PAT’S
1 can crushed pineapple with juice
heat to bil in microwave
1 large orange jell-o….dissolve in pineapple
add 2 cups buttermilk
1 small tub of cool whip
½ cup chopped pecans
Put in 9/13 pan and set in refrigerator 
PAT’S CURRIED PUMPKIN SOUP
½ pound fresh mushrooms, sliced
½ cup chopped onion
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) coconut milk
1 tablespoon honey
½ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground nutmeg
Fresh or frozen chives, optional
In a large saucepan, sauté the mushrooms and
onion in butter until tender. Stir in the flour and
curry powder until blended. Gradually add the
broth. Bring to a boil; cook and stir for 2 minutes or
until thickened. Add the pumpkin, coconut milk,
honey, salt, pepper and nutmeg; heat through.
Garnish with chives if desired.
Yield: 7 servings
CHICKEN DE ARTICHOKE
4-6 boneless, skinless chicken breasts
14 ounce can water packed artichoke hearts drained
and coarsely chopped
¾ cup grated parmesan cheese
¾ cup mayonnaise
2 cloves garlic minced
Preheat oven to 425◦
Spray 9x13 pan with cooking spray and
Place chicken breast between 2 layers of waxed paper
And pound for 10 seconds each. Put in single layer in
Pan and you can overlap if needed. Combine other
Ingredients and spread chicken coating completely.
Bake uncovered for 20 minutes or until brown and
bubbly.
BLUE CHEESE POTATOES
1 pound red potatoes cut into wedges
1 Tablespoon olive oil
Salt and pepper
Toss potatoes with olive oil season with
salt and pepper, put into a baking dish.
Bake at 400◦ for 30 minutes or until done.
Mix:
¼ cup blue cheese
Crumbled crisp bacon
½ cup cheddar cheese
Sprinkle over potatoes and bake to melt.
PAT’S ROASTED ASPARAGUS
Drizzle with extra virgin olive oil add
crushed garlic and salt and pepper.
Roast in preheated oven at about 400◦ until desired
doneness. Roast about 10 minutes.
GRASSHOPPER HOPPIN PIE
½ of a 1 pound 1oz package Double
Stuff Oreo Cool Mint Crème Cookies
Broken (about 16 cookies)
3 tablespoon butter, melted
1 cup heavy whipping cream
2 (8-oz) packages cream cheese,
at room temperature
¾ cup powdered sugar
2 tablespoon green crème de menthe liqueur
(Mint leaves optional garnish)
Combine cookies and butter in a food processor and
Process until fine crumbs form. Press firmly into
the bottom and sides of a 9- inch pie plate. Beat
cream cheese and sugar in a large bowl with an
electric mixer until stiff peaks form. Beat cream
cheese and sugar in a large bowl until smooth
(no need to clean the beaters;) gradually beat
In liqueur. Gently fold in whipped cream and spread
mixture on top of crust. Refrigerate or freeze for
At least 4 hours before serving. Garnish with mint
leaves, if you like…Makes 8 servings.
