Savory Suppers
Maple-Pineapple Ham
Andrea Heyart
Aubrey, TX
This recipe came about during my first few weeks of marriage. I wanted to create something special for my new husband and decided to combine some of his favorite foods together as a glaze for the ham I had bought. Now every year around our anniversary I make this dish and bring back some of those newlywed memories!
1 c. brown sugar, packed
1 c. maple syrup
3/4 c. pineapple juice
1/4 c. applesauce
1 t. brown mustard
1/2 t. ground cloves
1/2 t. allspice
1/2 t. pumpkin pie spice
6 to 8-lb. cooked bone-in ham
Combine all ingredients except ham; stir to blend. Place ham in an ungreased roasting pan. Brush ham with half of the brown sugar mixture. Bake, uncovered, at 325 degrees for 18 to 24 minutes per pound. Spoon remaining mixture over individual servings. Serves 6 to 8.
Fill a vintage wooden tool caddy with fragrant dried apple and orange slices, star anise and bay leaves, then tuck candles into glass votive holders for a soft glow. What a cozy harvest welcome on a farmhouse table!
Fancy Dressed-Up Potatoes
Cynde Sonnier
Mont Belvieu, TX
Whenever we have a birthday or special occasion, my family always asks for this delicious side dish.
5 lbs. potatoes, peeled and quartered
1/2 c. butter, divided
1/2 c. green pepper, chopped
1/2 c. roasted red pepper, chopped
1/2 c. onion, chopped
2 to 3 cloves garlic, minced
1/4 c. fresh parsley, chopped
3/4 c. whipping cream
1/4 lb. pasteurized processed cheese, cubed
salt and pepper to taste
Add potatoes to a large saucepan. Cover with water and boil over medium-high heat until potatoes are tender; drain. Set aside and keep warm. Add 1/4 cup butter to a saucepan over medium heat; sauté peppers and onion until tender. Add garlic and parsley. Add potatoes to saucepan with 1/4 cup butter and remaining ingredients. Mash with a fork or potato masher until almost smooth. Spoon into a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 minutes, or until potatoes are golden. Serves 8 to 10.
The crackle of a warm, cozy fire brings everyone together. Enjoy a simple dinner of roasted hot dogs or toasty pie-iron sandwiches, then make s’mores and serve mugs of warm spiced cider.
Judy’s Pot Roast & Gravy
Judy Bernacki
Henderson, NV
This roast is super-tender and makes its own tasty gravy.
3-lb. beef chuck or cross rib roast
2 10-3/4 oz. cans golden mushroom soup
1.35-oz. pkg. onion soup mix
Lightly spray a large sheet of aluminum foil with non-stick vegetable spray. Arrange roast on aluminum foil. Place in a 13"x9" baking pan coated with non-stick vegetable spray. Pour soup around roast; sprinkle soup mix on top. Wrap roast tightly with aluminum foil. Bake at 450 degrees 30 minutes; reduce temperature to 325 degrees and continue baking 3 hours. Serves 6 to 8.
Line a porch bench with pumpkins of all shapes and sizes. Hollow out some and tuck in a water-filled glass of cheery sunflowers, paint others and carve some to hold a glowing candle.
Roasted Chicken & Veggies
Leigh Ellen Eades
Summersville, WV
A friend first prepared this meal for my family during the holidays. On the drive home, my husband raved over its goodness. When we got home, I began playing with the ingredients myself until I came up with this recipe. This meal is such a hit in our home…there are never any leftovers!
2 T. olive oil
3 to 4-lb. chicken
4 carrots, cut in 2-inch pieces
4 to 5 potatoes, quartered
1/2 onion, quartered and separated into petals
14-1/2 oz. can chicken broth
1-1/4 c. white or purple grape juice
1/4 c. soy sauce
1 t. garlic, minced
1/2 t. dried parsley
1/2 t. dried thyme
salt and pepper to taste
Add oil to a saucepan over medium-high heat; brown chicken on all sides until golden. Transfer chicken to a greased roasting pan; surround with carrots and potatoes. In the same saucepan over medium heat, sauté onion until tender; set aside. Combine broth, grape juice and soy sauce; blend well. Stir in remaining ingredients; spoon over chicken. Top chicken with sautéed onion. Bake, covered, at 375 degrees for 48 minutes, basting occasionally. Uncover and continue to roast 12 additional minutes, until juices run clear when pierced. Serves 4.
Lengths of burlap are so easy to turn into a table runner…simply cut and fringe the edges!
