Apple Valley Cider Stew
Fawn McKenzie
Wenatchee, WA
Hearty, savory stew…a real tummy-warmer!
1 T. all-purpose flour
1 t. allspice
1/2 t. pepper
1/4 t. garlic powder
1 lb. stew beef, cubed
3 T. oil
1 to 2 c. apple cider
2 T. catsup
3 potatoes, peeled and chopped
2 to 3 carrots, peeled and chopped
2 stalks celery, chopped
2 onions, chopped
Optional: 1/4 c. all-purpose flour
Place flour and seasonings in a large plastic zipping bag; shake to mix. Add beef to bag, a few pieces at a time; shake to coat. Heat oil in a large saucepan over medium heat and brown beef; drain. Stir in cider and catsup. Reduce heat to low; cover and simmer for one to 1-1/2 hours, or until meat is tender. Add vegetables; simmer an additional 30 minutes, until tender. If a thicker stew is desired, make a paste using 1/4 cup cooking liquid and 1/4 cup flour; stir until smooth. Slowly add to stew; cook until thickened. Serves 4.
The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools.
-Henry Beston
Smokey Mountain Cabin Soup
Julie Kovach
Brunswick, OH
I was given this recipe by a friend who has a cabin in the mountains. It’s become a family favorite.
9-oz. pkg. au gratin potato mix
15-oz. can corn, drained
14-1/2 oz. can tomatoes with chiles
2-1/2 c. water
16-oz. pkg. pasteurized process cheese spread, cubed
2 c. milk
Combine potato mix with cheese sauce packet, corn, tomatoes and water in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, stirring often. Add cheese and milk; cook and stir until cheese is melted. Makes 4 servings.
Chilly-Day Beef Barley Soup
Shirley Condy
Plainview, NY
The first cold day of fall, I put on a pot of this soup to simmer and things seem much warmer! It’s delicious served with crusty bread.
1 lb. beef eye of round, diced
1 T. oil
1 c. celery, chopped
1 c. carrots, peeled and chopped
1 c. onion, chopped
28-oz. can stewed tomatoes
3/4 c. pearled barley, uncooked
9 c. water
In a large soup pot over medium heat, brown beef in oil; drain. Add remaining ingredients; simmer over low heat for 1-1/2 to 2 hours. Makes 6 servings.
Bandannas in autumn colors of yellow and gold make perfect oversized napkins for soup suppers.
Apple & Turkey Sandwiches
Katherine Murnane
Plattsburgh, NY
A nice quick supper dish…delightful for a ladies’ luncheon too.
2 T. jellied cranberry sauce
2 T. mayonnaise
8 slices sourdough bread
1 lb. deli turkey, thinly sliced
1 Granny Smith apple, cored, peeled and thinly sliced
1 c. shredded Cheddar cheese
Mix together cranberry sauce and mayonnaise; spread evenly over bread slices. Arrange bread on an ungreased baking sheet. Divide turkey evenly among bread. Top turkey with apple slices; sprinkle with cheese. Broil until cheese is melted and golden. Serves 4.
If you like toasted pumpkin seeds, try toasting winter squash seeds too! Rinse seeds and pat dry, toss with olive oil to coat, spread on a baking sheet and sprinkle with salt. Bake at 350 degrees for 10 to 15 minutes, until crisp. Yummy!
White Minestrone
Susanne Grace
Franklinville, NJ
Garnish with a sprinkle of grated Parmesan cheese and some chopped fresh basil.
2 T. olive oil
1/2 c. onion, diced
1 clove garlic, halved
1 stalk celery, diced
46-oz. can chicken broth
1/2 lb. boneless, skinless chicken breast
1/4 c. canned diced tomatoes
1 c. frozen Italian mixed vegetables
1 c. frozen pea, carrot and corn blend
1 c. small pasta shells, uncooked
Heat oil in a large stockpot over medium heat. Add onion, garlic and celery; cook until tender. Add broth; bring to a boil. Add chicken and simmer until done, about 6 to 8 minutes. Remove chicken; cool and dice. Add vegetables to stockpot; cover and bring to a boil. Stir in pasta and bring to a boil; simmer until vegetables and pasta are tender, about 7 minutes. Just before serving, return chicken to stockpot. Serves 4 to 6.
