"Fall Favorites"

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Marilyn’s Savory Stuffed Pumpkins

Ingredients:

1 1/2 pounds ground beef

1 medium onion, chopped

1 (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 jar (4 ounces) sliced mushrooms, drained

3 tablespoons soy sauce

2 tablespoons brown sugar

1 1/2 cups cooked rice

1 can (8 ounces) sliced water chestnuts, drained

4 sugar pumpkins

vegetable oil

Directions:

Wash pumpkins; cut circles around stems. Remove tops. Scoop out seeds and strings. Place on a greased 15 in. X 10 in X 1 in baking pan. Rub oil over outside of pumpkin. Bake uncovered, at 350 degrees for 1 1/2 hrs or until pumpkin is tender. Once they are cooked, keep them in a warm oven.

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Add soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. Take out your warm pumpkins and scoop your beef mixture into each pumpkin.

Fruit Salad

Ingredients:

2 (5ounce) pkgs. Romaine Lettuce

1 cup shredded Swiss cheese

1 cup cashews

1 apple coarsely chopped

1 pear coarsely chopped

¼ cup dried cranberries

Directions:

Combine all ingredients in a large serving bowl. Toss to mix. Pour salad dressing over salad and toss.

Dressing Ingredients:

½ cup sugar

1/3 cup lemon juice

2 tsp red onion finely chopped

1 t salt

2/3 cup oil

1 T poppy seed

Directions:

Combine sugar, lemon juice, onion and salt in a blender. Cover and blend well. While blender is running add oil. Blend until thick and smooth. Add poppy seeds and blend an additional 10 seconds to mix.

Pomegranate Baked Apples

Ingredients:

¾ cup chopped pecans

1 16 ounce bottle pomegranate juice

¾ cup apple cider

½ cup packed light brown sugar

½ tsp ground cinnamon

¼ tsp kosher salt

¼ tsp black pepper

8 small Granny Smith Apples cored

¼ cup butter cut into pieces

Sugared piecrust leaves

Directions:

Place pecans in a single layer on a baking sheet. Bake at 350 degrees for 10-12 minutes or until nuts are toasted. Cook pomegranate juice in a large saucepan over medium high heat, stirring often, 18-20 minutes or until reduced to 1/3 cup. Remove from heat and carefully stir in apple cider. Pour cider mixture into a lightly greased 8 inch square baking dish. Stir together brown sugar, next 3 ingredients and toasted pecans. Cut ½ inch from top of each apple. Place about 3 T of pecan mixture into each apple cavity, pressing down and mounding on top. Arrange apples in baking dish with cider mixture. Top apples evenly with dices of butter. Bake apples at 400 degrees for 30 minutes or until apples are tender and sauce is slightly thickened. Let stand 10 minutes. Place apples in serving bowls; spoon sauce from baking dish over apples and serve with sugared piecrust leaves and vanilla ice cream.

Sugared Leaves

Ingredients:

½ package refrigerated piecrusts

1 T sugar

Directions:

Cut piecrust in to leaf shapes using cookie cutters. Place on a lightly greased baking sheet. Sprinkle with sugar. Bake at 450 for 5-8 minutes or until golden brown. Let cool on baking sheet 10 minutes.

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