October
Recipes
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Recipes For The Month of October
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October 1
"October, here's to you. Here's to the heady aroma of the frost-kissed apples, the winey-smell of ripened grapes, the wild-as-the-wind smell of hickory nuts and the nostalgic whiff of the first wood smoke."
~Ken Weber
"A doctor can bury his mistakes but an architect can only advise his clients to plan vines."
~Frank Lloyd Wright
Concord Black Grape Pie
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5 cups seedless Concord grapes (about 2 pounds)
1 cup sugar
1/2 cup flour
1/4 teaspoon salt
1/4 cup butter, melted
2 tablespoons lemon juice
1 unbaked 9-inch pie shell
1/2 cup flour
1/2 cup sugar
1/4 cup butter, softened
Vanilla ice cream
Cut grapes in half and place in a large mixing bowl. Stir in 1 cups sugar, 1/2 cup flour and salt. Add the melted butter and lemon juice. Pour into the unbaked pie shell. Bake in a 375 degree oven for 20 minutes. To prevent the crust from burning, cover the edges of the pie with foul. Meanwhile, combine the remaining flour, sugar and softened butter; mix only until a course crumbly mixture is formed. Take pie from oven, remove tinfoil and sprinkle with crumb mixture. Place back in oven and bake another 20 to 25 minutes, or until topping is golden brown and pie mixture is bubbly around the edges. Let cool. Serve topped with vanilla ice cream.
*If unable to locate seedless Concord grapes, remove the skins from grapes by gently pressing each grape between you fingers. The skins should slip off easily. Reserve skins and place pulp in a saucepan and bring to a boil . Reduce heat and simmer, uncovered, for about 5 minutes. Sieve the pulp to remover the seeds. Add the grape skins to the pulp. Prepare pie as directed above.
October 2
"A little garden in which to walk, and immensity in which to dream.
At one's feet that which can be cultivated and plucked;
Overhead that which one can study and meditate upon;
Some herbs on earth, and all the stars in the sky."
~Victor Hugo
Herbed Pizza Crust with Garden Veggies
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2 tablespoons milk
1 teaspoon sugar
1 tablespoon olive oil
1 cup warm water (your body temperature)
1 package dry active yeast
2 3/4 cups unbleached flour, with 1/4 - 1/2 cup for kneading
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
2 - 3 cups garden veggies of choice; thinly sliced onions, peppers, tomatoes and spinach leaves
1 jar (about 3 cups) pizza sauce of choice
4 - 5 cups grated cheese; primarily mozzarella, with Romano, parmesan or feta
Place milk, sugar, oil and warm water in large bowl and mix thoroughly. Sprinkle yeast on top of water mixture and cover bowl with a towel dampened with warm water. Place bowl in warm area; if possible, outside; or on top of warm oven or until yeast mixture doubles n size. Mix herbs with flour. Slowly stir 1 cup flour into yeast mixture, till lumpy, but blend. Gradually add remaining flour and from into ball. Spread 1/2 of extra flour onto clean surface and knead dough for 5 to 8 minutes, adding flour as needed. Spray or oil bottom and edges of clean large bowl and put kneaded ball into it. Cover again with towel and set in warm place. Let into center of dough, punch dough down and form into ball. Cut in half and spread onto two 12" round pizza pans. Spread sauce evenly over crusts; top with veggies and cheese. Bake in preheated 425 degree oven for 25 to 30 minutes or until crust is golden brown and cheese lightly browned and bubbly. For a crispier crust, drizzle prebaked crust with olive oil.
October 3
"He that will not labor in harvest, must begge in winter."
~English Proverb
"Let the heavens be glad, and let the earth rejoice!
Let the sea and everything in it shout his praise!
Let the fields and their crops burst forth with joy!
Let the trees of the forest rustle with praise before the Lord!"
~Psalm 96:11-13 (NLT)
Buttermilk Cornmeal Pancakes
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2 eggs
2 1/4 cups buttermilk
1 3/4 cup vegetable oil
1/2 teaspoon salt
3/4 teaspoon baking soda
1/4 cup sugar
1/4 cup flour
Butter, softened
Combine eggs, buttermilk and oil and mix well. In a separate bowl, combine cornmeal, salt, baking soda, sugar and flour. Add to moist ingredients and blend well. Brush hot griddle with butter. When butter sizzles. Pour about 1/4 cup batter for each pancake. When brown, flip over and repeat. Stir remaining batter before poring more pancakes, as cornmeal will settle.
Brown Sugar Syrup with Pecans
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1 cup brown sugar
1 cup granulated sugar
1/4 cup corn syrup
2 cups water
3 tablespoons butter
1/4 cup chopped pecans, toasted
Bring sugars, corn syrup and water to a boil in medium saucepan. Reduce heat; simmer 10 to 12 minutes, or until thickened. Stir in butter and nuts. Cool slightly and serve immediately. Store any leftover in the refrigerator.
October 4
"A haze on the far horizon,
The infinite, tender sky,
The ripe, rich tint of the cornfields,
And the wild geese sailing high,
And all over upland and lowland
The charm of the goldenrod,
Some of us call it Autumn,
And others call it God."
~W. H. Carruth
"Bread grain is easily crushed, so he doesn't keep on pounding it. He threshes it under the wheels of a cart, but he doesn't pulverize it. The Lord Almighty is a wonderful teacher, and he gives the farmer great wisdom."
