My husband and I love this time of year. Not just because of the cooler temperatures but because of some of the delicious fall recipes available. Try these wonderful suggestions - you’ll be glad you did.
Cauliflower Cheese Soup
▪ 1 large head cauliflower
▪ 1 Tbsp onion, minced
▪ 2 Tbsp butter, melted
▪ 2 Tbsp flour
▪ 1/2 tsp salt
▪ 1/4 tsp pepper
▪ 1 can beef or chicken broth
▪ 3 cups milk
▪ 2 cups grated American or Cheddar cheese
▪ 1/4 tsp parsley
1. Break cauliflower into small pieces. Cook covered in salt water until tender; drain.
2. Meanwhile, sauté onion in butter until tender. Blend in flour, salt and pepper. Gradually stir in broth and milk.
3. Cook over medium heat, stirring constantly until mixture reaches boiling pint.
4. Add cheese and stir until melted. Add cauliflower and parsley.
5. Heat to serving temperature.
Makes 2 quarts.
Barbara Shepard, Favorites from the Country Center Point Baptist Church
Sweet Potato Bisque
▪ 2 sticks butter
▪ 1 medium onion, diced
▪ 1 medium green bell pepper, diced
▪ 1 c. celery, diced
▪ 4 garlic cloves, minced
▪ 1 lb. smoked sausage, diced
▪ 1/2 c. all purpose flour
▪ 5-6 c. chicken stock
▪ 1/4 c. heavy cream
▪ 1/2 c. white wine, optional
▪ 1 1/2 lbs. of sweet potatoes, baked and peeled
▪ 1 tsp. salt
▪ 1 T. chopped fresh thyme
▪ 1 tsp. white pepper (may use black pepper)
1. Melt the butter in a soup pot over medium-high heat and sauté onion, bell pepper, celery, and garlic for 3-4 minutes.
2. Add diced sausage and combine to sauté for additional 2-3 minutes. Stir in flour to make the roux. Cook for additional 3 minutes, do not brown.
3. In a separate saucepan, bring the chicken stock to boil. Stir the hot stock into the soup pot, mixing until smooth.
4. Add 1/2 cup white wine, optional.
5. Reduce the heat to medium-low and simmer for 15 minutes.
6. In a blender or food processor, purée sweet potatoes and add then to the soup.
7. Add 1/4 cup heavy cream, thyme, salt and pepper. Simmer additional 15 minutes.
Alex Culpepper, 3 Chilies and a Bean
▪ 8 medium sweet potatoes
▪ 3/4 c. white sugar
▪ 3/4 c. brown sugar
▪ 1 stick butter
▪ 1/2 tsp. nutmeg
▪ 1/2 tsp. cinnamon
1. Wash potatoes and boil for 20 minutes. Drain right away. Remove from pan. Cool. 2. Peel potatoes. Slide in half lengthwise.
3. Coat a 13 x 9 baking pan with butter.
4. In a saucepan heat the butter, sugars, and spices until melted. Stir.
5. Pour the liquid mixture over the potatoes. Let sit overnight in the refrigerator overnight for better flavor.
6. Bake at 350 degrees for about 30 minutes.
Make 8 to 10 servings.
Beth Moore Collins, Taste & See L.I.G.H.T. Ladies Ministry
Baked Sugar Pumpkins
Small sugar pumpkins
Into each pumpkin add:
▪ 1 Tbsp brown sugar
▪ 1/2 tsp butter
▪ 1 tsp cinnamon/sugar mix
1. Preheat oven to 350 degrees. Cut off the top of each pumpkin and scrape out all the seeds.
2. Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon / sugar. Put the pumpkin lid back on and place pumpkin(s) in a baking pan with a little more water in the bottom.
3. Bake at 350 degrees F for about 30 minutes or until tender. (It will vary depending on the size of the pumpkins.). These can also be baked in the microwave on High for about 10-15 minutes. 4. If pumpkins are very small, place one on each plate to serve.
Favorites from the Country Center Point Baptist Church
▪ 2 tbsp. Olive Oil
▪ 2 tbsp. Lemon Juice
▪ 1/2 tsp. or more Cayenne Pepper (to taste)
▪ Salt to taste
▪ 2 bunches Kale (stems & tough ribs removed, VERY finely chopped)
▪ Handful Sliced Raw Almonds
▪ Handful Dried Cranberries
▪ Honey to taste (about 2 tbsp. to start)
▪ The secret to this salad is finely chopping the Kale leaves.
1. In a large bowl, whisk together oil, lemon juice, chili powder, honey, and salt. Add the kale, and massage the kale with hands to soften the kale leaves and incorporate the flavors.
2. Add the cranberries, almonds, combine and serve.
Even better the next day.
Rachel Bates & Sandra Vanatko, Just Us Cowgirls Cookbook Brazos Trails Cowboy Church