November Recipes

Pumpkin Soup

2 tablespoons olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon allspice

1/2 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

1 tablespoon fresh minced ginger

5 cups of low-sodium chicken stock

1 – 15 ounce can solid pack canned pumpkin

In a large sauce pan, heat olive oil on low heat, add the spices, onions, celery, carrots, onions and ginger. Sauté until tender. Stir the canned pumpkin into the vegetables, add chicken stock and simmer for about 20 minutes. Serve piping hot. Garnish with chopped fresh sage and a dollop of sour cream.

Salmon Loaf

1 – 15 ounce can of flaked salmon, drained, with bones removed

3/4 cup seasoned bread crumbs

1/4 cup milk

1 egg

1 tablespoon finely minced onion

1/2 teaspoon dried parsley

In a medium bowl, add all ingredients and mix well. Grease a loaf pan, and preheat the oven at 375. Using your hands, shape the mixture into a loaf and pack it into the pan. Bake for about 50 minutes or so, or until the top is golden.

Quick and easy tartar sauce:
1/2 cup Mayo and 1/2 cup pickle relish. Mix well and chill for about 30 minutes. Serve this along side the salmon loaf. Good to go with the salmon loaf: cottage fried potatoes and fresh spinach salad.

Au Gratin Brussels  Sprouts

1 pound bag of frozen Brussels Sprouts

1 can of Cheddar cheese soup

1 cup of milk

1 cup of shredded swiss cheese

1/2 cup seasoned bread crumbs

Cook sprouts according to package directions, drain. In the same sauce pan prepare the soup, stirring well to blend. You’ll need a 2 quart casserole dish — butter it well and add the brussels sprouts. Pour the cheddar cheese soup evenly over the sprouts. Sprinkle the swiss cheese and bread crumbs evenly over the top. Bake in a preheated 375 oven for about 20 minutes. Delicious !

Southwest Turkey Burritos

Makes 4 to 6 burritos depending on the size of the flour tortillas. This is a neat way to use up leftover turkey, onions and celery.

You’ll need:

1 heaping cup of diced turkey

1/2 cup medium salsa

1/2 cup precooked onion and celery

1 cup of shredded cheddar cheese

4 to 6 burrito shells

In a mixing bowl, add the turkey, celery, onion and salsa. Stir to blend. Line a baking sheet with foil. Lay the burrito shells on the baking sheet and divide the turkey mixture evenly on each shell. Sprinkle cheese on top and roll the shells up. Cover the shells with foil so they’ll “steam” inside the foil. Bake in a preheated 350 oven for about 10 minutes. Serve  with sour cream.

Fall Festival Cake

Box of spice cake mix or you can use carrot cake mix  (I prefer Betty Crocker cake mix).

1 small box of instant butterscotch pudding

1/2 cup  vegetable oil

1 cup water

4 eggs

Heat oven to 350 and spray a 12-cup bundt cake pan with Bakers Joy. In a large bowl, add cake mix, pudding, eggs, oil, water. Beat on medium speed for 3 minutes. Pour into pan and bake. Allow cake to cool completely before turning out onto a plate. For a rich, moist cake, pour 1/2 cup of orange juice evenly over cooled cake. Let stand 30 minutes before slicing.

Quick sauce

Leftover Ocean Spray (jellied) cranberry sauce can be turned into a delicious sauce for chicken or meat loaf. Add the left over cranberry sauce to a sauce pan, add 1/2 cup catsup or chili sauce. Heat until the cranberry sauce has melted. Pour over cooked meatloaf or cooked chicken tenders. Instant sauce, and delicious too.

Blessed be sweet ones

~ Meadow Walker

Image courtesy of wallconvert.com.