Tortellini-Sausage Soup
Nancy Willis
Farmington Hills, MI
Your family will love this hearty, savory soup. Toss a crisp green salad and pop some garlic bread in the oven...dinner is served!
1 lb. ground Italian pork sausage
1 c. onion, chopped
2 cloves garlic, minced
4 c. beef broth
1/2 c. dry red wine or beef broth
28-oz. can crushed tomatoes
28-oz. can diced tomatoes
15-oz. can tomato sauce
1 c. carrots, peeled and chopped
1/2 t. dried basil
1/2 t. dried oregano
1 T. dried parsley
1 c. zucchini, chopped
9-oz. pkg. refrigerated cheese tortellini, uncooked
Brown sausage in a large stockpot over medium heat; drain. Add onion and garlic; sauté until tender. Stir in broth, wine or broth, tomatoes with their juice, tomato sauce, carrots and herbs. Bring to a boil; stir well. Reduce heat; cover and simmer for 30 minutes. Stir in zucchini and tortellini; cover and simmer for an additional 15 minutes. Makes 10 to 12 servings.
A yellowware bowl of shiny red apples doubles as a casual centerpiece and as a quick, healthy snack.
Hearty Vegetable-Beef Soup
Jo Ann
Everyone needs a great chilly-day recipe for veggie beef soup and this is mine! On busy days, I’ll use a slow cooker. Combine the browned beef and onion with everything else except the peas and herbs, cover and cook on low for 8 to 10 hours. Stir in the peas and herbs half an hour before dinner is served.
1 lb. stew beef, cubed
1 onion, chopped
1 T. oil
4 c. beef broth
3 c. water
14-1/2 oz. can crushed tomatoes
1 c. carrots, peeled and sliced
1-1/2 c. potatoes, peeled and cubed
1 c. celery, sliced
1 c. green beans, sliced
1/2 c. corn
1/2 c. frozen peas
1/2 t. dried basil
1/2 t. dried oregano
In a stockpot over medium heat, cook beef and onion in oil until beef is browned. Add broth, water, tomatoes and their juice. Reduce heat and simmer until beef is nearly tender, about 1-1/2 hours. Add carrots, potatoes, celery, green beans and corn; continue to simmer another 30 minutes. Stir in frozen peas and herbs; simmer just until peas are tender. Makes 4 servings.
A soup supper in front of a crackling fire...how cozy! Invite friends to bring their favorite veggies and cook up a big pot of hearty vegetable soup together. While the soup simmers, you can catch up on conversation.
Minnesota Wild Rice Soup
Margaret Haase
Lake City, MN
This soup’s flavor is even better if made a day ahead, refrigerated overnight and reheated.
6 T. butter
1/2 c. onion, chopped
1 c. sliced mushrooms
1/2 c. all-purpose flour
3 c. chicken broth
1/2 c. wild rice, cooked
3 c. cooked ham, diced
1/2 c. carrots, peeled and grated
1/2 c. slivered almonds
1 c. half-and-half
Melt butter in a large saucepan over medium heat. Add onion and mushrooms; cook until tender. Blend in flour; gradually add broth. Cook and stir constantly until broth comes to a boil. Stir in rice, ham, carrots and almonds; simmer for 5 minutes. Add half-and-half; heat through without boiling. Makes 10 to 12 servings.
Polka-dot pumpkins! Hollow out pumpkins of two or three different colors like orange, white and green. Punch out round plugs from each pumpkin with an apple corer and just swap the plugs between pumpkins.
Slow-Simmered Split Pea Soup
Sally Burke
Lansing, MI
A scrumptious use for leftover baked ham! If you have a ham bone, add it to the pot right at the beginning for extra flavor.
16-oz. pkg. dried split green peas
1/4 c. dried split yellow peas
3 qts. water
1 onion, chopped
2 T. chicken bouillon granules
1/4 to 1/2 t. pepper
1 bay leaf
3/4 lb. cooked ham, finely chopped
1-1/2 c. carrots, peeled and thinly sliced
1 c. celery, chopped
1 potato, peeled and cubed
In a large soup pot, combine dried peas, water, onion, bouillon, pepper and bay leaf. Simmer over low heat, uncovered, for 1-1/2 to 2 hours. Add remaining ingredients. Cook for an additional 1-1/2 to 2 hours, stirring occasionally, until peas and vegetables are tender and desired thickness is reached. Discard bay leaf before serving. Makes 6 servings.
