Colony Newsletter Recipes

 RHUBARB PUDDING CAKE Ingredients: 1⁄2 c. shortening or margarine 1⁄2 c.milk 1 egg 1 c. flour 1⁄2 tsp. baking powder 1⁄2tsp.salt 3 c. cut rhubarb (fresh preferred, but frozen/ thawed ok) 1 c. sugar Instructions: 1. Mix the first 6 ingredients together. Put into a 2-quart baking dish.  2. Top with rhubarb, add 1 cup of sugar on top, and dot with 1-2 tablespoons butter. Pour 1 c. boiling water over the top. Optional: Remove 2 tablespoons of sugar and replace it with strawberry Jell-O on top for color. 3. Bake at 350 degrees for 30-40 minutes. The cake should be tested with a pudding-like sauce on the bottom.

 SLOW COOKER CRACK CHICKEN (so good it's addictive like crack) Note from Joyce: I made half of this recipe, and it was good for two meals. Ingredients : 2 lbs. boneless, skinless chicken breasts 2 blocks 8 oz. cream cheese 2 one-oz. packets of dry ranch seasoning 8 oz. bacon, cooked and crumbled (optional) Instructions: 1. In a slow cooker, place chicken, cream cheese, and ranch seasoning. Add 3-4 tbsp. water. 2. Cook on low for 6-8 hours, or on high for 4 hours, until chicken shreds easily. 3. Once the chicken is shredded, stir with a large fork or spoon to combine the other ingredients. Note: The cream cheese may appear to be curdling, but once it's mixed with other ingredients, it will be fine. 4. Add crumbled bacon if desired. 5. Serve hot with your rolls of choice. 

 BAKED FIGS WITH BLUE CHEESE Ingredients: 2 or 3 figs per person (Bursa if available) A little olive oil to drizzle 2 to 3 Tbsp balsamic vinegar 2 to 3 Tbsp honey A large chunk of crumbly blue cheese, Stilton or similar, at room temperature Instructions: • Preheat oven to 400 degrees. • Trim the figs and cut a cross in each to about halfway down the fruit. Put them in a baking dish and drizzle each with the olive oil, balsamic vinegar, and honey. • Bake for about 10 minutes, remove from the oven, and crumble a good chunk of cheese in each fruit, pressing into the cut. • Return the dish to the oven and bake for an additional 5-10 minutes, until the cheese has melted and the figs have opened up, releasing their juice into the dish. • Serve immediately, perhaps with some crusty bread as a starter, with a dollop of yogurt or crème fraiche, if for dessert, or as a side to the main course.

 GARAM MASALA CHICKEN Ingredients: 4 boneless chicken breast halves cut into chunks 1 tbsp. olive oil 1 bunch green or yellow onion, chopped 1⁄4 cup water 1 1⁄2 cups fresh tomatoes, chopped 1 tsp. garlic salt 2 tsp. garam masala, divided (a seasoning you can find in most supermarkets) Instructions: 1. Heat oil in a skillet over medium heat.  2. Cook the chicken for 3 minutes, or until lightly browned. Turn chicken, add onions, and cook for an additional 2 minutes. Stir in tomatoes, garlic, salt, and water. 3.  Sprinkle 1 1⁄2 tsp. Garam masala over chicken and vegetables. Bring to a boil, then reduce heat. 4. Cover and simmer for 10 minutes, stirring occasionally, until the chicken is tender. Stir remaining 1⁄2 tsp. garam masala into skillet.  5.  Reduce heat and cook 5 minutes longer, stirring occasionally. Serve with rice.

  DUTCH BABY Ingredients: 3 eggs 1⁄2 cup flour 1 cup milk 1 tbsp. sugar 1⁄4 tsp. salt 1 tsp. vanilla Pinch of nutmeg or cinnamon butter Instructions: 1.  Heat a 9" or 1 O" cast iron skillet in the oven at 425°. When the oven is up to temperature, remove the pan using a heavy mitt. Be careful, as the pan is very hot, which is crucial for your pancake to puff up.  2.  Put 3 tbsp. butter in skillet, making sure to brush up the sides to coat. Add batter and return to oven.  3.  Bake for 25 minutes. Dust with powdered sugar, fresh fruit, jam, or syrup.

 BAKED MUSHROOMS CONTRA COSTA Ingredients: 12 large mushrooms 2 tbsp. minced parsley Lemon juice 1⁄2 clove minced garlic 2 tbsp. butter 1 tbsp. minced onion 2 tbsp. Swiss cheese, grated salt, and pepper 1⁄4 c. bread crumbs 2-4 tbsp. sherry Instructions: 1. Wash mushrooms, remove stems (and save), leaving caps intact. Sprinkle a few drops of lemon juice on each cap; set aside.  2. Prepare the stuffing as follows:  A.  Mince the stems very finely. Saute in butter. Meanwhile, combine the cheese, breadcrumbs, parsley, garlic, onion, salt, and pepper in a bowl.  B. Add the sautéed mushroom stems and mix thoroughly. Add enough sherry to moisten the mixture.  3. Pile the stuffing into mushroom caps; sprinkle with additional bread crumbs and dot with butter.  4. Bake in a moderate oven, 350 degrees, for 15 minutes. Serve piping hot!

  Yorkshire Pudding Ingredients: 4 tbsp butter or beef drippings  1 cup flour 2 eggs  1 tsp salt 1 cup milk Instructions: 1. Heat the oven to 350 degrees and let the butter melt in an 8x8 pan while mixing the pudding. Pan must be hot! To double the recipe, use an 11x13 pan. 2. Beat eggs until light. Add milk, sifted flour, and salt, and beat for a full 3 minutes.  3. Pour into the hot pan with the melted butter or drippings. 4. Bake for 40 minutes. Serve immediately. 

 Boeuf Bourguignon (Beef Burgundy) Ingredients: 5 medium onions 2 tbsp bacon drippings 2 lb lean beef 1 1⁄2 tbsp flour Marjoram and thyme salt and pepper 1⁄2cup beef bouillon 1 cup dry red wine 3⁄4lb fresh mushrooms Instructions: 1. Peel and slice the onions, then fry them in bacon drippings over medium heat until brown, using a heavy skillet. Remove to a separate dish. 2. Cut the beef into 1-inch cubes and sauté in the same drippings, adding a little more fat if needed. 3. When browned on all sides, sprinkle flour over and add a generous pinch each of the other seasonings. Add 2 cups of bouillon and 1 cup of red wine. 4. Stir well for a minute, then simmer AS SLOWLY AS POSSIBLE for 3 1⁄4 hours. It should just barely bubble occasionally. Add more bouillon and wine in the same proportions if necessary to keep the beef barely covered. 5. Add onions and mushrooms to the beef. Stir well and cook slowly for3⁄4 to 1 hour longer. Add more wine and bouillon if needed. 6. The sauce should b...

