Cooking with Cathy: Easy Fall Favorites Recipes

By Cathy Addoms

Fall is great when the weather cools down and the leaves change. But it’s also a time when things get busy as we head into the holiday season, kids may be going back to school and sometimes you just need some food ideas and options that will make your life easier. This pepper jelly recipe is easy to make, can be used in many ways, and ends up saving you money.

Hearty sandwiches are a great option for dinner on busy nights and can also be paired with soup on cooler nights. Don’t forget dessert, when you’re in a pinch this dessert rescue plan provides options that make it seem like you made a lot of effort!

Hot Pepper Jelly

Makes 6 cups

Ingredients

• 1/2 cup chopped fresh Jalapenos
• 3/4 cup red bell pepper
• 3/4 cup green bell pepper
• 6 1/2 cups sugar
• 1 1/2 cups white vinegar
• 1 package bottled liquid pectin (the 6 oz pouches)

Directions: 

1. Place the 3 types of peppers in the food processor and blend to fine chop, not puree. May also use a food grinder or do by hand, saving the juices.
2. Drain the juice and place in a large pan adding the sugar and vinegar, bring to a boil and then remove from the heat adding the peppers and pectin.
3. Stir this gently until the fruit is suspended and mixture thickens somewhat.
4. Fill hot sterilized jars and top with hot lids.

This is a beautiful jelly and can be used:

• Appetizer over cream cheese, served with crackers
• Spread 1 Tsp. on cooked pork chops
• Mix 1 cup jelly into cranberry sauce
• Condiment for Lamb along with mint jelly
• Glaze for Ham
• Great with corn bread
• Mix 1 cup of sour cream and 3 Tablespoons of the jelly and serve with fresh fruit.
• Stir 2-3 Tablespoons of the jelly into hot rice along with toasted chopped almonds and plumbed raisins. So good with a mild chicken curry.

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Middletown Grinders

Makes 2 sandwiches

Ingredients: 

• 1 baguette, cut in half, or 2 hoagie rolls cut lengthwise
• 8-10 oz. cotto salami, sliced and cut in half
• 8 0z provolone cheese, sliced and cut in half
• 2 tomatoes, thinly sliced
• 1/2 head shredded iceberg lettuce
• 3/4 cup Italian dressing

Directions: 

1. Brush the cut bread surfaces with half of the Italian dressing.
2. Layer the cheese on one side, the salami on the other. Put the tomatoes on top of the salami.
3. Bake the loaves in a 350-degree oven until the cheese is melted, about 10-15 minutes.
4. Combine the shredded lettuce with remaining dressing; fill the hot sandwiches with this mixture.
5. Serve at once with extra napkins.

Stuffed Kansas City Grilled Cheese

Makes 2 sandwiches

Ingredients:

• 2-3 tablespoons butter, warmed to room temperature
• 4 slices sandwich bread
• 4 slices American or cheddar cheese
• 1 tomato, thinly sliced (about 6-8 slices)
• 6 pieces bacon, cooked and drained
• 2-4 slices sweet onion, red or white
• 2-3 tablespoons mayonnaise

Directions:

1. Make sandwiches with cheese, then butter the outside portion of the bread.
2. Grill until the bread is toasted and cheese is melted.
3. Remove from heat. Open sandwiches and layer tomato, bacon, onion and mayonnaise.
4. Close sandwiches and cut in half.

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Pantry Rescue Dessert

When time is gone and inspiration went away with it, it’s time for a pantry rescue. Stock your pantry with a selection of the suggestions below and keep them out of “hands” way.
Gather your small bowls and arrange them on a platter or tray and fill them with your selections. Give each guest a small plate to store their choices. Choose 5 to 7 selections, all finger food. Use spoons and forks as necessary in the bowls.

• Very fancy small cookies. Look for them in specialty shops and hide at home.
• Candied ginger and dried fruit: apricots, pears, mango, sweet cherries.
• Toasted and salted nuts
• Caramels
• Fancy Caramel Corn, a real hit!
• English toffee
• Truffles
• Hand made marshmallows
• Chocolate Bark
• Fresh items: mandarin oranges, sliced apples, grapes, and dessert cheese if it’s on hand.

I think you will find your guests really enjoy this arrangement as dessert.

(Source: Cathy Addoms’ “Cooking with Cathy” is original content composed exclusively for ARTS & FOOD Magazine and a continuation of columns which have been regularly published in other magazines for many years.)