Cookbook 9-28-20

Sausage & Rice Stuffed Pumpkins (from Taste of Home)

Total Time
Prep: 30 min. Bake: 55 min.
Makes
12 servings

Ingredients

3 small pie pumpkins (about 2 pounds each)
1/2 pound bulk sweet Italian sausage
1 pound fresh mushrooms, chopped
2 medium onions, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
4 cups cooked long grain rice
1 cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
1/4 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon dried thyme

Directions

Preheat oven to 450°. Cut a 3-in. circle around each pumpkin stem. Remove tops and set aside. Remove strings and seeds from pumpkins; discard seeds or save for roasting.
In a large skillet, cook sausage, vegetables and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in rice, 3/4 cup cheese, eggs, parsley, salt and thyme.
Place pumpkins in a 15x10x1-in. baking pan; fill with rice mixture. Replace pumpkin tops. Bake 30 minutes.
Reduce oven setting to 350°. Bake 25-35 minutes longer or until pumpkin is tender when pierced with a knife and a thermometer inserted in filling reads 160°. Sprinkle remaining cheese over filling. Cut to serve.

Nutrition Facts
1/4 pumpkin and 2/3 cup rice: 204 calories, 6g fat (2g saturated fat), 49mg cholesterol, 405mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 starch, 1 high-fat meat.

Granny’s Fall Casserole

1.5 pound ground chuck
1 medium onion, chopped
1 green pepper chopped
1 can tomato soup
1 can whole corn, undrained
salt and pepper to taste
cornbread mix

Brown meat, onions, and green peppers, drain. Season with salt and pepper. Add soup and corn and heat until hot. Pour into 2 quart casserole dish, put thin layer of cornbread mix on top, bake at 400° until cornbread is brown.

Pumpkin Ice Cream
Crust
1.5 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter

Mix and put in 9×13 pan

Filling
16 oz can of pumpkin
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground clove
1/2 teaspoon ground nutmeg
1/2 gallon softened vanilla ice cream

Mix and pour onto crust and freeze at least a day. Set our for 5 minutes before serving

Pumpkin Spice Pretzel Bites (from Delish)

Yields: 48
Prep Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
Ingredients
1 can refrigerated biscuit dough
2 tbsp. baking soda
1 1/2 c. warm water
1/2 c. melted butter, divided
1 c. granulated sugar
2 tsp. pumpkin spice

Directions

Preheat oven to 400° and line a large baking sheet with parchment paper. Cut each biscuit into sixths and roll into balls. Place on baking sheet.
Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter.
Bake until golden, 10 to 12 minutes. Let cool slightly.
Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.

Chicken Wild Rice Soup (from Taste of Home)

Total Time
Prep: 20 min. Cook: 40 min.
Makes
14 servings (3-1/2 quarts)

Ingredients

2 quarts chicken broth
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1/2 cup finely chopped onion
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed cooked chicken

Directions

In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

Nutrition Facts
1 cup: 154 calories, 6g fat (3g saturated fat), 27mg cholesterol, 807mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 10g protein.