~Isaiah 28:28-29 (NLT)
Cranberry Croissants
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2 cups ground fresh cranberries
1 cup sugar
1 teaspoon grated orange rind
4 cups flour
6 teaspoons baking powder
1/2 cup sugar
1/2 cup shortening
2 eggs
1 cup heavy cream
In a medium bowl, combine cranberries, 1 cup sugar and orange rind to make the filling; set aside. In a large bowl, combine flour, baking powder and sugar. Ct in shortening until texture resembles coarse cornmeal. Add eggs and cream; stir to form a sticky dough. Turn onto floured board and kneed to a smooth ball about 6 to 8 minutes, adding flour as needed. Divide dough into four portions. Roll each portion into a 12-inch circle and cut into 6 wedges. Place a heaping teaspoon of cranberry filling on each wedge. Roll up as for butter horns. Place on greased cookie sheets. shaping ends for form a crescent. Bake in 400 degree oven for 15 to 20 minutes, or until golden brown. Remove form baking sheet to wire rack to cool. Freeze to store.
* These Cranberry Croissants are wonderful with Strawberry Butter or Chunky Chicken Salad. Regardless of what you serve them with, these croissants are like flowers, and will add a touch of elegance and happiness to a special fall picnic or luncheon.
October 5
"Why not upset the apple cart?
If you don't the apples will rot anyway."
~Frank A. Clark
"On summer Saturday evenings we walked round the garden between dances, feeling unlike ourselves. The garden was long with lime trees and apple trees and long grass with cuckoo flowers in it; it looked very beautiful in the late evening light, with the sound of the piano coming out through the gymnasium door."
~Elizabeth Bowen
Applesauce Fudge Cake
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1/3 cup butter, softened
1 cup brown sugar
2 eggs
1/3 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon allspice
1 cup applesauce
Powdered sugar
In a mixing bowl, cream butter and sugar; beat in eggs. IN a separate bowl, combine flour, cocoa, baking soda, salt and allspice. Adding alternately, combine flour mixture and applesauce with butter mixture, beating only until blended. Pour into a greased 8-inch square pan. Bake in 250 degree oven for 25 to 30 minutes. Let cool; sprinkle with powdered sugar. Serve immediately, or cover and store at room temperature.
*Use Homemade Applesauce to make this recipe extra fresh. Serve alter a meal of Rustic Soup and Sourdough French Bread.
"Do you wish too world were happy? Then remember day by day to just scatter seeds of happiness as you pass along the way"
~Unknown
October 6
"They love the Lord's teachings,
and they think about those teachings day and night.
They are strong, like a tree planted b a river.
The tree produces fruit in season, and its leaves don't die.
Everything they do will succeed"
~Psalm 1:2-3 (NCV)
"A healthful hunger for a great idea is the beauty and blessedness of life."
~Jean Ingelow
Zucchini Slaw
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1/2 cup mayonnaise
3 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon caraway seed
4 cups shredded zucchini
1/4 cup thinly sliced green onion
3 large apples, cored and diced
Combine the mayonnaise, vinegar, sugar and caraway seed in a small bowl. Whisk thoroughly. In a large bowl, toss the zucchini, onions and apples together. Pour the dressing over the zucchini mixture and season to taste with salt and pepper. Cover and chill for 2 to 4 hours.
Fruit Slaw
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3 cups shredded cabbage
1 orange, peeled and sectioned
1 cup seedless red grapes, halved
1/2 cup thinly sliced celery
1 golden delicious apple, chopped
1 (8 ounce) carton orange yogurt
1 tablespoon lemon juice
In a large salad bowl combine cabbage, orange sections, grapes, celery and apple. Mix orange yogurt and lemon juice together. Spread yogurt mixture over cabbage mixture. Cover and chill. Toss before serving.
October 7
"So plant as though you will live forever; so labor as though you will die tomorrow."
~Mark Twain
"My soul finds rest in God alone; my salvation comes form him.
He alone is my rock and salvation; he is my fortress, I will never be shaken."
~Psalms 62:1-2 (NIV)
Creamed Cabbage and Ham Soup
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2 cans chicken broth
2 celery stalks, chopped
1 medium head cabbage, shredded
1 medium onion, chopped
1 carrot, chopped
1/4 cup butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cream
1 cup milk
2 cups cubed cooked ham
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
In a large stock pot, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, or until vegetables render. Meanwhile, melt butter in a saucepan. Add flour, salt and pepper; saute for several minutes. Slowly add cream and milk; stir constantly until thick and bubbly. Gradually stir into cabbage mixture. Add ham, thyme and parsley and heat thoroughly. Serve immediately.
*When cooking cabbage, add celery stalks or lemon wedges to keep the odor to a minimum. Also try putting a slice of bread into the water when cooking cabbage and other odorous vegetables, such as broccoli and Brussels sprouts. This Creamed Cabbage and Ham soup tastefully incorporates this old housewives trick. Serve with Irish Soda Bread or Peppered Muffins. Finish with a scoop of Peach Raspberry Crisp.
October 8
"There is no friend like a sister
In calm or stormy weather;
To cheer one on the tedious way,
To fetch one if one goes astray,
To lift one if one totters down,
To strengthen whilst one stands."
~Christina Rossetti
"I am here with my beautiful bountiful downy womanful child, to be soothed by the sea - not roused by these roses roving wild! My girl is gold in the sun and bold in the dazzling water; she drowses on the blond sand, and in the daisy fields my daughter dreams. Uneasy in the drafty shade, I rock on the veranda, reminded of the Europa... Persephone... Miranda."
~Isabella Gardner
Pumpkin Squares
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1 package yellow cake mix (save 1/2 cup)
1/2 cup butter, melted
1 egg
3 cups pumpkin
2 1/2 teaspoons pumpkin pie spice
2 eggs
1/2 cup brown sugar
2/3 cup milk
1/4 cup sugar
1 teaspoon cinnamon
Whipped cream or ice cream
In a medium bowl, combine cake minx, minus 1/2 cup, melted butter and 1 egg. Press into a lightly greased 9" x 13" pan. In a mixing bowl, combine pumpkin, pumpkin pie spice, remaining eggs, brown sugar and milk. Pour over the crust. In a small bowl, combine remaining 1/2 cup cake mix, sugar and cinnamon. Sprinkle over filling, Bake in 375 degree oven for 45 to 50 minutes, or until toothpick comes out clean. Let cool, but serve warm with whipped cream or ice cream.
