Leftover Turkey Soup

This is my friend Marilee's recipe. So tasty, no one will ever know how quick and easy it is!

1/2 C chopped onion
2 medium carrots, sliced
1 large stalk celery, sliced
2 cans chicken broth
3 C water
1 (.7 oz) env Good Seasons Italian salad dressing mix
2 C cubed cooked turkey
1/2 t chicken bouillon
3/4 C bite sized pasta (uncooked)

Cook onion, carrot, and celery in small amount of oil in large saucepan for 3 to 5 minutes or until tender-crisp, stirring occasionally. Add chicken broth, water, dressing mix, and bouillon. Bring to boil. (Optional: add a peeled, cubed potato or a handful of dehydrated potato here) Add turkey and pasta; cover. Reduce heat to medium-low; simmer 10 o 12 minutes or until pasta is tender.

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" baking
pan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.

Recipe courtesy of http://tastethejoy.blogspot.com/