Monday, September 29, 2014

Butternut Squash Curry Soup

2 medium sized butternut squash, roasted.
Kosher salt
Olive oil
1 medium yellow onion, diced
3 t minced fresh ginger
2 t minced garlic
1 1/2 t coriander
1 t cumin
4 cups chicken broth or chicken stock
2-3 T red curry or panang curry paste (If your family doesn't like things too spicy, just add 2 t.)
(I like the panang better, but it's harder to find. I order mine from Amazon)
2 cups almond and coconut milk or 1 can lite coconut milk
2 t lime juice
Sriracha for serving
 Roast the butternut squash. Some people like to dice it into perfect little cubes, but when I'm just going to blend it up for a soup, I don't want to spend that much time making it look cute. I'm hungry and I just want to start slurping my soup! I just cut them in half, scoop out the seeds, rub them with olive oil, and then sprinkle them with kosher salt.

Roast them on a foil-covered pan at 375 degrees for about 45-60 minutes. You want them to start browning around the edges, but not burn. You'll just need to check them and make sure they're soft all of the way through.

During the last 5 minutes of the roasting time, heat up 2 teaspoons of olive oil at medium heat in your soup pot and cook your minced onion. Keep cooking and stirring until the onion is translucent. Keep an eye on it so it doesn't burn.

Using a serving spoon, scoop the flesh of the roasted squash into the pan with the onions. Lower the heat to low and add the ginger and garlic. Add coriander and cumin and 2 t of kosher salt. Cook for about 2-3 minutes, stirring constantly to avoid burning. If the squash starts to stick, you can add a little of your chicken broth to the pan.

Add curry paste and chicken broth. Bring to a boil and then lower heat to a simmer. Simmer for 10 minutes. Check to make sure the squash is completely soft and completely cooked through so you won't have any lumps in your soup.

Add almond coconut milk (or lite coconut milk) and lime juice and cook for 2 minutes more. If you haven't tried substituting almond coconut milk for coconut milk in your favorite Thai recipes, you really should give it a whirl! It only has 45 calories for 8 ounces, while lite coconut milk has almost three times that! Blend soup thoroughly with immersion blender (or with normal blender). If you don't have an immersion blender, you can get one for 10-20 dollars and it makes the creation of healthy vegetable puréed soups a snap! This is the one that I have and it's still going strong after 2-3 years.

As you blend away, you can add more broth, water, or almond milk to get the consistency you like. Add more salt to taste. Serve with sriracha for those heat seeker, who, like me, like to feel the burn linger long after the meal is over.

We had this soup with Thai Peanut Chicken and it was a wonderful pairing. (You can also substitute almond coconut milk for the coconut milk in this and natural peanut butter or peanut butter powder.) I just used cauliflower rice instead of normal rice. (It looks like our family recipe for that isn't on the blog yet, so I'll post it soon and include a link here!)

Monday, September 2, 2013

Anne of Green Gables Picnic and Tea Party Recipes

Anne of Green Gables Recipes

 Picnic Recipes

Root Gil-BEER-t Blythe
16 c cold water
2½ c sugar
2 T root beer extract
1 lb. dry ice

In large insulated container stir sugar and water until sugar is dissolved. Stir in root beer extract. Using gloves, add dry ice to container. Do not cover container. Stir frequently until dry ice is dissolved, 30-60 minutes. Serve immediately or store in refrigerator. Makes 1 gallon.

Matthew’s Favorite Fried Chicken
Salt, pepper, and garlic powder
4 eggs
1/3 cup water
1/2 cup hot red pepper sauce (this just makes it flavorful, but not too spicy)
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the salt, pepper, and garlic powder. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Rachel Lynde’s Potato Salad
1 pound small white boiling potatoes
1 pound small red boiling potatoes
5 tablespoons chicken broth
4 tablespoons rice wine vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves
Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Josie Pie

Pie Crust: (Makes one 9 inch crust--for a lattice crust, you'll want to double the recipe.)
1 1/4c. all-purpose flour

1/2 tsp. salt

1/3 c.+ 1 Tbsp. shortening (I prefer butter flavored but either works)

Ice water (probably about 1/4 c.)

