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Photo by Ken Williams for The Concord Monitor
Since we started writing the Frugal Feasts Column we have been flattered and surprised by the number of questions we get from readers.
Flattered to think that anyone would want our opinions, and surprised that more of the questions don't pertain to ingredients we've somehow left out of the printed recipes.
A lot of the questions are good ones. The answers, well, let's just say we might often be wrong, but we are never in doubt. So pour yourself another cup of coffee and settle in while the Fru-Gals answer your questions on how to make it through the holidays with a few of your dollars and marbles intact.
Question: I read in a magazine that I should stock my kitchen so that when unexpected guests drop in I can serve something stylish and fun. What do the Fru-Gals keep in their pantries for unexpected guests?
Robin would like you to know right up front know that she hides upstairs when her doorbell rings. Suzanne depends on cheap wine, cream cheese and a decent box of crackers. Cream cheese can be doctored up with garlic and Worcestershire sauce and some herbs or crumbled blue cheese and served with the crackers. The wine just needs to be served in large glasses.
Question: Can you suggest one "must have" wardrobe item for this holiday season?
We are firm believers in the Mother of a Certain Age Holiday Uniform: black pants and party sweater. But this year we are making a bold new suggestion: go up a size. Instead of suffering through the holidays crammed into a pair of pants that will fit us perfectly if we lose five pounds, we are going to treat ourselves to a pair of pants that will still fit when we gain five pounds.
Question: Santa gifts: wrapped or unwrapped?
Santa wraps the gifts he brings to our houses. Let's just say it's been a lean year at the North Pole and Santa's sleigh is going to be a little lighter than normal. Unwrapped Christmas would be over in about 8.2 seconds. And that Santa is so thoughtful. He uses the wrapping paper we leave out for him so that all the presents match. Heh, heh heh.
Question: What would be a good $10 Yankee swap gift?
You can't go wrong with any of the vices, especially alcohol and lottery tickets. One size fits all, and you've got to love a gift that even a husband can't screw up on the way to the swap when he stops for gas.
Question: I heard the Fru-Gals and their husbands have taken the No Gift for Spouses Pledge this year, and that you plan to stick with it. So the question is: How long will Dave and Peter be in the dog house if they honor the pledge?
Oh goodness, don't get us started.
The holidays have started and here are two great recipes that are nutritious, delicious and darn adorable. Both are perfectly appropriate for a family dinner, and even better to bring to holiday pot luck.
Macaroni and Squeeze
A Broadbent family favorite created by Victoria Parmele, Robin's stepmother
3 winter squash – acorn, butternut or other hard winter squash
3 tablespoons olive oil, approximately
½ teaspoon kosher salt and fresh ground pepper to taste
1 16 oz can of stewed tomatoes
2 cloves garlic, minced
3 cups shredded extra sharp Cheddar cheese
1/2 chipotle pepper in adobo sauce, chopped fine
1 pound box short pasta, cooked according to package directions until firm
Preheat the oven to 375 degrees.
Cut the acorn squashes in half and remove the seeds. Brush the insides with olive oil, sprinkle with salt and pepper and roast until cooked and soft, about an hour. Gently scoop the insides of each squash shell into a large bowl and mash smooth. Be careful when removing the squash to leave about a quarter inch of squash flesh attached to the shells, which should remain intact.
While the squash is roasting, sauté the garlic in a saucepan with a little olive oil over low heat, then add the stewed tomatoes with half their liquid. Cook this mixture for about 10 minutes to blend the flavor, and then mash the tomatoes together with the chipotle pepper. Add to the roast squash, along with 2 cups of the cheddar cheese and the pasta and stir gently. Test for spiciness; if more is needed, add some of the adobo sauce, a half teaspoon at a time.
Increase the oven temperature to 400 degrees.
Divide the mixture among the squash shells, and sprinkle the tops with the remaining cup of cheese. Bake the filled squash for 10-12 minutes to thoroughly warm the pasta and melt the cheese.
Skillet Apple Pie
4 tablespoons butter
8 Granny Smith or other firm apples, peeled, cored and sliced thinly into wedges.
½ cup sugar
Juice of one lemon
1 teaspoon cinnamon
1 teaspoon ground ginger
1/8 teaspoon nutmeg
1 premade pie crust (half of a standard package)
Preheat oven to 375 degrees.
Melt the butter in an ovenproof skillet approximately 10 inches in diameter over medium low heat. Add the apples and sauté for 5-7 minutes to brown the apples slightly. Add the sugar, lemon juice and spices and stir to combine. Continue to cook for an additional 5-7 minutes to cook the apples until tender but still firm, stirring occasionally. Unroll the crust and drape it over the apples, tucking it down along the edges of the pan. Cut two or three small holes in the crust and place in the preheated oven. Cook for 15-18 minutes until crust is browned and apples are bubbling. Serve from the skillet, warm with vanilla ice cream.
