Parking space on main street and all other streets from there to the fair grounds are full this morning with many visitors from all over the area. It is a bit cloudy but the temperature is ideal for a day of shopping and admiring the creative ideas of the many vendors. I miss not being involved this year and hopefully can do it again next year. The Women of today do a greatest job of putting on the Autumn Boutique each year. Many of the vendors return each year along with new ones. It has been interesting to observe over the years the trends in decorating. Several years ago decorated wine bottles were all the rage, one time it was chickens or license plates or whatever. We seem to think we always need something new to make life interesting.
We decided with all the rain of late that the water hoses were no longer needed this year. Can it be fall already? There are a few beans to pick yet and some green tomatoes, other than that the garden is pretty well over for another year. Now to decide which flowers to try and keep through the winter for next year’s planting. At least the squirrels have finished collecting the nuts off the tree and that area has been cleaned up. There are still pears left to use and every time it rains I have a few to pick off the ground.
The afghan I started for Riley is quite appropriate for fall with the orange, yellow, green and brown. I was told you are supposed to name your projects and this one seems appropriate to be called falling leaves. James said she won’t be too fussy as long as it will keep her warm.
The meat loaf sounds like it should be called a Philly cheese steak loaf. This is one of my favorite ways of dressing up a hamburger or in this case a meat loaf.
Mozzarella Meat Loaf
2 pounds ground beef l teaspoon dried oregano
2 eggs, lightly beaten l can (8 ounces) pizza sauce
l cup saltine cracker crumbs 2 slices mozzarella cheese,
l cup milk halved
1/2 cup grated Parmesan cheese Green pepper rings
1/2 cup chopped onion Sliced mushrooms,optional
1 1/2 teaspoons salt 2 tablespoons butter
Fresh parsley, chopped
Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9×5 loaf pan. Bake at 350º for l 1/4 hours or until no pink remains; drain.
Spoon the pizza sauce over loaf and top with the mozzarella cheese slices. Bake 10 minutes longer or until the cheese is melted. Saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desired. 8-10 servings
Parmesan Ranch Rolls
2 loaves, (l pound each) frozen bread dough, thawed
l cup grated Parmesan cheese
1/2 cup butter, melted
l envelope buttermilk ranch salad dressing mix
l small onion, finely chopped
On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In small bowl, combine cheese, butter and ranch dressing mix. Roll balls in cheese mixture; arrange in two greased 9-inch square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350º for 20-25 minutes or until golden brown. Remove from pans to wire racks. Yield: 1 1/2 dozen.
Fall Pear Pie
8 cups thinly sliced peeled pears
3/4 cup sugar
1/4 cup quick-cooking tapioca
1/4 teaspoon ground nutmeg
Pastry for double-crust pie
l egg, lightly beaten
1/4 cup whipping cream, optional
In large bowl, combine the pears, sugar, tapioca and nutmeg. Let stand for 15 minutes. Line a pie plate with bottom crust; add pear mixture. Roll out remaining pastry to fit top of pie, cut large slits in top. Place over filling; seal and flute edges. Brush with egg.
Bake at 375º for 55 to 60 minutes or until pears are tender. Remove to a wire rack. Pour the cream through slits if desired. Cool. 8 servings.
