Autumn is such a picturesque time of year that it's nice to entertain outdoors as much as possible. The colorful falling leaves adorn everything adding to the beauty of your setting. The cooling temperatures always make me want to begin cooking comfort foods. Often times those very foods are in the same color palette as the fall backdrop making for an easy theme of warm fall colors.

For this small dinner gathering I brought out my red table and chairs and placed them on my patio. For a tablecloth you can use almost anything; a blanket, a piece of fabric, or add scarves, table runners or smaller pieces of fabric layered over a tablecloth. The red corduroy I used on my table was just the right texture and color for the dishes I planned on using. The pop of color made everything look good. I found a floral arrangement I my house that I brought out for a centerpiece, and added leaves, nuts and apples for depth and more color. The red geraniums were still blooming and made our patio look rich and full. Just gather some pots from around your home and add to the scene to make it feel special.

The menu on the following pages is not only delicious, but most of the items can be prepared ahead of time allowing you to spend time with your guests. It's great for a few friends, or can also be adapted for a larger crowd. Take advantage of this beautiful season and lakeside entertaining before winter comes!

Beef Brisket
Braised with Dried Fruit, Yams and Carrots

• 3 T. vegetable oil
• 3 medium onions, chopped
• 4 large garlic cloves, chopped
• 1 t. paprika
• ½ t. ground allspice
• ¼ t. dried crushed red pepper
• 3 ½ c. chicken stock or canned broth
• 1 ½ c. dry red wine
• 3 bay leaves
• One 4 lb. boneless first-cut beef brisketPaprika
• One 6 oz. package dried apricots
• 1 ½ c. pitted prunes
• 3 lbs. yams, peeled, cut into 1 ½ inch pieces
• 6 large carrots, peeled, cut into 1 ½ inch pieces  
• Minced fresh parsley

Preheat oven to 325 degrees. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add onions and garlic and cook until beginning to brown, stirring frequently, about 15 minutes. Add paprika, allspice and crushed red pepper and stir 20 seconds. Add chicken stock, wine, and bay leaves. Boil 10 minutes to blend flavors.

Sprinkle brisket with paprika and rub in. Add brisket to pot, fat side up. Add dried apricots and pitted prunes. Cover and bake 1 ½ hours.

Add yams and carrots to pot. Cover and cook until brisket is very tender, about 2 ½ hours longer. Remove from oven and let stand 20 minutes. Remove brisket from pot and slice thinly across grain. Arrange on platter. Remove grease from pan drippings and spoon pan juices over meat. Arrange fruit and vegetables around meat. Garnish with minced fresh parsley and serve.

Can be prepared two days ahead. Cover and refrigerate before slicing meat. To serve, remove meat from pot and slice thinly across grain. Remove any solid fat from sauce. Return sliced meat to pot and place in 325 degree oven and bake until brisket is heated through, about 30 minutes.

Serves 8

Dilly Casserole Bread

• 1 pkg. dry yeast
• ¼ c. warm water
• 1 c. creamy cottage cheese (heated to lukewarm)
• 2 T. sugar
• 1 T. minced onion
• 2 T. butter
• 1 T. dill seed
• 1 t. salt
• ¼ t. soda
• 1 egg
• 2 ¼ - 2 ½ c. sifted flour

Soften yeast in water. Combine in mixing bowl the softened yeast, cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Add flour gradually to form a stiff batter, beating well after each addition. Cover. Let rise in a warm place until light and double in size, 50-60 minutes. Stir down batter. Turn into well greased 8" round casserole (1 ½- 2 qt). Let rise in a warm place until light, 30-40 minutes. Bake at 350 degrees for 40-50 minutes, until golden brown. Brush with soft butter and sprinkle with salt.
   
Corn Casserole

• 1 c. sour cream
• 1 can whole kernel corn (do not drain)
• 1 can cream-style corn
• 1 stick butter, melted
• 1 box Jiffy corn bread mix
• 1 egg beaten

Mix together and pour into greased casserole. Bake at 350 degrees for one hour.

Pumpkin Bars

• 4 eggs
• 1 2/3 c. sugar
• 1 c. cooking oil
• One 14 oz. can pumpkin
• 2 c. sifted flour
• 2 t. baking powder
• 2 t. cinnamon
• 1 t. salt
• 1 t. baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt and soda. Add to pumpkin mixture, mix thoroughly. Spread batter in ungreased jelly roll pan (approx. 15" x 10" x 1").

Bake at 350 degrees for 25-30 minutes. Let cool and frost.

Frosting

• 4 oz. cream cheese
• ½ c. butter or margarine, softened to room temperature
• 1 t. vanilla
• 2 c. powdered sugar

Cream together cream cheese, butter and vanilla. Slowly add powdered sugar and continue to cream together. Add vanilla, mix well. Spread on cooled bars.

Sprinkle with chopped nuts if desired.

By Teri Bennett

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