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.

image credit by http://flic.kr/jp58ws/sets

 

 Food and Cooking

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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....

Printable Version


https://sites.google.com/site/jules1958sonlinerecipecookbook/fall-chinese-pie

http://www.bloglog.com/blog/16964

http://www.squidoo.com/Fall-Chinese-Pie

http://pinterest.com/jules1958P/


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