 Strawberry Jello Dessert Ingredients: 6 oz pkg strawberry Jello (large) 2 cups boiling water 2-3 diced bananas 1-13 1⁄2 oz can crushed pineapple, well-drained 1 cup sour cream 2 -10 oz cans frozen strawberries, sweetened, juice and all Instructions: 1. Mix Jello in boiling water. Add strawberries, and dissolve thoroughly. 2. Add pineapple and bananas. Stir well. 3. Pour1⁄2 mixture into 9x13 glass pan. Refrigerate until well-set. 4. Spread with sour cream. 5. Pour remaining Jello mixture over top. Refrigerate until well-set

  Pasta Primavera Simplified Ingredients: 1 pkg (1 lb) spaghetti 1 tbsp butter or margarine 2 tbsp olive oil 2 cloves garlic, split l large onion, sliced 1 zucchini, sliced 1⁄4 inch thick 1⁄2 lb broccoli, cut into 1 1⁄2 inch florets 1 red pepper, cut into 1⁄4 inch strips 1⁄2 lb sliced mushrooms 1⁄2 lb whole fresh snow pea pods, ends trimmed 2 tomatoes, peeled and chopped Instructions: 1. Start cooking spaghetti as directed on the package. 2. Meanwhile, prepare vegetables. In a large skillet, heat butter and oil over medium heat. Toss garlic, zucchini, onion, broccoli, and red pepper. Stir-fry for 5 minutes, or until the vegetables are just crisp. Add mushrooms and pea pods; cook for 1 minute. Cover and cook one to two minutes - DO NOT OVERCOOK! Discard garlic. 3. Drain spaghetti. Turn out on a heated serving platter. Place vegetables on top and arrange tomatoes around the edge. Sprinkle with remaining 1⁄4 cup cheese. 4. Toss at the table just before serving.

  Pumpkin Crunch Cake Ingredients: 1 pkg yellow cake mix 1 16-oz can solid-pack pumpkin 1 12-oz can of evaporated milk 3 eggs 1 1⁄2 cups sugar 4 tsp pumpkin pie spice 1⁄2 tsp salt 1 cup chopped pecans (optional) 1 cup butter or margarine (2 sticks), melted Cool Whip Instructions: 1. Preheat oven to 350 degrees. Grease the bottom of a 9" x 13" pan. 2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl. 3. Pour into the pan. 4. Sprinkle with dry cake mix. Top with pecans. 5. Drizzle with melted butter. 6. Bake at 350°F for 50-55 minutes, or until golden brown. 7. Cool and serve with Cool Whip. Refrigerate leftovers.

 Fancy But Easy Broccoli Slaw Ingredients: 1 package of broccoli slaw 30-40 pea pods (112 to 2/3 bag) 30-40 grape tomatoes 1⁄2 to 2/3 cup sliced almonds 3 oz. low-fat feta cheese Olive oil, vinegar, soy sauce, and oregano (to taste) Instructions: 1. Cut the ends off the pea pods, cut them in half, and rinse. Slice the tomatoes in half, lengthwise. 2. Add all but 8-10 pieces each of pea pods and tomatoes to the broccoli slaw in a serving bowl. Add the almonds and mix thoroughly. 3. Mix 1 oz. of olive oil with 2 oz. each of vinegar and soy sauce (or substitute, lite soy dressing if you like) and refrigerate separately from the salad until ready to serve. 4. To serve, toss the mixed broccoli slaw with the dressing, and top the bowl with feta cheese. Arrange the saved tomatoes and pea pods decoratively, sprinkle with oregano, and serve.

  Broiled Salmon with Sherry and Grapes Ingredients: 6 oz. Salmon filet per person  Sherry Curry powder Grapes ( dried cranberries or oranges can be substituted or added) Instructions: 1. Marinate the salmon pieces by pouring a little sherry over them ( and while the bottle is in hand, pour yourself a glass). 2. Put the fruit in a saucepan and add enough sherry to cover (at least 1⁄2 inch). Heat on low to warm it for serving. 3. To cook, place salmon pieces on a broiler pan lined with aluminum foil and sprinkle salmon with curry powder. Cook until the salmon edges start to blacken, then turn the salmon over and repeat. Cooking time depends on the broiler heat (7 minutes per side in my broiler). 4. If you grill, drizzle some of the sherry marinade over the salmon and dust with a bit more curry powder. Grill to your liking. 5. Serve each salmon portion on a plate with heated sherry-fruit ambrosia ladled over the top.

  Fruit Pizza Ingredients: 1 pkg refrigerated sugar cookie dough 1⁄2 cup sugar 1 Tbsp cornstarch 1 cup orange juice 1 tsp lemon juice 8 oz softened cream cheese 1 tsp vanilla 1⁄2 cup sugar Assorted bite-size fruit: strawberries, grapes, kiwi, peaches, blueberries, pineapple, mandarin oranges, etc. Instructions: 1. Pat the cookie dough over the bottom of an ungreased pizza pan. 2. Bake at 350 degrees for 10-13 minutes, or until light brown. Let it stand and cool. 3. While the crust is baking, make the sauce. Combine 1⁄2 cup sugar, cornstarch, and juices in a small saucepan. Cook over medium heat until the mixture has thickened, stirring constantly. Let stand until cool. 4. While both are cooling, combine cream cheese, 1⁄2 cup sugar, and the vanilla in a bowl and beat until smooth and creamy. Spread evenly over the cooled cookie crust. 5. Slice or cut fruit as needed. Arrange the fruit over the cream cheese mixture. Have fun with this, using any combination of fruit and arranging as ...

 Scalloped Corn Casserole Ingredients: 1 pkg Jiffy corn muffin mix  1 can of creamed corn  1⁄2 cup melted butter 1 can of whole corn, drained  8 oz. sour cream 2 eggs  1 cup grated cheddar cheese 1 can of sweetened condensed milk   Instructions: 1. Preheat oven to 350 degrees. Grease a 9" x 13" pan. 2. Combine corn, eggs, condensed milk, sour cream, and melted butter. 3. Add the muffin mix and combine. 4. Pour into greased pan. 5. Bake 45 minutes, or until cooked all the way through. 6. Remove from oven and sprinkle with grated cheese. Note from Joyce: I add the cheese with the other ingredients and add a 4-oz can of  diced green chiles. The condensed milk in this version was a good  change from how I had been making it.

