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October Recipes

AUTUMN BEEF STEW

1/4    Cup All-purpose Flour 

1 1/2 tsp. Salt

1       tsp. Black Pepper

2       lbs. Boneless Beef Chuck 
         (fat trimmed, cut into 1 1/2 inch chunks)

2       Strips Bacon (cut into 1/4 inch pieces)

         Canola Oil

2       Medium Onions (cut in 1/2 inch wedges)

4       Cloves Garlic (peeled, smashed)

2       Tbsp. Tomato Paste

5       Cups Chicken Broth

2       Cups Beef Broth

1 1/2 Cups Dry Red Wine

3       Bay Leaves

1       Tbsp. Fresh Thyme (snipped, or 1 tsp dry)

1       tsp. Smoked Paprika

1       lb. Potatoes (cut in 2 inch chunks)

1       lb. Butternut Squash 
        (peeled, seeded, cut in 1 1/2 inch chunks)

4       Carrots (cut into 1 inch chunks)

2       Ribs Celery (sliced into 1/2 inch pieces)

1/4    Cup Fresh Parsley (chopped)

In a large plastic bag, combine flour, salt and pepper. Add the beef; shake to coat evenly. In a Dutch oven or large, heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to a paper towel with a slotted spoon, to drain. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to the pot, shake off any excess flour. Cook, stirring occasionally, until browned. Remove beef with slotted spoon. Repeat with the remaining beef. If pot is dry, add 1 tablespoon of oil. Add the onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in the tomato paste. Return beef, bacon and any remaining flour to the pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.

Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in the parsley. 

Makes 8 servings.


EASY 

SKILLET FRIED APPLES

6 to 8 Apples* (cored, peeled, sliced) 

1/4 Cup Butter

1/3 Cup Brown Sugar

1    tsp. Cinnamon

1/8 tsp. Nutmeg

1/2 Lemon (juiced)

      Pinch of Salt

*Note: the best apples to use for this dish are a crisp, sturdy apple such as Granny Smith, Honey Crisp, Pink Lady or Fuji. 

Melt butter in a heavy skillet over medium heat. Once the butter is melted, add the chopped apples. Squeeze the juice of 1/2 lemon over the apples. Add the sugar, cinnamon, nutmeg and salt. Stir to make sure the apples are all well coated. Then saute over medium heat for approximately 10 minutes or until apples are fork tender. 

Serves 6.

Serve warm in pretty dessert dishes with a dollop of whipped cream or hot over ice cream, waffles, pancakes or anything that strikes your fancy!


APPLE PIE BITES

1/3 Cup Brown Sugar

2    tsp. Cinnamon

3    Tbsp. Butter (melted)

1/3 Cup Walnuts (chopped)

1    Granny Smith Apple 
      (cored, 
slice into 8 half inch slices)

1    (8 oz.) Can Pillsbury Original Crescent Rolls

Heat oven to 375 degrees F. Line cookie sheet with preachment paper. Set aside.

Unwrap the crescent rolls and separate the triangles. 

Combine the sugar and cinnamon in a small bowl. Evenly spread butter onto each triangle. Sprinkle each triangle with a generous amount of the sugar/cinnamon mixture and sprinkle with the chopped walnuts. 

Wash the apple and cut into 8 half inch slices. Place a slice on the wide end of each triangle of dough and roll it up. Arrange crescent rolls on the cookie sheet and spread remaining butter on the top of each roll. Sprinkle with additional sugar and cinnamon mixture. Bake for 12 to 15 minutes, until golden. Remove from oven and let cool for 10 minutes before serving. 

Serves 8. 


SLOW COOKER 

HAM AND POTATO SOUP

8    Cups Russet Potatoes (diced)

1    Onion (diced)

2    Large Carrots (peeled, chopped)

1/2 Cup Celery (chopped)

1    lb Ham Slice (cubed)

1    tsp. Salt

1/4 tsp. Black Pepper

1/4 Cup Flour

4 Cups Chicken Broth

1 1/2 Cups Heavy Cream (or whole milk)

1/2 Cup Sour Cream

1/4 Cup Fresh Parsley (chopped)

Add the potatoes, onions, carrot, celery, ham, salt, pepper and chicken broth to the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours.

Using a potato masher, mash about 1/3 of the potatoes and veggies in the slow cooker (don’t worry, the ham won’t mash) Add the flour, heavy cream/milk, parsley and sour cream to the slow-cooker and stir everything together. Cover and cook on high for an additional 15 minutes. 

Makes 8 servings.


