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    December 2010

    Herbed Roasted Turkey Breast


    • 1 turkey breast, bone in - (5 ½ lbs.) fresh or frozen, if frozen, thawed in refrigerator
    • 2 t dried rosemary, chopped
    • 1 t dried thyme
    • 1 t dried sage
    • 1 t black pepper
    • 1/2 t salt
    • 1 T olive oil
    • Fresh rosemary sprigs for garnish (optional)


    Preheat oven to 325 degrees F. Spray a roasting pan and rack with cooking spray. Place turkey breast on the rack in a shadow roasting pan. Combine rosemary, thyme, sage, pepper and salt. Spread half of the herb seasoning under the skin of the turkey breast. Brush the outside of the turkey breast with the olive oil. Season the outside with the other half of the herb seasoning. Loosely tent the turkey breast with foil for the first hour.

    Roast 2 1/2 hours or until a meat thermometer reaches 170 degrees. Remove turkey breast from the oven. Let it stand 15 minutes. Transfer to platter or carving board. Garnish with fresh rosemary sprigs if available.

    8 to 10 servings



    Creamy Vegetable Casserole


    • 4 c broccoli florets
    • 4 c cauliflower florets
    • 4 carrots, sliced
    • 1/4 c heart healthy margarine
    • 1/4 c flour
    • 2 c skim milk
    • 1/4 t cayenne pepper
    • 1/2 t salt
    • 1 c reduced fat cheddar cheese, shredded


    Preheat oven to 325 degrees F. Place vegetables in a steamer basket over boiling water. Steam about 5 to 10 minutes or until crisp-tender. Do not over cook. Spray a 9 x 13 inch baking pan with cooking spray. Transfer the steamed vegetables to the prepared pan. In a heavy saucepan, melt the margarine, stir in the flour until smooth. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Turn heat to low and stir in cayenne pepper, salt and cheese. Pour over the vegetables. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until bubbly.

    8- servings



    Sunshine Spinach Salad


    • 8 c baby spinach leaves, washed and dried
    • 1/2 small red onion, sliced thin and each slice, halved
    • 4 oranges, washed, grate 1 tsp orange peel, then peel and slice and half each slice
    • 1/4 c olive oil
    • 3 T white wine vinegar
    • 1 t orange peel, that was grated from one of the oranges
    • 1/2 t black pepper


    Toss spinach and onion in large salad bowl. Add oranges and toss lightly. Mix the olive oil, vinegar, orange peel, and pepper in small cup. Toss lightly with the salad.

    8- servings



    Spiced Apple – Grape Juice


    • 4 c white grape juice
    • 4 c apple juice
    • 1 c water
    • 2 cinnamon sticks
    • 12 whole cloves
    • 8 whole allspice
    • 8 cinnamon sticks for garnish (optional)


    In a large saucepan, combine the white grape juice, apple juice and water. Add the cinnamon sticks, cloves and allspice. Bring to a boil. Reduce heat, simmer, uncovered for 1 hour. Pour through a strainer to remove the cinnamon sticks, cloves and allspice and discard them. Serve spiced juice warm in mugs. Garnish each mug with a cinnamon stick, if desired.

    8- servings





    • 8 oranges, peeled, sliced and each slice cut in half
    • 4 bananas, peeled and sliced
    • 2 c seedless grapes, halved
    • 1/2 c orange juice
    • 1 T sugar
    • 1 t cinnamon
    • 1/4 c flaked coconut, toasted
    • 1/4 c chopped pecans, toasted


    In a large bowl, combine oranges, bananas, grapes and orange juice. In a small cup, combine the sugar and cinnamon. Stir into the fruit mixture. Sprinkle the coconut and pecans over the top.

    12 servings


    Broccoli, cauliflower, carrots, skim milk, onions, oranges, apple juice, bananas, grapes, white grape juice and orange juice are  WIC Approved Foods.