Autumn 2010 Recipe Share

Chunky Tomato Soup

• 2 Tbsp. olive or vegetable oil

• 2 medium celery stalks, coarsely chopped (1 cup)

• 2 medium carrots, coarsely chopped (1 cup)

• 2 cloves garlic, finely chopped

• 2 cans (28 oz. each) roma (plum) tomatoes, undrained

• 2 cups water

● 1 tsp. dried basil leaves

● 1/2 tsp. pepper

● 28 oz. vegetable broth

Directions: In 5-6 quart Dutch oven, heat oil over medium-high heat. Add celery, carrots and garlic; cook 5-7 minutes, stirring frequently, until carrots are crisp-tender. Stir in tomatoes, breaking them up coarsely. Stir in water, basil, pepper and broth. Heat to boiling. Reduce heat to low. Cover; simmer 1 hour, stirring occasionally.


Butternut Squash Casserole


• 1 small butternut squash, peeled, seeded and thinly sliced

• 1 small red onion, thinly sliced

• 1/3 cup apple juice

• 2 Tbsp. butter, melted

• 2 Tbsp. honey

• 1/8 to 1/4 cup slivered almonds, toasted

Directions: Preheat oven to 350F. Combine squash and onion in a 2-quart baking dish. In a small bowl, blend apple juice, butter and honey. Pour over squash and to with almonds. Cover and bake until tender; about 40 minutes.


Sweet-Sour Slow Cooker Cabbage


• 1 medium-sized head cabbage (red or green), shredded

• 2 onions, chopped

• 4 tart apples, pared, quartered

• 1/2 cup raisins

• 1/4 cup lemon juice

• 1/4 cup cider or apple juice

● 4 Tbsp. honey

• 1 Tbsp. caraway seeds

● 1/8 tsp. allspice

● 1/2 tsp. salt


Directions: Combine all ingredients in slow cooker. Cook on high 3-5 hours, depending on how crunchy/soft you prefer the cabbage and onions.


Indian Lentil Stew


• 2 Tbsp. butter

• 1 large onion, chopped (1 cup)

• 1 Tbsp. curry powder

• 2 Tbsp. all-purpose flour

• 14 oz. vegetable broth

● 3/4 cup dried lentils (6 oz.), sorted, rinsed

● 1/2 tsp. salt

● 1/2 cup apple juice

● 3 cups 1-inch pieces peeled dark-orange sweet potatoes

● 1 cup frozen sweet peas

● Sour cream or plain yogurt, if desired

● Chutney, if desired

Directions: In 3-quart saucepan, melt butter over medium-high heat. Add onion and curry powder; cook 2 minutes, stirring occasionally. Stir in flour. Gradually add broth, stirring constantly, until thickened. Stir in lentils and salt. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally. Stir in apple juice, sweet potatoes and peas. Heat to boiling. Reduce heat to low; cover and simmer 15-20 minutes, stirring occasionally, until vegetables are tender. Top individual servings with sour cream and chutney, if desired.


Easy Spinach Pie


• 2 Tbsp. butter

• 1 bag (10 oz.) washed fresh spinach, finely chopped

• 1 small red bell pepper, chopped (1/2 cup)

• 3/4 cup milk

• 2 Tbsp. flour

● 1/2 tsp. salt

● 1/8 tsp. ground nutmeg

● 3 eggs

● 2 Tbsp. grated Parmesan cheese

Directions: Heat oven to 350F. Spray 9-in. pie plate with non-stick oil. In 12-in. skillet, melt butter over medium heat.
Add spinach and bell pepper; cook about 5 minutes, stirring occasionally, until spinach is wilted and pepper is crisp-tender. In small bowl, beat remaining ingredients except cheese with wire whisk until smooth. Pour over vegetables in skillet; stir to mix. Pour into pie plate. Bake uncovered about 30 minutes or until center is set. Sprinkle with cheese.


Raisin Nut Stuffed Apples in Slow Cooker


• 6 baking apples, cored

• 2 Tbsp. melted butter

• 1/4 cup packed brown sugar

• 3/4 cup raisins

• 3 Tbsp. chopped walnuts (or other nut of choice)

• 1/2 cup water

Directions: Peel a strip around apple about one-third of the way below the stem end to prevent splitting. Mix together butter and brown sugar. Stir in raisins and nuts. Stuff into apple cavities. Place apples in slow cooker and add water. Cover and cook on low 6-8 hours.

Delicious Autumn Hot Sipper


• 1 Tbsp. whole allspice

• 3 3-inch cinnamon sticks

• 2 whole cloves

● 1 piece each lemon and orange peel, each about the size of a half dollar

● 1 piece crystallized ginger, about the size of a quarter

● 3 cups apricot nectar

● 5 cups apple juice


Directions:  Place spices, citrus peels and ginger in cheese cloth or coffee filter. Tie securely. Place in bottom of slow cooker. Pour in apple juice and nectar. Cover and cook on high 1 hour, or low 3 hours. Garnish filled glasses with cinnamon sticks and orange slices.





• 2 eggs

• 1 1/2 tsp vanilla

Directions: Preheat oven to 325 degrees. Mix all ingredients. Turn into oiled custard cups or baking dish. Bake until knife inserted in center comes out clean, about 1 hour. Serve warm or cooled.