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Apple Spice Meatballs

Ingredients:

1 3/4 cups panko (Japanese) bread crumbs

1 medium onion, finely chopped

1 medium red sweet pepper, finely chopped

1 medium apple, peeled and finely chopped

2 eggs, lightly beaten

1/2 cup canned pumpkin

1/2 cup ketchup

2 teaspoons garlic powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

3/4 teaspoon pepper

1/2 teaspoon crushed red pepper flakes

1 pound ground beef (or other ground meat)

1 pound bulk hot Italian sausage

Sauce:

1 can (14oz) whole-berry cranberry sauce

1 jar (12oz) apple jelly

3/4 cup ketchup

1/2 teaspoon crushed red pepper flakes

Directions:

In a large bowl, combine the first 12 ingredients.  Crumble meats over mixture; mix well.  Shape into 1-inch balls.  Place meatballs on greased racks in shallow baking pans.  Bake, uncovered, at 375° for 15-20 minutes or until no longer pink.  Drain on paper towels.

n a Dutch oven, combine the sauce ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

Gently stir in about 6 dozen cooked meatballs and heat through.  Save the remaining meatballs for Hungarian Pepper Soup (below) or another use (they freeze well once cooked!).

Hungarian Pepper Soup with Romano Crisps

I cup shredded Romano cheese

2-3 Hungarian Wax or Banana peppers, seeded and chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 teaspoons Italian seasoning

1/2 teaspoon pepper

2 Cups chicken stock

2 dozen Apple Spice Meatballs

1 Can (12 oz) evaporated milk

1 package (8oz) cream cheese, softenend

On a baking sheet, sprinkle 1 tablespoon Romano cheese into a 3” circle, repeat 15 times.  Bake at 300° for 10-12 minutes or until golden brown.

In a Dutch oven, saute peppers in butter.  Stir in flour, Italian seasoning, salt and pepper until blended.  Gradually add stock.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in meatballs, milk and cream cheese; heat through (do not boil).  Serve with Romano crisps.

(recipes from Taste of Home)

Ingredients:

  • 1lb butternut squash
  • butter
  • 2 tsp sugar, plus more for sprinkling (can drizzle honey instead of sprinkling sugar)
  • 8oz puff pastry
  • 4oz cream cheese
  • pinch of cinnamon
  • high-quality apricot preserves (8oz)
  • 1/2 C. chopped pecans

Halve on 1-pound butternut squash neck lengthwise; slice crosswise ¼” thick.  Arrange on a parchment-lined baking sheet.  Brush with melted butter and sprinkle with sugar.  Roast for 45 minutes, turning once.  Roll out 8 oz puff pastry to a 14×6” rectangle and place on a parchment-lined baking sheet; prick the pastry.  Top with parchment and another baking sheet.  Bake at 375F for 30 minutes, then uncover and bake 10minutes longer.  Once cool, spread with 4 oz cream cheese mixed with a pinch of cinnamon and 2tsp sugar.  Top with squash slices, melted apricot preserves and chopped pecans.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

 

Rösti Cakes

Mix 1 pound coarsely shredded squash with 1 ½ pounds coarsely shredded baking potatoes.  Add ½ cup cornstarch, 2 large eggs and ½ cup minced onion; season with salt and cayenne.  Heat  1/8” oil in a large skillet and fry in 2-tablespoon-size mounds until golden, about 5 minutes.  Top with sour cream, salmon roe and chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Peel two 2-lb squash and slice ¾” thick.  Toss on a baking sheet with 12 garlic cloves, ¼ cup olive oil, 1 rosemary sprig and 1 halved, seeded jalapeno; season with salt and pepper.  Cover with foil and roast at 400F for 45 minutes; uncover and roast for 45 min longer.  Discard the rosemary and mince the jalapeno.  Mash the squash with the garlic, jalapeno and 2 T of butter.  Season with salt

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Melt 2 T butter in a large pot.  Add 1 chopped onion, cook until softened.  Stir in 8 cups diced peeled squash, 7 cups chicken stock, 2 T honey and 1 chopped small chipotle.  Simmer 30 minutes, then puree.  Season with salt.  Serve with crème fraiche mixed with chives.

Butternut Squash Recipes – from Food and Wine November 2012, Grace Parisi

Apple-Cheddar Fondue

1 Cup apple cider

8oz yellow cheddar, shredded

8oz Monterey jack, shredded

2 Tbsp cornstarch

Freshly grated or ground nutmeg

Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  In a medium bowl, toss the cheeses with the cornstarch.  Gradually stir in the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to a fondue pot.  Serve with sliced apples.

Everyday with Rachel Ray, October 2013

1 C cider

4 Tbsp. butter, cut into 4 pieces

1 egg

2 C flour

1 C sugar

1 Tbsp. baking powder

2 tsp. ground cinnamon

½ tsp. salt

4 C oli for frying

  1. In a small saucepan, boil the cider until reduced to 2/3 C (about 6-8 minutes). Add the butter and stir until melted; remove from the heat and let cool. Whisk in the egg.
  2. In a large bowl, whisk the flour, 6 Tbsp. sugar, baking powder, ½ tsp. cinnamon and the salt. Stir in the cider mixture until just blended.
  3. In a medium bowl, whisk the remaining 10 Tbsp. sugar and 1 ½ tsp. cinnamon.
  4. In a large saucepan, heat the oil until a deep-fry thermometer registers 340°F. Line a baking sheet with paper towels.
  5. When the oil is hot, drop 5-6 tablespoon size scoops of dough into the oil. Fry, turning, until browned and cooked through, about 2 minutes per batch. Transfer the doughnut holes to the baking sheet and let cool. Toss with remaining cinnamon sugar.

RachelRayMag.com; Everyday with Rachel Ray, October 2013 edition

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