Baked Apples

Combine and boil for 5 minutes:

1 ½ c. water, 2/3 cup sugar, 1 stick cinnamon, a few drops of red coloring and 2 T. lemon juice.  Wash and core and peel 6 apples.  Add apples to syrup and bake covered, basting every 15 minutes.  Bake until apples are fairly soft, but not mushy.  Works great with apples slices, too.

Stuffed Red Peppers

Cut tops off and clean out 4 red peppers.  Steam for about 2-3 minutes until skin begins to tenderize.

Mix together:

½ cup uncooked brown quick rice

1 15 oz. can black beans, drained and rinsed

2-3 teaspoons chili powder

1 16 oz. can tomato sauce

Place peppers in baking pan.  Fill each pepper about 1/3 full with bean/rice mixture.  Top with a slice of swiss or pepperjack cheese.  Add to 2/3 full with beans/rice and top with another slice of cheese.  Fill to top and cover with foil.  Bake at 350 for about 45 minutes.  Remove foil.  Add another slice of cheese on top of each pepper and return to oven.  Bake until cheese is melted

Creamy Butternut or Pumpkin Bisque

2 T. butter or margarine

½ to ¾ c. finely chopped onion

Melt butter in a large pan.  Add onions and cook over medium heat until soft.

Add:

2 cups cooked squash or pumpkin (can do a swift cook in the microwave or add raw to soup and cook a little longer)

2 14½ oz. cans chicken broth

2 cups cubed potatoes

1 teaspoon paprika

Bring to a boil.  Reduce heat, cover the pan and simmer for about 30 minutes until the potatoes are soft. 

Pour the soup into a blender and process until smooth.  Return the soup to the pan and sir in ½ cup whipping cream and season with salt and pepper.  Reheat on low.  Can serve with a little sour cream and chopped chives or parley on top, if desired.

Apple Yams

Peel, cook and slice   2 large yams.  Put in buttered casserole dish.  Peel and slice 4 medium apples.  Arrange in casserole dish on top of yams.  Sprinkle cinnamon on the apples.  Combine 2 c. water, 1 c. sugar, 1 cube margarine, 3 T cornstarch, ¼ t. salt, 1 T lemon juice and bring to a boil.  Pour over apple/yam mixture.  Bake uncovered at 325 until apples are tender.

SLOP Punch

1 46 oz. can pineapple juice

1 12 oz. can frozen orange juice and 3 cans water

1 12 oz. can frozen lemonade and 3 ½ cans water

1 pkg. frozen strawberries – blended

Combine and serve.