Pie Filling: 
6 cups peeled, sliced Granny Smith apples (about 1 1/2 pounds)

1 Tbsp. lemon juice

1/2 c. sugar

1/2 c. brown sugar

2 Tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

2 Tbsp. butter, chopped
Roll half of the pastry to 1/8 thickness on a surface that’s been sprayed with cooking spray. Gently place in a 9 pieplate; set aside. Preheat your oven to 450. Combine lemon juice and apples in a large bowl.. Combine 1/2 c. sugar and next four ingredients, mixing well. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell and dot with chopped butter. Roll remaining pie crust 1/8 thick. We decided to try a lattice crust for our Josie Pie and it was a fun experiment and not too difficult. When your top is how you want it, bake at 450 for 15 minutes. Reduce heat to 350 and bake 50 minutes more. Definitely keep an eye on the pie; you may need to make a shield if it starts getting too brown. If you get worried, go ahead and make a square of foil, cut a center out of the foil, and place it on the pie so the foil covers the edge of the pie.

Marilla Bean Ice Cream (Ice Cream Made in a Tin Can)
2 c. Whipping Cream
 1⁄2 c. Sugar 
1⁄2 tsp. Vanilla or 1/2 of the inside of a vanilla bean 
1 lb. metal coffee can with tight fitting plastic lid 2 lb. metal coffee (or #10 can) with tight fitting plastic lid (1 lb. and 3 lb. metal coffee cans really work the best) Measuring cups and spoons Rubber scraper Ice cream scoop Masking or Duct tape Crushed Ice Rock salt
1. Put milk, cream, sugar and vanilla in 1 lb. coffee can. Place plastic lid on the can. Be certain the lid is on tight. You may want to secure the lid with masking or duct tape.
2. Put the smaller can into the large can. Pack crushed ice around the smaller can, inside the larger can.
3. Pour at least 3⁄4 cup of rock salt evenly over the ice. (If you don’t add enough salt, the mixture won’t freeze. If you add too much, it will freeze too fast. Then it will have poor texture.)
4. Place the lid on the larger can. If you have extra lids, place one on the bottom side also. This will help it roll better.
5. Now pick a partner and have some fun! Roll the can back and forth to each other for 10 minutes. (It is best to do this on the cement.)
6. Open the larger can. Wash your hands. Remove the small can. Remove the lids and stir ingredients with a rubber scraper. Be sure to scrape the inside of the small can really well. (Do not let any of the ice or ice water get into the small can.)
7. Drain the ice water from the large can. Put the small can back in the large can and pack in ice and salt like in step 3.
8. Roll back and forth for about 5 minutes, until the mixture is frozen. 9. Now open the large can and remove the small can. Wash your hands. Scoop the ice
cream into serving bowls and enjoy.

Tea Party Recipes

Marilla's Plum Pudding
(It doesn't have any plums in it! During this time period, a "plum" was any dark fruit, even raisins, currants, etc. Also, a "pudding" included bread dishes that were cooked in a sauce like this.)
1/2 cup butter
3/4 cup white sugar
5 eggs
1/2 cup dried currants
1/2 cup raisins
1/2 cup chopped pecans
1 tablespoon all-purpose flour
3 cups bread cubes
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
Preheat oven to 350 degrees Cream together butter and sugar. Beat in eggs, one at a time, until fully incorporated. In a separate bowl, toss currants, raisins and pecans with flour. Fold into butter mixture. Fold in bread, cinnamon, allspice, cloves and pumpkin pie spice. Pour into an 8x8 inch baking dish. Bake in preheated oven 40 minutes, until set.Combine the brown sugar, flour, and salt in the small saucepan. Very gradually add the boiling water and stir with the wooden spoon.

