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September Recipes


This sandwich cooks beautifully either on a nonstick skillet or in your dual sided indoor grill.

12 oz. Can Dark and Light Meat Chicken (drained)

1⁄2 Cup Mayonnaise

1 Tbsp. Lemon Juice

1 1⁄2 Cups Grated Swiss Cheese

2 Stalks Celery (chopped)

1 Apple, Finely (chopped)

1⁄2 Cup Carrot (grated)

12 Slices Whole Wheat Bread

2 Tbsp. Butter

In small bowl, combine chicken, mayonnaise, lemon juice, Swiss cheese, celery, apple, and carrot. Make sandwiches with the bread. Spread outside of sandwiches with butter. Grill the sandwiches, covered, over medium heat, turning once, until cheese begins to melt and bread is toasted. Or cook on dual-contact indoor grill for 3-5 minutes until bread is golden brown. Serves 6.


Peanut butter gets a makeover with some delicious and healthy additions.

1⁄2 Cup Peanut Butter

1⁄4 Cup Shredded Baby Carrots

2 Tbsp. Sunflower Nuts

3 Tbsp. Currants

2 Tbsp. Honey

8 Slices Whole Wheat Bread

In small bowl combine peanut butter, carrot, nuts, currants and honey and blend well. Use to make sandwiches with bread. 4 sandwiches.


To easily seed a cucumber, cut it in half, then use a spoon to scrape out the seeds in the center.

1⁄3 Cup Mayonnaise

1 Tbsp. Dried Dill Weed

Dash Pepper

1⁄2 Cup Cooked Turkey (chopped)

1 Cup Dill Havarti Cheese (cubed)

1 Cucumber (peeled, seeded, chopped)

Combine all ingredients in medium bowl and mix gently to combine. Cover tightly and refrigerate.


Crunchy celery, sweet and chewy currants, and hot and spicy curry powder combine for a fabulous sandwich spread.

12 oz. Can White and Dark Meat Chicken (drained)

2⁄3 Cup Mayonnaise

8 oz. Can Pineapple Tidbits (drained)

1⁄4 Cup Mango Chutney

1 1⁄2 tsp. Curry Powder

1⁄2 Cup Celery (chopped)

1⁄4 Cup Currants

1⁄4 Cup Peanuts (chopped)

Combine all ingredients in medium bowl and blend gently to combine. Cove tightly and refrigerate up to two days. Makes enough for 4-6 sandwiches.


This simple recipe can be made with chopped cooked chicken as well.

2 Cups Ham (chopped)

1 1⁄2 Cups Shredded Havarti Cheese

1⁄3 Cup Mayonnaise

1⁄3 Cup Sour Cream

1⁄2 tsp. Dried Basil Leaves

11 oz. Can Corn With Peppers (drained)

1 Cup Celery (chopped)

Combine all ingredients in a medium bowl. Cover tightly and refrigerate up to 3 days. Makes enough for 4-8 sandwiches.


1 (16 oz.) Package White Pound Cake Mix

3 Large Eggs

2 Tbsp. Butter (melted)

4 Tbsp. Pumpkin Pie Spice (divided)

1 (8 oz.) Package Cream Cheese (softened)

1 (14 oz.) Can Sweetened Condensed Milk

1 (16 oz.) Can Pumpkin

1⁄2 tsp. Salt

1 Cup Walnuts or Pecans (chopped)

Preheat oven to 350 F. In a large mixing bowl on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into bottom of 9 x 13 x 2-inch baking pan. Set aside.

In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt. Mix well. Pour over crust, sprinkle nuts on top.

Bake 30- 35 minutes or until a knife inserted into the center comes out clean. Cool to room temperature, then chill in refrigerator. Cut into bars. Serves about 12.


