November 2017
Homeplace & Community

The Co-op Pantry

Where has this year gone? It is fall already, the weather is cooling at last AND it is coming up on Thanksgiving. This column features some yummy recipes that are very appropriate for this time of the year … not just Thanksgiving but any of them would go well with your turkey (or for leftovers)! Our recipe contributor for this month has asked to remain anonymous, but we thank her/him very much for sharing. Have a wonderful November!

In the December issue, we are going to feature pears and are looking for recipes for cupcakes, egg nog and fruitcake. Of course, any of your favorite Christmas recipes would be great.

For January, we will feature black-eyed peas, Brussels sprouts, oatmeal and popcorn; and recipes for soups and spaghetti.

Get your recipes to us! We would love to include them in the Co-op Pantry.

If anyone is interested in being our cook of the month, please contact us.

MASHED POTATOES

2½ pounds baking potatoes
Water
¼ cup warmed milk (more to consistency you want)
¼ cup butter, room temperature
Salt, to taste

Peel potatoes and cut them into 1-inch chunks.

In a 4-quart saucepan, place potatoes. Add enough water to completely cover potatoes. Over medium heat, bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes or until potatoes are tender. (You can also steam cubed potatoes until tender.)

Drain thoroughly. Transfer potatoes to a large mixing bowl. Break up or put them through a potato ricer. (A potato ricer breaks the potatoes into much smaller pieces, making for smoother mashed potatoes). Add remaining ingredients.

With an electric mixer, beat potato mixture on medium speed just until light and creamy. Or use a potato masher and mash by hand.

Note: Simple, but a staple during the holidays.

 

SUCCOTASH

2 Tablespoons butter
1 cup chopped yellow onion
1 garlic clove, minced
2 cups frozen corn kernels
½ cup chopped red bell pepper
1 teaspoon dried basil (or 2 teaspoons fresh)
1 (10-ounce) package frozen baby lima beans
1 cup chicken broth
½ teaspoon sugar
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 Tablespoon good balsamic vinegar

In a large skillet over medium heat, melt butter. Add onion. Cook 3 minutes or until translucent, stirring occasionally. Stir in garlic. Cook for 1 minute. Add corn, bell pepper, basil and beans. Cook 4 minutes, stirring occasionally. Add broth, sugar, salt and black pepper. Cover and cook 15 minutes. Uncover and continue cooking 7-10 minutes or until liquid is almost evaporated. Remove from heat. Stir in vinegar.

Note: Not a difficult recipe and worth your time if you’ve never had it.

 

SQUASH CASSEROLE

1½ pounds yellow squash
3 Tablespoons butter, divided
¼ cup onion, chopped
½ cup sharp cheddar cheese, shredded
1 large egg
1/8 cup mayonnaise
½ teaspoon sugar
½ teaspoon salt
10 buttery crackers, crushed (Waverly, Club, Ritz, etc.)

Heat oven to 350°.

In a saucepan, boil or steam squash until tender. Drain and dry.

In skillet, melt 2 tablespoons butter. Sauté onions.

Remove from heat. Stir in everything except crackers and remaining butter.

Spoon into a 6x8 loaf pan.

In a microwave-safe bowl, put crackers and remaining butter. Heat in microwave for a few seconds until butter melts. Mix together. Sprinkle over casserole. Bake for 30-35 minutes.

 

BANANA NUT BREAD

½ cup butter (1 stick), softened
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 eggs, beaten
2 cups cake flour (or other finely sifted plain flour)
½ teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
3 ripe bananas, smashed
¼ cup heavy cream
1 cup chopped pecans

Heat oven to 350°. In a bowl, cream butter and sugar. Add vanilla and eggs. In separate bowl, combine dry ingredients. To bowl with sugar mixture, alternately add dry ingredients with bananas and cream. Add nuts. Grease and flour a bread pan (Baker’s Joy spray is much less messy if you spray in the kitchen sink). Bake for 45-60 minutes. Test with a toothpick at 45 minutes; then at 1 hour to make sure it’s done to your liking. Bake longer if needed. Be careful; no amount of butter can bring back the texture of overcooked banana bread.

 

HOLIDAY HASH

3 cups leftover cornbread dressing (stuffing if you’re not from around here)
2 cups cornbread (leftover or freshly made)
½ cup celery, chopped fine
¼ cup onion, chopped fine
1 cup leftover giblet gravy (recipe included)
3 cups cooked chicken or turkey (shredded or chopped)
3-4 cups chicken broth, divided (canned or homemade)*

In a very large skillet, crumble dressing and cornbread. Stir in celery, onion and meat. Pour in giblet gravy and chicken stock, starting with 2 cups.