  Strawberry Dessert Ingredients: • 1 small angel food cake • 2 baskets of fresh strawberries with 1⁄2 c. sugar added • 1 pint whipping cream, adding 4 Tbsp sugar • 2 small pkg. Strawberry Jello Instructions: 1. Dissolve Jello in 1 1⁄2 cups hot water, then add 11/2 cups cold water. 2. Whip cream to a peak, add sugar, and chill. 3. Wash and cut berries in halves or quarters and sweeten. 4. Mix whipped cream with Jello, beaten with an electric mixer, and blend well. 5. Fold in strawberries. 6. Break or cut the cake into small pieces. 7. Layer cake with Jello mixture in a 9" x 13" pan. 8. Chill well until Jello is firm.

 Cream Cheese Dip Ingredients: • 1 pkg. cream cheese • 2 Tbsp mayonnaise • Small amount of milk • Garlic salt to taste Mix until creamy and refrigerate until serving. Enjoy!

 Chicken Piccata by the 2s Ingredients: • 2 boneless, skinless chicken breasts ( about 1⁄2 to 3⁄4 lb) • Flour for dredging (if using gluten-free flour, add 1/4 tsp of Xanthan gum) • Salt and pepper to taste • 2 Tbsp butter • 2 Tbsp olive oil • 2 Tbsp dry white wine • 2 Tbsp lemon juice • 2 Tbsp capers • 2 Tbsp fresh parsley, finely chopped Instructions: 1. Filet the chicken breasts. If desired, the filets can be cut into 2" squares. 2. Blend the flour with the salt and pepper. 3. Heat the butter and olive oil in a heavy 12-inch skillet. Dredge each piece of chicken in the flour and add it to the pan in one layer. 4. Cook over relatively high heat until golden brown, about 2 minutes after the last piece is added to the pan. Turn and cook until golden brown on the other side, about 2 minutes. 5. If excess fat is in the pan, drain until just a small amount of oil/butter ( about 2 Tbsp or so). Add the wine and cook briefly until it STARTS to evaporate, stirring to scrape any brown par...

 Green Chile Casserole Ingredients: • 5 eggs • 1⁄4 Cup flour • 1 tsp. baking powder • 1 Cup cottage cheese • 1⁄2 lb. shredded Monterey Jack cheese • 1⁄4 Cup melted unsalted butter • 2 - 4-oz. cans diced green chiles Instructions: 1. Preheat the oven to 350 degrees. Grease an 8-inch  square baking pan. 2. Beat the eggs until well blended in a mixing bowl. In a separate bowl, stir together the flour and baking powder, and then add the eggs, cottage cheese, Jack cheese, melted butter,  and green chiles. 3. Pour into a baking pan and bake for 30-35 minutes, until the top  is well-browned and a small sharp knife inserted into  the center comes out clean. 4. Remove from the oven to a wire rack to cool briefly. Use  a large serving spoon to scoop the mixture onto  individual serving plates.

Baked Apple Fritters  Ingredients: Fritters :  • 1 16 oz. tube original flaky biscuits • 2 Tbsp. granulated sugar  • 1 tsp. cinnamon • 1 Cup chopped apple • 2 Tbsp. melted butter Glaze: • 1 1⁄4 Cups confectioners' sugar  • 1⁄4tsp.vanilla  • 3-6 tsp. water Instructions: 1. Preheat oven to 350 degrees. 2. Cut each of the 8 biscuits into 10 pieces. 3. Combine the biscuit pieces, sugar, and cinnamon in a large bowl. Stir in chopped apple. 4. Drop the dough by 1⁄4 cup on a parchment-lined baking sheet, pressing each into a 3-inch fritter. 5. Drizzle the melted butter over the fritters. 6. Bake for 14-17 minutes, or until golden brown. 7. Prepare the glaze by combining the sugar, vanilla, and 3 Tbsp. water. Add more water, 1 tsp. at a time, until a pourable consistency is reached. 8. Drizzle the glaze over the cooled baked fritters and let them dry.

 Bacardi Rum Cake Ingredients: Cake: 1 cup chopped pecans or walnuts 1 - 18 1⁄2oz.yellow cake mix  1 - 3 3⁄4 oz instant vanilla pudding mix 1⁄2 c. vegetable oil  1⁄2 c. Bacardi ( dark) rum 4 eggs 1⁄2 c. cold water  Glaze: 1⁄2 c. butter 1⁄4 c. water 1 c. granulated sugar  1⁄2 c. rum Instructions: 1. Grease a 12-cup Bundt or tube pan. Sprinkle nuts over the bottom of the pan. 2. Prepare cake mix using the rest of the cake ingredients. Bake at 325 degrees for 40-45 minutes. 3. Prepare the glaze while the cake is baking. Melt butter in a saucepan, stir in water and sugar, and boil for 5 minutes, stirring constantly. Stir in rum. 4. Set the cake on the rack to cool. Put it on a serving plate. While still warm, prick the cake with a fork so the glaze can seep in. Drizzle and brush the glaze over the top and sides.

 Toscana Soup Ingredients: Enough olive oil to cook the onion 1 medium to large onion, chopped32 oz chicken broth 1-2 cups cooked chicken 1-2 chopped plum tomatoes ( drain juice if other type) 1⁄2 pkg mini gnocchi (or full-size) 1-2 cups milk or half and half 1⁄2 bag fresh baby spinach Parmesan cheese fresh basil Instructions: 1 . Cook onion in oil until transparent (5-10 minutes). Add chicken broth and bring to a boil. Add chicken and tomatoes, and simmer for 5 minutes. Add gnocchi and cook for 2 minutes (longer if larger size gnocchi). Note: You can substitute any pasta. 2. Add milk and heat until steaming. Stir in spinach just long enough to wilt. 3. Ladle into bowls and top with Parmesan cheese and fresh basil. Makes 4 generous servings.

