October Recipes

Banana Poppy Seed Muffins
Penny Anderson

2 ripe bananas
1 egg
¾ cup sugar
½ C vegetable oil
2 t grated orange peel
2 C flour
1 ½ T poppy seeds
2 t baking powder
½ t salt
Citrus Glaze

Mash bananas, and mix in egg, sugar, oil, and orange peel. Add salt, baking powder,
poppy seeds, and flour. Pour into 12 muffin cups. Bake at 375 for 20 min. Spoon glaze over warm muffins.

Glaze (makes enough for a double batch): Combine 1 ¼ C podered sugar, ¼ C orange juice, 1 t grated orange peel, 1 t vanilla.

Baked Curry-Glazed Chicken

½ C honey
¼ C butter, melted
¼ C mustard
1 t salt
1 t curry powder
3-4 lb chicken pieces

Stir together first 5 ingredients in a shallow baking dish until blended. Dip chicken in honey mixture, thoroughly coating all sides. Arrange chicken, skin side up, in a single layer on a jelly roll pan. Pour remaining honey mixture over chicken.

Bake at 375 for 1 hour or until done.

Easy Cheesy Scalloped Potatoes
Food & Family

8 oz. cream cheese, softened
½ C sour cream
1 C chicken broth
3 lb red potatoes, thinly sliced (about 12 cups)
6 oz cubed ham
8 oz shredded cheddar cheese
1 C frozen peas

Preheat oven to 350. Spray 9x13 baking dish with cooking spray. Mix cream cheese, sour cream, and chicken broth until well blended. Add potatoes, ham, peas, and 1 3/4 cups of the cheese mixture. Spoon into dish. Sprinkle with remaining ¼ C cheese. Bake one hour or until potatoes are tender.

Hazelnut-Brown Butter Trout
Better Homes and Gardens

1 lb. trout filet (divided into 4 sections)
¾ t ground cumin
¾ t salt
¼ t. pepper
1 T olive oil
1 bunch green onions, cut in thin strips
4 T butter
¼ C hazelnuts, chopped
2 T lemon juice
2 T balsamic vinegar

Sprinkle trout with cumin, salt, and 1/8 t pepper. Heat oil in large skillet over med. heat. Add two trout, skin side up; cook for two minutes. Turn skin side down; cook 2-3 min or until fish flakes easily with fork. Repeat with remaining fish. Line plates with green onion tops, place fish onto onions, and keep warm.

Reduce heat to med. Add butter and hazelnuts; saute until nuts begin to brown. Stir in lemon juice and vinegar; cook for 30 sec. Until slightly thickened. Add remaining 1/8 t pepper. Pour over trout.