Heat over low heat; mash with a potato masher to break up cornbread and dressing. It should be moist, but not soupy.

Cover loosely and simmer until heated through. Add more chicken stock if it gets dry. This can be served with or without side dishes.

* To make canned broth better, stir in the drippings from pan the bird was baked in.

 

                        GIBLET GRAVY

1 large onion, peeled and diced
1 stick unsalted butter, divided
Turkey or chicken neck, gizzard, liver and heart
1 carrot, peeled and chopped
1 stalk celery, chopped
3 sprigs parsley (1 teaspoon dry)
4 whole peppercorns
2 cups chicken or turkey stock, canned or homemade
2-4 Tablespoons plain flour
Salt and freshly ground black pepper, to taste
2 Tablespoons white wine or 1 Tablespoon dry vermouth

In a medium saucepan, sauté onions in ½ stick butter until translucent.

Add neck, gizzard, liver, heart, carrot, celery, parsley and peppercorns. Cover with stock. Bring to boil. Skim surface if foamy, lower heat and allow to simmer at least 30 minutes. Strain and reserve liquid. Dice meat from neck, gizzard, liver and heart, and set aside.

In empty saucepan over medium heat, melt remaining butter. Sprinkle bottom of pan with flour (the more used the thicker the gravy). Whisk it vigorously and thoroughly. Gradually add reserved liquid, whisking constantly until the mixture has thickened and is smooth.

Add reserved giblets. Season with salt and pepper. Add wine or vermouth. Bring to a simmer; serve while hot.

Note: This dish, made from leftover baked/stewed turkey or chicken, is even more comforting than the comfort food it’s made from! This is not low cholesterol, low calorie or low anything for that matter. If you like gravy on your dressing, try this one!

 

COCONUT CREAM PIE

¼ cup cornstarch
2/3 cup raw cane sugar
½ teaspoon salt
3 cups whole milk
3 large eggs, separated, room temperature
1½ teaspoon pure vanilla extract (never use imitation), divided
1 cup flaked or grated coconut (don’t use presweetened), divided
1 baked 9” pie shell
¼ teaspoon cream of tartar
2 Tablespoon refined (white) sugar

In top of double boiler over simmering water, combine cornstarch, cane sugar and salt. Using a large spoon with a flat bottom (mine is wooden), gradually add milk, stirring until mixture is smooth. Cook, stirring constantly to avoid sticking, until mixture is thick enough to mound when dropped from a spoon. Cover and cook 10 minutes, stirring occasionally.

In a small bowl, beat egg yolks. Stir a little hot mixture into egg yolks and blend well. Repeat several times until egg mixture is very warm. Don’t add too much hot mixture to the eggs at once or you’ll end up with scrambled eggs! Gradually stir all of egg yolk mixture into cooked custard and blend well. Cook 2 minutes, stirring constantly. Remove from water and stir in 1 teaspoon vanilla and ¾ cup coconut. Place plastic wrap over surface of custard to avoid a skin forming and allow to cool.

Spoon into baked pie shell.

Meringue

In a bowl, beat egg whites until frothy. Add ½ teaspoon vanilla and cream of tartar. Beat at high speed until stiff peaks form. Gradually add white sugar until glossy. Spoon meringue over pie filling, spreading evenly to edge of crust to seal. Sprinkle with remaining coconut.

 

November Healthy Recipe

MULLED HOT APPLE CIDER

Serves: 4

4 cups fresh apple cider
2 oranges, cut into quarters
24 cloves
4 cardamom pods, crushed
2 Tablespoons honey
4 cinnamon sticks
Grated nutmeg, to taste

Into a pan, pour apple cider. To pan, gently squeeze juice from some orange quarters. Stud remaining orange quarters with cloves. Add to pan. Add rest of ingredients except nutmeg. Set nutmeg aside.

Heat mixture until flavors blend. Strain out solid ingredients. In a mug or cup, serve liquid warm with a little nutmeg on top.

Note: I love autumn along with Thanksgiving and Christmas! One of my favorite autumn and holiday beverages is Mulled Apple Cider. This recipe is totally natural, plus it tastes great. An added benefit of making it is that it makes your whole house smell fantastic while you are preparing it!

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.. Jena Klein is AFC’s Wellness Program Coordinator.