Autumn Recipes

Four Cheese Pumpkin

Yield: 8 cups

1 cup cottage cheese
1 package (8 ounces) cream cheese, softened
2 cups (8 ounces) shredded Colby cheese, at room temperature
1 cup (4 ounces) shredded Provolone cheese, at room temperature

1 teaspoon EACH:
Worcestershire sauce, prepared mustard
Paprika
Green bell pepper
Assorted crackers

Beef Brisket with Fruited Onion Marmalade

Yield: 6 to 8 servings

1 tablespoon butter
3 to 3 1/2-pound boneless beef brisket
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup ready-to-serve beef broth
1 tablespoon firmly packed light brown sugar

1 1/2 teaspoons cider vinegar
4 teaspoons cornstarch
1 tablespoon water
Salt and pepper, if desired

Heat butter in Dutch oven or deep 12-inch skillet over medium heat until melted. Add brisket; cook, turning as needed, until evenly browned. Sprinkle with salt and pepper. Add beef broth, brown sugar and vinegar; bring to a boil. Reduce heat to low; cover and simmer 2 1/2 to 3 hours or until brisket is tender. Meanwhile, prepare Fruited Onion Marmalade. Remove brisket to carving board; tent with foil. Skim off fat from pan juices. Combine cornstarch with water; stir into pan juices. Cook, uncovered, over medium-high heat about 5 minutes or until slightly thickened and bubbly, stirring occasionally. Season with salt and pepper. Carve brisket diagonally across the grain into thin slices. Serve with Fruited Onion Marmalade.

* * To ensure tenderness, beef brisket should be simmered in a pan with a tight-fitting lid that keeps the steam in. Boiling does not hasten the cooking process, and it can make brisket tough.* *

Fruited Onion Marmalade

Yield: 2 cups

1 tablespoon butter
2 medium (approx. 4 ounces each) yellow onions, sliced
1 package (8 ounces) mixed dried fruits, coarsely chopped
1 cup ready-to-serve beef broth

1 tablespoon firmly packed light brown sugar
1 1/2 teaspoons cider vinegar
1/4 teaspoon ground ginger

Heat butter in large skillet over medium-low heat until melted. Add onions; cook 20 minutes or until soft, stirring occasionally. Stir in dried fruits, beef broth, sugar, vinegar and ginger. Cover tightly and simmer over very low heat 20 minutes or until fruit is soft, stirring occasionally.

Pasta with Smoked Cheese

Yield: 6 servings

1/4 cup (1/2 stick) butter
1 1/2 cups broccoli florets
1 cup sliced fresh mushrooms
2/3 cup julienne-cut raw, peeled sweet potato
3 tablespoons chopped shallots
2 tablespoons chopped fresh oregano OR 1 teaspoon dried oregano, crushed

1 cup whipping cream
1/8 teaspoon pepper
8 ounces dry fettuccine noodles or whole wheat fettuccine noodles
1/2 cup roasted red bell pepper strips
1 1/2 cups (6 ounces) shredded smoked Gouda cheese
1/4 cup coarsely chopped walnuts

Melt butter in large skillet. Add broccoli, mushrooms, sweet potato, shallots and oregano. Sauté about 8 minutes or until vegetables are crisp-tender. Stir in whipping cream and pepper. Bring to a boil; reduce heat and simmer to reduce cream slightly, stirring constantly. (Cream should cling to vegetables.) Meanwhile, cook noodles according to package directions; drain. Add cooked noodles to vegetable mixture; toss gently to combine. Stir in roasted pepper strips. Sprinkle with cheese and walnuts. Serve immediately.

Perfect Pasta
* * Improve your pasta dishes simply by adding a pat of butter to the pasta just after it's drained. Not only will this give your sauce extra body and flavor, but it will also help the sauce adhere to the pasta.* *

Buttered Carrots & Green Pepper Strips

Yield: 4 servings

1/2 pound carrots, thinly sliced (approximately 1 1/2 cups)
1 medium green bell pepper, cut in julienne strips (approximately 3/4 cup)

2 tablespoons butter
2 teaspoons grated Parmesan cheese

Cook carrots, covered, in 1 inch boiling salted water in large saucepan 5 to 8 minutes or until tender. Add bell pepper during last 2 minutes of cooking. Drain; toss with butter and cheese. Serve immediately.

Pear Brown Betty

Yield: 6 servings

4 cups peeled, sliced pears (about 4 to 6 medium pears)
1 cup Sun-Maid® raisins
1/4 cup orange juice
1 cup sugar

3/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup (1 stick) butter
Ice cream, if desired
Whipped cream, if desired

Preheat oven to 375°F. Combine pears, raisins, and juice in 8-inch square baking pan. Combine sugar, flour, cinnamon and nutmeg in large bowl; mix well. Using a pastry blender or fork, cut in butter until mixture is crumbly. Sprinkle evenly over pear mixture. Bake 45 minutes or until lightly browned. Serve warm or at room temperature with ice cream or whipped cream.