Oh Leftovers, is this our national past-time???

When I think of national past-time, I think of something that we all like doing. Like baseball, football, basketball, soccer, tennis, golf, cricket (this for those over there), and just about anything else that we enjoy as a nation. But what about, what is left over?? Yes, I mean after thanksgiving. You know what is great everything still has it memories the next day, but not quite all of the hoop-la of the original. The only good thing, for the Mom’s out there is the big easy. You just uncover the bowls, dishes and platter and doing some heating and Voilà, (french for here it is), it is done!!! Gradually then, day after day something goes missing and so on until all you have this big bowl soup in front of you with little pieces of turkey floating in it, Well is that the favorite past time or is it??? Well, I tell you a little story, yes, I promise this time… What do you do after thanksgiving, and it happens every year that I can remember. Well, it has green and it also comes in multi colors of plastic. Oh yes, there is some metal. You have to wear tennis shoes and something comfortable. I think that is what thanksgiving is all about. You have to eat a lot for the next day’s experiences. Give up yet? Well it’s SHOPPING!!! What else. Isn’t that an American pastime, especially the day after? I remember on the drive to the department stores, saying to my parents, mommy why is that car sitting there in the middle of all of those other cars, and why are those people running to get in front of that big store, (you know that is also a national pastime), waiting for the doors to open, you see your neighbors at their worst. Clothes-wise they are all stretching like they are going to a race or some other demanding sport. You make all kinds of new friends, sharing years of experiences, your mom and dads going over the layout of the store, just like the movies when someone wants to get to something really fast, except we want to pay it. So they train their kids how to whisper with there hands over their mouths and listen carefully as they train them for their (future) favorite past time, “what they should do when the doors open”! (Hey you know, I was in retail for years and I have been on the other side watching, the newest (shaking and sweating) employees with the keys in the door, almost crying about having to open the door and running for their lives). As we the veterans, just watch, yawn and stretch waiting for the big on slot. Well…Back to my story…. the family knows the items they want to stake claim to, so they all have assignments, Mom goes to the kids counter, Dad goes to the electrical shop, Jack goes to the auto shop, John goes to the sports shop, Jill goes to the teenage girl’s area, Jane goes to the toy shop and junior goes to, well??? He just hangs around, usually on one of the above arms. I think the parents are stuck in the “J” naming zone here….. There is also Jocko, he just goes wherever he pleases usually on the floor or some other busy place, that demands a lot of traffic, What a minute you can’t take dogs into a store, I am getting away from the main story here……We, all take stake our claims on the best prize!!! The best deal in the stores. It is amazing how people change, at first you all enjoying the anticipation of the “big” moment, then when the doors open everything changes, they all get this dazed and emotionless look on their faces and they are determined and steadfast and crazzzzzzy. They all run to the areas taking which ever way seem the quickest, children running at the head of the pack and moms and dad shout out reminders and walking orders… and old people, getting trampled on, then being helped up and they trample over the next older person, they have this little twinkle in there eye and small little grin thinking of what they are going after, think it has to do with something they always complain about, either the weather, the smells, the time, the lack of memories, the sore muscles. So they run to the wheel chairs and grab the first ones and woof they are off, yelling, “Watch out I am on my way, you can’t stop me”…….What has happened here, what made them change from such nice people into such ruthless, pushing, shoving, screaming “hey that’s mine, I was here first or I saw it first” people??? Then they grab something and have the ritual, hey, “your in my space”, tug-a-war and both end up with some part of it, throwing it back and diving in for another one and so on. When it all over the cashier are getting prepared, they stretch, and wear casual clothes and they whisper back and forth about “the plan” then bang!!! The on slot is on, they start whisking the “Prizes”, through the register areas that the parents and kids have spent time grabbing from the top of the heap that was about 100 of the dollar specials then settling for the thousands of the higher priced, that are very much the same as the cheaper versions. (This is called retail). But, this is not just once, after they drop off the prizes in the trunks of every car in the parking lot, they go back in. But, this time there is a change, they are pulling up their clothes and re-buttoning their blouses and straitening their hair and putting on their nicer shoes, so they can walk back into the store with some kinds of controlled demeanor. They are smiling and joking a laughing about the “first” experience. Then there is this calming effect that covers everyone, they now start the serious part of this long journey. This time it is shopping for all of the gifts for the next “special” day. We will not go there now, but later. Much later!!! Wow, do you feel the, afterglow effect of this story; it wants to make you smoke a cigarette. (But, course you don’t want to do that, the surgeon general says it is bad for your health, I think that is what it says on those very small disclaimer on the side of the cigarette packages). But didn’t you get those juices going, thinking oh no that is tomorrow!!! I have to make out of my list, get my clothes and my kids ready and remember no jocko this time. :-) Well I lied that was not a short story was it, but I hope to make up for it here:

Yum Yum Cranberry Parfait

INGREDIENTS:
· 1 cup cranberry sauce
· 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:
Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.

Turkey Tetrazzini

INGREDIENTS:
· 1 (8 ounce) package angel hair pasta
· 2/3 cup sliced onion
· 1/4 cup butter
· 1/4 cup all-purpose flour
· 1 teaspoon salt
· 1/4 teaspoon ground white pepper
· 1/2 teaspoon poultry seasoning
· 1/4 teaspoon ground mustard
· 2 cups milk
· 1 cup shredded sharp Cheddar cheese
· 2 tablespoons chopped pimento peppers
· 1 (4.5 ounce) can sliced mushrooms
· 1 pound cooked turkey, chopped

DIRECTIONS:
Bring a large pot of salted water to a boil add pasta and cook until al dente, drain. In a medium saucepan, cook and stir onion in butter or margarine over medium heat until tender. Blend in flour and seasonings. Remove from heat. Gradually stir in milk; stir until mixture thickens. Add 2/3 cup cheese and pimento, stirring until cheese melts. Stir in undrained mushrooms to cheese sauce. Place layer of pasta in 12 x 8 inch baking dish. Cover with layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top. Bake at 400 degrees F (205 degrees C) for about 25 minutes.