Broccoli Supreme
Linda Belon
Wintersville, OH
A delicious side that whips up in a jiffy!
1 egg, beaten
10-oz pkg. frozen chopped broccoli, partially thawed
8-1/2 oz. can creamed corn
1 T. onion, grated
1/4 t. salt
1/8 t. pepper
3 T. butter
1 c. herb-flavored stuffing mix
Combine egg, broccoli, corn, onion, salt and pepper. Melt butter in a saucepan over medium heat. Add stuffing mix; toss to coat. Stir 3/4 cup of stuffing mixture into vegetable mixture. Turn into an ungreased 8"x8" baking pan. Sprinkle with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Makes 6 to 8 servings.
If your silverware needs polishing before the holidays, try this quick & easy method for sparkling results. Line a baking pan with aluminum foil, arrange silverware over foil and sprinkle with baking soda to coat. Cover with boiling water and let soak until the tarnish is magically gone!
Southern Squash Casserole
Elizabeth Barnes
Princeton, KY
This recipe was a favorite in my husband’s family, until I made it for mine…now they love it too!
2 lbs. yellow squash, diced
salt and pepper to taste
1 onion, chopped
8-oz. container sour cream
10-3/4 oz. can cream of mushroom soup
Optional: 1 c. shredded Cheddar cheese
2 8-1/2 oz. pkgs. cornbread mix, prepared and crumbled
Season squash with salt and pepper. Place squash and onion in a saucepan; cover with water and bring to a boil. Cook over medium heat until tender; drain. Mash squash and onion slightly; stir in sour cream, soup and cheese, if desired. Fold 3/4 of the prepared cornbread into squash mixture; spread in a greased 13"x9" baking pan. Sprinkle remaining cornbread on top. Bake, uncovered, at 350 degrees until golden, about 25 minutes. Serves 8 to 10.
When family & friends come to visit, set out a book for them to sign. Little ones can even draw pictures inside. You can make it in no time…cover a plain journal with fabric, then add felted flowers, vintage buttons and rick rack.
Harvest Apple Salad
Melanie Johnston
Wilton, NH
I first tried this salad at a BBQ while I was expecting our son. It was a time in my life when I simply could not eat enough apples! One spoonful of the sweet freshness hits the spot.
8 Fuji apples, cored, peeled and chopped
32-oz. container plain yogurt
1/4 to 1/2 c. slivered almonds
1/4 to 1/2 c. sweetened dried cranberries
Combine apples and yogurt; stir in almonds and cranberries. Blend well. Refrigerate until ready to serve. Makes 8 servings.
Which apple is best? The tastiest pie apples are Rome, Jonathan, Fuji and Granny Smith. For salads, try McIntosh, Red Delicious, Empire and Gala.
Mom’s Best-Ever Salad
Conni Butler
Castaic, CA
Mom always made this for our holiday dinners. Not only is it easy to prepare, it’s so yummy too!
8-oz. pkg. cream cheese, softened
10 to 12 marshmallows
6-oz. pkg. lime gelatin mix
2 c. boiling water
2 c. cold water
1 c. crushed pineapple, drained
1 c. frozen whipped topping, thawed
Optional: 1/2 c. chopped nuts
In a large bowl, combine cream cheese, marshmallows and gelatin mix. Add boiling water; stir to dissolve. Stir in cold water; refrigerate until gelatin begins to thicken. Stir in drained pineapple, whipped topping and, if desired, chopped nuts. Spoon mixture into a 13"x9" pan or an 8-cup gelatin mold; refrigerate until firm. Makes 10 servings.
Cinnamon, pumpkin and apple pie-scented candles are perfect pairing with fall’s crisp evenings. Make them last a bit longer…store them in the freezer until you’re ready to burn them.
Gram’s Stuffed Turkey Rolls
Vickie
Both of my favorite Thanksgiving flavors rolled into one!
4 slices turkey breast, sliced 1/2-inch thick
2 to 3 t. all-purpose flour
1 T. butter
1/4 c. dry red wine or beef broth
3/4 c. chicken broth
Place turkey slices between 2 sheets of wax paper. Use a meat mallet to flatten until 1/4-inch thick. Arrange turkey slices on a work surface; spoon 1/4 of Sausage Stuffing onto the center of each slice. Roll and secure with toothpicks. Coat rolls lightly with flour; set aside. Melt butter in a large skillet, add turkey rolls and brown on all sides. Remove turkey from skillet; set aside and keep warm. Pour wine or beef broth into skillet and cook over medium heat about 5 minutes, scraping up browned bits. Stir in chicken broth, then arrange turkey rolls in skillet. Cook, covered, over low heat 8 to 10 minutes. Serve with gravy from skillet. Makes 4 servings.
