Autumn Recipes

• Lettuce
• Fresh Beets
• Goat Cheese
• Hard-boiled Eggs
• Klamata Olives
• Salt
• Pepper
• Olive Oil and Vinegar

Directions:

Clean medium sized beets and coat with olive oil. Wrap in aluminum foil. Place on a baking sheet in a 350 degree F oven for about 75 minutes.  You will know the beets are done when a pairing knife can easily go thru a beet.

When cool enough to handle, slice off leaf end. Push skin off using thumbs. If skin doesn’t strip away easily, the beets probably need more time in the oven.  The roasted beets can be stored in an airtight container in a refrigerator for several days.

Start with a bed of lettuce.  Top with wedges or slices of the roasted beats.
Add the hardboiled egg and olives. Use your favorite grater to add the goat cheese to your dish.  Salt, pepper and dress to taste.

As a starting point, plan on using one medium size beat and one hard – boiled egg per person.  Everything else is to added to taste.

Makes a great, healthy side dish or a main course.

• 1-1/2 cup sugar
• 1tsp. baking powder
• 1/2tsp. salt
• 1/2tsp. cloves
• 1/3tsp. nutmeg
• 1/2tsp. cinnamon
• 1-2/3 cup flour
• 1/2 cup oil
• 2 eggs
• 1 cup canned pumpkin*
• 1/2 cup water*
• 1-1/2 to 2 cups chopped walnuts
• 1 cup chopped dates
• dollop of whipped cream

Yield: about 8 tacos

Directions:

Preheat oven to 350 degrees.  Sift together sugar, baking soda, baking powder, salt, cloves, nutmeg, cinnamon and flour.  Add oil and eggs and mix with canned pumpkin and water.*

Add chopped walnuts and dates.  Bake in ungreased loaf pan for 70 minutes, or until a toothpick inserted in the center comes out clean.

Remove pumpkin bread from pan. Cool, cut and serve.

Slice and top with whipped cream if desired.

*NOTE:  You may substitute 1 – ½ c. fresh steamed pumpkin and no water for the canned pumpkin and water.

This recipe is from the kitchen of Mr. Gary Finelli

• 2 – 3  lb pork tenderloin, thawed
• 1  large onion – sliced thin
• 1/2  cup chicken broth
• 1/2  bottle (10-14 oz) BBQ Sauce of your choosing
• Salt & Pepper to taste
• OPTIONAL:  Garlic powder to taste (about 2 tablespoons)

Directions:

Pour chicken broth into crock pot.  Score pork on top & bottom with knife.  Sprinkle salt, pepper & garlic powder on all sides of the pork.

Layer half of onion on bottom of crock pot.  Place pork on top of onions.  Add the other half of onions on top of the pork.

Turn crock pot to HIGH.  Let cook for about 6-7 hours, turning occasionally.

Pork is done cooking once no pink color remains.  Meat will literally just fall apart.

Drain pork and place back into crock pot.  Shred the pork.  Most folks use 2 forks, some use a knife and a fork.  Choose your own preference.

Stir in BBQ sauce.  Serve either by itself or on a hearty roll/bun!

VOILA!       ENJOY!

• 12 cups (96 oz) chicken stock
• 2  skinless, boneless whole chicken breast (about 1 lb)
• 2  medium yellow onions – diced
• 4  thinly sliced carrots
• 4  thinly sliced celery stalks
• 4 oz dried thin egg noodles
• 6  tablespoons chopped fresh flat leaf parsley
• salt and pepper to taste

Directions:

Bring stock to a simmer. Add the chicken breast and simmer until no hint of pink remains (it should take about 8-10 minutes).  Remove chicken from stock and place on a cutting board for a few minutes to rest.

Add onions, carrots and celery to the simmering stock.  Simmer until the vegetables have softened slightly (about 10 minutes).

While the vegetables are simmering, cut the chicken into one – inch cubes.

Add the noodles, 4 tablespoons of parsley, and the cubed chicken. Simmer about 3 minutes, until the noodles are tender.   Salt and pepper to taste.

Sprinkle remaining parsley on soup when serving.

Makes 8 servings

• 1 lb ground beef
• 1  medium onion – diced
• 1  red pepper – diced
• 1  green pepper – diced
• 1 – 10 oz can tomato soup
• 1  small can tomato paste
• 2 – 14 oz cans diced peeled tomatoes (do not drain)
• 1  cup water
• 1  tablespoon garlic powder
• 4  tablespoons Chili Powder (use more or less to taste)
• Salt and Ground Pepper to taste
• OPTIONAL: Sour Cream, Shredded Cheddar, Crackers  as toppings

Directions:

Brown ground beef in deep pot or dutch oven.  Add garlic powder, salt & pepper to the beef while browning.

Add onion, red, and green peppers.  Saute until just translucent (keep some crispness to the veggies).

Stir in tomato paste.  Once blended in well, add in diced tomatoes, tomato soup and water.  Stir.  Add chili powder.  Stir well.

Let simmer for 45-60 minutes.  The longer it simmers, the thicker it will become, and the deeper the flavor.Top with Sour Cream, Shredded Cheddar and Crackers if desired.

Bon Appetit!

• 3 eggs
• 2 T. granulated garlic
• 1T. dried parsley
• 1/2tsp. salt
• 3/4 cup Parmesan cheese
• 4 chicken breasts
• flour for dredging
• oil for frying

Directions:

Preheat oven to 350 degrees F. Combine eggs, garlic, parsley, salt and cheese.  Beat together until smooth.  Dredge each chicken breast in flour, dip in batter to coat both sides.  Saute in hot oil for approximately 3 to 4 minutes on each side. Finish cooking in oven until the temperature of chicken breast reaches 165 degrees F.

Francese Sauce

• 1 T. vegetable oil
• 1-1/2tsp. chicken base (bouillon)
• 2T. flour
• 1 cup Moscato
• 2T dried parsley
• 1 cup water
• 1T. lemon juice
• 1/2tsp. black pepper
• 1/4tsp. salt
• 1/2tsp. granulated garlic

Saute garlic in oil.  Add chicken base and flour and sauté.  Whisk in wine and water.  Add granulated garlic, pepper, and lemon juice.  Bring to a boil and simmer for five minutes.  Cool and add parsley.  Pour over chicken breasts.

Thank you to Shirley Finelli for providing this delicious recipe!

• 2  quarts water
• 1/2  cup salt (or to taste)
• 2  tbsp olive oil
• 2  tbsp rosemary (optional)

Directions:

Preheat oven to 350 degrees F. Combine eggs, garlic, parsley, salt and cheese.  Beat together until smooth.  Dredge each chicken breast in flour, dip in batter to coat both sides.  Saute in hot oil for approximately 3 to 4 minutes on each side. Finish cooking in oven until the temperature of chicken breast reaches 165 degrees F.

• 2 ½  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon ground cinnamon
• ½  teaspoon ground nutmeg
• ½  teaspoon salt
• 1-½  cups sugar
• ½  cups of unsalted butter
• 1  cup pureed pumpkin (not pie mix)
• 1 large egg
• 1  teaspoon vanilla extract
• optional: vanilla icing

Directions:

Preheat oven to 350 degrees F.   Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt .

Beat sugar and butter until well blended. Add pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded teaspoons onto prepared baking sheets.

Bake for 15 to 18 minutes, or until edges are firm.   Cool on wire racks. When cool, add icing if desired.

They take a little work but they usually taste so much better than the ones you’ll pick up at the super market.

This recipe makes approximately 5 to 6 dozen cookies.

Thanks to the Libby’s website for above recipe.