Page 20 - Florida Sentinel 10-20-17

Recipes
With the month of October, autumn moves into full swing.
WHAT'S IN SEASON: This will vary depending on time of the month and where you live: Apples • Beets • Broccoli • Cabbage • Cauliflower • Cranberries • Grapes Lettuce • Okra • Oranges • Parsnips • Pears (late season) • Peppers Pumpkins • Star Fruit • Sweet Potatoes • Turnips • Winter Squash
EASY BROCCOLI CASSEROLE
Trying to get your children to eat broccoli. Well, here is an easy broccoli casserole with cheese and crackers."
2 (10 ounce) packages frozen chopped broccoli 8 ounces processed cheese food, shredded
1/4 pound butter
32 buttery round crackers, crushed
Directions: Preheat oven to 350 degrees F (175 degrees C).
Place broccoli in casserole dish and cover with cheese. In a large skillet over medium heat, melt the butter; add the cracker crumbs and stir until evenly coated. Sprinkle
over cheese.
Bake for 30 minutes.
PUMPKIN SOUP
"This delicious, cream-like soup. Instead of throwing away the guts of the pumpkin, when making your Halloween jack-o-latern, cut the in- sides into chucks for soup.
6 cups chicken stock
1 1/2 teaspoons salt
3 1/2 cups cubed fresh pumpkin
1 teaspoon fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme 1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Directions: Cut pumpkin into 1/2-inch cubes.
Heat stock, salt, pumpkin, onion, thyme, garlic, and pepper- corns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Return to pan and bring to a boil again. Reduce heat to low and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
FRIED CABBAGE
Stop boiling your veggies to death. Lightly fry to bring the flavor out of the veggie.
2 teaspoons butter or olive oil 3 bulbs garlic (optional)
1 (15 ounce) can chicken broth 1 head cabbage, cored and coarsely chopped
1 pinch salt and pepper to taste
Directions: Bring the butter and chicken broth to a boil in a large skillet. Reduce heat to low and add the cabbage. Cover and cook over low heat to steam the cabbage for about 45 minutes, stirring frequently, or until cabbage is tender and sweet. Season with salt and pepper and serve.
ROASTED OKRA
Stewed okra is great, but for a little variety, roast it from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition.
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
Directions: Preheat an oven to 425 degrees F (220 degrees C). Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the
preheated oven for 10 to 15 minutes.
SWEET POTATO POUND CAKE
"A light-tasting, fine-textured cake. And sweet potatoes are in season.”
1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes 1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon 1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg 1/4 teaspoon salt
1 cup sifted confectioners' sugar 5 teaspoons orange juice
2 tablespoons grated orange zest
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.
In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until com- bined.
Pour batter into 10 inch tube pan. Bake at 350 degrees F (175 degrees C) for about 1 hour and 20 minutes, or until a wooden toothpick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.
To make the glaze: in a small bowl, combine confectioners sugar with 3 to 5 teaspoons orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest if desired.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, OCTOBER 20, 2017