Election Day: Time to Eat

This morning, the Watchung PTA set up their annual Election Day Bake Sale. Tucked behind the Watchung School Green House, adjacent to the auditorium, voters could purchase divine homemade goods, both sweet and savory. (pictured, from left, Ewa Bay, Twana Davisson, Sabine Percelay)

Over forty families contributed baked goods, mostly homemade (I spotted a few Nutri-Grain Bars on the table), juices and coffee. According to Bake Sale Chairperson, Twana Davisson, all proceeds from the bake sale to will benefit the PTA funded assemblies.

The most popular item at the sale was the homemade Cranberry Bread. Other popular items include Organic Homemade Raspberry Jam, $5, and Sabine Percelay’s homemade lentil soup and pumpkin soup, 1 qt. $8. Also for sale are vegetarian quiches, priced at $8 and Vegan Chili at $5.

Ewa Bay, contributed Ham and Cheddar muffins, priced at $1 each (she shared her recipe below).

Meanwhile, at Edgemont Montessori School’s Election Day Eatery they had baked goods (like the chocolate cupcakes above), homemade maple apple pear butter, soups, stews, lassagna, hot coffee and lots more.

Tell us where the best election day bake sales are in your part of Baristaville, and let us know what treats you found there. We know from another thread that “the prof has voted (and purchased a banana/chocolate chip bread loaf from the Watchung School– supporting the kids!!).”

Ewa Bay’s Ham and Cheddar Muffins
Yield: 12 (3-inch) muffins or 2 1/2 dozen mini muffins
Ingredients

* 3 tablespoons butter or margarine
* 1 medium-size sweet onion, finely chopped
* 1 1/2 cups all-purpose baking mix
* 2 cups (8 ounces) shredded Cheddar cheese, divided
* 1/2 cup milk
* 1 large egg
* 1 cup finely chopped cooked ham
* Poppy seeds (optional)

Preparation

Melt butter in a skillet over medium-high heat; add onion, and sauté 3 to 5 minutes or until tender.

Combine baking mix and half of cheese in a large bowl; make a well in center of mixture.

Stir together milk and egg, blending well; add to cheese mixture, stirring until moistened. Stir in onion and ham. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese. Sprinkle with poppy seeds, if desired.

Bake at 425° for 18 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

NOTE: Substitute mini muffin pans for regular pans, if desired. Bake at 425° for 14 minutes or until golden. Makes 2 1/2 dozen mini muffins.

Reduced-fat Ham-and-Cheddar Muffins: Substitute low-fat baking mix, fat-free or low-fat shredded Cheddar cheese, and fat-free milk. Reduce butter to 1 tablespoon; proceed with recipe as directed.

Ham-and-Swiss Muffins: Substitute shredded Swiss cheese for Cheddar; whisk in 2 tablespoons Dijon mustard with milk and egg. Proceed with recipe as directed.

Sausage-and-Cheese Muffins: Substitute 1 cup hot or mild ground pork sausage, cooked and crumbled, for chopped ham. Proceed with recipe as directed.

Chicken-and-Green Chile Muffins: Substitute 1 cup finely chopped cooked chicken for ham and 2 cups shredded Mexican four-cheese blend for Cheddar; add 1 (4.5-ounce) can chopped green chiles. Proceed with recipe as directed.

Edgemont photos and reporting by Georgette Gillmore.