Warm food for October


2 apples, cored, 1/4” slices

1 c. water

1 medium size head cabbage, in small wedges

2 medium potatoes, peeled, 1/4” slices

2 large links kielbasa, in 1/2” pieces

1 tsp. sugar

1/2 tsp. olive oil

Sliced onion, optional

Salt and pepper to taste

Layer ingredients in crockpot, starting with cabbage wedges, kielbasa, apples, then potatoes. Whisk together water, sugar, olive oil, salt and pepper. Pour over layers in crockpot. Cook on low for six hours. Serve.




1 (16 oz.) can chow mein vegetables, drained

1 (10 3/4 oz.) can chicken and rice soup, undiluted

1 (10 3/4 oz.) can cream of chicken soup,undiluted

1 cup chopped cooked chicken

2 Tbsp. soy sauce

1 (3 oz.) can chow mein noodles

Combine vegetables, soups, chicken and soy sauce in large bowl; stir well. Spoon into well-greased 7-inch x 1-inch baking dish. Sprinkle with chow mein noodles. Bake, uncovered, in preheated 350° oven 25 minutes or until hot and bubbly. Serve immediately. Serves four.



1 (6 oz.) pkg. stuffing mix for chicken 1 (21 oz) can apple pie filling 6 boneless (3/4” thick) pork chops *

Prepare stuffing as directed on pkg. Spread pie filling onto bottom of 13-inch x 9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Bake, covered, in 375° oven for 35 minutes or until chops are done (145°), uncovering for the last five minutes. Remove from oven; let chops stand three minutes before serving. Six servings. *Use six boneless skinless chicken breasts instead of chops, increasing baking time as necessary until chicken is done (165°).



2 c. whole wheat flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 1/2 c. applesauce

2/3 c. sugar

2 Tbsp. vegetable oil

2 egg whites

1/4 c. low-fat milk

In medium-sized bowl combine flour, baking soda, cinnamon and nutmeg; set aside. In large bowl combine applesauce, sugar, oil, egg whites and milk; mix well. Gradually add flour mixture to applesauce mixture and thoroughly mix until well blended. Pour into 9-inch x 5-inch loaf pan coated with cooking spray. Bake in preheated 350° oven 55-60 minutes or until wooden toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. Can be baked in 12-cup muffin tin; bake 25-35 minutes.



1 pkg. yellow cake mix

1/2 c. sugar

1 (15 oz.) can pumpkin

2 eggs

1 can sweetened condensed 2 tsp. pumpkin pie spice milk

Whipped cream or topping

Mix cake mix according to package directions. Pour into greased 9-inch x 13-inch baking pan. Beat together pumpkin, sugar, milk, eggs and spice. Pour over cake batter evenly. Bake at 350° for 40 minutes. Let stand for five minutes and invert onto a serving tray. When cold cut into squares and top with whipped cream or whipped topping. If whipping cream use one pint, adding a little powdered sugar and vanilla to flavor.



1/2 c. margarine, softened

1 c. sugar

1 egg

1 tsp. orange extract

1 tsp. orange food coloring (optional)

1/2 tsp. baking powder

2 c. plus 2 Tbsp. flour

1/4 tsp. salt

Place margarine in medium-sized mixing bowl. Add sugar; beat together until fluffy. Beat in egg along with orange extract and food coloring (if using). Add flour, baking powder and salt; stir vigorously until moderately stiff dough is formed. Divide dough in half. Flatten dough pieces and wrap in plastic wrap. Refrigerate four hours or overnight. On lightly floured surface roll out one piece of dough to about 1/8-inch thickness (or slightly less). Use drinking glass or round cookie cutter to cut out as many circles as possible. Refrigerate all excess cookie dough and use as needed. Bake at 350° for about 15-20 minutes or until firm and edges are golden brown. Transfer to wire rack to cool. When completely cooled, frost with orange frosting, making jack-o-lantern faces.




6 c. thinly sliced red cabbage

2 medium Granny Smith apples, thinly apples, sliced

3/4 c. dried orange cranberries 1/4 c. chopped walnuts


1/4 c. rice vinegar

1/4 c. white wine vinegar

1/3 c. sugar (or substitute)

1 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

In large bowl combine cabbage, dried cranberries, apples and walnuts. In small jar or shaker combine dressing ingredients; shake to mix. Pour over cabbage mixture and toss until well combined.




3 Tbsp. butter

1/2 c. toasted slivered almonds

1 (10 oz.) pkg. regular marshmallows

3 c. crisp rice cereal

1/2 c. dried tart cherries, snipped or raisins

3 c. chocolate-flavored crisp rice cereal

In saucepan melt butter or low heat. Add marshmallows to saucepan. Stir and heat until melted. Stir in cherries and almonds. Fold in cereals. Turn mixture into buttered 13×9” pan. Press evenly into pan using lightly buttered hands. Cool and cut into 24 bars.