TO TRUSS OR NOT TO TRUSS

Did you know that trussing your bird can add roasting time and dry out the breast? The dark meat doesn't get as much of an even roasting temperature. And to keep the breast from drying out, cover the breast with aluminum foil the last third of the cooking time.

CANNED PUMPKIN FOR PIES OR IS IT?

It turns out that some canned pumpkin is actually – squash. Some manufacturers make "pumpkin" puree from one or more kinds of winter squashes such as butternut, Hubbard, and Boston Marrow, which can be less stringy and richer in sweetness and color.

The color for my Homemade Pumpkin Pie is different than the pie you make from a can. Typically, Hubbard is a great squash to use for its sweetness instead of pumpkin. Try it the next time you make a pie.

Homemade Croutons

cookie sheet

6 slices stale white bread; crust removed
3 tablespoons butter; melted
salt and pepper to taste

Remove crust from bread slices. Brush tops only with melted butter; season with salt and pepper. Slice the bread vertically into one-half inch strips. Next, cut the strips horizontally into one-half inch cubes.

Spread the cubes evenly in a single layer on a cookie sheet. Bake approximately in a preheated 300 degree oven for 35 minutes or until the cubes are dry and crisp. Cool completely and then store in an airtight container.