Recipe: Harvest Recipes (29) - 10-04-97 Recipe Swap (updated)

29 HARVEST RECIPES
Recipe Swap - October 4, 1997

RECIPES IN THIS FILE:
Apple Cake with Cream Cheese Frosting
Pumpkin Crunch Cake
Old El Paso Layered Bean Dip
Homemade Applesauce
Baked Applesauce
Spiced Pears and Brandied Peaches
Nutty Fig or Date Squares
Taffy Apple Dip
Beau Knot Apple Dumplings with Hot Nutmeg Lemon Sauce
Taffy Apple Muffins
Low Fat Apple Muffins
Instant Pumpkin Pie
Banana Bread (using cake mix)
Crazy Crust Apple Pie
Apple and Cheese Pizza
Drunken Apple-Pumpkin Pie
Apple Cake
Zucchini-Apple Pie
Freezing Apples for Applesauce
Fat Free Zucchini Bread
Pickled Asparagus (2)
Apple and Green Pear Chutney
Candied Cranberries
Autumn Vegetable Soup
Butternut Squash Soup
Garlic Pork
Spiced Pineapple
Pork Chops with Mustard
Callaloo Soup

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APPLE CAKE WITH CREAM CHEESE FROSTING
Source: Gina Pasquale
Makes 1 (13x9-inch) cake

"This came from a newspaper many years ago, and I always get compliments when I make it."

2 eggs
2 cups sugar
1/2 cup oil (I use canola)
1 tsp vanilla
2 cups flour (unbleached white)
1/2 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground nutmeg
5 medium apples, diced (I like Granny Smiths and they needn't be peeled)
1 cup walnuts, chopped
Cream Cheese Frosting (recipe follows)

Beat eggs until light and fluffy. Gradually add in sugar, oil and vanilla.

Sift together flour, salt, baking soda, cinnamon and nutmeg (I don't sift, just mix); add to first mixture and stir to combine. Stir in apples and walnuts. Place in greased 9x13-inch baking pan.

Bake in 350 degree F oven for 45 minutes or until center springs back when touched. Allow to cool in pan on a rack for 15 minutes.

Spread with Cream Cheese Frosting.

Note: Both cake and frosting freeze well.

CREAM CHEESE FROSTING

1 (3 oz) pkg cream cheese, softened
3 Tbsp butter, softened
1/2 tsp vanilla
1 1/2 cups powdered sugar

Beat cream cheese and butter together. Add vanilla and beat. Gradually beat in powdered sugar until smooth.

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PUMPKIN CRUNCH CAKE
Source: Lori Norman
Makes 1 (13x9-inch) cake, 20 servings

"This is REALLY good! I have used a spice cake mix (omitting the spices in the recipe) also with even more raves from the taste testers. This is a great alternative to the traditional pumpkin pie."

1 (29 or 30 oz) canned pumpkin puree (unsweetened)
1 (13 oz) can evaporated milk
1 cup sugar
3 eggs, slightly beaten
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (2-layer-size) pkg yellow cake mix
1 cup pecans or walnuts, chopped
3/4 cup butter or margarine, melted
Cool Whip (optional, for serving)

Preheat ovent o 350 degrees F. Lightly grease a 13x9-inch baking pan.

Blend together pumpkin, evaporated milk, sugar, eggs, spices and salt; mix well. Pour into prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted butter over all.

Bake at 350 degrees F for 50 minutes, or until it tests done.

Serve plain or with a dollop of Cool Whip.

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gdsheehan: I am new to your website and I think it is great! I have been looking for the Old el Paso bean dip recipe for several months now. The ingredients are refried beans, taco sauce and taco seasoning mix, cheese, avacado, lemon juice, sour cream and that's about all I can remember. thanks

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Betsy: Here's the recipe gdsheehan:

OLD EL PASO LAYERED BEAN DIP

2 cans (16 oz. each) Old El Paso Refried Beans
1 lb. ground beef
1 envelope Old El Paso Taco Seasoning Mix
3/4 cup water
1 1/2 cups shredded lettuce
1 1/2 cups shredded Kraft Cheddar or Monterey Jack cheese
1 (16 oz.) jar Old El Paso Thick 'n Chunky Salsa or Picante
TOPPERS:
Old El Paso Picked Jalapeno Slices, Old El Paso Chopped Green Chilies, sour cream, guacamole, and/or ripe olive slices
Tortilla chips (for serving)

Spread refried beans on bottom of 14-inch serving platter.

