Category Archives: seasonal

Green Bean Casserole

My canned-soup-free version of an old 70’s favorite I did not grow up on … except someone used to bring it to holiday family gatherings. I melded a couple of internet recipes into this version this summer because our CSA has been delivering huge bags of green beans weekly. This recipe is delicious even with the big tough ones. –Deb, 2015

2 lb green beans – snap off stems, de-string if needed and snap in half or into thirds or quarters, depending on size
1/2 small can sliced water chestnuts, drained and sliced into matchsticks
1 (6-oz.) can French fried onions, divided
 –
2 T olive oil
2 T flour
3/4 c milk
3/4 c light cream
2 cloves garlic, pressed
1/4 c grated Parmesan cheese
1/2 t salt
freshly ground pepper
 –
handful of pecans
olive oil for greasing dish

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Blend olive oil and flour in a small saucepan over medium heat until well blended and just beginning to bubble. Stir in salt and pepper, then add milk and cream and whisk together until the mixture begins to thicken. Mix in garlic and Parmesan and remove from heat.

Grease the casserole dish lightly with olive oil, then load it up with the beans, water chestnuts and half of French fried onions and mix together a bit. Stir in the white sauce and bake for 30 minutes at 350º

Remove from oven and top with the remaining onions, dot with pecans and return to oven for 5-10 minutes, until just toasted. Serve hot.

green bean pile

Pam’s Sweet Potato Casserole with Pecan Topping

An essential part of Thanksgiving.

3 lb sweet potatoes – bake until soft at 350º  for about anhour

Then mash together with the following and spread in a baking dish.

3/4 c orange juice
2 eggs
2 T butter, melted
2 T sugar
1½ t ground cinnamon
½ t nutmeg

Topping: combine all ingredients except nuts and mix until mixture resembles course crumbs. Stir in pecans and spread on top of potato mixture in baking dish.

½ c flour
¼ c brown sugar
½ t cinnamon
¼ c butter, softened
½ c chopped pecans

Bake until browned and heated through at 350º for about half an hour.

sweet-potato-casserole

Strawberry Shortcake for Chelsea

CORRECTED VERSION. Apologies to those who make the baking soda version *Teddy*.

Do not buy those crappy yellow sponge cakes from the supermarket.  Instead, make these.

first slice up fresh local strawberries in season
and have some whipped cream ready …

2 c flour
4 t baking powder
1 t salt
1-2 T sugar
5 T butter
2/3 milk

Preheat oven to 400° and butter a cake pan or small cookie sheet.  Mix dry ingredients in a bowl.  Cut in the butter with a fork or pastry blender until it resembles course meal.  Add milk slowly until the dough just comes together to form a ball.  Knead on a floured surface for a minute, then roll the dough into  a rough circle about 3/4 inch thick and place in the pan.  Before baking “cut” into 8 pieces with a fork by poking holes close together bisecting the circle in a 4 lines – like cutting a pie.  Bake 12 minutes, or until nicely lightly browned.

Serve warm (not hot) piled with lots of strawberries and whipped cream.

Love Aunt Deb

strawberries

Pecan Balls

A necessary Christmas tradition.

1/2 lb butter
2 c flour
4 T sugar
6 oz pecans, chopped very fine
2t vanilla
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Combine all ingredients and mix well. Roll into small balls (heaping teaspoon each) place on ungreased cookie sheets and bake at 350° for 15 minutes.  Let cool then roll in confectioners sugar to coat.

Pumpkin Muffins

This was my healthy snack of choice for school events – I sent many, many batches to Hall-Dale Elementary School over the years, and before that to our schools in Erie, Pennsylvania.  I use the flesh from a roasted pumpkin or sweet winter squash. Makes 2 dozen.

1. grease 2 one dozen count muffin tins with shortening or butter and preheat oven to 375º

2. combine in mixer until thoroughly blended:

2 c pumpkin
1 c honey or 1 1/4 c brown sugar*
1 c apple juice, milk or soy milk (*add 1/4 cup more if you use brown sugar instead of honey)
4 eggs
1/2 c canola oil or applesauce

3. blend the following dry ingredients well and then add to pumpkin mixture 1/2 cup at a time until well mixed :

3 cups flour
1 cup rolled oats (not quick oats)
3 t cinnamon
1/2 t ginger
1/4 t ground cloves
1/4 t nutmeg
4 t baking powder
1 t baking soda
1 t salt

4. add 1 cup chopped walnuts and 1/2 c pumpkin seeds (both optional)

5. spoon batter into the muffin tins and top each muffin with a pinch of brown sugar followed by a pinch of oats

6. bake 25 minutes

Pumpkin Muffins

Pumpkin muffins back

Linguine with Tomatoes, Basil & Cream

A good quick summer dish when fresh tomatoes are plentiful.

1 lb linguine
1 bunch scallions sliced thinly
2 T olive oil
2-4 fresh tomatoes, deseeded and chopped
3/4 c light cream
salt and freshly ground pepper to taste
2-3 T fresh basil, chopped, for garnish
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Cook pasta al dente ..

Saute scallions in olive oil 3 or 4 minutes. Add tomatos and cook a few minutes more. Stir in cream, remove from heat and add the hot pasta. Toss together, top with fresh basil and serve.

Adapted from “The Complete Vegetarian Cuisine” page 149

Forksville Zucchini Bread

Remembering summers spent in Forksville, Pennsylvania.


Forksville Zucchini Bread

zucchini bread 2015