RECIPES

Pumpkin Chiffon Pie

• Baked 9" pastry or crumb crust
• 1 1/4 c. cooked mashed pumpkin (can substitute with butternut squash)
• 3/4 c. evaporated milk
• 3/4 c. water
• 2 eggs, separated
• 1 c. brown or white sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. vanilla
• Whipped cream

1. In a saucepan combine pumpkin, milk, 1/2 cup water, egg yolks, 1/2 cup sugar and spices. Cook over medium heat, stirring constantly, about 10 minutes or until slightly thickened.

2. Remove pumpkin mixture from heat. Chill mixture until it mounds slightly when dropped from a spoon.

3. Beat egg whites until stiff peaks form. Gradually add remaining sugar. Beat until stiff and shiny. Fold meringue into pumpkin mixture. Pour into crust and chill until set. Garnish with whipped cream.

RECIPES

Fried Cabbage or Fried Kohlrabi

This is one easy and great way to enjoy Cabbage or Kohlrabi. This recipe is prepared the same way as old fashioned fried potatoes. Don't worry if it looks like you have too much, both Cabbage and Kohlrabi will cook down.

Prepare four servings using a small to medium head cabbage or four medium kohlrabi and one medium onion.

1. Clean and peel Kohlrabi, if using cabbage clean and core. I like to use thinly slice onions also, which is add to the frying pan before the Cabbage or Kohlrabi.

2. Slice Cabbage or Kohlrabi thin (mandolin or food processor will work great)

3. Place sliced in already oiled and heated skillet., sprinkle with salt and pepper Keep heat at about medium temp.

4. Fry until Kohlrabi is soft and has slight color. Both Cabbage and Kohlrabi are naturally sweet so be sure to watch and turn periodically to keep from burning.

5. Before removing from frying pan add some butter to enhance the flavor.

RECIPES

Broccoli Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• * ground black pepper to taste

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.