Recipes from Helen's Kitchen; Oct. 4, 2013
Published: October 4, 2013
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Here are a variety of delicious recipes that you may want to try to get you into the spirit of the autumn season. These recipes are relatively quick and easy to prepare, so they will be ready in little time for family and friends. Enjoy!
Hearty Autumn Chowder
1 large potato, peeled and cubed
3 tablespoons low-fat margarine
¼ cup all-purpose flour
4 cups low-sodium chicken broth
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 tablespoon low-fat margarine
½ cup broccoli florets
½ cup cauliflower florets
2 cups fat-free milk
1 clove garlic, finely chopped
¼ teaspoon pepper
Place potato in pot with cold water; bring to boil. Cool; save water. Melt margarine in saucepan over medium heat; add flour slowly to make a gravy. In a soup pot, bring chicken broth to a boil and thicken with the gravy. Bring back to a boil, then reduce the heat to a simmer. Saute onion, celery and carrot in remaining margarine in a pan 10 minutes, stirring constantly. Add vegetables the last 5 minutes of cooking. Strain chicken broth into this mixture and add the cubed potato. Bring to a boil and simmer until vegetables are cooked. Add fat-free milk and seasonings; gently return to heating to almost a boil. Serve at once. Yield: 8 servings.
Chicken Fried Steak with Creamed Gravy
2 pounds boneless round steak
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon garlic salt
1/4 cup milk
For creamed gravy:
1/4 cup all-purpose flour
1/4 cup pan drippings
2-1/2 to 3 cups milk
1/2 teaspoon salt
Dash black pepper
Steak: Trim excess fat from steak. Pound steak to 1/4-inch thickness, using a meat mallet. Cut into serving-size pieces. Combine flour, salt, pepper and garlic salt. Combine eggs and milk, beating well. Dredge steak in flour mixture; dip in egg mixture and dredge in flour mixture. Lightly pound steak. Heat 1-inch of vegetable oil in skillet and fry steak until browned, turning steak once. Drain on paper towels. Reserve 1/4 of pan drippings for gravy. Serve with creamed gravy. Yield: 6 servings.
To make creamed gravy: Add flour to pan drippings; cook over medium heat until bubbly, stirring constantly. Slowly add milk; cook until thickened and bubbly, stirring constantly. Stir in salt and pepper. Yield: 2-3/4 cups gravy.
Smoked Turkey Vegetable Salad
2 medium cucumbers
8 leaf lettuce leaves
12-ounces smoked turkey breast, julienne cut
2 large tomatoes, sliced thin
1/2 cup celery, cut diagonally
1/2 cup plain yogurt
1 teaspoon sugar
1 tablespoon blue cheese, crumbled
Dressing (recipe follows)
Seed cucumbers, if desired. Cut 1-1/2 of the cucumbers into thin slices; set aside remaining cucumber for dressing. Arrange lettuce leaves on individual serving plates; top with turkey, tomato slices, cucumber slices and celery.
To make dressing: Shred enough of remaining cucumber to make 6 tablespoons. Slice any remaining cucumber and arrange on serving plates. In a small bowl, combine shredded cucumber, yogurt and sugar. Drizzle each serving with some of the cucumber dressing. Sprinkle with crumbled blue cheese. Yield: 4 servings.
Red Potato and Salmon Salad
4 medium red potatoes
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons lemon juice
1/4 cup kosher dill pickles, finely chopped
4 tablespoons white onion, finely chopped
2 (6-ounce) cans boneless salmon
Red tip Bibb lettuce leaves
Fresh dill for garnish
Wash and scrub potatoes. Wrap each potato in aluminum foil and bake at 350° for about 45 minutes or until a fork inserts easily into the center. Cool potatoes; cut into cubes.
Combine mayonnaise, sour cream, lemon juice, pickles and onion in a large bowl; stir gently. Crumble salmon and add potato cubes; gently toss to combine. Serve on Bibb lettuce leaves. Sprinkle with fresh dill to garnish. Yield: 4 servings.
Easy Pumpkin Cheesecake Rolls
1 package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
1 teaspoon pumpkin pie spice
1/2 cup pumpkin pie filling
4 tubes of Pillsbury Crescent Rounds
Pumpkin spiced icing (recipe below)
Preheat oven at 350°. In a mixing bowl, beat the cream cheese and sugar until fluffy. Add the egg yolk, vanilla, pumpkin pie spice, and pumpkin pie filling. Take the crescent rounds out of the tube (do not unroll). Using your thumb, press an indentation into the middle of each round and place each cup into a muffin tin. Fill each with about 1 tablespoon of the pumpkin cheesecake filling; be careful not to overfill them. Bake for 15 to 18 minutes. Let cool and drizzle with icing. Yield: 32 rolls.
For pumpkin spiced icing:
3/4 cup powdered sugar,
1/2 teaspoon pumpkin pie spice
2 tablespoon milk
To make pumpkin spiced icing: Combine powder sugar, pumpkin pie spice, and milk Stir until combined and icing is smooth.
3 or 4 large Red Delicious, Fuji or Gala apples, peeled, cored and sliced
1/2 cup golden raisins
1/2 cup coarsely chopped walnuts
1 teaspoon apple pie spice
1 stick unsalted butter, melted
1 tablespoon brown or white sugar substitute
2 cups crushed shredded wheat
1-1/2 tablespoons all-purpose flour
1/2 cup coarsely chopped walnuts
Layer about 1/3 of apple slices on bottom of 8 or 9-inch pie plate. Sprinkle with spice, half the raisins and half the walnuts. Repeat for second layer; then top with remaining apple slices.
To make topping: Pour melted butter into small bowl. Stir in sugar substitute of your choice. In a bowl, whisk together the crushed shredded wheat, flour and walnuts. Add melted mixture; mix with hands until well-coated and spread evenly over top of apples.
Preheat oven to 350˚ and bake for 1 hour until apples are done and top is golden. Do not overcook apples, as top should be crispy and crunchy. Serve warm or cold. Yield: 8 to 10 servings.
Kitchen Tip: Do not throw a lemon away after you have squeezed it for cooking. Instead, rub the exposed pulp on your faucet fixtures and wipe clean for shiny chrome in an instant.
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