• Acorn Squash

    From JIM WELLER@1:135/392 to DAVE DRUM on Wed Sep 8 22:23:00 2021

    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.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)
  • From Dave Drum@1:3634/12 to JIM WELLER on Fri Sep 10 04:46:00 2021
    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


    ... Don't count the things you do. Do the things that count. -- Zig Ziglar
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
  • From Bill Swisher@1:261/1466 to Jim Weller on Fri Sep 10 07:44:00 2021
    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


    ___ MultiMail/DOS v0.52

    --- Maximus/NT 3.01
    * Origin: Owl's Anchor (1:261/1466)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Sep 12 19:01:00 2021

    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.

    ___ Blue Wave/QWK v2.20
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)