Harvest Feast Recipes:

Heapin' Helpin' Chicken
1 - 6oz pkg wild and white rice mix, uncooked
1 chicken, cut into pieces
1 - 10 3/4 oz can cream of mushroom soup
1 - 4oz can sliced mushrooms, drained
2 cups water

  1. Preheat oven to 375.
  2. In a 9 x 13 baking pan, combine rice mix with packaged seasoning.
  3. Place chicken pieces on rice.
  4. In a small bowl, combine soup and mushrooms. Add water little by little, stirring after each addition. Pour soup mixture over chicken.
  5. Cover pan with foil and bake for 1 hour.
  6. Remove foil and bake another 30 minutes.
Serves 6

Squanto's Squash
1 1/2 to 2 lbs acorn squash peeled and cut into bite-size pieces (about 7 cups)
1 - 10 3/4oz can cream of chicken soup
1 medium carrot, peeled and grated
1 small onion, peeled and grated
3/4 cup sour cream
dash pepper
1/3 cup butter or margarine, melted
1 1/2 cups packaged herb stuffing mix

  1. Preheat oven to 350.
  2. Placesquash in a large kettle and cover with water. Cook over high heat, uncovered, until water comes to a boil. Remove from heat and drain quash in a colander.
  3. In a large bowl, combine soup, carrot, onion, sour cream, and pepper. Stir well. Add squash and toss gently to coat with soup mixture.
  4. Pour into large casserole dish.
  5. In a small bowl, combine butter and stuffing mix and stir.
  6. Sprinkle stuffing mixture on top of squash.
  7. Bake for 45 minutes or until golden brown and bubbly.
Serves 6

Basket o' Biscuits
1 cup packaged biscuit mix
1/2 cup sour cream
1/4 cup butter or margarine

  1. Preheat oven to 450. Grease a muffin tin.
  2. In a medium bowl, combine all ingredients and stir until sour cream and butter are combined. The dough will be lumpy.
  3. Drop spoonfuls of dough into muffin tin.
  4. bake for 10 to 12 minutes or until biscuits are golden brown.
Makes 9-12 biscuits

Chilly Chocolate Pumpkin Pie
1 15oz can pumpkin pie filling
1 tsp. nutmeg
1 8oz container whipped topping
1 prepared chocolate crust
chocolate ice cream topping

  1. In a medium bowl, combine pumpkin pie filling and nutmeg and stir well.
  2. Fold in whipped topping.
  3. Pour mixture into pie crust and smooth with a spoon.
  4. With a spoon, drizzle chocolate topping over pie.
  5. Freeze for at least 4 hours. Remove from freezer 20-30 minutes before serving.
Serves 6

Sparkling Cider
3 1/2 - 4 cups cranberry juice
3 cups chilled apple cider
2 cups chilled sparkling water
1/2 cup fresh lemon juice
1 orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced

  1. Pour cranberry juice into two ice cube trays.
  2. Freeze for 4-6 hours, until set.
  3. Remove cranberry cubes from ice cube trays, and place cubes in a large pitcher or punch bowl.
  4. Add cider, sparkling water, and lemon juice and stir to combine.
  5. Add orange, lemon, and lime slice and serve.
Serves 4-6

Discussion Ideas