October 1, 2004



1-1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup butter, cold
3/4 cup pureed pumpkin (cooked or canned)
3/4 cup milk

Preheat oven to 450° F. Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough.

Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake for 15 to 20 minutes.

Makes 24 to 30 biscuits, depending on dough texture and cutter size.


1/2 cup raisins - currants, or dried cranberries
3 cups dark brown sugar - firmly packed
1 cup unsalted butter - softened
4 large eggs - lightly beaten
2 cups pumpkin puree - canned (1 pound)
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon grated nutmeg - fresh
1 teaspoon ground allspice
1 teaspoon salt
2/3 cup buttermilk
1/2 cup broken pecans or walnuts - lightly toasted

Preheat the oven to 350° F. Pour boiling water over the raisins to cover and let them steep to plump up. Grease two loaf pans, each 9 x 5 x 3 inches; dust the sides with flour and shake out the excess.

In a large bowl, cream together the sugar and butter. Stir the eggs and pumpkin puree into the butter mixture.

In another bowl, sift together the flour, baking soda, spices, and salt. Stir them into the pumpkin mixture alternately with the buttermilk. Drain the raisins well and stir them into the batter with the nuts.

Pour the batter into the two loaf pans and bake until the bread tests done, about 1 hour. Cool the leaves for 10 minutes, then turn out to cool completely on a rack.


8 ounces cream cheese, softened
1/2 cup finely chopped tart apple
1/2 cup chopped toasted pecans
1/4 teaspoon ground cinnamon

In a bowl, combine cream cheese, apple, 1/4 cup pecans and cinnamon. Shape into a log; roll in remaining toasted pecans. Cover and refrigerate.

Remove from the refrigerator 20 minutes before serving. Serve with vanilla wafers, cookies or crackers.

Yield: 1 cheese log


1 cup pecans coarsely chop
3 eggs
8 slices raisin bread diced
2 cups half & half or milk
2 medium apples, green
1/4 cup bourbon or brandy
1 cup sugar
1/4 cup butter or margarine melted
1 teaspoon cinnamon
vanilla ice cream (opt.)
1/2 teaspoon nutmeg

Preheat oven to 350° F.

Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.

Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.

Peel, core and thinly slice the apples.

Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well. Blend in half and half or milk and then stir in bourbon or brandy. Lightly mix pecans with bread and apples. Pour egg mixture over bread. Drizzle with butter.

Cover and cook on low until apples are tender when pierced and custard is set, about 3 1/2 to 4 1/2 hours.

Let pudding stand, covered, for about 15 minutes.

Serve warm with ice cream, if desired.


15 oz. canned pumpkin
14 oz. can sweetened condensed milk
2 tbs. brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 eggs

2 tbs. chopped crystallized ginger
1 pkg. yellow cake mix
3/4 cup chopped walnuts or pecans
1/2 cup butter, melted

Whipped cream

Heat oven to 350° F.

Spray 13 x 9 inch pan with nonstick cooking spray.

In large bowl, combine all filling ingredients; beat until smooth. Pour into sprayed pan. In medium bowl, combine all topping ingredients; mix well. Sprinkle evenly over filling. Bake for 40 - 50 min. or until top is golden brown. Cool at least 30 minutes before serving.

To serve, cut into squares; place on individual dessert plates. Top each serving with whipped cream. If desired, sprinkle with additional chopped crystallized ginger. Store in refrigerator


For the graham cracker crust:
1 teaspoon butter, softened
1 1/4 cups graham cracker crumbs
1 teaspoon ground cinnamon
1/4 cup sugar
1/4 cup melted butter

For the filling:
2 pounds cream cheese, softened
1 1/2 cups sugar
3 eggs
1 cup whipping cream
2 (16-ounce) cans solid-pack pumpkin
2 teaspoons vanilla
1 tablespoon pumpkin pie spice

For the sour cream topping:
16 ounces sour cream
1/2 cup sugar
2 teaspoons vanilla

To make the crust, brush a 10-inch springform pan with the softened butter. Mix crumbs, cinnamon, sugar and melted butter. Press onto bottom of pan.

To make the filling, blend cream cheese with sugar until smooth. Add eggs one at a time, beating until blended. Add whipping cream, pumpkin, vanilla and spice, blending thoroughly. Pour into graham cracker crust and bake at 300° F. for 1 1/2 hours, or until cake sets. Remove from oven and let rest 10 minutes.