Turkey Pot Pie

INGREDIENTS:
· 1 recipe pastry for a (10 inch) double crust pie
· 4 tablespoons butter, divided
· 1 small onion, minced
· 2 stalks celery, chopped
· 2 carrots, diced
· 3 tablespoons dried parsley
· 1 teaspoon dried oregano
· salt and pepper to taste
· 2 cubes chicken bouillon
· 2 cups water
· 3 potatoes, peeled and cubed
· 1 1/2 cups cubed cooked turkey
· 3 tablespoons all-purpose flour
· 1/2 cup milk

DIRECTIONS:

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside. Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, and then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes or until crust is golden brown.

Turkey n' Stuffing Bake

INGREDIENTS:
· 3 cups prepared stuffing
· 2 3/4 ounces French fried onions
· 1 (10.75 ounce) can condensed cream of celery soup
· 3/4 cup milk
· 1 1/2 cups cubed cooked turkey
· 1 (10 ounce) package frozen green peas, thawed

DIRECTIONS:
Combine stuffing and 1/2 can onions. Spoon the stuffing mixture into a 9 inch shallow baking dish. Press stuffing across bottom and up sides of dish to form a shell. Combine undiluted soup, milk, turkey, and peas; pour into stuffing shell. Bake, in a covered, at 350 degrees F (175 degrees C) for 30 minutes. Top with remaining onions. Bake, it uncovered, 5 minutes longer. Serve hot.

Turkey Burrito

INGREDIENTS:
· 3 cups cooked turkey, cut into bite-size pieces
· 1 cup prepared stuffing
· 1 cup mashed potatoes
· 1 cup leftover gravy
· 2 quarts turkey broth
· 1 large onion, chopped
· 1/4 cup self-rising flour
· 10 (10 inch) flour tortillas
· 1 (8 ounce) package shredded Cheddar cheese
· 3 pickled jalapeno peppers, sliced
· 3 tablespoons pickled jalapeno pepper juice
· salt and pepper to taste
· 1 tablespoon dried parsley

DIRECTIONS:
In a large pot, combine turkey, stuffing, mashed potatoes, gravy, broth, and onion. Bring to a boil, and cook until onion is soft. Thicken with flour if needed. Warm the tortillas in a dry frying pan over medium heat. Spoon the turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito. Repeat with remaining ingredients. Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Garnish with jalapeno slices, sprinkle with jalapeno juice, and season with salt, pepper, and parsley. Serve hot.
Notes:Use what you have leftover from Thanksgiving dinner. Make it heavy on the turkey and lighter on the potatoes, dressing, and gravy. It's not supposed to be real thick. Any type of shredded cheese will work in this recipe.

Green Turkey and Cheese

INGREDIENTS:
· 1 pound spinach, washed and chopped
· 1 1/2 cups cooked turkey, cubed
· 10 ounces shredded Cheddar cheese

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease one 10 inch casserole dish. Place the spinach in the prepared casserole dish. Top with the cubed turkey then with the grated cheese. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

Turkey sandwiches

INGREDIENTS:
· 2 slices of fresh white bread
· 1 or 2 tbls of Best Foods mayo depend on “tasty level”.
· Turkey, cut into slices or cut into small chunks for other recipe.
· 1 fresh apple, any type cut into small chunks for other recipe.
· Salt and pepper to taste.

DIRECTIONS:
There are two ways to do this. My mom would take the bread and slather it with best foods mayonnaise, salt it and layer the thinly sliced turkey on top of one side and put the other side on top. Then slice it and serve with what ever you liked, a tall glass of cold milk always was a good idea. I was talking to another person at my work and they made a turkey salad with the above ingredients, but added the apple to the mixture and pile it high on the bread. That sounds really good and a tasty break from “tradition”.

and last but not least….

Turkey Soup

INGREDIENTS:
1 carcass
3 large carrots, chopped
1 (15 ounce) can cut green
beans, drained 1 cup chopped celery
1 cup chopped fresh spinach
1 cup chopped cabbage
2 cups white rice

DIRECTIONS:
Pick your Thanksgiving turkey nearly clean. (Turkey salad is great for a few days, or even turkey pot pies.) We are not real concerned about the choice meat here. Dump the turkey and all of its debris, including the juices, into a large pot. Add green beans, celery, spinach, cabbage, and white rice. Pour in enough water to cover everything. Bring soup to a boil. Reduce heat, and simmer for an hour or so. Add more water as needed. Remove all turkey bones and unwanted debris (i.e., skin, cartilage, etc.). There you have it. It's kind of a culinary scrapbook of your Turkey Day.

The bird, the bird, the bird is the word!!

Oh, Gee Whiz, that is dating me once more. Do you remember that was the name of a dance or something, I think. (Oh, oh, there goes the memory again.) Well, anyway, you probably can guess what this is all about. If you can’t you probably forgot what is going to happen next Thursday. How is that possible, I say? Well, sometimes we want to forget it because of all the preparation that goes into to it. It is not just cooking the “bird”, but all of the accompanying goodies and the cleaning and the no sleeping, because you are worrying about that “big” day. If are your not, I am sure the “bird” is. (
I remember when I was a kid; my Mom would wake up at 3:00 in the morning to prepare the bird, (after spending the whole day and night before cooking, making the pies and cranberry sauce which was in two varieties, the canned kind and the bagged kind that she had to cook). The “bird”, was sitting in the refrigerator for about 5 days, defrosting. She would get a crane to remove it, since it was probably the biggest bird in the store. (We always had at the minimum of 25 lbs). I would remember my mom and dad shopping at the local Safeway market and rummaging thru the frozen cabinet. Trying to find the “the right one”, it seemed my dad was the strength expert, and with my mom’s keen eye, who always had the last say, would find it. This was the annual ritual, (except for Christmas when we would look for the tree in one of the many tree lots around town, but that is another story), now, back to the bird experience. I would go into the kitchen and rubbing the sleep from my eyes and sit at the dining room table just watching her remove the giblets and the neck, you had to wash the bird in cold water, then take it out and slather it in and out with lard; I think “Crisco” was the best. Then, of course, the next step was the usual salt and pepper. She would move it around on the counter top like a big bowling ball. (It was almost an art form that she had learned, I’m sure, from her days when she was a cook’s, helper, (who was my Aunt), in the kitchens at the local hospital. She had to work back then because of the depression, this was before she met my dad of course). In the mean time she had to make the dressing, which was the food from the Gods! She always did this from scratch, except, when she, finally, broke down and bought the toasted “dressing” bread you would find in plastic bags, (on the special thanksgiving tables at the store), which still exists today for the truest that are left. It had to have the correct amount of seasonings and was all mixed up with her hands in this largest bowl we had. She always made enough for an army and of course, for the many days of “leftovers”, which was about 5 days. ( I remember the meals, then the sandwiches, (with just mayonnaise) and then the carcass which was picked over than, boiled in our stock pot for soup. We threw nothing away except for the bones. She would plop the “bird” into our largest roasting pan, which was encrusted with the burned leftovers (of “many years” of roasting meats of every kind) that would build up over time. Then, she would stick it into our preheated oven for about 8 hours. This is before the plastic cooking bags, remember she was a purest. Then, she would go back to bed for another couple of hours. She would then wake and cook the giblets for the gravy, which was, again from the Gods! After that, it was the usual preparation of the many “goodies”. The kitchen was warm and the windows were always covered with condensation from the steam.