Chilly breezes are blowing! Make a door draft stopper. Cut a 30-inch by 6-inch strip of fabric. Fold it in half lengthwise, right sides together. Stitch down the long edge and across one end. Turn it right-side out and fill it up with sand. Tuck in the other end and stitch it closed.
Cabbage Fruit Slaw
Suzanne Conn
Fostoria, OH
A luscious, colorful cool-weather salad. Add some shredded carrots along with the cabbage, if you like.
4 c. shredded cabbage
2 oranges, peeled and cut in bite-size pieces
2 red apples, cored and chopped
1 c. red seedless grapes, halved
1/2 c. mayonnaise
1/4 c. milk
1 T. cider vinegar
3/4 T. honey
1/3 c. chopped pecans
In a large bowl, toss together cabbage, oranges, apples and grapes. In a small bowl, stir together mayonnaise, milk, vinegar and honey. Cover and refrigerate both bowls. Just before serving, stir dressing into salad and top with pecans. Makes 4 to 6 servings.
Scoop out the inside of an acorn squash and use it as a serving bowl for creamy coleslaw or chicken salad.
Bountiful Apple Salad
Jackie Smulski
Lyons, IL
Orange zest and orange yogurt give this yummy salad an unexpected zing! Sprinkle with sugared nuts for a special touch.
1 red apple, cored and diced
1 green apple, cored and diced
1/2 c. celery, thinly sliced
1/3 c. golden raisins
1 T. orange zest
1/4 c. mayonnaise
1/4 c. orange yogurt
1 T. lemon juice
3 c. shredded lettuce
Optional: chopped walnuts or pecans
In a large bowl, mix apples, celery, raisins and orange zest; set aside. Mix mayonnaise, yogurt and lemon juice together in a small bowl; gently fold into apple mixture. Salad may be refrigerated for an hour, if desired. Arrange lettuce on a platter or in an oblong serving dish; spoon salad over lettuce. Garnish with chopped nuts, if desired. Makes 4 to 6 servings.
Sugared walnuts are delicious tossed over a crisp fall salad. Place 3/4 cup walnuts, 1/4 cup sugar and one teaspoon butter in a cast-iron skillet. Cook and stir over medium heat for about 7 minutes, until sugar is golden and melted. Spread carefully on a greased baking sheet and let cool completely.
Beefy Nacho Cheese Soup
Shelly McMurtrey
Rison, AR
Stir up this hearty soup in a jiffy for your hungry family...it has just five ingredients!
1 lb. ground beef
2 c. beef broth
8-oz. jar picante sauce
1/8 t. ground cumin
10-3/4 oz. can nacho cheese soup
In a large saucepan over medium heat, brown ground beef; drain. Add broth, picante sauce and cumin; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently. Stir in cheese soup; gently heat through without boiling. Serves 6.
Top your favorite spicy soup with crunchy tortilla strips. Brush olive oil over both sides of flour tortillas. With a pizza cutter, cut the tortillas into narrow strips. Place strips on a baking sheet and bake at 375 degrees for 5 to 7 minutes, turning once or twice, until crisp and golden.
Lucille’s Mexican Cornbread
Nanette Jordan
Kuna, ID
This is the most wonderful cornbread I have ever tasted! It is perfectly seasoned and not too spicy. The recipe is from a lovely lady named Lucille Renner, who is a very young 87 years old. Lucy has served this cornbread with fried catfish for as long as she can remember.
2 c. cornmeal
3/4 c. all-purpose flour
1 T. baking powder
1/2 t. baking soda
1 t. salt
14-3/4 oz. can creamed corn
1-1/4 c. sour cream or buttermilk
3/4 c. oil
3 eggs, beaten
7-oz. can chopped green chiles, drained
2 green peppers, chopped
1 jalapeño pepper, seeded and chopped
1-1/2 c. shredded Cheddar cheese, divided
In a large bowl, combine all ingredients except cheese; mix well. Pour half of batter into a greased large cast-iron skillet. Spread half of the cheese on top. Pour in remaining batter and put remaining cheese on top. Bake at 350 degrees for 35 minutes. Cut into wedges. Makes 12 servings.
