This is one of our favorites for fall!

Turkey Meatloaf with Cranberry Glaze

1/4 cup brown sugar
1/2 cup mashed jellied cranberry sauce(canned)
2 pounds ground turkey
3/4 cup milk
3/4 cup bread crumbs
3 eggs -- lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
1/2 cup chicken broth -- (just enough to moisten)

Preheat oven to 350 degrees.
For the glaze, spread the brown sugar over the bottom of a greased loaf pan and spread the cranberry sauce over the sugar. In a large bowl mix all the remaining ingredients until well incorporated.

Form the meat mixture into the loaf pan, laying out over the cranberry glaze. Bake in 350 degree oven for 1 hour.

Cooking Live with Sara Moulton

"Eva's Pumpkin Cake"

1 - 15oz can pumpkin
1 - 12oz can evaporated milk
3 eggs
1 C white sugar
4 tsp Pumpkin Pie Spice
_________________
1 - 18.5oz pkg yellow cake mix
3/4 C butter, melted
1  1/2 C chopped walnuts (you can use any nut)

Combine the first 5 ingredients in a bowl.  Pour into a greased 9x13 pan.
Pour dry cake mix on top.
Drizzle melted butter on to of cake mix.
Sprinkle nuts on top of everything.

Bake in 350 degrees oven for 1 hour, or until toothpick comes out clean.  Serve with whip cream or ice cream. 

My DD named the recipe "Eva's" because that's who she got it from.... a lady she met at the grocery store who shared her recipe.

CURRIED PUMPKIN SOUP

½ pound fresh mushrooms, sliced
½ cup chopped onion
2 Tbs. butter or margarine
2 Tbs. flour
½ to 1 tsp. curry powder
3 cups vegetable broth (can use chicken broth)
1 can (15 oz.) solid-pack pumpkin (not pumpkin pie filling)
1 can (12 oz.) evaporated milk
1 Tbs. honey
½ tsp. salt
¼ tsp. pepper
¼ tsp ground nutmeg (I sometimes use ground coriander instead)
Fresh or frozen chives or chopped green onion tops (optional)

In a large saucepan, saute the mushrooms and onions in better until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Here's one of my favorite ways to use apples:

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.

Melt 1/4 cup of the butter in a saucepan. Stir in the flour & cook over medium heat until bubbly, stirring constantly. Add the stock, sour cream & wine or sherry. Cook until thickened, again stirring constantly. Add the nutmeg, pepper & salt to taste, blending well.
Arrange the noodles in a 13x9" baking dish. Layer the chicken, mushrooms & suace on top. Melt the remaining 2 TBL butter & mix w/the bread crumbs. Top the casserole w/the buttered crumbs & sprinkle w/the cheese. Bake in a preheated 350° oven for 30 minutes or until hot & bubbly.~~Merrymeeting Merry Eating

BRISKET OF BEEF A LA BERCY (serves 12)
2 tsp salt
3 TBL brown sugar
1 cup chili sauce
1 1/2 cups vinegar
5 lbs brisket of beef (not corned beef)
1 cup celery leaves, chopped
2 onions, sliced
Tomato juice, optional

Mix salt, brown sugar, chili sauce, vinegar & marinate meat overnight. Preheat oven to 275°. Place meat flat in bakind dish & cover w/celery leaves & onions.
Bake 5 hours. Check to be sure it does not become too dry. Add tomato juice to moisten, if necessary. To serve, remove meat from baking dish & slice on the diagonal. Strain fat off pan drippings & pour drippings over sliced meat which you have returned to baking dish. Reheat & serve.~~Simply Superb

Huron Country Pork Stew

2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper

Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.

Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.

Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.

Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour.
Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.

Serves 6
Source: John Hadamuscin's Enchanted Evenings

We are digging peanuts, but just depending on weather when we get to combine them. Just hope and pray that it doesn't freeze when they are dug and on top of the ground.

Anyway, one of DH's favorites is chili, so made this tonight after picking up DGS from day care.

1 lb. ground beef
1 lb. ground pork (or sausage)
1/2 c. chopped onions
1/2 c. bell peppers, chopped
1/4 c. chopped celery
2 sm. or lg. clove garlic, minced
1 jalepeno pepper, seeded and diced
1 t. cumino
1 t. garlic salt
1 t. tabasco sauce
1/2 t. red pepper flakes
1/4 c. chili powder
1 c. beef broth
1 lg. can stewed tomatoes
4 oz. tomatoe paste
1/2 t. worcestershire sauce
Brown beef and pork and add onions, peppers, celery, garlic and peppers.
Drain and add remaining ingredients.
Simmer on low heat for two to three hours.