While cheesecake rests, blend sour cream, sugar and vanilla until smooth. After the 10-minute rest, pour sour cream topping over cheesecake. Cool thoroughly before removing sides from pan. Chill.


1 1/2 cups sugar
1 cup water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons butter or margarine

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup milk
6 large tart apples, peeled, cored
2 tablespoons butter or margarine
2 tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon

Place sugar, water, nutmeg and cinnamon in a saucepan. Bring to a boil, stirring occasionally. Remove from heat and stir in butter; set aside.

In a large bowl, combine flour, baking powder and salt; cut in shortening until crumbly. Stir in milk. On a floured surface, roll out dough to a 24"x16" rectangle. Cut dough into 6 (8") squares. Place 1 tsp. butter, 1 tsp. sugar and 1/4 tsp. cinnamon in center of each apple. Fold dough around apples to cover completely. Place apples in a 13 x 9 x 2 baking dish. Pour hot glaze over apples.

Bake at 375° F. for 35 minutes or until apples are tender, basting occasionally with glaze. Serve warm.

Yield: 6 servings


1/2 cup apple juice
1/4 teaspoon ground cinnamon
4 small red baking apples
1/4 cup pecans or walnuts coarsely chopped
1/4 cup packed brown sugar

In a small bowl, combine apple juice and 18 teaspoon of the cinnamon in a small bowl. Divide mixture among four 6-ounce custard cups.

Core apples; remove peel from the top of each. Place apples in prepared custard cups. Place custard cups in a shallow baking pan.

Combine nuts, brown sugar, and remaining 1/8 teaspoon cinnamon. Sprinkle over apples.

Bake, covered, in a 350° F. oven for 30 to 40 minutes or until apples are tender.

Makes 4 servings.

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1 egg
8 ounces softened cream cheese
1/3 cup sugar
red food coloring or frosting tint
6 ounces white chocolate chunks
1 recipe boxed cake batter

Preheat the oven to 350° F. Line muffin tins with foil or paper liners.

Mix together the filling before mixing together the batter. Beat the egg in a medium bowl. Beat in the softened cream cheese and mix until smooth. Add the sugar and mix until smooth. Add the coloring until the desired color is reached. Make the color several shades darker than the desired end result as the color will lighten as it bakes. Fold in the white chocolate chunks.

Prepare the cupcake batter. Fill the cups 2/3 full with the cake batter. Place about 1 1/2 teaspoons of the filling in the center of each cupcake.

Bake as directed on the cake mix box following the cupcake directions. Cool and frost as desired.


1/4 cup water
3 tablespoons brown sugar
1 tablespoon pumpkin pie spice
Dash salt
2 cups hulled pumpkin seeds

Preheat the oven to 350° F.

Combine the water, brown sugar, pumpkin pie spice, and salt in a medium saucepan and simmer over low heat for 10 minutes, stirring to make sure the sugar dissolves. Add the pumpkin seeds and cook for five minutes, stirring occasionally. Drain the pumpkin seeds and place on a large baking sheet.

Bake for 10-15 minutes, stirring occasionally, until the seeds are crisp. Store in an airtight container.

Makes 2 cups spiced seeds.


1 c. Gummy Worms or other creepy candy
1 quart lemon-lime Gatorade or Mountain Dew

Fill 1/3 with liquid and freeze, arrange a layer of gummy worms on frozen ring, fill to 3/4 full and refreeze. To unmold, simply run hot water over ring for a second to two.


4 Italian bread shells (6-inch)
2/3 cup pizza or spaghetti sauce
1 package pepperoni slices (3 1/2 oz.)
4 slices mozzarella cheese (1 oz. each)

Preheat oven to 375° F. Place baking shells on ungreased baking sheet.

Spread pizza sauce evenly on bread shells; top evenly with pepperoni slices.

Cut out ghost and bat shapes from cheese slices with cookie cutters; place on pizza sauce.

Bake 10 to 12 minutes or until cheese is melted.

Makes 4 servings.


1 package (14 oz) caramels
1 cup miniature marshmallows
1 tablespoon water
5 or 6 small apples
Wooden skewers

Line baking sheet with buttered waxed paper; set aside. Melt caramels, marshmallows and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt.

Cool slightly while preparing apples. Rinse and dry apples. Insert skewers into apples. Dip each apple in caramel mixture, coating apples. Place on prepared sheet. Refrigerate until firm.

