Text 16490, 91 rader
Skriven 2014-09-01 06:39:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Stuffies
================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> She wasn't *my* aunt and those weren't *my* rules. I never eaten
 DD> something I didn't like anywhere close to 1001 times. But, I've given
 DD> some stuff I won't ever eat voluntarily, ever again, more than a few
 DD> tries.

 RH> I had to eat PB&J at least 1,001 times. I didn't like it the first, nor
 RH> the last time. I still don't like pb but now I like j.

 DD>       Title: Enola's Baked Stuffed Turnips
 DD>  Categories: Vegetables, Lo-fat
 DD>       Yield: 4 Servings

 RH> Now that's different. We tried some patty pan squash with a light
 RH> breadcrumb stuffing the other day (based on a suggestion from a vendor

I posted that, of course, because cooked turnips are something I will never
volunteer to eat - unless actually starving. And that would be long after I had
exhausted all the fat around my mid-section.

 RH> at the farmer's market). They didn't work out to our taste so we
 RH> decided it wasn't worth trying again. OTOH, our neighbor gave us a
 RH> small acorn squash; I may try it with a sausage stuffing. I suspect
 RH> that'll taste much better.

Try this recipe - it ought to work with acorn squash ... at least my mental
taster say it will. It sure worked with the dumpling squash (which are thinner
walled than the acorns).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Stuffed Squash (Pork)
 Categories: Squash, Pork, Rice, Vegetables
      Yield: 4 Servings
 
      4 sm Sweet Dumpling Squash; about
           - 8 oz each, seeded *
           Jarred marinara sauce

MMMMM--------------------------STUFFING-------------------------------
      1 lb Italian Sausage; hot or mild
    1/2 c  Chopped yellow onion
     16 oz Can diced tomatoes; w/juice
      6 oz Long-grain/Basmati rice **
    1/2 c  Water
      1 ts Salt
           Pepper
      1 ts Worcestershire sauce
      2 tb Dried parsley
    1/2 ts Dried basil
    1/2 ts Dried oregano
 
  * Small, mildly sweet-tasting squash resembles a miniature
  pumpkin with its top pushed in. It has cream-colored skin
  with green specks. Weighing only about 7 ounces, it has
  sweet and tender orange flesh and is a great size for
  stuffing and baking as individual servings.
  
  ** Or orzo pasta
  
  Preheat the oven to 350oF/175oC.
  
  Cut tops from little squash; discard seeds. Chop the tops
  to add to the sausage and onions, set aside. Cook the
  sweet dumpling squash, uncovered, in boiling water for 5
  minutes, then invert them on a rack in the sink to drain
  well.
  
  In a skillet, cook sausage, onion and the chopped squash
  until meat is browned and vegetables are tender. Drain off
  excess fat. Add undrained tomatoes, uncooked rice, water,
  salt, Worcestershire sauce, pepper, parsley, oregano,
  and basil.
  
  Bring to a boil; reduce heat. Cover and simmer 15 mins
  or until rice is tender. Stuff squash with meat mixture.
  Cover tops with jarred sauce and bake uncovered for 30
  to 35 minutes or until squash is tender.
  
  From: The Fertile mind of Uncle Dirty Dave
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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