Pumpkin Chiffon Pie

from Boots Fenton

5 eggs, separated
2 1/2 c pumpkin
1 c white sugar
2 T. gelatin
1 c whole milk
1 c brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. ginger

Combine egg yolks, pumpkin, 1/2 cup of white sugar, milk, brown sugar and spices, heat until thick. Stir. Add gelatin in 1/2 cup cold water. Cool. Fold in egg whites (stiffly beaten) with rest of white sugar (1/2 cup). Pour into pie crusts.

Topping:

1/2 pt. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

Whip cream until almost stiff. Add sugar and vanilla and beat until cream forms peaks. Sprinkle 3/4 teaspoon gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream. Chill.

Garden Minestrone Soup

from Kathy Fenton

8 C. water
1 lrg. onion, chopped
1 1/4 C. chopped carrots
1 C. chopped celery
2 C. chopped cabbage
1 can green beans
1 C. canned tomatoes, diced
1 C. diced zucchini
1 C. chopped potatoes
2 1/4 tsp. salt
1 tsp. dried basil leaves
1 tsp. dried parsley leaves
1/4 tsp. pepper
2 bay leaves

In large kettle, bring water to a boil, Add above ingredients. Simmer 45 minutes. In small saucepan, boil 1 cup macaroni the minimum fume suggested on package. Add to soup mixture with 1 tablespoon balsamic vinegar and 1 cup beef broth. Simmer an additional 15 minutes. Serve hot. Top with freshly grated Parmesan cheese if desired.

Green Beans and Bacon

2 C. french style green beans
2 T. onions
6 slices bacon
2 T. bacon grease
2 T. lemon juice

Fry bacon until crisp. Drain. Saute onions in 2 tablespoons bacon grease. Add lemon juice. Boil beans and drain. Pour sauce over top. Sprinkle crushed bacon through and over the top. Serve hot.

Fudgesicles or Pudding Pops

from Anna Fenton

1 pkg. choc. instant pudding
2 C. milk
1/2 C. cream
1/2 C. sugar

Mix all ingredients. Pour into molds, Freeze until firm.

Honey Butter

from Boots Fenton

1 sq. butter
1 egg yolk
1/4 tsp. vanilla
1 C. honey

Whip softened butter. Add vanilla and egg yolk. Add honey gradually while whipping. Makes 1 cup.

Frog Eye Salad

from Joyce Fenton

1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 c. pineapple juice
1 egg, beaten
1 tsp. lemon juice
1-1/3 c. acine de pepe pasta, uncooked
1 20-oz. can pineapple chunks
1 8-oz. can crushed pineapple
2 cans mandarin oranges, drained
1 8-oz. carton Cool Whip
3 c. miniature marshmallows
1/2 c. flaked coconut

In medium saucepan, stir together sugar, flour and salt. Drain pineapple reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly, drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours to overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover, refrigerate until cold. Top with remaining whipped toppiong, garnish with cherries.

Ritz Cracker Chicken Breasts

from Taylor Fenton

2 lb. boneless, skinless, chicken breasts
2 c. ritz cracker crumbs
3 T. parmesan cheese
2 tsp. garlic salt
1 tsp. seasoned salt
1 c. plain yogurt

Rub chicken with yogurt. Dip chicken into crumb mixture. Place chicken on foil covered cookie sheet sprayed with cooking spray. Drizzle 1/4 c. melted butter over chicken. Cover with foil. Bake 350 for 1 hour, taking foil off for last 20 minutes of baking.

Banana Bread

from Boots Fenton

1 sq. margarine
1/4 tsp. salt
1 c. sugar
2 beaten eggs
2 c. sifted flour
1 tsp. soda
3 med. mashed ripe bananas
1/3 c. nuts (optional)

Cream sugar, margarine, and salt together, then add mashed bananas and beaten eggs. Add sifted dry ingredients and mix well. Stir in nuts. Bake at 350 for 1 hour. Makes one loaf.