Thanksgiving time again! It is time to plan the menu for the big day. I have found two new recipes to try.
One of my sons is a vegetarian so I have been searching for a good vegetarian stuffing recipe to create. I found a classic herb stuffing recipe on the McCormick spice website that I will make with a bit of variation; substituting vegetable broth for the chicken broth.
In order to cite the recipe in MLA style, I would need to follow the guidelines for citing a work on a website with no author. For this particular example, the name of the recipe, website name, sponsor’s name, publication date, and the access date are needed to create the reference.
“Classic Herb Stuffing Recipe.” McCormick. McCormick & Company, Inc, 2013. Web.
20 Nov. 2013.
The in-text citation: (“Classic Herb Stuffing Recipe”)
I also found a simple, yet tasty Waldorf salad recipe I am thinking of trying. I located the recipe in one of my Moosewood cookbooks. In order to cite this recipe in MLA style, I would need the following elements: editor’s name, recipe title, book title, city of publication, publisher name, publication year, and page number.
Katzen, Mollie, ed. “Waldorf Deluxe.” Moosewood Cookbook. Berkeley: Ten Speed
Press, 1997. 59. Print.
In Text Citation: (Katzen 59)
Classic Herb Stuffing
Serves: Makes 18 (3/4-cup) servings.
1 c. (2 sticks) butter
2 c. chopped celery
1 c. chopped onion
2 t. thyme leaves
1 1/2 t. poultry seasoning
1 t. seasoned salt
1/2 t. black pepper
12 c. dry unseasoned bread cubes
4 c. chicken broth
Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes. Stir in thyme, poultry seasoning, seasoned salt and pepper.
Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13×9-inch baking dish. Bake 35 minutes or until heated through and lightly browned.
3 med-sized tart apples, in chunks
2 to 3 T. lemon juice Dressing:
1 stalk celery, minced 1 c. yogurt
1 to 2 c. seedless grapes, whole or halved ¼ c. mayonnaise
1 c. diced cheddar ½ c. orange juice
¼ c. (packed) minced dates ½ t. grated orange rind
¾ c. chopped toasted pecans
Combine salad ingredients. Whisk together dressing ingredients. Combine everything and mix well.