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“The falling leaves drift by the window, the autumn leaves of red and gold…” When fall is upon us, and trees start shedding their now colorful leaves, Roger Williams’ 1955 piano version of this seasonal song always comes to mind. It’s a nostalgic time, a time of letting summer go and preparing for the cold winds of winter.

Linda: Fall is probably my favorite season. Cool temperatures, apple pie, discovering the perfect red and gold maple leaves to bring inside. I remember ironing leaves between a sheet of waxed paper to preserve them for decorating. It’s a sentimental season.

Lucy: Since we’re in a nostalgic mood, let’s go through my old “Dear Abby” cookbooks and discover her favorite recipes. She wrote two cookbooklets, “Favorite Recipes” and “More Favorite Recipes,” published in 1987 and 1990. I don’t know if they are still being printed.  

Linda: This would be fun. I remember reading her column and wondering about the people seeking advice for dealing with predicaments they found themselves in. Occasionally someone would write in asking for her favorite meatloaf recipe.

Lucy: Yes, that was a favorite. She described it as “a meatloaf recipe for dinner tonight and lunch tomorrow.” It calls for two pounds of ground beef so makes a large meatloaf. It’s a pretty basic meatloaf recipe but I think the bacon placed over the top adds flavor. Another recipe described as a favorite is her recipe for baked beans.

Linda: I was looking at that recipe. It’s unusual. She calls it “Everybody’s Favorite Baked Beans” and it calls for Kidney Beans, Lima Beans, and a can of baked beans. I’m not sure how all those different beans would blend together.

Lucy: That is a recipe that I have made and served to company. They are delicious and I had several comments praising the mixture. They’re a tasty alternative to regular baked pork and beans. Let’s finish with a possible dessert recipe. I remember making her fruit dessert called “Summer Surprise.” It uses several summer fruits that are still available in early fall. It’s a light dessert, so it would be appropriate to serve it with meatloaf and baked beans. 

Linda: I think these are perfect fall recipes. And it’s fun to bring back memories of Dear Abby and her many years of columns. I know her daughter took over the column in 2002. Her mother was diagnosed with Alzheimers and died at 94 years of age. I checked the internet to see if the column is still published and this refers to 2023: “As of my last knowledge update in August 2023, the “Dear Abby” column was still being published. The column was created by Pauline Phillips and continued by her daughter, Jeanne Phillips.”

Lucy: I think our readers will enjoy remembering “Dear Abby” and cooking these recipes. It could be fun to find some of her old columns on the internet. You could print them out and have your guests take turns reading them while enjoying dinner.

Linda: I do need to mention that we are slated for two dates at the Landrum Winter Market, November 16 and December 14. We’ll be selling cookies and our cookbook.   

 

Everybody’s Favorite Meatloaf

A reader’s request: “DEAR ABBY: I have seen you mention in your column your cookbooklets of favorite recipes. I hope the meatloaf recipe is included. Years ago, I cut out your meatloaf recipe, and it’s been a staple at my house ever since.”

 

Ingredients:

2 lbs ground beef

1 cup seasoned Italian bread crumbs

1/2 cup finely chopped onion

1/3 cup ketchup

1/3 cup water

1 tsp garlic powder

2 eggs

Pepper to taste

Salt, if desired

4 strips of uncooked bacon.

 

Directions

Preheat oven to 350 degrees. In large bowl, combine all ingredients except bacon. Shape into a loaf; place in 9-by-5-inch pan. Arrange bacon strips on top of meat mixture. Bake for 60 minutes or longer if needed. (Serves 6 to 8.)

 

Everybody’s Favorite Baked Beans

Ingredients

1/2 cup minced onion

2 cloves of garlic

1/3 cup butter or margarine

3 (15-ounce) cans kidney beans, drained

1 (17-ounce) can green lima beans, drained

1 (16 ounce) can baked beans

1/4 cup ketchup

1 tablespoon vinegar

1 teaspoon brown sugar

1 teaspoon dry mustard

salt and pepper, to taste

 

Directions

Preheat oven to 350 F.

In large skillet, saute 1/2 cup minced onion and 2 cloves of garlic in 1/3 cup butter until tender, about 5 minutes. In a 2-quart casserole dish, combine 3 (15-oz) cans drained kidney beans, 1 (17-oz) can drained green lima beans and 1 (16 oz) can baked beans. Add the sauteed onions and garlic.

In small bowl, combine 1/4 cup ketchup, 1 tablespoon vinegar, 1 teaspoon brown sugar and 1 teaspoon dry mustard. Add to beans, mixing well. Add salt and pepper to taste. Bake, covered, for 25 minutes. Uncover and bake 5 minutes longer to lightly brown.

 

Summer Surprise Dessert

A reader’s request: “DEAR ABBY”: Last week, I visited my Aunt Bess in Mississippi. I was disappointed she hadn’t served the wonderful fresh fruit dessert she served last summer when my children and I visited. I told her how much we had enjoyed the fruit dessert and asked her for the recipe. It’s called Summer Surprise Dessert and is extremely easy to make.”

 

Ingredients

1 cup fresh seedless grapes, halved

1 cup fresh whole blueberries

1 cup fresh strawberries, halved

1 cup fresh peaches, cut in bite-sized pieces

1 cup firmly packed brown sugar

2 cups dairy sour cream

 

Directions

In shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit.

To serve, gently stir the fruit; spoon into sherbet glasses.

TIP: Any combination of fruits may be used: fresh plums, kiwi, raspberries, pitted bing cherries, etc. However, FRESH peaches, FRESH grapes and FRESH blueberries are a necessity. Frozen or canned fruits are NOT recommended.