Marcy, Amber, Jackie B, Carrie, Audrey, Emily, Carley, KateThreesomes, Of Montreal, bra-fitting—these were some of the topics of conversation at my "Celebrate Autumn" dinner party last night. It's amazing what happens when the wine starts to flow...
With the exception of the popovers that I attempted to make, everything turned out pretty well. Special thanks to Kate for running to the store for bread when the popovers emerged from the oven burnt and gross. Successful recipes below:
SQUASH CASSEROLE:
3 Lbs. Yellow summer squash.
1/2 Cup Chopped onions.
2 Large eggs.
1 Stick, butter.
1 Tbs. Sugar.
1 Tsp. Salt or to taste.
1/2 Tsp. Black pepper, or to taste.
1/2 Cup Cracker meal or bread crumbs.
1. Place a 3 to 4 quart pot of salted water on the stove, over high heat, and bring to a boil.
2. Wash and cut squash into 1/2 inch chunks.
3. Place squash chunks into pot of boiling water and return to the boil. Reduce heat and simmer, covered, until squash is fork tender. Approximately 10 minutes.
4. Drain *VERY* well. Mash and/or puree to whatever texture you may
desire.
5. Add onion, eggs, sugar, salt, pepper and half the butter to your *Squished* squash. Mix well to blend.
6. Pour mixture into a 2 quart buttered casserole.
7. Melt remaining butter and pour evenly over squash mixture. Sprinkle with cracker meal or bread crumbs.
8. Bake in *Pre-heated* 375°F. oven for approximately 1 hour or until
nicely browned and cooked through.
SALAD:
1 bag Romaine lettuce
2 avocados
3 Roma tomatoes
1 cucumber
LaRosa’s creamy garlic dressing. In case you aren’t planning a trip to Cincinnati anytime soon and don't want to pay to have this shipped, you can substitute another creamy garlic dressing.
PORK TENDERLOIN:
You can use any of the pre-packaged and seasoned pork tenderloin. I like the garlic and herb one.
SWEET POTATO FRIES:
Here I just used the Trader Joe’s brand of fries. They are awesome.
PUMPKIN BUTTER:
Trader Joe’s came through again! Their pumpkin butter is great, but I added cream cheese to it to make it a little more flavorful. 2 parts of cream cheese to 1 part of pumpkin butter seemed to do the trick.
With the exception of the popovers that I attempted to make, everything turned out pretty well. Special thanks to Kate for running to the store for bread when the popovers emerged from the oven burnt and gross. Successful recipes below:
SQUASH CASSEROLE:
3 Lbs. Yellow summer squash.
1/2 Cup Chopped onions.
2 Large eggs.
1 Stick, butter.
1 Tbs. Sugar.
1 Tsp. Salt or to taste.
1/2 Tsp. Black pepper, or to taste.
1/2 Cup Cracker meal or bread crumbs.
1. Place a 3 to 4 quart pot of salted water on the stove, over high heat, and bring to a boil.
2. Wash and cut squash into 1/2 inch chunks.
3. Place squash chunks into pot of boiling water and return to the boil. Reduce heat and simmer, covered, until squash is fork tender. Approximately 10 minutes.
4. Drain *VERY* well. Mash and/or puree to whatever texture you may
desire.
5. Add onion, eggs, sugar, salt, pepper and half the butter to your *Squished* squash. Mix well to blend.
6. Pour mixture into a 2 quart buttered casserole.
7. Melt remaining butter and pour evenly over squash mixture. Sprinkle with cracker meal or bread crumbs.
8. Bake in *Pre-heated* 375°F. oven for approximately 1 hour or until
nicely browned and cooked through.
SALAD:
1 bag Romaine lettuce
2 avocados
3 Roma tomatoes
1 cucumber
LaRosa’s creamy garlic dressing. In case you aren’t planning a trip to Cincinnati anytime soon and don't want to pay to have this shipped, you can substitute another creamy garlic dressing.
PORK TENDERLOIN:
You can use any of the pre-packaged and seasoned pork tenderloin. I like the garlic and herb one.
SWEET POTATO FRIES:
Here I just used the Trader Joe’s brand of fries. They are awesome.
PUMPKIN BUTTER:
Trader Joe’s came through again! Their pumpkin butter is great, but I added cream cheese to it to make it a little more flavorful. 2 parts of cream cheese to 1 part of pumpkin butter seemed to do the trick.
CARAMEL APPLES:
1 bag of Kraft caramels
1 tablespoon of water
5 apples
5 popsicle sticks
Toppings: I used walnuts, but other suggestions are Oreo cookies, peanuts, graham crackers
1. Heat the caramels and water in the microwave for about 1 ½ minutes. Stir and then put back in the microwave for another 1 ½ minutes.
2. Dip the apples in the caramel, then the topping and then place on wax paper. Refrigerate for an hour.
No comments:
Post a Comment