Seasonal Autumn Recipes

My favorite is right on this website. Just do a search for "Granny's Beef Stew." You won't be disappointed. I clipped it out of the newspaper many years ago & lost it in my last move. I found this Roadfood site while doing a search on a way to contact the Sterns to ask them for a reprint of their old newspaper column about Conway's Red Top in Colorado. I've got a big pot of this stew cooking on the stove right now

hmmmm an autumnal favorite around here is the combination of a good bowl of chili and homemade pepperoni rolls. I won't go into the chili recipe....everyone has one they love, but I promised Liketoeat earlier int he summer I'd do up a pepperoni roll recipe for him.

The easiest shortcut to this is to use frozen white roll dough. I prefer Rhodes Texas Rolls (24 to a bag and big) but whatever is in your local area will do.

Let rolls rise individually to package specifications. You can be very creative with your fillings. Here are several ideas as follows:

Sliced sandwhich pepperoni, about 8 slices or so, with shredded cheeses

Pepperoni Sticks cut into julienned sized slices stacked and shredded cheeses of choice

Pepperoni Sticks ground fairly finely, mixed with a bit of pizza sauce or italian sauce and shredded cheeses, and spooned in as a filling.

Also to these combinations one can add variations of any of the following: marinara sauce, sliced sauteed mushrooms, green peppers in strips, roasted peppers, sticks of velveeta cheese, beanless hot og type chili, grilled onions, hot cherry or banana peppers, jalapenos, green anaheim chilies roasted, salami, or a dry sausage in thin slices or ground. Hot pepper cheese is especially popular around here

Flatten the risen roll dough and put filling combination of choice in the middle. Wrap dough around filling and seal the edges. Doesn't hurt here to make a thin paste of flour and water or cornstarch and water to apply to the seams to facilitate closure. Put filled rolls in a well greased pan, and allow to rise again, until doubled in size. Make an egg wash of a couple beaten eggs and a couple teaspoons of water and brush egg wash all over risen dough. Bake in 350 oven until golden brown. Remove from oven and brush with either melted butter or olive oil. Enjoy

When fall rolls around for me, I start looking into my freezer. What I see there involves alot of frozen peas and beans out up over the summer and hopefully alot of fish caught by someone (hopefully, but not always me). What I do not see is game. By the middle of the summer we have usually wiped out all forms of game frome the previous winter. No ducks, no doves, no quail, no venison, no sausage (I do have a little alligator/pork sausage left, but I got a big bait of that this spring, so we haven't gone through it all). Not much left in the larder, game wise,

So, the upshot of all of this rambling, is that in the fall here there is lots of seafood being consumed. Boiled shrimp are kind of a mainstay, closely followed by shrimp ettoufee, BBQ'd redfish, grilled speckled trout, and gumbos and shrimp stew.

"Hey Little Girl (guy?)....want some PERSIMMONS"???

We have several "American" Persimmon trees on our property. Unfortunately we had to cut a 35 ft tree down recently. It was infested and unsaveable. We still have 2 large trees and a couple of 10-15 footers just beginning to bear fruit. Some of the ladies that my wife works with are coming to gather some fruit this week....some have started to fall already. We had a light frost a few nights ago , and that does seem to speed the ripening process. we have put down several tarps to stop the falling fruit from disappearing into the grass and getting 'smushed'. The bees are becoming more aggressive when we start to gather fruit, but we move pretty quickly when we have too.
As I said these are USA fruit trees..smaller product but producing a large quantity each fall. we are going to try Tiki's "freezing" process and see how they turn out. Contact me by email if you are interested in some of these Persimmons.

My mother warned me never to take persimmons from a stranger...

quote:

Originally posted by lleechef

Great autumn food. Don't get distracted by baseball!

Thats not gonna be easy----especially now that they BEAT the Yabkees in game 1!!!!!! My god--the Cubs and the Bosox are still in it!!!!! Think i will stick to hot dogs on game days

Aw, come on, Elise, we all trust the Mayor!!

quote:

Originally posted by lleechef

Aw, come on, Elise, we all trust the Mayor!!