Brown ground beef in skillet on medium heat; drain. Add taco seasoning mix and 3/4 cup water. Cook and stir on medium heat 10 to 15 minutes; spread over refried beans.

Arrange layers of lettuce, cheese, and salsa or picante on top of beef. Garnish with any toppers desired. Serve with tortilla chips.

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Phil: Hi Betsy, Do have a recipe for applesauce? I guess, I've never made it before & would like to use up these apples before they go bad

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HOMEMADE APPLESAUCE
Source: Joel Ehrlich
Makes 1 quart

2 1/2 lbs apples (Early Transparents, Northern Spy or Russets)
Sugar, to taste
Grated lemon rind, to taste
Cinnamon, to taste
2 tsp butter (optional)
1/2 tsp vanilla (optional)

Wash, core and quarter the apples. Place the apples in a saucepan and partially cover with water. Simmer until tender.

Put the apples through a food mill or ricer (you may use a blender if you wish), skin and all. Strain.

Return the pulp to the saucepan. Add sugar, lemon rind and cinnamon to taste. Add the butter if you are serving the sauce hot, or add the vanilla if you are serving the sauce cold.

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BAKED APPLESAUCE
Source: Joel Ehrlich
Makes 4 Cups

1 (3-inch) piece vanilla bean
3 lbs Granny Smith apples
1/2 cup sugar
Heavy cream (for serving)

Preheat the oven to 350 degrees F. Place the vanilla bean in the bottom of a baking dish.

Peel, core and quarter the apples. Cut each quarter into 5 or 6 thin slices. Spread evenly in the baking dish, filling it only halfway. Spoon the sugar over.

Cover with aluminum foil. Crimp the edges. Cut a 1-inch slit in the top center to allow steam to escape. Place a second sheet of foil on the bottom rack of the oven to catch any drippings if the apples boil up.

Place the baking dish on the middle rack in the oven. Bake for 40 minutes. Check to see that the apples are cooked (return to the oven for a few more minutes if needed) and stirring down the apples if they have boiled up. Cool to room temperature.

Remove the vanilla bean. Serve with heavy cream.

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SPICED PEARS AND BRANDIED PEACHES
Source: Lewis Allen
Makes about 3 pints

If you are using Bartlett or similar soft pears, choose rather underripe fruit, and prepare them as for brandied peaches which I will post further on at the end if this recipe.*

If you are using kiefer, seckel or other hard pears prepare as follows:
Wash, peel, and core three pounds of pears cook them until they begin to soften in 1 1/2 cups boiling water.

FOR THE VINEGAR SYRUP:
Tie in a cloth bag:
2 tbsp whole cloves
2 tbsp whole ginger
Simmer for 5 minutes with:
2 cup sugar
1 cup white vinegar

Add the partially tenderized pears and the liquid in which they were cooking. Simmer with vinegar syrup for 3 minutes. Remove and discard spice bag.

Pack fruit into hot sterile jars and cover with the hot syrup. Seal jars and process in boiling bath 15 minutes, for quarts. Store in a cool dark place.

BRANDIED PEACHES
Select ripe firm peaches. Weigh them, rub away the fuzz with a course towel.

*Make a thick syrup of equal parts of sugar and water. Allow 1 cup Sugar and 1 cup water for each pound of fruit. Simmer the peaches in the syrup for 5 minutes. Drain peaches and reserve syrup.

Place peaches in hot sterile jars.

Pour over each jar:
2 to 4 teaspoons brandy

Pour the syrup over the fruit, filling the jars. Seal and process in water bath, 15 minutes for quarts. Store in a cool dark place 3 months before using.

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NUTTY FIG OR DATE SQUARES
Adapted from source: Barbara Lull

1/2 cup sifted all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup sugar
1/2 tsp. vanilla
1 1/2 cups finely chopped dried figs or dates
1 cup chopped nuts

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan.

