<strong>Butternut Squash Soup</strong> 1 small onion, chopped 1 large carrot, chopped 1 stalk celery, chopped 1 clove garlic, minced 1 medium potato, peeled and chopped 1 butternut squash, peeled, seeded and cubed. 32 ounces chicken stock 2 Tbsp. butter Salt, pepper and nutmeg to taste. Sour cream Melt butter in a large pot. Sauté onion, garlic, carrots, celery, potato and squash until lightly browned. Pour in chicken stock. Make sure all the vegetables are covered. Bring to a boil, then reduce heat, cover and simmer until the vegetables are tender – about 45 minutes. Transfer to a blender, a couple of cups at a time, and blend until smooth. Return mixture to pot. Season with salt, pepper and nutmeg. Put a spoon of sour cream on top and serve. <strong>Toll House Cookie Brittle</strong> Blend well: 1 cup margarine 1 1/2 tsp. vanilla 1 tsp. salt Gradually blend in: 1 cup sugar 1 cup chocolate chips 1/4 cup nuts Press evenly into an un-greased 15” x 10” pan. Sprinkle with nuts and press in lightly. Bake at 350º for 25 minutes or until golden brown. Cool. Break into pieces. Enjoy. If you have any questions, or requests, you may call me at 304-799-4757. Louise
