Blogger Friend School Assignment #106 - M'm M'm Good

Intro: M’m M’m Good (Campbell’s Soup)
The fall is such a wonderful time of year. The beautiful foliage and cool, crisp morning air is such a wonderful change from the hot summer. I also love the M’m M’m good smell of fall cooking and baking. The wonderful fall veggies, fruits and Thanksgiving foods.

Assignment: Post your favorite fall recipe/recipes to share. I love trying new recipes, do you? It can be baking, main dishes, veggies, dessert or anything else you can think of. There are no limits. Mmmmmm..I can’t wait to take a look at some of those recipes.

Fall . . . fall . . . nope, not ringing a bell. Wait, does it have something to do with changing your clocks? Or maybe something about leaves falling? Oh right, fall - that time of year when temperatures dip and the trees are ablaze with color. I used to love fall. I still do, but honestly I can't remember what it feels like. You see, I haven't experienced fall since 2003, before I moved to the land of perpetual summer. So while I would love to hunker down with a big bowl of soup, it's hard to want to do that when it's 90 degrees outside.

But this time next year, I will (barring any unforeseen circumstances) be enjoying some cooler temps again, and I'm looking forward to foods that warm my belly and put me to sleep. Back when I used to cook for this time of year (I did grow up in Minnesota, so I'm no stranger to it) my favorite thing to make was this:

Wild Rice Soup

2 can cream of potato soup

2 pints 1/2 and 1/2 (I cheated with low fat milk)

2 c. grated American cheese

5 slices bacon (can be omitted, but then it's just not as good!)

2-3 T. chopped onions

1 c. wild rice (uncooked)

Bake wild rice in 2 c. chicken broth for one hour. Brown bacon (crumble) and onion. Add all ingredients to rice and heat until cheese melts. Do not boil.

When we lived in China, I bought what I thought was wild rice at the store. I neglected to rinse it, and when I added the milk, I discovered the rice had a dark dye to it, so I had purple soup. I drained and rinsed the rice and tried again, but I still ended up serving slightly purple wild rice soup to all my friends that Christmas. Lesson learned: there is no substitute for Minnesota wild rice, especially not at a Chinese grocery store.

Sometimes, to remind me of fall, I put a pot of water on the stove, throw in cinnamon sticks and whole cloves, and let it simmer. I think I might go do that right now! All this talk of fall has made me nostalgic.

I'm excited to see all the recipes people post and store them up for the future!