Recipe 2

Shirley’s Cheesy Potato & Cauliflower Chowder 

1 cup chopped onion
2 tablespoons butter
4 cups chicken broth
2 cups white potatoes
2 ½ cups cauliflower florets
1 cup half and half
2 tablespoons flour
2 ½ cups shredded Monterey jack cheese
Salt and pepper to taste

DIRECTIONS
In a large saucepan or Dutch oven cook onion until tender.  Carefully add the chicken broth and the potatoes.  Bring to a boil and reduce the heat.  Cover and simmer for 6 minutes.  Add cauliflower and return to boiling.  Reduce heat and simmer for 4 to 6 minutes or until the vegetables are tender.  In a bowl whisk the half- &-half into flour until it is smooth.  Add to the soup mixture.  Cook and stir until the mixture is bubbly.  Reduce heat to low.  Stir in cheese until melted.  Serve.

Recipe 4

Baked Acorn Squash 

1 acorn squash
2 tablespoons brown sugar
2 tablespoons butter
1/2 granny smith apple, chopped
raisins

DIRECTIONS
Cut acorn in half.  Remove seeds from each piece.  Place in shallow pan, cut side up.  Spread 1  tablespoon butter in each half.  Add 1 heaping tablespoons of brown sugar to each half.  Add chopped apple to both pieces and raisins as desired.  Bake in a 350-degree oven for 1 hour or desired doneness.  Serves 2.

Recipe 5

2 cups flour