*Another recipe from Mom, loved by myself and my sister. And it will put a smile on your face as you think about future meals, holidays and events to serve it at. Or remember past days as you dreamily savor each bite.
October 9
"Anyone can be a good cook by using plenty of butter."
~Unknown
"We're walking along in the changing time.' said Doc. 'Any day now the change will come. It's gong to turn for hot to cold... Old Jack Frost will be pinching things up. Old Mr. Winter will be standing in the door. Hickory tree there will be yellow. Sweet gum red, hickory yellow. dogwood red, sycamore yellow... Persimmon will all get fit to eat. and the nut will be dropping like rain wall through the woods here. And run little quail, run, for we'll be after you too."
~Eudora Welty
Baked Brie and Almonds
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1 - 6 inch round of Brie cheese
1/4 cup sliced almonds
1/2 cup butter
Phyllo dough, defrosted
1/3 cup apricot or apple jam
Crackers or sourdough bread
Cut tip off the Brie cheese, but keep rind on edges and bottom; set aside. Spread almonds on a plate and toast in microwave. Carefully separate the sheets of Phyllo dough. Place one sheet of Phyllo dough on a cookie sheet and brush the inside of the dough with butter. Add 3 more layers, brushing inside of each with melted butter. Put Brie in center of dough. Top with jam and almonds. Carefully wrap Phyllo around Brie. Trim off excess dough. Bush outside with butter. Bake in 400 degree oven for 15 minutes, or until Phyllo dough is golden brown. Serve with crackers or chunks of sourdough bread.
*Baked Brie and Almonds can be served as an appetizer, main dish or romantic midnight snack. The exquisite blend of flavors is erotic, while at the same time homey, comforting and extremely satisfying. A true hit to keep in mind for the upcoming months of holidays.
"I meant to do my work today
But a brown bird sang in an apple tree,
And a butterfly flitted across the field
And all the leaves were calling me"
~Richard LeGallienne
October 10
"There is nothing that is comparable to it, as satisfactory or as thrilling, as gathering vegetables one has grown."
~Alice B. Toklas
"Diligence is the mother of good luck, and God gives all things to industry. Then plough deep while sluggard sleep, and you shall have corn to sell and to keep."
~Benjamin Franklin
Vegetable Bake
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1/2 pound spiral noodles, cooked
1/3 pound edible pea pods, with ends trimmed
3 large tomatoes, peeled, seeded and chopped or 1 (16 ounce) can canned tomatoes
2 onions, finely chopped
1 cup corn, cut form cooked corn on the cob or 1 (7 ounce) can corn , drained
1/2 cup finely chopped celery
1/4 teaspoon pepper
Dash salt
3 eggs, beaten
1 1/4 cups half and half
1 tablespoon freshly chopped basil
1/4 cup grated parmesan cheese
Blanch the pea pods in boiling water for 3 minutes. Drain and rinse. In a large bowl, combine cooked noodles,pea pods, tomatoes, onion, corn and celery. Pour into a greased 2 quart baking casserole, Season with pepper and salt to taste. In a separate small bowl, combine eggs, half and half and basil. Pour over vegetable mixture. Sprinkle with parmesan cheese. Bake in 375 degree oven for 35 to 45 minutes,or until top browned. Serve immediately.
*Spice up this vegetable bake by adding some Italian link sausages or jalapeno peepers. Top it off with a healthy shake of hot pepper sauce and you've brought some life to the party. Or serve with Hot Garlic Thai Kabobs. For dessert, cool off the Dreamy Fruit Salad.
"It's not enough to talk to plant; you have to also listen."
~David Bergman
October 11
"In my heart's treasury
I slipped a coin
That Time cannot take
Nor a thief purloin-
O better than the minting
Of a gold-crowned king
Is the safe-kept memory
Of a lovely thing."
~Sara Teasdale
"I used to say to my grandchildren. 'Eat as much as you want, just don't get sick"
~Grandma Joyce Hadland
Grandma Hadland's Date Balls
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30 Medjool dates, pitted finely chopped
1 cup sugar
2 tablespoons butter
2 eggs, beaten
1 teaspoon vanilla
3 cups puffed rice cereal
2 - 3 cups coconut
In a medium saucepan, cook dates, sugar, butter and eggs over low heat. Stirring constantly, cook for about 20 minutes, or until mixture thickened and bubbly. Remove from hear and add the vanilla and puffed rice cereal. Spread coconut on a large sheet of wax paper. Coating hands with a little butter, roll the date mixture into walnut size balls. Roll the balls in the coconut until thoroughly coated. Cool on wax paper. Store the date balls in an airtight container at room temperature.
*This is one of my husbands' and his siblings' favorite recipes that was lovingly mad by their grandma when thy were growing up. After the passing of Grandma Hadland, it is now up to the next generation to pas along the traditional family treats. Grandma Joyce would be tickled pink to know that we are passing this along, so hopefully you'll share it with love as much as she did.
"Perhaps on of the real blessings of the depression is that we are beginning to find out that there are things in the world worth doing and that we do not have time to waste."
~Eleanor Roosevelt
October 12
"Thank you Lord for happy hearts,
For rain and sunny weather.
Thank you Lord for this good food.
And that we're all together. Amen"
~Author Unknown
"If you think you're confused, consider poor Columbus. He didn't know where he was going when he started. When he got there, he didn't know whee he was. When he got back, he didn't know where he'd been."
