AS WE transition from October to November, we celebrate the unsung heroes in our kitchens — those recipes that nourish our bodies and souls. These recipes honor the culinary traditions and innovative flavors that inspire us to create memorable meals. Whether it’s a comforting family favorite or a daring new dish, each one embodies the spirit of heroism through the love and creativity poured into it. Join us in exploring these delicious creations that bring warmth and joy to our tables, perfect for gathering with loved ones this season. GN
Wonderful Butternut Squash Soup: Submitted by Nancy Morrison
2 lg. butternut squash, cut off end, cut in half lengthwise, remove seeds
6 slices bacon
2 onions, chopped
2 T. butter
3 c. chicken broth
salt and pepper, to taste
Place squash, skin side down, on baking sheet and bake at 350˚ for about an hour. Fry bacon in a skillet, remove bacon, add onions to bacon grease. Add butter, saute until lightly brown. Blend all ingredients, cooked squash minus the skin, bacon, onions, and chicken broth in a blender. Heat in large pot or slow cooker, add salt and pepper and more chicken broth to get to the consistency that you prefer. Yum!
Pumpkin Spice Bread: Submitted by Sandra Minatra
3 c. sugar
4 eggs, slightly beaten
3 1/2 c. AP flour
1 c. vegetable oil
1 can pumpkin, 16 oz.
3 1/2 c. AP flour
1 t. baking powder
2 t. baking soda
1 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
1/2 t. ground allspice
1/2 c. water
In a large bowl, combine sugar, oil, and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternating with water. Pour mixture into two greased 9x5x3” loaf pans. Bake at350° for 60-70 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. If you use pumpkin pie spice, use 3 1/2 teaspoons of it instead of all the other spices.
Mason Jar Sassy Cider: Submitted by Kristal Seator
2 T. apple cider vinegar
1/2 t. cinnamon
1/2 t. ginger
1/2 t. vanillla extract
1/8 t. cayenne pepper
1/4 c. honey
1/4 c. sugar
ice
water
Fill a pint Mason jar with ice and half way with water. Add the apple cider vinegar. In a separate container, mix 1/2 cup of hot water with honey, sugar, spices, and vanilla. Stir until honey and sugar melts. Add this to the Mason jar. Go ahead and top off with more water if needed. Shake and enjoy over a big glass of ice. This can be stored in the refrigerator for a week or so with the lid on. Just shake well before serving each time.