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Frosty nights herald the beginning of soup season. Slow cooker meals simmer in many area kitchens. Summer Vegetable Stew will use up any late vegetables you may have from garden cleanup. Cooking time stove top is just 45 minutes or simmer all day in your slow cooker.

Summer Vegetable Stew

1/2 cup diced onion

2 tsp minced garlic

2 Tbsp butter or olive oil

2 cups diced potatoes

2 cups diced carrots

1 can (14 ounces) chicken broth

1 medium zucchini, diced (about 2 cups)

2 large tomatoes, peeled and diced, or 1 can (14 ounces) diced tomatoes, not drained

1 can (14 ounces) kernel corn, not drained

1/2 tsp ground sage or poultry seasoning

1/2 tsp all-purpose seasoning

1 can (12 ounces) evaporated milk

2 Tbsp cornstarch

1 cup diced chicken or ham

1/2 cup parmesan cheese to garnish served soup

Salt and pepper to taste

In a large kettle, sauté onion, garlic, potatoes and carrots in butter over medium heat until onions are tender. Add chicken broth, cover and cook for 15 minutes, until potatoes and carrots are soft.

Add zucchini, tomatoes, corn, chicken or ham and seasonings. Heat for another 10 to 15 minutes until mixture is hot and beginning to boil.

Reduce heat and add all but 3 Tbsp of the evaporated milk. Mix remaining milk with cornstarch and stir until combined. Stir into stew and simmer for an additional 10 minutes. Add salt and pepper to taste. Ladle into soup bowls and top with grated parmesan cheese to serve.

To prepare in a slow-cooker, sauté onion and garlic in butter in a small skillet. Place sautéed onion and remaining ingredients except milk, cornstarch, meat and parmesan in slow-cooker crock and simmer on low 8 to 10 hours. Before serving add the cornstarch, milk and salt and pepper according to instructions above. Yield: 8 servings.

Note: this recipe is easy to double. Halved cherry tomatoes may be added to the soup bowl garnish.

Abundant potato harvests throughout the Inland Northwest are mostly bound for frozen potato products, but gleaned potatoes make excellent mashed potatoes. Hamburger Pie is a variation of traditional shepherd’s pie. Plan extra mashed potatoes to make this easy and quick to fix casserole.

Hamburger Pie

4 cups seasoned mashed potatoes

1-pound lean ground beef

1 cup chopped onion

1/2 tsp salt

1/4 tsp ground black pepper

1 can (15 ounces green beans or kernel corn, drained

1 can (10 1/4 ounces) condensed tomato soup

1 cup grated cheddar cheese

Brown ground beef and onion in a large skillet and place in the bottom of a 13 x 9-inch baking dish. Season with the salt and pepper.

Combine green beans or kernel corn with tomato soup and spoon over meat layer. Spoon mashed potatoes in mounds onto bean layer or get fancy and place potato mixture in a piping bag and pipe onto bean layer. Sprinkle cheese over the potato mounds. Bake at 350 degrees for 35-45 minutes until mixture is hot and cheese is melted in. Yield: 6 servings.

Note: this recipe freezes well, so I often prepare it in two 8-inch square pans and freeze one to bake later. Thaw frozen casserole before baking.

Swiss chard is a leafy green that stands up well to mild frost. Take advantage of this vitamin rich green to add color to fall and winter soups. Make this soup with vegetable broth for a meat free soup.

Swiss Chard Soup

1/2 cup chopped onion

1 Tbsp butter or olive oil

46 ounces chicken or vegetable broth

2 cups diced chicken (optional)

1/2 cup Acini d Pepe or orzo pasta, uncooked

1/8 tsp ground black pepper.

10 ounces or 10 large leaves Swiss chard, chopped

Brown onion in butter in a large kettle. Add broth and bring to a boil. Add pasta and black pepper and simmer 5 minutes. Add chopped chard and simmer until pasta is tender and chard is softened. Yield: 6 servings.

Meat balls make the savory base for Hobo Meatball Stew. Prepare in a slow cooker, using the meatball recipe as directed or prepared frozen meatballs, for a ready to eat meal.

Hobo Meatball Stew

1-pound lean ground beef

1 1/2 tsp seasoned salt, divided

1/2 tsp ground black pepper, divided

4 medium potatoes, peeled and cut into chunks

4 large carrots, peeled and cut into chunks

1 large onion, chopped

1/2 cup ketchup

1/2 cup water

1 tsp vinegar

1/2 tsp dried basil

In a large mixing bowl combine ground beef, 1 tsp of the seasoning salt and 1/4 tsp of the ground black pepper. Mix well and form into 1-inch balls.

In a large skillet over medium heat, brown meatballs on all sides. Drain on paper toweling.

Place potatoes, carrots and onion in slow cooker. Top with meatballs. Combine ketchup, water, vinegar, basil and remaining seasonings and salt. Pour mixture evenly over meatballs. Cook on high 4 to 5 hours or until vegetables are tender. Yield: 4 servings.

Note: Do not lift the lid or stir during cooking or you will break up the meatballs. Also, thaw frozen meatballs if using. This recipe can be doubled.

Halloween happen next Tuesday. What favorite homemade treats from the past are you favorites, donuts, popcorn balls? These recipes are good throughout the fall season.Share your favorite fall celebration recipes with your fellow readers by sending them to: Welcome to My Kitchen, P.O. Box 458, Odessa, WA, 99159, email therecord@odessaoffice.com or drop them in the Welcome to My Kitchen mail tin in The Record-Times office. As you clean up garden and flower beds this week, make sure your walkway is cleared for Trick-or-Treaters, removing any tripping obstacles and possibly move solar powered lights to line walkways to illuminate the path.