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Yellow Split Pea Soup
Ingredients
- 4 T olive or vegetable oil
- 2 onions, chopped
- 1 stalk celery, thinly sliced
- 1 large carrot, thinly sliced
- 1 medium-sized turnip or potato, diced
- 8 c water or stock (chicken or vegetable)
- ½ butternut squash, peeled and cut into small chunks
- 1-1/2 c dried yellow split peas
- 1 sprig fresh thyme (or ½-1 tsp dried thyme)
- 1 bay leaf
- 2 T fresh parsley, finely chopped
- salt and pepper to taste
Instructions
- Pour the oil into a large soup pot. Add onions and saute over medium heat until soft. Add the celery, carrot, and turnip or potato. Stir the vegetables well and continue sautéing another couple minutes.
- Add water (or stock), chunks of squash, split peas, thyme, bay leaf, and parsley. Stir well, cover pot and bring to a boil.
- Reduce heat to medium and cook the soup 45 to 60 minutes until split peas are totally dissolved. Add salt and pepper, stir well and simmer for another 10 minutes. Remove bay leaf, add salt and pepper to taste (if necessary) and serve hot.
Garbanzo Bean (Chick Pea) Salad
Ingredients
- 1 can garbanzo beans (also known as chick peas)
- ¼ c finely diced green pepper
- ¼ c finely diced red pepper
- ¼ c finely diced red or white onion
- ¼ c diced cucumber
- ½ c Italian dressing
Instructions
- Drain and rinse garbanzo beans in a strainer or colander. Try to remove any loose skin from the beans while rinsing. Let beans drain in strainer/colander while you chop the vegetables.
- In a small bowl, mix all the chopped vegetables then add the beans. Pour dressing over the top gently stir.
- Cover and refrigerate for a few hours to allow flavors to blend. Taste, add more dressing or salt and pepper if necessary. Serve cold.
Notes
- This works well with other canned beans (e.g., cannellini, kidney, or a mixture).
- Add or subtract vegetables to suit your taste. Make sure they are all finely diced.
- Instead of the Italian dressing, you can use a simple homemade vinaigrette consisting of: 1/2 c olive oil, 2 T vinegar, 1-2 tsp Dijon mustard, salt and pepper. This will make a little more than you need.
Got Pork Patties?
Some ideas for using pork patties
Notes
Pork Parmesan: Season toasted bread crumbs with salt, garlic, basil, and oregano. Press crumbs into pork patty. Brown in skillet with a little olive oil. Place on baking sheet and top with heated pasta sauce and mozzarella cheese. Broil until cheese is melted.
Salisbury Pork: Saute mushrooms and onions, add pork gravy and patties. Heat until patties are heated through.
Skillet Hash: Saute with cooked diced potatoes and sauteed onions until brown.
Pork Stew: Combine pork with carrots, potatoes, and mushrooms in slow cooker. Top with pork gravy and season to taste. Cook 6 hours on low until vegetables are tender.
Pork Stroganoff: Crumble patties and add garlic and dill or other seasoning of choice. Saute with mushrooms until brown. Add 1 c broth. Heat. Remove from heat and stir in 1 c of sour cream. Serve with noodles.
Pear Honey
Servings: 7 half-pint jars
Ingredients
- 3 lb fresh pears peeled, cored, and finely chopped
- 5½ c sugar
- 1, 8 oz can crushed pineapple in juice
- 1 T lemon juice
Instructions
- In 6-qt kettle, combine all ingredients.
- Bring to a boil, stirring constantly.
- Simmer for 50 minutes. Continue to stir occasionally.
- Spoon into sterilized jars leaving ½" headspace.
- Wipe jar rims, adjust lids.
- Process in boiling water for 10 minutes.
Quick and Easy Peanut Butter Cookies
When you need a treat, try this!
Ingredients
- 1 c peanut butter
- 1 c sugar
- 1 stick butter, softened
Instructions
- Mix until you get a dry, but clumpy, batter. Form into small balls and place on cookie sheet. Press each ball with a fork to make hatch marks.Bake at 375 F for 10-15 minutes.
Baked Apple Squares
Ingredients
- 1 3/4 c sugar
- 3 eggs
- 2 c flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 c oil
- 1 c nuts
- 3 c thinly-sliced apples
Instructions
- Beat eggs, add sugar slowly and beat until mixture is light and fluffy.
- Add oil and vanilla, fold in sifted dry ingredients, and add nuts and apples.
- Turn mixture into greased 9" x 13" pan.
- Bake at 350° F for 30 - 45 minutes
Notes
Sprinkle with cinnamon sugar mixture before baking, if desired.
Contributed by Wanda Merrill
Butternut Squash Soup
Submitted by Perri BlackAdapted from Simply Soup: Seasonal Recipes for Delicious Soups, by Kate McMillan
Ingredients
- 1 butternut squash about 2 lb
- 3 T olive oil any cooking oil will do
- salt
- pepper
- 2 T butter
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 3 c vegetable or chicken stock
- 1-2 c sweet cider or apple juice, to taste
- heavy cream or sour cream (optional)
Instructions
- (This step is optional – you can skip it and move directly to Step 2.) Roasting makes the squash a bit sweeter and enhances the flavor). Roast squash: Preheat oven to 400o. Toss diced squash with the olive oil until it is coated. Line a flat baking sheet with foil, spread diced squash in pan in a single layer (you might need two pans) making sure it is not overcrowded. Sprinkle with salt and pepper. Roast squash in oven until tender – about 25 minutes.
- Melt butter in large pot. Add onions and garlic and fry for 5 minutes. Add squash – if it hasn’t been roasted fry it for a few minutes with the other vegetables. Add broth and cider and bring to a boil. Reduce heat to low and simmer 20 – 30 minutes until squash is tender. Remove from heat and let cool slightly.
- Working in batches, blend the soup in a blender. You can also use a handheld blender or potato masher and blend it in the pot. The texture will be chunkier but it will taste the same
- Reheat the soup and add salt and pepper to taste. Serve soup hot and pour a little cream or sour cream into each bowl (optional) before serving.
Creamy Macaroni and Cheese
From the Good Shepherd Food Bank of Maine
Servings: 8 1-cup
Ingredients
- non-stick cooking spray
- 12 oz whole wheat macaroni
- 1.5 lb butternut or acorn squash
- 6 oz reduced-fat sharp cheddar cheese
- 16 oz container non-fat cottage cheese
- 1 c nonfat milk
- 1/4 t salt
- 1/4 t pepper
- 1/4 c dry whole wheat bread crumbs
Instructions
- Preheat oven to 375°F
- Coat 9-inch square baking dish with non-stick cooking spray. Set aside.
- Bring a large pot of water to a boil. Cook macaroni for 2 minutes less than package directions. Drain and set aside. Reserve pot for later.
- While pasta cooks, cut squash in half and scoop out seeds. Cut into large chunks. Place in microwave-safe bowl with water. Cover with plastic wrap. Microwave on high until tender. about 10 minutes. Let cool .
- While squash cooks and cools, grate cheddar cheese.
- Peel cooled squash. Place in pot used to cook pasta. Mash with a fork. Add cottage cheese and milk. Stir until smooth. Add pasta, cheddar cheese, salt, and pepper. Stir until combined. Spread evenly in prepared baking dish. Sprinkle with breadcrumbs
- Bake until breadcrumbs are browned and the edges are bubbling, about 45 minutes