Pudding Sauce (Mouse not included!)
1/2 cup brown sugar, firmly packed
1 1/2 tablespoons flour
salt, pinch of
1 cup boiling water
1 tablespoon butter
1/2 teaspoon vanilla

Over low heat stir the mixture until it is thick and creamy - about 5 minutes.
When the sauce is thick, remove the saucepan from the heat. Stir in the butter and vanilla. Let the butter melt completely.

We added a big gummy mouse to our pudding sauce for fun!

Raspberry Cordial
2 (300 g) packages frozen raspberries
1 1/4 cups sugar
6 cups boiling water
3 lemons

Put the thawed raspberries into a saucepan and add sugar.
Cook on medium, stirring occasionally until all the sugar has dissolved.
Using a potato masher, mash the raspberries and syrup thoroughly.
Pour the mixture through a strainer, extract all the juice.
Squeeze two of the lemons and strain the juice, add it to the raspberry juice.
Add the boiling water to the raspberry juice.
Allow the cordial to cool, then chill it in the refrigerator.
Serve cordial with a thin slice of lemon in each glass.

Diana Berry Tarts

Sweet Pastry Crust:                                         
1 1/2 cups flour                  
1/8 teaspoon salt                                             
1/2 cup unsalted butter, at room temperature         
1/4 cup (50 grams) granulated white sugar               
1 large egg, lightly beaten
In a separate bowl, whisk the flour with the salt. Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened. Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes.)                              
 Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 400 degrees and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees and continue to bake the crust for about 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.

Pastry Cream:                                                  
1 1/4 cups milk (whole or 2%)                              
 ½ vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste                
3 large egg yolks                                               
1/4 cup granulated white sugar                             
2 tablespoons (20 grams) all-purpose flour                 
2 tablespoons (20 grams) cornstarch (corn flour)  
In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract is using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
Apricot Glaze:  Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
To Assemble Tart: To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

Cucumber Sandwiches
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices good-quality white bread*
1/3 large English seedless cucumber (about 4 inches), thinly sliced
 Can cut off the bread crusts, if desired.
In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper.

Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

Chicken Curry Sandwiches
2 cooked whole chicken breasts finely chopped

1/4 cup finely-chopped nuts
4 celery stalks, finely chopped

Salt to taste

Mayonnaise (just enough to moisten)

Curry powder to taste
 (about 1 teaspoon)
16 slices best-quality white bread

1/2 cup unsalted butter, room temperature
In a large bowl, combine chicken, nuts, celery, salt, and mayonnaise; stir until well blended. Add curry powder. Spread one side of each piece of bread lightly with butter. Top the buttered side of 8 slices of bread with some of the chicken mixture and top with the remaining bread slices, buttered side down.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Yields 8 whole sandwiches or 16 halves or 32 fourths.

Other Tea Sandwich Ideas:
(The Fluffernutter Tea Sandwiches were a BIG HIT!)

Matthew’s Lady Bugs (Because he was so bugged by ladies!)
 cut into slices or round crackers
Cherry Tomatoes

Black Olives (pitted)
Spinach leaves
Chive Cream Cheese 

 Cut the baguettes an inch to 2 inches in thickness
 .Toast the pieces lightly just so they have enough crunch but not so they get completely toasted.
 Cut cherry tomatoes in half and de-seed (cut long ways so one side lays flat)  Cut black olive in half, through the middle, then cut that half in half as well.
 Using a plastic bag, pipe cream cheese into the half of the tomato.  Place one or two pieces of spinach on top of the baguette of cracker. 
 Add the tomato and olive for the lady bug body.
 Lastly, using a tooth pick use some cream cheese to make the eyes and do the same all over the tomato. Cut up tiny pieces of olive to use as the dots for the lady bugs back.

Sunday, November 18, 2012

Fall Recipes, October 2012

Fall Recipes: October 2012
Thanks to Debbie for entertaining us with such style and spookiness!

