Library News 5 What's happening at the library PLSJ Closings April 5 in observance of Easter What's Cooking? Directions 1. Preheat the oven to 450°. Season the chicken with salt, pepper, and paprika and arrange on two-thirds of a rimmed baking sheet. Rub the rest of the baking sheet with vegetable oil and add the sweet potatoes, cut-side down. Bake until the chicken is golden brown and the sweet potatoes are tender, 30 to 35 minutes. 2. Meanwhile, make the glaze: Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the garlic and white and light green scallions; cook until tender, 2 to 3 minutes. Stir in the preserves, horseradish and 1 tablespoon mustard; bring to a simmer, then remove from heat. 3. After the chicken has been in the oven for 20 minutes, brush with half of the glaze, then continue to roast. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat; add the brussels sprouts and season with salt and pepper. Cook, tossing until slightly charred and tender, 3 to 4 minutes. 4. When the chicken is done, brush with the remaining glaze, as well as any glaze from the baking sheet. Stir together the butter and remaining 2 teaspoons mustard; fluff the sweet potatoes, top with the mustard butter and sprinkle with the dark scallion greens. Divide the chicken, brussels sprouts and sweet potatoes among plates. Newspaper Source provides coverto-cover full text for hundreds of national (U.S.), international and regional newspapers. In addition, it offers television and radio news transcripts from major networks. Movie Nights If you miss the experience of wandering through the aisles of iconic stores like Blockbuster Video and Hollywood Video or your favorite independent rental shop, check out your local library shelves. Whether you love the classics, dramas, romcoms, thrillers, action, horror, or documentaries, we have something for everyone. PLSJ has 20,491 adult titles and 3,915 children titles. That's almost 25,000 DVDs and Blu-ray discs to choose from! Having trouble finding an old favorite or something new on our shelves? We can place a movie on hold from another library and let you know when it arrives. Glazed Drumsticks with Sweet Potatoes (This recipe is from February/March issue of Food Network Magazine—available when you borrow Hoopla Magazine BingePass) Ingredients 8 skin-on chicken drumsticks Kosher salt and freshly ground pepper 2 teaspoons paprika 3 tablespoons vegetable oil, plus more for baking sheet 2 sweet potatoes (about 10 ounces each), halved lengthwise 2 cloves garlic, minced 3 scallions, thinly sliced, dark green parts separated 1/2 cup peach preserves 2 tablespoons prepared horseradish 1 tablespoon plus 2 teaspoons Dijon mustard 12 ounce package of shaved brussels sprouts 2 tablespoons unsalted butter, softened
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