November Recipes

Right in time for Thanksgiving... (That's my way of spinning my tardiness into a positive light!)

Garlic Parmesan Edamame by Kristi Aase

Serves 4

1 (16 oz) pkg frozen edamame in shell

1/2 c extra-virgin olive oil

4 cloves garlic, minced

1/2 c Italian-seasoned bread crumbs

1/2 c freshly grated Parmesan cheese

salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

Curry Chicken Salad by Whitney Pope Rated: Submitted By: Samantha Photo By: GodivaGirl Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 6 "Just a little curry powder makes a simple cold chicken salad a standout." INGREDIENTS: 3 cooked skinless, boneless chicken breast halves, chopped 3 stalks celery, chopped 1/2 cup low-fat mayonnaise 2 teaspoons curry powder DIRECTIONS: 1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 11/10/2011

Sweet potatoes and Green bean Salad- by Shoko Malsom

1 sweet potato (yam or butternut squash will work, too)

Hand-full of fresh or frozen green beans (I like those skinny ones!)

2-3 Tbs. feta cheese

3 Tbs. toasted walnuts, chopped

Dressing:

1/4 lemon juice

3 Tbs. olive oil

1 tsp. honey

Crazy Salt or salt/pepper

1. Cut and peel sweet potato in to bite size pieces, wash well in cold water.
2. Put the sweet potatoes in a microwave safe bowl, cover loosely with plastic wrap and cook for about 3 min. or until tender.
3. Boil green beans in salted water until cooked but still crispy. Drain and cut in to bite size pieces.
4. Roast walnuts on a cookie sheet at 350 degrees for 5 to 10 min. or until the skin is starting to flake off. Be careful not to let it burn! Chop the roasted walnuts.
5. In a bowl, mix all the ingredients to make dressing.
6. In a large mixing bowl, put prepared sweet potatoes, green beans, walnuts, the dressing, and feta cheese and mix well.
7. Sprinkle Crazy Salt to taste and enjoy!

Squash dollars by Tiffany Gremmert

1 yellow squash

2 eggs

¼ C milk (or so)

1 sleeve saltine crackers

1 Cube butter

Melt one cube of butter on a cookie sheet. Slice squash into very small slices ¼ inch or less. Beat eggs and milk. Should be like what you would use to make French toast. Crush up the crackers. Dip squash into the egg mixture and then coat in crackers. Place on the cookie sheet with melted butter. Place in the oven at 350 degrees for 20 minutes. Flip the squash and cook an additional 20 minutes.

Corn Dip by Diane Poulter

3 cans fiesta corn (drained)

2 cups mayonnaise

1 cup shredded parmesan cheese

1 1/2 cups shredded pepper jack cheese

1/2 can diced jalapenos

mix together and bake at 350 for 20 minutes. Covered. Serve with Fritos or tortilla chips

Purple Potato Quinoa Salad by Thu Blackwell

Ingredients:

12 ounces purple potatoes, unpeeled, cut into 1/2-inch pieces

Quinoa:

• 4 cups low-sodium chicken broth
• 2 cups quinoa
• 3 cloves garlic, peeled and smashed
• 2 cups (8 ounces) frozen peas, thawed

Dressing:

• 1/2 cup pitted medium black olives
• 1/3 cup chopped fresh oregano leaves

• 1/4 cup extra-virgin olive oil

• 1/4 cup agave nectar
• 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Pretty, delicious and healthy!

Onion Shortcake by Alison Waters 1 large onion, chopped (i like a sweet onion but you can use regular) 1/4 c. butter or marg 1 box jiffy corn muffin mix 1 egg, beaten 1/3 c. milk 1 c. cream style corn 1 c. sour cream 1/2 tsp. dill (dried is fine) 3/4 c. swiss cheese, shredded salt Combine muffin mix, egg, milk, and corn. Place in buttered 8" square dish. Saute onion in butter/marg til tender. Add sour cream, salt, dill, and 1/2 c. cheese to the onions. Spread/pour gently over corn batter to make a second layer. Sprinkle with remaining cheese. Bake at 400 for 30-35 min.

Sweet Potatoes by Holly Bludworth

3 c. mashed yams/sweet potatoes (canned are fine)

1 c. sugar

1/2 c. butter

1 tsp. vanilla

2 eggs

mix together and put in 8x8 pan

topping:

1 c. brown sugar

1/3 c. flour

1 c. chopped pecans

1/3 c. melted butter

put topping on and bake at 350 degrees for 30 min or until bubbly hot

easily doubled for a 9x13 pan

Cranberry Butter by Holly Bludworth

from Martha Stewart

1 1/2 c. unsalted butter, room temperature

1 1/2 c. whole berry cranberry sauce (recipe on back of bag of fresh cranberries)

Combine butter and cranberry sauce in food processor. Process until smooth. Butter keeps, refrigerated, in an airtight container for up to 1 week.

Makes about 3 cups.

Pumpkin Spice Bread

By Krissy Moore

3 cups sugar

1 cup oil

4 eggs, lightly beaten

1 can (16 oz.) solid-pack pumpkin

3-1/2 cups flour

2 tsps. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. allspice

1/2 cup water

optional: mini chocolate chips

In large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Add chocolate chips if desired.

Pour into two greased 9x5x3in loaf pans. Bake at 350 for 60-70 mins. or until bread test done. Cool in pans 10 minutes before removing from pans.

Cheesy Potato Casserole by Sandy Gripshover

1 PACKAGE FROZEN HASH BROWNS

1 STICK OF MELTED BUTTER

1 16 OUNCES SOUR CREAM

1 CAN CREAM OF MUSHROOM

12 OUNCES SHREDDED CHEDDAR CHEESE

SALT & PEPPER TO TASTE

MIX ALL INGREDIENTS IN A LARGE BOWL

BAKE IN A 13*9 PAN

BAKE FOR 1 HOUR AT 350

STIR OCCASIONALLY

I had this tasty dish in Savannah this summer. I decided then that this would be at every Thanksgiving dinner from now on!! Southern Baked Yellow Squash by Stacey Ro Rated: Submitted By: Melissa Hamilton Photo By: jenniferspringall Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ready In: 1 Hour 35 Minutes Servings: 10 "A simple summer squash casserole combines yellow squash with eggs, crumbs, onion, and butter. It's then baked until golden brown." INGREDIENTS: 3 pounds yellow summer squash, cut into 1-inch cubes 1/2 cup dry bread crumbs 1/2 cup chopped onion 2 eggs 1/4 cup butter, melted 1 tablespoon white sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup butter, melted 1/4 cup dry bread crumbs DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. 2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter. 3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.