PUMPKIN-ZUCCHINI MUFFIN STUFFIN'
Food Network - Rachel Ray
I don't like the "normal" stuffing, but I love this stuff. It makes a lot. Keeps well for days in the fridge.
5 T butter - cut into pieces
1 fresh or dried bay leaf
6 ribs celery from the heart, chopped with greens
2-3 McIntosh apples, seeded and chopped (I have used different kinds of apples if I couldn't find McIntosh)
1 medium onion, chopped
1 medium zucchini
Salt and pepper
6 pumpkin muffins, crumbled
1/2 cup sunflower seeds
2 T poultry seasoning
1 1/2 cups - 2 cups chicken stock
Heat a large deep skillet over medium to medium-high heat with butter. To melted butter add bay leaf, celery, apple, onion and zucchini. Season the vegetables liberally with salt and pepper. Cook 10 minutes or until softened. Add crumbled muffins and sunflower seeds to the pan and combine with the vegetables. Season the stuffing with poulty seasoning then adjust salt and pepper. Dampen the stuffing with stock. Pile the stuffing into a serving dish. Place in oven to crisp at 450 - or do the broiler for a couple of minutes.
GRANOLA
This was a pretty good recipe. I found it in a sports magazine. It burned really easy. Would probably stir every 5 minutes. Still like the recipe in the lemon cookbook better, but this one seems a little more healthy.
3 1/2 cups rolled oats
1/2 cup coconut flakes, unsweetened
3 T flax seeds (I used ground)
1/4 c sunflower or pumpkin seeds
1/2 cup toasted slivered almonds (or chopped nuts)
2 tsp cinnamon
1 tsp sea salt
1/4 c brown sugar
1/4 cup oil
2 T honey
1 T pure maple syrup
2 tsp vanilla
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2 cups dried fruit, chopped (dried cherries and mango are a favorite)
Preheat oven to 375. Line cookie sheet with tin foil. Mix everything together except the fruit. Stir well. Put mixture on cookie sheet. Bake for 20-30 minutes, stir every 5-10 minutes.
Remove from oven and cool completely. Once cooled add fruit.
SUSAN'S BROCCOLI SALAD
Cowboy Cookbook pg. 37- dressing needs to be made 4 hours in advance
1 cup mayo
1/2 cup sugar
3 T red wine vinegar
2 bunches broccoli (or 1 bunch broccoli and 1 bunch cauliflower)
1/2 cup crumbled bacon
1/2 cup Cheddar cheese, cut into squares
At least 4 hours before mealtime, combine the first 3 ingredients to make dressing. Combine the remaining ingredients. Pour the dressing over the salad 30 minutes before serving.
- or -
Recipe from Sister Barnes (was used at Abagail's baby shower):
brocooli heads (she cut up really small)
Granny Smith or Fugi apples
Grapes (halved)
Dried Cranberries
Bacon - cooked and crumbled
Sunflower seeds - roasted and salted
Dressing:
White vinegar or lemon juice
Mayo
Sugar
BROCCOLI COLE SLAW (1/2 if making just for us)
Saw on Food Network - Paula's Home Cooking
We all really liked it. Next time I might try making the sauce the day before and adding to slaw then the next day when eating add the ramen noodles and slivered almonds so they would be crunchy. To me it got better each day.
2 (3 oz) Ramen Noodle - Oriental (other flavors would work too)
3/4 of a stick of butter
1/4 c. slivered almonds
2 bags (12 oz) broccoli slaw
1/4 c. sunflower seeds
Chopped green onions for garnish
DRESSING:
3/4 c. canola oil
1/4 c. brown sugar (white okay too)
1/4 c. apple cider vinegar
1 Ramen Noodle season packet
Crush Ramen Noodles. Melt butter in skillet over low/medium heat. Add crushed noodles and almonds to the skillet, stirring occassionally until brown (keep temp. low/med). Whisk together all the dressing ingredients. Place shredded broccoli into bowl and toss with the noodles, almonds and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
