Pretty Table



Soup was the first course



Then the Jell-O Salad

PAT’S ORANGE JELL-O SURPRISE

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