Autumn is here and each time I glance out the window, I see golden leaves floating by. The season came quickly, going from lush green gardens one night to blackened plants by sunrise. My daughter, who has enjoyed a butterfly garden, was upset.
I am sure that many farmers who have suffered through a wet growing season and a hard September frost are also unhappy.
I guess gardening and farming teach life lessons. Enjoy all that life has to offer, because things that we take for granted can be ripped from us in an instant.
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Hopefully, I will be counting my blessings while hauling grain down the road or sitting in a combine cab, weather permitting.
A THANKSGIVING MENU
When families and friends gather for a special occasion, traditionally there is a blessing followed by a grand meal. Here are some ideas for your menu planning.
STOVE TOP CHICKEN CASSEROLE
It is a Thanksgiving tradition to serve roasted chicken or turkey over the holidays. Our family has enjoyed this modified dinner with good reviews. Serve with your choice of mashed potatoes, hot steaming rice or the following roasted garden vegetable recipe and a green salad.
Grease a nine x 13 inch (22 x 33) pan. Line the pan with six chicken breasts. Sprinkle lightly with poultry seasoning, salt and pepper. Top with one cup (250 mL) of grated marble cheese.
Mix together one can cream of mushroom soup and one-half cup of milk and pour over chicken and cheese.
Top with one box of chicken stove top stuffing mix, and drizzle with one-half cup melted butter.
Bake uncovered at 350 F (180 C) for 50 to 60 minutes. Serves six.
Note: You can also use bone-in chicken pieces as well, but may require a bigger pan.
ROASTED GARDEN VEGETABLES
6 medium potatoes, peeled and thinly sliced
2 parsnips, sliced
2 carrots, sliced
1 medium onion, sliced
6 tbsp. Kraft’s Zesty Italian salad dressing 90 mL
salt and pepper to taste
Place the potatoes, carrots, parsnips and onion in a 15 x 10 inch baking dish. Pour the salad dressing over the vegetables, mix thoroughly and cover. Roast for one hour at 350 F (180 C) or until potatoes are tender. Serves six.
APPLE CRANBERRY DESSERT
A Thanksgiving menu is not complete without the aroma of baked apples and cinnamon. If you are lucky, you may have apples from your own tree.
1 c. flour 250 mL
3/4 c. rolled oats 175 mL
1 c. brown sugar 250 mL
1 tsp. cinnamon 5 mL
1/2 cup butter, softened 125 mL
4c. slicedpeeledapples 1L
1 c. fresh cranberries 250 mL
1/2 c. sugar 125 mL
1 tbsp. cornstarch 15 mL
1/2 c. water 125 mL
1 tsp. vanilla extract vanilla ice cream 5 mL
In a bowl, combine the first four ingredients. Cut in the butter. Press half of this crumb mix into a greased 2 L (2 qt.) baking dish or an eight inch (20 cm) baking pan. Cover with the apples and cranberries.
In a saucepan, mix the sugar, cornstarch, water and vanilla. Cook over medium heat, stirring constantly, until thickened.
Pour over the fruit mixture. Top with the other half of the crumb mixture and bake at 350 F (180 C) for one hour or until apples are tender. Serve with ice cream.
Serves six.
PUMPKIN CHIP MUFFINS
These muffins are a seasonal snack to enjoy with a good cup of coffee or tea and good company and are also good in bagged lunches.
4 eggs
2 c. sugar 500 mL
1 can solid-pack pumpkin 398 mL
1-1/2 c. oil 375 mL
3 c. flour 750 mL
2 tsp. baking soda 10 mL
1 tsp. baking powder 5 mL
1 tsp. cinnamon 5 mL
1/2 tsp. pumpkin pie spice 2 mL
1 tsp. salt 5 mL
2 cups dark chocolate chips 500 mL
In a mixing bowl, combine the eggs, sugar, pumpkin and oil. In another bowl, combine the flour, soda, baking powder, cinnamon, pie spice and salt. Add a little at a time to the pumpkin mixture. Gently stir in the chocolate chips and fill muffin tins to three-quarters full. Bake at 375 F (190 C) for approximately 20 minutes or until a toothpick comes out clean. Makes two dozen.
Adapted from Country Woman Magazine.
Frost with cream cheese icing:
1package of cream cheese, softened 250g
1/4 c. butter, softened 60 mL
1 tsp. vanilla 5 mL
2 c. icing sugar 500 mL
Combine and smooth over cooled cupcakes. Decorate with sprinkles if desired.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
