Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in
shallow baking dishes and cover tightly with covers or more foil. Bake for 40
to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the
wild rice, reduce to a simmer, then cover and cook until the water is
absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and saute until golden.
In a mixing bowl, combine the cooked wild rice with the sauted onion and the
remaining ingredients. When the squashes are cool enough to handle, scoop out
the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it
into the rice mixture. Stuff the squashes, place in foil-lined baking dishes,
and cover.
Before serving, place the squashes in a preheated 350 degree oven. Bake for
15 to 20 minutes, or just until well heated through.
Yields: 8 servings
Preparation Time: 1 hour
Honey-Glazed Brussels Sprouts
2 pounds Brussels sprouts
1/2 cup dry red wine
3 tablespoons honey
1 l/2 tablespoons soy sauce or tamari
1 1/2 teaspoons cornstarch
Trim the stems from the Brussels sprouts and cut an X into the base, about
1/4 inch deep.
In a small bowl, combine the wine, honey, and soy sauce and stir together.
Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels
sprouts. Stir together, then cook, covered, at a gentle simmer for 15
minutes, stirring occasionally. Uncover and cook, stirring occasionally, for
another 10 minutes.
Dissolve the cornstarch in a small amount of water. Stir into the saucepan
quickly, then cook for another 5 minutes. Remove from heat and transfer to a
covered casserole dish to serve.
Yields: 8 servings
Preparation Time: 45 minutes
Amish Potato-Bread Stuffing
5 or 6 medium potatoes, cooked or microwaved in their skins
1 cup low-fat milk or soymilk
4 average slices whole-grain bread
1 1/2 tablespoons canola oil
1 cup chopped onion
1 cup chopped celery
1/4 cup finely chopped fresh parsley
2 teaspoons Mrs. Dash or other salt-free
herb-and spice seasoning mix
Salt and freshly ground black pepper
Preheat the oven to 350 degrees.
Once the cooked potatoes are cool enough to handle, peel them and place them
in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk
or soymilk.
Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour
the remaining milk over them. Soak for several minutes.
In the meantime, heat the oil in a medium-sized skillet. Add the onion and
celery and saute over low heat until the onion is lightly browned and the
celery is tender.
Combine the onion and celery mixture with the mashed potatoes in the large
mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to
taste with salt and lots of pepper. Pour the mixture into a well-oiled,
2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty
golden brown.
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool
enough to handle, cut them into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato
slices on the bottom. Drizzle with half of the butter, then half of the maple
syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and
cloves. Repeat the layers, then pour the apple juice over the top. Bake for
30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or
cover and keep warm until needed.
Yields: 6 servings
Preparation Time: 1 hour
Cranberry-Apple Relish
12-ounce bag fresh cranberries
4 sweet cooking apples, peeled and diced
1/2 cup light brown sugar
1/4 cup apple juice
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinch of allspice or nutmeg
1/4 cup golden raisins
Combine all the ingredients except the raisins in a large saucepan. Stir
together; bring to a simmer, then simmer gently, covered until the
cranberries have burst and the apples are tender, about 20 to 25 minutes.
Stir in the raisins and allow to cool, uncovered. Transfer to a serving
container and serve at room temperature.
