Sweet pears, crispy fennel, and crunchy walnuts make a beautiful and delicious (not to mention easy) fall salad.
Note: It's a lovely and tasty addition to the Thanksgiving table.
Art's Onion Soup
4 medium red onions
4 large white onions
4 16 oz cans beef stock
italian blend cheese
1. Saute onions until translucent-be careful not to burn
2. Put onions in pan with beef stock
3. Season to taste
4. Simmer for 1 hour without lid
5. Ladle soup into ramekins
6. Top with loads of cheese
7. Put under broiler until cheese has browned
Art's Fried Green Beans
1. bring frying oil up to 400
2. put beans in
3. fry until they wrinkle
4. top with cracked salt and pepper
Onion Ring-Bean Casserole
1 lb cut green/yellow beans
1/4 lb cooked ham
1/4 lb Muenster cheese
1 can cream of mushroom soup
5 1/2 oz package frozen onion rings
1. Cut ham and cheese into narrow 3/4 inch wedges.
2. Combine beans, ham, cheese, and soup into greased wide shallow 1 1/2 qt. baking dish.
3. Arrange onion rings in circle around outer top.
4. Bake in 350-degree oven for 25 minutes or until bubbly
Yield: 4-5 servings
Stuffed Butternut Squash
Retrieved from American Cooking (a superior cookbook!)
3 small butternut squash
1/2 tsp salt
1 cup diced tart cooking apples
2 cups diced cooked ham
1 tsp. dry mustard
1/4 tsp ground black pepper
1. Preheat oven 425
2. Wash & cut squash in halves lengthwise
3. Remove seeds
4. Sprinkle inside with salt
5. Place cut side down in a pan
6. Pour in 1/4 inch boiling water
7. Bake for 30 minutes or until tender
8. Turn squash halves cut side up
9. Combine remaining ingredients; spoon into squash cavities
10. Reduce oven temp. to 375 and bake 20 minutes or until apples are tender. Serve hot. 6 servings.
How Art prepares Carnival Squash:
1. Cut the top of the squash at a 33 degree angle-this will ensure that the top will not fall through(similiar to carving a pumpkin)
2. set top aside
3. remove seeds
4.massage 1 1/2 Tbs. of butter into flesh of squash
5. Salt and pepper flesh
6. then sprinkle sugar & cinnamon or pumpkin spice onto flesh
7. put top back on
8. bake in 400 degree oven for 40 minutes(cooking time may vary-squash needs to be cooked until fork tender)
9. move to serving dish and eat right out of skin!
We also have another great way we like to enjoy this type of squash--
1. Cook rice, bell peppers, onion, mushrooms, and sausage al dente
2. Stuff into de-seeded squash
3. Cook same as above-check a few times to see when fully cooked
4. enjoy!
Butternut & Acorn Squash last for months! This is produce that you can enjoy now, or store
in a cool,dry place to enjoy this later in the year! Please check out all the benefits of these 2 squashes-we make baby food with these, which is
another great option for you!
Eggplant Parmigiana
Retrieved from Farm Journal's Country Cookbook
Taste-testers voted this dish the blue ribbon eggplant dish!
2 medium eggplants
1/2 cup flour
1/2 tsp salt
1/8 tsp pepper
1/4 to 1/2 olive oil
2 (80z) can tomato sauce
8 oz mozzarella cheese
1/2 cup grated Parmesan
1. Peel eggplant and cut in 1/2" slices. Sprinkle with salt. Spread out in layer on board or paper toweling:let stand 20 minutes. Pat dry with paper towel.
2. Dip each slice in mixture of flour, 1/2 tsp salt and pepper
3. Heat 1/4 cup olive oil. Brown eggplant quickly. Cooking quickly over medium high heat will keep eggplant from absorbing a lot of oil. Drain on paper toweling. Continue cooking eggplant slices, adding more oil in needed.
4. Pour 1/4" tomato sauce in bottom of greased 2-qt casserole. Top with one third eggplant slices, one third of remaining tomato sauce and one third of cheese. Continue layers. Cover and bake in hot oven (400 degrees) 20 minutes. Remove cover and continue baking 10 minutes. makes 6 servings.
One of my instructors at AIU gave us a great website this week that I want to pass on to you. You can type in any food, just follow the drop down lists through the site, and always go to the bottom and hit submit. You can find out ALL the minerals and vitamins of any given food.
www.nal.usda.gov/fnic/foodchomp/search/
Italian-Style Roasted Pepper
Serving size: 2 Tablespoons
Yield: 6 servings
Ingredients
6 large red, green or yellow peppers
1 cup (8 oz) Italian dressing
1/2 cup chopped fresh basil leaves or 1 Tablespoon dried basil leaves
1/8 teaspoon pepper
Instructions
1. Place peppers in large aluminum-foil-lined baking pan or on broiler rack.
2. Broil, turning occasionally, for 20 minutes or until peppers turn almost completely black.
3. Immediately place in paper bag; close bag and let cool about 30 minutes. Under cold running water, peel off skin and remove stems and seeds; slice into long thick strips.
4. In large bowl, combine peppers with remaining ingredients.
5. Cover and marinate in refrigerator, stirring occasionally, for at leat 4 hours.
6. For best flavor, serve peppers at room temperature, accompanied by olives, mozzarella cheese, and tomatoes, if desired.
Nutrition information
Calories: 89
Carbohydrate: 21 gm
Fiber: 3 gm
Fat: less than 1 gm
Protein: less than 1 gm
Cholesterol: 0
Sodium: 442 mg