FReeper Canteen~Cookin' With The Canteen~22 Oct 09

Thank you Troops, Vets & Military Families!!!! | Canteen Crew

[MS.BEHAVIN]

Cookin' With The Canteen Presents...

It’s Harvest Time!!

The weather is cooler, and it’s time to cook all the wonderful stuff that’s been harvested!

First, let’s go on a hay ride!



Oh, look! A Cider press!!



Let’s head back to the kitchen and do some cookin’!



New England Boiled Dinner

2 1/2 - 3 lb. picnic ham
3-4 garlic cloves
4-5 bay leaves
Approx. 12 peppercorns
4-5 sm. onions (halved)
Potatoes
Cabbage
Carrots
Kielbasa (ring)

Place ham in large Dutch oven. Cover with hot tap water. Add spices, simmer 1 1/2 hours. Drain some water to add remaining ingredients. Simmer another 1 hour.

How about some Apple Crisp?

* 3 pounds tart apples
* 2 tablespoons lemon juice
* 1/2 cup light brown sugar, packed
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/3 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/3 cup rolled oats
* 4 tablespoons cold butter (1/2 stick)
* 1/2 cup chopped walnuts or pecans

Preparation:
Peel, core and chop the apples; toss in a bowl with lemon juice. In a separate bowl, combine the brown sugar, cinnamon, and nutmeg; add to the apples and toss to combine.

In another bowl combine flour, sugar and oats. Cut butter into 8 small pieces, and cut butter into flour with a pastry blender or two forks until mixture is crumbly. Stir in the chopped nuts.

Butter a 9-inch square baking dish. Spread apple mixture in bottom of baking dish then sprinkle with flour mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is lightly browned.

Serve warm or at room temperature, with vanilla ice cream or a little heavy cream, if desired.

Try this for a new and fun recipe!

Savory Stuffed Pumpkin:

* 1-1/2 pounds ground beef
* 1 medium onion, chopped
* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
* 1 jar (4-1/2 ounces) sliced mushrooms
* 3 tablespoons soy sauce
* 2 tablespoons brown sugar
* 1-1/2 cups cooked rice
* 1 can (8 ounces) sliced water chestnuts, drained
* 1 large pie pumpkin (8 to 9 pounds)
* Vegetable oil


Directions:

* In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.

* Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.

* Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings.

Come share your Harvest recipes with us and have fun!

Please remember that the Canteen is a place to honor our Troops, Allies and Veterans, and their families.
Please leave thy politics at the door.
A gentle reminder from Ms B.

[AZamericonnie]

Happy Birthday to Chuck & many happy returns of the day!

[HiJinx]

MMmmmm....sounds good, until you get to the Bleu Cheese.

How about a spaghetti squash recipe - got any of those? Nana has one in the crisper but I don’t think she has any recipes for it.

Don’t ask - I think she expects one of us to go online and find something...

[Lady Jag]

[AZamericonnie]

MMMMMMMMmmmmm...chili!

[HiJinx]

Right back atchya, Lady J!

Hope all is well with you.

[HiJinx]

Ah, man, what a temptation.

The batch I made for Saturday may not make it that long. It’s cooling off down here, and a hot bowl of hot chili sounds almost too good to pass up.

I better get up and get my Blessed Assurance back to work before I do something foolish...

See y’all tonight!!

[E.G.C.]

((HUGS))Good afternoon, Ladies. How’s it going?

[Lady Jag]

Thank you; same to you! Been doing great as I pray you and yours are, too.

{{{HUGS!!!}}}

[AZamericonnie]

You don’t like bleu cheese?

I like my spaghetti squash kinda plain....

Ingredients
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

[Lady Jag]

Been busier than usual and things are great. Have a wonderful day, weekend soon.

[AZamericonnie]

Hiya Lady J.....are the nights getting cold there yet?

I bet fall is lovely your way.... *hugs*

[luvie]

Good afternoon to you, too!

[Arrowhead1952]

Good afternoon. We had the cool front blow through this morning and it is quite windy now.

[blackie]

And a good afternoon to Lady Jag...{{HUGS}}

[AZamericonnie]

Lovely day here EGC & hope the same for you....birthday cake after supper today?

[E.G.C.]

Well, I got a birthday cake for chuck. I'm going to get a piece of it soon.

I go to bed at sunset and wake up around 3:30 AM every morning. My clock is a little different from the average person's

[AZamericonnie]

Windy & cold? All done with the outdoor work?

[yorkie]

Good afternoon to YOU, LJ!

[Kathy in Alaska]

Good afternoon and evening to you, Lady Jag.

[Kathy in Alaska]

wh!!

ms b.....#250!!
beachy.....#350!!