Choucroute (sauerkraut) with vegetables

1 lb prepared choucroute
1 zucchini, sliced thinly
1 red or yellow pepper, sliced thinly
2 carrots, sliced thinly
1 tsp olive oil

In a saucepan heat olive oil over medium heat. Sauté vegetables until just beginning to soften and become brightly colored. Add choucroute and heat through, stirring occasionally.

Serve hot. Goes well with French bread and Kielbasa sausages.

Butternut soup with roasted peppers

3-4 cups butternut squash, cooked and cubed
1 yellow pepper
1 red pepper
1 onion, sliced
3/4 tsp chicken bouillon
1/2 tsp curry (opt)
1 tsp olive oil

Roast peppers. (See here.)

Heat olive oil in a skillet over medium-high heat. Cook the onions, stirring often until soft and the edges begin to brown a bit.

Using a stick blender, purée the butternut squash, yellow peper, half of the red pepper, onions and 1 cup warm water. Pour back into the skillet. Stir in the curry and bouillon. Add more water if needed to reach desired thickness. (I like mine pretty thick!)

Cut remaining red pepper into thin strips and top each bowl with them.

Mom's wassail

Mix and heat in a large pot. Let simmer at least one hour before serving. This is delicious - We drink it by the gallon!

8 parts apple juice
4 parts pineapple juice
2 parts oj
1 part lemon juice
cinnamon sticks
whole cloves
sugar to taste

Roasted butternut squash

1. Rinse squash.

2. Cut in half lengthwise and scoop out seeds.

3. Rub squash lightly with olive oil.

4. Bake at 425° until browned and soft, about 30 minutes.

5. Sprinkle with coarse salt.

Caramel pear pie

Delicious and simple fall dessert. I used Conference pears.

1 unbaked flaky pastry crust
3-4 ripe pears, cored, peeled and cut into bite-sized pieces
1 tart apple, cored, peeled and cut into thin slices
2 Tbsp flour
1/2 tsp cinnamon
pinch salt
3-4 Tbsp sauce caramel

In a large bowl combine flour, cinnamon and salt. Add pears and apples and toss to coat.

Roll pastry crust out and place in pie plate. Pour in pears and apple mixture.

Bake in preheated oven at 350° for 35-40 minutes or until pears are soft and crust browned. Drizzle caramel over top while still hot.

Serve warm or chilled.

Ham and mushroom breakfast casserole

1/2 recipe Southern Girl's Biscuits
4 eggs, beaten
1-2 slices ham, cut into small strips
3-4 white mushrooms, washed and quartered
1/4 tsp salt
pinch of rosemary
a bit of cubed or grated cheese, maybe Gouda or Emmental, Cheddar or Swiss

Spread biscuit dough evenly in baking dish. Top with ham, mushrooms, rosemary, salt, then cheese. Pour eggs over top. Bake at 350 degrees for 30 minutes or until firm and golden. As it bakes, the egg mixture will sink and the fluffy biscuit dough will rise the the top!