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November Recipes


1      Cup Salad Oil

2      Eggs

2      Cups Sugar

2 1/2 Cups Flour

1      tsp. Salt

1      tsp. Baking Soda

1      tsp. Cinnamon

1      tsp. Baking Powder

1      Cup Black Walnuts (chopped)

3      Cups Apples (peeled, chopped)

1      (6 oz.) Bag Butterscotch Chips

Pre heat oven to 350 degrees. Mix oil, eggs, sugar, set aside.  Mix flour, salt, baking powder, baking soda and cinnamon. Add to the wet mixture. Mix well. Add the nuts and chopped apple, mix well. Spread in a greased 13x9 inch cake pan. Sprinkle with chips. Bake at 350 degrees for 55 to 60 minutes.

Note: Bake one day before serving.


1    Qt. Tomatoes

1    Onion (chopped)

1/4 Cup Butter

2    Slices Bread (cubed)

1/4 Cup Brown Sugar

1    tsp. Salt

1    Dash Pepper

Sauté onions in the butter until tender. Add the bread cubes and sugar, mix well. Stir in remaining ingredients. Pour into a baking dish and bake for 1 hour at 350 degrees.

Recipes From: Louise Miller


Ham in a mushroom and cream sauce, served on wedges of delicious homemade buttermilk cornbread.

1      Cup Mushrooms (sliced)

3      Tbsp. Butter

3      Tbsp. All-purpose Flour

1      Cup Hot Chicken Broth

1      Cup Half-and-half

        Salt and Pepper (to taste)

1/2   Cup Chicken (cooked, diced)

1 1/2 Cups Ham (Cooked, diced)

1      Green Bell Pepper (chopped)

1      Tbsp. Pimiento (chopped)

        Fresh Hot Cornbread (cut into squares or wedges)

In a skillet over medium-low heat, sauté mushrooms in butter; remove mushrooms with a slotted spoon and keep warm. Blend flour into drippings in skillet. Gradually stir in hot chicken broth, half-and-half, and salt and pepper. Cook, stirring constantly, for 10 minutes. Combine chicken, ham, green pepper, mushrooms, and pimiento; add to sauce mixture. Heat and serve on cornbread squares or wedges. Serves 6 to 8.


1      Cup Peach Preserves

2      Tbsp. Creole Mustard or Spicy Brown Mustard

1 1/2 Tbsp. Balsamic Vinegar

1/3   Cup Honey

Combine all ingredients in a small saucepan; bring to a simmer. Use about 1/3 of the mixture to spoon over a ham the last 20 minutes or roasting time and serve the rest as a sauce. Makes about 1 1/2 cups.


1       cup apple cider

3 1/2 cups flour (plus additional for the work surface)

2        tsp. baking powder

1        tsp. baking soda

1/2     tsp. ground cinnamon

1/2     tsp. salt

1/8     tsp. ground nutmeg

4        Tbsp. (1/2 stick or 2 oz.) butter (at room temp.)

1        cup granulated sugar

2        large eggs

1/2     cup buttermilk

Vegetable oil or shortening (for frying)

Toppings (optional)

Glaze - 1 cup confectioners’ sugar + 2 Tbsp. apple cider

Cinnamon sugar - 1 cup  sugar + 1 1/2 tbsp. cinnamon

Making the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several layers of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze or cinnamon sugar mixture (if using) and serve immediately.

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter)


Chicken Salad:

4 1/2 Cups Smoked Chicken (diced)

1 1/2 Cups Celery (diced 1/4 inch)

2 1/4 Cups Sweet Onions (diced 1/4 inch)

2 1/4 Cups Dried Tart Cherries (chopped)

1 1/2 Cups Toasted Pecan Pieces

1/2    Cup Fresh Basil (minced)

2       Cups Mayonnaise

3       Tbsp. Fresh Orange Juice

1       tsp. Fresh Orange Peel

3/4    tsp. Salt

3/4    tsp. Black Pepper (ground)

Dice or chop chicken, celery, onion and cherries to about

1/4 inch. Combine chicken, celery, onion, cherries, pecans, basil, mayonnaise, orange juice, orange peel, salt and pepper in a large mixing bowl; stir gently until combined. Refrigerate until ready to use.

