I have so many recipes to post but I must share this one with you first because it's new and so good ! It's one I'll bring to gatherings like Christmas Eve.
RAVIOLI CASSEROLE
You,ll need :
1 PKG. (25 OZ) frozen ravioli (cheese or meat you decide)
1/4 cup butter,cubed
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 cups milk
1/4 cup white wine or vegetable broth
1/2 cup minced fresh basil
3 cups (12 oz.) shredded mozzarella cheese divided
3/4 cup grated Parmesan cheese divided
2-1/2 cups marinara or spaghetti sauce
1. cook ravioli according to package directions.
2.Meanwhile, in a large saucepan, melt butter.
Stir in the flour ,salt and nutmeg until smooth;
gradually add milk and wine.
3.Bring to a boil; cook and stir for 1 minute or until
thickened.
4.Remove from heat.Stir in the basil1 cup of mozzarella cheese
and 1/4 cup Parmesan cheese.
5.Drain ravioli; toss with the sauce mixture.
6.Transfer to a greased 13-in.x9-in. baking dish.Top with 1 cup
mozzarella cheese and marinara sauce ; sprinkle with remaining cheeses.
7.Cover and bake at 375 degrees for 30 min.Uncover; bake 5-10 min. longer or until bubbly.Let stand for
15 min. before serving.YIELDS: 8 servings
I double this!!
For tonight's dinner I made Irish stew with dumplings.
I don't really have a recipe per say just what's been handed down .
a large pan like a kettle
You'll need 2 nice steaks or you can be really tradtional and use lamb( I just can't bring myself to eat it.)
a yellow onion or you can use the traditional leeks
1 stick of butter
1/2 cup of wine
beef stock (I usually keep my stock from when I make a roast and then freeze it )
beef granules or you can use bouillon cubes whatever you have on hand
bag of carrots cleaned and chopped
about 6-8 potatoes depending how many you are serving peeled and chopped
salt, pepper, parsley ,bay leafs-2,basil, 1 cup of seasoned flour
more if needed depending how much meat you have.
and a bag of frozen peas
FOR THE DUMPLINGS
2 cups of bisquick
2/3 cup of milk
1. cut the meat into nice bite size pieces
2.chop the onion into small pieces and saute them in the butter until translucent
3.coat the steak in the salt and peppered seasoned flour and sear the meat in the butter and onions until brown on both sides.
Don't worry if the pan gets coated with the flour the wine will deglaze the pan and helps to pull out the flavor from the steak.
4.Remove the meat and add the wine,stirring and scrapping the bottom for a couple of min or until it feels deglazed.
5.Add your stock and water to fill the pot a little more than half full add the granules I say about 2-3 tablespoons or almost the whole bottle of cubes it's not an exact science it goes according to taste and size of pot. Add the meat.Bring to a boil.
6.Add the chopped carrots and chopped potatoes til they are tender then add the peas.
7.Stir the bisquick and milk together and drop by spoonfuls into the boiling soup .Let them boil uncovered for 10 min. then cover for 10 min. Check by cutting one in half to see if it's all the way done in the middle.
I hope this becomes a family favorite also.
With the sun retiring earlier now it seems that us mid-westerners follow suit. By four o'clock there's no longer the bundled little children outdoors. From the street you can see the windows lit and mom's preparing the family's meal.The trees are a stark black against the lavender colored fall sky.A few homes have already started to decorate their homes for Christmas.
Though modern technology has changed and things of that nature however our deepest desires really haven't.We still want a warm home with people to love and good food to share. The brown leaves and new red scarf still brings a smile to our hearts along with the autumn wreath on the front door. It's the time for casseroles and cinnamon rolls ,chili ,cheesy potato soup and goulash not to mention hundreds of other foods that will warm our insides this time of year.
I will start posting all the recipes my family has loved this time of year along with the recently new ones that I've tried and they have enjoyed.
Monkey Bread
(Have no idea why it's called that but this is my daughter Sarah's favorite and requests it on her birthday every year.I also like to serve this on Christmas morning.)
