Oct. 2 Oct. 9 Oct. 16 Oct. 23 Oct. 30
JUSTIN ROBERTS' APPLE CRISP 10-2-10 Top of page
8 Honey Crisp apples, peeled, sliced,
etc.
1 cup sugar
1/2 cup packed brown sugar
1 cup oatmeal
1/2 cup water
Slice the apples and put in a 9 x 13 pan. Sprinkle with a mixture of the sugars + 1 tbsp of cinnamon. Top with the water.
Topping:
1 cup oats
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup flour
1/2 cup melted butter
Combine the above and crumble over the top of of the apple mixture. Bake for about 45 minutes at 350°.
APPLE-FILLED SQUASH 10-2-10
1 acorn squash
1 golden delicious apple (peeled,
cored and sliced)
2 tsp melted butter
2 tsp brown sugar
1/8 tsp cinnamon
dash of ground cloves
dash of ground nutmeg
Cut the squash in half and remove the seeds. Bake upside down in a greased pan at 350° for 35 minutes. Cut each half into 2 pieces. Put the sliced apples in a small bowl and drizzle with the other ingredients. Fill the squash. Cover. Bake additional 30 minutes at 350° until the apples are tender.
JUSTIN ROBERTS' APPLE CRISP (10-2-10) 10-9-10 Top of page
8 Honey Crisp apples, peeled, sliced,
etc.
1 cup sugar
1/2 cup packed brown sugar
1 cup oatmeal
1/2 cup water
Slice the apples and put in a 9 x 13 pan. Sprinkle with a mixture of the sugars + 1 tbsp of cinnamon. Top with the water.
Topping:
1 cup oats
1/2 cup brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup flour
1/2 cup melted butter
Combine the above and crumble over the top of of the apple mixture. Bake for about 45 minutes at 350°.
CHICKEN SALAD 10-9-10
Pull chicken off bones of a roasted
grocery chicken, cubed
1 1/2 cups salad dressing
1 small onion, chopped
celery to taste
1 1/2 tbsps. prepared mustard
salt and pepper to taste
Mix and refrigerate until serving.
STUFFING BALLS 10-9-10
1 pound frozen sausage
1 6 oz. pkg. stove top, any flavor
1 egg
1/2 cup chopped celery
1/2 cup chopped onion
1/2 tsp. baking powder
1/2 cup hot water
Combine stove top with water. Break sausage into pieces and add to stuffing. Add remaining ingredients. Shape into balls. Double walnut size. Place into a sprayed baking dish. Cover with foil and bake at 325° for 15 minutes. Uncover and bake another 25 minutes until golden and crispy.
FREEZING GREEN BELL PEPPERS 10-9-10
Select crisp, tender peppers. Wash well. Cut out stems, cut in half, remove seeds and membrane. Cut into strips. Dice or slice. Freeze peppers in single layer on cookie sheet for about an hour. Then put into bags and freeze.
LEMON BARS (9-18-10) 10-9-10
1 angel food cake mix
1 can lemon pie filling
Mix. Bake in non stick jellyroll pan. Bake at 350° for 15 minutes. Sprinkle with powdered sugar.
Tips, hints and helps: Keeping caramel on apples 10-9-10
Make sure the surface of your your apples are dry (like VERY dry) before dipping them into the caramel. Store bought apples have a wax coating. Wash the apples with a mild soap and water to get rid of the wax. You also don't want your caramel to be too hot; just hot enough to allow the apple to coat evenly when dipped. You can also make the caramel just a little thicker by cooking it a little longer.
CORN CASSEROLE 10-9-10
1 stick melted margarine
2 eggs
1 8 oz. sour cream
1 can creamed corn
1 can whole kernel corn, drained
1 pkg. jiffy cornbread mix
Mix together. Pour into greased 9x13" pan. Bake at 350° for 45 minutes.
SOUR CREAM PIE 10-9-10
1 9 inch baked pie shell
1 1/2 cup raisins, plumped
3/4 cup sugar
3 tbsps. corn starch
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. nutmeg
2 cups nonfat dry milk powder
1 2/3 juice from raisins
1 cup sour cream
4 large egg yolks, save white for
meringue
Drain raisins, save juice. Do not add sour cream until mixed and add it last. Cook to a boil or in the microwave. Save a few raisins for the top. Cook meringue and add to pie while hot and bake at 350° until golden.
JENNIFER GOODLOVE'S PUMPKIN SQUASH CURRY SOUP 10-16-10 Top of page
1 small sweet onion
2 red onions
1 stick butter
Saute.
