Mixed Vegetable Mornay

Mixed Vegetable Mornay

Here is another holiday classic from our household to yours--mixed vegetable mornay!  You may ask what is so special about a mixed vegetable casserole?  Well, this one is like last week's broccoli cheese casserole, rich and delicious; not light fare by any means.  That is why we only have it during the holidays.  It makes a very nice accompaniment to ham or turkey.  The original recipe I have called for croutons, but we use dried bread stuffing cubes and drizzle some butter on them to help them brown.  Like the broccoli casserole, this one came from my mother-in-law and to honor my husband's family heritage we have it every year.  This one is by far his favorite!  Enjoy!

-Nanette

MORNAY VEGETABLES

1 (16 oz.) pkg. frozen mixed vegetables 3/4 stick plus 2 tbsp. butter 1/4 tsp. garlic salt 1/4 c. flour 1/4 c. Parmesan cheese Dash nutmeg Flavored miniature croutons or plain dry bread cubes used for stuffing. 1 pt. half and half cream Cook vegetables in 1/4 cup water with 1 teaspoon salt, 2 tablespoons butter and dash garlic salt. Simmer 2 minutes. Drain vegetables but save liquid. Melt 3/4 stick butter, then add flour. Add enough cream to liquid saved to make 2 cups liquid.Slowly add the 2 cups liquid to butter mixture. Add Parmesan cheese, 1/8 teaspoon garlic salt and nutmeg.  Mix with vegetables. Grease casserole with 2 tablespoons butter. Bake at 325 degrees for 30-45 minutes. Garnish with croutons half way through baking.

 Before baking.

 Once the croutons are added.

Broccoli Cheese Casserole

BROCCOLI CHEESE CASSEROLE
I'm warning you up front.  This recipe is not healthy, low calorie, low fat, or low anything, but it is DELICIOUS!  We only make it once a year.  I never made it or heard of it until I married my husband thirty five years ago.  It was a standard his mother made during the holidays, so I continue the tradition and make it each Thanksgiving.  The past two years we have been away from home at Christmas time so I always make a little extra and freeze it to take with us for Christmas.  The only way you can possibly justify eating this much butter and cheese is that you are combining it with a GREEN VEGETABLE!

The recipe is simple, easy, and very good.  The leftovers even warm up very nicely in the microwave.  If you are looking for somethings a little different, give it a try!  Olivia and I love it.  Hope you will too!
-Nanette

Combine the following in a bowl:
6 T. flour
One stick melted butter (cooled slightly so it doesn't cook the eggs)
6 beaten eggs
8 ounces of cubed Velveeta cheese
16 ounces of cottage cheese
2 10 ounce packages or just 20 ounces of chopped frozen broccoli that has been thawed in the microwave

Mix all of this thoroughly and place it in a well greased casserole dish or 9 X 13 glass baking dish.  Bake at 350 degrees for one hour.

Lemon Blueberry Bread

LEMON BLUEBERRY BREAD

Our church has a ministry aimed at newcomers.  After they visit us, we deliver to them a basket that includes a loaf of homemade bread.  I was called yesterday and asked to bake two loaves.  I looked for a recipe that had things I have on hand normally.  Each summer Olivia and I either pick fresh blueberries ourselves or buy them in bulk for freezing.  I decided to go with this delightful lemon blueberry recipe I found on allrecipes.com .  I made one minor adjustment.  I did not use the nuts because some folks have nut allergies and I used powdered sugar for the glaze instead of regular sugar.  The bread made the house smell wonderful.  If you need a small gift for someone this holiday season, this might make a good choice or have it for a quick breakfast during this busy, festive season.  I'm thinking about trying it using strawberries or maybe even small pieces of peaches. Be creative!
-Nanette

• 1/3 cup melted butter
• 1 cup white sugar
• 3 tablespoons lemon juice
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

• 1/2 cup milk
• 2 tablespoons grated lemon zest
• 1/2 cup chopped walnuts
• 1 cup fresh or frozen blueberries
• 
  
