Butternut Squash Soup

1 C chopped white or yellow onion
2 tsps olive oil
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 C low-sodium chicken broth*
1 butternut squash (1 1/2 lb),
2 tbls finely grated Parmesan cheese

1. Take squash and peel, unseed and chop into 1-inch cubes**
2. In a large stockpot over medium heat, sauté the onion in the olive oil until nearly translucent, about 4 minutes.
3. Add seasonings, broth, and squash and bring mixture to a boil. Reduce heat; simmer 20 minutes, until squash is tender.
4. Puree half the soup in a blender; return to pot.*** Stir in Parmesan cheese and serve.
This is great with hunks of French bread and a tossed green salad. If you want to be a bit wicked, try swirling in some half and half or even whipping cream. It's extra creamy.
You could substitute acorn squash for the butternut
*Sometimes I use more because the amount of squash I have is more than 1 1/2 pounds. I usually want the broth to just cover the squash. If you add even more, it just makes for a thinner soup. You can compensate by adding a bit more seasoning so it doesn't become bland as well as thin.
** Hack off the very top part with the stem first. Peel it with a regular old vegetable peeler, like peeling a carrot. Scoop out the seeds using an ice cream scoop or a melon baller.
***My family actually prefers the entire soup being pureed. The texture is super smooth

Strawberry Freeze

16 servings Takes several hours

12 cookies
1 pkg Cream Cheese
1/2 c sugar
1 can frozen juice concentrate
1 c crushed strawberries
1 c strawberries halved (opt)
1 16 oz tub Cool Whip

1. Place cookies on bottom of 9 in spring form pan. Soften cream cheese and thaw frozen juice.
2. Beat cream cheese and sugar in large bowl with mixer on medium until well blended. Gradually add juice, beating well after each addition. Stir in strawberries. Add cool whip with wire whisk until well blended.
3. Pour over cookies in pan. Freeze for several hours (6) or until firm. Remove from freezer and let stand in fridge for 15 minutes
4. Serve with halved strawberries if desired.
***Variations include using your favorite frozen juice mix.***

Potato Salad

4-6 servings

1lb new potatoes
1/4 c mayo
2 tsp dried basil leaves
2 eggs
1 carrot
1 green pepper

1. Cut potatoes into cubes and cook in boiling water for 15 minutes or until just tender. Drain. Cool completely.
2. Hard boil the eggs while chopping pepper and shredding carrot.
3. Mix mayo and basil in large bowl until well blended.
4. Add potatoes, eggs, carrot and pepper. Mix lightly. Cover.
5. Refrigerate for at least 1 hour to allow flavors to blend.

Funeral Potatoes

1 1lb bag of frozen hash browns
1 8 oz Sour cream
1 can cream of chicken
4 green onions
2-3 c of grated cheese
Corn flakes or chow mien noodles

1. Mix all together; top with flakes or chow mien noodles.
2. Bake at 350°F for 1 hour.

Grilled Salmon

Fresh Salmon (buy it the day of)
Lemon Pepper
Pam cooking spray

1. Take two sheets of foil and spray with Pam. Place the salmon on one sheet and liberally sprinkle the salmon with Lemon Pepper seasoning (almost cover it).
2. Place the other sheet of foil on top (making sure the Pam side is on the inside!) and roll down all the sides to create a seal. Cook on the grill at medium to low - (depends on your grill) for 20 minutes, or until it's not translucent in the middle. If you don't have a grill you can cook it in your broiler for 20 minutes also.
3. Serve with lemon slices and other goodies like ice cream, cake, candy, etc.
***You may need to experiment with the cooking times and heat settings because each grill or broiler is different, but don't let that stop you! Enjoy the disasters and try again.***

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Beef Stroganoff

Serves: 4-6

Ingredients:

• 1 lb Hamburger
• 1/2 c sour cream
• 2 c noodles or rice
• 1 can cream of mushroom

Directions:

1. Cook noodles and drain.
2. Brown hamburger, drain.
3. Add cream of mushroom. If it's too thick you can add a little water. Heat through. Add sour cream. Warm but don't boil.
4. Serve over rice or noodles.