Ingredient:
- 3 large acorn squash
- 1 cup water
- 6 tablespoons butter, melted
- 1 teaspoon lemon juice
- 3/4 teaspoon cinnamon
- 1/3 cup brown sugar, firmly packed
- 2-1/2 medium Granny Smith apples, peeled, cored, chopped
- 1/2 cup chopped pecans
Direction:
Heat oven to 350F. Place squash (cut in half and seeded) cut side down in two 12"e x 8" pans with approximately 1/2 water in bottom. Bake 30 minutes, Meanwhile, mix butter, juice, sugar with chopped apples. Divide mixture evenly among soft squash and return to oven for 30 minutes, or until tender. Sprinkle with pecans.
Yield: 6 servings
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Ingredient:
- 1 lb. lean ground beef
-
8 c. chicken stock -
4 tbsp. flour -
1 egg -
1 red chili pepper -
4 med. carrots, grated -
5 1/2 tbsp. Minute rice -
1/2 lb. spinach fresh or frozen -
chopped
1/2 tsp. oregano -
1/4 lb. ham chopped -
2 1/2 tbsp. parsley
Direction: Mix beef, 1/2 cup stock, flour and egg. Form into small balls. Set aside. Put remaining stock, chili pepper, carrots and rice in crockpot on high to simmer. When simmering add meat balls cover and cook 1/2 hour. Then turn heat on low and cook 3 hours. Add other ingredients and cover and cook for 20 more minutes. May be served with lemon wedges if desired. |