Squash Muffins
Ingredients:
¾ cup white sugar
½ cup shortening
1 egg, beaten
1 cup cooked squash
1 tsp salt
1 tsp baking soda
2 tsp cream of tartar
1½ cups flour
Directions:
Pre-heat the oven to 350°F.
Grease a muffin pan large enough for 12 muffins, or line with paper muffin cups.
Cream together the sugar and shortening, until very light and fluffy.
Beat in the [...]

WINTER SQUASH DESSERT
Ingredients:
1 ½ kg squash (hubbard or other large type)
1 ¾ c sugar
2/3 c water
Garnish:
1 c chopped walnuts
Preparation:
Cut peeled, seeded squash into squares and arrange closely in a pot. Pour the sugar and water over. Bring to a boil, reduce heat and simmer, covered, until the squash releases its water and reabsorbs it and [...]

WINTER SQUASH SOUP
Ingredients:
20 ounces winter squash puree
1 cup chicken broth
1 cup chopped onion
1/8 teaspoon fresh ground black pepper
1/2 teaspoon salt, or to taste
1/2 teaspoon dried leaf thyme
1/4 teaspoon dried leaf sage
3/4 cup heavy cream
Preparation:
Sliced green onions, sour cream, or chopped fresh parsley, for garnish.
Put squash, chicken broth, [...]

How about making this year’s pumpkin pie with a real pie pumpkin? It is VERY easy! And the taste is definitely YUMMY.

Ingredients:

1 pie pumpkin* (4-5 lbs pureed)
1 can evaporated milk
2 eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 piecrust
Cooking spray

Directions:
Too cook the real pie pumpkin:
1. Cut off the top of the sugar pumpkin and [...]

The salad is a great, light alternatuve to pasta and potato salads, which are often loaded with fat and heavy carbs, but I’ve never heard any meat-eater complain. (Look at that calorie count! That offsets the turkey bratwurst I splurge on now and then.) It’s also a great choice for summer potlucks and barbecues, because without mayonnaise, there’s no risk of spoilage. Enjoy!

Here is an Old-fashioned, homemade sauerkraut, with canning instructions, recipe.
Ingredients:
* 25 pounds cabbage
* 1/2 pound pickling salt (about 3/4 cup)
Makes about 8 quarts.

Ingredients
• 3 to 3 1/2 pounds pork spare ribs, bone-in
• 3 cloves garlic, thinly sliced
• 1 Tbsp caraway seeds
• 1 Tbsp cracked black pepper
• Kosher salt and freshly ground pepper
• 1 32-ounce jar of sauerkraut, drained