Thanksgiving Deviled Eggs Recipe

INGREDIENTS:
8 eggs
1/2 teaspoon prepared mustard
1 tablespoon creamy salad dressing
salt and pepper to taste
1 pinch paprika

DIRECTIONS:
Place eggs in saucepan and cover with water.
Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water and cool.
Peel and cut in half lengthwise.
Remove yolks and combine with mustard, salad dressing and salt and pepper.
Mix together until smooth.
Refill each egg half with the yolk mixture and sprinkle with paprika.

Pickled Pumpkin

INGREDIENTS:
4 pounds peeled and diced pumpkin
5 cups white sugar
5 cups distilled white vinegar
4 cinnamon sticks
15 whole cloves

DIRECTIONS:
Place the pumpkin in a large, deep bowl.
In a large saucepan, mix the sugar, vinegar, cinnamon sticks and cloves.
Boil 5 minutes.
Pour the hot liquid over the pumpkin in the bowl.
Cover and set aside 8 hours, or overnight.
Strain the liquid into a large saucepan.
Boil 5 minutes.
Remove the cinnamon sticks and cloves, leaving a few bits for decoration.
Place the pumpkin back into the liquid and return to boiling.
Boil 5 minutes, or until pumpkin is transparent but crisp.
Allow the mixture to cool.
Transfer to sterile jars and refrigerate.