Sausage Stuffing:
1 T. butter
2 T. onion, minced
1 clove garlic, minced
1/4 lb. mild ground pork sausage
1/4 t. dried sage
1/4 t. red pepper flakes
1/4 t. dried thyme
2 slices day-old bread, crumbled
salt and pepper to taste
Heat butter in a skillet over medium heat. Stir in onion and garlic; sauté until tender. Add sausage, breaking up with fork; cook until browned. Do not drain. Reduce heat to low; stir in remaining ingredients. Cook 5 minutes to blend flavors.
Green Beans Almondine
Michelle Campen
Peoria, IL
I just love green beans and I’m always looking for new ways to prepare them. This recipe is a new favorite.
2 lbs. green beans, trimmed and halved
8 slices bacon, chopped
2 cloves garlic, thinly sliced
1 t. Italian seasoning
1 c. sliced almonds
1 t. soy sauce
Place beans in a stockpot of salted boiling water and cook for 2 minutes. Drain and run under cold water. Drain again. Set aside to dry on paper towels. Cook bacon in a large, heavy skillet over medium-high heat until crisp. Drain all but 2 tablespoons of drippings from skillet. Add garlic, seasoning and almonds to skillet; sauté one minute. Stir in beans and sauté until beans are crisp-tender. Drizzle soy sauce over beans; stir and serve immediately. Serves 8.
Turn a basket of green beans from the fall farmers’ market into a slow-cooker side for dinner. It couldn’t be easier! Combine 2 pounds trimmed beans with 2 tablespoons oil, one diced onion, 6 slices chopped bacon and 3/4 cup water; add salt and pepper to taste. Cover and cook on high setting for 4 to 5 hours.
Nellie’s Spinach Salad
Denise Webb
Galveston, IN
My friend Nellie serves this delicious salad and it’s become one of my favorites!
6-oz. pkg. baby spinach
6 slices bacon, crisply cooked and crumbled
1 onion, chopped
1/2 c. sliced mushrooms
4-oz. container crumbled feta cheese
1 avocado, peeled, pitted and sliced
1/3 c. oil
2 T. sugar
1/4 t. mustard
3 T. vinegar
1/2 t. salt
1 T. onion, grated
In a large bowl, toss together spinach, bacon, onion, mushrooms, cheese and avocado. Combine remaining ingredients in a jar with a tight-fitting lid; shake well to combine. Pour dressing over salad; toss and serve. Serves 4 to 6.
When Indian summer rolls around, it’s time to freshen up quilts…cool, crisp nights will be here soon! After a gentle washing, air-dry quilts on the clothesline. The warm sun and gentle breezes will make them smell oh-so sweet.
Grandma’s Wilted Lettuce
Jenna Fowls
Warsaw, OH
My grandma used to make this recipe for every holiday. Now, I have the pleasure of making it for special occasions…it’s one of my favorite salads. To save time, I usually heat the water, vinegar, sugar, and drippings in a mug in the microwave.
2 heads leaf lettuce, torn
Optional: 1/8 t. salt, 1/8 t. pepper
2 eggs, hard-boiled, peeled and quartered
Optional: 2 green onions, sliced
4 to 6 slices bacon, crisply cooked and crumbled, drippings reserved
2 T. water
1/4 c. vinegar
1 T. sugar
Arrange lettuce in a serving bowl; season with salt and pepper if desired. Add eggs and onions, if using. Toss to combine; top with crumbled bacon. Combine remaining ingredients and drippings in a saucepan. Heat to boiling; pour over salad. Toss again and serve immediately. Makes 6 servings.
Tie up bunches of herbs to dry and hang them in your kitchen. They’ll add the freshest taste to those simmering soups & stews and wonderful comfort foods you’ll be making all harvest season long.
Tilapia with Dill Sauce
Lori Rosenberg
University Heights, OH
This dish is one my family loves and requests often.
