The Old Farmer's Almanac 2015 (4 page)

Divide the mixture among the prepared dishes. Sprinkle diced tomato and cheddar cheese evenly over the portions. Bake on the center oven rack for 25 to 30 minutes, or until bubbly and golden.
Makes 8 to 10 servings.

Super-Creamy Mac and Cheese

Preheat the oven to 350°F. Butter a large, shallow casserole.

Prepare the noodles according to the package directions. Drain, transfer to a large bowl, drizzle with oil, and toss to avoid clumping.

Melt 3 tablespoons of the butter in a large saucepan over medium heat, add the onion, and cook for 5 minutes, or until soft. Add the flour and cook for 1 minute more, stirring. Add 1 cup of milk and stir. As the sauce thickens, add the remaining 1 cup of milk. Bring to a simmer. Add the chicken stock and heat gently for 3 to 4 minutes, stirring constantly. Add the mustard, salt, and pepper, to taste. Add the cheddar cheese, 1 cup at a time, and stir. Add more as it melts. Add the cream cheese and stir until melted.

Pour the sauce over the noodles and stir to coat. Transfer the mixture to the casserole. Sprinkle with cracker crumbs to cover evenly.

Melt the remaining 3 tablespoons of butter in a pan over low heat and drizzle over the crumbs. Bake for 30 to 35 minutes, or until bubbly.
Makes 6 servings
.

Southwestern Pumpkin Burgers

Heat 2 tablespoons of the oil in a skillet over medium heat; add the onion, corn, and bell pepper; and cook for 5 minutes, or until soft. Add the garlic, cumin, chili powder, and smoked paprika and cook for 30 seconds more, stirring constantly. Remove from the heat.

In a large bowl, combine the cottage cheese, pumpkin, and egg yolk and mix with a wooden spoon. Add the onion-corn-pepper mixture, parsley, salt, and black pepper, to taste. Stir and add the bread crumbs and cheese. Stir until combined. Cover and refrigerate for at least 2 hours, or overnight.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Shape the pumpkin mixture into six ¾-inch-thick patties. Place them in the skillet and cook, in batches, if necessary, for 3 minutes on each side, or until lightly browned, turning once. Serve with or without buns, passing the ranch dressing at the table, if desired.
Makes 6 servings.

Roasted Autumn Vegetables

Preheat the oven to 450°F. Lightly oil two large, rimmed baking sheets.

Combine the vegetables, olive oil, rosemary, garlic, salt, and pepper, to taste, in a large bowl and toss by hand to coat. Spread the mixture evenly onto the baking sheets and bake for 15 minutes on separate oven racks. After 15 minutes, stir the vegetables with a spatula and return to the oven, switching the rack position of the sheets. Bake for 15 minutes more, or until the vegetables are tender and browned.
Makes 6 servings
.

Slow Cooker Barbecue Brisket

Heat the oil in a large, nonreactive skillet over medium heat, add the onions, and cook for 10 minutes, or until soft. Add the garlic, paprika, and chili powder and cook for 30 seconds, stirring. Add the remaining ingredients, except for the brisket, and cook until heated through. Remove the skillet from the heat.

Pour half of the sauce into a large slow cooker. Add the brisket and cover with the remaining sauce. Cover and cook on low for 8 hours.

Transfer the brisket to a large casserole and ladle all of the remaining sauce over it. Cool to room temperature. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350°F. Transfer the meat to a cutting board. Cut the meat across the grain into ⅓-inch-thick slices. Pour the sauce into a large saucepan and bring to a simmer. Return the sauce to the casserole and add the sliced meat. Bake for 30 minutes, uncovered. Transfer the meat slices to a platter and spoon the sauce over the meat.
Makes 8 to 10 servings
.

Warm Brownie Pie

FILLING
:

Roll the pastry into a 12-inch circle and line a 9-inch (not deep-dish) pie plate with it. Pinch the overhanging pastry into an upstanding rim or trim to be flush with the side of the pan and crimp the edge with a fork. Refrigerate for 15 minutes.