Wings

Turkey Pot Pie
1 c carrots
1 c potatoes
1 c chicken broth
1 c half and half
2 cups turkey, cooked and cubed
1/8 t thyme
1/8 t pepper
1 t salt
4 T flour
4 T margarine or butter

In small saucepan melt butter, stir in flour, add half and half, chicken broth, and seasonings, cook until thickened. Place vegetables and turkey in unbaked pie shell in a 9 or 10 inch pan. Pour sauce over turkey and vegetables. Put top crust on and crimp edges. Bake at 425 for 30-40 minutes.
Submitted by Ie Mei

Turkey Divan
8-10 slices leftover turkey
1 (10 ½ oz) can cream of chicken
¼ tsp curry powder
1 (10 oz) pkg frozen or 1 lb fresh broccoli spears
2 Tblsp milk
½ c mayonnaise
1 c cheese, shredded

Steam broccoli until tender but firm. Arrange broccoli in bottom of casserole dish. Top with sliced turkey. In a medium bowl, combine soup, milk, mayonnaise, and curry powder. Pour over top of turkey and broccoli. Sprinkle with cheese. Heat casserole 15 to 20 minutes at 350. Serve with rice.
Submitted by Alison

Turkey Enchiladas
Flour tortillas
cooked turkey, shredded
1 can refried beans
Green onion, chopped
Cheese, shredded

Layer beans, turkey, onion and cheese in tortilla and roll-up. Repeat this until you have enough to fill a 9x13 dish.

In a seperate bowl, mix 8 oz. sour cream and 1/2 can cream of chicken soup. Spread sauce on top of tortillas. Pour 1 can Enchilada sauce (Old El Paso is great) around edges of dish. Top with cheese and extra green onion. Cover with foil and bake at 350 for 20 minutes. Uncover and bake for 20 more minutes. Let set five minutes before eating.
Submitted by Alison

Turkey Chow-Mein
2 1/2 cups left over turkey
1/4 cup butter
3/4 cup onion
1 1/4 cup water
1 cup celery
1 cup frozen peas (or fresh pea pods if desired)
1/2 tsp. salt
Sprinkle pepper
1 can bean sprouts (drained and rinsed)

Sauce:
1/2 cup cold water
1 1/4 Tblsp. cornstarch
2 Tblsp. sugar
2 Tblsp. Soy Sauce

Sear the turkey in the butter. The Crispier the better. Add onion and cook until onion becomes tender. Add water, celery, peas, salt and pepper. Cover and cook 5 minutes. Add one can of drained and rinsed bean sprouts. Combine ingredients for sauce in a separate bowl then add to turkey mixture. Bring the mixture to a boil then serve over rice and/or chow mein noodles.
Submitted by Taunya

Stems

Pumpkin Bars
2 c sugar
3/4 c vegetable oil
4 eggs
1 tsp. vanilla
1 tsp. salt
2 c canned pumpkin (I know, canned pumpkin doesn't have stems...oh well)
2 c flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 c chopped nuts (optional)

Preheat oven to 350 degrees. Mix everything in the order listed. Spread in a greased 11X15 cookie sheet. Bake 20-25 minutes. (You can also use a 9X13 pan and bake it a little longer.) Let cool, then frost with cream cheese frosting.

Cream Cheese Frosting
8 oz cream cheese, softened
1/3 c butter or margarine, softened
1 Tbsp. milk
2 tsp. vanilla
2-3 c powdered sugar

Mix together until smooth.
Submitted by Mitzi

Jumbo Pumpkin Cookies
3 ½ c unsifted AP flour
1 ½ t baking powder
1 ½ t baking soda
1 ½ t cinnamon
1 t nutmeg
½ t cloves
1 t salt
2 c butter or margarine
2 c firmly packed brown sugar
1 (16 oz) can pumpkin
2 eggs
2 c chocolate chips

Combine flour, baking powder, baking soda, spices and salt. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add pumpkin and eggs and beat well. Gradually add flour mixture. Stir in chocolate chips. Place rounded teaspoonfuls onto greased baking sheet. Bake at 375 for 10-13 minutes or until lightly browned. Makes about 6 dozen.
Submitted by Ie Mei

Toasty Pumpkin Waffles
1 c all-purpose flour
1 Tblsp brown sugar
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/4 c milk
2/3 c canned pumpkin
4 1/2 tsp butter, melted
1/3 c chopped pecans

