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October Recipes

Red Cabbage With Pears

1/2 large head of red cabbage
2 tablespoon butter
2 teaspoon vegetable oil
2 large shallots, minced
1 large clove garlic, minced
3 tablespoon brown sugar
1 tablespoon tomato paste
2 tablespoon sherry vinegar or rice-wine vinegar
freshly ground black pepper
2 ripe, med pears, peeled, cored & cut into thin strips
italian parsley (optional)

Quarter cabbage: discard core. Cut cabbage into fine shreds. You can use the fine slicing disc of food processor or cut by hand. Melt butter over medium heat in a large, deep skillet or wok. Add oil, shallots and garlic; cook 1 minutes without browning. Add sugar, tomato paste, sherry vinegar and pepper; cook 1 minute, mashing tomato paste against side of pan to incorporate any clumps. Increase heat to med-high. Add cabbage and pears; cook, stirring frequently, until tender-crisp. Garnish with Italian (flat-leaf) parsley, chopped, if desired. Serve at once. Makes 6 servings.

Stuffed Poblanos

1 vegetable cooking spray
1/2 cup chopped onion
1/2 cup diced red bell pepper
1 clove garlic, minced
1/2 lb freshly ground raw turkey breast
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 1/2 cup cooked long-grain rice
3 oz fresh poblanos, (6)
1 1/2 oz shredded sharp cheddar cheese, (6 tablespoons)

Pumpkinseed Sauce:
1/4 cup unsalted pumpkinseed kernels
2 tablespoon chopped onion
1 tablespoon chopped jalapeno
1 tablespoon water
2 sprigs fresh cilantro
1/4 teaspoon sugar
1/8 teaspoon black pepper
1 clove garlic, peeled
18 oz tomatillos, (1 can) drained

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Add turkey and next 3 ingredients, and cook until turkey is browned, stirring to crumble. Remove from heat, and stir in rice.
Cut a lengthwise slit in each chile; discard seeds, leaving stem intact. Cook chiles in boiling water to cover 2 minutes; drain and let cool.
Spoon about 2/3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray, and lightly coat chiles with cooking spray.
Bake at 350°F for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1 stuffed chile and 1/4 cup sauce).
Instructions For Pumpkinseed Sauce: Place pumpkinseed kernels in a small skillet; cook over medium heat 5 minutes or until lightly browned, stirring constantly.
Place pumpkinseed kernels in a food processor, process until finely ground. Add chopped onion and remaining ingredients, and process until smooth.
Pour mixture into small saucepan, and place over low heat; cook 3 minutes or until thoroughly heated, stirring frequently. Yield; 1-1/2 cups (serving size: 1/4 cup).
Per serving: 275 Calories; 8g Fat (27% calories from fat); 11g Protein; 40g Carbohydrate; 37mg Cholesterol; 176mg Sodium
Serving Ideas : Serve with Pumpkinseed Sauce.
Recipe From: Cooking Light, October 1994

Chocolate Orange Pumpkin Loaf

Mix Together In A Large Bowl: 4 cup presifted all-purpose flour
3 cup sugar
2 teaspoon baking soda
1 1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Blend Together In A Second Bowl:
14 1/2 oz can pumpkin puree (not pie mix)
1 cup vegetable oil
2/3 cup cold water
4 large eggs

1/2 cup chocolate covered orange
1 peel, coarsely chopped.

Preheat oven to 350°F Grease and flour 2 loaf pans.
Mix together in a large bowl the first 8 ingredients.
In a second bowl blend together the pumpkin puree, oil and cold water. Add eggs beating well after each addition.
Slowly add flour mixture to the pumpkin mixture. Blending well on a low/medium speed with mixer.
Sir into mixture by hand - Coarsely chopped chocolate covered orange peel or Chocolate Chips if desired until evenly blended.
Pour into greased and floured loaf pans.
Bake 350°F approximately 1 hour or until tester comes out clean. Cool loaves in pans for 10-15 min. then remove and cool on wire rack.

Rice, Red Beans and Pumpkin

1 tablespoon canola oil
1 medium yellow onion; chopped
2 large clove garlic; minced
2 cup pumpkin cubes (cooked)
2 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 1/2 cup basmati rice or white rice; *see tip
1 cup coarsely chopped kale or spinach
15 oz cooked red kidney beans; drained and rinsed

In a large saucepan heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes until the onion is translucent. Stir in the pumpkin, curry, pepper, salt, and clove and cook for 1 minute more.
Add 3 cups water and the rice, cover, and bring to a simmer. Cook over medium-low heat for about 15 minutes. Stir in the kale and beans and cook for about 5 minutes more. Fluff the rice and turn off the heat. Let stand for 10 to 15 minutes before serving.
Variation: Serve rice and beans with small amounts of chicken or fish.
Tip - For a taste of island heat, add a whole Scotch bonnet pepper (pierced once with a fork) to the rice while it simmers. Remove it before serving and cut into thin strips, discarding the seeds, serve on the side.


