So I am not making these anytime soon, but I thought others might like them since it is getting to be that time of year.

Magic Pumpkin Pie

375* 1 hour

2 cups pumpkin
1 1/3 cup Eagle Brand
1 egg
¼ to ½ tsp. salt
½ tsp. nutmeg
½ tsp. ginger
¾ tsp. cinnamon

Mix together and turn into unbaked 9” pie crust. Bake about 1 hour or until knife inserted in center comes out clean.

Pumpkin Dip

2-3.4 oz. package vanilla instant pudding
1 1/3 cups cold milk
1-16 oz. can solid pack pumpkin
1 ½ tsp. ground cinnamon
1 ½ tsp. pumpkin pie spice (or ½ tsp. each ground ginger, cloves and nutmeg)
2 cups whipped topping
Gingersnap cookies

Beat pudding mix and milk together. Add pumpkin and spices and mix well. Fold in whipped topping.

Serve with gingersnap cookies.

Pumpkin Seeds

300* 1 1/2 hours

Clean and dry 2 cups pumpkin seeds. Mix with 1 ½ tbsp. melted margarine or salad oil and ¼ tsp. salt. Spread on shallow sheet and bake stirring occasionally.

I swear I am not ignoring the site, I have just not cooked much lately. I am going ot back post a beef and noodles recipe that is what we ate most of the week last week. The only other thigns we have made are chef's salad and tacos.

I'll fill in this post later, but I did not want ot forget, no time right now.

So I really don't have a recipe for this, but here goes.

Beef and Noodles

1 lb stew beef
1 lg onion
Beef boullion or broth to taste
Egg noodles

Place beef, onions, and water to cover in pressure cooker. Cook for about 1 hour. (If you don't have a pressure cooker, cook until beef is falling apart tender. Taste broth and adjust flavor with salt, pepper, beef boullion or broth. Add egg noodles and cook until done.

I usually buy a bag of kluski noodles, but sometimes I make my own egg noodles. If you make them, roll out to about 1/8" thick and then cut between 1/8" and 1/2" wide.

We serve this over mashed potatoes. Yeah, yeah I know starch in starch, but it is oh so good. You could just eat it as a soup, but why?!

This is one of my favorite soups. Light, yet filling and warms you up.

• oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 lb boneless skinless Chicken pieces
• 2 large cans chicken broth
• 1 30oz can White Hominy, drained and rinsed
• cumin
• oregano
• dried chile (hot... pick one you like)
• 2 cans mushrooms, drained
• 3-4 zucchini halved and sliced thick
• sour cream

Get a large pot. No, bigger. That's better. Put some oil in the bottom and start cooking the onions. When they begin to become translucent, add the chicken and garlic. Cook until the chicken is cooked through, stirring frequently. Add spices and stir to coat thouroughly, allow to cook for a few moments. Add broth. Simmer for 10 minutes to allow seasonings to permeate the broth. Adjust seasoning if needed at this point. Add remaining ingrediants and stir. Simmer until zucchini is tender to your liking. Serve with a dollop of sour cream on top.

This is not quite traditional Posole, but it's good enough for crazy gringos like us. And you. Even if you're not a gringo.

As if you couldn't tell, measurements are approximate and vary by mood and personal taste.

This is one of those make-it-up-as-you-go recipies

• 1 lb. Ground Beef
• 1/2 each Green and Red Bell Peppers
• 1 Can of Italian style tomatoes
• 2 cans mushrooms
• 1/2 large onion
• Garlic Powder
• Salt & Peper
• 1 Cup Sour Cream
• 1 Cup Beef Broth
• 1 Tbsp Chipotle Sauce
• Worcestershire Sauce

Brown the beef in a large skillet, season with worcestershire sauce and garlic powder. Drain fat and add onions to skillet, cook until onions become translucent, add green peper and mushrooms and simmer for about 10-15 minutes. Add sour cream, beef broth and chipotle sauce. Mix well and cook for about 5 minutes. Serve over pasta.

We served this with a salad with a ceasar-type assiago cheese dressing and a Chenin Blanc wine. It was really quite good.