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Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.
• Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
• E-mail: email@example.com
• Fax: 423-668-5092
Welcome to Fare Exchange in its autumn season. Farmers’ markets are replete with pumpkins in more than one color, my favorite being the green ones that are, logically, called blue pumpkins. They make glorious decorations and, when it’s all done, we shouldn’t just toss them but use the pumpkin within.
So here are several requests, beginning with this one: recipes for cooking pumpkin and for using that cooked pumpkin; pumpkin muffins posted on Pinterest, authentic Eggplant Parmesan and a homemade salad dressing like that served at Japanese restaurants.
All the remaining requests came from a “Tennessee Transplant,” the first one after sampling pumpkin muffins that she was told she could find on Pinterest. “But there were too many on Pinterest for me to find the one I had sampled. It has very little flour and tastes almost like a custard. It is topped with whipped cream.”
Barbara Howard, who describes herself as a faithful reader of this column and all the recipes you all send, came up with two cream cheese brownie recipes and gave credit to other cooks for both. She wrote that: “Both of these were in a cookbook published by my church (Calvary Baptist in Red Bank).”
Cream Cheese Brownies
1 package chocolate cake mix
3 eggs, divided
1/2 cup butter
1 cup semi-sweet chocolate chips
1 cup chopped nuts
4 cups powdered sugar
8 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons milk
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Combine cake mix, 1 egg and butter. Mix until smooth. Pour mixture into the prepared pan. Sprinkle evenly with chocolate chips and nuts.
Mix together the powdered sugar, cream cheese and 2 eggs until well blended. Pour over chocolate chips and nuts. Bake for 35 to 40 minutes. Let brownies cool.
For the glaze, mix powdered sugar and vanilla. Add milk to desired consistency and drizzle over cooled brownies.
Makes 2 1/2 dozen.
— Delora Henderson
Peanut Butter Cheesecake Brownie Babies
1 package brownie mix (19- to 21-ounce size)
8 ounces cream cheese
1/3 cup sugar
1/4 cup peanut butter
1/2 teaspoon vanilla
Cool Whip (optional)
Maraschino cherries (optional)
Preheat oven to 350 degrees. Prepare brownie mix as directed on package. Spoon into 20 paper-lined muffin cups.
Beat cream cheese, sugar, egg, peanut butter and vanilla with mixer until blended. Spoon 1 rounded tablespoon of mixture into center of batter in each cup, pressing lightly into batter. Bake 30 minutes.
Top with Cool Whip and cherries if desired.
— Nancy Whittington
If you prefer to stir your cream cheese into grits, here is a recipe from “Food for Thought,” contributed by K.G. This is a different kind of recipe for cheese grits, entirely white and very creamy.
Cream Cheese Grits
1 cup quick grits, uncooked
4 cups water
1/2 teaspoon salt
1 stick butter, melted
8 ounces cream cheese, softened
3 egg whites
Cook the grits in salted water according to package directions. Cook until soupy.
Pour melted butter over the cream cheese and stir until soft and well blended.
Beat the egg whites in a large measuring cup; add enough milk to make 1 cup. Pour egg mixture into cream cheese mixture; add to grits and mix until thoroughly combined. Pour mixture into a greased 2-quart casserole dish. Bake in a 350-degree oven for 45 minutes.
Patricia Bailey contributed this soup, well-timed for soup season.
Sausage and Bean Soup
1 tablespoon vegetable oil
1/2 pound Kielbasa or Little Smokie links cut into ½-inch pieces
1 can (10 3/4 ounce) Campbell’s bean and bacon soup
1 soup can water
3/4 cup Pace picante sauce
1 can (15 ounces) black beans, rinsed and drained
2 green onions, sliced
In a medium saucepan over medium to high heat, heat oil. Add sausages and cook until brown. Drain.
Add soup, water and picante sauce and beans. Heat to boiling.
Reduce to low heat, cover and cook 10 minutes Add green onions.
Serve with corn chips.
To continue in the sausage vein, here’s a recipe that comes with what will surely be helpful details from an anonymous reader. Here is the recipe with variations.
Sausage and Vegetable Packets
1/2 pound smoked sausage, cut into 1/2-inch pieces
3 medium zucchini, sliced
3 medium tomatoes, sliced
1 medium green pepper, julienned
1/4 cup butter, melted
1 envelope onion soup mix
In a large bowl, combine all the ingredients. Divide between 2 pieces of double-layered heavy-duty foil, about 12 inches square. Fold foil around sausage mixture and seal tightly.
Grill, covered, over medium heat for 25 to 30 minutes or until the vegetables are tender. Open foil carefully to allow steam to escape. Yield 4 servings.
• Variation 1: Instead of a foil packet, put in a glass 9-by-13-inch dish, cover with foil and bake 45 to 50 minutes in a 350-degree oven. Brown sugar and salt may be omitted, and butter cut up and cubed around the vegetables.
• Variation 2: Prepare a vegetarian entrée or side dish by omitting sausage. Even people who don’t usually like zucchini are said to enjoy this dish.
— Taste of Home
As always, we are asking you to send us your brightest ideas, your quickest and your tastiest. We will be waiting.