The Comfort Foods of Fall

Hearty, savory meals need no season or day of the week. However, I find myself gravitating toward my kitchen on Sunday afternoons in the fall. Something about the changing leaves, cooler temperatures, and several hours of uninterrupted and unscheduled time makes cooking satisfying and relaxing.

Am I preparing lunch? Or dinner? It doesn’t much matter on a Sunday. Sundays in our home mean grazing on snacks and meals, both large and small. The more homemade, the better.

Which is why it seems appropriate to share with you three of my favorite recipes: Corn Chowder, Corn Muffins, and Pizza Breads. I’ve blogged about all three before, and seeing the photos from meals gone past makes my mouth water just the same.

And while I return to my tried-and-true fall favorites, I’m always looking for something new for Sunday dinner (and as leftovers into the week). Included below are two recipes from my cousin, Shannon (by way of Paula Dean and Martha Stewart) that I plan to try very soon.

What are you favorite comfort foods for fall? Got a recipe to share? Don’t be shy.

Macaroni and Cheese (from Paula Dean)
4 c. cooked elbow macaroni, drained
2 c. grated cheddar cheese
3 eggs, beaten
1/2 c. sour cream
4 Tbs. butter, cut into pieces
1/2 tsp. salt
1 c. milk

Preheat oven to 350. Once macaroni is cooked and drained, place in a large bowl and while still hot add the cheddar cheese. In a separate bowl, combine the other ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30-45 minutes. Top with additional cheese if desired. (I added bread crumbs to the top as well.)

Beef Stroganoff (from Martha Stewart)

2 lbs. beef (I used stew meat)
1 large onion
1 lb. mushrooms
2 Tbs. dijon mustard
Salt and pepper
2 Tbs. corn starch
1/2 c. sour cream
egg noodles

In slow cooker: add beef, mushrooms, onions, 1/2 tsp. pepper, 1-1/2 tsp. salt (cook on low 8 hours).

After the meat has cooked for 8 hours, do the following steps: In a 2-cup measuring cup, whisk corn starch with water, ladle 1 cup of slow cooker liquid into measuring cup, whisk to continue. Pour into small saucepan and boil. Cook until thick. With slow cooker turned off, stir in cornstarch mixture, then sour cream, mustard, and dill. Serve over egg noodles.

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