You'll need:
Frozen rolls( Rhodes brand is very good, if you use the Texas style rolls then only use half the bag or you can make 2 dishes.)Thaw at room temp.They should be soft when you drop them in.
3 tablespoons of cinnamon
3/4 cup of white sugar
angel food cake pan
for the syrup you,ll need 3/4 cup of white sugar
1/2 cup of brown sugar
1/4 cup of milk
and one cup of margin or butter
Preheat oven at 350 degrees
1. Mix the cinnamon and sugar together in a bowl.
2.Roll the dough in the sugar mixture
3.'Drop" the rolls into the greased angel food cake pan.
4.Let it rise a little.
5.Just put your dish towel over it and keep in a warm place like a counter by your oven.
6.PUT ON A COOKIE SHEET ESPECIALLY WHEN IN OVEN TO AVOID A MESS!
. While that's rising you can get the syrup ready.
6.Mix the white sugar and brown sugar,milk and butter together in a saucepan.
7.Bring to a boil for 1 minute.
8. Stir
10.Pour over dough before baking.
11.bake for 30 minutes or longer the rolls should top the pan and be a golden brown .
12.Let cool for a little while.
13 Quickly turn upside down on a plate ,so that syrup can drizzle evenly.
You can add walnuts or pecans to the sauce if you like.
The syrup mixture will be very hot because of the brown sugar so be really careful!!!!!!!!!
This is the time of year when the dampness has caused the fallen leaves to stick to the soles of your shoes and you tighten the scarf around your neck . This is also the most beautiful time of the year when God has really out did Himself with His artistry. Here are some very beautiful Autumn poetry that I really enjoy and perhaps you will also.
***************************************************************************************
To Autumn by William Blake
O Autumn, laden with fruit, and stain'd
With the blood of the grape, pass not, but sit
Beneath my shady roof; there thou may'st rest,
And tune thy jolly voice to my fresh pipe,
And all the daughters of the year shall dance!
Sing now the lusty song of fruits and flowers.
'The narrow bud opens her beauties to
The sun, and love runs in her thrilling veins;
Blossoms hang round the brows of Morning, and
Flourish down the bright cheek of modest Eve,
Till clust'ring Summer breaks forth into singing,
And feather'd clouds strew flowers round her head.
'The spirits of the air live in the smells
Of fruit; and Joy, with pinions light, roves round
The gardens, or sits singing in the trees.'
Thus sang the jolly Autumn as he sat,
Then rose, girded himself, and o'er the bleak
Hills fled from our sight; but left his golden load.
***************************************************
By an Autumn Fire by Lucy Maud Montgomery
Now at our casement the wind is shrilling,
Poignant and keen
And all the great boughs of the pines between
It is harping a lone and hungering strain
To the eldritch weeping of the rain;
And then to the wild, wet valley flying
It is seeking, sighing,
Something lost in the summer olden.
When night was silver and day was golden;
But out on the shore the waves are moaning
With ancient and never fulfilled desire,
And the spirits of all the empty spaces,
Of all the dark and haunted places,
With the rain and the wind on their death-white faces,
Come to the lure of our leaping fire.
But we bar them out with this rose-red splendor
From our blithe domain,
And drown the whimper of wind and rain
With undaunted laughter, echoing long,
Cheery old tale and gay old song;
Ours is the joyance of ripe fruition,
Attained ambition.
Ours is the treasure of tested loving,
Friendship that needs no further proving;
No more of springtime hopes, sweet and uncertain,
Here we have largess of summer in fee
Pile high the logs till the flame be leaping,
At bay the chill of the autumn keeping,
While pilgrim-wise, we may go a-reaping
In the fairest meadow of memory
******************************************************
Autumn in the Garden by Henry Van Dyke
When the frosty kiss of Autumn in the dark
Makes its mark
On the flowers, and the misty morning grieves
Over fallen leaves;
Then my olden garden, where the golden soil
Through the toil
Of a hundred years is mellow, rich, and deep,
Whispers in its sleep.
