
APPLE COBBLER CAKE6 Cups Apples (sliced) 1/4 Cup Sugar 1 tsp. Cinnamon 1/4 tsp. Nutmeg 1/2 Cup Nut Meats (chopped) 1 Package Cake Mix (yellow or white) 1 Stick Butter (melted) HOT BEAN AND BACON SALAD1 Pkg. Frozen Cut String Beans 3 Tbsp. Vinegar 2 Tbsp. Olive Oil 1 tsp. Sugar 1/8 tsp. Pepper 1/2 Cup Onions (sliced) 1 tsp. Salt Dash Oregano 4 Strips Bacon (cooked & crumbled) JOE'S CREAMED CHIPPED BEEF |
OVEN ROASTED TOMATOES
24 Roma Tomatoes (cut in half)
4 Small Onions (chopped)
1 Head Garlic (peeled and chopped)
1 Cup Extra Virgin Olive Oil
1 Head of Fennel (optional)
Salt and Pepper
Preheat your oven to 350° F. Place the tomatoes, onions and garlic in a large bowl, drizzle with olive oil and season with salt and pepper. Toss well and pour into a baking dish. Roast until they've caramelized a bit and shrunken, intensifying and concentrating their flavor, about 60 to 90 minutes. Stir briefly after 30 minutes or so. Note: For even more flavor try roasting the tomatoes with a head of sweet aromatic fennel.
TOMATO GRATIN
This has plenty of garden-fresh tomatoes and herbs, a touch of full-flavored cheese and a crispy crumb topping.
4 Slices Whole Grain Bread (torn into quarters)
1 Tbsp. Minced Garlic
1 Tbsp. Extra Virgin Olive Oil
1/3 Cup Parmesan or Pecorino
Romano Cheese (shredded)
4 Medium Tomatoes (sliced)
1/4 Cup Fresh Basil (chopped)
1/2 tsp. Freshly Ground Pepper
1/4 tsp. Salt
Preheat oven to 450° F. Coat a shallow 2-quart baking dish with nonstick spray. Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned bread crumbs on a baking sheet and bake until beginning to brown, about 5 minutes. Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted bread crumbs and bake for 10 minutes more. Serve immediately.
PUMPKIN PATCH
2 Quarts Apple Cider (divided)
1 Piece Fresh Ginger, (2" sliced)
1 Cinnamon Stick
1/2 tsp. Whole Cloves
1/4 Cup Honey
1/2 Cup Brown Sugar
3 1/2 Cups Pumpkin Puree
Pour 3 cups of the apple cider into a saucepan; add the ginger slices, cinnamon stick, and cloves. Bring the mixture to a boil, turn down to a simmer, and cook for 15 minutes. Remove from heat, add the honey and brown sugar, and stir to dissolve. Refrigerate the mixture until well-chilled, or up to a week.
When ready to serve, strain the apple cider mixture into a large pitcher. Add the remaining apple cider and the pumpkin puree; stir well. 12 Serving.
AUTUMN GOLD PUMPKIN CAKE
For The Cake:
1 Package Golden Cake Mix
3 Large Eggs
1 Cup water
1 Cup Canned Pumpkin
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Ginger
1/4 tsp. Ground Nutmeg
1 Cup Walnuts (chopped)
For The Frosting:
2 Containers Vanilla Frosting
1 tsp. Ground Cinnamon
1/4 Cup Walnuts, for garnish (coarsely chopped)
Preheat oven to 375 F. Grease and flour two 8-inch round cake pans. To make the cake, combine cake mix, eggs, water, pumpkin, cinnamon, ginger and nutmeg in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup walnuts. Pour batter into pans. Bake for 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool following directions on the cake mix.
To make the frosting, combine vanilla frosting and cinnamon. Stir until blended. Fill and frost cake. Garnish with 1/4 cup walnuts.
|
CAJUN CHICKEN & RICE
2 Links (6 oz) Smoked Sausage (sliced)
1 Onion (quartered and sliced)
2 Small Bell Peppers (sliced)
8 oz. Chicken Tenders (cut up)
2 Packets (6.4 oz each)
Cajun Sides Red Beans & Rice
4 Cups Water
3 Scallions (sliced)
Heat a large nonstick skillet over medium heat. Add sausage and onion; cover and cook 3 minutes, stirring occasionally, until sausage is lightly browned.
Add peppers; sauté 2 minutes. Add chicken; sauté 1 minute. Stir in both rice mixes and water; bring to a boil.