 Speedy Bean Soup with Smoked Sausage Ingredients: 3 tbsp olive oil 1 medium diced onion 2 medium diced carrots 1⁄2 diced green bell pepper 2 cloves minced garlic 9 oz smoked beef sausage, such as summer sausage or kielbasa, casings removed 1 tbsp tomato paste 1-1/2 tsp paprika 1 tbsp all-purpose flour 4-6 cups chicken or vegetable stock or water 2-15 oz cans pinto beansdrained 1 bay leaf Kosher salt & pepper 2 Tbsp minced parsley (optional) Juice of 1⁄2 lemon Instructions: 1. Heat oil in a wide pot over medium heat. Add onions, carrots, peppers, garlic, and seasoning. 2. Cut the sausage into bite-size pieces and add it to the pot. Saute for 5 minutes until the vegetables soften. Stir in tomato paste, paprika, and flour, and cook for 3 minutes until the flour starts to brown. 3. Slowly pour in stock, stirring to prevent lumps. Stir in beans and bay leaf, and simmer 20-30 minutes, until flavors meld. Season with salt, pepper, parsley, and lemon juice to taste. 4. For serving: sl...

  SHEPHERD'S PIE Ingredients: 1 1⁄4 lbs. Yukon Gold potatoes, peeled and cubed 3 cloves garlic, halved 1 lb. lean ground beef 3⁄4 c. beef broth 3 Tbsp. ketchup 4 cups frozen mixed vegetables 2 Tbsp. flour 1⁄2 tsp. black pepper 1 tsp. salt 3⁄4 c. light sour cream 1⁄2 cup shredded Cheddar cheese Instructions: 1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. 2. Preheat the oven to 375 degrees. 3. Brown ground beef in a skillet over medium heat. Stir in flour, mixing with the beef drippings. 4. Add beef broth, ketchup, vegetables, salt, and pepper. Stir to combine. Cook for 5 minutes, until thick. 5. Transfer the beef mixture into an oven-proof casserole dish. 6. Drain and mash potatoes slightly before adding 1⁄4 c. of grated cheese and sour cream. Mash together until smooth. 7. Spoon potatoes onto the middle of the meat mixture. Spread potatoes from...

 APPLE CRISP Ingredients: 2 c. all-purpose flour 2 c. rolled oats 1 tsp. ground cinnamon 1⁄2 tsp. ground nutmeg 1 1⁄2 c. packed brown sugar 1 1/2 c. butter 2 quarts peeled, cored, and sliced apples Instructions: 1. Preheat oven to 350 degrees. 2. Combine the flour, oatmeal, cinnamon, nutmeg, and brown sugar in a large bowl. Cut butter into the mixture until crumbly. 3. Take half of the mixture and pat it into the bottom of a 9 x 13 baking dish. 4. Cover crumb mixture with apple slices, then sprinkle apples with remaining crumb mixture. 5. Bake for 45 to 50 minutes until apples are tender.

  Toasted Corn Soup This is another of Jan Prytz's favorite soups. Ingredients: 1/2 medium onion, finely diced  1 1 large carrot, finely diced 1 to 2 ribs of celery, finely diced 1 tablespoon olive oil 2 cups frozen white corn, thawed 3 cups chicken broth Instructions: Heat the oil in a medium-sized heavy saucepan (preferably nonstick) on high heat. Add the onion and carrot and cook until the onion starts to soften.  Stir in the diced celery ribs and corn. Let the mixture cook on high until the pieces start to brown, then stir and continue to brown the vegetables, stirring only when the bottom pieces start to turn color (this should take about 10-12 minutes). Stir in the chicken broth and heat just until boiling.    Serves 4.

  TRES LECHES CAKE Ingredients: 1 Betty Crocker Super Moist Yellow Cake Mix 1 3⁄4 cups water 1 Tbsp. vegetable oil 2 tsp. vanilla 4eggs 1 can of evaporated milk 1 can of sweetened condensed milk 1 cup 2% milk 2 cups heavy whipping cream 1⁄4 cup sugar Instructions: 1. Mix cake ingredients and beat with an electric mixer for 2 minutes. 2. Bake at 350 degrees for 28-30 minutes in a greased 13" x 9" pan. 3. Check for doneness by sticking a toothpick in the center of the cake. 4. Combine 3 milks in a separate bowl. 5. Poke holes in the hot cake just out of the oven using a fork. 6. Pour milk mixture over cake while still hot.  Let cool for 1-2 hours. 7. Beat whipping cream, and add sugar. 8. Spread evenly over the cake once it is cooled. 9. Refrigerate before serving. Optional: add fresh strawberries on top of each piece before serving.

  CANDIED TOMATOES Ingredients : 6 ripe tomatoes 1⁄2 cup olive oil Salt Instructions: 1. Preheat oven to 325 degrees. 2. Slice tomatoes in half crosswise. 3. Place on a baking sheet, cut side up. Try putting parchment paper on the pan to avoid messy cleanup. 4. Drizzle oil over tomatoes. Sprinkle with salt. 5. Bake for about 2 hours, until tomatoes are wrinkled on the outside, but still somewhat moist in the center. 6. Serve warm or cool.

  HUTS VEGETABLE SOUP The following is a favorite soup recipe from Jan Prytz. Ingredients: 1 Tbsp. olive oil 1 Tbsp. Butter l large onion, cut into large cubes 2 cans 28 oz. chicken broth 2 cans 28 oz. Diced tomatoes in juice. 10 small White Rose potatoes, cut into large slices 4 medium carrots cut into large slices 2 cups green beans, fresh or frozen 2 cups green peas, fresh or frozen Instructions: 1. Heat oil and butter in a Dutch oven. Saute the onion until limp and starting to brown. 2. Add broth and tomatoes, undrained. 3. Add remaining ingredients and bring to a boil. 4. Turn down the heat and simmer for 15-20 minutes until the potatoes and carrots are tender. 5. Add salt and pepper to taste.

 Baked Carrots with Horseradish Ingredients: 4-5 cups peeled, thinly-sliced carrots, cut on the diagonal 1⁄2 cup mayonnaise 2 Tbsp. grated onion 2 Tbsp. creamed horseradish 1⁄4 tsp. pepper 1⁄4 tsp. salt 1⁄4 c. crushed crackers (she uses Ritz)  2 tsp. melted butter  Instructions: 1. Combine the mayonnaise, onion, horseradish, salt, and pepper in a small bowl.  2. Cook the carrots in a covered saucepan in a small amount of water until they are crisp-tender. (Taste them to make sure. This is the best way to avoid mushy carrots.) 3. Drain the carrots well and mix thoroughly with the mayonnaise mixture. • 4. Transfer the carrots to a lightly greased, 1-1⁄2 quart baking dish. (A small casserole or an 8" square baking dish works well.) 5. Mix the crushed crackers with the melted butter. Sprinkle evenly over the carrot mixture. 6. Preheat the oven to 350 degrees. Bake uncovered for approximately 15-20 minutes.

