Miscellaneous Menu

Winter Squash Soup
Grilled Cheese Sandwiches
Pumpkin Cookies

Winter Squash Soup serves 12
This recipe works well with acorn, butternut, or Hubbard squash.

6 Tablespoons Olive oil
6 Tablespoons Butter
2 large Onion, chopped
8 cups Water
8 cups Chicken broth
8 cups Winter squash, peeled, seeded and medium diced
4 Carrots, peeled and diced
1 tsp Rosemary
1 tsp Thyme
1 tsp Paprika
Salt and pepper to taste

Heat the oil and butter in a heavy soup pot. Add the onions and cook until just soft. Add the remaining ingredients and slowly bring to a boil. Reduce the heat and simmer for 45 minutes. Whisk or beat to help break up any lumps till nice and smooth. Serve nice and hot :)

Pumpkin Cookies
Ingredients
1/3 cup vegetable shortening or unsalted butter, warm
1-1/3 cups sugar
2 eggs
1 cup canned solid-pack pumpkin
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
2-1/2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped nuts
Instructions
Preheat oven to 400 degrees F. In a large mixing bowl, beat the shortening until light. Slowly beat in the sugar and then beat until light. Beat in the eggs, one at a time, and then beat in the pumpkin, vanilla, lemon juice, and lemon zest. Sift the dry ingredients together and slowly stir into the cookie batter. Stir in the rainsins and nuts. Drop the batter by teaspoonfuls onto lightly greased cookie sheets. (They spread very little.) Bake until lightly browned, 15 to 18 minutes. Cook on wire racks.
Yield: about 4-1/2 dozen cookies
From: Pumpkin Recipes Pamphlet, Crusader Sunday School Class at Calvary Methodist Church, Circleville, OH