The Cranbury Inn's Butternut Squash Soup
Rosario "SAM" Restivo -- soup creator. Recipe yields approximately
12 cups of soup.

3 pounds of butternut squash-peeled, seeded, & cubed
2 large onions-peeled & chopped
2 large carrots-peeled & chopped
2 large red bell peppers-seeded & cubed
3 large white potatoes peeled & cubed
2/3 cup uncooked white rice
2 tablespoons of garlic powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground ginger
1 1/2 teaspoon ground white pepper
1 1/2 teaspoon dry mustard powder
1 1/2 teaspoon curry powder
2 cups orange juice
1/3 cup lemon juice
1 cup honey
6 cups of chicken stock* ( maybe more or less )

TO BE ADDED LATER:
1 quart heavy cream ( maybe more )
optional salt to taste if desired

* The chicken stock could be made from bouillon cubes, if homemade or canned stock is not available.

Put the first sixteen ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches above. Cook until everything is well cooked** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 
1 quart ( or more if needed ) of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top.

The Cranbury Inn's Cream of Carrot Soup
Rosario "SAM" Restivo -- soup creator. Recipe yields approximately
10 cups of soup.

10 large carrots-peeled and sliced*
3 ribs of celery-NO LEAVES-washed and cut*
2 large onions-peeled & cut into pieces*
2 large white potatoes peeled & cubed*
2/3 cup uncooked white rice
1 1/2 teaspoon ground white pepper
1 1/2 teaspoon ground ginger
2 tablespoons chopped dry tarragon
3/4 cup honey
6 cups of chicken stock** ( maybe more or less )

TO BE ADDED LATER:
1 quart heavy cream ( maybe more )
optional salt to taste if desired

Put the first nine ingredients into a pot. Add enough chicken stock ( about six cups ) to cover all of the ingredients by about 2 inches. Cook until everything is well cooked*** ( including the rice ). Put everything into a blender and purée it. Put the puréed mixture back into the pot with 1 quart, or more if needed, of heavy cream and gently stir until it is well blended. Heat and serve. Salt to taste if desired. ENJOY!

* Approx 1" pieces.

** The chicken stock could be made from bouillon cubes if homemade or canned stock is not available.

*** It is important to periodically skim the top of the soup while it is cooking --- just enough to take off the film from the bubbling top!

Peanut Sauce
By Gay Ingegneri

3 parts Creamy Peanut Butter
2 parts Peanut Oil
2 parts Honey
2 parts Vinegar
2 parts Hot Sauce
3/4 parts Soy Sauce

*Optional:
  Powdered Ginger
  Salt to taste

Cream together by hand 3 parts Creamy Peanut Butter and 2 parts Peanut Oil until you have a smooth creamy consistency.

Blend together by hand 2 parts Honey and 2 parts Vinegar stirring into a uniform consistency; then blend this into the peanut butter cream above, once again achieving a uniform creamy consistency.

Add 2 parts Hot Sauce and 3/4 parts Soy Sauce, again blending into a creamy consistency.

* Powdered Ginger and Salt may be added to taste but I DO NOT USE THEM!!!!!