wish fulfillment, the blog

Ingredients

1/2 cup soft butter
1 cup honey
2 eggs
1 1/4 cups pumpkin

2 1/2 cups sifted flour
3 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup chopped nuts (optional)
1 cup raisins (optional)

Directions

Cream butter. Add honey and eggs one at a time. Add pumpkin. Mix dry ingredients together then add to pumpkin mixture. Gradually stir in nuts and raisins. Drop by rounded teaspoon on greased cookie sheet. Bake at 375 degrees 15 – 18 minutes.

Risotto is such a wonderfully versatile dish. This version is fantastic on its own, or add any number of your favorite things.

• 2 tbsp olive oil
• 2 tbsp butter
• 1/2 lb. orzo (rice-shaped pasta)
• 1/2 cup small diced onion
• 2-3 cloves minced fresh garlic
• 1/2 cup dry white wine
• 4 cups chicken stock
• 2 tbsp chopped parsley
• 1/2 cup grated parmesan

Heat oil and butter in a saucepan. Add orzo and toast lightly – about 3 minutes. Add the onions and garlic, stir and cook until soft. Add wine, stir and deglaze about 1 minute. When wine has nearly evaporated, add 2 cups of stock, stirring until absorbed. Add the remaining stock, salt and pepper and cook until absorbed. Remove from heat, add chopped parsley and cheese and season to taste.

My family always breaks this one out on special occasions and it is an absolute favorite. We have found it works great on both beef and chicken. Maybe you want to be adventurous and try some other varieties.

• 1 cup oil
• 3/4 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup worcestershire sauce
• 1/4 cup prepared mustard
• 1 tbsp. cracked black pepper
• 2 cloves garlic

Add all of the ingredients to a food processor or blender and blend until smooth. Pour the marinade into an air-tight container and add chicken or your favorite cuts of beef (sirloin is excellent) and turn to coat. Refrigerate at least 36 hours. As you grill, baste the meat with a warm mixture of equal parts white vinegar and butter (optional).

This one is from my beloved aunt Becki who continues to prove that lots of good things besides wheat and wind energy come from Kansas! The recipe calls for it to be served with your favorite “scooper”! Try tortilla chips, crackers, toasted baguettes, rye chips or a spoon!

• 1 can black beans drained
• 1 can black-eyed peas drained
• 1 can shoepeg corn drained
• 1 can tomatoes and green chilis
• 4 bunches chopped green onions
• 1 bottle zesty Italian salad dressing

Mix beans, peas, corn, tomatoes and onions. Pour 1/2 to full bottle of the salad dressing over the mixture and refrigerate overnight. The next day, drain off as much of the dressing as possible and add fresh cilantro and hot pepper to taste. Mix well and serve with your choice of “scooper”!

This recipe originates from a cook book that a college friend’s mom gave him which is believed to be a collection from Southern Living magazine. If you make it we can almost guarantee that you will have lots of friends at the dinner table.

• 2 16.5 oz cans yellow cream corn
• 2 cups shredded cheddar cheese
• 1 4 oz. can chopped green chiles (drained)
• 1/2 cup finely chopped white onion
• 1 cup milk
• 2 large eggs (lightly beaten)
• 1 cup yellow corn meal
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon baking soda

Combine first 6 ingredients in a large bowl. Mix remaining ingredients in a separate bowl. Fold into the corn mixture. Pour into a lightly greased 11×7 x 1.5 dish. Bake at 350 Fahrenheit for 50 minutes or until knife comes out clean.