A heck of a lot more than we all trust other politicians!

Please, I live in California...I don't trust anybody now!

quote:

Originally posted by EliseT

Please, I live in California...I don't trust anybody now!

I see. Well, we in Louisiana now have somebody to laugh at besides ourselves!

quote:

Originally posted by Rick F.

quote:

Originally posted by EliseT

Please, I live in California...I don't trust anybody now!

I see. Well, we in Louisiana now have somebody to laugh at besides ourselves!

Harry Shearer had the best comment on California a couple weeks back:

"We in California are proud to have wrested back the title of goofiest political state in the country. Florida had stolen it for a while, but now, Thank God, it's back where it belongs."

Where were we.....? Oh. Autumn. The first crisp fall day, my wife wants me to make a soup or stew in the dutch oven. This year, I took broth left over from short ribs, added a browned soup bone, shreds of lean beef, tomatoes, corn, limas, and at the end, tiny star-shaped pastas. With a loaf of my French bread, that set us for the whole weekend.

I grew up with a strong Slavic cuisine influence and fall makes me think of Bigos, also known as Hunter's Stew. I have a large collection of Russian/Ukranian cookbooks, so I put this together from a combination of their recipes and embellished on my memories. It's not a common dish, but my tastebuds water whenever I think of having some. If anyone tries this - let me know what you think.

Liz's Bikos

1 cup bacon, chopped into 1 inch pieces (I use about half a package of thick-sliced bacon)
2 onions, diced
1 cup carrots, diced or shredded
3 cloves garlic, chopped
2 apples, peeled, cored and diced
20 - 28 oz. can tomatoes (crushed, diced, whole, whatever you like)
5 black peppercorns, whole
1 bay leaf
2 pork chops with bone, cut into 1 inch chunks
1 16 oz. bag sauerkraut, rinsed and drained (rinsing is important)
1/2 large cabbage, sliced thinly (or a small green cabbage)
1 1/2 kielbasa, sliced into 1/2 inch pieces (I slice on a slant - also, try to get a real Polish or Slavic kielbasa - it makes a difference)
Salt and Pepper
Paprika (optional)
2 Tbsp Sugar
2 cups Beef Stock (I use low salt or home made)

1. Fry bacon in 5 Qt. Dutch Oven to render fat.
2. Toss in pork chop chunks, bones, onion, carrots and garlic. Cook on medium to high until meat is browned, about 5 minutes.
3. Add stock, tomatoes, sugar, peppercorns, bay leaf, sauerkraut, cabbage and apples. Bring to boil. Lower heat and simmer, covered, about 2 hours.
4. Add keilbasa, cover and simmer 30 more minutes.
5. Salt, pepper and paprika to taste. Remove bay leaf. You're on your own for the peppercorns - I leave them in and keep on the lookout for them when I eat this. Remove bones and bay leaf and discard.

Makes a lot - it freezes well. I serve it with mashed potatoes (and that's all you need).

Man oh man that sounds good. I WILL be making that next month.

About the kraut. I don't recall seeing bags of it anywhere. Is it in your produce section? I wonder if it's an east coast thing. Would the canned stuff work?

You can probably tell I don't buy sauerkraut.

Hey Cap - yeh, our supermarkets are weaning us off glass, so they come in plastic bags now - I've never seen it in cans, only bottles and bags, but I'm sure it will be fine. I'd have to go to the store to see the quantity (maybe 16 oz.?) that I use - I'll let you know!

quote:

Originally posted by MizLiz

I grew up with a strong Slavic cuisine influence and fall makes me think of Bigos, also known as Hunter's Stew. I have a large collection of Russian/Ukranian cookbooks, so I put this together from a combination of their recipes and embellished on my memories. It's not a common dish, but my tastebuds water whenever I think of having some. If anyone tries this - let me know what you think.