Maple cranberry butter:
1/2 c fresh or frozen cranberries
1/4 c maple syrup
1 c butter, softened
Additional maple syrup, optional

In large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Meanwhile, in a small saucepan, combine cranberries and syrup Cook over medium heat until berries pop, about 10 minutes. Transfer to a small mixing bowl; cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and syrup if desired. Refrigerate and freeze leftover butter. Yield: 4 servings (1 cup butter).
Submitted by Lyndsey

Pumpkin-Apple Streusel Muffins
1 1/4 c, plus 1 Tbs. all purpose flour, divided
1 c, plus 3 Tbs. sugar, divided
1 heaping tsp. pumpkin-pie spice
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c canned pumpkin
1 large egg
2 Tbs. vegetable oil
1 c finely chopped peeled apple
1/4 tsp. cinnamon
1 Tbs. butter

Heat oven to 350*. Line 24 mini muffin cups. In a medium bowl, combine 1 1/4 cups flour, 1 cup sugar, pumpkin pie spice, baking soda, and salt. In a large bowl, mix together pumpkin, egg, and oil. Stir in flour mixture just until combined. Stir in apples. Spoon batter into prepared cups, until they are 3/4 cup full.
In a small bowl, combine remaining flour, sugar, and cinnamon. Add butter and stir until mixture is crumbly. Sprinkle over muffin batter and bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan 5 minutes. Transfer to wire rack and cool completely.
Submitted by Lyndsey

Pumpkin Crumb Cake
1 pkg yellow cake mix (reserve 1 cup)
½ c margarine, melted
1 egg

Mix; spread in greased and floured 9x13 pan.

1 ½ c canned pumpkin
¾ c sugar
2 eggs
½ tsp ginger
1 tsp salt
1 tsp cinnamon
1 (12 oz) can evaporated milk
¼ tsp cloves

Mix; pour over first layer

1 cup reserved cake mix
½ c sugar
3 Tblsp margarine
1 tsp cinnamon
½ c nuts (optional)

Combine and sprinkle over top; bake at 350 for 1 hour. Serve with cool whip.
Submitted by Alison

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Pumpkin Stew
1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper, one-inch slices
1 Onion, sliced
4 Medium potatoes, cubed
3 Carrots, cubed
2 Cloves of Garlic, diced
2 Sticks of Celery, sliced
1 15oz. can of diced tomatoes
2-3 c Water
Salt and pepper to taste

Carve a hole in the top of the pumpkin and remove seeds and stringy insides. Set pumpkin aside. In a Dutch oven, brown 2 lbs of stew meat in oil. Add in bell pepper, onion, potatoes, carrots, garlic, celery, and tomatoes. Add salt and pepper. Add water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.
Submitted by Sandi

More Soups, Stews and Chowders

Tortilla Soup
2 Tbs. cooking oil
1 medium onion, chopped
1 can (4 oz) chopped green chilies
4 cloves garlic, minced
1 can (28 oz) cut tomatoes
1 can (14 1/2oz) beef consommé
1 can (14 1/2oz) chicken broth
1 can (10oz) tomato soup
1 c. water
1 Tbs. ground cumin
2 tsp. oregano
1 tsp. coriander
2 Tbs. finely chopped cilantro (fresh if possible)
1 can (15 oz.) black beans or corn, drained (I use one of both)
1 Tbs. lemon or lime juice
1 c. cooked chicken, cut in cubes

Sauté onion and chilies in oil until tender. Add minced garlic and heat briefly. Do not allow garlic to brown. Transfer to stockpot. Add remaining ingredients and simmer uncovered for 1 hour. Top each serving with grated cheese, sour cream, avocado, chopped green onions olives, or cilantro as desired. Make a day ahead and reheat for extra flavor. Can serve with chips or tortillas.
Submitted by Merianne

Cheesy Baked Potato Soup
2/3 c. butter
2/3 c. flour or up to 1 cup
7 c. warm milk
4 large potatoes, baked, skinned and cubed
4 green onions, sliced
12 strips of bacon, cooked and crumbled
1 ¼ c. sharp cheddar cheese
1 c. sour cream
3 tsp salt
2 tsp pepper

