Cheese Nachos

INGREDIENTS

120 milliliters cheddar cheese, shredded

2 pieces corn tortilla, fried

8 pieces jalapenos, drained

1 cup shredded lettuce

1/2 cup salsa (store-bought)

1/2 cup sour cream

PROCEDURE

Place shredded cheeses over each tortilla. Arrange 4 jalapenos atop each tortilla, one on each quarter, then place tortilla in toaster to melt cheese. While cheese is melting, place shredded lettuce on center plate then put salsa and sour cream over lettuce at opposite end. Remove tortilla from toaster oven and cut each into quarters around edge of plate. Serve.

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New Hampshire Pumpkin Soup

INGREDIENTS

1 kilo pumpkin, peeled and sliced into cubes

1/2 cup butter

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon ground coriander

1/2 teaspoon nutmeg

750 milliliters fresh milk

2 tablespoons brown sugar

Salt and pepper

Grated Cheddar cheese for garnish

Chopped cilantro for garnish

PROCEDURE

In soup pot, saute pumpkin in butter. Lower heat and cover pot. Cook until pumpkin becomes tender then add all spices. Cook for a few minutes then add milk.

Mix in sugar. bring mixture to a boil then season with salt and pepper. Let soup cool then puree in blender or food processor; strain. Reheat in soup pot. Garnish with cheese and cilantro.

Frozen Bananas

INGREDIENTS
1 piece ripe lacatan banana, peeled
2 pieces popsicle sticks
Honey or peanut butter (optional)
Toasted wheat germ or chopped nuts

PROCEDURE
Cut banana in half, or even thirds. Insert one stick lengthwise through center of each section. Wrap in plastic and place in freezer. When ready, dip in honey (or smash with peanut butter) and roll in toasted wheat germ or chopped nuts.