Heat oven to 350. Grease a 9 X 13 pan. Mix all ingredients and pour into pan.
Bake 30 minutes.
Beat shortening and brown sugar until creamy. Add eggs and beat until mixed in. Stir in dry ingredients (flour, salt, baking powder, baking soda, cinnamon, cloves, and sunflower seeds).
Then stir in oats, apples, raisins and dates. Drop by well-rounded teaspoonfuls 1 ½ – 2 inches apart on greased cookie sheets.
Bake 350 for 12-15 minutes until light brown.
2 ducks, cut into pieces
1 medium onion
1 large rutabaga peeled and cut in 1 inch pieces
1 cup apple juice
1 tablespoon sage
Flour, salt and pepper
Dredge duck pieces in flour to coat, salt the individual pieces, and brown on all sides. Remove duck and place in bottom of baking dish. Chop onions and rutabaga and layer over the duck. Pour apple juice over all, salt, pepper, and sage on top. Cover with foil. Bake 2 hours a 300 F.
– Martha Galecki
12 carrots
6 Tblsp. Butter
2 Tblsp. Curry powder
¼ tsp. Salt
¼ tsp. Black pepper
¼ cup lemon juice
2 Tblsp. Brown sugar
Place carrots in a sauce pan and add cold water to cover. Cook over medium heat until tender, 15-20 minutes. Drain and return carrots to pan. Mix butter, curry, salt and pepper and add to carrots in pan. Add lemon and brown sugar. Heat through. Serve.
– Martha Galecki
Preheat oven to 425. Cut acorn squash in half and scoop out seeds. Cut several slice in 1 inch width. Melt butter over medium heat in oven safe pan. Add squash spices, toss to coat.
In a bowl, combine apple cider, cinnamon, salt and allspice. Pour over squash. Add fresh rosemary. Bring to boil and simmer 5 minutes.
Sprinkle sugar on squash and put pan in oven. Roast until squash is tender, about 10-20 minutes.
Preheat oven to 350 degrees F. Place meat in roaster pan; mix the remaining ingredients and pour over meat. Bake, covered with foil for 3 hours.
Or, place all ingredients in a crockpot and cook on high for 8 hours.
—LaVentosa Ranch
Preheat oven to 400 degrees F. Halve and seed the squash. Oil a baking sheet and place the squash on it, cut side down. Bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the skin and discard skin.
Melt butter in a soup pot over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned. Stir in squash pulp and 4 cups of stock; bring to a simmer and cook 20 minutes, stirring occasionally and breaking up squash with a spoon.
Remove from heat and puree until smooth with an infusion (stick) blender or in batches in a food processor.
Return to heat adn stir in remaining stock and salt. Heat through and serve.
| Arm Roast |
Frosting – 1 ¼ cup sifted powdered sugar, 8 ounces cream cheese (softened), 3 tsp. milk, 1 tsp. vanilla
Preheat oven to 350 and grease and flour a 10-inch tube pan.
For cake, beat together the butter or margarine and sugar until light and fluffy. Add the potatoes and vanilla and beat well. Add the eggs one at a time, beating for 1 minute after each addition (batter will look curdled)
In a separate bowl, stir together the flour, baking powder, cinnamon, baking soda, nutmeg and salt. Slowly add the flour mixture to the potato mixture. Beat on low speed until just combined. Pour the batter into the prepared pan.
Bake for about 1 hour and 20 minutes (or until a wooden toothpick inserted near the center of the cake comes out clean.) Cool the cake in the pan on a wire rack for 20 minutes. Then invert onto a serving plate.
For frosting, in a small bowl, stir together the sifted powdered sugar, milk, cream cheese, and vanilla. Spread the frosting over the cake and, if desired, sprinkle with chopped walnuts.
– Angie and Kelly Tagtow
Meatballs
Mix and make balls. Bake uncovered at 350 degrees for 45-60 minutes.
Sauce
Mix together and heat in a pan. Simmer meatballs in this sauce in a crockpot or pan and serve hot.
Sauce Variations
—Kevin and Sophie Ryan, Horsefeather Farm
