Page 21 - Florida Sentinel 10-12-18

Recipes
Looking for tasty sides for Sunday dinner? We’ve got you covered! Add these sides to succulent chicken, beef or pork (or even seafood!) for a hearty and satisfying meal that the whole family will love.
INGREDIENTS:
WILD RICE WITH MUSHROOMS
• 2 (6-oz.) packages long-grain and wild rice mix
• 3 tablespoons butter
• 1 large sweet onion, diced
• 12 ounces fresh mushrooms, trimmed and sliced • 1/4 teaspoon salt
• 1/2 cup Marsala
• 1/2 cup chopped fresh flat-leaf parsley
DIRECTIONS:
– Prepare rice mix according to package directions.
– Meanwhile, melt butter in a large skillet over medium-high heat; add onion, and sauté 7 minutes or until golden. Add mushrooms and salt; sauté 4 to 5 minutes or until mushrooms are tender. Add Marsala, and sauté 3 minutes or until liquid is absorbed. Stir mushroom mixture and parsley into pre- pared rice.
SAUTEED STRING BEANS WITH GARLIC
INGREDIENTS:
• 2 pounds fresh string beans, trimmed
• 1 tablespoon olive oil
• 3 tablespoons chopped garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
DIRECTIONS:
– Bring a large stockpot of water to a boil. Cook the string beans for 2 minutes, then drain and set aside.
– Heat a large high-sided skillet over medium heat. Add the olive oil, 2 tablespoons of the garlic and the string beans and stir. Add the salt and pepper and mix again, then add the remaining 1 tablespoon garlic and stir to make sure the string beans are coated. Cook until tender, 5 minutes, and then serve.
SOUTHERN STYLE CORNBREAD
INGREDIENTS:
• 2 cups all-purpose flour
• 2 cups finely ground yellow cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder • 2 teaspoons salt
• 2 1/4 cups milk
• 2 large eggs
• 6 tablespoons butter, melted and slightly cooled
• 2 tablespoons rendered bacon fat, butter, shortening or vegetable oil
DIRECTIONS:
– Preheat the oven to 400 degrees F.
– Put a 10-inch cast iron skillet in the oven and heat it for at least 30 minutes. Meanwhile, prepare the batter.
– Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. In a medium bowl, whisk together the milk, eggs and melted butter.
– Make a well in the center of the dry ingredients and pour the wet mixture into the well. Use a fork or spatula to stir the batter until evenly combined.
– Remove the hot skillet from the oven, add the fat and swirl to coat the bottom. Pour the batter into the skillet and, using a spat- ula, spread the batter evenly across the pan. Bake until lightly golden brown, firm and springy to the touch, about 25 to 30 min- utes. Remove from the oven and serve directly from the skillet, if desired.
FRIDAY, OCTOBER 12, 2018 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B