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November 2007 Issue
by Sean Carter
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Say Cheese

  • 4 cups macaroni
  • ½ lb shredded Cheddar cheese
  • 1/2 lb shredded mozzarella cheese
Boil a big pot of slightly salty water. Add the macaroni and cook for about 8-10 minutes. When that's done, drain the water out and place in a microwave-proof bowl. Scatter the Cheddar and mozzarella cheese over the macaroni and microwave on medium-high power in intervals of 30 seconds until the cheese melts. Finally, stir a little to spread the cheese evenly over the macaroni and serve. Now this dish is a good item to pep up the appetites and is guaranteed to have your folks cheezing on Thanksgiving!


Pumpkin Pie

  • 1 unbaked 10-inch pie shell
  • 3 beaten eggs
  • 1 tbsp melted butter
  • 3/4 cup dark brown sugar
  • 2 plus cups cooked pumpkin
  • 1 cup scalded milk
  • 1/2 tsp salt
  • 1-2 tsp cinnamon
  • 1-2 tsp ground ginger
  • 1/4 to 1/2 tsp nutmeg
  • 1/4 tsp cloves (optional)
  • 2 ounces dark molasses (optional)
  • 1 small can evap. milk
Daub the pie shell with melted butter and then refrigerate. Next, cook the pumpkin, brown sugar, salt and molasses in a pan over moderate heat until the mixture gets thick (approx 5-7 minutes). Stir in the evaporated milk, scalded milk and the beaten eggs and cook it over low heat for another 5 minutes. Pour this into a pie shell and bake at 425 degrees Fahrenheit first for 15 minutes and then at 350 degrees F for the next 45 minutes. Your pumpkin pie is just done to pamper the sweet tooth of your friends, family or your sweetie pie on Thanksgiving.

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