Recipes by Estella Tullgren | Photographed by Deb Peterson

It is 105 degrees outside and I am thinking of the October/November food article—not an easy thing to do. Not only that…but the holidays will be here before we know it. I decided to share with you some of my favorites for the upcoming fall and holiday seasons—recipes that will surely delight your family and friends.

Once the weather turns cool, I love nothing better than making wonderful pots of soup. Hardly a Sunday afternoon goes by without a pot simmering on the stove for the coming week—it sure makes dinner planning easier for this working girl!

SAVORY PORK STEW

Serves 6-8

This is a favorite of ours—the flavor is sooooo good. We add a great bread and have a light salad. I think you will enjoy this. Don’t leave out the pearl onions. They are an important ingredient for the flavor.

2 pounds boneless pork, cut into ¾-inch pieces

1/4 cup flour

1/4 cup canola oil

1 bunch green onions, chopped

2 cloves garlic

2 14.5-ounce cans diced tomatoes

2 10.5-ounce cans beef stock

1 16-ounce jar small boiled onions, drained

1/2 cup water

3 ribs celery cut into 1-inch pieces

2 medium squash, sliced

1 bay leaf

1 tablespoon dried parsley

1 teaspoon salt

1/2 teaspoon pepper

Dredge pork pieces in flour, coating well. Heat oil in a dutch oven and brown meat well. Add green onions and garlic. Cook over medium-high heat for one minute, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 to 1 ½ hours, stirring occasionally.

SOUTHWESTERN BEAN DIP

Makes 2 cups

As the holiday season approaches, I think we all look for those great-tasting, low-calorie dips. This is it! The flavor is great and the calories are low. Serve with tortilla chips.

1 15-ounce can pinto beans, rinsed and drained

1 medium fresh tomato, seeded

2 tablespoons lime juice

3 garlic cloves

2 green onions, coarsely chopped

1/3 cup cilantro

1/2 (more or less to taste) jalapeno, seeded and membrane removed

salt and pepper to taste

Puree all ingredients in a food processor until smooth.

CURRIED PUMPKIN SOUP

Serves 6

My sister, Irene, who is a fabulous cook, gave me this recipe many years ago. Now it has become one we enjoy often. Chris wasn’t quite sure he would like it because he is not a great fan of curry. He asks for this soup on a regular basis. You can kick it up a notch by adding more curry.

1/2 pound fresh mushrooms, sliced

1/2 cup chopped onion

2 tablespoons butter

2 tablespoons all-purpose flour

1/2-1 teaspoon curry powder

3 cups vegetable broth

1 15-ounce can solid-pack pumpkin

1 12-ounce can evaporated milk

1 tablespoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

Garnish with chives and sour cream

In a large saucepan, sauté the mushrooms and onions in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish individual servings with sour cream and chives.

DEVILED HAM TERRINE

Makes 4 3/4 cups

This is the best! It is wonderful on crackers or with veggies. I think using Petit Jean Ham makes a difference in the flavor. Keep this around during the holidays—your guests will love it. For a serving idea, simply line a 5-cup serving piece or two 2 1/2 cup serving pieces with plastic wrap, spoon in deviled ham, cover and chill. When you are ready to serve, unmold it onto a serving plate.

1 1/2 pound smoked ham, coarsely chopped (about 4 cups)

1/2 cup finely chopped fresh parsley

1/2 cup mayonnaise

6 tablespoons butter, softened

1/4 cup whole-grain Dijon mustard

3 tablespoons dry white wine

1 celery rib, finely chopped

2 green onions, finely chopped

1 teaspoon lemon zest

3/4 teaspoon black pepper

1/4 teaspoon ground red pepper

Pulse ham, in batches, in a food processor 4-6 times or until shredded. Do not over process.

Stir together the remaining ingredients. Stir in ham until well blended. Cover and chill 8 hours. Let stand at room temp about 30 minutes before serving. This recipe is easily halved.

M! October/November 2011