizes and holiday recipes, visit www.diamondnuts.com.

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Time for Turkey Thawing, Selection Tips

As Thanksgiving approaches, it’s time to talk turkey. There are many questions surrounding the age-old tradition: Should you buy fresh or frozen? How do you safely thaw a turkey? What’s the best stuffing? How do you cook the turkey without drying it out? How will you know when it’s done? Food safety experts with University of Georgia Cooperative Extension offer the answers.

“Whether to buy fresh or frozen is a personal preference,” said Judy Harrison, a UGA Cooperative Extension specialist in the College of Family and Consumer Sciences. “What you use as stuffing is, too. But there are serious safety measures to keep in mind, especially if you only cook turkey once or twice each year.”

Buying and storing

If you buy a fresh turkey, check the date on the package and purchase only if the date has not passed. If the date is a “sell by” date, that is the last day the turkey can be sold. It is best to prepare the turkey by that date also. If it is a “use by” date, cook it by that date.
Fresh turkeys should be kept below 40 degrees Fahrenheit in the refrigerator until you’re ready to cook it. Put the bird on a tray or pan to catch any juices.

When serving fresh turkey, Harrison recommends allowing for one pound of turkey per person.

“Don’t buy fresh pre-stuffed turkeys,” Harrison warns. “If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly.”

The U.S. Department of Agriculture recommends buying pre-stuffed turkeys only if they are frozen and display the USDA or state mark of inspection on the package. These turkeys are safe because they’ve been processed under controlled conditions.

Pre-stuffed turkeys should be cooked frozen, not thawed. Follow package directions for proper handling and cooking. Allow 1¼ pounds of turkey per person.

Thaw properly

If you choose a frozen turkey, allow one pound per person.
Safe handling begins when you store and defrost the bird. USDA recommends three ways to thaw a turkey: in the refrigerator, in cold water or in the microwave.

“Never thaw a turkey on the counter,” Harrison said. “Room temperature is a breeding ground for bacteria that can cause food safety concerns.”

The basic rule for thawing a turkey in the refrigerator is 24 hours of thawing time for every five pounds of turkey. Once thawed, refrigerate the turkey for no more than one to two days before you cook it.

If you don’t have room in the refrigerator for a big bird, use the cold water thawing method. Harrison says follow these steps:

1) Submerge the bird or cut-up parts in cold water in its airtight packaging or in a leak-proof bag.

2) Allow about 30 minutes defrosting time per pound of turkey.

3) Change the water every 30 minutes to be sure it stays cold.

The following times are suggested for thawing a turkey in water:

8 to 12 pound turkey, 4 to 6 hours

12 to 16 pound turkey, 6 to 8 hours

16 to 20 pound turkey, 8 to 10 hours

20 to 24 pound turkey, 10 to 12 hours

Cook the turkey immediately after it’s thawed, Harrison said.

Turkeys can be kept frozen indefinitely, however for best quality, they should be wrapped in freezer packaging and cooked within one year, she said.

The third way to thaw a turkey is in the microwave.

“Because every microwave is different, it’s very important to carefully follow the manufacturer instructions,” Harrison said. “The instruction manual should tell you how long to defrost per pound of turkey and what kind of container to put the bird in.”

Microwave-thawed turkeys should be cooked immediately after thawing.

Turkey handling instructions from the USDA are available at www.fsis.usda.gov/Fact_Sheets/Lets_Talk_Turkey/index.asp .

An easy to follow chart to help plan ahead is available from UGA online at http://www.fcs.uga.edu/ext/pubs/fdns/Safe%20Holiday%20Turkey.pdf.

By Faith Peppers
University of Georgia

Faith Peppers is a news editor for the University of Georgia College of Agricultural and Environmental Sciences.

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A Heart-Healthier And Great-Tasting Way To Cook And Bake

(NAPSI)-Americans will gather around the kitchen this holiday season to celebrate the holiday spirit with festive dishes both savory and sweet. Families and friends can always give (and receive) the gifts of better nutrition and better health when sharing their favorite fare.

