acorn-squash-breakfast recipe

squash and then scoop out the soft flesh and mash it all into a plastic

container and refrigerate as it is then ready to use by the cup as I desire.

My breakfast favorite is :

• 1 cup mashed acorn squash
• 1/3 to 1/2 cup soy milk
• 1 teaspoon butter buds
• 1/4 teas cinnamon
• 1/8 teas nutmeg
• dash salt and pepper
• 2 teaspoons brown sugar ( or sugar replacement )
• 1/2 teas vanilla or maple flavor extract
  

In a blender process all ingredients until well mixed. It may look a bit
runny, but upon heating it this mixture will thicken.

After blending pour into a pan ( or use a microwave safe bowl) and add 3
teaspoons millet grain ( or rolled oats if you prefer ) heat until slightly
bubbly, let cool and enjoy !!
p.s. adding 1/2 a mashed banana to the mixture in the blender or 1/4 cup
crushed pineapple is nice too !
I hope you enjoy this as much as I do !!

Oil-free and low-calorie salad dressing alternatives - recipes

They make use of Asian seasonings: plum jam, hoisin sauce, preserved ginger ASIAN SEASONINGS that are thick and virtually oil-free often make ideal bases for light salad dressings. In hoisin sauce, preserved ginger, and plum jam (a subtle variation on Asian plum sauce), the "cling" needed to coat vegetables derives from sugar or a little cooked starch. This ends up being much less caloric than the oil used in a traditional vinaigrette.

Try the seasonings in salads tailored to complement their flavors.

Peking Spinach Salad

12 won ton skins (each about 3 in. square) 1 1/2 quarts (about 3/4 lb.) lightly packed spinach leaves, rinsed and crisped 1/4 pound mushrooms, rinsed, and sliced thin if large 3/4 cup shredded carrots 3/4 cup lightly packed, coarsely chopped fresh cilantro (coriander) sprigs 2 medium-size (about 1/3 lb. total) firm-ripe red-skinned plums, pitted and sliced thin Plum dressing (recipe follows)

Quarter won ton skins and lay them flat on a greased 12- by 15-inch baking sheet; spray or brush with water. Bake in a 500 [degrees] oven until golden, about 3 minutes; watch carefully.

Place spinach in a large bowl and arrange won tons, mushrooms, carrots, cilantro, and plums on top. At the table, mix gently with dressing. Serves 8. Per serving: 92 cal.; 3.2 g protein; 0.4 g fat (0 g sat.); 21 g carbo.; 172 mg sodium; 0 mg chol.

Plum dressing. In a bowl, whisk 1/3 cup plum jam, 1 tablespoon soy sauce, 3 tablespoons lemon juice, and 1/2 teaspoon ground cinnamon.

Green and White Sesame Salad 3 tablespoons sesame seed 2/3 pound slender green beans, ends trimmed 1 pound slender asparagus, tough ends trimmed 3/4 pound jicama, peeled and cut into long matchsticks 1/3 cup seasoned rice vinegar (or distilled white vinegar plus 1 teaspoon sugar) 1 tablespoon each sugar, hoisin sauce, and Dijon mustard

Place sesame seed in a 10- to 12-inch frying pan over medium-high heat and shake the pan often until seed is golden, 2 to 4 minutes. Pour seed out of pan and set aside.

Fill pan with 1/2 inch water and bring to a boil over high heat; add beans and asparagus, cover, and simmer until vegetables are just tender-crisp to bite, about 2 minutes; drain. Immerse in cold water; drain when cool.

On a platter or on plates, arrange beans, asparagus, and jicama. In a bowl, stir vinegar, sugar, hoisin, mustard, and sesame seed; drizzle dressing over vegetables. Serves 6. Per serving: 101 cal.; 4.6 g protein; 2.7 g fat (0.4 g sat.); 16 g carbo.; 170 mg sodium; 0 mg chol.

Red and Orange Ginger Salad 1 pound (about 3 medium-size) thin-skinned potatoes, peeled 1 pound (about 4 medium-size) beets, scrubbed and rinsed 3/4 pound (about 2 medium-size) firm-ripe nectarines, pitted Ginger dressing (recipe follows) Nasturtium flowers (optional) Salt

Place potatoes in a 3- to 4-quart pan with water to cover. Bring to a boil over high heat. Cover and simmer until just tender when pierced, about 15 minutes. With a slotted spoon, transfer potatoes to a colander; let cool.