* Exported from MasterCook *

Apple Crisp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced pared tart apples (about 4 medium)
2/3 cup brown sugar (2/3 to 3/4 cups) -- packed
1/2 cup all-purpose flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter or margarine -- softened

Heat oven to 375F. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm and, if desired, with light cream or ice cream.

Cherry Crisp: substitute 1 can (1 pound 5 ounces) cherry pie filling for the apples. Use lesser amount of sugar.

Source:
"Betty Crocker's Cookbook"
Copyright:
"1969"

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Apple Crisp is one of my favorite homey desserts! My recipe from the Betty Crocker Cooking for Two is very similar to the one you posted, Becky.

Teresa

Probably not authentic Texas chili, most of those just have meat and spices, but we like tomatoes in ours and when it is cooked down you don't even know they are in there!

Depending on how spicy you like your chili, you might want to add just half the spices and taste after an hour or so and adjust.

I am not a big chili fan, but DH is and he really likes it, but everyones tastes are a little different.

I'd be glad to see some other ideas here, if you've got em. I don't! Maureen

Pumpkin Tiramisu

(Double recipe to use in large trifle bowl.)

1 pkg. authentic Italian ladyfingers (they're hard, not soft)
8 oz. Mascarpone cheese
1/2 c. pumpkin puree
1 tsp. cinnamon
1/2 to 1 tsp. freshly ground nutmeg (to taste)
1 1/2 c. powdered sugar (or to taste)
1 tsp. pure vanilla extract or orange extract
2 1/2 c. heavy cream, whipped and chilled
1/8 c. either Frangelico liqueur, rum or orange juice
Crystallized ginger

Arrange ladyfingers on the bottom of a 9" square pan. Pour liqueur over ladyfingers. Mix Mascarpone with the pumpkin, spices, sugar and extract. Fold in 1 1/2 c. of the whipped cream. Pour mixture over lady fingers. ( If using large trifle bowl, you can layer the ladyfingers and cream mixture: just make sure you sprinkle lady fingers with liquid--juice or liqueur--before covering with cream mixture). Gently spread remaining whipped cream on top of mixture. Sprinkle decoratively with additional cinnamon and crystallized ginger. Cover and chill at least two hours, or overnight.

Serves eight generously.
posted by Skylightsky on her blog

My favorite fall recipe also has pears and maple, two of my favorites. I often make one large cobbler instead of small ones and since I don't have a food processor, I just use my pastry blender to make the dough.

Individual Maple Pear
6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through. For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.

Annie

As usual, I made the recipe with what I had on hand:

for the pound of ground beef and the pound of sausage I used 3 pieces of cubed steak diced, several homemade sausage patties, and 3 pieces of country pork ribs, also diced

for the jalapeno pepper I used several slices of pickled jalapenos minced

I used only 3 TB of chili powder because I use Penzey's which is a little hotter

All the other seasonings were as she listed - and I did add 1 can of Goya's small red beans, drained.

Thanks for a good chili recipe, Trixie!

Teresa

Melania Dorywalski's Golabki
=============================
a 3 # head of cabbage
½ # ground beef
¼ # ground pork
¼ # ground veal
1 ½ cup cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & pepper
1 clove garlic, minced
2 teaspoons ground horseradish
1 cup condensed tomato soup
2 tablespoons brown sugar
1 tablespoon vinegar
1 cup beef broth
. Remove the core from the cabbage, place cored end down in large pot
with an inch or two of water & steam for 15-20 min. (Mom used to freeze
the whole head the night before she made these--then cabbage leaves are
just as pliable as steamed). Remove the head of cabbage and CAREFULLY
peel down leaves by placing the cored end up and doing one leaf at a
time. Mix ground meats, egg, onion, rice, salt, pepper, garlic and
horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an
oval. Place the oval on thickest part of cabbage leaf and roll once.
Then tuck edges over the rolled part & continue to roll. Place all
rolls into heavy pan that is lined with a few cabbage leaves, layering
rolls as needed. Mix undiluted soup, beef broth, brown sugar & vinegar
and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs.
(I've often used left over spaghetti sauce diluted with a little beef
broth. Also can be made in casserole form. Just layer steamed cabbage
leaves with a layer of meat and rice mixture, another layer of cabbage
leaves. Pour sauce over all and bake.

