The first week of November is Book Fair Week at the kids’ school. As co-chair, I hang out at the fair steering kids to books and away from those annoying erasers that smell like chocolate. But just because I’m “working” all day, doesn’t excuse me from feeding My Farmer and friends. Ironically, the week I don’t have time to make a great meal is the week that we’ve added four additional people to the harvest crew bumping the number to be fed to eight plus the kids and me.
The theme of tonight’s dinner: convenience. Even a convenient meal can taste great!
Meal 9: Ham & Cheese Stromboli, Baked Beans, Cole Slaw, Pumpkin Cupcakes
Ham & Cheese Stromboli (from my mom & also served during Meal 6, Field Meals ’13)
- 1 loaf (1 pound) refrigerated bread (French/white) dough (I just use a medium loaf setting on my bread machine to mix the dough.)
- 1/2 lb. Swiss cheese, sliced thin
- 1/2 lb. deli ham, sliced thin
- 1 cup shredded cheddar cheese
- 1 cup shredded Colby cheese
- 1 package frozen chopped broccoli, thawed and drained (I never remember to thaw this. Throw it on frozen; it won’t hurt anything.)
- 1/2 tsp. garlic powder
Roll out dough into a rectangle. (I usually cut my dough in half and make two rolls. I’ve found the centers will bake up better.) Layer ingredients to within 1-inch of edges. Roll up jelly roll style, long side, seal seams and ends. Place seam side down on greased baking sheet. Bake uncovered at 400 degrees for 20 minutes. Cover loosely with foil and bake 15-20 minutes longer. Let stand 10 minutes before slicing. (Or just throw it in the car and head to the field.) You can also make this ahead and refrigerate overnight. Bake right before serving.
Baked Beans (out of a can)
Cole Slaw (from a bag with store-bought dressing; I did say convenient.)
Pumpkin Cupcakes (i.e. Pumpkin Squares) (from my mom)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 2 cups sugar
- 4 beaten eggs
- 2 cups pumpkin
- 1 cup oil
Mix all of the above and fill lined muffin cups about 2/3 will batter. Bake at 350 degrees for 20 minutes. For frosting, blend the following and add 1 3/4 cups of powdered sugar.
- 3 oz. cream cheese (I usually put in the whole 8 oz. package. This recipe isn’t hoping to be healthy pumpkin squares.)
- 3/4 stick margarine
- 1 teaspoon milk
- 1 teaspoon vanilla