~Author Unknown
Peachy Beef Ribs
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3 pounds beef short ribs, cut in 3-inch pieces
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1 onion, finely diced
2 cloves garlic, minced
1 cup beef broth
2 cups peeled, sliced peaches
3 tablespoons brown sugar
3 tablespoons cider vinegar
1/2 teaspoon cinnamon
1/4 teaspoon cloves
In a large bowl, combine flour, salt, pepper and cayenne pepper. Dredge the ribs in the flour. In a Dutch oven or large skillet, heat the oil and brown the ribs well on all sides. Remove the ribs and set aside. Pour off all but 3 tablespoons of the fat from the pan. Add the onion and garlic to oil and saute until transparent. Add beef stock, peaches, brown sugar, vinegar, cinnamon and cloves and bring to a boil. If using a Dutch oven, return the ribs to the pan and cover. If a Dutch oven is unavailable, grease a 9" x 13" baking pan. Place rivs into pan and pour peach mixture over the meat; cover with foil. Bake in 325 degree oven for 1 1/2 to 2 hours, basting and turning the ribs about every half hour. Serve immediately.
*These tender-sweet ribs go great with Corny Potato Salad along with Zucchini Salad or Curried Pasta Summer Salad. To further sweeten the meal, finish with a generous serving of Chewy Chocolate Bread Pudding. No confusion here, just good food. Thank You, Lord!
October 13
"'Tis not the softer things of life
Which stimulate man's will to strive;
But bleak adversity and strife
Do most to keep mans' will alive.
O'er rose-strewn paths the weaklings creep,
But brave hearts dare to climb the steep."
~Anonymous
"May the Lord accept this, our offering, and bless our food that it may bring us strength in our body, vigor in our mind, and selfless devotions in our hearts for His service."
~Swami Paramanda
Roasted Cauliflower
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1 cup plain yogurt
2 tablespoons prepared mustard
2 cloves garlic, minced
1/2 teaspoon ground cumin seed
1/2 teaspoon paprika
1 head cauliflower
In small bowl, combine the yogurt, mustard, garlic, cumin and paprika. Set aside. Set the stem of the cauliflower in the hole of a ring or tube pan, and set ht ring pan in a large pan to catch any drips. Spoon the yogurt mixture evenly over the cauliflower, covering the entire head. Let marinate for about 15 minutes. Bake the cauliflower, still in the ring pan, in 500 degree oven until cooked through the richly burnished on the outside, about 20 to 25 minutes. Cut the cauliflower into serving pieces right from the ring pan and serve immediately along side Baked Chicken Salad.
*To counteract the unpleasant gas-forming properties of cauliflower and other members of the calciferous family, ancient herbalist added mustard when cooking. Fresh crushed mustard seed combined with lemon is the strongest remedy. Some may want to splash a little fresh lemon over cauliflower before spreading with mustard mixture.
October 14
"For I was an hungered,
and ye gave me meat:
I was thirsty,
and ye gave me drink:
I was a stranger,
and ye took me in"
~Matthew 25:35 (KJV)
"Home grown tomatoes, home grown tomatoes,
What would life be like without home grown tomatoes?
Only tow things money can't buy,
That's true love and home grown tomatoes."
~Sung by John Denver, written by Guy Clark
Tomato-Stuffed Chicken Rolls
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2 whole medium chicken breast, skinned, halved lengthwise, and boned
1 (1 1/2 once) slice Swiss cheese, cut into fourths
1 medium tomato, peeled, seeded and chopped
1/2 teaspoon dried crushed basil
1 tablespoon milk
1/4 cup bread crumbs
1 tablespoon Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon paprika
1 tablespoon chopped parsley
Place one piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Pound the chicken with a meal mallet to 1/4 thickness. Repeat with remaining chicken. Place a piece of cheese and 1/4 of the tomato on each piece of chicken. Sprinkle each with basil. Fold in sides of chicken; roll up jelly-roll style. Place chicken roles, seam side down, in a greased baking dish. Brush tops with milk, In a small bowl, mix together bread crumbs, parmesan cheese, pepper, paprika and parsley. Sprinkle over chicken. Bake, uncovered, in 350 degree oven for 40 to 45 minutes, our until chicken is tender; be sure not to over bake. Serve immediately.
*This tasty dish will melt in your mouth! Serve with Ginger Garden Pilaf or Stuffed Artichokes and finish your meal with Zucchini Cobbler or Concord Grape Pie.
October 15
"Deep in their roots,
All flowers keep the light."
~Theodore Roethke
Baked Onion Rings
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4 large onions
1 1/2 cups fine dry bread crumbs
1/2 teaspoon pepper
3 tablespoons parmesan cheese
1 tablespoon water
1 egg
Salt
Slice onions 1/4 inch thick; separate into rings. Soak in cold water for 30 minutes; drain on paper towels. Combine bread crumbs, pepper and parmesan cheese. In separate bowl, combine the water and egg, beating well. Dip the onion rings into crumbs, egg mixture, and then crumbs again. Sprinkle with salt as desired. Arrange in a singe layer on greased baking sheet. Cover with foil and bake in 400 degree oven for 18 to 20 minutes. Remove foul and bake 18 to 20 minutes, or until crisp and brown. Serve immediately.
Red Onion Flower Blossoms
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4 red onions
1/4 cup olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup red rice wine vinegar
1/4 cup pine nuts
1 tablespoon fresh chopped chives
Peel onions and remove tops. Trim bottom, or toot end, so that onions will sit flat. With flat side down, cut through middle of each onion until about 1/2 inch from bottom. Repeat cuts every 1/4 to 1/2 inch apart., Set onions, cut side up, in a greased 8" x 8" baking pan. Brush generously with olive oil, Sprinkle with salt and pepper. Cover pan with tinfoil and bake in 400 degree oven for about 1 hour, or until onions are tender. Uncover pan and sprinkle with vinegar, nuts and chives. Return to oven and bake another 10 minutes,or until onion tips are slightly browned. Spoon with pan juices and serve immediately.
October 16
"After all, to make a beautiful omelet, you have to break an egg."
