Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

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2 Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded and cut into 1" cubes 2 tsp. curry powder ½ cup fresh orange juice kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 1 bunch fresh sage leaves, stems removed Melt butter in a stockpot over medium heat. Sauté onion about 2 minutes. Add garlic and ginger, and sauté for 30 seconds, then add butternut squash and curry powder. Cook, stirring occasionally, for 10 minutes. Stir in 8 cups water and bring to a boil over high heat. Reduce heat and simmer for minutes, until squash is tender. Transfer half of soup to a blender and let cool down for a few minutes before blending so the heat doesn't get trapped and cause too much pressure in the blender. Purée soup, then stir in half of the juice and a teaspoon of salt. Repeat with remaining soup, then re-warm in stockpot if necessary. In a medium skillet, heat olive oil over medium-high heat. Add as many sage leaves as will comfortably fit in one layer, fry for 10 seconds, then remove with a slotted spoon to paper towels to drain. Repeat with remaining sage leaves, then sprinkle them all with a pinch of salt. Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Mouth-Watering Stuffed Mushrooms 12 whole fresh mushrooms 1 tbsp. vegetable oil 1 tbsp. minced garlic 1 (8 ounce) package cream cheese, softened ¼ cup grated Parmesan cheese ¼ tsp. ground black pepper ¼ tsp. onion powder ¼ tsp. ground cayenne pepper Makes 12 Servings. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

3 Harvest Cobb Salad 1 pkg. (9 oz.) Italian salad blend ½ green apple, cored and sliced 2 hard boiled eggs, peeled and sliced 1 oz. chunk blue cheese, sliced ½ cup dried cranberries ½ cup whole pecan halves Dressing: ⅓ cup mayonnaise ¼ cup milk 2 tbsp. sugar 1 tbsp. apple cider vinegar 1 tbsp. poppy seeds Toss salad ingredients together in a large bowl. Mix the dressing in a separate bowl. Drizzle ⅓ cup of the dressing over the salad; toss lightly just before serving. Refrigerate remaining dressing for another use. Slow-Cooker Sweet Potatoes with Bacon 4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices ½ cup frozen orange juice concentrate, thawed 4 tbsp. butter, melted 3 tbsp. light brown sugar 2 tsp. kosher salt 2 tsp. chopped fresh rosemary 2 tsp. cornstarch 1 tbsp. cold water ½ cup loosely packed fresh flat-leaf parsley leaves, finely chopped 1 tbsp. orange zest 2 garlic cloves, minced 3 cooked bacon slices, crumbled Place sweet potatoes in a 5- to 6-qt. slow cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat. Cover and cook on LOW for 5 ½ to 6 hours or until potatoes are tender. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over potatoes. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.

4 Mini Green Bean Casseroles 4 cups cooked cut green beans 1 can condensed cream of mushroom soup ½ cup milk 1½ cups shredded cheddar cheese 1 can (2.8 oz.) French fried onions; approx. 1⅓ cups 2 packages of refrigerated jumbo buttermilk biscuits (16 biscuits) Heat oven to 375. Spray 16 (2½-inch) muffin pan cups with vegetable cooking spray. Stir the green beans, soup, milk, 1 cup of cheese, and ⅔ cup French fried onions in a large bowl. Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin pan cups. Divide the green bean mixture among the biscuit cups. Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture. Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes. Cranberry Salsa 1 bag (12 oz.) of cranberries 1 Granny Smith apple, peeled, cored & chopped ½ large red pepper, seeded and chopped ½ medium red onion, chopped ¾ cup sugar ⅓ cup apple juice 3 tbsp. chopped fresh cilantro 2 tbsp. chopped pickled jalapeño pepper 1 tbsp. grated lime zest Place cranberries, apple, red pepper and onion in a food processor, process until the mixture is in medium to fine pieces. Pour mixture into a serving bowl and add sugar, apple juice, cilantro, jalapeño and lime zest. Stir until well combined. The salsa is ready to eat or can be refrigerated for several days. Serve alone or with chips. *This salsa can also be jarred and used for gifts. It stays fresh in the refrigerator for 3-4 weeks.

