Download - Christmas Gift Guide #4

2014 Christmas Gift GuideLOOK INSIDE FORGREAT GIFT IDEAS

GET THEM WHAT THEY REALLY WANT THIS YEAR!Play the Trivia Conteston 0 For YourChance To Win $20!

Play the Trivia Conteston Page 10 For YourChance To Win $20!

Play the Trivia Conteston Page 10 For YourChance To Win $20!

HTTPS://WWW.HENDERSONCHEVROLET.COM

THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014 DEC. 18 - DEC. 24, 2014

ACCORDIANPOTATOESCreamier thanrussets andlower in starch,all they need isa drizzle ofolive oil beforeroasting;sprinkle withparsley andthyme andserve.

Serves: 8,Yields: 8side-dishservingsPrep Time: 10 min, Cook Time: 37 min Oven Temp: 450

Ingredients

8 large (8 ounces each) red potatoes

2 tablespoon(s) extra virgin olive oil

1/2 teaspoon(s) salt

1/4 teaspoon(s) coarsely ground black pepper

1 tablespoon(s) chopped fresh parsley leaves

1 teaspoon(s) chopped fresh thyme leaves

Directions1. Preheat oven to 450 degrees F. Carefully slice eachpotato thinly without cutting all the way through.2. Place potatoes on microwave-safe dish and cover withwaxed paper. Cook in microwave on High 12 to 15 minutesor until easily pierced with tip of knife.3. Transfer potatoes to metal baking pan. Carefully drizzleoil between slices. Sprinkle with 1/2 teaspoon salt and 1/4tea-spoon coarsely ground black pepper. Roast in oven 25minutes or until lightly browned. Transfer potatoes toplatter; sprinkle with herbs.

https://www.custommo.com

https://www.farmboy-foodservice.com

DEC. 18 - DEC. 24, 2014 THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2014 PAGE 3

GIBLET GRAVYIf you often wish you had more gravyleft after a holiday meal, this recipe isfor you. A long-simmering broth andpan drippings contribute rich flavor tothis abundant gravy that's not overlythick.

Yield: 6 1/2 cups

Ingredients

Neck and giblets reserved from turkey

4 cups water

1 celery rib with leaves, cut intopieces

1 onion, quartered

1/2 cup all-purpose flour

1/2 cup water

1/2 teaspoon salt

1 teaspoon pepper

Preparation

Combine first 4 ingredients in a largesaucepan. Bring to a boil; cover,reduce heat, and simmer 2 hours,removing liver after 20 minutes toprevent overcooking. Remove fromheat. Pour broth through a wire-meshstrainer into a bowl. Remove neckmeat from bone; chop, and set aside.Chop remaining giblets, and set aside.

Stir 3 1/2 cups broth into reservedturkey drippings in broiler pan thatturkey roasted in, or in a large sauce-pan. Bring to a boil. Combine flourand 1/2 cup water, stirring untilsmooth; gradually whisk into boilingbroth. Add salt and pepper. Reduceheat to medium, and cook, whiskingconstantly, 5 minutes or until thick-ened. Stir in chopped neck meat andgiblets; cook until thoroughly heated.

HEIRLOOM TOMATO SALAD WITHWATERCRESS AND PICKLED SHALLOTSLet colorful, sweet heirloom tomatoesshine in a simple side salad.

Ingredients

Pickled shallot vinaigrette:1 shallot, peeled and thinly sliced

1/2 cup white wine vinegar

Salt

Freshly ground black pepper

1/2 cup extra-virgin olive oil

Salad:Salt, and Freshly ground black pepper

4 small heirloom tomatoes (about 1pound)

2 cups watercress

PreparationFor the pickled shallots:Combine the shallot with cup whitewine vinegar, season with salt andpepper. Refrigerate 30 minutes, oruntil shallots turn pink. Strain beforeusing.

For the dressing:To make dressing, take 2 tablespoonsof vinegar from the shallot mixtureand place in a bowl. Whisk in 1/2 cupof extra-virgin olive oil and seasonwith salt and pepper.

For the salad:To make the salad, cut the heirloomtomatoes into wedges. Place 2 cupswatercress in a large bowl and topwith tomato wedges, pickled shallotsand dressing.

https://www.peoplesfurniture.com


812-476-4500

SEASONEDROASTTURKEYThis gorgeous turkey is seasoned withnine spices for flavor impact. Note thatit also releases lots of delectabledrippings for some dynamite gravy.

