Halloween Black Cat Cake

Halloween Black Cat Cake


Frighten away those chocolate cravings with this hauntingly delicious chocolate cake cut and frosted to resemble a black cat.

1 package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
1 large yellow gumdrop
1 small black gumdrop
Black shoestring licorice

1. Heat oven to 350ºF. Grease bottoms only of 2 round pans, 8 or 9x1 1/2 inches, with shortening.

2. Make cake mix as directed on package, using water, oil and eggs. Pour into pans.

3. Bake 8-inch pans 33 to 38 minutes, 9-inch pans 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.

4. Cut cake as shown in diagram; arrange and frost top and sides of cake pieces with frosting. Use yellow gumdrop slices for eyes, black gumdrop for nose and shoestring licorice for whiskers, lines on eyes and front paws. Store loosely covered.

Oatmeal Cookies

I am not sure where this one came from, but I thought the original measurements were off so I reworked them. 

Oatmeal Cookies

1 1/2 cups all-purpose flour -- sifted
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/2 teaspoon nutmeg
1 cup shortening
1 cup brown sugar -- firmly packed
1 cup sugar
2 eggs
3 cups oatmeal
1 cup raisins

Sift flour, salt, soda, and spices together, cream shortening, add sugars, and cream thoroughly. Beat in the eggs. Add sifted dry ingredients and blend well. Stir in oatmeal and raisins. Form into balls about the size of walnuts. Place on lightly greased cookie sheets, and flatten. Bake in a preheated 350 degree oven for 12-15
minutes.

Asteroids (sausage balls)

Asteroids


1 lb. seasoned sausage, crumbled and browned, drained and cooled
1 lb. mild grated cheddar cheese
1 cup bisquick baking mix

Heat oven to 350. Mix ingredients together. Roll into 1" balls.
Put in small muffin pans. Bake for 25 minutes. Serve warm

Soft Batch Oatmeal Raisin Cookies

Tom Lambie-My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.

Soft Batch Oatmeal Raisin Cookies

SERVES 30 , 60 cookies

1 cup butter, softened
1/4 cup sugar
3/4 cup light brown sugar, packed
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 (4 ounce) package instant vanilla pudding
1 1/2 cups quick-cooking rolled oats
1 cup raisins

Directions
Preheat oven to 375 degrees.
Mix butter, sugar, brown sugar and eggs until creamy.
Add the remaining ingredients and blend well.
Bake until lightly browned.

Tropical Banana Bread

Tropical Banana Bread

2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 large bananas, mashed
8 oz can crushed pineapple, very well drained
1/2 cup toasted pecans pieces

Preheat oven to 325 degrees F. Spray a 9×5 inch metal loaf pan with flour-added cooking spray.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream butter and sugar in a mixing bowl, using high speed of an electric mixer; add eggs, one by one, beating 30 seconds after each egg. Beat in vanilla and bananas. Stir in pineapple.
Stir flour mixture into banana mixture in three parts - mixing (not beating) with a spoon. Stir in pecans. Transfer to loaf pan.
Set loaf pan on a cookie sheet and place on center rack of oven and bake for 60 minutes or until loaf appears done and a wooden skewer inserted in center

Makes 1 loaf
....or 4 mini loaves (bake for 30-35 minutes).
Recipe source: sharealikecooking yahoo group, submitted by Tricia Luker

Lemon Yogurt Bread

Lemon Yogurt Bread

3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 Tbsp lemon extract

Sift flour, salt, soda and baking powder. Stir in nuts and set aside.
Beat eggs in a large bowl. Add oil and sugar. Cream well. Add lemon yogurt and extract. Combine wet and dry ingredients. Beat thoroughly.
Bake 1 hour in large bunt pan at 350 degrees. Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.

Vegan Pumpkin Risotto Recipe

Vegan Pumpkin Risotto Recipe

1 onion. diced
1 tbsp olive oil
2 cups arborio (risotto) rice
1 cup white wine
4 cups vegetable broth
1 cup canned pumpkin
1 tsp fresh ginger, grated or minced
1 tsp nutmeg
1 tbsp chopped fresh basil
1 tbsp margarine
salt and pepper to taste

Sautee the onion in olive oil over medium heat for three to five minutes, or until soft. Add the rice. Allow to cook, stirring, for a minute or two. Slowly add the wine.
Start to add the vegetable broth, 1/2 cup at a time. Allow the moisture to cook off before adding the next 1/2 cup. Stir frequently.
Add remaining ingredients, stirring well, and cook for just a few minutes, until heated through.