It was very hard to keep from salivating from smelling the “bird” cook all day. The table was fixed, usually by my sister, (who was the “mom” in training); it had the best china, and the best silverware and the best linens. It was a time to show off the best of everything. The “old” china cabinet was emptied of its contents. (It was amazing what you cold keep in those). The guests would arrive, we usually had a house full, and we would talk about old times. Finally, we would move to the beautiful table, (filled with every imaginary kind of delectable goodie you cold think of), and at the very end, my mom would bring in the turkey on it platter and stand there and admire it while my dad would artfully carve the meat, (he was the expert), onto another platter. He did hand this talent down, you guessed it, too me. ( After dinner we would all plop down completely stuffed with turkey dinner, and talk about “other old times”, while my mom and sister and other family members would clean up and then after a couple of hours bring on the desserts. My mom made the best pumpkin pies and yes, the mince meat ones, which I really didn’t care for. ( She always had fresh whipped cream as the accompaniment, and fresh glasses of cold milk, now you would think we all weighed 200 lbs a piece, well-----we did. Then again, we would all sit around or walk off the food and digest it. Oh, what memories!!!!
It is funny how we hand down traditions. My family does the exact same thing, except for the preparation, which is now a lot easier. (Again, I am sorry for the long stories, I should probably write a book). Now, onto the recipes:

I won’t bore you with Turkey recipes and the usual, but the dressing and gravy is something you have to check out----

Home made Stuffing and Gravy (well, almost):
This is so easy, it is embarrassing.

Just use a box of turkey “stove-top dressing”, (yes you heard it right), follow the instructions, but add chopped onions, celery and pecans. It is the best inside the turkey and you can double or triple it, depending on the size of the turkey, plus make enough for a separate bowl, (but won’t be as moist and as favorable as in-side the turkey).

Turkey Gravy

Now the gravy is a separate transaction, (what am I saying, you’d think I worked for a bank), I meant process while turkey is in the oven cooking (or the day before), cover the giblets, wing tips, and neck bones with water in a large pot. Add a stalk of chopped celery, a chopped carrot, some parsley, and a chopped onion WITH its peel (the onion skin gives the broth a golden color). Add about 4 cups of water; let simmer approximately 2 hours. Remove from heat and strain broth; discard cooked vegetables and reserve broth for gravy. Either, discard giblets or, if desired, pick meat from neck and wing tips; finely chop all giblets and meat; add to turkey stock when making the gravy.
After turkey is done roasting, remove the turkey and rack from the roasting pan. Transfer turkey to a platter or board with a lip to collect juices. Place roasting pan over 2 burners on stove over medium heat (always make the gravy in the same pan you used to roast the turkey).
Skim and discard any excess fat from the juices in the roasting pan.
Using a heavy spoon, scrape all the dark drippings and any crunchy bits from the sides and bottom of roasting pan. These are what add great flavor and a nice rich color to the gravy. Add the turkey giblet stock that you previously made.
For each 2 cups gravy desired, use 3 tablespoons fat, 3 tablespoons all-purpose flour, and 2 cups of liquid (meat juices or broth, vegetable juice, bouillon, and/or water). In a separate container with a lid, shake together all-purpose flour and about 2 cups cool water. This is called slurry. Adding the thickener (flour) in this way helps to prevent lumps from forming.
Once the drippings in the pan are lightly bubbling, slowly add the slurry mixture to the gravy pan, stirring constantly. If it starts to thicken immediately, stop adding the remaining slurry, you may not need to use the whole amount depending on how much or little drippings were in the pan. If lumps do develop, you should be able to use a wire whisk to remove them.
Summer gently about 10 minutes to cook the flour all the way through (undercooked flour gives off a raw taste). Correct the salt and pepper to taste.
Pour the gravy into a warmed sauceboat or wide-mouthed pitcher for serving.
Special hints:

• 
  When making sauces and gravies, you want to get the right consistency without trial and error, just remember this easy formula. To thicken 1 cup of stock, use 1 tablespoon butter and 1 tablespoon flour.
• If you brown the flour well before adding the liquid when making gravy, you will avoid pale or lumpy gravy.
• You can also make dark gravy with unbrowned flour by making a dark roux. A roux is a thickener made from equal amounts of fat and flour. Heat the fat, add the flour, and cook over medium heat, stirring constantly until the roux becomes a deep brown. When making gravy with the roux, it will not thicken as well, so you will need more of it.
• If all the above tips fail in getting your gravy to brown to a rich color or you just want a quick and easy solution, add 1/8 teaspoon instant coffee granules and stir to blend.
• Thin gravy can be easily thickened by adding a mixture of either flour and water or cornstarch and water, which has been mixed to a smooth paste. Add gradually, stirring constantly, while ringing to a boil.

Troubleshooting Tips:
If gravy seems greasy, a fat separator should eliminate this problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.
If gravy has a doughy tasting or chalky, make sure the flour has been cooked long enough: When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you’re almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary.
If gravy has lumps, strain gravy just before serving, using a fine sieve; discard solids.
If gravy is too thin, simmer over medium-high heat, allowing liquid to reduce. If your gravy is still too thin, add a beurre manié: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.
If gravy is too thick, gradually whisk a little stock or water into the gravy until it reaches desired consistency.
If gravy lacks flavor, you should adjust seasoning as necessary with coarse salt and freshly ground pepper. If you use canned stock instead of homemade, the gravy might lack depth of flavor. Homemade stock, even made with chicken rather than turkey, will produce superior gravy—so it’s worth the effort.

