By Staff
Suzanne Langcuster
Franklin County Times
Fall Festivals are on the way and cooks, we must be prepared. There are boundless Fall recipes waiting to be cooked and ingredients in your panty that can be included to make a happy meal. Not only are we concerned with meals this season, we are also interested in the snack treats for October. Many can be prepared ahead of time and frozen until the appropriate moment. Our recipes this week will give yo ideas for tasty Fall meals and also some treats for October's bewitching visitors. We will send you more as the season progresses.
Lime Grilled Chicken
1/3 c. lime juice
1 T. peanut oil
1 1/2 t soy sauce
1 garlic clove minced
1 bay leaf
4 skinless and boneless Chicken Breasts
Combine first 5 ingredients in a shallow dish or zip-lock plastic freezer bag and add chicken. Cover seal, and chill 1 hour. Remove chicken from marinade , discarding marinade. Grill covered with grill lid, over medium high heat 4 to 6 minutes in each side until done.
Texas Style Gonzales Meat Loaf
2 lbs. ground sirloin
3 lg. eggs, lightly beaten
1 c. fine, dry breadcrumbs
4 garlic cloves, minced
1 medium sized red onion, chopped
2 plum tomatoes, seeded and chopped
1 1/2 c.(6 oz.) shredded Monterey Jack Cheese
1/4 c. to 1/2 firmly packed brown sugar
1/2 c. chopped fresh cilantro
1/4 c. Worcestershire sauce
2 T. hot sauce
2 t. salt
1 t. pepper
Combine all ingredients. Shape into a 9×14 inch loaf and place on a lightly greased wire rack in a baking pan. Bake at 350 for 45 minutes and increase heat to 425 and bake 15 more minutes or until done. Let meatloaf stand 10 minutes before serving.
Pumpkin Streusel Bread
Topping
1/4 c. chopped pecans
2 T. sugar
1 1/2 T. butter cut into small pieces
1/4 t. ground cinnamon
Bread
2 c.all purpose flour
1/2 c. sugar
1/2 c. raisins
1 t. baking soda
2 lg. eggs
1 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1/2 t. ground nutmeg
1 c. canned pumpkin
1/2 c. plain low-fat yogurt
1/2 c. honey
1/4 c. vegetable oil
1 t. vanilla extract
Cooking spray
Preheat oven to 350. Prepare topping and and set aside. Combine flour with next 7 ingredients and stir with a whisk. Make a well in the center of flour. Combine pumpkin and next 5 ingredients in a bowl, and add to flour. Stir until just moist. Pour into the 9×5 loaf pan coated with cooking spray and sprinkle with topping. Bake and 1 hour . Cool in pan 10 minutes. Remove from pan.
Whole Wheat OrangeJuice Muffins
1 1/2 c. all-purpose flour
1/2 c. whole-wheat flour
1/2 c. sugar
2 t. baking powder
1/4 t. salt
1/2 t. ground cinnamon
1 c. orange juice
1/4 c. vegetable oil
1 1/2 t. grated lemon rind
1 lg. egg, lightly beaten
1/2 c. golden raisins
Cooking spray
1 T. sugar
Preheat oven to 400. Combine flour and next 5 ingredients and stir well with a whisk. Make a well in center of mixture. Combine juice, oil, rind, and egg and add flour mixture and stir until moist. Stir in raisins. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle evenly with 1 T. sugar. Bake for 20 minutes. Cool on wire rack.
Jose' Falco'n's Slaw
1/4 c. mayonnaise
3 T. malt or cider vinegar
2 t. sugar
2 c. finely shredded red cabbage
1 c. finely shedded green cabbage
1 red pepper thinly sliced
1 c. chopped fresh cilantro
1/4 t. salt
Stir together first 3 ingredients in a large bowl. Add remaining tossing to coat. Cover and chill 1 hour.
Black Bean Salad
1 red pepper
1 green pepper
1 yellow pepper
1/2 c. onion diced
1 can(16 oz.) of corn, drained
1 clove garlic, minced
1 t. cilantro
1/4 c. olive oil
4 T. red wine vinegar
1 t. lime juice
Freahly ground pepper
1 c. (15 oz.) Black Beans drained
Tortilla Chips
Seed and dice all peppers. In a salad bowl, combine bell peppers, onion, corn, garlic and cilantro. Toss. Add olive oil, vinegar, lime juice and salt and pepper to taste. Toss again. Add the beans and toss well anr sere with tortilla chips.
Rancher's Buttermilk Pie
1 frozen pie crust (deep dish)
2 c, sugar
2 T. corn meal
5 lg. eggs, beaten
2/3 c. buttermilk
1/2 c. crushed pineapple, drained
1/2 c. sweetened flake coconut
1/4 c. butter, melted
2 t. grated lemon rind
2 t. fresh lemon juice
1 t. vanilla extract
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into piecrust.
Bake at 350 for 45 minutes or until pie is set and top in lightly brown.
Fudgy Souffl'e Cake
Butter flavor cooking spray
1/4 t. sugar
1/2 c. cocoa
6 T. hot water
2 T. butter
3 T. all-purpose flour
3/4 c. milk
1/4 c. sugar
1/8 t. salt
4 lg. egg whites
3 T. sugar
Warm Turtle Sauce
Preheat oven to 375. Coat souffl'e dish with cooking spray and sprinkle with 1/4 t. sugar and set aside .Combine cocoa and hot water in a bowl and set aside. Melt butter in a small heavy saucepan medium heat.
Add flour and cook 1 minute, stirring constantly with a whisk. Gradually add milk, 1/4 c. sugar and salt. Cook until thick , 3 minutes, stirring constantly. Remove from heat and add cocoa. Mix well and spoon into a large bowl, cool slightly. Beat egg whites with a mixer at high speed until foamy. Add 3 T. sugar, beating until stiff peaks form.
Fold egg mixture into cocoa mixture. Spoon into prepared dish. Bake for 35 minutes. Serve with warm Turtle Sauce.
Warm Turtle Sauce
6 T. caramel-flavored sundae syrup
3 T. chopped pecans, toasted
Microwave caramel syrup in a small bowl at high for 30 seconds. Stir in pecans.
Candy-Dipped Halloween Apples
Medium apples
Cookie Sticks (8-in.)
Candy Melts (Light Cocoa, Dark Cocoa and White)
Halloween Pumpkin Mix Sprinkles, Halloween Confetti Sprinkles or Ghost Mix Sprinkles
Halloween Nonpareils
Orange, Black or Lavender Sugars
Line cookie sheet or pan with parchment paper.
Wash and completely dry apples; insert cookie sticks into tops of apples. In medium microwave-safe bowls, melt each variety of Candy Melts according to package directions.
Place sprinkles and sugars in small bowls.
Dip apples into melted candy, then immediately into desired sprinkles or sugars.
Place on prepared pans, stick up;