Enjoy a Hearty Harvest Supper

AUTUMN is an excellent time to gather family and friends around the warmth of your table to celebrate the season. To make your get-together special, the home economists in our test kitchen came up with a crop of crowd-pleasing ideas that capture the rich flavors and colors of fall. This mouth-watering menu is perfect whether you’re rewarding your family after a day of raking (and jumping in) piles of autumn leaves or hosting a jack-o’-lantern carving party.

Start simmering the main course—a deliciously different stew—before guests arrive. You can put together the cute “bean stalks” ahead of time to save on last-minute preparation, or assemble them while the leaf-shaped biscuits are in the oven. When the biscuits are golden, tuck them in a cloth-lined basket to keep warm while the beans cook. For dessert, the scrumptious bite-size chocolates are simple to mix and shape the day before…and sure to disappear in no time.

HARVEST STEW

Ready in 1 hour or less

This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.

• 1-1/2 pounds boneless pork, cut into 1-inch cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons butter or margarine
• 3 cups chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon rubbed sage
• 1 bay leaf
• 1 medium butternut squash, peeled and cubed (3 cups)
• 2 medium apples, peeled and cubed

In a large saucepan, cook the pork, onion and garlic in the butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf. Yield: 6 servings.

MAPLE LEAF BISCUITS

Ready in 30 minutes or less

These corn bread biscuits not only have a pretty maple leaf shape, but a mild maple flavor and glossy sheen from a syrup and butter mixture brushed on top.

• 1-1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/3 cup shortening
• 2/3 cup milk
• 1 tablespoon butter or margarine, melted
• 1 tablespoon maple syrup

In a bowl, combine flour, cornmeal, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a floured surface; lightly knead 10-12 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. maple leaf cookie cutter or a biscuit cutter. Place on a lightly greased baking sheet. Combine butter and syrup; lightly brush over tops of biscuits. Bake at 425° for 10-12 minutes or until golden brown. Brush with remaining syrup mixture. Yield: about 1-1/2 dozen.

BACON BEAN STALKS

Ready in 30 minutes or less

You’ll need just three ingredients to assemble this fun fall side dish. Wax beans are bundled with bacon strips to look like shocks of cornstalks.

• 1 pound fresh wax or green beans
• 6 bacon strips
• 1/4 teaspoon onion powder

Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender. Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400° for 10-15 minutes or until bacon is crisp. Yield: 6 servings.

TRUFFLE ACORNS

Plan ahead…needs to chill

Neighborhood squirrels will be envious when you serve these darling acorn-shaped chocolates. The nuts are a nice finishing touch that complements the almond extract in the rich truffles.

• 2 cups (12 ounces) semisweet chocolate chips
• 1 package (3 ounces) cream cheese, softened
• 1 teaspoon water
• 1/2 teaspoon almond extract
• 1/4 cup dark chocolate candy coating* (about 1/8 pound)
• 1/3 cup finely chopped almonds, toasted
• Slivered almonds

Melt chocolate chips in a microwave or double boiler. Stir in cream cheese, water and extract until well blended. Chill for 1 hour or until easy to handle. Shape teaspoonfuls into slightly oblong balls with one flatter end; place on a waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. In microwave or double boiler, melt candy coating. Dip the flat end of each acorn about 1/8 in. into the chocolate, then dip in chopped almonds. Insert a slivered almond into the top for a stem. Return to waxed paper to harden. Yield: about 3 dozen.

*Editor’s Note: Candy coating, the product used for dipping chocolate, is found in the baking section of most grocery stores. It is often sold in bulk packages of 1 to 1-1/2 pounds.

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Readers’ Shortcuts Are Worth Sharing

THESE clever tips from fellow readers will have you wondering, “Now why didn’t I think of that?”

• I’ve always added grated orange peel to my mashed sweet potatoes. To save time and mess, I now just cut a 2- to 3-inch strip of orange peel and add it to the boiling potatoes. Later, I mash the softened peel with the potatoes for fresh wonderful flavor. —Pat W., New Bloomfield, Missouri

• Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes, the fat cools and solidifies, making it easy to remove. It’s quicker than waiting for it to cool and separate on its own. —Jennifer M., New Holland, Pennsylvania

• To quickly use a huge supply of garden tomatoes, I wash and core them, then puree in the blender with lemon juice, onion and celery to taste. This makes a great vegetable juice. I simmer several batches until slightly thickened for spaghetti sauce or until very thick for pizza sauce. I store it in the freezer. —Marion W., Greenfield, Wisconsin

• I use my spring-release ice cream scoop for shortening and peanut butter. It eliminates the need to scrape a spoon since the sticky contents pop right out. —Stella S., Fulda, Minnesota

• Using a funnel, I pour my pancake batter into a plastic squeeze bottle. Then I just squeeze batter onto the griddle without the usual drippy mess that comes with ladling it out of the bowl. —Mary V., St. Francisville, Illinois

• To keep a cutting board from sliding around, I place a piece of waffled rubber shelf liner on the counter under the board. It doesn’t budge. Plus, the liner is easy to roll up for storage. —Rita W., Livingston, Montana

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Please Them With Pancakes

HOMEMADE PANCAKES are a traditional treat most folks “flip” over. The delightful varieties here, suggested by field editors, will wake up your taste buds any time of the day.

SPINACH POTATO PANCAKES

“Like dressed-up potato pancakes, this version has a medley of vegetables that makes them extra tasty and nutritious,” says Mildred S. of Bay City, Texas.

