Reesie's squash Apple soup

1 medium butternut squash, peeled & cubed

1 medium onion, quartered

1 large red pepper, seeded & cut in half

1/2 large green pepper, seeded

1 garlic bulb, left whole, will only 3 good sized cloves

3 carrots, peeled & cut in large chunks

3 celery stalks, cut in large chunks

2 C. Chicken broth

1/2 tsp. Chinese 5 spice blend

2 T. Honey bourbon whiskey

2 T. Olive oil

1/2 T of canola oil (or bacon grease if you have it)

Dash of salt & pepper for vegetables 

1/2 tsp. Salt for soup

1/4 tsp. Pepper for soup

2 T. Half & half

Preheat oven to 350 degrees. Spray 2 cookie sheets with cooking spray. Place parchment paper on pan. Place squash on one pan. All other vegetables on other pan. Drizzle olive oil on all vegetables. Sprinkle salt & pepper over all vegetables. Put pans in oven and roast for about 45 minutes or until carmelized (brown) and tender. 

Put all your roasted vegetables in a Dutch oven (large soup pot) on medium heat on the stove with the canola oil or bacon grease. Add in chicken broth. Using an immersion blender, blend until slightly chunky. It should be a thicker soup-like texture. Stir in bourbon and spices. Stir in half & half. 

Serving Suggestions:

• Top with roasted walnuts or pecans
• Top with crumbled crispy bacon
• Serve with cornbread croutons

Reesie's Beef Pate

1/2 lb. leftover cooked roast beef 
1 stalk celery 
1/4 green pepper 
1/4 red pepper 
T. white onion 
1 green onion 
1 T. brown mustard 
1/4 C. mayonnaise 
1/2 tsp. horseradish seasoning 
1 T. dill relish 
dash pepper 
mrs. dash garlic& herb 

Chop vegetables in large pieces. Add to food processor and chop until finely chopped. This may take a couple of pulses. You can finely chop everything by hand if you don't have a food processor. Removed from food processor into a medium mixing bowl. Put your roast beef into the processor and chop on low for a bit until a small dice. Put the roast beef into the bowl with the vegetables and combine. Add the mayo, mustard, relish and spices. Fold until combined. Store in refrigerator until ready to eat. 

Serving Suggestions
 - Pate can be used as a sandwich spread. Spread onto a heartier bread, like pumpernickel, sourdough. Top with lettuce and tomatoes. You can even toast the bread if you prefer. A slice of swiss or provolone cheese would also taste good. Serve with a pickle on the side. 

 - Pate can be used as an appetizer. Serve with crackers, pita chips, or melba toasts. Could also serve in a bowl as a dip with fresh vegetables on the side. This would also look very nice with a larger platter with different cheeses, hummus, and various fruits.