It helps to gift wrap some omega-3 fatty acids in holiday foods; these essential fatty acids are not naturally manufactured by the body. Yet, according to the American Heart Association, there is evidence that omega-3s help prevent stroke, blocked blood vessels and coronary heart disease. Today's consumers want great-tasting, good-for-you foods. And omega-3s top the list of nutrients that they are looking for in new products.

One place to find these essential fatty acids is in Mazola Vegetable Plus!, a new blend of pure and natural vegetable and heart-healthy canola oils. This unique formula tastes and performs as well as vegetable oils currently on the market and makes it easy to cook in a healthier way.

A single serving of the new oil--just one tablespoon--contains zero grams of trans fat and 1,200 mg of omega-3 fatty acids, which represents 92 percent of the daily recommended value. Plus, it has 25 percent less saturated fat than other leading vegetable oils and is cholesterol free. Using a nutrient-rich oil such as Mazola Vegetable Plus! for cooking--stir frying, grilling, pan frying and making salads--can be a good way to fortify a balanced diet while enhancing the holiday season with great flavor and nutrition. You can even bake with it, as seen in this delectable, seasonal dessert.

Holiday Carrot Cake

Prep Time: 45 minutes

Cook Time: 25 to 30 minutes

Yield: 16 slices

1 Granny Smith apple

1 cup brown sugar

¾ cup Mazola® Vegetable Plus! Oil

¾ cup sugar

4 eggs

½ cup apricot jam or preserves

¼ cup apricot brandy or apricot nectar

2½ cups all-purpose flour

1 tablespoon ground cinnamon

2½ teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground ginger

2 cups shredded carrots

1 cup chopped pecans

Icing:

8 oz. cream cheese, softened

¼ cup butter, softened

1½ tablespoons apricot brandy or apricot nectar

3½ cups powdered sugar

1. Peel and grate apple; set aside. Beat brown sugar, oil, sugar, eggs, apricot jam and brandy in a large mixing bowl until smooth.

2. Add flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Mix just until moistened. Stir in apple, carrots and pecans.

3. Spread batter in three greased 8- or 9-inch-round cake pans. Bake at 350° F for 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes, then invert onto cooling rack.

4. To make the icing, beat cream cheese, butter and brandy until smooth. Beat in powdered sugar; continue beating until frosting is of smooth spreading consistency.

5. Place one cake layer on serving plate; ice top. Add second layer and ice top. Add final layer and ice sides and top of cake.

6. If desired, garnish with halved pecans and quartered dried apricots.

Free Recipes

For additional recipes and information, visit www.mazola.com.

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Delicious Tomatoes Offer Nutritious Flavor

(NAPSI)-Tomatoes are the third-most-popular vegetable eaten by Americans, but there was a time when the delicious vegetable was not well known.

Native to Mexico and South America, this delicious vegetable has been grown and eaten there since the days of the Aztecs. They were brought to Europe by Spanish explorers in the 16th century. However, the plant was used only as an ornamental houseplant.

Not until the 19th century was the tomato widely accepted as food, and even then it was customarily cooked for hours.

Only in the second half of the century were raw or lightly cooked tomatoes consumed by Americans.

That's a good thing, because tomatoes are the leading source of vitamin C in the American diet. They also have a fair supply of vitamin A, which has been said to lower the risk of cancer.

Some medical research indicates that consuming tomatoes may dramatically decrease the risk of heart disease.

Tomatoes are versatile. Cooked or raw, tomatoes pair well with a variety of foods and can be enjoyed year-round.

The following recipe was developed by executive chef Noah Aguilar of The Chef's Table restaurant in Tubac, Ariz., for the Fresh Produce Association of the Americas.

Asian Tomato and Cucumber Salad

Serves four

Ingredients:

¼ cup sliced Roma tomatoes

2 cucumbers (peeled, seeded and sliced into half- moons)

¼ cup sliced sweet peppers (mixed colors)

3 tablespoons rice wine vinegar

½ teaspoon sesame oil

3 tablespoons vegetable oil

1 teaspoon black sesame seeds

1 teaspoon soy sauce

½ teaspoon sugar

Mix all ingredients together and serve chilled.

For more information, contact www.freshfrommexico.com.

