Watermelon September 1 – October 8
Turnips September 1 – November 5
Parsnips September 1 – November 1
Cauliflower September 12 – November 1
Broccoli September 14 – September 30
Pumpkins September 15 – October 31
Carrot Spice Cake
– submitted by Pam Arnold
1 1/3 cups butter
1 ¾ cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
1 teaspoon ground allspice
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
3 cups grated carrots (about 1 pound)
2 cups chopped walnuts
Preheat oven to 325 degrees; Grease and flour 9 X 13 pan.
In a large bowl, cream butter. Add sugar and beat till light and fluffy.
Add eggs 1 at a time mixing well after each.
Sift together flour, soda and spices. Add to butter mixture and mix well. Stir in carrots and walnuts by hand.
Spread mixture into pan and bake 45 to 55 minutes (top should spring when lightly touched). Cool and top with cream cheese frosting.
Cream Cheese Frosting
¼ cup butter
6 ounces cream cheese
2 cups sifted powdered sugar
2 teaspoons lemon juice
Mix butter, cream cheese and lemon juice together till smooth. Add powdered sugar, mix well.
Refrigerate.
PACKING SCHOOL LUNCHES? Be careful packing hot and cold foods in brown bag lunches. Keep hot foods above 140 degrees and cold foods at refrigerator temperature of 32 degrees.
Chunky Potato Soup
– submitted by Carrie Arnold
3 medium red potatoes
2 cups water
1 small onion
3 Tablespoons butter
3 Tablespoons flour
pinch of red pepper flakes
¼ teaspoon black pepper or to taste
3 cups milk
½ teaspoon sugar
1 cup shredded Sharp Cheddar Cheese
1 cup cubed cooked Ham
Peel potatoes and cut in 1 inch cubes, then boil in the 2 cups water till tender. Drain and reserve 1 cup water.
Peel and chop onion. Melt butter in saucepan over medium heat and add onion and cook until translucent, but not brown.
Add flour and peppers and cook 3 or 4 minutes, stirring constantly.
Gradually add cooking liquid, milk, and sugar. Add potatoes, ham and cheese and simmer over low heat 30 minutes, stirring frequently.
DID YOU KNOW? Today’s leaner pork cooks quickly! Overcooking will rob pork of tenderness, juiciness and flavor. Cook pork to medium (an internal temperature of 160 degrees).
Apple & Sausage Turkey Stuffing
– submitted by Rose Kuner
1 pound sausage meat
3 cups peeled and diced apples
¼ pound butter or margarine
1 teaspoon sage and salt
1 cup chopped onion
½ teaspoon pepper
2 cups chopped celery
½ cup turkey (chicken) broth (optional)
8 to 12 cups bread cubes
Brown sausage in very large skillet or dutch oven, stirring with a fork to breakup meat. Remove meat to a large bowl; pour off fat.
Add butter to skillet, then onion and celery; cook over moderate heat about 5 minutes, stirring occasionally. Add bread cubes, turning to toast lightly.
Add mixture to sausage in bowl. Add apples and seasonings, toss to mix well.
Add broth for softer stuffing and adjust seasonings to taste.
Use to stuff body cavity of turkey or stuffing may be baked in a pan.
We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.