5 Barley & Wild Rice Pilaf with Pomegranate Seeds 1 tsp. extra-virgin olive oil 1 medium onion, finely chopped ½ cup wild rice, rinsed ½ cup pearl barley 3 cups low-sodium chicken broth ⅓ cup pine nuts 1 cup pomegranate seeds (1 large fruit) * 2 tsp. freshly grated lemon zest 3 tbsp. chopped flat-leaf parsley What you ll do: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring often, until softened. Add the wild rice and barley and stir for a minute or so. Add the broth and bring to a simmer. Cover, reduce heat to low, and simmer until wild rice and barley are tender and most of the liquid has been absorbed, about 45 to 50 minutes. (Note: This can be done up to 2 days ahead. To reheat and continue, place in a baking dish, add ¼ cup water and cover. Microwave on High for 10 to 15 minutes or bake at 350 degrees F for 25 to 30 minutes.) Toast the pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add the pine nuts, pomegranate seeds, lemon zest and chopped parsley to the pilaf; fluff with a fork. Serve hot. Tip: * To seed a pomegranate and avoid the stains from the juice, work under water. Fill a large bowl with water. Hold the pomegranate in the water and carefully slice off the crown. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water, break it apart, gently separating the plump seeds from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen in an airtight container or sealable bag for up to 3 months. Corn Casserole Ingredients 2 cans of creamed corn 2 cans of sweet corn drained 1 container of sour cream (8 oz.) ¼ cup white sugar A dash of salt and pepper 1 egg 2 boxes of Jiffy corn bread mix 2 cups of cheddar cheese (optional) Mix all the ingredients together; the mixture may be lumpy Bake at 350 for min. or until corn bread is cooked through sprinkle cheese on top if desired.

6 Crock Pot Beef Stew ⅓ cup all-purpose flour 1 tsp. paprika ½ tsp. seasoned salt ½ tsp. ground black pepper 2 pounds beef chuck, cut into 1-inch cubes or any favorite beef cut even hamburger 1 tbsp. olive oil 1 onion, chopped 8 ounce mushrooms, chopped 3 potatoes, diced 5 carrots, sliced 2 stalks celery, chopped 2 cloves garlic, minced ¼ cup Red wine 1 tbsp. Worcestershire sauce 3 (10.5 ounce) cans organic beef broth 1 (14.5 ounce) can crushed tomatoes 1 (1 ounce) package dry onion soup mix salt and ground black pepper to taste 2 tbsp. cornstarch (optional) 2 tbsp. water (optional) Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and ½ teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper. For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened. Beef Stroganoff 1 (16 oz.) package of egg noodles 1 package of brown gravy mix 1 (8oz.) package of cream cheese 1lb. ground beef 2 cans of cream of mushroom soup 1 ½ cup of milk Boil and drain noodles, add 1½ cups of milk and 2 cans of cream of mushroom soup and stir well. Brown hamburger and drain grease. Pour the beef into a mixing bowl, stir in cream cheese and brown gravy mix and mix well. Add the beef, cream cheese, and brown gravy mix in with the noodles, milk, and cream of mushroom soup. Stir all together and serve.

7 Thanksgiving Mac & Cheese Large bag or box elbow macaroni ½ stick of butter 4 cups longhorn cheddar or sharp cheddar (or more if desired) 1 can of cream of chicken soup 1½ cup milk Crunchy Cheetos (approx. 2 cups, crumbled) Butter a 9x13 pan. Cook macaroni and preheat oven to 350. Heat up soup and then mix it with the cooked macaroni. Layer your dish: Layer 1-macaroni; Layer 2-use ½ stick of butter and slice across the top of macaroni; Layer 3-cheese. End with the top layer with cheese and pour milk across the top. Cook at 350 for 30 minutes and the last 5 minutes sprinkle the crushed Cheetos across the top and cook to desired crispness. Pumpkin Ice Cream Squares: 1 can solid-pack pumpkin (not pumpkin-pie mix) 1 cup sugar 1 can pecans 1 tsp. salt 1 tsp. ground ginger ½ tsp. ground nutmeg 1 tsp. ground cinnamon ½ gal. vanilla ice cream 36 gingersnap cookies 1 cup heavy or whipping cream Early in the day or a day ahead: In large bowl, mix pumpkin, sugar, chopped pecans, salt, ginger, nutmeg, and cinnamon until blended. With rubber spatula, fold in softened ice cream until well blended. Arrange half of gingersnap cookies in bottom of 13- by 9-inch metal baking pan. Spoon half of ice-cream mixture over cookies. Top with remaining cookies, then remaining ice cream mixture. Cover with plastic wrap and freeze until firm, at least 5 hours. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Score top of ice cream dessert into 15 serving pieces. Top each piece with dollop of whipped cream. Sprinkle whipped cream with cinnamon. Return to freezer until ready to serve.

8 Protein Balls I cup of quick oats ½ cup natural peanut butter ¼ cup honey 1 scoop of vanilla whey ⅓ cup mini M& M s ⅓ cup of mini dark chocolate chips Combine the ingredients together to form small balls and enjoy! Rosemary Pecans 2 tbsp. unsalted butter 1 tsp. sugar ⅛ tsp. cayenne pepper ½ tsp. kosher salt 2 cups pecan halves 2 tsp. chopped fresh rosemary Heat oven to 375 F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Add the rosemary and toss to combine. Serve warm or at room temperature. Serves 8. Early Out Services, Inc. General Service Bureau, Inc.

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