Now onto dessert and a pumpkin pie, it is amazing how many, varieties of, recipes for pumpkin pies we have isn’t it? Here is one and other fantastic using the “QEFG” recipes:

The pies:
I found these on the Pillsbury® website and it looks fantastic and they will be made for thanksgiving!!

Easy Pumpkin Pie

Prep Time: 5 min (Ready in 3 hr 10 min)
Servings: 8

Ingredients:

Filling
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4 cups evaporated milk or half and half
2 eggs, beaten

Crust
1 Pillsbury® Pet-Ritz® frozen deep-dish pie crust

Directions:

Preheat oven to 425°F and in large bowl, mix filling ingredients. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time, you wont have store inside of the refrigerator, because it will be gone!



Brown Butter Creamy Apple Pie
A crumbly brown sugar streusel tops a classic apple pie made easy in a frozen pie crust.


Submitted by Lola Nebel Cambridge, MN(Bake-Off® 37 winner in Dallas TX, 1996)

Ingredients:
Filling
1/4 cup butter or margarine
1/2 cup granulated sugar
1 egg
2 tablespoons all-purpose flour
1 teaspoon vanilla
5 cups sliced peeled Granny Smith apples (5 medium)
Crust
1 Pillsbury® Pet-Ritz® frozen deep dish pie crust
Streusel
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/4 cup firm butter
Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla

Preparation Directions:
Heat the oven to 400°F, and place a cookie sheet in oven to heat. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes. In large bowl, beat 1/2 cup granulated sugar and the egg with wire whisk until light and fluffy. Beat in 2 tablespoons flour and 1 teaspoon vanilla. Beat in cooled butter. Gently stir in apples. Pour into crust-lined pan. In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven. Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Cool 2 hours. In small bowl, beat whipping cream until soft peaks form. Add remaining topping ingredients; beat until stiff peaks form, pipe or spoon onto pie. Serve this pie topped with a scoop of cinnamon ice cream or a slice of sharp Cheddar cheese for an unbeatable combination.


8 servings


Chocolate-Pecan Pie
For chocolate lovers, chocolate chips have been added to this traditional pecan pie.

Prep Time: 25 min (Ready in 2 hr 30 min)
10 servings

Ingredients:
Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 cup light corn syrup
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon vanilla
3 eggs
1 cup semisweet chocolate chips
1 1/2 cups pecan halves
Topping
2 tablespoons reserved semisweet chocolate chips
10 pecan halves
Whipped cream

Preparation Directions:
Heat the oven to 325°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with wire whisk until well blended. Reserve 2 tablespoons chocolate chips for topping; stir remaining chocolate chips and 1 1/2 cups pecans into egg mixture. Spread evenly in crust-lined pan. Bake 55 to 65 minutes or until deep golden brown and filling is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 1 hour.
Line a cookie sheet with waxed paper. In 1-quart saucepan, melt 2 tablespoons reserved chocolate chips over low heat, stirring until smooth. Dip each of 10 pecan halves in chocolate; place on cookie sheet. Refrigerate until chocolate is set, 15 to 20 minutes. Garnish pie with whipped cream and chocolate-dipped pecans. You would also store in refrigerator,(if anything is left over).

Potluck -----The mystery guest.

Now you have heard of the term pot luck. I was wondering how it originated. Is it lucky you have a pot, or is the pot lucky to have you? I have heard the term a melting pot, which means you cooked in your pot too long. Is that right? The pot calling the kettle black, which sounds like the kettle, has some issues. Or so poor and you don't have a pot to p--- in, (I hoped they wash out their pots). You heard of smoking pot in the sixties, or does that mean you cooked in your pot too long? Potluck is used for many occasions. You can have potlucks for cookies, desserts, main courses, salads, soups, breakfasts, luncheons, dinners and people (huh, I think that has something to do with singles dating) another area we won't go. I have been to ethnic potlucks, like Mexican, Italian, Chinese and Russian, (that is my side of the family). I have been to several potlucks, in our church, school, family, friends and enemies. (You don't want to eat very much at those). I have seen fancy, mediocre and plain potluck dinners. The only problem when you go to any potluck, if you are at the end of the line, you get what is left over in the pot, usually not very much, unless you like cold vegetable salads, rice with something questionable stirred into it, or a gravy looking something that might have something growing in it, or a huge pot of stew or was that someones wash??? This is where I get the term the mystery guest. All of the desserts are usually gone (especially if the kids go first) and you get to see what is left over, usually a raisin or a cherry there and may a dab of whipped cream here and oh yes, some crumbs from a crumb cake that I MADE!!! We all have our family secret potluck recipes, the ones that were handed down from generations of potluck attendees in our families. I know I have several, usually something to do with hamburger, pasta, spaghetti sauce or some kind of cheese. Something QEFG which if you read my other entries means quick, easy, fast and good. My wife has a really good blueberry/jello salad and something shredded with carrot, potatoes and hamburger with gravy, sound different but it is very good. Well, you all know where this is leading, Potluck recipes! They are so pot-licking good; you have to try them to believe.

I have borrowed these from one of my favorite blogs. http://churchpotluck.blogspot.com/)

Crowd Pleasing Chili

Ingredients:

2 lbs Ground Chuck

1 large Spanish Onion, chopped

4 Garlic cloves, minced

4 dried Pasidlla Chilies, seeded and chopped fine

3/4 cup Chili Powder

1 Tbl Oregano28 oz can Whole Tomatoes, chopped (juice reserved)

1 tsp Tabasco

3 cps Water

6 oz Tomato Paste

48 0z jar Pinto Beans (drained)

Directions:

Brown ground beef, drain, reserve. saute onions, garlic, chilies till onions are almost clear. Add chili powder, oregano, bay leaves, saute 2 min. Add chopped tomato, saute 2 min. Add juice, Tabasco, water, tomato paste, and beans. Simmer 1 hour

Crock-Pot Spaghetti

Brown together:

2 lbs ground beef

1 small onion, chopped or minced

2 tsp oregano1 tsp salt

2 small or 1 large clove garlic

2 tsp chili powderDrain fat and put the meat in the crock-pot.

