Here are some wonderful fall recipes that my family loves.  I hope your family will love them as well!

1.  Porcupine Meatballs

(serves 4)

This is a recipe my mom has been making since we were little.  I remember taking the recipe to school with me for  Home Ec one day and fixing it.  All the class were supposed to make something, and then everyone voted on which ones they liked the best.  These meatballs were one of the winners.  Now after reading this recipe you might think, as my home ec treacher did, uncooked rice??? YES!!!  I am sure Ms. Pauling...uncooked!!!  She called my mother to make sure before she would let me make them. LOL 

1 lb ground beef

1/2 cup uncooked rice

2 T minced onion or 1 T dried

1 tsp salt

1/4 tsp pepper

2 cans (10 3/4 oz) tomato soup

1 cup water

1 egg lightly beaten

Combine all ingredients EXCEPT water and tomato soup in a bowl.  Combine and form meatballs and place in a Dutch oven.  Mix water and soup, and por over meatballs.  Bake uncovered at 350 for 40-45 minutes or until done.

2.  Autumn Pork Chops

(serves 4)

4 pork chops

3/4 cup BBQ sauce

3/4 cup apple juice

1 T oil

Brown pork chops on both sides in oil until done.  MIx BBQ sauce and apple juice together and pour over pork chops.  Reduce heat; simmer over low heat for 20 minutes.

3.  Slow Cooker Chicken and RIce

(serves 6)

1 1/2 cup long-cooking rice, uncooked\

2 lbs chicken breasts, cut into strips

8 oz pekg cream of broccoli soup mix

2-3 cups chicken broth

Place rice into a greased crockpot and top with chicken, set aside.  Combine soup and chicken broth and pour over chicken.  Cover and cook on LOW for 6-8 hours, adding more broth if neccessary.

4.  Sausage and Apples

(serves 4)

1 lb pork sausage links

5 aqpples, cored, peeled and sliced

1/2 cup water

1/2 cup sugar

1/2 tsp EACH: cinnamon, nutmeg, and vanilla

Brown sausages in a skillet, reduce heart and cover.  Mix remaining ingredients together and add to skillet.  Cover adn simmer until apples and sausages are tender, about 30 minutes.

5.  Skillet BBQ'ed Pork Chops

(serves  4)

4 boneless pork loin chops (1/2 inch thick)

1 T seasoned salt

1 T butter

1 medium onion, chopped

1/2 cup water

1.2 cup packed brown sugar

1 cup honey BBQ sauce

1 T worchestershire sauce

2 tsps. cornstarch

1 cup cold water

Srpinkle pork chops with seasoned salt.  In a large skillet, brown chops on both sides, in butter until browned, and set aside.  In the droppings, saute' onion until golden brown.  Add the water, BBQ sauce, brown sugar, and worchestershire sauce.  Return chops to skillet.  Bring to a boil.  Reduce heat; cover and simmer 15 minutes or until juices run clear.  Remove porkchops and keep warm.

COmbine cornstarch and cold water until smooth, and stir into skillet.  Bring to a boil and cook and stir for 2 minutes, or until thickened.  Serve this over pork chops.

6.  Apricot Honey Chicken

For some reason chicken and apriocots were born to be together.  LOL  This is a simple quick dish!

(serves 4)

4 boneless, skinless chicken breast halves

1 T oil

3T apricot preserves

2T orange juice

4 tsps honey

In a medium skillet, cook chicken in oil for 7-9 minutes on each side, or until juices run clear.  Combine remaining ingredients and pour over chicken.  Cook for 2 minutes or until heated through.

7.  Cranberry Pork Chops

(4 servings)

1 okg. (5.4) Near East Whole Grain Blends, Roasted Pecan and Garlic

1 T vegetable oil

1 medium yellow onion, halved and sliced

4 boneless pork loin chops, cut 1 inch thick

salt and pepper

1 can (16 oz) whole cranberry sauce

1/4 cup orange juice

Cook whole grain blend according to package directions.  IN a large skillet, heat oil over medium-high heat.  Add onion, and cook until tender.  Season porkchops with salt and pepper on both sides, and cook in skillet until browned.  Stir in cracnberry sauce adn orange juice.  Heat just to a boil, then reduce heat, cover and simmer for 5-7 minutes.  Serve pork with whole grains and fruit sauce.

8.  Lemon Chicken

I love this lemon sauce, but hubby doesn't.  So I fix the chicken, and the sauce separately, and put the sauce on my chicken and vegetables while Matthew eats his without the sauce.

(serves 4)

4 skinless, bonesless chicken breast halves

3 T flour

2 T EACH: butter and olive oil

1 3/4 cups chicken broth

1/4 cup lemon juice

salt and pepper to taste

Pound chicken breasts to 1/2 inch thickness.  Dredge lightly in flour, reserving the excess.  Melt butter and oil over medium-high heat until it sizzles.  Cook chicken 4-5 minutes, turning once, until done and juices run clear.  Remove chicken.  Stir in flour and cook 2 minutes.  Which in broth and lemon juice; heat to boiling and let thicken.  Return chicken to pan and heat through.  Season with salt and pepper.

9.  Chicken Pot Pie

A favorite of my mom's cooking.  When I miss her, I fix a dish from her favorite recipes to make me feel near her again, and this is one of those. 

(serves 4-6)

2 pastries for a 2 crust pier

1/2 cup EACH: chpopped onion, sliced celery, and flour

3 cups chicken broth

10 oz bag frozen mixed vegetables

6 T butter

3 cups cooked cubed chicken

1 cup peeled and cubed potato

1 tsp celery salt

Cook potatoes and celery until tender; add frozen vegetables and cook another 5 minutes; drain.  Saute' onion in butter until softened.  Blend in flour and salt and brown slightly.  Add broth and cook until thick and bubbly.  Add chicken adn vegetables.  Prepare pastry for the bottom of the pie pan and trim edges.  Pour in filling and top with 2nd pastry.  Seal edges and flute.  Cut steam vents and brush with melted butter or milk.  Bake at 400 degrees for 20-25 minutes.

10.  Chicken Parmigiana with Homemade Marinara Sauce

This is one of my hubby's favorite dishes.  While we were dating, we didn't have much money, and we ate at my apartment alot instead of eating out.  I fixed this dish with bow tie pasta the night that Matthew kneeled on the floor and proposed to me!!!!  I should have known something was up when he pushed his food around the plate and barely ate any of his favorite meal. LOL

(serves 4)

4 boneless, skinless chicken breasts

1/2 cup milk

1 cup flour

2 eggs, beaten

1/2 cup seasoned breadcrumbs

1/2 Parmesan cheese

2 tsps. Italian seasoning

4 T butter

1 cup shredded mozerella cheese

hot cooked pasta

Marinara sauce, recipe to follow

Place milk, egg, and flour in 3 separate shallow dishes.  Combine bread crumbs, Italian seasoning, and Parmesan cheese in a 4th dish.  Dip chicken in milk, roll in flour, dip into egg, then coat in bread crumbs.  Brown chicken in butter over medium-high heat, until golden and juices run clear.  serve with pasta and sauce and cheese.

Marinara sauce

2 T oil

1 onion, chopped

4 garlic cloves, minced

28 oz can tomato sauce

2 T dried parsley

1 tsp dried basil

1/2 tsp dried oregano

Saute onion and garlic in oil until tender.  Add remaining ingredients and simmer for 10 minutes.