News & Events

Hearty Fall Supper

Debbie Berkel shares delicious fall recipes.

Fall Casserole

Ingredients:
1 pound ground chuck

1/2 cup diced onion

1 garlic clove minced

1 can 16oz. whole peeled tomatoes

1 can 8oz. tomato sauce

1 tsp. chopped parsley

1/2 tsp. salt

1/2 tsp ground basil

1/8 tsp. pepper

2 cups water

8 oz elbow macaroni

1 can 15 1/4 oz. cannelini beans

1 medium zucchini halved and sliced

1 cup shredded mozzarella cheese

In large Tupperware container, microwave ground chuck on high. Stir every 2 minutes

until brown. Microwave at 70 % power. Place garlic and onion in small Tupperware

dish until tender. Stir every 20 seconds. Add to ground chuck. Stir. Add tomatoes and brake

up with a fork. Add tomato sauce, seasoning and water. Stir. Microwave on high for 5 minutes.

Add macaroni and microwave at 70% power for 5 minutes or until macaroni is tender. Add

beans and zucchini and cook on high for for 3 minutes. Sprinkle with cheese, cover and let stand

for 5 minutes or until cheese melts.

Makes 8 servings.

Pumpkin Soup

1 small onion, chopped

1 small garlic clove , minced

1 1/2 tbs. butter

3 cups milk

1 (16oz.) can of pumpkin

2 Tbs. orange juice

1/4 tsp. nutmeg

3/4 tsp. salt

Pinch of pepper

In large Tupperware dish, combine onion, garlic and butter. Microwave on 70% power for 2 minutes.

Stir after 1 minute. Add milk, pumpkin, orange juice, nutmeg and salt. Microwave on high until boil. Stir every 2 minutes.

In blender or food processor, puree mixture. Return to Tupperware dish. Microwave on

high for about 2 minutes or until heated. If soup is to thick, add 1 cup or milk or half and half.

Garnish with croutons.

Serve hot or cold.