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October menus.


The crispness of fall brings a sharper edge to October days, making way for menus--from picnics to cozy meals--that bridge the change of seasons. Turn the pumpkin patch search for perfect candidates for Halloween jack-o'-lanterns into a two-family outing, with a portable feast that appeals to young and not-quite-so-young tastes--chicken drumsticks and wing drumettes, and more. At home, consider a scramble of eggs, vegetables, and sausage for breakfast or supper. Soup from scratch makes another fast meal.


Jack-o-lantern with Vegetables Honey Mustard Chicken Drumsticks and Drumettes Roasted Red Pepper Dip Crusty Bread Pomegranates, Lady Apples, Muscat Grapes Pumpkin-Cheese Cakes Hot or Cold Spiced Apple Cider Brandy or Calvados

Pack this no-utensils, hands-on picnic to take with you on your hunt for the great pumpkin. If you like, buy an extra pumpkin and carve it to use as a basket for the vegetables; later use it as a jack-o'-lantern. For vegetables, long sticks of celery, carrots, cucumber, and green onions work well; allow 3 to 4 pounds untrimmed vegetables for 8 servings.

Bring baked chicken drumsticks for the adults in your party and wing drumettes for the little ones; you can bake the chicken in advance and chill it, or bake it just before leaving. The vegetables and chicken share the mild roasted red bell pepper dip.

Offer cider to drink; adults can add calvados or brandy.

Bring moist towels for the cleanup.

Honey Mustard Chicken Drumsticks and Drumettes

12 chicken drumsticks

(about 23/4 lb. total) 16 to 24 chicken wing

drumettes (shoulder wing sections; 1 1/2 to 2

lb. total) 1/4 cup balsamic vinegar

(or red wine vinegar

plus 1 teaspoon sugar) 2 tablespoons honey 2 tablespoons Dijon

mustard 2 tablespoons soy sauce

Rinse chicken; pat dry. Place drumsticks and drumettes in separate foil-lined 10- by 15-inch pans. Mix vinegar, honey, mustard, and soy; brush over chicken.

Bake in a 425 [degrees] oven, basting occasionally with any remaining honey mixture, until chicken is browned and no longer pink at bone (cut to test), 30 to 35 minutes for drumsticks, 20 to 25 minutes for wings. (If using 1 oven, switch pan positions halfway through baking.) Serve chicken warm or cool. Makes 8 servings. Per serving 302 cal. (48 percent from fat); 31 g protein; 16 g fat (4.4 g sat.); 6 g carbo.; 469 mg sodium; 101 mg chol.

Roasted Red Pepper Dip

Use hollowed squash or bell pepper to hold dip. 1 large (about 10 oz.) red

bell pepper 1 clove garlic 1/4 cup unflavored nonfat

yogurt 3 tablespoons reduced-calorie



Broil bell pepper in an 8-or 9-inch-wide pan about 4 inches from heat until charred on all sides, turning as needed, 15 to 20 minutes total. Cool. Pull off skin, stems, and seeds. In a blender or food processor, puree bell pepper, garlic, yogurt, and mayonnaise. Add salt to taste. (If making ahead, cover and chill up to a day.)

Use preceding serving suggestion or scrape dip into a small bowl. Makes about 1 cup, enough for 8 servings. Per tablespoon: 14 cal. (51 percent from fat); 0.4 g protein; 0.8 g fat (0.2 g sat.); 1. 4 g carbo.; 18 mg sodium; 1 mg chol.

Pumpkin-Cheese Cakes

1 cup all-purpose flour 1 1/4 teaspoons baking

powder 1 1/4 teaspoons ground

cinnamon 1 teaspoon ground ginger 1/2 teaspoon baking soda 1/2 teaspoon ground

nutmeg 1/4 teaspoon salt 1/3 cup salad oil 1/3 cup firmly packed

brown sugar 1 large egg 3/4 cup canned pumpkin 1/2 cup unflavored nonfat


Filling (recipe follows) 12 unblanched almonds

In a bowl, mix flour, baking powder, cinnamon, ginger, baking soda, nutmeg, and salt. In another bowl beat to blend oil, brown sugar, egg, pumpkin, and yogurt. Stir oil mixture into flour mixture until batter is evenly moistened.

Place a paper liner in each of 12 muffin cups (21/2-in. size). Fill each cup about 1/3 full with batter. Top equally with cheese filling. Spoon equal portions of remaining batter over filling; top each with an almond.

Bake in a 350 [degrees] oven until top of cake (not cheese) springs back when gently pressed, 25 to 30 minutes. Serve warm or cool. If making ahead, Cool, cover, and chill up to a day. Makes 12. Per piece: 223 cal (48 percent from fat); 4.2 g protein; 12 g fat (4.2 g salt.); 24 g carbo.; 186 mg sodium; 51 mg chol.

