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Fall menu planning : A day’s worth of recipes

Fall menu planning : A day’s worth of recipes
Fall menu planning : A day’s worth of recipes
Photo courtesy Wikipedia

Did you ever notice certain foods just seem to taste better in the fall? It’s because some things are seasonal and we wait all year just to get to taste them again. As fall approaches, those special foods are coming into season. Now is a great time to start planning menus. Here is a day’s worth of great fall menu ideas you can include for breakfast lunch and dinner.

A fall breakfast should start with Apple Pancakes accompanied by maple-cured bacon. Here’s what you’ll need:

2/3 cups flour
2 teaspoons sugar
1/4 teaspoon salt
4 large eggs, beaten
1/2 cup milk
2 cups of apples cut into 1/4-inch slices
3/4 cups butter
2 tablespoons sugar
1/4 teaspoon cinnamon

8 strips of maple-cured bacon

Mix flour, 2 teaspoons of sugar and salt in a small bowl. Beat the eggs and milk together; gradually add flour mixture.

Melt butter in frying pan and sauté apples until they are tender. Add 2 tablespoons of sugar and the cinnamon to the hot apples.

In a 6-inch deep frying pan, melt 2 tablespoons of butter. Pour batter in until it is about 1/4 –inch deep. Let set and add ¼ of the apples to the top. Cover immediately with more batter.

Fry until evenly browned on both sides. Repeat until 4 pancakes have been made.

In a separate frying pan, place the bacon slices and fry on both sides until they reach the desired level of crispness. Makes 4 servings.

For lunch, how about Curried Squash Soup? Here’s what you’ll need and how to prepare it.

2 medium acorn squash
2 tablespoons butter
1 medium onion, chopped
2 cups chicken stock
salt and pepper to taste
2 to 3 teaspoons curry powder
1/3 cup cream

Pre-heat oven to 350 degrees. Wrap squash in foil and for bake 50 minutes.

Meanwhile, melt butter and sauté onions in a large saucepan for 7 to 8 minutes. Pour in chicken stock and bring to a boil.

Unwrap cooked squash and cut into in half; discard seeds. Scoop out flesh and puree in a food processor or blender until smooth. Add chicken broth to blender and mix together.

Pour squash mixture into a large pot. Add salt, pepper, and curry to taste; heat but don't boil it. Just before serving, stir in cream. Makes 10 servings.

Finish out the day with a fall dinner of Dutch Oven Beef Stew

1 tablespoon vegetable oil,
2 pounds beef stew meat
8 ounces kielbasa, cut into bite-size pieces
2 onions, coarsely chopped
1/2 teaspoon garlic salt
freshly ground black pepper, to taste
1 cup dry red wine
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can condensed cream of celery soup
1 (8 ounce) can diced stewed tomatoes
5 medium potatoes, peeled and cut into bite-sized cubes
2 cups carrots sliced into bite-sized rounds
1/2 cup barbecue sauce
1 cup frozen green peas
1 (8 ounce) can lima beans, drained

Pre-heat the oven to 300 degrees. Using an oven-safe Dutch oven, heat oil over medium heat on stove top. Brown meat in the heated oil, searing on all sides. Add onion and sausage, stirring frequently and sautéing onion.

Add garlic salt and pepper, followed by red wine. Loosen browned bits when you stir. Add everything else except the peas and Lima beans.

Make sure everything is mixed well before covering and placing in the oven. Bake for at least 3 hours. Remove the Dutch oven and set in on the stove over a medium heat. Add the peas and Lima beans and stir until heated through.

These are three great fall meals, perfect for a day spent at home with the family, leaves swirling in the wind outside while you enjoy the tastes of the season.

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