Butternut Squash Bake
1/2 cup butter or margarine, softened
3/4 cup granulate sugar
2 eggs
1 (5 oz.) can evaporated milk
1 teaspoon vanilla extract
2 cps mashed cooked butternut squash
Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine
Preheat oven to 350º. Grease an 11×7 inch baking pan. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash. Pour into pan. Bake 45 minutes or until almost set. For topping combine cereal, brown sugar, pecans and butter. sprinkle on topping. Bake 5 to 10 minutes longer or until bubbly. serve 6 to 8.
Yummy Pumpkin Dessert
3 1/2 cups mashed pumpkin
3 eggs
1/4 teaspoon salt
1 can evaporated milk
2 teaspoon cinnamon
1 yellow cake mix
1/2 teaspoon ginger
1/2 cup margarine, melted
1/4 teaspoon nutmeg
1 – 2 cups nuts
1 cup brown sugar
Whipped topping
Combine pumpkin, salt, spices, brown sugar, and eggs. Add milk. Pour into a greased 9 x 13 inch pan. Sprinkle cake mix on top. Pour melted margarine over cake mix. Bake at 350º for 30 minutes. Sprinkle chopped nuts on top and bake another 20 minutes. Top with whipped topping when serving.
Golden Cream Soup
3 cups chopped potatoes
1 chicken bouillon cube
1 cup water
1/2 teaspoon salt
1/2 cup celery slices
1/8 teaspoon pepper
1/2 cup carrot slices
1 1/2 cups milk
1/4 cup chopped onion
2 tablespoons flour
1 teaspoon parsley flakes
1/2 pound Velveeta cheese, cubed
In a soup kettle, mix vegetables, water, parsley flakes, bouillon cube, salt, and pepper. Simmer 15-20 minutes until tender. Mix flour with milk; add, Cook until thickened. Remove from heat; add cheese. Stir until melted. If you want a thinner soup, add more milk. Yield: 6-8 servings.
