1/8 teaspoon freshly ground black pepper 1 cup half and half 1 green onion, green top only, chopped

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1 Pumpkin Soup 3/4 cup water 1 small onion, chopped 1 can (8 ounces) pumpkin puree 1 cup unsalted vegetable broth 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon freshly ground black pepper 1 cup half and half 1 green onion, green top only, chopped 1. In a large saucepan, heat 1/4 cup of the water over medium heat. Add the onion and cook until tender, about 3 minutes. Don't let the onion dry out. 2. Add the remaining water, pumpkin, broth, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the milk and cook until hot. Don't boil. 3. Ladle into warmed individual bowls and garnish with black pepper and green onion tops. 4. Serve immediately. Sweet Potato/Marshmallow Casserole 5 sweet potatoes, sliced ¼ cup butter ½ cup brown sugar 3 tablespoons orange juice 1 pinch ground cinnamon 1 (10.5 ounce) package miniature marshmallows 1. Preheat oven to 350 degrees F (175 degrees C). 2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash. 3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows. 4. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown. The ALS Association Greater New York Chapter - ny.org 1

2 Apple Crisp Cheesecake Crust Graham cracker crumbs - 1/2 cup Brown sugar - 4 tsp Filling Three 6 ounce packages of cream cheese ½ pint of heavy cream ½ pint of sour cream Apple, sliced & peeled - 2/3 cup Ground ginger - 1/8 tsp Topping All purpose flour - 1 tbsp Brown sugar - 1 tbsp Cold butter - 2 tsp Quick cooking oats - 1/4 cup Butter - 3 tbsp, melted 1 Cup of sugar 3 Eggs and 1 egg yolk 1 teaspoon of vanilla extract Ground cinnamon - 1/2 tsp Quick cooking oats - 1 tbsp Ground cinamon - 1/4 tsp Instructions 1. In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6[in. springform pan coated with cooking spray; set aside. 2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, heavy cream, vanilla extract, cinnamon and ginger 3. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. 4. Bake at 350 for 40[45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. 5. For extra calories add a tablespoon of whip cream The ALS Association Greater New York Chapter - ny.org 2

3 Pumpkin Pie Smoothie 1 can (15 Ounce) Pumpkin Pie Filling 3 cups half and half (more If Needed) 1/2 cup Vanilla Yogurt (up To 1 Cup) A Few Dashes Of Cinnamon 2 tablespoons brown sugar Cinnamon Graham Crackers, Crushed Preparation* Instructions 1. Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid. To make the smoothie, add half and half, yogurt, and brown sugar into a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more half and half or yogurt as needed to get it the consistency you'd like. 2. Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately! *Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs. French Toast Yield: 5 servings 4 eggs, lightly beaten 1/2 cup whole milk 1/8 tsp cinnamon Ten 1-inch thick slices of French bread Garnish: butter, maple syrup, powdered sugar. 1. In a shallow bowl beat together eggs, milk, and cinnamon 2. Dip bread into egg mixture; coating both sides; (soak for 30 seconds on each side) 3. In a skillet melt 1 tablespoon butter & cook the bread on both sides over medium heat for 2-3 minutes on each side or until golden 4. Serve with butter, syrup, powered sugar. The ALS Association Greater New York Chapter - ny.org 3

4 Creamy Tomato Soup Yield: 2 servings 1 Cup whole milk or cream 1/4 Cup water. 1 Can (10-3/4 oz) condensed tomato soup 1. Combine all ingredients in a saucepan 2. Heat until warm 3. Pour into bowls & serve 4. Top with grated cheddar or mozzarella cheese. Mom's Meatloaf 1 pound ground beef 3 tablespoons dried onion flakes 1 heaping teaspoon dried parsley 1/8 teaspoon Bell's poultry seasoning 1 egg 3/4-1 cup plain fine bread-crumbs 1 teaspoon salt 1/4 teaspoon black pepper 1/8 cup ketchup milk. 1. Mix ground beef & bread-crumbs in large bowl 2. Mix seasonings, ketchup & egg into beef & crumb mixture 3. Add enough milk to bind it all together & mix until homogeneous consistency 4. Spray loaf pan with cooking spray 5. Put meat mixture in loaf pan 6. Bake at 350 degrees for about 45 minutes or until cooked through. Vanilla Pudding Parfait 1 tub of vanilla pudding (preferably use products without preservatives) 2 tbsp of strawberry preserves Cream or whipped topping 1. Layer into dessert cups alternating pudding, preserves, and cream. 2. Top with cream or whipped topping. The ALS Association Greater New York Chapter - ny.org 4

5 Turkey Loaf 1-1/2 lbs. ground turkey 1 cup medium cracker crumbs 2 eggs, beaten 1/2 cup onions, chopped 2 tbsps. green pepper, chopped Chili sauce, as needed 1/2 tsp. salt Dash thyme Dash marjoram 2 tbsps. horseradish 4 tsps. Worcestershire sauce 1. Combine all ingredients, except chili sauce 2. Mix well and shape this mixture into a loaf in a baking dish 3. Score the loaf by pressing top with wooden handle of spoon 4. Fill the score marks with chili sauce 5. Stick a bay leaf in the meat loaf and bake in 350 degrees oven for 1 hour Pumpkin Custard 1 1/2 cups cooked pumpkin (see note below) 2 large eggs 1 1/2 cups evaporated milk 1/4 cup flour (or whole wheat flour) 1/2 cup sugar 1/2 tsp. ginger 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. cloves 1/4 tsp. salt 1/2 tsp. vanilla (For pumpkin, you may substitute an equal amount of hubbard squash or pured carrots. The squash makes a sweeter pie and sweetening may need to be adjusted to taste for different ingredients.) 1. Add well-beaten eggs to pumpkin; mix well. Stir in milk. Combine dry ingredients; add to mixture. Add vanilla. 2. Spray custard cups with nonstick coating, pour in custard. Place cups in pan of hot water and bake at 350 degrees for about 1 hour. 3. Test with knife blade; cool on rack and do not serve until cooled to lukewarm. The ALS Association Greater New York Chapter - ny.org 5

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