Marty welcomes us to "Harvest Home". His home always reflects the seasons. Marty is a teacher, so he is no stranger to decorating. Now we'll see the masculine touch on Autumn decorating. Marty's dishes are plain white...so anything goes. His table cloth is an Autumn plaid, with rust, teal and harvest gold. There is a thin metallic gold thread that runs through it. The napkins match, and they are fringed.
His centerpeice is an arrangement of gourds and leaves in a bowl.

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Butternut Squash Soup

2 12 oz. pkgs. frozen Butternut Squash (defrosted)

2 T. sweet butter or margarine

1 green apple, diced

1 sm. yellow onion, chopped

2 c. unsweetened applesauce

6 c. chicken broth

1/2 tsp. cinnamon

1 c. light cream

1 tsp. cayenne pepper, or to taste (optional)

In a large sauce pan, saute apples and onion in butter until onion are wilted. Add remaing ingredients and stir until squash and applesauce are well blended. Simmer about 10-12 minutes. Ladle soup into bowls and garnish with walnut pieces.

Cranberry Wild Rice

2 pkgs. Uncle Ben's long grain and wild rice

1 lg. can whole berry cranberry sauce

Prepare rice according to directions on pkg. When fully cooked, stir in cranberry sauce. Mix well

Baked Onions

(Allow one large yellow onion per person.)

6 lg. yellow onions, peeled with the tops and bottoms sliced off, so that they can stand up in a pan.

1 13 1/2 oz. can of chicken or vegetable broth.

Paprika

Butter Flavored cooking spray

Spray the inside of an oblong casserole dish or baking pan. Place onions in pan and spray with cooking spray. Add broth. Sprinkle tops of onions with paprika. Bake for 45 minutes at 325.

Bourbon Raisin Sauce

1/2 c. seedless raisins

2 T. flour

2 T. butter or margarine

1 c. apple cider or juice

2 c. water

1 beef bouillion

1/2 c. bourbon

1/2 c. burgundy wine

1 T. granulated brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

In a saucepan, melt butter on a low flame and add flour. Stir around until it forms a paste or roux. Remove and set aside. Add remaining ingredients to the saucepan and slowly bring to a roaring boil. Add the roux and stir until consistency thickens.

Misty's Pumpkin Cheese Cake

(you will need a 10" spring form pan)

6 8 oz. pkgs. cream cheese, softened

6 eggs

1 1/2 c. sugar

1 tsp. dark spiced rum or vanilla

1 1/2 c. canned seasoned pumkin

Crust

1 1/2 c. ginger snap crumbs

1/4 c. sugar

3/4 stick margarine, melted.

For the crust, combine above ingredients and press into greased springform pan, bringing crust as far up the sides as possible. Bake for 5 minutes at 325.

Filling*

Cream thoroughly, 2 packages of cream cheese with 2 eggs. Add remaining cheese one package at a time and one egg at a time, creaming thoroughly. Gently stir in remaining ingredients and pour batter into crusted springform pan. Bake at 400 for 35minutes.
*This recipe may be modified by using 1/4 c. of egg substitute for each egg and reduced fat cream cheese. Or just use the egg substitute and have a smaller slice. :o)