Ohio Fall Roundup recipes

I'll start this thread off with my recipes from the round up.

Apple Crisp:  Dutch oven or convection oven
3 lbs. apples, 2 tbs. lemon juice, 1/2 c. lt. brown sugar (packed), 1/2 tsp. cinnamon, 1/2 tsp. nutmeg
Peel, core, and slice apples.  Toss in a bowl with lemon juice.  Mix brown sugar, cinnamon, and nutmeg together then mix into apples.  Place apples in 10-in.  Dutch oven or baking dish.

Topping:  1 c. brown sugar, 1/2 c. butter, 1 tsp. cinnamon, 3/4 c. flour, 3/4 c. oats
Mix butter, brown sugar, and cinnamon until smooth.  Add flour and then oats.  Mix well.  spoon over apple mixture.
Dutch oven:  Bake at 350 degrees for 30 minutes:  remove lid for last 15 minutes
Convection oven:  Bake at 325 degrees for 20-25 minutes.

Autumn Fruit Salad
Topping:  1-1/2 c. sugar, 1/2 c. flour, dash salt, 1-1/2 c. water, 1 tsp. butter or margarine, 1 tsp. vanilla, 1/4 tsp. nutmeg, 1 c. chopped walnuts
In a sauce pan, combine sugar, flour, and salt.  Add water.  Bring to a boil.  Cook and stir until mixture thickens.  Remove from heat and stir in butter, vanilla, nutmeg, and nuts.  Cool to room temperature or overnight in refrigerator. 

6 c. cubed unpeeled apples, 2 c. halved red seedless grapes, 1 c.  diced celery
In large bowl, combine apples, grapes, and celery.  Add dressing and toss gently.  Refrigerate until serving.

Pizza Rolls
1 loaf frozen bread dough, 1 jar pizza sauce, mozzarella cheese, pepperoni, thin slice ham cut into pieces about the size of the pepperoni.
Put the loaf frozen bread dough in greased bread pan.  Wipe small amount of oil on top of loaf and cover with a towel for 7-8 hours.  Once dough has risen, put on flat surface to roll out.  If making pizza rolls for a snack, roll the dough into a long, narrow rectangle.   Spread the pizza sauce over the dough, sprinkle on mozzarella cheese, add pepperoni and ham.  Roll so you have a long, thin roll.  Cut into pieces and arrange them on a cookie sheet or in a baking dish.  (You can also place them in a 12-in Dutch oven and bake 25-30 min. at 350 degrees.)  In convection oven, bake at 325 degrees for 20-25 minutes.  You may warm some pizza sauce for dipping.   (You can make them as an entree by rolling the dough into a square and making larger and fewer rolls)

CONEY SAUCE

 

1-1/2 cups water

¼ cup chopped onion

4 oz can tomato sauce

3 cloves garlic, minced

1/2 TBS salt

1-1/2 to 2 TBS cumin

2 to 4 TBS chili powder

 

Ground chuck may be browned to remove excess fat before placing in crock pot.  If using a lean ground beef you can place it in the crock pot without precooking and this method gives the meat the fine texture which is ideal for the coney sauce.

 

Put all ingredients in crock pot; stir thoroughly to mix spices.  Stir occasionally to loosen the meat as it cooks.  Cover and cook on Low for 6-10 hours.

 

Use Koegel's viennas or any natural casing hotdogs available in your area. Top with generous amount of coney sauce, chopped onions, and mustard.   This sauce is also good over Mexican red beans, in taco shells, nachos, or as a Tostitos Scoops dip. 

Deb Lee's recipe- Mexican Sausage dip:

SHORTCUT SHORTCAKE

MARINATED BROCCOLI