For The Topping:

3⁄4 Cup Rolled Oats

1⁄2 Cup All-purpose Flour

1⁄2 Cup Brown Sugar

1 Tbsp. Granulated Sugar

1⁄2 tsp. Ground Cinnamon

1 Pinch of Salt

1⁄2 Cup Cold Butter (cubed)

3⁄4 Cup Pecans (chopped)

For The Filling:

8 Apples (peeled, cored and quartered)

2 Tbsp. Lemon Juice

1⁄2 Cup Sugar

1⁄4 tsp. Cinnamon

Butter an 8” square pan, and preheat the oven to 350 degrees.

To prepare the topping, mix together the rolled oats, flour, brown sugar, granulated sugar, cinnamon and salt. Add the butter and work with your hands until the mixture is crumbly. Mix in pecans.

To make the filling, in a large bowl stir together the apples, lemon juice, sugar and cinnamon. Spread the filling in the prepared pan. Evenly spread the topping over the apples.

Bake about 45 minutes or until the topping is golden and the filling is bubbly. Remove from oven and allow to cool for 15 minutes before serving. Serves about 8.

Note: Serve plain or with vanilla ice cream.


This is one of my mothers’ favorite recipes!

1 Egg

1⁄2 Cup Sugar

1 Cup Flour

1 tsp. Baking Powder

1 Pinch of Salt

1⁄2 Cup Milk

3 Tbsp. Butter (melted)

2 or 3 Peaches (peeled and sliced)


Cinnamon and Sugar

2 Tbsp. Butter (melted)

Beat together the egg and sugar. In another bowl mix flour, baking powder and a pinch of salt.

Add dry ingredients to the egg, sugar mixture, alternately with the 1⁄2 cup milk. Add the 3 tbsp. melted butter, and mix well.

Spread dough in a 9” round prepared baking pan. Place sliced peaches in a single layer to cover dough. Sprinkle with a little cinnamon and sugar.

Drizzle with 2 tbsp. melted butter. Bake in 350 degree oven for 30 to 35 min.

While cake is warm, brush with about 3 tbsp. melted peach jelly OR dust with 10 X sugar when serving.

Recipe From: Pat Elligson


4 Cups Apples (thinly sliced)

1 Cup Prepared Mincemeat

1⁄2 Cup Walnuts (chopped)

1⁄2 Cup Dates (chopped)

1⁄3 Cup Cranberry Juice

1 Cup Light Brown Sugar (firmly packed)

1⁄2 tsp. Cinnamon

1⁄4 tsp. Ground Nutmeg

1⁄4 tsp. Salt

1⁄2 Cup Butter (room temperature)

Spread half of the apple slices in a buttered 9-inch square baking dish. Combine mincemeat, chopped nuts, and dates. Spread mixture over apples then pour cranberry juice over all.

In a bowl, combine brown sugar, cinnamon, nutmeg, salt, and butter, mixing with fingertips until crumbly. Sprinkle over mixture in baking pan. Bake at 350° for 55 to 60 minutes, or until apples are tender. Serve warm with whipped cream or ice cream. Serves 6.


1⁄4 Cup Light Brown Sugar (firmly packed)

1⁄2 Cup Sugar

1⁄2 tsp. Ground Cinnamon

1 (8 oz.) Can Refrigerated Crescent Rolls

1⁄4 Cup Butter or Margarine (melted)

Stir together first 3 ingredients. Unroll crescent rolls; brush with melted butter, and sprinkle evenly with sugar mixture. Separate dough into triangles. Roll up each triangle, starting with shortest side; place on a lightly greased baking sheet.

Bake at 350° for 10 to 12 minutes or until golden brown; remove to a wire rack to cool. To carry in a lunchbox, wrap in aluminum foil sandwich wrapper sheets. Yield: 8 rollups.


1 Envelope Lipton Vegetable Soup Mix

4 Cups Hot Mashed Potatoes (unsalted)

1 Cup Shredded Cheddar or Swiss Cheese (divided)

1 Egg (slightly beaten)

1⁄8 tsp. Pepper

Preheat oven to 375 F. In lightly greased casserole, thoroughly combine all ingredients except 1/4 cup cheese. Bake 40 minutes. Top with remaining cheese and bake an additional 5 minutes or until cheese is melted. Serves about 8.