Autumn is time for apple fun. Pick your own apples in an orchard, watch cider being pressed at a cider mill or go to a small-town apple butter stirring. Don’t forget to taste!
Sandra’s Creamy Butternut Soup
Sandra Sullivan
Aurora, CO
Autumn’s most scrumptious flavors…in a bowl of soup!
2 onions, chopped
2 T. butter
1 T. olive oil
15-oz. can pumpkin
1-1/2 lbs. butternut squash, peeled and cubed
3 c. chicken broth
2 to 2-1/2 t. salt, divided
1/2 t. pepper
1 c. half-and-half
Optional: shredded Gruyère cheese, croutons
In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat; add remaining salt to taste. Top servings with Gruyère cheese and croutons, if desired. Makes 4 servings.
Top bowls of hot soup with popcorn instead of croutons for a crunchy surprise.
Pumpkin Patch Stew
Tina Wright
Atlanta, GA
A hollowed-out pumpkin would make a clever soup tureen for this thick, meaty stew.
1 onion, finely chopped
1 clove garlic, minced
1 T. dried basil
1 T. olive oil
2 lbs. pork tenderloin, cubed
28-oz. can diced tomatoes
15-oz. can pumpkin
14-1/2 oz. can chicken broth
1/2 c. white wine or chicken broth
1/2 t. salt
1/4 t. pepper
4 potatoes, peeled and cubed
1/2 lb. green beans, cut into 1-inch pieces
4-inch cinnamon stick
In a stockpot over medium heat, sauté onion, garlic and basil in oil until onion is tender, one to 2 minutes. Add pork; cook for 3 to 4 minutes, until lightly browned. Stir in tomatoes with juice, pumpkin, broth, wine or broth, salt and pepper; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Add remaining ingredients. Cover; simmer for one hour, or until potatoes are tender. Discard cinnamon stick. Makes 6 to 8 servings.
Small-town county fairs, food festivals, craft shows, swap meets…the list goes on & on, so grab a friend and go for good old-fashioned fun!
Crockery French Dip
Jennifer Gubbins
Homewood, IL
With 3 boys, this oh-so-simple recipe is a favorite in my busy household!
3-lb. beef rump roast
2 c. water
1/2 c. soy sauce
1 t. dried rosemary
1 t. dried thyme
1 t. garlic powder
3 to 4 whole peppercorns
1 bay leaf
6 to 8 hoagie rolls, split
Place roast in a slow cooker. Mix remaining ingredients except rolls; pour over roast. Cover and cook on high setting for 5 to 6 hours, or until beef is tender. Remove meat from broth; shred with a fork and keep warm. Strain broth and skim off fat; discard bay leaf. Spoon shredded meat onto rolls and serve with broth for dipping. Serves 6 to 8.
Make a gourd garland to hang on the mantel. Choose brightly colored mini gourds with long necks. Tie them onto a length of jute, leaving a few inches of jute between gourds…simple!
Old-Fashioned Veggie Soup
Mary Ann Dell
Phoenixville, PA
Pack a hot thermos of this comforting soup for a pick-me-up on your next fall leaf hike.
3 c. vegetable or chicken broth
1-1/2 t. tomato paste
1/4 c. onion, diced
1/4 c. carrot, peeled and diced
1/4 c. celery, sliced
1/4 c. potato, peeled and diced
1/4 c. green beans, sliced
1/4 c. corn
1/4 c. baby peas
1/4 c. baby lima beans
1/4 c. cabbage, chopped
1 clove garlic, minced
salt and pepper to taste
2 T. fresh parsley, chopped
Combine all ingredients except salt, pepper and parsley in a soup pot over high heat. Bring to a boil; reduce heat to low and simmer for 15 to 20 minutes, until vegetables are tender. Add salt and pepper to taste; stir in parsley. Makes 4 servings.
Leave the windows open on brisk nights in early autumn! The cool breeze and night sounds of birds and crickets are delightful…even in the city, it’s easy to imagine you’re out in the country.
Cheesy Wild Rice Soup
Tanya Graham
Lawrenceville, GA
Garnish with a little extra crispy bacon…yummy!
9 to 10 slices bacon, diced
1 onion, chopped
2 10-3/4 oz. cans cream of potato soup
1-1/2 c. cooked wild rice
2 pts. half-and-half
2 c. American cheese, shredded
In a skillet over medium heat, sauté bacon and onion together until bacon is crisp and onion is tender. Drain and set aside. Combine soup and rice in a medium saucepan; stir in bacon mixture, half-and-half and cheese. Cook over low heat until cheese melts, stirring occasionally. Serves 6 to 8.
Biscuit Bowls
Anna McMaster
Portland, OR
Homemade soup is even more special when served in a fresh-baked biscuit bowl.
16.3-oz. tube refrigerated jumbo flaky biscuits
non-stick vegetable spray
Flatten each biscuit into a 5-inch round. Invert eight, 6-ounce custard cups, several inches apart, on a lightly greased baking sheet. Spray bottoms of cups with non-stick vegetable spray; form flattened biscuits around cups. Bake at 350 degrees for 14 minutes. Cool slightly and remove biscuit bowls from cups. Makes 8 bowls.
Start a delicious soup supper tradition on Halloween night.
Soup stays simmering hot while you hand out treats, and it isn’t
too filling, so everyone has more room to nibble on goodies!
Baked Potato Soup
Linda Stone
Cookeville, TN
We love this hearty soup with all the flavors of our favorite baked potato toppings…scrumptious!
3 lbs. redskin potatoes, cubed
1/4 c. margarine
1/4 c. all-purpose flour
2 qts. half-and-half
16-oz. pkg. pasteurized process cheese spread, melted
1 t. hot pepper sauce
white pepper and garlic powder to taste
Garnish: crumbled bacon, shredded Cheddar cheese, snipped fresh chives
Cover potatoes with water in a large saucepan; bring to a boil. Boil for 10 minutes, until almost cooked; drain and set aside. Melt margarine in a large Dutch oven; add flour, mixing until smooth. Gradually add half-and-half, stirring constantly over low heat. Continue to stir until smooth and beginning to thicken. Add melted cheese; stir well. Add potatoes, sauce and seasonings. Cover and simmer over low heat for 30 minutes. Sprinkle with garnishes as desired. Makes 8 servings.
Carve or drill a pattern of round holes in hollowed-out pumpkins, then set tealights inside for a flickering glow.
Baked Filled Sandwiches
Elaine Wilcox
Austin, MN
This recipe was a customer favorite at the Gingerbread House, the restaurant my sister and I owned together.
1 loaf frozen bread dough, thawed
2 T. mayonnaise-type salad dressing
1/2 T. dried, minced onion
3/4 t. Italian seasoning
8 slices Swiss cheese
10 slices baked honey ham
10 slices roast turkey breast
1 egg, beaten
1 t. water
Garnish: sesame seed
Roll dough into a 14"x12" rectangle. Spread with salad dressing; sprinkle with onion and seasoning. Make ten, 1-1/2 inch cuts on each 14-inch side of the dough. Layer dough alternately with cheese, ham and turkey, ending with turkey. Criss-cross the cut strips over the top of the meat; place on an ungreased baking sheet and set aside. Combine egg and water: brush over dough. Sprinkle with sesame seed; let rise for 30 minutes. Bake at 350 degrees for 45 minutes to one hour. Slice to serve. Serves 8.
