Whether it's fall for a few weeks, or switches back to summer temperatures, or turns from summer to winter, there are many who will enjoy the autumn season every minute that it's here.
And if we don't have sugar maples and colors other parts of the country do, we have the beautiful brilliant gold aspen leaves to admire while they hang, crunch through when they fall, and pile up when they cover the ground.
Here are some "fall flavors" recipes that might get you in the mood.
Cabbage Patch Stew
1 pound ground beef
1 cup chopped onion
2 celery ribs, chopped
11 cups chopped cabbage
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup ketchup
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Shredded cheddar cheese and sour cream, optional
In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink andvegetables are tender; drain. Transfer to a 5-quart slow cooker. Stir in cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6 to 8 hours or until cabbage is tender. Serve with cheese and sour cream if desired. Yield: 8 servings.
(Recipe courtesy of "Best of Country Slow Cooker Recipes Volume 2," Reiman Publications)
12 cups unsweetened apple juice
4 cups pear nectar
8 cinnamon sticks (3 inches)
1 tablespoon whole allspice
1 tablespoon whole cloves
In a 6-quart slow cooker, combine juice and nectar. Place the cinnamon sticks, allspice, and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Place in slow cooker.
Cover and cook on low for 3 to 4 hours or until heated through. Discard spice bag. Serve warm cider in mugs. Yield: 20 servings (3/4 cup each).
(Recipe courtesy of "Taste of Home Holiday & Celebrations 2012," Reiman Publications)
Autumn Tossed Salad
1 package (6 ounces) fresh baby spinach
1 medium pear, sliced
1 celery rib, chopped
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1/4 cup canola oil
2 tablespoons sugar
2 tablespoons cider vinegar
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash hot pepper sauce
In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Yield: 6 servings.
(Recipe courtesy of "Taste of Home Quick Cooking Annual Recipes 2012," Reiman Publications)