Beech Tree News Network

The recent cooler weather reminded me of previous fall events. Many of those memories are associated with food. As you may know, I collect recipes and enjoy cooking. Some recipes that I associate with fall are listed below. All of these recipes were given to me by family and friends.

Taco Dip
•    1 lb. ground meat (beef, turkey or chicken), browned
•    2 cans refried beans
•    1 large jar picante sauce
•    1 ½ pint (3 cups) sour cream
•    2 c. cheese (cheddar or mozzarella)
Brown meat and drain. Layer meat, beans, picante sauce, and sour cream in a 9x14 baking dish. Top with cheese. Bake at 350 degrees until cheese is completely melted.

Rotel Dip
•    1 large block of Velveeta cheese
•    8 oz. cream cheese
•    1 can original Rotel diced tomatoes
•    1 can Pace picante sauce
•    1 lb. of ground sausage (as spicy as you choose)
First, cut cheeses into 1 inch cubes, and place in a crock pot. Melt on medium heat. When cheese is almost melted, add undrained Rotel tomatoes and picante sauce. In a skillet, brown sausage until done and drain. Add the drained sausage to crock pot mixture. Cover and simmer until thoroughly heated. Serve with Tostada chips.

Pimento Cheese
•    1 lb. American cheese, grated
•    2 large jars of diced pimentos
•    1 t. sugar
•    Miracle Whip to taste
Mix all ingredients. Refrigerate until ready to serve. Very good on Hawaiian rolls.

Chili
•    1 lb. ground beef
•    1 onion, chopped
•    2 pkg. chili seasoning (1 hot and 1 mild)
•    1 large can tomato juice
•    2 regular-size cans tomato sauce
•    1 can tomato paste
•    2 cans chili beans
Brown ground beef and onion; drain. Add chili seasoning and stir well. Pour into large pan. Add remaining ingredients, and cook on medium heat, stirring often, for about 10 to 15 minutes. If needed, add water.

Caramel Dip and Apples
•    2 bags Kraft caramels
•    1 can Eagle Brand sweetened condensed milk
•    1 stick margarine
•    Apples
Unwrap caramels, and melt over medium heat with margarine and sweetened condensed milk. Stir constantly. Pour hot mixture from pot into serving bowl (may use small serving bowls). Slice apples for dipping. Unused dip may be refrigerated for later use. Microwave to reheat.

Wassail
•    2 quarts apple cider or juice
•    1 pint cranberry juice
•    ¾ c. sugar
•    2 sticks (or 2 t. ground) cinnamon
•    1 t. allspice
•    1 small orange, peeled and studded with whole cloves
Cook on high in a crock pot for 1 hour then on low for 4-8 hours. Serve warm.