Another one of our favorite fall recipies is a recipe by Rachael Ray. Don't be turned off by the combination of sausage and pumpkin, it really is very good.
And since we are talking comfort food here, I am going to include Bill's favorite meatloaf recipe. I have a feeling I am going to be making this one in a couple weeks while we are with him.
We hope you enjoy these tasty dishes as much as we do!
Sweet Potato Casserole
Shared by Wendy Vehling (my mom)
Ingredients
3 cups sweet potato, mashed (about 3 large potatoes)
1 cup coconut
¾ cup sugar
¼ cup milk
2 eggs
1 tsp vanilla
1/3 cup butter, melted
Scant ½ cup flour
1 cup chopped pecans
Topping
1/3 cup butter softened
1 cup pecans, chopped
1 cup brown sugar
Directions
Mix first 9 ingredients (sweet potato through pecans) and put in a greased casserole dish. Combine butter, brown sugar, and pecans and sprinkle on top. Bake at 350* for 30 minutes.
Corn Bread Stuffing
Shared by Wendy Vehling (my mom)
Ingredients
½ lb bacon
1 cup chopped celery
¼ cup chopped onion
½ cup water
3 cups coarse corn bread crumbs (best if baked in a cast iron skillet)
3 cups fine toast crumbs (7 grain or sourdough)
½ tsp ground sage
1 cup turkey broth
1 cup chopped pecans (optional)
Directions
In skillet, cook bacon until crisp reserving ¼ cup drippings. Crumble bacon and set aside. Add celery, onion, and water to skillet and cook until barely tender. Combine all ingredients, including drippings, and toss well. Bake covered in 1 ½ qt casserole dish at 350* for 30 minutes. Makes 8 servings or stuffs and 8 pound turkey.
Corn Casserole
Shared by Jean Padgett (my grandma)
Ingredients
½ cup margarine
½ cup sugar
1 tbsp flour
2 eggs, well beaten
½ cup evaporated milk
1 ½ tsp baking powder
2 cans corn, drained
Cinnamon sugar
Directions
Heat margarine and sugar in saucepan. Mix in flour. Add milk, eggs, and baking powder. Mix with corn in baking dish. Bake about 40 minutes at 350* and sprinkle with cinnamon sugar.
Pasta with Pumpkin and Sausage – Rachael Ray
Ingredients
1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread , as an accompaniment
Directions
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows.
Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
Spinach Salad with Apple and Red Onion
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper
Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
Yield: 4 servings
Meatloaf - Better Homes and Gardens Cookbook
Ingredients
2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoon dried leaf sage, basil, or oregano crushed
1/8 teaspoon black pepper
1-1/2 pounds lean ground beef, lamb, or pork
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard
Directions
In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.
Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.
Makes 8 servings
No comments:
Post a Comment