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Ten Solutions for Guiltless Gobbling

(ARA) - For most Americans, Thanksgiving without turkey is like the Fourth of July without fireworks. That’s why it’s important not to deprive yourself during holiday meals. The holidays are full of temptations and an occasional treat is fine as long as you make sure to keep short- and long-term health goals in mind.

Your weight-loss efforts can absolutely stay on track this Thanksgiving holiday by following simple tips from Weight Watchers that allow you to enjoy yourself.

1. Slow Down for Satisfaction.
When sitting down to the Thanksgiving feast, select foods you don't normally eat so that you can easily eliminate several of the dishes. Do you really need both sweet potatoes topped with melted marshmallows and mashed potatoes? Take small portions, eat slowly and savor every bite. Sit back, take a break and if you’re still hungry continue. Remember, it takes about 20 minutes for your brain to realize your stomach is full.

2. Plan to indulge.
Don’t set yourself up for failure by depriving yourself of the special foods that are prepared and served only on Thanksgiving. Maybe it’s Aunt Martha’s candied yams, Mom’s apple pie or your sister-in-law’s pumpkin cheesecake. Savor the special dishes instead of mindlessly popping cheddar cheese cubes into your mouth before the meal. Decide how much of that favorite food will satisfy you. If you cannot conceive of eating just a small piece of pie, cut something else out to account for the larger slice.

3. Don’t starve yourself beforehand.
You’ll be more likely to gobble up everything in sight. Eat a healthy, balanced breakfast and lunch, and consider a snack before heading to the Thanksgiving celebration to take the edge off your hunger.

4. Be creative.
Practice saying “no” in case you get pressured by well-meaning relatives to eat something you haven’t planned for or don’t want to eat. Try something like, “Thanks, but I’ll have to pass on that pumpkin pie right now because I’m so full from your delicious dinner.”

5. Drink Moderately.
Alcohol adds empty calories and can make you lose sight of your goals. To reduce your alcohol intake, use low- or no-calorie beverages as mixers and alternate alcoholic beverages with low-calorie soft drinks or water.

6. Bag it.
If you're hosting the meal, remember that there is always tomorrow -- and leftovers. But if you won't be able to sleep knowing that there's half a pie in the kitchen, freeze leftovers immediately or wrap portions for your guests to take home.

7. Lighten it up.
Whether you are the host or just bringing a dish to someone else’s home, lighten up those favorite dishes. No one will know the difference. See the lighter version of a Thanksgiving classic below.

8. Get moving.
There are more ways to spend time with family on Thanksgiving than just sitting around eating. Why not go for a walk after supper, or get a game of touch football going in the afternoon?

9. Be thankful for making good choices.
Changing eating behavior and old habits take time. But starting the holiday season off mindful of moderation can be the key to a healthier season.

10. Control emotional eating.
The holidays and stress go hand in hand. Find ways to relax and focus on you overall goals. Exercise daily and make Thanksgiving a day more about family and friends than food. You’ll be thankful you did.

Visit a Weight Watchers meeting for free this holiday season for additional support. To find a meeting location near you visit www.weightwatchers.com or call (800) 651-6000.

Want to indulge? Enjoy with this healthy take on a holiday classic -- pumpkin pie!

Pumpkin Pie with Graham Cracker Crust from Weightwatchers.com
POINTS Value: 3
Servings: 8
Preparation Time: 10 minutes
Cooking Time: 65 minutes
Level of difficulty: Moderate

Ingredients:

3 ounces reduced-fat cinnamon graham crackers, about 5 1/2 sheets
1 tablespoon packed light brown sugar
2 tablespoons unsalted butter, melted
2 large egg whites
1 large egg
1/2 cup dark brown sugar
1/4 teaspoon table salt
2 teaspoon pumpkin pie spice, or less to taste
1 cup canned pumpkin
1/2 cup fat-free evaporated milk
4 tablespoons light whipped topping

Instructions:

1. Position rack in middle of oven.

2. Preheat oven to 350 F. Place graham crackers and light brown sugar in a food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin). Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal. Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate. Chill for 30 minutes before baking. Bake until crust starts to turn golden, about 8 to 10 minutes; remove from oven and let cool.

3. Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk. Beat pumpkin custard until smooth and pour into pie shell. Bake until a knife inserted in center comes out clean, about 45 to 55 minutes. Slice into eight pieces, top each piece with 1/2 tablespoon of whipped topping and serve warm or at room temperature. Yields one slice per serving.

Courtesy of ARAcontent

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For Party Pleasers, Choose Cheese

(NAPSI)-Spend more time celebrating with family and friends by limiting kitchen duty with easy appetizers featuring popular, affordable cheeses.

Here are hints: Boursin has an irresistible taste, a light, crumbly texture that melts readily and is best served simply on a baguette round. It comes in a variety of flavors, including Garlic & Fine Herbs and new Garlic & Roasted Red Pepper.

• Stuff the cheese into warmed minibrioche, top with herbs (savory) or sugared chopped pecans.

• On a cucumber round, layer a piping of the cheese with marinated sun-dried tomato.

• Parboil tiny potatoes. Scoop out a bit of the inside; mix potato with Boursin and diced prosciutto and stuff back into shell; bake 8-10 minutes at 350ºF.

Mild, mellow-nutty Jarlsberg is a classic, complementing a broad range of tastes.

• Cube it and skewer with a small piece of dried fruit, salami or chorizo, olive or sun-dried tomato and fresh basil.

• Try mini grilled cheese on pretzel bread with hot, sweet mustard.

• Make a fondue and dip in cubed French bread, fresh sliced apples and pears, or melt a wedge in a cast-iron skillet for satisfying raclette, served with roasted potatoes and grilled sausage.

Goat cheese is a delicious choice to have on hand for those who are lactose sensitive. Woolwich Dairy makes a style of soft, fresh chevrai that's mildly tangy plus a creamy, buttery goat Brie.

• Top goat Brie with strawberry preserves and toasted sliced almonds.

• Stuff chevrai goat cheese into fresh dates or figs; top with cherry preserves and chopped, salty nuts.

• Bake goat Brie in puff pastry dough for a classic treat.

Some simple ideas combining the cheeses:

• Stuff Boursin or chevrai goat cheese into cherry tomatoes; spread on cucumber rounds and endive leaves, sprinkle with chopped, fresh herbs or sprouts.

• Spread chevrai goat cheese or Boursin on baguette round; top with caramelized onions or fig jam and warm slightly.

For additional appetizer and entertaining ideas, visit www.norseland.com, www.boursincheese.com and www.woolwichdairy.com.

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General Mills Issues Voluntary Class One Recall Involving One Day’s Production of Progresso Hearty Tomato Soup

General Mills is voluntarily recalling a single day's production of Progresso Hearty Tomato soup because of a product labeling issue. Product produced on this date may have been mislabeled, and may contain allergens not listed on the ingredient label, specifically egg, milk, and soy.

There have been no reports of allergic reactions or illnesses associated with this product, however, the possibility of unlabeled allergens makes this a Class One recall.

This voluntary recall includes only 19-ounce Progresso Hearty Tomato soup with the following code date printed on the bottom of the can:

19May10 NV VN-3

A production error resulted in a limited number of cases of Progresso Light Vegetable and Noodle soup being mislabeled as Progresso Hearty Tomato soup. Mislabeled cans have the code date 19May10 NV VN-3 on the bottom of the can, but are mislabeled as Progresso Hearty Tomato soup.

The mislabeled soups contain a product that is visibly different from the soup depicted on the label. Rather than containing Progresso Hearty Tomato soup, a mislabeled can would actually contain Progresso Light Vegetable and Noodle soup. Consumers allergic to egg, milk or soy products, or who are unsure of whether they are allergic to egg, milk or soy products, should not consume product with a Progresso Hearty Tomato label bearing the code date 19May10 NV VN-3 on the bottom of the can, and should contact General Mills for replacement or a full refund.

No other varieties or production dates of Progresso soup are affected by this recall.

Consumers requesting refunds or calling with further questions should contact General Mills Consumer Services at 1-800-200-9377.

