October 26, 2018

Hi All!

You don't have to be a four-star chef to eat like a gourmet" This is such a great time for root vegetables that I thought I would introduce you to the sweetest of them all...parsnips. What are those? That's a common question but look below for a little introduction. They kind of look like white carrots. Today's recipe for POTATO & PARSNIP CASSEROLE is a great way to try them. They're just delicious roasted too!


Here's a fun last minute Halloween recipe HALLOWEEN FUN POPCORN
CRUNCH for you...a sweet & salty treat for parties or waiting between trick or treat doorbell. This is also great to bring to work for your co-workers to munch on!

Enjoy!
Marzee

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HALLOWEEN FUN POPCORN CRUNCH - Sweet & Salty

INGREDIENTS:
8 c Popcorn
1/2 c Salted pumpkin seeds
1/2 c Dried cranberries or raisins
1/2 c Banana chips;broken into pieces
1 1/2 c Sugar
1/2 c Corn syrup
1/4 c Water
1/4 c Butter
1 ts Vanilla

DIRECTIONS:
In large buttered bowl, combine first 4 ingredients; set aside.
In medium saucepan combine sugar, corn syrup and water; bring
to a boil. Cook, covered 3 minutes. Uncover and cook, without
stirring, until mixture reaches hard-ball stage, 4-5 minutes.
Add butter and vanilla; cook, stirring 1 minute. Pour over
popcorn mixture; toss quickly to coat. Turn mixture out onto
greased baking sheet and spread using buttered hands.
Cool and break into pieces.

Category: Snacks, Seasonal

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POTATO & PARSNIP CASSEROLE

INGREDIENTS:
1/2 lb. parsnips, peeled and chopped
1/2 lb. baking potatoes, peeled and chopped
1/4 cup shredded Swiss cheese
1 Tbs. grated Parmesan cheese
2 Tbs. milk
2 tsp. butter, softened
2 Tbs. freshly chopped parsley

DIRECTIONS:
Preheat oven to 375 degrees. Place parsnips and potatoes in a
steamer basket over boiling water. Cover saucepan and steam
10-12 minutes or until tender. Drain and return vegetables to
pan. Mash well. Stir in next 5 ingredients. Season with salt
and pepper to taste. Pour mixture into a buttered baking dish.
Bake 20 minutes until mixture is bubbly.

Category: Side Dishes, Potatoes


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MARZEE's CORNER

PARSNIPS?

Europeans brought the parsnip to the United States in the early
1600s but this creamy-white root has never become an American
favorite. The first frost of the year converts the parsnip's
starch to sugar and gives it a pleasantly sweet flavor. Fresh
parsnips are available year-round with the peak period during
fall and winter. Look for small to medium, well-shaped roots;
avoid limp, shriveled or spotted parsnips. They can be
refrigerated in a plastic bag for up to 2 weeks. Parsnips are
suitable for almost any method of cooking including baking,
boiling, sauteing and steaming. They're often boiled, then
mashed like potatoes. Parsnips contain small amounts of iron
and vitamin C.