Need a good fall like recipe?

Question

We are having a pot luck lunch where i work soon for lunch and am looking for a good recipe to make, something fall season like.

please nothing to complicated as i only have microwaves to reheat cooked items at work

Answer 1

Chicken 'n Biscuits in a crock pot

make biscuits in advance

in crock pot:
3 can cream of chicken soup
3 large cans of chicken
2 cup shredded cheddar cheese
1 cup sour cream
1/2 cup milk

Stir all ingredients together and start the crock pot on low when you get to work. Serve with the biscuits whole, or cut them up into bite size pieces and stir into the mixture in crock pot (I prefer that).

____________

Autumn Noodle Bake

1 16 oz pkg egg noodles, cooked and drained
1 16 oz cottage cheese
2 lbs turkey or chicken, cooked and cubed
1 16 oz sour cream
1 16 oz jar of salsa
1 lb cheddar cheese, shredded

In a bowl, mix together sour cream, cottage cheese, salsa and meat. In a 9x13 baking pan, layer cooked egg noodles, then meat mixture, then a layer of cheese. Repeat layers until all is used. Bake for 20-30 mintues at 375 degrees F.

Answer 2

Prize Winning Chile Cheese Appetizers

These excellent little puffs won first prize at a chile festival in New Mexico in 1984 by Helen Trujillo.

28 Appetizers (approximately)
time to make 1 hour 10 min prep

1/2 cup butter, melted
10 eggs
1/2 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) can green chilies or 1 cup fresh chilies, chopped
1 pint cottage cheese (small curd)
1 lb monterey jack cheese, shredded
salsa, warmed (optional)

1. In a 13 x 9 pan, melt butter.
2. Beat eggs lightly in a large bowl.
3. Add flour and baking powder; combine.
4. In another bowl, combine remaining ingredients, except salsa.
5. Combine cheese mixture to the flour; blend well.
6. Pour batter into pan and bake at 400°F for 14 minutes.
7. Reduce heat to 350°F and bake 35-40 minutes longer. Cut into appetizer size squares and serve warm with salsa.

Answer 3

Fall is apple picking time to me...here is a good fall recipe.

APPLE CRISP

4-6 apples
1/4 cup butter
1/2 cup brown sugar
3/4 cup flour

Pare, core and slice apples into a baking dish. Sprinkle with lemon juice cream butter and sugar combine to make crumbly mixture ( mix with hands like a pie crust). Spread over apples and bake.
Bake at 350°F until apples are soft and top is brown

Answer 4

Enjoy!

Cherry Chicken Salad
SUBMITTED BY: Mia Bingenheimer


"After dining at a cafe in Michigan about 10 years ago, I tried duplicating this scrumptious twist on Chicken Salad at home. The cherries can be ordered on-line these days, which makes it much easier for those of us living where cherries are not readily available. Regular milk can be substituted for buttermilk, if necessary."
Original recipe yield: 4 servings

PREP TIME 15 Min
READY IN 45 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 cooked, boneless chicken breast halves, diced
1/3 cup dried cherries
1/3 cup diced celery
1/3 cup toasted, chopped pecans
1/3 cup low-fat mayonnaise
1 tablespoon buttermilk
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup cubed apples
DIRECTIONS
In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.

Answer 5

"Carrot Cabbage Slaw" - 12 servings

4 cups shredded cabbage
2 cups shredded carrots
2 medium Golden Delicious apples; diced
1 cup raisins
1/2 cup chopped walnuts
1/2 cup honey
1 tbsp. lemon juice
1 cup (8 oz.) sour cream
1/4 tsp. salt
1/8 tsp. pepper
1/8-1/4 tsp. ground nutmeg (optional)

In large serving bowl, combine the cabbage, carrots, apples, raisins and walnuts. In a small bowl, combine the honey and lemon juice until smooth. Stir in the sour cream, salt, pepper and nutmeg, if desired. Stir into cabbage mixture. Serve or chill.

Answer 6

cheese clam chowder

1 quart soft-shell clams, lightly steamed (just until the shells open)
1 onion, chopped
3 medium potatoes, diced
1 bag of parmesan cheese, shredded
2 tablespoons parsley, chopped
1/4 lb butter
2 cups milk
salt and black pepper


Melt butter in a saucepan, add onion and cook until tender but not brown.
Add potatoes and just enough water to cook potatoes (about ten minutes).
When potatoes are tender add parsley, salt and pepper, and clams with their juice.
Just before serving add 2 cups milk, cheese and heat but do NOT boil

Answer 7

KIELBASA WITH SAUERKRAUT:
2 lbs. kielbasa
1 lb. medium shell pasta
2 Tablespoons oil
2 onions, chopped
2 large cans sauerkraut
1 Tablespoon caraway seeds
salt and pepper to taste
In large saucepan; boil kielbasa for 10 minutes and cool. Reserving the same water; boil pasta as package directions, drain. In large skillet, saute onions in oil until transparent. Drain and rinse sauerkraut; add to onions. Add caraway seeds, salt and pepper. Slice kielbasa and add to mixture. Lightly brown sauerkraut; adding more oil if needed. Stir in pasta. Heat 5 minutes and serve.

CREAM OF CARROT SOUP:
6 to 8 (1 lb.) medium carrots, coarsely chopped
2 medium potatoes, peeled and diced
1 cup water
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon sugar
6 cups milk
1 cup half-and-half cream
pinch of cayenne pepper
paprika to garnish
Place carrots, potatoes and water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In skillet, saute onions and garlic in butter for 10 minutes. Add flour; cook and stir for 2 minutes. Place carrots, potatoes, onion mixture, salt and sugar in food processor; cover and puree until smooth adding reserved cooking liquid as needed. Pour into a 3-quart saucepan or dutch oven. Stir in milk and heat through. Add cream and cayenne pepper; heat through. (Do Not Boil) Serve in bowls; garnish with paprika.

Answer 8

Cornish Game Hens w/ Garlic & Rosemary
INGREDIENTS
4 Cornish game hens
2 teaspoons salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

***Bonus: Cornish Hens are really affordable so you can make lots!***

Answer 9

Hamburger
Tomato soup
Mushrooms
Onions (optional)

Grill the meat. Grill fresh mushrooms (no need if canned). If you add onion, grill first. Then add tomato soup, stir occasionally until bubbling -and voila!

Answer 10

CLick the link below and find something simply. good luck