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Roasted Olives-Classic Holiday Snacking Favorite

(NAPSI)-Simple to prepare and easy on the budget, savory roasted olives are a delicious seasonal treat at holiday parties and fireside family gatherings. Lindsay Olives transforms everyday olives by roasting them with herbs and spices, French style.

Roasting olives is a fun, quick technique that gives them a slightly chewy outside, a dense flesh and a truly unique bite. Tomatoes, whole garlic and herbes de Provence add color, texture and flavor to a mixture of glossy, black ripe olives, brightly flavored Kalamatas and briny green olives stuffed with garlic. The garlic softens and sweetens as it roasts, a lovely complement to the herbs.

This delicious, simple recipe is ready in just 30 minutes and, if refrigerated, stays tasty for up to two weeks, making it perfect for the nonstop entertaining season.

For more easy entertaining recipes and tips, please visit www.lindsayolives.com.

Lindsay Roasted Olives

(Serves 6-8)

Serve this starter with toasted baguette slices, crackers, pita bread or just by themselves with toothpicks to make it easy to pick them up and enjoy.

1 pint (2 cups) grape or cherry tomatoes

1 cup Lindsay® Black Ripe Olives

1 cup Lindsay® Kalamata Pitted Olives

1 cup Lindsay® Queen Olives Stuffed with Garlic

1 tablespoon herbes de Provence blend or a mix of rosemary and thyme

8 whole garlic cloves, peeled

¼ cup olive oil

¼ teaspoon freshly ground black pepper

Toasted baguette slices, pita bread or crackers.

Heat oven to 425° F.

Lay out all the ingredients on a sheet pan and toss to combine well. Roast the olive mixture in the preheated oven for 15-20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the sheet pan and transfer all ingredients to a shallow serving bowl. Serve at room temperature with toasted baguette slices or crackers.

Note: Herbes de Provence is a dried herbal blend of rosemary, basil, sage, thyme, summer savory and lavender. It can be found at larger grocery stores or online. If you have trouble finding it, just make your own mix of a few of the designated dried herbs that you have on your pantry shelf.

Serving tip: If you can find them, fresh herbs such as rosemary, thyme or basil look great as a garnish. If you have trouble finding the specified olives, feel free to use any combination that appeals to you.

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Drinks to Warm Up Your Holidays

(ARA) - Hand off a hot beverage -- to dinner guests, neighbors who drop by or kids during story time -- and you instantly warm both tummies and hearts. Make sure you treat yourself too; wrapping your hands around a warm mug in the midst of a cold day can help you unwind!

Traditional favorites include hot cider, cocoa, teas and coffees -- all so good there's no need to look for replacements. But by adding just a few of the right spices, you can transform these everyday winter drinks into extraordinary festive fare.

Tips for Spicing Up a Variety of Hot Drinks

* Mull to be merry. Mulling a beverage simply means heating and spicing it. Sometimes sweeteners and/or other beverages are added, too. Mulled apple juice or cider is classic, but why not mull other favorites, like cherry, raspberry, white grape and cranberry juices, as well as red and white wines? Just be careful not to boil the wine or you'll ruin the taste and evaporate the alcohol. Good mulling spices include allspice, cinnamon, cloves, fenugreek, ginger, lemon peel, nutmeg, orange peel and star anise. Have fun experimenting -- or streamline your routine by stocking up on a mulling spice mix, like Simply Organic Mulling Spice or Frontier Cider Mate.

* Give the crock a workout. Fill your crock pot with an aromatic and warm spiced beverage and keep it on low throughout the day. You'll have a ready-to-serve treat at any time, and your home will be scented, too.

* Make an impression with homemade gifts. For simple but lovely homemade gifting, combine the dry ingredients for a special hot drink in a small jar or canister and tie with a festive ribbon. Punch a hole in a recipe card with mixing directions and attach to the ribbon. For even easier gifting, simply place a package of beverage mix -- like those mulling spices -- in a festive mug and tie with a ribbon. Or choose a special tea and deliver it in a pretty cup and saucer.

* Stock up on cinnamon sticks. Indispensable for mulling, cinnamon sticks also spruce up hot party drinks when used as swizzlers.

* Spruce up your black teas. Add cinnamon sticks, orange peel and/or lemon peel to any black tea. Sweeten, if you like, with honey or brown sugar. To richen the flavor even further, add a tablespoon or two of cognac.

