Apple/Raisin Stuffed Squash

1 medium acorn squash, halved
1/4 tsp salt
1 medium tart apple, thinly sliced
1 Tbs. raisins
2 Tbs. butter
2 Tbs. brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg

Sprinkle squash with salt. In a skillet, saute apple slices and raisins in butter until apple slices are tender. Add sugar, cinnamon and nutmeg. Spoon into squash halves; place in a baking dish. Bake, uncovered, at 350 for 45-55 minutes or until squash is tender.

Fall Chicken

1 large onion, sliced
1 Tbs. olive oil
2 cups sliced and peeled tart apples
6 boneless skinless chicken breast halves
1-1/2 cups unsweetened apple juice
2 Tbs. honey

In a skillet, saute onion in oil until tender; add apples and saute 1 minute longer. Place chicken in a greased 13x9 inch baking dish. Top with onion mixture. Combine apple juice and honey; pour over all of the chicken. Cover and bake at 350 for 45 minutes or until meat juices run clear.

Spiced Cider

2 quarts apple cider
½ cup packed brown sugar
3 cinnamon sticks
½ tsp ground all spice
1/8 tsp. salt
1/8 tsp ground nutmeg

In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Serve. (make sure it is cool enough to serve to young children) Serve with graham crackers.

Thanksgiving pie

1 egg beaten
1 cup chicken broth
1/3 cup butter, melted
5 cups herb-seasoned stuffing

Filling:
1 (4 oz.) can mushroom stems and pieces, drained
½ cup chopped onion
1 Tbs. butter
1 Tbs. all purpose flour
3 cups cooked cubed turkey
1 cup frozen peas
1 Tbs. minced parsley
1 tsp. Worcestershire sauce
½ tsp. dried thyme
1 - (12oz) jar of turkey gravy
5 slices of process American cheese, cut into strips

In a large bowl, combine the egg, broth and butter. Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9 inch pie plate; set aside. In a skillet, saute mushrooms and onion in butter until tender. Sprinkle with flour ; mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil; boil and stir for about 2 minutes. Spoon into crust. Bake at 375 for 20 minutes. Arrange cheese strips in a lattice pattern over filling. Bake another 5-10 minutes longer or until the cheese is melted.