Apple Sausage Stuffing

Apple Sausage Stuffing

1 pound bulk pork sausage
1/4 cup butter or margarine
11/2 cups chopped onion
1 cup sliced celery
1 (21-ounce) can COMSTOCK® or WILDERNESS® More Fruit Apple Filling
1 (14 1/2-ounce) can chicken broth
1/2 cup minced fresh parsley
1 (14-ounce) package herb-seasoned stuffing cubes
3/4 cup chopped pecans, optional

In a large skillet, brown sausage, drain. Add butter or margarine, onion and celery; sauté 2 to 3 minutes or until vegetables are tender.

Stir in fruit filling, broth and parsley.

In a large bowl, combine stuffing cubes, pecans and apple mixture.

Place in a 13x9x2-inch baking dish. Bake uncovered at 325°F for 40 minutes.

Pumpkin Apple Muffins

Pumpkin Apple Muffins (or bread)

1 2/3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 Tbsp pumpkin pie spice
1 cup sugar
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 granny smith apple, peeled and finely chopped
3 Tbsp sugar
1 tsp pumpkin pie spice

Combine first 6 ingredients in a large bowl; make a well in center of mixture.
Combine pumpkin, butter, and eggs, and add to dry iingredients, stirring just until moistened.
Fold in chopped apple, and spoon into greased muffin pans, filling two-thirds full.
Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes.
Remove from pans iimmediately, and cool on wire racks.

Makes 2 dozen
Recipe source: A Thru Z Crafts and Recipes yahoo group, submitted by Gail Plaskiewicz

Addictive Pumpkin Muffins

Addictive Pumpkin Muffins

1 1/2 cups raisins
4 3/4 cups all-purpose flour
4 cups white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground cloves
6 eggs
1 (29 ounce) can pumpkin
1 cup unsweetened applesauce
1 cup chopped walnuts

Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.

Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

Pumpkin Cream Cheese Muffins

These pumpkin muffins are made extra-special with a vanilla cream cheese filling and delicious streusel topping. Serve these muffins at any fall breakfast, or take some to work for friends and coworkers to enjoy.

Pumpkin Cream Cheese Muffins

***Filling** *
8 ounces regular or reduced fat cream cheese (Neufchatel) , room temperature
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla

***Muffins** *
2 2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup Canola oil
2 teaspoons vanilla

***Topping** *
1/3 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons soft butter
2 to 3 tablespoons chopped walnuts, pecans, or hazelnuts

Line 18 muffin cups with paper baking cups or grease and flour the muffin cups.
Heat oven to 375°.

Filling: In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth; set aside.

Muffins: In a large mixing bowl, combine the 2 2/3 cups of flour, 1 cup brown sugar, 1 cup granulated sugar, baking powder, salt, and pumpkin pie spice. Add eggs, pumpkin, oil, and 2 teaspoons vanilla. Beat until well blended. Topping: In a small bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, butter, and nuts. Work together with a fork or fingers.

Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full. Sprinkle muffins with streusel topping. Bake for 20 to 25 minutes, until firm.

Makes 16 to 18 pumpkin muffins.

Apple-Onion Turkey Stuffing

Apple-Onion Turkey Stuffing

5 tablespoons butter
1 cup onion, peeled and chopped
2 cups soft bread crumbs
2 apples, peeled, cored and chopped
1 cup white wine
1 cup chopped almonds
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Melt butter and sauté onion until translucent, about 5 minutes; add bread crumbs to onions, stirring to combine. Gently stir in apples and white wine; cook for 5 minutes longer. Stir in lemon juice, nutmeg and allspice; mix well.
Stuff into a turkey or bake at 350°F on a buttered and covered baking dish for 30 minutes.

Makes 8 servings.