Add beets to pan; return to a boil over high heat, then cover and simmer until tender when pierced, about 20 minutes. Drain and let cool; trim ends and peel.

Cut potatoes, beets, and nectarines into 1/2-inch chunks. Arrange in a wide bowl or on plates. Pour dressing on top; decorate with nasturtiums. Add salt to taste. Serves 6. Per serving: 121 cal.; 2.6 g protein; 0.4 g fat (0 g sat.); 28 g carbo.; 50 mg sodium; 0 mg chol.

Ginger dressing. In a blender, whirl until smooth 1/4 cup coarsely chopped preserved ginger in syrup (including about 1 teaspoon of the syrup), 1/4 cup distilled white vinegar, 2 tablespoons water, and 1/8 teaspoon cayenne.

***by Elaine Johnson

Asparagus Pecan Bake recipe

• 2 (15 ounce) cans asparagus spears or pieces, reserve liquid
• 1 can celery soup mixed in 1/3 cup asparagus liquid
• 1 (5 ounce) can water chestnuts, sliced
• 1/2 cup chopped pecans
• 2 cups Velveeta cheese, grated
• Salt and pepper to taste

In a baking dish, layer 1/2 asparagus, 1/2 soup, 1/2 water chestnuts, 1/2 pecans and 1/2 cheese. Repeat layers.

Bake at 350 degrees F for 20 minutes.

Asparagus Mornay recipe

Posted by GourmetGal

• 1 1/2 pounds fresh asparagus, trimmed
• 1 tablespoon butter or margarine
• 1 tablespoon flour
• 1 cup half-and-half
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/2 cup shredded Swiss cheese
• 2 tablespoons crushed butter-flavored crackers

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Arrange spears in bottom of greased 1 1/2-quart baking dish; set aside and keep warm.

In a small saucepan, melt butter over low heat. Add flour; cook and stir for 1 minute. Whisk in cream, bouillon, nutmeg and salt; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from heat; stir in cheese until melted. Pour over asparagus. Sprinkle with cracker crumbs. Broil 6 inches from heat for 3-5 minutes or until lightly browned.

4-6 servings

Grilled Artichokes recipe

• Large artichokes
• Extra-virgin olive oil
• Kosher salt
• Freshly-ground black pepper
• Lemon halves

Prepare the artichokes by trimming them. In a small stockpot, bring 3 quarts of water to a boil. Cook the artichokes in the boiling water for about 20 minutes, or until the outer leaves will pull away easily with a sharp tug. Drain the artichokes and rinse them in cold water.

Cut the artichokes in half lengthwise. Brush them with olive oil, then sprinkle with salt and pepper. Place the artichokes on the grill, cut sides down. Grill them for about 10 minutes, or until the cut sides are browned. Coat the artichokes liberally with more olive oil, then squeeze the lemons over them. Serve along with a bowl of kosher salt for sprinkling over the artichokes.

Artichoke Bottoms with Cheese Souffles recipe

Posted by kccaid at recipegoldmine.com May 4, 2001

• 24 cooked artichoke bottoms (can use canned)
• 4 tablespoons butter or margarine
• 3/4 cup chicken stock
• 4 tablespoons butter
• 6 tablespoons flour
• 1 cup milk
• 1 1/3 cups grated Swiss cheese
• Salt and pepper
• 6 eggs, separated

Melt 4 tablespoons butter in a 9 x 13-inch pan. Add artichoke bottoms in a single layer and heat briefly. Add stock and simmer one minute. Set aside.

Melt remaining butter in a saucepan and whisk in flour. Cook one minute and slowly whisk in milk. Whisk until smooth. Stir in cheese, egg yolks, salt and pepper. Beat in egg whites until they hold soft peaks. Fold them into the cheese mixture and pile onto artichoke bottoms. Bake at 350 degrees F for about 20 minutes or until puffed and golden. Serve immediately.