* Enliven green teas with crystallized ginger and sliced fruit (like pears).

* Think ethnic. For Spanish flair, add black pepper and chilies or cinnamon to hot chocolate. For French influence, thicken cocoas with cornstarch or arrowroot and stir in some Grand Marnier and vanilla extract. Top with a pinch of freshly ground nutmeg.

* For a mocha drink, simply use strongly brewed coffee in place of some of the liquid in your favorite hot cocoa recipe.

* Add quality flavorings or extracts for an instant flavor boost. Frontier offers every option from almond to walnut for any hot beverage -- including milk, cocoa, tea and coffee.

Here’s the recipe for a deliciously rich toddy that adds delight to any gathering:

Visions of Sugarplums Toddy
Ingredients:
4 cups milk, divided in half (dairy, rice, or soy)
2 Tbsp. honey
1/8 tsp. cardamom powder
4 oz. white baking chocolate, chopped
1 tsp. vanilla extract
1/4 tsp. nutmeg powder
4 6-inch cinnamon sticks

Directions: Warm 2 cups of the milk, honey, cardamom, and baking chocolate in a saucepan until chocolate is melted. Add remaining milk and heat until warm. Stir in vanilla. Pour into cups, sprinkle with nutmeg and add cinnamon stick stirrers. Substitute almond extract (or another flavoring, like peppermint extract) for the vanilla now and then. At a toddler's tuck-in time, serve without the chocolate to induce slumber. Makes about 4 servings.

For more tips and recipes for hot drinks -- and an online source of ingredients like mulling spices, cocoa, cinnamon sticks and spices -- visit www.frontiercoop.com/hotdrinks.

Courtesy of ARAcontent

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Stuffing: A Quick And Comforting Dish

(NAPSI)-In the top-10 list of comfort foods, stuffing is surely high on the list and the favorite part of the meal for many. Some insist on calling it "stuffing" while others prefer "dressing." Purists make a distinction between a stuffing, usually cooked inside meat, and dressing, baked separately in a casserole. What it's called at your dinner table may depend on regional differences or simply family traditions.

Onion, celery and bread are the classic components of stuffing, while dried fruits appear in many a dressing. According to the experts at Sun-Maid Growers of California, natural dried fruits such as raisins, apricots and apples perform best in dressings as they take up some of the liquids, blending well with other ingredients.

For stuffing and dressing ideas, visit www.sunmaid.com.

Easy Everyday Dressing

¾ cup chopped onion

½ cup sliced celery

¼ cup butter or margarine

1¾ cups (14.5-ounce can) chicken broth

½ cup Sun-Maid Natural Raisins

1 package (8 ounces) herbed stuffing mix

⅓ cup coarsely chopped pecans, toasted

Cook onion and celery in butter over medium heat until softened, 2 to 3 minutes, stirring occasionally. Add broth and raisins. Bring to a boil, reduce heat and simmer uncovered 3 minutes. Stir in stuffing mix and pecans. Remove from heat; cover and let stand 5 minutes. Fluff with a fork before serving. Makes 6 to 8 servings.

Casserole dressing: Spoon mixture into a buttered casserole dish. Cover with foil. (If desired, refrigerate until ready to bake.) Bake 30 minutes at 350°F. Uncover and bake 5 minutes longer for a crisp top.

Waldorf Stuffing

1 cup chopped onion

1 cup sliced celery

¼ cup butter or margarine

1 cup tart apple, cored and chopped

1 cup chopped walnuts or pecans

1 cup Sun-Maid Natural Raisins

8- to 10-ounce package herb-flavored stuffing mix, prepared

Prepare stuffing mix according to package directions. In a saucepan, sauté onion and celery in butter. Stir in apple, nuts and raisins. Toss mixture with prepared stuffing. Stuff turkey, chicken or Cornish hens as desired.

Casserole dressing: Spoon into greased 1½-quart baking dish. For a moist stuffing, cover during baking. For a drier stuffing, bake uncovered. Bake at 350°F for 30 minutes or until heated through. Makes 6 servings.

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