Pumpkin Stew:___________________________________________________________
Pumpkin Stew First, cook your favorite stew completely Ours is...

Ingredients

• 2 pounds lean stew beef
• 1 cup chopped onions
• 1/2 teaspoon seasoned salt
• 2 to 3 teaspoons vegetable oil
• 1 can (approx. 10 1/2 ounces) condensed
  beef broth hot water
• 3 cups diced potatoes
• 2 cups diced carrots 1 stalk celery, cut
  into 1/2-inch pieces
• 2 tablespoons flour
• 1/3 cup cold water
• black pepper and seasoned salt to taste

Preparation: Rinse the beef under running water. Heat oil in a pan; add beef, seasoned salt and chopped onions Cook over medium heat for about 10 to 15 minutes, until the meat is browned on
all sides and chopped onions are tender. Drain
off excess fat, if necessary. Add beef broth and hot water to the pot until liquid level about 1 inch above the beef. Cover and reduce heat to low; simmer, covered, for 1 1/2 to 2 hours or until the meat is tender. Add the potatoes, carrots, and celery. Cover and cook, stirring occasionally, for 20 to 30 minutes longer, until vegetables are tender. To thicken the stew, combine the flour with 1/3 cup cold water; stir until smooth. Gently stir flour mixture into the pot a little at a time, using as much as needed to make the stew as thick as you like it. Add pepper and seasonings for taste. Serves 8.

While the stew is cooking cut out your pumpkin and clean the inside. Poke holes in the lid of your pumpkin for vents. When the stew is done poor it inside the pumpkin. Place your pumpkin (or pumpkins) in a pan with a little water on the bottom. Cook everything at 350 degrees for about an hour or until a knife can easily stick through the pumpkin. When serving we like to scrape the inside and eat the pumpkin along with our stew...YUMMY

Pumpkin Cookies _________________________________________________________

First cut open and gut your pumpkin (the white and red pumpkins are the best for cookies, pies, etc.). Bake the clean pumpkin for 45 minutes to an hour at 350 degrees. After a knife can go through the pumpkin smoothly, take it out of the oven and carefully scrape out the insides to make your puree. If you have extra you can freeze it to make something else next time.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven.