Butternut squash and apple soup
• 1 (2 to 3 pound) butternut squash, peeled and seeded – best is to buy already peeled and seeded and cut from Costco or Central market
• 1 granny apple cored and cut into small pieces
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• 1 evaporated small can
• Nutmeg
• Salt and freshly ground black pepper
Directions
Cut squash and apple into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash, apple and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add the evaporated milk. Stir and season with nutmeg, salt, and pepper. Serve.

1/2 cup instant tea
2 cups tang
2 c sugar
1 (3 oz) pack lemon aid powder mix
1/2 t ground cloves
2 t cinnamon

Combine serves 70
2 t with cup of hot water

Lemon Bars

Ingredients:1 cup unsalted butter
2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 (12 ounce) jar lemon curd
1/2 cup toasted and chopped almonds

Directions:
1. Preheat oven to 375 degrees
2. In a large mixing bowl cream the butter. Add the flour, sugar and baking soda. Mix until the mixture forms coarse crumbs
4. Press 2/3 of the mixture into the bottom of one 9x13 inch baking pan. Bake at 375 degrees for 10 minutes. Remove and let cool slightly.
Spread the lemon curd over the baked layer.To the remaining 1/3 of crumb mixture add the nuts. Sprinkle over the top of the lemon curd.
5. Lower oven temperature to 350 degrees. Bake bars for 25 minutes or until lightly browned.