It is finally fall. Time to break out the plaid scarf, mittens and wooly warm sweaters. I love fall. I love the leaves, the brisk breezes, the clothes, football -- and most of all, the food! Gone are the days of light summery meals. I want chili, stews, heavy pasta dishes and lots of cheese. Comfort foods are the staple of the fall.
The following recipes would be perfect for a fall get-together --whether it be to watch a football game, celebrate a family event or just to visit. I prepared the Beef Burgundy this past weekend for my parent’s anniversary. It was a hit, although my aunt seemed to have an aversion to the mushrooms. It’s hearty and the best part is that it takes a small amount of beef and really stretches it. We actually substituted some cheaper steaks that we sliced up for the beef roast. It was very good.
Enjoy and get cooking everyone!
Ham and Cheese Pasta
You will need :
2 tablespoons of sweet cream butter
1/2 pound cooked ham, cut into bite-sized pieces
4 cups half-and-half
1 cup grated Parmesan cheese
1 small chopped onion
1 1/2 cups peas
1 pound of cheese-filled tortellini
First melt the butter in a large skillet. Stir in your onion and ham and sauté for about eight minutes. Pour in the half-and-half and the cheese, stirring frequently -- until the sauce starts to thicken. Salt and pepper to taste and set aside. Fill a second large pot with water and bring to a boil. Add the tortellini and cook according to package directions. Add the peas to the boiling tortellini in the last minute or two of cooking. Drain all from the water and toss with the ham and sauce mixture. Serve immediately with hot bread and a salad. Serves four.
Beef Burgundy Made Easy
You will need :
2 pounds beef roast, cut into cubes
2 tablespoons of Lemon Pepper Chicken seasoning
1 cup of water
1 small chopped onion
1 can condensed cream of mushroom soup
2 cans mushrooms, drained
½ pound of bacon, precooked
1/2 cup burgundy or red table wine
6 cups cooked egg noodles
salt and pepper to taste
Preheat your oven to 325 degrees. In a large bowl combine the beef, seasoning, water, onion and soup. Mix all together and pour mixture into a greased 9x13 inch baking dish. Cover and bake in the preheated oven for three hours. Prepare your egg noodles according to package directions and place in a large bowl. Stir in butter if the noodles become sticky. Add mushrooms, bacon and wine and bake for another 15 minutes. Pour over egg noodles. Serve hot. Serves about eight when prepared with side dishes.
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