Pumpkin Soup

                       by Jay Andrus

Ingredients:

1  Tbs. butter

1  Large onion, chopped

3 Stalks celery and leaves, chopped

2 Large potatoes, peeled and chopped

2 ½ Cups chicken stock (broth)

1 ½ Cups milk

1  15 oz. Can of Pumpkin

1 Cup cooked kidney beans

1 Tbs. sugar

Garlic salt, pepper, and seasoning

salt

Directions:

Prepare vegetables and sauté in

butter in frying pan. Pour stock

in with vegetables and cook until

tender. Add pumpkin and bring to

a boil.. Liquidize the soup, return

to the pan and add the milk, kidney

beans, and sugar. Reheat without

boiling, and season with garlic salt,

pepper and seasoning salt. Garnish

as desired.  Serves 4 - 6      

Pumpkin Bread

Here's an easy and delicious treat perfect for the fall.

Pumpkin Bread

 

In one bowl combine:
2 Cups flour
2 tsp. Cinnamon
1 tsp.  Baking Soda
1/4 tsp. Baking Powder
3/4 tsp. Salt
1 tsp. Pumpkin Pie Spice
1/4 tsp. Ground Cloves

In another bowl combine:
3 Eggs
1 cup Sugar
1/2 cup Brown Sugar
3/4 cup Vegetable Oil
1 tsp. Vanilla
1 (15oz.) Pumpkin

Combine both mixtures together and pour into desired pans.   Heat oven to 350 degrees.Muffin Pan - 30min.
Mini Loaf Pans - 35min.
Large Loaf Pan - 55 min.

Check bread by inserting a knife into the center and pull it out.  If the knife comes out clean it's done.  If it comes out sticky continue baking and checking until knife comes out clean.  Let cool for at least an hour before cutting.

Wrap it up with a ribbon and take it to a friend.  They'll love it!