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September Recipes

SMOKY ROASTED MUSHROOMS


2       lbs. Whole Mixed Mushrooms

1 1/2 Tbsp. Olive Oil

         Salt and Pepper to taste

3       Garlic Cloves (thinly sliced)

1/2    tsp. Smoked Paprika

         Butter

         Parsley (chopped)

Toss mushrooms, olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook sliced garlic cloves and smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.


BLT EGG and CHEESE SANDWICH

This recipe combines three of the world's most popular sandwiches - bacon, lettuce and tomato; fried egg; and grilled cheese.

4 Thick Slices of Bacon

2 Slices Monterey Jack Cheese

2 Thick Slices White Bread (toasted and hot)

1 Tbsp. Mayonnaise

4 Tomato Slices

2 Lettuce Leaves

1 tsp. Unsalted Butter

1 Large Egg

In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes. Transfer to paper towels to drain.

Set the Monterey Jack slices on 1 piece of toast. Spread the mayonnaise on the other slice of toast, then top with the bacon, tomato and lettuce.

In a small, nonstick skillet, melt the butter. Add the egg and fry over moderate heat, turning once, until crisp around the edge, about 4 minutes; the yolk should still be runny. Slide the egg onto the lettuce; close the sandwich and eat right away.  Servings: Makes 1 sandwich.


OVER the TOP TOMATO SANDWICH

8       Sourdough or Multigrain Bread Slices

1/2    Cup Butter (melted)

1 3/4 lbs. Ripe Beefsteak or Heirloom Tomatoes (about 5 medium)

1/2    Cup Fresh Basil Leaves (torn)

2       Tbsp. Fresh Oregano Leaves

3       Tbsp. Extra Virgin Olive Oil (divided)

1/2    Cup Mayonnaise

4 1/2 tsp. Fresh Lemon Juice (divided)

3       Cups Fresh Arugula (loosely packed)

8       Thick Bacon Slices (cooked)

Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted.

Cut tomatoes into 1/4 inch thick slices, and place in a single layer on a wire rack in a jelly-roll pan. Sprinkle generously with salt and pepper, and let stand 10 minutes.

Process basil, oregano, and 2 Tbsp. oil in a food processor or mini chopper until finely ground. Add mayonnaise and 1 Tbsp. lemon juice to processor; pulse until smooth.

Stir together remaining 1 Tbsp. oil and 1 1/2 tsp. lemon juice in a medium bowl; add arugula, and toss to coat. Spread mayonnaise mixture on 1 side of each bread slice. Layer 4 bread slices with tomato slices, arugula mixture, and 2 bacon slices. Top with remaining 4 bread slices, mayonnaise-side down.  Yield: Makes 4 servings


SCALLOPED OYSTERS

     Saltine Crackers (coarsely crushed)

1   Pint Oysters

1   Cup Butter (melted)

2   Eggs (beaten)

1   Quart Milk

     Salt and Pepper

Preheat oven to 350 degrees. Place a layer of cracker crumbs in a greased 2 quart casserole. Add a layer of oysters and drizzle with butter. Repeat layers, ending with crackers on top. Drizzle with remaining butter. Combine eggs and milk and pour over casserole. Season with salt and pepper. Bake for 1 hour or until knife inserted in center comes out clean. Serves around 6.

Recipe From: Virginia Mooney
Farm Woman of Pa. 100th Anniversary Cook Book


ZUCCHINI BREAD

2    Eggs

1    Cup Vegetable Oil

2    Cups Sugar

2    Cups Zucchini (undrained, peeled and grated)

2    tsp. Vanilla

3    Cups Flour

1    tsp. Baking Soda

1/4 tsp. Baking Powder

1    tsp. Salt

3    tsp. Cinnamon

1    pkg. Vanilla Pudding (3 1/2 oz.)
DO NOT USE INSTANT—IT MUST BE THE COOKED KIND

1/2 Cup Walnuts (chopped) 

Beat eggs until they are light and foamy.  Add the next four listed ingredients. Mix lightly—but well. Then mix the remaining ingredients---EXCEPT THE WALNUTS----in another bowl and add to the egg mixture and blend. (Add the pudding mix dry, you do not cook it) When blended add nuts and fold them into the batter. I grease and flour my pans, then bake at 325 degrees for 1 hour, or more if needed.  When fully baked, remove from the pans at once and cool on a rack.  Makes two loaves.

*NOTE: I’ve added a half cup of raisins sometimes and have also made it plain without nuts or raisins, anyway it’s baked..... IT’S GOOD!!!

Recipe From: Brenda Shuey


TOMATO PIE

6    Tomatoes (ripe)

1     9" Unbaked Pie Shell

1/2  tsp. Salt (or to taste)

1/2  tsp. Pepper (or to taste)

1/4  Cup Basil Leaves (fresh, chopped)

3/4  Cup Mayonnaise

2     Cups Cheddar Cheese (shredded)

Peel the skins from the tomatoes and cut them into thick slices. Cover the bottom of the pie crust with a layer of tomato slices. Sprinkle with half of the salt, pepper and basil leaves. Make another layer of tomato slices and sprinkle with remaining salt, pepper and basil leaves. Top with tomato slices. Mix the mayonnaise and cheese and spread it over the top. Bake for 40 minutes at 375 degrees. Serve warm. Serves 4 to 6.

