Hot Rice

INGREDIENTS
1 cup rice, uncooked
1 pint sour cream
1 (4 oz) can green chile peppers, diced
1 (10 oz or 12 oz) pkg jack or sharp Cheddar cheese
House Seasoning (garlic, pepper, salt), to taste

DIRECTIONS
Cook rice according to directions on the package. Mix with sour cream and chile mixture; season. In 2 qt greased casserole dish, layer half of the rice mixture, 1/2 cheese, sliced, remaining rice mixture, and top with remaining cheese, grated. Bake uncovered for 30 to 35 minutes at 350 degrees. Serves 6.

Note: For a milder flavor, substitute banana peppers for the green chile peppers.

The essence of being human is being able to direct your own life. ~ Stephen R Covey

 

Tomato Basil Fettuccine

6 oz fettuccine
1 Tbsp olive oil
4 tomatoes, diced
2 cloves garlic, minced
2 tsp fresh basil, chopped or 1/2 tsp dried basil
pinch of granulated sugar
1/4 cup fresh parsley
salt & pepper to taste
2 Tbsp Parmesan cheese, grated

Cook fettuccine in a large sauce pan of boiling salted water, al dente, then drain. Heat oil in a heavy skillet over medium heat. Add tomatoes, garlic, basil and sugar. Cook 5 minutes; stirring occasionally. Add parsley, salt and pepper. Toss into tomato mixture. Sprinkle on cheese, toss lightly.

Yield: 2 servings.

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I eat merely to put food out of my mind. ~ N.F. Simpson (1919–)

 

Creamed Rutabaga and Pearl Onions

INGREDIENTS
12 ounces pearl onions
1 large rutabaga, diced
1 cup heavy cream
2 bay leaves
1 tablespoon chopped flat-leaf parsley
1 garlic clove, smashed
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste
1 cup goose stock or chicken broth

DIRECTIONS
Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, and then plunge into an ice bath to stop the cooking process. Drain them, and then remove the skins. Toss diced rutabaga into pot of boiling water and cook until tender.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock and tender rutabagas. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many. ~ Oliver Wendell Holmes

 

Twice Baked Sweet Potatoes

INGREDIENTS
6 sweet potatoes
2 tablespoons salad oil
1 (8 ounce) package cream cheese, softened
1/3 cup brown sugar
2 tablespoons margarine
1 tablespoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped walnuts

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
3. Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
4. Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
5. Bake for 5 minutes, or until heated through.

If the only prayer you said in your whole life was, “thank you,” that would suffice. ~Meister Eckhart

 

Turnip Loaf

6 c. diced turnips
1 tsp. sugar
Pinch of pepper
Pinch of nutmeg
1/2 c. cream
2 eggs, slightly beaten
1/4 c. soft bread crumbs
1 tbsp. melted butter

Cook turnips in boiling salted water for 20 minutes or until tender. Drain and mash. Add next 5 ingredients; blend thoroughly. Turn into buttered 6 cup casserole. Toss bread crumbs and butter together; sprinkle over casserole. Bake in 375 degree oven for 1 hour.  Serve hot.

Optional: Serve with a dish of warm white turnips and carrots.

Yield: 6 to 8 servings.

Honesty is the first chapter in the book of wisdom. ~ Thomas Jefferson

 

Hubbard Squash Custard Pie

INGREDIENTS
2 1/2 pounds Hubbard squash – cut into chunks and seeds removed
1/2 cup firmly packed dark brown sugar
3 large eggs
1/2 cup heavy cream
1 1/2 teaspoons apple pie spice
1/2 teaspoon salt
2 tablespoons salted butter, softened
1 (9 inch) unbaked pie crust

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
2. Arrange squash on lined baking sheet. Roast in preheated oven until the skin is browned and flesh is tender, about 45 minutes; allow cooling before handling. Remove flesh from squash using a spoon.
3. Reduce temperature setting on oven to 375 degrees F (190 degrees C).
4. Place 2 cups of squash in a food processor and process until smooth. Add the brown sugar, eggs, cream, apple pie spice, salt, and butter; process until smooth.
5. Pour the squash mixture into the pie crust. Bake until the filling rises, about 1 hour.

Good for the body is the work of the body, good for the soul the work of the soul, and good for either the work of the other. ~Henry David Thoreau