Reader Recipes

September Seasonal Selections

 

  

SQUASH CORN BREAD

From Louise Irby of Gretna

 

INGREDIENTS:

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4 eggs

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1 t salt

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12 oz. cottage cheese

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2 pkgs. Jiffy corn muffin mix

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2 cups squash, diced or chopped

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1 stick margarine, melted

 

DIRECTIONS: Mix eggs, salt, cottage cheese, corn muffin mix, and diced squash and pour into a 9x13x2-inch oiled pan. Melt margarine and pour over top. Bake at 375° until lightly browned.

FANCY GREEN BEANS

From April Foubare of Manassas

 

INGREDIENTS:

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2 T teriyaki sauce

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1 T honey

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1 T butter

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1 T fresh lemon juice

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1½ lbs. fresh green beans

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2 slices bacon

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½ cup red bell pepper strips

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½ cup thin onion wedges

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½ cup whole cashews

 

DIRECTIONS: In a small bowl, stir together teriyaki sauce, honey and butter. Fill a bowl with cold water and ice cubes. Bring a large pot of water to a boil and add lemon juice. Drop in beans and cook for 4 to 5 minutes, or until beans are bright green. Drain beans in a colander and plunge into iced water. Drain again and set aside. In a skillet, cook bacon until very crispy, crumble and set aside. Sauté bell pepper and onion in hot bacon fat for 2 minutes. Add  beans, cashews and bacon to the skillet. Add the teriyaki, honey sauce and toss gently.

COLE SLAW

From Mary Arnold of Hague

 

INGREDIENTS:

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8 oz. sour cream

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2 T sugar

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2 T white vinegar

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2 t celery seed

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1 t salt

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¼ t ground cumin

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4 cups finely shredded cabbage

 

DIRECTIONS: Stir together first 6 ingredients in a large bowl. Add shredded cabbage, tossing to coat. Chill until ready to serve.

PUMPKIN BARS

From Debbie Day of Catlett

 

INGREDIENTS:

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3.5-oz. can flaked coconut

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1 cup graham cracker crumbs

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1 cup chopped walnuts

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¼ cup butter, melted

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2 cups cooked, mashed pumpkin

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14-oz. can sweetened condensed milk

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2 eggs

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2 t pumpkin pie spice

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½ t salt

 

DIRECTIONS: Combine coconut, graham cracker crumbs, walnuts, and butter; mix well. Pat two-thirds of mixture into ungreased oblong baking dish. Combine remaining ingredients, stirring well. Spoon evenly over coconut mixture, sprinkle with remaining coconut mixture. Bake in a preheated 375° oven for 30-35 minutes or until knife inserted in center comes out clean. Cool in pan, then chill. Cut into 2x3- inch bars. Makes 2 dozen.

CHUNKY APPLE CAKE

From Kathleen Davis of Spotsylvania

 

INGREDIENTS:

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½ cup butter, melted

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2 cups sugar

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2 large eggs

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1 t vanilla

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2 cups all-purpose flour

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1 t soda

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1 t salt

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2 t cinnamon

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4 cups Granny Smith apples, peeled and sliced thin

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1 cup chopped walnuts, toasted

 

Cream Cheese Frosting:

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8-oz. pkg. cream cheese

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3 T butter (softened)

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1½ cups powdered sugar

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1⁄8 t salt

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1 t vanilla

 

DIRECTIONS: Cake: Stir together first four ingredients in large bowl until blended. Add next four ingredients, stirring until blended. Stir in apples and nuts; batter will be thick. Spread into greased 13x9-inch pan. Bake at 350° for 45 minutes. Cool.

Frosting: Beat cream cheese and butter at medium speed until creamy. Add powdered sugar and salt until blended. Stir in vanilla. Spread on cake and garnish with nuts if desired.

APPLE CRISP

From Sarah Dean of Mt. Crawford

 

INGREDIENTS:

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6 cups apples, peeled and thinly sliced

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1⁄3 cup sugar

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½ t salt

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1 t cinnamon

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2 T butter, melted

 

Topping:

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¾ cup sugar

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½ cup all-purpose flour

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1⁄ 3 cup butter

 

DIRECTIONS: In a large bowl, combine apples and sugar, salt, cinnamon and butter. Place in greased 8-inch pan. Mix topping ingredients until crumbly. Sprinkle over apple mixture. Bake at 375° for 35-45 minutes.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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