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Show Page 6 -- i November 13, 1991 cup Margarine (if cutting fat, leac out) l'A cups Onion, chopped l'A cups Cclcrx, chopped 8 cups I )n Bread ( ul cs 2 tahlcsjHKins niinccd Parslcx (optional) tablespoon Poultry Seasoning (or to taste) A 1 $ v i it quart Vanilla lee ('ream (regular, low fat or frozen ogurt) A cup canned Pumpkin A cup Dark Brown Sugar Vi teasjKHin Cinnamon 'A 'A teaspoon Nutmeg teasjKion Ground (linger 's teasjKion Ground Cloxcs Pinch of Salt Baked Pie Crust or Graham Cracker Crust One 'A to Vi cup chopped Pecan Ilabes (optional) Whipped ('ream (optional) Combine pumpkin. brown suyar and spices. Fold into softened ice cream. File into pie shell or dessert dishes, sprinkle with chopped pecans. Freeze until firm. Garnish if desired with whipped cream or low-fa- t toppiny. Top with pecan halves. 1 'A teaspoon Pepper cup Chicken Broth In larye skillet, cook maryarine, onion and celeifi until tender. In larye bold, combine bread cubes, parsley, poult n seasoniny, salt and pepper: mix well. Add broth and mixture, slirriny until desired moistness maryarine-onio(stuffiny will become a little more moist duriny cookiny because it absorbs juices from bird). Makes 2 quarts. Add a little more broth ifeliininating margarine. If baking in casserole dish jou may need a little more moisture. A n V , xi. V. vwV 9 t Green Food Color Ounce Red Food Color Ounce Pure Vanilla Extract 2 Ounces Stick Cinnamon .75 Ounce Ground Cinnamon 4. 2 ( hmccs Pumpkin Pie Spice 1.12 Ounces Ground Nutmeg 1.1 Ounces Ground Ginger .8 Ounce Ground Sage .6 Ounce Poultry Seasoning .65 Ounce 1 1 1 J V mil 5k X 'X'.S 1 ( VjsL - :G.31,35 |