Sift together flour, baking powder and salt; set aside.

Beat eggs until foamy, then beat in sugar and vanilla. Add dry ingredients and mix well. Stir in figs and nuts. Spread in prepared pan.

Bake at 350 degrees F for 25 to 30 minutes. Cut into bars.

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TAFFY APPLE DIP
Source: Taste of Home magazine, 1990's
Makes 6 servings

1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
1 tablespoon vanilla extract
1/2 cup chopped peanuts
6 apples, cut into wedges (for serving)

In a small bowl, beat cream cheese, brown sugar and vanilla until smooth. Spread mixture on a small serving plate; top with peanuts.

Serve with apple wedges.

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BEAU KNOT APPLE DUMPLINGS
Source: The Evening Independent newspaper, February 1976

FOR THE PASTRY DOUGH:
3 cups sifted flour
1 1/2 teaspoons salt
1 cup shortening
1 1/2 cups (6 ounces) sharp cheddar cheese, grated
1/2 cup water
FOR THE APPLES:
4 tablespoons butter or margarine
1/2 cup brown sugar, firmly packed
1/2 cup walnuts chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 small Winesap apples, peeled and cored
FOR SERVING:
Hot Nutmeg Lemon Sauce (recipe follows)

TO PREPARE THE PASTRY:
Sift flour and salt into large mixing bowl; cut in shortening and cheese with pastry blender until mixture is crumbly. Sprinkle 1/2 cup water over mixture a tablespoonful at a time, stirring with a large fork until dough holds together. Measure out 1/2 cup dough and save for making bow knots.

TO PREPARE THE APPLES:
Cream butter with brown sugar in small bowl; add walnuts and spices; stuff this mixture into prepared apples.

Divide dough into 6 parts, then roll each part to an 8-inch square on a lightly floured pastry cloth or board. Place a stuffed apple in the center of each square; using a pastry brush, moisten edges of dough with water. Fold pastry up and around apple; pinch edges to seal. Place each of the 6 dumplings in a 13x9x2-inch pan.

Roll out the dough saved for bow knots into a 6-inch square; cut into 12 strips, each 1/2-inch wide. To make bow, loop ends of one strip of dough toward center, fold a second strip over the middle. Moisten top of dumplings (attach 2 strips of dough as streamers if desired) and place bow on each dumpling, pressing down lightly at middle. Attach to top of dumplings with toothpicks. Make 12 small rolls of foil, about 1 1/2-inches long (by shaping around handle of wooden spoon) and stick through loops so bows will hold their shape while baking.

Bake at 425 degrees F until pastry is just golden and apples are tender. Test fruit with a long thin metal skewer or wooden pick. If pastry browns before apples are soft, reduce temperature to 325 degrees F after first 15 minutes. Be careful not to overbrown.

Carefully remove foil rolls by twisting gently to loosen; remove toothpicks. Serve warm with Hot Nutmeg Lemon Sauce.

HOT NUTMEG LEMON SAUCE

1/2 cup sugar
1 tablespoon cornstarch
Dash of salt
Dash of nutmeg
1 cup boiling water
2 tablespoons butter or margarine
1 1/2 tablespoons lemon juice

Mix sugar, cornstarch, salt and nutmeg. Gradually add water. Cook over low heat until thick and clear. Add butter and lemon juice; blend well. Serve over Beau Knot Apple Dumplings.

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Coral: Hi..I'm currently living in Okinawa and I am looking for some new main course chicken recipes.. the lower in fat and calories.. THE BETTER!!!!!!

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Betsy: Coral - if you check the Chat Recipe Archive for August 12, we have 61 chicken recipes we collected

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Betsy: Wagon Wheel - your replies are in 10/1 Kitchen to Kitchen Recipes the Cooking Club message board.

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TAFFY APPLE MUFFINS
Makes 36 minis muffins

2 cups flour
1/2 cup granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
1/4 cup butter or margarine, melted
2 eggs
1 tsp vanilla
1 cup chopped apple
FOR THE GLAZE:
1/2 cup honey
1/2 cup brown sugar
3/4 cup finely chopped walnuts (for garnish)

Peheat oven to 400 degrees F. Grease 36 miniature muffin pan cups.