Tin cans with colorful, vintage-looking labels make the best country-style vases. Tuck small bouquets of mums into several cans and line them up along a windowsill or group them on a table.
Zesty Artichoke Salad
Kathy Grashoff
Fort Wayne, IN
A fresh-tasting salad that’s delicious any time of year...it’s an easy make-ahead too. Make the dressing, toss together all the salad ingredients except the lettuce, and refrigerate both. At serving time, just add the lettuce and toss with the dressing...ready to serve!
1 head red leaf lettuce, torn
14-oz. can quartered artichoke hearts, drained
6-oz. can black olives, drained
1 red onion, thinly sliced
4 roma tomatoes, coarsely chopped
8-oz. pkg. shredded provolone cheese
Combine all ingredients in a large salad bowl; toss to mix. Drizzle with Parmesan Vinaigrette and toss gently to coat. Serve immediately. Serves 6.
Parmesan Vinaigrette:
2/3 c. oil
1/3 c. red wine vinegar
1/3 c. shredded Parmesan cheese
1 t. Italian seasoning
1 t. dried parsley
1/4 t. garlic powder
1/8 t. salt
1/4 t. pepper
Whisk ingredients together until blended. Use immediately or cover and refrigerate.
Top a salad with grilled apple slices...yummy with pears too! Heat a tablespoon each of olive oil and maple syrup in a grill pan. Add thin slices of tart apple. Cook for 6 to 8 minutes, turning once, until deep golden and crisp. Serve warm.
Garlic Bubble Bread
Joanne Grosskopf
Lake in the Hills, IL
This is a flavorful dinner version of Monkey Bread and it is super easy to make! Whenever I serve it, someone asks for the recipe.
1-lb. loaf frozen bread dough
1/4 c. butter, melted
1 T. dried parsley
1 t. garlic powder
1/2 t. garlic salt
Optional: sesame or poppy seed
Thaw dough according to package directions; cut into one-inch pieces. In a small bowl, combine melted butter, parsley, garlic powder and garlic salt. Dip dough pieces into butter mixture to coat; layer in a buttered 9”x5” loaf pan. Sprinkle sesame or poppy seed over the top, if desired. Cover and let rise until double, about one hour. Bake at 350 degrees for about 30 minutes, until golden. Makes 4 to 6 servings.
Greet visitors with a bountiful farmstyle display on the front porch. Set a bale of hay in front of a shock of dried cornstalks, then heap the bale with brightly colored pumpkins, squash and kale. Add a pot or two of mums and you’re done!
Autumn Beef Barley Soup
Cindy Amice
Mechanicsburg, PA
Teriyaki sauce is the surprise ingredient in this tasty soup.
1 lb. ground beef
1/2 c. onion, chopped
3 cloves garlic, minced
8-oz. pkg. sliced mushrooms
1/2 t. dried basil
garlic salt to taste
salt and pepper to taste
3 c. water
1 c. beef broth
1/4 c. teriyaki sauce
1 T. balsamic vinegar
1 c. carrots, peeled and chopped
1 c. potatoes, peeled and chopped
1/2 c. celery, chopped
16-oz. can diced tomatoes
1/2 c. catsup
1/2 c. pearled barley, uncooked
Place ground beef, onion, garlic and mushrooms in a large pot; sprinkle with seasonings. Cook over medium heat until beef is browned; drain. Add remaining ingredients except barley; bring to a boil. Stir in barley; reduce heat and simmer for 30 minutes to one hour. Makes 4 servings.
For the easiest-ever fall centerpiece, simply lay a wreath of autumn leaves or bittersweet berries on the table and set a pumpkin in the center...so clever!
Tom Turkey Noodle Soup
Emily Edwards
Alliance, OH
A family tradition for Thanksgiving weekend.
2 18-1/2 oz. cans turkey broth
4-2/3 c. water
1 T. dried parsley
1 t. dried, minced onion
4 c. cooked turkey, diced
8-oz. pkg. kluski egg noodles, uncooked
Combine broth, water, parsley and onion in a large stockpot over medium heat; bring to a boil. Add turkey and noodles; reduce heat and simmer for 10 to 15 minutes. Serves 4 to 6.