CHEDDAR CHEESE BISCUITS

2    Cups All-purpose Flour

1    tsp. Sugar

1    Tbsp. Baking Powder

1/2 tsp. Baking Soda

3/4 tsp. Salt

1    Stick Unsalted Butter (cold)

1    Cup Buttermilk

1    Cup Cheddar Cheese (grated)

2    Cloves Garlic (finely chopped)

1/3 Cup Fresh Cilantro (chopped)

Preheat oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Blend the cold butter into the dry ingredients with a pastry blender or a fork. Blend until the mixture has pea size chunks of butter left. It should be crumbly, do not over blend. Pour in the buttermilk and stir with a wooden spoon. Gently mix, just until the ingredients are moist. Do not over mix.

Gently stir in the cheese, garlic and cilantro, just till they are mixed.

Line a baking sheet with parchment paper. With a wooden spoon, scoop the biscuit dough onto the baking sheet. For jumbo biscuits use 1/3 cup, for smaller biscuits use about 3 tablespoons of dough. Bake jumbo biscuits for 15 to 18 minutes, bake smaller biscuits for 12 to 15 minutes, until golden top and bottom. Remove from oven and let cool on rack. Serve warm.


EASY 

CHICKEN & RICE CASSEROLE

   Extra-Virgin Olive Oil (for baking dish)

2 Cups White Rice (uncooked)

1 Large Onion (chopped)

2 Cups Chicken Broth

2 (10.5 oz.) Cans Cream of Mushroom Soup

   Salt

   Black Pepper

3 Large, Bone-in, Skin-on Chicken Thighs

2 Tbsp. Butter (melted)

2 tsp. Fresh Thyme

1 Clove Garlic (finely minced)

1 Tbsp. Fresh Parsley (chopped, for garnish)

Preheat oven to 350 degrees F. and grease a 9x13 inch baking dish with olive oil. Add rice, onion, broth and soup and stir until combined. Season with salt and pepper to your taste.

Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden. Garnish with parsley before serving. 

Serves 4.


SLOW-COOKER

SCALLOPED POTATOES

1       Cup Heavy Cream (or Half & Half)     

1/4    Cup Chicken Broth

1       Pinch Paprika

1/4    tsp. Ground Nutmeg

2       Tbsp. Fresh Thyme Leaves
         (plus more for 
garnish)

2       Tbsp. Fresh Rosemary
         (chopped, plus more 
for garnish)

2       tsp. Garlic Powder

3       lbs. Russet Potatoes (sliced 1/4 inch thick)

1/2    Cup Fresh Grated Parmesan Cheese

2 1/2 Cup Gruyere Cheese (shredded)

         Salt and Ground Pepper (to taste)

In a large bowl, whisk together heavy cream (or Half & Half) chicken broth, paprika, nutmeg, thyme, rosemary and garlic powder until combined. Line bottom of a slow cooker with a layer of potatoes, top with 1/3 of cream mixture, 1/2 cup Parmesan cheese and 1/2 cup of Gruyère cheese. Season with salt and pepper. Repeat until all ingredients are used up. Cover and cook on high for 4 hours. Remove lid, turn heat off and let set 30 minutes. Drain any grease. Transfer to a serving bowl and garnish with more thyme and rosemary, then serve. 

Serves 10.


SLOW-COOKER

MULLED CIDER

1  Gallon Fresh Unfiltered Apple Cider

1  Medium Orange

1  (1 1/2 inch) Piece Fresh Ginger

5  (3 inch) Cinnamon Sticks

1  Tbsp. Whole Cloves

    Additional Orange slices for Garnish

Pour the cider into a 5 quart or larger slow-cooker.  Wash and slice the orange into 1/4 inch thick rounds. Cut the ginger into 1/4 inch thick slices. Add both the orange slices and ginger slices to the slow cooker.

Add the cinnamon sticks. To make it easier to serve the cider you may wish to place the cloves (and optional spices if desired) in a tea ball, piece of cheese cloth or wrapped in a coffee filter. Add to cider and cover and cook on low for 4 hours, until the flavors meld. Keep warm and serve in mugs garnished with additional orange slices. 

Makes 16 (8 oz.) servings. 

Leftovers can be stored in the refrigerator for up to 3 days.

Notes: Buy fresh apple cider, unfiltered and not pasteurized. Do not use sparkling cider, spiced cider, hard cider or clear apple juice.

Optional Spices: You can add any combination of the following if you desire: 4 star anise pods, 1/2 tsp. whole black peppercorns, 1/2 tsp. whole allspice berries.


APPLE CIDER WAFFLES

1    Cup Flour 

1    tsp. Baking Powder 

1/2 tsp. Baking Soda  

      Pinch of Salt

1    tsp. Sugar

1    tsp. Cinnamon

1/2 tsp. Nutmeg

1    Egg

1    Cup Apple Cider

Preheat waffle iron and spray with non-stick cooking spray.

Whisk all dry ingredients together and add egg and apple cider. Whisk until well combined.

Pour into waffle iron and cook according to waffle iron instructions. Remove from waffle iron when baked throughout and serve warm. These waffles taste great when served with warmed, real maple syrup. 

Makes 4 to 6 waffles.