You are here: Home / fall Thought we’d wind up a week’s worth of Autumn recipes with a classic. A Fall Big Food Favorite. Another recipe who’s origin is now lost to antiquity. Scrumptious fall or winter dish. This makes a lot. –Mr. Big Food CIDER STEW 2 lbs beef stew meat, cubed3 Tbsp flour2 tsp salt¼ tsp pepper¼ tsp dried
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Unlike the Steel Magnolia Cake [MB: I shall look into this], this cake has a serious wow factor. Cora sells it by special order during the holiday season, and our customers report that it is a crowd-pleaser. It is also insanely delicious: light, flavorful, sweet without being cloyingly sweet. I highly recommend it. —The B.T.C.
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“This is one of my all-time favorite slow cooker recipes. It’s always comforting when the weather is chilly outside to come home to this hot home-cooked meal.”—Mary Hawkins, Kansas City, MO, Taste of Home Special Editions, Ultimate Slow Cooker Cookbook (2012) “If desired, thicken pan juices.” AUTUMN POT ROAST Makes: 6 servings 3 lb boneless
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This is the last of the Apple Smogasbord recipes. Allspice in meatloaf. Very Autumn-y. ANNUAL APPLE SMORGASBORD APPLE SAUCE MEAT LOAF WITH TOPPING Yield: 8 portions 1½ lb ground meat2 eggs, beaten2 Tbsp chopped onion2 tsp salt½ tsp ground allspice¾ C rolled oats1 C strained apple sauce (preferably homemade)Topping Preheat oven to 350˚. Combine meat,
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From our friend, Clementine Paddleford. Her introduction to the Apple Smorgasbord. Apple Butter Horn recipe. ANNUAL APPLE SMORGASBORD APPLE DUFFLE WITH CRUMB TOPPING Yield: 12 portions ¼ C shortening½ C sugar¼ tsp salt1 egg, beaten2 C sifted flour2½ tsp baking powder1 C milk4 C pared diced applesCrumb Topping Preheat oven to 350˚. Cream together shortening and
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Thinking about posting a short series of recipes, I searched The Big Food Manual and Survivalist Flourishing Guide for “Autumn.” Our old friend Clementine Paddleford and her How America Eats (1960) once again delivered. As you may recall, Clementine was a food writer in the 1950s and ’60s. This is a good introduction to Clementine.
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Not my best work but it will due. Dried zinnias gone to seed. Sweet gum branch. Cotton left at the edge of the field. If nothing else, it lightens up the space in front of the fireplace.
Today is forecast to be the last of our warm sunny days. Looks as if beginning tomorrow evening we’ll turn the corner with overcast, possibly rainy skies. Such is life. We could use the rain but as of now, there isn’t much in the outlook. Off to bake some bread and do some prep cooking.
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Missy and I walked out to the peninsula this morning. I’d also let Rocky out and he followed for a while. I was a bit worried about what he’d do when we got out of sight, but there he was, just waiting for us. As soon as he saw us he got up and started
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Over 80˚F here yesterday. Still, time to get in the mood.
“Chestnuts” —Mastering the Art of French Cooking, Volume One by Julia Child, Louisette Bertholle, and Simone Beck (1961/1970) MARRONS “Fresh raw chestnuts are in season in the winter months. Choose heavy nuts with tight-fitting shells—indications that they are fresh and will have their maximum flavor. SERVING SUGGESTIONS Chestnuts have a traditional affinity for roast turkey,
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No photos so you’ll have to trust me, this was not only a delicious soup, but an attractive one as well. Excellent for this time of year. This is one of those all day but not time consuming recipes. During the morning, I cooked the dry (unsoaked) cannellinis in the pressure cooker for about 40
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When the Frost is on the Punkin Published on October 6, 2020 by Marica | Edit “When the frost is on the punkin and the fodder’s inthe shock,And you hear the kyouck and gobble of the struttin’turkey-cock,And the clackin’ of the guineys, and the cluckin’ of thehens,And the rooster’s hallylooyer as he tiptoes on the fence;O, it’s then’s the times
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Marica Cooks Monday. It was perfectly delicious and on target with respect to the weather. Two tips– it’s far easier to slice the pork thin if it’s on the frozen side. Mr. Big Food had gotten two thick chops from the freezer at about 6:30 yesterday morning and I sliced them maybe 4 hours later.
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The bat wings are still up, but they’ll come down before he starts. The pastures will look nice in a few days when he’s finished.
The table is set– complete with place cards!– for our Saturday Italian Supper. How do you like the new Fall motif?
There’s a change in the weather approaching, which is fine by me. Now that I can tie my Timberlands all by myself, I’m ready to start taking the dogs on some real walks. In other Monday morning Farm news– and this is BIG– I cracked two eggs, scrambled them, turned them around in the pan,
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What a glorious morning here at Farther Along Farm! Down right chilly outside– still only 65* at 10:30. The Hidden and Southwest Pastures were on Mr. Big Food’s cutting schedule so Rocky, Missy, and I followed him down there. We had a blast! I want to draw your attention to the left panel in the
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There’s a theme. We’ll talk about that later. I’d first like to remark that if you thought putting a new tablecloth on a big dining room table all by yourself was a challenge, you should try it with just one hand someday.
Reposted from September, 2015 with good reason. We are back to Marica Cooks Monday and this is what I’ll be cooking today. A big Food Favorite fall stew. Enjoy! Yesterday I mentioned the start of Fall Squirrel season, which in Mississippi runs from the first of October to the last of February. That of course
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