Recipes for the Perfect Fall Harvest Party

October is here, there is a chill in the air, families are taking children to their favorite pumpkin patch and Fall Harvest Parties are in full swing. Let us help you with your Harvest Party planning! These easy and delicious recipes embrace the beauty of Autumn’s arrival and truly celebrate the harvest season. Just add bales of straw, pumpkins, brightly flowering mums and bluegrass music and you’ll have a party guests will always remember!

Best- Ever Spinach Dip in a Pumpkin Bowl

1 – 10 oz package chopped frozen spinach
1 can water chestnuts
2 cups sour cream
3 tablespoons mayonnaise
1 package dry Knorr’s vegetable soup mix
3 green onions
dip-sized corn chips

Thaw and drain spinach. Drain water chestnuts and chop coarsley.
Mix all (except corn chips) ingredients and spoon into a medium-sized,
cleaned out pumpkin. Serve with corn chips. Set pumpkin bowl inside a
rustic twig wreath. Add colorful fall leaves around the base and you have the centerpiece too!

Toasted Pumpkin Seeds

2 cups pumpkin seeds
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon garlic

Rinse off pumpkin seeds and pat dry with paper towels. Toss seeds with oil and spread them out on a cookie sheet. Bake at 350 degrees for 20 minutes, tossing them every 5-7 minutes, until golden brown. Remove from oven and pour into paper grocery bag. Add salt to bag. Hold top tightly closed and shake to salt evenly. You might want to make a double batch of these for take-home party favors. Simply pour seeds in a food-safe favor bag and tie with a colorful ribbon to send with guests!

Ozark Mountain Cheese Soup
serves: 8

1/2 cup margarine
1/2 cup onions, finely minced
1/4 cup carrot, grated
1/4 cup celery, finely chopped
1/2 cup flour
2 tablespoons cornstarch
1 quart clear chicken stock
1 quart milk
2 1/2 cups Velveeta cheese, shredded
pesticide free dandelions, for garnish

In a small skillet, saute onions, carrots, and celery in margarine. In a large saucepan, cream together flour and cornstarch. Pour in chicken stock and milk. Stir and cook until thickened. Add sauteed ingredients and cheese. Cover and simmer on low for 1 hour. Season with salt and pepper. Garnish with a dandelion just before serving.

Pumpkin Bread
Makes: 3 loaves

3 1/2 cups all-purpose flour, sifted
2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons nutmeg
3 1/2 cups sugar
4 eggs, beaten
2/3 cup water
1 cup vegetable oil
2 cups (1-16 oz can) pumpkin puree
1 cup pecans, chopped
2/3 cups raisins

Combine flour, baking soda, salt, cinnamon, nutmeg, and sugar in a large mixing bowl. Add eggs, water, oil, and pumpkin. Stir until blended. Add nuts and raisins. Mix well. Pour mixture into 3 buttered and floured loaf pans. Bake at 350 degrees for 1 hour. Cool slightly. Turn out on wire rack to finish cooling. For best flavor, bake pumpkin bread at least a day before it is to be served. Store covered in refrigerator or freezer. Serve with softened cream cheese.

Wagon Wheel Cider
makes 1 gallon

1 gallon apple cider
1 cup light brown sugar
4 – 2 inch cinnamon sticks
1 teaspoon whole allspice
2 teaspoons whole cloves

Pour apple juice into a clean 30-cup electric, percolator-style coffeepot. Pour the cider in the urn and put the basket in place. Drop the cinnamon, sugar, and spices into the basket and let perk as usual. Serve hot, with a cinnamon stick in each mug.

These recipes are from a couple of our favorite entertaining books -  “My Front Porch” and “A Table of Grace” both written by Alda Ellis, published by Harvest House Publishers.

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October 27, 2010 in Uncategorized

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