Pumpkin Soup

1/2 lb ground sausage
1 med onion
1 clove garlic, minced
4-6 C pumpkin puree (depending on how thick you want it)
1 can chicken broth
1/4 C brown sugar
1 tsp salt
1 Tbsp curry powder

1/2 C heavy cream (or sour cream)  (I like to omit this and then give everyone a dollop of sour cream on their soup so they can stir it in.)

Sautee the sausage, onion, and garlic.  Then, add the remaining ingredients and simmer until well cooked.

Contributed by Amber Parkinson

A Few Leftover Pumpkin Ideas

Instead of throwing your pumpkins out this year, try using them in some recipes!   Here are a few ideas:

1.  Parfait-  Stir 1 cup pumpkin puree into vanilla yogurt.  Layer with granola for a parfait.

2.  Sugar-and-Spice Pumpkin seeds-  Toss pumpkin seeds in melted butter, sugar, cinnamon, nutmeg, and allspice.  Bake at 300 degrees until golden brown, about 30 min.

3.  Pumped-up pancakes-  Add 1/2 C pumpkin puree and 1/2 tsp pumpkin pie spice to your favorite pancake batter.  Cook, then top with a dollop of pumpkin-flavored whipped topping (next).

4.   Mousse Head-  Fold 1 C pumpkin puree and 1 Tbsp pumpkin-pie spice into 2 Cups whipped topping.  Use a dollop on top of hot chocolate.

5.  Hummus-  Combine 2 Cups pumpkin puree, 2 Tbsp tahini, 1 garlic clove, 1 tsp olive oil, and 1/2 tsp each ground cumin and salt in a food processor.  Serve with toasted pita bread.

6.  Pumpkin snowballs-  Combine 1 Cup oatmeal, 1/2 tsp pumpkin pie spice, 3Tbsp pumpkin puree, 1/4 C brown sugar, and 1/4 C raisins in a mixing bowl.  Form into 1-inch balls and roll in powdered sugar.

7.  Puddin' Pie- Combine 1 packet instant vanilla pudding, 1/2 Cup milk, 1/2 Cup pumpkin puree, and 1 tsp pumpkin pie spice.  Pour into a premade graham cracker crust. Chill 2 hours.

8.  Oats and Honey-  Stir 1/4 C pumpkin puree into prepared oatmeal, and top with a sprinkle of cinnamon and a drizzle of honey.

9.  Quite a spread-  Stir in pumpkin puree and pumpkin pie spice into cream cheese.  Spread on toast or bagels.

Carrot-Cuke Relish

Carrot-Cuke Relish                                        Tiffany Conger

4-6 unpeeled lg cukes, coarsely ground (3 ½ C)

6 med carrots, coarsely ground (1 ½ C)

2 med onions, coarsely ground (1 C)

2 T pickiling salt                                            1 ½ tsp celery seed

2 C sugar                                                        1 ½ C vinegar

1 ½ tsp mustard seed

Combine ground vegetables and salt.  Let stand in a bowl at least 3 hours, drain.  In large saucepan, combine sugar, vinegar, celery seed and mustard seed, bring to a boil.  Add ground veggies and simmer 20 min.  Pour into hot clean jars leaving ½ in. headspace and adjust lids.  Process in boiling water bath for 5 min.   Start timing when water returns to boiling.   Makes 5 half-pints.  

Mom's Homemade Salsa

Mom’s Homemade Salsa                                          Amber Parkinson

35-40 medium tomatoes                             ½- 1 C vinegar

 3 bell peppers                                              4-5 cloves garlic, mashed

6 onions                                                       6 T salt

½  to 1 C chopped cilantro                          1 Tbsp cumin

5 sm jalapeno peppers                                 1 Tbsp oregano

3 12 oz cans tomato paste                          

(optional- 2 C black beans- ½ C softened overnight or 1 can)

Blanch the tomatoes (dip in hot water for about 30 sec.) then peel the skins off and dice.  Dice and mix in remaining ingredients.   Stir in a large pot until boiling.  I like to strain out any extra juice so it is thicker.

Process in half-pint or pint jars over 15 min. in a boiling water canner.  

Canned Salsa

                                                                                          Gerry Cowley


1/2 bushel tomatoes, diced
5 lg onions, ground
5 lg bell peppers, ground
20-27 jalpeno peppers
1 C sugar
1 C cider vinegar
1 C canning salt

Process in half-pint or pint jars over 15 min. in a boiling water canner.

Pickles

DILL  PICKLES                                                           Gerry Cowley

1 C salt

4 C vinegar

12 C water

Wash jars and place in 200 degree oven to keep warm.  Scrub cucumbers.  Combine water, vinegar and salt in a pot, heat until boiling, maintain boil. 

Pull jars out of oven one at a time and prepare jar with:           

1 clove garlic                          1 small slice red pepper

1 whole clove                         1 small slice green pepper

1 small piece celery              small wedge yellow onion

8-10 dill weed

Fill  jar with 1/3 cucumbers and each of the above items.  Fill remainder of jar with cucumbers.  Pack firmly.  Pour boiling juice over top and place lids and band on.  Screw firmly.  Work quickly so jar remains hot and seals.   (Cucumbers can be done mini, sliced, or in spears.)     Makes about 10 quarts.

Zucchini Casserole

Zucchini Casserole                                                    Susan Jensen

6 Cups grated zucchini                                 1 cup grated carrots

1 med onion, grated                                     1 cup grated cheese

1 can cream of chicken soup                        ½ cup butter

1 cup sour cream                                          1 8 oz pkg seasoned stuffing

Cook zucchini, onions, and carrots until tender, drain.   Spread ½ in bottom of pan.

Mix sour cream, soup, and cheese together, then add to  remaining zucchini mixture.  Put in pan with stuffing then top with remaining stuffing.  Bake at 350 degrees  for 40-45 min. 

Zucchini cake

Chocolate Zucchini cake                                           Susan Jensen

½ Cup butter                                                            4 Tbsp cocoa

½ cup veg. oil                                                            1 tsp baking soda

1 ¾ Cup sugar                                               ½ tsp baking powder

2 eggs                                                             ½ tsp cinnamon

1 tsp vanilla                                                   ½ tsp salt

½ cup sour milk (buttermilk)                     2 cups grated zucchini

2 ½ cups flour

Cream shortening, sugar.  Add eggs and vanilla and beat.   Add dry ingredients then sour milk, mix in zucchini. 

Spread in 9X13 pan. 

Sprinkle on topping:  ½ Cup chocolate chips, ¼ Cup brown sugar,  and ¼ Cup nuts

Bake at 350 degrees for 40-45 min.  Check center with a toothpick.