ROASTED BUTTERNUT SQUASH SOUP
       AND CURRY CONDIMENTS

3 to 4 Pounds Butternut squash, peeled
2 yellow Onions
2 McIntosh Apples, peeled and cored*
3 Tblsp..Olive Oil
2 Tsp. Kosher Salt
1 Tsp. Pepper
2-4 Cups Chicken Stock
1/2 Tsp. Curry Powder
   CONDIMENTS (optional)
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened  coconut, lightly toasted
Roasted salted cashews, toasted and choppedI use
Diced Banana

Preheat oven to 425 degrees.  Cut the butternut squash, onions and applies in 1 inch cubes.  Plae them on a sheet pan and toss with the olive oil, 1 tsp. salt and 1/2 tsp. pepper.  Divide the squash mixture between 2 sheet pans and spread it in a single layer.  Roast for 35-45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer.  When the vegetables are done, put them through a food mill fitted with the medium blade or in a food processor fitted with the steel blade.(Blender works fine too)  Add some ov the chickens tock and coarsely puree.  When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup.  Add the curry powder, 1 tsp. salt and 1/2 tsp. pepper.  Reheat and serve hot with condiments either on the side or on top of each serving.
* I use Gala apples.

Nutritional values for 8 servings:  87 Calories, 0,2 grams fat, 8 mg. sodium, 22.7 grams carbs, 3.9 grams fiber, 4.3 grams sugar
 .

                 CRAB  SOUP

I took ingredients from 2 different recipes to make my own.  Instead of real crab I used imitation crab meat. One pound made a lot so 8 oz. would probably be sufficient.  Just give it a rough chop.

5 Tbsp. Flour
8 Tbsp. Butter or Margarine(divided)
1 Cup Green or Red Pepper, diced
1 Cup Onion, minced
1 Rib Celery, Minced
1 Clove Garlic, Minced
3 Cups Milk
1 Cup Heavy Cream
1 Bay Leaf
Pinch Old Bay Seasoning
1/8 Tsp. Thyme
1/4 Tsp. Pepper

Saute onions, celery and pepper in 4 Tbsp. butter until soft then add garlic and saute a few more minutes.
Combine milk, cream and herbs in a sauce pan and heat until almost boiling.
In Dutch oven melt 4 Tbsp, butter, whisk in flour.  Slowing whisk in milk mixture to make a roux.  Add crab meat and sherry.  Stir in vegetables.  Simmer for about 10 minutes. 

     GRAHAM CRACKER TOFFEE 2

20 Graham Crackers
1/2 Cup Chopped Pecans
1 1/2 Sticks Butter or Margarine
3/4 Cup Brown Sugar
1 Tsp. Vanilla
1 Cup Chocolate Chips

  Line cookie sheet with foil or spray with cooking spray.  Put graham crackers on sheets in a single layer.
  Bring sugar and margarine to a boil.  Boil 2 minutes stirring constantly. Add pecans and vanilla.  Spoon over crackers.  Bake at 350 degrees for 8 minutes.  While still hot sprinkle chocolate chips over crackers.  I put them back in the oven for about 2 minutes and then spread the chocolate chips over the crackers.  Just swirl the chocolate over the crackers.  You can also melt the chips and then spread it on the crackers.  Let them cool and then break into pieces.  Store in a covered container.  You may have to refrigerate for a while to set the chocolate before you break them into pieces.

GRAHAM CRACKER TOFFEE #1

I got this recipe from my cousin Sue Rutherford. Made it for fellowship and it was a hit.  The interim pastor couldn't stop eating it.

1 Box Graham Crackers
1 1/2 Cups Chopped Pecans
2 Sticks Butter or Margarine
1 Cup Sugar

Roast Pecans*  Line 2 cookie sheets with foil or spray with cooking spray.  Spread graham crackers on sheets.  Break up some of the crackers to fill in any cracks.  Sprinkle pecans over crackers.

Bring sugar and margarine to a boil.  Boil 2 minutes stirring constantly.  Spoon over crackers.  Bake at 350 degrees for 8 minutes.  Let cool and then break into pieces.  Some pecans may fall off but they are good to eat as is.  Store in a covered container.  *I don't toast the pecans as I can't tell any difference in the taste. .

Family Christmas Punch

My family has this every year for Christmas, thus the name. (We actually use our family name in the title but I try to be somewhat private, believe it or not...) My mom has always made it, so I will give her credit. I did not make it this week but we had it at my niece's birthday party via my mom or my sister, so I had to snap a pic and add the recipe. It is a family favorite. Ans it tastes just as good if it is not Christmas...

1 12 oz. can frozen punch (Note: As of this week, there was none to be found in our grocery store's frozen section...I think they ended up using just a can of punch from the juice aisle)
1 12 oz can frozen lemonade concentrate
1 12 oz can frozen pineapple juice
6 12 oz cans water
2 liters 7 up

Mix all ingredients together in a punch bowl. Add an ice ring (which can be made using Tropical Punch Kool Aid).

Enjoy!

Reba