The Daily Herald is looking for recipes for a weekly series in November in the following categories:

PUMPKIN,

CRANBERRIES,

TURKEY LEFTOVERS,

SOUP/STEWS

We'll print two or three recipes in each category. If we publish your recipe, you'll get TWO FREE MOVIE PASSES.

Deadline for entry is October 27!! 

Post your recipes here 

Creamy Turkey Enchiladas

2 cups shredded turkey
1 (4 oz) can diced green chilies
1 (7 oz) can green chili salsa
2 1/2 cups shredded monterey jack cheese
8 (6 in) flour tortillas
2 cups whipping cream
1/2 teaspoon salt
Green onions, sliced
Vegetable oil

Preheat oven to 350.  Heat vegetable oil in a medium skillet.  Combine turkey, green chilies, salsa and 1 cup cheese.  Quickly dip tortillas, one at a time, in hot oil.  Drain on paper towells.  Put about 1/3 cup turkey mixture in center of each tortilla and roll.  Place close together in a shalllow baking dish, seam side down.  Combine salt and cream and pour over enchiladas and sprinkle with remaining cheese.  Cover and bake 20 to 25 minutes.  Garnish with green onions.

Savory Cranberry Sauce:
(makes about 2 cups)
12 oz cranberries, whole, fresh preferred
1 medium sweet onion, small dice
1 c orange juice
1 c brown sugar (or to taste)
3-4 slices of lemon rind
Juice of one lemon
1 tsp cinnamon
1 tsp nutmeg
Salt and pepper to taste
Olive oil as needed

Directions:

Saute onions in olive oil just until soft, not browning. Add sugar and lemon rind and let melt, simmer 3-4 minutes.

Add juice, cranberries and seasonings, simmer until cranberries ?pop? open and mixture begins to thicken.
Salt and pepper and add sugar to taste, can let stand an hour or so, or chill several days in advance, let come to room temperature before serving.

Do the recipes need to be original? Most of my recipes are found in books, internet websites (like allrecipes.com) and such. Would we still be able to submit these recipes?

Here's a super-yummy soup recipe:

Butternut Squash Bisque

1 butternut squash
2 medium onions, rough chopped
4 carrots, rough chopped
2 c. chicken stock
1 c. regular cream (or Half and Half)
    Salt, white pepper, and nutmeg to taste

Microwave squash 4-5 minutes whole until you can cut it in half easily.  Take out seeds. Spray cut side with cooking oil spray.  Place face down on cookie sheet.  Roast at 350 degrees for one hour until soft.  Spoon the squash out of the skin.  Sweat onion and carrot (Put in Saute pan with 2 TBSP vegetable oil with the lid on.  Cook until soft enough to be able to cut through the carrot pieces with a spatula).  Add the chicken stock (not the generic brand stuff, it doesn?t taste the same) and squash to pan.  Puree (I do this about ? at a time in my blender or you can use a food processor.  Be careful.  This is the messy part because the steam from the mixture can blow the lid off if you blend too much at once).  Pour into a pot.  Add the cream (or Half and Half), salt, white pepper and nutmeg to taste.  Reheat and enjoy!

Note: I like to double this recipe because it freezes great in one-serving Rubbermaid containers (since I?m the only one who eats it).  Then I don?t have to make the mess very often, but can enjoy it for a while.

Quick and Easy Pumpkin Cookies (aka Pumpkin Cookies for Dummies )

1 pkg spice cake mix
1 (15 oz) can pumpkin puree
1 cup chocolate chips

Mix all together and drop onto a cookie sheet.  Bake at 350 about 13 minutes.

Yummy Turkey Pasta Salad

1 (12 oz) pkg bow tie pasta
1 (12 oz) pkg colored corkscrew pasta
1 (20 oz) can pineapple tidbits, well drained
2 cups sliced celery
4 green onions, sliced
1 cup cashews
1 cup dried cranberries or red grapes
4 cups turkey, cut into small pieces
1 cup mayonnaise
1 (16 oz) bottle coleslaw dressing

Cook pastas according to package directions.  Drain and place in a large bowl with remaining ingredients except mayonnaise and dressing.  Combine mayonnaise and dressing.  Pour pasta mix.  Mix well.

This is my 8 year olds absolute favorite!!

Taco Soup

1 lb ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 (16 oz) can cut corn
1 (16 oz) can pinto beans
2 cups chicken broth
1 (28 oz) can stewed tomatoes
1 (8 oz) can tomato sauce
1 (6 oz) can olives, drained and sliced
Sour cream
Tortilla chips
Shredded cheese

Brown ground beef and onion in large pot, drain.  Add remaining ingredients except cheese, chips, olives and sour cream.  Simmer 20 to 30 minutes.  Serve topped with sour cream, cheese, olives and chips.