Autumn menu enjoyed by all

I prepared a hearty autumn menu over the weekend that was especially welcomed by my sister, LaDonna, and her husband, who spent the weekend with us.

Gary is not a big fan of sweet potatoes, but he said the autumn muffins I prepared to go with my meal were the best muffins he has ever had.

Autumn Sweet Potato Muffins

Serving size: 12

1 1/2 cups flour

1 cup plus 1 tablespoon sugar, divided

3 teaspoons baking powder

3 teaspoons orange peel, grated

1 1/2 teaspoons ground ginger

1 teaspoon baking soda

1/4 teaspoon salt

2 eggs, lightly beaten

1 cup cold mashed sweet potatoes (prepared without milk or butter)

1/2 teaspoon cinnamon

Topping

1/2 cup butter, softened

2 tablespoons finely chopped crystallized ginger

In a large bowl, combine the flour, 1 cup sugar, baking powder, orange peel, ginger, baking soda and salt. Combine eggs and sweet potatoes; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

In a small bowl, combine the ginger butter ingredients. Serve over warm muffins.

Paula's Oven Swiss Steak

1 1/2 pounds round steak

1 teaspoon garlic powder

Salt and pepper, to taste

Flour for dusting

1/2 cup olive oil

2 cloves garlic, minced

14 1/2 ounces diced canned tomatoes (I used a quart of my home-canned tomatoes)

1 medium onion, cut into thin strips

1 medium bell pepper, cut into strips

Cut steak into serving size pieces. Season to taste with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in olive oil. Transfer to a Dutch oven. Combine garlic, tomatoes, onion, bell pepper and 1 tomato can measure of water. (If you use home-canned tomatoes, don't add the water.) Pour over the steak and bake in a 300-degree oven 2 1/2 to 3 hours or until steak is tender.

This can be put in the crockpot on low for 7-8 hours for an easy, fabulous dinner.

Patty's Quick and Easy Oven Potatoes

6 medium potatoes, cut into bite-sized pieces

1 package beefy onion dry soup mix

Olive oil

Wash and dice potatoes into bite-sized pieces. I used red potatoes and left the skins on. Pour dry soup mix into a bag and add potatoes. Shake potatoes in the soup mixture. Pour onto a lightly oiled cookie sheet. Drizzle with olive oil just enough to moisten the potatoes. Bake in a 350-degree oven for 30 minutes or until potatoes are done.

FOOD FOR THOUGHT: One reason so many people are disappointed with life is they keep praying for a gourmet meal instead of giving thanks for their daily bread.

GARY'S TIP: To clean the blender easily, fill the container halfway with hot water and a drop or two of dish detergent. Cover and blend; rinse and dry.