Fall Dinner
Suggested Menu:
Fall squash dressing with pork chops
Green beans and almonds
Carrots in vinaigrette dressing
Fall cake with homemade peach ice cream
Tea
Tip: Decorate with fall leaves. If available allow children to collect colorful leaves and line the center of the table. They may cut leaves from magazines and glue to edge of napkins. Place leaves between two layers of clear shelf paper to make place mats.
Food for Thought:
He left us not without witness…He gave us rain from Heaven and
Family Meal Planning
From the Nutritionist: Carbohydrates are in dressing and cake. Calcium is in the ice cream. Vitamins and minerals are in the green beans and carrots. Protein is found in the pork chops and almonds.
Recipes:
Squash Dressing with Pork Chops
4 cups of corn bread crumbs
1 chopped onion
1 T. oil
2 cups broth
2 cups cooked and mashed fall squash
4 eggs
¼ c. chopped parsley
2 T. poultry seasoning
1 t. salt
¼ t. pepper
Sauté onion in oil. Mix oil and onion into breadcrumbs. Add seasoning, parsley, salt and pepper. Beat eggs and mix. Pour in stock and mix well. Spray a 9”x13”casserole dish and pour in mixture. Layer pork chops on top and bake for 1 hour at 350˚. Serves 6.
Green beans
Cook 4 cups of green beans and 1 t. salt in 4 cups of water. May cook with ¼ c. chopped ham or bacon, if desired. When tender add 1 cup of almond silvers. Serve warm. Serves 4-8.
Carrots with vinaigrette dressing
Chop or slice 4 cups of carrots. Cook until tender with 1 t. salt and 4 cups of water.
Drain water and mix with vinaigrette dressing. May serve slightly warm or cool.
Vinaigrette Dressing
1/3 c. olive oil
2 T. apple vinegar
1 T. balsamic vinegar
1 t. mustard
1 T. poppy seeds
Mix well. Place in a jar and shake. Pour over carrots.
Fall cake
1 yellow recipe
Cream cheese frosting
Leaves
Yellow Cake
3 c. cake flour
2 c. sugar
1 T. baking powder
1 t. salt
1 ½ c. butter
¾ c. milk
6 eggs
2 t. vanilla flavoring
Combine flour, salt and baking powder. Cream butter and eggs together. Alternate flour mixture and milk and beat 2 minutes. Spray with flour mixture a 9 x13” casserole dish and pour in the cake mixture. Bake at 350˚ for 1 hour. If desire batter to be more yellow, add a drop of yellow food coloring. Cool on a rack for 20 minutes before removing or frosting.
Cream Cheese Frosting
1- 13 oz. cream cheese
4 cups confectioners sugar
½ c. butter
Bring cream cheese and butter to room temperature. Mix cream cheese and butter. Add sugar and mix well. Frost cake when cool.
Leaf patterns
Lay leaf on a piece of wax paper and trace. Cut out and lay paper on cake and use a toothpick to trace. Use left over frosting and mix food coloring. May outline with darker colors.
Peach Ice Cream
Fall squash dressing with pork chops
Green beans and almonds
Carrots in vinaigrette dressing
Fall cake with homemade peach ice cream
Tea
Tip: Decorate with fall leaves. If available allow children to collect colorful leaves and line the center of the table. They may cut leaves from magazines and glue to edge of napkins. Place leaves between two layers of clear shelf paper to make place mats.
Food for Thought:
He left us not without witness…He gave us rain from Heaven and
Family Meal Planning
From the Nutritionist: Carbohydrates are in dressing and cake. Calcium is in the ice cream. Vitamins and minerals are in the green beans and carrots. Protein is found in the pork chops and almonds.
Recipes:
Squash Dressing with Pork Chops
4 cups of corn bread crumbs
1 chopped onion
1 T. oil
2 cups broth
2 cups cooked and mashed fall squash
4 eggs
¼ c. chopped parsley
2 T. poultry seasoning
1 t. salt
¼ t. pepper
Sauté onion in oil. Mix oil and onion into breadcrumbs. Add seasoning, parsley, salt and pepper. Beat eggs and mix. Pour in stock and mix well. Spray a 9”x13”casserole dish and pour in mixture. Layer pork chops on top and bake for 1 hour at 350˚. Serves 6.
Green beans
Cook 4 cups of green beans and 1 t. salt in 4 cups of water. May cook with ¼ c. chopped ham or bacon, if desired. When tender add 1 cup of almond silvers. Serve warm. Serves 4-8.
Carrots with vinaigrette dressing
Chop or slice 4 cups of carrots. Cook until tender with 1 t. salt and 4 cups of water.
Drain water and mix with vinaigrette dressing. May serve slightly warm or cool.
Vinaigrette Dressing
1/3 c. olive oil
2 T. apple vinegar
1 T. balsamic vinegar
1 t. mustard
1 T. poppy seeds
Mix well. Place in a jar and shake. Pour over carrots.
Fall cake
1 yellow recipe
Cream cheese frosting
Leaves
Yellow Cake
3 c. cake flour
2 c. sugar
1 T. baking powder
1 t. salt
1 ½ c. butter
¾ c. milk
6 eggs
2 t. vanilla flavoring
Combine flour, salt and baking powder. Cream butter and eggs together. Alternate flour mixture and milk and beat 2 minutes. Spray with flour mixture a 9 x13” casserole dish and pour in the cake mixture. Bake at 350˚ for 1 hour. If desire batter to be more yellow, add a drop of yellow food coloring. Cool on a rack for 20 minutes before removing or frosting.
Cream Cheese Frosting
1- 13 oz. cream cheese
4 cups confectioners sugar
½ c. butter
Bring cream cheese and butter to room temperature. Mix cream cheese and butter. Add sugar and mix well. Frost cake when cool.
Leaf patterns
Lay leaf on a piece of wax paper and trace. Cut out and lay paper on cake and use a toothpick to trace. Use left over frosting and mix food coloring. May outline with darker colors.
Peach Ice Cream
4 cups sliced peaches
3 c. sugar
1/3 c. flour
salt
4 c. milk
2 cans evaporated milk
6 eggs
1-1/2 t. vanilla flavoring
Combine peaches and 1 c. sugar in a blender. Set aside. Combine 2-1/2 c. sugar with flour, salt, milks and eggs. Cook over medium heat for 10 minutes or until thickens. Stir in peaches and flavoring. Pour into an ice cream mixer and freezer according to directions.
Labels: meals
posted by Pat | 10:59 AM
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