Fresh Pumpkin Pie

INGREDIENTS
1 medium sugar pumpkin
1 tablespoon vegetable oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

DIRECTIONS
Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

I wanted to see how it would be to make a pumpkin pie from scratch. It was pretty easy. Sorry I dont have any pictures. The pie is rich, but very good. I added a little nutmeg with the other spices.

Alfredo Chicken

I thought I would introduce myself. I signed up a couple months ago. I am going to Utah State University and majoring in Family & Consumer Science Education. I graduate next semester! I love my major and everything that is associated with it, such as cooking. I have been married for three years and my husband graduates in December.

Here is one of my favorites.

Alfredo Chicken

Sauce:
1/2 c butter
2 c heavy cream
1/8 tsp garlic powder
1/8 tsp pepper
Mix everything together over medium heat until desired thickness.

12oz pasta, cooked
1/4 c parmasan cheese
Chicken
opt. bacon, mixed veggies
Mix everything in a casserole dish and enjoy!

Home-Made Macaroni and Cheese

1/4 c margarine or butter1

3/4 c uncooked elbow macaroni

1/2 c onion, chopped

1/2 c green pepper, chopped

1/2 tsp salt

1/2 tsp garlic salt

1/8 tsp pepper

1/2 tsp oregano or Italian Seasoning

1/8 tsp dry mustard

2 c water (more if need to keep covered)

1/4 c flour1 (13oz) can evaporated milk

2 c (8oz) sharp cheese



In large skillet melt butter over low heat. Add uncooked macaroni, onion, green pepper and seasonings. Cook, stirring occasionally, over medium heat for 7 minutes or until onion becomes transparent. Add water, bring to boil. Cover, simmer 20 minutes or until macaroni is tender. Sprinkle flour over mixture and blend well. Stir in evaporated milk and shredded cheese. Simmer 5 minutes longer stirring occasionally, until cheese melts. Serve hot. Makes 6 servings.