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October Recipes


10    Cups Whole Tomatoes
        (with their juice, peeled & chopped)

8      Cups zucchini (chopped, peeled if its large & old)

4      Cups Onion (chopped)

4      Jalapeno Peppers (seeds removed, chopped,
peppers for milder, larger ones for warmer)

1     Cup Green Bell Pepper (chopped, any color will do)

6     oz. Tomato Paste

2     Tbsp. Salt

1     tsp. Garlic Powder

1     Tbsp. Ground Cumin

1     Cup Brown Sugar (lightly packed, not hard packed)

2     tsp. Dry Mustard

4     Dashes of Tabasco Sauce

2     Tbsp. Dry Crushed Red Pepper Flakes

1     tsp. Ground Nutmeg

1     tsp. Ground Black Pepper

**1 1/2 Cups Vinegar (only if you’re canning the sauce, this is not needed if serving the salsa fresh)

Mix all ingredients in a large pot.   Bring to a boil and slow boil for 30 minutes.   If canning your salsa, put the hot salsa in warm, clean, pint-size jars, top with warmed lids, & process in boiling water bath for 20 minutes.   Use in recipes calling for salsa or serve with corn or tortilla chips. Makes 9 to 10 pints. 

Recipe From: Colleen Lucich


1 3/4 Cups All Purpose Flour

2       Cups Granulated White Sugar  

3/4    Cup Unsweetened Cocoa Powder 

1 1/2 tsp. Baking soda

3/4    tsp. Salt

2       Large Eggs

1       Cup buttermilk (or substitute by putting 1 Tbsp. white vinegar in a cup
         then filling the rest up with milk; let stand 
5 minutes until thickened)

1/2    Cup Butter (melted)

1       Tbsp Vanilla Extract

1       Cup Hot Coffee (or 2 tsp. instant coffee in 1 cup boiling water)

Preheat oven to 350 degrees. Grease and flour two 9 inch baking pans (or line with parchment paper circles) and set aside.

In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

Pour batter evenly between the two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.

Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting. Serves: 12

Recipe From: Jennifer H.


"This is a Pennsylvania Dutch recipe my mom has made all my life and it is my favorite dish."

5    lbs. Ham (with bone in)


3    Medium Potatoes (cubed)

1/2 Cup Onion (chopped)

1/2 Cup Celery (chopped)

5    Cups All-purpose Flour

5    Eggs

1    Cup Milk



1/4 Cup Fresh Parsley (chopped)

Place ham in large pot and cover with water. Boil about 1 1/2 to 2  hours to make ham broth. De-bone and cut ham into cubes and set aside.

Place potatoes, onion and celery in boiling broth to cook while you are mixing dough. In large mixing bowl, mix flour, eggs, and milk to form soft dough. You may need to add a little more milk.

Roll dough to 1/8" to 1/4" thickness (depending on preference). Use more flour to sprinkle on dough as you roll it to keep it from sticking. With a sharp knife or pizza cutter cut dough into 1" by 3" rectangles. Drop dough into boiling broth one piece at a time. Cook about 20 minutes or until dough is done. The time will change according to how thick you rolled the dough. Add ham. Salt and pepper to taste. Add parsley last for color.  Servings: 10

Recipe from: Wendy James


This is a Weight Watchers recipe with 148 calories, 3.5 grams fat, and 1 gram fiber per slice.

1    Box (0.3 oz.) Sugar Free Lemon Jell-O

1/4 Cup Boiling Water

2    (6 oz.) Light Lemon Yogurt

1    (8 oz.) Fat-free Whipped Topping (thawed)

1    Prepared 9" Reduced Fat 

      Graham Cracker Pie Crust

In a large, heat resistant bowl, dissolve Jell-O in the boiling water. With wire whisk, stir in the yogurt then fold in the whipped topping. Fold until completely combined. Pour into the pie crust, refrigerate overnight or at least 2 hours before cutting. Makes 8 slices.

Recipe From: Margaret Phillippy


1/2 Envelope Lipton Golden Onion Soup Mix

1/3 Cup Dry Bread Crumbs

2    Pork Chops

1    Egg (well beaten)

Preheat oven to 450 degrees F. 

Combine Onion Soup Mix and bread crumbs. Dip pork chop in egg mixture then in the bread crumb and onion soup mix. In lightly greased 8 by 8 pan place pork chops. Bake uncovered for 20 minutes or until done. Makes 2 Servings


1    Cup Uncooked Corn (cut from ear)

1    Egg  (beaten)

1/4 tsp. Salt

1/4 Bell Pepper (diced)

1/2 Cup Whipping Cream

1/4  Cup Bread Crumbs

Preheat oven to 325 degrees. Beat egg and combine with all ingredients, except bread crumbs. Place in a nonstick baking dish and bake for 20 minutes. Sprinkle with bread crumbs and return to oven for 5 minutes or until set. Makes 2 Servings.


