Mashed Butternut Squash and Pears

Mashed Butternut Squash and Pears


Danny Boome

1 large butternut squash, about 1 pound
2 Bosc or Anjou pears
4 tablespoons unsalted butter
1 vanilla bean
1 tablespoon brown sugar
2 teaspoons ground ginger
Course salt and freshly ground black pepper

Preheat the oven to 375 degrees F.
Cut the butternut squash in half lengthwise and remove the seeds. Peel
the pears, cut in half and remove the core. Place the pears and
squash, cut side up, on a foil-lined baking sheet.

In a small saucepan, over low heat, melt the butter. Cut the vanilla
bean in half lengthwise and scrape the seeds off of each side with a
paring knife. Add the seeds to the butter. Reserve the pod for another
use. Whisk the brown sugar and ginger into the melted butter and
remove from the heat.

Brush the butter mixture onto the cut sides of the squash and pears.
Season with salt and pepper. Set the remaining butter mixture aside
and keep it warm. Roast the squash and pears until soft, about 45
minutes to 1 hour depending on the size of the squash. The squash is
cooked when a knife can be inserted easily into the flesh.

Scoop flesh out of the squash and discard the skin. Place the squash
and pears in a large bowl and mash with a fork or a potato masher.
Stir in the remaining melted butter mixture. Season with salt and
pepper, to taste, and serve warm.

Mini Chocolate Chip Snowball Cookies

Mini Chocolate Chip Snowball Cookies

1 1/2 cups (3 sticks) butter or regular margarine, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups (12 ounce pkg) mini chocolate chips
1/2 cup finely chopped nuts
powdered sugar

Preheat oven to 375 F. Beat the butter, sugar, vanilla, and salt in a large
mixer bowl until creamy. Gradually beat in the flour. Stir in the morsels and
nuts. Shape level tablespoons of dough into 1 1/4 inch balls. Place on
ungreased baking sheets. Bake for 10 to 12 minutes or until cookies are set and
lightly browned. Remove from oven. Sift the powdered sugar over the hot
cookies on the baking sheets. Cool on the baking sheets for 10 minutes. Remove
to cool completely on wire racks.

Recipe Source: 1Recipes_galore2007 yahoo group, submitted by Jeannie the cook.

PUMPKIN CHOWDER WITH LIME AND CILANTRO

PUMPKIN CHOWDER WITH LIME AND CILANTRO

This soup is loaded with antioxidants and nutrients - and tastes fabulous. Calabaza squash is often called pumpkin in South Florida and sold in large wedges in the produce department. Try culantro in place of cilantro for a milder flavor. You can garnish the chowder with pumpkin seeds.

2 teaspoons canola oil
1 red onion, chopped
4 cups peeled and diced calabaza squash
1 large all-purpose potato, peeled and diced
1 tablespoon minced lemon grass
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 jalapeño pepper, seeded and mince
2 teaspoons ground turmeric
3 quarts vegetable broth or water
1 red bell pepper, cored, seeded and chopped
1 (16-ounce) can white or yellow hominy, drained and rinsed well
1/2 cup dried orzo pasta
1/2 cup minced cilantro
Juice of 2 limes
Salt, to taste

Heat oil in a 10-quart stockpot over medium-high heat. Add onions, calabaza and potatoes, and sauté 2 minutes. Add lemon grass, garlic, ginger root, jalapeños and turmeric, and continue to sauté 1 minute longer. Add broth or water and bring to a rolling boil over high heat. Reduce heat and simmer 20 minutes.

Add red peppers, hominy and orzo; continue to simmer 10 minutes until vegetables are tender and orzo is cooked through. Remove from the heat and add cilantro, lime juice and salt. Makes 1-1/2 gallons.

French Canadian Sugar Pie

French Canadian Sugar Pie

* 1 Tbsp. Margarine
* 1 cup brown sugar
* 1 egg
* 1 1/2 Tbsp. All-purpose flour
* 1 cup milk
* pinch of salt
* 2 unbaked 8 inch pie crusts

Directions:
Mix margarine and brown sugar. Add egg. Sift flour with salt and to the
Sugar mixture; stirring to incorporate thoroughly. Add milk. Mix until
Smooth.

Pour in bottom crust and set top crust in place, crimping edges and cutting
A 1/2 inch hole in middle of top crust.
Bake in preheated oven 325 degrees F for 45 minutes, or until set. Remove
And allow to completely cool on wire rack.