The Russian River bisects Sonoma County as it wends its way from Mendocino County through vineyards, redwood groves, and orchards on its way to the Pacific Ocean. Very fine Pinot Noir is made from the Russian River appellation. This pot roast from one of the winery cookbooks is simple yet, perfect for a winter day.

1 beef pot roast around 5 pounds
1 cup tomato sauce
1 cup excellent quality Pinot Noir
1 piece dried orange peel
3 whole cloves
1 cinnamon stick
1 clove garlic minced
1 teaspoon dried Italian Seasoning
1/2 teaspoon crushed fennel seeds
salt and pepper
olive oil
12 boiling onions

Dry roast with paper towels.
Heat oil in a dutch oven and brown the meat carefully on all sides.
Add remaining ingredients. Cover and place in 300 degrees for 3 hours.
Remove from oven. Remove orange peel, cinnamon stick and cloves.
Add onions and carrots.
Cover and cook for 1 hour or until vegetables are done.
Remove meat and vegetables to warm platter and set in warm oven.
Skim fat off juices correct seasonings and reduce gravy if necessary.
Serve juices with meat as a sauce.

Serves 6 to 8.

Next on my list is that Russian River Pot Roast - sounds yummy.

seagrass

YANKEE CHILI SOUP

1 ½ to 2 pounds ground beef or ground pork or ground veal or a mixture of one, two or all
(I like to use about 1 pound of ground beef and 1 pound of ground pork)
1 whole sweet yellow onion coarsely chopped
4 to 6 cloves of garlic finely chopped
2 large cans chopped tomatoes
1 or 2 cans Rotel tomatoes & green chilies
2 cans red kidney beans (drained)
1 large jar of Spicy V-8 juice
¼ cup cumin
¼ cup chili powder
1 whole jalapeno or can use any dried hot pepper
1 teaspoon cayenne pepper, either flakes or ground
Freshly ground salt and pepper to taste
Olive Oil

Heat olive oil in a large pot and put in the yellow onion and cook till tender, then add the garlic and cook for just a few minutes so it won’t turn brown and burn. Put this onion-garlic mixture aside into a bowl. Then add the ground beef or ground veal to the pot and brown. After it has browned, add the onion-garlic mixture into the ground beef, stir and then add the remainder of the ingredients. Heat over a medium burner until it is hot and then turn down to medium low or low and continue cooking. The longer it cooks, the more flavor it has. In fact it is best if refrigerated overnight, and then reheated the next day either on the stove or in a crock-pot. Serve with crunchy French bread.

This will serve about 8 large bowls of chili.

LINDA’S BEAN SOUP

This recipe is my own concoction. I adjust all the spices and ingredients to my taste, so I’ll give you the basics, and you have to go with it from there. Be sure to go easy with the spices in the beginning because the flavors intensify as the cooking continues. You can always add more, but you can’t remove what is already there.

**-Beans, either dry 16 oz. Bag (must soak overnight or follow directions on package) or canned about 4 cans (drain); (I use pinto or black beans, but any beans will work)
-Bacon cut up (about ½ to 1 pound for a large pot)
-Onions & Garlic (chopped) (I use a large onion and a whole head of garlic)
-Chicken broth (about 3 32 oz. cans or cartons of broth)
-Sausage (4 or 5 links)
-Tomatoes (both chopped and whole) (fresh or canned) about 2 cans chopped and 4 fresh whole tomatoes
-Rotel tomatoes (one or two cans)
-Peppers fresh (jalapeno, Serrano, habanero) (I use one each-whole)
-Beer (one can)
-Cilantro (one bunch; the whole bunch including stems)
-Fresh Chives and/or green onions (one bunch)
-Oregano (fresh or dried) if using fresh herbs always use 3 times that of dried herbs
-Cumin (1/4 cup)
-Cayenne Pepper (one tablespoon)
-Chili Powder (1/4 cup)
-Salt & Pepper (freshly ground) to taste
-Green Pepper (optional)
-Rice (Optional)

I fry up the bacon and add the onions and garlic. Be sure not to overcook the garlic or it will get bitter. If this happens, you might as well start over because burned garlic is really bad. Then I add the sausage and brown it. Again make sure you don’t overcook the garlic. Then I add the broth, beans, a beer, the tomatoes, Rotel peppers, fresh peppers (I use one of each) and all the spices and then finish with water to cover the beans by about 2". Bring to boil (do not allow it to burn) and then reduce heat to simmer. Depending on whether I use dried beans or fresh beans, the cooking time will vary. With dried beans, it takes about 2 to 3 hours to cook. You can then serve the beans with sour cream, fresh chives, fresh tomatoes, fresh onions, and fresh cilantro. Also if you want, you can add some rice (either cooked or uncooked) directly into the beans towards the end of the cooking period. Or you can just serve the beans over a bed of rice. I use yellow rice, but white rice works just as well. The rice will give you more of a full feeling, if you know what I mean.

