Crunchy Pumpkin Seeds
20 minutes, servings vary on size of pumpkin
It's fun to make a scary Halloween pumpkin, and it's fun to toast the seeds and eat them. Seeds contain everything needed to grow a new pumpkin, and are a tasty snack, too!
 

Ingredients:

Directions:

Preheat oven to 350 F.

1.  Have the kids help carve the Halloween pumpkin. When they scoop out the inside pulp that contains the seeds, reserve.

2. Have kids stand at the sink (use a stool if they are too low). Put pulp in a colander. Have kids wash pulp and stringy matter off seeds under cold running water. Blot seeds dry with a clean cloth or paper towel.

3. Have kids spread pumpkin seeds out on a cookie sheet. The seeds should be in a single layer, and they shouldn't touch each other!

4. Sprinkle the seeds with just a little salt. An adult puts the tray in the oven.

5. Check the seeds after 12 minutes. They are done when they are dry and light brown. How long this will take depends on how many there are, and how dry they are when they go in the oven.

6. Let cool before eating!

Nutrients per serving (2 Tbsp)

 

New Macaroni and Cheese
30 minutes, serves 10

Ingredients:

Directions:

Preheat oven to 350 F.

1. Cook macaroni in boiling water until firm-tender, about 8 minutes. Drain and rinse with cold water.

2. In a medium sauce pan, melt margarine or butter over low heat. Add flour, mustard, white pepper, and paprika to the melted margarine; cook the sauce for 2 minutes, stirring continuously. Do not brown.

3. Slowly add hot milk whisking frequently. Cook over low heat, whisking often until it is smooth and thick.

4. Add Worcestershire sauce, cheddar cheese, and parmesan cheese to the white sauce. Stir over low heat until cheese melts.

5. Remove sauce from heat and add macaroni. Mix well and place in a lightly greased 13"x9" baking pan. Cover with foil.

6. Bake for 30 minutes. If desired, sprinkle the bread crumbs over macaroni and cheese. Bake uncovered for 3-5 minutes, until lightly browned.  
 

Nutrients per serving (3/4 Cup)

 

Low Fat Wild Blueberry Bran Muffins
Makes approximately 36 muffins

Ingredients:

Directions:

1.    In a large bowl combine bran, buttermilk and yogurt; let stand 15 minutes.  Reserve.

2.    In a separate bowl combine flour, baking powder, baking soda and salt.  Stir in wheat germ;
 reserve.

3.    In  another bowl blend egg substitute, molasses, syrup, sugar and oil; stir into bran mixture 
 and mix well.  Add to flour mixture and mix just to moisten.

4.    Fold in wild blueberries.  Scoop 1/4 cup of batter into greased muffin tin and bake at 400 for
 20-25 minutes until firm to the touch. 

5.    Serve warm.

Minestrone Soup
4-6 Servings

Ingredients:

Directions:

1.        In a soup kettle, saute, garlic and onions in olive oil until they are soft and translucent.

2.        Add  carrot, celery and eggplant.  (If you use zucchini, add it with the green pepper.)

3.        Mix well.

4.        Add oregano, black pepper and basil.

5.        Cover and cook over low heat 5-8 minutes.

6.        Add green pepper, stock, puree, and cooked beans. Cover and simmer 15 minutes.

7.        Add tomatoes. Keep at lowest heat until 10 minutes before you plan to serve.

8.        Then, heat the soup to boil, add pasta, and boil gently until pasta is tender.

9.        Serve immediately, topped with parsley and Parmesan cheese.

From Moosewood Cookbook

Apple and Pear Crisp
9 servings

Ingredients:

Directions:

1. In a medium bowl, combine the pears, lemon rind, lemon juice, sugar, and ¼ tsp. cinnamon.
2. Transfer the mixture to a lightly greased 8-inch square baking pan.
3. In a small bowl, combine the oats, flour, brown sugar, and ½ tsp of cinnamon.
4. With a pastry blender or two knives in crisscross fashion, cut in the butter or margarine until
   the mixture is uniformly crumbly.
5. Sprinkle the topping over the apple-pear mixture.
6. Bake the crisp in a preheated 350 degree oven for 45 minutes.

From Jane Brody's Good Food Book

Spinach and Cheese Squares
 

Ingredients:

Directions:

1. In a large bowl, beat the eggs with the flour until the mixture is smooth.
2. Add the spinach, cottage cheese, Cheddar, pepper, cayenne, and nutmeg, and
   mix the ingredients well. Pour the mixture into a well-greased 13x9x2-inch baking pan.
3. Sprinkle the top with wheat germ, and bake the mixture in a preheated 350 degree oven for
   about 45 minutes.
4. Let the spinach and cheese mixture stand for about 10 minutes, and then cut it into squares for serving.

From Jane Brody's Good Food Book

From USDA's Food Family and Fun:  A Seasonal Guide to Healthy Eating
http://www.fns.usda.gov/tn/Students/Food_Family/index.html

New Oatmeal Raisin Cookies
2-1/2 dozen cookies

Ingredients:

Directions:

1.    Preheat oven to 350 F.

2.    Guide children in using an electric mixer on medium speed; cream sugar and margarine or 
 butter until smooth and creamy.

3.    Child can slowly add milk and applesauce.  Mix for 1 more minute.  Scrape the sides of the 
 bowl.

4.       In a small bowl, help childe combine together flour, baking soda, cinnamon, nutmeg, and salt. 

5.       dd dry ingredients gradually to the creamed mixture and mix on low speed for 2 minutes, until blended.

6.       Add oats and raisins; blend for 30 seconds on low speed.  Scrape sides of the bowl.

7.       Child can portion dough by rounded teaspoons onto lightly greased cookie sheets.

8.       Bake for 10-13 minutes until lightly browned.  Cool on wire rack.  Yummy!

Nutrients per serving (1 cookie)

 

Whole Wheat Sugar Cookies
2-1/2 dozen cookies

Ingredients:

Directions:
1.   Preheat oven to 375 F.

2. Using an electric mixer on medium speed, cream margarine or butter and 3/4 cup sugar 
   until light and fluffy.
3. Add egg, vanilla, and milk and mix for one minute until smooth.  Scrape sides of the bowl.
4. Portion dough by rounded teaspoons onto lightly greased cookie sheets.
5. Combine 2 Tbsp sugar and 1 tsp cinnamon and sprinkle over cookies.
6. Bake for 10-13 minutes, until lightly browned.  Cool on wire rack.

Nutrients per serving (1 cookie)