Fall Recipes

Pumpkin Gingerbread

3 cups sugar 1 cup vegetable oil 4 eggs ⅔ cup water 1 (15 ounce) can pumpkin puree 2 teaspoons ground ginger 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground cloves 3 ½ cups all-purpose flour 2 teaspoons baking soda 1 ½ teaspoons salt ½ teaspoon baking powder

Directions

• Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. • Step 2 In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove. • Step 3 In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. • Step 4 Bake in preheated oven until toothpick comes out clean, about 1 hour.

Prep: 15 mins Cook: 45 mins Total: 60 mins Servings: 24 Yield: 2 - 9x5 inch loaves

2 pounds cubed beef stew meat 3 tablespoons vegetable oil 4 cubes beef bouillon, crumbled 4 cups water 1 teaspoon dried rosemary 1 teaspoon dried parsley ½ teaspoon ground black pepper 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 2 teaspoons cornstarch 2 teaspoons cold water

Beef Stew

Directions

• Step 1 In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

• Step 2

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Per Serving: 401 calories; protein 27.2g; carbohydrates 24.9g; fat 21.2g; cholesterol 79mg; sodium 436.3mg

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