witchy_recipes | Wonderful Fall Recipes

Denirae shared this recipe using acorn squash
and told us "everyone loves it!".

One squash serves 2 or two serves 4. Cut in half
and clean out the seeds. Slice a flat place on the
bottom so it will sit flat.

Ingredients:
1 lb ground beef (for 4)
1 onion - finely chopped
1 bell pepper - finely chopped
1 clove garlic - finely chopped
1 8 oz. can tomato sauce
1 can black olives
salt and pepper to taste
1 pkg. shredded cheddar cheese
1 egg
1/4 cup milk
1 cup cracker crumbs
1/4 cup butter

Brown ground beef, drain off fat. Set aside. Saute onion,
bell pepper and garlic until soft. Add the ground beef and
tomato sauce and bring to a boil. Let simmer for 15 min.
Preheat oven to 350 degrees. Place each squash half in
baking dish and fill with meat mixture. Beat egg and milk
and pour over squash. Mix butter and cracker crumbs,
sprinkle over top of squash. Bake for 45 minutes or until
fork tender. Sprinkle top with cheese and bake another 5
minutes. Let set a few minutes before serving as they are
very hot. Enjoy!

PrairieLady's MEATLOAF

This is my FAVORITE meatloaf recipe, which I got from
a wild game cookbook years ago. I have made it with a
combination of venison and ground beef or just ground
beef. Even a mix of Italian hot sausage and ground beef
is good. A friend of mine had a small town cafe in the
70's and this was his Friday noon special. There was
never a crumb left...except for the piece he hid in the
back for me!

Dutch Meatloaf

1 1/2 lbs. ground beef or wild game with a bit of sausage
1 medium onion chopped
1/2 can of tomato sauce (this is the small ones)
1 c. bread crumbs (I use seasoned crumbs in dressing)
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper

Combine all the ingredients. Mix well, Put in a loaf pan and
back at 350 degrees F. Bake 1 1/2 - 2 hours. While it is
starting to bake, combine and mix the following ingredients
for the Sweet-Tart Sauce:

1/2 can of tomato sauce
2 tablespoons brown sugar
2 tablespoons mustard (regular yellow)
1/2 c water
2 tablespoons white vinegar

This is to be poured over it while it is baking. (Usually I
drain any fat off of it during the last hour of cooking and
then pour the sauce over it.) This freezes well in slices.
Since I'm alone, I like to slice it for sandwiches to take
to work and to freeze for later. I make alot of big batches
of things and freeze them as individual dinners. Sometimes
I take the for lunch and they are handy to have when I
come home tired and do not want to cook.

PATRICIA'S PUMPKIN & ACORN SQUASH METHODS
I cook pumpkin in the microwave all the time. I cook it
whole, and remove seeds when it is done cooking. It's
much easier. I put in microwave I don't even pierce it
with a fork. The cooking time depends on the size of
the pumpkin (I also cook acorn squash in microwave).
I would start out at between 5 and 10 minutes. after 5
minutes, check firmness. if it's getting soft, gauge the
rest of the cooking time depending on that. Remember,
you can always add cooking time, but you can't take
away cooking time. I always err on the side of having
to add a few more minutes to anything I cook in the
microwave, rather than being mad at myself for ruining
good food by overcooking.

if you haven't had acorn squash, try it. It's absolutely
wonderful with just butter on it, but this is even more
special:

1 acorn squash, cooked till soft in the microwave (I like
to leave it more firm than real mushy)

fistful of brown sugar
raisins or dried cranberries (I prefer the cranberries)
good size chunk butter

Cut the cooked acorn squash in half; scrape the seeds out
until cavity is clean. Add the brown sugar, raisins (or the
cranberries) and top with the chunk of butter. Microwave
until the butter is melted into the fruit and brown sugar and
it's slightly bubbly.

From Annie:
Pot Roast with Sweet Potatoes

Ingredients:
3 medium sweet potatoes, peeled and cut in 1/2-inch cubes
2 teaspoons fennel seed, crushed
1 teaspoon dried oregano leaves
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 2-pound boneless pork loin roast
1 cup chicken broth

Adapted from Pillsbury's Casseroles & Slow Cooker Meals.
Place sweet potatoes in the bottom of a 3-1/2 to 4 quart slow
cooker. In a small bowl, combine the fennel seed, oregano,
paprika, garlic powder, salt and pepper; mix well. Rub the
seasonings into pork roast. Place pork on potatoes. Pour
the broth over pork roast and potatoes. Cover; cook on low
setting for 8 to 10 hours. To serve, remove pork roast from
slow cooker. Cut roast into slices; serve with potatoes. Makes
6 servings.

Linda Lou's Chicken and Ham Party Tetrazzini

Ingredients:
1/2 cup butter
1/2 cup flour
1/4 tsp. pepper
2 - 8 ounce cans sliced mushrooms
1 teaspoon salt
3 chicken bouillon cubes
2 cans evaporated milk
3 cups cooked chicken or turkey
3 cups diced ham
6 cups cooked noodles
2/3 cup parmesan cheese
2 cups buttered bread crumbs

Drain the liquid off the mushrooms.Add enough fresh
water to make 2 1/2 cups mushrooms and water.Melt
butter in a saucepan. Add flour, salt, pepper, bouillon
cubes, and mushrooms. Add evaporated milk. Bring to
a boil, stirring constantly. Mix chicken, ham and noodles
together. Stir in sauce. Place in 2 baking dishes. Top
with buttered breadcrumbs. Sprinkle with Parmesan
cheese. Sprinkle with paprika, just for color. Bake at
375 degrees for 30 minutes. If desired, make ahead,
then bake for 1 hour. It freezes beautifully. Serves 12.