September 30th Recipes

“GENERAL TSO’S MEATBALLS”

1 lb. ground beef
1/2 c. panko bread crumbs
4 green onions, thinly sliced, divided
1 egg
2 cloves garlic, minced (1 tsp. already minced)
1 tsp. ginger, minced or grated
1 tsp. sesame oil
Salt
Pinch of red pepper flakes
1/4 c. cornstarch
Vegetable oil for frying
1/2 c. low sodium chicken broth
1/4 c. soy sauce
2 Tbsp. apple cider vinegar
2 Tbsp. hoisin sauce
1 Tbsp. honey
2 tsp. sesame seeds

In large bowl, combine beef, bread crumbs, 2 green onions, egg, garlic, ginger, & sesame oil. Season with salt and red pepper flakes. Mix to combine. Roll mixture into small balls, about the size of a heaping tablespoon. Roll meatballs in cornstarch to coat. In large skillet over medium-high heat, heat about 1/2″ oil. Add meatballs and cook until seared on all sides (about 3 mins per side). Remove meatballs from skillet and drain fat. to skillet over medium heat, add broth, soy sauce, vinegar, hoisin & honey. Whisk to combine then add back meatballs. Simmer until meatballs are cooked through, 6-8 minutes more. Remove from heat and sprinkle with remaining green onions & sesame seeds.

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“PRALINE TOPPED APPLE BREAD”

2 c. all-purpose flour 2 eggs
2 tsp. baking powder 3 tsp. vanilla extract
1/2 tsp. baking soda 1 1/2 c. chopped peeled Granny Smith apples
1/2 tsp. salt 1 1/4 c. chopped pecans, toasted, divided
1 c. sugar 1/2 c. butter
1 c. (8 oz) sour cream 1/2 c. packed brown sugar

In a large bowl, mix the flour, baking powder, baking soda & salt. In another bowl, beat the sugar, sour cream, eggs, & vanilla until well blended. Stir into the flour mixture just until moistened. Fold in the apples & 1 c. pecans. Transfer to a greased 9”x5” loaf pan. Bake at 350 for 50-55 mins or until a toothpick comes out clean. Cool in pan for 10 mins. Remove to a wire rack to cool. In a saucepan, bring butter & brown sugar to a boil. Cook & stir for 1 minute. Spoon over bread. Sprinkle with remaining pecans. (Makes 1 loaf-16 slices)

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“CRUNCHY NO BAKE CHOCOLATE PEANUT BUTTER BARS”

1 1/2 c. semi-sweet chocolate chips
1 c. creamy peanut butter
1/2 c. honey
1/4 c. unsalted butter
3 c. regular or frosted cornflakes

Place the chocolate chips, peanut butter, honey & butter in a large glass mixing bowl. Microwave for 2 mins at full power. Remove from the microwave and stir until the chocolate has completely melted and everything is well combined. Stir in the cornflakes and mix well. Line an 8×8 pan with parchment paper. Spread the chocolate mixture evenly into the pan. Chill until firm for at least 2-4 hours. Slice with sharp knife and store chilled in the fridge for up to 2 weeks.

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“TURTLE BARS”

Crust
1/2 c. butter
2 c. flour
1 c. brown sugar
1 c. chopped pecans

Combine everything except the nuts. Press into sprayed 9×13 pan. Sprinkle top with the nuts.

Caramel layer:
2/3 c. butter
1/2 c. brown sugar

Combine and boil for 1 mins. Drizzle over crust. Bake for 20 mins at 350. As soon as you take it out of oven, sprinkle 1 cup of chocolate chips over crust and let stand 5 mins to melt and spread out and put into fridge.

Maryann, Moberly

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“BUTTER MUFFINS”

2 c. self-rising flour
1 8 oz container sour cream
1 c. butter or margarine, melted

Stir together all ingredients until blended well. Spoon batter into a lightly greased mini muffin pan. Fill to top. Bake at 350 for 25 mins. Makes 2 1/2 dozen.

Flossie, Moberly

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“7-UP COBBLER BAKE”

2 cans (21 oz each) cherry pie filling
1 pkg (18.25 oz) yellow cake mix
1 can (12 oz) 7-UP

Preheat oven to 350. Pour pie filling in a 9×13 baking dish. Sprinkle cake mix (dry) evenly over the top of the pie filling. Slowly pour the 7-UP over the cake mix. Place the baking dish in oven & bake for 45 mins. Serve warm with ice cream or whipped cream.

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Questions:

How much of a dried herb would you use in place of fresh?
==2 tsp. of fresh herbs called for in a recipe equals 1 tsp. of dried.

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