TIP: Make Halloween shaped tortilla chips by using cookies cutters to cut shapes out of tortillas, then deep fry until crisp. You can also make low fat tortilla chips by baking your cutouts in a 350° F. oven. In either case, sprinkle with salt. Use different colored corn chips for variety.


3/4 cup butter, softened
1/4 cup sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt

Cookie Glaze:
4 cups powdered sugar
4 - 6 tbs. milk, as needed to make med.-thick, pourable glaze.
Yellow food coloring
Orange food coloring

Combine butter, granulated sugar, brown sugar and egg yolk in med. bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours or overnight. Roll dough on floured surface to 1/4 in. thickness. Cut into oblong candy corn shapes. Place on ungreased cookie sheets.

Preheat oven to 350° F. Bake 8 - 10 min. or until edges are lightly browned. Remove to wire racks to cool completely.


Combine 4 cups powdered sugar and 4 tbs. milk in sm. bowl. Add 1 - 2 tbs. more milk as needed to make med.-thick, pourable glaze. Divide Cookie Glaze into thirds; place in separate sm. bowls. Color 1/3 glaze with yellow food color and 1/3 with orange food color. Leave remaining glaze white. Spoon glazes over cookies to resemble candy corn. Let stand until glaze is set.

For more Halloween Recipes visit our Halloween recipe section at Razzle Dazzle Recipes

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Grandmother was raised during the depression under extremely poor conditions. As it did to many of the oldest children at that time, the household fell to Grandmother's care at a very early age along with the day time care of her six siblings. She learned cooking and cleaning in the thriftiest manner possible in the hardest school: that of necessity and poverty.

This proving ground of homemaking skills helped Grandmother manage her own household when she married at 16. Experience taught her to take great care of all things, including her kitchen ware and appliances. She carried this same attitude into food preparation as well. There was no such word as waste when it came to Grandmother's table. I never saw it empty or bare. Her table was laden and there was always plenty of everything. How did she manage so well?

First all, she never went away from home but what she returned with enough gleanings to prepare some food stuff. Grandmother knew which green weeds growing at roadside were edible and exactly how to prepare them. She gathered poke, dandelion and other greens. She gathered wild plums and crabapples to make jelly. If she passed an old homestead with fruit trees around it, she discovered the name of the farmer who owned it and got permission to harvest the fruit. She picked blackberries and blueberries that green wild along the roadways. She did this when she lived in the country and when she lived in the city.

She learned to stretch her ground meat. She used mashed or shredded potatoes, rice, onion, oatmeal, or light bread soaked in milk to stretch her meat into one or two servings more than you'd normally get from a pound.

She had her own repertoire of recipes and used them time and again.  Grandmother made the absolute best meatballs in brown gravy, meatloaf and hamburgers. When she made chicken she might fry it, but just as often she boiled pieces of the chicken and made dumplings, pot pie, creamed chicken. Her recipes were varied enough to never create boredom for those enjoying her table, and yet were always inexpensive.

She never bought anything but the least expensive meats. No steaks or pricier roasts for her. Yet the meats upon her table were always delicious and tender. No matter how tough the cut might be, Grandmother knew just how to season it and cook it to yield the full flavor of the meat dish. Turkey and ham were served when these meats were at their lowest cost each year. Yes, she stocked up on them, too. She used a deep freezer to it's full advantage.

She raised her own vegetables, and used her freezer to preserve her produce. Butterbeans, beans, black-eyed peas, cabbage, corn in several forms, turnip and collard greens, cooked rutabaga and turnip roots. She preserved it all during the peak season for later use. And what she didn't raise she'd purchase at a farmer's market in bulk. Onions were bought and chopped and frozen. Peaches and berries were put up each year in abundance.

She portioned foods when she packaged them for the freezer. Grandmother always bought the one pound square boxes to encase her bags of produce. These meant she could store more per square inch in her freezer. Each box was labeled for ease in future.

And that one pound size fit her family's needs perfectly. In later years, when her children had left home, she bought the boxes in 10 oz. size, just enough for her and Granddaddy.

She used only powdered skim or canned milk, never fresh, except when she and Granddaddy kept a cow. Then she went back to her roots, churning butter and having the added benefit of rich, honest to goodness buttermilk to add to cakes and biscuit dough.

I don't recall Grandmother ever purchasing a quart of milk, even when we children were little and visiting. Evaporated milk was used to prepare coffee, fudge and other rich dishes. Skim was used for everything else. She made sure her skim milk was always perfectly cold and it always tasted delicious and refreshing.

Store brand was good enough in most things. Ice milk instead of ice cream, store brand bread and mayonnaise were her thrifty finds. The few jars of jelly she didn't make, peanut butter, and other items used in her kitchen were almost always the product carried by the store.

Only in one area do I recall her deviating from this: she always used Crisco shortening, Wesson oil, Hershey's cocoa and Swansdown Cake flour.  Grandmother was understandably proud of her skill as a baker and she'd discovered long since that these products always produced the best product.

She cooked from scratch. There were no pre-packaged, pre-prepared foods on her table. Grandmother made everything from scratch. Meals were started from basic ingredients. Convenience food for her was leftovers! In later years, she'd given up baking and kept store brand cookies on hand in plentiful supply. And she did use instant mashed potatoes (store brand only!) during her later years as well.

She found potatoes were at their cheapest when purchased in ten pound sacks, and when there was only herself to cook for, the potatoes often didn't keep.

She didn't throw away food. If a tablespoon of food was leftover, she saved it. Grandmother didn't make soup, but she did use her leftovers again at the next meal, sometimes combined with other dishes to create a new meal, sometimes simply set out on the table in a bowl for a single serving for whoever might like it. I use Grandmother's way too. I do keep a soup pot of bits and pieces of vegetables. I save the single slices of cooked meat in a container that is marked for that purpose in my freezer. Eventually there is enough leftover pot roast to make hash, or enough leftover chicken to make chicken salad.

Grandmother never gave up her frugal ways. When she learned to make cakes during WWII with little or no fat and eggs, she continued to make those cakes for everyday use the rest of her life. They were delicious, frugal and filling.

She bought in bulk. Many years ago, we were thrilled when Grandmother and Granddaddy arrived at our home with a couple of cases of Little Debbie cakes. Apparently Grandmother had found them at a salvage sale. Mama froze the cakes and we had them for after school treats for many months. Grandmother often bought in bulk.

She did this for two reasons. The fewer trips she made to the store meant the more she saved. And because she bought when items were on sale, she often got rock bottom prices on the products she used.

Grandmother learned her frugality the hard way, but she never gave up her frugal ways. She saved in good times as well as her lean times. Because of her thrift, her home always had an aura of abundance. Thank you, Grandmother.

(C)2005 Terri Cheney

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1 pound fresh crab meat
1/2 pound butter - softened
1 jar Old English sharp cheese spread
2 tablespoons mayonnaise or salad dressing
1/2 teaspoon garlic salt
1/2 teaspoon seasoned salt
English muffins

Mix together butter and cheese until blended; add salts and mayonnaise. Stir in crab meat.

Cut each English muffin half into quarters. Put a tablespoon of crab mixture on each quarter.

Put under broiler until light brown.


1 can (5 ounces) chow mien noodles, crushed
1/3 cup chopped blanched almonds
1/3 cup butter or margarine
2 tablespoons soy sauce
2 teaspoons chopped fresh ginger
1/4 teaspoon ground black pepper
6 boneless skinless chicken breast halves

Preheat oven to 400° F.

Place chow mien noodles in a plastic zipper-top storage bag. Roll dough with roller over bag to finely crush noodles. Combine crushed noodles and nuts in shallow dish.

Melt butter. Add soy sauce, ginger and pepper; stir to combine. Dip chicken breasts in mixture, then roll in noodles. Gently press noodle mixture onto chicken.

Lay in bottom of 9" x 13" baking dish.

Bake 25-30 minutes or until juices run clear when chicken is pierced with a fork. Serve immediately.


1 medium cabbage
3 lbs. ground pork
1 large onion diced
2 1/2 tablespoons salt
1 tablespoon pepper
2 teaspoons paprika
2 cups long grain white rice
2 small jars sauerkraut
1 cup vegetable oil
2 cups flour
2 cups water
1 teaspoon garlic powder
1 teaspoon paprika
1 1/2 cups water (if needed)

In large pot, boil whole cabbage. Remove cabbage and let cool. Pull apart gently leaf by leaf. You will have to do this several times. Be careful not to overcook the cabbage leaves.

In medium pot of water, add 1 tbsp. salt and rice. Boil for 10 minutes. Drain and rinse with cold water.

In large bowl, add ground pork, rice, onion, 1 1/2 tbsp. salt, pepper, and paprika. Mix well.

Roll pork mixture into small balls and center on cabbage leaf. From end to end, roll cabbage around pork ball.

