Foods

Chef & Child

by Carmen Long
Family and Consumer Agent
N.C. Cooperative Extension
Surry & Alleghany county centers

Here are more recipes from the article beginning on page 14 of the September-October issue that we just couldn’t fit in the print version.

Thank you Carmen for a terrific feature article!

Enjoy!

Easy My Plate Pizza

1 package English muffins
16 ounces pizza sauce
6 ounces thinly sliced ham, cut into 1/4-inch strips
8-ounce can pineapple tidbits
4 ounces grated part skim Mozzarella cheese
Preheat oven to 425°F. Slice English muffins in half. Put on a cookie sheet or baking pan. Spread 2 Tablespoons sauce on each muffin half. Top each piece of bread with pieces of ham and pineapple tidbits. Sprinkle Mozzarella cheese on top. Bake for 5 to 10 minutes or until cheese melts and sauce is hot.
Yields: 6 servings

Snack Mix

1 cup unsalted pretzels (broken up into bite-sized pieces)
1 cup raisins
2 cups Chex cereal
Mix together ingredients. Store in airtight container.
Yields: 14 servings (1/4 cup each).

NOTE: Other possible ingredients include: Dried fruit, roasted almonds, roasted soybeans, oyster crackers, 1 cup unsalted peanuts, cinnamon/apple toasted oats, tiny baked cheese crackers, or teddy grahams.

French Bread with Garlic

1 loaf whole grain French bread
4 Tablespoons unsalted butter
2 Tablespoons garlic powder
Preheat oven to 450°F.

Slice French bread into serving pieces. Spread butter over each slice and place on a baking sheet.
Sprinkle a small amount of garlic powder on each slice.
Toast the bread for about 3 minutes or until lightly browned.
Yield: Approximately 10 servings.

French Bread with Garlic

1 loaf whole grain French bread
4 Tablespoons unsalted butter
2 Tablespoons garlic powder
Preheat oven to 450°F.

Slice French bread into serving pieces. Spread butter over each slice and place on a baking sheet.
Sprinkle a small amount of garlic powder on each slice.
Toast the bread for about 3 minutes or until lightly browned.
Yield: Approximately 10 servings.


Our version of Throwback Thursday is revisiting dear Elaine Whitaker in 2005, a foodie extraordinaire. Elaine contacted us to see if we were interested in her cooking expertise and we definitely were. Her health was fighting her even then but her daughter-in-law Sally, helped her type, send her story and recipes with an original photo. Two special folks.

Savor the Season with Fantastic Fall Fruits and Vegetables

by Elaine W. Whitaker, M.Ed., RD, LDN
photo by Sally Bryant-Whitaker

Here are more recipes to go with the story that begins on page 60 of the September/October magazine.

Roast Pork with Autumn Fruits

Cooking spray
1 (3-pound) boneless pork loin roast, trimmed of fat
2 cups finely chopped onion
2 slices bacon, chopped
5 cups thinly sliced peeled tart apple
3 cups thinly sliced green cabbage
3 cups (1-inch) cubed peeled turnips
3/4 cup dry white wine
2 Tablespoons maple syrup
2 Tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375°F. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add pork, cook 15 minutes, browning on all sides. Remove pork from pan; add onions and bacon to pan, sauté 5 minutes or until onion is tender. Return pork to pan; add apple and remaining ingredients; bring to a simmer. Place pan in oven; bake, uncovered, for 1 hour 15 minutes or until a thermometer inserted in thickest part of pork roast registers 155°F, turning pork after 45 minutes. Serves 10.

Cabbage Casserole

1 cup water
6 to 7 cups thinly sliced cabbage
Salt and pepper, to taste
Cooking spray
1 cup grated sharp cheddar cheese
1 (10 1/4-ounce) can cream of celery soup
Saltine crackers, crushed

Boil water. Cook cabbage 7 minutes
or until just wilted; drain. Add salt and pepper. Spray baking dish. Put half of cabbage in dish. Cover with half of the soup. Layer half of the cheese over the soup. Repeat layers in the same order, using all the cabbage, soup, cheese. Sprinkle crushed crackers on top. Cover. Bake at 350°F for 20 minutes. Uncover; bake 5 minutes more for crackers to crisp. Serves 8-10

Apple Stuffed Acorn Squash

2 acorn squash
Boiling water
Salt
2 medium apples, peeled, cored, sliced
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter

Preheat oven to 350°F. Cut squash in half; remove seeds. Place cut side down in a 9 x 13-inch shallow baking dish. Add 1/2 inch boiling water to pan. Bake 40 minutes. Remove from oven. Turn squash cut side up; season with salt. Fill cavities of squash with apples. Sprinkle each with brown sugar and cinnamon. Dot each with 1 Tablespoon butter. Bake 30 minutes more. Serve immediately. Serves 4.