Food recipes
SQUASH SHELLS
SQUASH SHELLS
Ingredients:
------------
1/2 spaghetti squash per person
1/4 cup cooked ham chunks per squash half
1/2 cup cooked peas
1/2 beaten egg yolk per squash half
1/4 cup cream per squash half
1/4 cup Parmesan cheese per squash half
Directions:
-------------
Cook and drain the squash. Separate out the spaghetti strands, handling
the shells carefully so they do not tear. Set the shells aside to
drain. In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients. Mound this mixture back into the squash halves
and microwave or bake until heated through.
Notes:
------
Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast. Here is my
list:
1. Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups.
2. Eat the seeds. They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).
3. Eat as a side dish vegetable with appropriate herbs, butter,
cheese... (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi).
4. I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.
5. Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
amyl
(7 of 7) [12/17/1999 12:14:07 PM]
Sweet Potatoes wtih Grapefruit
Sweet Potatoes wtih Grapefruit
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 16 Aug 1993 00:37:57 GMT
1 3/4 pounds sweet potatoes
1 large grapefruit
3 tablespoons unsalted butter
1/3 cup (firmly packed) light brown sugar
1/4 teaspoon salt
2 eggs, well beaten
Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan and
cover with water. With a swivel-bladed vegetable peeler, peel the yellow
zest from the grapefruit and put it in with the potatoes. Bring to a boil,
reduce the heat and simmer until the sweet potatoes are just fork-tender,
about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into the
boiling potato water and blanch, turning constantly, for 30 seconds. Rinse
the grapefruit briefly under cold running water to cool and peel off the
white pith. Section the grapefruit and peel off the membranes over a bowl
to catch the juice. Reserve all the juice and pulp; discard any seeds.
When the sweet potatoes are done, drain and let cool; discard the grapefruit
zest. Peel the potatoes and put them into a food processor along with the
grapefruit pulp and juice, the butter, brown sugar and salt. Puree until
smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.
mara
[12/17/1999 12:14:08 PM]
Swiss Style Green Beans
Swiss Style Green Beans
From: Thomas Fenske
Date: Thu, 4 Nov 1993 17:36:19 -0500 (EST)
This is an old family favorite that is a holiday staple at our house. It
is especially nice because it can be prepared the night before and popped in
the oven on Thanksgiving/Christmas Day ... one less thing to do on these
busy days.
Serving Size : 10
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
2 T. Grated Onion
7 T. Margarine
2 T. Sugar
1 t. Salt
1 t. White Pepper
1 Pt. Sour Cream
8 oz Grated Swiss Cheese
4 16 oz Cans-French Style Green Beans
1/2 Cup Crushed Corn Flakes
Lightly saute the onions in 4 T. of the margarine, and stir in the flour,
sugar, salt and white pepper. Blend well. Stir in the sour cream. Cook
until thick, stirring occasionally. Drain the green beans and add to the
sour cream mixture. Pour into a buttered casserole. Top with swiss
cheese. Melt the remaining 3 T. of margarine, then stir in the corn
flakes. Spread over the top of the cheese.
Bake at 350 F. for 30-40 minutes
This may be prepared in advance and refrigerated, but it is better if you
prepare the corn flake mixture when you are ready to bake the dish.
Thomas Fenske
Duke University Press
amyl
[12/17/1999 12:14:20 PM]
Ingredients:
------------
1/2 spaghetti squash per person
1/4 cup cooked ham chunks per squash half
1/2 cup cooked peas
1/2 beaten egg yolk per squash half
1/4 cup cream per squash half
1/4 cup Parmesan cheese per squash half
Directions:
-------------
Cook and drain the squash. Separate out the spaghetti strands, handling
the shells carefully so they do not tear. Set the shells aside to
drain. In a bowl mix together the strands of spaghetti squash with the
rest of the ingredients. Mound this mixture back into the squash halves
and microwave or bake until heated through.
Notes:
------
Since I was growing spaghetti squash last year - I planted three which
was a big mistake - those vines are incredibly prolific - the need to
find things to do with them turned critical pretty fast. Here is my
list:
1. Cooked spaghetti squash has a "noodle-like" quality which makes it a
good addition to lots of soups.
2. Eat the seeds. They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).
3. Eat as a side dish vegetable with appropriate herbs, butter,
cheese... (Incidently, the best way to cook spaghetti squash is in the
Microwave -1/2 squash, cut lengthwise, covered and vented for about 8
minutes on Hi).
4. I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.
5. Spaghetti squash can be sliced in chunks and eaten raw, either added
to salads or with a dip.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
amyl
(7 of 7) [12/17/1999 12:14:07 PM]
Sweet Potatoes wtih Grapefruit
Sweet Potatoes wtih Grapefruit
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 16 Aug 1993 00:37:57 GMT
1 3/4 pounds sweet potatoes
1 large grapefruit
3 tablespoons unsalted butter
1/3 cup (firmly packed) light brown sugar
1/4 teaspoon salt
2 eggs, well beaten
Preheat oven to 375F. Put the potatoes, unpeeled, in a large saucepan and
cover with water. With a swivel-bladed vegetable peeler, peel the yellow
zest from the grapefruit and put it in with the potatoes. Bring to a boil,
reduce the heat and simmer until the sweet potatoes are just fork-tender,
about 20 minutes.
Meanwhile, with a long-pronged fork or tongs, dip the grapefruit into the
boiling potato water and blanch, turning constantly, for 30 seconds. Rinse
the grapefruit briefly under cold running water to cool and peel off the
white pith. Section the grapefruit and peel off the membranes over a bowl
to catch the juice. Reserve all the juice and pulp; discard any seeds.
When the sweet potatoes are done, drain and let cool; discard the grapefruit
zest. Peel the potatoes and put them into a food processor along with the
grapefruit pulp and juice, the butter, brown sugar and salt. Puree until
smooth. Add the eggs and mix to blend.
Pour the sweet potato mixture into a well-buttered, 6-cup souffle dish.
Place in a pan of hot water and bake for 45 minutes, or until the center
is set.
mara
[12/17/1999 12:14:08 PM]
Swiss Style Green Beans
Swiss Style Green Beans
From: Thomas Fenske
Date: Thu, 4 Nov 1993 17:36:19 -0500 (EST)
This is an old family favorite that is a holiday staple at our house. It
is especially nice because it can be prepared the night before and popped in
the oven on Thanksgiving/Christmas Day ... one less thing to do on these
busy days.
Serving Size : 10
Qty Measurement Preparation Ingredient
--- ----------- ----------- ----------
2 T. Grated Onion
7 T. Margarine
2 T. Sugar
1 t. Salt
1 t. White Pepper
1 Pt. Sour Cream
8 oz Grated Swiss Cheese
4 16 oz Cans-French Style Green Beans
1/2 Cup Crushed Corn Flakes
Lightly saute the onions in 4 T. of the margarine, and stir in the flour,
sugar, salt and white pepper. Blend well. Stir in the sour cream. Cook
until thick, stirring occasionally. Drain the green beans and add to the
sour cream mixture. Pour into a buttered casserole. Top with swiss
cheese. Melt the remaining 3 T. of margarine, then stir in the corn
flakes. Spread over the top of the cheese.
Bake at 350 F. for 30-40 minutes
This may be prepared in advance and refrigerated, but it is better if you
prepare the corn flake mixture when you are ready to bake the dish.
Thomas Fenske
Duke University Press
amyl
[12/17/1999 12:14:20 PM]
Printed from https://recipe.bluelayer.org/recipe/71574/squash-shells