Bake potatoes in advance. Warm the milk. In a large pot melt the butter until it begins to bubble, but do not burn it. Add flour, stirring constantly, until well mixed. Gradually add the milk to the flour mixture making a roux. Stir constantly until thickened, add extra flour as needed. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add bacon, cheese, sour cream, salt and pepper. Stir until cheese is completely melted.
Submitted by Patty

Chicken Stew with Raisin Dumplings
In a large pot or crockpot combine:
4 cups water
1 large chicken breast
1 tsp chopped onion
1/8 tsp garlic powder
1/4 tsp sage
1/4 tsp thyme
1/2 tsp parsley

Bring to a boil, reduce heat, and simmer for 4 hours in crockpot or 2 hours on stove. Remove bones from chicken; put large bones back in pot and simmer for an additional 2 hours to increase flavor and texture of stock. Remove bones and discard. Mix 3/4 c. flour with 1 c. water until creamy. Stir into broth slowly to prevent lumps. Simmer for 30 minutes, or until thickened.
To make dumplings: Mix 1 ½ c. flour, 2 tsp baking powder, 1 tsp minced parsley, ½ tsp salt, and 1/8 tsp nutmeg. Add ½ c. raisins, 2/3 c. milk, 1 slightly beaten egg, 2 Tblsp cooking oil, and stir. Drop dumplings by the spoonful into hot liquid, simmer for 30 minutes or until done. Use ½ dumpling recipe for smaller crockpots or for ½ chicken stew recipe.
Submitted by Sarah

Butternut Squash Soup
1 large butternut squash
3/4 c. carrots, diced
3/4 c. celery, chopped
1/2 onion chopped
2 Tblsp. butter
2 cans of pears
3 c. chicken broth
1/8 tsp. nutmeg
1/4 tsp. cinnamon
Salt and pepper to taste
1/2 c. milk
Hazelnut creamer (optional)

Cut squash in half lengthwise, scoop out the seeds. Bake 45 minutes at 350 degrees until soft. Meanwhile, sauté carrots, celery, and onion in butter until soft. Blend all ingredients together (it may take two batches) heat and serve with a swirl of hazelnut creamer.
Submitted by Merianne

Beef Stew
3 lbs stew meat, cut in chunks
4 medium potatoes, cubed
5 carrots, sliced (or use a bag of mini carrots)
1 can cream of celery soup
1 can cream of mushroom soup
1 can golden mushroom soup
1 package dry onion soup mix
1 soup can water

Mix all ingredients. Place in a heavy oven-proof pot. Cover. Bake @275 for 6 hours. Or, place the ingredients in a crock pot and let it cook all day.
Submitted by Patty

Baked Potato Soup
4 large baked potatos, cooled, peeled and cubed
2/3 c butter
2/3 c flour
3/4 tsp salt
1/4 tsp white pepper
6 cups milk
8 oz sour cream
1/4 cup sliced, green onions
10 bacon strips, cooked and crumbled
1 cup shredded cheddar

Heat butter, flour, salt and pepper in a large saucepan and stir until smooth. Add milk and slowly bring to a boil, stirring frequently. Boil 2 minutes and remove from heat. Whisk in sour cream until smooth. Add potatoes. Garnish individual servings with onions, bacon, and cheese.
Submitted by Gwen

Vegetable Cheese Soup
3-4 large carrots, sliced
3 stalks celery, chopped
1 large onion, diced
2-3 large potatoes, diced
8 oz. fresh or frozen broccoli
1 1/2 sticks margarine or butter
3/4 cup flour
7 chicken bullion cubes
8 oz jar Cheeze Whiz

Boil & simmer carrots, celery, potatoes, & onions for 8 minutes. Add broccoli and bring to a boil again. Cook until tender. Drain and save liquid. Dissolve bullion cubes in liquid. Melt margarine, stir in flour until smooth. Add vegetable liquid on low to medium heat until thick. Blend in Cheeze Whiz until smooth. Add vegetables. Season w/ pepper. Serves 8-10.
Submitted by Sandi

Clam Chowder
13 oz minced clams
1 c onion - chopped
1 c celery - diced
2 c potatoes - diced
3/4 c butter
3/4 c flour
2 c half/half (can use milk)
2 c milk
1/2 tsp. sugar
1 1/2 tsp salt and pepper