1 lb. tilapia fillets
salt and pepper to taste
1/2 to 1 T. Cajun seasoning
1 lemon, thinly sliced
1/4 c. mayonnaise
1/2 c. sour cream
1/8 t. garlic powder
1 t. lemon juice
2 T. fresh dill, chopped
Sprinkle both sides of fillets with salt, pepper and seasoning. Arrange fillets in a single layer in a lightly greased 13"x9" baking pan. Arrange 2 lemon slices over each fillet. Bake, uncovered, at 350 degrees for 15 to 20 minutes, or until fish flakes easily with a fork. Blend remaining ingredients in a small bowl; serve with baked fish. Serves 4.
Sit in front of a cozy fire and stitch up some handmade gifts for friends & family. They’ll treasure a sweet little sachet filled with dried lavender, squares of felted wool for coasters, or an embroidered tea towel.
Potato Latkes
Debbie Muer
Encino, CA
I like to serve these potato pancakes with a salad for a complete meal.
2 c. potatoes, peeled and grated
2 eggs, beaten
1/8 t. baking powder
1-1/2 t. salt
1 T. all-purpose flour or matzo meal
1/8 t. pepper
oil for frying
Garnish: sour cream or applesauce
Mix all ingredients except oil and garnish together. Heat oil in a skillet over medium-high heat. Pour about one tablespoon of batter for each pancake into hot oil and fry until golden. Top with a dollop of sour cream or applesauce. Serves 4 to 6.
Turkey Potato Pancakes
Kathi Duerr
Fulda, MN
I don’t remember how I discovered this recipe, but I do know that it became an instant Duerr family favorite!
3 eggs, beaten
3 c. potatoes, peeled and shredded
1-1/2 c. cooked turkey, finely chopped
1/4 c. green onion, sliced
2 T. all-purpose flour
1-1/2 t. salt
oil for frying
Optional: cranberry sauce
Combine eggs, potatoes, turkey, onion, flour and salt; mix well. Heat about 1/4-inch oil in a large skillet over medium-high heat. Pour batter by 1/3 cupfuls into hot oil. Fry 5 to 6 minutes on each side, or until potatoes are tender and pancakes are golden. Serve with cranberry sauce, if desired. Makes 1 dozen pancakes.
Mother’s Pork Chops & Apples
Barbara Encababian
Easton, PA
This recipe is wonderful when the weather is cold. The oven warms the kitchen, the smells are fabulous and the flavors all blend together.
2 T. oil
6 pork chops
3 to 4 apples, cored and sliced
1/4 c. brown sugar, packed
1/2 t. cinnamon
2 T. butter
Heat oil in a skillet over medium-high heat; brown pork chops on both sides. Place unpeeled apple slices in a greased 13"x9" baking pan. Sprinkle with brown sugar and cinnamon; dot with butter. Arrange pork chops on top. Cover and bake at 350 degrees for 1-1/2 hours. Serves 6.
Candied Pecan Carrots
Nicole Manley
Great Lakes, IL
I created this recipe when I was trying to get my son and my husband to eat their veggies. They aren’t too fond of carrots, but this is one dish they don’t pass up!
1/4 c. butter
5 T. brown sugar, packed
1 t. nutmeg
2 t. cinnamon
1/4 c. chopped pecans
16-oz. pkg. frozen carrots, cooked
Melt butter in a saucepan over medium heat; stir in brown sugar. Stir until dissolved. Add remaining ingredients except carrots; stir well. Combine brown sugar mixture and cooked carrots in an ungreased 2-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 15 to 20 minutes. Makes 4 to 6 servings.
Sweet Potato Casserole
Jackie Hatfield
Shepherdsville, KY
This is the first dish that my son goes for!
2 c. sweet potatoes, cooked and mashed
1-1/2 c. sugar
1 c. milk
2 eggs, beaten
1/2 t. cinnamon
1/2 t. nutmeg
1/2 t. pumpkin pie spice
1 c. corn flake cereal, crushed
1/2 c. chopped pecans
3/4 c. butter, melted
1/2 c. brown sugar, packed
1 c. mini marshmallows
Mix sweet potatoes, sugar, milk, eggs and spices. Spoon into a one-quart casserole dish sprayed with non-stick vegetable spray. Bake, covered, at 350 degrees for 30 to 40 minutes. Toss together cereal, pecans, butter and brown sugar. Sprinkle over sweet potato mixture. Return to oven and bake, uncovered, an additional 10 minutes. Sprinkle marshmallows on top and continue baking, uncovered, until marshmallows melt. Serves 8 to 10.
At the next barn sale, look for a roomy vintage mixing bowl. Fill it with all varieties of deliciously crisp apples from the orchard. What a perfect centerpiece for your kitchen table!
