PUMPKIN BREAD

- Originally submitted by Kathie Rutherford

1 1/4 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1 cup pumpkin
3/4 cup milk
1 3/4 cup whole wheat flour
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 teaspoons baking powder
1/2 cup nuts

Put sugar, shortening, eggs and vanilla in a mixing bowl and blend. Combine pumpkin and milk. Sift dry ingredients together and add to sugar mixture alternately with pumpkin mixture. Add 1/2 cup nuts. Bake in greased and lightly floured bread pan for 45 minutes at 350 degrees.

Egg Drop Soup

Kellie Braun:

In small saucepan of boiling water, add choice of veggies, etc. Allow to cook for 5-7 minutes, just until softened. In a separate bowl mix two parts water with one part corn starch. ( Depending on how thick you want this, adjust the amounts). Add to boiling pot and allow to boil until soup thickens. Add chicken bouillon to flavor. Right before serving, crack 1-2 eggs into the small bowl you used for the cornstarch. Blend smooth, and slowly add to the soup, stirring in a circular pattern. Cover with lid for one minute to allow the egg to cook, Serve immediately.

Sweet Pumpkin Apricot Soup

Kellie Braun:

6-8 cups pumpkin or Banana Squash
1 lg can apricots with juice
1 lg carrot, peeled and diced
2-4 cups orange juice concentrate
1-3 Tbsp. lemon juice
3 Tbsp. maple syrup
2 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1 Tbsp. ginger
1/4 cup brown sugar
dash salt

Cook all ingredients together, until soft. ( Don't go too long, or you will start to lose the color.) Remove from heat, puree in blender, adding extra water to reach desired consistency. If eating warm, go ahead and serve. If eating cold. place in refrigerator until ready to eat. Serve with whipped cream and strudel topping. For strudel topping: Mix equal amounts of flour, oatmeal, brown sugar and Crisco. Add cinnamon and a dash of salt for flavor.

Slow Cooker Taco Soup (allrecipes.com)

Erin Callahan:

1 pound ground beef
1 onion, chopped
1 (16 oz.) can black beans, with liquid
1 (15 oz) can kidney beans , with liquid
1 (15 oz.)can whole kernel corn, with liquid
1 (8oz) can tomato sauce
2 cups water
2 (14.5 oz.)cans peeled and diced tomatoes
1 (4 oz)can diced green chili peppers
1 (1.25 oz) package taco seasoning mix.

In a medium skillet cook the ground beef until browned over medium heat. Drain and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes green chili peppers and taco seasoning mix in a slow cooker. Mix to blend and cook on low setting for 8 hours.

Goop

Tami Hughes:

4-6 chicken breasts
ag of thin spaghetti noodles
large can of chicken broth
sliced carrots
sliced celery
chopped onion
Large Velveeta Cheese (cut in chunks)

Boil chicken. Take out chicken and let cool down. Cut in chunks or shred. Use chicken water to boil carrots, celery, onion and noodles....If more liquid is needed add broth. When noodles are ready add chicken and Velveeta cheese. Stir until melted. ENJOY!

Anderson's Pea Soup

Christie Pethel:

2 quarts water
2 cups green split peas
1 branch celery, coarsely chopped
1 large carrot, chopped
1 small onion, chopped
1/4 tsp. ground thyme
1 pinch cayenne
1 bay leaf
salt & pepper to taste

Boil hard 20 minutes, then slowly until peas are tender. Strain through fine sieve and reheat to boiling point.

Nan's Chili

- Christie Pethel

1 28 ounce can diced tomatoes.
1 16 ounce can rinsed kidney or black beans
1 large green (or red) bell pepper.
1 lb. ground beef
1 finely chopped onion
1 Tbsp. chili powder to taste
2 whole bay leaves

Cook ground beef with onions and drain well. Blot with paper towel and remove any excess grease. In large crock pot combine cooked ground beef with the remaining ingredients and simmer for 3-4 hours. (It can be ready once everything is hot, but the longer it simmers, it brings out more flavors.)