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 cups shredded zucchini
• 1 medium potato, peeled and shredded
• 1/4 cup finely chopped onion
• 1/4 cup all-purpose flour
• 1/4 to 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon ground nutmeg
• 1 egg, beaten
• Applesauce, optional

In a bowl, combine the first eight ingredients. Stir in egg; mix well. Drop batter by 1/4 cupfuls onto a well-greased hot griddle. Flatten to form patties. Fry until golden brown; turn and cook until second side is lightly browned. Drain on paper towels. Serve with applesauce if desired. Yield: 1 dozen.

Nutritional Analysis: One pancake (prepared with 1/4 teaspoon salt and egg substitute equivalent to one egg and served without applesauce) equals 32 calories, 77 mg sodium, trace cholesterol, 6 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchange: 1/2 starch.

ROLLED SWEDISH PANCAKES

“We love the hint of lemon wrapped inside these rich flavorful pancakes,” says Tami E. of Dumont, Minnesota.

• 1/2 cup plus 1 tablespoon sugar, divided
• 2 tablespoons grated lemon peel
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 8 eggs
• 3 cups milk
• 3 tablespoons butter or margarine, melted
• Sour cream and cherry preserves

Combine 1/2 cup sugar and the lemon peel; set aside. In a bowl, combine flour, salt and remaining sugar. Beat eggs, milk and butter; stir into dry ingredients and mix well. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; cook until set and lightly browned. Turn; cook 1 minute longer. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves. Yield: 1 dozen.

SUNRISE ORANGE PANCAKES

“These delectable citrusy pancakes make any breakfast special,” assures Dorothy S. of El Dorado, Arkansas. “Plus, they’re simple to prepare.”

• 7 tablespoons sugar, divided
• 1-1/2 teaspoons cornstarch
• 1-1/2 cups orange juice, divided
• 2 cups biscuit/baking mix
• 2 eggs
• 3/4 cup milk

In a saucepan, combine 4 tablespoons sugar, cornstarch and 3/4 cup orange juice; stir until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; cool to lukewarm. Meanwhile, combine biscuit mix and remaining sugar in a bowl. Beat the eggs, milk and remaining orange juice; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with the orange sauce. Yield: 1 dozen.

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Six Ways to Give Leftovers a Lift

“LEFTOVERS…again?” You won’t hear that complaint once you try these tricks. Your family will want seconds from your second-time-around servings.

Turkey Turnaround. “For a new entree, combine leftover turkey, gravy and dressing,” says Millie K. of Elyria, Ohio. “Put it in a greased baking pan and bake at 350° until golden.”

Party Mix Makeover. “I use leftover savory party mix (made with cereal, pretzels, bagel chips, etc.) in salads in place of croutons,” reports Bill W. of McConnellsburg, Pennsylvania.

Chili Saver. “Pour reheated chili over cooked hamburger patties,” says Vi M. of Ft. Myers Beach, Florida. “Top with cheese and sour cream.”

“Souper” Mac ’n’ Cheese. From Fort Smith, Arkansas, Terry K. writes, “Add leftover macaroni and cheese to tomato soup. It’s a tasty new lunch.”

Mashed Potato Pepper-Upper. Says Nancy S. of Middleport, New York, “My husband’s grandma turned leftover mashed potatoes into salad. She stirred in onion, celery, green pepper, hard-cooked eggs and mayonnaise.”

Pie Dough Delights. “Mother used to roll extra pie dough very thin, then top with cinnamon, sugar and dots of butter,” relates Florence C. of Sebastopol, California. “She’d roll it up, slice off 1-inch pieces and bake them.”

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Now’s a Fine Time for Sage

LOVELY silver-green leaves and a distinctive, pungent flavor make sage a favorite herb for gardeners and cooks alike. “Sage is an easy plant to grow and dry,” says field editor Chris W. of Sellersville, Pennsylvania. “Since it has striking leaves and purple flower spikes, I have it in my herb and flower gardens.”

Some readers dry sage by picking stems, tying them together and hanging them in a warm dry place. Others put the leaves in a paper bag until dry. Dried leaves are crushed and stored in an air-tight container away from sunlight.

From Williamsville, Illinois, field editor Charlotte M. writes, “Sage is good in poultry stuffing, sausage, meat loaf, stew and breads. I also put some in my clam chowder.” Field editor Ruth B. of Conway, New Hampshire uses much of the harvest from her huge sage plant with pork. “I rub a pork roast with dried sage or lay fresh sage leaves on top,” she explains. “I also sprinkle this herb in the breading I use with chops.”

Roberta V. of Rumson, New Jersey shares her favorite sage recipe below.

SAGE TEA BREAD

• 1/2 cup milk
• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
• 1/2 cup butter or margarine, softened
• 1/2 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

In a small saucepan, heat milk and sage just until warm (do not boil); set aside to cool. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk mixture. Pour into a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf.

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Looking For Lighter Fare?

FROM field editor Marion L. of Medford, Oregon, delicious Stuffed Sweet Potatoes make a simple, hearty side dish that’s extra nutritious.

STUFFED SWEET POTATOES

• 2 large sweet potatoes
• 1 tablespoon margarine
• 1/3 cup chopped fully cooked low-fat ham
• 1 tablespoon finely chopped onion
• Dash pepper

Scrub and pierce potatoes. Bake at 350° for 65-75 minutes or until tender. Cool. Cut a thin slice off the top of each potato. Scoop out pulp, leaving a 1/4-in. shell. Transfer pulp to a bowl; add margarine and mash. Stir in ham, onion and pepper. Spoon into potato shells. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.

Nutritional Analysis: One serving equals 220 calories, 417 mg sodium, 11 mg cholesterol, 32 gm carbohydrate, 7 gm protein, 7 gm fat. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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