Cranberry Chicken
Lisa Robason
Corpus Christi, TX
This is a family-favorite, quick-fix recipe for busy holiday evenings.
8-oz. can whole-berry cranberry sauce
1 c. French salad dressing
1.35-oz. pkg. onion soup mix
8 boneless, skinless chicken breasts
1/4 t. pepper
4 c. cooked rice
Optional: fresh parsley, chopped
Combine cranberry sauce, salad dressing and soup mix. Spread half of the cranberry mixture into a greased 13"x9" baking pan. Arrange chicken in a single layer over sauce mixture; season with pepper, then top with remaining cranberry mixture. Bake, covered, at 325 degrees for 35 to 45 minutes, or until juices run clear when chicken is pierced. Serve over cooked rice and garnish with parsley, if desired. Serves 8.
Make a trip to the farmers’ market for the freshest fall fruits. Turned into jams & jellies, they’ll be oh-so welcome gifts throughout the year.
Chicken Tarragon
Claudia Passaro
Chester, NJ
A special-event dinner in our family.
2 lbs. boneless, skinless chicken breasts
1 c. Italian-flavored dry bread crumbs
1 T. vegetable oil
1 T. olive oil
3 cloves garlic, minced
2 T. butter
dried oregano, salt and pepper to taste
1/2 c. tarragon vinegar
14-oz. can artichoke hearts, quartered and juice reserved
Coat chicken breasts with bread crumbs. Add oils to a skillet; brown chicken over medium heat until juices run clear. Remove chicken from pan and cut into bite-size pieces. To the same skillet, add remaining ingredients except artichokes. Stir and cook over medium heat, 3 to 4 minutes. Add artichokes with juice. Heat through and pour over chicken. Serves 6 to 8.
When leaves start to turn, cozy-up your outdoor furniture with flannel or fleece pillows.
Meggie’s Ratatouille
Tori Willis
Champaign, IL
When my friend Meggie served this dish at a harvest get-together, I couldn’t get enough. I had to have the recipe before I left!
1 eggplant, peeled and cut into 1-inch cubes
1 onion, diced
1 red pepper, diced
1 zucchini, cut into 1-inch cubes
1/4 c. sun-dried tomato salad dressing
14-1/2 oz. can diced tomatoes
1/4 c. grated Parmesan cheese
1 c. shredded mozzarella cheese
Sauté vegetables with salad dressing in a large oven-proof skillet over medium heat. Add tomatoes with juice; cook for 15 minutes. Sprinkle with cheeses. Bake, uncovered, at 350 degrees for 15 minutes. Serves 6 to 8.
Fill your harvest buffet with something unexpected. Hollow out a loaf of sourdough bread for a bowl and fill it with all those savory olives found at the deli. Serve dips with vegetable chips…they can be found in fall colors like orange, red and gold!
Slow-Cooker Veggie Lasagna
Cathy Estes
Larned, KS
This is always requested when fresh veggies are plentiful…it’s a really scrumptious all-veggie dish.
1-1/2 c. shredded mozzarella cheese
1/2 c. cottage cheese
1/3 c. grated Parmesan cheese
1 egg, beaten
1 t. dried oregano
1/4 t. garlic powder
16-oz. jar marinara sauce
1-1/4 c. zucchini, diced and divided
8 no-boil lasagna noodles
6-oz. pkg. baby spinach, divided
1 c. sliced mushrooms, divided
Optional: fresh basil, chopped
Spray a slow cooker with non-stick vegetable spray. In a bowl, mix together cheeses, egg, oregano and garlic powder. Spread 2 to 3 tablespoons marinara sauce in the bottom of slow cooker. Sprinkle half the zucchini over sauce, top with 1/3 of the cheese mixture. Break 2 noodles into pieces and cover cheese. Spread 2 to 3 tablespoons more sauce over noodles; layer half the spinach and half the mushrooms. Repeat layering, ending with cheese mixture and remaining sauce. Firmly press ingredients into slow cooker. Cover and cook on low setting 4 to 5 hours. Allow lasagna to stand 20 minutes before serving. If desired, garnish with basil. Serves 8.
Host a slow-cooker supper to celebrate harvest season! Invite friends to bring their favorite slow-cooker dishes, from mains to desserts. After dinner, take a hayride, carve pumpkins or have a scarecrow-building contest. It’s all about being together and making memories.
Upside-Down Roast Turkey
Emily Puskac
New Cumberland, WV
The secret to this juicy turkey? Baking it upside-down!