Make leaf rubbings…it’s fun and easy for the kids to make wrapping paper and placemats! Arrange leaves face-down on plain white paper and cover with another sheet of paper. Remove wrappers from crayons and rub over the leaves…their images will magically appear.
Hoagie Sandwich Bake
Penny McShane
Lombard, IL
So warm and cheesy…this is delicious! It makes a tasty appetizer too, if you cut it into smaller squares.
2 8-oz. tubes refrigerated crescent rolls, divided
1/3 lb. sliced salami
1/3 lb. sliced pepperoni
1/3 lb. sliced deli ham
1/3 lb. sliced Swiss cheese
1/3 lb. sliced provolone cheese
4 eggs, beaten and divided
grated Parmesan cheese to taste
Flatten one tube crescent rolls and press into a greased 13"x9" baking pan. Layer salami, pepperoni and ham over top of rolls. Top with Swiss and provolone cheeses. Brush half of beaten egg evenly over cheeses; cover with remaining rolls. Brush remaining egg over crescent rolls; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 minutes. Cover with aluminum foil; bake for an additional 20 minutes. Slice into squares. Makes 4 servings.
Savor warm, sunny Indian summer days on the porch.
Spruce up your outdoor chairs or pull together mismatched
yard sale finds…it’s easy! Spray paint them all the same
color or use a rainbow of colors just for fun.
Alabama Turkey Noodle Soup
Debbie Donaldson
Florala, AL
This is a wonderful use for leftover turkey. It makes a huge pot of soup and the leftovers freeze beautifully.
1 T. olive oil
1 yellow onion, chopped
1 bunch green onions, chopped
2 c. carrots, peeled and sliced
2 c. celery, sliced
2 cloves garlic, minced
10-3/4 oz. can French onion soup
6 c. chicken broth
1 t. poultry seasoning
1 t. dried rosemary
salt and pepper to taste
3 c. cooked turkey breast, diced
2 c. fine egg noodles, uncooked
Heat oil in a Dutch oven. Add onions, carrots, celery and garlic; cook until yellow onion is transparent. Stir in soup, broth and seasonings; bring to a boil. Reduce heat to medium; simmer until vegetables are almost tender. Add turkey and noodles; raise heat slightly and continue cooking until noodles are tender. Makes 8 to 10 servings.
An autumn soup supper is a wonderfully easy way to get together with friends & neighbors! Each family brings a pot of a favorite tummy-warming homemade soup…you supply go-withs like crackers, cider and a yummy dessert.
Hearty Sausage Soup
Wendy Dye
Monroe, NC
On cold nights, this soup is a family favorite! Sometimes we’ll vary it by using part Polish sausage or hot sausage along with the Kielbasa.
1 T. olive oil
3 lbs. Kielbasa, cut into
bite-size pieces
3 onions, diced
3 cloves garlic, minced
3 16-oz. cans kidney beans, drained and rinsed
3 14-1/2 oz. cans diced tomatoes, drained
14-1/2 oz. can beef broth
1/2 c. long-cooking rice, uncooked
.67-oz. pkg. fresh basil, chopped
1 t. Italian seasoning
1 t. dried oregano
1 t. dried parsley
Heat oil in a large stockpot over medium heat. Add Kielbasa, onions and garlic and cook until golden; drain. Add remaining ingredients; bring to a boil over medium-high heat. Reduce heat to low; simmer for 1-1/2 hours, stirring occasionally. Makes 8 to 10 servings.
Balance a plump orange pumpkin on a cake stand for a whimsical centerpiece.
Mini Turkey-Berry Bites
Jackie Smulski
Lyons, IL
Everybody will gobble these right up!
