Thanksgiving Recipes

Baked Curried Brie

1 tsp. curry powder (less if you like)

1/4 cup cashews, coarsely chopped

1/4 cup fruit chutney (Sante Fe Seasons Cranberry Especial)

1-8 oz. wheel of Brie

Sprinkle curry over cheese and rub into top and sides. Spread chutney over top and sprinkle with cashews. Press cashews into chutney. Bake 10 minutes in 325 oven on magic baking sheet. Gently slide onto platter and surround with crackers. Let cool slightly before serving. (This is where you use your cute new Thanksgiving spreader!)

Zesty Pumpkin Soup

¼ C. butter 1/8 t. cayenne pepper 1 C. chopped onion

1 clove garlic, crushed 3 C. chicken broth 1 t. curry powder

1 C. half and half ¼ t. ground coriander

1 16 oz. Can solid pack pumpkin

Sour cream and chives to garnish (optional)

In large saucepan, melt butter. Sauté onion and garlic until soft. Add curry powder, coriander and cayenne. Cook about a minute. Add broth and boil gently uncovered 15-20 minutes. Puree the chicken broth/onion mixture in small batches in blender. (If you blend hot liquids in large batches you will have a big mess on the ceiling if you’re not careful!) Return smooth mixture to saucepan and stir in pumpkin and cream. Cook five more minutes. Taste and adjust for spices. (Notice no salt called for because prepared chicken broth can be so salty already.) Serve piping hot and garnish with dollop of sour cream and chopped chives if desired.

** 2of Mom's favorite Thanksgiving Recipes -- She's still resisting the blog-o-sphere -- so I'll continue to repost the stuff she wants out there to share **