Wow, I can hardly believe that Summer is almost over. I wait all year for it to get here and when it finally does it just passes by me with a blink of the eye.
But on the bright side I guess Fall is not all that bad. I always love the smell of Fall (the crispness, the coolness, ahh). Fall really brings back so many memories for me every time it comes. I think back about the hay rides my brothers and I used to take and the fun we would have playing in the leaves right after my mom would rake (and we would destroy them). And how can we forget about Charlie Brown in the great pumpkin patch. Wow, I sure loved to watch that and can not wait until Talal gets to see it. What are some of your favorite fall memories?
But as the leaves change their color once again so does the seasons recipes. There are two things that I love in Fall and that is the pumpkins and apple cider. You just can not find those things any other time. So here are a few delicious recipes for you this Fall. And I hope you all have a fun Summer and have a special Fall as well.
Main Course: Pumpkin Stew
1 (10 pound) pumpkin
2 pounds lamb, cubed
2 cups pumpkin, cubed
2 tablespoons oil
1 (15 ounce) can of kidney or pinto beans, drained
1 bell pepper, sliced
1 onion, sliced
4 medium potatoes, cubed
3 carrots, sliced
2 cloves of garlic, diced
2 sticks of Celery, cubed
1 (15 ounce) can of diced tomatoes
3 cups water
Salt (to taste)
Pepper (to taste)
1. Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside.
2. In a 4-quart saucepan add oil on medium heat, brown lamb.
3. Add in bell pepper, onion, beans, potatoes, carrots, cloves of garlic, sticks of celery, can of diced tomatoes and salt and pepper to taste. Add water. Let simmer for 1 hour.
4. Place pumpkin in shallow pan then place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 F for 2 hours, or until pumpkin is tender. Serve wile hot.
Desserts: Pumpkin Fudge
1 cup milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup pumpkin
1/2 teaspoon cinnamon
1/2 teaspoon allspice
4 tablespoons butter
1 teaspoon pure vanilla
1. Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage.
Remove from heat.
2. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it’s gloss. Spoon into buttered dish.
Has anyone ever tried stuffed pumpkin? I had never even thought about until I happened to come across this past Spring. I could hardly wait until Fall would get here so I could buy a pumpkin and make it, it sounds absolutely divine.
1-1/2 pounds ground beef
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (4-1/2 ounces) sliced mushrooms
3 tablespoons soy sauce
2 tablespoons brown sugar
1-1/2 cups cooked rice
1 can (8 ounces) sliced water chestnuts, drained
1 large pie pumpkin (8 to 9 pounds)
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts.
2. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top.
3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture.
Yield: 6 servings
Adapted from my good friends over at Taste of Home