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Autumn
Harvest Dinner
by
Julie Jensen
Fall
ushers in a change of pace with down-to-earth, hearty and healthy
foods that reflect the vibrancy and color of the season.
Autumn is the
golden season when soft sunlight is seen through red maple leaves
and the landscapes glow. There is a crisp, freshness in the air.
Geese are heard in the fall skies as twilight descends a little
earlier.
Autumn signals
a change of pace . . . a time to follow winding country roads, leaves
rustling underfoot, or bike down rolling hills of aspen and pine.
There are walks through orchards fragrant with apples ripening.
Garden vines hang heavy with squash and green beans.
The aroma of
country kitchens is in the air . . . savory dishes laced with rosemary
and sage and piping hot biscuits from the oven. Down to earth, hearty
and healthy foods warm the season with vibrant colors and flavors
of crimson cranberries and red peppers.
Fireplaces
and candles glow as the richness of harvest time is shared . . .
AROUND THE TABLE.
The following
menu for six is brilliant with color and variety; full of the tastes
and textures of the fall season. Let family or friends join in the
preparation. Make memories . . . together.
BAKED
PORK CUTLETS
Tender,
moist and flavorful
6 boneless pork
chops
2 cups Ritz
cracker crumbs, finely crushed
3 Tbs. parmesan
cheese, freshly grated, if possible
2 tsp. garlic
salt
1 cup plain
yogurt
Combine cracker
crumbs, parmesan cheese and garlic salt. Coat each pork cutlet with
yogurt. Dip both sides into crumbs. Place in greased baking dish.
Bake at 350 degrees for about 45 minutes.
CONSOMME
RICE
Delicious
and fast to fix
A wonderful
accompaniment for pork, chicken, or beef
4 Tbs. butter
1/2 cup onion,
chopped
2 2/3 cup minute
rice
2 cans consommé
beef condensed soup (10 ½ oz.)
1 cup water
Sauté
onion in butter. Add rice and heat until golden. Add consommé
and water. Bring to a boil and cook for five minutes. Remove from
heat, put on lid and let stand for 20 minutes or until moisture
is absorbed into rice.
Add sautéed
mushrooms, toasted almonds, and sprinkles of herbs, such as sage
or rosemary, as desired.
GREEN BEANS
AND PEPPERS
Seasonal
and healthy
Green string
beans, fresh from the garden or market (to serve six)
1 red bell pepper,
seeded and sliced lengthwise in strips
2 green onions,
finely chopped
2 Tbs. butter
Salt and pepper
to taste
Wash green
beans. Trim ends as needed. Drop beans into boiling water and cook
for 15 minutes or until tender. Pour off hot water.
Sauté
green onions in butter on low heat for 5 minutes. Add red pepper
and continue cooking for about 5 minutes. Toss beans, peppers, and
onions together.
YELLOW
SQUASH
Colorful
and mellow
Yellow Squash
Brown sugar
Lemon
Salt & pepper
Butter
Bake cut, seeded
squash (cut side down) at 350 degrees for 1 1/2 hours or until tender.
Turn squash over and cut into desired serving pieces. Score tops.
Sprinkle each piece with 1-2 tsp. brown sugar, squeeze of lemon
(about ½ tsp. on each), salt, pepper and butter to taste.
For a festive
touch serve in mini pumpkins. Cook squash as directed above. Remove
from skin and mash squash and seasonings. Set aside. Cook mini pumpkins
about
1/2 hour at
350 degrees. Cut lids off. Remove seeds and discard. Remove flesh
from mini pumpkins and mix with squash mixture. Carefully fill mini
pumpkins and place pumpkin lid on top. Serve warm.
APPLESAUCE
Complimentary
to pork
Adds just
the right tartness
6 apples (pared,
sliced, and peeled)
1/2 cup brown
sugar
1/4 cup flour
2 tsp. lemon
rind, finely grated
2 Tbs. lemon
juice
1 tsp. cinnamon
Combine in baking
dish and bake at 350 degrees for 45 minutes or until tender. Serve
as a side dish.
REFRIGERATOR
BISCUITS
No need
to wait for dough to rise
Keeps for
a week in the refrigerator to use as needed
1 package dry
yeast
1/2 cup warm
water
5 cups flour
3 Tbs. sugar
1 Tbs. baking
powder
1 tsp. baking
soda
1 tsp. salt
1 cup shortening
or butter
2 cups buttermilk
Dissolve yeast
in warm water. Let stand 10 minutes. Sift flour, sugar, baking powder,
baking soda and salt into a large bowl. Cut in the shortening with
a pastry cutter. Combine buttermilk and dissolved yeast. Stir into
dry mixture, working only until moistened. Put in a large covered
plastic container and refrigerate several hours, if possible, before
baking (can be stored in refrigerator for up to one week). Carefully
roll out on a well-floured surface 1/2" thick. Cut with 2 1/2" biscuit
cutter. Bake at 400 degrees for 15 minutes. Yield: 3 dozen biscuits.
CRANBERRY
DESSERT
An extraordinary
blend of flavors
The sauce
is a must!
3 Tbs. butter,
softened
1 cup sugar
1 cup evaporated
milk
2 cups flour
3 tsp. baking
powder
1 tsp. salt
2 cups fresh
cranberries
Cream butter
and sugar. Sift flour, baking powder, and salt together. Add sifted
ingredients and milk to creamed butter and sugar. Blend well. Fold
in cranberries. Pour into a greased 8x8x2 inch-baking dish. Bake
at 350 degrees for about 30 minutes. Serve with butter sauce.
Tip: Buy cranberries
in season (often only available during Fall months) and freeze for
use during the year.
BUTTER SAUCE
1/2 cup butter
1 cup sugar
1/2 cup whipping
cream
1 tsp. vanilla
or almond flavoring
Combine butter,
sugar, and cream. Bring to a boil. Reduce heat and simmer for 10
minutes. Serve hot.
SET THE TABLE
AND GATHER AROUND.
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