~Autumn Recipes~
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~Fall Dump Cake~
1 (18.25
ounce) package spice cake mix
2 (21 ounce) cans apple pie filling
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 tablespoon white sugar
3/4 cup butter
1 cup chopped pecans
Directions
1 Preheat oven to 350
degrees F (175 degrees C.)
2 Pour the cans of apple pie
filling into a 9 x 13 inch rectangular pan.
3 In a small bowl, mix
together cinnamon, nutmeg, allspice and sugar.
Sprinkle mixture over pie filling.
4 Pour the dry box of cake
mix over apples. Dot with butter and scatter nuts
on top.
5 Bake at 350 degrees F (175
degrees C) for 45 minutes to an hour, until cake
is brown on top and bubbling on the sides. Serve
warm with ice cream or whipped topping.
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~German Meatballs~
1 egg
1/3 cup milk
1/2 tsp. salt
1 tsp. basil
1/4 tsp. cinnamon
1 tsp. horseradish (more if you like)
2 cups soft bread crumbs
1 lb. ground beef
2 Tbs. oil
1 cup applesauce
2 tsp. brown sugar
Beat egg lightly. Add milk,
salt, spices, horseradish and crumbs. Stir. Add
meat and mix thoroughly. Shape into small balls,
about 2 tbs. each. Heat oil in skillet, gently
drop in meatballs. Cook, turning to brown all
sides. Transfer browned meatballs to a casserole
dish. Combine applesauce and brown sugar. Spread
evenly over meatball. Cover and and simmer for
about 30 minutes.
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~Autumn Pork Chops~
6 pork
chops
1/2 cup butter, softened
2 Tbls. steak sauce
1 Tbls. worcestershire sauce
1 tsp. liquid smoke
1 cruced garlic clove
5 drops hot pepper sauce
Grill pork chops over medium
heat for 12-15 minutes. In a small bowl, mix rest
of ingredients together and serve with pork
chops.
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~Hearty
Chili~
1 1/2 lbs
ground beef or hamburger
2 tablespoons oil
1 large onion chopped
1 medium green pepper chopped
3 stalks celery chopped
1 large clove garlic chopped
3 carrots chopped into tiny pieces
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon coriander
2 tablespoons cumin
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
2 large cans (#2 1/2) tomatoes
1 can tomato paste
1 can tomato puree
3 cups canned red kidney beans (cooked)
In a skillet or any deeper
pot add oil. Add the chopped fresh vegetables.
Stir and sauté until tender. Add the ground beef
or hamburger and cook until all red is gone. Add
all of the spices, tomatoes, paste, and puree.
Add the extra heat if desired. Stir and cook for
about 2 hours with heat turned down to simmer.
About five minutes before serving time, add the
red kidney beans and stir only once or twice. Too
much stirring will crush the kidney beans.
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~Navajo
Fry Bread~
4 cups
All-purpose flour
1 tablespoon Double-acting baking powder
1 teaspoon Salt
1 1/2 cups Water
1 cup Vegetable shortening
In a bowl
whisk together the flour, the baking powder, and
the salt, stir in the water, and knead the
mixture on a floured surface until it forms a
soft but not sticky dough. Let the dough stand,
covered with a kitchen towel, for 15 minutes.
Pull off egg-size pieces of the dough and stretch
them into 1/4-inch thick rounds. Poke a hole with
a finger through the center of each round so that
the breads will fry evenly. In a large heavy
skillet heat the shortening over moderately high
heat until it is hot but not smoking, in it fry
the rounds, 1 at a time, for 2 minutes on each
side, or until they are golden, and transfer the
breads as they are fried to paper towels to
drain.
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2001
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