Warming Fall Recipes

Flemish Beef Stew

  • 1 slice bacon
  • 2 medium white onions, sliced
  • 2 pounds stewing beef, cut in I inch cubes
  • 1 ½ Tbsp flour
  • 3 cups beer
  • 1 small bay leaf
  • Pinch of thyme
  • 1 clove garlic
  • 1 Tbsp sugar
  • 1 tsp white vinegar
  • Salt and pepper to taste
  1. In a frying pan, cook bacon strip to crisp. Break up, put into a casserole dish. Sauté onions in the bacon fat and add to casserole.
  2. In the same frying pan, brown the meat cubes well. Sprinkle flour over meat, stir until absorbed. Remove from heat, add beer and stir well.
  3. Add beef to the casserole, along will all of the remaining ingredients. Bake at 325ºF until tender.

Chicken Tetrazzini

  • 2 Tbsp shortening
  • ¾ cup celery, diced
  • ¼ cup minced onions
  • ½ cup green peppers, diced
  • 1 can mushroom soup
  • 1 cup milk
  • ¼ pound sharp cheese, grated
  • 1 tsp salt
  • 1 Tbsp Worcestershire sauce
  • 1 ½ cup diced cooked chicken
  • 4 oz. spaghetti (cooked)
  • ½ cup Parmesan cheese
  • ⅛ tsp black pepper
  1. Melt shortening, sauté celery, onions and peppers.
  2. Blend soup and milk and add cheese, salt, and sauce, Stir.
  3. Add meat and heat thoroughly. Combine with spaghetti.
  4. Sprinkle with Parmesan cheese, pepper to taste, and serve.

Cabbage Pigs and Sauerkraut

  • Beef or pork
  • Uncooked rice
  • 1 large cabbage
  • 1 can tomato soup
  • 1 quart sauerkraut
  1. Mix together equal amounts of uncooked rice and ground beef or pork.
  2. Tear a head of cabbage into separate leaves. Put 2 tablespoons of meat mixture into each cabbage leaf and tie up with.
  3. In a large pot, pour one can of tomato soup over a quart of sauerkraut and bring to a boil. Drop in cabbage pigs, cover and cook over low heat for one to one and a half hours. Add water if necessary. Untie when serving.

Baked Pork Chops

  • 6 pork chops, 1-inch thick
  • 6 slices of pineapple
  • Flour
  • Salt
  • Pepper
  • Celery
  1. Preheat oven to 350o F. Arrange chops in shallow pan. Coat with flour, celery and seasoning.
  2. Bake in hot oven. Baste with 1 teaspoon of water for each chop.
  3. After 30 minutes, lay a pineapple slice on top of each chop and bake for 15 minutes or more.

Liver Casserole

  • 1 pound of liver
  • 1 small white onion, chopped
  • 2 cups of canned tomatoes
  • 3 cups cooked rice or potatoes
  • Salt and pepper to taste
  1. Drop liver into boiling salted water and cook for about 10 minutes.
  2. Remove and cut into small pieces.
  3. Combine all ingredients in casserole dish and cook in oven for 30 minutes or until flavours are blended.

Hot Pot Luck

  • 1 pound ground beef
  • 2 white onions, chopped
  • 2 celery sticks, sliced
  • Water
  • 1 Tbsp flour
  • Salt pepper to taste
  • Green beans
  • 2 Carrots, sliced lengthwise
  • 2 Potatoes, thinly sliced
  • Butter
  1. Brown ground beef in large frying pan, then drain off fat.
  2. Add onions and celery. Sprinkle with flour.
  3. Add water, and salt and pepper. Layer beans, carrots and potatoes on top. Sprinkle with salt and pepper. Dot with butter.
  4. Simmer, covered, for one to one and a half hours on low heat until done.

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