Recipes

Easy Spinach Dip Recipe Using Canned Spinach
 Ingredients
  Canned spinach   1 (14-ounce) can, well drained Sour cream   1 cup
  Mayonnaise   ½ cup
  Water chestnuts   1 (8-ounce) can, drained and finely chopped
  Green onion   ½ cup, chopped
  Red bell pepper   ¼ cup, finely chopped
  Seasoning (optional)   Salt, pepper, garlic powder to taste
Instructions
    Step 1 
    In a medium bowl, combine the sour cream and    mayonnaise.Preheat oven to 400 degrees F.
    Step 2
    Stir in the drained canned spinach, chopped
    water chestnuts, green onion, and red bell
    pepper.
    Step 3
    Mix well until all ingredients are combined.
    Step 4
    Cover and refrigerate for at least 1 hour to blend   flavors.
    Step 5
    Serve chilled with tortilla chips, crackers, or fresh  vegetables.
    *Tip
    For added flavor, consider mixing in some
   garlic powder or onion powder.

Pumpkin Stew

Stew meat: Your choice of meat cut into cubes to cook quickly.

Potatoes: cut to bite size

Bell pepper, carrots and onion: chop to bite size pieces.

Minced Garlic

Beef bouillon: 2 tablespoons or six cubes.

Canned diced tomatoes:  15 ounce can

Pumpkin: Choose a pumpkin that weighs 10 to 12 pounds.

Canola or vegetable oil

1 cup water

Directions

Step 1: Brown the beef

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the beef and cook until nicely browned on all sides.

Step 2: Build the stew

Add 1 cup of water, plus the potatoes, carrots, green bell pepper, garlic, onion, salt and pepper to the pot. Stir to combine, then cover the pot and simmer the stew gently for about two hours. Stir in the bouillon and diced tomatoes with all their juices.

Step 3: Prepare the pumpkin

Preheat the oven to 325°F. As the stew simmers, wash the pumpkin thoroughly. Cut a 6- to 8-inch circle around the top stem. Remove the top and set it aside. Scoop out the seeds and loosen the stringy fibers from the inside. Place the pumpkin in a shallow, sturdy baking pan.

Step 4: Fill the pumpkin, then bake

Carefully spoon the hot stew into the hollowed-out pumpkin, then replace the pumpkin top. Brush the outside of the pumpkin with a tablespoon of oil. Bake the pumpkin stew for two hours or until the pumpkin is tender. You want the pumpkin tender but still holding its shape.

Step 5: Serve

Serve the stew directly from the pumpkin, scooping a little of the roasted pumpkin flesh into each serving.


Easiest Eggplant
 What You Need
   1/2 cup seasoned bread crumbs
   1 medium eggplant, peeled and sliced into 1/2-inch rounds
   4 tablespoons mayonnaise, or as needed
Instructions
   Step 1 
   Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  Step 2
  Place bread crumbs in a small shallow dish.
  Step 3
  Coat eggplant slices on both sides with mayonnaise then press into bread crumbs to coat.
  Step 4
  Place eggplant on the prepared baking sheet.
  Step 5
  Bake in the preheated oven until the bottoms are golden brown, about 20 minutes.
  Step 6
  Flip slices over and continue baking until brown on the other side, 20 to 25 minutes more.
  Step 7
  Serve and enjoy!