Stuffed Mushrooms

Ingredients:

• 8 large fresh mushrooms
• 1 tablespoon olive oil
• 2 cups ricotta cheese
• 3/4 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 4 tablespoons pesto

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.
3. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.
4. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish.

Pumpkin Casserole

Ingredients:

• 2 cups pumpkin puree
• 1 cup evaporated milk
• 1 cup white sugar
• 1/2 cup self-rising flour
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 2 pinches ground cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
3. Bake at 350 degrees F (175 degrees C) for 1 hour.