Bon Appetit Friends

3 c cooked banana squash (or pumpkin) 2 cans (12 oz) evaporated milk 2 c sugar 2 T flour 4-5 eggs salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp ginger 1/2 tsp ground cloves 1 tsp pumpkin pie spice 1 T molasses (optional) 1 tsp vanilla 1/2 tsp lemon juice Mix sugar, flour and spices together then mix with wet ingredients. Pour into pie crust , and fill pretty high. Bake at 375 until it is well set. Check by putting a knife in the center. If it comes out clean it is ready. "Eat with plenty of whipped cream!" -Isobel F. Williams Makes three 8 inch pies. *I used to never understand when people didn't like pumpkin pie because I had only had this kind. I didn't know for many years later that it was really squash. It doesn't have the same orange color as pumpkin, but I think it tastes so much better. HAPPY THANKSGIVING!

2 cloves garlic, minced 2 (15 ounce) cans garbanzo beans, drained and rinsed 3 tablespoons lime juice 1/2 teaspoon salt 1/2 cup olive oil 3/4 cup fresh cilantro, chopped 2 jalapeno peppers, seeded and minced In food processor, pulse garlic. Add beans, lime juice and salt. Puree. Slowly add olive oil and blend until thick, 1-2 minute. Add cilantro and jalapeno, pulse 10 seconds. Transfer to bowl, and chill a few hours to allow flavors to meld. My friend Tammy brought this to book club the other night, and all I can say is that I wanted to take the whole container and pour it in my mouth (David Letterman-drinking-Egg Nog- from-the-punch bowl-style).

3 cups milk 3/4 cup butter (1 1/2 cubes) 1 cup instant potato flakes 3/4 cup sugar 1 tablespoon salt 1 heaping tablespoon Saf yeast 4 eggs 7 cups flour Step 1 - Heat milk in a large glass bowl in the microwave for about 7 minutes. Add the butter, potato flakes, sugar and salt. Let sit for 5 minutes. (Put the other 1/2 cube butter out to soften for your spread.) Step 2 - Beat four eggs in bread mixer or by hand. Add the above milk mixture to eggs. Make sure it is not too hot or it will cook the eggs . Add the yeast. Mix and add 7 cups flour. Step 3 - Let rise for about 1 1/2 hours. Divide dough in half and roll one half into a large circle. Spread butter on the top of the dough. Take the bottom half of the dough and fold to the center of the circle. Your dough should be a long rectangle about 4 to 5 inches wide and about 20 inches long. With the pizza cutter, cut 1 inch strips and tie in a knot. Let rise for 3 hours and then bake at 375 degrees for 11 minutes. For Cinnamon Rolls: Mix ...

Walnuts, pecans, whole almonds: 2 1/2 c. nuts 1 1/4 c. sugar 1/4 c. water 1 tsp. cinnamon Mix together in a pan over medium heat until liquid is evaporated. Let cool. Toss in your favorite salad. Slivered Almonds: 1 c. almonds 1/4 c. butter 1/4 c. brown sugar Mix together in a pan over medium heat. Remove right when it starts to crystalize . Watch closely because it happens fast and they can burn. Another great one from Jane. Maybe I should invite her to author. Someday I'll post a salad that goes with these. I just had to type these up before the envelope I wrote them on didn't get thrown away.

I posted this on my regular blog a year or two ago, and I'm telling you, it totally works. It is from my Grandma Isobel, and if you have a chest cold or cough it will heal you! It healed me last week. Mix 1 T. ground mustard with 3 T. flour and add just enough hot water to make a paste. Then spread it on one side of a thin cloth (something that can be thrown away) - flannel or an old dish towel work well, and fold the other side of the cloth over it so that none of the plaster is exposed. You can even double the material if it is really thin. Then place the cloth on your chest for 10 to 30 minutes. You will feel your skin start to tingle, and it will start to turn pink. When this happens it is time to take it off. **Make sure you don't let the plaster touch your skin directly or leave the cloth on too long because it can burn your skin and make it blister. My grandma always used it on us when we were little, but just be careful with little kids. After you are done you can plac...

Ingredients: Party Peanuts Candy Corn This appears in our house every October 1st. I just wouldn't be Phall (my new favorite word that means Phoenix Fall) without it. It is so simple and decorative and yummy. The only problem is that once you start you can't stop! It tastes a lot like a Payday bar.

My new favorite side, thanks to my sister-in-law Jane. 2 T. butter (I use olive oil) 1 c. uncooked orzo 1 (14.5 oz.) can chicken broth 1/2 c. grated Parmesan cheese Sprinkle in dried basil to taste (about 1/2 tsp.) s&p to taste Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes. Mix in Parmesan cheese and basil. Season with s & p.