Drain juice from sauerkraut and put sauerkraut in large pot. Cut up any left-over cabbage into strips, and add. Add cabbage rolls to pot and enough water to cover cabbage rolls. Simmer covered for 2 1/2- 3 hours.

When finished simmering, you will have to thicken up the sauce. In a medium fry pan, add 1 cup oil and 2 cups flour. Fry on medium-low heat, stirring continuously until golden brown. Let cool. Add 1 tsp. garlic powder and 1 tsp. paprika. Mix well. Add 2 cups water. Mix well until creamy. Remove all cooked cabbage rolls gently from pot. Add flour mixture to pot and mix well until creamy. Sauce will thicken. If you find sauce to thick, add small amount of water up to 1 1/2 cups. Mix well. Add cabbage rolls and mix gently. Simmer for 1/2 hour.


3 slices white bread, crusts removed
2 large eggs
1/2 cup milk
3 - 4 springs parsley, chopped up
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 cups finely diced onion
1 tablespoon Kosher salt
1/2 cup finely diced celery
2 teaspoons freshly ground pepper & more to taste
4 cloves garlic, crushed
1/2 lb. sliced smoked bacon
3/4 cup finely grated carrot
2/3 cup brown sugar, packed
1 lb. ground sirloin
1 tablespoon Coleman's yellow ground mustard
1/2 lb. ground pork
1 tablespoon tomato paste

Heat the oven to 375° F. Line a pan with foil to make clean-up easier.

Cut the bread into 1 inch cubes and place in a small bowl. Pour milk over it and set aside.

Heat oil in large skillet over medium heat. Add onion, celery and garlic; cook until soft and translucent, 3 to 5 minutes. Remove from heat and let cool.

Place carrots in a large mixing bowl. Add the milk-bread mixture, meat, eggs, parsley, Dijon, salt and pepper and onion mixture. Combine well.

Place mixture in a large ungreased baking dish (a 9 x 13 cake pan is about right) or roasting pan. Shape into a 5 x 12 inch loaf.

Run bacon around the sides of the loaf, then overlap bacon across the top, covering meat, completely. Season with salt and pepper.

In a small bowl, combine sugar, ground mustard and tomato paste to make a glaze.

Brush meatloaf all over with glaze. Bake, brushing every 15 minutes or so with glaze, until juices run clear when loaf is pierced with a 2 pronged fork and the bacon is crisp, 1 to 1 1/2 hours.

Let cool 10 minutes before slicing.

* Once the bacon fat starts to run (probably around your second basting--30 minutes into the cooking), spoon off several spoonfuls of fat. Spoon a little more off every time you bite, so it's not sitting in fat as it bakes.


1 cup yellow corn meal
1/3 cup flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg

Mix all together in mixing bowl until smooth. Pour into greased 8" x 8" baking pan and bake at 375° F. for 20 - 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside.

Chicken Filling

2 1/2 cup cooked chicken breasts ( cut into bite size pieces)
1/4 cup yellow onion (chopped)
1/2 cup celery ( sliced thin)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 can cream of chicken soup
1 3/4 cup chicken broth
2 tablespoons butter

In sauce pan on medium low heat place butter and sauté onions, and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat.

Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes ( about four ). Spoon cornbread crumb topping on top of chicken mixture, do not stir in.

Bake in preheated oven at 350° F. for 35 - 40 minutes. The crumbs will turn a golden yellow.

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6 slices bacon, cut up
1/4 cup finely chopped onion
1/2 cup finely chopped celery
3/4 cup shredded carrots
2 cloves garlic, crushed
1/8 teaspoon crushed red pepper
1 (14-1/2 ounce) can diced tomatoes in juice
1 (15-16 ounce) can great northern beans, rinsed and drained
6 cups chicken broth
3/4 cup elbow macaroni or other small pasta
freshly grated Parmesan cheese

Cook bacon in 4 quart Dutch oven until limp. Stir in onion, celery, carrot, garlic and red pepper. Cook about 10 minutes or until vegetables are tender. Stir in tomatoes. Cook 10 minutes longer, stirring occasionally. Stir in beans and broth. Heat to boiling. Stir in macaroni. Cook about 15 minutes or until pasta is tender, but still firm. Sprinkle with cheese.


