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| Apple
Stuffed Acorn Squash |
1 acorn squash
2-3 apples
1/4 cup brown sugar |
1 pat of margarine
dash of nutmeg
dash of salt, optional |
| Slice the acorn squash in half, and scrape out the seeds and the strings.
Place face down in casserole pan filled with 1/2 inch of water and place
in a 350 degree oven for about 10-15 minutes. While the squash is steaming
there, peal and slice the the apples and mix in the brown sugar. Take the
squash out of the oven, place face up, and fill the cavities with the apple
mixture, add a pat of margarine to each and top with a shake or two of nutmeg
as taste dictates. Cover very lightly with foil, and bake until the apples
and the squash are soft and cooked, approximately another 1/2 hour. Serves: 3-4 --- Preparation time: 45 min. |
| Acorn
Soup |
1 acorn squash (about the size of a large softball)scrubbed
on outside and cut into fourths (unpeeled)
1/2 cup dried white beans
2 stalks celery, chopped |
1 cup onion, chopped
3 cloves garlic, minced
vegetable bouillion/broth (dry, enough for two cups liquid
broth)
pepper
parsley sprigs and carrot curls for garnish |
| Soak beans overnight. Rinse beans and put in large pot with 3 cups water.
Add celery, onion, garlic and bouillion, bring to boil and then turn down
to low (cover pot). Fill another large pot with water and bring to a boil.
Put the acorn squash in the boiling water and boil for about 10-15 minutes
or until a fork poked into the inside feels like poking a well done mashed
potato. Remove the squash and sit aside to cool. Once the squash is cool
enough to handle, scoop out the inside and puree in a blender or food processor.
After the squash is pureed, add it to the bean mixture. Finish cooking soup
so that an hour has passed from when the beans started cooking. If the soup
is too watery for your taste, cook without the lid on for a while, or puree
about a third of the batch (beans, onions, celery, garlic and all) and then
add the pureed ingredients back to the original batch. Season to taste with
pepper. Garnish with a sprig of parsley and a carrot curl. Serves
3. |
| Sweet
Potatoes with Cranberries and Greens |
2 medium sweet potatoes (about 1/2 pound)
2/3 Cup cranberries, cut into halves
1/4 Cup yellow onion, minced
2 cloves garlic, minced
2 Tbsp fresh ginger, grated
1/2 Cup apple sauce, unsweetend |
1/8 tsp cinnamon
1/4 tsp allspice
1/4 tsp mustard powder
3/4 Cup vegetable stock
3 large leaves kale, cut in thin strips
salt to taste |
| Steam sweet potatoes until soft. Peel and cut into large dice. Put onion
in a medium non-stick skillet over medium-high heat, cover, and sweat for
3 minutes, until onion just begins to brown and stick. Add a Tbsp of the
stock and stir to distribute color. Simmer until liquid evaporates and repeat
process twice more. Add garlic, ginger, and another Tbsp. of stock, reduce
to low heat and cook for 2 more minutes. Mix spices into apple sauce and
stir into onions in the skillet. Add sweet potatoes, cranberries, and 1/4
cup of the stock, and cover and simmer 5 or six minutes, until berries are
tender. Add Kale and remaining stock, cover and cook until greens are tender,
2 to 3 minutes (you could substitute spinach for the kale). Stir, season
with salt, and serve. Serves 2 |
| Spiced
Pear/Apple Sauce |
6 pears, cored and chopped
3 apples, cored and chopped
1/2 c. - 1 c. raisins
1/4 c. white wine (optional) |
a little water
cinnamon
allspice
pumpkin pie spice (usually has mace, nutmeg, cinnamon and
maybe other spices) |
| Put all ingredients in a pot. Bring to a boil, then reduce heat to simmer.
Cook until fruit is soft (takes 2 hours or more, can be made the night before).
If you want the sauce thicker, then cook with lid off for awhile. Serves approx. 4-6 |
| Roast Corn
Soup |
12 ears white corn
(in milky stage) |
1 # salt pork (lean and fat)
1 # pinto or kidney beans |
| Using low heat, take corn and roast on top of range (using griddle if your
stove is equipped with one) and keep rotating corn until ears are a golden
brown. After the corn is roasted, take ears and put on foil covered cookie
sheet until cool enough to handle. Scrape each ear once or twice With a
sharp knife. Corn is ready for making soup. While corn is being roasted,
fill kettle (5 qt. capacity) approximately 3/4 full with hot water and put
on to boil along with salt pork which has been diced in small pieces for
more thorough cooking. Beans should be sorted for culls, washed twice and
parboiled for approximately 35-45 minutes. After parboiling beans, rinse
well in tepid water 2 or 3 times. Corn and beans should then be put in kettle
with pork and cooked for about 1 hour. (Note: Beans can also be soaked overnight
to cut cooking time when preparing soup). |
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from family, friends, and other sources. Only a few of those listed
have been tested by this writer, therefore use your common (cooking) sense
and enjoy!
