1 cup Shortening
3/4 cup Sugar
1 cup Cooked, strained Pumpkin(or canned)
1 Egg
2 cups Flour
1 cup Raisins
1/2 cup Molasses
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
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1. Preheat oven to 375.
2. Cream shortening and sugar.
3. Mix in pumpkin, egg, and molasses.
4. Stir in dry ingredients, spices and raisins.
5. Drop by the spoonful onto an ungreased baking sheet.
6. Bake 10 to 12 minutes.

Makes 18.

2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
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1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.

2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.

3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.

4. Place in a greased bowl turning once to grease the top.

5. Cover and let rise 45 minutes.

6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.

7. Shape into an oval.

8. Place 2 inches apart on a greased baking sheets.

9. With scissors cut a 1/4-inch slash across the top of each.

10. Cover and let rise 20 minutes.

11. Bake at 400° for 13-18 minutes until golden brown.

12. Remove to wire racks to cool.

Makes 12 servings.

1 3/4 C plain yogurt
2 T canola oil
1 large sweet onion, sliced
2 t ground cumin
3 sweet potatoes, peeled and cubed
1 1/2 qt chicken broth
2 T chopped parsley or cilantro
1/4 C toasted pumpkin seeds
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1. In a soup pot heat oil. Add onions and cumin and saute 3-4 minutes. Add potatoes and chicken broth and bring to a boil. Reduce heat and simmer soup 20-25 minutes.

2. Puree soup with 1 1/2 C yogurt and parsley or cilantro. Serve each portion of soup with a dollop of remaining yogurt and a sprinkle of pumpkin seeds.

Prep: 20 minutes
Total: 25 minutes
Serves 4

Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie or goat cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice
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1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.

2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.

3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Prep: 35 minutes
Total: 35 minutes
Serves 4

3/4 cup plain breadcrumbs
3/4 cup grated Parmesan cheese
8 chicken cutlets (about 1 1/2 pounds total), or 4 boneless, skinless chicken breasts, halved horizontally
Salt and freshly ground pepper
1 large egg, lightly beaten
2 cups jarred tomato sauce
1/4 cup olive oil
6 ounces mozzarella cheese, preferably fresh, cut into eight 1/4-inch-thick slices
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1. Heat broiler. Combine breadcrumbs and Parmesan in a shallow bowl. Season both sides of chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides.

2. Spread tomato sauce onto the bottom of a 10-by-15-inch baking dish. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet; cook until golden, 1 to 2 minutes on each side. Using a spatula, transfer browned cutlets to baking dish, placing them on top of sauce. Repeat with remaining oil and cutlets.

3. Top each cutlet with a slice of mozzarella. Broil about 4 inches from heat source until sauce is hot and cheese is melted and lightly browned in spots, 5 to 8 minutes. Serve immediately.

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
15 oz ricotta cheese
7 oz. shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
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Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

Prep Time: 5 min
Total Time: 17 min
Makes: 4 servings

2 cups instant white rice, uncooked
1/2 cup water
1 lb. white fish fillets (halibut, cod or tilapia)
1 can (14-1/2 oz.) diced tomatoes, undrained
1/4 cup Italian dressing
1/2 cup shredded mozzarella cheese
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Mix rice and water in 1-1/2 qt. microwaveable casserole. Place fish in single layer over rice; top with tomatoes and dressing. Cover.

Microwave on HIGH 10 min.; top with cheese.

Microwave, uncovered, 2 min. or until fish flakes easily with fork and rice is tender.

Prep Time: 15 min
Total Time: 6 hr 15 min
Makes: 4 servings

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. taco seasoning mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups thick ‘n chunky salsa
1 cup finely shredded Mexican-style cheese blend
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Toss chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

Stir just before serving; top with shredded cheese.

Prep Time: 5 min
Total Time: 24 min
Makes: 4 servings

1 lb. lean ground beef
1-1/4 oz taco seasoning mix
1/2 cup water
4 flour tortillas (6 inch), cut into quarters
1 cup thick ‘n chunky salsa
1 cup finely-shredded cheddar jack cheese
2 cups shredded lettuce
2 green onions, sliced
1/4 cup sour cream
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Crumble meat into microwaveable (plastic) colander; place over microwaveable bowl. Microwave on HIGH 8 min., stirring every 2 min. to break up meat. Discard fat. Transfer meat to 9-inch microwaveable pie plate. Stir in seasoning mix and water. Microwave 5 min., stirring after 3 min.

Remove half of meat mixture; set aside. Cover remaining meat mixture in pie plate with half of the tortilla quarters. Repeat layers of meat mixture and tortillas; top with salsa and cheese. Microwave 4 min.

Top with remaining ingredients. Cut into wedges to serve.

Prep Time:20 min
Start to Finish:20 min
makes:4 servings

8 oz uncooked linguine
1/2 cup crumbled feta cheese (2 oz), divided
2 cups cherry tomatoes, quartered, or coarsely chopped tomatoes
1 can (12 oz) water-packed white tuna, drained, flaked
2 tablespoons chopped fresh parsley
2 tablespoons olive or canola oil
1 clove garlic, finely chopped
1/4 teaspoon salt
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1. In 3-quart saucepan, cook linguine to desired doneness as directed on package. Drain; return to saucepan.

2. Reserve 2 tablespoons of the feta cheese for garnish. Add remaining feta cheese and remaining ingredients to linguine; toss to mix. Sprinkle with reserved feta cheese.