Butternut Squash Gratin with Onions and Sage

Butternut Squash Gratin with Onions and Sage

1/4 cup olive oil
4 cups thinly sliced onion
4 thyme sprigs
2 tablespoons chopped fresh sage or 2 teaspoons dried
Salt and freshly ground pepper
6 cups butternut squash, cut into 1/2-inch cubes
1/2 cup flour
2 tablespoons chopped parsley
1/2 cup grated Gruyere or Fontina cheese
1/2 cup plus 2 tablespoons heated whole milk
1 cup fresh breadcrumbs

Preheat oven to 350 degrees. Lightly oil or butter a 2-quart gratin dish.
In a skillet, heat 2 tablespoons oil over medium heat.
Add onion, thyme and sage, and cook, stirring frequently, about 15 minutes until onions are lightly caramelized.
 Season with 1/2 teaspoon salt and pepper to taste.
 Spread in the gratin dish, return the skillet to medium heat, and add remaining 2 tablespoons oil.
Toss squash in flour, letting the excess fall away.
 Add it to the pan and cook until it begins to brown in places on both sides, about 7 minutes.
Add parsley, season with salt and plenty of pepper, and cook for 1 minute.
Layer the squash over the onions.
Cover with cheese, then add milk.
Cover and bake for 25 minutes.
 Uncover and top with breadcrumbs.
Bake about 25 minutes until the top is browned and the liquid absorbed.

Makes 4 servings.

Cream of Pumpkin Soup

Cream of pumpkin soup

3 TBSP butter
1 large onion, finely chopped
2 cloves garlic, minced.
1/8- 1/4 tsp crushed red pepper
2- 14 oz cans chicken broth
1/2 cup uncooked orzo or wild rice
1 1/2 cups half and half, light cream, or milk
1 TBSP all purpose flour
1 15 oz can pumpkin.

Melt butter in saucepan. Add onion and garlic, cook until tender. Stir in red pepper, cook 1 min. add broth bring to boil, stir in rice or orzo.

Reduce heat and simmer covered for about 10 min. to cook orzo, or 40 min. for rice. Shake flour and milk/cream, etc. In a jar to make a slurry. Stir in and cook til slightly thickened and bubbly

Stir in pumpkin, heat through, serve sprinkled with black pepper.

6-8 servings snagged from recipescraftsfreebi esnfrugals group

Pumpkin Ghosts

Pumpkin Ghosts

1 box(es) (14-ounce) pumpkin quick bread
1 cup(s) milk
1/3 cup(s) vegetable oil
2 large eggs
1 can(s) (16-ounce) vanilla frosting
Black round sprinkles

Directions

Heat oven to 375 degrees F. Grease the inside of 2 mini-ghost pans* (6 molds per pan) and place them on a cookie sheet.

Prepare quick bread according to package directions using milk, vegetable oil, and eggs. Divide batter evenly between the ghost pans. Bake until golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Transfer to a wire rack; invert and cool completely.

Line a cookie sheet with wax paper. Place a wire rack on top of cookie sheet. Trim tops of ghosts to make level and trim to make ghost shape. Arrange ghosts, cut side down, on wire rack about 2 inches apart.

Spoon vanilla frosting into a 2-cup glass measuring cup. Microwave on high, stirring frequently, until frosting is the texture of slightly whipped cream, about 15 to 20 seconds. (Do not overheat.)

Pour frosting over ghost cakes to cover completely. Reuse drippings if necessary; reheat and pour over cakes. Let cakes stand about 30 minutes to set. Carefully transfer to a serving platter. Add black sprinkles as the eyes.

snagged from recipescraftsfreebi esnfrugals group

Chesapeake County Mushroom Soup

Chesapeake County Mushroom Soup

2 lbs. washed button mushrooms
1/2 lb washed shitake mushrooms
1/2 lb, washed oyster mushrooms * note. (These are expensive in the US, i have used all shitake instead sometimes)
1 medium carrot
1/2 medium onion
2 stalks celery
2 tbsp all purpose flour
1 tbsp butter or oil. (guess which I used? yes butter!)
1 tbsp fresh tarragon
3 pints chicken or veggie stock
1 tsp white pepper
1 tsp salt
2 tbsp melted butter or oil
1 pint heavy cream ( i have used light and it's fine)

Mince everything in food processor, keeping mushrooms separate.
Heat 1 tbsp butter in pot, add veggies ( not mushrooms) until softened and tender.
Add mushrooms and tarragon.
 Add salt and pepper.
 Cook for about 15 minutes. DO NOT BURN!
Add stock and cream and bring to boil.
Mix melted butter and flour until smooth, whip into soup.
Bring to boil again, stirring constantly until flour and butter mixture is Incorporated and soup is thickened. Simmer for 30 minutes and serve.

snagged from recipescraftsfreebi esnfrugals group

Potato Bacon Casserole

This really looks good, I will be trying this one soon.

