Here in Alabama, the weather has cooled off a little, thank goodness. I love this time of year when the leaves start to change and it isn't so hot.

It is a time when we naturally start to think of Halloween, Thanksgiving, and yes, Christmas.

Times of Family and Friends Gathering around a Holiday Feast. A time of fun and fellowship.

So to begin this Lens, I plan on sharing some of our favorite Fall Recipes.

Please join me here and if you have a family recipe that you would like to share, please feel free to do that. Looking forward to hearing from you.

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Kathy's Kitchen Network

Right now it is the end of September and a time we think of as Harvest Time. We think of Pumpkins, Sweet Potatoes, and corn.

Chuck Bartok, who encouraged me to write my book on cooking, talked about this time of year bringing thoughts of Pumpkin Soup served in a scooped out Pumpkin Shell with the top cut out and used as a lid. Now that is something I haven't tried, but it sounds delicious and he is looking for his family recipe on this soup. I can almost smell it cooking.
Hurry up Chuck. Need your recipe. :)

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OK, drum roll. Here is Chuck's Recipe for Pumpkin Soup.

Pumpkin & Shrimp Soup

Had to "blow the dust" of this ole' book. oops, don't let Shirley hear that. There is never any dust in her Kitchen.

Hope you can enjoy the fun of picking your own pumpkin. Look for good color and preferably a small one or two. The shrimp is optional. We use Crawdads sometimes. They are full in the rice fields just before Draining and we catch em up, wash, boil and peel and Freeze for later.

Oh, before we start, I always like a a "little sugar" to sip on while performing this arduous task....

This was wrtiiten for 6, but that is those petit polite size servings....we make MORE.

2 pound Pumpkin

Couple ribs of Crsip celery

2 cups (or more) of chicken stock (preferrably Homemade)

3 cups scalded Milk

Salt (I don't like it)

FRESH ground Pepper ( I like that...keeps the arthyritis away)

1/2 pound of raw Shrimp, peeled and veined ( I like 15-20 size)

1 Tablesp. Fresh Lemon Juice

Piches of Nutmeg

Lemon Slices

Chopped parsely ( a little cilantro does well also)

After assembling all that it is time for a sip of warmth.

Cheers.......

Carefully remove the meat from the Pumpin, leaving a nice thick rind, discard the center, but don't you dare throw away those Seeds...they need to be roasted and enjoyed later.

Cut the flesh into 1# pieces, place in that super Black stew/soup Pot you take camping. Add the celery, milk, stock salt and pepper. Simmer until tender.

Puree in a blender...when we are up in the Hills for the Fall Gather....we mash it by hand.

Return to the ole'Black Kettle, add the shrimp, bring to a boil....but watch it, take it down to a simmer quickly fo about 10 minutes

Time for another sip!

Add nutmeg, check salt and pepper and garnish with lemon slices and parsely.

Put back in the Pumpkin and take to the Table.....

When cold weather starts hanging around, we eat soups as the Main course, make enough for next days...always tastes better.

Homemade bread goes good, sour dough, our favorite.

Have some veggie soups from our larder later.

Chuck & Shirley Bartok
Team Health2Wealth
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Chuck.....Thanks so much for sharing this recipe.

My favorite food to cook at this time of year is: Pumpkin Bread.

I will share my recipe with you. This one was given to me many years ago my my High School Best Friend, JoAn Mallonee, now Davis.

Pumpkin Bread

3 cups sugar
1 cup corn oil
4 eggs
1 can (1 lb) Pumpkin
3 ½ cups flour
1 tsp baking powder
2 tsp salt
2 tsp soda
½ tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2/3 cup water

Mix all ingredients together and fill loaf pans half full.

Tip: save soup or vegetable cans and use them to bake the Pumpkin Bread. Fill the cans half full. This makes it pretty to serve and makes nice gifts.

Bake at 350 for 1 hour.

Enjoy!

Some of my favorites:

Sweet Potato Pie

1 9-inch pastry shell
1 1/2 cups mashed sweet potatoes
2 tablespoons melted butter
1 cup sugar or 1/2 cup brown, 1/2 cup white
1/2 teaspoon nutmeg or cinnamon
1/2 teaspoon salt
2 eggs (beaten)
1 tall can evaporated milk

Combine ingredients. Pour into pastry shell and bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees and continue to bake 40 minutes or until knife inserted in center comes out clean.

Stay tuned for more great recipes.

Rhubarb grows wild in Alaska. Why do I mention Alaska so much? I spent 30 years there, that is where I grew up and much of my heart is still there.

But it is a place where the summers are gorgeous, but short and Fall, well, if you blink you missed it.

But there is Rhubarb, and Wild Berries.

Here is a little different twist on Rhubarb, I think you will love it. I know it is one of my favorites.

Rhubarb Custard Pie

3 cups Finely cut rhubarb
1 1/2 cups sugar
Pinch salt
3 tablespoons cornstarch or flour
3 tablespoons butter
4 tablespoons evaporated milk
2 egg yolks

Cook about 5 minutes, stirring often.

Pour into baked pie shell.

Top with Mirange:
2 egg whites
4 tablespoons sugar
vanilla

Beat with mixer until soft peaks are formed.
Smooth over pie, brown in oven. Careful not to burn.

Stay Tuned, I will have recipes other than Desserts and Breads.

Be watching for my book to be published soon.
"Fall Recipes from Kathy's Corner Kitchen".

Why not leave a comment below and share a great recipe with us. Don't forget to rate my site. :)

Thanks for visiting with me.