Quoting Dave Drum to Jim Weller <=-

Title: Butter-Nut Acorn Squash
1/3 c Chopped walnuts
6 tb Brown sugar; packed
Ground nutmeg

All the recipes you chose have sugar or honey and walnuts or one of
the pumpkin pie spices.

True. My favourite way to do acorn squish ia a very simple butter and brown sugar treatment and into the oven.

I can't recall ever putting sugar on any squash except of course in
pumpkin pie. Although when I was a kid one year groundhogs ate holes
in our pumpkins but we had a bumper crop of acorn squash so mom made
several squash pies that fall and we never caught on.

Title: Savoury Stuffed Squash (Pork)
4 sm Sweet Dumpling Squash
Jarred marinara sauce
STUFFING-------------------------------
1 lb Italian Sausage; hot or mild
1/2 c Chopped yellow onion
15 oz Can diced tomatoes; w/juice
6 oz Long-grain/Basmati rice **
1 ts Worcestershire sauce
2 tb Dried parsley
1/2 ts Dried basil
1/2 ts Dried oregano

Now I can really get behind that one!

If I made this next one I'd use real ham.

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

Title: Spam Stuffed Acorn Squash
Categories: Vegetables, Spam, Stuffing
Yield: 6 Servings

Vegetable cooking spray
3 Acorn squash (3 lb)
12 oz Can SPAM Luncheon Meat, cubed
1/2 c Diced red bell pepper
1/2 c Diced jicama
1/2 c Finely chopped onion
2 sm Tomatoes, peeled and finely
-diced
1/2 ts Coarsely ground pepper
1/2 c HOUSE OF TSANG Ginger Soy
-Sauce
1/4 c Chopped green onion

Heat oven to 400 F. Lightly coat 13x9" baking pan with cooking spray.
Cut squash in half lengthwise. Scoop out seeds. Place squash, cut
sides down, in pan. Bake 40 minutes or until tender. Meanwhile, in
large skillet over medium-high heat, saute SPAM 2-3 minutes or until
lightly browned. Remove from skillet. Add bell pepper, jicama, onion,
tomato, and pepper. Cook 5 minutes, stirring frequently. Add soy
sauce. Bring to a boil. Return SPAM to skillet. Heat thoroughly. Fill
each squash cavity with SPAM mixture. Sprinkle with green onion.

From Hormel Foods (who make House of Tsang sauces as well as Spam).

MMMMM

Cheers

Jim

... If spam is a meat, then bald is a hair color.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Butter-Nut Acorn Squash
1/3 c Chopped walnuts
6 tb Brown sugar; packed
Ground nutmeg

All the recipes you chose have sugar or honey and walnuts or one of
the pumpkin pie spices.

True. My favourite way to do acorn squish ia a very simple butter and brown sugar treatment and into the oven.

I can't recall ever putting sugar on any squash except of course in pumpkin pie. Although when I was a kid one year groundhogs ate holes
in our pumpkins but we had a bumper crop of acorn squash so mom made several squash pies that fall and we never caught on.

I learned that method from my Grandmother. She also made "pumpkin" pie
from crook-neck and Hubbard squash .... except for the colour no one
was the wiser. Bv)=

Title: Savoury Stuffed Squash (Pork)
4 sm Sweet Dumpling Squash
Jarred marinara sauce
STUFFING-------------------------------
1 lb Italian Sausage; hot or mild

Now I can really get behind that one!

If I made this next one I'd use real ham.

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

Title: Spam Stuffed Acorn Squash
Categories: Vegetables, Spam, Stuffing
Yield: 6 Servings

From Hormel Foods (who make House of Tsang sauces as well as Spam).

Sort of surpeised not to see Jim Bodle's cut line on that one. I'd use
real ham, as well - if & when.

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

Title: Mother's Squash Pie *
Categories: Pies, Squash, Desserts, Pastry
Yield: 6 Servings

1 c Milk
1 1/2 c Mashed, cooked, butternut
- squash
3/4 c Sugar
1 tb Flour
1/2 ts Salt
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Ground cinnamon
2 lg Eggs
1 9" pie shell

* Not my mother -- UDD

Because of its Thanksgiving associations, pumpkin has
become the pre-eminent squash for pie-making. Many 19th
century connoisseurs, however, insisted that other winter
squashes had a more refined flavor. This recipe (Mabel
Gray's from "Yankee Magazine's Great New England Recipes,"
1983) would also work with acorn and other squashes.

Heat milk and squash together in double boiler. In bowl,
mix sugar, flour, salt, ginger, nutmeg and cinnamon. Then
add eggs. Beat well with rotary beater. Add mixture to
milk and squash in double boiler. Stir together well. Do
not boil.

Pour warm filling into pie shell. Bake at 400ºF/205ºC. 10
minutes, then reduce heat to 350ºF/175ºC. and bake until
pie sets, about 15-20 minutes.

Makes 6-8 servings.

