6 GROUNDCOVER NEWS HOLIDAY RECIPES DECEMBER 13, 2024 Turn to the Groundcover News archives for your holiday meal planning needs I feel the need to present past recipes that delight the palate for all walks of life. Food is one thing that brings people together and I for one love a good satisfying meal. This holiday we are branching out to bring a new idea for all to enjoy — a small booklet to say come share in the holiday delights of Groundcover News. November 1, 2022: Kale apple salad CINDY GERE Groundcover vendor No. 279 December 2018: Curried Coconut Butternut Squash Soup Ingredients: 2/3 cup pecans or walnuts, toasted and coarsely chopped 8 ounces kale 4 medium radishes, thinly sliced 2/3 cup dried cranberries (or dried cherries) 1 medium Granny Smith apple 2 ounces soft goat cheese, chilled 3 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 1 tablespoon smooth Dijon mustard November 2014: Mama's Stroganoff 1 1/2 teaspoons maple syrup Sea salt and freshly ground pepper, to taste Toast nuts in a preheated 350F degree oven for seven to 10 minutes. Pull kale leaves off the tough stems and discard the stems. Chop the kale into small, bite-sized pieces. Place kale in large bowl and sprinkle a small pinch of sea salt over it. Massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant. Add radishes, pecans and cranberries to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top. In a small bowl, whisk the remaining ingredients together and pour the dressing over the salad. Toss until evenly coated. Let the salad marinate in the dressing for 10 to 20 minutes. By Elizabeth Bauman. Ingredients: 2 medium butternut squashes, cut length-wise into halves and seeds removed 4 teaspoons olive oil 1 teaspoon salt Pinch of black pepper 1 cup diced carrots 1 cup diced celery 1 teaspoon curry powder 6 gloves minced garlic 1 small onion, diced 4 cups chicken or vegetable broth 13 fluid ounces coconut milk 2 tablespoons fresh flatleaf parsley, chopped Preheat oven to 400F degrees. Place rack in the middle of oven. Place the butternut halves cut-side up on a baking sheet lined with foil. Rub two teaspoons of the oil on the squash. Sprinkle the squash with the salt and pepper. Roast until tender, 50-60 minutes. Remove from the oven and cool for 10 minutes, use a spoon to scoop out the flesh (about four cups) and set aside. Heat the remaining two teaspoons of oil in a saucepan over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork-tender (about five -10 minutes). Add the squash, coconut milk and broth to the saucepan. Bring to a boil, reduce the heat and simmer for seven minutes. Allow to cool for 10 minutes. Doing a small batch at a time, puree the soup in a blender or food processor until smooth. Add dash of salt to taste. Serve warm, garnished with a little chopped parsley. Creamy and delicious soup, prepared dairy-free with coconut milk. So very delicious on a cool night! By Elizabeth Bauman. Ingredients: 2 tsp oil (more if necessary) 1 lb stewing beef 1 large or 2 small onions, chopped 4 fresh tomatoes, peeled and chopped, or 14 oz can of diced tomatoes ¼ cup flour 1 ½ tsp salt 1 Tbsp Worcestershire sauce ¼ tsp black pepper 1 cup fresh small mushrooms, chopped 1 cup sour cream 1 package egg noodles Heat the oil in a deep skillet or any wide-bottom pan. Add the stewing beef and brown on all sides. Remove the beef and add the onions. Cook until soft. Return beef to pan and add flour to coat. Add tomatoes, salt, pepper and Worcestershire sauce. Cook until tender (2-3 hours for maximum taste, but can be cut in half). Add mushrooms and cook for another 10-15 minutes. While mushrooms are cooking, prepare egg noodles according to package directions. Add sour cream to beef and heat gently until cooked through. DO NOT BOIL! (Sour cream will curdle). Ladle stroganoff over noodles and enjoy! By Lisa Sonnenburg. Ingredients: 1 8-oz. bottle Catalina dressing 1 envelope dry onion soup mix 1 12-oz. jar apricot jam 8 skinless, boneless chicken breasts Mix the first three ingredients and blend well. Arrange the chicken in a shallow pan and pour all but one cup of the mixture over the top (make sure to cover all the chicken). Cover with a loose layer of aluminum foil and bake for 30 minutes, basting occasionally. Uncover and add the last cup of mixture. Remove cover and continue baking for 15 more minutes. Serve with wild or cilantro-lime rice. By Elizabeth Bauman. December 2021: Apricot chicken
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