1 whole salmon; 6-8 pounds, cleaned
1 salt & pepper; to taste
2 cup chopped mushrooms
1 cup chopped green onions
2 tablespoon minced parsley
1/2 cup grated parmesan cheese
1 lemon; grated peel & juice of
1 stick butter or margarine; melted (up to)
5 slice lemon

Butter Sauce:
1/2 cup butter or margarine
1 cup sour cream
1/4 teaspoon seasoned or onion salt
1 teaspoon chopped chives

Chili Cheese Sauce:
1/2 cup butter or margarine
1/2 cup chili sauce
1/3 cup crumbled blue cheese

Tartar Sauce:
1/2 cup butter or margarine
1 cup sour cream
2 tablespoon sweet pickle relish
1 envelope tartar sauce mix

Remove head from salmon, if desired. Place salmon on double thickness of wide foil, making sure foil is three to four inches longer than fish at each end. Sprinkle fish inside and out with salt and pepper to taste. Combine mushrooms, onion, parsley, cheese, lemon peel, and juice.
Spoon mixture into fish cavity. Pour butter over fish and top with lemon slices. Cover with another thickness of foil and carefully seal all sides completely. Place on grill four to six inches from glowing coals. Turn after 30 minutes and cook 20 to 30 minutes longer. If cooking on smoke-type grill, open foil during last ten minutes and close grill cover so smoke flavor penetrates fish. Serve with choice of sauces. Makes 10 to 12 servings.
Butter Sauce: Melt butter in small saucepan over low heat. Stir in sour cream, seasoned salt, and chives. Warm, but do not boil.
Chili-Cheese Sauce: Combine butter and chili sauce in small saucepan. Heat slowly until butter melts. Add cheese and keep warm until ready to serve.
Tartar Sauce: Melt butter in small saucepan over low heat. Add sour cream, tartar sauce mix, and pickle relish. Warm, but do not boil.


6 chicken breasts
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
1/2 stick butter
1 cup buttermilk
1 can cream of mushroom soup

Dip chicken in 1/2 cup buttermilk. Mix flour, salt and pepper. Dip chicken in flour mixture. Melt butter in a 13x9-inch dish in a 425 degree oven. Place chicken in dish on the butter. Bake, uncovered, for 30 minutes. Turn chicken over and bake an additional 15 minutes. Mix 1 cup buttermilk with the soup. Turn chicken over again; spoon soup mixture over chicken. Bake for 15 minutes.

Buttermilk Dressing

2 cup buttermilk
1/2 teaspoon garlic powder
2 1/4 tablespoon parsley flakes
1/2 teaspoon accent or msg (? Totally Optional)
2 cup mayonnaise
1 teaspoon onion powder
1 3/4 teaspoon salt
1/2 teaspoon pepper

Combine all ingredients, mixing well. Chill at least 4 hours. Dressing will keep 2-3 weeks in 'fridge. Recipe can be halved, doubled, etc. easily.

Butternut Puff

2 cup hot mashed butternut squash
3 eggs; separated
1/4 cup all-purpose flour
1/4 cup minced fresh parsley
2 tablespoon butter or margarine
2 teaspoon finely chopped onion
2 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 lb bulk pork sausage; cooked and drained
fresh thyme; optional

In a bowl, combine squash, egg yolks, flour, parsley, butter, onion, lemon juice, thyme and salt; mix until well blended. Stir in sausage. Cool for 10 minutes. In a small mixing bowl, beat egg whites until stiff peaks form; fold into squash mixture. Pour into a greased and floured 2-qt. baking dish. Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Garnish with thyme if desired. Yield: 4-6 servings.

Beef Sausage

5 lb lean ground beef
5 teaspoon morton tender quick salt
2 1/2 teaspoon garlic salt
2 1/2 teaspoon coarse ground pepper
1 teaspoon hickory smoke salt

In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. Cook at 150øF for 8 to 10 hours.

Beef Stew With Capers And Olives

1/3 cup currants, dried
1/4 cup vegetable oil
1 cup onions, chopped
1 tablespoon garlic, mined
1 cup green pepper, chopped
1/3 cup stuffed green olives
3 1/2 cup capers, drained
3 tablespoon white vinegar
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 bayleaf
tabasco sauce
2 lb ground round or chuck
3 cup tomatoes, peeled and chopped

Place the currants in a bowl and cover with warm water. Set aside to soak.
Meanwhile, heat half the oil in a kettle and add the onion., garlic and green pepper. Cook, stirring, until wilted. Add the olives, capers, vinegar, cinnamon, cloves, bay leaf and tabasco sauce to taste. Cook, stirring occasionally, about 10 min.
While the vegetable mixture is cooking, heat the remaining oil in a skillet and add the meat. Cook, breaking up the meat with the side of a metal spoon to prevent lumps, until the meat loses its red color.
Add the meat to the vegetable mixture and stir to blend.
Drain the currants and add them.
Add the tomatoes. Cook, stirring often, about 45 min. Skim off the fat as it rises to the surface during cooking.
Serve hot with freshly cooked rice.

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