Skip to main content

Sponsored Content

Savor the Season

Sep 26, 2016 03:30AM ● Published by Family Features

(Family Features) Spice things up this season with some uniquely delicious recipe options that are perfect for most any meal occasion.

Serve Beet, Feta and Walnut Scones for brunch or as an accompaniment to soups or salads. Starting with Aunt Nellie’s Pickled Beets cuts time and adds flavor.

Quick Sausage and German Potato Salad Skillet is on the lunch or dinner table in 20 minutes thanks to pre-cooked sausages and a can of heat-and-eat READ German Potato Salad.

Sides are easy, too. A jar of Aunt Nellie’s Glazed Small Sliced Carrots is the main ingredient in this quick-to-assemble Spicy Carrot-Sweet Potato Casserole. If roasted vegetables are more your style, try Thyme-Scented Roasted Vegetables, accented with sweet, tangy pickled beets.

For more seasonal recipes, visit AuntNellies.com and READsalads.com.

Thyme-Scented Roasted Vegetables and Beets
Servings: 4
Prep time: 20 minutes
Cook time: 30 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
  • 1/2       pound baby carrots
  • 1          medium onion, cut through core into 1/2-inch wedges
  • 8          ounces shallots, peeled, halved if large
  • 1          tablespoon olive oil
  • 1          teaspoon dried thyme leaves
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1          clove garlic, minced
  1. Heat oven to 400°F.
  2. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat.
  3. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.

Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.

Spicy Carrot-Sweet Potato Casserole
Servings: 6
Prep time: 10 minutes
Cook time: 30 minutes

  • 1          jar (15.5 ounces) Aunt Nellie’s Glazed Small Sliced Carrots
  • 1/4       cup orange juice
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground ginger
  • 1/2       teaspoon grated orange peel
  • 1          cup cooked sweet potato pieces (about 2 inches each)
  • 1/4       cup coarsely chopped pecans
  1. Heat oven to 350°F. In large bowl, gently stir together carrots with jarred liquid, orange juice, cinnamon, ginger and orange peel.
  2. Spray 1 1/2- to 2-quart baking dish with nonstick cooking spray. Arrange sweet potatoes in dish. Pour carrot mixture over potatoes. Sprinkle with pecans.
  3. Bake 30 minutes, or until bubbling and heated through. Allow to stand 5-10 minutes before serving.

Note: 1/2 cup chopped apples can be added to carrot mixture.

Beet, Feta and Walnut Scones
Servings: 8
Prep time: 25 minutes
Cook time: 20 minutes

  • 1          jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2          cups all-purpose flour
  • 1          tablespoon baking powder
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  • 1/2       cup milk (2 percent or skim)
  • 1/3       cup olive oil
  • 1          egg, beaten
  • 1/4       cup thinly sliced green onion
  • 1          tablespoon chopped fresh rosemary
  • 1          small clove garlic, minced
  • 2/3       cup crumbled feta cheese (not fat-free)
  • 1/2       cup coarsely chopped toasted walnuts
  • 8          rosemary sprigs
  1. Heat oven to 400°F.
  2. Drain beets well. Chop coarsely; set aside on paper towels.
  3. In large bowl, whisk together flour, baking powder, salt and pepper.
  4. In small bowl, whisk together milk, oil and egg. Stir in onion, rosemary and garlic. Add milk mixture to flour mixture. Stir to combine. Gently stir in feta and walnuts, just until combined, then add beets and stir gently to combine.
  5. Turn out onto lightly floured surface. Knead dough three to four times to smooth. Pat into 9-inch round on ungreased baking sheet. Cut into 8 triangles; do not separate. Lightly press rosemary sprigs into each scone.
  6. Bake 20 minutes, or until light golden-brown. Cool on baking sheet; set on wire rack. Serve warm or at room temperature.

Quick Sausage and German Potato Salad Skillet
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes

  • 2          teaspoons olive or vegetable oil
  • 1          medium red or yellow onion, cut into 1/2-inch thick wedges
  • 1          cup chopped red bell pepper
  • 3/4       pound pre-cooked smoked chicken or turkey sausage links
  • 1          can (15 ounces) READ German Potato Salad
  • 1/4       teaspoon cracked black pepper
  • chopped parsley (optional)
  1. In large skillet, heat oil over medium heat. Add onion and bell pepper. Cook and stir 1 minute. Add sausages; continue cooking 5 minutes until browned and heated through, turning occasionally. Remove sausages from skillet.
  2. Add potato salad and black pepper to skillet. Stir to combine with onion mixture. Return sausages to skillet. Cook 2-3 minutes until heated through. Sprinkle with parsley, if desired.

Sponsored by Seneca FoodsRead Salad

Family Features Family Features Food
  • 32nd Annual Craft & Vendor Show

    10/21/2017
    09:00AM — 03:00PM

    This show spotlights a selection of arts and crafts designed and created by the artist and also a...


  • 32nd Annual Craft & Vendor Show

    10/21/2017
    09:00AM — 03:00PM

    This show spotlights a selection of arts and crafts designed and created by the artist and also a...


  • Low Cost Pet Vaccine Clinic in Lisle

    10/21/2017
    09:00AM — 01:00PM

    Every Saturday from 9:00AM-1:00PM the Pet Well Clinic in Lisle offers affordable vaccines, microc...


  • Sculpture on the Prairie

    10/21/2017
    10:00AM — 05:00PM

    Fine Line Creative Arts Center is proud to annouce it's first Sculpture on the Prarie exhibit. E...


  • Geneva Park District's Kids' Zone Hiring Event

    10/21/2017
    10:00AM — 01:00PM

    Join us at Sunset Community Center between 10:00 am and 1:00 pm for our Kids’ Zone Hiring Event, ...


  • Million Dollar Quartet

    10/21/2017
    01:30PM

    Paramount Theatre's rollicking 2017-18 Broadway Series opener is Million Dollar Quartet, the wild...


  • ZOMBIES WANTED

    10/21/2017
    02:30PM — 09:00PM

    Interested in becoming a zombie? We need volunteers, ages 14 & older, to be transformed into the ...


  • Zombie Apocalypse!

    10/21/2017
    04:30PM — 08:00PM

    It's a ZOMBIE APOCALYPSE! Will you survive? Participants will navigate the land of the un-dead...


  • Comedy at Zanies

    10/21/2017
    07:30PM

    See nationally known comics along with some of the country’s hottest new talents for a night full...


  • First Folio Theatre (Mayslake Peabody Estate, 31st St. & Rt. 83.) is thrilled to present the Worl...


  • First Folio Theatre (Mayslake Peabody Estate, 31st St. & Rt. 83.) is thrilled to present the Worl...


  • Live Music

    10/21/2017
    09:00PM — 11:55PM

    Join us on historic Bourbon Street in Jambalaya at Pheasant Run Resort for live bands every Satur...


  • Comedy at Zanies

    10/21/2017
    09:45PM

    See nationally known comics along with some of the country’s hottest new talents for a night full...


Neighbors Magazines
Neighbors Magazines, 28 South Water Street, Batavia, IL 60510, 630-995-3482, www.welcometoneighbors.com
Contact us