Creamed Brussels Sprouts And Onions In Acorn Squash Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 medium: Acorn squash,
-brussels sprouts,
3 tbsp: Butter or margarine, melted
1 lbs: Small white onions,
1 tsp: Salt,
2 tbsp: Butter or margarine,
1/2 tsp: Pepper,
2 tbsp: All-purpose flour,
2 each: 10-ounce packages frozen,
2 cup: Milk,
Directions:
Cut squash in half lengthwise, and remove seeds. Place cut side
down in shallow baking pans, and add 1 inch water. Bake, uncovered,
at 400 degrees F for 30 minutes or until tender. Drain. Brush
inside of hot acorn squash with melted butter; sprinkle with salt and
pepper, and set aside.
Combine brussels sprouts and onions; cook according to package
directions. Drain, and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat. Add
flour; cook 1 minute, stirring constantly, until thickened and
bubbly. Pour white sauce over brussels sprouts and onions; toss
gently. Spoon brussels sprouts and onions evenly into squash halves.
Yield: 8 servings.
Thomas Jefferson, Virginia _Companys Coming!_ Southern
Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos
by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95
Source from luhu.jp
down in shallow baking pans, and add 1 inch water. Bake, uncovered,
at 400 degrees F for 30 minutes or until tender. Drain. Brush
inside of hot acorn squash with melted butter; sprinkle with salt and
pepper, and set aside.
Combine brussels sprouts and onions; cook according to package
directions. Drain, and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat. Add
flour; cook 1 minute, stirring constantly, until thickened and
bubbly. Pour white sauce over brussels sprouts and onions; toss
gently. Spoon brussels sprouts and onions evenly into squash halves.
Yield: 8 servings.
Thomas Jefferson, Virginia _Companys Coming!_ Southern
Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos
by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95
Source from luhu.jp