Liz's Bikos

Now, that's a keeper. Already filed and it just mioght be for dinner Wednesday.

Thank you Ma'am.

MizLiz---thanks!!!---just tucked that into my Roadfood recipes Cookbook!!!If its half as good as it sounds it will be a wonderful cool weather dinner!!

Pork, apples, walnuts and cider - all the bounty of the season. I've also stuffed whole pork tenderloins with the same mixture.

APPLE STUFFED PORK CHOPS

Stuffing:
3/ 4 cup shelled walnuts
1 Tbs. butter or margarine
1/ 4 cup chopped onion
1 large apple, peeled, cored, and chopped
1/ 4 cup seedless raisins
1/ 2 tsp. salt
1/8 tsp. poultry seasoning

6 lean pork loin rib chops with pockets for stuffing, about 1 ¼ inches thick
2 Tbs. oil
Salt & pepper
1 cup apple cider

Gravy:
1 1/ 2 Tbs. flour
1/ 2 cup heavy or whipping cream (evaporated milk can be substituted)
1/ 4 tsp. salt
Dash of pepper

Stuffing: Preheat oven to 350 degrees. In small saucepan, cook walnuts in boiling water to cover for 3 minutes; drain. Arrange in pan and toast in oven until golden, about 5 to 10 minutes, shaking pan occasionally, and watching carefully for burning. When cool enough to handle, chop and set aside. (This step can be done the day before.)

In skillet over medium heat, melt butter or margarine. Add onions and saute 5 minutes. Stir in walnuts, apple, raisins and seasonings. Stuff about 1/3 cup stuffing into each chop and secure opening with wooden toothpick. Heat oil in skillet and brown chops on each side; place in single layer in baking dish or pan. Season with salt and pepper. Pour in cider, cover and bake for 45 minutes. Remove lid or foil and bake 15 minutes longer. Transfer chops to a heated serving dish and keep warm.

Gravy: Put flour in a small saucepan. Gradually strain baking juices into saucepan and blend with flour. Cook over medium heat until smooth and bubbly. Add remaining gravy ingredients. Heat to boiling; reduce heat and simmer 5 minutes, stirring occasionally. Serve over pork chops. Makes 6 servings.

Thanks everyone for your good words! I was so inspired by the recipes I saw today that I'm now on a cooking frenzy - won't go hungry this week...

The kraut is Boar's Head - a deli meat company in the east and the bags are 16 oz. size. I modifed the recipe to note the details.

Thanks again for the wonderful foods swirling in my head! I just got the Bigos on simmer and I'm making the Butternut Squash Bisque next, then mushroom soup, then....

Liz

This dish is wonderful, even the kids want seconds.

1 butternut squash
1 cup white sugar
1 1/2 cups milk
1 tsp vanilla extract
1 pinch salt
2 tbs all-purpose flour
3 eggs
1/4 cup margarine, melted

Topping:
1/2 (16 oz) package vanilla wafers, crushed
1/2 cup margarine, melted
3/4 cup brown sugar


Preheat oven to 425 degrees F

1. Put butternut squash in the microwave and cook on high, until soft (3 minutes). Cut in half, scoop out seeds and cube.

2. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 mins. Drain and mash.

3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.

4. Bake for 45 minutes, or until set.

5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Baked Spaghetti Squash with Beef and Veggies
This is real comfort food and very tummy warming during the cooler months of the year!

1 spaghetti squash, halved and seeded
1 lb ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced onion
1 clove garlic, chopped
1 (14.5 oz) can Italian-style diced tomatoes, drained
1/2 tsp each of dried oregano, basil, salt, black pepper
2 1/4 cups shredded sharp cheddar cheese


Preheat oven 375 degrees F.

1. Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.

2. Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.

3. In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, onion, and garlic. Continue to cook and stir until vegetables are tender.

4. Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through.

5. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.

6. Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.


-Shannon
www.easyfoodnetwork.com (my site has lots of great recipes for all seasons!) I just added 10 recipes that are my faves for autumn.

French Dip Sandwhiches

4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 oz) can or bottle of light beer or less depending on your taste
Salt, pepper, garlic powder, and oregano to taste
1 green pepper, seeded and sliced
Sliced provolone cheese
6 French rolls
2 tablespoons butter


1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer, along with the spices. Cook on Low setting for 7 hours.

2. Preheat oven to 350 degrees F. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

3. Slice the meat on the diagonal, and place on the rolls. Add a slice of provolone cheese to each sub. Serve with the sauce for dipping.

-Shannon
www.easyfoodnetwork.com

Nana's Hawaiin Chicken
My grandmother is a wonderful cook. This dish is a fave of hers during autumn and winter. It's so tummy warming and addicting. Dont be fooled by the ingredients... the flavors meld magically into a sauce that is OUT OF THIS WORLD!

2 lbs of your favorite chicken parts
PAM nonstick cooking spray
Red pepper, to taste
Black pepper, to taste
Seasoned salt, to taste
1/2 cup chopped onion
1 Red Bellpepper chopped large
1 Green Bellpepper chopped large
1/2 cup chopped celery
1/4 cup chopped green onions
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/2 tsp chopped garlic from a jar
1/2 cup honey barbecue sauce
1/3 cup soy sauce
2 tbs worchesteshire sauce
1 cup water
1 (8-oz) can crushed pineapple, undrained
2 tbs strawberry preserves
2 tbs honey
Fresh cooked rice for serving

Note: We take the skin off of our chicken but you can leave it on if you prefer.


1. Season the chicken well with red pepper, black pepper, and seasoned salt.

2. Spray a large heavy pot with Pam non-stick cooking spray and place the chicken parts in there over med-high heat. Brown chicken on both sides really well then remove at once to a plate.

3. Add in choppd vegetables, parsley, basil, and oregano. Stir well, scraping bottom, until the onions are translucent.

4. Add all remaining ingredients and stir well. Bring to a boil and boil for 5 minutes. Cover the pot and reduce heat to low. Cook a half hour without peeking! Remove the lid and cook another half hour with a low boil. Serve over rice.

Yield: 6-8 Servings

Oh, man, do we have some great cooks on this board!! I'm ready to try every one of them! Yummy! I'm going to have to go get another printer cartridge because I've been printing out so many recipes!

Hmm, Acorn squash I grew in the garden, baked with sausage, brown sugar, apples and onions!
Boston baked beans, baked all day, served with cornbread.
Pot roast and beef stew.
stuffed pork tenderlion, the stuffing is bread crumbs, apples, butter and celery.
dump cake for dessert.
It was ninety plus here all summer long, I swear I almost forgot how to cook, we never turned the oven on.lol!

Simple and Easy Applesauce

I found this recipe last year and it makes the best applesauce I have ever had.

Quarter and core 4 lbs. apples (I like Jonagold but Jonathan, Pink Lady and Macoun work well. You want something that will cook quickly and has a lot of flavor.)

Bring 1 cup water and 1/4 cup sugar to a boil. (I like to add 3 cinnamon sticks to the water but this is optional.)

Add quartered and cored apples to boiling water and sugar. Cook for 20 minutes or until apples fall apart.

Remove cinnamon sticks and run through food mill.

Refrigerate immediately and eat within a week.

quote:

Originally posted by MizLiz

I grew up with a strong Slavic cuisine influence and fall makes me think of Bigos, also known as Hunter's Stew. I have a large collection of Russian/Ukranian cookbooks, so I put this together from a combination of their recipes and embellished on my memories. It's not a common dish, but my tastebuds water whenever I think of having some. If anyone tries this - let me know what you think.

Liz's Bikos

That must be what Peter Gabriel was singing about!

Biko, Biko, Biko, Bikos