Pumpkin Almond Bisque In A Pumpkin Shell

The Holiday Collection- 1 med- size pumpkin  3 cups chicken broth, divided 2 TB butter or margarine 3 TB chopped celery 3 TB chopped onion 2 TB almond paste 1 TB tomato paste 1 1/2 cups half-and-half 3 TB almond-flavored liqueur 1 tsp ground nutmeg 1 tsp black pepper Salt to taste Toasted Pumpkin Seeds(recipe follows)  Cut slice from top of pumpkin. Scoop out seeds and fibers; reserve. Scoop out flesh,leaving shell that can be used for serving. Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in food processor or blender container; process until smooth. (There should be 2 cups of pumpkin puree.) Leave puree in food processor.  Melt butter in heavy stockpot. Add celery and onion; cook over low heat 5 min. Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth. Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 min. Stir in half-and-half and cook until heated through. Stir in liqueur,nutmeg,pepper and salt. Pour into reserved pumpkin shell. Garnish with Toasted Pumpkin Seeds Makes about 8 servings  TOASTED PUMPKIN SEEDS:  Preheat oven to 275 degrees. Carefully separate reserved seeds from fibers. Wash,drain and dry seeds on paper towels. In small bowl, coat seeds with small amount of vegtable oil. Add 2 TB Worcestershire sauce and 1/2 tsp ground pepper; toss to mix thouroughly. Spread seasoned seeds in single layer on baking sheet. Bake, stirring occasionally until golden brown. (Source: Publications International,LTD)

Turkey Tips

Leftover Turkey Food Safety Tips:  *Refrigerate leftovers as soon as the meal is over.  Carve the meat off the bone,then store in refrigerator or freezer.* Wrap turkey slices and stuffing separately, refrigerate and use within three days. * Use refrigerated gravy within three days. * Freeze leftovers if you plan to store them for longer periods of time. Wrap in heavy foil, freezer wrap or place in freezer container or freezer bags; for optimum taste, use stuffing within one month and turkey within two months.

Low-Calorie Mashed Potatoes

The Holiday Collection- 2 lbs med red boiling potatoes,peeled and cut into chunks 4 large cloves garlic, peeled 3/4 cup cultured buttermilk (1 1/2 %fat) 1/2 tsp salt 1/4 tsp freshly ground pepper 2 TB chopped chives for garnish  Place potatoes and garlic in large saucepan. Add enough water to cover; bring to a boil over high heat. Reduce heat to med. Simmer, uncovered, 20-30 min or until potatoes are fork-tender; drain. Place potatoes and garlic in med bowl. Mash with potato masher or best with electric mixer at med speed until smooth.* Add buttermilk, salt and pepper. Stir with fork until just combined. Garnish, if desired. Makes 4 cups, 8 servings *For a smoother texture, force potatoes through potatoe ricer or food mill into med bowl. Proceed as directed. BUTTERY MASHED POTATOES:  Prepare as directed except add 1 TB butter or margarine along with buttermilk, salt and pepper. (Source: Publications International,LTD)

Spiced Apple Tea

The Holiday Collection-2 cups unsweetened apple juice 6 whole cloves 1 cinnamon stick 3 cups water 3 bags cinnamon herbal tea  Combine juice, cloves and cinnamon stick in med saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 min. Meanwhile, place water in another med saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 min. Remove and discard tea bags. Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)  Makes 4 servings) (Source: Publications International,LTD)

Apple pumpkin desserts

The Holiday Collection- 1 (21-oz) can apple filling or topping 1 (16-oz) can pumpkin (about 2 cups) 1 (14-oz) can sweetened condensed milk  2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup gingersnap crumbs ( about 18 cookies) 2 TB margarine or butter, melted  Heat oven to 400 degrees.  Spoon apple filling into 8-10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin mixture. Place cups on 15 by 10-inch baking pan. Bake 10 min. Reduce oven temp to 350 degrees, bake 15 min or until set. Cool. Garnish with whipped cream, if desired. Refrigerate leftovers. Makes 8-10 servings. (Source: Publications International,LTD)

Pumpkin pie

A Holiday favorite!!  3 eggs,slightly beaten. 1 cup granulated sugar or light brown sugar, firmly packed 1/2 tsp salt 2 1/2 tsps pumpkin pie spice 2 cups cooked pumpkin or 1- 15 oz can canned pumpkin 1 1/2 cups light cream or evaporated milk 1 9" unbaked pie shell with high fluted edge   Combine eggs, sugar, salt and spice and beat well. Blend in pumpkin. Add cream and beat well. Pour into pie shell. Bake in oven preheated to 450 degrees for 10 min. Then reduce temp to 350 degrees and continue baking for 45 min or until knife inserted in center of pie comes out clean. Cool. Garnish with whipped cream, if desired. (Source: Watkins)

PUMPKINS, PUMPKINS, PUMPKINS!!!