2 c. biscuit baking mix
1/2 c. sweetened, dried cranberries
1 c. milk
2 T. Dijon mustard
1 egg, beaten
6-oz. pkg. thinly sliced smoked turkey, chopped and divided
3/4 c. shredded Swiss cheese, divided
Stir together baking mix, cranberries, milk, mustard and egg until blended. Pour half the batter into a lightly greased 8"x8" baking pan. Arrange half the turkey over batter; sprinkle half the cheese nearly to edges of pan. Top with remaining turkey, followed by remaining batter. Bake, uncovered, at 350 degrees for 45 to 50 minutes, until golden and set. Sprinkle with remaining cheese; let stand 5 minutes. To serve, cut into 9 squares; slice each square diagonally. Makes 18 mini sandwiches.
Pack a lunch and go on a walk. Be sure to take along a pocket-size nature guide, a magnifying glass and a tote bag to bring back special finds…you’ll have as much fun as the kids do!
Andrea’s Picnic Pie
Andrea Gordon
Lewis Center, OH
Great for tailgating!
1 round loaf crusty bread
1/2 lb. sliced provolone cheese
14-oz. jar roasted red peppers, drained
14-oz. can artichokes, drained
16-oz. pkg. mixed salad greens, divided
1 c. chopped black olives
Italian salad dressing to taste
1/2 lb. sliced deli turkey breast
1/2 lb. sliced salami
1/2 lb. sliced deli honey ham
1/2 lb. sliced Swiss cheese
1 red onion, thinly sliced
2 tomatoes, sliced
6 to 8 slices bacon, crisply cooked
salt and pepper to taste
Cut off top of loaf and hollow out to form a bowl, leaving at least 1/2-inch thickness around sides and bottom. Set aside top. Pressing as you go, layer provolone cheese, peppers, artichokes, half the greens and olives in bottom of loaf. Drizzle with dressing. Press and layer turkey, salami, ham, Swiss cheese, remaining greens, onion, tomatoes and bacon. Drizzle with additional dressing; sprinkle with salt and pepper. Replace top of loaf and wrap tightly with plastic wrap; refrigerate until ready to serve. To serve, cut into wedges. Makes 8 servings.
On your next fall picnic, gather the prettiest autumn leaves…they’ll look splendid arranged under the glass of a vintage serving tray.
Curried Harvest Bisque
Kathy Grashoff
Fort Wayne, IN
Drizzle with a little extra half-and-half for an elegant beginning to a holiday meal.
1 lb. butternut squash, peeled and cut into 1-inch cubes
5 c. chicken broth
1/4 c. butter
1/4 c. all-purpose flour
1 t. curry powder
3/4 c. half-and-half
1 T. lime juice
1/2 t. salt
1/4 t. white pepper
Combine squash and broth in a heavy 4-quart stockpot. Cook over medium heat until tender, about 15 minutes. Using a slotted spoon, transfer squash to a blender; purée until smooth. Stir broth back into puréed squash; set aside. Melt butter in stockpot; stir in flour and curry powder. Cook and stir over medium heat until smooth. Add squash mixture; increase heat to medium-high and stir until soup thickens slightly. Reduce heat to low; add remaining ingredients and heat through without boiling. Serves 6.
Easiest-ever sandwiches for a get-together…a big platter of cold cuts, a basket of fresh breads and a choice of condiments so guests can make their own. Add cups of hot soup plus cookies for dessert…done!
Creamy Root Vegetable Soup
Dawn Klinter
Plymouth, WI
The roasted veggies are so delicious either hot or cold that you may want to cook extra to enjoy later.
2 T. butter, diced
3 to 4 Yukon Gold potatoes, peeled and cubed
3 to 4 carrots, peeled and sliced
2 turnips, peeled and cubed
2 parsnips, peeled and sliced
1 rutabaga, peeled and cubed
1 to 2 leeks, sliced
2 to 3 cloves garlic, minced
14-1/2 oz. can chicken broth
8-oz. container sour cream
salt and pepper to taste
Garnish: sour cream, chopped fresh chives
Spray a 13"x9" glass baking pan with non-stick vegetable spray. Scatter butter in pan; arrange vegetables over top and sprinkle with garlic. Bake at 400 degrees for one hour, turning once, until vegetables are tender. Set aside. In a large saucepan, bring broth to a boil over medium heat. Spoon in 3/4 of the vegetables and purée with a hand mixer. Add remaining vegetables; heat through. Stir in sour cream; add salt and pepper to taste. Garnish servings with a dollop of sour cream and a sprinkle of chives. Serves 4 to 6.
