Great Autumn Recipe:

Nutritious and Hearty Corn Chowder:

This Nutritious and Hearty Corn Chowder is another great autumn recipe of mine which is another comforting dinner meal that I make when the weather is cool and chilly outside. This can be made ahead of time and you simmer it on the stove and smell the delicious aroma of the corn chowder while it is cooking and it is an easy meal for everyone while it warms up your belly and it is very nutritious for everyone. In this recipe I use low sodium bacon and 1% lowfat milk and it still tastes wonderful and I have no complaints from anyone. It was a cool and rainy day when we went to the flea market one weekend and it fit me in the right mood to make it for the family and they all enjoyed it and it warmed them up from being out in the rainy and damp weather that was outside that fall day. Hope you enjoy this great autumn recipe as well as the others that I share on squidoo and other pages.

Ingredients

• 8 russet potatoes (diced) about 2 cups
• 2 cans of whole kernel corn- 16 ounce cans
• 1 lb. of low sodium bacon (diced) which is about 15 slices
• minced onions- 1 teaspoon
• 2 cups of 1% lowfat milk
• 3 tablespoons butter ( shedd's spread or real unsalted butter)
• Salt and Pepper to taste
• Parmesan cheese to taste

Instructions

1. Peel and dice about 2 cups of russet potatoes and boil them in a pot.

2. Take the bacon and dice them into small pieces and fry them in a fry pan and add the minced onions and fry until cooked thoroughly.

3. Then drain the bacon on a paper towel to strain the oil and set aside for now.

4. When the potatoes are cooked thoroughly add the bacon, corn, and milk and butter and let it boil and then turn the stove down and simmer it until you are ready to serve it with saltine crackers or croutons. Add salt and pepper to taste. You can add Parmesan cheese to taste and enjoy the taste of the great fall recipe soup.

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Fall Chinese Pie

Fall Chinese Pie:

This fall vegetable recipe is the first meal that I made in cooking class when I was in the 7th grade and I was 14 years old at the time. It was called Chinese Pie and this is how I remembered the recipe. The C stands for corn, The H stands for Hamburg, and the P stands for Potato so put it all together and it is called Chinese Pie for short. Some people called it Shepherd's Pie but that has other vegetables in in like carrots, peas, and green beans and that is good for you too healthwise also. So I have written the recipe and will show the steps in making this yummy and healthful fall meal and it is a favorite in my family too. Hope you enjoy this delicious meal served in the fall and winter months for it warms up your belly and it is good to eat.

Equipment Needed For Recipe:
Fry pan for the beef
Strainer for the beef
Saucepan for potatoes
Spoons and spatulas
Casserole dish

Ingredients

• 1 1/2 lean ground beef
• 1 can of 16 ounce can of corn
• 8 potatoes
• Salt and Pepper to each his own taste
• Minced Onion
• Parmesan Cheese
• Milk and butter to mash the potatoes

Instructions

1. Brown the hamburg with the minced onion, with salt and pepper and then drain it. Spread it on the bottom of a casserole dish.

2. Peel potatoes and boil them and then drain and add milk and buttr to mash them.

3.Drain the corn from the can and spread it on top of the hamburg.

4.Spread the mashed potatoes on top of the corn mixture.

5. Put pats of butter, and sprinkle parmesan cheese on the top and add salt and pepper to taste.

6. Preheat oven to 350 degrees and cook chinese pie for 30 minutes until bubbling and brown on the top.

7. Set the table and then enjoy this delicious fall menu dinner....

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Homemade Beef Stew

Hubbys Homemade Beef Stew:


This recipe is homemade beef stew that my husband used to make to serve restaurant patrons at the Sheraton Wayfarer in Manchester, NH where he was a chef for many years. It was a very popular dinner option on the menu and many people ordered it and always gave great compliments to the chef Thomas Payne. He enjoyed being a chef and making all kinds of recipes. So I would like to share it to anyone that likes any kind of fall recipes such as soups, stews, and food that keep you warm during those chilly days and nights of fall and winter.

Ingredients

• 2 1/2 cups cubed beef tips
• 1/2 cup celery
• 1/2 cup carrots
• 1/2 cup potatoes
• 1/2 cup green pepper
• 1/2 cup onions
• flour to coat the beef tips
• wondra flour for gravy
• canola oil to fry beef tips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• any other spice you want to add to your stew.

Instructions

1.Trim off meat from cubed beef tips and coat them in a bowl of flour with salt and pepper and other spices.

2.Put all the vegetables in a pot of water and cook them until soft.

3.Then add meat to the pot of vegetables and let it simmer for an hr or so.

4.Then let it come to a boil and add the wondra flour to thicken the gravy for the stew.

5.Then let it simmer for awhile and when you smell the aroma of fresh vegetables and the beef stew.

6.Serve in a soup bowl and add some hawaiian rolls to accompany this savory and delicious homemade beef stew made by my husband, Thomas Payne and you can leave a comment below this recipe to let me know how you like it or dislike it. Happy Fall Day!!!!!