Add:

(2) 15 oz cans tomato sauce

1 can (about six cups) tomato juice

2-4 tbls brown sugar

Cook on low 6-8 hours or high 4-5 hours. Turn to high for last half-hour of cooking and add 16 oz spaghetti noodles, broken in half.

Easy Chicken and Rice

9x13 pyrex or corningware baking dish

Ingredients:

6 thawed boneless, skinless chicken breasts

1½ cups of long grain rice (NON-INSTANT) if you use the instant it will get mushy.

1 can cream of mushroom soup

1 can french onion soup

1 can watersalt/pepper/garlic powder to taste

Directions:

Preheat oven to 390F/198.9CSpray the baking dish with a non-stick spray.

Sprinkle rice evenly along the bottom of the dishLay the chicken breasts down side-by-side in the dish on top of the rice. Take the cream of mushroom, french onion soup and water and blend them together. Pour the soup mixture on top of the chicken, lifting the chicken slightly so that all the rice underneath is covered with the soup mixture. Cover with foil and put in oven for 1 hourTake foil off and bake for another 20 minutesTake out and ENJOY!Yield: 6 servings

Getting old is for the birds…..What is memory???

Have you heard the first saying before, and then forgot what you just heard? Well that is called getting old. I was driving to work this morning and I heard an ad on the radio that was talking about increasing your memory, but, the only thing, I forgot what it was all about. How is that for a memory? Also, just after that was another memory ad, saying, “if you can’t remember what I just said about five sentences ago, and then you have a memory problem”. Well, I didn’t because I wasn’t paying attention, stupid!!! But, alas those out there in the “world” that were listening to the same ad are probably thinking to themselves that they now, have a memory problem, but, they forgot about it when they reached their destinations. What a joke, what is this world coming too? Who pays attention to any ads about memory? At least I can’t “remember” the last time I did. ( Sorry for the pun). I was a little disturbed by the fact that a strong majority of people in the United States will be in their 60’s soon. That is scary isn’t it? We will have parties for our last real memories. When did we take our last pill, bath, brush our teeth, comb our hair, (the last three, anyone near you could answer that). I can see it all now. I am asking my wife upstairs, do you know when that memory party is? She will say “no”, and then she will say “I wish I could remember where I put that invitation”, then she will say “I think I put in my purse, but I can’t remember where I put it”. Then I will, come back and say, “Did you forget to take your purse out of the car”? And she will say, no, “I forgot my keys and I didn’t use the car, or did I”? I found your keys, they were in the refrigerator, it looks like you were going to make a sandwich, and they were stuffed in between the slices of bread. Oh, no, THOSE ARE MY KEYS!!!
A quote from a famous man: "Happiness is nothing more than good health and a bad memory." --Albert Schweitzer. I could go on and on…….but, you will probably forget about this tomorrow, and it will be just a distant memory. Well, here is a QEFG recipes that will kick start your memory and make you start drooling at the thought of it.

Double Chocolate Pie

Prep Time: 10 min

Total Time: 4 hr 10 min

Makes: 8

Ingredients:
2 cups Cold milk, divided
1 pkg (4-serv size) JELL-O Chocolate Flavor Instant Pudding/Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Graham cracker crumb crust (see below)
1 pkg (4-serv size) JELL-O White Chocolate Flavor instant Pudding/Pie Filling

Directions:
Pour 1 cup of the cold milk into medium bowl. Add chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in 1/2 of the whipped topping, and spoon evenly into crust. Pour remaining 1 cup cold milk into another medium bowl. Add white chocolate flavor pudding mix. Beat with wire whisk 1 minute. (Mixture will be thick.) Gently stir in remaining whipped topping and spread over pudding layer in crust. Refrigerate 4 hours or until set. Garnish with additional whipped topping. Store the leftover pie in refrigerator.

Graham cracker crumb crust

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 375°F. Mix all ingredients until well blended. Press firmly on bottom and up side of 9-inch pie plate. Bake 8 minutes or until lightly browned; cool completely.

Chocolate Caramel Pecan Pie

Prep Time: 30 min
Total Time: 3 hr 15 min
Makes: 10 servings

Ingredients:
3 cups PLANTERS Pecan Pieces, divided
1/4 cup Granulated sugar
1/4 cup (1/2 stick) butter or margarine, melted
1 bag (14 oz.) KRAFT Caramels
2/3 cup Whipping cream, divided
1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate
1/4 cup Powdered sugar
1/2 tsp. Vanilla


Directions:
Preheat oven to 350°F. Place 2 cups of the pecan pieces in food processor or blender container; cover. Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate. Bake 12 to 15 min. or until lightly browned. Cool completely. (If crust puffs up during baking, gently press down with back of spoon.) Microwave caramels and 1/3 cup of the whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted, stirring after each min. Pour into crust. Chop remaining 1 cup pecans; sprinkle over caramel layer. Place chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly. Pour over pie; gently spread to evenly cover top of pie. Refrigerate at least 2 hours. Store the leftover pie in refrigerator.

OK, OK there is help!

For you that are out there and feeling that you are losing your memory, here are a few steps that might help you:

Four Memory Tricks
Nothing helps you get ahead quicker than a good memory. Whether you're trying to remember the name of the guy you just met, a state capital, or complex sets of business data, these simple tricks can help you improve your memory skills.
1. Start by chunking. According to psychologists, it's especially hard to make your brain recall long lists of separate pieces of information. To make it easier to remember a long list of almost anything, break the list into small and manageable groups, or "chunks."
For example, you might find it hard to remember all of the original 13 British colonies in the United States. But if you break them into small groups based on common traits, such as the region each colony belongs in, it's much easier. First, just concentrate on learning which colonies belong in which region. When you know each region, you know the whole set of 13.
Mid-Atlantic
1. Delaware
2. New York
3. New Jersey
4. Pennsylvania
Southern
1. Maryland
2. Virginia
3. North Carolina
4. South Carolina
5. Georgia
New England
1. Connecticut
2. Rhode Island
3. Massachusetts
4. New Hampshire
2. Use mnemonic devices. These are memory improvement techniques, and are sometimes quite elaborate. One common device uses words or abbreviations to compress lists of information into shorter bits that are easier to remember. Here are some common examples:
Names of the Great Lakes
H-O-M-E-S; Huron, Ontario, Michigan, Erie, Superior
Colors of the spectrum
R-o-y G. B-i-v; Red Orange Yellow Green Blue Indigo Violet
Order of operations in mathematics
Please Explain My Dull, Awful Subjects; Parentheses, Exponents, Multiplication/Division, Addition/Subtraction
Planets in the solar system
Many Vocal Enemies Make Jokes Squealing Under Nervous Pressure; Mercury, Venus, Earth, Mars, Jupiter, Saturn, Uranus, Neptune, Pluto
Biology taxonomy
Kings Play Chess On Funny Green Squares; Kingdom, Phylum, Class, Order, Family, Genus, Species
Musical scale
Every Good Boy Does Fine; E, G, B, D, F
3. Link information to visual cues. Often it's easier to remember a place or an image and its characteristics, than it is to recall a set of unfamiliar pieces of information. To memorize the information, you can try taking an item from the list and associating it in your mind with a picture or place that you know well.
For example, let's say you need to memorize the presidents of the United States since World War II. You could associate each of the presidents with a place you know well, such as your front porch:
Eisenhower - Sitting on the steps
Kennedy - Knocking at the front door
Johnson - Swinging on a porch swing
Nixon - Standing at the mailbox
Ford - Ringing the doorbell
Carter - Sitting in a wicker chair
Reagan - Standing under the porch light
Bush (1st) - Standing on the right
Clinton - Sitting at a table
Bush (2nd) - Standing on the left

