Pumpkin Chiffon Pie

Combine:
1 envelope unflavored gelatin
1/3 c. Sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. Ginger
1/4 tsp. nutmeg

Stir in:
1/2 c. Milk
3 egg yolks (save whites)
1 c. Pumpkin

Cook until it boils.  Chill until partially set. Beat 3 egg whites to form soft peaks. Add 1/4 c. Sugar. Beat until stiff peaks.  Fold into pumpkin mixture. Put about 1/2 inch ( just enough to cover bottom of pre-cooked crust) on crust. Partially Whip 1 c. Cream them add 1/4 c. Powdered sugar, 1/2 tsp. vanilla, 1/4 tsp. cinnamon. Finish whipping cream til stiff, but don't turn to butter. Spread over pumpkin in dish and top with remaining pumpkin mixture.

Macadamia Nut Mini Loaves

1 jar 3 1/2 oz macadamia nuts, divided
1/3 c flaked coconut
1 1/2 c sugar, divided
3/4 c butter, softened
2 eggs
3 c flour
1 t baking powder
1/2 c 2% milk
3 T lemon juice
2 t grated lemon peel
1 1/2 t vanilla extract
Finely chop enough of the macadamia nuts to measure 1/3 c; set aside.  Coarsely chop remaining nuts; toss with coconut and 1 T sugar.  Set aside
In large bowl, cream butter and remaining sugar until light and fluffy.  Beat in eggs. Combine flour and baking powder; gradually add to creamed mixture alternately with milk, beating well after each addition.  Stir in lemon juice, lemon peel, vanilla and reserved finely chopped nuts.
Spoon into five greased 5 3/4 x 3 ini x 2 in loaf pans.  Sprinkle with reserved coconut mixture.  Bake and 325 degrees for 40-45 minutes or until a toothpick comes out clean.  Cover loosely with foil if top browns too qickly.  Cool fior 10 minutes before removing from pans to wire racks to cool completely.

Peanut Butter Chocolate Cups

1 milk chocolae candy bar (7 oz)
1/4 c butter
1 T shortening
1/4 c creamy peanut butter
In a microwave, melt the chocolate, butter and shortening:  stir until smooth.  Place paper cups in miniature muffin tin.  Place 1 T of chocolate mixture in each cup.
In microwave, melt peanut butter;  stir until smooth.  Spoon into cups.  Top with remaining chocolate mixture.  Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.

Butterscotch Fudge

1 t plus 2 T butter, divided
1 2/3 c sugar
2/3 c evaporated milk
1/2 t salt
2 cups miniature marshmellows
1 pkg 10 to 11 oz butterscotch chips
1/2 cup chopped walnuts
1 t maple flavoring
Line an 8 in quare pan with foil and grease the foil with 1 t butter; set aside.
In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil.  Boil for 5 minutes, stirring constantly.
Remove from heat; add the marshmallows, chips, nuts and maple flavoring.  Stir until marshmallows and chips are melted.  Spoon into prepared pan.  Let stand until set.
Using foil, lift fudge out of pan.  Discard foil; cut fudge into 1 in squares.  Store in an airtight container at room temperature.

Tijuana Tidbits

1/2 c popped popcorn
4 cups bitesize tortilla chips
3 cups Crispix
1 can 11 1/2 oz mixed nuts
1/2 c butter, cubed
1/2 c light corn syrup
1/2 c packed brown sugar
3 t chili powder
1/4 t salt
1/8 to 1/4 t cayenne pepper
1/8 t ground cinnamon
In a large greased roasting pan, combine popcorn, torilla cips, cereal and nuts
In a small saucepan, combine the remaining ingredients.  Bring to a boil, stirring constantly.  Pour over popcorn mixture and toss to coat.
Bake, uncovered at 250 degrees for 1 hour; stirring every 20 minutes.  Cool on waxed paper.  Store in an airtight container

Sausage-Stuffed Mushrooms

12 - 15 large fresh mushrooms
2 T butter, divided
2 T chopped onion
1 T lemon juice
3/4 t dried basil
Salt and pepper to taste
4 oz bulk Italian sausage
1 T chopped fresh parsley
2 T dry bread crumbs
2 T grated Parmesan cheese
Remove stems from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in paper towels and squeeze to remove any liquid.
In a large skillet, heat 1 1/2 T butter.  Cook stems and onion until tender.  Add lemon juice, basil, salt and pepper; cook until almost all liquid has evaporated.  Cool.
In a large bowl, combine the mushroom mixture; sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.
Place in a greased baking pan.  Bake at 400 degrees for 20 minutes or until sausage is no longer pink,l basting occasionally with pan juices.  Serve hot.

Chicken Salad

1 to 1/2 cups diced chicken
8 to 12 red grapes, halved
4 Tbs mayonnaise
1 rib celery, chopped
1 green onion, with about 2 inches or green, chopped
salt and pepper to taste

Combine ingredients until blended.  Spread on bread for sandwiches or arrange on lettuce leaves.  Serves 4