 Nobel Prize-Winning Orange Muffins Ingredients: 1 whole orange 1⁄2 cup orange juice (juice of 1 orange) 1⁄2 c. chopped pitted dates ( about 7 medjools) 1 egg 1⁄2 cube of butter at room temperature 1-1⁄2 cups flour 1 tsp. soda 1 tsp. baking powder 3⁄4 cup sugar 1 scant tsp. salt Instructions: 1. Cut the orange into chunks, remove the seeds, and drop the pieces into the blender. Add orange juice. Blend until the rind is finely ground. Add dates, egg, and butter. Give it another "whir" in the blender. 2. In another bowl, mix flour, soda, baking powder, sugar, and salt. Pour the orange mixture over the dry ingredients and stir lightly. 3. Drop by big spoonfuls into 18 buttered muffin tins (or use papers). 4. Bake at 400 degrees for 15 minutes or until nicely browned.

 SALMON YUM YUM Ingredients: Two 8-oz.. salmon filets, 1 inch thick (no bones) 1⁄4 cup sour cream 1⁄4 cup chopped green onion Instructions: 1⁄4 cup mayonnaise 1 tsp. lemon juice Dash of red pepper 1⁄4 cup shredded cheddar cheese 1⁄4tsp.salt Instructions: 1. In a small bowl, combine sour cream, mayonnaise, onion, lemon juice, red pepper, and salt. Set aside. 2. Place salmon, skin side down, in a shallow pan and bake at 450 degrees for 12-15 minutes. 3. Spoon mixture on top of fish, sprinkle with cheddar cheese, and bake for an additional 3-4 minutes. Makes 2 large servings. Jo Ann uses wild-caught salmon without the skin.

 LATTE Ingredients: • 2 cups milk  • 8 oz. white chocolate, broken into small pieces • 14 oz. Can sweetened condensed milk  • 4 sticks of cinnamon  • ½ tsp. ground cardamom  • 4 cups half and half  • 7 oz. jar marshmallow creme  • 2 tsp. vanilla extract  • ½ tsp. ground nutmeg  Instructions:  Place all ingredients in a slow cooker and cook on low for 2 1/2 to 3 1/2 hours, stirring occasionally. Remove cinnamon sticks before serving.

 PUMPKIN SCONES Ingredients:  • 1/2 cup regular milk  • 2 cups flour (whole wheat best)  • 1 tablespoon baking powder  • 1 teaspoon cinnamon • 3 tablespoons melted butter  • 1/4 cup sugar  • 3/4 teaspoon salt  • 3/4 cup canned pumpkin  • 1 tablespoon pure maple syrup  • 1/2 tsp. baking soda  • 1/2 teaspoon ground allspice  Instructions:   1. Preheat oven to 450°F. Lightly oil a baking sheet and set it aside.  2. Sift together the flour, baking powder, baking soda, salt, and spices in a large bowl, then set aside.  3. Combine pumpkin, milk, butter, and maple syrup in a medium bowl and stir until smooth.  4. Combine the flour and pumpkin mixtures. Stir just until the mixture holds together. Avoid overmixing, or the biscuits will be tough.  5. Pat into a circle about 1 inch thick on a floured board and cut into 12 wedges, like scones.  6. Bake in the center of the preheated oven for 14 minutes, until ...

  CLAM CHOWDER PERFECTION Ingredients:  2 - 7½ oz. cans of minced clams  ¼ cup butter or margarine  1 large onion, chopped  ¼ cup flour  5 medium potatoes, peeled and diced  1½ cups milk  2 slices diced bacon  Salt and pepper to taste  Instructions: Drain the clams and reserve the liquid.  Cook bacon in a soup pot. Add potatoes and onion, and cover with the clam liquid and water.  Cover and simmer until the potatoes are just tender.  Meanwhile, make a thick white sauce with the butter, flour, and milk, and add the clams.  Add this mixture to the potato mixture and thin to the desired consistency with water.  Season with salt and pepper.  Heat, stirring just to a boiling point (but DO NOT boil) before serving. 

  PUMPKIN DREAM CAKE Ingredients:  1 large can of pumpkin pie filling 1 cup sugar 1 cup milk (or 2/3 cup canned milk) 3 eggs, beaten 1 tsp vanilla 1 yellow cake mix  1 ½ sticks melted butter or margarine  1 cup chopped walnuts or pecans  Instructions: Mix ingredients 1-5 and pour into a 9 x 13 greased pan.  Sprinkle yellow cake mix on top. Drizzle melted butter/margarine over cake mix, then nuts.  Bake at 350 degrees for 1 hour and 30 minutes on middle rack of oven. Enjoy! 

  CHICKEN & WILD RICE SOUP Ingredients:   2 cans of chicken broth  1 can of cream of chicken soup (undiluted)  1 lb boneless chicken, cooked and cut into pieces (I use the chicken breast chunks from Costco)  2 ½ cwater  1 6-oz pkg. Uncle Ben's long grain and wild rice with seasoning (original, not fast cooking)  1 c sliced celery  1 c diced carrots  ½ c chopped onion  ¼ tsp black pepper  2 tsp white vinegar  1 Tbsp dried parsley Instructions:  Combine all ingredients except vinegar and parsley and bring to a boil.  Cook on low for about 45 minutes, then add vinegar and parsley.  An important thing to know is that rice expands when it sits for a while. When you reheat leftovers, you must add a little water and/or broth. That gives you more servings! 

 Golden Potato Casserole Ingredients: • 6 medium potatoes • 2 c sour cream • 10 oz shredded sharp cheddar • 1 bunch chopped green onions • 3 tbsp milk • 1 tsp salt • 1/8 tsp pepper • 2 tbsp melted butter • 1/3 c breadcrumbs Instructions: 1. Cook the potatoes in boiling salted water until tender. Remove them, cool them, and peel them. Grate the potatoes using a coarse grater. 2. Add sour cream, cheese, onions, milk, salt, and pepper. 3. Mix thoroughly and turn into a greased 9 x 13” pan. Smooth the top with a spatula. Combine melted butter and breadcrumbs. Sprinkle over the top. 4. Bake at 325 degrees for 50 minutes or until piping hot. Cut into squares or scoop with a large spoon. Serves 8-10. It tastes like re-baked potatoes.

