CREAMY PUMPKIN SOUP RECIPE

CREAMY PUMPKIN SOUP  RECIPE:

1/4c. butter or margarine*

1 large yellow onion, peeled and

chopped

1/2 tsp. curry powder

1 15-oz. can pumpkin

1/4tsp. salt

2 c. half-and-half*

21/4c. chicken or vegetable broth

1/2 tsp. cinnamon

2 tsp. minced parsley

1/4 c. sour cream*

HOW TO COOK CREAMY PUMPKIN SOUP:

TOMATO AND MIND SANDWICH

4 thin slices white or whole wheat bread
1 to 2 tbsp. soft butter or margarine
1 tomato*
dash salt and pepper
1/2 tsp. sugar
several sprigs fresh mint
1. Trim crusts from bread.
2. Spread softened butter or margarine thinly on bread. (This will keep the tomatoes from making the bread soggy.)
3. Cut tomato into thin slices. Using a serrated knife will make cutting the tomato easier.
4. Place tomato slices on two of the buttered bread slices. Sprinkle tomato slices with salt, pepper, and sugar.
5. Wash mint and dry the sprigs between paper towels. With kitchen shears, snip mint leaves from 2 sprigs into tiny pieces and sprinkle them over the tomato slices.
6. Cover tomato slices with remaining slices of bread. Cut each sandwich
into four triangular pieces. Arrange sandwiches on a plate or smallplatter and garnish with extra sprigs of mint. Refrigerate until serving.

Egg and Bacon Pie

1 17,5-oz. package frozen puff
pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but difficult and time consuming to make.
The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry sheet and press gently into place.
Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.
Season with salt and pepper and sprinkle with parsley or chives.
3. Roll out the second sheet of pastry to Π -inch thick. With your fingers
or a pastry brush, lightly brush the lower pastry’s edge with water.Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb
and forefinger. Carefully use a sharp knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.

Beef Curry

Curry was originally an Indian dish. It became popular in Britain during the British colonization
of India in the 1700s, and curry soon became a favorite in Australia as well. This
dish is usually served with plain white rice and a variety of condiments for garnishing, such
as peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled,egg, and bottled chutney.
11/2 lb. beef round steak cut into
1-inch cubes (Ask the butcher to
do this for you or check your
grocery store for beef that has
already been cut up.)*
3 tbsp. vegetable oil
2 large onions, peeled and finely
chopped
2 cloves garlic, peeled and crushed
2 tsp. finely chopped fresh
gingerroot
11/2 tbsp. curry powder
1 tsp. salt
1 large tomato, peeled and chopped
11/2c. canned beef stock
1 tbsp. soft butter
2 tbsp. flour
1. Use a sharp knife to trim any fat from steak. Place meat in a casserole dish.
2. Preheat oven to 350°F.
3. Heat oil in a large skillet over medium-high heat. Add onions,garlic, and gingerroot to the skillet and cook 2 to 3 minutes.
4. Stir in curry powder and cook another minute or two. Add salt,chopped tomato, and beef stock. Bring to a boil while stirring.
5. Pour the curry sauce over the beef.Cover the casserole with a lid or heavy-duty aluminum foil. Place in oven and bake for 1¥ hours, or until very tender. (Instead of
baking, you can also simmer the beef curry in a covered saucepan on
the stove. Place saucepan over very low heat and cook for about 2 hours, or until beef is very tender.)

PIENAPPLE FRUITS CUP

1. Chill fruit juices, soda, and ginger ale ahead of time.
2. Peel, core, and finely chop the apple.
3. Measure pineapple juice, apricot nectar, and orange juice into a large pitcher or 1-gallon jug. Add chopped apple and stir well to mix.
4. Add soda and ginger ale just before serving. Pour into ice-filled glasses
and garnish each fruit cup with a sprig of mint.
4 c. pineapple juice
2 c. apricot nectar
1 c. orange juice
4 c. lemon-lime soda or club soda
4 c. ginger ale
1 apple
mint sprigs for garnish