We have three different cookbooks: Simply in Season, Extending the Table, and More with Less. Please visit this section for seasonal and favorite recipes.
AUTUMN: Taken from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.
Autumn Vegetable Soup: submitted for the cookbook by Nancy Brubaker of Lancaster, Pennsylvania.
1/2 cup / 125 ml onion (chopped)
2 cloves garlic (minced)
In soup pot saute' onion in 1 tablespoon olive oil over medium heat until soft. Add garlic and saute' 1 minute.
1/2 cup/ 125 ml each kale, cabbage, carrots, red or green sweet pepper (chopped)
1/2 teaspoon each salt, dried basil, dried oregano
1/8 teaspoon pepper
Add and saute' a little, then turn heat down to low, cover pan, and let cook 5 minutes, stirring occasionally.
2 cups / 500 ml bean cooking liquid or vegetable broth
1 cup/ 250 ml tomato juice
3/4 cup / 175 ml cooked beans
1/2 cup / 125 ml corn
2 teaspoons dried instant barley
2 teaspoons alphabet or orzo pasta
1 1/2 tablespoons red cooking wine (optional)
Add and bring to a gentle boil and simmer about 15 minutes.
1/2 cup /125 ml tomatoes (chopped)
1 tablespoon fresh parsley (chopped)
Add tomatoes and parsley, simmer another few mintues.
Baked Squash and Apples: Submitted for cookbook by Doris Shoemaker of Dakota, Illinois
Ruth Stauffer, Nicholville, New York
Connie Zehr, Akron New York
Use red-skinned apples, peels on, for an attractive, colorful dish. To make it easier to slice the squash, pierce with a sharp knife a few times and microwave whole on high for 1 minute.
2 pounds / 1 kg butternut or buttercup squash (peeled, seeded and fibers removed, cut into 1/2-inch / 1-cm slices)
Arrange in an ungreased oblong baking dish.
2-3 baking apples (cored and cut into 1/2-inch / 1-cm slices)
Arrange on top of squash.
1/3 cup / 75 ml brown sugar
3 tablespoons butter (melted)
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon ground mace (optional)
Combine in a small bowl then sprinkle on top of apples and squash. Cover and bake at 350F / 180C until squash is tender, 40-50 minutes.
Pear Custard Bars: Submitted for cookbook by Jocele Myer of Fresno, Ohio
1/3 cup / 75 ml butter (softened)
1/3 cup / 75 ml sugar
Cream together with an electric mixer.
3/4 cup/ 175 ml nuts (chopped)
Stir in and press into an 8x8-inch / 2-L baking pan. Bake in preheated oven at 350F / 180C until lighly browned, 20 minutes. Cool in pan on a wire rack.
8 ounces / 220 g cream cheese (softened)
or 1 cup / 250 ml plain yoghurt
1/2 cup / 125 ml sugar
1 egg
1/2 teaspoon vanilla
In a mixing bowl beat cream cheese until smooth (no need to beat the yoghurt). Mix in sugar, egg, and vanilla. Pour over crust.
3 cups / 750 ml fresh pears (peeled and sliced)
Arrange over filling.
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
Combine and sprinkle over pears. Bake in preheated oven at 350F / 180C for 25-30 minutes. (Center will be soft and will become firmer upon cooling.) Cool for 45 minutes, then cover and refridgerate at least 45 minutes before cutting. Store in refrigerator.
Enjoy! |
