Waterloo’s John King & Clifton Springs’ Dawn Jansen of Seneca Community Players to talk about everything going on with SCP, upcoming performances and, of course, gratitude.
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Tag Archives: Seneca Community Players
FLX Weekly with Jessica Lahr for 7/8 – 7/12/15
Jessica Lahr returns to the anchor desk with a look at the top news of the week on FingerLakes1.com, a look ahead to the weekend weather, a full list of summer weekend events, and an interview with leading man Ray Kelsey on the upcoming Seneca Community Players production of ‘Death Trap’.
Squash and an Apple a Day .::. Episode 18
This week a plethora of great autumn recipes including a butternut squash cream sauce for ravioli, skillet maple syrup pear pie, and four different unique uses for apples. Also, recap Jim and Marilyn’s trip to Jersey City, their review of Driving Miss Daisy by the Seneca Community Players, and a lot of restaurant news in downtown Seneca Falls this week.
BUTTERNUT SQUASH PASTA CREAM FOR RAVIOLI
Heat 2 tablespoons of olive oil
Add 1/4 cup onion, chopped, cool for 3 minutes
Add 2 cups of butternut squash, pealed and cubed
Season with salt and pepper
Add 1/2 cup of water
Cook over medium heat for 5 minutes, Puree
RAVIOLI
Heat 2 tablespoons of butter
Saute 1 cup brown sliced mushrooms, 10 minutes
Add Ravioli, fresh or frozen, boiled according to package directions, 2 tablespoons of cooking water,2 tablespoons of grated Parmesan
Add butternut squash pasta cream
Garnish with parsley and toasted nuts or toasted pumpkins seeds
BAKE SQUASH WITH SKIN AND MAPLE SYRUP
Cut squash into wedges, clean out seeds, place in baking dish in a single layer skin side down
Sprinkle with salt, drizzle with maple syrup and roast at 400 degrees for 30 to 45 minutes till tender with a knife.
Spoon out flesh and enjoy.
ROASTED PUMPKIN SEEDS
Scoop out pumpkin seeds with an ice cream scoop, wash off and pat dry
Mix with olive oil,garlic powder, onion powder, salt and cayenne pepper
Roast at 375 degrees for 20 minutes
Use to add texture and spice to your salad
SKILLET MAPLE SYRUP PEAR PIE
Heat a 10 inch skillet, cast iron or non stick
Add 3 tablespoons of butter, 1/2 cup maple syrup. 1/4 cup of sugar Cut each quarter into 3 sections,lengthwise leaving end into tack
Fan out each section, place into skillet skin side up
Cover with 9 inch pie dough
Cut 4 vent holes in the dough, Bake 400 degrees for 25 minutes, lower to 375 degrees for 20 minutes, cool for 10 minutes spoon into dishes and serve
AN APPLE A DAY
APPLE CRISP
Mix 1 tablespoon of lemon juice, 1 stick of butter, 1 cup of oats, 1 cup of brown sugar, 1/2/cup of flour, 1/2 teaspoon of salt
Pour over chopped apples, bake at 350 degrees for 1 hour
APPLE SLAW
Mix 2 tablespoons of mayonnaise, 2 tablespoons of red wine vinegar, 2 tablespoons of canola oil, 2 tablespoons of celery seed
Mix with 1 fresh fennel,sliced thin, 3 tablespoons chopped parsley, 3 cups of apple cut into thin slices
Salt and Pepper to taste
APPLE MELT
Saute 1 large onion thinly sliced, cook till golden brown, about 20 minutes
Place a slice of swiss or gruyere on a slice of bread
Top with the onions, sliced apples
Top with another slice of bread
Grill on top of the stove until both sides are golden
APPLE TEMPURA
2 apples thinly sliced with skin on
Mix 1 cup of flour,1/2 teaspoon of salt, 1/4 teaspoon cayenne pepper, 1 egg, 1/4 cup of sparkling cider
Add apple slices to coat
Fry in canola oil
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