Drain juice from clams and pour over veggies in saucepan. Add enough water to barely cover and simmer covered over medium heat until the potatoes are done. Melt butter and flour and cook 2 min. Add cream and milk and cook and stir until smooth and thick. Add undrained veggies, clams, sugar and salt/pepper, and heat thoroughly.
Submitted by Anne-Marie

Taco Soup
Time: approximately 30-40 minutes
Servings: approximately 10-12 servings
1 lb ground beef
4 stalks celery, sliced
1 large onion, finely chopped
1 large green pepper
2 cans pinto beans
2 cans kidney beans
2 cans black beans
1 can olives, sliced
1 can corn (optional)
2 quarts tomatoes, diced
1/3 cup chili powder
1 tsp cumin
1 tsp garlic powder
salt & pepper to taste
cheddar cheese, shredded
1 bag frito chips
sour cream

Brown ground beef with celery, onion, and green pepper. Add salt and pepper to taste. Drain the grease from ground beef. Combine beef/vegetable mix with beans, olives, tomatoes, and spices in large pot. Heat all ingredients to a boil, then simmer for 5-10 minutes. Serve warm with shredded cheddar cheese, frito chips and a dollop of sour cream. Freeze any leftovers for a rainy day.
Submitted by Alisha

Soups, Stews and Chowders

Egg Drop Soup
4 c. chicken broth
2 eggs
½-1 tsp sugar
2 tsp soy sauce
2-3 green onions, sliced

Beat eggs slightly. Put chicken broth, soy sauce and sugar in a saucepan and bring to a boil. Turn heat off. Slowly pour in the beaten eggs, stirring constantly, until they form long threads. Season with salt, pepper and green onions. Makes 4-6 servings.
Submitted by Alison

Chicken Chowder
2 lbs. chicken breast
1 c. onion
1 c. celery
2-4 c. potatoes, diced
¾ c. butter or margarine
¾ cup flour
2 cans evaporated milk
1 ½ tsp salt
1 ½ Tblsp. vinegar

Boil chicken in water-filled pan until done. Remove chicken and shred, but keep broth in pan. Add onion, celery and potatoes to broth and cook until tender. Drain broth from veggies.
In a separate pan, melt butter; add flour and heat until mixture is bubbling. Add milk and salt and stir until mixture is very thick. Add sauce to veggies; stir in chicken. Add vinegar and mix well. Salt and pepper to taste. Serve in a bread bowl.
Submitted by Alison

Cheesy Vegetable Soup
Potatoes
Celery
Onion
Carrots
Broccoli
½ c. milk
1 can cream of soup (whatever kind you have)
1 chicken bullion cube
1 Tblsp. butter
Dash celery salt
Dash seasoning salt
1/3 block Velveeta cheese, cubed

Peel and dice potatoes for # of people serving. Chop up onion, celery, carrots, and broccoli. Use as much or as little of the different veggies as you would like. Cover with water and add 1 tsp salt. Boil until tender. Reduce temperature to low. Add milk, soup, bullion cube, butter, celery salt, seasoning salt. Then add Velveeta cheese. Adding cooked chicken to this soup is an option. This soup holds really well in a bread bowl.
Submitted by Lyndsey

Taco Soup
Ground beef and onion - browned. (amount can be varied according to taste)
1 can corn, undrained
1 can kidney beans, undrained
1 can stewed tomatoes
1 can (8 oz) tomato sauce
1 pkg. taco seasoning

Combine all ingredients in pan. Add a little water if soup is to too thick. Simmer 15 minutes. Serve with cheese, tortilla chips and sour cream. No spoon required, just use the tortilla chips (my daughter loves eating this soup).
Submitted by Lyndsey

Clam Chowder
1 c. diced onion
2 c. diced potatoes - (can use 3)
1 c. chopped celery - (can use 2)
2 cans minced clams (6 1/2 oz.)
3/4 c. butter
3/4 c. flour
1 qt half & half - (or 1pt half and half/1pt milk)
1 ½ tsp salt
½ tsp sugar and a little pepper

Drain clams and put juice with vegetables and add just enough water to barely cover. Add salt and boil for 15 minutes or until tender. Add butter, sugar and pepper to taste. Combine half & half and flour, whisk until smooth. Add mixture to soup. Simmer for 20 minutes until thick.
Submitted by Lyndsey