Houseboat Magazine

These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! (www.pinterest.com/houseboatmag) These recipes are shared at Allrecipes.com. Check out more on our Pinterest page! Appetizer: Spinach Salad with Pomegranate Cranberry Dressing Recipe by Mazola Ingredients: 3/4 cup pomegranate juice 1/3 cup dried cranberries 1/4 cup roughly chopped onion 2 cloves garlic 3 tablespoons white wine vinegar or sherry vinegar 1/4 cup Mazola Corn Oil Salt and pepper to taste 5 ounces baby spinach 1 crisp red apple, cored and chopped 2 tablespoons crumbled feta cheese 1/4 cup dried cranberries Directions: Add the pomegranate juice and cranberries in a bowl and microwave on high for 1 minute. Pour into a blender, add the onion, garlic and vinegar, and puree for a few seconds. Slowly add oil, pureeing for 20 more seconds (or until smooth and thick). Put the spinach in a large serving bowl and top with apples, cheese and cranberries. Drizzle with the dressing immediately before serving (saving about 2 tablespoons per serving). Note—you can swap the feta for crumbled blue, goat or gorgonzola cheese. Dinner: Chicken Pot Pie IX Recipe by Robbie Rice Ingredients: 1 pound skinless, boneless chicken breast halves (cubed) 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9-inch) unbaked pie crusts Directions: Preheat your oven to 425 degrees Fahrenheit. Put the chicken, carrots, peas, and celery in a saucepan, add enough water to cover everything, and boil for 15 minutes. Drain the liquid and set aside the chicken mix. In the saucepan over medium heat, cook the onions in butter until soft and see-through. Mix in the flour, salt, pepper, and celery seed, then slowly add the chicken broth and milk while stirring. Simmer over medium-low heat until the sauce thickens, then remove from the heat and set aside. Spoon the chicken mix into the bottom pie crust, pour on the hot liquid, and cover with the top crust, sealing the edges and cutting away any extra dough. Slit the top a few times for venting steam and bake for 30 to 35 minutes (until the pastry is golden brown and filling is bubbling). Cool for 10 minutes and serve. Dessert: Quick and Easy Pumpkin Mousse Recipe by Kristin_California Ingredients: 1 tablespoon butter 24 marshmallows 1/2 cup milk 1/2 cup canned pumpkin 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup confectioners' sugar 1 cup heavy cream Directions: In a large skillet, melt the butter. Mix in the marshmallows, milk, and pumpkin, stirring often until it's smooth and melted. Remove from the heat and stir in the pumpkin pie spice and vanilla. Cool completely (about half an hour). In a large bowl, beat the confectioners' sugar and heavy cream with an electric mixer until stiff peaks form. Fold the whipped cream into the cooled pumpkin mix and pour the mousse into ramekins or chocolate shells. Cover and refrigerate until the mousse is firm (about two hours). Enjoy! ■ Fall Treats ■ ■ ■ WWW.HOUSEBOATMAGAZINE.COM SEPTEMBER | OCTOBER 2017 39

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