Directions:

1/2 pound Brussels sprouts, quartered
1/2 pound butternut squash, peeled and cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1/4 pound thickly sliced bacon, cut into 1/4-inch dice
1/2 pound sweet onions such as Vidalia or Texas sweets, finely chopped
1 small Granny Smith apple-peeled, cored and cut into 1/4-inch dice
10 sage leaves, thinly sliced crosswise
1 cup apple cider

Preheat the oven to 400°. On a large rimmed baking sheet, toss the Brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted Brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve immediately.

2 ½ cups hot cooked rice
1 cup crumbled feta cheese, divided
4 cups sliced zucchini
½ tsp salt
Dash pepper
Dash nutmeg
3 large eggs, lightly beaten

Combine rice and ½ cup feta cheese in a bowl, press into a 10 inch quiche or pie plate coated with cooking spray.
Steam zucchini slices 5 minutes (just until slightly tender)
Press zucchini gently between paper towels until barely moist.
Combine zucchini and the remaining feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice.
Combine eggs and nutmeg, pour over zucchini mixture.
Bake, uncovered, 375° for 40 minutes.

1½ lbs red cabbage
1c bacon, diced
½ c onion, diced
2 tsp oz sugar
¾c water
1 Granny Smith apple, cored and chopped
1 cinnamon stick
1/4 c cider vinegar
1/4 c red wine
Salt and Pepper

Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds.
Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft.
Add the cabbage and stir over hear until it is coated with bacon grease
Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes.
Add the vinegar and red wine and simmer another 10 minutes.
Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.

2 C hot water
2 C chicken broth
½ c dry white wine
1 Tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
¼ c (about 6 slices) bacon, cooked crisp and crumbled
½ cup red pepper, diced
1 cup Arborio rice
1 cup pumpkin
1 tsp fresh thyme or chopped fresh sage
½ cup shredded Parmesan cheese
1 Tbsp butter
Black pepper to taste

Combine water, wine and broth; set aside
Heat oil in a large, nonstick skillet over medium-high heat
Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender.

Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper.

Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy.

This will take 20 – 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately.

2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups).
½ C milk
½-pint heavy whipping cream
8 oz cream cheese
1/8 tsp. ground nutmeg
1 tsp. salt
½ tsp. pepper
10-12 Ritz crackers, crushed (about 1/3 c crumbs)

Preheat oven to 350°. Spray a 9×13, (2 qt) baking pan with Pam.

Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan.

In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs.

Bake 30 minutes until top is golden brown and vegetables are heated through.

This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through.

This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes

1 large spaghetti squash
1 jar marinara sauce
½ -1 cup fresh Parmesan cheese, grated
Salt and pepper
½ cup butter or margarine

Wash squash and prick with a fork.
Bake at 400° until tender, about 40 minutes.
Cut squash into halves and remove seeds and fibrous stings with a spoon.
Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti.
Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss.
Serve with warm marinara sauce.

6 medium tomatoes
1-pint mushrooms, chopped
1 small onion, minced
½ cup sour cream
¼ C bread crumbs
2 egg yolks
2 tsp. lemon juice
1 tsp. dried thyme
1 tsp dried parsley
2 T butter
Salt and pepper

Directions:

1 (16 oz.) can whole- berry cranberry sauce
1 (8 – oz.) can crushed pineapple
1 (5 oz.) bottle prepared horseradish
Juice of one fresh orange

Combine ingredients in a medium bowl and serve with ham, pork or chicken.
This can be warmed in the microwave if desired.

2 C water
2 lbs asparagus spears, trimmed
2 Tbsp butter
1 package (8 ozs.) sliced mushrooms (3 cups)
1 ½ tsp chopped fresh or ½ tsp dried basil leaves
¼ tsp salt
¼ tsp coarsely ground pepper
¼ C shredded Parmesan Cheese
¼ C slivered almonds

In 12- inch skillet, heat water to boiling. Add asparagus.
Bring to a boil; reduce heat to medium.
Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside.
In the same skillet, melt margarine over medium-high heat.
Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through.
Sprinkle with cheese and almonds.