Home on the Range Recipie
Colorful Harvest Casserol and Pumkin Cake Roll
11/01/2009 - In honor of Our Town Casper's five-year anniversary, we are running our original (and very popular) Thanksgiving recipes. Enjoy!
| (click for larger version)|
Colorful Harvest Casserole
1 1/ 2 cups baby carrots
5 to 6 yellow crook-necked squash (sliced)
5 to 6 zucchini (sliced)
One large onion (chopped)
2 cups grated medium cheddar cheese
1/2 stick butter melted
salt and pepper to taste
Bring 6 cups of water to boil. Cook carrots 5 minutes in water.
Then add squash, zucchini and onion. Cook until vegetables are
tender crisp. Drain completely and place in large casserole dish.
Stir melted butter, grated cheese, salt and pepper into the casserole.
Pumpkin Cake Roll
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 cup chopped nuts
Beat eggs on high until fluffy. Gradually add sugar. Stir in pumpkin and lemon juice.
Sift together dry ingredients. Fold into pumpkin mixture. Spread into 15 x 10 x 1 inch
pan which has been greased, then lined with wax paper, then greased and floured.
Top with nuts. Bake at 375 for 15 minutes or until center springs back. Turn onto a tea towel that has been sprinkled with powdered sugar. Start at narrow end and roll towel and cake together. Cool, then unroll and fill with filling. Reroll and wrap with Saran Wrap. Refrigerate.
1 cup powdered sugar
1 (8 oz.) pkg. cream cheese
6 Tbsp. butter
1/2 tsp. vanilla
1/2 tsp. lemon juice