Savory smells were in the air. On the crane hung steaming kettles, and down among the red embers copper saucepans simmered, all suggestive of some approaching feast.
Hobo Stew
Char Pletcher
Lone Grove, OK
I always like to put on a kettle of my Hobo Stew on Halloween so my family can have something warm to eat before they head out to trick-or-treat. It’s what they love the most! We eat it with crackers and cheese. The whole house smells delicious when friends drop by.
1 lb. ground beef
1 onion, diced
1 T. seasoned salt with onion and garlic
4 potatoes, peeled and cubed
3 carrots, peeled and sliced
28-oz. can whole tomatoes, broken up
15-1/4 oz. can corn
15-oz. can ranch-style beans
14-1/2 oz. can green beans
1.35-oz. pkg. onion soup mix
.87-oz. pkg. brown gravy mix
1-oz. pkg. ranch salad dressing mix
In a large stew pot over medium heat, brown ground beef with onion and seasoning. Drain; add remaining ingredients and enough water to cover. Bring to a boil; reduce heat. Simmer until vegetables are tender, about 30 to 40 minutes, adding a little more water if needed. Serves 8 to 10.
Start your own Halloween dinner tradition! In the morning, put on a soup pot or slow cooker of chili, beef stew or vegetable soup to simmer. It will be easy for everyone to grab a bowlful while putting on costumes or in between handing out treats.
The Great Pumpkin Chili
Kelly Durocher
Schenectady, NY
I won a chili contest through my local newspaper with this recipe. The pumpkin adds great flavor and makes the chili very creamy. My girls love this chili...I hope you enjoy it too!
3 lbs. ground beef
3 14-1/2 oz. cans diced tomatoes
2 15-oz. cans kidney beans, drained and rinsed
15-oz. can pumpkin
2 green peppers, chopped
2 onions, chopped
2 T. chili powder
2 T. honey
1/4 t. cayenne pepper
1 t. salt
Brown ground beef in a large pot over medium heat, stirring to crumble; drain. Stir in remaining ingredients; reduce heat to low. Simmer, covered, for one to 2 hours, adding water as necessary. Makes 12 servings.
Did you know a prize-winning pumpkin gains about 20 to 30 pounds a day at its peak growing time? That’s a lot of pumpkin!
Minestrone Pasta Salad
Jo Ann
A hearty salad, chock-full of veggies...yummy with crusty deli-style sandwiches. If fresh asparagus and green beans are out of season, it’s fine to use canned ones...just drain, no cooking required.
16-oz. pkg. tubetti pasta, uncooked
1 lb. asparagus, cut into bite-size pieces
1/2 lb. green beans, cut into bite-size pieces
3/4 lb. new redskin potatoes, cooked and thickly sliced
15-1/2 oz. can cannellini beans, drained and rinsed
6-oz. jar roasted red peppers, drained and sliced into strips
10-oz. jar basil pesto sauce
salt and pepper to taste
Cook pasta according to package directions, adding asparagus and green beans during final 2 to 3 minutes. Drain; rinse with cold water and drain again. Place pasta mixture in a large salad bowl; add potatoes, cannellini beans and red peppers. Stir in pesto sauce to taste; add salt and pepper as needed. Chill until serving time. Serves 10 to 12.
Volunteer for a day at a local soup kitchen. Whether you’re chopping veggies, stirring the kettle or serving up bowls of hot soup, your help is sure to be appreciated.
Warm Orzo Salad
Amber Goldstein
Spring, TX
I like to serve this as a side dish with chicken...it’s a tasty meatless main dish too.
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 onion, minced
1 T. oil
14-3/4 oz. can corn, drained
15-1/2 oz. can black beans, drained and rinsed
14-1/2 oz. can diced tomatoes
1/4 c. Italian salad dressing
8-oz. pkg. orzo pasta, cooked
In a large skillet over medium-low heat, cook peppers and onion in oil until tender. Add corn, beans and tomatoes with juice; mix well. Simmer, uncovered, for 15 minutes. Add salad dressing and cooked orzo to vegetables in skillet; mix well. Serve warm. Makes 4 to 6 servings.
