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.

[luvie]

I could just visualize you beating those biscuits to death
before they ever had a chance! LOL!

Gotta go, Sis...everyone....

See y’all next time ‘round!

(((hugs)))
and
((((LBH)))) for my BB!

[MS.BEHAVIN]

Do you love French Onion Soup?
I sure do!
I save the leftover au jus from a pot roast as the base for this soup.

French Onion Soup with Carmelized Onions:

French Onion Soup Recipe

* 3 pounds Vidalia onions, sliced thin
* 6 Tbsp butter (margarine or oil for vegetarian soup)
* 2 Tbsp canola oil
* 3 cloves garlic, chopped
* 1 Tbsp white sugar
* 1/2 cup all purpose flour
* 7-8 cups beef broth
* 2 tsp thyme leaves, ground, or to taste
* 3 bay leaves, whole
* 1 tsp black pepper, freshly ground
* 1 1/2 cup dry white wine

Garnish:

* 1 loaf French bread, sliced thick
* 1 cup mozzarella and parmesan cheese, mixed
* 2 Tbsp fresh parsley, minced

Directions:

1. Heat butter and oil in large stock pot until hot but not burning.
2. Add onions and cook on low-medium heat for 30 minutes, stirring every 5 minutes until onions are deep brown, tender and cooked down.
3. Meanwhile, as the onions are cooking, put equal amounts of the cheese mixture on each slice of bread and place on a baking sheet. Broil on medium or bake in a 350 degree oven just until cheese is bubbly. Do not allow to burn. Set aside.
4. Add garlic and sugar to the onions. Cook an additional 10 minutes.
5. Sprinkle flour over the top and stir, making a roux.
6. Add beef broth 1 cup at a time, stirring constantly on low heat until soup is thickened.
7. Add thyme, bay leaves and pepper and simmer on low for another 30 minutes.
8. Stir frequently. Do not allow soup to burn.
9. Turn off heat, add the dry white wine and let sit.
10. Remove bay leaves.

Before serving, place a slice of bread with cheese in the bottom of a bowl or crock and pour a ladle or two of hot soup over the top. Sprinkle with parsley if desired.

Soup recipe base is from Suite101.com

[NYTexan]

G’nite LS...sleep well!

[luvie]

Well...just add honey and they become “complex” carbs and
then ya can eat ‘em! LOL!

One secret that Weight Watcher says...hubby was a leader...
is DON’T skip meals. Be sure he knows that. It throws the
metabolism off.

[MS.BEHAVIN]

Mr B is gonna LOVE that!
Thanks, Tet!

[MS.BEHAVIN]

Okay Gang!
Off to me bedchamber!
Enjoy the thread, and thanks for all the fun!
Good night and love to all!

[Kathy in Alaska]

[MS.BEHAVIN]

*HUG*
Thank you, Ma!

[MS.BEHAVIN]

!!

[MS.BEHAVIN]

!

[MeekMom]

Evenin' Ms.Beeeeeeee!!!

[NYTexan]

G’nite my other LS...you sleep well too!

[tet68]

You are welcome!
You might like it too, it’s very lean
but tasty too.

[MS.BEHAVIN]

*HUG*
G’night BB!
You get your rest!
LBH!

[MS.BEHAVIN]

*HUG*
Good evening, Hon.
You caught me just as I was leaving.
Hope all is well with you!

[MeekMom]

[MeekMom]

[AZamericonnie]

Sweet dream when moonbeams find you Luvie *Hugs*

[Kathy in Alaska]

It is so annoying at times to have the graphic sites blocked. But it is always a joy to see them all when I get home. d:o)

[MeekMom]