Potato Bacon Casserole
Yields: 6 servings
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.

Google Eyes Cupcakes

Google Eyes Cupcakes

1 bag 3 MUSKETEERS® Brand FUN SIZE®, unwrapped and chopped
1 bag M&M'S® Brand Peanut Butter Chocolate Candies for Halloween
or M&M'S® Brand Milk Chocolate Candies for Halloween
1 18.25-oz. box your favorite cake mix
1 16-oz. can vanilla frosting
1 6-oz. tube blue decorating icing
1 0.68-oz. tube red decorating gel
24 paper cupcake liners
2 regular size cupcake pans

What To Do:

1. Preheat the oven to 350 degrees. Line the cupcake pans with the paper cupcake liners.

2. Prepare the cake mix according to the package instructions.

3. Fold the chopped 3 MUSKETEERS® Brand FUN SIZE® bars into the batter before filling the cupcake cups. Bake for 18-21 minutes.

4. Remove pans from oven, transfer to a wire rack, and let cool completely.

5. To decorate: Frost the cupcake tops with the vanilla icing. Use the blue icing to pipe a 1-1/2 inch circle in the middle of each cupcake. Place one M&M'S® Brand Peanut Butter Chocolate Candy in the center of each blue circle.

6. Make squiggly lines using the red gel, starting at the blue circle and going to the edge of each cupcake.

Makes 24 cupcakes

Country Club Squash

Country Club Squash

2 Pounds yellow squash -- sliced
1/2 Cup chopped onion
1/2 Cup water
1 Carton sour cream -- (8-ounce)
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/4 Teaspoon dried whole basil
1 Cup soft breadcrumbs
1/2 Cup shredded Cheddar cheese
1/3 Cup melted butter or margarine
1/2 Teaspoon paprika
8 Slices bacon -- cooked and crumbled

Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash, sour cream, salt, pepper, and basil; pour into a greased 2-quart casserole. Combine breadcrumbs, cheese, butter, and
paprika; sprinkle over squash mixture. Top with bacon. Bake at 300 degrees for 20 minutes.
 Makes 6 servings.

Posted To Recipelu Jack and Andi Waite 4/5/99

Mini Pumpkin Muffin Mix

Mini Pumpkin Muffin Mix

3 cups all-purpose flour
1 cup raisins, sweetened dried cranberries, or chopped nuts (optional)
1 cup granulated sugar
4 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin

Combine all ingredients, except pumpkin, in large bowl. Pour into 1-quart resealable plastic bag; seal. Wrap muffin mix and can of pumpkin in fabric; tie with ribbon or twine.


Recipe To Attach:

Pour muffin mix into large bowl. Cut in 1/2 cup vegetable shortening with pastry blender until mixture is fine. Add 1 cup LIBBY'S 100% PURE PUMPKIN, 1 cup milk and 2 large eggs; mix until just moistened. Spoon into greased or paper-lined mini-muffin pans, filling 2/3 full. Bake in preheated 400ºF oven for 15 minutes; remove to wire racks. Sprinkle with powdered sugar, if desired. Makes about 60 mini muffins.

Makes 60 mini muffins.

S’mores Cupcakes

S’mores Cupcakes

2 eggs, separated
1/3 cup butter
1/4 cup honey
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
1 cup graham cracker crumbs
1/2 cup flour
1 1/2 tsp baking powder
1/3 cup milk
1 cup marshmallow fluff

Preheat oven to 350 degrees.
Beat egg whites with an electric mixer until stiff peaks form. Set aside.
In the bowl of a stand mixer, beat butter, honey, sugar, vanilla, and salt until well combined. Mix in egg yolks.
Combine graham cracker crumbs, flour, and baking powder. Add to butter/sugar mixture alternately with milk, beating well after each addition. Gently stir in egg whites until well blended.
Spoon batter into paper lined baking cups 2/3 of the way full. Bake for 18-20 minutes and then cool completely.
With a knife, cut a circle in the tops of the cupcakes and scoop out the insides and set aside. Pipe in marshmallow cream and cover with the reserved cupcake top.