**When using black beans add 2 to 4 smoked ham hocks for great flavor.

Linda’s Chuck Roast

½ cup all-purpose flour
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 to 4 pound chuck roast
3 tablespoons olive oil
6-8 cloves of garlic, finely chopped
1 whole sweet onion
4-6 large carrots diced
3-4 stalks of celery cut into medium dice
3 leeks (white part only), well washed and chopped
2 cups roughly chopped mushrooms
2 cups chopped cabbage
1 head of fennel, chopped
2 plum tomatoes crushed
1 dried bay leaf
2 sprigs fresh thyme
2 springs fresh oregano
3 fresh sage leaves
3 springs fresh flat-leaf parsley (Italian parsley)
2 tablespoons chopped fresh rosemary
½ teaspoon crushed red pepper flakes (optional)
¾ cup dry white wine and/or ½ cup cognac
2 large potatoes, roughly chopped
2-4 cups broth (beef, mushroom, or vegetable or a combination of these)

Preheat over to 425 degrees. Combine the flour, salt, and pepper and dredge the roast with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the roast and cook until it is deeply golden on the bottom, about 5 minutes. Turn over and cook until it is deeply golden on the bottom, about 2 more minutes. Transfer the roast to a plate. Add the olive oil and then to a hot pan add the garlic, onion, carrots, celery, leeks, mushrooms, cabbage, fennel, tomatoes, dried bay leaf, fresh thyme, fresh oregano, sage, flat-leaf parsley, rosemary, and cook or wilt down for about 5 minutes. Then add the wine and/or cognac and broth mixture and continue to cook for 5 more minutes. Return the roast to the pan and place the chopped potatoes around the roast. Cover the roast with the herb-broth mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 30 minutes and then turn the oven down to 325 degrees and continue cooking for another 2 hours. Serve with a loaf of hot, crusty French bread.

Linda’s Osso Buco of Veal

½ cup all-purpose flour
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon paprika
4 veal shanks, tied to secure meat to bone
3 tablespoons olive oil
2 cups chopped high-quality bacon
6-8 cloves of garlic, thinly sliced
1 whole sweet onion
2 large carrots diced
3 stalks of celery cut into medium dice
2 leeks (white part only), well washed and chopped
2 cups roughly chopped mushrooms
1 fennel bulb, roughly chopped (optional)
2 plum tomatoes crushed
½ lemon zest only
1 dried bay leaf
2 sprigs fresh thyme
3 fresh sage leaves
3 springs fresh flat-leaf parsley (Italian parsley)
2 tablespoons chopped fresh rosemary
1 teaspoon dried fennel seeds
½ teaspoon crushed red pepper flakes
¾ cup dry white wine
½ cup cognac
4 cups broth (chicken, veal, mushroom, or vegetable)

Preheat over to 425 degrees. Combine the flour, salt, and pepper and lightly dust shanks with mixture. Use a large ovenproof pan over medium-high heat, and when it is hot, add the oil. Then add the shanks and cook until they are deeply golden on the bottom, about 5 minutes. Turn over and cook until they are deeply golden on the bottom, about 2 more minutes. Transfer the shanks to a plate. Add the bacon to the pan and cook until it starts to render its fat, about 2 minutes. Add the garlic, onion, carrot, celery, leeks, mushrooms, fennel bulb, tomatoes, lemon zest, dried bay leaf, fresh thyme, sage, flat-leaf parsley, rosemary, and fennel seeds and cook for about 10 minutes. Return the shanks to the pan and add the wine and cognac and broth. Be sure to cover the shanks with the herb mixture. Cover pan and transfer to the oven. Cook at 425 degrees for approximately 20 minutes and then turn the oven down to 325 degrees and continue cooking for another 1 hour and 40 minutes. Serve over risotto or basmatic rice. Also serve a loaf of crusty French bread for dipping.

