Yam and Apple Dish (I usually double it for big family gatherings)
1 ½ C. Brown Sugar
1 ½ tsp. salt
¼ tsp. ginger
3 med. Yams – cooked (you can just boil them like potatoes),
peeled, sliced ½ in. thick
2 Apples – peeled and sliced
Layer all three ingredients (Yams, apples, and brown sugar mixture)
two times and dot with 3 TB of butter. Bake for 30 min. at 350 degrees.
Submitted by: Sarah Smyth
Sheet cake:
3 eggs beaten
1 C. sugar (add gradually)
1 C. pumpkin
1 C. flour
1 tsp. lemon juice
1 tsp. baking pwdr.
1 tsp. ginger
½ tsp. nutmeg
½ tsp. salt
1-2 tsp. cinnamon
Mix eggs and sugar well. Add the rest of the ingredients.
Pour in a greased and floured cookie sheet. Sprinkle with
chopped nuts (opt.) Bake 375 degrees for 15 min. Cool.
Filling:
1 C. powdered sugar
8 oz. pkg. of cream cheese
4 TB butter or marg.
½ tsp. vanilla
Cream together, spread on cooled cake. Loosen edges from
PUMPKIN ROLL
¾ c Flour
1 tsp Baking pwd
2 tsp Cinnamon
1 tsp Ginger
3 Eggs
1 c Sugar
2/3 c Pumpkin
1 tsp Lemon juice
Beat eggs, sugar, lemon juice and pumpkin together. Add dry ingredients and mix.
Spray baking sheet then line with parchment or waxed paper, spray it also.
Pour batter on baking sheet. Sprinkle with nuts, if desired. Bake at 375° for 15 minutes.
While baking prepare a woven, not terry, dish cloth by sprinkle generously with powdered sugar.
Remove cake from oven and immediately turn out on dish cloth; roll up and allow to cool on cooling rack. When cool unroll and spread on the filling (recipe follows), re-roll and serve.
FILLING
1 c Powdered sugar
8 oz Cream cheese, softened
4 Tbsp Butter or margarine
½ tsp Vanilla
Beat filling ingredients together until smooth, spread on cake.
Submitted by: Karen Tucker
PORK MEAT PIE (for breakfast, not dessert)
1 lb Ground pork
2 c Potatoes, mashed
1 Onion, minced
¾ tsp Cloves
¾ tsp Allspice
1½ Tbsp Cinnamon
1 Tbsp Salt
1½ c Water, boiling
Pie crust for 2 double crust pies
Cranberries
Pour water over pork, add onions and boil until the meat is cooked, stirring occasionally.
Add potatoes and spices.
Pour into the pie crust, top and cut steam vents; bake at 400° for 45minutes, until golden brown.
Serve hot with your favorite style of cranberries on top.
Submitted by: Karen Tucker
Nine-Grain Pumpkin Pecan Waffles
Separate 3 eggs
Blend in blender:
Mix together:
Beat the 3 egg whites to soft peaks (do not over beat - should slide out of the bowl, instead of stiff peaks) and fold them into the above mixture. Pour onto hot, greased waffle iron and sprinkle with raw chopped pecans.
* if you have a flour mill, grind 1 cup white or red wheat + 1/2 cup of nine-grain cereal. Then measure out 1 1/2 cup of this mix. If you don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup of rolled 9-grain mix, which you can purchase at your local health food store.
Submitted by: Nanette Hill
Southwestern Cheese & Summer Squash Soup
1 Tbsp Olive oil
1 Medium onion, chopped
5 Cloves garlic, minced
3/4 tsp Oregano
1 tsp Cumin
1/2 tsp Chili powder
32 oz Chicken broth
4 Medium summer squash, cubed
1 Bell pepper, diced
1 C Corn
14 oz can Tomatoes
4 oz can Green chili peppers
4 oz Monterey Jack cheese, shredded
3 oz Cheddar cheese, shredded
4 oz Cream cheese, cubed
Salt and pepper to taste
1/4 c Cilantro, chopped
In a large pot heat olive oil and sauté onion, garlic and bell pepper until tender. Add squash and corn and cook an additional minute.
Add oregano, cumin, chili powder, broth, tomatoes, and chili peppers, bring to a boil; reduce heat and simmer, covered, for 10 minutes or until squash is tender. Reduce heat to low and stir in cheeses. Stir until cheese is melted. Season with salt and pepper. Sprinkle in cilantro.
You may also add pasta or pearl barley; remember to adjust the cooking time for them, adding the squash later so it would not be overcooked. Also cooked chicken chunks would be good.
Pumpkin Sheet Cake
