Fall Harvest Lunch

Sausage, Potato, and Corn Chowder made by Lori

2 tubes of Bob Evans original sausage, browned and drained
2 cans potatoes, diced
1 can corn
2 quarts of half and half
1 Tbsp. flour

Brown and drain sausage and place in large pot and add the half and half (retain a small amount for later),potatoes and corn. Add the rest of the half and half with the flour and add to the pot.  Wait until it thickens and then serve hot in a crock pot or from the original pot. 

Oven Baked Beef Stew made by Andrea

1 can (14 1/2 oz) diced tomatoes, undrained
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4 inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add the remaining ingredients, and mix well.  Pour into a greased 13 x 9 x 2 in. or 3 quart baking dish.  Cover and bake at 375 degrees for 1 3/4 to 2 hours or until meat and vegetables are tender.  Cooks note - I always at least double this recipe.  

Easy Chicken Bake made by Kathy

1 package Stove Top Stuffing Mix for chicken
1 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10 3/4 oz) condensed cream of chicken soup
1/3 cup sour cream
1 package frozen mixed vegetables (carrots, corn, green beans, peas) thawed and drained

Heat oven to 400 degrees.  Prepare stuffing as directed on package.  Mix remaining ingredients in a 13 x 9 inch baking dish sprayed with cooking spray.  Top with stuffing.  Bake 30 minutes or until chicken is done.

Simply Cheesy Hash Browns made by Andrea

1 package shredded hash browns
1 (10.75) can cream of chicken OR cream of mushroom OR the new combo soup of both
2 cups shredded cheddar cheese
3/4 cup sour cream
1/4 cup chopped onion
1/4 cup butter or margarine, melted

Topping:
1 1/2 cups corn flakes, coarsely crushed
2 Tbsp. butter or margarine, melted

Heat oven to 350 degrees.  Spray a 2 quart baking dish with nonstick cooking spray.  In a large bowl combine all hash brown ingredients, mixing well.  Spread into a prepared baking dish.  In a small bowl stir together the topping ingredients and spread evenly over the hash browns.  Bake for 45 minutes or until the hash browns are tender.

Great Stuffed Pumpkin made by Diane

2 small pie pumpkins
2 Tbsp. olive oil
2 medium yellow onions, minced
3 celery ribs, minced
5 medium carrots, minced
1/2 cup vegetable broth
1 tsp. salt
3 cups cooked brown rice
2 tsp. fresh rosemary or 1 tsp. dried
1 tsp. fresh minced sage or 1/2 tsp. dried
1 tsp. fresh minced thyme or 1/2 tsp. dried
1/4 tsp. freshly ground black pepper
1/2 cup unsalted roasted pumpkin seeds


Preheat oven to 350 degrees.  Lightly oil a 9 x 13 pan and set aside.  Cut the tops off the pumpkins and scoop out seeds and discard.  In a skillet, heat the oil over medium heat and add onions, cover, and cook until softened about 5 minutes.  Add the celery and carrots and cook until softened, about 5 minutes more.  Stir in the broth and salt and simmer for 10 minutes.  Add the cooked rice, rosemary, thyme, pepper and pumpkin seeds.  Divide the rice mixture between the two hollowed out pumpkins.  Place the pumpkins in the prepared pan and cover tightly with foil and bake until the pumpkins are soft but not collapsing, about 1 1/2 hours.  Serve immediately.

Chili made by Judi

2 lbs. ground beef, browned
1 medium onion
1/2 a green pepper
large can diced tomatos
1 1/2 - 2 cups V-8 juice
chili powder to taste
1/2 package Lipton dried onion soup mix
2 beef bouillon cubes
1 - 2 Tbsp. brown
1 - 2 Tbsp. lemon juice
3-4 cans kidney beans

Saute the browned meat with the onion and pepper and then add the rest of the ingredients and warm in a crock pot or simmer on the burner.  

Broccoli Delight made by Mary Ann - Oops I lost this picture - I am sorry, but it was wonderful!

