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.

[SandRat]

ZUCCHINI COBBLER

8 cups chopped seeded peeled zucchini (about 3 pounds)
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
½ tsp ground nutmeg

Crust:
4 cups all-purpose flour
2 cups sugar
1 ½ cups cold butter or margarine
1 tsp ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 min or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 min longer. Remove from heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir ½ cup into zucchini mixture. Press half of remaining crust mixture into a greased 15 in X 1 in, baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 for 35-40 min or until golden and bubbly.
Yields 16-20 servings.

[mylife]

Randy Larsen is addicted to the durn things

[AZamericonnie]

I love and adore my husband, my 13 year old is fantastic

You have a wealth greater than gold Shyla!

[grame]

I made broccoli/cheese soup because my husband ate sauerkraut from the Lutheran church in town.
2 small to medium potatoes sliced
1/4 cup diced onion
2 cups water
2 chicken bouillon cubes
1 stalk of celery(I just drop it in whole and take it out later)
1/2 tsp Natures Season
Boil all this 10-15 minutes til potatoes are cooked, then give it a whirl in the processor or the blender, minus the celery. Pour back in the pan and add a cup of milk, a cup to cup and a half of cooked chopped broccoli, a small amount of Velveeta, a pinch of garlic powder and some pepper. If you like it thicker you can mix 3 tblsp butter with 3-5 tsp of flour and add or add a tblsp of cornstarch you've dissolved in 1/4 c milk. Let it get hot, just to the boil so you don't scorch, then have at it.

[luvie]

Well, that explains a lot! LOL!

[MS.BEHAVIN]

DownEast Maine Pumpkin Bread
INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
From allrecipes.com

[MS.BEHAVIN]

LOL
Thank you, Sandy!

[mylife]

That would be might fine with a cup of coffee

[MS.BEHAVIN]

It IS!!
;0)

[luvie]

Now.....I wish I had some of that right now with some
chai tea!

**tummy rumbling**

[SandRat]

It really does taste good.

[Seadog Bytes]

[Randy Larsen]

My,

I’m just starting to harvest the little devils...

Gonna dig up the plants and save them for next year.

[mylife]

L0L!

[Kathy in Alaska]

[mylife]

YOW!!!!

[MS.BEHAVIN]

LOL!
Great pic!

[MS.BEHAVIN]

LOL
Me too!

[MS.BEHAVIN]

It sounds really good!
I’m gonna try it!

[Kathy in Alaska]

Good evening, Seadog...((HUGS)) Poor BBQ....not even a winter coat.