KITCHEN TABLE

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Hot Spiced Cranberry Punch

Christine Sheffield, Roseville, California
Serves 12

Serve this warm and spicy punch on festive occasions.

2 lemons, thickly sliced
24 whole cloves
6 cups cranberry juice cocktail
2 cups lemonade
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup sugar or honey
12 cinnamon sticks

Stud the lemon slices with the whole cloves. Combine the other ingredients in a nonreactive pot, add the lemon slices, and simmer for 15 minutes. Serve in a 2-quart punch bowl. Garnish individual servings with the cinnamon sticks.

Pumpkin Soup

Regina Dye, Kingsport, Tennessee
Makes 6 cups

This creamy, savory soup is especially welcome on a cold day.

1 cup chopped white onion
1 garlic clove, crushed
1/4 cup butter
1/8 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 teaspoon curry powder
3 cups chicken broth
13/4 cups cooked or canned pumpkin
1 cup light cream
1 teaspoon finely chopped green onion

Sauté the onion and garlic in the butter until the onion is soft. Stir in the seasonings and cook 1 minute longer. Add the broth and bring the mixture to a boil. Simmer, uncovered, for 20 minutes. Stir in the pumpkin and cream; cook 5 minutes longer. Pour the soup into a blender jar, cover, and blend until creamy. Serve hot, garnished with the green onion.

Curried Apricot Pork Chops

Barbara MacPherson, Nakusp, British Columbia, Canada
Serves 6

This recipe gets raves at company dinners. I sometimes substitute chicken breasts for the pork chops. Serve with rice and a green vegetable.

6 loin pork chops
2 tablespoons butter
Salt and pepper to taste
1/2 cup chopped onion
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green pepper
1 to 2 teaspoons curry powder
2 tablespoons flour
1/2 teaspoon dry mustard
1 tablespoon chopped lovage
11/3 cups milk
1 can halved apricots, drained and liquid reserved
Sprigs of lovage for garnish