Uncle Dirty Dave's Archives

MMMMM


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JIM WELLER wrote to DAVE DRUM <=-

If I made this next one I'd use real ham.

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

Title: Spam Stuffed Acorn Squash

Oooohhhh! A learning experience! I'd forgotten how much fun it is to import a recipe.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brining Shrimp
Categories: Bbq, Shrimp, Brine
Yield: 1 Servings

MMMMM---------------------FOR THAWED SHRIMP--------------------------
2 c Kosher Salt
2 c Boiling water
3 1/2 qt Ice Cold Water

MMMMM---------------------FOR FROZEN SHRIMP--------------------------

This is the "Brined Shrimp Directions"

Thanks first to Cooks Illustrated magazine for this method...See the
July/August 1994 issue

This method works best on shrimp that are to be dry cooked (sauted),
or grilled.
This method works best on shrimp in the shell; brined, marinated, and
cooked IN the shell.
This method works on flash frozen shrimp The salt denatures the
protein strands so that they trap more water. This method works as
well on scallops, or poultry as shrimp.
Since 98 percent of the shrimp sold in this country are frozen to
begin with, This method encourages you to buy shrimp frozen into a
block and defrosting them in this brine. Achieving two goals quickly
and with positive benefits; Quick thaw, and fresh taste This method
works with peeled shrimp. If you are going to cook the shrimp in
water, stock, or a sauce, brine the shrimp first, and then peel them
before proceeding. Shrimp do not dry out cooked in a liquid but they
do cook as quickly.
Shrimp gain as much as 10 percent in weight by using this method This
method changes mushy shrimp into firm, delectable, lobster textured
food.
I love shrimp, and fix them many ways, this method of brining the
shrimp first, before you use them in your recipe changes the texture
and taste and seems to revive flash frozen or block frozen shrimp.
The shrimp turn out plump and fresh tasting.
If Bubba only knew...
For two pounds of flash frozen or block frozen shrimp take 2 cups of
Kosher salt and disolve it into 2 cups of boiling water.... when
partially dissolved, add 3 1/2 quarts of cold water stir until salt
is completely dissolved. Add ice (if hot weather), Add shrimp, stir
well. Drain shrimp and rinse thoroughly under cold running water.
Proceed with whatever recipe you usually use....
The easy/easy recipe is crush two cloves of garlic with two or three
tablespoons of Olive Oil squeeze in a Tablespoon of lemon.... Place
drained shrimp in a bowl and pour the marinade over the brined/drained
shrimp. Mix well and let marinate for 45 minutes to an hour. Grill
skewered or loose shrimp for just a minute or two per side, serve with
your choice of dipping sauce or seafood sauce.
The brining plumps the shrimp very well, and if the brine and
timing are right the shrimp do not taste salty.....
This typed by Mike Stock 5/20/95 redone on 1/4/97 From: Burton Ford
<burton@redsuspendersdate: Fri, 28 Nov 1997 17:09:06 ~0400

MMMMM


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Quoting Dave Drum to Jim Weller <=-

groundhogs ate holes in our pumpkins / so mom made several
squash pies that fall and we never caught on.

I learned that method from my Grandmother. She also made "pumpkin" pie from crook-neck and Hubbard squash .... except for the colour no one
was the wiser.

Any hard shelled winter squash works well; it's all about the
pumpkin pie spice.

Title: Spam Stuffed Acorn Squash
From Hormel Foods (who make House of Tsang sauces as well as Spam).

Sort of surpeised not to see Jim Bodle's cut line on that one.

The cult appears to be a large one.

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

Title: Fried Mackerel with Red Wine Butter
Categories: Scandinavia, Sauces, Fish, Vegetables
Yield: 4 servings

13/16 kg Filet of mackerel with skin
2 ts Olive oil
SAUCE:
5/8 l Red wine
3 Shallots, chopped
1 ts Olive oil
3/16 kg Unsalted butter
PUREE OF CELERY:
1/3 kg Celery root
3/16 l Milk
1/8 l Water
Salt
Fresh ground pepper
1/16 kg Unsalted butter
5 ml Lemon juice

Fry the fish in olive oil in a hot frying pan.

Sauce: Saute the shallots in olive oil in a pan. Add red wine and
reduce until syrupy consistence. Turn the heat down. Whisk in the
cold, unsalted butter. Salt and freshly ground pepper to taste.

Puree: Clean the celery and cut it into small pieces. Boil soft
in as little milk and water as possible. Mash it with the liquids
it has been boiled in, and whisk in cold, unsalted butter. Salt
and pepper (and lemon if you wish) to taste.

Serve puree on plates, mackerel on top and sauce around. Add some
green herbs for colour. Serve with wine made from gamay or lighter
pinot noir, or a soft and modern barbera from Piemonte. White wine
should have a round fruitiness, or traces of sweetness.

Helle

MMMMM


Cheers

Jim

... I'm not interested in a dopey canned meat cult.

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