Just in time! I've found that if you have a new product or book, it's best to finish it about a month before Christmas.
Apparently, Pilots International of the Texas area found out too. My good friend Carolyn Ramirez and her sister Betty Rogers are longtime members of the local pilots club.
It would take three or four columns to talk about the many organizations that benefit from Pilot Club’s work. Primarily, Pilot Club focuses on preparing young people for service, promoting brain safety and health, and supporting people who care for others.
Both of my daughters were Anchor Club members during their years at Longview High School, so I have seen firsthand how well the club prepares girls for volunteer and service roles.
The club holds various fundraising events throughout the year, the latest being the sale of a fantastic new cookbook called “Perfectly Pilot”.
The Pilot Club did a very good job compiling this book, and I was very happy to find some new recipes for me (and probably for you too).
The first one is perfect to use during the holiday season, I love an easy no cook dip and this one is a big hit.
Million Dollar Dip
1 1/2 cups mayonnaise
1 cup cheddar cheese
4 green onions (with leaves, finely chopped)
1/2 cup crispy bacon
1/2 cup sliced almonds (I like mine lightly toasted)
1 teaspoon fresh garlic (minced)
Tortilla chips for dipping
Combine all ingredients in a large bowl. Use a spatula to scrape down the sides. Serve with chips or crackers.
You don't want to get run out of town for sharing a recipe for Brussels sprouts; apparently Americans don't like these cute little cabbage-like vegetables.
Before my late husband and I were married, he and his mother told me that Ken (Richardson) never liked Brussels sprouts.
Two years after his untimely death, I married my longtime high school friend, Joe McClellan, who said those exact words to me: He loved all vegetables except those stinky Brussels sprouts.
Both men were Marines and claimed they were served it at every meal.
But recently, I think I've learned how to cook this vegetable deliciously: I like it roasted with olive oil, garlic and salt.
One restaurant served them roasted as an appetizer and I bought them pre-cooked at Sam's Club.
I loved the recipes in this new cookbook.
Brussels sprouts
1 package frozen Brussels sprouts (thawed enough to cut in half)
1/3 purple onion, diced
10 slices of bacon
1 tablespoon brown sugar (or a little less)
1 tablespoon Worcestershire sauce
½ teaspoon garlic powder
Fry the bacon until crispy, remove from the pan and crumble. Return the sprouts to the pan and add the remaining ingredients. Cook until the sprouts are tender.
This is a great way to add a new flavor to your sweet potato dishes.
Roasted sweet potatoes
2 teaspoons olive oil
1 tablespoon butter
Peel and cut 3 medium sweet potatoes into bite-sized cubes.
1 tablespoon brown sugar
A little grated ginger
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. Place potatoes in a sprayed 9-inch skillet. Melt butter and pour over potatoes with oil. Add remaining ingredients and stir to coat potatoes. Bake for 45-50 minutes, stirring a few times. Serves 6.
To purchase the book ($20), call Carolyn Ramirez at (903) 234-8877 or any other Pilot Club member.
— Barbara Richardson McClellan is a longtime food columnist. E-mail her at [email protected] or write to the Longview News-Journal, PO Box 1792, Longview, TX 75606.