Yield:12 to 14 servings

1 (12- to 14-pound) fresh or frozenturkey, thawed

1 tablespoon salt

2 teaspoons seasoned salt

1 teaspoon ground black pepper

1 teaspoon poultry seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon ground red pepper

1 teaspoon dried basil

1/2 teaspoon ground ginger

2 tablespoons butter or margarine,softened

1 cup water

Garnishes: kumquats, fresh sage, freshrosemary

Add water to pan. Cover turkey withaluminum foil. Bake at 325° for 3 to 31/2 hours or until a meat thermometerinserted into meaty part of thighregisters 180°, uncovering turkey after2 hours. Transfer turkey to a servingplatter, reserving pan drippings forgravy. Let turkey stand 15 minutesbefore carving. Garnish, if desired.

Tip: If you buy a frozen bird, remem-ber to allow about 3 days for a 12- to14-pound turkey to thaw in the refrig-erator.

PreparationRemove giblets and neck from turkey;reserve for making Giblet Gravy, ifdesired. Rinse turkey with cold water;pat dry. Place turkey, breast side up, ina greased broiler pan. Combine saltand next 8 ingredients. Using fingers,carefully loosen skin from turkey atneck area, working down to breast andthigh area. Rub about one-third ofseasonings under skin. Rub skin withsoftened butter; rub with remainingseasonings. Tie legs together withheavy string, or tuck under flap ofskin. Lift wing tips up and over back;tuck under turkey.

Wishing Everyone aHappy Holiday!

From TheThrifty Nickel Staff

https://www.howardsgolf.com


NOV. 27 - DEC. 4, 2013 THRIFTY NICKEL WANTS ADS CHRISTMAS GIFT GUIDE 2013 PAGE 7

Got someone on your list that is hard to buy for? Stuff theirstocking with a gift certificate from one of these retailers!

https://www.vinniesauto.com


Ingredients

1 pound sweetitalian sausage

3/4 pound leanground beef

1/2 cup mincedonion

2 cloves garlic,crushed

1 (28 ounce) cancrushed tomatoes

2 (6 ounce) canstomato paste

2 (6.5 ounce) cans cannedtomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basilleaves

1/2 teaspoon fennel seeds

1 teaspoon italian seasoning

1 tablespoon salt

1/4 teaspoon ground blackpepper

4 tablespoons chopped freshparsley

WORLD'S BESTLASAGNA

Directions1. In a Dutch oven, cook sausage,ground beef, onion, and garlic overmedium heat until well browned. Stirin crushed tomatoes, tomato paste,tomato sauce, and water. Season withsugar, basil, fennel seeds, Italianseasoning, 1 tablespoon salt, pepper,and 2 tablespoons parsley. Simmer,covered, for about 1 1/2 hours, stirringoccasionally.

2. Bring a large pot of lightly saltedwater to a boil. Cook lasagna noodlesin boiling water for 8 to 10 minutes.Drain noodles, and rinse with coldwater. In a mixing bowl, combinericotta cheese with egg, remainingparsley, and 1/2 teaspoon salt.3. Preheat oven to 375 degrees F(190 degrees C).

4. To assemble, spread 1 1/2 cups ofmeat sauce in the bottom of a 9x13inch baking dish. Arrange 6 noodleslengthwise over meat sauce. Spreadwith one half of the ricotta cheesemixture. Top with a third of mozzarellacheese slices. Spoon 1 1/2 cups meatsauce over mozzarella, and sprinklewith 1/4 cup Parmesan cheese. Repeat

layers, and top with remaining mozza-rella and Parmesan cheese. Cover withfoil: to prevent sticking, either sprayfoil with cooking spray, or make surethe foil does not touch the cheese.5. Bake in preheated oven for 25minutes. Remove foil, and bake anadditional 25 minutes. Cool for 15minutes before serving.

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarellacheese, sliced

3/4 cup grated parmesancheese

https://www.meskerparkzoo.com/membership


Play to Win $20 HOLIDAY CASH!Name___________________________

Address _________________________

City/State/Zip_____________________

Phone __________________________

HERE’S HOW TO WIN:Simply fill in the answers on thetrivia contest entry form. Answerscan be found in the Christmas GiftGuide inserted in this week’s ThriftyNickel. Mail or drop off at yourfriendly THRIFTY NICKEL at 999 N.Congress Ave., Evansville, IN47715. Deadline is Monday,December 22, 2014. Winner will beannounced in the December 24,2014 issue of the THRIFTY NICKEL.

Rules: Must Be 18 years of age and older to play.Employees and relatives of Thrifty Nickel are noteligible. One entry per person.