In bowl combine flour, sugar, baking powder, salt and nutmeg.

In another bowl, combine milk, butter, eggs and vanilla until blended. Stir dry mixture into wet mixture until just moistened. Fold in apple. Spoon into prepared pans.

Bake 10-12 minutes or until lightly browned.

Meanwhile in saucepan, heat honey and brown sugar to a boil stirring to dissolve sugar.

Dip warm muffins into hot glaze, then into chopped nuts. Spear with popsicle sticks or wooden skewers, if desired.

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LOW FAT APPLE MUFFINS
Adapted from source: Charles J. Kelly, 1990's
Makes about 16 muffins

"This is my own recipe. They're yummy. Even skinny people like them."

2 medium apples (I like Golden Delicious)
1 3/4 cups whole wheat flour
1 cup uncooked oats (Quaker Old Fashioned or any other rolled oats)
1/2 cup sugar
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup fat free milk (vegans can substitute 1 cup water)
3/4 cup water
1 tsp vanilla
1 tbsp vegetable oil*

Chop apples very fine in a food processor. Add the dry ingredients; mix well. Add the liquid ingredients; mix just until blended. You can do it all in the food processor if it is big enough.

Spray a standard-size muffin tin with nonstick cooking spray. Fill cups just to the top.

Bake at 375 to 400 degrees F for 40-50 minutes.

Since they are low fat, they will not keep more than a day or two at room temperature, so keep the excess in the freezer.

*You can omit the oil for even lower fat but the muffins will have a chewy texture.

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INSTANT PUMPKIN PIE
Source: Wynona Keathley, 1994

"This is light, nice and fluffy (3- or 4-inches high), easy to make, and delicious. Has been a "requested" item at our holiday gatherings for over ten years. Enjoy!" - Wynona

2 pkg. (3 3/4 oz. each) vanilla flavored instant pudding/pie filling
1 1/2 cups milk
1 (16 oz.) can pumpkin puree (unsweetened)
1 1/2 tsp. pumpkin pie spice
4 cups (one 9-oz. container) Cool Whip non-dairy topping, divided use
1 baked (9-inch) pie shell or graham cracker crust, cooled
Pecan halves (or chopped work just as well...maybe not as pretty), for garnish

In large bowl, add pudding mix to milk. Mix slowly with rotary beater or lowest speed of electric mixer (I actually use a wire whisk) until just blended - about 30 seconds.

Blend in pumpkin, pumpkin pie spice and 2 cups of the whipped topping. Pour into pie shell. Chill at least 4 hours.

Garnish with pecans and remaining whipped topping.

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BANANA BREAD (using cake mix)
From: Annie, TX

4 oz. fat free cream cheese, softened
5 medium-size ripe bananas
8 oz. egg substitute
1 (2-layer-size) pkg. Lite yellow cake mix

Beat ingredients together until well blended. Place in 2 greased (9x5-inch) loaf pans or 1 (13x9-inch) baking pan.

Bake at 350 degrees F in a loaf pan for 35 minutes (for a 13x9-inch pan, bake 30 minutes) or until done.

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CRAZY CRUST APPLE PIE
Source: Gloria Bobbie, SUNY at Plattsburgh, New York, USA

"Hi, I wonder how many remember the old "crazy crust" pie recipes which came out in the 60's. I just came across one in the old family recipes. My mother used to make this quite often. Thought I'd share this old memory with the rest of you." Gloria B.

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 egg
2/3 cup shortening
3/4 cup water
1 (1 lb 5 oz) can apple pie filling
1 tbsp lemon juice
1/2 tsp cinnamon

Combine first seven ingredients. Blend well, then beat for two minutes at medium speed of mixer. Pour into a 9-inch pie pan.

Combine the pie filling, lemon juice and cinnamon and pour into center of batter. Do not stir.

Bake at 425 degrees F for 45-50 minutes.

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APPLE AND CHEESE PIZZA
Source: Don Day, Columbia, MO

Make the crust for a (9-inch) pizza. Spread on a pizza pan.

