ElemRecipes

__Harvest Feast Recipes:__
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**
 * Heapin' Helpin' Chicken

Serves 6
 * 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.

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**
 * Squanto's Squash

Serves 6
 * 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.

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

Makes 9-12 biscuits
 * 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.

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

Serves 6
 * 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.

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**
 * Sparkling Cider

Serves 4-6
 * 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.

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