3 bunches of broccoli, chopped
1 pound bacon, fried and crumbled
1 onion chopped (Bermuda)
3/4 cup sunflower seeds or peanuts
2 cups Hellman's mayonnaise
3/4 cup sugar
4 Tbsp. vinegar
1 cup raisins

Apple Crisp made by Lori

5 apples, peeled and diced
1 can apple pie filling
2 cups Bisquick
2 cups sugar
2 eggs
cinnamon
1/2 stick butter

Mix the apples and and apple pie filling together and place on the bottom of a Pyrex baking pan.  In a bowl mix the Bisquick, sugar, and eggs and sprinkle over the apples.  Sprinkle cinnamon on top to your taste.  Melt the 1/2 stick butter over the bop and bake at 350 degrees for 35 minutes. 

Cake Mix Cookies made by Stacey

1 cake mix of any6 flavor
1 cup regular oats
1/2 cup oil
2 eggs
1 can prepared frosting

Stir all the ingredients except for the frosting by hand until blended.  Roll into 1 1/2 inch balls and place on ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes.  Remove to wire racks to cool.  When cool frost.  You can experiment with different cake mixes and frosting flavors.

Apple Streusel Cheesecake Bars made by Andrea

1 pouch Betty Crocker oatmeal cookie mix (1 lb 1.5oz)
1/2 cup firm butter or margarine
2 packages (8 oz) cream cheese, softened
1/2 cup sugar
2 Tbsp. all-purpose flour
1 tsp. vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 tsp. ground cinnamon
1/4 cup chopped walnuts

Heat oven to 350 degrees.  Spray pan with cooking spray.  Place cookie mix in a large bowl.  With a pastry blender or fork, cut in butter until mixture is crumbly and coarse.  Reserve 1 1/2 cups crumb mixture and set aside.  Press the remaining crumbs in the bottom of the pan and bake for 10 minutes.  Meanwhile, in a large bowl, beat the cream cheese, sugar, flour, vanilla, and egg with an electric mixer on medium speed until smooth.  Spread the cream cheese mixture evenly over the partially baked crust.  In a medium bowl, mix the pie filling and cinnamon.  Spoon evenly over the cream cheese mixture.  Sprinkle reserved crumbs over the top.  Sprinkle with walnuts.  Bake for 30-40 minutes longer or until light golden brown.  Cool about 30 minutes.  Refrigerate to chill, about 2 hours.  Cut into bars and store covered in refrigerator.

Golden Harvest Muffins made by Kathy

2 cups flour
2 cups whole wheat flour
2 cups sugar
4 tsp. baking soda
4 tsp. cinnamon
1 tsp. salt
1/2 tsp. cloves
4 cups (5 medium) shredded, peeled apples
1 cup shredded carrots
1 cup coconut
1 cup raisins
1 cup chopped walnuts or pecans
1 1/2 cups oil
1/2 cup milk
4 tsp. vanilla
3 eggs, beaten

Heat oven to 350 degrees.  Line with paper baking cups or grease 36 muffin cups.  Lightly spoon flour into measuring cup; level off.  In a 4 quart bowl, combine all purpose, flour, whole wheat flour, sugar, baking soda, cinnamon, salt, and cloves.  Add apples, carrots, coconut, raisins, and walnuts, mix well.  Add oil, milk, vanilla, and eggs; stir just until moistened.  Fill muffin cups 3/4 full.  Bake at 350 for 20 - 25 mins. or until toothpick inserted in center comes out clean.  Immediately remove from pans.  Makes 36 muffins. 

Happy Birthday Sandi and Susie!!!

Foods from the 1950's

We decided to step back in time and prepare some foods that were popular in the 50s.  Most of the Lovely Lunch Ladies remember growing up in the 50s.  Hope you enjoy looking back.  Stay tuned for food from the 60s, 70s, 80s, and 90s coming up next year. 

Beef Roll-Ups made by Connie

1 package buddig chipped beef
4 oz. cream cheese (room temperature)
garlic salt

Spread cream cheese on the slice of beef.  Sprinkle with the garlic salt and roll up and refrigerate until firm.  Cut into thirds and serve on a toothpick.  You may add a sweet pickle or a spring onion for variety

Pinwheels made by Lori

5 soft tortilla wraps
8 oz. cream cheese
1 cup black olives - chopped
1 cup green olives - chopped
4 green onions - chopped
1 lb. ham
1/2 lb. salami

Mix cream cheese, olives, and green onion and spread on a tortilla.  Layer ham and salami.  Roll and slice.

