Fall For Them Leaves

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Makes: 6 servings

Prep: 30 mins Cook: 30 mins

Ingredients

6 carrots, peeled and cut lengthwise in half

2 large parsnips, peeled, trimmed and cut lengthwise in half

1  rutabaga, peeled and cut lengthwise into 1/4- 1/2-inch slices

1  sweet potato or yam, peeled and cut lengthwise into 1/4- 1/2-inch slices

8  fresh sage leaves

3 tablespoons Country Crock® Spread, melted

Fresh ground black pepper

Directions

1. Preheat oven to 400 degrees F.

2. With a small sharp knife, cut vegetables into leaf shapes. Score some of the leaves with lines down the center to make them more "leaf-like.''

3. Put all of the vegetables and sage onto a parchment lined rimmed baking sheet. Drizzle Country Crock® Spread over vegetables. Season with black pepper. Toss to coat.

4. Roast in oven until golden brown and tender, about 30 minutes.

From the Test Kitchen

• Tip Substitute any root veggies you like, or whatever's available locally, for this dish.

Nutrition Facts (Fall For Them Leaves)

• Servings Per Recipe 6,
• Calories 140,
• Protein (gm) 2,
• Carbohydrate (gm) 25,
• Fat, total (gm) 4,
• Saturated fat (gm) 1,
• Dietary Fiber, total (gm) 6,
• Sugar, total (gm) 11,
• Vitamin A (RE) 2988,
• Vitamin C (mg) 30,
• Sodium (mg) 240,
• Percent Daily Values are based on a 2,000 calorie diet

Chuck Wagon Beans

Chuck Wagon Beans Recipe

1/2 lb bacon slices
3 lbs ground beef
1 lg onion, finely chopped
1 cup celery, chopped
2/3 cup beef broth
1-1/2 cloves garlic, minced
1-1/2 cups catsup
3 tbsp prepared mustard
1/2 tsp pepper
2 cans Bush's Baked Beans (13 oz)

In large pan, fry bacon until crisp, remove and drain. Pour away drippings. In same pan, add and stir ground beef, onion, and celery. When beef is brown and onion is tender, stir in broth and remaining ingredients. Cover and bake one hour, or in crock pot until hot and bubbly. Crumble bacon, sprinkle over beans.

Makes 12 servings, 1 cup each.

Southwest Spaghetti Pie

More a casserole than a pie, this dish is a perfect potluck contribution.

8 oz dried spaghetti
1/2 cup milk
1 egg
1 lb ground pork
1 large onion, chopped (1 cup)
1 medium green pepper, chopped (3/4 cup)
1 clove garlic, minced
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1 15-oz can tomato sauce
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain well. Return to pan. Combine milk and egg and stir into hot pasta. Transfer to a buttered 3-quart rectangular baking dish (there will be some free liquid).
Meanwhile, in a large skillet, cook pork, onion, sweet pepper, and garlic until meat is brown. Drain off fat.
Stir chili powder, cumin, oregano, salt, and black pepper into meat mixture in skillet. Cook and stir 2 minutes more. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Spoon on top of pasta in dish. Sprinkle with cheeses.
Bake, uncovered, in a 425F oven for 10 minutes or until cheese is bubbly around the edges. Let casserole stand 5 minutes before serving. Makes 8 servings.

Optional: Substitute equal amount of ground beef for the pork.