Food
Page 30 . Issue 8
Fun, classic recipe favorites for fall
By Amy Poore
I love Halloween! I think it’s the most fun holiday behind Christmas. The retail world has caught on to this and oh, the fun things you can find to make and to decorate! Pinterest has also taken things to the next level. It makes my head spin. But this month? This month, I’m going to give you two great recipes: One is a true Halloween classic – you can never go wrong with a classic, after all. The other is a perfectly simple and perfectly delicious dish to serve on chilly fall nights. Bon appétit! Caramel Apples • 50 pieces of caramel, unwrapped • 4 popsicle sticks • 4 medium sized apples • 2 Tablespoons of evaporated milk Wash and dry apples and insert a popsicle stick into the core of each apple. - Place caramel and evaporated milk into a 1 quart microwavable bowl. Microwave on high, stirring frequently until smooth. (Around 3 minutes.) - Dip apples in caramel mixture and use a spoon to help coat. - Place on waxed paper until caramel sets.
Now, here’s the fun part: You can do a number of different things with your apples. You can roll them in nuts, crushed cookies, etc. when the caramel is still wet, or you can do what I did: Decorate the apples once the caramel has set. See? So much fun and so easy! The great thing about these caramel apples are how versatile they can be. I know they are traditionally Halloween items but you can decorate them to suit any occasion. They also bag up well and make great gifts!
Goulash • 2 tablespoons extra virgin olive oil • 3 pounds ground beef • 2 large onions, finely chopped (about 2 cups) • 2 14.5-ounce cans diced tomatoes • 1 29-ounce can tomato sauce • 3 tablespoons soy sauce • 2 teaspoons dried basil • 2 teaspoons dried oregano • 3 cloves garlic, minced • 1 teaspoon garlic powder • 3/4 teaspoon salt • 3/4 teaspoon freshly ground black pepper • 1.5 cups uncooked elbow macaroni
Photos: Amy Poore
Brown meat and onion in a large dutch oven and drain. Then add all remaining ingredients except for macaroni. Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Add macaroni and simmer for another 20 minutes. Then let goulash stand for 20 minutes before serving. Goes great with hot buttered cornbread!
Amy Poore is a new mom, a wife and a foodie. To see more of Amy’s delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com