Make autumn leaf napkin toppers...an easy craft for kids. Roll out polymer clay in colors like orange, gold, red and brown, then cut out with leaf-shaped mini cookie cutters. Cut a small hole at the top with a drinking straw and bake as package directs. Tie each leaf onto a rolled-up dinner napkin with a strand of jute.
Classic French Onion Soup
Carol Donnelly
San Bernardino, CA
This delicious restaurant favorite is easy to make at home.
3 T. olive oil
3 sweet onions, thinly sliced
3 14-1/2 oz. cans beef broth
1/2 t. salt
4 thick slices French bread, toasted
1 c. Gruyère or Swiss cheese, shredded
Heat oil in a large saucepan over medium heat. Add onions and cook until lightly golden. Reduce heat; cook for 30 to 40 minutes until deep golden, stirring frequently. Add broth and salt. Reduce heat to low; simmer for 15 to 20 minutes. Ladle soup into 4 oven-proof bowls; top each bowl with a toasted bread slice and sprinkle with cheese. Broil 4 inches from heat for 2 to 3 minutes, until cheese is bubbly and lightly golden. Makes 4 servings.
Tuck a fall floral arrangement of yellow spider mums and orange gerbera daisies into a vintage soup tureen...a whimsical table decoration for a casual soup supper.
Mom’s Chilly-Day Cheese Soup
Regan Reeves
Panama, IL
My mom always made this soup when the weather turned cold. Now I make it for my family...they love it too!
8 potatoes, peeled and diced
1 onion, chopped
2 qts. water
2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
16-oz. pkg. pasteurized process cheese spread, cubed
Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted. Makes 4 to 6 servings.
Soup is sure to be even tastier served up in toasty bread bowls. Slice the tops off bread rounds, scoop out and spritz with non-stick olive oil spray. Sprinkle with Italian seasoning and grated Parmesan cheese, if you like. Bake for about 10 minutes at 350 degrees.
Cheesy Broccoli Soup
Pam Kittle
Clay City, IN
With all the ingredients on hand in the pantry and fridge, this soup is quick & easy to make.
2 10-3/4 oz. cans cream of potato soup
10-3/4 oz. can cream of onion soup
3-1/2 c. milk
1/2 c. water
10-oz. pkg. frozen chopped broccoli, thawed
1-1/3 c. pasteurized process cheese spread, cubed
1/3 c. cream cheese, cubed
Combine all ingredients in a large saucepan. Cook over medium-low heat, stirring often, until heated through and cheeses have melted. Makes 8 to 10 servings.
Visit a pottery studio with friends and try your hand at “throwing” soup bowls. Decorate and fire your creations to take home...even the simplest bowls will serve up fun memories along with the soup!
Rose’s Cream of Potato Soup
Rose Cannon
Gordon, AL
Garnish this thick, cheesy soup with snipped chives.
1/2 onion, chopped
1/4 c. butter
8 potatoes, peeled and cubed
2 t. roasted garlic & red bell pepper seasoning blend
salt and pepper to taste
10-3/4 oz. can cream of chicken soup
1 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
1/2 c. Colby cheese, shredded
2 to 2-1/2 c. milk
In a large saucepan over medium heat, sauté onion in butter. Add potatoes and enough water to cover; stir in seasonings. Cook until potatoes break apart with a fork. Stir in soup; add cheeses and stir until melted. Stir in milk to desired thickness; adjust seasoning. Cook, stirring occasionally, for a few more minutes until thickened. Makes 4 to 6 servings.
November 15 is National Clean-Out-Your-Refrigerator Day...cook up a big pot of “surprise soup” with whatever you find! Raw onion, celery, carrot and green pepper should be sautéed first, then add cooked, chopped veggies and meat. Pour in broth to cover, season to taste and simmer for about 30 minutes.
Auntie Rosie’s Onion Bread
Pamela Schlimmer
San Jose, CA
My Aunt Rosie was a great cook and came up with this recipe many, many years ago. Her memory lives on every time I make this yummy bread. It’s always a hit...I usually have to make two loaves!
