Recipes

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Butternut Squash Soup

  1. Preheat oven to 375°F. Oil baking sheet. Place 2 butternut squash, cut side down, on baking sheet. Bake for 50 minutes or until soft.
  2. Remove peel and discard. Cut into 2-inch pieces.
  3. Heat oil in large heavy pot over medium-low heat. Mix in 2 cups thinly sliced onion, 1 tablespoon brown sugar, 2 teaspoons fresh minced ginger, 2 coarsely chopped garlic cloves and 1/2 stick of cinnamon. Cover and Cook until onion is tender.
  4. Add squash and 5 cups of chicken broth. Cover and simmer for 10 minutes. Discard cinnamon.
  5. Puree soup on blender. Return to pot. Season soup with salt and pepper.
  6. Bring to simmer, thinning soup with more broth if necessary.

Carrot & Apple Muffins

  1. In a bowl, combine 1 3/4 cup raisin bran cereal, 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoons salt.
  2. In a small bowl, beat the one egg, 3/4 buttermilk and 1/4 cup oil. Stir the dry ingredients just until moistened.
  3. Add 3/4 cup finely chopped peeled tart apple, 3/4 grated carrots and 1/4 cup walnuts. Fill muffin cups coated with non stick cooking spray.
  4. Bake at 400º for 20-23 minutes. Cool for 5 minutes.

Pumpkin Pie

  1. Beat 2 eggs at medium speed until thick.
  2. Add 1 cup brown sugar (packed), 1/2 of whipping cream, 1 (15 ounce) can pumpkin puree, 1 teaspoon cinnamon and 1/2 teaspoon of salt. Mix well.
  3. Pour ingredients into pie crust.
  4. Bake at 425º for 10 minutes and then 40 - 50 minutes at 350º. Cool completely and add whip cream around edge.

Sweet Potatoes

  1. Preheat oven to 350°. Coat bottom of a baking dish with olive oil.
  2. Peel 3 large sweet potatoes and cut into medium sized pieces.
  3. Place in baking dish and turn them so they are coated with olive oil. Sprinkle with salt and pepper.
  4. Cook for 60 minutes.

Chicken Stroganoff

  1. In a large skillet, saute 1 pound of mushrooms and 1 large onion in 2 tablespoons of butter until tender. In the same skillet cook 1 1/2 pounds of chicken with 1/4 cup browning sauce until browned.
  2. Add 1 cup reduced sodium beef broth, 2 tablespoons ketchup, 1 cup of white wine, 2 minced garlic cloves, and 1 teaspoon of salt. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes.
  3. Combine 3 tablespoons of flour and 1/3 cup of reduced sodium beef broth. Stir into chicken mixture. Add reserved mushroom mixture. Bring to a boil, cook and stir until thickened.
  4. Reduce heat to low and stir in 1 cup of sour cream. Heat through and serve over noodles.

Grandma Smith’s Favorite Fudge

  1. Line a 9X5X3-inch loaf pan with foil, placing foil over edges. Butter foil; set pan aside.
  2. Butter the sides of a heavy 2-quart saucepan. Combine 2 cups of sugar, 3/4 milk, 2 ounces of cut up unsweetened chocolate and 1 teaspoon of light-colored corn syrup in saucepan. cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234º, soft-ball stage (20 to 25 minutes).
  3. Remove from heat. Add butter and vanilla, but don't stir. Without stirring, cool mixture to 110ºF (about 55 minutes).
  4. Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon until fudge just begins to thicken. If desired, add 1/2 cup chopped nuts. Continue beating until the fudge becomes very thick and starts to lose its gloss (about 10 minutes total).
  5. Spread fudge in the foil-lined, buttered pan. Score squares while still warm. When fudge is firm, use foil to lift it out of pan. Cut it into squares. Store tightly covered. Makes about 11/4 pounds (32 pieces).

Aunt Anne’s Apple Crisp

  1. Slice 5 Granny Smith Apples and put in baking dish.
  2. Mix 1/2 cup sugar, 2 tsp. cinnamon and 1/4 tsp. nutmeg. Pour over apples.
  3. Mix 1 cup sugar, 1 cup flour, 3/4 tsp. salt, 1/2 tsp. baking powder and 1 egg. Mix until crumbly, then pour over apples.
  4. Melt 1/4 cup margarine and pour over apples.
  5. Bake 350° for 40-45 minutes.

Butter Cookies

  1. In mixing medium mixing bowl, cream two sticks of butter, gradually add 1/2 cup of sugar and beat until light and fluffy.
  2. Beat in 1 egg and 1/2 tsp. almond extract. Gradually blend in 2 1/2 cups of sifted flour.
  3. Chill dough for easier handling. Roll out to 1/8" thickness. Cut with your favorite cutters.
  4. Bake 350° on ungreased cookie sheet for 8-12 minutes.
  5. Remove and let cool on wire racks. Decorate with icing or sugars if desired.

Grilled Pork Tenderloin

  1. Marinade: Mix 1 cup soy sauce, 2-3 cloves of garlic (halved) and 1/4 tsp. ginger.
  2. Combine pork and marinade in a sealed plastic bag. Place in the refrigerator for 2 to 3 hours.
  3. When pork is ready, make grilling sauce. Combine 2 tsp. honey, 3 tsp. brown sugar and 1 tsp. sesame oil and cook over low heat.
  4. Brush pork with grilling sauce.
  5. Cook over hot grill for 20 minutes, 10 minutes on each side.

Mom’s Meat Loaf

  1. Cut 4 slices of bread into large cubes and soak in 1 cup warm milk.
  2. In medium bowl, combine 1 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 2 beaten eggs, 1/2 cup chopped onion, 1/2 cup diced celery, 2 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. dry mustard and 1 tbsp. Worchestershire sauce.
  3. Add bread mixture. Mix well.
  4. Pack into 5 1/2" X 10 1/2" loaf pan.
  5. Bake in 350° oven for 20 minutes. Then turn upside down on rimmed baking sheet.
  6. Pour 1/2 cup boiling water around loaf. Continue to bake in 350° oven for an additional 1 hour. Baste with liquid.

Easy Tomato & Spinach Salad

  1. Arrange 2 large tomatoes, sliced, 1 purple onion, chopped, and 2 cups of spinach leaves on a platter.
  2. Drizzle with a 1/2 cup of your favorite bottled Italian vinaigrette dressing.
  3. Sprinkle with 1 cup shredded Mozzarella cheese and salt and pepper to taste.
  4. For added texture and flavor, add bacon and walnuts.

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