Acorn Squash and Apple Soup

Here's a nice Halloween/Autumn-Time one for you all.

2 medium acorn squash (1 lb each)
3 cups chicken stock
2 granny smith apples
1/2 cup onion, chopped
1 cup unsweetened apple juice
2 teaspoons fresh grated ginger root
1/2 teaspoon salt
1 tablespoon fresh lemon juice
fresh ground white pepper

Notes: * Squash should be halved and seeded. ** Unsalted canned chicken broth may be used instead of stock. *** Green apples should be cored, peeled and chopped (about 2 cups)

Place squash cut side down on rack set over gently simmering water in saucepan. Cover and steam until tender, about 10 minutes. Cool squash slightly. Scoop pulp from shells. Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan. Cover and cook over low heat 10 minutes.

Add squash pulp, remaining chicken stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 minutes. Puree soup in batches in processor or blender. Strain through sieve into clean saucepan, pressing puree with back of spoon. Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Ladle into bowls. Garnish with yogurt and chives.

Eva's Pizza Crust

Combine the following ingredients in a large bowl, and mix well:

2 to 3 cups Flour
2 Tbls Yeast
¾ tsp Salt
¼ cup Sugar

Add the following to the first mixture, and mix well again (by hand is okay):

2 ¼ cups Hot Water
¼ cup Oil

Once the wet and dry ingredients are well combined, add enough flour to for into a moderately stiff ball of dough (you will need to turn it out onto a board when it becomes too thick to stir). Kneed the dough for approximately 6 minutes. Cover and let rest for 10 minutes.

Cut dough in half, kneed for another 30 seconds, and roll out to form pizza crust.

Place on a greased pan (or you can sprinkle the pan with corn meal), and add sauce, cheese, and toppings.

Bake at 425º for 15 minutes, or (if you are very careful and watch it closely) 515º for 8 minutes.