Well, I guess you could say winter has a chill in the air and we even had frost. In a few weeks, it will be Thanksgiving. Time is moving right along. I found this one I wanted to share.


½ c chopped onion

¼ c butter or margarine

¼ c all purpose flour

1 can 14 ½ oz. chicken broth

1 c half-half cream

1 to 3 t curry powder

2 c diced cooked turkey

1 T chopped pimento

Hot cooked rice

½ c chopped peanuts

In a saucepan, sauté onions in butter until tender. Add flour to form a smooth paste, and gradually stir in the broth to a boil. Boil for 1-2 minutes or until a little thick. Reduce heat. Add half/half cream and curry. Mix well. Add the chopped turkey and heat well. Stir in the pimento. Serve over hot, cooked rice. Sprinkle with chopped peanuts. Makes four servings. 


½ c shortening

1 c sugar

1 c canned pumpkin

1 t vanilla

2 c all purpose flour

1 t baking powder

1 t ground cinnamon

1 t baking soda

Dash salt

1 c raisins


1 T butter or margarine

1 ½ c confectioners sugar

2 T milk

1 t vanilla

In a mixing bowl, cream shortening and sugar. Add pumpkin and vanilla. Combine flour, baking powder, baking soda, cinnamon and salt. Add all to cream mixture and mix well. Fold in raisins. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12-14 minutes until little brown. Remove to cooling rack. For frosting, melt the butter in saucepan. Stir in sugar, milk and vanilla until smooth. Frost when cool. Makes about three dozen.


Stay warm. Check on the elderly and like I always say, live, laugh and love and spend time with family and friends. God bless you all.