~Spanish Proverb
Spinach Quiche
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10 ounces fresh spinach (about 6 cups)
1 teaspoon oil
1 small zucchini, thinly sliced
1 small onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled (about 1 cup)
1 cup small curd cottage cheese
2 tablespoons fresh parsley, chopped
2 teaspoons dill weed
1/2 teaspoon salt
3 eggs, beaten
Wash, drain and chop the spinach. In a medium skillet, heat the oil and precook the spinach, zucchini, onion and garlic. Mix the vegetables, feat cheese, cottage cheese, parsley, dill weed and salt. Sir into eggs. pour into pastry shell, as prepared below.
Cheese Pastry Shell
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3/2 cup shortening
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon garlic salt
4 1/2 tablespoon water
1/4 cup shredded cheddar cheese
Cut cheese, shortening, flour, salt, dill weed and garlic salt together until it resembles coarse crumbles. Cut water in. Roll into ball and let sit for a couple minutes. Roll out mixture to fit 10-inch quiche pan. Grease pan and line with pastry. Prick all over with a fork. Bake in 400 degree oven for 12 to 15 minutes. Allow to cool for several minutes before adding filling as prepared avoidable. Bake quiche in 375 degree oven for 30 to 40 minute or until set. Allow to sit for several minute before slicing.
October 17
"Words
across
coleslaw
and
salami
fall
into
the mustard
coming out
bitter
and
yellow
and a
knobby-kneed
brownie-headed
knicker wearer
eats them up
savoring some
sweet flavor
he's never tasted before."
~Elizabeth Hodges
"Cabbage, n. A familiar kitchen-garden vegetable about as large and wise as a man's head."
~Ambrose Bierce
A Good Ole' Reuben Sandwich
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1/4 cup sour cream
1/4 cup Thousand Island Dressing
1 pound Swiss cheese, sliced
1 pound thinly sliced corned beef
2 cups prepared coleslaw
8 slices of marble rye bread or use Honey Rye Loaf
4 tablespoons butter
Thousand Island dressing
In a small bowl, mix sour cream and Thousand Island dressing. Divide the dressing among the bread slices and spread dressing evenly. Arrange Swiss cheese, then corned beef evenly among all slices of bread. Top with coleslaw. Close the sandwiches, butter outsides of bread and grill on heated griddle or frying pan. Serve immediately with Thousand Island dressing.
October 18
"Lord of the harvest, hear
Thy needy servants cry;
Answer our faith's effectual prayer,
And all our wants supply.
On thee we humbly wait,
Our wants are in thy view;
They harvest truly, Lord, is great,
The laborers are few."
~Charles Wesley
"Like valleys they spread to, like gardens beside a river..."
~Numbers 24:6 (NIV)
Herbed Vegetable Gratin
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6 tablespoons olive oil
1 large rutabaga, peeled and thinly sliced
5 large red potatoes, thinly sliced lengthwise
1 yellow or red onion, thinly sliced
1 round large parsnips, peeled and thinly sliced
1 tablespoon thyme, finely chopped
1 tablespoon parsley, finely chopped
1 teaspoon pepper
1.2 teaspoon paprika
1/2 teaspoon garlic powder
Salt to taste
Prepare vegetables as directed above and grease a 2 quart casserole dish using a little of the olive oil. Mix together the thyme, parsley, pepper, paprika, garlic powder and salt. First, layer enough rutabaga slices to cover bottom of dish, overlapping slices by no more than 1/2 inch. Season slices lightly with spices. Cover rutabagas with a thin layer of potatoes. Brush a little olive oil evenly over the potatoes, Spread half of onions evenly over potatoes. Layer half of parsnip slices on top of onion layer, again overlapping them slightly. Brush with oil and season whit spices. Repeat layers, seasoning each as before and finishing with potatoes slices. Brush, top layer with oil, then season again. Cover tightly and bake in 350 degree oven for 40 to 45 minutes. Remove form oven and brush again with olive oil. Bake, uncovered, for another 15 to 20 minutes, or until top is nicely browned. Let set for 5 minutes and serve.
October 19
"A man is in general better pleased when he has a good dinner upon his table, than when his wife talks Greek"
~Samuel Johnson
"Half the interest of a garden is the constant exercise of the imagination."
~Mrs. C. W. Earle
Baked Endive
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8 Belgian endive
2 tablespoons butter
3/4 cup dry white wine
8 thin slices cooked ham
8 thin slices Swiss cheese
1/4 teaspoon white pepper
1 tablespoon finely chopped parsley
Wash and trim endive. Melt butter in a large skillet. Add endive and saute over medium heat, turning to cook evenly. After several minutes, pour in the wine and bring to a boil. Cover and simmer on low for 10munutes. Remove endive and drain on paper towel; reserve remaining liquid. Wrap each endive with 1 ham slice and 1 cheese slice. Arrange in a greased baking dish and add reserved cooking liquid. Sprinkle with pepper and parsley. Bake in 400 degree oven for 10 to 12 minuets, or until cheese is golden brown and bubbly. Serve immediately.
Baked Squash and Peach Casserole
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2 1/2 cups yellow crook neck or zucchini squash
1/8 teaspoon salt
1 cup fresh peaches, sliced
2 tablespoons brown sugar
2 1/2 tablespoons butter
Wash and slice unpeeled squash. Sprinkle with salt and gently mix. In a 2 quart greased casserole arrange squash and peaches in alternate layers, starting with the squash. Sprinkle top with brown sugar, dot with butter. Cover and bake in 350 degree oven for 40 to 45 minutes, or until squash is tender. Serve immediately.
October 20
"Yes, this was written for us, because when the plowman plows an the thresher threshes, they ought to do so in ht hope of sharing in the harvest."
~1 Corinthians 9:10b (NIV)
"On the road between homes of friends, grass does not grow."
