Savory Stuffed Acorn Or Butternut Squash Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
1 ea specified ingredients (follows)
Split and clean butternut or acorn squash. Cook face down on oiled
pan in 350 F oven for about 30 mins or until tender.
While doing that, assemble:
Enough cooked wild rice for the number of squash to be stuffed. Some
golden delicious apples, peeled and cubed. A mirepoix made from
chopped onions, chopped celery and chopped carrots, saut
ed in a
little sesame oil. (At least one medium onion, one rib of celery and
one small carrot per two persons; 1 tsp sesame oil and 1+ of canola
oil.) A handful of dark raisins A few chopped pecans or walnuts A
dash or two of ground cloves A splash of dry vermouth, sherry or
madeira Enough frozen orange juice concentrate to moisten the above
Some good toasted bread or muffin crumbs.
Prepare the mirepoix by cooking onions in oil, adding carrots, and
then adding celery. Chop the apples. If delayed, mix OJ concentrate
with apples to prevent discoloration. Mix all ingredients. Season to
taste. Stuff into squash, top with crumbs and return to 350 F oven
until thoroughly hot to cook out the alcohol.
Almost everything above is optional, but the magic is in the cloves,
vermouth and OJ. The taste is savory sweet and the texture is slightly
crunchy, both of which nicely complement the squash. Bon app
tit!
From: Leon Vick, I-Link Veg. Echo
Title: SAVORY STUFFED BREAD SNACKS
Categories: Wedding
Yield: 48 Servings
4 6 inch long sandwich rolls
1 8 oz. pkg. cream cheese,
-softened
8 oz (1 1/3) cups) braunschweiger
-or liver sausage
1 c Finely shredded carrots
1/2 c Chopped fresh parsley
2 tb Chopped green onions
2 ts Lemon juice
1 ts Worcestershire sauce
Heat oven to 350F. Cut about 1/2 inch off both ends of each roll;
discard. Using teaspoon, remove bread from inside of roll, leaving
about 1/4 inch of crusty shell; set shells aside. Crumble soft bread
pieces; place on a cookie sheet. Toast bread crumbs at 350F for 12
to 15 minutes or until golden brown; cool.
In large bowl, combine cream cheese and braunschweiger; beat until
smooth. By hand, stir in cooled bread crumbs and remaining
ingredients. Spoon about 1 cup of filling mixture into each bread
shell, pressing gently but firmly to remove air pockets. Wrap filled
shells in plastic wrap or place in plastic bag. Refrigerate at least
4 hours or until serving time. To serve, unwrap, slice into 3/8 inch
slices.
Tips: *Two 4 1/2 oz. cans deviled ham can be substituted for
braunschweiger. To make ahead, prepare as directed above.
Refrigerate up to 2 days before serving. Yield: 48 bread snacks.
Typed by cjhartlin@msn.com Source: Pillsbury Party Cookbook
Source from luhu.jp
Split and clean butternut or acorn squash. Cook face down on oiled
pan in 350 F oven for about 30 mins or until tender.
While doing that, assemble:
Enough cooked wild rice for the number of squash to be stuffed. Some
golden delicious apples, peeled and cubed. A mirepoix made from
chopped onions, chopped celery and chopped carrots, saut
ed in a
little sesame oil. (At least one medium onion, one rib of celery and
one small carrot per two persons; 1 tsp sesame oil and 1+ of canola
oil.) A handful of dark raisins A few chopped pecans or walnuts A
dash or two of ground cloves A splash of dry vermouth, sherry or
madeira Enough frozen orange juice concentrate to moisten the above
Some good toasted bread or muffin crumbs.
Prepare the mirepoix by cooking onions in oil, adding carrots, and
then adding celery. Chop the apples. If delayed, mix OJ concentrate
with apples to prevent discoloration. Mix all ingredients. Season to
taste. Stuff into squash, top with crumbs and return to 350 F oven
until thoroughly hot to cook out the alcohol.
Almost everything above is optional, but the magic is in the cloves,
vermouth and OJ. The taste is savory sweet and the texture is slightly
crunchy, both of which nicely complement the squash. Bon app
tit!
From: Leon Vick, I-Link Veg. Echo
Title: SAVORY STUFFED BREAD SNACKS
Categories: Wedding
Yield: 48 Servings
4 6 inch long sandwich rolls
1 8 oz. pkg. cream cheese,
-softened
8 oz (1 1/3) cups) braunschweiger
-or liver sausage
1 c Finely shredded carrots
1/2 c Chopped fresh parsley
2 tb Chopped green onions
2 ts Lemon juice
1 ts Worcestershire sauce
Heat oven to 350F. Cut about 1/2 inch off both ends of each roll;
discard. Using teaspoon, remove bread from inside of roll, leaving
about 1/4 inch of crusty shell; set shells aside. Crumble soft bread
pieces; place on a cookie sheet. Toast bread crumbs at 350F for 12
to 15 minutes or until golden brown; cool.
In large bowl, combine cream cheese and braunschweiger; beat until
smooth. By hand, stir in cooled bread crumbs and remaining
ingredients. Spoon about 1 cup of filling mixture into each bread
shell, pressing gently but firmly to remove air pockets. Wrap filled
shells in plastic wrap or place in plastic bag. Refrigerate at least
4 hours or until serving time. To serve, unwrap, slice into 3/8 inch
slices.
Tips: *Two 4 1/2 oz. cans deviled ham can be substituted for
braunschweiger. To make ahead, prepare as directed above.
Refrigerate up to 2 days before serving. Yield: 48 bread snacks.
Typed by cjhartlin@msn.com Source: Pillsbury Party Cookbook
Source from luhu.jp
Tags
Main dish