Chocolate Buttercream Frosting

1/2 cup butter, softened
2 cups powdered sugar
4 tbsp cocoa powder
1 tsp vanilla
2 tbsp heavy cream, half and half, or milk

Beat all ingredients together until fluffy and smooth. Pipe or spread on cupcakes.

Fruit Cocktail Bread

Fruit Cocktail Bread

8 oz. cream cheese, softened
1 cup margarine, softened
1-1/2 cups sugar
1-1/2 tsp. vanilla
4 eggs
2-1/4 cups flour
1 cup fruit cocktail, drained
1-1/2 tsp. baking powder

Mix cream cheese, margarine, sugar, eggs and vanilla until fluffy. Fold in flour and baking powder. Stir in fruit cocktail. Pour into 2 greased loaf pans. Bake at 325 for 1 hour. Cool in pan 10 min. Drizzle with icing sugar glaze when cool.

Recipe Source: Creative Cooking Corner yahoo group (LadyC)

Marshall Field Cinnamon Crunch Muffins

Marshall Field Cinnamon Crunch Muffins


7 tablespoons butter, softened
7 tablespoons margarine, softened
2 2/3 cups granulated sugar
3 eggs, lightly beaten
1 1/2 cups sour cream
1 teaspoon baking soda
6 cups sifted cake flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1/2 teaspoon freshly grated nutmeg
6 cups Cinnamon Crunch (recipe follows)

Heat oven to 350 degrees F.
In a large bowl, using an electric mixer, cream the butter and margarine together. Add the sugar and cream until fluffy; blend in the eggs.
In a separate, smaller bowl, combine the sour cream and baking soda and set aside.
In medium mixing bowl, Sift the flour, salt, baking powder and nutmeg together. Add the flour mixture and sour cream mixture alternately to the sugar mixture, beginning and ending with the flour mixture.
Do not overmix.
Fold 2 3/4 cups of the Cinnamon Crunch mixture into the batter.
Spoon the batter into paper-lined muffin tins, filling them a little over half full. Sprinkle the tops of the muffins with the remaining Cinnamon Crunch.
Bake for 25 minutes or until golden brown.

Cinnamon Crunch:

13 tablespoons butter, softened
2 cups brown sugar, firmly packed
3 1/3 cups chopped pecans
1 1/4 cups all-purpose flour
3 1/4 tablespoons ground cinnamon

Heat oven to 350 degrees F.

Combine all ingredients in a large bowl and blend well with a pastry blender or process lightly in a food processor. Spread mixture on a large cookie sheet and bake for 5 to 8 minutes or until lightly browned. Let stand until cool and break into chunks.

Store in an airtight container.
(From CopyCats, Clones 'n Brand Names (Jacqueline Austin))

Sunshine Muffins

Linnea Rein of Topeka, Kansas uses two convenient mixes to create these sweet corn bread muffins. The yellow cake mix gives them a smoother texture than traditional corn bread.




Sunshine Muffins Recipe

 2 eggs
 1/2 cup water
 1/3 cup milk
 2 tablespoons vegetable oil
 1 package (9 ounces) yellow cake mix
 1 package (8-1/2 ounces) corn bread/muffin mix

Directions
 In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full.
 Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.

Sunshine Muffins published in Quick Cooking March/April 1999, p38

SPICY CARIBBEAN SOUP WITH SQUASH and RICE

SPICY CARIBBEAN SOUP WITH SQUASH and RICE

1 cup chopped red onion
1 clove garlic minced
3 tablespoons butter
1 bay leaf
1 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash
2 cups cooked chicken cubes
3 cups hot cooked rice

Cook onion and garlic in butter in large saucepan over medium-high heat then add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth and bring to a boil then simmer covered for 15 minutes. Add squash then cover and simmer 15 minutes longer. Remove bay leaf. Reserve 1 cup squash cubes and purée remaining mixture. Return reserved squash and puréed mixture to saucepan then stir in chicken cubes and cook until thoroughly heated. Serve soup topped with hot rice.

Zippy Zucchini

Zippy Zucchini


4 zucchinis, thinly sliced
1 cup buttermilk baking mix
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup vegetable oil
4 eggs, beaten

Heat oven to 350. In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, Parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.

Yield: Serves 6.