Monday, November 19, 2012

Corn Pudding

1 can cream style corn
1 egg
1/2 cup milk
1/4 cup sugar
1 tbsp. flour
1 tbsp butter (melted)
1/4 tsp salt
1/4 tsp vanilla
Mix the egg, milk, sugar and flour.  Mix in the butter,
salt and vanilla.  Pour in baking dish and bake at 350
degrees for about 1 hour.
(For the dinner I made 3 recipes.  In one of them I used
just regular corn (drained).  It depends on what you like.
This recipe came to me from Lorie Davis
many years ago. It is delicious. -Linda Sirles

Pumpkin Tortellini with Sage

    • Adapted from Skinny Chef Jennifer Iserloh's recipe
    • Ingredients:
    • 1 12-ounce package wonton wrappers
    • 1 15-ounce can pumpkin puree
    • 1 cup part-skim ricotta
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 egg, lightly beaten (or water)
    • 1/2 cup chopped walnuts
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1/4 cup fresh sage leaves (this is the most important ingredient!)
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 cup grated Parmesan

Place walnuts in a large, dry skillet over medium heat. Toast 8 to 10 minutes until the walnuts begin to brown. Transfer to a plate.
In a medium bowl, mix the pumpkin, ricotta, salt and pepper.
To form the tortellini, place 1 teaspoon of the pumpkin filling into the center of each wonton wrapper. Using a little egg (or water) to secure each seam, fold the wrapper diagonally to form a triangle, then fold the two "arms" down so the wrapper is "hugging" itself. Repeat until all the tortellini are made.
Bring a large pot of water to a boil. Add a little extra olive oil so the tortellini don't stick to each other. Add half the tortellini and boil for 4 minutes or until they float to the top. Using a strainer or slotted spoon, carefully remove tortellini to a plate (or put them directly into the cooked sauce). Repeat with remaining tortellini.
While tortellini are boiling, in a large skillet, melt the oil and butter over medium heat. When butter and oil are sizzling and start to brown, tear sage leaves into the pan and fry for about 20 seconds. Add the tortellini and toss to coat. Sprinkle over the nuts, nutmeg and Parmesan. Serve immediately.

Pumpkin Oatmeal

(I did not fully follow this recipe for mine, read the notes)
1/2 cup old fashioned rolled oats
1 cup soy milk
1/4 cup canned pumpkin purée
3 dashes cinnamon
1 tablespoon chopped walnuts
1/2 teaspoon avocado honey

Stir the oats, milk, pumpkin, and cinnamon together in a saucepan.  Bring to a gentle boil. Reduce heat to low and summer 5 mins. Or until oatmeal reaches desired consistency. Garnish with walnuts and honey.
My note: I tripled this recipe and used skim milk,more cinnamon, and some white sugar and regular honey. I think brown sugar and maybe coconut milk would be delicious. Add cinnamon and sweetener according to your tastes.  I thought it was really good and would make it again. (Julie Schwab)