3/4 c. butter
1.35-oz. pkg. onion soup mix
1/2 c. grated Parmesan cheese
1 loaf sourdough French bread
In a small saucepan, melt butter over low heat. Add soup mix and Parmesan cheese; stir well. Slice loaf as for garlic bread, without cutting all the way through. Spoon butter mixture evenly between slices. Place loaf on a lightly greased baking sheet. Bake at 425 degrees until golden, about 15 minutes. Serves 6.
September, October and early November are ideal for fall bulb planting. Why not get together with neighbors to plant everyone’s bulbs? Afterwards, share mugs of soup and homemade bread fresh from the oven.
Broccoli Cornbread
Janet McCann
Ball, LA
I love to serve this cornbread to anyone who hasn’t had the pleasure of trying it...I’m always asked for the recipe afterwards.
1/2 c. butter, melted
1/3 c. onion, chopped
1/2 t. salt
3/4 c. cottage cheese
10-oz. pkg. frozen chopped broccoli, thawed and drained
4 eggs, beaten
8-1/2 oz. pkg. corn muffin mix
In a large bowl, mix all ingredients except muffin mix. Stir in muffin mix and pour into an ungreased 13”x9” baking pan. Bake at 400 degrees for 20 to 25 minutes. After baking, place bread under the broiler briefly until golden, if desired. Cut into squares. Makes 8 servings.
Tea towels from the 1950’s are perfect bread-basket liners...they’ll keep freshly baked bread toasty warm and add a dash of color to the table.
Grandma’s Pear Salad
Dana Dowell
Glendale, AZ
When I was growing up, my grandmother would make this salad for family get-togethers. I wouldn’t try it because I don’t like pears very much. When I had my first baby, my family brought me dinner shortly after I was released from the hospital, and my grandma brought along her pear salad. Not wanting to hurt her feelings, I tried a spoonful...I realized that I had missed out on many years of enjoyment by not trying Grandma’s Pear Salad earlier!
8-oz. pkg. cream cheese, softened
1 c. frozen whipped topping, thawed
15-1/4 oz. can pear halves, drained
1 c. boiling water
3-oz. pkg. lemon gelatin mix
Place cream cheese, whipped topping and pears in a blender; set aside. Pour boiling water into a small bowl; stir in gelatin until dissolved. Pour gelatin into blender with other ingredients. Blend until well mixed. Pour into an 8-cup serving bowl; refrigerate until set. Serves 6.
Picture-perfect portions of a favorite gelatin salad are handy for buffets or potlucks. Spoon the gelatin mixture into paper muffin liners and set in a baking pan. Chill until firm, then peel off liners.
Pineapple-Cranberry Salad
Eleanor Paternoster
Bridgeport, CT
Fruity and refreshing...equally good with Thanksgiving dinner or on a brunch buffet.
20-oz. can crushed pineapple, drained and juice reserved
6-oz. pkg. raspberry gelatin mix
16-oz. can whole-berry cranberry sauce
1 apple, cored, peeled and chopped
2/3 c. chopped walnuts
Combine reserved pineapple juice with enough water to equal 3 cups; pour into a medium saucepan. Bring to a boil over medium heat; remove from heat. Add gelatin mix; stir for 2 minutes. Stir in cranberry sauce. Pour into a large bowl; refrigerate for 1-1/2 hours, or until slightly thickened. Stir in pineapple, apple and walnuts. Return to refrigerator and chill for 4 hours, until firm. Makes 12 to 14 servings.
When autumn weather turns cold, make an ice wreath to hang from your outdoor tree branches. Arrange greenery and some fresh cranberries inside a round gelatin mold, add two inches of water, then freeze. Fill the mold completely with water and freeze again. Turn the wreath out of the mold and hang from a length of wide jute upholstery webbing.
Warm German Potato Salad
Judy Loemker
Edwardsville, IL
This recipe has been passed down in my family for generations, but was never written down. My Grandma Siever just tossed things in until she had the right blend. I wanted to duplicate her recipe, so Mom helped me decide how much of each ingredient to add. One evening Grandma came for supper just as I was putting on the finishing touches. I asked her to sample my version. She took a taste and lavished praise on me...only to turn around (when she thought I wasn’t looking!) and begin adding a pinch of this & a dash of that. Grandma had no idea that I was watching her “doctor up” the salad! It has been a family joke for over 40 years now.
