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Category:Vegetables - Author:N/A- Contributor:
Stuffed Acorn Squash
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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Pick of the Week
Title:CAULIFLOWER AU GRATIN - Author: N/A - Contributor:
Ingredient:

  • 1 lg. head cauliflower
  • 1/4 c. butter or margarine, divided
  • 1/2 c. diced onion
  • 1 1/2 c. (6 oz.) shredded cheddar
    cheese
  • 1 c. (8 oz.) sour cream
  • 1/4 tsp. salt
  • 1/2 c. dried bread crumbs



Direction:
Break cauliflower into sections. Cook for 10 minutes in salted water. Drain well. Combine cauliflower with 2 tablespoons butter, onion, cheese, sour cream and salt. Spoon into 1 1/2 quart casserole. Melt remaining butter and toss with bread crumbs. Sprinkle over cauliflower mixture. Bake at 350 degrees for 30-40 minutes.
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