Pumpkin Gingersnap Parfaits

Mrs. Kay

Ingredients

1 15-ounce can Pure Pumpkin

4 ounces Cream Cheese, softened

2 Tbsp Brown Sugar

1 tsp Cinnamon

1/8 tsp Ginger

1/8 tsp Nutmeg

1 cup Heavy Cream

2 Tbsp Sugar

12 Gingersnap Cookies

Directions

1. Crush eight of the gingersnap cookies. Beat together the pumpkin, cream cheese, brown sugar, and spices until evenly combined. In a separate bowl, beat together the heavy cream and sugar until thickened.
2. To assemble the parfaits, divide half of the pumpkin mixture into four cups. Sprinkle half of the gingersnap crumbs over the pumpkin. Spoon about half of the whipped cream over the gingersnaps in the four cups. Sprinkle with the remaining gingersnap crumbs. Spoon the remaining pumpkin over the gingersnap crumbs. Top with the remaining whipped cream. Garnish each parfait with a gingersnap cookie.

Fresh Broccoli Salad

Mrs. Hooten

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won’t like it, try it. You’ll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Ingredients

2 heads fresh broccoli

3⁄4 cup sunflower seeds

1⁄2 red onion cut into thin bite-sized slices

1 cup mayonnaise

1⁄2 pound bacon

1⁄2 cup white sugar

3⁄4 cup raisins or red grapes cut in half

2 Tablespoons apple cider vinegar

Black pepper to taste

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon raisins or grapes, and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad. Best to chill it in refrigerator to let the flavors mingle. Add the sunflower seeds and bacon just before serving.

Hot Curried Fruit

Sheila Hooten

This wonderful dish is great to serve beside ham or turkey. It is a colorful combination of canned fruits and is simple to prepare.

Total time: Prep: 10 min Bake: 30 min. Yield: 10-12 servings

Ingredients

2 cans (15 ounces) apricot halves, drained

1 can (29 ounces) pear halves, drained

1 can (20 ounces) pineapple chunks, drained

3⁄4 cup golden raisins

1⁄2 to 1 cup maraschino cherry halves

1⁄4 cup butter

1⁄2 cup packed brown sugar

1 teaspoon curry powder

Directions

In 2 1⁄2 quart casserole dish, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400 degrees F. for 30 minutes or until heated through.