Butternut Squash Stuffed Shells Recipe from Love and Lemons.
Prep time: 20 minutes
Cooking time: 35 minutes
Serving size: 4 servings
Ingredients
1½ cups cubed butternut squash
extra-virgin olive oil, for drizzling
16 jumbo shells
Cashew Cream
1½ cups raw cashews*, see note
1 cup fresh water
1 garlic clove
3½ tablespoons fresh lemon juice
1/2 teaspoon sea salt
freshly ground pepper
filling
4 cups fresh baby spinach
1 cup crumbled firm tofu
1 teaspoon dried oregano
1/2 teaspoon lemon zest
pinch of red pepper flakes
1 cup cashew cream, from the recipe above
sea salt and freshly ground pepper
Photo by Getty Images
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Toss the butternutsquash with olive oil and a few pinches of salt and pepper. Roast until golden brown, about 20 to 25 minutes.
Make the cashew cream: Blend the drained raw cashews, water, garlic, lemonjuice, 1/2 teaspoon salt and pepper.
Make the filling: In a medium skillet, heat a drizzle of oliveoil over medium heat. Add the spinach along with a pinch of salt, and sauté until all the spinach is wilted. Remove from heat and let cool slightly. Squeeze out any excess liquid and chop.
In a bowl, combine the spinach, crumbled tofu, oregano, lemonzest, redpepperflakes, 1/4 teaspoon salt, ground blackpepper, and 1 cup of the cashewcream.
Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente.
Drain the shells and spread ¼ cup of the reserved cashewcream on the bottom of an 11×7-inch baking dish.
Arrange the shells into the baking dish and fill each cooked shell with some of the filling and a few cubes of butternut squash.
Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream.
Dilly Casserole Bread by Mrs. Lester Brown (Garner) from the WPTF “Ask Your Neighbor” Cookbook.
Prep time: 15 minutes
Cooking time: 45 minutes
Serving size: 12-16 servings
Ingredients
1 package dry yeast
1/4 cup warm water
1 cup cottage cheese, heated to lukewarm
1 tbsp butter (not margarine)
1 tsp salt
2 tbsp sugar
1/4 tsp baking soda
1 tbsp instant minced onion
1 unbeaten egg
2 tsp dill seed
2 1/4 to 2 1/2 cups plain flour
Directions
Preheat the oven to 350°F and grease a 1 1/2 or 2-quart casserole dish.
In a small bowl, soften the yeast in warm water and set aside.
In a mixing bowl, combine the cottagecheese, butter, sugar, mincedonion, dillseed, salt, and bakingsoda. Add the unbeaten egg and the softened yeast mixture, stirring until well blended.
Gradually add the flour to form a stiff dough, beating well after each addition.
Cover the dough and let it rise in a warm place until doubled in size, about one hour.
Stir down the dough and turn it into a casserole dish. Let it rise again for 30 to 40 minutes.
Bake the bread for 40 to 50 minutes, or until golden brown.
Remove the dilly casserole bread from the oven and brush the top with butter.
Homemade ice cream recipe by Mrs. Raymond Garrison (Burlington) from the WPTF “Ask Your Neighbor” Cookbook.
Prep time: 20 minutes
Freeze time: 6-8 hours
Serving size: Makes 1 gallon
Ingredients
2 tbsp flour
3 cups sugar
4 eggs
Vanilla to taste
Milk (enough to fill the ice cream container)
Optional: Crushed strawberries, bananas, peaches, or other desired fruit
Photo by Getty Images
Directions
In a mixing bowl, combine the flour and sugar.
Add the eggs to the flour-sugar mixture and beat with electric beaters until smooth.
Add enough milk to the mixture to fill your ice cream maker’s container, ensuring it’s well-mixed.
For added flavor, mix in vanilla to taste. Alternatively, you can omit the vanilla and add crushed strawberries, bananas, peaches, or other add-ins of your choice.
Blend until well combined and then freeze for around 6-8 hours.
Once the ice cream has reached your desired consistency, serve it or store it in the freezer for later use.
The Carolina Panthers have maintained an impressive streak of 27 consecutive games with over 100 rushing yards, the longest active streak in the NFL. This accomplishment highlights their strong ground game, which has been imperative to their offensive strategy.
Winning Streak
Photo by Eakin Howard/Getty Images
The Carolina Panthers achieved a remarkable 13-game winning streak, the longest active streak in the NFL at that time. This streak not only showcased their dominance on the field but also underscored their ability to consistently perform at a high level, outpacing their competitors by a significant margin. The second-longest streak was less than half of the Panthers record.