Recipe Adapted from Lipton foods.


6 Slices White Bread (trimmed)

1⁄4 Cup Butter (melted)

6 Eggs

1⁄2 Cup Shredded Cheddar Cheese

3 Slices Bacon (cooked, crumbled)

Salt And Pepper

Preheat oven to 350F. Lightly grease 6 muffin cups. Brush both sides of trimmed bread slices with melted butter. Press one slice bread into each muffin cup so that corners come up over edges of cup. Bake at 350ºF for about 15 minutes, or until lightly toasted. Remove from oven. Break one egg into each toast-lined cup. Top with bacon and cheese, dividing equally among 6 cups. Sprinkle with salt and pepper. Bake for 15 to 20 minutes longer, or until eggs are set. Serves/Makes 6.


1 (8 oz.) Can Evaporated Milk

1 Can Cream of Mushroom or Cream of Celery Soup

4 Eggs

2 Cups Skim Milk

1 Clove Garlic (chopped)

1⁄4 tsp. Ground Pepper

1⁄2 tsp. Basil

2 Deep Dish Frozen Pie Crusts

1 1⁄2 Cups Light Cheddar Cheese (grated)

2 to 3 Cups Frozen Broccoli or Spinach (thawed & drained)

1 Tomato

1⁄4 Cup Parmesan Cheese

Makes 2 quiche. Preheat oven at 350 degrees. Thaw and drain mixture from the frozen vegetables. Set out the frozen pie crust to thaw. Grate 11⁄2 cups of Cheddar cheese and set aside.

Mix the first 7 ingredients on high speed in a blender and set aside. Distribute the thawed vegetables into the pie crusts. Sprinkle each with half of the grated Cheddar. Pour half of the blended ingredients into each pie. Garnish with tomato slices and Parmesan cheese. Bake at 350 degrees for about 1 hour.


2 1⁄2 Cups All-purpose Flour

1⁄3 Cup Packed Light Brown Sugar

2 1⁄4 tsp. Baking Powder

1 tsp. Baking Soda

1⁄2 tsp. Salt

2 tsp. Ground Cinnamon

1 tsp. Ground Ginger

1⁄4 tsp. Ground Cloves

4 Large Eggs

1 Cup Whole Milk

1 Cup Buttermilk (well shaken)

1 Cup Canned Solid-pack Pumpkin

6 Tbsp. Unsalted Butter (melted)

Additional Melted Butter For Brushing Waffle Iron

Additional Butter For Serving With Waffles

Warm Maple Syrup

Preheat oven to 250 degrees F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. Brush waffle iron lightly with melted butter and spoon batter into waffle iron according to manufacturer’s directions for quantity of batter. Cook according to manufacturers instructions. Transfer waffles to rack in oven to keep warm and crisp. Repeat until all batter is used. Transfer waffles to a large platter and serve with butter and warm maple syrup. Makes about 12 waffles. Serves About 6.


4 Tbsp. Olive Oil

1 Medium Onion (coarsely chopped)

4 Garlic Cloves (crushed)

Half A Small Head of Savoy Cabbage (cored and chopped)

4 Small Potatoes (peeled and sliced)

1 Medium Leek (white only, rinsed and cut into 4 sections)

1 Cup Chicken Stock

Salt and Freshly Ground Black Pepper

1 Cup Fresh Lima Beans

1 Tbsp. Chopped Basil or Flat Leaf Parsley

Extra Virgin Olive Oil, for Garnish

Heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, cover, and cook until the onion becomes translucent, about 5 minutes. Add the cabbage, potatoes, leek, and stock, and season with salt and pepper. Cover and simmer for 15 minutes. Add the lima beans and basil. Cover and cook until the beans are fork-tender, about 10 minutes.

Garnish each portion with extra virgin olive oil.