10 lbs. redskin potatoes
1 lb. bacon, chopped
1-1/2 c. cider vinegar
1 c. water
1-1/2 c. sugar
2-1/2 t. salt
1-1/4 c. onion, finely chopped
5 eggs, hard-boiled, peeled and sliced
Garnish: paprika
Cover potatoes with water in a large stockpot. Boil until soft, but not falling apart. Remove potatoes with a slotted spoon as they become done; drain on paper towels. Empty stockpot and return it to stove; add bacon and fry until crisp. Remove bacon and drippings, reserving 4 tablespoons drippings in stockpot. Add vinegar, water, sugar, salt and onion to pot. Cook for 5 to 7 minutes over medium heat, stirring occasionally; remove from heat. While vinegar mixture cooks, peel and slice warm potatoes. Add potatoes to pot along with bacon and 4 sliced eggs; stir well until coated. Adjust sugar and salt to taste; spoon salad into a large serving bowl. Top with remaining sliced egg and sprinkle with paprika. Let stand before serving so potatoes can soak up sauce. Serve warm. Serves 20.
Jan’s Redskin Potato Salad
Janice Myers
Mechanicsburg, PA
Perfect for an autumn bonfire picnic.
1 c. mayonnaise
1 c. sour cream
1 c. ranch salad dressing
1 stalk celery, diced
1 bunch green onions, diced
8-oz. pkg. shredded sharp Cheddar cheese
4 eggs, hard-boiled, peeled and divided
2 lbs. redskin potatoes, cooked and diced
Garnish: paprika
Mix mayonnaise, sour cream and salad dressing in a large bowl. Add celery, onions, cheese and 3 eggs, diced; mix well. Add potatoes; mix well again. Top with remaining egg, sliced, and sprinkle with paprika. Chill for at least 2 hours before serving. Makes 8 to 10 servings.
Throw an Oktoberfest party for family & friends. Set a festive mood with polka music. Toss some brats on the grill to serve in hard rolls...don’t forget the spicy mustard! Round out the menu with potato salad, sauerkraut, homemade applesauce and German chocolate cake for dessert. Everyone is sure to have a wonderful time together!
Easy Taco Soup
Carie VanCleave
Abilene, TX
One day I was so hungry for soup. I found some canned beans, tomatoes and corn in the pantry, added a few other ingredients and made a fantastic soup...my family loves it! Garnish it with shredded cheese and crushed tortilla chips.
1 lb. ground beef
14-1/2 oz. can beef broth
16-oz. can pinto beans
16-oz. can black beans
15-1/4 oz. can corn
10-oz. can diced tomatoes with chiles
1 yellow squash, chopped
1 zucchini, chopped
2 c. water
1-1/4 oz. pkg. taco seasoning mix
1-oz. pkg. ranch salad dressing mix
2 T. fresh cilantro, chopped
salt and pepper to taste
In a large stockpot over medium heat, cook ground beef until browned; drain. Stir in remaining ingredients. Reduce heat and simmer until squash and zucchini are tender, about 15 minutes. Serves 8.
Watch tag sales for a big red speckle enamelware stockpot...it’s just the right size for cooking up a family-size batch of soup. The red color adds a homey touch to any soup supper!
Mary’s Sweet Corn Cake
Mary Murray
Gooseberry Patch
We just love scoops of this warm, yummy cornbread served alongside a bowl of chili.
1/2 c. butter, softened
1/3 c. masa harina flour
1/4 c. water
10-oz. pkg. frozen corn, thawed
1/3 c. sugar
3 T. yellow cornmeal
2 T. whipping cream
1/4 t. baking powder
1/4 t. salt
With an electric mixer on medium speed, beat butter in a large bowl until creamy. Gradually add flour; beat in water and set aside. Place corn in a food processor or blender. Pulse to chop coarsely; stir into butter mixture. Mix remaining ingredients well; stir into butter mixture. Pour into a greased 8”x8” baking pan; cover with aluminum foil. Set in a 13”x9” baking pan; add water 1/3 of the way up around small pan. Bake at 350 degrees for 50 to 60 minutes. Uncover; let stand for 15 minutes. Scoop with a small scoop; serve warm. Serves 8.