Cover and cook 7 minutes or until rice is tender and chicken is cooked through. Remove from heat; stir in scallions. Serve with your favorite hot sauce.
Recipe From: Woman's Day Kitchen
|
PUMPKIN CHEESECAKE
Crust:
24 Graham Crackers
1/2 Cup Butter (melted)
Filling:
3 Pkg. (8 oz each) Cream Cheese (softened)
1 Jar (7.5 oz) Marshmallow Cream
4 Eggs
1 Can (15 to 16 oz.) Pumpkin Puree
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Cloves
Heat oven to 350 degrees. Place a pan of water on the bottom rack of the oven. (A large broiler pan works well)
For crust: Place the graham crackers in a plastic bag and seal. Using a rolling pin, roll over the crackers until they are crushed very fine. Mix the crumbs with the melted butter. Press mixture into the bottom of spring form pan. Set aside.
For filling: Beat cream cheese and marshmallow creme until smooth. Add remaining ingredients and mix until blended. Pour into pan. Bake for 45 minutes or until edges begin to brown. Turn off heat. Let cake cool in oven, with the door open, for 1 hour. Remove. Cool completely. Refrigerate at least 4 hours before serving. Serve with whipped cream or ice cream.
Recipe From: Janet Jurgielewicz
|
APPLE CRUMB CAKE
11⁄ 2 Cups Flour
1⁄ 2 Cup Sugar
2 tsp. Baking Powder
3⁄ 4 tsp. Salt
1 Egg (beaten)
3⁄ 4 Cup Milk
2 Tbl. Melted Butter
11⁄ 2 Cups Apple (peeled and sliced thin)
CRUMB MIXTURE
1⁄ 4 Cup Sugar
1⁄ 4 Cup Flour
1 tsp. Cinnamon
1⁄ 4 Cup Butter
Mix together your crumb ingredients and set aside.
Pre heat oven to 400 degrees.
Mix the first four ingredients in a bowl. Add the next three and mix only until dry ingredients are moistened. Spread half of the batter in a greased and floured 8” square pan. Arrange apple slices on batter and sprinkle with half of the crumb mixture. Spread with remaining batter and sprinkle with rest of crumbs. Bake for 35 minutes or until done. Serve warm or cold.
RECIPE FROM: EVELYN DEGLER
|
PICCALILLI
12 Green Tomatoes
1⁄ 2 Cup Salt
1 Small Head Cabbage (cored and quartered)
1 Qt. Vinegar
6 Red Bell Peppers (seeded and quartered)
6 Green Bell Peppers (seeded and quartered)
4 Cups Sugar
12 Medium Onions (peeled and quartered)
2 Medium Cucumbers (peeled and halved)
1 Medium Stalk Celery
1 Tbl. Mustard Seed
1 Tbl. Celery Seed
2 Tbl. Pickling Spice
Black Pepper to Taste
Chop all vegetables in a grinder or food processor. Place in a large ceramic bowl and stir in salt. Cover and let stand over night. The next morning drain well and place in a large soup kettle. Stir in vinegar and sugar. Tie the spices in cheesecloth bag and add to the kettle. Bring mixture to a boil, turn heat down and let simmer about 20 minutes. Spoon into 8 sterilized pint jars, cover and place in a boiling water bath for 10 minutes. Makes 8 pints.
RECIPE FROM: NATHAN ATWOOD
|
STEWED TOMATOES
4 or 5 Ripe Tomatoes
1 Medium Onion
1 Tbl. Butter
1 Cup Milk
1 Egg (beaten)
Sugar to Taste
Salt and Pepper to Taste
Note: This recipe was sent to me with no definite amounts listed. So I checked other similar recipes in my cook books and found some amounts that should work.
Peel and cut up the tomatoes (it’s best to scald them). Cook over low heat. Chop up the onion and sauté in butter until golden brown. Add this to the tomatoes. When the tomatoes are cooked thicken them with a paste made of flour and water (like you use for making gravy thick). Cook for a few more minutes. Add beaten egg mixed in the cup of milk. Stir and cook until well blended and thickened. Remove from the heat. Sweeten to taste with sugar and add salt and pepper to taste.
This can be used as stewed tomatoes or tomato soup.
This recipe belonged to my mother and is almost 100 years old.
RECIPE FROM: NANCY STOLER
The Merchandisers of Central Pennsylvania is one of the ten largest groups of independently-owned weekly publications in the United States, with a total circulation of over 300,000 homes. Copyright © 1999-2019 Kapp Advertising / The Merchandiser, All Rights Reserved Privacy Policy | Terms & Conditions |
||
|