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

Directions:

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)

Mango Sticky Rice ข้าวเหนียวมะม่วง

1 cup Thai sticky rice (AKA sweet rice or glutinous rice. Can be purchased at the Asian market in the Meadowdale shopping center)
1 cup (or more) coconut milk
2 heaping Tbs sugar (palm sugar is most authentic but not necessary)
2 pinches salt
1 ripe mango

Soak the sticky rice in water for at least an hour or so, even overnight if desired. Drain water. Steam sticky rice for 20 minutes in a basket, a colander, or in a steamer lined with cheesecloth (when done, rice should be kind of translucent, and sticky!). While rice is steaming cut the mango into thick slices or bite size chunks. When rice has about 5 minutes left heat the coconut milk in a saucepan. When simmering add the sugar and salt, stirring constantly (do not boil). When rice is done, transfer to a bowl and pour most of the coconut milk mixture over it. Stir for a few minutes till it is absorbed, then add the rest of the mixture. Stir until absorbed. Serve sticky rice warm with mango on top of it.

Using Gluten... with Susie!

Wheat gluten can be used as a protein substitute. This is a valuable "skill" especially when it comes to emergency preparedness. Basic Gluten Recipe • 10 cups whole wheat flour • 4 cups water Mix flour and water for five minutes. Remove mixture from bowl and cover completely with tap water for 1 hour.  Use a colander and large bowl to wash the bran and starch out of the gluten.  Slice the gluten into palm size pieces. 3 WAYS TO USE GLUTEN: 1. Gluten Steaks 2. Hamburger/Meatloaf mixture 3. Gluten Sausage GLUTEN STEAKS Make gluten broth: 2 quarts water 1/8 cup soy sauce 3 T beef flavored bouillon or 4 beef cubes 1 t Kitchen Bouquet 1 pkg. dry onion soup mix Simmer gluten steaks 1 ½ hours. Dip steaks in egg, then bread crumbs with Italian seasons and WW flour. Fry in a little oil. HAMBURGER/MEATLOAF Mix equal parts ground gluten and hamburger Onion and garlic, salt & pepper to taste, and eggs. Bake on an oiled cookie sheet at 350  for 10 minutes each side. Substitute this for hamburger in any recipe. SAUSAGE GLUTEN 4 cups ground gluten ½ cup Parmesan cheese ¼ cup non-instant powdered milk 1 T honey 1 T Worcestershire sauce 1 T liquid smoke 1 T mustard seed (optional-makes it very hot) Mix in blender: 2 cups cooked soybeans 2 chicken bouillon cubes 3 beef bouillon cubes ½ t sage 2 T Italian seasonings ½ cup bread crumbs    BRAN MUFFINS     Bake at 350  for 25 min. Mix: 1 cup honey, ½ cup oil, 2 eggs, 2 cups buttermilk, 3 cups bran, 2 ½ cup WW flour, 1 T gluten flour, (optional) 2 t baking soda, & dash of salt.

Balsamic Grilled Chicken Breast Marinade

Ingredients

8-4oz Boneless, Skinless Chicken Breast (Fresh or Frozen)

1/2 cup olive oil
2 tbsp balsamic vinegar
4 tsp dried onion flakes
3 tsp italian seasoning
3 tsp ground mustard
2 tsp thyme
2 tsp salt
2 tsp black pepper

Mix together all the ingredients and pour over chicken.  Let marinade for several hours for full effect.  Grill chicken on high to sear the juices in, than reduce to low or turn off on of the burners.  

Enjoy!  Stacie Orvin

Paula Deen's Not Yo' Mama's Banana Pudding

Ingredients

• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Enjoy!  Stacie Orvin