Panther Blue
Photo by Elsa/Getty Images
The Panthers’ distinctive blue color, officially known as Process Blue C, and their iconic logo were established before their official introduction to the NFL in 1993. Their blue alternate jersey was unveiled in 2002 and blue pants were incorporated in 2015 through the NFL’s Color Rush program.
Keep Pounding
Sam Mills 1996 (Photo by Al Bello/ALLSPORT)
Coined by the late Sam Mills, former Panthers player and coach, “Keep Pounding” is a powerful mantra for the team. Inspired by Mills’s battle with cancer and his motivational speeches, this phrase embodies resilience, unity, and determination both on and off the field. This is not just a phrase, but a way of life for players, staff, and fans.
The Beginning
Panthers Owner Jerry Richardson 1998 (Photo by Todd Warshaw /Allsport)
Entrepreneur Jerry Richardson’s initiative to bring professional football to the Carolinas began with preseason games held from 1989 to 1991. The first two games were played at Carter-Finley Stadium, home of the Wolfpack, in Raleigh, and Kenan Memorial Stadium, home of the Tar Heels, in Chapel Hill.
Sir Purr
Photo by: Craig Jones/Allsport
Since their first season, Sir Purr has been an important part of the Carolina Panthers’ game-day experience. Beyond entertaining fans, Sir Purr plays a vital role in community engagement, epitomizing the team’s commitment to connecting with their supporters. Sir Purr hosts the annual Mascot Bowl where other professional and college mascots compete against each other during halftime.
Delta the Horse
Photo by Ezra Shaw/Getty Images
Josh Norman, a Panthers Cornerback, has a horse named Delta who he loves spending time with outside of football. He honors Delta through his introduction and interception celebrations on the field.
The Fan is the Most Valuable Member of Our Team
Jerry Richardson signing autograph for young fan (Photo by Grant Halverson/Getty Images)
Written all over Bank of America Stadium, Owner and Founder Jerry Richardson once said “The fan is the most valuable member of our team.” The handwriting you see in the stadium is that of Jerry Richardson.
On this day in 1925, S’mores were announced as a new dish at Camp Andree (national Girl Scout Camp). Originally called the Graham Cracker Sandwich, S’more was adopted as a contraction of “some more.”
Combine the creamcheese, corn, pepperjackcheese, sourcream, Tajin or chipotleseasoning, and chopped cilantro in a large mixing bowl. Mix until well combined.
Cooking Methods:
Crockpot Method: Transfer the mixture to a crockpot and cook on low for 2 to 2.5 hours, stirring halfway through cooking.
Oven Method: Transfer the mixture to an oven-safe dish and bake for 2 to 2.5 hours, stirring halfway through baking.
Once done cooking, sprinkle more Tajin or chipotle seasoning on top.
Optional: top with crumbly cheese, such as feta or goat cheese.
Serve the street corn dip warm with tortilla chips or your preferred dippers.
Swedish Meatball Recipe by Nom Nom Nom from Allrecipe.
Prep time: 25 minutes
Cooking time: 1 hour
Serving size: 6 servings
Ingredients
2 slices of day-old white bread, crumbled
½ cup heavy cream
1 teaspoon butter
1 small onion, minced
⅔ pound ground beef
⅓ pound finely ground pork
1 egg
1 tablespoon brown sugar (Optional)
1 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅛ teaspoon ground ginger (Optional)
1 tablespoon butter
¼ cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
½ (8 ounces) container of sour cream
Photo by Getty Images
Directions
Place breadcrumbs into a small bowl; mix in cream. Allow to stand until crumbs absorb cream, about 10 minutes.
Meanwhile, melt 1 teaspoon butter in a skillet over medium heat; cook and stir onion until light brown, about 10 minutes. Transfer onion to a mixing bowl.
Mix groundbeef, groundpork, egg, brownsugar, salt, blackpepper, nutmeg, allspice, and ginger with onion in the mixing bowl. Lightly mix in breadcrumbs and cream.
Melt 1 tablespoon butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoons of meat mixture per meatball; form into balls.
Place meatballs into the skillet and cook, turning often, until browned, about 5 minutes. The insides of meatballs will still be pink.
Place browned meatballs into a baking dish, pour in chickenbroth, and cover with foil.
Bake in the preheated oven until meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
Pour pan drippings into a saucepan over medium heat. Whisk flour into drippings until smooth.
Gradually whisk in enough beefbroth to total about 2 1/2 cups liquid.
Bring gravy to a simmer, whisking constantly, until thickened, about 5 minutes.
Just before serving, whisk in sourcream. Season with salt and black pepper. Serve gravy with meatballs.
Photo by Getty Images
Serve Swedish meatballs with mashed potatoes, pickles, and Lingonberries (can be substituted for cranberry sauce) traditionally
