Make Ahead Fall Menu
(III John 1:8 "We ought therefore to show hospitality to such people so that we may work together for the truth.")
Few things make people feel loved and cared for more than a home cooked meal. This fall menu features an entree that is both hearty and healthy and can be frozen, then pulled out at a moments notice. The dessert makes the most of seasonal ingredients and the broccoli cornbread is terrific even at room temperature.
Italian Vegetable Soup
"Because this recipe only uses
one pound of lean ground beef the fat content is super low. Adults and kids alike love this soup with a gentle dusting of parmesean cheese on top." Ingredients 1 lb of lean ground beef 2 Cups of Water 1 cup of sweet onion 5 TBS ( Better than Broth Base) 1 cup diced celery 1 TBS Dried Parsley 1 cup sliced carrots 1/2 tsp oregano 2 cloves of garlic diced 1/2 tsp sweet basil 1 16oz can of tomatoes 1/2 tsp pepper 1 15oz can of tomato sauce 2 Cups of Cabbage 1 15oz can of kidney beans 1 Cup Green Beans 1/2 Cup Macaroni Directions Brown beef and onions, drain off excess fat. Add all ingredients except the Cabbage, Green Beans and Macaroni. Bring to a boil, lower the heat and simmer 20 mins. Add last ingredients and cook till macaroni is tender. * It is important that you do not drain any of the liquid off of vegetables. This is a thick stew, you may have to thin with additional broth. Fresh Apple Bars
" This is the first recipe requested once the fall apples start rolling in. Fresh, moist and oh so good. These are great alone or with a scoop of vanilla ice cream. The other great thing? Your kitchen smells wonderful while they bake!"
Ingredients 2 Cups Sugar 1 1/2 cup of wesson oil 2 eggs 1 tsp cinnamon 1/4 tsp allspice 1/4 tsp nutmeg 3 cups of SR flour 1/2 cup white raisins 1/2 cup of chopped walnuts 4 cups diced apples ( I prefer golden delicious, granny smith can work too) Directions Preheat oven to 450, cream sugar and oil. Add eggs and beat well. Add dry ingredients, mix just until blended. By hand, add apples, raisins and nuts. Bake in greased 9X13. Bake 40-45 mins. Let cool before cutting. |
Broccoli Cheese Cornbread
"Being born and raised in Tennesse, I fancy myself a cornbread purest. When my friend Stevie brought this too me the first time, I tried it with hesitation and loved it! It is particularly good to make ahead, reheats well and is terrific with soup or chili."
Ingredients 2 boxes Jiffy corn muffin mix, or similar 4 eggs, beaten 1 1/2 sticks melted butter or margarine (6 ounces) 1 pkg. (10 oz) chopped broccoli, thawed and drained 1 medium onion, chopped 1 cup cottage cheese Directions Combine all ingredients and pour into greased 9- X 13-inch baking dish. Bake at 375° for 35 to 40 minutes, or until lightly browned. |