1   Egg

1   Slice Bread (torn into small pieces)

1   Tbsp. Onion (finely chopped)

1/2 lb. Ground Beef

2    tsp. Vegetable Oil (optional)

1    Can (10 3/4 oz.) Condensed Golden Mushroom or  Cream of Mushroom Soup (undiluted)

1/2 Cup Water

1    Jar (4 l/2 oz.) Whole Mushrooms (drained or 3/4 cup sliced fresh mushrooms)

      Dash Pepper 

In a bowl, combine the egg, bread and onion; crumble beef over mixture and mix well. Shape into two patties. In a nonstick skillet over medium heat, brown patties on both sides in oil if desired; drain. Combine the soup, water, mushrooms and pepper; pour over patties. Bring to a boil. Reduce heat; cover and simmer until meat is no longer pink. Serves 2

Recipe From: Jay


1/4 Cup Celery (thinly sliced)

3    Tbsp. Onion (chopped)

2    Tbsp. Butter

1    Cup Chicken Broth

1    Medium Carrot (halved and thinly sliced)

1/3 Cup Uncooked Long Grain Rice

1/4 tsp. Salt

      Dash Pepper

1/2 Cup Chicken (cubed cooked)

1    Tbsp. Fresh Parsley (minced)

In a small saucepan, sauté  celery and onion in butter. Add broth, carrot, rice, salt and pepper. Bring to boil. Reduce heat, cover and simmer for 20 minutes. Stir in chicken and parsley. Cover and simmer 5 to 10 minutes longer or until the rice and vegetables are tender. Serves 1.

Recipe From: MarieAlice


This simple comfort food can be made with dark or golden raisins instead of the pecans if you'd like. You could use any kind of nut too, try it with walnuts or cashews.

4    Granny Smith Apples

1/2 Cup Brown Sugar

4    Tbsp. Butter (softened)

1/2 Cup Pecans (chopped)

1    tsp. Cinnamon

1/3 Cup Water

2    tsp. Lemon Juice

Preheat oven to 350 degrees F. Cut the top off the apples to make a flat surface. Cut a strip of peel around the apple right next to the cut surface. Cut the core out of the apples, making sure to leave the skin at the bottom intact.  

In small bowl combine remaining ingredients except water and lemon juice. Stuff apples with this mixture. Mound any remaining mixture on top of the apples. Place in shallow baking dish and pour 1/3 cup water and lemon juice around apples. Bake, uncovered, at 350 degrees for 30 to 40 minutes until apples are tender. Let cool 15 minutes before serving. Yield: 4 servings.

Recipe From: Linda L.


2    Large Tomatoes

1    tsp. Onion (grated)

3/4 Cups Soft Bread Cubes

1/8 Cup Butter (melted)

Peel tomatoes and cut in quarters. Place in saucepan and mash slightly to press out some of the juice. Cook over very low heat about 10 minutes, stirring constantly. Add grated onion. Alternate layers of tomatoes and bread cubes in a buttered small casserole. Add butter and bake at 375 degrees F for about 20 to 30 minutes. Makes 2 servings.


1 1/2 Cups All Purpose Flour

1       tsp. Baking Powder

1/4    tsp. Baking Soda

1       tsp. Ground Cinnamon

1/4    tsp. Ground Ginger

1/4    tsp. Ground Cloves

1/2    tsp. Salt

1/2    Cup Unsalted Butter (room temperature)

1       Cup Granulated White Sugar        

2       Large Eggs

1       tsp. Pure Vanilla Extract

3/4    Cup Solid Packed Pumpkin Puree

Cream Cheese Frosting:

4      oz. Cream Cheese (room temperature)

2      Tbsp. Unsalted Butter (room temperature)

1/2    tsp. Pure Vanilla Extract

1 1/2 Cups Confectioners Sugar (sifted)

Pumpkin Cupcakes:  Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.In a large bowl, sift together the flour, baking soda, baking powder, ground spices, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 to 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits. Makes about 12 regular-sized cupcakes.

To toast nuts:  Preheat oven to 350 degrees F and place rack in the center of the oven. Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.


2   (# 2 cans) Cannellini Beans w/ liquid

1    Large Precooked Smoked Pork Chop

1/2 Medium Onion (diced)

      Pepper *(to taste)

      Baked Cornbread (on the side)

Cube the smoked pork chop in 1/2" pieces. Combine with undrained beans and diced onion. Add pepper to taste. Heat in small to medium saucepan at low to medium heat till completely heated through, about 30 minutes. Serves 2 Serve with cornbread.
*There is no need to add salt because the smoked pork chop already contains enough salt for flavor.


Cream cheese filling in the center of each of these pumpkin muffins makes them extra-special.


8      oz. Cream Cheese (room temperature)

1/4   Cup Brown Sugar (packed)

1      Large Egg

1      tsp. Vanilla


2 2/3 Cups All-purpose Flour

1       Cup Brown Sugar (packed)

1       Cup Granulated Sugar

2       tsp. Baking Powder

1/2    tsp. Salt

1       tsp. Ground Cinnamon

1/2    tsp. Ground Nutmeg

1/4    tsp. Ground Cloves

3       Large Eggs

1       Cup Canned Pumpkin

1/2    Cup Vegetable Oil

2       tsp. Vanilla

Streusel Topping:

1/3   Cup All-purpose Flour

1/3   Cup Brown Sugar

1/2   tsp. Ground Cinnamon

3      Tbsp. Softened Butter

2      to 3 Tbsp. Pecans (chopped) optional

Line 18 muffin cups with paper baking cups or grease and flour the muffin cups. Heat oven to 375° . Filling: In a medium bowl with electric mixer, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.

Muffins: In a large mixing bowl with electric mixer, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and spices. Add eggs, pumpkin, vegetable oil, and 2 teaspoons vanilla. Beat until well blended.

Streusel Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and pecans, if using. Work together with a fork or fingers. Set aside.

Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle each muffin with a little of the streusel topping. Bake for 18 to 24 minutes, until firm.

Makes 16 to 18 pumpkin muffins.