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May 13, 2024

Autumn Recipes

By Lydia Manx

What food says autumn to me? When I was asked that question two things immediately sprang to mind. This delicious pie that is completely evil because it's not the traditional apple pie but a crumb-topped apple pie with sour cream. The local apples work well in the recipe and McIntosh apples are well suited for the blending of flavors.

Next up was Kugel. The noodle rich dish can be served as main meal, side dish, or dessert. I spent years going to dinners where women competed to bring the best. Some women put in raisins but the tasty flavor of crunchy noodles drenched in cheese and topped with butter somehow seems pretty much complete.

But both of those dishes miss the main course. Fall is the time for last bits of summer memories in a meal while the crispness of the approaching winter nips at your nose and tempts your taste buds for a rich all-inclusive meal. So I pulled up the three dishes that offer some good flavors and are each different. "German" pizza is a dish my mom swears is just as good with Spam. Nothing ever is best with Spam in my world but it can be used. The Chile Rellenos Casserole needs to be made ahead of time. I make on a Sunday night and bake when I get home from work on Monday. And one of my favorite fall dinners is Beef Stroganoff. You can serve it with rice or egg noodles. Enjoy!



  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons butter
  • 1/4 cup water or apple cider


  • 1) Combine flour, sugar, cinnamon and salt in medium bowl. Cut in butter using pastry blender or two knives until mixture resembles coarse meal.
  • 2) Add water and toss mixture gently with fork until evenly moistened. Gather gently into ball.
  • 3) Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.


  • 8 McIntosh apples, peeled, cored, and sliced
  • 1 2/3 cups sour cream
  • 1 cup sugar
  • 1/3 cup flour
  • 1 egg
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt


  • 1) Preheat oven to 450 degrees.
  • 2) Combine apples, sour cream, sugar, flour, egg, salt and vanilla in large bowl and mix well. Spoon into crust.
  • 3) Bake 10 minutes. REDUCE OVEN TEMPERATURE TO 350 DEGREES and continue baking until filling is slightly puffed and golden brow, about 40 minutes. If crust begins to darken too quickly cover with strips of aluminum foil.


  • 1 cup chopped walnuts
  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • Pinch of salt
  • 1/2 cup butter, room temperature


Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.



  • 3/4 pound wide noodles, cooked 10 minutes and drained.
  • 3 eggs
  • 1 teaspoon salt
  • dash pepper (I use white)
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 1/2 cup, softened at room temperature, cream cheese

  • additional butter


  • 1. In bowl, beat eggs lightly, then add remaining ingredients.
  • 2. Mix thoroughly and press into buttered pudding dish. I use glass dishes usually.
  • 3. Dot with butter.
  • 4. Bake in 350 degree oven for 35 to 45 minutes until cooked golden brown.
  • 5. Serve warm.



  • 1 1/2 tablespoons fat
  • 1/2 cup chopped onion
  • 3 eggs
  • 3 medium potatoes, pared and thinly sliced (two boiled one raw)
  • 1/2 cup shredded cheese
  • 2 cups julienne strips ham (or turkey)
  • salt and pepper


  • 1) Melt fat in 10" skillet, spread one raw sliced potato over bottom; sprinkle with salt and pepper.
  • 2) Top with layer of half the onion and half the green pepper, seasoning again with salt and pepper.
  • 3) Arrange half the meat on top. Repeat layers of vegetables (use 2 boiled potatoes, pared and sliced thicker than the raw one).
  • 4) Reserve the remaining meat for garnish (I just put in on over layer) cover; cook over low heat until the vegetables are just tender (around 20 minutes).
  • 5) Break and lightly mix eggs in a bowl and pour over top spreading evenly with a fork. Cover and cook till eggs are set (around 10 minutes).
  • 6) Top with cheese; cover till cheese starts to melt (about 2 minutes). Cut in wedges.



    • 4 slices white bread
    • softened margarine
    • 2 cups shredded cheddar cheese
    • 2 cups shredded jack cheese
    • 4 ounces minced green chiles
    • 6 eggs
    • 2 cups milk
    • 2 teaspoons salt
    • 2 teaspoons paprika
    • 1 teaspoon oregano
    • 1/2 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon dry mustard
    • salsa for garnish (optional)


    • 1) Trim crust from bread; butter one side and place buttered side down in 7 1/2" by 11 1/2 " (or 10" round) casserole dish.
    • 2) Sprinkle cheddar cheese over bread.
    • 3) Sprinkle Monterey Jack cheese and then chiles on top.
    • 4) Beat remaining ingredients (except the salsa) until well blended. Pour slowly over cheese and chiles. Refrigerate at least 4 hours.
    • 5) Bake at 325 degrees for 50 minutes or until lightly browned. Let stand at least 10 minutes before serving.
    • 6) Heat salsa lightly before serving with casserole.



    • 2 pounds round steak
    • 1 bay leaf
    • 1/2 cup flour
    • 1/2 teaspoon thyme
    • 1 teaspoon salt
    • 1/2 teaspoon oregano
    • 1 teaspoon paprika
    • 1 can (3 - 4 oz.) mushrooms, drained
    • 1/4 cup oil
    • 1/2 cup chopped onions
    • 2 tablespoons sherry
    • 1 can consommé
    • 1 cup sour cream
    • 1/2 can water
    • rice or noodles (serve with)


    • 1) Cut meat into 1/2-inch wide and 3-inch long strips.
    • 2) Shake in sack with flour, salt and paprika. Then brown in oil. Add onions and cook until tender.
    • 3) Add consommé, water and herbs. Cover and simmer 45 minutes to one hour, until meat is tender. Add more water if need.
    • 4) Add the remaining ingredients just before serving.
    • 5) Heat and serve hot over rice or noodles.
  • Article © Lydia Manx. All rights reserved.
    Published on 2007-10-22
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