Autumn Cheesecake
Marta Smith

1 c graham cracker crumbs
½ c finely chopped pecans
3 T sugar
½ t cinnamon
¼ c butter, melted

2 (8 oz) packages cream cheese, softened
½ c sugar
2 eggs
½ t vanilla

4 c apples, peeled, cored and very thinly sliced
1/3 c white sugar
½ t cinnamon
¼ c chopped pecans

Stir together graham crumbs, pecans, sugar, cinnamon, and butter; press into the bottom of a 9” spring form pan.
Bake at 350 for 10 minutes; set aside.
In a large bowl, combine cream cheese and sugar. Mix at medium speed until smooth. Beat in eggs, mixing well. Add vanilla. Pour filling into baked crust.
In a small bowl, stir together sugar and cinnamon. Toss the cinnamon-sugar with the apples to fully coat. Spoon apple mixture over the cream cheese layer and sprinkle with chopped pecans.
Bake at 350 for 60-70 minutes.

When cooled to room temperature, loosen cake from rim of pan with a knife. Remove the rim, and chill cake fully before serving.
Gingerbread cake with Blueberry Sauce
Lucy Stowell

Gingerbread cake
1 1/2 cups all purpose flour
3/4 tsp ground cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses

Grease 9 inch square pan. Combine and sift dry ingredients; set aside. Cream shortening and brown sugar. Add egg and molasses; beat 1 minute. Add dry ingredients and 1/2 cup water alternately. Beat on low speed after each addition.
Bake at 350 degrees for 35 to 40 minutes.

Blueberry Sauce
1/2 cup orange juice
1/3 cup sugar
2 TBS chopped crystallized ginger or 1 tsp. ground ginger
2 cups frozen blueberries

Combine the first 3 ingredients in a medium saucepan. Bring to a boil; add blueberries. Return to a boil, and cook 1 minute. Cool.

Spoon Blueberry Sauce over top of individual pieces; dollop with fresh whipped cream.

**I have made this recipe even easier before by making a gingerbread cake mix.**
Butternut Squash Risotto
 by Rachel Helfrich (adapted form
1 tablespoon butter
1 1/2 pounds butternut squash, peeled, seeded, and shredded              
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
2 cans (14 1/2 ounces each) reduced-sodium chicken broth, mixed with
1/2 cup water and heated
1/3 cup grated Parmesan cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
In a medium heavy-bottom saucepan, melt butter over medium heat. Add squash; season with salt and pepper. Cook, stirring often, until edges soften, 6 to 8 minutes.Add rice; stir to coat. Add wine; cook until almost all liquid has evaporated, 1 to 2 minutes. Reduce heat to medium-low; add 1/2 cup hot broth mixture. Cook, stirring, until almost all liquid is absorbed. Add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35 to 40 minutes total. Stir in Parmesan, sage, and 1 1/2 teaspoons salt. Serve immediately, garnished with more Parmesan and sage, if desired.

Dutch Oven Artisan Bread
Lindsey Dewey
Start with 2 cups of cold water in a large bowl
Add 1 cup of bread flour and stir
Stir in 1 tsp of salt, 1 1/2 TB of olive oil and 3/4 tsp of instant yeast
Add 2 1/2 cups more bread flour
Mix lightly until all flour is moistened to form a very soft dough (don't over-stir!)
Let sit in a covered bowl for 12-15 hours
Spray Pam on a piece of plastic wrap and place dough on it
Fold dough over on all sides and let sit for 2 hours covered with plastic wrap that has also been sprayed with Pam
Pre-heat oven and 10-inch Dutch oven to 450 degrees
Carefully slide dough into hot pan
Bake for 40 minutes with the lid on
Dump loaf from pan onto a cooling rack

Variations:  add cheese, nuts, seeds, etc. to make the artisan bread your own!