 Pecan Pie Bites Ingredients: • 15 phyllo shells or mini pies • 1/3 c brown sugar • 1 brie wedge • 1⁄4 c melted butter • 1 c chopped pecans • 1 tsp cinnamon Instructions: 1. Preheat oven to 350 degrees. Arrange phyllo shells on a cookie sheet. 2. Cut brie into mini teaspoon-size bites. Place one piece in each phyllo shell. 3. Combine pecans, brown sugar, butter, and cinnamon. Stir to combine and spoon topping onto phyllo shells. 4. Bake for 10-12 minutes. Enjoy!

 Cranberry Brie Bites Ingredients: • 8 oz crescent roll dough sheet (or crescent rolls) • 8 oz wheel of brie cheese • 1 c whole berry cranberry sauce (not jellied) • Fresh rosemary sprigs Instructions: 1. Preheat the oven to 375 degrees. Grease or spray a mini muffin tin. Roll out the crescent dough onto a floured board or counter to make one long sheet. 2. Cut the dough into 24 equal squares. Place squares into muffin tin slots. 3. Cut the brie into small pieces and place it inside the squares. Top with a generous spoonful of cranberry sauce and a little rosemary sprig. 4. Bake about 15 minutes until the dough is light golden brown. Serve warm. Note: Some people like to cut the rind off the brie. It’s not necessary, but do so if you wish.

 Super Easy Pumpkin Spice Muffins Ingredients: • 1 box Spice Cake mix • 1 – 15 oz can of pumpkin • 1⁄2 c raisins and/or nuts if desired Instructions: 1. Preheat oven to 350 degrees. 2. Mix the pumpkin and cake mix with a heavy spoon. The mixture will be very thick. 3. Add raisins and/or chopped nuts if desired. 4. Spoon batter into prepared muffin cups, filling right to the top. Bake for 18-22 minutes, until a toothpick comes out clean. Makes 12 muffins. I made mini muffins, which bake for only 11 minutes. This recipe made 24 minis plus 6 regular-size muffins. Variation: Add 3 eggs. Makes 18 regular-size muffins.

 Easy Persian Chicken Breasts Ingredients: • 2 chicken breasts • 4 tbsp olive oil • 2 tsp turmeric • 1 tsp salt • 1⁄4 tsp black pepper • 1⁄4 tsp cinnamon • 1⁄4 tsp allspice • 1 garlic clove, sliced • 1⁄4 tsp paprika • 1⁄4 tsp cayenne (optional) • 1 tbsp honey • lemon • chopped parsley, for garnish Instructions: 1. Lay the chicken breast flat on a cutting board with the smooth side up. With a long, sharp knife, carefully cut horizontally through the breast, keeping the knife parallel to the board at all times. It will open up like a book, and you will have two fillets. Repeat with the second chicken breast. 2. To make the marinade, pour olive oil into a non-metallic dish. Add turmeric, salt, paprika, cayenne, cinnamon, allspice, pepper, and garlic. Mix to create a paste. 3. Add chicken to the marinade and coat with it. Cover and refrigerate for up to 24 hours. 4. Remove chicken 15 minutes before cooking. Heat a heavy pan over medium-high heat. Remove chicken from the marinade and co...

  Veggie Pizza Appetizer Ingredients: • 2-8 oz tubes refrigerated crescent rolls • 2-8 oz pkgs softened cream cheese • 1⁄4 c sour cream • 1 oz pkg dry ranch dressing or dip mix • 2 shredded carrots • 1 c chopped broccoli • 1 c chopped bell pepper • 1⁄4 c chopped green onions • 1⁄4 tsp dried chives • 1⁄4 tsp dried dill Instructions: 1. Preheat the oven to 375 degrees. Line a 12” x 17” baking sheet with parchment paper or spray it with cooking spray. 2. Press crescent roll dough into prepared sheet, pinching dough seams together. Bake for 12 to 15 minutes until golden brown. Cool completely while preparing the rest of the recipe. 3. Beat cream cheese, sour cream, and dry ranch mix together. Make sure veggies are finely chopped before adding them to the cream cheese mixture. Spread over the cooled dough. Sprinkle with dill and chives. Cover and refrigerate until ready to serve. Can be made up to 24 hours in advance.

 Crustless Quiche Ingredients: • 12-15 eggs, depending on size • 1⁄2 lb shredded cheddar cheese • 1⁄2 lb shredded jack cheese • 1 pt low-fat cottage cheese • salt and pepper • 4 oz can diced green chiles Instructions: 1. Preheat oven to 325 degrees. Grease 9” x 13” glass pan. 2. Sprinkle the shredded cheese into the bottom of the pan. 3. Beat eggs, add cottage cheese, green chiles, salt, and pepper. Pour over the shredded cheese in the pan. Bake for 45-50 minutes, until browned and set. Serve with chile salsa. Note from Joyce:  Feel free to make your own variations. My neighbor added mushrooms and diced ham to hers, and it was great.

"To Die For” Blueberry Muffins Muffin Ingredients: • 1 1⁄2 cups all-purpose flour • 3⁄4 cup white sugar • 2 tsp baking powder • 1⁄2 tsp salt • 1/3 cup vegetable oil • 1 egg • 1⁄2 cup milk, or more as needed • 1 cup fresh blueberries Crumb Topping: • 1⁄2 cup white sugar • 1/3 cup all-purpose flour • 1⁄4 cup butter, cubed • 1 1⁄2 tsp ground cinnamon Instructions: 1. Preheat oven to 400 degrees. Grease and flour 8 muffin cups or use liners. 2. Mix flour, sugar, baking powder, and salt in a large bowl. 3. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark. Stir until combined. Pour into flour mixture and mix just until batter is combined. Fold in blueberries. Set batter aside. 4. In a small bowl, combine sugar, flour, butter, and cinnamon for the crumb topping. Mix with a fork until crumbly. 5. Spoon batter into prepared muffin cups, filling them to the top. Sprinkle with crumb topping. Add 1 tbsp water to the empty cups to help prevent the muf...

