Fall Recipes

Shorter fall days, with a bit of a chill in the air, serve to sharpen our appetites. We look for heartier dishes to satisfy our hunger. But they don't have to be heavy or high in fat and sodium. We can still eat healthy with salads and vegetable-based casseroles. These dishes work well for family dinners or for feeding unexpected drop-in guests.

And, as the holidays approach, tantalizing aromas and savory flavors will be coming from the kitchen. It's always good to have a little something on hand to satisfy the old sweet tooth.

Cauliflower Ham Bake

1 large head cauliflower

2 Tbs. butter or oleo

3 Tbs. flour

1 1/2 cup milk

1 1/2 cup grated cheese

2 cups cooked ham

1 4-oz. can mushrooms

1/4 cup breadcrumbs

1 Tbs. butter, melted

Cook cauliflower in salted water (should have about 5 cups) until tender. Melt 2 Tbs. butter. Stir in flour. Add milk and cheese. Stir until melted. Stir in cooked cauliflower, ham, and mushrooms. Turn into 2-quart casserole. Combine crumbs and melted butter and sprinkle over top. Bake, uncovered, at 350 degrees until heated through, about 30 to 35 minutes.

Serves 6

Sauerkraut Salad

5 cups sauerkraut

1 cup green pepper, chopped

1 cup celery, chopped

1/2 cup onions, chopped

1/3 cup cooking oil

1/3 cup vinegar

1 cup sugar

Combine oil, vinegar, and sugar and bring to a boil. Cool. Pour over cut-up vegetables. Stir into sauerkraut.

Squash Casserole

2 lb. yellow squash, cooked

1/2 cup chopped onion

1 egg

2/3 cup cracker crumbs

1 cup grated cheese

2/3 cup toasted breadcrumbs

In a 2-quart casserole, combine all ingredients except breadcrumbs. Sprinkle crumbs over top and bake, uncovered, at 350 degrees for 20 to 25 minutes or microwave on High for 8 to 10 minutes.

Pumpkin Squares

1 No. 2. can pumpkin

1 13-oz. can evaporated milk

1 1/2 cups sugar

4 large beaten eggs

1 1/2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. salt

1 tsp. vanilla

1 box yellow, white or spice cake mix

1 1/4 stick melted oleo or butter

1/2 cup chopped nuts

Combine in large bowl pumpkin, milk, sugar, spice, salt, and vanilla. Mix well. Pour melted butter in 9 x 15-inch baking pan. Pour pumpkin mixture into pan. Cover with dry cake mix. Sprinkle with nuts. Bake in 325-degree oven (approx. time on cake mix box). Bars are done when toothpick inserted in center comes out clean. Serve with whipped cream or Cool Whip.

Apple-Spice Snack Cake

1 1/4 cups unsweetened chunky applesauce

1 cup light or dark molasses

1/4 cup salad oil

1 large egg

2 cups all-purpose flour

1 tsp. ground ginger

1/2 tsp. ground cloves

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

About 1 1/2 hours before serving or early in the day preheat oven to 325 degrees. Grease and flour a 9 x 9-inch metal baking pan. In large bowl, with wooden spoon, stir applesauce, molasses, salad oil and egg until blended; stir in flour and remaining ingredients. Pour batter into pan. Bake 45 minutes or until center of cake springs back when lightly touched. Cool cake in pan on wire rack.

Makes 12 servings. Each serving about 190 calories

Pecan Fudge Pie

1 9-inch unbaked pie shell

4-oz. pkg. sweet chocolate

1/4 cup butter

14-oz. can condensed milk

2 eggs, slightly beaten

1/4 cup hot water

1 tsp. vanilla

1/8 tsp. salt

1/4 cup broken pecans

Preheat oven to 350 degrees. In a heavy saucepan, over low heat, melt chocolate and butter. Remove from heat.

In a large mixing bowl, combine condensed milk, eggs, hot water, vanilla, and salt. Mix well and add chocolate mixture. Mix well and pour into crust. Top with pecans and bake 35 to 4o minutes or until top is lightly browned.