Greetings to everyone. It appears fall is finally here. And I’m trying to figure out where this year has gone. It literally passed me by.
It seems my meals always change with the season. Anyway, in this issue, I am giving you some tried and true fall recipes. I think you will find these dishes amazing. Both bread recipes can be frozen, and I think they actually taste better when thawed than when they come out of the oven.
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FALL VEGETABLE POT PIE
6 tablespoons butter
1 package (8 ounces) sliced mushrooms
1 large onion, finely chopped
2 medium carrots, peeled and sliced 1/4″ thick
1/4 cup flour
2-1/4 cup chicken broth (32-ounce carton)
1 cup whole milk
1 medium potato, peeled and cut into 1/2″ cubes
4 cups shredded chicken
1-1/2 cups asparagus, cut into 1/2″ pieces
3 tablespoons fresh parsley, chopped
1-1/2 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 can (8 pieces) buttermilk biscuits, quartered
Heat oven to 400 degrees. Spray a 13″x9″ baking dish with cooking spray. In a four-quart saucepan, melt two tablespoons of butter over medium-high heat. Add mushrooms and then cook four to six minutes, stirring until browned. Add two tablespoon of butter and the onions and carrots, and then cook four to six minutes until tender. Blend in milk and chicken broth. Cook and stir three to four minutes until thickened. Add potatoes and then cook five minutes. Stir in chicken, asparagus, two tablespoons of parsley, one teaspoon thyme, and salt and pepper. Cook two to four minutes or until potatoes are tender and the mixture is hot. Pour into a baking dish. Place biscuits pieces on top, evenly. Bake twelve to sixteen minutes or until biscuits are browned. In a one-quart saucepan, melt remaining butter, turn off the heat and then add one teaspoon parsley and 1/2 teaspoon thyme. Brush melted butter over biscuits.
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2-1/3 cup banana, mashed
2 teaspoon cinnamon
1 tablespoon vanilla
Mix all ingredients in a large bowl. Pour into greased loaf pan and bake about 35 minutes in a 350-degree oven until browned, or passing a toothpick test. Optional: Stir nuts of your choice or dried cranberries into the batter before baking.
PUMPKIN BREAD FOR A CREW
2 cans (15 ounces) pumpkin
3-1/4 cups flour
3 cups of sugar
2 teaspoons baking soda
1-1/2 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
1 tablespoon vanilla
½ block cream cheese
2/3 cup water
1 cup of vegetable oil
Preheat oven to 350 degrees. Spray two loaf baking dishes with cooking spray. In, add
Blend all ingredients well in a large mixing bowl. (Optional: If you like nuts or dried fruit, stir into the batter at this point.) Pour batter into loaf pans. Bake at 350 degrees for 30 to 45 minutes until top is browned, or passes a toothpick test. Makes two or three loaves.