18-lb. turkey
14-oz. can chicken broth
3/4 c. butter, divided
1 clove garlic, minced
1 t. salt
1/2 t. pepper
1 t. dried basil
1/4 t. dried rosemary
1/4 t. dried thyme
1/4 t. dried marjoram
1 c. dry white wine or chicken broth
Pat turkey dry with paper towels; set aside. Pour broth into roasting pan. Insert roasting rack in the bottom of pan; coat rack with butter. Rub 1/4 cup butter over turkey. Combine garlic, salt, pepper and herbs; sprinkle evenly over turkey. Place turkey upside-down on rack; bake, uncovered, at 325 degrees for 40 minutes. Meanwhile, melt remaining butter in a saucepan over medium heat; stir in wine or broth. Baste turkey after 40 minutes, then baste every 30 minutes. After turkey has roasted 3-1/4 hours, remove roasting pan from oven and carefully turn turkey breast-side up. Return to oven and continue baking one additional hour, or until an instant-read meat thermometer registers 165 degrees at the thickest part of the thigh. Let rest for 20 minutes before carving. Serves 10.
Keep this chart handy when it’s time to thaw your holiday turkey in the refrigerator:
12 to 16 pounds will take 3 to 4 days
16 to 20 pounds will take 4 to 5 days
20 to 24 pounds will take 5 to 6 days
Mom’s Best Stuffing
Kimberly Pfleiderer
Galion, OH
This is the recipe Mom makes every Thanksgiving and Christmas. The house smells wonderful while it’s baking.
2 cubes chicken boullion
2 c. boiling water
2 loaves bread, torn
1 c. butter, melted and slightly cooled
4 eggs, beaten
2 onions, finely chopped
2-1/2 t. dried sage
2 stalks celery, finely chopped
Dissolve boullion cubes in water to make a broth; set aside. Place bread in a large bowl; pour butter and eggs over bread to moisten. Add remaining ingredients; toss gently. Add only enough broth to moisten bread to desired consistency. If stuffing a turkey, use 3/4 cup stuffing for each pound of turkey; loosely fill cavity and roast turkey as desired. To bake in a casserole dish, spoon stuffing mixture into a buttered 1-1/2 quart casserole dish. Bake, covered, at 325 degrees for 45 minutes to one hour. Serves 10 to 12.
Try this sweet-hot butter for spreading over homemade cornbread…delicious alongside a bowl of chili! Blend together one cup softened butter with 1/4 cup maple syrup and 1/2 teaspoon Mexican hot pepper sauce.
Italian Tossed Salad
Janice Woods
Northern Cambria, PA
A favorite recipe I make for home as well as get-togethers. The dressing is terrific, not only on this salad, but drizzled over hoagies and as a marinade for chicken as well.
12-oz. pkg. salad greens
1 c. shredded mozzarella cheese
1 c. canned kidney beans, drained and rinsed
1 c. pepperoni, diced
1/4 c. onion, chopped
1/2 green pepper, chopped
2 tomatoes, diced
In a salad bowl, combine all ingredients; drizzle with Great Italian Salad Dressing. Toss to coat. Serves 4 to 6.
Great Italian Salad Dressing:
1.05-oz. env. Italian salad dressing mix
1/3 c. sugar
3 cloves garlic, minced
3/4 c. cider vinegar
3/4 c. water
3/4 c. oil
In a quart jar, combine all ingredients. Tighten lid; shake to combine. Store in refrigerator until chilled. Shake again to blend before serving. Makes about 2-1/3 cups.
Try a natural theme for your harvest table…use items found in your own backyard. A colorful, leafy branch can be a clever placecard when you tie on a name tag.
Marilyn’s Spaghetti Salad
Marilyn Morel
Keene, NH
This is a great dish to take to gatherings or to potlucks. I first had this dish almost 10 years ago and it’s still one of my favorites!
16-oz. pkg. spaghetti, uncooked
2 cucumbers, peeled, seeded and diced
2 tomatoes, diced
3 green onions, chopped
1/2 green pepper, diced
1/2 red pepper, diced
8-oz. bottle sun-dried tomato vinaigrette salad dressing
salt and pepper to taste
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine pasta with remaining ingredients except salt and pepper. Toss well to coat. Refrigerate several hours or overnight before serving. Season with salt and pepper just before serving. Serves 6.
Decorate a plain white pumpkin in no time at all. A stencil and a bit of black paint is all it takes. Show off your pumpkin by setting it on a footed cake stand.
