Table of Contents
Meatballs for the soul6
Move over spaghetti; there's a new meatball in town. This delightful dinner is bound to make a regular appearance on your fall table.
3-Cheese Potato Gratin
The key to making this gratin is first simmering the potatoes with flavored milk and cream.
Preheat oven to 450°. Coat a 2-quart casserole dish with nonstick cooking spray.
Combine milk, cream, garlic, and spices in a large saucepan.
Add potatoes and bring to a boil. Cover, reduce heat to low, and simmer 8 minutes. Discard garlic.
Toss grated cheeses with flour; set aside. Layer half the potatoes in the casserole dish. Sprinkle half the cheese mixture over the potatoes. Add remaining potatoes and pour the milk mixture over the top. Sprinkle with the remaining cheese mixture. Coat a piece of foil with nonstick spray and tightly cover baking dish; bake for 30 minutes. Remove foil and bake an additional 20 minutes, or until gratin is browned and bubbly. Let gratin rest 10–15 minutes before serving.
Per serving: 290 calories; 38 calories from fat; 13g total fat; 36g carb.; 440mg sodium; 3g fiber
One potato, two potato10
Simple green salad11
Newburg pot pie12
This seafood pot pie is both elegant and homespun in every delicious bite.
Speed and ease are the name of the game in this version of a classic.
Which came first, the noodle dumpling or the puffy dumpling? Here's a chance to make both and decide for yourself.
Chicken and "noodle" dumplings16
Chicken and drop dumplings19
Fabulous fall feast22
Don't say goodbye to the grill just yet. Fire it up one more time for this special pork tenderloin dinner.
It's important to use pure maple syrup here. It costs more, but the flavor is worth every cent.
Boil the first 6 ingredients for the Maple-Rum Sauce. Reduce to 1 1/2 cups, boiling approximately 5–7 min. Strain.
Return to saucepan and whisk in dark rum and salt. Return to a boil.
Combine cornstarch and juice in a small bowl, then whisk into syrup to thicken.
Note: Make the Maple-Rum Sauce the night before and chill. In the morning, reheat the sauce, add the fruit, and simmer until warm.
Harvest baked apples25
Belgian waffle irons26
No need to guess which waffle irons perform the best. There's one in your price range, guaranteed.
Belgian Waffle Irons
2850 Ocean Park Blvd., Suite 310
Santa Monica, CA 90405
Cooking.com carries the following Belgian waffle irons featured in Cuisine at home’s issue 65:
- Krups Expert… $79.95
- Krups 4-slice Wafflechef… $39.95
- Waring Pro WMK300… $79.99
- Proctor Silex Morning Baker… $29.99
- Hamilton Beach Flip ’n Fluff… $26.34
- Hamilton Beach Flip ’n Fluff… $13.42 – $29.95 — Used, refurbished, and new
All dressed up28
How do you improve upon a perfect waffle? Serve it with ice cream and a terrific fruit-filled syrup.
This pantry staple doesn't get much time in the spotlight. But an important ingredient like flour deserves a moment to shine. Its secrets are revealed here.
These recipes for mashed potatoes, chicken broth, spiced nuts, and black beans will come in handy as you cook your way through the issue.
These cookies are easy to make and a great way to get children in on the act — with close supervision, of course.
Preheat oven to 350°.
Using a hand mixer on medium speed, cream butter, sugar, and almond extract until mixture is light and fluffy, about 5 minutes. Add flour and salt to creamed mixture; beat on low until ingredients are combined. Wrap dough in plastic wrap; chill for 1 hour.
Shape dough into 1-inch balls; place on 2 ungreased baking sheets, spacing cookies 2 inches apart. Using your thumb or a teaspoon measure (or a cork — see the Test Kitchen Tip), make an indentation in each cookie; bake 5 minutes. Remove cookies from oven; fill each indentation with ¼ teaspoon jam. Bake cookies 5–7 more minutes
Cool cookies in pans for 2 minutes, then transfer to a rack to cool completely.
Per cookie: 95 calories; 54 calories from fat; 4g saturated fat; 6g total fat; 10g carb.; 40mg sodium; 1g protein; 16 cholesterol; 4 sugars
Q & A42
Mediterranean pasta salad44
Italian sausage ragu45
Lidia's Fettuccine Alfredo
Use most any pasta shape, but Lidia warns to avoid the really small pastas like capellini——the strands will stick together in the sauce.
Boil the salted water in a large pot over high heat.
Cook the pasta al dente.
Begin to melt butter in a large saute pan over medium heat.
Pour in the cream and chicken broth before the butter is completely melted, see. Bring to a boil. Simmer 2–3 min.
Add the cooked pasta to the sauce right from boiling water. Stir and cook until sauce turns creamy (2 minutes).
Off heat, add yolks into center of pasta and stir quickly to prevent curdling. Sprinkle with cheese; toss well.
Season with salt and pepper to taste and serve immediately.
Per serving: 488 calories; 55 calories from fat; 30g total fat; 44g carb.; 75mg sodium
Cheese tortellini & butternut squash46
Tomato-Gorgonzola sauce with pasta shells47
Spice of life48
Fragrant with spices and sticky with icing, here's a cake you can really sink your teeth into.
Indian summer apple-tini52
This cocktail is a bit like biting into a crisp, juicy apple. But look out - this apple will bite back if you're not careful!