Cook_s_Country_-_October_2019

32 COOK’S COUNTRY • OCTOBER/NOVEMBER 2019

RECIPE INDEX

Main Dishes

Bean and Cheese Sopaipillas with Green

Chile Sauce 5

Beef Chili for Two 29

Braised Turkey Tacos 18

Chicken Provençal 6

Chopped Cheese Sandwiches 15

Cod Baked in Foil with Potatoes, Zucchini,

and Sun-Dried Tomatoes RC

Easy Macaroni and Cheese Casserole 20

Japanese Steakhouse Steak and

Vegetables 10

Lamb Ragu with Pappardelle RC

One-Pan Curried Roast Chicken with

Caulifl ower, Potatoes, and Chickpeas 26

Pan-Seared Pork Chops with Blistered

Brussels Sprouts and Pomegranate RC

Quick Pulled Chicken Sandwiches with

Red Cabbage Slaw RC

Sausage with Lentils 7

Sautéed Chicken Breasts with

Wilted Salad RC

Slow-Roasted Salmon with Chives

and Lemon 9

with Dill and Garlic 9

with Parsley and Cayenne 9

Spice-Crusted Pork Tenderloin with

Pan-Roasted Vegetables RC

Steak Tips with Red Wine–Shallot Sauce

and Broccoli Rabe RC

Side Dishes

Louisiana-Style Cornbread Dressing 19

Sausage-Herb 19

Sautéed Baby Bok Choy with Sesame Oil

and Garlic 9

with Honey and Orange 9

Sheet-Pan Hash Browns 12

Simple Hibachi-Style Fried Rice 11

Sweet Potato Crunch 21

Soups

Butternut Squash and

Red Pepper Soup RC

Slow-Cooker Chicken and

Corn Chowder 28

Bread

Corn Tortillas 24

Dip

Spinach-Artichoke Dip 16

Sauces and Condiments

Pickled Onion 18

Raita Sauce 26

Salted Butter 27

Spicy Mayonnaise (Yum-Yum Sauce) 11

Sweet Ginger Sauce 11

White Mustard Sauce 11

Desserts

Apple Cider Doughnuts 13

Candy Corn Cake INSIDE BACK COVER

Chocolate Pecan Pie 23

Pumpkin–Chocolate Chip Snack Cake 32

FIND THE ROOSTER!

A tiny version of this rooster has been

hidden in a photo in the pages of this issue.

Write to us with its location and we’ll enter

you in a random drawing. The fi rst correct

entry drawn will win our favorite broiler-safe

baking dish, and each of the next fi ve will re-

ceive a free one-year subscription to Cook’s

Country. To enter, visit CooksCountry.com/

rooster by October 31, 2019, or write to

Rooster ON19, Cook’s Country, 21 Drydock

Avenue, Suite 210E, Boston, MA 02210. In-

clude your name and address. Daniel Hicks

of Goodlettsville, Tenn., found the rooster

in the June/July 2019 issue on page 20 and

won our favorite can opener.

WEB EXTRAS

Free for four months online at

CooksCountry.com/nov19

Boneless Turkey Breast with Gravy

Chocolate Cake Batter

Easy Herb-Roasted Turkey with Gravy

Faux Swiss Meringue Frosting

Turkey and Gravy for a Crowd

READ US ON IPAD

Download the Cook’s Country app for

iPad and start a free trial subscription or

purchase a single issue of the magazine. All

issues are enhanced with Cooking Mode

slide shows that provide step-by-step

instructions for completing recipes, plus

expanded reviews and ratings. Go to

CooksCountry.com/iPad to download our

app through iTunes.

HEIRLOOM RECIPE

PUMPKIN–CHOCOLATE

CHIP SNACK CAKE Serves 16

We prefer mini chocolate chips here,

but you can substitute standard-size

semisweet chocolate chips, if desired.

1 cup (5 ounces) all-purpose fl our

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon table salt

1 cup canned unsweetened

pumpkin puree

1 cup (7 ounces) sugar

½ cup vegetable oil

2 large eggs

½ cup (3 ounces) mini semisweet

chocolate chips

1. Adjust oven rack to middle position
   and heat oven to 350 degrees. Grease
   and fl our 8-inch square baking pan.
   Whisk fl our, pumpkin pie spice, baking
   powder, baking soda, and salt together
   in large bowl. Whisk pumpkin, sugar,
   oil, and eggs together in second bowl.


2. Stir pumpkin mixture into fl our
   mixture until just combined. Stir in
   chocolate chips until just incorporated.
   Transfer batter to prepared pan and
   smooth top with rubber spatula. Bake
   until paring knife inserted in center
   comes out clean, about 35 minutes.


3. Let cake cool in pan on wire rack
   for 20 minutes. Remove cake from pan
   and let cool completely on rack, about
   1 hour. Serve. (Cooled cake can be
   wrapped in plastic wrap and stored at
   room temperature for up to 2 days.)

COMING NEXT ISSUE

Winter is coming, but don’t worry: We’ll

keep you warm with Slow-Cooker

Smothered Pork Chops, One-Pan

Pasta with Sausage and Mushrooms,

superfl avorful Greek-Style Meatballs,

an everyday Spiced Roasted Chicken,

and plenty of festive cookies for the

holidays. Plus, we make visits to Coney

Island and Santa Fe to learn about local

favorites from the folks who make them.

Come along for the ride!

We’re looking for recipes that you treasure—the ones that have been handed down in your
family for a generation or more, that always come out for the holidays, and that have earned
a place at your table and in your heart through many years of meals. Send us the recipes that
spell home to you. Visit CooksCountry.com/recipe_submission (or write to Heirloom Recipes,
Cook’s Country, 21 Drydock Avenue, Suite 210E, Boston, MA 02210) and tell us a little about
the recipe. Include your name and address. If we print your recipe, you’ll receive a free one-year
subscription to Cook’s Country.

RC=Recipe Card

Pumpkin–Chocolate

Chip Snack Cake

When my sisters and I were

little, my mom would make

this snack cake; we got

excited about the chocolate

chips! When we got older, she

would send us off to college

every fall with a few pieces in

a wax paper bag.

—CECELIA JENKINS,

Senior Editor