 Tamale Casserole Ingredients: • 3 XLNT large tamales (or 6 small) • 1 lb hamburger • 1⁄4 chopped onion • 1⁄2 chopped bell pepper • 2 diced tomatoes • 1 small can chopped black olives • Shredded cheddar cheese Instructions: 1. Brown and season hamburger with garlic salt, pepper and a pinch of oregano. 2. Drain meat. Add shredded tamales and chopped vegetables and continue cooking. 3. Place in a 9” x 13” casserole. Top with cheese. 4. Bake at 350 degrees for 1⁄2 hour. Cover with foil when cool.

  Apple & Banana Oatmeal Cake Ingredients: • 1 cup quick-cooking rolled oats • 1 tsp vanilla • 1 cup boiling water • 1 1⁄2 cups flour • 1⁄2 cup/1 stick butter • 1 1⁄4 tsp baking soda • 1 cup granulated sugar • 1⁄2 tsp salt • 1 cup brown sugar • 1⁄2 tsp nutmeg • 2 eggs, beaten • 1 tsp cinnamon • 1 1⁄2 cups diced, peeled apples • 1 banana, mashed • 1⁄2 cup buttermilk, yogurt, or sour cream Instructions: 1. Preheat oven to 350 degrees. Grease and flour a 9” x 13” pan. 2. Pour boiling water over oats in a bowl. Allow to sit for 20 minutes. 3. In a large mixing bowl, beat butter with granulated and brown sugar until light and fluffy. Add soaked oats, buttermilk, and mashed banana. Blend well. Add eggs and vanilla, beat to incorporate. 4. Sift flour, baking soda, salt, nutmeg, and cinnamon into another bowl. Add to batter and stir just until the dry ingredients are no longer visible. Stir in apples. 5. Spread batter into prepared pan. Bake for 35-40 minutes, until a toothpick comes o...

  Beef Stew Ingredients: • Pkg. beef stew meat, about 1 1⁄2 lbs • Celery ribs, chopped, to taste • 1 medium onion • Peeled and cubed potatoes, to taste • 1⁄2 green bell pepper, chopped • Small can of tomato sauce • Several carrots, peeled and sliced • Dried parsley Instructions: 1. Rinse and dry the meat. Place a small amount of oil on the bottom of the medium pot. Add the meat. 2. Slice the onion and place it over the meat. Add green pepper, celery, carrots, and potatoes on top of the meat and add salt. Add 2 cups of water, and pour tomato sauce over the contents of the pot. Sprinkle parsley on top. 3. Bring the pot of stew to a boil, then cover. Lower the flame and simmer for 2 hours, stirring after about an hour. The veggies get mixed in with the meat, and potatoes thicken the stew. Serve with bread and butter.  A great meal when the weather cools down, but it’s good anytime!

 Hummingbird Cake Ingredients (Mix by hand): • 3 cups flour • 1 tsp baking soda • 1 tsp salt • 1 tsp cinnamon • 2 cups sugar • 1 1⁄2 cups vegetable oil • 3 eggs • 1 8-oz can crushed pineapple Then add: • 2 medium or 3 small bananas, chopped, not mashed • 1 cup chopped nuts – pecan or walnuts. Instructions: 1. Pour into a greased tube or bundt pan that has been floured. 2. Bake at 350 degrees for 1 hour, 5 minutes. Cool in the pan for 1 hour. Enjoy.

  Chicken & Broccoli Crescent Roll Ring Ingredients • 2 cups shredded chicken • 1 8-oz.. bag frozen broccoli florets, thawed • 1 8-oz. package cream cheese, softened • 1 cup shredded cheddar cheese • 1 tsp. garlic powder • 1/4 tsp. pepper • Salt to taste • 1 can Big and Flakey Pillsbury Crescent Rolls  • 1 egg, beaten Instructions: 1. Preheat the oven to 350 degrees. Grease a baking sheet with non-stick cooking spray. 2. Mix cream cheese, garlic powder, salt, and pepper in a large bowl until combined. 3. Add chicken, broccoli, and cheese. 4. On the prepared baking sheet, lay each crescent triangle down in a circle so that the wide side slightly overlaps to make a circle and the pointed side points out. 5. Spoon the mixture evenly around the circle, then pull the dough gently over the top. Brush the dough with the beaten egg. Bake for 15 to 25 minutes, or until the cheese is melted, and serve hot.

 Chicken, Broccoli & Cheese Crescent Rolls Ingredients: • 12 oz can of chicken • 1 cup finely chopped broccoli • 1 cup medium cheddar cheese, shredded • 16 crescent rolls (2 pkg) Instructions: 1. Start by chopping broccoli into tiny pieces. Next, open and drain the can of chicken. 2. In a large bowl, combine broccoli, chicken, and cheese. Stir well to combine all ingredients. 3. Spoon a small amount into your crescent roll dough and roll it up. There should be enough filling for approximately 16 rolls. 4. Bake at 375 degrees for 10-12 minutes. Remove and let cool.

 Zippy Zucchini. Ingredients: • 4 cups coarsely chopped zucchini (about 2-3 medium) • 1⁄2 medium onion, thinly sliced • 4 eggs, beaten with a fork • 1 1⁄2 cups shredded cheddar cheese (or Jack or Pepper Jack) • 2 oz jar of pimento, drained and chopped • 1⁄2 tsp salt • 1/8 tsp pepper Instructions: 1. Use an 8” square microwave-safe baking dish. Place zucchini, pimento, and onion in the dish. Cover with plastic wrap, venting a little. Microwave for 10 minutes and drain. 2. Combine eggs, cheese, salt, and pepper, and pour over vegetables. Cover with plastic wrap, again venting a little. Microwave on high for 7-8 minutes, or until center is set. 3. This dish is good served warm or cold, and reheating is okay.  Enjoy! Serve warm with bread.

 Broiled Feta With Garlicky Cherry Tomatoes & Capers Ingredients: • 1 8-oz block of feta cheese • 2 Tbsp olive oil • 2 garlic cloves, roughly chopped • 10.5 oz cherry tomatoes (preferably different colors), halved • Scant 1⁄4 tsp salt • 1/8 tsp pepper • Pinch sugar • 1 1⁄2 Tbsp capers, drained Instructions: 1. Preheat the broiler and set the oven rack in the top position. Place the feta in a small 1 qt. baking dish and set aside. 2. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring constantly, until lightly golden, 1 to 2 minutes. Add the tomatoes, salt, pepper, and sugar. Cook, stirring frequently, until the tomatoes are softened and starting to burst, 2 to 3 minutes. Remove from heat and stir in the capers. 3. Scatter the tomatoes around the feta and broil until the feta is softened and browned on top, 3 to 4 minutes (observe, as broilers vary greatly). 4. Serve warm with bread.

