If you’re reading this on Wednesday evening, perhaps you’re already thinking of tomorrow’s meal. We’ve all done that before. We know what we’re going to cook. We know what the family is expecting. You’ve got it all figured out.
So, what else is there to do but change your mind and try something different?
Here are a few recipes that can be a change or a bit challenging, yet very good when it’s all said and done. Besides a roast bird of whatever species, the side dishes and dessert carry the meal.
- 2-lb. bag sauerkraut
- 1 can diced tomatoes, drained
- ½ cup brown sugar
- 4-6 slices bacon
Place kraut with juice in a baking dish. Stir in drained tomatoes. Sprinkle sugar over top. Fry bacon until almost crisp. Dice the slices and stir into kraut/tomato or lay whole strips on top of casserole. Cover, bake at 325 degrees for one hour. Remove cover and bake until top and bacon are crisp and browned. NOTE-Peeled, diced apples may be used instead of tomatoes.
Sweet Fried Rice
- 2-3 tablespoons butter
- ½ cup raisins
- 3 cups cooked long-grain rice
Place raisins in water to cover. Let stand for 10 minutes to plump. Drain. Melt butter in large skillet. Add raisins and rice. Cook over medium heat, stirring constantly until heated through. Rice may brown some which is fine. Serve hot. If a sweeter dish is desired, add a teaspoon of brown sugar.
- Maple Syrup Acorn Squash
- 2 medium acorn squash
- 4-6 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- 5-6 tablespoons maple syrup
- ½ cup brown sugar
Wash squash, drain. Cut in half, remove seeds. Place cut side up in baking dish. In saucepan, place rest of ingredients. Heat until sugar is dissolved. NOTE-yes, it is okay to use pancake syrup if maple syrup is not available. You can also spike the sauce with ½ teaspoon maple extract. Pour hot sauce into hollows of each squash portion. Bake at 350 degrees for about one hour or until squash is fork tender. Every 20 minutes open oven and baste the squash edges with some of the sauce.
- 6 strips bacon, halved
- ½ cup soft bread crumbs
- 1 ½ cups frozen corn, thawed
- ¾ cup milk
- 3 eggs, beaten
- Dash of black pepper
- 2 tablespoons butter
Butter a 9-inch deep pie plate. Broil bacon until just starting to turn brown. Spread bread crumbs in buttered pie plate. Arrange bacon over crumbs. In bowl combine corn and milk. Add the pepper and 2 tablespoons butter. Stir, add eggs, mixing well. Pour into pie plate. Bake at 325 degrees for about one hour or until knife inserted at middle of dish comes out clean.
- One package prepared pie pastry
- 1 ½ cups light brown sugar
- ½ teaspoon nutmeg
- 1/3 cup butter, melted
- 4 eggs, beaten
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon rind (zest)
Cut pie pastry to line 12 small tart pans. Mix together rest of ingredients, beating well. Pour into lined tart pans. If possible place all tart pans on a baking sheet (or two if necessary) for easy handling. Bake at 325 degrees for about 25 minutes or until crust is brown and center is firm to touch. Cool. Makes 12 servings.
Pears & Ice Cream
- 4 large fresh pears or 8 canned pear halves
- Peach or strawberry ice cream
- ½ cup orange marmalade
- ¼ cup frozen orange juice concentrate
If using fresh pears, wash, drain, cut in half. Peel and core. Chill. If using canned pear halves, chill. Place pear halves in dish, hollow side up. Fill hollow with scoops of ice cream. Mix together marmalade and concentrate. Spoon over ice cream. Serve ice cold. May be garnished with sliced almonds.
Baked Peaches & Cherries
- 2 cans (29 oz.) peach slices, drained
- 1 can cherry pie filling
- 1 teaspoon almond extract
- Topping: 1 cup quick oats
- ½ cup brown sugar
- ¼ cup flour
- 4 tablespoons butter
Place drained peaches in appropriate size baking dish. Mix pie filling with almond extract and spoon over peaches. In small bowl, combine topping ingredients, using fork to crumble together. Spoon over fruit. Bake at 350 degrees for about 30 minutes or until hot, bubbly and topping is golden brown. Serve with ice cream if desired.