fall cooking desires

When the seasons start to change, I get this strong urge to cook. Despite what the calendar says, it's still in the upper 80s so my soups and chilis might have to wait. That won't stop me from scheduling my favorite fall recipes a month out.


For a chilly or rainy day, this is a great one.

Five Hour Stew 
1 1/2 pounds chuck roast (or whatever is on sale), cut in bite size chunks

1 cup chunked celery

4 carrots, chunked

2 to 3 medium potatoes, chunked

1 onion sliced

1/2 cup fresh bread crumbs

1 20 oz. can tomatoes, diced works nice

1 T salt

2 T sugar

3 T minute tapioca

2 or 3 generous splashes of worcestershire sauce

Sprinkle of oregano (optional, but why not)

Do not brown the meat.  Mix all the above ingredients in a baking dish with a tight fitting lid, or cover securely with aluminum foil.  Bake in a 250 degree oven for 5 to 6 hours.  Do not try to hurry this stew.  The slow oven is the key to its success. Yield:  6 Servings

Other favorites
Breakfast apple granola
Cheeseburger soup
Swedish meatballs
Pumpkin muffins
Apple crisp


What are your favorite fall recipes? Share please!