Made this recently (see full story here).

Buttercup Soup
Serves 4 and costs about $6

1 buttercup squash, peeled (don’t slice off your fingers) and chopped
2 medium sweet potatoes, washed and chopped (do not peel)
3-4 cups of stock
3-4 leeks chopped
2-3 cloves of garlic
Salt, pepper, nutmeg, cinnamon, cloves, turmeric, ginger to taste
Olive oil

Add a couple tablespoons of olive oil to a soup kettle and saute onions for a few minutes. Add garlic for a few minutes more. Add squash, sweet potatoes, and seasonings and cook over medium high heat for about 5-10 minutes, until the squash seems heated through. Add 3-4 cups of stock (more if you’d like). Bring soup to boil.


Give the soup a few spins with a ladle and boil for a just a few minutes. Cover, reduce the heat, and simmer for 30-40 minutes, stirring occasionally. Transfer, about 2-3 cups at a time, to a blender. Puree until just mixed and add to a bowl. When completed, return soup to kettle and cook for a few more minutes.

Submitted by Rachael Hosein

Dough:

• 3 1/2 cup sited flour
• 1 tsp baking powder
• 1/2 cup butter
• 2 eggs, beaten
• 1 cup sour cream

Filling:

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 block cream cheese
• 1/2 cup grated parmesan cheese
• 2 cans condensed cream of chicken soup
• 2 cups cheddar cheese
• 4 cups cubed cooked chicken or turkey
• 2 cups chopped cauliflower
• 1 cup chopped broccoli
• 1 cup any other type of vegetable (peas, asparagus, etc.)

Dough Preparation:

1. In a large bowl, shift together flour and baking power.
2. Cut in butter .
3. Stir in eggs and sour cream.
4. Mix to form dough.
5. Knead lightly and form into a smooth ball.
6. Wrap in plastic wrap and chill for 2 to 4 hours.
7. Once dough has rested, roll into rounds until 1/8 inch in thickness.
8. Line a pie tin with dough and roll out a round for the top.

This is the most delicious dough ever.  Use it for perogies, pies, or pizza!

Filling Preparation:

1. Heat oven to 400ºF
2. In a large non-stick skillet or saucepan, heat olive oil over medium-high heat. Cook and stir onion and celery until soft and clear.
3. Reduce heat and add cream cheese; stir until melted. Add soup, Cheddar and Parmesan cheese and continue to cook and stir until well combined and melted.
4. Add meat and vegetables.  
5. Cook until vegetables are almost done.
6. Cool mixture until room temperature.

Put it all together!

1. Fill the lined pie tin with the cooled mixture.
2. Cover the pie with a round of dough. Pierce holes in the top and brush with a bit of beaten egg.
3. Bake for 30-40 minutes at 400ºF.

Submitted by Rachael Hosein

• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar
• 1/2 cup ketchup
• 2 tsp dark soy sauce

In a sauce pan, bring water and vinegar to a boil.  Add sugar and mix until dissolved. Add ketchup and soy sauce.  Boil for 5 - 15 minutes, depending on the consistency you want.

Submitted by Rachael Hosein

• 1 onion (minced)
• 1/2 cup matzo meal
• 1 egg
• 1 tsp garlic (minced)
• 1/2 tsp salt
• 1 lb ground beef
• 1 tbs olive oil
• 1/2 tsp black pepper

Mix all ingredients together and form into balls that are about 1 1/2 inches in diameter.  Pan fry on medium heat until cooked, around 15 or 20 minutes. These meatballs work great with a sweet and sour or tomato sauce.

Submitted by Liz Stowick

• 1 can prepared pizza dough or use your favorite recipe
• 1 red bell pepper, cut how you like (diced or kept in rings)
• 1 small head of broccoli, chopped
• Handful of your favorite mushrooms, sliced
• 1/2 pkg cream cheese (4 oz)
• 1/4 cup real mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/2 pkg. ranch seasoning (2 teaspoons approx. or to taste)
• 1/2 cup shredded cheese (Muenster, mild cheddar, Monterrey Jack, etc.) 

*Substitute any vegetables for those you like

1) Preheat oven according to the type of dough you are using.  Press dough into a pizza pan or jelly roll pan.  Pre bake dough for 3-4 minutes.
2)  Mix cream cheese, mayo, sour cream and ranch seasoning in a medium bowl until smooth.  Remove dough from oven, cool slightly.  Spread cream cheese mix over dough.  Sprinkle with chopped vegetables.  Sprinkle with shredded cheese.  
3) Bake 14-17 minutes, or until shredded cheese is melted and edges are golden brown.

*To make as an appetizer, replace pizza dough with crescent rolls, but use in the same manner.  Bake completely (about 12 minutes) until golden brown.  Spread cream cheese mixture over completely cooled rolls, sprinkle with vegetables.  Cut into small squares and serve cold.