Serve up a taste of fall with sweet potato pies

smcclanahan

It is officially autumn, and that means apple season is here. Last weekend we spent time with some of my relatives in Nashville, Ill., making homemade apple butter. It had been years since I was involved in the process of making apple butter, and it was a terrific learning experience for me. The large copper kettle holds 6 bushels of apples -- Johnathons to be exact -- but we made a smaller batch of only 4 bushels. There is quite an art to knowing how to stir and when to add the sugar and cinnamon. But I have to say that the best part of the apple-butter cooking was the wonderful conversation that takes place around the kettle while taking turns stirring the butter. We already have the same date reserved on our calendar for next year, and it will be interesting to see just how much I will remember.

We will finish up today with the remaining recipe entries from the Midwest Foods and Poultry chicken recipe contest from the SEMO District Fair. There were many good entries and it was difficult for the judges to make a decision.

Homemade Chicken Noodle Soup

Submitted by Linda McKinley, Scott City

1 chicken

1 (24-ounce) package frozen homestyle egg noodles

1 stick butter

Salt and pepper to taste

Bring the chicken, butter, salt, pepper and enough water to cover to a boil and reduce heat and simmer until chicken is done and falling from the bones. Remove bones and add the noodles to the remaining broth. Cook noodles until tender, adding salt and pepper to taste. Add chicken to mixture and heat through.

Chicken Spaghetti

Submitted by Carolyn Schott of Oran

1 whole chicken, cooked and de-boned

1 pound Velveeta cheese

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Ro-Tel tomatoes

1/2 cup onion

1/2 cup celery

1 jar pimientos

2 bouillon cubes

1 pound spaghetti, cooked

1/2 bell pepper

Boil chicken until tender and debone. Place broth in a large pot with bouillon cubes. Bring to a boil. Add spaghetti, onion, celery, bell pepper and Ro-Tel tomaotes. Cook for 5 to 10 minutes. Add cheese, cream of mushroom soup, cream of chicken soup and jar of pimientos. Salt and pepper to taste. This dish is ready to serve when spaghetti is done.

Chicken In A Biscuit

Submitted by Debbie Pylest, Anna, Ill.

4 fresh or frozen chicken breasts

2 bay leaves

Salt and pepper, to taste

1 medium onion, diced

1 (12-ounce) bag baby carrots

1 (26-ounce) can cream of mushroom soup

1 (8-count) can Pillsbury Grands biscuits

In a medium stock pot bring 1 1/2 cups water, bay leaves, salt, pepper, onion, carrots and chicken breasts to a boil and continue to cook for 35 minutes. Remove the chicken and bay leaves from the stock. Add cream of mushroom soup to stock and simmer 10 minutes. Pat or roll out each biscuit. Cut chicken breast in half, place chicken piece into each biscuit and seal edges. Place into baking dish. Pour stock with vegetables over top of biscuits. Bake 350 degrees for 40 minutes. Serves 8.

Cool Chicken-N-Bow Ties

Submitted by Rosemary Kreiter, Cape Girardeau

1 1/2 pounds chicken breast, cubed

2 tablespoons olive oil

1/2 teaspoon salt

Fresh ground pepper

1 tablespoon garlic, chopped

1 tablespoon shallots, chopped

1/2 cup water

1 (16-ounce) package bowtie pasta

1/2 cup carrot, grated

1/4 cup celery, chopped fine

1/2 cup red bell pepper, chopped

1/2 cup yellow bell pepper, chopped

1 cup green onion, chopped

3/4 cup bacon-ranch dressing

Topping: crumbled blue cheese

Heat olive oil in a large skillet on medium-high heat. Sauté chicken 3 to 5 minutes until white. Add garlic, shallots, salt and pepper and cook another minute. Add water; cover and cook on medium-low heat 15 minutes. Set aside to cool. Cook pasta according to package directions. Rinse in colander under cold water. Drain well. In a large bowl, combine pasta, chicken mixture and remaining ingredients. Mix well. Cover and refrigerate 4 hours or more. Top with blue cheese. Allow 45 minutes to 1 hour preparation time. Serves 8 to 10.

Chicken and Dressing

Submitted by Marie James, Cape Girardeau

1/2 stewing hen, cooked, deboned and cubed

10 slices dried bread, broken into pieces

3 eggs

1 onion, chopped fine

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon rubbed sage

2 tablespoons sugar

2 cups chicken broth

In a large bowl, put broken bread, add all other ingredients, pour broth over the bread and mix together. Add the chicken and stir to mix. Put in greased 7-by-11 inch-baking dish. Bake at 350 degrees about 30 minutes or until firm and lightly browned.

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Rose Musgrave-Quinn of Gordonville has answered the recent request for sweet potato pie recipes. She has a couple to share with us today.

Sweet Potato Pie

4 cups cooked mashed sweet potatoes

2 eggs

1/2 cup sugar

1/2 cup margarine

1/2 cup brown sugar

2 teaspoons vanilla

1 cup coconut

2 (9-inch) unbaked pie shells

Topping

1 cup crushed corn flakes

1/2 cup brown sugar

1 cup chopped pecans

1/3 cup margarine, melted

Combine sugars, sweet potatoes, and coconut. Add eggs and beat. Stir in margarine and vanilla. Spoon in unbaked pie shells. Combine topping ingredients and sprinkle over filling. Bake at 350 degrees for 45 minutes.

Old-Fashioned Sweet Potato Pie

1/2 cup butter or margarine, softened

1/2 cup packed brown sugar

1 cup cooked sweet potatoes, mashed

2 eggs, lightly beaten

1/3 cup corn syrup

1/3 cup evaporated milk

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1 unbaked pie crust

Cream butter or margarine and brown sugar in bowl until light and fluffy. Blend in sweet potatoes and eggs. Add next six ingredients; mix well. Pour into pie shell. Bake at 425 degree oven for 10 minutes, Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.

Crunch-Top Sweet Potato Pie

Filling:

1 3/4 cup mashed, cooked sweet potatoes

1 cup whipped topping

1/2 cup powdered sugar

4 ounces cream cheese, softened

1 teaspoon vanilla

Topping:

1/4 cup chopped pecans

1/4 cup flour

1/4 cup brown sugar

2 tablespoons butter or margarine, melted

1/2 teaspoon cinnamon

Dash of nutmeg

1 pie crust baked until lightly browned. Cool.

Combine sweet potatoes, whipped topping, powdered sugar, cream cheese and vanilla in a mixing bowl; beat with electric mixer until smooth. Pour mixture into cool, cooked piecrust. Combine remaining ingredients, mixing well and sprinkle over pie. Bake at 325 degrees about 10 minutes or until topping begins to brown. Chill thoroughly before serving.

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Have a terrific week and remember to share your favorite recipes with other readers. You and your recipes make this column interesting and exciting, so send them in today. Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63702-0699. Recipes published have not been kitchen-tested by the Southeast Missourian staff.