~Norwegian Proverb
Carrot Bran Muffins
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3 cups flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
2 cups bran
4 eggs, beaten
1 cup vegetable oil
1 cup dark brown sugar
1/2 cup milk
1/4 cup molasses
1/4 cup honey
3 cups finely grated carrots
1/2 cup finely chopped walnuts
Combine flour, soda, baking powder, salt and cinnamon. Add bran and set aside. In a large mixing bowl, combine eggs, oil, brown sugar, milk, molasses and honey. Add flour mixture, carrots and nuts. Fill greased or foil lined muffins tins 3/4 full. Bake in 350 degree oven for 20 to 25 minutes. Let cool several minutes before taking out of tins. Serve hot with butter or cream cheese and jelly.
*Some people only keep milk and bread on hand in their kitchen, but not only do they always beat the path to their friends to borrow items, they spend a lot of extra time making frequent dashes to the grocery store. While this recipe may contain several uncommon ingredients, it does help to keep many of the items above on hand, such as carrots, honey and bran. And one of the beauties of being creative and flexible is that if yo happen to be out of one item, such as walnuts, you can easily substitute with something like pecans. Try using up odds and ends to add more fruit and fiber by throwing in raisins, chopped prunes or even your favorite trail mix.
October 21
"The straightest road to a man's heart is through his palate."
~Fanny Fern
"There's little risk in becoming overly proud of one's garden because gardening by its very nature is humbling. It has a way of keeping you on your knees."
~Norwegian Proverb
Honeyed Pork Chops
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4 boneless pork loin chops
1/4 cup honey
1/2 cup lemon juice
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dry sherry or rice wine vinegar
Arrange pork chops in a tight sealing storage container or heavy plastic self sealing bag. Combine honey, lemon juice, garlic, soy sauce and sherry. Pour over pork chops. Refrigerate 4 to 24 hours. Broil or grill pork chops for 12 to 15 minutes, basting occasionally with marinade.
Zucchini Tomato Bake
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2 cups grated sharp Cheddar cheese
2 cups small croutons
4 cups sliced zucchini
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 tomatoes, peeled, diced, and well drained
4 tablespoons butter, melted
Reserve 1/2 cup of cheese and 1/2 cup of croutons. Combine the remaining cheese and croutons, the zucchini, onion, green pepper and tomatoes. Add the butter and mix well. Place the mixture in a buttered casserole dish and top with the reserved cheese and croutons. In a 350 degree oven, bake uncovered, for 1 1/2 hours. This can be covered and kept warm if broiling the Honeyed Pork Chops.
October 22
"The greatest oak was once a little nut that held its ground."
~Unknown
"The Kingdom... is the grafting of a higher Life upon the stock of the lower. The stock will still be there; its roots deeply in the soil of the natural, but we will bud and bloom and fruit with new possibilities."
~E. Stanley Jones
Chocolate Walnut Wafers
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3/4 cup butter, softened
3/4 cup brown sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1/4 cup milk
White sugar
Walnut halves
Cream the butter and sugar together in medium bowl. Ad egg and mix. Sift flour, baking powder, salt and baking soda together and add half at a time to creamed mixture. Combine melted chocolate, vanilla and milk and add to creamed mixture. Chill for several hours in a covered bowl. Roll dough into balls, roll in white sugar and flattened with sugar dipped glass on ungreased cookie sheets. Gently press a walnut half on top. Bake in 350 degree oven for 10 to12 minutes. Chill before storing in air tight container.
*I like to serve these cookies in the fall, don't ask me why. They seem to remind me of autumn. I have also thought it kind of fun to replace the walnut half with a piece of candy corn, for a Halloween theme. They go on during the last minute or two of baking though, or they melt all over. You could also try sprinkling on crushed candy canes at Christmas time. For a double chocolate e treat, top each cookie with a chocolate kiss. See how creative you can be!
October 23
"As you received Christ Jesus the Lord, so continue to live in him.
Keep your roots deep i him and have your lives built on him
Be strong in the faith, just as you were taught, and always be grateful."
~Colossians 2:7 (NCV)
"We cooked, cleaned, labored, worried, planned, we wept and laughed, groaned and we sang - but we never despaired. All this was but a passing; 'We will certainly laugh at this someday,' we all said buoyantly, laughing even then"
~Kathleen Norris
Dirty Rice
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2 cups uncooked long grain rice
6 cups chicken broth
1 bay leaf
1 cup chopped onion
2 tablespoons butter
1/2 pound ground pork
1 clove garlic, minced
1 teaspoon cumin
Salt and pepper
3/4 cup chopped green onion
1/2 cup chopped parsley
Place rice in a saucepan; add 4 cups broth and bay leaf. Cover; bring to a boil and simmer 15 minutes. Meanwhile, prepare vegetables. In a saute pan, melt butter and add celery and onion. Cook and stir until almost brown. Add pork, garlic and cumin and cook until browned. Season with salt and pepper to taste. Add remaining 2 cups broth, green onion, parsley and the rice. Pour into a greased baking dish. Bake in 350 degree oven for 15 minutes. Mound the rice on a warmed platter, removing bay leaf. Serve immediately.
*The name, Dirty Rice, refers to the appearance of the finished dish. In earlier years, when nothing was wasted, chicken liver and gizzards were used instead of pork, giving the rice a brown, or dirty, look. Feel free to add liver and gizzards if you have the palate for such tradition.
October 24
"Climb the mountains and get their good tidings. Natures' peace will flow into you as sunshine flows into trees. The winds will blow their freshness into you and the storms their energy, while cares will drop off like falling leaves."
~John Muir
"Striving for success without hard work is like trying to harvest where you haven't planted."
