Enjoy some delicious recipes!

Program #818

Rhonda Matthews

Tangy Apple-Pear Salad

2 apples, chopped
2 pears, chopped
1/2 cup vinegar
3 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 cup oil

Toss together apples and pears. Mix remaining ingredients and pour over fruit, stirring to coat.
Serve cold.

Pasta-Sausage Supper

8 ounces smoked sausage, finely diced
2 cups kale, shredded
3 cups multi-grain pasta, cooked and drained
2 tablespoons olive oil

Add olive oil to medium hot pan. Saute sausage until brown and crispy.
Add kale to pan and stir with sausage until kale is cooked and wilted (5-7 minutes.)
Stir in Easy Cream Sauce and serve immediately. Store leftovers in refrigerator.

Easy Cream Sauce

2 Tablespoons butter or margarine
1 Tablespoon flour
1 cup low fat milk
Salt and pepper to taste

Melt butter in sauce pan over medium high heat and stir in flour.
Whisk until smooth. Pour in milk and whisk until mixture is thickened.
Add salt and pepper to taste.

Roasted Winter Vegetables

2 cups sweet potatoes, peeled and cubed
2 cups butternut squash, peeled, seeded and cubed
2 tablespoons olive oil
3 tablespoons brown sugar
Salt to taste

Place sweet potatoes and butternut squash in baking dish.
Add olive oil and toss to completely coat vegetables.
Sprinkle evenly with brown sugar and add scant amount of salt, if desired.

Cover baking dish and cook in preheated 375 degree Fahrenheit oven for 45 minutes or until vegetables are fork tender.

Other winter vegetables that are excellent mixed with sweet potatoes and butternut squash in this dish:
peeled, cubed, fresh beets
chunks of carrots
acorn squash rings
cabbage wedges

Love honey? Try omitting the brown sugar and adding honey to this recipe. Yummy!

Jalapeno Jelly

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring (optional)

Wash peppers, drain. Remove stems and seeds. Puree peppers and 1 cup vinegar in blender.
Combine puree, remaining 1 cup vinegar and sugar in saucepot. Boil 10 minutes, stirring constantly.
Stir in liquid pectin and return to boil. Boil hard 1 minute, stirring constantly.
Remove from heat, skim foam if needed. Stir in 2-3 drops food coloring, if desired.
Laddle hot jelly into hot jars, leaving 1/4 inch headspace. Wipe jar rims.
Adjust 2-piece caps. Proccess 10 minutes in a boiling water bath canner.
It is recommended to use gloves when seeding hot peppers to prevent hands from being burned.

Yield: 5 half-pints jars.
Source: Ball Blue Book

Rhonda Matthews

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!