  Spring Cleaning Cookies Ingredients: • 1 cup flour • 1⁄2 tsp each baking soda & baking powder • 1⁄2 tsp salt • 1⁄4 cup each softened butter & shortening • 1⁄2 cup each white sugar & packed brown sugar • 1 egg • 1 Tbsp milk • 1 tsp vanilla extract • 1 cup chocolate chips (dark, milk, white, or a mix) • 1⁄2 cup regular rolled oats • 1⁄2 cup chopped nuts (pecans, walnuts, almonds, etc.) • 1/3 cup mini pretzels or potato chips, coarsely crushed • 1⁄4 cup each sweetened coconut flakes & small dried fruit (raisins, cranberries, etc.) Instructions: 1. Place racks in the upper and lower thirds of the oven and preheat to 375 degrees. Line 2 baking sheets with parchment paper. 2. Stir flour, baking powder, soda, and salt in a bowl. 3. In a large bowl, beat butter, shortening, and sugars with an electric mixer until light and fluffy, about 2 minutes. 4. Beat in the egg, then stir in the milk and vanilla. Stir in the flour mixture just until combined. Stir in the chocolate ch...

 Drachona - An Old-World Recipe Ingredients: • 1 quart whole milk • 3⁄4 cup rice • 1⁄4 tsp salt • 1⁄2 cup raisins • 1⁄2 tsp sugar or more • 1⁄4 cube butter • 3 eggs Instructions: 1. Bring milk to a boil, add rice slowly, stirring constantly. Add salt and sugar, stirring occasionally. Cook until rice is done, about 1⁄2 hour. Check for doneness. Cool. 2. Separate eggs and beat whites until they stand in peaks. Add slightly beaten egg yolks to the rice mixture and blend well. Fold in egg whites gently and add raisins. 3. Pour into well-buttered 8” x 8” glass pan. Bake at 325 degrees for 1⁄2 hour or until a knife comes out clean when inserted. 4. Serve hot with sour cream or hot butter melted in cream. Honey is a good topper. Cut into 6 servings. The recipe can be doubled. Place the batter into a 9” x 13” buttered glass baking dish. Bake for 1 hour at 350 degrees, or until golden brown.  To reheat, stir the Drachona in a bit of milk or cream. YUMMY!

  Bacon Broccoli Salad Ingredients: • 6 cups fresh broccoli crowns • 1⁄2 cup cooked/crumbled bacon (about 6 slices) • 1⁄2 cup diced cheddar cheese • 1⁄4 cup raisins, golden or purple Sauce: • 1 cup mayonnaise • 1 cup plain Greek yogurt • 3 tbsp honey • 1 tbsp apple cider vinegar Instructions: Whisk sauce ingredients together and combine with other ingredients. Refrigerate for about 2 hours.

Almond Date Smoothie Ingredients: 1 1⁄2 cups unsweetened almond milk 1⁄2 cup whole Medjool pitted dates (or prunes) 1 small banana 2 tbsp almond butter 1 tbsp honey (optional) 1 cup ice cubes Instructions: In a medium bowl, combine almond milk and dates; cover and chill overnight (or place dates in a heatproof bowl and cover with boiling water, let stand 10 minutes, drain, and cool slightly). Combine the date mixture, banana, almond butter, and honey in a blender. Cover; blend 30 seconds or until smooth.  Add ice.  Cover; blend until smooth.  Makes 2 servings, 1 1⁄2 cups each.

  Pasta with Sausage & Broccoli Rabe Ingredients: • One 12-oz box of Barilla gluten-free penne (or other types of regular pasta) • One bunch of broccoli rabe (also called rapini) • 4 cloves garlic (or less, depending on taste) • Extra virgin olive oil • Grated Parmesan (or Parmesan/Romano mix) • Ground Italian sausage (sweet or mild – I use sweet) • Salt and pepper • Red pepper flakes (optional - can be mixed in or sprinkled on top to taste) Instructions: 1. Remove stems from broccoli rabe, cut into 1-inch pieces, rinse, and set aside. 2. Cook pasta according to package directions. 3. While the pasta water is boiling, cook the garlic and sausage in olive oil in a large pan. 4. Add broccoli rabe to the pasta with approximately 4 minutes cooking time remaining, to blanch. 5. When pasta is done, drain the mixture in a colander. 6.  Add pasta mixture to sausage, adding enough olive oil to coat pasta. Season with salt and pepper to taste. Mix in about 1⁄2 cup of grated cheese. ...

  Fluffy Strawberry Mousse Ingredients: • 14 oz fresh whipping cream • 14 oz strawberries, fresh or frozen • 1-2 tbsp powdered sugar • 2 tsp gelatin powder • 2 tbsp water Instructions: 1. Add the gelatin and water to a cup and heat in the microwave for 10-15 seconds until dissolved. Stir and set aside. 2. Puree the washed strawberries, place them in a mixing bowl, and add the dissolved gelatin. Give it a good stir. Taste the strawberry mixture and add powdered sugar to taste, depending on the sweetness of the berries. 3. Whip the cream until semi-stiff. Do not overwhip, as it will be too stiff. Then add it to the strawberry mix and gently combine so you don’t knock out the air. 4. Transfer mousse into serving bowls and cover with plastic wrap. I used my parfait glasses. Refrigerate for about 4 hours. Top with whipped cream. Yummy!

Panera Autumn Squash Soup Ingredients: • 4 cups peeled and cubed butternut squash (you can find it in the produce section already peeled and cubed at Ralphs and Stater Bros, which makes it much easier) • 1 apple peeled, cored, and cubed • 1⁄2 Spanish onion, diced • 1 tbsp canola oil • Pinch of salt • 4+ cups vegetable broth • 1⁄2 cup whole milk • 1⁄2 tsp curry powder • 1⁄4 tsp cinnamon Instructions: 1. Preheat oven to 425 degrees. Season the cubed squash with cinnamon and salt. Roast for 30 minutes. 2. While the squash is roasting, sauté the apple and onion in oil over medium heat in the soup pot. Season with a few dashes of salt, cooking for about 10 minutes, or until soft. 3. Add the squash, then pour the broth and milk, bringing it to a boil. 4. Reduce heat, simmering uncovered for 20 minutes. Add salt if needed. 5. Use a food processor, blending until the soup is smooth and creamy.