Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, this recipe is for you. If you don't like cabbage . . . try it anyway, you might like it.

Garlic Rubbed Roasted Cabbage Steaks
Ingredients
:
1 (approx 2 lb) head of organic green cabbage, cut into 1″ thick slices

1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed

kosher salt

freshly ground black pepper

spray olive oil OR non-stick cooking spray

Directions:

1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
2. Rub both sides of cabbage with smashed garlic.
3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot.

Pumpkin Dump Cake

Pumpkin fans will love this easy to fix, moist cake.

Pumpkin Dump Cake
Ingredients:
1 15 oz can Pumpkin Puree
1 10 oz can Evaporated Milk
1 cup light brown sugar
3 eggs (slightly beaten)
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans (walnuts are good too)
1/2 cup toffee bits (optional)

Directions:
Preheat oven to 350
Spray a 9×13 baking pan lightly with cooking/baking spray
In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
Pour into your prepared pan.
Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
Pour your melted butter evenly on top.
Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes
serve with ice cream or whipped cream

Recipe adapted from: cookiesandcups.com

Breakfast Casserole after a night around the campfire

Make your breakfast dish ahead of time and relax with your company.

Visiting friends in northern Michigan, we enjoyed the campfire at night. But breakfast was ready to pop in the oven in the morning. Thanks to helpful hints from hostess Sue Hinton and fellow guest Noel Watts.

Tastes & Treasures cookbook has three easy Breakfast Casseroles on page 195, 143 and 118.

Breakfast Casserole from page 195

3 cups frozen hash brown potatoes (do not thaw)
3/4 cup (3 ounces) shredded Monterey Jack cheese
1 cup cooked crumbled hot sausage
1/4 cup chopped green onions
1 (12-ounce) can evaporated milk, or 1 1/4 cups half-and-half
4 eggs
Salt and freshly ground pepper to taste

Layer the frozen potatoes, cheese, sausage and green onions in a buttered 8 X 8 inch baking dish. Beat the evaporated milk, eggs, salt and pepper in a mixing bowl until blended and pour over the prepared layers. Chill, covered, for 8 to 10 hours.

Remove the cover and place the chilled casserole in a cold oven. Turn the oven to 350 degrees and bake for 1 hour. Serve immediately.

Serves 6

Helpful hint: blot excess grease from sausage on a paper towel before adding to egg mixture.

Note: Sauteed mushrooms make a nice addition to this casserole.

Note: We used cubed bread in place of frozen hash browns and Cheddar Cheese in place of Monterey Jack.

Note: We mixed cooked sausage, cheese, bread cubes and sauteed mushrooms together in a large bowl and poured the egg mixture over it. Then added it to the casserole dish.

Sharp Knives are the Best

Nothing like chopping with a newly sharpened knife. Don't put this off. Just sharpen it. Either do it yourself or take it to someone. You will be so much happier.

Now I can make recipes from Tastes & Treasures with ease.

Fresh Peaches and Blueberries Inspire Me

With a peach tree growing in my daughter's backyard, we feel the need to create a peach dish. This is a good one from www.hungrygirl.com. Of course, fresh fruit in the summer is always inspirational. Try the delicious Apple Streusel Pie from Tastes & Treasures, page 163.

Blueberry Peach Custard Pie

1 cup sugar
¾ cup skim milk
¾ cup (6 oz) non-fat plain Greek style yogurt
2 large eggs
2 tablespoons all-purpose flour
2 teaspoon cornstarch
¼ teaspoon almond extract
Pinch of salt
1 store-bought, refrigerated pie crust
1 cup blueberries
1 cup peeled, sliced peaches

Position a rack in lower third of the oven. Heat the oven to 400 degrees. Coat a 9 inch pie pan with cooking spray.

To make the filling: In a medium bowl, combine the sugar, milk, yogurt, eggs, flour, cornstarch, almond extract and salt. Whisk until smooth. Set aside.

On a lightly floured surface, roll a sheet of piecrust into a 12-inch circle. Place the crust in the pie pan and trim so it overhangs evenly by about 1 inch. Fold the edges under he crimp or flute the edge with your fingers or a fork. Place the pie pan on a baking sheet.

Arrange peaches in the bottom of the crust and top with the blueberries in an even layer. Pour the filling on top (the fruit will float but this won’t affect the final results). Bake for 25 minutes.

After the pie has baked for 25 minutes and the filling is beginning to set, remove from oven and cover the edges of the crust with foil to help prevent over browning. Reduce heat to 350 and return the pie to the oven.

Bake until a knife inserted at the center of the pie comes out clean, an additional 20 to 25 minutes. (The pie may puff up quite a bit but will settle during cooling.) Let cool for 1 ½ hours. Serve warm or refrigerate.

Serves 10.

Nutritional facts per serving: 200 calories, 6 g fat, 41 mg cholesterol, 34 g carbohydrates, 4 g protein 1 g fiber, 163 mg sodium

Sharron McKinney takes reins as new League President

June is the meeting where the new board takes over for the upcoming year. Sharron McKinney (center) did a great job as new president at the June meeting and we thank past president Pat Faur (right) for a splendid job. We were pleased to have AHS Museum director, Kyle McKoy (left) join us at the meeting also. (Pictured at the Executive Board meeting prior to the regular meeting).

We are looking forward to a successful 2011-2012 season with our Tastes & Treasures cookbook and Arizona Recollections and Reflections to help celebrate Arizona Centennial.