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]

It sure looks like one but has the flavor and heat tendencies of a chiltepin.

[Snurple]

Just finished a big ol T-bone! The wife cooked it on the grill with some corn in the husk.....deeeeeelishous.

[MS.BEHAVIN]

It’s wondermous, Connie!
Give it a try!

[PERKY2004]

This thread is making me hungry!!!! Have you ever visited the Food Porn site? (Nothing dirty ... just gorgeous food!)

http://foodporndaily.com/gallery

[MS.BEHAVIN]

That sounds awesome!
Thanks very much, grame!

[PERKY2004]

MMMmmmm.... that sounds delicious! I had leftovers for dinner (just not the same, huh?)

[Randy Larsen]

Food recipe sites are my passion...

Thank You!

[PERKY2004]

Thank you, as always, for the ping. Waiting for my wonderful DH to fly home from Tucson ... should be here by 10:00-10:30pm, or so.

[Kathy in Alaska]

Hello? Hello? Did you post in the right place? How are the boys? Are they taller than you yet? How is the weather on the right coast....snow is just around the corner they say, but we have had low 30s, but sun for 4 days now.

[MS.BEHAVIN]

The nights have been down to freezing..
Had to scrape the windshield off for the first time this week.
Today was lovely and sunny, though.
64 degrees.

[PERKY2004]

Oh my gosh ... you will just LOVE that site! I can spend hours drooling over those photos!!!!! ENJOY!

[mylife]

I had to step that recipe up a notch.

I like it but its a very mild pate. Like a free boudain

Needed a bit of heat for me.

[MS.BEHAVIN]

*HUG*
Oh boy, lookit dat!!
YOM!!

[Kathy in Alaska]

ms b...a giraffe in your cretons??

[SandRat]

You may need to adjust the spices and sugar to get it tasting just to you liking. Once there, it’s a wonderful joke dish to take to a pot-luck. Everyone will think it’s some sort of apple-pear cobbler but boy will they be surprised when you tell them what it is.

[mylife]

They sound like keepers

[MS.BEHAVIN]

Yep, I hear dat!
Dat’s why I like de Cayenne and stuff in it.
I love those old recipes..
Makes me miss my folks, tough..

[SandRat]

My Mother’s Recipe and it works.

[luvie]

Goodness! I don’t know if I could stand the cyber-calories! LOL!

It truly WAS “click, drool, repeat”!!! :D

I guess I should forward that one to hubby. HE likes to cook!

[MS.BEHAVIN]

LOL
Ya silly!