Recipes

September and October Recipes

A winter squash, typically weighing 5 to 7 pounds, that is round in shape and grows with a very distinctive protruding ring around the flower end opposite the stem end. Dark green with narrow grey stripes, the thin outer skin surrounds a rich, sweet-flavored, somewhat nutty tasting orange flesh that is fine-grained, creamy textured and dense in consistency. This squash can be stuffed, baked or microwaved to be served in soups, casseroles, pumpkin pie or as a side dish. When stored in a cool dry area it can be kept for months if not opened. After being sliced, it should be wrapped in plastic, refrigerated and kept for only several days. Cooked squash can be kept for 1 or 2 days refrigerated or approximately 3 months when frozen.

Many recipes call for baking or tart apples. Apples particularly good for baking include Cortland, Rome, Winesap and Northern Spy. Tart varieties include Granny Smith, Rhode Island Greening and McIntosh. Sweet varieties, especially good for eating out of hand, include Red Delicious, Golden Delicious, Gala and York Imperial. For pies, Golden Delicious keep their shape better than most, while Granny Smith will become mushy if used alone. Use a combination of sweet and tart varieties for best results. Store fresh apples in a cool, dark place or refrigerate in a plastic bag; they will keep longer if they aren't touching each other in storage. To keep chopped or sliced apples from darkening, toss with a little lemon or orange juice.

Featured recipes for the month of September and October 2013

Squash and Apple Bake
Baking Winter Squash: Acorn, Buttercup, Butternut, or Spaghetti
Winter Squash and Tomato Soup
Butternut Squash and Apple Casserole
Grape Jelly
Sauteed Peppers
Apple Bread
Crescent Apple Quicks
Broccoli Puffs


Squash and Apple Bake

Ingredients:
  • 2 pounds butternut or buttercup squash
  • 1/2 cup packed brown sugar
  • 1/4 cup margarine or butter, melted
  • 1 T all-purpose flour
  • 1 tsp salt
  • 1/2 tsp ground mace
  • 2 baking apples, cored and cut into ½-inch slices

Directions:

1.

Heat oven to 350. Wash squash.

2.

Pare and cut squash into 1/2 –inch slices. Mix all ingredients except squash and apple slices.

3.

Arrange squash slices in rectangular baking dish, 11 X 7 X 1 ½ inches. Top with apple slices. Sprinkle with sugar mixture.

4.

Cover with aluminum foil and bake 50 to 60 minutes or until squash is tender.

Makes 6 servings

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Baking Winter Squash: Acorn, Buttercup, Butternut, or Spaghetti

Ingredients:
  • Squash

Directions:

1.

Wash squash.

2.

Cut each squash lengthwise in half; remove seeds and fibers.

3.

Place squash halves in un-greased rectangular baking dish, 13x9x2 inches.

4.

Sprinkle cut sides with salt and pepper.

5.

Dot with margarine or butter.

6.

Pour water into dish to 1/4-inch depth.

7.

Cover and bake in 400 oven 30 to 40 minutes, in 350 oven about 40 minutes, in 325 oven about 45 minutes or until tender.

8.

For spaghetti squash, remove strands with two forks.

2 pounds yield 4 servings
Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Winter Squash and Tomato Soup

Ingredients:
  • 1 Large Onion, chopped
  • 2 Tablespoons Butter
  • 1 small butternut squash, peeled chopped
  • 2 or 3 tomatoes, peeled, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled, chopped
  • 2 potatoes, peeled chopped
  • 4 cups chicken broth
  • 1 1/2 cups half and half or mild
  • Salt and pepper to taste

Directions:

1.

Cook the onion in the butter in a saucepan for 3 minutes, stirring frequently. Add the squash, tomatoes, celery, carrots and potatoes. Cook until tender-crisp, stirring frequently.

2.

Mash the squash mixture or process in a blender until smooth. Return the mixture to the pan. Add the broth and mix well. Simmer, covered for 35 minutes, stirring occasionally.

3.

Stir in the half and half , salt and pepper. Cook just until heated through, stirring constantly.

4.

Ladle into soup bowls. May substitute chopped baked acorn squash for the butter nut squash.

5.

Add leftover, chicken or turkey for heartier soup.

Yield: 6 to 10 servings.
Dorothy Eich, Geneva Community Grange, Nebraska


Butternut Squash and Apple Casserole

This butternut squash casserole includes apples and is topped with a buttery spiced crumb topping with brown sugar. This is a tasty side dish for any fall meal, and it would be a perfect holiday dinner casserole.

Ingredients:
  • 1 small butternut squash (about 2 to 2 1/2 lbs)
  • 2 tart apples
  • 1/2 cup brown sugar, firmly packed
  • 4 tablespoons butter, cold
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Directions:

1.

Butter a 2- to 2 1/2-quart baking dish. Heat oven to 350°.

2.

Peel, seed, and cut squash into small slices. Core the apples, peel, and cut into thin slices.

3.

Toss squash and apples together. Transfer squash and apple slices to the prepared baking dish.

4.

Combine brown sugar, flour, salt, cinnamon, and nutmeg; cut in butter with fork or pastry cutter until crumbly. Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

5.

Sprinkle crumbs evenly over sliced squash and apples. Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

6.

Cover tightly with foil and bake at 350° for 50 to 60 minutes, or until squash is tender.