Add zest to a favorite chili or vegetable soup recipe in a jiffy! Just stir in a generous amount of spicy salsa.
Slow-Cooker Steak Chili
Mignonne Gardner
Pleasant Grove, UT
All summer I long for cool, crisp autumn nights. I created this recipe just for those fabulous fall nights. The aroma of chili fills my home while it simmers. It makes me giddy for Halloween!
2 T. oil
2 lbs. beef round steak, cut into 1-inch cubes
1-1/2 c. onion, chopped
2 cloves garlic, minced
1-1/3 c. water, divided
1 c. celery, chopped
2 15-oz. cans kidney beans, drained and rinsed
2 14-1/2 oz. cans diced tomatoes
16-oz. jar salsa
15-oz. can tomato sauce
1-1/2 T. chili powder
1 t. ground cumin
1 t. dried oregano
1/2 t. pepper
1/8 c. all-purpose flour
1/8 c. cornmeal
Garnish: shredded Cheddar cheese, sour cream, crushed tortilla chips
Heat oil in a large sauté pan over medium heat; add meat, onion and garlic. Cook until meat is browned and onion and garlic are translucent. With a slotted spoon, remove meat and onion to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours. Shortly before serving time, place flour, cornmeal and remaining water in a small bowl and whisk until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired. Serves 8.
Choose a crisp fall evening to host a bonfire party. Gather friends of all ages...serve chili, hot cider and s’mores, tell ghost stories and sing songs together. You’ll be making memories that will last a lifetime!
Easy Chicken Noodle Soup
Melissa Harrell
Wahoo, NE
My family loves chicken noodle soup, but I don’t always have time to make homemade soup from scratch, starting with making the broth. This is really easy...a great meal for a chilly autumn night!
2 14-1/2 oz. cans chicken broth
2 10-3/4 oz. cans cream of chicken soup
6 c. water
12-1/2 oz. can chicken, drained
2 cubes chicken bouillon
1/2 c. celery, diced
1/4 c. carrot, peeled and thinly sliced
1/2 to 1 t. lemon pepper, dill weed or seasoned salt, as desired
8-oz. pkg. wide egg noodles, uncooked
Combine broth, soup and water in a medium soup kettle; stir until well blended. Add chicken, bouillon cubes, celery, carrot and desired seasoning. Bring to a boil over medium heat, stirring occasionally. Turn down to medium-low heat; add noodles and stir. Cook for an additional 10 to 15 minutes or until noodles are tender, stirring occasionally to keep noodles from sticking. Serves 6.
Toting some homemade chicken soup to a friend who’s under the weather? Remember all the nice things that go along with making someone feel better...crossword puzzles, a book by a favorite author, a box of tissues and a hot water bottle.
Bacon Bread
Karen Christiansen
Glenview, IL
When I was a little girl, my Lithuanian grandmother made the most delicious bacon buns. If I close my eyes, I can see myself in her kitchen, snitching tastes of the sweet dough from the old wooden bowl it was rising in. Nowadays I’m too busy to make rolls by hand, but this recipe for the bread machine comes close to that taste I love!
2 T. plus 1-1/2 t. butter, divided
1 onion, finely chopped
2 slices bacon, diced
1/4 t. allspice
1/8 t. cinnamon
1/8 t. ground cloves
1-1/4 c. warm milk, 75 to 80 degrees
3-1/2 c. bread flour
1-1/2 T. sugar
1-1/2 t. salt
1-3/4 t. active dry yeast
Melt 1-1/2 teaspoons butter in a non-stick skillet over medium heat; add onion and cook until soft. Add bacon and spices; lower heat and simmer about 5 minutes, until bacon is cooked but not crisp. Remove skillet from heat. Place remaining ingredients, including butter, into a bread machine, according to manufacturer’s instructions. Set bread machine to white bread setting. If machine has a dispenser for adding ingredients mid-cycle, put the onion mixture in there. Otherwise, add it halfway through the second knead cycle. When the bread machine has finished, remove loaf from pan. Makes one loaf.
Pick up a new-to-you fall fruit like quince, persimmon or pomegranate at a farmstand. Ask the vendor how to prepare them...he or she is sure to have some tasty suggestions to share!