Down On The Farm

Girls' Life, Oct, 2000 by Sarah Cordi

Make a huge plate of turkey wrap sandwiches--add a few veggie wraps, just in case. In a large crockpot, serve warm mashed taters and veggies. To round things out, add a delicious fall salad and scrumptious pumpkin cheesecake. Guests will go for seconds!

FRUITY FALL DIP

8 ounces softened cream cheese

8 ounces vanilla yogurt

5 tablespoons honey

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Beat the cream cheese until smooth and creamy. Add the rest of the ingredients, and mix well. Spoon into a serving howl, cover lightly, and refrigerate for at least three hours. You can even make this the night before--just stir before serving.

SALAD WITH TOMATOES AND CORN

1/2 cup plus 1 teaspoon olive oil

1/4 cup balsamic vinegar

3 tablespoons chopped fresh basil

2 tomatoes, halved, seeded and diced

2 large garlic cloves, minced

3/4 teaspoon minced fresh rosemary, dried

1 can corn, drained

8 cups salad greens (you may use any greens you like)

4 tomatoes, quartered

Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small howl until well blended. Season to taste with salt and pepper. Add greens and quartered tomatoes to bowl with corn. Toss salad with enough vinaigrette to coat evenly. Season with salt and pepper. Makes four servings.

TURKEY SANDWICH ROLL-UPS

1/2 ripe California avocado

4 10-inch wholewheat tortillas

1/2 pound roast turkey, thinly sliced

1/2 pound of your favorite cheese

2 tomatoes

shredded lettuce

1 sliced cucumber

Spread avocado evenly on tortillas, and arrange turkey across each tortilla just below middle. Top turkey with cheese, tomatoes, lettuce and cucumbers, and roll up tortillas tightly, leaving ends open. Halve tortillas diagonally with knife. You may want to include little bowls of mayonnaise or honey mustard, too.

VEGGIE MASHED POTATOES

1 pound potatoes, peeled and chopped into one inch cubes (or you may use instant potatoes)

4-5 large carrots, peeled and sliced into 1/2 inch slices

3 parsnips, peeled and chopped into 1-inch cubes

4 stalks chopped celery

1/3 cup heavy cream

6 tablespoons butter

salt and pepper

pinch of nutmeg

Put vegetables in a large pot, and cover with water. Bring to a boil. Simmer for 20 to 25 minutes or until vegetables are very tender. Drain. Return to pot or place in a large bowl. Mash vegetable mixture with a mixer until smooth. Mix remaining ingredients, and beat until smooth. Spoon into a serving bowl, and serve hot.

PERFECT PUMPKIN CHEESECAKE

This dessert is delicious. Make sure you cut pretty small pieces because it's super rich.

2 cups of graham cracker crumbs

1 cup sugar

3/4 cup brown sugar

1/2 stick melted butter

24 oz. softened cream cheese

5 eggs

16 oz. canned pumpkin

2 tsp. pumpkin pie spice

1/4 cup heavy cream

TOPPING

6 tbsp butter, softened

1 cup brown sugar

1 cup of your favorite nuts, chopped

(pecans or walnuts are best)

Blend graham cracker crumbs, sugar, and 6 tablespoons melted butter. Press mixture firmly over bottom and up sides of a lightly buttered 9-inch springform pan. Chill. Beat cream cheese until very smooth. Add 1 cup sugar and 3/4 cup brown sugar. Beat until well-mixed Mix in the eggs one at a time until light and fluffy. Beat in pumpkin spice and heavy cream at low speed Mix in pumpkin. Pour mixture into prepared pan. Bake at 325 degrees for 1 hour and 35 minutes. Mix topping ingredients (the butter and brown sugar). After the time is up, remove pie from oven. Spread your mixture on top and crumble the nuts over mixture. Put back into the oven for 10 minutes. Remove, and cool on a wire rack. Refrigerate overnight.