About.com


Grape Jelly

Ingredients:
  • 5 cups grape juice (about 3-1/2 pounds Concord grapes and 1 cup water)
  • 1 package powdered pectin
  • 7 cups sugar

Directions:

1.

Sort, wash, and remove stems from fully ripened grapes. Crush grapes, add water, cover and bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Extract juice by placing fruit in a damp jelly bag, fruit press, or a double layer of cheesecloth. Clear jelly comes from drippings; a higher yield is produced by squeezing the bag.

2.

To prevent formation of crystals in jelly, allow juice to stand in refrigerator overnight. Strain through cheesecloth to remove crystals.

3.

Measure juice into a kettle. Add pectin and stir well. Place on high heat, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and bring again to a full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam quickly. Pour jelly immediately into hot containers to 1/8-inch of top. Adjust 2-piece lids. Stand jars upright to cool.

 


Sauteed Peppers

Ingredients:
  • 3 medium bell peppers* (about ¾ pounds)
    1 T chopped fresh parsley
    1 T chopped fresh or 1 tsp dried basil leaves
    1 T olive or vegetable oil
    ¼ tsp salt
    1 clove garlic, crushed
    ¼ cup sliced ripe olives

Directions:

1.

Wash peppers; remove stems, seeds and membranes. Cut into 1-inch pieces.

2.

Heat parsley, basil, oil, salt, and garlic in 10-inch skillet over medium-high heat.

3.

Add peppers and olives. Saute 3 to 5 minutes or until peppers are crisp-tender.

 

Makes 4 servings

 

*Try mixing green, yellow, orange, red, or purple bell peppers to create a rainbow of colors.

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota

 


Apple Bread

Ingredients:
  • See Below

Directions:

1.

Bread:
     Beat together in large mixing bowl:
     1 cup oil
     3 eggs
     2 cups sugar

2.

Add:
     1 tsp baking soda
     1 tsp cinnamon
     2 tsp vanilla
     3 Cups flour

3.

Blend in:
     3 cups diced, peeled apples
     1 cup nuts.

4.

Pour into 2 greased loaf pans. Bake at 325F for one hour. Pour topping over bread 10 minutes before bread is done baking.

5.

Topping:
     1 stick of margarine
     1 cup brown sugar
     ¼ cup milk

6.

Stir over medium heat until boiling. Boil for 3 minutes. Pour over loaves.

Makes 2 loaves
by Karen Sumoske


Crescent Apple Quicks (Here is a little something you can get your children to help with!)

Ingredients:
  • 1 Medium Apple, finely chopped
    • 3 Tablespoons Sugar
    • 1 Tablespoon Flour
    • 1/4 Teaspoon Cinnamon
    • dash nutmeg
    • 1 can of crescent rolls

Directions:

1.

Preheat oven to 375 degrees F.

2.

Measure Sugar, flour, cinnamon and Nutmeg into a small bowl.

3.

Add chopped apples to dry ingredients and stir until they are well coated.

4.

Open crescent rolls , separate into 8 triangles and place on ungreased cookie sheet.

5.

Put about one rounded tablespoon of the apple mixture onto the center of each triangle.

6.

Fold the three points of dough over the filling, be sure to pinch closed.

7.

Place one inch apart on the cookie sheet, bake for 15 minutes or until they are golden brown.

 


Broccoli Puffs

Ingredients: (Cream Puffs)
  • 1 cup Water
  • 1/2 cup Butter – unsalted (1 stick)
  • 1/8 tsp Oregano – ground
  • 1/2 tsp Paprika
  • 1/2 tsp Black pepper – ground
  • 1 cup Flour
  • 3 T Parmesan or Romano cheese – divided
  • 5 Eggs
Ingredients: (Broccoli Filling)
  • 3/4 cup Parmesan or Romano cheese
  • 1/2 tsp Black pepper – ground
  • 1/4 tsp Nutmeg – ground
  • 3 cups Broccoli – finely chopped
  • 1 T Lemon juice – fresh

Directions:

 

Cream Puffs

1.

Preheat oven to 400F.

2.

Butter 2 large cookie pans, or line with parchment paper, and set aside. Over medium heat, boil water, butter and spices in a large saucepan. Add flour and stir until the mixture comes away from the sides of the pan and forms a ball.

3.

Remove from heat and add one egg, stirring until egg is incorporated.

4.

Add 1 T cheese and remaining eggs, one egg at a time.

5.

Continue stirring until dough is shiny, using a mixer if needed.

6.

Dip a teaspoon into cold water and drop dough onto prepared cookie pans, one teaspoon at a time, rinsing spoon after making each puff.

7.

Sprinkle puffs with remaining cheese.

8.

Bake 25 to 30 minutes, or until puffs are evenly browned and high. Remove from heat and let cool completely on cookie pans.

 

 

 

Broccoli Filling

1

Mix together cheese, pepper and nutmeg. Set aside.

2.

Steam broccoli, drain, and add cheese mixture.

3.

Toss in lemon juice and let cool completely.

4.

Cut cooled puffs in half horizontally.

5.

Fill with about a tablespoon of broccoli filling, replace tops of puffs and serve.

Servings: 2 ½ dozen

Suzanne Pelton, Altoona
Finalist – Broccoli/Cabbage/Cauliflower
2005 Pennsylvania "Simply Delicious" Vegetable Recipe Contest



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