Try end-of-summer dishes using seasonal ingredients

As we settle into a back-to-school routine and church activities get back onto a set schedule, I am reminded that fall is coming. I have been eager to start looking at my favorite fall recipes but have resisted the urge until the weather turns much cooler. Apples will be coming into season, which opens up a whole new recipe drawer reserved just for that ingredient. If you have a favorite fall or apple recipe that you or your family enjoys, please send it in; it might be included in this column. It is fun to see what other readers send in, and today's recipes are no exception.

Fried Squash Puffs

Leslie Riney ran across this wonderful recipe for squash; she tried it and loved it. Right now squash is everywhere. Friends, neighbors and co-workers are starting to give it away. This recipe is an alternative to everyday fried squash. Great for entertaining, as a snack or with fish instead of hushpuppies. Add ranch or blue cheese dip if desired for an even tastier treat.

1 quart oil for frying

4 summer squash, cut into chunks

1 medium onion, grated

2 eggs, beaten

2/3 cup all-purpose flour

2/3 cup dry corn muffin mix or cornmeal

2 teaspoons baking powder

3/4 teaspoon salt

Place the squash in a pot with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain and mash. In a bowl, mix 2 cups mashed squash, onion and eggs. In a separate bowl, mix the flour, corn muffin mix or cornmeal, baking powder and salt. Thoroughly blend the squash mixture into the flour mixture. Drop it by rounded tablespoons into the hot oil of 360 degrees and fry until evenly browned by flipping over until golden brown and crisp. Drain on paper towels.

Jamaica-Me-Crazy Chicken Tropicale

Jodi Thompson of Jackson sent in the remaining recipes today. This first recipe sounds interesting, and I look forward to trying it.

2 medium sweet potatoes, peeled, cut into 2-inch pieces

1 (8-ounce) can water chestnuts, drained

1 cup golden raisins

1 (20-ounce) can pineapple tidbits in pineapple juice, drained, reserving juice

4 boneless skinless chicken breasts

4 teaspoons Jamaican jerk seasoning, or to taste

3 tablespoons grated fresh ginger

1 teaspoon cumin seed, slightly crushed

1/4 cup dried onion flakes

1 tablespoon grated lime zest

2 tablespoons Worcestershire sauce

Hot cooked rice

Place sweet potatoes in bottom of nonstick-sprayed 3 1/2- to 5-quart slow cooker.

Add water chestnuts, raisins and drained pineapple tidbits. Sprinkle chicken with jerk seasoning, placing over potato mixture. Combine drained pineapple juice, ginger, cumin seed, onion flakes, lime zest and Worcestershire sauce in small bowl. Pour over chicken mixture. Cover and cook on high heat for 3 to 4 hours or on low heat for 7 to 9 hours until chicken and potatoes are just fork-tender. Serve with rice. Makes 4 servings.

Ginger-Glazed Grilled Honeydew

1/4 cup peach preserves

1 tablespoon lemon juice

1 tablespoon chopped candied or crystallized ginger

2 teaspoons grated lemon peel

1/8 teaspoon ground cloves

1 medium honeydew, cut into 2-inch cubes

In a small bowl, combine the first five ingredients. Thread honeydew onto six metal or soaked wooden skewers. Brush with half of the glaze. Coat grill rack with cooking spray before starting the grill. Grill honeydew, covered, over medium-high heat for 2 to 3 minutes on each side or just until melon begins to soften and brown, basting frequently with remaining glaze. Yield: 6 servings.

Maple-Orange Pot Roast

1 beef rump roast or bottom round roast (3 pounds)

1/2 cup orange juice

1/4 cup sugar-free maple-flavored syrup

1/4 cup white wine or chicken broth

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

1 teaspoon grated orange peel

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds red potatoes, cut into large chunks

5 medium carrots, cut into 2-inch pieces

2 celery ribs, cut into 2-inch pieces

2 medium onions, cut into wedges

4 teaspoons cornstarch

1/4 cup cold water

In a large nonstick skillet coated with cooking spray, brown roast on all sides. Drain. Place in a roasting pan coated with cooking spray. In the same skillet, combine the orange juice, syrup, wine or broth, vinegar, Worcestershire sauce, orange peel, bay leaf, salt and pepper. Bring to a boil, stirring frequently. Pour over meat. Place the potatoes, carrots, celery and onions around roast. Cover and bake at 325 degrees for 3 hours or until meat is tender. Remove meat and vegetables. Keep warm. Pour pan juices into a measuring cup. Discard bay leaf and skim fat. Pour into a small saucepan. In a small bowl, combine cornstarch and water until smooth. Gradually stir into juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Let stand for 10 minutes before slicing. Serve with pot roast and vegetables. Yield: 8 servings.

Pork Chops with Mushrooms and Thyme

2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to 1/4 inch thick

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 teaspoon extra-virgin olive oil

1 medium shallot, minced

1 1/2 cups sliced mushrooms (about 4 ounces)

1/2 cup dry vermouth or unsweetened apple juice

1 teaspoon Dijon mustard

1 teaspoon chopped fresh thyme

Sprinkle pork chops with salt and pepper. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates. Tent with foil to keep warm. Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth or apple juice and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork. Cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately. Yields 2 servings.

I think all of these recipes sound worthy of trying and I look forward to doing just that. Have a great week and 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 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.