To Question is the Answer!
Squash Soup - Donna’s Recipe made by Judy
1 Butternut Squash
1 large carrot
1 sweet potato
1 regular potato
1 medium onion
8 cups chicken broth
1 cinnamon stick
½ tsp all spice
Peel and cube all vegetables to about 1” size
Cook all vegetables in the chicken stock with the cinnamon and all spice then puree
ROMANO BEAN SOUP - from Marylin Harris
2 Tbls olive oil
1/4C chopped onion
1/3 C chopped celery
1 chopped carrot
1 (28 oz) can diced tomatoes
1/8 tsp pepper
5 C chicken stock (or vegetable stock)
1 (19 oz) can romano beans, drained and washed
3 to 4 handfuls of macaroni (depending on the size of your hand!)
2 Tbls crumbled sage or 2 tsp dried
In a large pan saute onion, celery and carrot until starting to soften.
Add tomatoes, stock, pepper, beans and macaroni and bring to a boil. Turn down heat and simmer for 1/2 hour or so until macaroni is cooked. Add sage.
Serve soup sprinkled with Parmesan cheese.
Soup is always better if prepared a day ahead and reheated. Add more water if needed.
SWEET POTATO BOATS - from Sandy Whitehouse, Unitarian Congregation of Don Heights
8 medium sweet potatoes
2 cans (8 ounces each) unsweetened crushed pineapple, drained
1/2 cup butter, melted
1 tsp. salt
1/2 tsp. each ground cinnamon, ginger, allspice and nutmeg
2 cans (14 ounces each) unsweetened pineapple tidbits, drained
6 Tbsp. brown sugar
1. Scrub and pierce sweet potatoes. Microwave on a microwave safe plate on high for 12-14 minutes, turning once. (I found it took longer for them to be fully cooked).
2. When cool enough to handle, cut a thin slice off the end of each potato and discard. Cut the potatoes in half lengthwise. Scoop out pulp, leaving a thin shell. In a large mixing bowl, mash the pulp. Add the crushed pineapple, butter, salt and spices. Mix well. Spoon into sweet potato shells.
3. Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake at 325 degrees Fahreinheit for 30-35 minutes or until heated through.
Yeild: 8 servings.
Note from Sandy: I used six large potatoes instead of eight medium ones and cut them in quarters, to make 24 small servings instead of eight large ones.
OIL FREE PUMPKIN LOAF
2 C PUMPKIN PUREE FROM CAN
2 C WHITE SUGAR
2 C UNSWEETENED APPLESAUCE
2 C ALL PURPOSE FLOUR
2 TSP BAKING POWDER
2 TSP BAKING SODA
2 TSP CINNAMON
¼ TSP GROUND GINGER
2 C RAISINS
Mix together pumpkin, sugar, applesauce and eggs. Beat well.
Add dry ingredients and mix well.
Bake in 2 greased loaf pans for 60 –65 minutes in 350F oven.
2 C SLICED EGGPLANT
2 C SLICED ZUCCHINI
2 MEDIUM GREEN PEPPERS
2 MEDIUM TOMATOES
2 C TOMATO JUICE
¼ CHOPPED PARSLEY
¼ CHOPPED ONION (OR TO TASTE)
1 TSP DRIED OREGANO
2 CLOVES GARLIC – LIGHTLY CRUSHED
1 TSP SALT
PEPPER TO TASTE
Cut the washed but unpeeled eggplant, zucchini and tomatoes into 2” cubes. Combine in a saucepan with remaining ingredients and heat to boiling. Lower heat, cover, and cook until vegetables are tender, stirring gently now and then to prevent scorching, about 20 minutes. If there is too much liquid, uncover and continue cooking until sauce thickens. Serve hot or cold.
FELLOWSHIP SUNDAY POTATO CASSEROLE - from Marilyn Harris
4 Cups frozen hash browns
¼ Cup chopped onion
¼ Cup chopped celery
1 Cup grated cheddar
1 Cup 5% sour cream
½ Cup melted margarine
1 tin of cream of celery soup
1 ½ Cup crushed corn flakes or Rice Krispies
Spray an 8”X12” lasagna pan with Pam.
Put into pan: defrosted hash browns, onion, celery, cheese. Mix together.
Melt margarine in sauce pan and mix in sour cream and soup, stirring until well blended.
Pour over potato mixture and mix well.
Cover with crushed cereal.
Place in 350 degree oven and bake about 45 to 50 minutes.
Serves 8 to 10 people.