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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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Title:CHEESECAKE COOKIES - Author: - Contributor:

Ingredient:
1/3 c. butter
1/3 c. brown sugar
1 c. flour
1/2 c. chopped nuts
1/4 c. sugar
1 pkg. (8 oz.) cream cheese
1 egg
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. lemon juice

Direction:
Preheat oven to 350 degrees. Cream butter and brown sugar

until light and fluffy. Add flour and nuts; blend until

mixture resembles crumbs. Set aside 1 cup mixture. Press

remainder into 8 x 8 inch pan. Bake for 12 to 15 minutes. Let

cool. Beat sugar and cream cheese until smooth. Add remaining

ingredients and beat well. Spread over crust. Sprinkle

reserved crumbs on top, pressing down lightly with fingers.

Bake for 25 minutes, cool, and cut into bars. Store in

refrigerator.