Fall Recipes, Fall is here, share the recipes!

CREAMED LOBSTER


1 pint lobster meat
4 tablespoons butter
4 tablespoons flour
parsley
salt, pepper, cayenne
2 cups cream
1 red pepper, cut in ribbons
1 teaspoon lemon juice


Make a white sauce of butter, flour, seasonings and cream. Parboil red pepper, add to sauce with lobster meat, reheat and serve on rounds of buttered toast.


This can also be served as DEVILED LOBSTER. Prepared same as CREAMED LOBSTER, with addition of one teaspoon each of onion juice, Worcestershire sauce, mustard, few grains of cayenne and a few drops of Tabasco.

OLD FASHIONED ENGLISH CHICKEN PIE


Cut chicken into serving size pieces, place in pot with water, add 2 sprigs of thyme, sprig of marjoram, bay leaf, 2 sprigs parsley, tied in a bag. Simmer gently until tender.

One half hour before chicken is done, add 1/2 pound of bacon, cut into small pieces.
Arrange on the bottom of baking dishes, slices of hard boiled eggs, sauted mushrooms, then a thin layer of chicken meat and bacon and continue until dish is filled.
Add 3 cups of liquid from the pan with 2 tablespoons of butter and 4 tablespoons flour cooked together. Pour over chicken in baking dish. reheat in oven. Serve with pastry points cut in the shape of triangles and garnish with parsley.

A Schrule Egan:

Thanks for sharing these recipes with us. I do have a question.

I have never had any expirence with chestnuts and I was trying to imagine the flavor of the chestnut soup. Can you help me with this?

Flora

Obviously, it will have a nutty flavor but if you have never had such a thing, about the only thing I can compare it to, would be one of the stronger flavored squash. This recipe is a little bit of work but I think you will enjoy it. Something different that you don't get all the time and it is the season for it.

Fall recipes tend to go with the Saturday and Sunday get togethers for football season. One way to put out some interesting snacks, is by making timbales stuffed with whatever you like.

First you need a timbale: http://www.amazon.com/Nordic-Ware-Swedish-.../ref=pd_sim_k_1


TIMBALE CASES OR FONTAGE CUPS


1/2 cup flour
1/2 teaspoon salt
1 tablespoon olive oil
1 egg yolk
cayenne
1/3 cup milk


Mix ingredients in order given until smooth, strain and let stand over night in a warm place. Heat timbale in hot oil, drain, dip in batter and place back into hot oil. Fry until a delicate brown. Remove from timbale, invert and let drain.


CHICKEN TIMBALES

2 cups raw chicken
1/4 cup bread crumbs-soft
1 cup beaten cream
1/2 teaspoon salt
few grains cayenne
4 egg whites beaten until stiff

Chop meat and press through sieve. Add remaining ingredients and fill buttered timbale molds which have been previously sprinkled with chopped pickles or olives. Bake in pan of hot water for 20 minutes. Remove and serve with hollandaise sauce or parmesan sauce.

Timbales can also be filled with any other foods that you wish.

These are lovely recipes. I am going to try the black bean puree and let you know. I'm really excited by the idea of clove in there as a flavoring -- I love clove, but I never thought of using it with beans. And yet I can imagine it, and it sounds great! The mustard, the clove, the lemon -- it sounds right, especially adding the smokiness of ham flavor, as you suggest. Is the mustard prepared mustard, or powder?

And could not be more timely -- this is an economic era coming on when all good cooks must learn to prepare beans to feed our loved ones not only well, but deliciously.

Since the cookbook was written in 1912, my guess would be the powdered version. I don't think either would be wrong, just need to adjust the taste to your liking.

STEWED APPLES


Pare and core 8 apples. Arrange in a baking dish, fill cavities with apple jelly and chopped raisins. Cook until tender, basting with hot water, sugar and lemon juice. Ten minutes before removing from oven, spear all over with slivers of blanched almonds.

Double-Layer Pumpkin Pie

2 Cups crushed Peek Freens Ginger Crisps (about 24 cookies)
1/3 Cup Butter, melted
2 Cups Milk
1 Cup canned Pumpkin
1 Pkg (6-serving size) Jell-O Vanilla Cooked Pudding & Pie Filling
1 tsp Pumpkin Pie Spice
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1 Tbsp Sugar
1 1/2 Cups thawed Coll Whip Whipped Topping, divided

Preheat oven to 350 degrees F. Mix cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 minutes; set aside to cool.

Mix milk, pumpkin dry pudding mix and spice in large microwaveable bowl. Microwave on HIGH 8 to 10 minutes or just until mixture comes to boil, stirring every 2 minutes. Cover surface with plastic wrap. Cool 15 minutes, stirring occassionally.

Meanwhile, beat cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of the crust; top evenly with the pudding mixture. Refrigerate at least 4 hours or overnight until set. Cut into 8 slices. Serve topped with dollops of the remaining 1/2 cup whipped topping. Store in refrigerator.

Autumn Pear Crisps

1 Tbsp Philadelphia Cream Cheese Spread
1 Tbsp Brown Sugar
1/8 tsp Ground Cinnamon
1 Large Pear, peeled, cored and chopped
4 Nilla Vanilla Wafers, coursely chopped
1 Tbsp Chopped Pecans
1 Tbsp Butter
2 Tbsp thawed Cool Whip Topping

Preheat oven to 350 degrees F. Spray 2 (125 ml) custard cups with cooking spray. Mix cream cheese spread, sugar and cinnamon until blended. Stir in pears. Spoon into prepared cups.

Mix wafers, pecans and butter in a small bowl. Sprinkle over cream cheese mixture. Place cups on baking sheet.

Bake 25 minutes or until pears are bubbling. Serve warm; top each serving with a dollop of whipped topping just before serving.

Makes 2 servings, 1/2 cup (125 ml) each.

TIP: If you have lots of Cool Whip leftover, you can refreeze Cool Whip, once thawed up to 5 times.

Spicy Pumpkin Cake with Chocolate Chunks

1 Pkg (2-Layer Size) Spice Cake Mix
1 Pkg (250 pkg) Philadelphia Cream Cheese, softened, divided
1 Cup Canned Pumpkin
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
6 Squares Baker's Semi-Sweet Chocolate, coarsely chopped
1/2 Cup thawed Cool Whip Topping
2 Tbsp Sugar

Preheat oven to 350 degrees F. Prepare cake mix as directed on package, reducing water to 1/2 cup and increasing oil to 1/2 cup. Add half of the cream cheese, the pumpkin, cinnamon and ginger. Beat on medium speed until well blended. Stir in chopped chocolate. Pour into greased 12 Cup fluted tube pan or 10 inch tube pan (Bunt Cake Pan)

Bake 40 to 45 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Mix remaining cream cheese, whipped topping and sugar until well blended. Spread on top of cooled cake. Cut into 16 slices.

Leelee, this sounds heavenly; I'll give it a try very soon!

flora, I have a similar recipe for a chestnut soup and wasn't sure if I would like it but gave it a try.
A Shrule Egan is right, it's not easy to compare it with anything else, it has a very fine nutty flavor and is simply delicious. I promise you will love it!

Thank you Gaberlunzie.

I will keep my eye out for chestnuts. That's an item we don't see to often around here.

Flora

Chestnuts are going to be done pretty soon...try local farmers' markets, it may be your best bet.