Get ready for spur-of-the-moment picnics on sunny autumn days… tuck a basket filled with picnic supplies into the car trunk along with a quilt to sit on. One stop at
a farmers’ market for food and you’ll be dining amidst fall color!
Philly Blue Steak Sandwiches
Liz Vogelsong
Cecil, OH
My family just loves these open-faced hot sandwiches. You might want to double the blue cheese sauce, it’s that good!
4 beef cube steaks
1/2 c. crumbled blue cheese
3-oz. pkg. cream cheese
1/3 c. mayonnaise-type salad dressing
1 t. Worcestershire sauce
4 slices Russian rye bread, toasted
8 tomato slices
8 onion slices
Broil or pan-fry steaks as desired; keep warm. Blend cheeses, dressing and Worcestershire sauce in a small bowl; set aside. Place toasted bread slices on a broiler pan; top each with a steak. Spread one tablespoon of cheese mixture over each steak; top with 2 slices of tomato, 2 slices of onion and enough of remaining cheese mixture to cover. Broil until bubbly. Makes 4 servings.
October’s the month when the smallest breeze
Gives us a shower of autumn leaves.
Bonfires and pumpkins, leaves sailing down…
October is red and golden and brown.
-Unknown
Chill-Chaser Pork Stew
Kathy McCann-Neff
Claxton, GA
Warms you right up after an afternoon of raking leaves.
2 to 2-1/2 lbs. pork steaks, cubed
2 T. olive oil
2 sweet onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
salt and pepper to taste
6-oz. can tomato paste
28-oz. can diced tomatoes
2 8-oz. cans sliced mushrooms, drained
In a Dutch oven over medium heat, sauté pork in oil until browned. Add onions, peppers, garlic, salt and pepper. Cover and simmer over medium heat until pork is tender. Add tomato paste, tomatoes and mushrooms; bring to a boil. Reduce heat to low; simmer for one hour, stirring often. Serves 4 to 6.
Create a Halloween scarecrow! Make a simple T-shaped frame
of 2x4’s and dress it with an old shirt and trousers. For the head, stuff a brown grocery bag with newspapers and paint on
a face. Top off your new friend with a straw hat.
One-Pot Spicy Black Bean Chili
Lisanne Miller
Brandon, MS
Serve with crunchy tortilla chips or a pan of warm cornbread.
1 onion, chopped
2 t. garlic, minced
2 t. olive oil
3 16-oz. cans black beans, drained and rinsed
16-oz. pkg. frozen corn
14-1/2 oz. can tomatoes with chiles
1/2 c. water
1-1/2 t. taco seasoning mix
7-oz. can chipotle chiles in adobo sauce
1 T. rice vinegar
1/4 c. fresh cilantro, chopped
1/4 c. reduced-fat sour cream
Optional: salsa, fresh cilantro sprigs
In a medium saucepan, sauté onion and garlic in oil for 5 to 7 minutes, until onion softens and begins to brown. Add beans, corn, tomatoes, water and taco seasoning. Bring to a boil; reduce heat to low and simmer for about 15 minutes, stirring occasionally. Combine chiles in sauce and vinegar in a blender; process until puréed. Stir chile mixture and cilantro into chili, adding more taco seasoning if a spicier chili is preferred; heat through. Divide into soup bowls; top with dollops of sour cream. Garnish with salsa and a sprig of cilantro, if desired. Makes 4 servings.
Nippy fall evenings are a fine time for a backyard cookout. Hang lanterns on the fence and in the trees for twinkling light…magical!