~David Bly
Homemade Beef Jerky
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1 pound extra lean ground beef
3 tablespoons soy sauce
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon cloves
1/8 teaspoon allspice
1 tablespoon water
1 tablespoon liquid smoke
Prepare two flat cookie sheets or dehydrator trays by covering with plastic wrap. Tape the plastic wrap down so it stays in place. Mix ground beef, soy sauce, pepper, onion powder, garlic powder, cloves and allspice together in a bowl. Place half the beef mixture between two large sheets of waxed paper that are a bit longer than the cookie sheets. Use a rolling pin, roll beef out into a flat rectangle and about 1/8 inch hick. Remove one sheet of waxed paper and flip onto the plastic covered cookie sheet. Remove other piece of waxed paper. Mix liquid smoke with water. Place into a spray bottle and spray on top side of beef. Bake in 170 degree oven for 1 1/2 hours. Leave oven door cracked open. Remove tray from oven and blot any moisture on beef with a brown paper bag. Remove remaining plastic wrap when only 1 hour baking time remains, blot jerky again with brown paper bag and place a sheet of brown paper underneath jerky. Remove from oven when dry and let cool. Tear into strips of desired size and store at room temperature in a airtight container for 2 to 3 months.
*Making your own jerky may take a little time and work, but it is much cheaper and healthier than purchasing jerky. You can add a variety of different spices for your own personal version, such as hot red pepper flakes, teriyaki sauce or brown sugar.
October 25
"Though I do not believe that a plant will spring up where no seed has been, I have great faith in a seed. Convince me tat you have a seed there, and I a prepared to expect wonders."
~Henry David Thoreau
"The way I see it, if you want the rainbow, you gotta put up with the rain."
~Dolly Parton
Chokes and Peppers
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1 pound Jerusalem artichokes, cut into 1/4 inch slices
1 red bell pepper, cut into thin strips
2 small leeks, peeled and cut into 1/4 inch slices
3/4 cup milk
1 tablespoon cornstarch
1 chicken bouillon cube
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
1/2 cup shredded Swiss cheese
In a steamer basket, steam prepared artichokes, red peppers and leeks for 8 to 10 minutes, or until tender crisp Place vegetables into a greased 8" x8" baking pan Meanwhile , in a small saucepan, combine milk, cornstarch, bouillon cube, nutmeg and white pepper. Cook on ow-medium heat, stirring often for 3 to 5 minutes, or until thick and bubbly. Add cheese and stir until melted. Pour over vegetables in baking pan. Bake in 350 degree oven for 15 to 20 minutes, or until lightly browned. Serve immediately.
*Sometimes referred to as sunchokes or sun toots, Jerusalem artichokes are not native to Jerusalem, nor art they related to artichokes. So how did they get their name? The name "Jerusalem" is from giresole, the Italian word for sunflower, which they are one type of. The tubers were first raised in France in the late 1700's as an agricultural product, but are native across much of the world, The native American's cultivated them long before Europeans came to the Americas and are created with naming them sunchokes. Still wondering how all the a adds up? Something to ponder over, along with the rain, our faith and rainbows.
October 26
"Truth has as many coats as an onion....
and each one of them hollow when you peel it off."
~Helen Waddell
"A garden has a curious innocent way of consuming wash while all the time you are under the illusion that you are spending nothing."
~Ester Meynell
Spicy Black-Eyed Peas
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1 medium onion, chopped
3 cloves garlic, mince
2 tablespoons canola oil
2 carrots, peeled and thinly sliced (about 1 cup))
3 ribs, celery, chopped (about 1 cup)
2 red bell peppers, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon fresh basil, chipped
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups chopped fresh tomatoes
1 tablespoon honey
1 teaspoon Worcestershire sauce
4 cups cooked black-eyed peas
Chopped green onion, for garnish
Grated cheddar cheese,for garnish
In heavy skillet, saute the onion and garlic in oil. Add celery and pepper. Saute for about 5 minutes, stirring occasionally. Add thyme, basil, oregano. peppers and salt. Cover and cook 5 minutes more, until onions are soft and browned. Add tomatoes, honey, mustard and Worcestershire sauce and simmer 5 minutes more. Add beans, cover and continue to simmer, stirring occasionally until thoroughly heated. Top with green onions and cheese, if desired. Serve immediately.
Serve with Parslied Rice or Baked Onion Rings, Honey Muffins, or Honey Rye loaf. And then top it all off with Carrot Cake.
October 27
"Let us, with a gladsome mind, praise the Lord for he is kind.
'
Let us blaze his name abroad, for a gods he is the God.
He with all-commanding might filed the new-made world with light.
Caused the golden-tressed sun all day long his course to run.
The horned moon to shine by night 'mongst her spangled sisters bright.
He his chosen race did bless in the wasteful wilderness.
He hath, with a piteous eye, looked upon our misery.
All things living he doth feed: his full hand supplies their need.
Let us therefore warble forth his great majesty and worth.
For his mercies aye endure, ever faithful, ever sure."
~John Milton
"October's poplars are flaming torches lighting the way to winter."
~Nova S. Bair
Carrot and Apple Casserole
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2 cups sliced carrots, cooked 5 minutes, until tender
2 cups apples, sliced and peeled
1/2 cup flour
3/4 cup sugar
2 tablespoons butter
1/2 teaspoon nutmeg
1 (6 ounce) can frozen orange juice, thawed
Mix carrots and apples and place in a greased 9" x 9" casserole baking dish. Combine flour and sugar and sprinkle over carrots and apples. Dot with butter, and sprinkle with nutmeg. Pour orange juice over top. Bake in 350 degree oven for 45 minutes. Serve immediately.
*Serve with Glazed Stuffed Ham, Good Old Fashioned Mashed Potatoes and Cream Brussels Sprouts and Celery. The colors on the plate reflect the colors of fall. As do a lot of seasonal foods: fruit breads and brightly decorated sugar cookies at Christmas; green salads and lemonade in the summer; blueberries and strawberries with whipped cream on the 4th of July! Keeping this in mind can drastically change the dynamics of the meal, making the difference between mediocre and flaming success.
