Won't Turnip My Nose At This Recipe

I have to admit that turnips have never been one of my favorite things to eat How they are prepared has a great deal to do with whether or not I will eat them. I do enjoy turnip greens but the roots tend to leave me fussy. I had a friend that preferred boiled mashed turnips and butter over mashed potatoes. When I ate there, I would have a little to be polite but would have much preferred the mashed potatoes. I did enjoy turnips that had been cooked in combination with other roots roasted in duck fat (those were delicious). Maybe I need some strong flavors to mask or add to the taste a bit.
To me turnips taste like a cross between a watery flavorless potato and a radish mixed together, kind of blah.
But now that turnips are at there peak for picking I thought it would be wrong not to come up with a way to enjoy some. This recipe is very easy to make and the simple addition of Dijon mustard and cracked black pepper gives it enough kick to suit my taste buds. I think you will enjoy them this way as well.

Turnips Baked in Dijon Mustard

4 or 5 small to medium turnips peeled and sliced (about ½ inch thick)

1/4 cup softened butter

1 tablespoon Dijon mustard

Cracked Black Pepper to taste

Preheat oven to 350 degrees. Peel and slice turnips in half. Mix mustard and butter, spread on turnips. Place turnips in shallow baking dish and sprinkle with black pepper. Bake until tender.

Biscuits Made With Beer

I have always loved using beer batter when I make onion rings or fried fish; it’s always so light and flavorful. Well you should see the wonderful effect beer has on biscuits. The yeast and hops in the beer cause these biscuits to be so tender and fluffy that they just melt in your mouth. I was amazed at the results not to mention the flavor. This recipe is definitely a keeper.

Beer Biscuits

4 cups flour
2 tsp. salt
8 tsp. baking powder
2/3 cup shortening
12 oz. can beer, room temperature (any)

Sift flour, salt and baking powder; cut in shortening. Add beer and knead 10 times; roll out 1/2 inch thick. Use 2 inch cutter and bake on ungreased cookie sheet at 425 degrees for 10 minutes.

AppleUmpkin Time

Apples, apples, and more apples sure it’s apple season but it is also time for “Pumpkins”.
Sure pumpkin pie is great but there are so many other ways to use it. There is pumpkin soup and pumpkin ravioli, how about just simply roasting some pumpkin and serving it as a side dish. Its fun, healthy and a gorgeous shade of orange. Apples go great with pumpkin. My aunt use to cube up fresh pumpkin and thick slice some granny smith apples and fry them in lots of butter. They were great with just a little salt and pepper or if you prefer cinnamon and nutmeg. The possibilities are endless.

Pumpkin Dip

4 cups confectioners sugar, sifted
2 (8 oz. each) pkg. cream cheese, softened
1 small to medium pumpkin peeled and cubed then boiled or roasted or 1 (30 oz.) can pumpkin pie filling mix (easy version) still tastes great.
2 tsp. ground cinnamon
1 tsp. ground ginger
just a pinch of salt for added taste (also optional)
clove, optional
nutmeg, optional

In a large mixing bowl, combine sugar and cream cheese, beating until well blended. Beat in remaining ingredients. Store in airtight container in refrigerator (stays fresh for 7-10 days). Serve with vanilla wafers, gingersnaps, animal crackers, pretzels…..believe it or not it even tastes good with celery sticks. Have fun and experiment with different things to dip, you never know what will be delicious until you try.

This dip is really pretty served in a small hollowed out pumpkin.

It's Chili-Mac To The Rescue!

When the day seems to get away from you and you want a hearty hot dinner without all the fuss. Think chili and macaroni, it’s an easy to make comforting meal that the whole family can enjoy. This was always a favorite with the kids and the adults when I was growing up and still is all these years later..... and really great the next day reheated.

Chili Mac

8 oz. elbow macaroni

1 onion, chopped

1 teaspoon chili powder

1 can kidney beans

1 pound ground beef

1 cup water

1 teaspoon salt

1 cup Cheddar cheese, shredded

Cook macaroni. Brush large skillet with oil, add ground beef and onion, brown. Add macaroni, water, chili powder, salt and kidney beans. Cover, simmer for 15 minutes. Stir occasionally. Top with cheese, heat until cheese melts.

Red-Hot Memories

Boy did this bring back memories. Do you remember eating applesauce as a kid made with Red-Hot candies? That use to be my favorite kind of applesauce. I haven’t had applesauce this way in years but low and behold they had it in the hospital cafeteria of all places. I brought some up to my mother; she got a real kick out of it. Brought back some good memories for her as well, left her with a smile on her face.

Red-Hot Applesauce

3/4 cup water

12 medium apples (any variety)

3/4 cup sugar

1/4 cup red- hot candies

Wash, peel and core apples; cut into quarters. Slice into two or three pieces and place in saucepan. Add water; cover. Cook over medium heat for 10-15 minutes or until tender. Remove from heat; add red- hot candies and sugar. Stir until red- hot candies dissolve.

Feeling "Souper"

My mother is still battling some very serious health problems. We’ve been at the hospital for the best part of the last three weeks. After several trial and error procedures they finally hit upon something that actually gave my mother some relief. My mother’s appetite has returned and her first moment of happiness came in the form of a steamy hot bowl of broccoli cheese soup. As her sense of well being improved she dabbled with great gusto into a hamburger on a grilled bun with a slice of tomato, a sprinkling of black pepper and an extra douse of ketchup (my mother loves ketchup). My mother as with most of us has always taken great pleasure and delight in all areas of food. Whether it is looking, buying, preparing, sharing or the best part of all….Eating! I too share her same passion for all that is edible but in this instance my greatest joy came from a little bowl of broccoli cheese soup and the joy on my mother’s face while eating it.

Broccoli Cheese Soup

4 cups chicken broth

1 cup diced celery (optional)

1 cup diced onion

20 oz. bag frozen broccoli

2 cans cream of chicken soup (cream of mushroom also works well)

1 pound cubed Velveeta cheese (or a mix of different cheeses)

Cook covered, the broth, celery, and onion for 20 minutes. Add broccoli and cook until tender. Add chicken soup and cheese. Cook until cheese is melted and soup is hot.

Apple Of My Eye

Its apple time… just one of the great things about fall. The air is crisp; we get to bring out our favorite cozy sweaters. The apple cider is flowing; our kitchens are warm from the heat of some glorious apple dessert baking in the oven while the scent of cinnamon fills our lungs. Fall is also a pleasant reminder of my Aunt Jay’s Apple Cake. We always knew at this time of year when we got to Aunt Jay’s house there would be one resting on a beautiful plate just waiting to be sliced. I realize that there is nothing unique about an apple cake to speak of, with so many versions out there, most of which are absolutely delicious. But there is something really special about this one. I’m sure it has a lot to do with the love and memories associated with it or……..this cake just really tastes awfully good. I’ll let you be the judge!

Aunt Jay’s Apple Cake

1 1/4 cups sugar
1/2 cup oil
2 egg whites
1 egg
2 teaspoons vanilla
1 cup apple juice
2 cups flour
3/4 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
3 cups peeled and chopped apples (any variety will do but granny smiths seem to work best).
1/2 cup chopped nuts (she always used walnuts)

Beat sugar and oil; add eggs and vanilla. Beat until creamy. Stir in juice. Mix dry ingredients together. Add to egg mixture. Gently stir in apples and nuts. Pour batter into greased and floured 10-inch tube pan (may also use Bundt pan). Bake at 350 degrees for 60 to 65 minutes. Cool in pan for 10 minutes. Remove from pan; cool on wire rack for 30 minutes. Serve warm. May be sprinkled with powdered sugar.