5-Minute Fat-Free Chilled Strawberry Soup recipe

Posted by Don from NJ at recipegoldmine.com

• 1 quart strawberries, stem tops removed
• 12 ounces fat-free vanilla yogurt
• A pinch of dry ginger
• Juice of 1 orange
• 4-6 mint leaves

Place ingredients in food processor or blender and puree until smooth. Chill and serve with a small dollop of yogurt and a mint sprig as garnish. It can be further enhanced with a shot of Grand Marnier or a couple ounces of sweet champagne.

Serves four.

Aromatic Barbecued Chicken recipe

• 1 (3 pound) broiler chicken, cut up and skin removed
• 1 cup plain low-fat yogurt
• 1/2 cup low-fat buttermilk
• 2 cloves garlic, minced
• 1/2 teaspoon ground cardamom seed (optional)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon coriander or cumin seed
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pepper
• Lime wedges

Rinse chicken and pat dry. Mix yogurt, buttermilk, garlic and spices in a large container. Add chicken pieces and turn to coat. Cover and let marinate 8 to 24 hours in refrigerator.

To Grill: Grill 5 to 6 inches above medium hot coals for 20 to 30 minutes on each side, basting every 10 minutes.

To broil: Broil about 5 inches from heat source 15 to 20 minutes on each side, basting every 10 minutes.

Yield: 4 servings.

Albertson's Krab Salad recipe

Posted by Gary at recipegoldmine.com

The Albertson's Krab Salad is some of the best Krab Salad around. You may not be able to run out to your local Albertson's but you can enjoy this at home. Look for bulk imitation crab that that is sold at many grocery stores, it is cheaper than the prepackaged kind.

• 2 pounds imitation Krab meat
• 1/3 cup sliced green onion tops
• 1/2 cup mayonnaise

Chop meat in small pieces. Wash green onion tops and slice onion. Combine meat, mayo, and green onions. Refrigerate for a couple of hours before serving.

America's Favorite Pork Chops recipe

Source: Wal-Mart Family Cookbook

• 4 top loin pork chops
• 3/4 cup Italian salad dressing
• 1 teaspoon Worcestershire sauce

Place all ingredients in a self-sealing bag; seal bag and turn to coat chops. Chill for at least 20 minutes (or up to 24 hours.

Heat grill to medium hot. Remove chops from bag, discarding marinade. Grill chops for 8-15 minutes or until juices run clear.

Cowboy Macaroons recipe

Source: Crisco

Makes about 4 dozen cookies.

• 1 cup Butter Flavor CRISCO
• 1 cup firmly packed brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups quick oats (not instant or old fashioned)
• 2 cups corn flakes
• 1 cup finely chopped pecans
• 1 cup flake coconut
• 1/2 cup maraschino cherries, cut into quarters (optional)

Heat oven to 350 degrees F. Grease baking sheet with Butter Flavor Crisco.

Combine Butter Flavor Crisco, brown sugar and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla extract.

Combine flour, baking powder, salt and baking soda. Mix into creamed mixture at low speed until just blended. Stir in oats, corn flakes and nuts with spoon. Stir in coconut and cherries. Form dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake for 12 to 14 minutes, or until set. Cool 1 minute on baking sheet. Remove to cooling rack.

Garlic Shrimp recipe

• 2 pounds shrimp, peeled
• 2 cloves garlic, minced
• Salt, to taste
• Dash of Worcestershire sauce
• 1 to 2 tablespoons chives (optional)
• 1/2 cup butter
• 3 lemons, juiced
• Pepper, to taste
• 1/2 cup parsley, minced

Saute garlic in butter. Remove from heat; add lemon juice, salt, pepper, Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20 minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on foil. Grill for 6 to 10 minutes or until done.

Acorn Squash Rings With Cranberries And Apples

A real Thanksgiving treat. Easily prepared in your microwave in just a few minutes.

Ingredients 1 Squash; acorn 1/4 c Butter 1/2 c Cranberries 1/4 c Sugar; brown packed 1/2 c Apple; finely chopped 1 t Cornstarch 2 t Water; cold

Instructions 1. Cut un peeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish & set aside. 2. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered at High 2-3 min or till skins have popped, stirring once. Stir in apple; spoon in each ring. 3. Cover and cook at High 5-7 min or till tender. Drain juice into 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30-45 seconds till thickened. Pour over rings. by Heather Frankell