October’s Bounty

Val.inddHERBED CHERRY TOMATOES

1 pint cherry tomatoes, halved
1/4 c. vegetable oil
3 Tbsp. cider vinegar
1/2 tsp. salt
1/4 c. minced fresh parsley
1/2 tsp. sugar
1 1/2 tsp. minced fresh basil or 1/2 tsp. dried
1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried
Leaf lettuce, optional
Place tomatoes in medium bowl; set aside. In small bowl combine oil and vinegar. Add parsley, basil, oregano, salt and sugar; mix well. Pour over tomatoes. Cover and refrigerate for at least three hours. Drain; serve on lettuce if desired. Four – six servings

TIP:  More Than One Way To Skin A Tomato. Instead of parboiling tomatoes to remove the skins, rub tomato all over with back of knife. The skin peels right off.

ITALIAN PASTA SALAD

3/4 c. uncooked spiral pasta
1 1/2 c. halved cherry tomatoes
1 c. sliced fresh mushrooms
1/4 c. chopped sweet red pepper
3/4 c. mayonnaise
1/4 c. chopped green pepper
3 Tbsp. thinly sliced green onions
1 1/2 c. zesty Italian salad dressing
1/2 c. grated Parmesan cheese
1/3 c. cubed Provolone cheese
1 (2 1/4 oz.) can sliced ripe olives, drained
Leaf lettuce, optional
Cook pasta according to package directions; rinse with cold water and drain. Place in bowl; add the tomatoes, mushrooms, peppers, onions and salad dressing. Cover and refrigerate for least four hours or overnight; drain. In bowl combine mayonnaise and Parmesan cheese; stir in Provolone cheese and olives. Gently fold into pasta mixture. Serve in lettuce-lined bowl if desired. Six servings.

BUTTERCUP SQUASH COFFEE CAKE

1/4 c. packed brown sugar
1/4 c. sugar
1/4 c. all-purpose flour
1/4 c. chopped nuts
1/4 c. quick-cooking oats
3 Tbsp. cold butter
1 1/2 tsp. ground cinnamon
Cake:
1/2 c. butter-flavored shortening
1 c. sugar
1 c. mashed cooked buttercup squash
1 tsp. vanilla extract
2 c. all-purpose flour
2 eggs
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
Pinch ground cloves
1/2 c. unsweetened applesauce
Glaze:
1/2 c. confectioners’ sugar
1 1/2 tsp. hot water
1/4 tsp. vanilla extract
Combine brown and white sugars, 1/4 cup flour, oats, nuts and cinnamon. Cut in butter until crumbly; set aside. In mixing bowl cream shortening and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in squash and vanilla. Combine dry ingredients; gradually add to creamed mixture. Spoon half into a greased 9-inch springform pan. Spread applesauce over batter. Sprinkle with half of the streusel. Spoon remaining batter evenly over streusel. Top with remaining streusel. Bake at 350° for 50-55 minutes or until toothpick inserted in cake comes out clean. Cool for 10 minutes; remove sides of pan. Combine glaze ingredients; drizzle over coffee cake. 10-12 servings.

PUMPKIN BURGERS

1 1/2 lbs. ground beef
1 medium onion, chopped
1 (12 oz.) bottle chili sauce
1 (10 3/4 oz.) can condensed tomato soup, undiluted
1/2 c. cooked pumpkin
1 tsp. salt
1/4 tsp. pepper
1/2-1 tsp. pumpkin pie spice
6-8 hamburger buns, split
In large skillet cook beef and onion over medium heat until meat is no longer bpink; drain. Add chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper. Bring to a boil. Reduce heat; cover and simmer for one hour. Serve on buns. Six – eight servings.

TACO TATER SKINS

6 large russet potatoes
1/2 c. butter, melted
2 Tbsp. taco seasoning
3 green onions, chopped
1 c. (4 oz.) shredded Cheddar cheese
15 bacon strips, cooked and crumbled
Salsa and/or sour cream, optional
Pierce potatoes several times with a fork. Bake potatoes at 375° for one hour or until tender. Reduce heat to 350°, When cool enough to handle cut potatoes lengthwise into quarters. Scoop out pulp, leaving a 1/4-inch shell (save pulp for another use). Combine butter and taco seasoning; brush over both sides of potato skins. Place skin side down on greased baking sheet. Sprinkle with cheese, bacon and onions. Bake for 5-10 minutes or until cheese is melted. Serve with salsa and/or sour cream if desired. Two dozen.

TWO-TONED BAKED POTATOES 

6 medium russet potatoes
6 medium sweet potatoes
2/3 c. sour cream, divided
1/3 c. milk
3/4 c. shredded Cheddar cheese
4 Tbsp. minced chives, divided
1 1/2 tsp. salt, divided
Pierce russet and sweet potatoes several times with fork. Bake at 400° for 60-70 minutes or until tender. Set sweet potatoes aside. Cut a third off the top of each russet potato; scoop out pulp, leaving skins intact. Place pulp in a bowl; mash with 1/3 cup sour cream, milk, cheese, 2 tablespoons chives and 3/4 teaspoon dalt. Set aside. Cut off tip of each sweet potato; scoop out pulp, leaving skins intact. Mash pulp with remaining sour cream, chives and salt. Stuff mixture into half of each potato skin; spoon russet potato filling into other half. Place on baking sheet. Bake at 350° for 15-20 minutes or until heated through. 12 servings.

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