To prepare sandwiches:

Chicken Salad, 24 slices rustic bread, 3/4 cup mayonnaise, 48 leaves Bibb lettuce

Place bread on work surface, spread 12 slices of bread with 1 tablespoon mayonnaise each. Spread other 12 slices with 3/4 cup (about 6 oz.) chicken salad per slice. Top chicken salad with Bibb lettuce, close sandwiches; slice in half diagonally and serve. Makes 12 sandwiches; 9 cups (72 ounces) chicken salad.


6     to 8 Medium Apples

1/2  Cup Raisins

3     Tbsp. All-purpose Flour

1/3  Cup Sugar

1/2  tsp. Cinnamon

3     Tbsp. Butter

1/4  Cup Walnuts (chopped)

1/2  Cup Water

1/2  Cup Orange Juice

Wash apples; core then peel one narrow strip from around top edge. Place apples in a deep baking dish. Fill centers with raisins. Combine flour, sugar and cinnamon. Cut in butter with a pastry blender or fork. Stir in chopped walnuts. Sprinkle crumb mixture over the apples. Pour water and orange juice over apples. Bake, uncovered, in a 350°  oven for 1 hour, basting occasionally. Serve these baked apples with cream or ice cream.


A delicious one dish meal, ready to pop into the oven in minutes.

4     Bone-in Chicken Breasts (skinned)

1     Butternut Squash (peeled, cut into 1" cubes)

1     Onion (chopped)

3     Cloves Garlic (minced)

3/4  Cup Creamy Honey Mustard Salad Dressing      

1/2  tsp. Dried Tarragon Leaves

2     Cups Sugar Snap Peas

Preheat oven to 425 degrees F. Place chicken, squash, and onion in 15x10" jelly roll pan. Combine garlic, salad dressing, and dried tarragon and brush half of this mixture over chicken and vegetables. Roast at 425 degrees F for 20 minutes.

Remove pan from oven, stir food and add sugar snap peas. Drizzle remaining honey mustard mixture over chicken and vegetables. Bake for 20-25 minutes longer until chicken's juices run clear when pricked with fork. 4 servings.


A vintage recipe for the Kentucky Hot Brown Sandwich.

8  Slices Sandwich Bread (toasted)

3/4 lbs. Sliced (cooked) Turkey

2    Cans (10.5 oz each) Condensed Cream of Mushroom Soup

1/2 Cup Water

1/2 Cup Shredded Mild Cheddar Cheese

8  Slices Bacon (partially cooked)

Cut 4 toast slices into halves diagonally. For each sandwich, On 4 oven proof plates, place 2 cut toast halves with points turned outward, with one whole slice in the middle.  Lay sliced turkey over toast. In a saucepan combine soup and water; heat until smooth. Spoon sauce over turkey; sprinkle cheese over the sauce. Place 2 bacon slices on each sandwich. Put sandwiches under broiler until cheese is melted; serve hot. Makes 4 hot brown special sandwiches.


Stuffed Peppers are definitely a comfort food. My recipe for Stuffed Peppers is pretty much one that has evolved from how my mother made them. She always served them with mashed potatoes but a nice side salad would round out this meal.

4  Large Green Peppers

1  Onion (diced)

3 - 4  Garlic Cloves (crushed)

28 oz. Can Crushed Tomatoes

1  lb. Ground Meat

1  Small Can Tomato Paste

Parmesan Cheese

Salt, Pepper, Garlic Powder, Dried Basil

1 1/2  Cups Cooked Rice

First, rinse peppers, slice in half and scoop out seeds and membranes. Let peppers cook in boiling water for about 10 minutes to soften a bit. Meanwhile, sauté onion and garlic in olive oil until slightly softened and golden brown. Let cool. Cook rice. Once rice, onions, and garlic are cooled combine in bowl with ground meat. Add tomato paste, salt, pepper, garlic powder, basil (in small amounts). Drain peppers and place in baking dish. Generously stuff peppers with meat mixture. In another bowl, season crushed tomatoes with salt, pepper, garlic powder, basil. Pour over peppers. Sprinkle with Parmesan cheese if desired. Bake at 350 for approximately 45 minutes.

Recipe From: Karen