Coleson Foods, Inc.

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Pecan Baked Catfish Fillets with Celery Root

Filed Under: Mild Flavor, Catfish Tagged With: Autumn Recipes, Gourmet, Winter

Apple Pecan Cake

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Apple Pecan Cake

Course Dessert
Cook Time 1 hour
Total Time 1 hour
Servings 2 People

Ingredients

  • 3 c Sugar
  • 2 t baking soda
  • 1-1/2 t Cinnamon
  • 1 tsp Salt
  • 3/4 c veg oil
  • 3 eggs
  • 1-1/2 t vanilla
  • 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
  • 1 c Toasted Pecans chopped
  • 3 c Flour

Instructions

  • Sift sugar. Mix sugar with baking soda, cinnamon and salt.
  • In a separate bowl, whisk oil, eggs and vanilla together.
  • Add to the first mixture and mix all together.
  • When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
  • Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.

Notes

Serve warm with ice cream or whipped cream.

Filed Under: Desserts Tagged With: Autumn Recipes, Simple

Mashed Sweet Potatoes

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Mashed Sweet Potatoes

Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Course Side Dish
Servings 2 People

Ingredients

  • Peeled sweet potato
  • 2/3 c Milk heated
  • 1/4 tsp Allspice
  • Salt pepper

Instructions

  • Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
  • Work the mixture as little as possible.
  • Add more milk if they seem dry.

Notes

Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size so for portion sake let's use the equaivalent of 2 large baked potatoes.

Filed Under: Salads and Side Dishes Tagged With: Autumn Recipes, Simple

Butternut Squash and Buttermilk Soup

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Butternut Squash and Buttermilk Soup

Course Soup
Servings 2 People

Ingredients

  • 4 c Butternut Squash peeled and diced
  • 1 c Yellow Onion finely diced
  • 2 Tbsp Butter
  • 1 c Chicken Broth
  • 2 c buttermilk 
  • Salt and Pepper

Instructions

  • In a saucepan, sauté the onion in the butter, then add chicken broth and squash.
  • Cover and simmer until the squash is tender.
  • Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed.
  • Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste.
  • Bring to a boil and serve immediately.

Notes

If you want a thinner soup, more chicken broth or buttermilk can be added.

Filed Under: Salads and Side Dishes Tagged With: Autumn Recipes, Simple

Butternut Squash Soup With Salmon

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Butternut Squash Soup With Salmon

Course Soup
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon trimmed of skin and bone, diced into small pieces
  • 2 c Butternut Squash peeled and diced 
  • 2/3 c Onion diced yellow 
  • 1 c Chicken Broth
  • 1 1/2 c Milk
  • 2 Tbsp Lemon Juice

Instructions

  • Simmer the onions and squash in the chicken broth until tender; puree.
  • Add the milk using more or less for your desired thickness.
  • Heat to a simmer; add the salmon and lemon juice.
  • Simmer until the salmon is cooked, approximately 3 minutes.
  • Adjust seasoning if needed.

Filed Under: Finfish, Moderate Flavor, Salmon Tagged With: Autumn Recipes, Simple

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