To reinforce this, you could draw a sketch of your porch, and note on it the location of each president. This technique is so powerful that you might find yourself thinking of the presidents the next time you go to your porch.
4. Read with a purpose. Many psychologists think that the best way to remember what you read is to follow the PQ4R method. PQ4R is a mnemonic device for Preview, Question, and four R's: Read, Reflect, Recite, Review.
If you are reading a chapter in your biology book, for example, you should start by skimming the whole chapter for an overview. Then create some questions to concentrate on while you study, such as "How does photosynthesis work?" Then read the chapter.
After you've finished, reflect--think about how the chapter has answered your questions. Recite the answers back to yourself, explaining the information in your own words. Finally, go back through the book, skimming again for the main points.
Sound like a lot of work? It may take longer than a quick skim, but it's also a great way to make sure you retain what you are reading, rather than just sitting in front of the book and turning pages.

What is Romance??? Dinner for TWO! (Duh)

Well, we got our first frost, that means the inevitable, blowing out my sprinkler system, putting all of the hoses away, covering up my air conditioner, carting all of the patio furniture back into storage and getting ready for those windy days and cold, (brrrrr), nights. It seems that we are creatures of habit. I would like to point “me” out, as long as I’ve been on this earth. But you have to expect that don’t you. We do what makes us most comfortable. I write this for, mostly, entertainment, but sometimes I like to educate. And example---- I imagine my wife and I sitting around the fireplace, watching the flicker of flames bouncing on the fake logs, (We have a gas fireplace), and sipping our hot chocolate that was prepared out of a can. Sitting on our fabulous fake, chairs that we have been sitting on since we moved here. It seems that we can’t make up or mind how we want to decorate yet! We won’t go there…. But isn’t it romantic? Well, it could be a lot more. We could have lit candles and put on the soft music and pulled our fake chairs closer to our fake fireplace and look wan tingly into our eyes, after we put on our glasses, otherwise we couldn’t see each other. Oh well, I tried. But there is a way to get to a women’s heart. Cook dinner! But, you ask how, no born/bred American man can do that, right? Well, that is baloney. I have been giving us men some ideas that we can. I am going to go one step further. I am going to tell you what to do! “QEFG” Make it Quick, make it Easy, make it Fast, and make it look Good, and, by all means clean up your mess! Now is that too hard? This reminds me of a dinner that would make your wives, fall in love with you all over again. You need to have a plan. What can you make that fits a picture perfect, QEFG, dinner??? First, send your wife shopping. Then, you go shopping for all of the goodies for this menu. Then, next and not least wash your hands, (not just water and a towel, but also, soap and scrub brush), you know like the doctors do on one of those hospital shows like “Emergency”, minus the fancy clothes and equipment. And then set the table for “two”, (place yourselves at the end of a large table), and put the flowers that you happened to buy earlier (yah right) on the table, (not in the middle so you can’t see each other lovingly in the eyes dummy), nearby so your wife can cherish every little moment and sight. Get the candles positioned, (you won’t light them until your wife is ready to enter your “room of romance”(. Then last but not least some soft music, (no, humming will not work!), probably a portable stereo or other means. Now it is off to the kitchen. Now that shouldn’t be too hard. Remember, what ever you make your wives will love, especially when it gets them out of the kitchen for a night. Let’s go step by step. #1 appetizer, #2 soup or salad, #3 main course, and last but not least, (which could make or break the evening). #4 dessert.

Step #1 Appetizer (QEFG)

Brie with Apple Curry Chutney

Add the taste of country apples to a traditional appetizer for a special treat for your special someone.

Estimated Times:
Preparation Time: 5 mins
Cook Time: 0 mins

Ingredients:
8 ounces Brie cheese room temperature
8 ounces CROSSE & BLACKWELL Apple Curry Chutney
1 package assorted crackers
3 apples sliced

Directions:
REMOVE skin off top of cheese, if desired. Place cheese on serving dish; pour chutney over top. Serve with apple slices or assorted crackers.

Step #2 Soup or Salad, your choice, (QEFG)

Quick Cream Soup

A simple can of condensed cream soup becomes restaurant-quality with the addition of Carnation Evaporated Milk

Estimated Times:
Preparation Time: 2 mins
Cook Time: 2 mins

Ingredients:
1 can of CARNATION Evaporated Milk amount per can directions
1 can of your favorite condensed cream soup

Directions:
SUBSTITUTE Carnation Evaporated Milk for regular milk or water called for on the label. It makes soups, such as mushroom, potato and seafood chowders – full, rich and delicious.NOTE: For Quick Cream Soup with less fat, use Carnation Evaporated Low fat Milk or Carnation Evaporated Fat Free Milk.

OR Simple Green Salad with Pesto Vinaigrette

Estimated Times:
Preparation Time: 5 mins
Cook Time: 0 mins

Ingredients:
1/2 cup BUITONI Refrigerated Pesto with Basil
3 tablespoons balsamic or red wine vinegar
2 teaspoons Dijon mustard
1 bag (10 to 11 oz.) torn lettuce leaves (or 8 cups)
1 large tomato, chopped
1 cup Italian-style croutons (for topping)

Directions
COMBINE pesto, mustard and vinegar in small bowl; whisk until smooth.COMBINE lettuce, tomato and dressing in large bowl; toss well. Top with croutons.