King Ranch Casserole
By: Nancy H. Rosenberg
Most versions of this popular entree involve Ro-Tel tomatoes and canned soup. So what if it’s not exactly gourmet fare? It’s beloved nonetheless. FYI, no one knows where the name originated, but the dish didn’t come from the King Ranch. The famed South Texas spread is known instead for its beef and game dishes.

Yield: 10 to 12 servings.

1 (3- to 4-lb.) broiler-fryer, cut up
1 tsp. salt
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) can Ro-Tel Diced Tomatoes and Green Chilies
1 large onion, chopped
1 large green pepper, chopped
1 1/2 tsp. chili powder
12 corn tortillas
2 c. shredded Monterey Jack or
"Mexican-style" cheese
garlic powder to taste

Place chicken pieces in a large Dutch oven, add water to cover and 1 tsp. salt. Simmer, covered, about 1 hour, or until chicken is tender. When cool, remove and bone chicken, reserving broth. Cut or tear meat into small pieces; set aside.

In a separate bowl, combine soups with tomatoes, onion, green pepper, and chili powder, and mix well; set aside.

Heat reserved chicken broth. Tear tortillas into fourths, dip each piece in warm chicken broth, and place half the tortillas on the bottom of a greased 9 x 13 x 2-inch baking pan or casserole. Continue layering, using half of chicken, half of soup-tomatoes mixture, and half of cheese. Sprinkle with garlic powder, and repeat layers with remaining ingredients. Bake, covered, at 350° for 30 to 40 minutes, or until cheese has melted and sides of casserole are bubbly.

I think this came from Sunset. I loved it..

about 2 lb. 1" thick "steak" **, butterflied & pounded even
2 oz tube anchovy paste (or smashed whole anchovies)

3-4 Tbsp. butter
3 med. onions, chopped
3-4 Tbsp. flour
1 heaping tsp. dill weed
1/2 tsp. pepper

4 long carrots, cooked

2 C. beef broth
1/2 C. dry white wine
1 tsp. dill weed

Spread the anchovy paste over inside of butterflied steak.
Saute onions in butter until limp. Stir in flour, simmer til bubbly.
Add heaping tsp. dill weed and pepper. Spread over anchovy
covered steak. Now lay cooked carrots crosswise on top, spaced
evenly. Roll up & tie with cord (or crochet cotton) every couple of inches.
Place in tight fitting container, or plastic bag, with broth, wine and dill.
Refrigerate overnight. Bake at 350 degrees for 1 hour, uncovered.
Chill 4 hours. Slice thinly.

** Round steak did not work well. Used thick slice from lean roast.
When eaten hot, the filling tends to smoosh out during slicing.

Sautee 1 onion for every 2 lbs broccoli, and 1 - 2 garlic cloves for every onion in butter.

Cut broccoli florets off as many heads of broccoli as you think you can handle. Throw these in the pot. Pour in stock (veg, chicken) halfway up as high as the raw broccoli. Boil/steam.

Meanwhile, peel the broccoli stems and grate them into short strips. When broccoli is done, blenderize the heck out of them...I use an immersion blender. Add 1 C of grated cheese and 1/2 C of cream for every onion, then adjust seasonings and cheese amounts (I use lots, lots, lots more.) Then throw in the broccoli stems, bring back to a simmer, and turn off. The stems will tender up to add a nice consistency to the soup.

Apple & Pear Stuffed Acorn Squash

Ingredients:

2 med acorn squash, halved & seeded

2 large apples, peeled & chopped
1 pear, peeled & chopped
1/4 cup raisins (I add also 1/4 cup dried cranberries or cherries)
2 TBS brown sugar
Grated zest one small orange (I used half a lemon)
1/4 tsp cinnamon (I use a little more)
1/8 tsp nutmeg

2 TBS butter
1/4 cup apple cider OR orange juice
1 TBS bourbon or dark rum (opt)

Preparation:

Preheat oven to 325 F
Place the squash cut side down in buttered pan, add 1/4" water, and bake 45 minutes.
Mix next 7 ingredients in a medium bowl.
Heat butter in a large skillet until melted, and add the fruit mixture.
Cook over med heat until fruit is golden and tender, about 5 min.
Stir in the cider or orange juice, and bourbon or rum. Simmer, stirring often, for another 7-8 minutes.
Remove squash from oven and pour water off. Turn right side up and fill with fruit. If needed, bake about 15 min more or until squash is tender.