Recipe From: Charles Sites


SPICED APPLE CIDER

It's just about time for spiced apple cider!

1   Gallon Fresh Apple Cider

10 Cinnamon Sticks

5   Anise Pods

3   tsp. Whole Cloves

     Orange Slices (for garnish)

Pour the cider into a large pot and simmer with the spices for 10 to 15 minutes. If you want, tie the spices up in cheesecloth for easy removal later - or just let people deal with cloves in their drinks. Garnish with a slice of orange.


FRESH APPLE PIE

The perfect apple pie recipe is simple to make. A flaky crust, apples, and a few spices are the base for this tasty apple pie.

1/3   Cup Packed Light Brown Sugar

1/3   Cup Granulated Sugar

3      Tbsp. All-purpose Flour

3/4    tsp. Ground Cinnamon

1/2    tsp. Lightly Packed Lemon Zest

1/2    tsp. Salt

1/4    tsp. Grated Nutmeg

2 1/2 lbs. Apples (about 6, an equal mixture of Granny Smith and Gala or Pink Lady)

1      Tbsp. Lemon Juice (freshly squeezed)

2      tsp. Whole Milk, Half-and-half or Cream

1      Tbsp. Unsalted Butter (cut into small pieces)

1      tsp. Coarse-grained Sugar (such as turbinado)

1      9 inch Double Pie Crust recipe (divided in two)

Heat the oven to 450 degrees and arrange a rack in the lower third. Place a baking sheet lined with aluminum foil on the rack.

On a lightly floured surface, roll out slightly more than half of dough to about 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough and trim to leave a 1-inch overhang.

Place both sugars and the flour, cinnamon, lemon zest, salt, and nutmeg in a small bowl and whisk until evenly combined; set aside. Peel, halve, core, and slice the apples about 1/8 to 1/4 inch thick and place in a large bowl. Sprinkle with the lemon juice and toss to combine. Add the sugar mixture to the apples and toss until evenly coated; set aside.

Roll out the remaining dough on a lightly floured surface to about 11 inches in diameter and 1/4 inch thick.

Brush the overhang of the crust in the pie plate with a thin layer of the milk, half-and-half, or cream. Add the apple mixture, piling it slightly in the center. Scatter the butter pieces over the apples and cover with the top crust. Trim the excess dough of the top crust to leave a 1-inch overhang. Press together the edges of the bottom and top crusts to seal.

Using your fingers or the back of a fork, crimp the dough to seal it tightly. With a sharp knife, cut 6 slits in the top crust, evenly spaced and radiating out from the center. Brush the top of the pie with the remaining milk, half-and-half, or cream and sprinkle with the coarse-grained sugar.

Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the oven temperature to 375 degrees and bake until the pie crust is golden brown and the filling is thick and bubbling, about 40 to 50 minutes more. Remove from the oven and let sit on the baking sheet until the filling stops bubbling, then place on a wire rack to cool completely (at least 2 hours) before serving. Makes: 1 (9-inch) pie, or 8 to 10 servings

Recipe From: Amy


APPLE BAKED BEANS

Once you try baked beans this way, you'll toss out your old recipe.

3    (16 oz.) Cans Pork and Beans (drained)

1/2 Cup Prepared Barbecue Sauce*

1    Medium Sweet Onion (chopped)

2    Red Delicious or Granny Smith Apples (peeled, cored, and chopped)

1/4 Cup Yellow Prepared Mustard (scant)

6    Slices Bacon (or more!, cooked and crumbled)

1/2 Cup Brown Sugar

1/4 Cup Raisins (optional)

*Note: For a bit of a kick, it's fun to use Sweet Baby Rays Honey Chipotle BBQ Sauce.

Preheat oven to 350 degrees F. Combine beans, barbecue sauce, onion, apples, mustard, bacon, brown sugar and raisins. Pour into a greased glass baking dish (9x13x2) or a cast iron Dutch oven coated with cooking spray.

Bake for 50 to 60 minutes, until bubbly and thickened. Yield: 10 to 12 servings.

Recipe From: Elaine


OLD-FASHIONED SOFT PUMPKIN COOKIES

2 1/2 Cups All-purpose Flour

1       tsp. Baking Soda

1       tsp. Baking Powder

1       tsp. Ground Cinnamon

1/2    tsp. Ground Nutmeg

1/2    tsp. Salt

1 1/2 Cups Granulated Sugar

1/2    Cup Butter (1 stick, softened)

1       Cup LIBBY'S® 100% Pure Pumpkin

1       Large Egg

1       tsp. Vanilla Extract

Glaze (recipe follows)

Preheat oven to 350 degrees F. Grease baking sheets. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.  Yields 36 cookies.

GLAZE:

Combine 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Cooks Note: For a variation add 1/2 cup chocolate chips or nuts to the recipe.

Recipe From: LIBBY'S® Pumpkin


PUMPKIN SMOOTHIE

This smoothie will rock your world!

1    Can (15 oz.) Pumpkin Pie Filling

3    Cups Whole Milk (or more)

1/2 Cup Vanilla Yogurt (up to 1 cup)

      A Few Dashes Cinnamon

      Cinnamon Graham Crackers (crushed)

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you like.

Pour into 8 individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately! Servings: 8

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.

Recipe From: The Pioneer Woman