Step #3 Main Course, (QEFG), this gives you a little time to straighten up or clean up. (Your choice)

The Easiest Poached Salmon

Estimated Times:
Preparation Time: 2 mins
Cook Time: 30 mins

Ingredients:
1 pound salmon fillet
3/4 cup whole milk
1/2 teaspoon chopped fresh chives
1/8 teaspoon salt

Directions:
Preheat the oven to 350°F.
Place salmon in a shallow baking dish and pour in milk so that the fish is half immersed. Sprinkle with chives and salt. Bake for about 30 minutes, occasionally spooning some of the milk over the salmon. To check for doneness, cut into center. When flesh is mostly pale pink but still a little bit darker pink in the center, it is done.

And now the hard one, if you make it this far. But the one she will always remember.

#4 Dessert (QEFG)

Cream Cheese Stuffed Pears

Elegant and simple to make, this dessert combines the delicate flavors of cream cheese-filled pears with chocolate and raspberry sauces.

Estimated Times:
Preparation Time: 15 mins
Cook Time: 7 mins

Ingredients:
1 recipe Pears (as follows)
2 (29 oz. each) cans pear halves in juice drained
1 pkg. (6 oz.) cream cheese softened
4 teaspoons granulated sugar
1 recipe Chocolate Sauce
1 (12 fl. oz.) can CARNATION Evaporated Milk
2 (12 oz. pkg.) cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1 bottle raspberry juice or syrup (optional)

Directions:
FOR PEARS:PLACE pear halves, cut side down, on paper towels. Combine cream cheese and sugar in small bowl until smooth. Match pear halves by size. Spread about 1 rounded tablespoon cream cheese mixture on cut side of one pear half; press cut side of second pear half into cream cheese. Repeat with remaining pears. Cover; refrigerate for 15 minutes.FOR CHOCOLATE SAUCE:HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir in morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.TO SERVE:PLACE pears in pool of raspberry sauce; drizzle with Chocolate Sauce.

Now you have to remember that this will take planning. You have to choreograph it, sort of, like dancing. If you don’t dance, (you should learn), it’s like cleaning your tool bench, you start with everything off and clean and put everything back. For example, bake the Salmon last, this way you can do the finishing touches, like getting dressed up, then, bring your wife in with your hand over her eyes to surprise her. Have the appetizer on the table, and then come in with the pre-prepared soup/salad. By then you would check your main course and bring it out and then when all is said and done, then on to dessert. As you can see that most of these recipes are made for more than two people, but it is easier to follow when you work with larger, rounder numbers, unless, you are a fraction wizard. You can also make it in a way that is convenient for you, (but, remember leftovers are great). Now if you followed my instruction and not made it up as you went, you will wake up tomorrow in each others arms and not the in hospital room, green and moaning, because you just poisoned each other. Good luck, as very famous person used to say, “Bon Appetite”, (that’s French).

Fall, fall everywhere!

I was thinking a few days ago, (that can be dangerous), and I came to the realization that fall mean falling leaves, duh, but there is more to that. What about kids jumping up and down and falling into pile of leaves that have been carefully raked up, which, have fallen from a tree? What about leaves falling out of the big plastic bags that you carefully raked up again and the kids decided to punch holes in to them, so, you would have this trail of fallen leaves when you were carrying it to the side walk for the people to come by and pick it up, wondering, why they were all falling down laughing, and snickering in the corner. What about the plastic bag tearing open when it was tossed into the truck, which the fall leave fall into a big pile of fallen leaves next to the sidewalk, and the kids falling into them again? What about that?? You are probably wondering where this is going. Well it is obvious this story is falling apart. I have another Fall recipe that I know that you will fall all over yourself when you cook and try it. Fall in the air and in the kitchen now. What a great idea!

Roasted Vegetables

Prep: 20 min.
Cook: 60 min.
Total: 80 min.

Servings: 20

Ingredients:
5 cups cubed unpeeled red potatoes (about 1-1/2 pounds)

7 medium carrots, cut into 1/2-inch slices
4 medium parsnips, peeled and cut into 1/2-inch slices
2 medium turnips, peeled and cut into 1/2-inch cubes
1 cup fresh or frozen pearl onions
1 medium red onion, cut into 1/2-inch wedges and halved
3 tablespoons butter or margarine, melted
3 tablespoons olive or vegetable oil
1 tablespoon dried thyme
2 teaspoons salt
1/2 teaspoon pepper
2-1/2 cups brussel sprouts, halved

2 cups fresh (large) mushroom caps quartered
3 to 4 garlic cloves, quartered

Directions:

In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussel sprouts, mushrooms and garlic. Stir to mix and Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.

What’s next in the scope of things-----

Oh Fall, the colors the smells------the Christmas???
Well, Halloween is a recent memory now, and Fall is in the air, but what is this creeping on the store shelves-------Christmas??? I walk in to our local store I can’t say the name but it begins with W and ends with t or is it z------any way, the shelves and aisles that were stocked full of Halloween candy, and fun things are now sporting, (nice word), just wonderful items like Christmas globes, tinsel, little Christmas scenes, towels, candles, and I can’t believe a large blowup Santa Clause, you name it. Even if you go to the local Mom and Pop stores you know it. Christmas candy! And most of these owners are Middle Eastern. What is going on? Are we missing something here like fall, and I think in three week the next holiday is called Thanksgiving. What do you do for Thanksgiving? Amazingly the commercialism of Thanksgiving hasn’t happened yet. You don’t see any decorations, no pilgrim hats laying around or Indian headdresses poised in the windows of stores, no turkey running around the stores, with a crazed look in their eyes, waiting for the final hours and the “The day of Infamy” Well, for one of the most important days of they year it is practically snubbed. The only saving grace is that we know the prices of everything, like gas the airplane tickets, (next to Christmas one of the most traveled days of the year), give it away. I remember when I was in school, many centuries ago, that we used to cut out turkeys that had those movable legs and the pilgrim hats and collars, with those rounded point (safe) scissors and ooh the taste of that glue, wasn’t it great? (I think we should all walk around like that), what a hoot! We were taught all about the peaceful, lovingly and tranquil name of thanksgiving. Another century ago I worked in retail, and our policy at the time was nothing in the store Christmassy until the day after Thanksgiving. The display staff worked all night and dressed the windows the shelves and the counter tops above the cash register with Christmas delights. What ever happened to those days??? The Christmas rush was on. Then it made sense, but, what didn’t back then. Well, to make anatomically correct Santa Clauses stay away a little longer I am gong to dedicate November’s recipes, (and thoughts), to fall and Thanksgiving and then the day after Thanksgiving I’ll bring up, maybe, Christmas!