2-3 tsps. curry
1/2 tsp. coriander
1 spoonful chicken base
4 cups water
3-4 cups hubbard squash, butternut
or pie pumpkins, cooked and pureed
1 carton half n half
Cook together. In the last 5 minutes, add cream cheese.
SWEET ONION RELISH 10-16-10
2 to 3 teaspoons vegetable oil
4 3/4 cups chopped Vidalia or other
sweet onion
1 1/2 cups thinly sliced Vidalia
or other sweet onion
1/3 cup chopped celery
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon celery seeds
1/8 teaspoon pepper
1/2 cup cider vinegar
1/4 cup water
2 ounces diced pimiento (1 jar),
drained
Heat oil in a large skillet over medium. Add onions and celery; sauté for 10 minutes, or until tender. Stir in sugar and remaining ingredients; heat to boiling. Reduce heat and simmer, uncovered, for 25 minutes, stirring often. Let cool. Spoon into a bowl; cover and chill for 8 hours. Serves 4 to 6.
VIDALIA ONION RELISH 10-16-10
6 large vidalia onions
2 cups vinegar
1 1/2 tbsp. canning salt
1/2 tsp. cumin
2 large bell peppers
3 cups dark brown sugar
Chop and mix onions and peppers. Place in 8 quart pot. Add remaining ingredients and cook 15 minutes. Spoon into sterilized jars. Wipe rims and edges of jars. Use 2 piece lids, screw bands tightly. Process in boiling water bath for 10 minutes.
WEIGHT WATCHERS KEY LIME PIE 10-16-10
1 reduced fat graham cracker crust
1 pkg. sugar free lime gelatin
1/4 cup boiling water
1 8 oz. container fat free whipped
topping
2 6 oz. containers key lime pie
yogurt
Dissolve gelatin in water. Stir in yogurt with wire whisk. Fold in whipped topping. Spread into crust. Refrigerate 2 or more hours.
CHOCOHOLIC BROWNIES 10-16-10
1/2 cup butter
2 envelopes nestle choco bake (liquid
chocolate) or 2 oz of melted unsweetened chocolate
2 eggs
1 tsp. vanilla
1 1/4 cups sugar
3/4 cup, plus 2 tbsps. flour
1/4 tsp. salt
nuts, optional
Mix together. Bake at 350° for 20-25 minutes.
BBQ SAUCE (request, said they will put up a Jack Daniels BBQ sauce) 10-16-10
JACK DANIELS BBQ SAUCE (didn't give) 10-16-10
Jack Daniels, about 1/2 to 3/4 cup,
or to taste
1/2 cup chopped onion
4 cloves garlic, finely chopped
2 cups ketchup
1/3 cup vinegar
3 tablespoons
Worcestershire sauce
1/2 cup brown sugar, firmly packed
3/4 cup molasses
1/2 teaspoon pepper
1/2 tablespoon salt
1/4 cup tomato paste
1 teaspoon Liquid Smoke
1/2 teaspoon Tabasco sauce, or
to taste
Combine onion, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired.
GUEST: CHEF RON HALL FROM MERCY HOSPITAL IN IOWA CITY Top of page
GRILLED VEGETABLE SANDWICH 10-23-10
2 tbsps. olive oil
1 cup chopped broccoli
1/3 cup shredded carrots
1/4 cup diced onion
2 tbsps. sunflower seeds
3 tbsps. reduced fat mayonnaise
1 tbsps. prepared pesto
multigrain, oatmeal or wheatberry
bread
Stir fry vegetables until warm but still crunchy. Remove from heat and add sunflower seeds. Put mayonnaise and pesto on the outside of bread, and lay on the grill. Put a slice of provolone on the bread and put veggies on top. Cover with another slice of bread. Grill 3-4 minutes on each side.
PUMPKIN CHICKEN CHOWDER (slightly vague) 10-23-10
2 red bell peppers, roasted, diced
2 jalapeno peppers, roasted, diced
2 tbsps. olive oil
1 1/2 pounds boneless skinless
chicken breast, diced
Saute over medium high heat. Cook until browned and cooked through. Set aside.
leeks (white part with a little
green) or onions
2 pounds pie pumpkin, peeled, cut
into 1 inch chunks
Saute leeks or onions and pumpkin for 5 minutes in chicken drippings.
3 tbsps. flour
2 tsps. cumin
1 tsp. chili powder
1 tsp. salt
Cook for a couple minutes. Add 1 cup corn. Add peppers and 3 (14 oz.) cans low sodium chicken broth. Add oregano. Heat and bring to boil, reduce heat. Simmer 30 minutes. Add 1/2 cup sour cream before serving.
