Fall menu

Even though I am a beef girl through and through, I still enjoy a meal with the “other white meat.” I found the recipe for Maple-Glazed Ribs years ago in Taste of Home. It is a family favorite. Served with roasted potatoes and sweet potatoes as well as fresh applesauce makes a restaurant-worthy meal. Of course, do not forget the soup, salad and dessert for the complete experience. Enjoy.

Maple-Glazed Ribs

Taste of Home

3 pounds pork spareribs, cut into serving size pieces

1 cup maple syrup

3 tablespoons orange juice concentrate

3 tablespoons ketchup

2 tablespoons soy sauce

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon curry powder

1 garlic clove, minced

2 green onions, minced

1 tablespoon sesame seeds, toasted

Pre-heat oven to 350 degrees.  Place ribs, meaty side up, on a rack in a tinfoil lined 9-by-13 baking pan. Cover pan tightly with foil. Bake 1 1/4 hours. Meanwhile, combine next nine ingredients in a saucepan. Bring to a boil over medium heat.  Reduce heat; simmer 15 minutes, stirring occasionally. Drain ribs; remove rack and return ribs to tinfoil lined pan. Cover with sauce. Bake, uncovered 30 minutes or until meat is tender, basting occasionally. Sprinkle with sesame seeds just before serving. Tinfoil helps with an easier clean up.

Orange Pecan Salad

2 oranges, peeled and sectioned OR

1 can (11 ounces) mandarin oranges, drained

1 bag romaine lettuce, torn

1/2 cup chopped pecans

1/2 cup peach yogurt

3 tablespoons Miracle Whip

Toss oranges, lettuce and pecans in large salad bowl; set aside. Combine yogurt and Miracle Whip; pour over salad just before serving.

Hearty Three Bean Veggie Stew

Undo It! by Dean and Annie Ornish

2 cups coarsely chopped onion

2 cups coarsely chopped red bell pepper

2 cups coarsely chopped zucchini

1 tablespoon finely minced garlic

1 tablespoon chopped thyme or 1 1/2 teaspoons dried

2 teaspoons fresh chopped marjoram or oregano or 1 teaspoon dried

1/2 teaspoon salt

1/4 teaspoon pepper

3 1/2 cups low sodium vegetable juice

1 can (15 ounces) cannelloni, rinsed and drained (1 1/2 cups)

1 can (15 ounces) black beans, rinsed and drained (1 1/2 cups)

1 can (15 ounces) red kidney beans, rinsed and drained (1 1/2 cups)

2 teaspoons lemon zest

2 tablespoons lemon juice

1 tablespoon maple syrup

1/4 teaspoon crushed red pepper flakes

3 cups chopped destemmed kale or chopped cabbage

In a large heavy bottomed pot, over medium heat, sauté onions, red pepper, zucchini, 1/4 cup water, garlic, thyme, marjoram or oregano, salt and pepper. Stir frequently and cook until onions are translucent, and vegetables have softened, about 10 minutes. Add vegetable juice, beans, lemon zest and juice, maple syrup and red pepper flakes. Bring to a simmer and let cook, stirring frequently for 15 minutes. Fold in kale and cook another 3-4 minutes. If you want a soupier consistency, add a little more vegetable juice.

Double Chocolate Cake

Family Circle November 2009

Cake:

2 cups flour

1/2 cup unsweetened cocoa powder

1 box chocolate cook and serve pudding

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup butter, softened

1 ½ cups sugar

3 eggs

1 cup milk

2 teaspoons vanilla

Chocolate Glaze:

6 tablespoons heavy cream

6 ounces semisweet chocolate chips

Drizzle:

3 squares (1 ounce each) white baking chocolate, broken apart

1 teaspoon vegetable oil

Cake:  

Heat oven to 350 degrees. Coat 12-cup Bundt pan with nonstick cooking spray. Combine flour, cocoa, pudding mix, baking powder and salt in bowl. Beat butter and sugar until light, about two minutes. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mixture and the milk, beginning and ending with flour mixture. Stir in vanilla and pour into prepared pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when pressed. Cool cake in pan 15 minutes. Remove cake from pan to rack; let cool completely.

Chocolate Glaze:

Place cream in small saucepan. Bring just to a boil over medium heat, about three minutes. Add chocolate; stir until melted and smooth. Return to low heat, if needed. Spoon over cake; let stand.

Drizzle:

Combine white chocolate and oil in small microwave safe bowl. Microwave about one minute, stirring halfway through, until melted. Stir until smooth. Let cool slightly, 5-10 minutes. Drizzle over chocolate glaze; let set.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt started an adventure of milking registered Holsteins just because they like good cows on their farm north of Rice, Minnesota.