I feed on good soup, not beautiful language.

Acorn Squash Soup
2 small acorn squash, halved, peeled, seeded and cut into 2-inch chunks
1 Onion-diced
2 Parsnips-diced
2 Celery stalks-diced
4 cups clear vegetable broth
2 teaspoons butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 cup milk
2-3 teaspoons salt
1/2-1 teaspoon white pepper

In a medium saucepan bring the squash, vegetables and stock to a boil. Lower the heat and simmer, covered, for 15 minutes. Strain the soup and reserve the liquid. In a food processor, puree’ the solids with 1 cup of the reserved liquid.

In a medium saucepan, warm the butter over low heat. Stir in the spices and cook for 2 minutes.

Stir in the puree’ and 1 cup of the reserved cooking liquid. Bring to a boil. Lower the heat and simmer for 5 minutes. Stir in the milk, salt and pepper. If you prefer your soup thinner, add more of the reserved liquid.

The secret of life is honesty and fair dealing. If you can fake that, you've got it made.

Fisher Flour Scones

(The original Puyallup Fair Scones)

2 1/2 cups flour
2 tsp Baking Powder
6 tsp Granulated Sugar
1/2 tsp Salt
6 tbsp shortening
1/2 cup Milk

Sift and measure flour. Add other dry ingredients and re-sift all together. Work shortening in with fingers or pastry knife.
Add milk and mix.
Turn out onto a floured board, kneading a little if needed to finish mixing. Divide into 2 equal pieces.
Roll or pat each into a round, and to 3/4 to 1 inch thick.
Cut into wedge shaped pieces like a pie (each round into 4 pieces, totaling 8 scones).

Bake at 450 degrees for 15 minutes on an ungreased baking sheet.

Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.

Johnny Appleseed Bars

1 c flour
2 cups thinly sliced Granny Smith apples
1 cup chopped walnuts
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 1/2 c oats
2/3 c brown sugar (packed)
1/2 c oil
1 egg
1 tsp vanilla

Mix together and press half of dough in 9" square pan

Sprinkle with 1 c nuts 2 c thin sliced apples

Spread rest of dough over nuts and apples, press down with pancake turner and smooth top

Bake 350 degrees - 25 min.

Cool and sift confectioner's sugar

Cut in bars