Different recipes to celebrate October Fest season

Compiled by Denise Swogetinsky

Kemper Messenger

It's October and many are celebrating October Fest. Don't think you can't. You just have to be careful with what you put into your food. Replace potatoes with cauliflower or turnip roots. Replace any sugar with artificial blend. Be creative, but mostly remember to plan and eat in moderation.

October Fest

2 lb. Kraut (well rinsed and drained)

1 1/2 c. apples (1/2 in chunks)

1 tbsp. corn oil

1 lb. frankfurters

1 c. chopped onions

1/4 c. brown sugar (artificial blend)

2 tbsp. mustard

salt and pepper

Sauté onions in corn oil until transparent, not brown. Add well-rinsed kraut and apples, sugar and mustard. Salt and pepper to taste. Mix well. Turn all into greased casserole and prick frankfurters with fork and arrange on top. Bake in moderate oven 350 degrees, for 30 to 35 minutes.

OCTOBER FEST

PORK CHOP CASSEROLE          

4-5 slices bacon

1 (16 oz.) can sauerkraut

4-6 pork chips, 3/4 inch thick

1 lg. onion, sliced thin

2 potatoes, sliced thin (cauliflower)

1 (16 oz.) can packed tomatoes, chopped

Salt and pepper

1/2 c. caraway seed

Layer ingredients in order in casserole dish. Cover and bake at 350 degrees for about 2 hours.

CROCK - POT STEW        

4 lg. potatoes, diced

4 to 5 stalks celery, wedge cut sliced

1 sm. bunch carrots, sliced

1/2 head cabbage, shredded

1 sm. can peas (with liquid)

1 pkg. dry onion soup mix

1 soup can cream of mushroom soup (undiluted)

1 lb. lean ground round

1/2 lb. lean ground sausage

In a 4 quart crockpot, add sliced carrots and diced potatoes. Add 3 cups water, onion soup mix, and mushroom soup. Cook on high 2 hours. Lower heat to low. Add celery and peas to crockpot. In a skillet, cook hamburger and sausage; drain. Add to crockpot. Add 1 cup water or enough to cover ingredients well. Cook on low, keeping water level above ingredients, 4 hours. Add cabbage any time after all ingredients have been added. Cook to desired doneness; serve when ready.

POLISH CABBAGE SOUP

4 slices salt pork

1 head cabbage, chopped

1 can peeled tomatoes

1 Hillshire Farms polish sausage

1 onion

Vinegar to taste

Dice salt pork and cook until crisp. Put in crock pot. Add cabbage, tomatoes, onion, sausage and enough vinegar to taste to crock pot. Cook on high for 1 hour, then turn down to low until done.

Low Carb Irish Cream Coffee Frappé

2 cups ice

1 cup coffee (brewed strong and cooled)

1/2 cup heavy whipping cream

3 tablespoons sugar (Tolani, Free Irish Cream Syrup)

1 teaspoon Swerve

Blend the ice, coffee, heavy whipping cream, Torani Sugar Free Irish Cream Syrup and Swerve in a blender. For the Irish Whipped Cream, use a mixer to and mix the heavy whipping cream and Swerve until the whipping cream begins to set. Add in Torani Sugar Free Irish Cream Syrup and finish whipping. Serve on top of frappé.