'Mid the crumpled beds of marigold and phlox,
Where the box
Borders with its glossy green the ancient walks,
There's a voice that talks
Of the human hopes that bloomed and withered here
Year by year,--
Dreams of joy, that brightened all the labouring hours,
Fading as the flowers.
Yet the whispered story does not deepen grief;
But relief
For the loneliness of sorrow seems to flow
From the Long-Ago,
When I think of other lives that learned, like mine,
To resign,
And remember that the sadness of the fall
Comes alike to all.
What regrets, what longings for the lost were theirs!
And what prayers
For the silent strength that nerves us to endure
Things we cannot cure!
Pacing up and down the garden where they paced,
I have traced
All their well-worn paths of patience, till I find
Comfort in my mind.
Faint and far away their ancient griefs appear:
Yet how near
Is the tender voice, the careworn, kindly face,
Of the human race!
Let us walk together in the garden, dearest heart,
Not apart!
They who know the sorrows other lives have known
***************************************************************
An Autumn Evening by Lucy Maud Montgomery
Dark hills against a hollow crocus sky
Scarfed with its crimson pennons, and below
The dome of sunset long, hushed valleys lie
Cradling the twilight, where the lone winds blow
And wake among the harps of leafless trees
Fantastic runes and mournful melodies.
The chilly purple air is threaded through
With silver from the rising moon afar,
And from a gulf of clear, unfathomed blue
In the southwest glimmers a great gold star
Above the darkening druid glens of fir
Where beckoning boughs and elfin voices stir.
And so I wander through the shadows still,
And look and listen with a rapt delight,
Pausing again and yet again at will
To drink the elusive beauty of the night,
Until my soul is filled, as some deep cup,
That with divine enchantment is brimmed up.
******************************************************************
Autumn Song by Katherine Mansfield
Now's the time when children's noses
All become as red as roses
And the colour of their faces
Makes me think of orchard places
Where the juicy apples grow,
And tomatoes in a row.
And to-day the hardened sinner
Never could be late for dinner,
But will jump up to the table
Just as soon as he is able,
Ask for three times hot roast mutton--
Oh! the shocking little glutton.
Come then, find your ball and racket,
Pop into your winter jacket,
With the lovely bear-skin lining.
While the sun is brightly shining,
Let us run and play together
And just love the autumn weather.
It's that time of year when the dampness causes the fallen leaves to stick to the bottom of your shoes.When you pull your jacket closer to your throat and you warm you hands by a fire. That makes me roll my sleeves up and start filling a big pan with water to boil, in order to cook some of my comfort foods.
I can't think of anything more comforting than homemade chicken noodle soup . It warms the tired achy bones and immediately takes the chill off.
Chicken noodle soup
1 (3 1/2-pound) whole chicken
3 quart(s) low-sodium chicken broth
6 carrots, peeled
4 stalk(s) celery, ends trimmed
3 medium onions, peeled
5 black peppercorns
1 clove(s) garlic, crushed
10 sprig(s) parsley
2 sprig(s) thyme
1 bay leaf
2 tablespoon(s) unsalted butter
4 leeks, tops and root ends removed
1 teaspoon(s) salt
1 teaspoon(s) fresh-ground pepper
3 cup(s) (5 ounces) medium egg noodles
DIRECTIONS
Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.
Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.
I found a really good recipe for Spaghetti and meatballs that my friends and family love. I adjust the amount depending on the number of people I serve. It has a real authentic taste to it.
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan
Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Everyone favorite food has gotten a more special flare to it .I usually triple this and make my own adjustments as I need to according to the food I have on hand and of course the amount of people I serve. Sliced tomatoes under the crumbs also gives it a really wonderful taste. Perfect on a cold rainy night .
MAC-N-CHEESE
4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves
Directions
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.
Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
I hope these recipes will bring a little warmth for you on the start of the fall season.
