Consider this as a new tradition starter for your Thanksgiving this year!
Submitted by gotMEwrong
Serves 6-8
| 1 butternut squash, peeled |
|
2 tbsp unsalted butter |
| 1 onion, chopped |
|
6 c. chicken stock |
| salt & pepper |
|
|
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
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Submitted by randilicious
Serves 6
| 3 tbsp canola oil |
|
2 c. mushrooms, sliced thin |
| 1 onion, finely diced (about 1½ c.) |
|
4 cloves garlic, minced |
| 1 c. red wine |
|
4 tbsp whole wheat flour |
| 10 oz. chicken broth (1 can) |
|
½ c. water |
| salt & pepper to taste |
|
|
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
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Submitted from Bill Samuels, Jr.
Serves 6-8
| 2 c. colby jack cheese |
|
2 c. mayonnaise |
| 1 c. fresh Parmesan |
|
2 oz. canned jalapenos |
| 22 oz. Green Giant Mexicorn (2 cans) |
|
Frito’s Scoops corn chips |
Mix ingredients together & bake at 350° F for 40 minutes. Serve with corn chips.