24-Hour Fruit Salad
Cindy Neel
Gooseberry Patch
I made this for our Wednesday Salad Bar luncheon here at Gooseberry Patch. It’s really tart and lemony.
2 20-oz. cans pineapple chunks, drained and juice reserved
6-oz. can frozen orange juice concentrate
3.4-oz. pkg. instant lemon pudding mix
3 bananas, sliced
2 15-1/4 oz. cans pears, drained and diced
2 15-1/4 oz. cans apricots, drained and diced
2 15-1/4 oz. cans peaches, drained and diced
15-oz. can mandarin oranges, drained
Pour reserved pineapple juice in a bowl. Stir in orange juice concentrate and pudding mix; stir to dissolve. Add pineapple, bananas, pears, apricots, peaches and oranges. Mix well and refrigerate 24 hours. Makes 16 servings.
Dress up fabric napkins in no time. Roll each napkin, tie with ribbon in russet or rich brown, and tuck a pair of acorns under the ribbon.
Frozen Cranberry Salad
Carleen Pettit
Sidney, OH
This is a special salad we’ve enjoyed for Thanksgiving dinner for years. It’s so good with turkey.
16-oz. can jellied cranberry sauce
1 t. lemon juice
1 c. whipping cream
8-oz. pkg. cream cheese, softened
1/4 c. powdered sugar
3/4 c. chopped pecans
1 T. mayonnaise or mayonnaise-style salad dressing
Blend cranberry sauce and lemon juice; pour into a 1-1/2 quart casserole dish. Using an electric mixer with chilled beaters, beat whipping cream on high speed until soft peaks form. Fold in remaining ingredients. Layer mixture over cranberry sauce; freeze. Serves 10.
The easiest cranberry sauce ever! Combine one pound cranberries, one cup sugar and 1/2 cup water. Stir in the zest of 2 oranges, and then the oranges, chopped. Place in a saucepan and cook over low heat, covered, for 3 hours, stirring occasionally. Refrigerate until chilled.
Family Favorite Corn Soufflé
Donna Maltman
Toledo, OH
An absolute must-have for Thanksgiving dinner.
15-oz. can corn, drained
8-1/2 oz. pkg. cornbread mix
14-3/4 oz. can creamed corn
1 c. sour cream
1/4 c. butter, melted
8-oz. pkg. shredded Cheddar cheese
Combine all ingredients except cheese. Pour into a lightly greased 13"x9" glass baking pan. Cover with aluminum foil. Bake at 350 degrees for 30 minutes. Uncover and add cheese. Return to oven and continue baking until cheese is bubbly and golden, about 15 minutes. Serves 12 to 14.
Honey-Glazed Ham Steaks
Kristin Pittis
Dennison, OH
With only 3 ingredients, this makes a great quick dinner. I like to serve it with scalloped potatoes and a crisp green salad.
1/4 c. brown sugar, packed
2 T. honey
4 ham steaks
Combine brown sugar and honey in a plastic zipping bag. Add ham steaks; seal bag and rub sugar mixture into ham. Refrigerate 30 minutes. Remove ham from bag and grill over medium heat, 2 to 3 minutes per side. Makes 4 servings.
Party Potatoes
Mary Patenaude
Griswold, CT
These are the yummiest potatoes ever!
4 c. mashed potatoes
1 c. sour cream
8-oz. pkg. cream cheese, softened
1 t. dried chives
1/4 t. garlic powder
1/4 c. dry bread crumbs
1 T. butter, melted
1/2 c. shredded Cheddar cheese
In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-quart casserole dish. Combine bread crumbs with butter; sprinkle over potatoes. Bake, uncovered, at 350 degrees for 50 to 60 minutes. Top with Cheddar cheese and serve. Serves 8 to 10.
If you’re baking potatoes for dinner tonight, make them even tastier by rubbing the skin with softened butter and salting them before baking!
Best-Ever Cheddar Burgers
Jo Ann
All the yummy flavors that go into this recipe make for one fantastic-tasting burger!