Cream of Tomato Soup With Acini Di Pepe
Rachel Hurst 


tablespoons butter
cup onion, diced
cup carrot, diced
ounces Italian-style tomatoes, undrained
cups chicken broth
cup heavy cream
about 1/3 cup raw oz acini di pepe pasta
fresh ground black pepper
Heat butter in a large saucepan. Add the onion and carrot; saute until tender about 5 minutes. Set a food mill over the saucepan and puree the tomatoes (I just use a potato masher or a knife). Add the chicken broth. Heat to simmering.

Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.

Add the acini di pepe and heat through. Add salt to taste.

Sprinkle each serving with plenty of black pepper.
Pumpkin Bars
Nicole Burt

4 eggs
1 C oil (can substitute all or part with applesauce)
1 can pumpkin (15 oz)
mix then add
2 C flour
2 tsp baking powder
1 tsp soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg

Bake in greased 12 x 18 x 1 pan at 350 for 25-30 minutes.

8 oz cream cheese
3/4 stick butter (6 Tbsp)
1 tsp vanilla
1 tsp milk
4 cups powdered sugar
Hot Caramel Apple Cider
Debbie Richards
1/2 gallon apple cider (64 oz or 8 C )
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed 
optional: caramel flavored syrupsweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe.
Kale and Sausage Soup
Sarah d’Evegnee

Turkey Kielbasa, cut into half moons (about ¼ inch thick)
½ red onion, minced
3-4 t minced garlic
2 t cumin
1 t cayenne pepper (optional
2-3 teaspoon Frank’s hot sauce (optional)
1 can navy or cannelloni or other white beans
1 bunch finely chopped fresh Kale (about 8 cups)
8 cups chicken stock
¼ cup corn starch, mixed with ½ cup cold water

Saute kielbasa in a little bit of olive oil over medium heat. Add onion and cook until onion starts to turn translucent. Add garlic, cumin, and cayenne pepper and cook for 1-2 minutes more. Add Kale and sauté, stirring constantly for about 1-2 more minutes. (I like to make sure that the kale gets nice and infused with the sausage and garlic flavor before adding the liquid.)
Add chicken stock and simmer for about 10-15 minutes. Add cornstarch mixture and bring to a boil until liquid is adequately thickened. Salt and pepper to taste. Serve with a little shredded parmesan cheese and fresh, crusty bread.

Koni's Pumpkin Bread

Maria Thomas

1 1/3 c sugar
1/3 shortening
2 beaten eggs
1 c pumpkin
1 3/4 c flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
1/3 c hot water
1/3 c raisins and nuts

Cream sugar and shortening til fluffy. Add eggs and pumpkin. Sift dry ingredients and add to creamed mixture. Pour hot water over raisins. Add with nuts. Pour in greased loaf pan or muffin cups.
Bake 350* 1 hour loaf, 15-20 minutes muffins, 10-15 minutes mini muffins

I leave out the raisins cuz I'm not a big fan. I also don't put nuts in all of it because my family isn't a fan. I've also added chocolate chips. So adapt that part as you will. Personally I love it best with walnuts.
Green Beans with Bacon
Stephanie Fay

4 bacon strips, diced
1/2 cup chopped onion
8 cups fresh green beans, trimmed
1/4 teaspoon salt
 1/8 teaspoon pepper
In a large skillet, cook bacon and onion over medium heat until
bacon is crisp and onion is tender. Meanwhile, place beans in a
large saucepan and cover with water. Bring to a boil. Cook,
uncovered, for 8-10 minutes or until crisp-tender; drain well. Add
to bacon mixture. Sprinkle with salt and pepper; toss to
coat. Yield: 8 servings.

Corn Bread
Kristin Davis
1 Cup flour
cup sugar
3 tsp baking powder
¾ tsp salt
1 cup cornmeal
2 eggs
1 cup milk
¼ cup shortening

Melt a cube of butter in a cake pan. Mix all ingredients together and pour on melted butter. Bake 425 degrees 20-25 min. Or golden brown on top.