Place grated cheddar cheese on top of crust.

Peel and slice apples and arrange them on the cheese.

Mix 1/2 cup sugar and 1 teaspoon cinnamon and sprinkle over apples.

For crumb topping, mix together the following:
3/4 cup flour
1/2 cup sugar
1/2 cup butter
Add:
1/2 cup quick cooling oats and sprinkle over apples.

Bake at 400 degrees F for 30 minutes. Serve with ice cream.

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DRUNKEN APPLE-PUMPKIN PIE
Source: Shepherd's Garden Seeds Catalog, 1991
Makes 1 (9-inch) pie, 6-8 servings

2 eggs
3/4 cup brown sugar, firmly packed
1 (9-inch) pie shell; unbaked
1 cup cooked pumpkin, mashed and drained
1 cup thick and chunky applesauce
1 tbsp flour
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
1 1/2 cups half-and-half or 1 1/2 cups evaporated milk
1 tsp vanilla
1 cup pecan halves
2 tbsp rum (for serving)

In a bowl, beat together the eggs and brown sugar until light. Mix in the pumpkin, applesauce, flour, salt, cinnamon, ginger, nutmeg, allspice, cloves, half-and-half and vanilla; blend thoroughly.

Pour into pie shell. Arrange pecan halves over top of filling.

Bake at 425 degrees F in lower third of oven for 20 minutes, then reduce oven heat to 350 degrees F and bake 30 to 35 minutes longer, or until filling is firm and a knife inserted 1-inch from the edge comes out clean. Cool on a wire rack.

At serving time, warm rum in a small container suitable for pouring. Carefully light the rum with a match and pour immediately while flaming over the pie.

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APPLE CAKE
From: Annie, TX

I usually double the topping. It's super served with fat free ice cream on top!!

6 oz. egg substitute
1 (2-layer-size) package yellow cake mix
1 can Lite apple pie filling

Beat eggs in mixing bowl. Add (dry) cake mix and pie filling and beat well. Pour into jelly roll pan.

FOR THE TOPPING:
1/3 cup brown sugar
1 Tbsp. flour
1 Tbsp. fat free margarine
1 tsp. ground cinnamon

Combine topping ingredients and put on top of cake batter.

Bake at 350 degrees F for 30 minutes.

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ZUCCHINI-APPLE PIE
Source: Glenn/Sharon Gorman Ranger, 1990's

4 1/2 cups zucchini, cut lengthwise
1 3/4 cups granulated sugar
Pinch salt
2 teaspoons all-purpose flour
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon cream of tartar
2 teaspoons lemon juice
2 teaspoons butter or margarine
1 large green baking apple (Granny Smith)
2 (9-inch) pie crusts, unbaked

Preheat oven to 375 degrees F.

Peel zucchini, cut lengthwise, remove seed and cut as you would for apple pie. Cook in boiling water until BARELY tender (about 2-3 minutes (however, I microwave for about a minute or two in a casserole dish), but DO NOT over-cook. Drain. Cool in ice water for 5 minutes then drain again.

Pare and slice apple. Mix zucchini and apple together with rest of ingredients. Pour into prepared crust. Dot with butter or margarine. Cover with the top crust and crimp the edges to seal.

Bake 40 to 50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust begins to brown too quickly, cover it with pieces of foil or take an aluminum (throw-away type), cut out the middle and place the cut-out edge over the crust edge of the pie.

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FREEZING APPLES FOR APPLESAUCE
Source: Elizabeth Stevens

"A great way to give your family that homegrown wholesomeness with the ease of grocery store 'bag dump and microwave'."

Cut the apples into about quarters, peel and seed. Put several cups worth into freezing bags and toss into the freezer.

In the dead of winter when you are dying for fresh applesauce, dump a bag of frozen apples into a microwave-safe bowl and cover. Then microwave for about 5 to 8 minutes, let them sit awhile, stir and microwave again. Stir them around, and microwave again.

When they are thawed and softening (add a bit of water if needed, but there is usually lots from the freezer bag) add sugar and cinnamon to taste. Just keep stirring and cooking for a few minutes until they suit your tastes.

