Subj: butternut squash & apple

HARVEST SQUASH CASSEROLE
1 1/2 lbs butternut squash
2 apples
1/3 c brown sugar
2 T butter
1 T plus 1 t flour
1/2 t salt
1/2 t cinnamon
Bake at 350 for 45 minutes to an hour

Saved. That's different than my usual style dealing with squash but
it sounds good and I shall try it the next time I have both the key
ingredients at the same time.

Probably some sort of sausage could be added

I think so too.

Subj: Raisins

I'll have to do some looking for quince

They will be quite seasonal: Early Oct to early Dec (and April to
early June in Australia, so possibly right now if your stores are
receiving imports from there).

Subj: "Baked Beans"

brown sugar, molasses
1/4, give or take, bottle of ketchup

I like using blackstrap rather than fancy molasses and tomato sauce
so that the dish is not overly sweet, but if we're having company
whose tastes runs to sweeter I relent and make a batch your way.
I've even done them Quebec style using maple syrup which makes for
truly sweet baked beans.



Cheers

Jim


... Molasses are my secret ingredient.

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JIM WELLER wrote to RUTH HAFFLY <=-

Subj: butternut squash & apple

HARVEST SQUASH CASSEROLE
1 1/2 lbs butternut squash
2 apples
1/3 c brown sugar
2 T butter
1 T plus 1 t flour
1/2 t salt
1/2 t cinnamon
Bake at 350 for 45 minutes to an hour

Saved. That's different than my usual style dealing with squash but
it sounds good and I shall try it the next time I have both the key ingredients at the same time.

My favourite way of "dealing with squash is with the use of an onager
and a [assing freight train as a target.

... Molasses are my secret ingredient.

what do you do with the rest of the mole? Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whack A Mole, eh?
Categories: Sauces, Fruits, Vegetables, Citrus, Chilies
Yield: 4 Servings

2 lg Ripe avocados
1/2 c Diced red onion
1 c Diced tomato
1 Lime
1 1/2 ts Minced garlic
1/2 ts (ea) coarse salt & fresh
- ground black pepper
2 tb Fresh chopped cilantro
2 tb Freshly chopped jalapeno

Slice the avocados in half with a medium sized kitchen
knife.

Hold one half of the avocado in the palm of your hand with
the pit facing up.

Strike the avocado pit with the blade of the knife, twist
the knife and pry out the pit.

Using a large spoon, remove the fruit from the avocado
half.

Once the avocados have been "peeled," gently mash using
a fork and spoon.

Slice the lime and squeeze over the mashed avocados.

Add the remaining ingredients and mix.

No moles were harmed in the research and development
stages of this recipe. - Millie Miller; June 30 2002

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... It's always darkest before you step on the cat.
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Hi Jim,

Subj: butternut squash & apple

HARVEST SQUASH CASSEROLE
1 1/2 lbs butternut squash
2 apples
1/3 c brown sugar
2 T butter
1 T plus 1 t flour
1/2 t salt
1/2 t cinnamon
Bake at 350 for 45 minutes to an hour

Saved. That's different than my usual style dealing with squash but
it sounds good and I shall try it the next time I have both the key ingredients at the same time.

I tried it on a whim, just something different to do with the squash,
and we both decided that it was a keeper.

Probably some sort of sausage could be added

I think so too.

Subj: Raisins

I'll have to do some looking for quince

They will be quite seasonal: Early Oct to early Dec (and April to
early June in Australia, so possibly right now if your stores are receiving imports from there).

I'll have to look. We're currently in New York State fr my FIL's
funeral tomorrow so no major shopping probably until next week when
we're back home. We did hit up our usual NYS Wegman's for a few things
today. (G)

Subj: "Baked Beans"

brown sugar, molasses
1/4, give or take, bottle of ketchup

I like using blackstrap rather than fancy molasses and tomato sauce

I tried blackstrap but prefer the lighter Brer Rabbit or Grandma's
molasses. I don't use a lot of it; one bottle will last quite a long
time. I'm not baking cookies like I did when the girls were home; that
used to use a good bit of it.

so that the dish is not overly sweet, but if we're having company
whose tastes runs to sweeter I relent and make a batch your way.
I've even done them Quebec style using maple syrup which makes for
truly sweet baked beans.

Quite sweet, almost tooth itching sweet. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Two wrongs don't make a right but, two Wrights made an aeroplane

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)