When the temps start dipping, we tend to think about spending more time in the kitchen. Here’s a hodgepodge of recipes that are filling fall fare.
This tasty chowder makes for a marvelous family meal. Add a sandwich and you’re all set to enjoy.
SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER
2-1/2 c. (low sodium) chicken broth
(may use cubed frozen southern hash browns)
1-1/2 c. smoked sausage or ham, chopped
2 c. half & half (or whole milk)
1-15 ozs. can northern beans, drained and rinsed
1/2 chicken bouillon cube, crushed
1 c. diced Velveeta or cheddar cheese, optional
In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 — 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve.
8 ozs. sliced fresh mushrooms
1 can (29 ozs.) tomato sauce
1 can (28 ozs.) diced tomatoes, undrained
1-1/2 tsp. crushed red pepper flakes, optional
garlic powder, salt & pepper to taste
3 Tb. worcestershire sauce
3 c. uncooked elbow macaroni
shredded cheese of choice to melt over the top
In large stock pot, cook beef over medium high heat, until no longer pink. Add onion, pepper and mushrooms. Cook until tender, about 3 — 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat.
Allow to simmer for 20 minutes. Add elbow macaroni, stirring well. Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there’s already too much, just allow to simmer until it thickens.
If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings
I’ve taken this recipe with me all over the country as it is a favorite.
4 cups peeled, sliced cooking apples
3/4 cup all purpose flour
(substitute half the amount in oatmeal if desired)
Preheat oven to 350. Spread apples in bottom of 8” x 8” pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 — 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you’d like. YUUUUUM!
What a great way to help take off the chill. Sip-Sip-Hurray!
(CROCKPOT) HOT CARAMEL APPLE CIDER
1/2 gal. apple cider, or juice (8 c.)
3/4 — 1 c. jarred caramel sauce (may use homemade)
sweetened whipped cream (or from a can)
Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes. (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired.
A lot of what weighs you down isn’t yours to carry. ~Unknown