This is a very easy way to cook them, and they are ok if you go off for a few minutes and just let them set and steam.

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FAT FREE ZUCCHINI BREAD
From: Annie, TX

6 oz. egg substitute
1 cup sugar plus 1 cup Sugar Twin
3 tsp. vanilla
1 cup applesauce
2 cups shredded zucchini
Mix together. Then add:
3 cups flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
3 tsp. ground cinnamon
3/4 cup raisins

Pour into 2 greased loaf pans. Bake 350 degrees F for 45 mintes to 1 hour.

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PICKLED ASPARAGUS
Source: Cookbook USA CD

1/4 tsp. ground cayenne pepper
1 clove garlic
1 tbsp. dill seed (or 1 head)
2 1/2 cups vinegar
1/4 cup pickling salt
2 1/2 cups water

FOR BIG BATCHES:
10 cups water
1 cup salt
10 cups vinegar

Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2-inch of top.

Process boiling water bath in 10 minutes.

Makes 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.

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PICKLED ASPARAGUS

10 lb. asparagus
3 1/2 cups boiling water
1 1/4 cups sugar
3 1/2 tsp. salt
1 tsp. ground black pepper
3 1/2 cups vinegar
Garlic
Dill

Combine boiling water, sugar, salt, pepper and vinegar.

Wash asparagus, cut into jar length pieces. Blanch in boiling water 2 minutes, cool quickly.

Pack into pint jars, putting 1 clove garlic and 1/4 teaspoon dill in each jar. Cool, then put on lids. Store in refrigerator.

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APPLE AND GREEN PEAR CHUTNEY
Source: Lee Bailey's California Wine Country Cooking
Makes 8 pints

2 cups apple cider vinegar
3 cups dark brown sugar
10 large tart apples, peeled, cored, coarsely chopped
5 green firm pears, peeled, cored, coarsely chopped
2 large red bell peppers, cleaned and coarsely chopped
1 cup dried currants
1 cup coarsely chopped onion
1/2 cup peeled and finely chopped fresh ginger
2 large lemons, seeded and finely chopped (include rind)
2 tsp whole mustard seeds
1 tbsp coarsely chopped fresh mint
1 tbsp salt

In a large, nonreactive pot, bring vinegar and brown sugar to a boil over high heat. Add all other ingredients and turn heat to a simmer. Cook, stirring occasionally, until thickened, about 45 minutes.

Pour into sterilized jars. Cool then seal. Store in refrigerator.

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CANDIED CRANBERRIES
Source: Fancy Pantry by Helen Witty

"The cranberries are good either served by themselves as sweetmeats or used in baked goods."

1 1/2 cups large cranberries, picked over
1 1/2 cups sugar, plus additional for coating
1 1/4 cups water

Rinse the berries and drain them; prick each with a needle and dry on a towel.

Combine water and sugar in a large skillet, bring to a boil, and boil to the soft ball stage (234 degrees on a candy thermometer).

Add the berries and boil rapidly until the hard ball stage is reached (250 degrees), about 5-10 minutes. It doesn't matter if the skins burst.

Immediately lift the berries out of the sugar syrup with a wire skimmer or slotted spoon and scatter on a nonstick surface or lightly oiled baking sheet. They will be in clumps; as soon as they've cooled enough to handle, separate them into individual berries again.

Put about 1/2 cup additional sugar in a bowl. Pick up each berry in turn and roll it in the hardened syrup surrounding it, and reshape it quickly into a ball: drop into the sugar and roll until well coated. Placed sugared berries on a clean baking sheet to dry for a few hours, or until they are no longer sticky.

These keep well in an air-tight jar.

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AUTUMN VEGETABLE SOUP
Source: Still Life with Menu by Molly Katzen
Makes 5 servings

"This is a good opportunity to experiment with some of those fringe vegetables you may have been reluctant to try. Consider using slices of turnip, rutabaga, kohlrabi, parsnip or sunchoke."

