[Jamestown1630]

This week: Autumn Comfort Food, plain and fancy.

(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)

-JT

[Liz]

This is actress Linda Evans' recipe. Nice for a holiday
table. How does she stay so thin eating stuff like this?

CORN PUDDING

Proc/puree cup fresh corn kernels, stick melted sweet butter, 2 eggs. Add to combined 2 c fresh whole corn kernels, cup sour cream 9 oz Monterey Jack (or Pepperjack) in ½-inch cubes, ½ cup cornmeal, 4-oz can whole green chiles, drained, patted dry, and cut into ½-inch pieces, ½ tsp salt. Mix well.

Bake in greased casserole topped w/ ½ cup Parm-Reggiano 350 deg 30 min (puffed and golden).

Cook’s note: If the top isn’t browned but pudding looks set, broiler couple of min til golden spots appear. Keep an eye on it so it doesn’t burn.

Linda's Tips:•To add more bite, sprinkle in Frank’s RedHot sauce. For cheesier taste, mix in some cheddar. •Pair the pudding with a spinach salad and roasted chicken for dinner. •Feeling weighed down? Walk one-hour daily like I do.

[SkyDancer]

I have sausage patties with chili on a toasted bun.

[Fai Mao]

We have a lot of spinach right now. I’ve been taking and mixing it with pasta sauce serving it over shell pasta topped with a little bit of grated cheddar. Does that count?

[NorthstarMom]

Bought a peck of apples (Harlson) at the farmers market last week, kiddos ate them too quickly for me to bake anything. Thankfully, someone brought their extra apples to church this week so I had more for baking. I made an apple tart tonight and the family loved it. I think it’s a new fall tradition:-).

Life is so crazy busy now, that between homeschooling, running to football games, dance classes, music lessons and working part time almost all our meals are made in the crockpot. The only fall traditions we have are easy things: apple cider, pumpkin scones and pumpkin spice lattes.

As lovely as fall is, I usually get a bit depressed because summer is over and winter is around the corner. This year I’ve decided to embrace the coziness of the seasons and enjoy them. Good food helps :).

[mylife]

Time for de chili cook off, soups and stews.

[samiam1972]

My oldest daughter LOVES chicken and dumplings and it can be a very inexpensive meal to feed a large family. I stretch it with extra carrots and celery, and lots of dumplings! I’ve always used an older copy of the Betty Crocker red and white checkered cookbook for my dumplings recipe. I’ll have to try this and see if she likes it better. Thanks!

[pugmama]

I love autumn and butternut squash recipes, so have been looking for ways to use it. This is a good recipe.

Squash Risotto with Bacon and Leeks

By Andrew Zimmern

Creamy, comforting and oh so satisfying, I love this butternut squash risotto. It’s also an easy way to feed a crowd. For a twist, try adding fresh steamed clams and their juices in place of half the stock. SERVINGS: 4 TO 6

Ingredient

2 tablespoons olive oil
3/4 pound diced butternut or acorn squash
2 ounces smoked bacon or pancetta, diced
2 leeks, diced whites and pale green parts only
3 sprigs fresh marjoram
1 1/2 cups arborio rice
1 cup white wine
5 (approximately) cups chicken stock, preferably homemade
1/2 cup of the best aged pecorino Romano you can get your hands on, grated

Instructions

Bring stock to a simmer in saucepan and reserve hot.

Place a large heavy sauce pan over medium heat, add the oil and when aromatic add the bacon, leeks, marjoram, and half the squash.

Cook until leeks are tender, about 10 minutes. Add the rice and stir to combine. Add the wine and cook, stirring, for 2 to 3 minutes, or until the wine has evaporated.

Reduce heat to medium-low. Add the stock, waiting for the liquid to evaporate before adding each ladle-full.

Add the remaining squash when you’ve gone through half of the stock. Stir, and continue adding the remaining stock one ladle at a time until rice is tender, about 35 to 40 minutes total cooking time.

[pugmama]

This is another favorite at our house.

http://cooking.nytimes.com/recipes/1016103-butternut-squash-polenta-with-sausage-and-onion

[pugmama]

This is a great dinner for an autumn day. I am going to do it again for the weekend. Leftovers are great and can be used in sandwiches etc.

http://www.cookingchanneltv.com/shows/symons-suppers/200/one-pot-wonders.html

[greeneyes]

Thanks for the ping. Nothing more comforting than macaroni and cheese or Chicken Soup. A hot cup of soup is this best this time of the year. I’ll have to check out my recipe box.