Recipes of the Season – Fall

Posted by on October 17, 2017

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Shared by Anna Anderson, MG


sweet potatoes

Sweet Potato, Kale & Sausage Soup

(Recipe from


  • Turkey Sausage, amount is of your choice
  • 1 sautéed onion (sliced)
  • 1/2 tsp garlic (chopped)
  • 1/4 tsp ground pepper
  • 6 cups broth
  • 1 lb sweet potatoes (chopped)


  1. Mix ingredients.
  2. Cover and simmer over medium heat.
  3. Stir in 1 pound of kale (chopped) with the stems trimmed.
  4. Cover and cook another 10 minutes.
  5. Serve with crusty bread.



Pumpkin Pie Cake by Brenda Culver, a friend of Anna Anderson, MG


  • 5 eggs
  • 1 5 oz. can evaporated milk
  • 1 29 oz. can of pumpkin
  • 1 1/2 cup of sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 2 tsp ground cinnamon


  1. Mix ingredients. Pour into a greased 9×13 pan.
  2. Melt 1 stick of butter and mix into a dry yellow cake mix (not one with pudding in it).
  3. Spread crumbled mix over pumpkin mixture.
  4. Bake at 350 degrees for one hour.
  5. Serve with whipped cream.


yellow squash

Squash Stuffing Casserole

(Recipe from

Serves 8-10


  • 3/4 cup water
  • 1/4 tsp salt
  • 6 cups sliced; yellow squash (1/4 inch thick)
  • 1 small onion, sliced
  • 1 10.5 oz. can condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 (6 oz.) package instant corn bread stuffing mix
  • 1 can chopped green chilies
  • Salt and pepper
  • 1-2 cups of shredded cheddar cheese


  1. Preheat oven to 350 degrees fahrenheit and grease a 2 quart baking pan.
  2. In a large saucepan, bring water and salt to a boil.
  3. Add squash and onion.
  4. Reduce heat cover and cook until squash is crisp to tender, about 6 minutes.
  5. Drain well and put in baking pan.
  6. In a large bowl, combine soup, sour cream, stuffing and contents of seasoning packet, chilies, salt and pepper and mix well.
  7. Pour over squash in prepared baking dish. Sprinkle with cheese.
  8. Bake uncovered for 25-30 minutes or until heated through.


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