Favorite Recipes
Below are a few of our favorite fall recipes.
I hope you will enjoy them as much as we do.
Chicken Pot Pie
Here is a recipe we enjoy at our house often during the fall/winter months.
1/2 cup chicken stock
2 cups cooked chicken, shredded
1 can cream of chicken soup
3/4 cup carrots, diced
2 medium potatoes, diced
1/2 cup frozen peas
salt and pepper to taste
Pie Pastry
Preheat oven to 350 degrees. In large bowl, mix together first six ingredients. Sprinkle with salt and pepper according to your taste. Pour into greased 9x14 baking pan. Spread pie pastry over top. Poke 6-9 steam holes with your knife to allow sauce to breathe. Sprinkle crust with salt and pepper. Bake for 30-45 minutes until golden brown. Allow to set for 10 minutes before serving.
Cranberry Salad
Just in time for the holidays:
4 cups raw cranberries (coarsely chopped)
3 cups water
2 cups sugar
2 (3 oz) cherry gelatin
1 cup crushed pineapple
2 cups apples (peeled, cored, and diced)
1 cup chopped pecans
miniature marshmallows
In medium saucepan, add water to cranberries. Simmer for ten minutes. Remove from heat. Stir in sugar and gelatin until dissolved. Let cool. Add remaining ingredients. Chill until set.
Cottage Cheese Butterhorn Rolls
1 cup margarine
12 oz cottage cheese
2 cups flour
1/2 teaspoon salt
Preheat oven to 350 degrees. In mixing bowl, cream together margarine and cottage cheese. Add flour and salt. Mix well. Refrigerate for four hours. Divide dough into three parts. On floured board, form each into a ball and roll into a circle. Slice into 12 wedges. Roll up each wedge, starting at the wide end. Place point side down on greased cookie sheet. Bake rolls for 30-40 minutes until golden brown. Drizzle with icing:
2 cups powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla
Mexican Cornbread
1 pound lean hamburger
1 large onion, chopped
2 cans green chili's
1 cup cornmeal
3/4 teaspoon salt
1/2 teaspoon soda
1 cups milk
1 can creamed corn
2 eggs
1/3 cup oil
2 cups cheddar cheese
Preheat oven to 350 degrees. In skillet, brown hamburger. Add onion and green chili's and cook until tender. In large mixing bowl, combine cornmeal, salt, soda, milk, creamed corn, eggs, and oil. Pour half corn batter into a 9x13 baking pan. Cover with meat. Sprinkle with cheese. Pour remaining corn batter over meat and cheese. Bake for 40-40 minutes until golden brown. Serve with shredded lettuce and salsa. So good!
Cherry Cheese Loaves
This is a recipe we enjoy serving on Christmas morning. It also makes a wonderful treat for gift-giving.
2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
1 cup (8 oz) sour cream
1/2 cup butter, cubed
1/2 cup sugar
2 eggs
4 cups flour
FILLING:
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon almond extract
1 can cherry pie filling
GLAZE:
1 cup powdered sugar
1/8 cup milk
1 teaspoon almond extract
In a large mixing bowl, dissolve yeast in warm water. In saucepan, heat sour cream and butter to 110-115 degrees. Add to yeast mixture. Add sugar and eggs. Mix well. Gradually add flour. Mix well. Do not knead. Cover and refrigerate for 3-4 hours.
In small mixting bowl, beat cream cheese, sugar, egg and extract until smooth; set aside. Turn dough onto lightly floured surface; divide into four portions. Roll each into a 12x8" rectangle. Spread a fourth of the cream cheese mixture down the center of each rectagle. Spoon a fourth of the pie filling over the cream cheese. Fold dough lengthwise into thirds; pinch side seam and ends to seal. Place seam side down on greased baking sheets.
With sharp scissors, make several 1-in diagonal cuts near the center of each loaf. Cover and let rise in warm place until doubled, about 1 hour. Bake at 375 degrees for 20-25 minutes or until lightly browned. Combine glace ingredients; drizzle over warm loaves. Cool on wire racks. Refrigerate. Makes 4 loaves.
Deborah Vogts
Country at Heart
