In
a large saucepan, saute onion and celery in butter until tender. Add
potatoes and broth; bring to a boil. Reduce heat; cover and simmer for
10-15 minutes or until potatoes are tender.
Puree in small
batches in a blender until smooth; return to the pan. Stir in the
cheese, milk, pepper and paprika. Cook and stir over low heat until the
cheese is melted. Garnish with croutons and parsley. Yield: 8 servings.
BREAD
Crescent Rolls
1 Package (1/4 ounce) Active Dry Yeast
1/4 Cup warm Water (110 to 115 degrees)
1 Tbsp plus 1/2 Cup Sugar,
divided 3/4 Warm Milk (110-115 degrees)
3 Eggs, lightly beaten
1/2 Cup Butter or margarine,
softened 1 tsp Salt
5 to 51/2 Cups All Purpose Flour
Melted butter or Margarine
In a large micing bowl, dissolve yeast in warm water. Add 1T
sugar, let stand for 5 minutes. Add milk, eggs, butter, salt and
remaining sugar. Stir in enough flour to form a stiff
dough. Turn onto a floured surface; knead until smooth and
elastic (about 6-8 minutes).
Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place until doubled, about 1- 1.5 hours.
Punch dough down. Divide into thirds. Roll each into a 12"
circle; cut each circle into eight wedges. Brush with melted
butter; roll up wedges from the wide end and place pointed end down, 2"
apart on greased baking sheets. Cover and let rise in a warm
place until doubled, about 30 mins.
Bake at 375 degrees for 10-12 mins, or until golden brown.
Remove from pans to wire racks.
YIELD: 2 dozen.
SIDE
Roasted Squash Medley
http://www.tasteofhome.com/ Prep: 30 min. Bake: 20 min.
1 large acorn squash, peeled and cubed
1 small butternut squash, peeled and cubed
2 large white potatoes, cubed
2 large red potatoes, cubed
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, quartered
12 whole garlic cloves, peeled
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup olive oil
In a large bowl, toss all ingredients until well coated. Arrange
mixture in a single layer in two greased 15-in. x 10-in. x 1-in. baking
pans. Bake, uncovered, at 425° for 20-30 minutes or until vegetables
are tender, stirring occasionally. Yield: 6 servings.
DESSERT
Libby's® Famous Pumpkin Pie 
http://pie.allrecipes.com/az/LibbysFmsPmpkinPi.asp INGREDIENTS:
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
DIRECTIONS:
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat
eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15
minutes. Reduce temperature to 350 F.; bake for 50 to 55 minutes or
until knife inserted near center comes out clean. Cool on wire rack for
2 hours. Serve immediately or refrigerate. (Do not freeze as this will
cause the crust to separate from the filling.)
)
, the food really did look very much like the pics I posted (honest!!).
.
). I even managed to get in some reading while waiting for the bread to rise 
.
and I did manage to give myself a blister from peeling and chopping the vegetables. Squash can be the very 
sometimes! 
) and make a menu containing these things:
this is 
) and thereby messing up my spinning 
You'd love one of my crumbles, but anyhow, I tried out a cobbler recipe. GLUTEN FREE! It was amazing! Now, the rest of my family didn't seem to care, but that doesn't matter. DH liked it, although he doesn't really care for peaches. DS was 'too full' apparently and DD is the pickiest eater of anything that is not a bean or cheese I have ever met. But I thought it was good. And that matters because I am my own worst critic!