Creamy White Chili
Janelle Dixon
Fernley, NV
This chili has such a fabulous flavor with its blend of green chiles, cumin, sour cream and chicken.
1 T. oil
1 lb. boneless, skinless chicken breast, cubed
1 onion, chopped
14-oz. can chicken broth
2 15-1/2 oz. cans Great Northern beans, drained and rinsed
2 4-oz. cans chopped green chiles
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz. container sour cream
1/2 pt. whipping cream
10-oz. pkg. corn chips
8-oz. bag shredded Monterey Jack cheese
Heat oil in a large skillet over medium heat; add chicken and onion. Sauté until chicken is cooked through; set aside. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil. Add chicken mixture; reduce heat and simmer for 30 minutes. Add sour cream and whipping cream; mix well. Top with corn chips and cheese. Serves 8.
Kids will love grilled cheese sandwiches that have been cut out with a pumpkin cookie cutter.
Judy’s Pizza Rolls
Sara Moulder
LaGrange, OH
My sister gave me this recipe years ago. The baked rolls freeze very well…just move them into the fridge to thaw during the day, then pop them in a hot oven to reheat.
1 lb. ground beef
1 onion, chopped
1 clove garlic, minced
8-oz. can pizza sauce
dried oregano and basil to taste
2/3 c. mozzarella cheese, cubed
8 hot dog buns, split
Sauté ground beef, onion and garlic in a skillet over medium heat; drain. Add pizza sauce, oregano and basil; lower heat and simmer for 30 minutes. Let cool slightly; stir in cheese. Fill buns with meat mixture; wrap individually in aluminum foil. Place on a baking sheet and bake at 425 degrees for 20 minutes. Serves 8.
On Halloween, tuck tealights inside paper bag luminarias and line them up along the walk…the flickering light will lead little trick-or-treaters right to your door.
Rustic Italian Baked Sandwich
Robin Hill
Rochester, NY
Have a cozy picnic with friends in front of the fireplace on a chilly autumn afternoon.
1 loaf focaccia bread
1/4 c. Dijon mustard
1/4 c. mayonnaise
1/2 lb. thinly sliced salami
1/2 lb. thinly sliced deli ham
2 8-oz. pkgs. shredded mozzarella cheese
1/2 c. hot pepper slices
1/2 c. green olives with pimentos, sliced
1/2 c. black olives, sliced
With a serrated knife, slice bread in half lengthwise, then crosswise to form 4 pieces. Spread mustard over cut side of bottom pieces; spread mayonnaise over cut side of top pieces. Layer bottoms with salami and ham; sprinkle thickly with cheese and top with peppers and olives. Add tops to form sandwiches. Wrap in aluminum foil; place on a 15"x10" jelly-roll pan. Bake at 350 degrees for 30 to 35 minutes, or until heated through. Slice and serve hot. Makes 8 servings.
Gather pine cones to make winter treats for the birds…a fun craft for kids! Tie a hanging string to the top of each pine cone, then spread with peanut butter mixed with cornmeal and roll in bird seed. The birds will love it.
Old-Fashioned Ham & Bean Soup
Mary Beaney
Bourbonnais, IL
Just like Grandma used to make…well worth starting a day ahead!
16-oz. pkg. dried navy beans
2 meaty ham hocks or 1 meaty ham bone
1 c. cooked ham, chopped
1/2 to 3/4 c. onion, quartered and sliced
3 stalks celery, chopped
1/2 c. carrot, peeled and grated
2 bay leaves
1/2 t. garlic powder
1/2 t. seasoned salt
1/4 t. pepper
1/2 t. dried parsley
1/8 t. dried thyme
The night before, cover beans with water in a bowl and let stand overnight. Cover ham hocks or ham bone with water in a large stockpot. Simmer over medium heat until tender. Remove ham hocks or bone from stockpot, reserving broth; slice off meat. Refrigerate reserved broth and meat overnight. The next day, drain beans and set aside. Discard fat from top of reserved broth; add beans, meat, and remaining ingredients to broth. Bring to a boil. Reduce heat; simmer until beans are tender and soup is desired thickness, about one hour. Discard bay leaves. Serves 4 to 6.
