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6 lbs. butternut squash (This is about 3 of the squash) or 6 (12-oz.) bags of cubed fresh butternut squash that comes in steamer bags or plastic cartons
2 large Vidalia onions, chopped
1 lb. bag of baby carrots
3 boxes of chicken broth or veggie broth or 9 cans
2 cans of cream of potato soup
6-8 whole red or Yukon gold potatoes or 4 large turnips
1 stick butter, optional
Salt and pepper to taste
Milk, half and half, optional
Sour cream for garnish, optional
3-4 lbs. crawfish tails or 4 lbs. small shrimp or 4 lbs. lump crabmeat or any combination of the seafood—TOTALLY OPTIONAL!!!

  1. These squash are terribly tough to cut. So I have learned over the years, just to wash them and place them on a baking sheet and place in 350 oven and bake until tender. Let them cool, peel, remove seeds and cut into chunks. Now you can get the squash already cubed in steamer bags. I use this now.
  2. In a large pot, combine squash that has been cubed, onion, carrots, broth, potatoes or turnips and let simmer uncovered until everything is tender.
  3. With a perforated spoon remove the veggies. If you are using a food processor, take the veggies and place in the processor in small batches and then place in a large bowl after pureed.
  4. After all is pureed, add back into the broth. If you have a hand immersion blender, just puree the veggies in the broth until smooth.
  5. Add butter, potato soup and taste for seasoning.
  6. Now when ready to serve, you can add a little milk, half and half or nothing if you like. The soup is so wonderful on its own that I do not find the milk necessary.
  7. For added bonus: Add crawfish or shrimp or both and add to soup mixture. Let simmer in the soup for about 10-15 minutes. If using crab, just add to soup to heat through.
    My favorite is adding the shrimp and crabmeat. I serve this at Thanksgiving, Christmas and Easter. Everyone loves this soup. You will see it will become one of your favorites. If you have any VEGANS in your group just set aside some before adding seafood. All your bases are covered!
    This will serve about 10-12 people. Freezes well.

3 dozen artichokes
6 (24-oz.) containers Progresso Italian bread crumbs
10 (8 oz.) containers of freshly grated parmesan and Romano cheeses (5 of each kind)
3 (16-oz.) container chopped onion mix
1 (9.5-oz.) container minced garlic
2 (16-oz.) chopped green onions
6 T. of my red pepper mix (red pepper, black pepper, garlic powder)
4 T. garlic powder
4-6 T. salt
Good quality olive oil
Bottled lemon juice
1 dozen fresh lemons, sliced

  1. Cut stem off the artichoke, so that the artichoke sits flat. Slice about 1-2” off the top of the artichoke so that it is flat across the top. Trim off the stickers on the leaf tips.
  2. Rinse the artichokes in water and turn up-side down so that they drain well.
  3. In a large bowl combine the bread crumbs, cheeses, onion mix, garlic, green onions and seasonings. Mix well. Taste the stuffing and add more seasoning to fit your taste.
  4. To start stuffing, take each artichoke and starting at the bottom gently pull leaves away to open it up.
  5. Place the artichoke in the bowl with stuffing. Starting at the bottom, pull leaves down and put stuffing between the leaves. Work going up the sides to the top. Occasionally, gently hit the bottom of the artichoke in the bowl, this helps to settle stuffing into the leaves. Keep sprinkling the stuffing and pounding the choke so that each leaf is at least ¾ filled.
  6. Place the artichokes in a deep baking dish.
  7. Drizzle with good olive oil all over the choke. Try to get each leaf. Then drizzle lemon juice all over the artichoke.
  8. Place a sliced lemon or two on top of each artichoke. Sprinkle with little paprika.
  9. Place about 1-2 inches of water in the pan. Cover with heavy duty foil.
  10. Bake at 375 for 1 ½-2 hours, depending on size of artichokes.
  11. Gently pull back the foil and with tongs gently pull one of the leaves. If it comes away easily, they are done. If not, recover and bake until tender.
  12. Remove from oven, uncover. If serving, place on dish and serve. If not, let cool, wrap in saran wrap and then foil and place in zip-lock bags and freeze.
  13. After frozen, to eat, remove from freezer and unwrap. Get a baking dish and line with foil so that you can overlap the artichoke. Let defrost, uncovered. When thawed, drizzle with more lemon juice. Wrap with the foil and place in 325 oven for 20-30 minutes, or until hot. Serve.
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