More Recipes! Some of my favorites for the fall

Fried Apples
6 tart apples, sliced
1 tsp lemon juice
1/4 cup bacon drippings
1/4 cup brown Sugar
1 tsp cinnamon
Dash of nutmeg
Dash of salt
In a large skillet, melt drippings. Spread apples evenly in skillet. Sprinkle lemon juice over apples. Add brown sugar and salt. Cover, cook over low heat for 15 minutes until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.

Bratwurst, Apples and Sauerkraut Crock Pot
4 tart apples, peeled, cored, and sliced (about 3 cups)
1 (27 oz.) can sauerkraut, drained & rinsed
1 lb cooked bratwurst links, halved or cut into bite-size pieces
1/4 cup packed brown sugar
1 tsp caraway seed

Stir all ingredients together in the crock pot. Add 1/4 c. water. Cover and cook on low heat for 3 to 4 hours. I love this served with potato pancakes.

Harvest Bean Soup
1/2 lb great northern beans
4 oz ham or sausage, cooked
1 potato, chopped – do not peel
1 tsp salt
1/4 tsp sage, crushed
2 cups milk
3-1/2 cups water
2 carrots, chopped
1/2 cup onion, chopped
1/2 tsp crushed oregano
1/4 tsp pepper

Rinse beans. In a Dutch oven combine beans and enough water to
cover. Bring to a boil. Reduce heat and simmer for 2 minutes.
Remove from heat. Cover and let stand for 1 hour. You can also just cover the beans with water and let soak overnite.

Drain off the water, rinse and return beans to the Dutch oven.
Stir in the 3-1/2 cups water, bite-size pieces of ham or sausage,
chopped carrots, potato, onion, salt, oregano, sage and pepper.
Bring to a boil. Reduce heat. Cover and simmer for 2 to 2-1/2
hours or till beans are tender, adding more water as needed.
Stir the milk into the bean soup.(take care in adding the milk to the soup…make sure the milk is warm prior to mixing in.) Cook the soup until heated through, stirring occasionally. Salt & pepper to taste.

King Ranch Casserole Crock pot
2 or 3 cooked chicken breasts, cut up. I usually just use left over chicken or canned chicken meat.
1 can cream of mushroom soup
1 can cream of chicken soup
1 soup can full of mild Rotel or picante sauce. Use one of your empty soup cans to measure
Small onion chopped fine, optional. May also add chopped green peppers or hot peppers, your preference
Tostito chips, for layering
Shredded cheddar cheese, as much or as little as you like. Velvetta cheese also melts nicely.

Saute onion in a little of the Rotel or picante sauce until tender.
Line the bottom of your crock pot with crushed chips.
Mix all of the other liquid ingredients, both soups and the Rotel or picante sauce.
Layer chips, chicken pieces, sauce mixture, cheese ending with chips on top.

Set crock pot on high if you wish to serve within several hours, if you have
time to let it cook all day, then start out on high and then go to low and serve
when you are ready for dinner. If you want to make this in the oven, use a 9x13 inch
pan and follow the same directions, 400 degree F oven for 30 minutes.

Molasses Baked Beans
1 pkg dried navy beans
4 Tbsp granulated sugar
Dash of salt
1/4 tsp. black pepper
1 tsp powdered mustard
1/2 c molasses
1 (2 to 3 oz.) piece salt pork – I use left over ham or bacon
1 medium peeled whole onion

Soak beans overnight. In AM, drain and replace water. Parboil 10 to 15 minutes (not longer). Place onion in crock pot. Drain beans and put on top of onion. Dissolve salt, pepper, powdered mustard and molasses in 1 1/2 cups of hot water. Pour over beans. Add enough hot water to just cover top of beans. Place salt pork on top. Cover and set crock pot on high. Check every few hours and add water as needed. Cook for approx 6 to 7 hours.