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Newsroom Nosh: Family recipes to warm you up

Editor’s note: Newsroom Nosh is a monthly column created by the editorial staff from personal or family recipes.

This month’s edition of Newsroom Nosh celebrates family fall recipes from snacks and sweets to dinner meals that can’t be beat.

When I think of fall, I think of hunting season and my pap’s deer jerky. I thought I would bring some of my fall favorites to you.

Pappy’s Deer Jerky

5 lbs. of venison or beef hamburger

2 teaspoons of accent

1 1/2 teaspoons quick salt

3 tablespoons salt

2 teaspoons black pepper ( or 3 if you like pepper)

2 teaspoons garlic salt

1/8 teaspoons Cayanne Pepper (1 Tsp for hot)

1 teaspoons Marjarom

A pinch of Cridarton

2 tablespoons of Liquid Smoke

Mix all the seasonings together and shake well. My pap and I like to sing a whole song and dance around the kitchen to shake the ingredients well). Then you can add the smoke.

Next, you mix the ingredients thoroughly through the meat. My pap and I sing while doing this too. Make sure to mix it really well through all the meat.

Then you make a huge ball of the mixture once well combined. Put wax paper on top and roll the meat out with a rolling pin to flatten it out. You can then cut it into strips. My pap and I use a jerky gun. Make the strips and put in the dehydrator for 7 to 8 hours. The smell of the house while it cooks is so mouthwatering, it makes you want to eat it as soon as it’s done.

-Cheryl Johnson, cjohnson@sungazette.com

When I think of this time of year, especially October, I think of my grandmother, Beverly. She has this wonderful love for all things pumpkin, so of course, I had to utilize her famous pumpkin cookie recipe.

Chocolate Pumpkin Cookies

1 cup of shortening

1 cup of sugar

1 cup canned pumpkin

1 egg

1 teaspoon vanilla extract

2 cups of all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3/4 cup of semi-sweet chocolate chips

(can substitute white chocolate chips)

Blend together the shortening, sugar, pumpkin, egg and vanilla. Set aside.

Sift together flour, baking soda, cinnamon and salt. Stir into shortening mixture and fold in the chocolate or white chocolate chips.

Drop evenly sized dough balls onto an ungreased sheet. Bake at 350 degrees Fahrenheit for 10 to 12 minutes.

Can freeze these cookies, but be sure to serve and eat them as they can go bad pretty fast.

-Mallorie McIlwain, mmcilwain@sungazette.com

The fall is the perfect time of year for nice, hearty soups to keep you warm, and not much beats a delicious zuppa toscana.

Zuppa Toscana

1 lb. of Italian sausage (hot)

16 oz. of chicken broth

1 quart of water

1 cup heavy mixing cream

Flour

2-3 russet potatoes (can substitute canned

diced potatoes if wanted)

1 onion

2-3 garlic cloves

3 cups of kale

Salt, pepper

Cook sausage in a large pot until browned, stir as cooking to break sausage up into smaller pieces. Do not drain out grease.

Dice onion into small pieces and add to pot (can substitute onion flakes if desired).

Mince garlic cloves and add to pot (if desired, can add more garlic cloves for flavor).

Add 1/2 teaspoon of salt and pepper

Peel russet potatoes and chop into pieces roughly 1/4″ thick. Add into pot along with chicken broth and water, stir together

Let simmer until potatoes are fairly tender and cooked

Add 2-4 tablespoons of flour to thicken soup (can add more if desired to thicken soup later).

Strip leaves of kale and chop, add to soup

Slowly add 1 cup of heavy mixing cream and stir in

Allow zuppa to simmer for a few minutes before serving

Add more salt and pepper to taste

-Jon Gerardi, jgerardi@sungazette.com

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