1.
Boil or microwave squash until tender. Mash squash with 4 tablespoons
butter, maple syrup, brown sugar, cinnamon, and ginger.
2. Melt the remaining butter in a large pot over medium heat. Add the
flour and cook for 3 minutes, stirring well. Add the chicken stock.
Cook and stir for a few more minutes until the soup has thickened. Add
the squash mixture, applesauce, and apples. Continue to cook until the
soup is thoroughly heated, stirring frequently.
3. Once warmed, stir in the cream and heat until the soup just starts
to bubble. Remove from the heat. Cool and refrigerate for at least 12
hours and up to three days.
4. Reheat over medium heat until warmed through. Taste and adjust
seasonings.
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Shrimp
Stuffed Potatoes
6
large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed
Paprika
Preheat oven to 350
degrees.
Begin by washing
potatoes, drying them, and gently pricking them with a fork on the
sides. Coat each potato with vegetable oil, place on foil covered pan,
and bake for approximately 1 hour.
Place the butter in a
large bowl. Remove the potatoes from the oven and slice each potato in
half. Gently scoop out the potato and place in the bowl. Using a mixer
on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold
the shrimp and both cheeses into the mixture. Gently stuff the mixture
back into the potato shells, making sure not to break them. Pile the
mixture as high as you can on top of the potato shells. Sprinkle each
potato with cheese and paprika for color. Bake in the oven for
approximately 20 to 30 minutes until browned on top.
Yield: 6 servings
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Acorn
Squash Stuffed with Cornbread
CORNBREAD
3/4 cup yellow cornmeal
1/2 cup whole wheat flour
1 1/2 tspn baking powder
1/2 cup skim milk
1/4 cup egg substitute
1 tbsp honey
1/4 cup chopped pecans
SQUASH
2 large acorn squash
1 tbsp olive oil
1 tspn dried basil
1 tspn grated nutmeg
1/2 cup apple juice
To
make the cornbread: In a large bowl, mix the cornmeal, flour,
and baking powder. In a small bowl, mix the milk, egg substitute, and
honey. Pour the liquid ingredients into the flour mixture and stir
lightly. Fold in the pecans until all the flour is moistened. Do not
overmix.
Coat a 9 X 5-inch loaf
pan with nonstick spray. Add the batter. Bake at 350 degrees F for 15
minutes. Allow the bread to cool.
To
make the squash: Cut the squash in half lengthwise. Scoop out
and discard the seeds. Coat a 9 X 13-inch baking dish with nonstick
spray. Add the squash, cut-side down. Add a small amount of water to
the pan so the squash won't stick during baking.
Bake at 350 degrees F
for 45 to 60 minutes, or until just tender. Do not overbake, or the
squash will collapse.
Allow the squash to cool
slightly. Scoop out the flesh, leaving a 1/2-inch shell. Transfer the
pulp to a large bowl.
Crumble the cornbread
and add to the bowl. Add the oil, basil and nutmeg. Toss lightly to
mix. Add the apple juice and mash lightly with a potato masher. Do not
overmix; stuffing should be slightly lumpy. If necessary, add a bit
more juice to make a moist mixture.
Mound the stuffing in
the squash shells. Bake at 350 degrees F for 15 minutes, or until
heated through.
Serves 4.
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Autumn
Pork Roast (In Crock Pot)
·
3
to 4 lb. pork roast
·
Salt
& pepper
·
1 c.
cranberries, finely chopped
·
1/4
c. honey
·
1
tsp. grated orange peel
·
1/8
tsp. ground cloves
·
1/8
tsp. ground nutmeg
Sprinkle
roast with salt and pepper. Place in slow cooking crockpot. Combine
remaining ingredients; spoon over roast.
Cover. Cook on low for 8 to 10 hours. Makes 6 to 8 servings.
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Cornish
Hens With Rice And Apricot Stuffing
·
6 Cornish Hens
·
Salt
·
Pepper
·
Marjoram
Stuffing
·
1 large Onion
·
1 cup Dried Apricots, cooked
·
6 cups Cooked Rice, hot
·
1/2 cup Margarine
·
2 teaspoons Salt
·
1/2 teaspoon White Pepper
·
1/2 teaspoon Marjoram
Thaw hens completely
before roasting. Sprinkle inside and out with salt & pepper and
with marjoram. Stuff cavity of each hen lightly with rice and apricot
mixture and fasten with poultry pins and strong thread. Place on rack
in shallow roasting pan. Roast at 350 for 1 1/2 hrs., basting
occasionally. Remove from oven and arrange on large platter around
rice ring. Garnish with fruit and hot cooked vegetables.
Stuffing:
Chop onion fine. Drain apricots and mash. Add other ingredients and
mix well. Stuff hens with 1/2 the mixture. Grease 1-quart ring mold
with margarine; pack second 1/2 of rice mixture into mold. Place mold
in pan of hot water and bake 30 minutes at 325. Keep hot until ready
to serve; then unmold on warm platter.
Surround rice ring with hens and garnishes.