1. Tracy _______________________ Jewelry.2. Where can you find the Prince of Peace? ___________________________________________3. Find where details matter_________________________________________________________4. Where can you get 25% off? ______________________________________________________5. Whose number is 812-867-6786? _________________________________________________6. Where can you buy something for $179.99? ________________________________________7. Who has a 3 year labor warranty? _________________________________________________8. Where van you get (1) gift card to use at 3 locations? ________________________________9. Who has a $99 Package? ________________________________________________________10. Where can you get up to a $500 Visa Gift Card with every purchase? _________________11. Which business do you need to see for all your E-cig and vapor needs? ______________

_______________________________________________________________________________12. Where can you find a BX2670 RV60-1 tractor with front

end loader for only $14,599? ____________________________________________________13. Who has preowned scooters? ___________________________________________________14. Whose has hot wings and shrimp? _______________________________________________15. Who has chicken and wild rice casseroles? _______________________________________16. Who has the Flexsteel Power Up Sale? ____________________________________________17. Whose phone number is 812-402-6500? __________________________________________18. Who has $5.00 a thirty dollar or more or purchase? _________________________________19. Who has $3.00 any purchase of $18 or more? _____________________________________20. Whose address is 341 S. Green Street in Henderson, KY? ___________________________21. Who has $59 Family Memberships? ______________________________________________22. Who has 40% off select diamond stud earrings? ___________________________________23. Who has Zero Percent for 60 months on GC Series? ________________________________

Christmas Gift Guide

2014 Trivia Contest

Christmas Gift Guide

2014 Trivia Contest

PORTERHOUSE STEAKWITH HERBED BUTTER

Makes 6 to 8 servings active time 20minutes total time 40 minutes

Ingredients

For the herbed butter:1/4 cup mixed fresh herbs, such as chives,thyme leaves, and marjoram leaves, finelychopped

1/2 cup (1 stick) unsalted butter, at roomtemperature

Kosher salt


For the steak:2 porterhouse steaks, (2-inch thick), about4 pounds

2 tablespoons vegetable oil

2 tablespoons butter

Kosher salt


preparation

Make the herbed butter:In a bowl, using a wooden spoon, stirtogether the herbs and butter. Season to

taste with salt andpepper. Spoon mixturegenerously intoramekins and use theback of a butter knife tosmooth the surface,removing any extra.Cover with plastic wrapand place in therefrigerator.

Cook the steak:Preheat oven to 350°F.Let steak sit at room

temperature for 30 minutes.

Pat steaks dry and season generously withsalt and pepper. Heat a large skillet overmedium-high heat, and add 1 tablespoonoil to pan. When oil begins to smoke, addthe first steak and cook until brown andcrusted, 3 to 4 minutes per side. Melt 1tablespoon of butter in pan and spoon oversteak to baste. Remove steak from heatand set aside. Wipe out the skillet andrepeat with the second steak.

Place both steaks on a rimmed bakingsheet fitted with a wire rack and place inoven to cook until an instant-readthermometer inserted into the center of thesteak registers 120°F for medium-rare,about 5 minutes (or 125°F for medium,about 10 minutes). Transfer steaks to awooden board to rest, about 10 minutes.

To serve: Cut meat off both sides of thebone, leaving you with two pieces ofsteak. Slice each steak across the grain,then rearrange the slices around the boneon a platter. Serve with herbed butter.

do ahead:Herbed butter can be madeahead and refrigerated for up to oneweek.

https://www.hutchinsonjewelers.com


Ingredients2 teaspoons cumin seeds1 teaspoon coriander seeds1 1/2 pounds boneless leg of lamb, thinlysliced against the grain1 teaspoon paprika4 garlic cloves, finely chopped1 tablespoon red wine vinegar4 tablespoons olive oil, dividedKosher salt, freshly ground pepper1/2 cup plain Greek yogurt1 medium red onion, cut into 1/2" wedgesCooked rice (for serving)1/4 cup pomegranate seeds2 tablespoons chopped pistachiosFresh oregano, mint, and/or cilantro leaves(for serving)

PreparationToast cumin and coriander seeds in a smalldry skillet over medium heat until fragrant,about 1 minute. Let cool, then finely chop.Toss lamb with cumin, coriander, paprika,garlic, vinegar, and 2 tablespoons oil in alarge bowl to coat; season with salt andpepper. Cover and chill 15 minutes.

Whisk yogurt and 1 tablespoon water in asmall bowl; season with salt and pepper.

Heat remaining 2 tablespoons oil in a largeskillet, preferably cast iron, over medium-highheat. Working in batches, cook lamb, tossingoccasionally, until browned, about 5 minutesper batch; transfer to a plate with a slottedspoon.

Add onion to skillet and cook, stirring often,until beginning to brown and soften, about 3minutes. Add 1/2 cup water; season with saltand pepper and cook, stirring occasionally,until onion is tender and water is evaporated,about 3 minutes. Return lamb to skillet andtoss to combine. Season with salt and pepper.

Serve lamb over rice, topped with yogurt,pomegranate seeds, pistachios, and herbs.

LAMB STIR-FRY WITHPOMEGRANATE ANDYOGURTMakes 4 servings, 35 minutes

https://www.rajosguns.com


https://www.trocplaza.com


https://www.lemonds.com

https://www.tracyzeller.com


https://www.hobgoodpostframes.com

Download - Christmas Gift Guide #4

Top Related