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Halloween Graham Cracker Pie

Halloween Graham Cracker Pie :

Have you ever found an old recipe that your grandmother or mother-in-law used to make and it became a family favorite? Well I found this recipe in looking through my old recipes and I came across this one and it fit the Halloween Lens that I have created, for my mother-in-law used to make this alot of holidays, such as Halloween, Thanksgiving, Christmas and even birthdays.. Hope you enjoy this homemade cream pie filling for a graham cracker pie. It is so GGGGGGGGGGGooooooooooodd.

Ingredients

• 1 1/2 cup of Milk
• 1/4 cup of sugar
• 1/4 teaspoon of salt
• 3 tablespoons of flour
• 1 tablespoon of butter
• 1 teaspoon of vanilla
• 1 egg yolk
• Store Bought Graham Cracker Crust Shell

Instructions

Mix sugar, salt, and flour all together, add milk, which egg yolk has been mixed. Put into a double boiler and cook until thick , then add butter and vanilla and let it cool. Then pour it into a graham cracker pie crust shell. Make and use egg whites for the meringue and put it on top of pie and put in oven til the meringue is soft and fluffy. Then sit and enjoy this halloween graham cracker pie with your family and talk about old memories.

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Buttermilk Donuts

Buttermilk Donuts:

This is a recipe that has been in the family for many generations and is still being made today for they are an easy and favorite donut recipe and taste very delicious and my whole family loves them and I think everyone will like them too.

http://jules1958.hubpages.com/hub/buttermilk-donuts

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BUTTERSCOTCH PECAN ROLLS

BUTTERSCOTCH PECAN ROLLS:

These AWESOME BUTTERSCOTCH PECAN ROLLS have been a family tradition passed downed from my mother-in-law to me and to my daughter and will probably be passed down to my grandchildren also!!!! Everyone thinks they are mouthwatering and are always anxious to eat them but it is a process in making them but it is worth it for there is never any waste and it has become a family favorite for everyone in the family.

Everyone thinks they are mouthwatering and are always anxious to eat them but it is a process in making them but it is worth it for there is never any waste and it has become a family favorite for everyone in the family.

Ingredients

• 1 Yeast Cake
• 1/4 cup of water
• 1 cup of Milk
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 egg
• 1/4 teaspoon salt
• 7 cups of flour
• Dark Brown Sugar
• Karo Syrup
• Pecans( whole)

Instructions

DOUGH FOR ROLLS:

Combine the milk, butter, and sugar in a saucepan until dissolved. Remove from stove and set aside.

Dissolve the yeast cake in 1/4 cup of lukewarm water. Beat an egg an add it to the yeast mixture, checking to see if the milk is lukewarm.
Then add the salt and flour to this mixture until you form a stiff dough. Put the yeast mixture in a warm place and let it rise until it doubles in size.

FILLING FOR ROLLS:

In two 9 by13 inch pans you butter bottom of tins , sprinkle with brown sugar, drizzle with karo syrup and pecans. Put them aside for now.

Now put the dough on a floured surface and knead it until it is stiff. Roll out the dough about 1/2 inch.

Butter the dough, sprinkle with brown sugar, karo syrup, and the pecans and then roll it up and then slice it and place it in the 9 by 13 inch pans.
Preheat your oven at 450 degrees for 10 minutes. Then turn the pan upside down on your platter and serve them warm. Then sit down and enjoy these mouthwatering delicious BUTTERSCOTCH PECAN ROLLS!!!!

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Sweet and sour Chicken

 

GREAT CHICKEN DINNER:

What A Great Idea For A Chicken Dinner Recipe!!!!!

Do you agree with me on this sweet and sour chicken recipe that it is a favorite in my family? The chicken bakes up in their sweet and sour juicy sauce and smells so GOOOOOOOOOOOOOOD while it is cooking. You will see in the photos below how to prepare and you will see pictures of this yummy chicken dinner.I have been making this recipe for years and it is one of my favorite chicken dinners and only takes 30 minutes to make it and have it ready on the table when the family comes home from work from a long day.

 

Ingredients

• 8 Skinless Boneless Chicken Breasts
• 1/2 cup of corn starch
• 1/3 cup of canola oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup of ketchup
• 1 tablespoon vinegar
• chicken broth from chicken water

Instructions

Preheat the oven to 325 degrees. I boil the skinless, boneless chicken breasts in a pot of water until cooked. Then I take the broth from the chicken water and put it in a mixing bowl and put in the sugar, ketchup, and vinegar and mix it well until it is stirred well. I then drain the chicken in a strainer and set it aside for now. I then take a freezer bag and put in the cornstarch, garlic powder, salt, and pepper and put chicken and shake it up real good and then place them in a skillet of oil so you fry them until they are crispy and golden brown. Then I place them in a casserole dish and pour the sauce covering all the chicken and put it in the oven for 30 minutes and turn them every 15 minutes until you see the sauce bubbling and smelling good. You can serve it with noodles, rice, mashed potatoes, or anything that you think that will go good with the chicken dinner. Then sit down and enjoy the great chicken dinner.

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