• 2 tablespoons lemon juice
• 1/4 cup white sugar
  
  
  
  
  
  

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

Provolone Stuffed Meatballs

HOLIDAY MEATBALLS!
Olivia and I usually try to update our blog weekly, but recently that didn't happen.  The reason was the death of my father-in-law and Olivia's grandfather at the age of 95.  Had he lived until Christmas Eve he would have celebrated his 70th wedding anniversary with my mother-in-law.  They were married at Fort Knox during World War II.  Oddly enough, his death and funeral were punctuated with nourishing moments where food was involved.  Friends brought us soups and stews at home and brought food to the visitation for us to snack on in between visiting times.

We found ourselves nourished both physically and spiritually during this time.  Whether it involves major life events, holidays, or special occasions, food finds its way into the heart of life.  Each time we now eat stew or soup we will recall the kindness of those who share our journey through life.

Food feeds our memories, our hearts, and our very souls.  This holiday season look at food in a new way--a way that connects you to others and life itself.

Making these meatballs may start a new holiday tradition.  They are great for appetizers, a buffet, with pasta, or even in sandwiches.  Enjoy their versatility and enjoy one another this holiday season.
-Nanette



Provolone Stuffed Meatballs

2 lbs. 95% lean ground beef
2 lbs. Italian sausage
3 tablespoons finely chopped garlic
3 tablespoons dried minced onions
3 tablespoons dried Italian seasoning
1 tablespoon Worcestershire sauce
2 tablespoons garlic infused red wine vinegar
1/2 cup Italian bread crumbs
3 eggs, whisked
1 lb. Provolone cheese, cut in 50 small cubes

Mix the beef and sausage together by hand in a large bowl.  Add in the garlic, onions, Italian seasoning, Worcestershire sauce, red wine vinegar, Italian bread crumbs, and eggs.  Mix until combined, but do not over mix.  Take a golf bowl sized size piece of the mixture, and press a cube of Provolone cheese in to the center of it.  Pinch the meat around the cube so the entire piece of cheese is covered.  Place meatball on parchment lined baking sheet and freeze until solid.  Transfer meatballs to freezer safe plastic bags for long term storage.

To prepare to eat:  Thaw as many meatballs as you need for a meal in the refrigerator, preferably overnight.  Place a cookie cooling rack on a cookie sheet (or jelly roll pan) with edges around the entire sheet.  Place the thawed meatballs on top of the cooling rack and bake at 350 degrees for 15-25 minutes, until the meatballs are golden brown and cooked through.  The cooking time will really depend on the size of your meatballs and how well thawed they are before baking them.  Throw them on top of a bed of pasta with tomato sauce, and you have an easy dinner!

Spiced Pumpkin Custard Pie

It's Pumpkin Pie Time!

I started thinking the other day about all the different smells associated with seasonal foods and I realized those smells are almost as appealing as the taste and texture of the food.  In spring we gravitate toward the fresh sharp smells of micro greens, lettuce, green onions, peas, etc.  In summer we are drawn to the smell of grilled meats, vegetables, and the aroma only given by a vine-ripened tomato.  Fall offers the rich bold flavors of smoked meats, the earthy smell of root vegetables, and the steamy scent of comfort filled soups.  Of course the nose could not round out the aromatic year without the plethora of tempting spices, sugars, and yeasty goodness of holiday baked goods.  

Close your eyes for a moment and remember what Thanksgiving smells like.  I'll bet a pumpkin pie comes to mind somewhere in there.  Here is an out-of-this world pumpkin pie recipe Olivia made.  Just look at the crust ingredients and you will be ready to give it a try.  Hope you enjoy it as much as we did.  Remember to savor the smell before you devour it!

