November 2018
Homeplace & Community

The Co-op Pantry

Autumn is here, frost is on the way. Summer veggies are gone. I have packed away the shorts and flip flops until next year. The picnic basket has been stored. However, the delicious foods for November are here to cheer us and feed us. I hope you enjoy the recipes for this month. I am not doing traditional Thanksgiving fare this year. I am featuring the some of the national foods for the month of November instead. Happy November!

Mary Delph is an associate editor with AFC Cooperative Farming News. You may email her at This email address is being protected from spambots. You need JavaScript enabled to view it..

Stuffed Peppers With Rice

1-pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8-ounce) cans tomato sauce
1 Tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
1 teaspoon Italian seasoning

Preheat oven to 350o. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.


Peanut Butter Veggie Chicken Soup

8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 Tablespoon chopped fresh parsley
Salt to taste
Ground black pepper to taste

In a large stockpot, combine the broth, chicken, potatoes and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, until vegetables are tender.

Add zucchini, broccoli, tomatoes, celery, onion, green pepper and garlic. Simmer for about 8 minutes.

Add peanut butter, parsley, salt and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.


Sweet Potato Casserole
With Georgia Pecans

6 medium sweet potatoes, peeled, cubed
1/4 cup fat free milk
2 Tablespoons unsalted butter
2 teaspoons pumpkin pie spice
2 cups mini marshmallows
1/2 cup Alabama Pecans, chopped

Place sweet potatoes in large saucepot and cover with water. Bring to a boil and simmer 20-25 minutes, or until tender; drain.

Place potatoes, milk, butter and pumpkin pie spice in large mixing bowl. Beat with electric mixer until smooth.

Add sweet potato mixture to shallow baking dish, top with Georgia Pecans and marshmallows. Place under preheated broiler 5 inches from heat; broil 2-3 minutes, or until marshmallows are lightly browned.


Pomegranate Vinaigrette Dressing

1 cup olive oil
1 cup pomegranate juice 1 cup rice vinegar
1/4 cup white sugar
2 Tablespoons chopped shallots
1 1/4 teaspoons chopped garlic
1 teaspoon ground white pepper
Kosher salt to taste
Place all ingredients in a blender and blend 2 minutes.


Cinnamon Raisin Bread

1 1/2 cups milk
1 cup warm water (110o)
2 (0.25 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 Tablespoons milk
3/4 cup white sugar
2 Tablespoons ground cinnamon
2 Tablespoons butter, melted

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well-greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350o for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.


Cheese Fondue

7 ounces sharp cheddar cheese, cubed
7 ounces Gruyere cheese, cubed
7 ounces Emmental cheese, cubed
2 Tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 Tablespoon lemon juice
1 Tablespoon cherry brandy, such as kirsch
1/2 teaspoon dry mustard
Pinch nutmeg
Assorted dippers

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!


November Healthy Recipe

Easy, Low-Carb Keto Bacon Deviled Eggs!

6 large eggs (hard-boiled)
1 Tablespoon mustard
1 teaspoon Worcestershire sauce
3 Tablespoons mayonnaise
2 Tablespoons sweet chili sauce
4 slices of bacon cooked and crumbled

Slice hard-boiled eggs in half and remove the egg yolks from each half.

Place the yolks in a medium-sized bowl and season with salt and pepper.

Mash the yolks until they are in a fine crumble using a fork.

Add the rest of ingredients except the bacon – mix well.

Add about ¾ of the crumbled bacon to the mix and stir.

Spoon the mix into each of the egg white halves.

Place pieces of remaining crumbled bacon in each of the egg halves.

Sprinkle paprika over each egg half and serve.

Refrigerate if you are not going to serve immediately.

We used our Instapot (pressure cooker) and cooked the eggs at high pressure for 6 minutes. You can also pick up eggs already hard boiled at the store.

Many people I know are doing the "Keto" diet right now, so we went with this recipe for this month! Watch your mayo ingredients due to the sugar. Many people recommended Dukes. These were simple, easy and make a great appetizer to bring to pot lucks, get togethers and tailgate parties! Simple, fast & easy and they are excellent for your Keto diet!