Filling. Beat together 2 small packages (3 oz. each) cream cheese, 1 large egg, and 1/3 cup sugar. Stir in 1/3 cup chopped dried upricots.


Joe's Special 1992 Sliced Tomatoes Toasted Pocket Bread Orange Juice Coffee

This updated version of an old scrambled egg classic called Joe's Special replaces ground beef with Italian turkey sausage, and spinach

Joe's Special 1992

1/4 pound mild Italian

turkey sausage 1 tablespoon olive oil 1 large (about 1/2 lb.)

onion, chopped 1/2 pound mushrooms,

thinly sliced 4 cups (about 1/2 lb.)

shredded Swiss chard 6 large eggs 4 small Swiss chard

leaves, rinsed and

dried (optional)

Grated parmesan


Salt and pepper

Remove sausage casings; crumble meat into a 10- to 12-inch frying pan; add oil. Stir over high heat until meat is browned; add onion and mushrooms. Stir often until onions are lightly browned, about 5 minutes.

Add shredded chard; stir often until liquid evaporates, 3 to 5 minutes. Reduce heat to medium-low. Beat together eggs and 1/4 cup water. Add eggs to pan. With a wide spatula, gently stir until eggs are softly set, 2 to 3 minutes. Spoon onto chard leaf-lined plates. Add cheese, salt, and pepper to taste. Serves 4. Per serving: 286 cal. (63 percent from fat); 16 g protein; 20 g fat (6 g sat.); 11 g carbo.; 427 mg sodium; 340 mg chol.


Curried Lentil and Lamb Soup Red Slaw Caramel Apples Zinfandel Milk

Look for red hulled lentils in supermarkets, Indian markets, and health food stores.

Curried Lentil and Lamb Soup

1 large (1/2 lb.) onion,

chopped 1 teaspoon cumin seed 1 tablespoon minced

fresh ginger 1 tablespoon curry

powder 2 quarts regular-strength

chicken broth 1 pound (about 2 1/4 cups)

decorticated red lentils

or regular lentils with

hulls, sorted for debris

and rinsed 1 pound ground lean

lamb 1 teaspoon ground

coriander 1 teaspoon chili powder 1/4 cup fresh cilantro

(coriander) leaves

Unflavored nonfat



In a 4- to 5-quart pan, combine onion, cumin, ginger, and 1/4 cup water. Cook on high heat until liquid evaporates and mixture begins to stick, mixing often. Add 2 tablespoons water; stir to free the onion pieces.

Boil onion until dry and sticking again; stir free with 2 tablespoons water. Repeat step until onion is light brown, about 10 minutes total. Turn heat to low and add curry powder; stir until fragrant, about 1 minute. Add broth and lentils.

Bring to a boil on high heat. Cover and simmer just until lentils are almost tender to bite, about 10 minutes for decorticated lentils, 25 to 35 minutes for lentils with hulls.

Meanwhile, mix lamb, ground coriander, and chili powder. Form into 1-inch balls and drop as made into simmering soup; cover and simmer until lamb is no longer pink in center (cut to test), about 5 minutes. Ladle into bowls. Sprinkle with cilantro. Add yogurt and salt to taste. Serves 6. Per serving. 531 cal. (36 percent from fat); 38 g protein; 21 g fat (8.4 g sat,); 50 g carbo.; 130 mg sodium; 55 mg chol.

Red Slaw

4 cups finely shredded

red cabbage 1/2 cup shredded carrot 1/2 cup chopped red onion 1/2 cup seasoned rice

vinegar (or red wine

vinegar and 1

tablespoon sugar) 1 teaspoon mustard seed

Salt and pepper

In a bowl mix cabbage, carrot, onion, vinegar, and mustard seed. Add salt and pepper to taste. Serves 6. Per serving: 41 cal. (6.6 percent from fat); 1.1 g protein; 0. 3 g fat 0 g sat.); 9.2 g carbo.; 406 mg sodium; 0 mg chol.

To use our nutrition information

Sunset recipes contain nutrition information based on the most current data available from the USDA for calorie count (including percentage from fat); grams of protein, total fat (including saturated fat), and carbohydrate; and milligrams of sodium and cholesterol.

This analysis is usually given for a single serving, based on the largest number of servings listed for the recipe. Or it's for a specific amount, such as per tablespoon (for sauces). The nutrition analysis does not include optional ingredients or those for which no specific amount is stated (salt added to taste, for example). If an ingredient is listed with an alternative, the figures are calculated using the first choice or a comparable food. Likewise, if a range is given for the amount of an ingredient (such as 1/2 to 1 cup butter), values are figured on the first, lower amount.

Recipes using regular-strength chicken broth are based on the sodium content of salt-free homemade or canned broth. If you use canned salted chicken broth, the sodium content will be higher.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
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Title Annotation:recipes
Author:Anusasananan, Linda Lau
Date:Oct 1, 1992
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