Zesty Fall Vegetables

Ingredients:
5 med Carrots, peeled and sliced ¼ “ thick
½ lb Fresh brussel sprouts

½ cup Mayonnaise
2 Tbs Finely chopped onions
1 Tbs Prepared horseradish
¼ ts Salt

½ cup Dry bread crumbs
1 Tbs Butter or margarine, melted

1 Tbs chopped parsley

Directions:

In medium sauce pan place carrots and boil in salted water for 10 minutes, add brussel sprouts and boil for another 10 minutes, until tender crisp. Drain reserving ¼ cup of liquid. Place vegetables and reserved liquid in 2 quart dish. Combine in small bowl and spoon over vegetables the mayonnaise mixture. Combine and sprinkle over all the bread crumb mixture. Baked uncovered in a 350 F. oven for 20 minutes or until heated through. Garnish with parsley.

Makes 10 servings.

The great pumpkin----or is it a mystery?

Now that Halloween is over, you think what’s next??? Well, since Halloween is just still warm and still probably in our homes inside and out. The only things we remove are the candy wrappers and remainder of, ”the day of the dead”, we still have our corn stalks and bails of hay, scarecrows, (just any thing that fits the fall picture), our pumpkins, oh yes our pumpkins. You know the things that you spend so much time picking out at the store, rolling them around and around in your arms, just making sure it was the perfect one, whoops a dent here, whoops a flat side here, a blemish there and, aha, one that is just right, (sounds like the story of the three bears), anyway, After all of the agreement and nodding of heads, of the wife and the three kids, you happily put the acceptable ones gently into the grocery cart and head to the checkout. (It is funny for the ones that are left are not that way for long, because some other shopper is checking out the ones you left behind, because being a sensitive person they want to make sure that no one is left behind). Now the next step is taking them out of the cart, (you know it is easier to put in then take out), then plunking them down on those conveyer belts that move them happily down to the checker. Who, then has to pick them up, (they should have a class on how to do that), and put them on the scale, you wonder how they do that without out straining their back or something. Can you imagine doing that all day? They move it around until its fit on the weigher, and then you have to put it into the cart and on and on. Now the next step is positioning them on the front porch, which is a science in itself, and leaving them outside for several day until “cutting day”, no I don’t mean just the pumpkin usually a finger or something else that is involved in the wonderful art of pumpkin faces. Remember when you just had four holes and that was it. Well, let me tell you it has gone high tech now. The only best ones are something out of the scariest movies or something that resembles a caricature of the “dead”. Ooooohhh scary. Well, phooey I say to that, I’ll stick to the basic “the fours holes” thank you, two eyes, one nose and one toothy grin for a mouth, always smiling. Now what next, you have this pile of innards, my kids to lovingly call the “guts” left lying around. It’s PUMPKIN SEED TIME. That is one thing the kids have fun with, mushing the cold “guts” through their fingers and plunking every last seed into a bowl, then mom mixes up her special seasonings and sprinkles them on top and into the oven. Nothing beats the taste of freshly baked pumpkin seeds. Sorry, for the nostalgic journey, but, when I get started on something….. Those smiling pumpkin faces are starting to fall inwards and you have grab them quick to cut them up for the next step…. This brings me to the recipes for the day…. Pumpkins….the great mystery, what do you do with them when they are not fun anymore. Well---you make something incredibly delicious out of them.

Pumpkin Pie

A traditional favorite made fuss-free now with an easy pat-in-the-pan crust!

Prep: 20 min Start To Finish: 1 hr 20 min
Makes 8 servings

Ingredients:
Pat-in-the-Pan Pastry (See Below)
2 eggs
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12oz) evaporated milk
Sweetened Whipped Cream (see below)
Directions:
Heat oven to 425°F. Make Pat-in-the-Pan Pastry. Beat eggs slightly in large bowl with wire wisk or hand beater. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin and milk. To prevent spilling, place pastry-lined pie plate on oven rack before adding filling. Carefully pour pumpkin filling into pie plate. Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Place pie on wire cooling rack. If after 4 hours the pie has not been served, cover and refrigerate it. Serve pie with Sweetened Whipped Cream. Store pie covered in refrigerator up to 3 days.

Pat-in-the-Pan Pastry
1 1/3 cups all-purpose flour
1/3 cup vegetable oil
½ teaspoon salt
2 tablespoon cold water

Mix flour, oil and salt in medium bowl with fork until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed. Shape pastry into a ball. Press in bottom and up side of pie plate, 9x1 1/4 inches.

Sweetened Whipped Cream
¾ cup whipping (heavy) cream

2 tablespoons granulated sugar
Beat ingredients’ in chilled medium bowl with electric mixer on high speed until stiff peaks form.

Coconut Pumpkin Praline Muffins

Ingredients:

2 cups all-purpose flour,

1/2 cup packed brown sugar,

1/2 cup shredded coconut

1/2 cup chopped pecans

2 1/4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 egg

1 cup solid-pack pumpkin

1/2 cup milk

1/3 cup vegetable oil

Directions:

Coconut Praline Topping (recipe follows)
Combine flour, brown sugar, coconut, pecans, pumpkin pie spice, and baking powder in large bowl. Combine egg, pumpkin, milk, and vegetable oil in medium bowl; add to flour mixture. Stir just until blended.
Spoon batter into greased or paper-lined muffin cups, filling 3/4 full. Top with coconut praline topping. Bake in preheated 400 degree F oven for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes; remove to wire rack. Serve warm.
Yield: 1 dozen.

Coconut Praline Topping:

Combine:

2 cup packed brown sugar

1/2 cup shredded coconut

1/2 cup chopped pecans, and

3 tablespoons milk in small bowl