October 28
"O sun and skies and clouds of June,
And flowers of June together.
Ye cannot rival for one hour
October's bright blue weather."
~Helen Fishe Hunt Jackson
"Peter, Peter, pumpkin eater,
Had a wife and couldn't keep her;
he put her in a pumpkin shell
And there he kept her very well.
Peter, Peter, Pumpkin eater,
Had another, and didn't lover her;
Peter learned to read and spell
And then he loved her very well."
~Nursery Rhyme
Old Fashioned Pumpkin Bread
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1 large can of pumpkin, or 3 cups fresh
3 1/3 cups flour
3 cups sugar
2/3 cup shortening
2/3 cup water
4 eggs
1 cup chopped walnuts(optional)
2 teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
Mix all ingredients together. Pour into 3 greased 9" x 5" loaf pans. Bake in 350 degree oven for 1 hour. Let cool 10 minutes before running out of pans. Serve warm with Homemade Whipped Cream.
*Variations:
- Sprinkle 1/2 cup chocolate chips over each loaf prior to baking
- Add 1 cup raisins to batter
- Use 1 cup mashed ripe bananas in place of 1/3 cup shortening and 1 egg
- If a bit of something sounds good to you, add it and see what happens!
October 29
"He who loves a garden, still his Eden keeps."
~A. B. Alcott
"They (flowers) were but garnishings, childish toys... It was towards his cauliflowers and peas and cabbages that his heart grew warm. His preference for the more useful growth was such that cabbages were found invading the flower plots, and an outpost of savoys was once discovered in the center of the lawn."
~Robert Louis Stevenson
Nutty Cabbage Salad
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1 small head of cabbage (or use 1/2 red and 1/2 green), coarsely shredded
1 bunch of green onion, diced, top and all
1 small red pepper, diced
1 small green pepper, diced
2 tablespoons sugar
1/2 cup canola oil
2 tablespoons red vinegar
1/2 cup canola oil
2 tablespoons red vinegar
1/2 teaspoon pepper
1 package accent packet from top ramen
1 package top ramen, chicken flavor
1 small package sunflower seeds
1 small package slivered almonds
Mix cabbage, onions, red pepper and green pepper. Mix dressing in a small bowl by combining sugar, oil, red vinegar, pepper and accent packet; pour over vegetables. Let set 2 hours or overnight. Just before serving, break up ramen noodles and add to veggie mixture, as well as the almonds and sunflower seeds.
*Any number of variations can be made to this salad using desired vegetables, especially cauliflower, broccoli or carrots. Serve with Old Fashioned Chicken Sandwiches. If leftovers remain, this salad can be added to browned, drained ground beef and thoroughly heated. Serve this new entree then with Whole Wheat Butter Bread and Orange Cream Fruit Salad.
"Whatever a man's age may be, he can reduce it several years by putting a bright-colored flower in his buttonhole."
~Mark Twain
October 30
"The earth is filled with (God's) tender love."
~Psalms 33:5 (CLB)
"To make Syrop of Violets:
First, gather a great quantity of violet flowers and pick them clean from the stalks and set them on the fire and put o them so much rose water as you think good. Then let them boil all together until the color be forth of them, then take them off the fire and strain them through a fine cloth, then put so much sugar to them as you think good , then st it again to the fire until it be somewhat thick and put it into a violet glasse."
~from The Good House Wife's Jewell (1585)
Raspberry Sundae Sauce
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1/4 cup sugar
2/3 cup water
1 cup crushed fresh raspberries
In a medium saucepan, boil the sugar with the water until they from a syrup. Add the raspberries. Remove the pan from the heat and chill before serving.
*Fresh strawberries may be used in place of the raspberries.
Caramel Sauce
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1 tablespoon brown sugar
1 tablespoon corn syrup
2 tablespoons butter
1 tablespoon milk
1/4 cup chopped walnuts
In a heavy saucepan, melt brown sugar, corn syrup and butter. Bring to a bowl and boil for 1 minute. Add the milk and walnuts and serve hot. This Caramel Sauce is excellent over cut apples, if you're not up for a bobbing for apples.
*While it may no longer be possible to make your own Syrop of Violets, it is both possible and enjoyable to make our own sauces and syrups. The flavors are incomparable to the store bought versions, are often less expensive and more nutritious. I hope you'll take the time to try these recipes and bring a little nostalgia into your day.
October 31
"Pumpkins with their smiles so big
And eyes so fire-bright
Are making faces at me
In the cool October night.
But I could never be afraid
For it's that time again
That Happy time of year when even
Vegetables can grin!"
~Ericka Nothrop
"The garden, like beauty in landscape, is inimical to all evil passions; it stand for efficiency, for patience in labor, for strength in adversity, for the power to forgive."
~Sir George Sitwell
Dinner in a Pumpkin
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1 small to medium pumpkin
1 pound hamburger
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce
2 tablespoons brown sugar
1 (4 ounce) can sliced mushrooms
1 can cream of mushroom soup
2 cups cooked rice
Remove top pf pumpkin, saving top, and clean out the pumpkin. Brown the hamburger with pepper and garlic powder. Mix hamburger, soy sauce, brown sugar, mushrooms, mushroom soup and rice together. Place into pumpkin and put on the top. Bake in 375 degree oven for 1 hour. Remove from oven and let sit for 5 to 10 minutes before serving.
*Be sure to spare a pumpkin form carving for this soul brightening meal. For a dinner party, user smaller pumpkins for individual servings, bring sure to cut down your baking time. Serve with Freckled Corn Muffins or Potato Onion Muffins. For a sweeter touch, Grandma's Banana Bread is highly recommended. Hallows' Eve blessings to you.
Recipes For The Month Of
January , February , March , April , May , June , July , August , September , October , November , December
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