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.

[Randy Larsen]

Here ya go!
http://www.chileplants.com/search.asp?ProductCode=CHITEX&SizeID=&ChileForm=&SearchMode=simple&LengthID=&WidthID=&HeightID=&OrientationID=&FoliageID=&FleshID=&UseID=&Color=&Location=&Keyword=&HeatID=&TypeID=&DeterminancyID=&CategoryID=1&SeasonID=&NewProduct=&Letter=C&SearchButton=Pressed

[luvie]

Well, let's gather 'round the kitchen
stove and share the bread, butter
and tea together!

[luvie]

My hubby would love to have those in his garden!

Do you grow your own?

[Randy Larsen]

I have one plant that is freakin loaded with some sort of cross that is 1/8 in w x 3/4 in long.

Smokin’ hot but makes ya want more!

Fantastic flavor.

[AZamericonnie]

ZUCCHINI COBBLER

Wow Sandy...that's one I've never heard of before!

[MS.BEHAVIN]

LOL
Yes, let’s do!
;0)

[Kathy in Alaska]

And following on in 2nd is Nana Hope!!

[mylife]

sounds like the thai birdseye

[AZamericonnie]

DownEast Maine Pumpkin Bread

Oh....this sounds good!

[luvie]

OK!

What kind of weather are ya having, Sis? Hope it’s not
too cold yet!

[mylife]

Soup is always welcome this time of year and fresh baked bread.

[Randy Larsen]

LUV,
Go to the website I gave ya...

OR ....

WAIT FOR IT!...

Check out the nurseries in ODESSA!

[Kathy in Alaska]

And rounding out the top 3....Shyla!!

[luvie]

Hey, (((Connie)))

Is this thread making you as hungry as it is me?? LOL!

[PERKY2004]

MMMmmmmmmm.... is somebody cooking!?!?

[MoJo2001]

Awesome thread, Ms. B.

Hello to my fellow Canteeners! I hope all is well. May God continue to Bless our Troops, Veterans, their families, and all the Canteeners. Keep up the excellent job, folks!

[PERKY2004]

100?

[PERKY2004]

[MS.BEHAVIN]

I am gonna post an old Acadian recipe for Cretons..
which is a pork pate very popular up here.
It has been served in my family for years, and is really good with toast on a cold winter morning.

Cretons:

4 pounds of fresh ground pork meat (not frozen)
1 cup of homogenized milk
1 large cooking onion
1 small garlic clove
1 pinch of chive (ciboulette)
1 pinch of mixed spices
Note: Mixed spices would include Allspice, Bell’s Seasonings, and a little Cayenne!
1 pinch of fine herbs
2 pinch of parsley (persil)
1 pinch of celery salt
1 pinch of ground cloves (giroffe)
pepper and salt (to taste)

1) Place all above-noted ingredients in a deep pot.
2) After meat starts to cook, allow to simmer on medium-low heat for about 2 1/2 to 3 hours. Stir occasionally.
3) Remove from stove and allow to cool for at least five minutes.
4) Mix thoroughly using a hand mixer, for at least one minute.
5) Place in small containers and refrigerate.
6) Enjoy.

[PERKY2004]