Newspaper Article Archive of
The Kalona News
Kalona, Iowa
Lyft

Newspaper Article Archive of
The Kalona News

September 25, 2016 Savor the Season
Article Pages -- as published on the The Kalona News website.

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ARTICLE DESCRIPTION:

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and BeetsServings: 4Prep time: 20 minutesCook time: 30 minutes1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved1/2 pound baby carrots1 medium onion, cut through core into 1/2-inch wedges8 ounces shallots, peeled, halved if large1 tablespoon olive oil1 teaspoon dried thyme leaves1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 clove garlic, mincedHeat oven to 400°F.Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.Spicy Carrot-Sweet Potato CasseroleServings: 6Prep time: 10 minutesCook time: 30 minutes1 jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots1/4 cup orange juice1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon grated orange peel1 cup cooked sweet potato pieces (about 2 inches each)1/4 cup coarsely chopped pecansHeat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.Note: 1/2 cup chopped apples can be added to carrot mixture.Beet, Feta and Walnut SconesServings: 8Prep time: 25 minutesCook time: 20 minutes1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 teaspoon ground black pepper1/2 cup milk (2 percent or skim)1/3 cup olive oil1 egg, beaten1/4 cup thinly sliced green onion1 tablespoon chopped fresh rosemary1 small clove garlic, minced2/3 cup crumbled feta cheese (not fat-free)1/2 cup coarsely chopped toasted walnuts8 rosemary sprigsHeat oven to 400°F.Drain beets well. Chop coarsely; set aside on paper towels.In large bowl, whisk together flour, baking powder, salt and pepper.In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.Quick Sausage and German Potato Salad SkilletServings: 4Prep time: 10 minutesCook time: 10 minutes2 teaspoons olive or vegetable oil1 medium red or yellow onion, cut into 1/2-inch thick wedges1 cup chopped red bell pepper3/4 pound pre-cooked smoked chicken or turkey sausage links1 can (15 ounces) READ German Potato Salad1/4 teaspoon cracked black pepperchopped parsley (optional)In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

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