Waldorf Salad made by Judi

Apples cut into small chunks
celery - chopped
small amount of sugar
mayo or miracle whip or a combination of both
walnuts - chopped

Combine all of the above to your taste and refrigerate.  You may remember from previous posts that Judi does not measure or use recipes so she just adds the ingredients until she gets the consistency that she wants.

Three Bean Salad made by Sandi

1 (15 oz) can green beans
1 pound wax beans
1 (15 oz) can kidney beans, drained and rinsed
1 onion, sliced into thin rings
3/4 cup white sugar
2/3 cup distilled white vinegar
1/3 cup vegetable oil
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. celery seed

Mix together all of the above and let set in the refrigerator for at least 12 hours.  Cooks note:  I added 1 can garbanzo beans.

Simple Southern "Unfried" Chicken made by Lori

1 broiler-fryer chicken (3 1/4 lb), cut up
1/2 Kraft Ranch Dressing
1 pkt. Shake 'N Bake Chicken Coating Mix

Remove skin from all chicken pieces except wings.  Pour dressing over the chicken in large resealable plastic bag; seal bag and refrigerate for 30 minutes.  Heat oven to 400 degrees.  Remove chicken from the bag and discard the bag and dressing.  Dip chicken in coating mix in shallow dish, turning to evenly coat each piece.  Bake in foil-lined pan for 40-45 minutes or until chicken is done.

Classic Pot Roast made by Kathy

3 Tbsp. vegetable oil
1 boneless Chuck roast (3-4 lbs)
1/4 cup flour
2 Tbsp. tomato paste
1/2 cup dry white wine
1 1/2 cups beef broth
1 Tbsp. Worcestershire sauce
2 cups sliced onions
6 medium carrots, cut into 3 in. pieces
3 stalks celery - cut into 2-3 in. pieces
6 cloves garlic, chopped
3-4 springs thyme
2 bay leaves

Heat oil over med high and seer roast on all sides for about 10 minutes total.  Put in a slow cooker.  Stir flour into saute pan, cook 1 min. and add tomato paste and cook 1 min. more.  Deglaze pan with wine cooking until liquid evaporates.  Stir in broth and Worcestershire and simmer, scraping up any brown bits.  Transfer broth mixture to slow cooker and add onions, carrots, celery, garlic, thyme, and bay leaves.  Cover and cook until meat is fork tender on high for 4-5 hours or on low for 8-9 hours.  Discard thyme and bay leaves before serving.

Chicken Pot Pie made by Sandi

1 package Pillsbury refrigerated pie crusts
1/3 cup margarine
1/3 cup chopped onion
1/3 cup flour
3/4 tsp. salt
1/4 tsp. pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups shredded cooked chicken (or turkey)
2 cups frozen mixed vegetables, thawed

Unfold pie crust and follow package directions for 2 crust pie.  Heat oven to 425 degrees.  In a medium sauce pan, melt margarine and add onion and cook for 2 minutes or until tender.  Ad d flour, salt and pepper' and stir until well blended.  Gradually add broth and milk; cook, stirring constantly until bubbly and thickened.  Stir in chicken and veggies, remove from heat.  Spoon filling into crust.  Place second crust over filling and flute. cut slits in top crust.  Bake for 30-40 minutes or until crust is golden brown.  Let cool about 10 minutes. 

Apple-Cider Salad Mold made by Kathy

2 envelopes unflavored gelatin
3 Tbsp. sugar
1/2 tsp. salt
3 3/4 cups apple cider
3 Tbsp. lemon juice
3 1/2 cups chopped Red Delicious apples, unpeeled
1 cup finely chopped celery

In a medium saucepan, stir gelatin, sugar and salt until well mixed; stir in apple cider and lemon juice.  Cook mixture over low heat, stirring until gelatin is dissolved; refrigerate until mixture mounds slightly when dropped from a spoon.  Stir in apples and celery; pour into a 6 cup mold and refrigerate in desired or use a glass Pyrex dish.  Unmold onto plate.

The picture of the coolers has nothing to do with the 50s.  It was just funny that 2 of us brought our food in our favorite college coolers.  Go Bucks and Flyers!!!