Cincinnati Enquirer, 30 October, 1958

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Cincinnati Enquirer, 30 October, 1958 - : Bake Squash For Lunch LETS TAKE a look at the...
: Bake Squash For Lunch LETS TAKE a look at the versatile squash and spotlight its charm in two different dishes. Because its flavor is delicately distinctive, squash blends with a wide variety of flavors. The rotund little acorn squash moves right up into the main-luncheon-dish main-luncheon-dish main-luncheon-dish main-luncheon-dish main-luncheon-dish league with this version. Packed with sausage and bread crumbs, spiked with black pepper, nutmeg and onion, it is baked until the bland goodness of the squash combines with the savory stuffing to mutual flavor advantage. Baked Stuffed Acorn Squash S medium acorn squash (about 2'J pounds) 1 j teaspoon salt ' teaspoon black peper ' teaspoon ground nutmeg 1 pound sausage meat, conked 1 cup soft bread crumb 1 2 cup diced onion Wash squash, cut in half lengthwise and remove seeds and fibers. Place in a large shallow baking dish, cut-side cut-side cut-side down. Pour in U-inch U-inch U-inch boiling water. Bake in a 4'.'.V degrce oven 30 minutes or until almost done. Remove from oven. Turn squash rut-side rut-side rut-side up. Sprinkle squash with a mixture of salt, pepper and nutmeg. Mix remaining ingredients ingredients together and spoon into cavities of squash. Replace Replace in baking pan filled w,th '-inch '-inch '-inch boiling water. Reduce oven temperature to 350 degrees. Bake 35 minutes or until squash is tender. Makes 6 servings. PALE ZUCCHINI'S elusive flavor takes on excitinf when the vegetable is fixed Creole style wiVh green peppers, onions and sharp cheese. Creole Squash 6 rup sliced unceled zucchini squash (about 2'j pounds) 1 teaspoon salt ,1 tablespoon butter or margarine 3 tablespoons flour S rup (3 large) diced tomatoes 1 j cup diced green pepper 'l cup chopped onion 1 teaspoon salt '( teaspoon black pepper 1 j teaspoon sugar tablespoon butter or margarine, melted 't rup shredded American cheee j cup soft freh bread crumb Cook squash in 'j-inch 'j-inch 'j-inch boiling water and 1 teaspoon salt in a covered saucepan until partly tender, about S to 10 minutes. Drain and place in a -'-quart -'-quart -'-quart -'-quart casserole. Melt butter or margarine; blend in flour. Add tomatoes, tomatoes, green pepper and omon. Cook 5 minutes or until vegetables are tender. Add seasonings and pour mixture over squash. Mix remaining ingredients together and sprinkle over top. Bake in a .ViO-dcgrce .ViO-dcgrce .ViO-dcgrce oven 30 minutes or until brown. Makes S to 10 servings

Clipped from The Cincinnati Enquirer30 Oct 1958, ThuPage 49

The Cincinnati Enquirer (Cincinnati, Ohio)30 Oct 1958, ThuPage 49
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  • Cincinnati Enquirer, 30 October, 1958

    mlbellman – 02 Feb 2016

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