Golden Harvest Soup

Notes: Had this on Halloween at home. Was delicious. Reminded me a little of broccoli soup squash style. Mom doubled it when she made it and had plenty left over.

from mom (who got it from LDS living magazine)

Ingredients:
1/4 C butter
1 large onion, chopped
2 leeks, white and light, green parts only, chopped (mom skips)
1 large potato, peeled and diced
1 C thinly sliced or diced carrots
2 C squash, diced (butternut squash is best)
3 C chicken stock or broth/boullion
1 1/2 C (approx) light cream or evaporated milk (Mom used half and half and extra milk)
salt and pepper to taste

Directions:
1. In a large heavy stock pot, melt butter. Cook onions and leeks in butter until softened but not browned. Stir in potato, carrots and squash.
2. Cook, stirring for 2-3 min.
3. Pour in stock, cover and simmer for about 20-30 min or until vegetables are all very tender.
4. Puree in batches in blender or food processor until very smooth.

Spiced Pear Jam

from Taste of Home

Notes: I made some pear jam this year and we love it! But unfortunately, I forgot to copy the recipe on to my blog. But I'm pretty sure this is the recipe I used so I'm adding it now to help me next year as I know we'll be wanting to make more. The spices are subtle and really remind me of Christmas.

48 ServingsPrep: 1 hour 40 min. Process: 10 min.

Ingredients

• 8 cups chopped or coarsely ground peeled pears (about 5-1/2 pounds)
• 4 cups sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Directions

• Combine all ingredients in a Dutch oven. Simmer, uncovered, for 1-1/2
• to 2 hours or until thick, stirring occasionally. Stir more
• frequently as the mixture thickens.
• 
  
• Remove from the heat; skim off foam. Carefully ladle into hot
• half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe
• rims and adjust lids. Process for 10 minutes in a boiling-water
• canner. Yield: 6 half-pints.
• 
  

Editor's Note: This recipe does not require pectin.

Nutritional Facts: 1 serving (2 tablespoons) equals 81 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 21 g carbohydrate, 1 g fiber, trace protein.

© Taste of Home 201

Sweet Chicken Pasta Salad

We had this at my bridal shower at home. It was great then and as leftovers. This recipe makes a really big batch.

 

from Mom

 

Ingredients:

4 c. diced chicken

16 oz each - rotine pasta, tri-color, curly and

                   bowtie pasta

1 20 oz. can pineaple tidbits

1 1/2 c. red grapes  (cut in half)

1 1/2 c.  green grapes (cut in half)

4 green onions - chopped

1 c. celery chopped

cashews if desired

 

Dressing and Directions: 

Mix 1 bottle Marzetti cole slaw dressing with 1 c. mayonaise.  This salad is better if mixed early and let set. It allows the flavors to "marry".

Add the cashews just before serving.

Pulled Pork Sandwiches

My Mom gave me this for a trip to the Outerbanks. She had gotten it from my Aunt Nan. Next time would definitely try to cook it all beforehand and pull it, then just freeze and reheat when you are serving. It just took more time in the kitchen than I had planned with the beach tantalizing us the whole time.

Ingredients:
2 1/2 lbs. boneless pork roast (or more) cut into chunks

2 med chopped onions

2 med green peppers, chopped

1 6 pz. tomato paste

1/2 c. brown sugar

1/2 c. water

1/4 c. cidar vinegar

3 T. chili powder

2 t. salt

2 t. worchestershire sauce

1 t. dry mustard

 

Directions:

Put in crock pot and cook all day.

Tear apart and shred with large forks. 

Serve on big kaiser or krusty rolls

Serves 10 6 in. hard rolls.

 

Mom's helpful notes: The green peppers really add alot of zing.  I usually don't put quite that many in.  Maybe even a little less onion also.

The other thing I do is much easier.  Just pour a bottle of Montgomery Inn barbeque sauce over boneless pork roast.  (This is also some sauce that I get from Nan but I hear you can get it online now.)

Bik's Sweet Potato Casserole

from my visiting teacher Bik D who brought this after Camilla was born and we loved it.

Ingredients:
3 cups cooked mashed sweet potatoes (canned is good and easier)
3/4 stick butter or margarine
1 cup evaporated milk
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
1 teaspoon vanilla



Directions:
Mix well
Pour into a greased 9x13 glass casserole dish
Bake 425 for 15 minutes

Topping:
1 cup crushed cornflakes
3/4 stick butter or margarine (melted and reserved to drizzle over topping)
1/2 cup chopped pecans
1/2 cup brown sugar
Mix DRY ingredients and sprinle over top of cooked casserole
Drizzle melted butter over toppiing
Bake 400 for 15 more minutes