Recipes: Yesterday & Today

3 cups pasta (any kind)

2 green onions, chopped

1/2 cup black olives, sliced

2 cups cooked chili con carne (can used canned or homemade)

1 cup pinto beans, cooked & drained

1 cup salsa (store bought is fine)

1 cup shredded cheddar cheese

Cook pasta in a large pot in boiling water until noodles are al dente. (We like fusilli, but macaroni is good too). Drain liquid. Add onion, olives, chili con carne, salsa and beans. Continue to cook, stirring often until heated through. Turn off heat from stove. Add cheese and cover with lid. Leave for about 5 minutes for cheese to melt. Serve immediately. Serves 6. Quick and delicious for a chilly fall evening. 

2 cups canned pumpkin

2 eggs, beaten

2 cups flour

1 cup sugar

1/2 teaspoon each ginger, allspice and salt

1 teaspoon cinnamon

1 teaspoon baking powder

1 stick butter, melted

In a large bowl, mix dry ingredients. Add pumpkin, eggs, and butter. Stir until blended. Pour into a greased square pan and bake at 350 degrees Fahrenheit for 35-40 minutes. Allow to cool, then frost with a mixture of: 4 oz. cream cheese, 2 cups confectioner's sugar, 1 teaspoon vanilla and 2 teaspoons milk. Beat well & frost bars. An old recipe.

               -- Recipes by Eloise Midghall (1908-2004)