Prewarmed soup bowls are a thoughtful touch. Set oven-safe crocks on a baking sheet and tuck into a warm oven for a few minutes. Ladle in hot, hearty soup…mmm, pass the cornbread!
Shrimp & Corn Chowder
Carla Phillips-Puckett
Bristol, VA
Serve piping hot…wonderful with buttery toasted Italian bread.
1/4 to 1/2 c. onion, chopped
1 clove garlic, minced
1 to 2 T. butter
2 10-3/4 oz. cans cream of potato soup
1-3/4 to 2 c. milk
1/2 c. cream cheese, softened
1-1/2 c. uncooked small shrimp, peeled
8-oz. can corn, drained
pepper to taste
In a large saucepan over medium heat, cook onion and garlic in butter just until tender. Slowly blend in soup, milk and cream cheese; add shrimp, corn and pepper. Bring to a boil; reduce heat, cover and simmer for about 15 minutes, or until shrimp are cooked and pink, stirring occasionally. Makes about 6 servings.
I would rather sit on a pumpkin
and have it all to myself,
than be crowded on
a velvet cushion.
-Henry David Thoreau
Pork & Green Chile Stew
Vickie
Add more chiles if you like it extra hot…serve a basket of warm flour tortillas alongside.
3 lbs. boneless pork loin, cubed
3 T. oil
4 c. chicken broth, divided
14-1/2 oz. can diced tomatoes
11-oz. can corn, drained
10-oz. jar green chile salsa
4-oz. can chopped green chiles
3 stalks celery, chopped
4 cloves garlic, minced
salt to taste
In a stockpot, brown pork in oil over medium-high heat. Remove pork and set aside, reserving drippings in stockpot; increase heat to high. Add one cup broth to reserved drippings; cook and stir until boiling. Return pork to stockpot; stir in remaining ingredients and enough of remaining broth to barely cover. Reduce heat to low. Cover and simmer for 1-1/2 to 2 hours, until thickened and pork is very tender. Makes 8 servings.
On clear, crisp autumn days, freshen household quilts and blankets for winter…simply shake them out and spread over a porch rail or fence. Sunshine and fresh air will quickly chase away any mustiness that they’ve picked up in storage.
Molawa Family Meatloaf
Janice Molawa
Spring Grove, IL
Our favorite comfort food…pass the mashed potatoes!
4 lbs. ground beef
2 c. quick-cooking oats, uncooked
4 eggs, beaten
1 onion, chopped
1 c. sliced mushrooms
1/2 c. green pepper, chopped
1/2 c. celery, chopped
1 t. garlic powder
1 t. salt
1 t. pepper
2 c. shredded Cheddar cheese
3/4 c. catsup
Combine all ingredients except catsup in a large bowl. Mix well and form into 2 loaves. Place in two, 9"x5" loaf pans; spread catsup over top. Bake at 350 degrees for one hour and 15 minutes. Serves 8 to 10.
Grilled Meatloaf Sandwiches
Darrell Lawry
Kissimmee, FL
A family favorite…sometimes I’ll make a meatloaf just so we can have these cheesy meatloaf sandwiches.
4 thick slices baked meatloaf
3 T. oil, divided
8 slices sourdough bread, divided
4 t. coarse mustard
4 t. catsup
4 slices Monterey Jack cheese
In a skillet over medium heat, brown meatloaf slices on both sides in one tablespoon oil. Spread 4 slices bread with mustard; spread remaining bread with catsup. Arrange meatloaf on mustard-covered bread slices; top with cheese. Top with catsup-covered slices. Heat remaining oil in a skillet over medium heat. Cook sandwiches on both sides, until golden and cheese is melted. Serves 4.
