Don Day: October 2008 Archives

Ingredients
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/3 teaspoon ground cloves

Directions
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into prepared muffin cups. With a spoon, smooth them out.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

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1 large carrot, peeled and shredded
1, 15-oz can black beans
1 pound lean ground beef (4% fat)
2 omega-3 enriched eggs
1/2 cup sesasoned bread crumbs
1/4 cup ketchup
1/2 t garlic powder
salt and pepper to taste

Shred the carrot in a food processor. In a large bowl, mash the beans
with the back of a fork until smooth. Add the carrot, beef, egg, bread
crumbs, ketchup, garlic powder and salt and pepper.

Spray muffin tins and fill the meat mixture to the top. Add a dollop of
ketchup to each meat muffin. Bake for 20-25 minutes at 375. Let stand
for a few minutes before serving.

Contact Stacy Beeson at 381-2403 for nutrition information.

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Serves 6-8

Ingredients:
2 T whipped butter
1 large garlic clove
1 onion, chopped
3 cups low sodium vegetable broth
8 cups broccoli (chop stems too)
2 T whipped butter
2 T flour
2 cups 1% milk
ground pepper and salt to taste

Instructions:
Melt 2 T whipped butter in medium-sized pot and saute garlic and onion
until tender. Add broccoli and vegetable broth, cover and simmer 10-15
minutes. Puree 1 cup soup and return to pot. Use potato masher to
lightly mash up broccoli.

In small saucepan, melt 2 T whipped butter, with a whisk, slowly stir in
flour and slowly add milk. Stir until thick and bubbly and add to soup.
Season with pepper and a dab of shredded Parmesan or Romano cheese.

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