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PUMPKIN TRIFLE
Submitted by Joan Powers of New Castle County found in Home Cooking by the Delaware Farm Bureau

  •  2-3 c. leftover crumbled unfrosted spice cake
  • 1 (16 oz.) can pumpkin, about 2 c.
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground allspice
  • 2.5 c. cold milk
  • 4 pkgs. (3/4 oz. each) of instant butterscotch pudding mix
  • 2 c. whipping cream
  • Maraschino cherries (optional)
 
DIRECTIONS
Set aside 1/4 c. of the cake crumbs for the top. Divide remaining crumbs into 4 portions; sprinkle 1 portion into the bottom of a trifle bowl (round, clear glass with vertical sides) or a 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding mix; blend until smooth. Spoon half into the trifle bowl and sprinkle with a second portion of crumbs. 
Whip until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs around the edge of the top and garnish with cherries in the center if desired. Cover and chill at least 2 hours before service. Makes 12-15 servings.

ZUCCHINI TURKEY CASSEROLE
Submitted by Joan Powers of New Castle County found in Home Cooking by the Delaware Farm Bureau

  • 1 med. zucchini, shredded
  • 1 tbsp. onion, chopped
  • 5 tbsp. butter, melted
  • 7 slices of bread, toasted and cubed
  • 1/4 c. milk
  • 1/4 c. salad dressing
  • 1/2 c. celery, chopped
  • 1 tsp. sage
  • Salt to taste
  • 1 can cream of chicken soup
  • 1 c. cooked turkey, cut up

DIRECTIONS
Mix ingredients together and bake for 1.5 hours at 325 degrees.

Delaware Farm Bureau 3457 S. DuPont Highway Camden, DE 19934