2 bacon slices
Cooking spray
1 pound skinned, boned chicken breast, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 garlic cloves, minced
4 1/2 cups fat-free chicken broth
1 3/4 cups diced peeled red potatoes
2 1/4 cups frozen whole-kernel corn
1/2 cup all-purpose flour
2 cups 2% low-fat milk
3/4 cup (3 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Cook bacon in a Dutch oven coated with cooking spray over medium-high heat until crisp. Remove bacon from pan. Crumble; set aside. Add chicken, onion, bell pepper, and garlic to bacon fat in pan; sauté 5 minutes. Add broth and potatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender. Add corn; stir well.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in cheese, salt, and pepper. Top with crumbled bacon.

Serving Size: 1 1/2 cups


1/2 pounds ripe plum tomatoes, coarsely chopped
2 cups coarsely chopped red onion
1/2 cup water
6 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
8 ounces fideos noodles*, broken in 1/2 "pieces
2 teaspoons chopped canned chipotle chiles
5 cups (or more) chicken stock or canned low-salt chicken broth
1 avocado, peeled, pitted, cut in thin wedges
3/4 cup chopped fresh cilantro
lime wedges

Puree tomatoes, chopped red onion, 1/2 cup water and garlic cloves in blender until smooth. Set aside.

Melt butter with olive oil in heavy large saucepan over medium heat. Add noodles and saute until golden brown, about 6 minutes. Add chipotle chilies and saute 2 minutes longer. Add tomato mixture and 5 cups chicken broth. Simmer 20 minutes to blend flavors, stirring occasionally. Thin soup with more broth if desired. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve with avocado, cilantro and lime wedges.

Servings: 6

Notes: *Fideos noodles are available in Latin markets. The Italian version, called fedelini, is available in many Italian markets.

More Soup Recipes

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Bar, drop or fruit cookies can best withstand mailing; tender, fragile cookies are apt to crumble when mailed. Use heavy cardboard box, cookie tin, or empty coffee can as a mailing container. Line container with aluminum foil or plastic food wrap. Wrap four to six cookies of the same size together in aluminum foil, plastic food wrap or plastic food bags and seal securely with freezer tape; repeat until container is full. Place heaviest cookies at the bottom of the container and layer the wrapped cookies with crumpled paper towels around them. Bubble wrap can be used to line container and divide layers of cookies. Seal container with freezer, plastic or masking tape. Wrap container with an outer paper wrapping. Brown mailing paper or a cut grocery sack work well. Print mailing address and return address on the package in waterproof ink; mark the package "Perishable Food" to encourage careful handling.

SHIPPING CANDIES: Do not package candies that absorb moisture (caramels, mints, hard candies) in the same containers those that lose moisture (fudge, fondant, meringues). Wrap different candy varieties in plastic food wrap and divide layers with waxed paper. Use a heavy cardboard box, cookie tin, or empty coffee can as mailing container with crumpled or shredded newspaper or plastic bubble wrap for padding. Seal container with freezer, plastic or masking tape. Wrap container with an outer paper wrapping. Brown mailing paper or a cut grocery sack work well. Mark the package "Fragile" and "Perishable" to encourage careful handling.

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1/4 cup oil
1/4 cup honey
1/4 teaspoon salt
1 cup milk - scalded
1 package yeast
1 egg
2 1/2 - 3 cups flour
raisins - optional
nuts - optional

Combine oil, honey, and salt. Pour in hot milk and let cool to lukewarm. Add yeast, then egg. Stir in flour. Add only enough to make dough firm enough to handle.

Cover and let stand until double. Punch down and let rise again.

Roll into a rectangle. Spread with butter and sprinkle with cinnamon and sugar. Add raisins and/or nuts if desired. Roll up and slice 1" thick. Let rise again.

Bake at 375° F. for 20-25 minutes. Ice with a glaze of powdered sugar, butter, milk and vanilla (or maple flavoring), OR a cream cheese and honey glaze.

Caramel Rolls: 4 parts brown sugar, 1 part butter, and enough warm water to moisten. Place 1 rounded teaspoon in muffin cups, place one cinnamon roll in each cup and bake.

Source of Recipe: Pine Tavern Restaurant, Bend, OR.


1 tablespoon. butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon
1/2 lb. fresh broccoli washed, cut up and save the stems for the salad
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon. nutmeg
8 ozs. grated sharp cheddar

Saute onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.

Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.

This soup serves 6 and can be easily doubled.

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3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
5 tablespoons cocoa
1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs
1 cup buttermilk
1 tablespoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.

Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.

Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

Servings: 16

From: The Lady & Sons Just Desserts by Paula H. Deen

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