Nanette

Spiced Pumpkin Custard Pie

Ingredients

:CRUST:

• 3/4 cup chopped pecans, toasted
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 7 tablespoons shortening
• 2 tablespoons plus 1 teaspoon ice water
• FILLING:
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• Whipped cream, optional
• Additional ground cinnamon, optional

Directions

• Place pecans in a food processor; cover and process until finely ground. In a large bowl, combine the pecans, flour, ginger and salt. Cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate.
• For filling, in a large bowl, beat the eggs, sugar, spices and salt until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust.
• Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Garnish with whipped cream and additional cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

Recipe from "Taste of Home" Magazine" (November 2011)

Cascading Into Fall Flavors

Sweet and Savory Fall Side Dish
Each season has its food traditions for both of us.  Fall means sweet apples, sweet potatoes, turnips, and smoked meats.  When we travel to Brown County Indiana in October, Olivia and I make it a point to travel to Trafalgar to the Apple Werks orchard.  It is a fun, extraordinary place.  Going there is such a treat because it is obvious a pilgrimage there is a family tradition for many folks.  In addition to fresh, sweet, tart and just plain delicious apples, they have cider, dumplings, doughnuts, cakes, pies, sauces, dressings, and u-pick pumpkins.  They even have a petting zoo where a kid-at-heart like myself can feed alpacas, donkeys, and sheep.  We always come home with perfect apple treats and a lot of wonderful memories.

Our local farmer's market is winding down this month so we are taking advantage of getting all the squash, turnips, sweet potatoes, etc. that we will enjoy well into November.  To add to these wonderful fall flavors, we of course use meat from our favorite butcher shop--Mattern's in Goshen, IN.  It is a family owned business that features the very best meats we have ever had.  My personal favorite is their smoked pork chops.  They are second to none and I would choose one over a steak any day (but their steaks are great too!).  Try this perfect fall side dish Olivia made with a good smoked pork chop.  Your mouth is guaranteed to water from the flavor packed, texture filled goodness!
-Nanette

Sweet Potato, Apple, Onion, and Pecan Mixture

Perfect Fall Side Dish

Ingredients:
3/4 cups quinoa
1 1/4 cups water
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper
1/2 teaspoon cinnamon
1/2 cup pecans
2 tablespoons canola oil
1 medium sized sweet potato, peeled and diced into cubes
1 medium red onion, chopped into small pieces
1 red apple, unpeeled and diced
1 Granny Smith apple, unpeeled and diced

Directions:

In a small pot, combine quinoa and water.  Bring to a boil and reduce the heat.  Simmer until the water has evaporated and quinoa is fluffy, about 15 minutes.

Remove from heat and stir in salt, pepper, and cinnamon.  Pour the quinoa in a large serving bowl and set aside.

While the quinoa cooks, heat oil in a large skillet over medium heat.  Add the sweet potatoes and cook for 5 minutes, stirring occasionally.  Add the red onion and cook for another 3 minute.  Add both kinds of chopped apple and continue cooking about 3 minutes until apple is fork tender.  Add the pecans and cook just a couple of minutes longer.

Add the sweet potato mixture to the quinoa, stir, and serve immediately!  This is a  perfect side dish for just about any meat, but especially pork!

Microwave Caramels

We just came back from a great trip to Brown County Indiana.  If you have never been to this fall vacation destination, you are missing a fun experience.  Seeing the beautiful fall color, the plethora of pumpkins, and eating seasonal delights puts us in the mood for Halloween and upcoming holiday goodies.  This recipe does bring to mind caramel apples, candy corn, and the like.

It is that wonderful time of year when sweet treats complement the menu for parties and your favorite goblins.  This one is easy and will satisfy the sweetest tooth.  Olivia found it at www.food.com and tried it.  The results were exceptional.  You can make these in seasonal cups you find in kitchen supply shops.  Making a sweet and tasty homemade treat was never so easy!
-Nanette

Microwave Caramels

Recipe from:  www.food.com

Ingredients

• 1/4 cup butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup light Karo syrup
• 1/2 cup sweetened condensed milk

Directions

1. Combine all ingredients.
2. Cook 6 minutes, stirring every two minutes.
3. Stir and pour into lightly greased dish.
4. Let cool.
5. Cut, wrap in wax paper & store in air tight container.
   
   
   Caramel being poured into candy cups on top of peanuts...
   
   
   
   Finished chocolate, peanut caramels!