FALL HAS ARRIVED IN NORTHEAST OHIO

Curried Pumpkin Apple Soup made by Stacey

2 medium Golden Delicious apples, peeled and coarsely chopped
1 medium onion, chopped
1 medium leek (white portion only), sliced
3 garlic cloves, minced
2 Tbsp. butter
2 to 3 tsp. curry powder
1 can (15 oz) solid-pack pumpkin
4 cups Progresso Chicken Broth
1 cup heavy whipping cream
Salt to taste

In a large saucepan, saute the apples, onion, leek and garlic in butter until tender.  Add curry; cook and stir for 1 minute.  Add pumpkin and broth; bring to a boil.  Reduce heat; cover and simmer for 20 mins.  Remove from the heat; cool slightly.  In a blender, process soup.  Blend in the whipping cream after processing.  Season with salt.

 Bean Soup made by Sandi

ham hocks or ham bone
1 cup carrots
1 cup celery
1 Tbsp. salt
1/2 tsp. pepper
1 bag navy beans
1/2 cup chopped tomatoes
2 cubes chicken bouillon. 

Boil ham bone for 1 hour.  Skim top and add the other ingredients and cook on medium for 2 to 3 hours.

Baked Beef Stew made by Andrea 

1 can diced tomatoes, undrained (14 1/2 oz)
1 cup water
3 Tbsp. quick-cooking tapioca
2 tsp. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 lbs. lean beef stew meat, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs cut into 3/4 inch chunks
1 medium onion, cut into chunks

In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper.  Add remaining ingredients; mix well.  Pour into a greased 13 x 9 inch pan or 3 quart baking dish.  Cover and bake at 375 degrees or until meat and vegetables are tender.

Raspberry Layered Salad made by Andrea

2 packages (3 oz each) raspberry jello

2 cups boiling water
3 cups fresh or frozen raspberries - I used frozen
2 cups graham cracker crumbs - about 32 squares
1/4 cup packed brown sugar
1/2 cup butter or margarine, melted
1 1/2 cups cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 package (8 oz) cream cheese, softened

In a bowl combine the jello and water and stir until jello is dissolved.  Fold in the raspberries.  Refrigerate for 1/2 to 1 hour or until syrupy.  In a small bowl combine the cracker crumbs, brown sugar, and butter.  Press into a greased 13 x 9 dish.  In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.  In another bowl beat the cream cheese until smooth.  Gradually add the pudding.  Spread over the crust and spoon the jello over the top.  Chill until set.  Note:  We like to call this a salad as it denotes it is healthy but it is really more a dessert but it is DELICIOUS.

Pumpkin Mousse made by Susie

8 oz cream cheese
8 oz container cool whip
1 can pumpkin puree
1/2 cup sugar
1 cup of ready made graham cracker crumbs

Mix the softened cream cheese, pumpkin puree and sugar till combined and then fold in the Cool Whip.  Garnish mousse with graham cracker crumbs.  You can serve this in individual cups or one serving bowl. 

Carrot Cake made by Connie 

3 cups of flour
2 1/2 cups sugar
1 Tbsp baking soda
1 Tbsp. cinnamon
1 tsp. salt
4 large eggs
1 1/2 cups salad oil
1 tsp. vanilla
2 cups packed shredded carrots
2 cups walnuts, chopped
1 cup applesauce

Frosting:
12 oz. softened cream cheese
1 stick softened butter
1 Tbsp. lemon juice
1 1/2 tsp. vanilla
 5 1/2 cups confectioners sugar


Preheat oven to 325 degrees, Grease and flour a 10 inch bundt pan.  In a large bowl mix the flour, sugar, soda, cinnamon, and salt.  In a small bowl with a fork beat the eggs slightly, and then stir in the oil and vanilla.  Stir egg mixture, carrots, walnuts, and apple sauce into the flour mixture just until moistened.  Spoon batter into the bundt pan.  Bake for 1 hour and 20 mins. or until a toothpick comes out clean.  Cool on a rack for 10 mins then invert to cool. 
For frosting beat the softened cream cheese, butter, lemon juice, and vanilla on medium speed until smooth.  Gradually add the confectioners sugar until smooth and ready to spread.