2 tablespoons vegetable broth, or vegetable oil
1 1/2 cups chopped (about 2) leeks
1 1/2 cups quartered Brussels sprouts
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
1 cup acorn squash, peeled, chopped (or butternut, pumpkin, sweet potato)
3/4 teaspoon salt, to taste
Freshly ground black pepper, to taste
Ground cayenne pepper, to taste
2 cloves minced garlic
3 cups vegetable broth or water
1 cup (packed) chopped Swiss chard or collard greens
1 firm, peeled and chopped large tomato
1 chopped sweet red or green bell pepper
1 1/2 teaspoons dried dill weed
1/2 teaspoon marjoram
1/2 teaspoon dried basil
2 teaspoons soy sauce, or to taste
1 tablespoon fresh lemon juice
GARNISHES:
1/2 cup nonfat sour cream, or nonfat yogurt, optional
Dry roasted sunflower seeds, for garnish
Minced fresh parsley, for garnish

In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring intermittently.

Add 3 cups vegetable broth or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.

Add swiss chard or greens, tomato chunks, and chopped bell pepper. Simmer about 5 more minutes.

Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.

Serve in bowl and stir in 1 or 2 tablespoon sour cream or yogurt in each bowl. Garnish each bowlful with a sprinkle of sunflower seeds and parsley.

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BUTTERNUT SQUASH SOUP
Makes 6 servings

1/2 cup chopped onion (1 medium)
2 tbsp butter or margarine
2 cups chicken broth
1 lb butternut squash, pared and cut into 1-inch cubes
2 pears, pared and sliced
1 tsp snipped fresh thyme leaves
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground coriander
1 cup heavy whipping cream
GARNISHES:
1 Pear, unpared, sliced
1/2 cup pecans, toasted, chopped

Cook and stir onion in butter in 4-quart Dutch oven until tender.

Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes.

Pour about half of the soup into food processor workbowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup.

Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot.

Serve with sliced pear and pecans.

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GARLIC PORK
From: Alliya

5 lbs boneless pork
Vinegar
Thyme, to taste
1/4 lb garlic
1/2 hot pepper
1 tbsp salt

Cut pork into 3-inch pieces and wash with vinegar.

Mince garlic thyme and hot pepper mix with salt and some vinegar and add to pork. Put into a clay jar or glass container and pour more vinegar to cover. Store in refrigerator for three to four days.

Bake or fry as desired.

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SPICED PINEAPPLE
From: aggie mom - 10-04-97

1 (20 oz) can pineapple chunks
1/4 cup vinegar
1/2 cup sugar
5 whole cloves
1 stick cinnamon

Drain pineapple. Reserve syrup.

Combine syrup with remaining ingredients except pineapple. Boil for about 3 minutes (watch this carefully - it will boil over).
Pour over pineapple. Refrigerate overnight.

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PORK CHOPS WITH MUSTARD
From: Alliya
Makes 4 servings

4 pork chops
Salt and pepper, to taste
1 tbsp prepared mustard
1 oz butter or margarine
1/2 white wine or sherry
3 tbsp. sour cream or yogurt
3 tbsp. dry bread crumbs
1 tbsp. grated cheese
2 tbsp chopped fresh parsley

Season chops with salt and pepper. Spread mustard on chops and leave in refrigerator for 2-3 hours.

WHEN READY TO COOK:
Melt butter in frying pan brown chops on both sides. Transfer the chops to a casserole and add wine.

Cover the casserole and cook in oven at 325 degrees F for 45 minutes to 1 hour. Baste chops with sour cream or yogurt a few times during the last 15 minutes. Pour remaining sour cream or yogurt on chops.

Sprinkle with bread crumbs, cheese and parsley before serving.

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CALLALOO SOUP
From: Alliya

3 pkgs (10 oz each) frozen spinach
3/4 cup coconut milk
1 tbsp butter
1 green hot pepper
1/2 of an 8 oz tin crabmeat
6 okras
1 sprig thyme
1 small onion, chopped
1/4 lb pumpkin, peeled and chopped
1 cup boiling water

Put everything in a pot or pressure cooker (better yet) and cook in pot stirring frequently until slushy. For pressure cooker cook for 20 minutes, actually 10 to 15 minutes in pressure cooker. Pour into blender and puree on high speed.