GERMAN COLE SLAW (8-21-10, didn't give) 10-23-10
1 head cabbage, shredded
1 onion, chopped
1 carrot, shredded
1 green pepper, chopped
1 tbsp. salt
Combine ingredients and let stand 1 hour. Drain.
In a kettle:
1 cup white vinegar
2 cups sugar
1 tsp. celery seed
1 tsp. mustard seed
1/4 cup warm water
Bring to boil and boil 1 minute. Let cool. When it's lukewarm, pour over cabbage. Mix together and let chill. Can be frozen.
FROZEN COLE SLAW (jul70pg2, didn't give) 10-23-10
1 medium head cabbage
1 carrot, grated
1 green pepper, chopped
1 teaspoon salt
Mix salt with cabbage and let stand an hour. Then squeeze out excess moisture. Add carrot and pepper. Set aside.
1 cup vinegar
¼ cup water
1 teaspoon whole mustard seed
1 teaspoon celery seed
2 cups sugar
Combine and boil one minute. Cool to lukewarm. Pour over cole slaw and put into containers and freeze. Thaws quickly.
SWEET BBQ SAUCE 10-30-10 Top of page
In a saucepan, saute 2 tbsps. oil and add:
1/2 cup minced onion
1 tbsp. minced garlic
Saute until translucent. Add:
1 cup coca-cola
1/2 cup brown sugar
1/4 cup molasses
1/2 tsp. vanilla extract
1/4 cup cider vinegar
1/2 tsp liquid smoke (optional)
1/4 tsp. coarse ground black pepper
hot pepper sauce to taste
1/4 cup whiskey
GREEN TOMATO JAM 10-30-10
4 1/2 pounds, medium green tomatoes,
cored and sliced into 1/8 inch slices
6 cups sugar
rind and juice of 1 lemon
rind and juice of 1 orange
Layer tomatoes alternately with sugar in mixing bowl. Sprinkle with juices. Cover and let stand at room temperature for 8 hours. Spoon mixture into a dutch oven and bring to a boil. Leave boiling gently for 2-3 hours. Stir often. Remove from heat and skim off foam. Pour into hot jars. Cover with lids and screw tight. Process in a boiling water bath for 15 minutes.
PASTITSIO 10-30-10
1/2 cup olive oil
2 pounds ground beef, lamb or a
mixture of both
1 large yellow onion, chopped
1 cup dry white wine
1 14 oz. can tomato puree or sauce
3 tbsps. chopped fresh parsley
1/2 tsp. ground allspice
1 tsp. ground cinnamon
1 1/2 cups grated parmesan cheese
salt and freshly ground black pepper
to taste
3 tbsps. bread crumbs
1 pkg. number 2 size macaroni,
or 2 pounds ziti or penne
4 egg whites
1/2 cup unsalted butter
BECHAMEL SAUCE 10-30-10
1 cup unsalted butter
1 cup flour
1 quart milk, warm
8 egg yolks, beaten lightly
pinch ground nutmeg
Use lasagna pan 12x18x3" and start with meat filling. Heat olive oil in large saute pan, add meat. Cook over medium high heat until no longer pink. Add onions, and cook until translucent. Add wine, tomato sauce, parsley, allspice, cinnamon, salt and pepper. Let simmer for 10 minutes over low heat. Boil pasta according to package directions and drain well. Rinse noodles under cold water to cool slightly. Stir in 3 tbsps. bread crumbs into the sauce. Remove from heat. Melt 1/2 cup butter in pasta pot, add pasta and stir. Stir in beaten egg whites and 1 cup of the parmesan cheese and toss. Brush bottom and sides of the lasagna pan with olive oil. Layer with half the pasta and press down. Add all meat filling and spread out. Top with remaining pasta and press down. Preheat oven to 350° while preparing bechamel.
Melt butter in saucepan over low heat. Using a whisk, add flour to the melted butter and whisk continuously and let cook for a full minute but do not let it get brown. Add warmed milk to mixture in a steady stream while whisking. Simmer over low heat until it thickens but do not boil. Remove from heat and stir in beaten egg yolks. Add nutmeg. Can return to heat to thicken if necessary. Make it so it is thicker than gravy but not as thick as pudding. Pour the mixture over the noodles making sure to put some in the corners. Cover with the remaining parmesan cheese. Bake at 350° for 45 minutes or until the top is a nice golden color.
FRIED GREEN TOMATOES 10-30-10
Dip slices in corn starch and seasoning and fry in olive oil.
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