2 lbs. ground turkey
4 green onions, finely chopped
1/3 c. fresh parsley, chopped
1 T. grill seasoning
1 t. poultry seasoning
2 T. oil
1 Granny Smith apple, cored and thinly sliced
8 slices Cheddar cheese
1/4 c. whole-berry cranberry sauce
2 T. spicy brown mustard
4 buns, split and toasted
8 leaves green leaf lettuce
Combine turkey, onions, parsley and seasonings; form into 4 patties. Heat oil in a skillet over medium-high heat. Add patties and cook 5 minutes per side, or until desired doneness is reached. Arrange 2 to 3 apple slices and 2 cheese slices over each patty. Remove skillet from heat; cover to let cheese melt. Blend cranberry sauce and mustard together; spread on cut sides of buns. Add lettuce and burgers; close sandwiches. Serves 4.
Warm up beds on chilly autumn nights with flannel sheets, a cozy quilt and plump feather pillows…ahhh.
Surprise Fries
Teresa Podracky
Solon, OH
My kids love these with burgers and brats.
2-lb. butternut squash, halved lengthwise, seeded and peeled
2 t. olive oil
salt to taste
1/2 t. ground cumin
1/2 t. chili powder
1/2 c. sour cream
2 T. maple syrup
Cut squash halves to resemble French fries; slice about 1/2-inch wide and 3 inches long. Add oil to a large bowl; add squash, tossing to coat. Line a baking sheet with aluminum foil; spray with non-stick vegetable spray. Arrange slices in a single layer on top. Bake at 425 degrees for 35 minutes, or until tender. Combine salt, cumin and chili powder; sprinkle desired amount over fries. Blend together sour cream and syrup as a dipping sauce. Serves 4.
Call a girlfriend and take a knitting class together. Soon you’ll be making cozy mittens and snuggly socks, and oh, the fun you’ll have!
Maple-Marinated Salmon
Joan White
Malvern, PA
The flavors of ginger and maple combine to bring out the best in the salmon.
3/4 c. maple syrup
2 T. fresh ginger, peeled and grated
2 T. lemon juice
2 T. low-sodium soy sauce
1/2 t. pepper
1/4 t. salt
2-1/4 lbs. skin-on salmon fillets
In a greased 13"x9" baking pan, stir together all ingredients except salmon. Place salmon, skin-side up, in pan. Cover and refrigerate 15 minutes. Turn; marinate another 15 minutes. Line a separate 13"x9" baking pan with parchment paper. Place salmon on parchment, skin-side down; brush with marinade. Bake at 400 degrees for 10 minutes. Brush with remaining marinade and return to oven for 10 to 15 minutes, until fish flakes easily with a fork. Discard skin before serving. Serves 6.
Cooler fall weather makes it the best time for a backyard campout. Cook over a fire, tell stories, make shadow puppets, play charades, and then curl up in a cozy quilt under a harvest moon.
Autumn Apple-Cheddar Chicken
Sarah Cameron
Maryville, TN
This is an awesome, heartwarming fall dish that’s savory and sweet. Serve with fresh carrots and broccoli and you have a meal the whole family will love.
5 to 6 boneless, skinless chicken breasts
2 sleeves round buttery crackers, crushed
1/2 c. plus 3 T. butter, melted
1/4 c. all-purpose flour
3/4 c. milk
10-3/4 oz. can Cheddar cheese soup
1 c. shredded Cheddar cheese
3 Golden Delicious apples, cored and sliced
Place chicken in a large pot of boiling water. Cook for 8 to 10 minutes; set aside. Combine crumbs with 1/2 cup butter; mix thoroughly. Add remaining butter to a saucepan; stir in flour and cook about one minute, stirring often. Add milk, soup and cheese; stir to blend until cheese is melted. Place chicken in a greased 13"x9" baking pan. Cover chicken with cheese sauce, top with sliced apples and sprinkle with cracker mixture. Bake, covered, at 350 degrees for 35 to 40 minutes. Makes 6 servings.
Use oversize mugs in an unexpected way…they’re just the right size for servings of steamy soups and stews, and the handle makes them so easy to hold onto.
Italian-Style Pot Roast
Rosemary Kerns
St. Joseph, MO
My kids love this roast, and the slow cooker makes it so simple.
1 onion, sliced
3 cloves garlic, minced
28-oz. can crushed tomatoes
2 T. balsamic vinegar
1 T. Worcestershire sauce
1 T. Italian seasoning
2 t. brown sugar, packed
salt and pepper to taste
2 to 3-lb. beef chuck roast
Blend together all ingredients except roast in a bowl. Pour half the mixture into a slow cooker and add roast; pour remaining mixture over top. Cover and cook on low setting for 6 to 8 hours. Serves 6.
Sew a blanket stitch around the edges of a vintage tea towel to make a basket liner…what a pretty way to keep rolls warm throughout dinner!